Bow Tie Antipasto Bites

Bow Tie Antipasto Bites

adapted from Redhead8

A quaint appetizer which can be served at any type of event from upscale to down home.

Makes 16 servings

16 pieces bow-tie pasta, cooked al dente & dried
1 tsp. olive oil
1/4 tsp. garlic salt
1/3 tsp. dried Italian seasoning
1/3 block aged white cheddar, cut into 16 3/4 inch squares
8 black olives
2 thick cut dill pickle slices, quartered
16 peppered salami slices

1. Toss the pasta with the oil, garlic salt and Italian seasoning.
2. Assemble each bite by placing a piece of bow-tie pasta, an olive or pickle, a folded slice of salami, and a block of cheese on a food pick.

Enjoy!

Latin Chicken & Rice Bowl

Latin Chicken & Rice Bowl

adapted from Food Network.com

Any leftover salsa or crema can be served with corn or plantain chips.

Makes 3 servings                 5 WW Blue points / serving + 1 point / 1 Tbsp crema

Chicken & Rice

Cooking spray

1 tsp olive oil

1 tsp butter

12 oz. boneless, skinless chicken breast, cut into bite size pieces

Kosher salt & freshly ground black pepper

1/2 cup white rice

3/4 cup chicken stock

3/4 tsp poultry seasoning

2 tsp Sazon seasoning blend

1/4 cup tomato sauce

0.5 oz raisins

Olive & Pepper Salsa

6 small Spanish olives, stuffed with pimentos, drained & chopped

1 tomato, seeded and chopped

1/2 small bell pepper, seeded and chopped

1/2 small white onion, chopped

Several drops of hot sauce

2 Tbsp chopped fresh parsley

1/4 lemon, juiced

Kosher salt

Avocado and Garlic Crema

1 ripe avocado, pitted and flesh removed

1/4 lemon, juiced

1 clove garlic, pressed

Kosher salt

1/2 cup reduced fat sour cream

1. Coat a pot with cooking spray, add the oil and butter and preheat until the butter melts.
2. Season with chicken with salt and pepper and add to the pan. Cook until lightly browned.
3. Add the rice and cook for another minute.
4. Add the stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins.
5. Bring to a boil, reduce heat and cook about 15 minutes until the rice is tender.
6. Make the Olive & Pepper Salsa by adding all ingredients to a small bowl and stir to combine.
7. Make the Avocado and Garlic Crema by add all ingredients to a blender and process until smooth. Season to taste with salt and pepper.
8. Add 1/4 cup of the Olive & Pepper Salsa to the Chicken & Rice mixture. Stir to combine.
9. Serve the chicken and rice mixture in a bowl topped with the salsa and crema.

Enjoy!

Marinated Olives and Roasted Red Peppers

I made the following recipes to serve as part of an antipasti platter. I purchased a package of mixed Italian cold cut from the supermarket deli section and served them with the olives, peppers salad, and heated store bought focaccia bread. 

Put it on a pretty platter any people will think you slaved!

Marinated Olives

3 Tbsp olive oil

1/4 lemon cut into chunks
1 tsp dried lemon zest
1/2 tsp dried red pepper flakes
3 cups olives (green, black or combination depending on your preference)
2 tsp dried basil leaves
Stir the oil, lemon, lemon zest, red pepper flakes and basil in a small skillet over until fragrant. Remove from the heat. Add the olives and toss to coat. refrigerate for at least 1 hour for flavors to blend.

Marinated Roasted Red Peppers with  Basil and Garlic

1 jar roasted red peppers

1 Tbsp dried basil leaves
6 large garlic cloves, peeled and smashed
¾ cup olive oil
Place peppers, basil, garlic and oil in a bowl. Cover and chill overnight. Bring to room temperature before serving. Drain most of the oil from the peppers before arranging on the antipasti platter.