Good Thyme Kitchen

You are here: Home / Archives for appetizer

appetizer

Baked Honey Sriracha Wings

by Leave a Comment

Ohhhh sweet (with a lil heat) baked honey sriracha wings…come to mama!! Yes please!  This is not a regular occurrence in our house (well, they are for my husband and son, but not me or my daughter) however, when wings do happen, we might just all be doing a little happy dance.  Maybe we’ll even break out the Chicken Dance.  You know the one I’m talking about?  The German one that you bust out in the beer gardens at Octoberfest?  It’s really fun.  You clap your hands and flap your arms and stuff? It’s a real party.  Anyway, I’m supposed to be talking about these wings but I just took a hard right.  Sorry.

These baked honey sriracha wings are so easy to make.  You have to bake them for a while though so they get nice and crispy. That’s the secret here.  You won’t even know that they are not fried.  Great news huh?

So all you do is combine all of the ingredients (except for the wings) in a small saucepan, bring it to a boil for like 2 minutes, and whisk away while it’s cooking.  Then remove it from the heat and set it aside.  This will allow the sauce to cool and thicken while the wings are baking in the oven.

Then place the wings on a parchment lined baking sheet and pop them in the oven.  Bake them for about 20 minutes then flip them over and continue baking for about another 10 minutes.  You want them to be cooked through and a nice golden brown color.

Once they are cooked, remove them from the oven and place them in a bowl so you can pour the yummy sauce all over them.  You want to make sure they are nice and coated with the sauce.  After that, transfer them back onto a parchment lined baking sheet (I like to put a new fresh clean one on my sheet pan).  You can drizzle any remaining sauce over the top of the wings if you’d like.  I totally do that because the sauce is just so dang good.

Then just pop them back into the oven for an additional 5 minutes so the sauce gets all yummy and sticky!  You can top them off with some sesame seeds and green onions if you want them to be all pretty and fancy like!  Your guests will be so impressed.  But you can also skip that part and just throw them onto a platter and put them on the coffee table for the savaged beasts to attack! And I assure you that they will! ha

These wings are perfect for your football party!  Here’s another game day favorite!

http://www.goodthymekitchen.com/fully-loaded-chicken-chorizo-blue-corn-nachos/

Baked Honey Sriracha Wings
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1.5 pounds chicken wings (12 wings)
  • ¼ C honey
  • 1 tsp lemon
  • 1 tsp freshly grated ginger
  • 2 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 1 ½ tsp sriracha
  • 1 clove garlic - minced
Instructions
  1. Pre-heat oven to 425 °. In a small sauce pan, whisk together all ingredients (except chicken wings) and bring to a boil for 2 minutes. Remove sauce from heat and set aside to cool and thicken.
  2. Place chicken wings on a baking sheet lined with parchment paper. Season chicken with salt and cracked pepper. Bake for 20 minutes, turn over and bake another 5-10 minutes until cooked through and golden brown.
  3. Place wings in a medium bowl and toss with sauce until coated evenly. Return wings to baking sheet and bake for another 5 minutes.
  4. Remove wings from the oven and transfer to a serving plate. Garnish with sesame seeds and green onions and serve immediately.

Asian Chicken Meatballs with Spicy Peanut Sauce

by Leave a Comment

Asian chicken meatballs with spicy peanut sauce. Looking for a different twist on your traditional meatball? We’ve got you covered!  These Asian chicken meatballs are so full of awesome flavor and then dip them in this peanut sauce, well…shut the front door.  I wouldn’t have a problem if peanut sauce just had it’s own food group, because really why not? Okay, let’s start with the meatball. We used ground chicken breast for these and doctored them up with some freshly grated ginger, minced bell pepper, cilantro, diced red onion and a bit of greek yogurt.  You probably already know this but one of the most important things when working with meatballs is you don’t want to over-mix!  Warning…over-mixing will result in dry balls and you want moist balls! Add a small amount of olive oil to a non-stick sauté pan and cook these guys up.

asianballs1

Okay, enough with the balls…lets move on to the peanut sauce.  Let me just start with the disclaimer that you will most likely be eating spoonfuls of this stuff.  It’s the perfect compliment to the flavors in the meatballs and it’s highly addicting!  Use this peanut sauce on chicken skewers, toss with noodles, as a dip for summer rolls or even keep it simple eat it with a stalk of celery.

Serve these up as an appetizer at your next dinner party or actually don’t bother waiting for your next dinner party, make them for dinner tonight!!

asianballs3

 

Asian Chicken Meatballs with Spicy Peanut Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: Makes 12-14 meatballs
Ingredients
  • 1 pound ground chicken breasts
  • 2 Tbsp minced bell pepper (red, orange or yellow)
  • 1 Tbsp minced red onion
  • 1 Tbsp freshly grated ginger
  • 1 clove garlic - minced
  • ¼ C minced cilantro
  • 1 Tbsp 0% greek yogurt
  • ½ tsp kosher salt
  • 1 Tbsp good quality olive oil
For the Spicy Peanut Sauce:
  • ½ C smooth peanut butter (we used Skippy natural)
  • 1 clove garlic, pressed
  • 2 Tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp fresh lime juice
  • ½ tsp red pepper flakes
  • 1 Tbsp brown sugar
  • ¼ C warm water
Instructions
  1. Preheat a large skillet on medium high heat.
  2. Combine chicken, bell pepper, onion, ginger, garlic, greek yogurt, cilantro and salt in a bowl. Use you hands to incorporate all ingredients, be sure not to overmix.
  3. Form the chicken mixture into equal size balls.
  4. Drizzle skillet with olive oil and cook meatballs, roughly 3-4 min per side. Cover with lid for the last minute of cooking. Once cooked, transfer to a plate.
For The Spicy Peanut Sauce:
  1. Whisk all ingredients together until smooth. Serve alongside meatballs as a dipping sauce.

Lentil Bruschetta Dip

by Leave a Comment

We would like to introduce you to our latest creation, lentil bruschetta dip.  It’s literally the easiest, most delicious, crowd pleasing and knock your socks off recipe you’ll ever taste.  It’s a perfect appetizer.  Just serve with your favorite chips, crackers or pita bread.  You could even just eat it with a spoon!  We don’t ever judge for those kinds of things.

Now I’m not kidding when I tell you this dip is easy to make.  All you really need to do is head to your local Trader Joe’s for the following ingredients.  If you don’t have a Trader Joe’s by you, I am sure you can find these items at your local grocery store.  I mean, I really hope you can.  If not, you can improvise and cook your own lentils and make your own bruschetta but we clearly didn’t do any of that for this recipe.  We let our friend TJ do all the work!

All you need is steamed lentils.  (They come in this fabulous vacuum packed casing) TJ’s pre-made bruschetta (if you’ve never had this, you will freak out, it’s so dang good),  Feta cheese, kalamata olives, fresh basil and a cucumber.  In our true GTK fashion, we like to keep our recipes really simple and this one is no exception.

All you are going to do is add all of the ingredients to a bowl and stir it together.  Seems easy enough right?  Add this one to your list for your next entertaining event and your guests will love you forever!  This is also delicious to have on hand in the fridge for a couple days for some healthy snacking.


Lentil Bruschetta Dip
 
Save Print
Prep time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 lb package Trader Joe’s steamed lentils
  • 14.5 oz prepared bruschetta sauce - we used TJ’s
  • 1 english cucumber, seeded and chopped
  • 1 C kalamata olives, halved
  • ½ C crumbled feta cheese
  • ½ C fresh basil, juilienned
Instructions
  1. In a large bowl add lentils. Use the back of a spoon to separate and break apart. Add bruschetta, cucumbers and olives and stir to mix. Gently fold in feta and basil.
  2. Serve with crackers or eat on its own!

Crudite with Pea & Avocado Pesto and White Bean, Lemon & Rosemary Hummus

by 2 Comments

Who ever said that serving fresh vegetable is boring? A lot of people I’m sure, but I’m here to tell you it’s NOT, especially when you serve them like this!

veggies2

These veggies get an instant facelift when served on ice and by standing the rainbow carrots and celery stalks upright. It’s just a different way of plating the veggies that gives it a whole new look. It instantly turns a standard crudite platter into a showstopper.  Now that we have the presentation down, let’s talk about these super awesome dips.

Pea and avocado pesto dip is something we’ve been making for a long time.  Not only is it good as a side dip but you can also use it as a pasta sauce (diluted with a bit of pasta water to thin out), or even plated under a protein like chicken or shrimp. If making it as a sauce you  might want to  blend it a little more for a smoother texture. Basically this pea and avocado pesto has all of the glorious flavor of a pesto without the oil. It’s a bit heartier with the addition of the avocado and peas and it’s a definite must try!

Moving on to the white bean and rosemary hummus.  Yum!  Anything that mixes lemon and rosemary together is an instant hit.  White beans give this hummus a different spin than a traditional hummus made with garbanzo beans.  The lemon lightens it up and makes it absolutely irresistible and the rosemary adds an earthy flavor.  These dips are equally amazing so it’s really best if you jus try both!

Crudite with Pea & Avocado Pesto and White Bean, Lemon & Rosemary Hummus
 
Save Print
Prep time
Total time
 
Author:
Ingredients
For the Crudite:
  • Assorted vegetables of your choice - we used rainbow carrots, cherry tomatoes, snap peas, radishes and celery
  • Ice - Depends on size of bowl you are using
For the Pea & Avocado Pesto:
  • 2 C. organic frozen peas - can bring to room temp but not necessary
  • 1 medium avocado
  • juice of 1 large lime or 2 small limes
  • 1 C loosely packed fresh chopped basil
  • 1 cloved garlic, minced
  • 2 Tbsp water
  • ½ tap kosher salt
  • ¼ tap coarse black pepper
  • 1 Tbsp pomegranate seeds to garnish (optional)
For the White Bean, Lemon & Rosemary Hummus:
  • 1 - 15.5 oz can cannellini beans. rinsed and drained
  • 2 Tbsp fresh lemon juice
  • zest from 1 medium lemon
  • 1 clove garlic, minced
  • 2 Tbsp fresh, chopped rosemary
  • 2 Tbsp good quality olive oil + 1 tsp for drizzle (use lemon infused olive oil if you have that instead)
  • ¼ tsp kosher salt
  • ¼ tsp course ground black pepper
Instructions
For the Crudite:
  1. Fill a large bowl with ice. Place vegetable upright in the ice
Pea & Avocado Pesto:
  1. Add all ingredients to blender, or use an immersion blender, and blend. It's okay to serve this slightly chunky or smooth, whatever way you prefer. Garnish with fresh pomegranate seeds if desired.
For the White Bean, Lemon & Rosemary Hummus:
  1. Add all ingredients together in a blender, or use an immersion blender. The consistency is up to you whether you like a smoother texture or slightly chunky. Blend accordingly. This is best when made at least 1 hour in advanced and stored in the refrigerator. Drizzle 1 tsp olive oil on top to serve.

Quinoa and Italian Sausage Stuffed Mushrooms

by Leave a Comment

Quinoa and Italian sausage stuffed mushrooms for the WIN! There really are so many ways to enjoy stuffed mushrooms but we have got to say that our latest creation has taken a front seat in our book!  We are sure that they will do the same for you too. You are not gonna believe how freaking delicious these guys are. The other best part is that they are really simple to make!  You know we like to keep our recipes obtainable and not overwhelming.  We know that you can do this!  If  you make these for your next dinner party, you are sure to impress your guests because stuffed mushrooms are just so fancy!

The other great news is that you don’t need a ton of ingredients.  Check it out…you only need, mushrooms, quinoa, Italian sausage, ricotta, parmesan, garlic and parsley.  How easy is that?  The other good news is that you could make the sausage and quinoa the day before if you are on a time crunch.

The first steps are to cook up both your quinoa and sausage.  (You can see how doing these steps the day before could really cut down your prep time right?)  Anyway, in a medium bowl, stir together the ricotta, quinoa, sausage, parsley and garlic until combined.  Don’t forget to season it with salt and pepper. Make sure you have removed all the stems from your mushrooms.  Get your oven preheated, line your baking sheet with parchment paper and get stuffing!  Fill each mushroom with your ricotta mixture, place them cap side down, top with the fresh parmesan and pop them into the oven.  They will take about 20 minutes to bake up and get all pretty and bubbly.  Look for a nice golden brown color on the cheese.  This is a sign of pure perfection.  Golden cheese is the best ever!

Remove these beauties from the oven and transfer them to a pretty serving platter or plate.  They are best enjoyed right away while they are warm.  You are going to love these!  We are sure of it!

Looking for some other easy appetizer suggestions?

http://www.goodthymekitchen.com/tomato-olive-tapenade-bruschetta/

http://www.goodthymekitchen.com/cilantro-jalapeno-hummus/

http://www.goodthymekitchen.com/caramelized-onion-bacon-dip/

Quinoa & Italian Sausage Stuffed Mushrooms
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 16 large crimini mushrooms, stems removed
  • 1 C italian sausage, casings removed and cooked (browned)
  • ½ C quinoa, cooked
  • 1 C ricotta cheese
  • ¼ C italian parsley, chopped + more for garnish
  • 2 cloves garlic, minced
  • ¼ C grated parmesan cheese
  • kosher salt & cracked pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl add sausage, quinoa, ricotta, parsley and garlic. Mix all ingredients together until incorporated. Season with S&P to taste.
  3. Line a rimmed baking sheet with parchment paper. Place mushrooms on the baking sheet cap side down. Fill the mushroom cavities with filling. Sprinkle parmesan cheese over each mushroom and bake for 20 minutes.
  4. Remove from oven, transfer to a serving dish, garnish with additional chopped parsley and serve immediately.

Loaded Mediterranean Hummus

by Leave a Comment

This loaded Mediterranean hummus is not only ridiculously delicious, it’s the perfect dish to serve as an appetizer at your next gathering.  Or bring it to the next event you are attending and the guests will freak out.  It’s also a hit at events with kids because they can choose what “toppings” they want to add to their pita.  Not gonna lie, we also really like that this hummus platter because it’s like the easiest thing ever to make.  It’s really pretty and looks like it possibly took lots of time but we won’t tell if you won’t tell!

We know you can buy hummus already made and there is absolutely nothing wrong with that.  There are some really tasty one’s out there but once you make your own, you might have a change of heart.  Hummus is really easy to make and we happen to think it’s way better when it’s homemade.  You literally dump all the ingredients into your food processor and hit the button.  The hardest part is getting the food processor out of the cabinet.  At least, that’s how it is for me.  Maybe you don’t have that problem…don’t judge.

So, for this hummus, you simply just add garbanzo beans, tahini, garlic, lemon juice and a pich of salt to the food processor and let it go!  Pulse it up until it’s nice and creamy.

Transfer the hummus to a shallow bowl or platter and top with the cucumbers, tomatoes, feta and kalamata olives.  Serve with the pita bread on the side and let the people scoop away!  We guarantee that your guests will be begging you to make this dish again as it’s always a crowd pleaser.

 

Loaded Mediterranean Hummus
 
Save Print
Prep time
Total time
 
Author:
Ingredients
  • 1 15oz can garbanzo beans, drained + 3 Tbsp of reserved liquid from the can
  • 2 Tbsp tahini
  • ½ medium lemon, juiced
  • 1 clove garlic, pressed
  • kosher salt to taste
  • ⅓ C chopped cherry tomatoes
  • ⅓ C english cucumbers
  • ⅓ C feta cheese, crumbled
  • ¼ C sliced kalamata olives
Instructions
  1. Add garbanzo beans, tahini, lemon juice and garlic to a food processor. Pulse on high until smooth. Season with kosher salt to taste and pulse until mixed.
  2. Transfer hummus to a low bowl. Top with tomatoes, cucumbers, feta and olives.
  3. Serve alongside your favorite veggies, pita bread or chips.

Baked Chicken Taquitos

by 2 Comments

Baked chicken taquitos…yes please.  If you are anything like us, you are always looking for a new chicken recipe.  I will also add that it needs to be easy because we both have unbelievably busy schedules and sometimes getting dinner on the table for the family can turn into a major task.  I will say that it really doesn’t have to be considered a task though.  We are here to help make your life easier and that is what this simple and delicious baked chicken taquito recipe is going to do.  Wow.  Those are some powerful taquitos eh?  No really though, these guys are easy peasy to make and the whole family literally freaked out over them so I feel compelled to share.  Hopefully you and or your family will appreciate them as well.  We feel really good about this recipe because these taquitos are not fried in oil.  They are “lightened up” and that is just a win for everyone.

This recipe calls for shredded chicken.  You can either do this part yourself by baking or poaching some chicken breasts or you could even eliminate that part and buy a rotisserie chicken at your local supermarket.  Whatever suits your fancy.

tJust start by sautéing up some onion in a skillet and then when they are soft and translucent, add in the shredded chicken, Greek yogurt, and pepper jack cheese.  Stir until the cheese is melted then add in the cilantro and season with salt and pepper.

Line a baking sheet with parchment paper and lay a tortilla out flat.  Scoop the generous spoonful of the chicken mixture onto the tortilla and roll it up.  Continue with this process until you use up all of the filling.  Then spray the tortillas with the olive oil spray and bake for about 20 minutes, or until they are a nice golden brown color.

Serve immediately with whatever sauce you like.  Salsa, guacamole, pico de gallo…the options are endless!


5.0 from 1 reviews
Baked Chicken Taquitos
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • 1 tsp good quality olive oil
  • ½ small onion, minced
  • 2 C shredded chicken breast
  • 1 C 0% Greek yogurt
  • 1 C pepper jack cheese, shredded
  • ⅓ C fresh cilantro, roughly chopped
  • S&P
  • 12 small (street taco size) flour tortillas
  • olive oil spray
Instructions
  1. Preheat oven to 425 degrees.
  2. Heat a large skillet over medium heat, add olive oil. Sautee onions until translucent, about 5 mins. Add shredded chicken, greek yogurt and cheese, stir until cheese is melted. Add chopped cilantro and season with S&P to taste.
  3. Line a large rimmed baking sheet with parchment paper. Add a large spoonful of filling to the center of a tortilla, shape the filling into a line. Gently roll the tortilla and place on the baking sheet. Continue until all of the filling is gone.
  4. Spray the taquitos with olive oil spray. Bake for 20 minutes until golden brown.
  5. Serve immediately alongside your favorite dipping sauce (salsa, pico de gallo, salsa verde, ranch, etc).

Cauliflower Pizza

by Leave a Comment

Tonight was pizza night in our house.  Psyche!!  Well, it was like pizza night but not.  We called it pizza night but it was really cauliflower pizza bites and not the ooey, gooey, kind with dough and pepperoni and tons of calories and stuff.  As I’m writing this, I’m laughing to myself at all the cauliflower jokes that seem to be circulating these days because cauliflower has literally become the substitute for so many things.  There is a good reason for it though.  People are trying to cut down on carbs so far be it from us to stop this.  We are just here to help.  We are not saying that there is not a place and a time for the warm, bubbly, ooey, gooey, pizza but it wasn’t here in our house tonight.

These little cauliflower florets are bite sized and delicious when cooked up with a little sauce, cheese and fresh basil.  Check out how easy this recipe is to make, and don’t turn your nose up until you try it!  Thank you.

Start by mixing some olive oil and freshly pressed garlic in a bowl.  Then lay the cauliflower on a parchment lined sheet pan and toss the florets with the oil mixture to make sure they are all nicely coated then sprinkle with some kosher salt.

Roast in the oven for 30 minutes then remove the pan, top each cauliflower floret with a spoonful of marinara and top with a pinch of the cheese blend.

Then switch the oven to broil and pop the pan back into the oven until the cheese is nice and bubbly.  Keep a watchful eye on these guys to make sure that they don’t burn.  You will be so mad if you do all this work and then forget that they are under the broiler.  Just stay put.  They don’t take long at all.  You just need like 3-5 minutes.  Once the cheese is golden and bubbly, you can remove the pan from the oven and sprinkle with the fresh basil.  Transfer to a serving platter and enjoy.  It’s like pizza but super good for you!

 

 

Cauliflower Pizza
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 head cauliflower, broken into large florets
  • 3 Tbsp good quality olive oil
  • 1 clove garlic, pressed
  • kosher salt
  • ½ C marinara sauce
  • ½ C 4 Italian cheese blend (we like the Trader Joe’s quattro formagio)
  • 2 Tbsp fresh basil, julienne-cut
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl whisk olive oil and pressed garlic.
  3. Line a large rimmed sheetpan with parchment paper. Spread cauliflower florets our on sheetpan. Drizzle florets with olive oil/garlic, gently toss to coat. Season with kosher salt.
  4. Roast cauliflower in the oven for 30 minutes. Remove from oven and turn the oven up to broil. Place a spoonfull of marinara sauce over each floret and top with a pinch of cheese.
  5. Return cauliflower to the oven to broil. Watch carefully as not to burn. Remove from oven when the cheese is bubbly and turns golden brown, about 3-5 minutes. Transfer to a serving dish, top with fresh basil and serve immediately.

Chicken Sausage Stuffed Baby Bell Peppers

by Leave a Comment

We are so excited to share these off the hook delicious and oh so pretty chicken sausage stuffed baby bell peppers with you.  This is such a fun appetizer.  Move over chips and salsa or veggies and dip (which really do always have a place in our hearts) because  these cute peppers are stepping in.  Just saying, the next time you ask “what can I bring?” and the person says, “how about an appetizer?”….you will have the perfect answer!  We guarantee that this will please the crowd.

Now you may think that this recipe is labor intensive but guess what?  They are actually easier than you think and we are going to share some quick time saving tips for you.  So, follow along.  But first, run to the store and grab the ingredients!  These sweet little baby bell peppers should be easy to find at your local grocery store.

Start by blackening up the peppers in a large skillet with a little olive oil.  They will sizzle away and get nice and blistered.  This is a really easy way to char the peppers.  Once they are blackened, just turn off the heat and set them aside to cool on a plate.

While the peppers are cooling, you can brown up the chicken sausage.  Start by cooking the onion and garlic, add the oregano and red pepper flakes.  Add the sausage.  We like the Trader Joe’s sweet Italian chicken sausage.  Just remove the sausage from the casings and break it up into small pieces as it cooks.  Once it’s cooked through, remove from the heat and allow it to cool.

After the chicken sausage and onions are cooled, transfer to a mixing bowl and add the cheese, fresh basil, salt and pepper.  Stir to combine and set aside.

It’s time to open up the peppers.  Just use a small paring knife to cut a slit across the side from stem to base.  There will be a few seeds inside so just use your fingers or a small spoon to scrape them out if you desire.  You can certainly eat them if you’d rather.  Then scoop the sausage and cheese mixture into the peppers and top with fresh parmesan.

Place on a parchment lined baking sheet and bake at 400 degrees for 10 to 12 minutes until the cheese is nice and bubbly. We are sure that these guys are gonna go fast!!

 

Chicken Sausage Stuffed Baby Bell Peppers
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • 1 pound sweet Italian chicken sausage
  • 1 pound sweet baby bell peppers
  • ½ yellow onion - diced
  • 2 cloves garlic - minced
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 1 Tbsp fresh basil - chopped
  • ½ C fontina cheese - shredded
  • ¼ C shredded parmesan cheese
  • pinch of salt and pepper
Instructions
  1. Preheat oven to 400 °
  2. Wash and pat dry baby peppers. Heat large skillet to medium-high and add olive oil. Add peppers and cook, turning frequently until skin is nicely blistered and blackened. About 10 minutes. Remove from heat and set on plate to cool. Add diced onion to skillet and cook for roughly 3 minutes. Add minced garlic and cook for 1 minute. Add oregano and red pepper flakes. Remove sausage from casings and add to onion mixture. Using a wooden spoon or spatula, break sausage into small bits. Cook until golden brown then remove from heat and allow to cool. Once cooled, transfer sausage mixture to a bowl and add cheese, fresh basil and salt and pepper and stir until combined.
  3. Using a small paring knife, cut a slit in peppers from base of stem to bottom half of pepper. This part can be messy as the peppers will be juicy. Work over a sink or bowl for easier clean up. Using your fingers or a small spoon, scoop sausage mixture into the peppers and place on parchment lined baking sheet.
  4. Sprinkle with freshly grated parmesan then bake for 10-12 minutes or until cheese is melted. Transfer to serving platter or plate and serve immediately.

Pressed Potatoes With Herby Lemon Dipping Sauce

by Leave a Comment

Pressed potatoes with herby lemon dipping sauce sound so fun don’t they?  Behold the perfect side dish or appetizer or snack or whatever you darn well please!  We had a lot of fun creating this dish.  We actually have a lot of fun creating pretty much every dish but with this recipe, we took a basic little baby potato and turned it into the star of the show.  If you have never cooked pressed potatoes before, we encourage you to try this recipe.  It’s actually a cinch to make and you will impress your guests with something  a little different.

Start by boiling the baby potatoes until fork tender.  Then just toss them in some olive oil and spread out on a baking sheet.

Now, the fun begins…gently press the potatoes with the back of a spoon or the bottom a glass.  Don’t press too hard but just enough to crack the potato and break the skin.  Then sprinkle with salt and freshly cracked pepper.

Bake them for about 25 minutes or until they are a beautiful golden brown color and have crispy edges.

While the buds are in the oven,  you can get going on the herby lemon dipping sauce.  We are obsessed with this stuff.  Just mix the Greek yogurt, lemon and all the rest of the delicious ingredients in a bowl and set aside.  You can also do this part in advance and store it in the fridge in an airtight container.

Serve the potatoes on a platter with the sauce and garnish with some fresh chives, rosemary (or your other favorite herb), some fresh lemon wedges and delicious olives!  Your guests will be so impressed!


Pressed Potatoes With Herby Lemon Dipping Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb yellow baby potatoes
  • 2 Tbsp good quality olive oil
  • kosher salt & cracked pepper
  • kalamata olives for garnish
  • lemon wedges for garnish
For Herby Lemon Dipping Sauce:
  • ½ C Greek 0% Fage yogurt
  • zest of 1 lemon
  • juice of ½ lemon
  • 2 Tbsp chopped capers
  • 1 Tbsp chopped scallions, green tops only
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped dill
  • 1 small clove garlic, minced
  • ¼ tsp fresh ground pepper
  • ¼ kosher salt
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large pot, boil potatoes until fork tender.
  3. Drain potatoes and toss with olive oil. Spread potatoes out evenly on a parchment lined rimmed baking sheet. Press potatoes with the back of a spoon or the bottom
  4. of a glass. Season with S&P.
  5. Bake for approx 25 minutes until golden brown and crisp.
  6. Mix all ingredients for the herby lemon dipping sauce in a seperate bowl.
  7. Assemble potatoes on a plate with herby lemon dipping sauce, kalamata olives and lemon wedges and serve.