Appetizers

Stuffed Bagel Bites

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In a medium bowl, combine 1 cup flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, and 1 cup Greek yogurt. Stir together until it forms a dough ball. If it’s a little too tacky, add in additional flour teaspoon by teaspoon.

Press golf-ball sizes of dough into flat disks and place the stuffing of your choice in the middle. I went with salami, cream cheese and hot peppers. Perhaps a bit of mozzarella and a pepperoni. Perhaps just cream cheese. You do you. Press the dough up and around your stuffing, forming a rough ball shape.

In a small bowl, whisk together one egg and one Tbs. of water. Brush over the tops of your dough balls. Sprinkle Trader Joe’s Everything But the Bagel seasoning over the top. If you’re going with sweet flavoring, perhaps just cinnamon and sugar over the top.

Bake on a greased cookie sheet at 350 for 23 minutes and 2 minutes with the oven set to broil. Or cook in an air fryer for 10 minutes at 400.

No, they’re not technically bagels, but this dough is far easier.

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Devilishly Delicious Eggs

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For every 6 halves, you’ll need 4 hard boiled eggs. I’ve found that steaming the eggs makes them a lot easier to peel than actually boiling them and they break a whole lot less often.

Peel the eggs and slice in half. Remove the yolks into a food processor or shallow bowl. Add your two weakest egg white halves, 2 tablespoons yellow mustard, 1 1/2 tablespoons plain Greek yogurt, 1/4 teaspoon powdered turmeric, 1/4 teaspoon chili powder, 2 teaspoon ranch powder and 1/4 teaspoon fresh cracked pepper.

If using a food processor, pulse to chop the eggs and combine all ingredients. Otherwise, use a fork to work all the ingredients together. Pipe into the egg white halves or spoon the filling on top of them. Top with a dash of smoked paprika.

Makes 6 halves.

 

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Pão de Queijo

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If you’re looking for a bread that’s lovely and melty and that you don’t have to let rise in a bowl for an hour, this has your name all over it. It comes together in a blender and uses a muffin tin. It also doesn’t require the use of yeast so it feels less intimidating as far as breads go.

In a blender (I use our trusty mini food processor) combine: 1 room temperature egg, 1/3 cup extra virgin olive oil, 1/3 cup plain Greek yogurt, 1/3 cup water, 1 1/2 cup tapioca flour (aka tapioca starch, sold at Sprouts from Bob’s Mill), 1/2 cup of grated cheese (I used feta) and 1 teaspoon salt. That’s the basic recipe. I added 1/2 teaspoon of garlic powder and a pinch of cayenne for some extra flavor. Change these according to whatever sort of cheese you use. Pulse until everything is combined into a batter.

Spoon into mini muffin tins (I like these from Wilton) greased lightly with olive oil. Fill the muffin tin to the brim. This recipe should make 16 full mini muffins.

Cook at 350 for 35 minutes. Cool briefly but serve warm.

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Garlic and Cheese!

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Roasted Garlic:

Peel off excess skin from two heads of garlic. Slice 1/4″ – 1/2″ off the top of the heads. Drizzle 2 tsp. olive oil over the exposed garlic. Wrap in foil and bake approximately 45 minutes in a 400* oven. Let cool. When cool, remove cloves of garlic from the skin and set aside. A gentle squeeze and they tend to pop right out.

Sourdough Crostini:

Slice sourdough baguette thinly. Lay slices on cookie sheet and brush with olive oil on one side. Bake at 350* for 10 minutes. Remove from oven, flip slices, brush the other side with olive oil. Return to oven for another 10 minutes.

Whipped Chevre

Combine 3 Tbs whipped cream cheese, 11 oz. chevre, 1/2 tsp. sea salt and the roasted garlic in a food processor. Pulse to combine.

To Serve:

Spread on crostini and top with a sprinkle of chili powder.

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