hmp: small plates (part two)

Here it is, part two of our small plates dinner.  I have to say, Todd and I are feeling quite proud of the outcome.  The food was delicious and we were also feeling good about making everything ourselves.  There’s something really satisfying about putting together a meal from scratch.

Now, without further ado, I present to you our menu:

Green Bean Bacon Bundles

Black Bean Hummus with Homemade Pita Chips

BBQ Pulled Pork Empanadas with Salsa Verde

Mini White Bean Quinoa Burgers

Apricot Bites

Baked Churros with Dulce de Leche

*Since we followed most of the recipes exactly, I’m only posting the original recipes here.  All others are linked so you can try them too!

First up, Green Bean Bacon Bundles.  I was planning to make something with asparagus but when I saw these on How Sweet It Is, I knew I had to make them.  Green beans are the one vegetable that I absolutely love and with bacon, butter and brown sugar?  Winning combination.

Todd put those together, they look good, don’t they?

He also made one of his specialties, Black Bean Hummus with Homemade Pita Chips.  I once came home from work and Todd had made this exact same dish as an appetizer.  Ten minuets later, the hummus was almost gone and the pita chips suffered a similar fate.  The hummus has a little kick to it and the pita chips are so good freshly crisped in the oven.

We love pulled pork but wanted to put a different twise on it so Todd made our tried and true BBQ Pulled Pork recipe and then I got to work turning it into empanadas. 

Since we had a lot going on in the kitchen (as you can see) I opted to use refrigerated pie crusts dough instead of making my own.  Empanadas are so easy and delicious, you just take the dough and stuff them with whatever you one.  Some of my favorites are stuffed with sweet corn, que ricas!

The empanadas were baked at 375° for about 20-25 minutes then topped with homemade Salsa Verde.  I love pulled pork – I had quite a bit while I was stuffing the empanadas and these came out quite delicious.  I always love things wrapped in bread and empanadas are a real favorite.

Now the Mini White Bean Quinoa Burgers are my own recipe inspired by an incredibly delicious  burger I had last week at The Green Well.

Mini White Quinoa Burgers

1 can (16 oz.) Great Northern Beans

1/2 cup water

1/4 cup quinoa, uncooked

1/3 cup plain bread crumbs

5 tablespoons liquid egg whites

1/2 teaspoon garlic powder

1/4 teaspoon ground chipotle

1/4 teaspoon ground cumin

Olive oil

In a small pan, bring 1/2 cup water to boil, add quinoa.  Cook for 12 minutes or until water is absorbed. Fluff, let stand for 15 minutes.  Open beans, then drain and rinse in a strainer. Place beans in a large bowl and mash.  When beans are well mashed, leaving only a few whole beans, add quinoa, bread crumbs, liquid egg whites and spices.  When the mixture is well combined, form small (approx. 2″) patties.

Heat olive oil in a large frying pan over medium heat.  When hot, add patties and cook, covered, about 5 minutes or until the bottoms are brown.  Flip patties and repeat until both sides are brown and the patties are cooked through.

Serve patties on “buns” – we used a drinking glass to make mini buns out of regular whole wheat bread, toasted.  Top as you please.  We chose homemade BBQ sauce and sharp white cheddar.

Of course we also had the Apricot Bites and Churros that I told you about in part one of the small plates post.

Yup, the apricot bites were tangy and delicious and the churros were just as good tonight as they were in the test batch.

I hope you enjoyed reading about our small plates dinner as much as we did preparing and eating it!

What do you love to serve for guests?

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