Tag Archives: appetizers

BLT Bites with Chipotle Mayo

dsc_0225 copyGrowing up, we used to eat BLT sandwiches a lot and the other day I got a hankering for one, sans bread of course.

What resulted was nothing short of the tastiest thing I’d put in my mouth in a long while.

I used mini muffin tins but you could use regular tins and end up with something bigger than bite-sized. These little morsels were the perfect size for finger food and would be fun party eats. You can make as few or as many as you’d like…it’s really up to you. Depending upon the bacon you use – how thick it’s cut, how wide the pieces are, etc – you may have to adjust your layering technique or the cooking time. Bottom line…have fun with it!

Prep time: 10 min     Cook time: 30 min    Makes: 4 pieces

Ingredients:

Directions:

  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
  2. Grease the bottom of one muffin tin and the inside of the cups of the other with a thin layer of coconut oil. Start with one muffin tin upside down.
  3. Cut each strip of bacon in half (again, it depends on the size of the bacon…remember that it’ll shrink when cooked so some overhang is okay). On one of the inverted cups, cross the bacon pieces, one on top of the other. Repeat until you’ve used up all the bacon. See the gallery for a photo.
  4. Now place the other muffin tin on top of the bacon and press down firmly. I weighted mine down with a cast iron skillet.
  5. Bake for about 20-25 minutes. Carefully remove the top muffin tin and bake for 5 more minutes or until the bacon cups are as crisp as you like them.
  6. Let cool and then fill each one with tomato and lettuce and a drizzle of chipotle mayo!

Super Bowl Bites: Pineapple Bacon Poppers

Pineapple Bacon Poppers | stupideasypaleo.com

I’ll be the first one to admit, I don’t watch football and I’m not going to any Super Bowl parties (I probably just lost some faithful readers with that admission). I will, however, make it all up to you with a super-simple appetizer bite with everyone’s FAVORITE food: bacon! That’s right, I can sense I’m forgiven already. These little morsels of goodness were inspired by my friend Stacy who brought bacon-wrapped pineapple to a brunch last weekend. Immediately I started dreaming about making something that tasted like Hawaiian pizza on a skewer and these came into being. Genius!

Prep time: 20 min     Cook time: 25 min     Makes: 18-24 pieces

Ingredients for Pineapple Bacon Poppers

  • 1/2 of a fresh pineapple
  • 6-8 mini bell peppers (or 1-2 medium bell peppers – red, yellow or orange are sweetest)
  • 6 slices of bacon (I like Applegate Farms or Nieman Ranch)
  • Smoked paprika
  • Toothpicks

Directions for Pineapple Bacon Poppers

  1. Preheat the oven to 375F (190C). Cover a baking sheet with aluminum foil or parchment paper.
  2. Peel and core the pineapple. Cut into moderately-sized chunks (take half the pineapple and cut it into quarters, then chunk). 
  3. Cut the tops off the bell peppers and scoop out the seeds. Cut the peppers into pieces that are roughly the same size as the pineapple chunks.
  4. Cut each slice of bacon in half lengthwise, then in half crosswise to get 4 strips (or you could wrap half a piece of bacon around if you prefer a meatier bite).
  5. Wrap the bacon around (ends at the bottom) and secure with a toothpick.
  6. Arrange the yummy bacon morsels on the baking sheet and dust with smoked paprika.
  7. Bake for 25 min or until the bacon is crispy and the peppers are softened.

Cucumber Tomato Bites

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Every once in a while, I miss crackers and it’s most evident when it comes time for parties or get-togethers. It always seems cheese and crackers and different variations of it are more than plentiful on plates and platters, circulating around and tempting me. These tasty bites use cucumber as the crunchy (cracker-like?) component upon which to pile the rest of the ingredients. In any case, I’m not the brain child behind these (that would be Z), but they’ve gone through a bit of an evolution in the past few weeks and have ended up as a virtual salad in one bite. Z really likes his with goat’s cheese, but if that’s not your thing, I used avocado instead. For a variation, try a toothpick through the top to hold it all together with an olive stuck on top.

Makes about 16.

Ingredients for Cucumber Tomato Bites

  • 1 English (seedless) cucumber
  • 8 cherry tomatoes
  • 1/4 a white or purple onion
  • 1/4 a ripe avocado
  • 1/2 a lemon
  • 2 oz (~60 g) soft or hard goat’s cheese, optional
  • Sea salt and pepper

Directions for Cucumber Tomato Bites

1. Slice the cucumber into rounds, about 1/8″ thick. You can use a piece as a top and a bottom or just as a base. If using a slice for a top, cut out the middle from those pieces so it will sit on top of the tomato without falling off. Season the cucumber slices with a sprinkle of salt and pepper. Squeeze the lemon juice onto the slices.

2. Next, spread the goat’s cheese on the bottom cucumber slice. If you aren’t using the cheese, add sliced avocado instead.

3. Then, slice thin pieces of onion and add a couple on top of the avocado (or cheese). Raw onion is usually overpowering for me, so I added just a little to give a bit more flavor.

4. Next, slice the tomatoes in half and add it to the stack.

5. Top with another piece of cucumber (or not…after all, it’s your show!). Alternatively, stick a toothpick into the stack and top with an olive.

Pork Stuffed Mushrooms

Pork Stuffed Mushrooms | stupideasypaleo.com

Sometimes I have no plan when it comes to recipes, and I spend time wandering around the market until inspiration hits like “wha-bam”! This one came to me while standing in Tesco on New Year’s Eve trying to think of something clever to bring to a friend’s house later that night. You could use any other ground meat–beef, lamb, turkey or game meat–and it would be just as tasty. I added a small amount of hard goat’s cheese to the top but that could easily be left off.

Ingredients for Pork Stuffed Mushrooms

  • 1 dozen large button mushrooms
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1″ piece of fresh ginger, minced (or 1 tsp dried ground ginger)
  • Fat of choice
  • 2 tbsp almond flour
  • 2 tbsp chopped cilantro
  • Salt and pepper to taste
  • 8 oz (250 g) lean ground pork
  • 2 oz hard goat cheese (or cheddar), optional

Directions for Pork Stuffed Mushrooms

1. Preheat the oven to 350F (175C).

2. Clean mushrooms, and remove the stems. You may want to scoop out the gills to create more space for the filling. Chop the stems.

3. Prep the rest of the veggies: dice the onion, mince the garlic and ginger and chop the cilantro.

4. In a skillet over medium heat, add fat of choice and then sauté the garlic and ginger for about 30 seconds. Add the onion and diced mushroom stems and cook until softened.

5. Remove from the heat, put into a large bowl and let cool. Add almond flour, cilantro, salt, pepper and ground pork. Stir to combine.

6. Arrange the mushroom caps on a foil-lined sheet. Make small balls out of the pork mixture and place into each cap.

7. Bake for 20 minutes. If desired, add sliced goat cheese on top and return to the oven for 5 more minutes to melt it.