I am always on the hunt for something quick to make on those busy days where you have to work late or your just way to tired to actually make something fancy. Bagel bites are something that I have eaten since I was a kid. I would always see the bagel bites commercial on tv when I got home from school so my brother and I were so excited to eat them as a snack when my mom finally caved and bought a box from the frozen section at the grocery store. Since then I have upgraded and now make my own quick homemade version of the frozen treat. It’s not as fast as opening the freezer and placing the frozen treat on a baking tray in the oven, but it’s still quick and equally as delicious. All you need are english muffins, my favorite are from Trader Joe’s, tomato sauce, mozzarella cheese, and all of your favorite toppings.
- English muffins
- Mozzarella cheese
- Tomato sauce (any brand will do)
- Black olives
- Garlic salt
- Red chili flakes
- Pre-heat oven to 375 degrees.
- Cut each english muffin in half (one muffin makes two bagel bites).
- Before I put the sauce on each half of muffin, I like to sprinkle so either garlic powder or garlic salt onto each muffin for some add flavor.
- Spread about a spoonful of sauce onto each muffin half.
- Sprinkle cheese on top.
- Now the fun part, toppings!! You can add whatever toppings you like. I prefer olives, a little bit on onions, and sometimes I will add pieces of pepperoni or pancetta.
- Once you add your desired toppings place in the oven for 10 mins or until all the cheese as melted.
I hope that you enjoy my quick treat for those days that you just need something simple!
I am originally from California so I have a deep love of Mexican food, but here in Seattle it’s hard to find a decent place that serves good mexican. But we always have fresh seafood and I am always looking for ways to make my meals a little lighter. So I thought why not combine my love of mexican, spicy, and make a cute fun version of a shrimp cocktail. This is a fun meal to eat just for dinner or to serve as a light appetizer if you have a few guests over. Its super simple and quick to make!
Ingredients: Serves about 4
- 1/2 tsp chili powder
- pinch of cayenne pepper (optional)
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp olive oil
- 1/4 tsp of taco seasoning
- 1/2 pound peeled and devained large shrimp
- 1/2 diced avocado
- 1/2 lime
- 1 cup cooked corn (I used a frozen bag of colorful corn and cooked it according to the bag)
- In a bowl mix together the chili powder, paprika, salt, pepper, and olive oil.
- Toss the shrimp into the spice mixture and make sure everything is coated.
- You can use a grill but I don’t have one so I heated up a grill pan on med-high heat and spray it with some cooking spray
- Place the shirmp on the grill pan and sear until are cooked through, about 2min per side. remove from the pan and let them cool down a little.
- In a bowl combine the corn, avocado, shrimp, taco seasoning, lime juice and toss together
- Divide the shrimp into cocktail glasses and garnish with a lime wedge!! I used these cute hybrid wine/martini glasses that I picked up at Home Goods
I find this salad to be so delicious and very satisfying. The garbanzo beans make the salad very filling, and the feta cheese coats everything to make a delicious dressing that combines everything together to make this Greek salad a perfect healthy treat!
Chickpea, Feta and Parsley Salad
Serves about 4-5 as a side dish
- 1 medium onion, diced
- 3 cloves garlic
- 1 1/2 tbs olive oil
- a spoonful of red chili flakes
- 1 (14oz) of garbanzo beans
- 2 scallions, chopped
- 1/2 cup chopped parsley
- Juice of one lemon
- 2oz (about a handful) of feta cheese
- Salt and pepper
Heat 1 tablespoon of olive oil and cook the red onion till lightly golden. Add garlic and chili and cook till the garlic is fragrant, I like my food a little spicier so I added a little more. Set aside to cool so it doesn’t melt the feta when you mix it in.
Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.
Store in the fridge for a few hours before serving to let the salad marinate.
I hope that you find this version of a Greek salad as delicous as I do!!!