Tag: recipe

Crab and Avocado Phyllo Bites

Quick and easy! These bite sized appetizers are the perfect treat whether you’re watching the game or just need some finger foods to munch on.

These were actually a happy accident. I had leftover fresh lump crab meat that I didn’t want to waste after making crab cakes^[1] so I whipped up this easy appetizer. They turned out really good! For best results, don’t fill the phyllo shells until you’re ready to bake, and eat right away!

Crab and Avocado Phyllo Bites
gordon-ramsay-recipe.com
Servings: 15 • Size: 1 stuffed shell • Old Points: 1 • Weight Watcher Points+: 1 pt
Calories: 37 • Fat: 2 g • Carb: 3 g • Fiber: 0 g • Protein: 2 g • Sugar: 0 g
Sodium: 134 mg • Cholest: 12 mg

Ingredients:

1/2 teaspoon canola oil
1/4 cup minced red bell pepper
1/4 cup minced onions
1 clove garlic, minced
6 1/2 oz lump crab meat
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
15 mini phyllo shells
1/2 medium (2 oz) haas avocado, diced small

Directions:

Preheat the oven to 350 degrees F.

Heat the oil in a saute pan over medium heat. Saute the onion, bell pepper, and garlic until soft. Add the crab meat, salt, and pepper, and cook until the crab has been heated through, about 30 to 60 seconds. Add about 1 heaping tablespoon of the crab filling to each phyllo shell. Arrange the stuffed shells on a baking tray, and bake for 10 minutes.

Top each stuffed shell with avocado, and serve immediately.

References

^{^} crab cakes (www.gordon-ramsay-recipe.com)

Incoming search terms:

Bigos (Polish Hunter’s Stew) – Go Bigos or Go Home

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/bigos-polish-hunters-stew-go-bigos-or-go-home html

Spicy Buffalo Cauliflower Bites

Hot and spicy cauliflower bites, battered and baked and smothered with hot sauce. Serve this with skinny blue cheese dressing^[1] and celery sticks on the side for a hot and spicy meatless appetizer.

I stumbled on a vegan version of this recipe on Peta^[2] and thought they looked good so I made some slight changes and gave it a try. I tested it out on some of the cauliflower-averse people in my home, and they gave it a thumbs up.

One thing to note, if you are watching your sodium, you’ll have to look
for a lower sodium hot sauce, or use half of the sauce. Frank’s is my
favorite for buffalo sauce, but it’s not low in sodium. If anyone knows
of a lower sodium buffalo sauce, kindly share!

Spicy Buffalo Cauliflower Bites
gordon-ramsay-recipe.com
Servings: 6 • Size: about 1 cup cauliflower • Old Points: 2 pts • Points+: 3 pts
Calories: 119.4 • Fat: 2 g • Protein: 4 g • Carb: 21.4 g • Fiber: 3 g • Sugar: 0.2 g
Sodium: 1172 mg

Ingredients:

1 cup water
1 cup all purpose flour
2 tsp garlic powder
22 oz (6 1/2 cups) cauliflower florets
3/4 cup Franks Hot Sauce
1 tbsp melted unsalted butter

Directions:

Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.

Combine the water, flour, and garlic powder in a bowl and stir until well combined.

Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, combine the hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with skinny blue cheese dressing^[3] if desired and celery sticks.

Adapted from Peta^[4]

References

^{^} skinny blue cheese dressing (www.gordon-ramsay-recipe.com)
^{^} Peta (www.peta.org)
^{^} skinny blue cheese dressing (www.gordon-ramsay-recipe.com)
^{^} Peta (www.stumbleupon.com)