Miniature Baked Potatoes

The holidays are here, people, and that means holiday parties. And holiday food! With that in mind I wanted to share one of my favorite finger food recipes. These mini baked potatoes are warm and comforting, the perfect bite sized creation to share at your next gathering. Who can resist a tiny hot potato? They have always been a hit at parties- I just love to watch people pop them into their mouths like gumdrops! But the best part about them (besides their overall cuteness and tastiness) is the fact that they can be prepared well in advance and served up easily, benefitting the host or hostess in the art of time management in event planning. And this is why they have secured a cozy little spot in the rotation of my winter party menus. I usually serve them with a creamy gorgonzola filling and garnish them with freshly snipped chives, but I have also included a creme fraiche and caviar version for a fancier touch. Either way, make sure to pair with a glass of bubbly!

serves 8-12
Ingredients
40 baby potatoes
4 tbsp olive oil
1/2 cup plain greek yogurt
1/4 cup gorgonzola, crumbled
2 tbsp fresh chives, chopped
1/2 cup creme fraiche
2 tbsp caviar
coarse sea salt and black pepper, to taste

Instructions
1. Preheat oven to 350 degrees. Wash and dry potatoes and toss with olive oil to coat. Season potatoes generously with salt and bake for 45-50 minutes, until the potatoes are tender.
2. Meanwhile, mix greek yogurt and gorgonzola in a small bowl until well combined.
3. When the potatoes have cooled a bit, gently score the top of each with a small "x" using a knife. Press gently with your fingers to create an opening (if any potatoes are having a hard time staying upright, slice off a bit from the bottom to create a level surface).
4. Top half of the potatoes with a generous spoonful of the gorgonzola mixture and garnish with chives. Top the other half with creme fraiche and garnish with caviar. Serve warm or at room temperature.

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Lentil Salad with Goat Cheese and Black Cherry Tomatoes

This is hands down one of my favorite quick and healthy lunches. Paired with a few whole grain or lavash crackers for dipping (think of it as a lighter, more elegant version of 7 layer bean dip!), this dish is wholesome and utterly satisfying. It has definitely become a staple in our household. The beauty of this lentil salad is in its simplicity. No fancy ingredients or preparations here, just fresh from the market avocados, scallions and tomatoes tossed with steamed lentils, lightly dressed and topped with creamy goat cheese and a touch of arugula. That's it. The real stars of this dish to me are those gorgeous black cherry tomatoes I found at the farmers market over the weekend. They were so juicy and sweet, they tasted even better than they looked!

Ingredients
1 cup cooked lentils, cooled to room temperature
1/4 cup avocado, chopped
1/4 cup cherry tomatoes, halved
2 tbsp scallions, chopped
2 tbsp goat cheese
1/2 cup arugula
2 tbsp olive oil
2 tbsp champagne vinegar
2 tsp honey
salt and pepper, to taste
whole grain or lavash crackers, optional

Instructions
1. Add lentils, avocado, tomato and scallions to a bowl and mix gently to combine. Season with salt and pepper.
2. Whisk olive oil, vinegar and honey together in a small bowl. Season with salt and pepper and toss lentil salad with half of the dressing, reserving the other half.
3. Toss arugula with remaining dressing and top salad with crumbled goat cheese and arugula. Serve with crackers if desired.

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Pizza "Hot Pockets"

Growing up, hot pockets were THE after school snack for my sister and I. My personal favorite contained a filling of turkey, broccoli and cheddar, but the pizza variety was a pretty close second. A warm, gooey, comforting, handheld snack that was ready to devour in mere minutes? Just the thing for a couple of ravenous children, if you ask me.

As it turns out, they are just the thing for adults, too. After seeing a similar recipe on Pinterest (follow me here!), and then realizing that I already had all the fixings on hand to try a homemade batch, I set to work recreating this nostalgic treat. And dare I say it, they turned out better than the real thing. Because when it comes to fresh vs. frozen, fresh (i.e. all-natural, preservative free) always wins. But don't let that stop you from making a big batch and freezing some to keep on hand for when ravenous hunger pangs strike!

I decided to use a classic empanada dough rather than pie crust or pizza dough, which gives the hot pockets that crisp, golden outer texture that I was looking to achieve. You can find a similar recipe here, which made enough dough for six hot pockets, but feel free to use any dough that suits your fancy.

Ingredients
chilled empanada dough, divided into six discs
1 cup basic pizza sauce, or store bought
1/2 cup pepperoni, diced
3/4 cup fresh mozzarella, diced
2 tbsp. fresh basil, chopped
2 tbsp. grated parmesan
1 egg, beaten with 1 tbsp. water
*special equipment- hand pie molds

Instructions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of dough and press to fit open hand pie mold.
2. Spoon 1-2 tablespoons of pizza sauce in center of dough, followed by approximately 1 tablespoon each of pepperoni, cheese and basil.Season with salt and pepper.
3. Carefully close pie mold shut, pressing down on edges to crimp and seal. Place on baking sheet, brush with egg wash and sprinkle with grated parmesan. Repeat process with remaining discs of dough.
4. Bake hot pockets until golden, about 20-25 minutes. Cool at least 5 minutes and serve with remaining pizza sauce for dipping.

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