We all love parties but not necessarily the unhealthy food that goes along with them. So here are three healthy, fast, and tasty appetizers that are also handy to prepare days ahead of time or simple to pack up and take to someone else’s party. I hope that you enjoy and share these recipes with your friends and family!
Asian Soybean Dip
- One 15 oz can black or yellow Soybeans, drained (reserving juice) & rinsed.
- One tsp. fresh grated ginger (I use the kind in a squeeze tube in the produce aisle.)
- 2 – 3 tsp. of soy sauce or to taste
- A couple of squirts of Sriracha sauce to taste
- ¼ – ½ cup of chopped fresh cilantro
- 2 Tbsp rice wine vinegar (make sure it’s unseasoned)
- ½ – 1 tsp. toasted sesame oil to taste
- Combine everything in a blender or food processor, including some of the reserved juice, and blend until creamy adding more juice as needed.
- Pour into a serving bowl and serve with fresh veggie sticks, sugar snap peas, snow peas, etc. You can also use this as a sandwich spread.
Grapes with Blue Cheese & Walnuts
- 2 oz. cream cheese, at room temperature
- 2 oz. blue cheese, at room temperature (I love Stilton, but use
what you like to eat)
- A few Tbsp of milk, depending on consistency of the cheeses
- 1/8 – ¼ cup fresh chopped parsley
- 2 – 4 tsp. sugar to taste
- 1 cup toasted walnuts, finely chopped
- 20 -30 seedless grapes (I like the red ones best)
- Toast 1 cup of walnuts in a pan on low heat until toasted and fragrant, stirring a few times, about 5- 10 minutes. Don’t walk away! These will burn easily.
- After they cool, finely chop to create course “crumbs”.
- In a small bowl, cream the cheeses, sugar and parsley together, using a mixer or food processor.
- Add a small amount of milk and mix until it reaches a thick but creamy consistency. You want it to be sticky so the walnuts will adhere.
- Add in the grapes, a few at a time and toss to coat.
- Transfer the grapes into the chopped walnuts one at a time, using your fingers to gently coat each one. Place onto a parchment line baking sheet.
- Place into the refrigerator for about 2 hours to set.
- Serve cold or at room temperature.
- 4 Tbsp butter
- 4 Tbsp fresh rosemary leaves
- 4 Tbsp fresh thyme leaves
- 2 tsp. Kosher salt, or to taste
- 2 tsp. sugar, or to taste
- A couple of dashes of cayenne pepper to taste
- 4 cups pecan halves
- Heat oven to 325 degrees. Melt the butter in the microwave or saucepan.
- Add in the herbs and cayenne pepper. Remove from heat and add in the sugar and salt.
- Put the pecans in a large mixing bowl and drizzle the butter mixture over the nuts and stir, ensuring nuts are thoroughly coated.
- Pour the nuts onto a foil covered baking sheet and spread into an even layer.
- Bake for 10 -12 minutes until toasted, stirring once after 5 – 6 minutes.
- Let them cool and serve or place in an airtight container.