ERRMAGERD...Finger Food!
Am I the only one that gets excited about food in a miniature size? Probably not. Which is why so many of us overdo it during the holidays and don't even realize it! Parties are everywhere and they are filled with chips and dips and tiny little sandwiches and things on a stick and OH...things wrapped in bacon. Everything is eventually going to be wrapped in bacon.
There is a time and place for all of those things but I'm here to help you with some lighter versions of delicious finger foods so you can have that "one more" and not feel guilty. These can ALL be made in advance, just waiting to be baked and served to your awesome (plus happy and healthy) guests. Plus the oven is set to one temperature for all three of these appetizers so you can make them at the same time! You're welcome.
And hey-have two more...you deserve it.
Ingredients
Directions
Preheat oven to 400 degrees
In a food processor, blend beans, cream cheese, garlic powder, onion powder and salt until smooth
Using a teaspoon, fill each half jalapeno with bean filling (they can be overflowing)
Once full, dip jalapenos, filling side down, in bread crumbs. Make sure the filling is completely coated in bread crumbs
Place on parchment paper covered baking sheet and bake for 15-20 minutes, until browned
Serve warm with salsa (and probably a drink-these are HOT!)
Ingredients
Directions
Preheat oven to 400 degrees
Place potatoes cut side up on a parchment paper lined baking sheet and lightly drizzle with grapeseed oil.
Bake for 25 minutes or until potatoes are starting to brown and can be pierced quite easily
Once cool, carefully scoop the inside of potatoes into a bowl
Mix the scooped potato with remaining ingredients and using a teaspoon, place back into potato "shells"
Bake for 10-15 minutes, until brown and bubbly
Serve warm with extra greek yogurt for dipping
Ingredients
Directions
Preheat oven to 400 degrees (See a theme here?)
Mix grated sweet potato, onion, parsley, egg and salt and pepper to taste
Depending on how big you want these to be, use a teaspoon or tablespoon to make little "nests" on a parchment paper lined baking sheet
Bake for 15-20 minutes, depending on size. You want the edges to brown. Put the pecans in the oven for the last ten minutes, if using
Mix the yogurt, maple syrup, sriracha and a pinch of salt to make the topping. Set aside
Let the sweet potato rosti cool completely and remove from baking sheet. Top with a dollop of yogurt topping and a toasted pecan
These can be served at room temperature...if you can wait
Ta-Da! Now just sit back and enjoy the party because you're going to be the most popular host EVER.
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