Make Prom Night Special With Healthy Mediterranean Party Snacks
As another school year approaches and Prom season is upon us, these Mediterranean inspired party treats with olive oil may make your home the go-to venue for their special night.
They may be growing up but, as parents, we are always looking for recipes that will help our children stay healthy while enjoying their prom night party. Look no further than these recipes featuring olive oil! From appetizers to desserts, these recipes are sure to please. Plus, using olive oil in your cooking can help boost your family’s health by providing important antioxidants and nutrients. So let them go ahead and enjoy themselves – just be sure to cook with olive oil for a healthy start to the evening!
Quick Baked Potatoes With Extra Virgin Olive Oil
- Potatoes - as many as required
- Morocco Gold Extra Virgin Olive Oil
- Cut the potatoes in half length-wise. Then pour a little Morocco Gold Extra Virgin Olive Oil, and sprinkle a good amount of salt on a parchment-lined baking sheet.
- Coat the cut potato halves with the olive oil and salt, place them on the baking sheet, cut side down. Just use your hands to coat the potatoes with oil and salt. It’s easier. Plus, olive oil and salt make for an excellent hand scrub.
- Once they’re coated on all sides, sprinkle a little more salt, then bake at 400 degrees F for about 30-40 minutes, depending on your oven. Check with a fork for doneness and enjoy!
- When it comes to an energy boosting, crowd pleaser to fill up before you party, look no further than these delicious quick baked potatoes with olive oil from She Wears Many Hats.
Party Pasta Chips With Olive Oil
- 1 lb. mini bow tie pasta, leftover or (boiled fresh for only for 5 minutes, undercooking it works best)
- Morocco Gold Extra Virgin Olive Oil for frying
- 1 tablespoon garlic powder mixed with 1 teaspoon cumin
- 1 tablespoon taco seasoning
- 1 tablespoon Asian blend (or a tablespoon of toasted sesame seeds, a 1/4 teaspoon powdered ginger and a 1/4 teaspoon garlic powder missed together)
- Kosher salt
- Boil the pasta in a large pot of salted water for only five minutes, then drain well onto paper towels.If using leftover pasta make sure it’s not over cooked or mushy because it won’t crisp up as well.
- In a large skillet heat a thin, even layer of olive oil then add the pasta in a single layer.
- Cook for 4-5 minutes until crispy and brown, turning halfway through.
- Remove to a paper towel lined plate, salt immediately and start another batch.
- Repeat until all the pasta is cooked and then toss with desired seasonings.
- These pasta chips are best served the same day, but if cooked until very crispy (deep fryer method works best) then they’ll keep in a storage container for 2-3 days.
- 2 cups (9 ounces) grated parmesan
- 2 cups (8.5 ounces) all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 1 cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 large egg, lightly beaten, for brushingpoppy seeds and/or paprika, for topping
- In a bowl, combine parmesan, flour, pepper and cayenne and mix until evenly incorporated.
- In a mixing bowl or the bowl of a stand mixer, combine butter and cream cheese. Beat on medium-high speed until smooth and creamy, 2 to 3 minutes. Add parmesan mixture and work in with your fingers until it forms a round ball of soft dough.
- Divide dough into two pieces and roll into balls; flatten slightly. Wrap tightly in 2 layers of plastic wrap. Refrigerate overnight until firm. (You can also freeze the dough for use at a later time).
- Preheat oven to 375 degrees F. Let dough return to cool room temperature for about 20 minutes before rolling out. Keep one dough disc in the fridge while you roll out the other.
- On a lightly floured surface or between two layers of waxed paper roll into an oblong 1/4-inch thick. Cut into 1-by-3-inch strips. Arrange on parchment-lined cookie sheets, leaving 1/2 inch of space between them.
- Brush with lightly beaten egg; sprinkle with paprika or poppy seeds if desired.
- Refrigerate for 30 minutes, then bake for 12 to 15 minutes or until puffed and golden brown on the bottoms. Cool on wire racks before storing in an airtight container for up to 5 days (recrisp slightly in a 375 degree oven, if desired).