Tag Archives: low carb appetizers

Appetizers, Recipes

Quick Low Carb Snacking Options

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We’re into football season and baseball is wrapping up with the World Series, so we’re often thinking about a Sunday afternoon get-together with friends and delicious snack foods.  They just naturally go together, right?

Well, it’s not the best thing for a low carb lifestyle unless those snacks are low in carbs.  You can always put out a meat and cheese tray and a vegetable dish, but there are some quick put-together recipes that make great snacks.

Here’s a few that are already on this blog and a new one for Little Smokies Wrapped in Blankets is just below on this page.  I’m sure you’ll find a couple of good choices for your television watching.

For a delicious do-ahead snack, you can’t beat deviled eggs and this is my recipe for Texas Style Deviled Eggs.    Another easy one is Bacon Wrapped Water Chestnuts and these are so good you’ll want plenty of them.  Ham and Pepper Madeleine Cakes are also a tasty snack and are great dipped in Chipotle Ranch dressing.

Little Smokies Wrapped in Blankets

This is a standard appetizer that normally uses crescent rolls and are easy to make. I’ve adjusted the recipe to a low carb option. For this, I use CarbQuick, but any low carb baking mix will work. I don’t know how well almond flour would hold together and I haven’t tried it. It uses Little Smokies or any other cocktail wiener. As another option, you could take premade cocktail meatballs, cut them in half and wrap those. For a vegetable version, try wrapping a 2-inch piece of asparagus or broccoli stems or kohlrabi cut into 1/4×2-inch sticks with the dough.

1/2 cup Low Carb Baking Mix
1/4 teaspoon Garlic Powder
Pinch of Salt
1 tablespoon Butter or Shortening
1 teaspoon of Buttermilk or Cream
1 tablespoon very cold Water
2 tablespoons Cheddar Cheese, finely shredded
Butter flavored Cooking Spray
15 Little Smokies or (8) Meatballs or (15) Vegetable sticks

In a small bowl, add the flour, garlic, salt, and butter or shortening. Cut together with a fork until the mixture turns to crumbles. Add the buttermilk and water and mix together until it begins to pull together. If it isn’t moist enough, add just a little bit more water until it forms a ball. Wrap in plastic wrap and refrigerate at least one hour.

Preheat oven to 375 degrees (F.) Prepare a baking sheet by spraying with baking spray or put a silicone mat on it and spray the mat.

Pinch off enough dough to make a one-inch ball and hand press it to a 2×1/2-inch strip. I use a sheet of wax paper to press this on. Place the smokie in the middle and press the dough around it to form a wrap over it. Press together to seal. If the dough breaks, simply press it back together. Repeat for each little sausage. For the meatballs, cut the meatball in half and roll each half in the dough.

Place on baking sheet, then spray the tops with the baking spray and bake for 18 to 20 minutes until golden brown.

Serve with a mustard and mayonnaise sauce. My preference is a cranberry mustard and mayonnaise. Or you can eat them as they are. These are usually a hit at a party.

Makes about 15 appetizers.

Nutrition Information per appetizer (Little Smokies):
Calories: 49 Fat: 1.7 g Net Carbs: 0.5 g Protein: 2.1 g

Nutrition Information per appetizer (Meatballs – 6 to serving):
Calories: 52 Fat: 3.6 g Net Carbs: 1.5 g Protein: 3.2 g

Nutrition Information per appetizer (Kohlrabi- 1/4×2-inch strips):
Calories: 22 Fat: 1.7 g Net Carbs: 0.4 g Protein: 0.9 g

Tip:  To get a lower carb count on the meatballs, make your own.  Most of the ones you buy pre-made have a bread crumb filler in them.  Make one-inch meatballs and bake them until they are just done. Cool, cut in half and wrap.  This will bring the carbs down to about a half carb each.

Appetizers, Breads, Desserts, Recipes

Versatility with French Madeleine Cakes

My friend Françoise , who is French, sent me her recipe for Madeleine Cakes a few weeks ago and I finally got around to adapting them to a low carb version. Magnifique! These are so delicious and rich-tasting, even with using low carb flour. They are wonderful right out of the oven, but equally good when warmed up for about 10 seconds per two in the microwave. I’ve also made a “cookie sandwich” with them and they work very well, except they try to slip off the filling.

But the recipe is more versatile than that. They can also be made in a savory version, so I’ve included that option below. Françoise’s original recipe called for Paris Ham, which is kind of like deli ham, and green olives. My adaptation still uses ham, but I’ve added bacon bits and bell peppers in lieu of the olives. I hope I haven’t committed sacrilege with the classic French recipe!

To make a “true” Madeleine cookie, you need to have the Madeleine pan, either a metal one or a silicone one.  You can find these in many stores that carry baking supplies and online at Amazon and other suppliers.  They have the shell shape and ridges that give the Madeleines their distinct look.  Françoise says that the temperatures are essential to getting the correct rise for the cookie.  I did lower the second temperature just a little for the low carb flours.

Classic Low Carb Madeleine Cookies

3 Eggs
1 Egg White
1/2 cup Granulated Sugar Substitite
1/2 cup CarbQuick or low carb flour
2 tablespoons Coconut Flour
2 tablespoons Vanilla Whey Powder
1 1/2 teaspoons lemon zest
1/4 teaspoon lemon juice
1 teaspoon Baking Powder
1/4 cup Butter

Preheat oven to 425 degrees (F.) Melt butter in a small saucepan or microwave in a bowl. Set the butter aside.

Grate the lemon zest and get about 1/4 teaspoon lemon juice.  Set aside.

In a medium bowl, break the eggs and add the sugar. Whisk together until foamy. Add the flours, whey powder and baking powder and mix together. Let rest a few minutes. If the batter is a little too thick, add a tablespoon of water. The coconut flour will absorb liquid.  Add the lemon juice and lemon zest and mix into the batter.

Use a silicon Madeleine cake pan to make it easier to release the cakes.

Fill the wells to 2/3 full, about 1 tablespoon, and smooth batter into the mold. Bake at 425 degrees for 4 minutes, then lower the temperature to 385 degrees and bake an additional 10 minutes.

Remove from the oven and let cool for about 10 minutes, then turn out of the pans.

Makes 24 cookie cakes

Nutrition Info per cookie:
Calories: 47.4  Fat: 3.9 g  Net Carbs 0.6 g  Protein: 1.9 g

Lemon Sandwich Cookies

And this is just something else you can do with the Madeleine cakes and low carb lemon curd. (Or any low carb jam, for that matter.)

8 Madeleine cakes
4 tablespoons Lemon Curd
4 tablespoons Cool Whip or Whipped Cream (optional)

Take two Madeleine cakes per serving. Place one on a serving plate, top down and spoon 1 tablespoon of lemon curd over the top, spreading smoothly. Top with the other Madeleine cake, shell design up and press into the lemon curd gently. Top with 1 tablespoon of Cool Whip or whipped cream.

Repeat with other cakes and serve immediately. Makes 4 servings.

Ham and Peppers Madeleines

These are yummy as a snack or make great appetizers for a party. Try them with a little Ranch dressing or other low carb dressing as a dipping sauce. I added a ricotta cheese to my version to help the texture a little and add a bit more flavor.

3 large Eggs, fresh
3 tablespoons Liquid Egg White or 1 Egg White
2 tablespoons Ricotta Cheese
1/4 cup Ham, diced
1/4 cup Sweet Peppers, diced
2 tablespoons Bacon Bits,
1 teaspoon Parsley
1/4 teaspoon Salt
1/2 cup Butter (1 stick)
1/2 cup Carbquick or other low carb flour
2 tablespoons Coconut Flour
1 tablespoon Water
1 teaspoon Baking Powder

Preheat oven to 425 degrees (F.)

Dice ham and sweet peppers and set aside. Melt the butter in a small saucepan or a bowl in the microwave,

In a medium bowl, break the eggs and egg whites and beat with a whisk until they are creamy-looking, Add the ricotta cheese and whisk it in. Add the flours, salt, water and baking powder and stir in in well. The coconut flour will make the batter thicken, so add the water after its all mixed to thin the batter a little. Pour the butter around the edge of the bowl and gently mix into the batter. Stir in the ham, bacon, parsley and peppers.

In prepared Madeleine pans, spoon the batter into each of the wells to about 2/3 full. It is about 1 tablespoon of the batter.

Bake in 425 degree oven for 4 minutes, then reduce the temperature to 385 degrees and bake another 7 to 10 minutes until the cake is golden brown. Remove and let cool a few minutes, then turn them out on a pan and enjoy!

Makes 24 cakes.

Nutrition Info per cake
Calories: 60 Fat: 5.3 g Net Carbs: 0.5 g Protein: 2.2 g

Appetizers, Recipes

Yummy Party Bites = Pollo Pequitos

Holiday parties are coming up and a tasty little chicken-based treat is this Pollo Pequitos recipe (Little Chickens).  Confession time, this is loosely based on a Raleys recipe that I got through their try it program for Chicken Littles made with BBQ sauce, blue cheese and minced celery.  I wanted something a little spicier, so I came up with this delicious version.  You can serve these as appetizers at a party or 3 or 4 of them will make a main course for dinner.  Guess what I’m taking to the next pot luck party?

Pollo Pequitos (Little Chicken Bites)

2 large half Chicken Breasts , no skin
3 oz. Cream Cheese, softened
1/4 cup Green Chile Salsa, Mild or medium
1/4 cup finely chopped Celery (about 2 medium stalks)
1/4 cup Shredded Cheddar & Monterey Jack Cheese
1/4 teaspoon Garlic powder
1 tablespoon butter
Dash of salt and pepper

 You’ll need tooth picks to secure the rolls.

If chicken breasts are very thick, cut them in half lengthwise.  Pound each potion of chicken with a meat mallet on a cutting board to flatten and shape it into a rectangle as much as possible.  Cut the chicken into 1″ wide by about half the length of the rectangle strip.  (About 1″x3″ – if you have a short piece, don’t cut 3t into two pieces.)

Prepare a baking sheet with aluminum foil or a silicone baking mat sprayed with cooking spray.  Preheat oven to 350 degrees (F).

In a small saucepan, melt a tablespoon of butter and  saute the chopped celery until it is just tender.  Set aside.

Mix the cream cheese with the garlic powder and the shredded cheese.  Spread a thin layer of the cream cheese mixture on each strip of chicken, leaving about 1/4 inch on one end free.  Brush or use a spoon to spread about 1/2 teaspoon green chili salsa on each strip and sprinkle in the middle with 1/2 teaspoon celery.   Roll each chicken strip up toward the ingredient free end to form a roll and secure with a toothpick.    Put each on the baking sheet as it is completed.

On the pan to be cooked.

Brush or spoon any extra salsa over the rolls.  Bake for 20 minutes and check for doneness.  Continue to cook at 5 minute intervals if they aren’t quite done.  They won’t brown but if you poke the chicken, any juices should run clear.  Let cool a few minutes then remove to serving dish.  Serve with additional green salsa if you wish.

Tip:  You might find it easier to spread the ingredients over the chicken without cutting it, leaving the straighter edge about 1/4 inch free of ingredients, then roll the whole breast up in one roll.  You could cut it into 1 inch rolls before or after baking,  I haven’t tried doing it this way yet, but it might be quicker and less messy.

Makes 14 to 16 appetizers.

Nutrition Info per appetizer (14 per recipe)

Calories: 72.2  Fat: 1.8 g Net Carbs: .6 g  Protein: 8.7 g

Originally POSTED BY RENE AVERETT AT 10/27/2013 2:28 PM 

Appetizers, Recipes

Tomato Spinach Cheese Puffs Are So Tasty!

It started with a challenge from the roomie — a recipe for Sun Dried Tomato Spinach Cheese Puff, in the October 1 issue of First for Women Magazine — can you make it low carb?

To be honest, it was pretty straight forward on some points, but the main one was the puffs are made with refrigerated crescent rolls, so I would have to find a substitute for those. As it turned out, I tried two variations that both tasted wonderful, but also different. Version #1 uses a biscuit dough made from CarbQuick and makes a light, flakey biscuit topped with spinach, tomatoes, green onions and cheddar cheese. Version #2 is based on the Oopsie roll from from Your Lighter Side’s web site and is topped with the same ingredients, but it has more of a quiche flavor. So, here they are — two delightful appetizers to start your next party or to just have around for a low carb, low calorie snack!

Version 1 – Biscuit base

When I made these, I rolled out the biscuit dough into a rectangle, sprinkled the topping ingredients on top, then rolled it up and cut it. I believe you get the same effect and flavor by mixing the ingredients into the dough or just putting them on top. It’s certainly easier and quicker to make dropped biscuits than rolled biscuits, so that’s what I’m going with.

Makes 24 mini muffin puffs

1 1/2 cup Spinach, fresh
1/4 cup Scallions or green onions
1 teaspoon olive oil
1/4 cup Sun Dried Tomatoes
1/2 cup Sharp Cheddar Cheese, shredded
1/4 cup bacon bits

Biscuit mix
2 cups Carbquick
4 tablespoons Shortening or butter
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic and herb seasoning or other seasonings of choice
1/4 cup water
1/4 cup Heavy Whipping Cream

Preheat oven to 350 degrees F.
Using cooking spray, grease a 24 slot or 2 12 slot mini-muffin pans or insert mini-muffin cups.

Mix Carbquick, baking powder, seasonings and salt, then cut in the shortening or butter. Mix until the dough pieces form pebbles. Add whipping cream and water. Dough should be firm, but easy to drop from a teaspoon. If not, add a little more water. Set aside.

Sauté spinach and scallions (or green onions) in 1 teaspoon olive oil over medium heat for a minute or two until spinach is limp. Remove from burner and add chopped dried tomatoes and bacon bits.
Drop the biscuit dough by teaspoonfuls into the mini-muffin wells to about 2/3 full. Drop about a half a teaspoon of the spinach mixture on top. Distribute as evenly as possible. Sprinkle shredded cheese on top of the tomatoes and bacon bits.

Dough puffs ready for the oven.

Cover loosely with aluminum foil. Bake in oven for about 10 minutes, remove the foil and bake another 10 minutes until puffs are done and lightly browned.

Makes 24 puffs, each is about 60 calories, less than 1 g net carb and 2.5 g of protein.

Version 2 – Cream Cheese Roll Base

 

Cream cheese puffs ready to bake.

 

1 1/2 cups fresh Spinach, packed
1/4 cup Scallions, chopped
1/4 cup Sun Dried Tomatoes, minced
1/2 cup Cheddar Cheese, shredded
1/4 cup bacon bits

Cream Cheese Puff Dough:
2 large Eggs, separated
1/8 teaspoon cream of tartar
2 oz Cream Cheese
2 tablespoons Carbquick or any low carb flour
1/4 teaspoon garlic and herb seasoning

Preheat oven to 300 degrees F.

Using cooking spray, grease a 24 slot or 2 12 slot mini-muffin pans or insert mini-muffin cups.

Sauté spinach and scallions (or green onions) in 1 teaspoon olive oil over medium heat for a minute or two until spinach is limp. Stir in minced tomatoes and bacon bits. Set aside.

In a clean bowl, beat 2 egg whites until foamy. Add cream of tartar and beat until stiff.

In another bowl, mix together egg yolks, cream cheese and Carbquick. Fold mixture into the egg whites being careful to not beat them down.

Spoon the batter evenly into the muffin cups to about 2/3 full. Bake for five minutes until the batter is just set. Pull out and spoon spinach topping on top of each puff. Sprinkle shredded cheese on top of the spinach.

Return to oven and bake another 10 minutes. Cheese should be melted and lightly toasted.

Each puff is about 22 calories and .4 g carbs with about 3 g of protein.

POSTED BY RENE AVERETT AT 9/12/2012 5:45 PM

Appetizers, Recipes

Simple Rollups Make Great Game Snacks!

Here it is January again and that means the “big game”.  I have to be honest – the game doesn’t hold much sway around our house, but coming up really soon are the Olympics and we will be glued to the television for some of those events.  So while becoming couch potatoes, snack foods are the easy way to munch without losing too much game time.  I’ve already got a few snack options up on the blog, so check out those in the Appetizers section where there are things like Pollo Pequitos, Stuffed Mushroom, alternate chips and nachos.

Here are a couple of additional ideas for easy to do snacks that are low carb, guilt free munchies.  They’re good for at home or taking to a viewing party where you may not have many low carb options.  They are easily doubled or tripled for more people.

Turkey Rollups With Cream Cheese

4 slices of thinly sliced turkey

1 oz of cream cheese
1 teaspoon heavy cream or sour cream
Mrs. Dash Garlic Pepper seasoning or seasoning of your choice
4 teaspoons of guacamole or 8 thin slices of avocado
1 ounce of Queso Fresca or other crumbly cheese

Makes 8 roll-ups.

Let cream cheese soften, then mix with heavy cream or sour cream and seasoning until well blended.

Put a slice of turkey on a plate, spread 1/4 of the cream cheese mix onto the slice near the middle.  Spread 1 teaspoon of guacamole or place two slices of avocado along the cream cheese.  Sprinkle with crumbled queso fresca.  Fold one edge of the turkey in and roll it over the filling into a tube.  Cut the tube across the middle diagonally.  Repeat with the other turkey slices.  Makes 8 small appetizers, which is one serving for a solo snack.

To increase the recipe, just double or triple the amounts used.

For  24 small snacks, use:

12 slices of turkey
3 oz. of cream cheese
1 tablespoon of heavy cream
1 teaspoon of Mrs. Dash or more to your taste
4 tablespoon of guacamole or 24 slices of avocado
3 ounces of Queso Fresca

Nutrition Info per recipe:

Calories: 223.7  Fat: 7.5 g  Net Carbs: 4.7 g  Protein: 13.2 g

Per each small piece

Calories: 28     Fat: 2 g        Net Carbs: 0.6 g  Protein: 1.7 g

Ham and Pickle Rollups

Among our Irish friends, there’s a saying that any true Irish meal has two kind of potatoes.  Given our fondness for bacon, I think it could also be said that any true Irish meal around our house includes two kinds of pork.

4 slices of Deli ham,  or 8 1/4 inch ( or less) thick slices about 3″ x 2″
2 oz. cream cheese
1/4 cup cheddar jack cheese or other cheese of your choice, grated
4 small sweet pickles, sugar free
2 slices of bacon, broken into pieces (optional)

Cut the ham slices in half so they are about 2″ by 3″.  Soften cream cheese by putting in the microwave for about 15 seconds so that it’s easily spreadable.  Spread cream cheese thinly on ham slices across the shorter side.  Sprinkle with about a tablespoon of grated cheese.  Cut pickles in half lengthwise and put in the middle of the cream cheese.  Put two or three small pieces of bacon against the pickle.  Roll up from one to the other and secure with a toothpick.

For the photos, I secured the rolls in two sections with a toothpick and cut them through the middle.  It makes a pretty display of the filling but isn’t necessary if you prefer to leave them as longer rolls.

I also made these using sliced spiral ham left over the New Year’s dinner.  The slices were more triangular and thicker so it is a more open roll.  These didn’t include bacon.  ou can also see that I tried a whole pickle, but it was a bit too much, both in fitting it into the roll and in flavor.

Makes 8 rolls or 16 half rolls.

Per each roll (with bacon):

Calories: 51     Fat: 4.2 g     Net Carbs: 0.5 g  Protein: 3 g

Originally POSTED BY RENE AVERETT AT 1/18/2014 2:38 PM