Blog Bites Kickoff

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

This post marks the first in a new series I’m going to endearingly refer to as “Blog Bites“. Every now and then, I will photograph, describe, and link back to recipes from around the blogosphere that I’ve made and enjoyed.

I’ve been making recipes from other blogs for as long as I myself have been blogging… longer, actually; so I don’t know why it’s taken me this long to feature the culinary creativity of my fellow bloggers. If any of my photos or descriptions catch your eye, just click on the bold highlighted (light brown) recipe name.

First up: Chocolate Covered Katie‘s Peanut Butter and Jelly “Fudge”. Yep, vegan fudge comprised of peanut butter, coconut butter, strawberries, cinnamon, and agave nectar. The texture manages to be silky and light but fudgy at the same time, and the flavor is definitely reminiscent of a pb&j sandwich. These little pieces of fudge are perfect to keep in the fridge for a bite-sized snack.

Blog Bites

Below we have BLT Salmon Tacos from Jessica of How Sweet It Is. I pan-seared the salmon until crisp on the outside and flaky in the center, and served the tacos with a sauce comprised of 2% Greek yogurt, canola oil mayonnaise, low fat buttermilk, Dijon mustard, freshly squeezed lemon juice, granulated garlic, paprika, and s & p. The crispy, smoky bacon was an amazing flavor and textural compliment to the flaky salmon, and the sauce was the perfect creamy & cooling finishing touch. John and I both loved these tacos! I will definitely be making them again.

Blog Bites
Blog Bites

Next we have summer-in-a-glass, a.k.a. Peach Cobbler Frozen Yogurt from Caroline of Chocolate & Carrots. Super sweet summer peaches are cooked down until soft and jammy, combined with sugar (I used evaporated cane juice) and Greek yogurt (I used 2% plain Fage), and then churned in an ice cream maker until light and creamy. The “cobbler” pieces are comprised of ground pecans, cinnamon, vanilla extract, and agave nectar – and they work beautifully with the peach fro yo. This is not going to last long in our freezer, I can guarantee you that.

Blog Bites

To wrap things up, here is a batch of Ashley’s Sweet Tater Black Bean Burgers(uncooked in this photo) from The Edible Perspective. Packed with sweet potatoes, black beans, corn, oats, and quinoa, these veggies burgers are not only nutrition powerhouses… but are also seriously delicious! We’re talking so fantastic, that I don’t think I’ll need another veggie burger recipe. Ever. John loved them as well, which is saying a lot considering he’s not typically a fan of veggie burgers. Make these!

Blog Bites

Aaaaand that concludes my first installment of Blog Bites!

NameBlog Bites Kickoff
Prep Time15 minutes
Cooking Time5 minutes
Total Time20 minutes
Yield24 pieces


  • 1 package of mini phyllo dough shells
  • 1 cup of creamy hummus
  • 1/2 cup of cherry tomatoes, diced
  • 1/4 cup of cucumber, finely chopped
  • 1/4 cup of red onion, finely minced
  • 1/4 cup of Kalamata olives, pitted and chopped
  • 1/4 cup of crumbled feta cheese
  • 2 tablespoons of fresh parsley, chopped
  • 1 tablespoon of extra-virgin olive oil
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste


Prepare the Phyllo Dough Shells

Preheat your oven to 350°F (175°C).

Place the mini phyllo dough shells on a baking sheet and bake them for about 5 minutes or until they are crisp and golden brown. Let them cool completely.

Prepare the Hummus

While the phyllo shells are cooling, take a moment to stir your creamy hummus to ensure it’s smooth and ready to be spooned into the shells.

Create the Toppings

In a mixing bowl, combine the diced cherry tomatoes, chopped cucumber, minced red onion, chopped Kalamata olives, and crumbled feta cheese. Toss them together gently.

Make the Dressing

In a small bowl, whisk together the extra-virgin olive oil and lemon juice. Season with salt and pepper to taste. This dressing will add a zesty kick to your toppings.

Assemble the Blog Bites Kickoff

Carefully spoon a dollop of creamy hummus into each cooled phyllo dough shell.

Top the hummus with the Mediterranean-inspired mixture of cherry tomatoes, cucumber, red onion, olives, and feta cheese.

Drizzle with Dressing

Finish off each Blog Bite Kickoff with a drizzle of the olive oil and lemon juice dressing.

Garnish with Fresh Parsley

Sprinkle fresh chopped parsley over the top for a burst of color and added flavor.

Serve and Enjoy

Arrange your Blog Bites Kickoff on a platter and watch as your guests dive in with delight. These bite-sized beauties are perfect for any occasion and are sure to be the talk of the party.

The “Blog Bites Kickoff” is a harmonious blend of textures and flavors that will leave your taste buds dancing. It’s a celebration of Mediterranean cuisine that’s both easy to prepare and visually stunning. So, whether you’re launching a new blog or simply hosting friends and family, this appetizer is the perfect way to kick off a delicious gathering.

Estimated Nutrition Per Serving

  • Calories: 80 kcal
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 5mg
  • Sodium: 150mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 2g

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