Party Appetizers – Saucy Asian Meatballs and Quick Anitpasto Skewers

So hosting a dinner party can be a lot of fun, but it can also be very stressful.

I always want to make something that is delicious, everyone will enjoy, impressive yet quick and easy to make.

That sounds like a tall order, but it can be done!

Here are two fabulous appetizer ideas that are quick and easy to make and won’t break the bank 🙂

The saucy asian meatballs are a crowd favorite for sure! They are tangy and very flavorful, a little spicy and the honey gives it a nice sweetness that balances the Hoisin sauce very well. You can also make them a head of time and keep them warm in the crockpot! 🙂

The quick antipasto skewers are super easy and well how could you not love them? I used tortellini, salami, pepperoni, mozzarella, cherry tomatoes and black and green olives, but you could choose whatever meats and cheese you prefer! Very versatile 🙂  I also assembled them the night before to make things easier 🙂 Yum!!!

Saucy Asian Meatballs

Serves: 4-5


For the meatballs:

  • 1 lb ground beef
  • 1 tsp sesame oil
  • 1 cup plain breadcrumbs
  • 1/2 tsp ginger
  • 1 egg
  • 1 1/2 tsp minced garlic
  • 1/4 cup sliced green onions

For the sauce:

  • 1/3 cup hoisin sauce
  • 1/8 cup rice vinegar
  • 1 garlic clove, minced
  • 1 tbsp light soy sauce
  • 2 tbsp honey
  • 1/2 tsp sesame oil
  • 1/2 tsp ground ginger
  • Optional: green onions and toasted sesame seeds

Directions: Preheat oven to 400F.

In a bowl combine all the ingredients for the meatballs. Shape the meatballs into 1 1/2 in balls and place on a cooking spray sprayed baking sheet. Bake for 10-15mins or until cooked through.

In a bowl combine all the ingredients for the sauce. Pour over the cooked meatballs. Sprinkle with sliced green onions and toasted sesame seeds before serving!

You can keep the meatballs and sauce warm in the crockpot on low setting until ready to serve!

Very slightly adapted from: Gimme Some Oven


Stars: 3

Level: Easy

Comments: Easy appetizer that you can keep warm in the crockpot!

Negatives: I personally didn’t really care for these everyone else enjoyed them but I thought they were too salty from the hoisin. Next time I will reduce the hoisin and add more honey!

Will I make these again? Maybe but will play around with it some more.

Quick Antipasto Skewers

  • 1/2 small can whole pitted black olives
  • 1/2 small can whole pitted green olives
  • 1/2 9oz bag fresh cheese tortellini, cooked according to package directions
  • 1/2 pint cherry tomatoes
  • cubed mozzarella about 4 oz
  • pepperoni
  • salami
  • 1/2 cup balsamic salad dressing
  • at least 15 skewers

Directions: Marinate the tortellini in the balsamic dressing for 1 hr.

Assemble the skewers with all the ingredients!

Source: TheHungryHousewife 


Crockpot Coconut Hot Chocolate

Happy Late Thanksgiving Everyone!!!

I’m soo sorry, I know I’m a few days late but I hope everyone had a wonderful Thanksgiving Day 🙂

I (like most of you) spend most of my day in the kitchen 🙂

Even though I burned myself countless times

and my pinkie is swollen twice its size,

dropped a whisk on my toe and was in severe pain for all of 2 mins

and thought I wouldn’t be able to walk for days (can you say drama queen),

I made a complete mess of my kitchen but somehow managed to clean it all up before my family arrived

and did a ton of dishes, I somehow managed to pull it off and it was a success 🙂

I did a lot of prep the day before so that helped immensely!!!

Stars: 5+++

Level: Easy

Comments: I loooved this! Rich, creamy with a hint of chocolate! Loved that I can make it in the crockpot!

Negatives: Verry rich so a small glass goes a long way!

Will I make it again? Yes!!!

Someone’s hungry! 😉

Here’s what I made 🙂

– Turkey (obviously!) – Gobble Gobble! I went really simple with my turkey this year, I was too lazy to brine it but it actually turned out ahhmazingly juicy!!! Like probably the juicing turkey I’ve ever had!!! I rinsed and dried it, made Chris remove the giblets and neck (yuck!!!), and then brushed with butter all over.. I used about 6tbsp of butter. Then I sprinkled it with salt, pepper and paprika. In the cavity, I stuffed it with 1 lemon(cut in half), 5 garlic cloves, some fresh sage, rosemary, thyme and a few mixed whole peppercorns. Roasted it for about 3 1/2 hrs at 325F and that’s it!

– Gravy – don’t hate me for this, but I used a mix. Yep, a gravy mix. And I’m not ashamed. Well maybe a little bit. But making gravy scares me, not sure why, but it freaks me out. And I could never use the neck (or giblets) to make my gravy…Just can’t do it…

– Stuffing – I made Chicken Sausage and Herb Stuffing from SkinnyTaste and it pleased everyone! Very tasty 🙂

– Baked cheesy smashed potatoes – deelish! Recipe coming soon 🙂

– Light Green Bean Casserole – hmm I don’t know about this one… it was good…but I wasn’t ahhmazed… You can’t beat the full-fat classic..

– Boston Cream Pie – yum! Instead of a good old pie I figured why not do something else!? Well Boston Cream Pie was definitely the way to go! Even though I spilled the chocolate ganache all over my island and it was a complete disaster to clean it was still worth it!

– Sweet Hawaiian Rolls and butter- gosh I love this!! Sweet honey butter please!

– Coconut Hot Chocolate – made in your crockpot- DO DIE FOR!!!! This was the highlight of my dinner! And no, I’m not exaggerating! I set up a little hot chocolate bar on my island so everyone can help themselves. I put cute cups out, marshmallows whipped cream, Bailey’s candy canes, straws and of course the most luscious and thick hot chocolate I’ve ever experienced in my life! Seriously when I tasted it, I died! It was beyond divine! I think I will make it my tradition to make it for every holiday! Like I can’t get over how Ahhmazing it was!!! You will be praying that you have leftovers! And I’m really excited that I do 😉 It couldn’t be easier to make!!! Dump everything in the crockpot and stir every so often 🙂

Crockpot Coconut Hot Chocolate

Serves: 8


  • 4 (13oz) cans full-fat coconut milk
  • 2 (14oz) can sweetened condensed milk
  • 1 1/2 cups dark chocolate chips
  • 1/4 cup dutch-processed cocoa powder
  • 2 tsp vanilla extract
  • 2 tsp coconut extract
  • 1/4 tsp salt
  • serve with Bailey’s, marshmallows, whipped cream or coconut whipped cream!

Directions: In a crockpot, whisk together the coconut milk, sweetened condensed milk, salt and extracts. Whisk in the cocoa powder until completely incorporated. Stir in the chocolate chips. Cook on low for about 2hrs stirring every 30 mins making sure all the chocolate is melting evenly.After a while, it will start to bubble and thicken I then turned the crockpot on keep warm until ready to serve. Serve with Bailey’s, marshmallows and whipped cream!

Source: HowSweetItIs

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

So it’s almost Thanksgiving Day and you’re wondering what to make for dessert, right?

Should you go the traditional route and make a pie?

Or should you experiment with something new? Well I think this pumpkin roll is the perfect substitute for pumpkin pie!

Last year I made Ina Garten’s Pumpkin Roulade that completely changed my mind about pumpkin.

It was a flavor that didn’t appeal to me at all and I absolutely hated pumpkin pie.

Well altought I still don’t like pumpkin pie, pumpkin cookies or a roll – I am all over it 🙂

So this year I wanted to attempt a skinny pumpkin roll…

And it tasted just as wonderful!!!

This roll has a mild pumpkin flavor that marries perfectly with my favorite fall spices: cinnamon and nutmeg, add the cream cheese filling and the crunchy walnuts to the mix it’s just a delightful dessert!

And it’s actually light? Ohh yes! About 190 calories per slice 🙂

Stars: 5

Level: Moderate

Comments: This is really really tasty! Loved the walnuts in the filling, the pumpkin flavor is there but it doesn’t overwhelm and I just really enjoyed it! served to a crowd and everyone loved it!

Negatives: Rolling up the log is a little tricky but take your time and roll! Also sprinkle with powdered sugar right before serving otherwise the cake will absorb the sugar and it will be really sweet!

Will I make it again? Yes yes yes!

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

Servings: 13

For the roll:


  • 1/4 cup AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup sugar
  • 2/3 cup canned pumpkin (NOT pumpkin pie filling!)
  • non-stick spray
  • 1/4 cup powdered sugar (to sprinkle on towel)

For the Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts

Directions: Preheat oven to 375F. Spray a 15×10 jelly roll pan with non-stick spray, line with parchment paper, spray that with non-stick spray and lightly dust with flour.

Sift all the dry ingredients together.

Beat the eggs and sugar with your electric mixer until they turn pale yellow, thick and fluffy (about 5mins). Beat in the vanilla and pumpkin until combined. Slowly fold in the dry ingredients (using a spatula). Pour the batter evenly in the prepared pan and bake for 13-15 mins or until a toothpick inserted in the middle comes out clean.

Sprinkle a clean dish towel with the powdered sugar. Once finished baking, invert the cake on the towel and gently peel off the parchment paper. Roll the cake with the towel and let it cool completely before filling.

While the cake is cooling make the frosting: Beat the cream cheese with a hand mixer or electric mixer until light and fluffy (about 2 mins). With the mixer on low, slowly start adding the powdered sugar, incorporating well after each addition. Beat in the vanilla extract. With a rubber spatula fold in the chopped walnuts.

Once cooled, unroll the cake and frost with the cream cheese frosting. Roll it again (without the towel) and store in the refrigerator until ready to serve. This roll is better served the next day as the flavors had time to marry and it’s easier to cut. Before serving sprinkle lightly with powdered sugar.

Adapted from: Skinny Taste

Chicken Tamale Pie

I have a problem.

I am completely and insanely addicted to Pinterest.

Like I can’t stop pinning stuff!

My boards are expanding by the second and I think I’ve gained a few pounds just by looking at all the wonderful food!

And all the awesome hair/makeup tips – love em!

And let’s not mention my clothes board – driving me insane! Everything is absolutely adorable and I want it all!

And by the way my friend Sherelle and I are taking a girls trip to NYC next June for a week 🙂

I know it’s like 7 months away but we are soo excited and just can’t wait!

We’ve never been there before so it’s really exciting to plan everything and decide on where to go and what to do 🙂

So if you have suggestions – let me know 🙂

And before you know it I will probably have a pinboard for that too…

But anyways, this is a recipe that I made almost 2 weeks ago! 2 weeks ago!!!

What took me so long to post it you ask?

Laziness – that’s what!

But this recipe is ahhmazing!!!

It all starts with a layer of a sweet yet slightly spicy cornbread, then we have a layer of enchilada sauce, then a layer of chicken and to tie everything together – cheese 🙂  Top it with some cilantro or parsley and some sour cream and it’s absolutely FAB!

And can you believe it’s low-fat!? Yep only 351 calories per generous serving 🙂

Definitely a delicious meal that comes together in 30 mins and is bursting with flavor!

My hubby loved it and was really excited that we had leftovers 🙂

Here’s the recipe:

Chicken Tamale Pie

Serves: 6


  • 1/3 cup skim milk
  • 1 egg
  • 1 1/2 tbsp taco seasoning, divided use
  • 1/4 tsp ground red pepper
  • 15oz can cream-style corn
  • 8.5 oz box corn muffin mix (I used Jiffy’s)
  • 4 oz can diced green chiles
  • 10 oz can red enchilada sauce
  • 2 cups cooked chicken, shredded
  • 3/4 cup part-skim Mexican blend cheese
  • some parsley or cilantro and sour cream for serving

Directions: Preheat oven to 400F. Spray a pie pan with nonstick spray. (I used a 9 1/2 in pie plate!)

In a bowl, combine the milk, egg, 1/2 tbsp taco seasoning, red pepper, corn, muffin mix and green chiles – stirring until just moist. Transfer to the prepared pie plate and bake in the over for 20-25 mins or until nearly set and golden brown. Remove from the over, pierce the entire surface of the cornbread with a fork and top with enchilada sauce, chicken and cheese. Bake for additional 12-15 mins or until the cheese is melted. Serve with some chopped cilantro or parsley and sour cream. Enjoy!

Source: PreventionRD

Crock Pot Chicken and Dumplings

Chicken and Dumplings.

When I think of comfort food that’s the first thing that pops up in my head.

It’s soul-warming, always delicious, perfect on a rainy day or a cold winter night and it’s definitely a crowd pleaser 🙂

I absolutely adore my crock pot and think it’s the best invention and try to use it at least once a week 🙂

And I love that I can make this soup in it!

You just chop some vegs then throw all the ingredients in the pot, 6 hrs later (and pretty much no work!) your soup is ready and it’s absolutely delish!

It doesn’t get any easier than this 🙂

And in case you’re wondering, my diet’s been going wayy better! I have been eating pretty healthy, with the occasional cupcake here and there 😉 and I even worked out!

I own the Brazilian Butt Lift program by Beach Body and I absolutely love it! It’s a ton of fun, pretty challenging but it really does work, I just need to use it more often to see results lol

I am completely bored with the gym and haven’t stepped foot in it in months so I’m always up for trying new workouts and ways to stay fit, so what’s your favorite workout? 🙂

Stars: 4.5

Level: Easy

Comments: hearty, easy soup and your family will love!

Negatives: None

Will I make it again? Yes very tasty!

Crock Pot Chicken and Dumplings

Serves: 8


  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 4 medium chicken breasts (about 2 lbs)
  • 3 cup chicken broth
  • 3 cups water
  • 4 tbsp butter
  • 2 bay leaves
  • 1 bouillon cube, crushed
  • 1 tsp parsley
  • salt and pepper
  • 1 recipe for dumplings, below

Directions: In the crock pot, combine all the ingredients besides the dumplings and cook on HIGH for 5hrs stirring occasionally. Remove the chicken to a plate and shred with two forks. Return to the crock pot. With a rounded tbsp add the dumplings, pushing gently to submerge completely. Turn the heat down to low, cover and cook for 1 hr. Do not stir until done cooking! Serve 🙂


  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp butter, softened
  • 3/4 cups skim milk
  • 1/4 cup water

Directions: In a bowl combine all the ingredients and stir with a fork until a dough forms.

Recipe Adapted and Dumplings from: Slow Roasted Italian

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