Smoked Salmon Bites

Goodbye 2012, hello 2013!
New Year’s Eve is all about the appetizers, champagne and party hats. Oh, and sequins of course. This year I am keeping it low key and going over a friend’s place for appetizers and drinks. Obviously I took this as my chance to make something new! I am also bringing the Goat Cheese Stuffed Dates that I made for Thanksgiving but I didn’t want to be a boring repeat offender so here’s a new recipe!

Smoked Salmon Bites
This is definitely one of the easiest appetizers to make and it’s slightly embarrassing to even consider it a recipe but I made it up myself so whatever.

4oz Smoked Salmon
4oz (one half package) cream cheese, softened
1 large cucumber, sliced
Chopped chives (for garnish, dill will also worked well)

Mix cream cheese with chives. Spread about 1 tsp of cream cheese on each cucumber slice and top with a small piece of salmon. Done!




Butternut Squash Fries

So I’ve had a butternut squash sitting in my kitchen for well over a month. I’ve been debating over what to make with it but mostly just haven’t wanted to deal with peeling and cutting it myself. I know you can buy peeled or even peeled and cut squash at any grocery store but buying a whole one is a lot cheaper! A huge tip I read somewhere said to peel it with a Y-shaped peeler instead of a knife: huge help. Considering I’ve broken knives before in squash encounters I was so happy that this actually worked.

Today I made a Hungry Girl recipe: Butternut Squash Fries from her new cookbook!

The recipe is super easy and honestly the worst part is cutting up the squash!
Here is a picture if the recipe:



All ready for the oven!
20 minutes and one flip later:

Delicious! Such a good swap for potatoes. I had experimented with making sweet potato fries at home (so good) but never tried butternut squash. I know HG does some other fry swaps that I would definitely be willing to try.

Now I have to figure out what to do with the left over squash. Hmm

Strawberry Yogurt Bread

I’m real quick getting ready in the morning. I’m talking like alarm goes off at 6:46 (random I know) and I’m out the door by 6:58. I am also one of those people that can’t really function without breakfast so I love having things I can grab and go.

I came across this recipe by Peanut butter and Peppers for Strawberry Yogurt Bread and thought it would be perfect for those grab and go breakfasts! It’s not a very sweet bread, which I like. It tastes great with a tablespoon of peanut butter or even almond butter! Here’s a copy of the recipe below:

Strawberry Yogurt Bread
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Yield: 15 slices

Serving Size: 1 slice

A moist, light yogurt bread full of fresh strawberries.


1 Cup Greek Non Fat Plain Yogurt
1/2 cup of granulated sugar
2 eggs or egg substitute
1 Tbsp vanilla extract
1 Cup of Whole Wheat Pastry Flour
1 Cup all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup strawberries, chopped
1 Tbsp. Turbinado Sugar or Brown Sugar

Preheat oven to 350°
In a medium bowl, mix yogurt,sugar, eggs and vanilla extract until blended.
In a separate bowl add flours, baking powder, baking soda and salt. Mix together.
Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, becareful not to over mix.
Fold in strawberries
Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs. The batter will be thick.
Sprinkle with Turbinado sugar topping
Bake for 50 minutes to 1 hour for 1 large loaf or 30 – 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Calories per slice: 103.9, Fat: .03, Cholesterol: 0, Sodium: 202, Potassium: 57, Carbs: 21, Fiber: 1.5, Sugar: 8, Protein: 4

I made this in one loaf instead of 3 minis and even though my cuteness factor was missing, it still came out great!
I love recipes with substitutions to make the nutritional content a bit better and yogurt is a great substitute for fat like oils and butter and still keeps the bread moist!



Noms away!