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Tag Archives: snack
Summer rolls are an easy and refreshing appetizer that are fun to make, so this is a great recipe to get your little ones involved in the kitchen. This recipe uses lots of “leaves” as my three year old would say, so feel free to modify your filling to suit your family’s tastes. You can fill these with mango, crispy rice vermicelli noodles, julienned carrots, cucumber … get creative!
You can find the rice paper rounds at most international supermarkets if you don’t have any luck at your local grocery store. Keep in mind that you’ll get a bunch in the package, so you won’t use them all in one go (unless you are making these for a party or something along those lines).
A huge THANK YOU to my brother, Josh, for this recipe and for teaching me how to make these—definitely easier than I ever imagined!
1 package of 8-inch rice paper rounds
1 bunch fresh mint
1 bunch fresh basil
1 bunch scallions
1 head of romaine lettuce
½ lb small shrimp
Peanut sauce for dipping
1. Steam shrimp and set aside.
2. Slice scallions into 3-inch pieces. Clean and separate lettuce leaves. Pull mint leaves and discard the stems.
3. Fill a large pie plate with water. Submerge one rice paper round in the water for 5-10 seconds. Place on a clean surface and place a lettuce leaf, 2-4 scallions, a few mint leaves, and 4-6 shrimp.
4. Carefully lift the edge of the rice paper and fold over, pulling back gently towards you to tuck in the fillings. Fold in the edges and continue rolling, burrito-style.
5. Allow the roll to sit for a minute before slicing in half. Serve with peanut sauce for dipping.
I recently made these frozen Chocolate Peanut Butter Banana Bites from Fabulessly Frugal. I liked the idea that they were a two-bite, healthier dessert option that I could easily store in the freezer. So one Saturday, I lined a cookie sheet with parchment paper and went to work. Once the little bites were frozen, I popped them off the sheet and put them in a freezer bag for easy storage.
While I don’t think my husband was a huge fan, both my three year old and I loved them! I do recommend letting them sit out for a few minutes before eating them so they thaw just a bit. That way, they’re soft and creamy, just like banana ice cream.
Chocolate Peanut Butter Banana Bites
3 large bananas
½ cup chocolate chips (either semi-sweet or milk chocolate)
½ cup creamy peanut butter
Toppings (optional- peanuts, coconut, etc.)
1. Line a cookie sheet with a sheet of parchment or wax paper.
2. Cut up the bananas into ½-inch pieces. Each banana should give you around 6-8 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture, being sure to coat all sides.
5. Place them evenly on the parchment or wax paper.
6. Top with toppings if desired.
7. Transfer to the freezer for about an hour until hardened. Once frozen, you can store them in a freezer bag or an air-tight container.
I grew up eating pimento cheese sandwiches (on white bread, no crust, cut into quarter triangles … naturally). They were a staple at every wedding my grandmother catered, and because I loved being her sous chef, I got to sample them—a lot.
It wasn’t until recently that I realized that pimento cheese is a distinctly Southern snack and that I’ve never actually made it. I don’t have my grandmother’s recipe (which I intend to get from my dad ASAP), so I looked up a half dozen recipes before trying out this concoction. The recipe I followed most closely was this one, which is based on my fav store-bought pimento cheese, Palmetto.
While I think it turned out delicious, I would probably cut back on the cream cheese just a bit next time because I thought it was just a tad overpowering, so that’s how I have written the recipe below. Also, the jalapeño can be increased or decreased depending on how much heat you like.
Jalapeño Pimento Cheese
6 oz low-fat cream cheese, softened to room temperature
2 cups grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
1/3 cup low-fat mayonnaise
2 tbsp diced pimentos
1 roasted jalapeño, seeded and diced
1½ tbsp grated vidalia onion
¼ tsp black pepper
¼ tsp garlic powder
1 tsp Worcestershire sauce
Combine all ingredients in a large bowl, mixing well. Cover and refrigerate for a couple of hours before serving.
Not feeling the usual stuff I had in the frig for lunch the other day, I got a whiff of inspiration and threw these little roll-ups together. Because I used frozen grilled chicken strips that I microwaved for 90 seconds, it was super fast. Just warm your tortilla and spread on some honey mustard (or you can improvise like I did and mix together Dijon mustard and strawberry preserves—don’t knock it, it was delicious). Add some harvarti cheese, chicken and some thin apple slices, roll it up and you’re in business! To make this snack kid-friendly, just cut each roll-up into quarters and serve.