Whisk egg and water until well incorporated. In a separate bowl, blend the bread crumbs and cheese.
Dip each ravioli in the egg mixture, followed by the bread crumb mixture. Lay in a single layer on a plate and lightly coat both sides of each ravioli with cooking spray.
Lay ravioli in a single layer in the air fryer, making sure the edges don’t overlap.
Air fry at 350℉ for 6 minutes. Flip them over and continue to air fry for 3-4 minutes or until they are puffed up and light brown.
Serve with marinara sauce.
Hack: Store leftovers in the refrigerator for up to 5 days. If desired, freeze leftover ravioli (either before or after air frying) and marinara in serving-sized portions for up to 3 months. Gently rewarm in the air fryer.
Keyword air fryer, appetizer, buffet, fried ravioli, party food, ravioli, snack
Did you know? Ravioli has been around since the 1400s and is a vastly different dish depending on what country you’re in. Click here for some fun facts about this delicious food!
Simple Pico de Gallo (Easy Fresh Salsa) is easy to make and a great addition to any gathering buffet! Mix it with guacamole for an extra special treat.
Simple Pico de Gallo (Easy Fresh Salsa)
Simple Pico de Gallo (Easy Fresh Salsa)
4 plum tomatoes (1 lb or 3 cups chopped)
½ large onion (1 cup chopped)
1 jalapeno pepper (optional)
1 clove garlic (1 tsp minced)
½ cup fresh cilantro (or 3 tbsp dried)
2 tbsp lime juice
½ tsp salt
⅛ tsp pepper
Chop tomatoes into small dice. Mince onion, jalapeno, and garlic. Add all to a mixing bowl.
Stir in cilantro, lime juice, salt and pepper.
Refrigerate and allow to rest for one hour for flavors to combine.
Serve with tortilla chips, if desired.
6 servings, 25 calories per serving (pico de gallo only)
Hack: Serve with or mix in Easy Guacamole Dip for a hearty and tasty appetizer or snack!
Hack: Serve over tacos, enchiladas or in burritos and quesadillas. Also, cook with scrambled eggs or rice!
Finely chop the cabbages and place in a large bowl. Sprinkle with salt and set aside. The salt will draw liquid out of the cabbage. Only a small amount of salt is needed.
Finely chop green onion and ginger. Set aside.
Place ground pork, eggs and ginger into a bowl and mix for 2 minutes.
Using your hands or cheesecloth, squeeze water out of cabbage and place into a clean bowl. Add green onions, pork mixture, sesame oil, red wine, soy sauce and olive oil. Mix together well.
Take one dumpling wrapper and place one tbsp filling in the center. Wet the edges of the wrapper with water and seal completely. The amount of filling and shape you fold it in is less important than ensuring that the edges are completely sealed so the filling doesn’t leak out. Continue until all the filling is gone.** For more in-depth instruction on rolling and pleating dumplings, check out this video!
Put a large pot of water on the stove and heat to boiling. While the water is heating, assemble the dipping sauce.
When water comes to a full boil, add about 20 dumplings. Bring water back to a full boil and add enough cold water to bring the pot down to a gentle boil. Cover pot and cook dumplings until they float to the top of the water, about 3-4 minutes. Continue adding cold water as necessary throughout cooking to keep water at a gentle boil.
Remove dumplings from water with a slotted spoon and serve with dipping sauce.
If preferred, dumplings can be cooked in an air fryer for 6 minutes instead of boiling them. Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen dumplings.
*Because of the thin consistency of the dipping sauce, it’s often made in small bowls for each individual person or to share between two or three people.
**Dumplings are often served at gatherings and are traditionally assembled jointly by the group or family that are going to eat them. Try experimenting with different shapes and have fun putting them together with your guests!
10 servings, 270 calories per serving
Hack: Cooked or uncooked dumplings can be frozen for up to 3 months. Lay in a single layer on a cookie sheet, making sure the edges are not touching, and place in the freezer. Once they are frozen, package in freezer bags or containers for storage. Add 2 extra minutes to cooking time. As with fresh, frozen boiled dumplings are ready when they float to the top of the water.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Hack: Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!
Cut cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop basil.
Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.
Serve immediately or refrigerate for up to 3 days.
6 servings, 10 calories per serving
Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!
Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.
Remove the outer skins of garlic, leaving only the skin that covers the cloves.
Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.
Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
Remove the bulb from the foil, turn it upside down and gently squeeze garlic from the skins into a small bowl.
Mix in cream cheese, salt, pepper and spices.
Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.
Serving size: 2 tbsp, 105 calories per serving
Hack: For a more dip-like texture, substitute ½ of the cream cheese for sour cream
This healthy black bean dip is a hearty, vegetarian dish that’s both flavorful and tasty. Serve it with chips or tortillas as an appetizer, snack or light meal!
Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
Put 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.
(NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)
Heat the oven to 475℉ degrees.
Heat olive oil in a saute pan over medium-low heat. Add onions and saute for 5 -10 minutes until translucent but not browned. Add garlic and saute until fragrant, about one minute.
Stir in the tomato paste, paprika, red pepper flakes and cumin. Saute for 30 seconds.
Add the beans, boiling water and generous pinches of salt and pepper, and stir to combine.
Transfer to an oven-safe dish and sprinkle the cheese evenly over the top.
Bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the dip under the broiler for 1 or 2 minutes.
Serve immediately with corn chips, crusty bread, pita or rice.
Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.
Hack: One 15 oz can of black beans can be substituted for the dried beans.
Hack: Store leftover dip in the refrigerator for up to 5 days.
Hack: Freeze leftover portions sealed in serving-sized portions for up to 6 months. Allow to thaw completely in the refrigerator before reheating.
Keyword appetizer, black bean, cheesy dip, dip, easy, football snacks, healthy, hearty, legume, snack, vegetarian
Did you know? Black beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Italian herb focaccia bread is an Italian classic with many uses. It can be served with bruschetta as an appetizer, made into sandwiches or as a side to pasta!
In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.
Drizzle 2 tbsp olive oil over the bottom of a 9” x 13” pan.
In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.
Scoop batter into prepared pan, cover and let rise for 60 minutes.
Preheat the oven to 375℉.
Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.
Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.
Serve warm or at room temperature.
Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.
These quick and easy pickled red onions require only 3 basic pantry ingredients to create an incredibly versatile condiment! Try it on burgers or sandwiches!
Place onions in a ceramic or glass container with a tightly fitting cover.
Place sugar, vinegar and salt in a small saucepan and bring to a gentle simmer. Simmer until sugar and salt have dissolved.
Pour hot liquid over the onions, making sure the onions are completely submerged. Cover and allow to cool.
Refrigerate onions for 24 hours before serving.
Store leftovers tightly covered in the refrigerator for up to 30 days.
Hack: Do not use metal or plastic containers to store onions.
Hack: These onions are great on tacos, burgers, sandwiches, salads, beans or anything else you want to flavor up!
Hack: This vinegar, sugar and salt combo can be used to pickle any vegetable. Try it with cucumbers, cooked beets, radishes or anything else you have on hand. Better yet, experiment with some combinations!
Keyword appetizer, cold side dish, condiments, easy, onions, pickled, quick and easy, red onion
Did you know? Onions are nutrient-dense and provide many health benefits!
