Posts filed under ‘finger foods’

Fried Ravioli

Tuesdays are a mixed bag for dinner.

Usually Tuesdays are dinner-for-one because my hubs has graduate classes after work and doesn’t get home until about 10pm. Since its just me, I get kinda lazy when it comes to cooking so I do one of 3 things. (1) Fast food, (2) order pizza or (3) nuke a tv dinner. Not the healthiest dinner choices right?

Well… I aint about to change now. HAHA

Hence my unhealthy dinner choice of fried cheesy goodness. Notice anything interesting about my picture? Go ahead. Scroll down. I’ll wait.

Uh? What are you talking about CB? I dont see… Ohmygod is that ketchup?

Yessirree bob! Forget the marinara sauce. I eat my fried raviolis with ketchup! Nom nom nom…

Recipe adapted from Food Network, Giarda De Laurentiis


Olive oil, for frying
1 cup buttermilk
2 cup Italian-style bread crumbs (I used 2 cups plain breadcrumbs + 6 tsp italian seasoning)
1 box store-bought bite-size cheese ravioli (I used about 30 large (3″x3″) cheese ravioli)
1/4 cup freshly grated Parmesan cheese
1 to 2 cups marinara sauce (store bought or homemade), heated, for dipping


Heat 2 inches of olive oil in a large frying pan over medium heat until a deep-fry thermometer registers 325F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs.

[NOTES: I put the bread crumb mixture in a ziplock bag for easy coating and clean up!]

Place the ravioli on a baking sheet, while you coat the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 2-3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.


Husband rating: N/A

Wifey rating: A
Too good. I’ll be dreaming about fried raviolis and ketchup tonight. HAHA

December 2, 2008 at 8:17 pm 17 comments

Bacon Cream USCheese Pinwheels

Sorry Mary.

I couldn’t resist. Forgive me?

Sometimes my snarky humor makes me do bad things. ::hangs head::

I promise I am not a mean person. My inner UCLA football love made me do it. It looks like a little Bruin bear sitting on my shoulder with devil horns and a pitchfork.

Don’t laugh at my hand drawn horns and pitchfork.
You try to draw free hand with a mouse! It’s hard! HAHA

Yeah that’s him.

He made me do it.

T minus 1 week, 1 hour, 7 minutes til kickoff…

Recipe from Good Eats Blog

Makes about 32 pinwheels


1 pkg. (8 oz.) cream cheese, softened (I used 8oz Neufchatel cheese)
8 slices bacon, crisply cooked, crumbled* (I used 10 slices of bacon!)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tbsp chopped fresh parsley (I used 2 tsp dried parsley)
1 tbsp milk
1/4 tsp crushed red pepper flakes
2 cans (8 oz. each) refrigerated crescent dinner rolls

* I cooked my bacon in the oven on a cooling rack over a foil lined baking sheet for easy cleanup at 400F for about 20-25 minutes. Let cool and then crumble. (I like mine crispy so I baked for 25 minutes.)


Preheat oven to 375°F.

Mix cream cheese, bacon, Parmesan cheese, onions, parsley, crushed red pepper flakes and milk until well blended; set aside.

Take two triangular pieces of dough and press the perforations together to seal and create a rectangle. (Each can will have 4 “rectangles”.) Divide the cream cheese mixture into about 8 equal parts and spread 1/8th of the mixture evenly on each rectangle dough. Cut each rectangle dough lengthwise into 4 equal pieces, approximately 1/2 to 3/4-inches wide. Roll the dough up into a pinwheel and place on baking sheet.

[NOTES: I used a pizza wheel to cut each rectangle into 4 strips.]

Bake 12 to 15 minutes or until golden brown. Serve warm.


Husband rating: A+
He loved it and ate way too many!

Wifey rating: A+
So.freaking.good. I lost count after 10. Oops! Take my word for it. You might wanna double or triple the recipe!

Other rating: A+
My family esp my little brother loved the pinwheels. He kept begging me to make more.

November 29, 2008 at 12:24 pm 6 comments

Ranch Chicken Wontons Cups

Damn you April aka SB (said with love of course). It’s all your fault.

I was all set last night to eat a healthy salad (ok who we kidding I was totally gonna order pizza) and then I see her “heaven in a wonton” post and I got a craving. Cravings are evil. They make you do bad things like go to the grocery store just for some Hidden Valley Ranch dressing b/c thats the only thing you don’t have in your pantry to make April’s heaven in a wontons.

… and my friends know how much I hate driving.

That’s why you should make these. They were worth the drive.

Recipe from Wine Lovers Cooking Diary

Makes about 50 wontons


1 pkg wonton wrappers
3-4 chicken breasts, boiled and shredded (I used pre-cooked chicken strips, chopped)
2 packages shredded taco cheese (I used cheddar-jack cheese)
1 (16 fl oz) bottle Hidden Valley Ranch salad dressing (not light or fat free)
1 tsp chili powder + extra for garnish
green onion to taste, chopped


Preheat oven to 425F.

Line cupcake pan with wonton wrappers. Bake 3-4 minutes until edges are brown. Continue with all wrappers until they are complete. Arrange baked shells on cookie sheets.

In a large bowl, mix shredded chicken and entire bottle of ranch dressing. Add 1 tsp chili powder (can add more depending on your taste). Fill shells with chicken mixture and sprinkle each one with additional chili powder. Top with cheese and green onions.

Bake until cheese is melted, about 3-4 minutes.


Husband rating: A+
He wasn’t very delicate eating the wonton b/c he stabbed himself in the lip trying to eat the whole thing in one bite. (Dork!) but after he got over the initial pain he raved about it and had 5 more. HAHA

Wifey rating: A+
I ate way too many of these little suckers. You think they are small and harmless but before you know it you’ve eaten 10+, barely breathing and in a wonton coma. I am looking forward to leftovers for lunch.

November 19, 2008 at 7:36 am 16 comments

Savory Rugelach x 2

I bet you have a deja vu feeling right?

You’re thinking you’ve seen rugelach on my blog before.

Do not adjust your screen.

Your eyes do not deceive you.

I made rugelach with my baking group, Tuesdays with Dorie, just a few days ago. Unfortunately I wasn’t impressed with my rugelach. I got major filling leakage and scrubbing burned preserves off my silicone mat killed my blissful baking mood. So I crossed rugelach off my baking to-do list and starting thinking about other ways to use my leftover 4oz of cream cheese. I probably wouldn’t have made rugelach again if I hadn’t read fellow TWDer, Holly of Phe/MOM/enon‘s blog about wanting to try some savory rugelach ideas. After I read cheese, barbecue chicken and bacon, I knew I’d dust off my disgruntled rugelach ‘tude and give it another try!

Isn’t everything better with cheese?

(Recipe adapted from Dorie Greenspan & Phe/MOM/enon | photos from me!)


For rugelach dough
4 oz cold cream cheese, cut into 4 pieces
1 stick (8 tbsp) cold unsalted butter, cut into 4 pieces
1 cup all purpose flour
1/4 tsp salt

For chicken pesto filling
1/4 cup pesto
1/4-1/2 cup mozzarella cheese
1/2 cup shredded chicken (I used pre-cook chicken strips, chopped)
1/4 cup tomatoes, chopped
sesame seeds
olive oil

For bbq chicken & bacon filling
1/2 cup shredded chicken (I used pre-cook chicken strips, chopped)
1/4 cup barbecue sauce
1/4-1/2 cup mozzarella
3-4 strips of bacon*
sesame seeds
olive oil

* I cooked my bacon in the oven on a cooling rack over a foil lined baking sheet for easy cleanup. 400F for about 20-25 minutes. Let cool and then chopped up. (I like mine crispy so I baked for 25 minutes.)


To make dough—
Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.

Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds — don’t work it so long that it forms a ball on the blade.

Turn the dough out, gather it into a ball and divide it in half. Shape each half into a rectangle, wrap in plastic wrap and refrigerate for at least 2 hours or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)

[NOTES: I let mine chill overnight.]

To make pesto chicken rugelach—
Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.

On a lightly floured surface, roll the dough into a rectangle. (Mine was about 11inchx6inch.) Brush a thin layer of pesto over the dough. Mix the leftover pesto sauce with the chicken. Scatter mozzarella cheese, chicken and tomatoes evenly over the surface of the dough leaving a border. Starting from the edge closer to you, roll the dough into a burrito and tuck the ends inside.

[NOTES: I rolled my dough between 2 pieces of wax paper lightly sprinkled with flour. You could also use parchment paper. I think it makes it easier!]

Refrigerate for about 1 hour before baking.

To make barbecue chicken rugelach—
Pull the 2nd packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.

On a lightly floured surface, roll the dough into a rectangle. (Mine was about 11inchx6inch.) Brush a thin layer of barbecue sauce over the dough. Mix the leftover barbecue sauce with the chicken. Scatter mozzarella cheese, chicken and bacon evenly over the surface of the dough leaving a border. Starting from the edge closer to you, roll the dough into a burrito and tuck the ends inside.

Refrigerate for about 1 hour before baking.

To bake—
Preheat oven to 350F.

Brush some olive oil over the surface of each log. Cut log into 1″ slices. Sprinkle each slice with sesame seeds. Bake for about 35-45 minutes or until golden brown.


Husband rating: N/A

Wifey rating: B+/A-
The actual flavors were awesome but the structure wasn’t so purdy. I think its still probably my fault b/c I tend to overfill and after I cut the slices they kinda collapsed in the baking process. I already adjusted my ingredient amounts above by 1/2 and maybe I’ll have to try again with less filling. I am still not in love with the rugelach recipe but I think I liked the savory more than the sweet.

November 7, 2008 at 12:15 pm 18 comments

Oven “Fried” Parm Chicken Fingers

(Recipe from | photos from me!)


For chicken–
1 clove crushed garlic
1/4 lb butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
3 chicken breasts, thawed and cut into strips

For honey mustard sauce–
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard


To make chicken–
Preheat oven to 400 degrees F (175 degrees C).

In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken strips into garlic butter, then into crumb mixture to coat.

Place coated chicken pieces into a lightly greased 9×13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 35-40 minutes, or until chicken is cooked through and juices run clear.

To make sauce–
Dissolve cornstarch in 1 tablespoon water in a saucepan over low heat. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.


Husband rating: A+
I think his exact words were “is there anymore?” hehe

Wifey rating: A+
Very yummy esp with the honey mustard dipping sauce!

February 25, 2008 at 7:57 pm 2 comments

Superbowl foodie aftermath

I didn’t get a chance to take a pre-game food picture but here’s the aftermath. We tore that shite up!

This was just *my* food station. We had 4 food stations. I am glad I wore my stretchy pants. Enough said.

Chicken Nachos
Spinach & Artichoke dip+bread cubes and tortilla chips (for dipping)
Veggie tray
Red velvet cupcakes (not pictured)

February 3, 2008 at 10:19 pm 5 comments

Roast Beef & Avocado Wrap

I’ve been craving a wrap ever since I saw one in my foodie friend, Nina‘s, blog.  Today I decided to satisfy my craving but my version isn’t as healthy as hers.  Ooops!  ;)

(Recipe from | photos from me!)

Makes 6 servings (1 wrap=1 serving)
Calories/serving= 536*
WW pts/serving = 12*

* Calories/WW pts are for the original recipe. My substitutions may be more or less. Just FYI.


1 (4 ounce) package cream cheese, softened (I used 1-8oz package)
1 teaspoon ground cumin
1 clove garlic, minced (I used 2 cloves)
1/8 teaspoon dried red pepper flakes
6 tomato and oregano tortillas (I used regular flour tortillas)
6 lettuce leaves – rinsed and dried
12 slices deli sliced roast beef
1 avocado, cubed (I used 2 avocados)
1 tomato, seeded and chopped
1 cup shredded Colby-Monterey Jack cheese


Mix the cream cheese, cumin, garlic, and chili flakes in a bowl until well blended. Spread a thin layer of the cream cheese mixture over each tortilla, dividing evenly.

Place a lettuce leaf on each tortilla, and top with two roast beef slices. Sprinkle evenly with avocado, tomatoes, and cheese. (I mixed the colby-monterey cheese in with the cream cheese mixture so it would stay in the wrap better) Starting at one end, gently roll up each tortilla into a tight tube. Slice in half diagonally and serve.

[NOTES: I only had 6in tortillas but I think next time I’ll use the bigger size b/c the wrap was hard to keep together since the tortilla was so small.]


Husband rating: A+
He really liked the flavors of the cream cheese mixture and the “sandwich” components together.

Wifey rating: A+
ditto hubs. I ate 2 of them! Eesh. I am scared to calculate the calories!

January 19, 2008 at 4:55 pm 2 comments

Pizza Roll

(Recipe from | photo from me!)

Makes 5 servings
Calories/serving = 457
WW pts/serving =


1 (10 ounce) can refrigerated pizza crust dough
1/4 pound Genoa salami, thinly sliced
1/4 pound pepperoni sausage, sliced
1/4 pound provolone cheese, sliced
1/2 cup shredded mozzarella cheese

* TIP: I added some Italian seasoning on top prior to baking, can substitute refrigerated French Loaf for pizza dough but changes calories.

[NOTES: I am sure I used more than 1/2 cup mozza cheese (if that wasn’t already evident from my picture! You can’t even see the middle layer of bread. haha) and I also added some sliced mushrooms]


> Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
> Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet.
> Layer with Genoa salami, pepperoni and provolone cheese.
> Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough.
> Roll jelly roll style. Seal the edge with a fork.
> Bake in the preheated oven 25 minutes, or until golden brown (I covered with foil the last 5 minutes so it wouldn’t brown too much on the top). Slice into 1 inch pieces to serve.


Husband rating: A+
He ate himself sick but he wants chicken next time instead of pepperoni. Can do!

Wifey rating: A+
It was a little greasy so I probably should tone down the amt of cheese/pepperoni but… I <3 cheese!

December 17, 2007 at 9:09 am 1 comment

Chicken Nachos

Basketball season has been underway for the last few weeks and this is the time of year that our date nights turn into “watching the Phoenix Suns vs [insert NBA team here]” nights instead so I figured this would be a good night to introduce some basketball finger foods… chicken nachos!

(Recipe from | photos from me!)

Makes 6 servings
Calories/serving = 427
WW pts/serving = 10


2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil (I used olive oil)
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced

[NOTES: I added jalapenos to the chicken mixture and on top of the cheese. Served with sour cream. Yummy!]


> Preheat oven to 350 degrees F (175 degrees C).
> In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender.
> Mix in shredded chicken, salt and pepper. Toss until well coated with oil.
> Stir in the salsa.
> Arrange tortilla chips on a large baking sheet.
> Spoon the chicken mixture over tortilla chips.
> Top with Cheddar/Monterey Jack cheese blend and tomato.
> Bake in the preheated oven 10 minutes, or until cheese has melted.
> Remove from heat and sprinkle with green onion tops before serving.

** TIP: Heat the chips for 5 minutes before cooking the nachos to avoid sogginess. Can also add jalapenos, fat free sour cream and taco seasoning to chicken mixture.


(The nacho eating aftermath. We destroyed it!)

Husband rating: A+
He thought it was great and ate so much that he didn’t need dinner!

Wifey rating: A+
I couldn’t stop eating even though my tummy was full! LOL.

November 9, 2007 at 9:44 pm 2 comments

Faux Fried Zucchini Chips

(Recipe and photo from FoodieFashionista)

Makes 2 servings
Calories/serving = ~75 (
WW pts/serving = ~1


1 medium zucchini
1 Tbsp Kraft Free Italian Salad Dressing
1/8 cup seasoned bread crumbs
1/2 Tbsp grated Parmesan cheese

Cooking instructions:

> Preheat oven to 400 degrees.
> Slice zucchini into 1/4″ slices.
> Toss in bowl with italian dressing. Mix breadcrumbs and cheese in a bowl and dredge coated zucchini slices through mixture.
> Spray a baking sheet with non-stick cooking spray and lay zucchini flat.
> Bake for 20 minutes, flipping chips once halfway through.
> After 20 minutes, remove baking sheet from oven and turn broiler on high. Broil on each side for 2-3 minutes. Serve with a side of marinara sauce for dipping.


Husband rating: A

Wifey rating: A
They were good for the calories/WW pts but I guess I like that deep fried goodness taste more. So bad.

October 25, 2007 at 4:27 pm Leave a comment

Chocolate & Marshmallow Creme Dip

It’s that time again! TAILGATE TIME! UCLA vs CAL. I made these 2 dips as a semi-healthy dessert. Hey fruit is healthy right!?!

(Recipes from 4IngredientCookbook | photos from me!)



2/3 KARO light or dark corn syrup
1/2 cup heavy cream
8oz semisweet chocolate


> In medium saucepan combine corn syrup and cream. Bring to a boil. Remove from heat.
> Add chocolate, stir until completely melted
> Serve with strawberries, green apples, poundcake, nilla cookies, waffle squares, pretzels, marshmallow


Husband rating: A+
Wifey rating: A

Marshmallow Creme


1 package (8 oz) PHILADEPHIA Cream cheese, softened
1 jar (7 oz) marshmallow creme


> Mix cream cheese and marshmallow creme with electric mixer until well blended. Refrigerate
> Serve with strawberries, green apples, poundcake, nilla cookies, waffle squares, pretzels, marshmallow


Husband rating: A+

Wifey rating: A+10
OMG I can’t stop eating!!

October 19, 2007 at 7:54 pm 5 comments

Mozzarella Sticks

(Recipe from | photo from me!)

Makes 6-8 servings (~56 sticks)


1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows


> Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
> Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
> Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.
> Place the cheese sticks on a baking sheet.
> Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
> Cover and freeze until frozen, about 2 hours and up to 2 days.
> Heat the oil in a large frying pan over medium heat.
> Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates.
> Sprinkle with the remaining cheese and serve with the Marinara Sauce (see recipe below)

** TIP: I used store bought string cheese instead of mozzarella block and it worked great but next time I won’t freeze it before frying so the cheese melts more.


Husband rating: A
Wifey rating: A

September 28, 2007 at 3:48 pm Leave a comment

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