Thai Spinach Bites Recipes

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SPINACH BITES

An appetizer I found on the Take Home Chef's website. Vegetarian and easy. Halve recipe if needed but use a smaller pan if you do.

Provided by GraceVision

Categories     Vegetable

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11



Spinach Bites image

Steps:

  • Preheat oven to 350 degrees F. In a 9-inch x 13-inch cake pan, melt butter in the oven.
  • In a large mixing bowl, beat eggs; add flour, milk, baking powder, salt, mustard, cayenne and chives. Blend well.
  • Fold in cheese and spinach.
  • Pour into pan on top of butter, and bake for 35 minutes or until almost set in center.
  • Allow to sit for about 15 minutes; cut into bite-sized squares and serve warm.
  • These may also be frozen after baking and reheated in 350-degree F oven for 15-20 minutes at serving time.
  • Makes 10 dozen appetizers.

Nutrition Facts : Calories 257.1, Fat 16.9, SaturatedFat 10.1, Cholesterol 99.5, Sodium 699.8, Carbohydrate 12.2, Fiber 2.1, Sugar 1.2, Protein 15.1

4 tablespoons butter (or 1/4 cup)
3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon Dijon mustard
1 dash cayenne pepper
1/4 cup chives or 1/4 cup green onion, chopped
1 lb edam cheese, grated
2 (12 ounce) packages frozen chopped spinach, thawed and well drained

SKINNY THAI SPINACH DIP

80% less sat fat • 59% fewer calories than the original recipe. This mixture can also be used for a fresh lunch idea-spread it on a whole grain tortilla, top with lots of crunchy chopped or shredded veggies, and wrap it up. Yum!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 2h15m

Yield 20

Number Of Ingredients 12



Skinny Thai Spinach Dip image

Steps:

  • In a medium bowl, combine spinach, sour cream, and yogurt. Stir in the snipped mint, the 1/4 cup chopped peanuts, the peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for 2 to 24 hours. If desired, garnish with additional chopped peanuts and fresh mint leaves. Serve with vegetable dippers.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 3 g, TransFat 0 g

1 cup chopped fresh spinach
3/4 cup fat-free sour cream
3/4 cup Yoplait® fat-free plain yogurt
1/4 cup snipped fresh mint
1/4 cup finely chopped unsalted peanuts
1/4 cup reduced-fat peanut butter
1 tablespoon honey
1 tablespoon reduced-sodium soy sauce
1 to 2 teaspoons crushed red pepper
Chopped peanuts (optional)
Fresh mint leaves (optional)
Assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks, and/or red sweet pepper strips)

SPINACH BITES

Provided by Molly O'Neill

Categories     easy, quick, appetizer, side dish

Time 30m

Yield Thirty-six spinach balls

Number Of Ingredients 6



Spinach Bites image

Steps:

  • Preheat the oven to 375 degrees.
  • Combine all ingredients in a large bowl. Form into bite-size balls and place on a lightly buttered cookie sheet. Bake for 20 minutes and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 114 milligrams, Sugar 1 gram, TransFat 0 grams

2 packages of frozen chopped spinach, thawed and drained
2 cups Pepperidge Farm stuffing
1 onion, chopped
4 eggs, beaten
1/2 cup melted butter plus butter for the pan
1/2 cup grated parmesan

ONE-BITE THAI "FLAVOR BOMB" SALAD WRAPS (MIANG KHAM)

This is one of the most delicious, most exciting appetizers of all time. I've only had my mind blown a few times, but when I tried miang kham, that was one of those times. A savory, yet sweet sauce pulls together the intense, immense flavors that these salad bombs hold, and they're perfect for serving at parties.

Provided by Chef John

Time 1h

Yield 8

Number Of Ingredients 17



One-Bite Thai

Steps:

  • Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
  • Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
  • To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
  • Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 23.6 g, Cholesterol 13.1 mg, Fat 12 g, Fiber 3.8 g, Protein 9.4 g, SaturatedFat 6.5 g, Sodium 326.9 mg, Sugar 15.6 g

⅓ cup unsweetened shredded dried coconut
2 tablespoons finely chopped roasted peanuts
2 tablespoons minced shallot
1 tablespoon finely minced fresh ginger
1 small lime, zested and juiced
½ cup packed dark brown sugar
2 tablespoons fish sauce
⅔ cup water
1 cup cubed cooked chicken
32 leaves fresh spinach
½ cup toasted unsweetened coconut flakes
⅓ cup roasted peanuts
32 leaves Thai basil
8 slices lime, quartered
¼ cup finely chopped Thai chile peppers
⅓ cup diced shallot
⅓ cup diced fresh ginger

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