Today on Afternoon Live, local food enthusiast Joy Rubey shared some great snacks ideas for back-to-school that are not only kid-approved, but nutritious as well! Check out the recipes below, and for more of Joy's cooking, you can go to her website by clicking here!
RANCH DIP
Makes About 1 1/2 Cups Dip
1/2 cup sour cream
1/2 cup Greek yogurt
1/4 cup mayonnaise
2 tbsp fresh parsley, minced
2 tbsp fresh dill, minced
2 tbsp fresh chives, minced
1 small clove garlic, minced
2 tsp lemon juice
salt + pepper to taste
Mix everything together in a small bowl, tasting and adjusting seasonings if necessary. Cover and chill for at least 1/2 hour to allow the flavors to mingle. Serve the dip with crisp vegetables or chips. For a special treat, serve as a dip for your pizza!
PESTO PIZZA ROLLS
1 ball store-bought pizza dough
flour for rolling the dough
1/2 cup pesto sauce (store-bought, or use our recipe below)
1 cup grated mozzarella
Preheat the oven to 425F.
On a floured surface, press and roll pizza dough into a large rectangle, about the shape and size of a baking sheet. Spread pesto sauce over the dough and sprinkle with the grated cheese. Starting at the long end, roll dough up tightly to form a log. With a sharp knife, slice into 1-inch pinwheel-shaped pieces.
Place rolls on lightly greased baking sheets. Slide into the oven and bake for 10 minutes or until browned. Let cool for a few minutes, then dig in.
ACME PESTO SAUCE
Makes About 1 1/2 Cups Pesto
1/4 cup pine nuts
4 oz parmesan cheese, grated
4 oz basil leaves, stems discarded
2 cloves garlic, roughly chopped
1 tbsp fresh lemon juice, optional
1/3 cup good olive oil
1 tbsp butter, softened, optional
salt + pepper
In a small dry frying pan over medium heat, toast the nuts. Shake the pan frequently until nuts are pale gold, about 2 minutes. Let the nuts cool, then add to the bowl of a food processor along with 2/3 of the parmesan cheese and process until a chunky paste forms.
Add the basil, garlic, and lemon juice to the food processor. Pulse a few times. With the machine running, add olive oil in a steady stream. Process until smooth and creamy. For an extra rich pesto, blend in 1 tbsp of softened butter. Season the pesto to taste with salt and pepper. For best results, use or freeze the pesto within about a day.
POPCORN WITH KALE DUST
1 bunch kale, leaves stripped from the ribs
Kale Dust Spice Blend
3 tbsp nutritional yeast
1/4 tsp granulated garlic
1/2 tsp sweet smoked paprika
1/2 tsp kosher salt
1/2 cup popcorn
3-4 tbsp butter or coconut oil, melted
Preheat the oven to 325F.
Lay the kale leaves out in a single layer on a baking sheet (you might need to use two baking sheets). Slide into the oven and bake until the kale is crisp and dry, about 10 minutes.
Let the kale cool to room temperature, then crumble it into the bowl of a food processor. Turn the processor on and grind the kale into a fine powder. Pass the powdered kale through the holes of a colander, reprocessing any large chunks Transfer the powder to a bowl and stir in the kale dust spice blend.
Pop the corn, then toss with melted butter or coconut oil and the kale dust to taste, then have a snack!