Category: Sides

Three-Cheese Ham & Pepperoni Rolls

Whenever I have something casual to cook for- like a picnic or one of Ben’s game nights- I have all these spectacular ideas for new recipes to try. Bruschetta with crudites, pimiento-stuffed olives, bacon-wrapped dates… you name it. There are so many good ones out there to try! But I always run out of time, and I always come back to some of the same ones. For example, any version of pinwheels work like a charm, and I think I tend towards things that I can make in bulk and then cut into smaller pieces for bite-sized snacks.

Pepperoni rolls are another example. And they are ALWAYS gobbled up in a flash! I can’t remember the last time we had these hanging around our house for more than a day.

Three-Cheese Ham & Pepperoni Rolls
Three-Cheese Ham & Pepperoni Rolls

These are so incredibly simple. Just roll out the dough, layer the ingredients and bake in a preheated oven until golden brown. This time I used french bread dough with cream cheese, ham and pepperoni. But you can also experiment with the spreads and spices- I’ve done crescent rolls in the past (though it’s a little flakier), as well as pimiento and hummus with greek seasoning. These can’t really go wrong.

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Three-Cheese Pepperoni Rolls
Recipe Type: Snack
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 24
These are my go-to “guy pleaser” snacks when I need something simple and quick! They are always gobbled right up!
Ingredients
  • 2 rolls refrigerator French Bread dough (e.g. Pillsbury)
  • 1 container spreadable cream cheese
  • 1 tbsp italian seasoning (I used Penzey’s Creamy Peppercorn Dressing
  • baby spinach
  • 1 small can sliced black olives
  • sliced pepperoni
  • sliced ham
  • blue cheese crumbles or cheddar slices
Instructions
  1. Preheat oven to 350.
  2. Roll out dough onto a nonstick surface into two long rectangles. Use fingers to spread outwards if needed.
  3. Spread cream cheese, sprinkle seasoning, and layer remaining ingredients (in order listed) on dough. Roll the dough tightly, starting from one of the long sides. Pinch together edges with fingers.
  4. Bake at 350 for 18-20 min, or until golden brown.
  5. Allow to cool before slicing.
Layer cream cheese, seasonings and olives on dough.
Layer cream cheese, seasonings and olives on dough.
Add spinach and pepperoni on top.
Add spinach and pepperoni on top.
Top with remaining ingredients.
Top with remaining ingredients.

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Into ze oven!
Into ze oven!
Cool before slicing.
Cool before slicing.
Slice, serve and arrange!
Slice, serve and arrange!

ClaireLeave a comment

Roasted Beet & White Bean Salad w/ Rosemary-Lemon Vinaigrette

Roasted Beet and White Bean Salad w/ Rosemary-Lemon Vinaigrette
Roasted Beet and White Bean Salad w/ Rosemary-Lemon Vinaigrette

Happy Friday, friends!

Last night we went to a cookout (yes, another one!) as our last small group before breaking for the summer. It felt a bit like a real breakup actually, as we were saying goodbye to two of our dear friends who are moving to Atlanta. It was a beautiful night to be outside for dinner, and everyone contributed something absolutely delicious. I wish I’d gotten a pic of the table spread- so many bright colors! I love that summer means that we can enjoy so many fresh types of fruits and veggies.

Ben encouraged me to make something “creative” to bring along tonight. I decided on a roasted beet and white bean salad with kale and spiralized veggies. I’m not sure this is really what he had in mind, but it certainly won’t go bad in our fridge over the next week!

Besides, it has been WAY too long since I have used my spiralizer. (Side note- why in the world is “spiralize” STILL not recognized as a legit verb? “Add to Dictionary?” Umm yes please!)

I loved the fact that this salad used up an entire ginormous bag of kale greens. When you steam them, they basically wilt down by at least half, so this is a great way to make more room in your fridge while getting in about 12x your daily recommended servings of vegetables. Throw some zucchini and carrot noodles on top and make that 15x. I loved the lemon vinaigrette I used as well. It was convenient that I was able to just whip it up in the end of an apple butter jar, and the apple butter added a little spice and sweetness reminscent of fall (it was actually left over from our trip to Carter Mountain last October!).

Use the vinaigrette to double as a dressing and a marinade for the beets and beans, which then get roasted up with some rosemary. Canned beets are fine, but I bet fresh ones would be even tastier! One of you will have to let me know. Then- and this is where the magic happens- while the beets are still warm, toss them on top of the salad and add the goat cheese, which will get all melty and delicious.

I enjoyed this as a main dish with a veggie burger and some Finn Crisps on the side (way better for you than regular crackers!), but you could also keep it as a side salad with chicken or salmon.

Go get your veggie fix!

Roasted Beet & White Bean Salad w/ Rosemary-Lemon Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
A bit behind on your veggie intake today? I promise this salad will ensure that you get about 15 servings worth of vegetables. You may even eat half a bag of kale without even realizing it. There are worse things in life to go crazy on.
Ingredients
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp minced garlic
  • 1 tbsp whole grain dijon mustard
  • 1 tbsp lemon juice
  • salt and pepper
  • apple butter or other fruit preserves (I had about 1 tbsp ieft in the end of the jar and just used that!)
  • 1 can sliced beets, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1/2 red onion, sliced
  • 1 tsp rosemary
  • 1 tsp parsley
  • salt and pepper
  • extra lemon juice, if desired
  • 5 large carrots, spiralized
  • 3 small zucchini squash, spiralized
  • 1 large bag kale, rinsed and drained
  • 1/2 cup crumbled goat cheese
Instructions
  1. Preheat oven to 400 deg.
  2. Prepare vinaigrette: mix together oil through apple butter in a small container or jar (it worked out well for me as I was just using up the end of an apple butter jar!)
  3. Combine beets, beans, onion, rosemary, parsley, and salt and pepper in a small container. Drizzle on a little of the vinaigrette and extra lemon juice (if desired) and marinate in the refrigerator for at least 1 hour.
  4. Meanwhile, spiralize carrots and zucchini squash (why is “spiralize” STILL not recognized as a legit verb!?)
  5. Fill a large stockpot with about 1/2″ water and pour in the entire bag (or as much will fit) of kale. Turn heat to medium high and steam until wilted and bright green. Immediately remove from heat and shock in cold water to stop the cooking process (this keeps the kale bright green).
  6. Combine kale, spiralized veggies, and vinaigrette in a large bowl and toss to combine.
  7. Spread the marinated beets, beans, and onion on a sprayed sheet pan lined with foil and cook at 400 for 40 minutes, tossing halfway through.
  8. Allow to cool slightly before adding it to the salad. Top with goat cheese and toss while still warm!

 

ClaireLeave a comment

When Deviled Eggs Go Wrong…

I had the best of intentions on Monday afternoon. I was going to make pinwheel sandwiches, sliced watermelon, and deviled eggs for the Memorial Day picnic we were going to. So I bought some eggs (even though we already had an entire carton in our fridge- but those were the organic eggs from Whole Foods. So totally not deviled egg-worthy). These were ordinary brown eggs from Kroger. And I hard boiled them, relishing the pot bubbling away on the stove for a good three minutes before I removed them to sit in the hot water for twelve more. (Side note- I have read a million different ways to make the “perfect hard boiled egg,” but to be honest- I’ve had much better luck when I just boil them until I’ve almost forgotten about them and there’s hardly any water left in the pot).

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Curried Egg Salad with Raisins

I took them out and let them sit in cold water for a while, like all good deviled egg-makers do, because this makes the shell much easier to peel away. Not this time! For some reason, when I went to peel the eggs, the shell came off with about a fourth of the egg white, leaving my eggs with large craters and little pieces of broken shell all over their surface. Deviled eggs are supposed to be a delicacy, supposed to gently whisper “eat me!” to guests surveying the buffet table, supposed to be garnished with a dainty parsley leaf or sprinkle of paprika. These were definitely not deviled egg worthy.

I ended up bringing pinwheel sandwiches and sliced watermelon.

But what to do with all these extra hard boiled eggs? Well, my friends, this recent grad and indebted girl knows how to remedy this egg conundrum. Why not just crush all the eggs up and make some egg salad?

The secret to healthier (and tastier, in my opinion) egg salad is to use only half of the yolks from the eggs you’re using. In this case, I made a small batch with 4 eggs and tossed away 2 of the yolks to make these a bit lighter and to allow me space to add more of what really makes this salad good: mustard and curry powder.

Mash the eggs, add about a teaspoon of curry powder and a tablespoon of dijon mustard, some juicy raisins, and anything else you think would go well (I tried some chopped fresh dill and pickle juice too, but I don’t think I’d include this next time around), stir, and spread on your favorite wrap, bread, or crackers!

No one will ever need to know that you completely messed up the eggs. Except if you decide to write a blog post about it.

Have an egg-cellent day! 🙂

Curried Egg Salad with Raisins
Recipe Type: Egg, Salad, Picnic
Cuisine: Side, Main Dish
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 2
This is a great way to remedy a failed deviled egg experiment! Why not chop up those massacred hard boiled eggs and add some delicious mustard, curry powder, and raisins to make curried egg salad? I love the slightly sweet and spicy taste that the curry and raisins add to this salad. Serve on bread, a wrap, or crackers.
Ingredients
  • hard boiled egg whites (number depends on how many servings you want- approx. 4 yields 2 servings)
  • yolks from 1/2 of eggs
  • 1 tbsp dijon mustard (again, for 2 servings)
  • 1 tsp curry powder
  • handful of raisins (more or less to taste)
  • salt and pepper, to taste
Instructions
  1. Mash up egg whites and yolks in a medium bowl until well incorporated.
  2. Add mustard, curry powder, and salt/pepper. Stir to combine. (Add more or less mustard depending on how “wet” you want your salad!)
  3. Stir in raisins.
  4. Serve on bread, a wrap, crackers, or (my new favorite) lettuce cups!

 

ClaireLeave a comment

Smoked Salmon Pinwheels

This Memorial Day, why not skip the usual mayo-drenched potato salad and deviled eggs, and try a fun new sandwich spin? These pinwheels are a variation of my classic picnicking rollups and are sure to impress even the pickiest of your friends!

Who doesn’t love the combination of cream cheese and lox? I added a few sprigs of dill and red onion for some spice, and topped with some savory capers and feta cheese. You can also add some chopped avocado to make these a bit creamier. Arrange on a platter with some romaine hearts for decoration.

*Note: I also made some pinwheels with a lentil spread, corn and turkey. Comment or contact me if you would like the recipe!

Smoked Salmon Pinwheels
Smoked Salmon Pinwheels
Smoked Salmon Pinwheels
Recipe Type: Appetizer
Cuisine: Mediterranean, American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 40-50
This Memorial Day, why not skip the usual mayo-drenched potato salad and deviled eggs, and try a fun new sandwich spin? These pinwheels are a variation of my classic picnicking rollups and are sure to impress even the pickiest of your friends!
Ingredients
  • 8 10″ spinach or wheat tortillas
  • 1 container cream cheese spread (I used a greek yogurt/cream cheese mix)
  • 1/4 cup chopped dill
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled feta cheese
  • baby spinach
  • 1 ripe avocado, chopped
  • 1/4 cup capers
  • 1 package smoked salmon, shredded into thin slices (more or less to taste- I think I used a 10 oz. package)
  • cracked black pepper
Instructions
  1. Gather all ingredients into individual “stations.”
  2. To assemble: Spread a thin layer of cream cheese spread onto each tortilla, leaving a 1/2″ border. Top with chopped dill, red onion, feta, spinach, avocado, capers, and salmon.
  3. Finish by topping with fresh cracked black pepper.
  4. Tightly roll each tortilla, starting from the edges and carefully working your way towards the other side.
  5. Store in an airtight container (or covered with plastic wrap) in the refrigerator for at least 4 hours.
  6. Slice into thin pinwheels and arrange on platter. You can also fasten with toothpicks if desired.
Gather Ingredients.
Gather Ingredients.

 

Begin layering.
Begin layering.
Finish layering with salmon, capers, and feta.
Finish layering with salmon, capers, and feta.
Slice, arrange and present!
Slice, arrange and present!
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Smoked Salmon Pinwheels

Happy Memorial Day! Thank you to all who have so faithfully served our beautiful country!

ClaireLeave a comment

Crispy Chickpeas

Looking for a quick snack? This is an easy way to satisfy your salty craving when 4 o’clock rolls around, and it’s a healthy snack loaded with protein and fiber to tide you through ’till dinner! I also enjoy topping my salads with these! You can experiment with any seasonings you like- I chose a sprinkle of cumin, paprika and red pepper flakes- but you can also make them sweet with a drizzle of maple syrup and some cinnamon! Dry them and then pop ’em in the oven at 400 deg for 40-50 minutes. Allow to cool and enjoy!

CRISPY CHICKPEAS
CRISPY CHICKPEAS
Crispy Chickpeas
Recipe Type: Snack
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Looking for a quick snack? This is an easy way to satisfy your salty craving when 4 o’clock rolls around, and it’s a healthy snack loaded with protein and fiber to tide you through ’till dinner! I also enjoy topping my salads with these! You can experiment with any seasonings you like- I chose a sprinkle of cumin, paprika and red pepper flakes- but you can also make them sweet with a drizzle of maple syrup and some cinnamon! Dry them and then pop ’em in the oven at 400 deg for 40-50 minutes. Allow to cool and enjoy!
Ingredients
  • 2 cans chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • sprinkling of cumin, paprika, and red pepper flakes
Instructions
  1. Preheat oven to 400 deg.
  2. Spread chickpeas on a couple of paper towels and pat dry.
  3. Drizzle with olive oil, and sprinkle spices on top.
  4. Cook for 40-50 minutes until crispy.
  5. Cool and store in an airtight container for up to 2 weeks.

 

ClaireLeave a comment

Greek Pasta Salad

GREEK PASTA SALAD
GREEK PASTA SALAD

Spring is finally here, and summer is just around the corner. We finally get rid of the fine dusting of yellow pollen that covers everything in sight, and I can already feel the humidity closing in! Those 90 degree, “I don’t want to even step outside to walk to the mailbox” days are almost here.

But this time of year isn’t all bad. With May comes graduations (yay, Duke DPT Class of 2015!) and getting letters after your name (I just passed my boards exam and am officially “Claire McCormick, PT”!) as well as family vacations, get-togethers with freinds, and COOK-OUTS! Tonight Ben and I are going to our first cookout of the season, hosted by a couple in our small group. When trying to decide what to bring along, I thought it might be a good way to kick off the cook-out season with a summery pasta salad. I used tri-color rotini and a dressing using Greek yogurt in place of mayo, combined with a generous sprinkling of Ranch dressing seasoning mix. Tossed in some chopped red onion, tomatoes, and olives, and served it over spinach greens with some feta cheese on top. Hopefully it will be a hit!

Happy graduation, Dukies, and Happy Mothers’ Day, to all you mothers out there!

Greek Pasta Salad
Recipe Type: Pasta, Salad, Side
Cuisine: Summer, BBQ, Pasta
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
Get ready to kick off the cookout and BBQ season with this easy pasta salad!
Ingredients
  • 1 box (12 oz.) tri-color rotini or bowtie pasta
  • 4 cups spinach, chopped roughly
  • 1/2 red onion, minced,
  • 1/4 cup black olives, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 package ranch dressing seasoning
  • 1 5.3 oz. container plain greek yogurt
  • 1 tbsp Dijon mustard
  • 1/4 cup balsamic salad dressing
  • 1 package feta cheese, crumbled
Instructions
  1. Cook pasta according to package directions, until al dente. Drain and cool.
  2. Toss pasta with chopped veggies in a large bowl.
  3. Whisk together remaining ingredients for the dressing and pour over salad. Toss well until combined.
  4. Top with feta and chill up to a day in advance.

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ClaireLeave a comment