Bites + Boards

Cranberry Chicken Salad

June 1, 2022 by Sarah Leave a Comment

How cute are these…. right??!! Cranberry chicken salad scooped into a flaky puff pastry making for perfect bite-sized entertaining appetizers! The flavor combo of creamy mayo, fresh dill, and sweet dried cranberries make for a true crowd pleaser! Poaching the chicken in salted water or broth helps to keep the meat tender!! These are impressive to serve at any gathering and the chicken salad can be made a day in advance. As the chicken salad rests in the fridge the flavors come together like magic!

Busy life and little time for fuss – I totally get it! Let’s use a box puff pastry and keep things simple! Open puff pastry and lay on a floured work surface. Do NOT roll out. Pastry should be just barely thawed before you start working with it. The kids took charge, using round cookie cutters or the lip of a small juice cup to cut out shapes leaving a small hole in the center. Brush pastry with a beaten egg (egg wash) and bake as instructed on the pastry box. If you are feeling like you may not have time to make these – I would recommend picking up bakery fresh croissants! In the end you will want to scoop chilled chicken salad into the warm puff pastry or warmed croissant and serve immediately!

Print Recipe

Cranberry Chicken Salad Puffs

Cranberry chicken salad scooped into a flaky puff pastry make for perfect bite-sized entertaining appetizers!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: Chicken, cranberries, salad

Servings: 6

Author: Sarah Ricci

Ingredients

1 pound Chicken Breasts poach + diced
1 Celery Stalk diced
2 Scallions trimmed + thinly sliced
2 tsp Fresh Dill
1/3 cup Mayonnaise
2 tsp Fresh Lemon Juice
1 tsp Dijon Mustard
Salt & Pepper to taste
1/2 cup Decas Farms Organic Dried Cranberries
1 Box Puff Pastry
1 Egg Beaten, for brushing pastry

Instructions

Cranberry Chicken Salad Filling

In a medium pot cover chicken with cold water (or broth) to the depth of 1 inch over the surface of the chicken. Season with plenty of salt. Bring to a low simmer over medium heat. Turn the heat down to low and simmer for about 10 minutes until cooked through.
Remove chicken from pot and let rest on a cutting board for 15 minutes or until cool. Dice chicken into small cubes.
In a large bowl mix chicken with chopped celery, scallions, dill, mayo, lemon juice, Dijon mustard and S&P to taste.

Puff Pastry Cups

Open puff pastry and lay on a floured work surface. Do NOT roll out. Pastry should be just barely thawed. Using round cookie cutters or the lip of a small juice cup cut out shapes leaving a small hole in the center. (see picture above)
Beat egg and brush pastry top with a thin layer. Bake as instructed on box. Place cold chicken salad in warm puff pastry and serve immediately.

Swirl Chocolate Almond Banana Bread

April 29, 2020 by Sarah Leave a Comment

Darren’s favorite things to make in the kitchen include colorful nutrient dense smoothies, breakfast eggs, and almond flour banana bread! He has two favorite types of banana bread to make – the regular almond kind and the chocolate almond kind! Today he couldn’t decide which one to bake so this creative blend happened! He filled half the pan with his normal banana bread mix and reserved half the batter adding in his cacao powder and oil before adding in the remaining batter to the pan. I can’t blame him for wanting the best of both here!! Enjoy!! XO – Sarah and Darren

Print Recipe

SWIRL CHOCOLATE ALMOND BANANA BREAD

This Swirl Chocolate Almond Banana Bread is packed with nourishing ingredients and sweetened only with bananas and a touch of honey. It's gluten free and grain free, but still full of love! Swirled half regular and half chocolate for a little fun!

Servings: 4

Author: Sarah Ricci + Darren Ricci

Equipment

Loaf Pan

Ingredients

Regular Almond Flour Banana Bread

2 Ripe Bananas mashed
2 Eggs
1 Tbsp *Flaxseed Meal (mixed with three tablespoons of warm water)
1/4 cup Local Honey
1 tsp Almond Extract or Vanilla Extract
2 cups (192 g) Almond Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Himalayan Salt
1/2 cup Mini Chocolate Chips sprinkle on top

Chocolate Almond Flour Banana Bread

1 Tbsp Organic Cacao Powder
1/2 tsp Avocado Oil or other favorite oil

Instructions

Preheat oven to 350 degrees F. Spray a standard 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray and line the bottom with parchment paper to prevent sticking. Set aside.
In a large bowl, whisk together the mashed bananas, eggs, *flaxseed meal (mixed with three tablespoons of warm water) and extract of choice until well combined.
In the same bowl add in the almond flour, baking soda, cinnamon, and salt.
Pour half of the batter into one side of the prepared loaf pan and reserve the other half of the batter in the mixing bowl.
Add the cacao powder and oil to the remaining half of the batter and mix well. Pour the chocolate batter onto the other side of the prepared loaf pan as shown in picture above.
Sprinkle chocolate chips on top and bake for 45-50 minutes or until toothpick comes out clean in the center of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely.

Notes

*If you don’t have Flaxseed Meal you can add an additional egg here making it 3 eggs total in the recipe.

– Bread should be kept well-covered at room temperature for up to 3 days. After this time I recommend transferring to the fridge or freezer.

Deviled Eggs with Cucumber and Dill

April 10, 2020 by Sarah Leave a Comment

Spring and summer months are my favorite time to serve deviled eggs!!! They are an easy side dish or nibble for entertaining, and they pack in the protein as a bonus during happy hour. This version is light and refreshing with a hint of dill and light crunch of cucumber tucked inside the filling.

Print Recipe

Deviled Eggs with Cucumber and Dill

Deviled Eggs with Cucumber and Dill. These easy entertaining snacks are high in protein and beautiful to add to any party table.

Prep Time5

Cook Time15

Resting time30

Total Time50

Course: Side Dish, Snack

Cuisine: American

Keyword: eggs

Servings: 4

Author: Sarah Ricci

Ingredients

8 Large Organic Eggs Hard Boiled
1/4 cup Mayonnaise
1 tsp Dijon Mustard
1 tbsp Fresh Dill chopped
1/2 English Cucumber seeded + diced
Salt + Pepper to taste

Instructions

Hard Boiled Eggs

In a large bowl fill with ice and water. “Ice water bath”
Place eggs in a medium saucepan, and add cold water to cover the eggs by 1 inch. Bring water to a boil. As soon as the water is at a full boil, turn the heat to low, and cook for 1 minute. REMOVE from heat, and cover with a lid. Let stand for 13 minutes in the hot water.
Drain, and transfer eggs to ice-water bath until cool to the touch.

Egg Filling

Peel eggs, and cut in half lengthwise.
Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, mustard, chopped dill, S&P, and cucumber. Spoon filling into egg whites.
Refrigerate until set, about 30 minutes. Garnish with dill sprigs just before serving.

Honey Peanut Butter Coconut Cream Dip

November 17, 2019 by Sarah Leave a Comment

Honey Peanut Butter Coconut Cream Dip is a light and simple party snack!! Ready in minutes served with a side of Lesser Evil Honey Roasted Paleo Puffs for the win. The best part about this dip is it has 4 simple and clean ingredients!!

Okay, lets talk Coconut Milk… you all know I am a huge fan of canned Coconut Milk (full fat) and when it’s whipped with an electric hand mixer it creates a soft creamy base. I added in peanut butter here to help give the dip a little depth and protein! Remember to save some honey to drizzle on top before serving. This dip sure is sweet, simple, and fun for your next snacking moment!

Print Recipe

Honey Peanut Butter Coconut Cream Dip

Honey Peanut Butter Coconut Cream Dip is a light and simple party snack. Ready in minutes, served with a side of Lesser Evil Honey Roasted Paleo Puffs for the win.

Prep Time15

Total Time15

Course: Appetizer, dip, Snack

Cuisine: American

Keyword: coconutmilk, dip, peanut butter

Servings: 6 people

Author: Sarah Ricci

Equipment

Electric Hand Mixer

Ingredients

13.5 oz Coconut Milk 365 Everyday Value Organic Full Fat Coconut Milk Can (refrigerated overnight)
1/4 cup Peanut Butter creamy
2 Tbsp Honey + extra for drizzle on top
1 tsp Cinnamon ground
1 bag Lesser Evil Honey Roasted Paleo Puffs

Instructions

Refrigerate the coconut milk can overnight so the cream hardens on top. When ready to make the dip, only scoop out the cold cream from the top. (Note: you can save the liquid at the bottom for smoothies, etc.)
In a large glass bowl using an electric hand mixer, whip the coconut cream until thick and creamy, almost like the consistency of frosting. Add in the peanut butter, honey, and cinnamon. Whip until well blended and smooth.
Drizzle honey on top and serve with Lesser Evil Honey Roasted Paleo Puffs.

Notes

Is your coconut whipped cream is too stiff when whipping? Add some of the reserved liquid from the can to help it blend smoother. This will help to soften the mixture and create more air.

My recommendation for coconut milk – 365 Everyday Value Organic Coconut Milk Full Fat can.

Dip can be made in advance and stored in the fridge.

From time to time, I work with amazing companies I believe in to develop recipes for my website. Today’s post was brought to you by Lesser Evil Snacks! All opinions are 100% my own and I thank you for supporting the brands that encourage my creativity.

Dark Chocolate Popcorn Cups

November 6, 2019 by Sarah Leave a Comment

Sweet or salty snack … let’s have both shall we?! For when you can’t decide which way to go these Dark Chocolate Popcorn Cups are absolutely the right answer. Dark chocolate cups topped with salty organic popcorn, crunchy marcona almonds, and dried pitted tart cherries.

Individual portions only take a few minutes to prep and are perfect entertaining sized treat! Serve them right in the wrapper to allow guests ease for mingling at your next gathering.

Print Recipe

Dark Chocolate Popcorn Cups

Sweet or salty snack?? Let's have both! Dark chocolate cups topped with salty popcorn, crunchy Marcona almonds, and dried pitted tart cherries!

Course: Dessert, Snack

Cuisine: American

Servings: 24 cups

Author: Sarah Ricci

Equipment

Cupcake Pan
24 Cupcake Liners

Ingredients

12 oz Bag Dark Chocolate Chips
1/4 cup Marcona Almonds medium chopped
1/2 cup Lesser Evil Organic Popcorn Himalayan Pink Salt or other favorite flavor
1/4 cup Dried Pitted Tart Cherries
1/4 tsp Sea Salt Flakes

Instructions

Line two cupcake pans with 24 cupcake liners and set aside.
In a double boiler, melt the dark chocolate chips over medium heat, stirring often, until just a few chips remain un-melted. Remove from the heat and continue to stir until fully melted.
Scoop 2 spoonfuls of melted chocolate into each cupcake liner. This should give you thin layer across 24 cups. Sprinkle with the almonds, popcorn, cherries and salt flakes. Press lightly to make sure the items stick.
Place the chocolate in the refrigerator until fully set, at least 2 hours.

Pumpkin Pecan Granola

October 28, 2019 by Sarah Leave a Comment

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices! I’m taking a timeout to enjoy the flavors of fall. Lightly sweetened homemade granola topped on yogurt or with my favorite milk as a cereal, is a wonderful way to-do so!

Crunchy bits of oatmeal loaded with pumpkin seeds and pecans. Once the granola turns golden brown, remove it from the oven and let cool completely. During the cooling process it will crisp up making it a lovely snack or breakfast topper! The kids enjoy it as is, and I enjoy topping it on yogurt or in a bowl with our favorite milk.

Print Recipe

Pumpkin Pecan Granola

Healthy pumpkin pecan granola sweetened with maple syrup and loaded with fall spices!

Prep Time5

Cook Time25

Course: Snack

Cuisine: American

Author: Sarah Ricci

Ingredients

2 cups Organic Old Fashioned Rolled Oats
1/3 cup Raw Pecans
2/3 cup Raw Pumpkin Seeds (pepitas)
1/4 cup Coconut Oil
1/2 cup Maple Syrup
3 tsp Organic Pumpkin Puree
1 tsp Cinnamon
2 tsp Pumpkin Spice
1 tsp Pink Salt

Instructions

Preheat oven to 325 degrees.
In a large bowl combine together the oats, pecans, seeds, spices and salt.
In a small glass dish warm the coconut oil in the microwave until melted. Whisk in the maple syrup, and pumpkin puree. Pour wet ingredients over the dry ingredients and quickly mix with spatula.
Spread the mixture evenly onto a baking sheet and bake for 25-30 minutes, stirring at the halfway point.
Once the granola turns golden brown, remove from oven and let cool completely. During the cooling process it will crisp up.
Enjoy by topping on yogurt or in a bowl with favorite milk.

Cashew Coconut Balls

September 11, 2019 by Sarah Leave a Comment

A quick and healthier sweet snack or lunch treat to keep Mama and the kids happy. I love snacking balls and these are one of my top favorites because they are made with cashew butter and unsweetened shredded coconut – whats not to love here, really?! Plus, this recipe only uses 4 simple ingredients and makes about 16 balls. We love them best cold and you can stash them in a freezer for up to 3 months!

Print Recipe

Cashew Coconut Balls

Cashew Coconut Balls are perfect for when you want something sweet and satisfying fast! This so simple 4-ingredient recipe is a perfect snack or lunch treat!

Course: Snack

Equipment

Food Processor or Blender

Ingredients

1 1/2 cup Organic Oatmeal
1/2 cup Honey
1/2 cup Cashew Butter or Peanut Butter
1/2 cup Unsweetened Shredded Coconut plus an additional 1/4 cup for rolling

Instructions

Place the oats in a food processor or blender and pulse until finely ground.
In a medium mixing bowl, stir together the cashew butter and honey until well combined. Add in the ground oats and coconut.
Use a spoon to scoop about a tablespoon of the mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 16 balls.
Place the coconut in a separate bowl or plate and roll the balls in the coconut to completely cover.
Store balls covered in the fridge for up to a week, or in the freezer for up to 3 months.

Grilled Chicken Skewers and Pineapple Rounds

July 3, 2019 by Sarah Leave a Comment

It’s officially summer time!! Fire up the grill and give me all the the wooden skewers because dinner tonight is being served on sticks!! Meat on a stick, with the best seasonings you can find at Spiceology. Veggies on a stick and pineapple rounds… they are all going on the grill for a dinner or happy hour snack that’s ready in less than 30 minutes!! I even jumped on TV to show you how to do it! Check out all the fun I had during my Better Connecticut segment here!

Print Recipe

Grilled Chicken Skewers + Grilled Pineapple Rounds

Chicken thigh skewers on the grill. Loaded with flavor and easy to eat off a stick. Kid friendly and party friendly!!

Prep Time10

Cook Time15

Resting5

Total Time25

Course: Appetizer, dinner, lunch

Cuisine: American

Keyword: Chicken, skewers

Servings: 4

Author: Sarah Ricci

Ingredients

6 Boneless Chicken Thighs
1/4 cup Pineapple Juice
1/2 Lime fresh squeezed juice
2 Tbsp Avocado Oil or Canola Oil
1/2 cup Spiceology Chile Lime Spice or favorite grilling spice blend
Scallions chopped, garnish
1 Pineapple cut 1/4" slices

Instructions

Soak 12 wooden skewers in water for about 3 hours.
Preheat grill to high.
Skewer each boneless chicken thigh with 2 skewers so they lay flat.
Whisk together the pineapple juice, lime juice, oil, and chile lime spice blend. Brush on marinade to each side of the skewered chicken!
Place thighs on heated grill, cover, and cook until each side becomes golden brown and slightly charred, about 4-5 minutes per side. Do the same to the pineapple slices.
Remove from grill and let rest for 5 minutes. With a sharp knife, cut the thighs down the center giving you 2 skewers per thigh. Garnish with scallions and grilled pineapple.

Notes

Find our favorite spices here.

Shrimp Scampi with garlic toast

June 3, 2019 by Sarah Leave a Comment

Beautiful Shrimp Scampi!! Garlic. Lemon. Butter. Need I say more?? Fire up the grill for some garlic toast points and saute shrimp in garlic! This dish is simmered in a light chicken broth for a smooth flavor. Traditionally, this recipe uses white wine, but I swap wine for broth because I always have it on hand, and I can reuse the remaining broth throughout the week in other dishes. Just know you can go either way here – white wine or both (it will still be amazing).

Pile these shrimp beauties up on garlic toast for an appetizer or serve as a main dish! This classic butter-garlic sauce is one of my favorites!! It literally has me licking the pan clean. I serve this as an appetizer straight out of the pan because it allows everyone to spoon the sauce over their toast. YUM!!!

Not in the mood for toast? I totally get it! Swap toast for a favorite pasta! The pasta soaks up all the sauce the some way!! Looking for a low carb version? Serve this over cauliflower rice or zucchini noodles. Either way you decide to serve this dish it’s sure to be a winner for any garlic shrimp lover!!

Print Recipe

Shrimp Scampi with Garlic Toast

Shrimp sauteed in garlic, then simmered in a light broth. Piled high on garlic toast for an appetizer or as a main dish!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, dinner, lunch

Cuisine: American, Italian

Keyword: garlic, shrimp

Servings: 4

Author: Sarah Ricci

Ingredients

Shrimp Scampi

2 tbsp Olive Oil extra virgin
4 tbsp Butter
5 Cloves Garlic minced
1 1/4 lb Large Shrimp peeled, deveined, + tail on
1/4 cup Chicken Broth
1 tsp Crushed Red Pepper
2 tbsp Lemon Juice freshly squeezed
1/4 cup Parsley chopped
Salt + Pepper to taste

Garlic Toast

1 Baguette cut into 1/2 inch slices
2 tbsp Butter melted
2 cloves Garlic minced

Instructions

Shrimp Scampi

Peel and devein shrimp by making a shallow slit down the middle of the back to expose the black intestine. Lift out the black vein with the point of a paring knife and wipe it off. Keep base of tail on so the tip of shrimp stay juicy.
Heat olive oil and 2 tbsp. of butter in large pan or skillet. Add in the minced garlic and saute until fragrant (about 1 minute). Add in shrimp, salt + pepper to taste and saute for about 2 minutes on one side. Once the shrimp begin to turn pink, flip them over using tongs.
Pour in chicken broth and the red pepper flakes and simmer for about 2 minutes. The sauce will reduce by about half.
Add in the remaining 2 tbsp of butter, lemon juice and parsley and remove the pan from the heat.

Garlic Toast

Preheat grill to medium heat.
Cut baguette into 1/2 inch slices
In a small bowl, combine butter + minced garlic and melt in microwave. Brush melted butter + garlic onto both sides of the baguette slices.
Place the bread on the grill. Cook and turn occasionally, until the bread is crisp on both sides.

Notes

Not in the mood for toast. Swap for favorite pasta! Low carb version: Serve this over cauliflower rice or zucchini noodles. Alternative to grilled toast: You can broil them in your oven on the low temperature for one and a half minutes on each side

Classic Guacamole

May 4, 2019 by Sarah Leave a Comment

Classic Guacamole!! Ripe avocados make for the perfect snack or side dish, and this guac is classic – nothing fancy here! After you make this beautiful masterpiece add a thin layer of lime juice to coat the top of the dip and cover it with plastic wrap removing any space for air. Yup, push down on the plastic wrap (it should be mushed against the guac and this will help keep it fresh.) Air causes oxidation which will make the avocados turn brown if you don’t. Keep dip chilled until ready to serve! Best served with salty chips and cold beers!! Cheers!

Print Recipe

Classic Guacamole

Classic Guacamole!! Fresh ripe avocados make for the perfect simple snack or side dish! This guac is classic – nothing fancy here!

Prep Time10

Course: Side Dish, Snack

Cuisine: Mexican

Keyword: guacamole, mexican, side, snack

Servings: 4 people

Author: Sarah Ricci

Ingredients

4 Ripe Avocados
1 tsp Pink Salt or favorite salt
1 Lime juiced
1/2 Red Onion minced
1 medium Ripe Tomato seeds + pulp removed, chopped
1-2 Jalapeno Pepper finely chopped (optional heat level)
1/4 cup Fresh Cilantro finley chopped
1 Bag Chips

Instructions

Cut avocado in half. Remove seed and scoop out flesh with a spoon. In medium bowl mash up with a fork.
Add in salt and lime mixing well. The acid in the lime will help delay the avocados from turning brown!
Fold in minced onion, chopped tomatoes, pepper, and cilantro.
Cover with plastic wrap removing any space for air. The plastic wrap should be mushed against the guac to keep it fresh. Air causes oxidation which will make it turn brown. Keep chilled until ready to serve!