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Category: Appetizers & Snacks

Savory Salmon & Chèvre Cheesecake

Savory Salmon & Chèvre Cheesecake

½ ounce Parmesan, grated
1 ounce white bread (about 1 slice), quartered
6 ounces shallots, peeled
1 tablespoon + 1 teaspoon unsalted butter, divided
1 pound reduced-fat cream cheese, cut into 1-inch pieces, at room temperature
10 ounces chèvre, cut into 1-inch pieces
3 large eggs
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons dill weed
2 ounces smoked salmon, diced

In Food Processor fitted with the metal blade, start the machine and add the cheese and bread through the small feed tube. Process until mixture becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a 10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4 minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25 minutes. Let cool. Coat a 6-inch springform pan with the remaining 1 teaspoon butter; dust with breadcrumbs / cheese mixture to coat. Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Transfer the cream cheese mixture to the prepared springform pan. Top cream cheese mixture with diced smoked salmon and cooled caramelized shallots. Wrap the outside of the pan with a sheet of extra-strength aluminum foil so that the foil comes up the sides of the pan but does not go above the rim. Place the cooking rack in the ceramic pot of the Cuisinart Slow Cooker. Add 3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack to cool. Cover and refrigerate for a minimum of 8 hours before serving. Before serving, run a sharp knife around the edges to loosen and carefully remove the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.

Yield: 16 appetizers servings
Calories: 158
Fat: 11g
Fiber: 0g

Serrano Ham & Potato Phyllo Pizza with Grated Mahon Cheese

Serrano Ham & Potato Phyllo Pizza with Grated Mahon Cheese

 

7 ea. 17 x 12-inch sheets Phyllo, stacked between 2 sheets of wax paper
¼ cup Extra virgin olive oil
2 oz. Serrano ham, chopped
1 lb. Red potatoes, washed and dried
1½ tsp. Dried rosemary, crumbled
2 cups Mahon, grated

In a preheated 325º F (~160ºC) oven toast the walnuts for 7 to 9 minutes or until lightly golden. Brush a baking sheet lightly with some of the oil. Lay one sheet of phyllo on the baking sheet and brush it lightly with some of the remaining oil. Place another sheet of phyllo on top of the bottom sheet and press firmly so it adheres to the bottom sheet. Oil and layer the remaining phyllo, ending with oil. Using a mandolin or hand slicer, cut the potatoes into paper-thin slices, overlapping them, on the dough, and sprinkle with salt and pepper to taste. Spread the ham over the potatoes, sprinkle with rosemary and Mahon, and drizzle with any remaining oil. Bake the pizza at 400ºF (200ºC) over for 15 to 20 minutes, or until the edges are golden and the potatoes are tender. With pizza wheel or sharp knife cut into squares. Serve at room temperature.

Pane Fritto Con Acciuda

Pane Fritto Con Acciuda

23 oz. anchovies
3 cups flour
1 teaspoon granulated sugar
Pinch of salt
1/4 oz. dry yeast
1 egg
2 cups water
1 tablespoon olive oil
3 cups corn oil

Drain the anchovies and cut each fish into thirds. Set aside. Combine flour, sugar, salt, and yeast in a bowl. Beat egg and combine with water and 1 tablespoon of oil. Add the egg mixture to the flour and mix until blended. Dough should be soft and runny. Place in a bowl, cover, and let rise for one to one and a half hours. When the dough is double the original size, remove it from the bowl and set it on a pastry board. Pinch off 1 teaspoon, flatten it in the palm of your hand, place an anchovy in the center and seal it inside by rolling the dough into a ball. If the dough is too soft to handle, allow it to remain in the bowl. Keep a little extra flour on hand. Take a teaspoon, dip into the dough, and pull up enough dough to fill the spoon. With flour on your fingers, trim off any hanging dough. Place the anchovy in the center of the dough and fold the dough over it. Do not place it on a board, but drop it directly into hot oil, coaxing it from the spoon with a floured finger. Place a two quart pot over medium-high heat. Heat to hot. Add oil. Allow to heat. Drop anchovy balls into the hot oil one at a time. They will puff immediately. Allow to brown. Turn. Remove and drain. Eat warm. Anchovy Puffs are best eaten immediately. You can make a sweet version by omitting the stuffing with anchovies, frying, and then coating with sugar or honey.

Macaroni Grill Fonduta Gamberi

Macaroni Grill Fonduta Gamberi

Romanos-Macaroni-Grill-Fonduta-Gamberi-Recipe2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Fried Zucchini Flowers

Fried Zucchini Flowers

24 zucchini flowers, with stems
4 C. EVOO
2 large Eggs, beaten
2 C. Flour
Fresh Basil, thinly sliced
Finely Grated Parmesan Cheese
Salt & Pepper to taste

fried_zucchini_flowers

Gently remove the pistil from the center of each flower. Cut stems to about 1 inch. Rinse gently with water. Make sure blossoms are dry before using. Heat 1” oil in a 12” sauté pan over medium-high heat until oil is hot but not smoking. Beat eggs and set aside in shallow dish. Combine flour, basil, cheese, salt and pepper in its own dish. Dip zucchini blossoms, one at a time, in beaten egg. Let most egg drain away, then roll in flour, shaking off excess. Fry a few minutes until crisp and golden brown on both sides. Drain on paper towels.

Quick Pickle Chips

Quick Pickle Chips

Quick Pickle Chips

 

Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.

 

3/4 C. seasoned rice vinegar

1/4 C. water

1 garlic clove, peeled and halved

1/4 tsp. ground turmeric

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces pickling cucumbers, ends trimmed, sliced 1/4 inch thick

2 sprigs fresh dill

 

 

Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)

Southern Fried Shrimp

Southern Fried Shrimp

2IP0410_Fried-Shrimp lb. deveined shrimp
2 Ziploc plastic bags
4 cups of flour
4 tsp. salt
2 tsp. pepper
4 tsp. granulated garlic
2 cups cornmeal
6 eggs
4 cups of whole milk
Peanut oil

Peel (leaving tails on) and butterfly thawed shrimp. In each Ziploc bag put 2 cups flour, 1 cup cornmeal, 2 tsp. salt, 1 tsp. pepper, 2 tsp. granulated garlic, close bag and shake well. Mix the 6 eggs in a bowl with the whole milk. Soak the deveined raw butterfly shrimp in the mixture.
Heat two pots of peanut oil (approximately 6 – 8 cups in each pot) to deep fat fry the shrimp. The peanut oil will need to be very hot to deep fat fry. Put one-half of the egg/milk soaked deveined raw butterfly shrimp in each Ziploc bags and shake. Drop battered shrimp into the hot peanut oil. Fry until golden. Using a large-holed spoon remove golden shrimp from peanut oil and place on platter lined with paper towels to soak up the grease.

Dipping Sauce

½ cup mayo
¼ cup catsup
Dash Worcestershire sauce
½ to 1 tsp. sugar to taste
Salt to taste

Mix well and serve with shrimp.

Pan-Fried Feta with Peppered Honey

Pan-Fried Feta with Peppered Honey

Pan-Fried Feta with Peppered Honey

 

1/4 C. honey

1/2-1 tsp. black pepper, plus more for serving

1 T. fresh thyme leaves, plus more for serving

 

1 (10-12 ounce) block feta cheese

1 large egg, beaten

1/3 C. Panko bread crumbs

5 T. extra virgin olive oil

2 T. thinly sliced lemon zest (from about 1 lemon)

1 C. cherry tomatoes

1/4 C. fresh basil, chopped

pita chips or pita bread, for serving

 

To make the honey. Combine all ingredients in a glass jar. To make the feta. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the feta through the egg, turning to coat, remove and allow any excess to drip off. Dredge the feta through the Panko, turning to coat and pressing gently to adhere. Heat 3 T. oil in a medium skillet set over medium heat. When the oil shimmers, add the lemon zest and cook 30 seconds to 1 minute until fried. Remove from the skillet and set aside. To the same skillet add the feta and cook for 2 to 3 minutes per side, until golden brown. Transfer the feta to a serving plate. In a small bowl, combine the tomatoes, 1 T. oil, basil, and a pinch of salt. Serve the feta warm, drizzled with honey and topped with fried lemon, thyme, and tomatoes. Enjoy with pita chips or bread.

Burrata with Brown Butter, Lemon, and Cherries

Burrata with Brown Butter, Lemon, and Cherries

Burrata with Brown Butter, Lemon, and Cherries

3 C. (about 11 ounces) whole fresh cherries

1 T. balsamic vinegar, plus more for serving

4 T. (½ stick) unsalted butter

¼ tsp. finely grated lemon zest

8 ounces burrata or fresh mozzarella cheese

Torn fresh mint leaves, for serving

Flaky sea salt, for serving

Sliced baguette or other crusty bread, for serving (optional)

 

Using a paring knife, halve and pit the cherries. In a medium bowl, toss together the cherries and vinegar. Let them sit while you make the brown butter. Melt the butter in a small saucepan over medium heat. Continue to cook until it smells nutty and is browned, about 5 minutes. Remove the pan from the heat and stir in the lemon zest. To serve, place the burrata in the center of a serving dish. Spoon the cherries around it, then drizzle the brown butter on top. Top with the mint, flaky sea salt, and more balsamic vinegar to taste. Serve with bread, if you like, or with spoons for catching the milky juices of the cheese.

Tuna and Olive Stuffed Romano Peppers

Tuna and Olive Stuffed Romano Peppers

Tuna and Olive Stuffed Romano Peppers

 

1 small red onion, diced

1 small garlic clove, minced

12 shiitake mushrooms, chopped

Half a 2-ounce (45 g) tin of sustainable anchovies, drained

One 5-ounce (140 g) tin of tuna in olive oil, drained

2 tsp. capers

5 black olives, halved

2 romano peppers, halved

2 tsp. panko (Japanese bread crumbs)

Zest of 1 lemon

¼ bunch of flat-leaf parsley, leaves only, finely chopped

Olive oil

Pepper

 

Preheat the oven to 350°F (180°C). Heat a splash of olive oil over medium-high heat and sauté the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets and let them “melt” in 2 minutes. Finally, mix in the tuna, capers, and olives and cook for a few more minutes until warmed through. Meanwhile, brush the halved peppers with olive oil and place them in an ovenproof dish. Remove the tuna mixture from the heat, fill the peppers with it, and dust with panko. Drizzle some extra olive oil on top and bake in the oven for 20 to 25 minutes, until crisp and done. Scatter the lemon zest and the parsley over the peppers. Season with freshly ground black pepper and serve.

 

Chorizo Stuffed Mushrooms

Chorizo Stuffed Mushrooms

mush1-1¼ pounds chorizo sausage (casing removed if links)
8 ounces shredded Mexican style cheese (yellow and white)
¼ cup grated fresh Asiago or Parmesan Cheese
½ cup chopped sweet onion
½ cup chopped sweet red pepper
¼ cup seasoned Italian bread crumbs
24-32 stuffing mushroom caps (approx 2-2 ½ inches in diameter)

Crumble and sauté sausage until cooked through, but not brown, adding onion and pepper when about half cooked (still a little pink). Do not worry if onion and pepper are not fully cooked when sausage is done. Drain and rinse in hot water to remove oil. Place sausage mixture in food processor with cheeses and bread crumbs and process until uniform. Brush inside and outside of mushroom with olive oil. Roll stuffing mix into a small ball and pack into mushroom. The stuffing should be mounded slightly. Place mushrooms in shallow backing pan or dish and bake at 350 degrees for 15-20 minutes or until stuffing is lightly browned. For a different flavor, try Italian sausage with provolone and mozzarella cheeses.

Tomato & Ricotta Tart

Tomato & Ricotta Tart

tomato tart1 pint Whole Milk Ricotta
2 Lemon Zest
1/2 cup Grated Parmesan
1 Egg, lightly beaten
1 teaspoon Kosher Salt
2 tablespoons Parsley, finely chopped
2 tablespoons Chives, finely chopped
1 sheet Puff Pastry
2-3 various Heirloom Tomatoes, sliced (room temperature)
1/2 cup Basil Leaves, torn
8 ounces Bacon (chopped)
Flakey Sea Salt
Olive Oil
Black Pepper, freshly cracked

Up to a day ahead of time, make the Ricotta mixture. The flavors will continue to blend and enhance the longer it sits. In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use. Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Next, spread the Ricotta filling out to all four edges in a nice even layer, leaving a 1-inch border of crust. Fold the edges in and using your thumb and forefinger, create fluted edges. Bake until golden brown and bubbly looking on top, 30-35 minutes. Be sure to achieve a nice deep golden crust so the middle and bottom aren’t soggy! Meanwhile, preheat a skillet over medium-high heat. Add Bacon and sauté until crisp. Remove to a paper towel lined plate and set aside. Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the cooked Bacon, torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

 

3 Zucchini, sliced quite thin in long ribbons

30 celingine mozzarella balls

1 T. Coriander seeds

1 mint bouquet

1 head Garlic

1 – 1 ½ C. Olive oil

 

Peel and wash the mint, dry it thoroughly. Wash the zucchini and cut them into thin ribbons with mandolin or a knife. Drain the mozzarella balls and wrap each one in a ribbon of zucchini. Store them in a single layer at the bottom of a large jar. Add a few garlic cloves, a few mint leaves and a few coriander seeds. Continue filling the jar. Pour oil at height and close the jar. Store in the refrigerator. To be consumed within 3 days.

Velveeta-free Queso

Velveeta-free Queso

QuesoDip3 tablespoons flour
3 tablespoons melted butter
1 cup heavy cream
2 cups milk
2 1/2 cups grated sharp cheddar cheese
4 ounces cubed cream cheese
Salt
Pinch ground cayenne pepper
Your favorite salsa (or Rotel)

In a heavy saucepan over medium-high heat, stir 3 tablespoons flour into 3 tablespoons melted butter and cook, stirring constantly, for 2 minutes. Gradually whisk in 1 cup heavy cream until smooth, then whisk in 2 cups milk. Simmer gently until the sauce is thick enough to coat a spoon, about 5 minutes. Remove from the heat and whisk in 2 1/2 cups grated sharp cheddar cheese, 4 ounces cubed cream cheese until melted and smooth. Season with salt and a pinch ground cayenne pepper. Add in your favorite salsa, about 1 1/2 cups, or to taste.

Pigs in a Blanket with Cranberry-Mustard Dipping Sauce

Pigs in a Blanket with Cranberry-Mustard Dipping Sauce

Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment.

pigs1 (14-ounce) package frozen puff pastry, thawed but very cold
All-purpose flour for rolling dough
1 (12-ounce) package (about 28) cocktail franks
1 large egg whisked with 1 teaspoon water
3/4 cup prepared cranberry sauce
1/4 cup Dijon mustard

Preheat oven to 400°F and line a baking sheet with parchment paper. Unwrap puff pastry and place on a well-floured surface. Pass a rolling pin over the pastry a few times to even out any bumps and make it just slightly thinner. Using a sharp knife or pizza wheel, cut into 3-inch-wide strips, then cut each strip into 1½-inch sections. You’ll need 28 pieces. (You may not need all the pastry; you can refreeze what you don’t use.) Wrap each cocktail frank in a strip, rolling it so just the tips of the franks stick out. Use your fingers to moisten the edge of the pastry with a little water and press gently to seal the edges. Place seam-side down on the baking sheet and freeze for 10 minutes. Remove the baking sheet from the freezer. Brush the tops of the pastry with egg whisked with water. Bake until dough is puffed and deeply browned, about 20 minutes. Meanwhile, combine cranberry sauce, mustard and 3 tablespoons water in a blender until very smooth. Serve the cocktail franks warm with the cranberry sauce on the side for dipping. Note: You can make and freeze the pigs up to a month ahead if you like; leave them unbaked on the baking sheet in the freezer until completely frozen (1 to 2 hours) and then transfer to a freezer bag or container. Brush with egg wash and bake right from their frozen state.

Yield: 8 servings (3 pieces each)
Calories: 260
Fat: 16g
Fiber: 1g

Mango & Jicama Salad with Habanero Vinaigrette

Mango & Jicama Salad with Habanero Vinaigrette

Light cooking tip: Start with ingredients that are naturally low in fat, and spice them up with low-fat seasonings (chilies have a lot of power in this department). Notes: Executive chef Marc Lippman at Las Ventanas al Paraiso in Los Cabos, Mexico, created this stylish salad. If mangoes aren’t available, substitute peeled fresh pineapple. Cut the fruit and jicama into same-size slices and stack them.

2 firm-ripe mangoes (1 1/4 lb. each) mango-salad-su-642317-x
1 jicama (about 1 1/2 lb.)
Habanero vinaigrette (recipe follows)
1 cup fresh cilantro, Italian parsley, and/or mint leaves, rinsed and crisped
1 teaspoon extra-virgin olive oil
Salt and pepper

With a small, sharp knife, peel mangoes. One at a time, set fruit on one narrow edge on a board and cut 1/8-inch-thick slices off each side down to the pit. Save remaining fruit around pits for another use. Cut peel off jicama and discard. Lay jicama on board, flattest side down, and cut into 1/8-inch-thick ovals. Trim slices, if necessary, to match size of mango slices, about 2 by 4 inches. Pour habanero vinaigrette into a rimmed plate. Dip a jicama slice in dressing, turning to coat and letting excess drain back into plate; set jicama on a separate plate. Lay a mango slice on top (if slices aren’t perfect, fit pieces together to cover). Repeat to stack a total of four jicama and four mango slices. Coat remaining jicama slices and layer with mango slices to make three more servings. Drizzle remaining dressing equally over stacks. In a small bowl, mix cilantro with olive oil and salt and pepper to taste. Mound equally on stacks.

Habanero Vinaigrette: Rinse 1 fresh habanero chili (about 1/4 oz.). Wearing rubber gloves, stem, seed, devein, and finely mince chili; you should have about 1 1/2 tablespoons. In a small bowl, mix 2 teaspoons of the minced chili, 1/3 cup fresh orange juice, 2 tablespoons fresh lime juice, and 1 tablespoon extra-virgin olive oil. With a small, sharp knife, cut ends off 2 limes (3 oz. each); cut off peel, including white pith. Holding limes over bowl of dressing, cut between membranes and fruit to release segments and drop them into bowl. Mix gently and add salt and more chili to taste, if desired.

Yield: 4 servings
Calories: 186
Fat: 5.2g
Fiber: 9g

Preserved Lemon-Edamame Tapenade

Preserved Lemon-Edamame Tapenade

edamame1 cup edamame, rough chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/3 cup minced, preserved lemons
1 tablespoon minced parsley
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
4 whole wheat pitas, split in half, cut into triangles, lightly brushed with extra virgin olive oil and baked crisp at 200 degrees

Combine all tapenade ingredients in a large bowl, check for flavor and season. Serve with pita chips.

Hissy Fit Dip

Hissy Fit Dip

hissy16 ounces sour cream

8 ounces cream cheese, softened

8 ounces Velveeta®, small cubed

1 cup white American cheese, shredded

1/2 – 1 pound pork sausage, crumbled, cooked and drained

1/4 cup green onion, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon ground sage

1/4 teaspoon curry

1/8 teaspoon cayenne pepper

Dash of garlic salt or powder

Sea salt and fresh cracked pepper to taste

 

In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.

Spicy Southwestern Chicken Rolls

Spicy Southwestern Chicken Rolls

unnamed1 tablespoon canola oil
1¼ pounds ground chicken
1 Vidalia onion, finely chopped
1 (4-oz) can chopped mild green chilies
1 (1-oz) package salt free taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 tablespoons reduced fat sour cream
¼ cup fresh cilantro, chopped
4 scallions, finely chopped
16 (9×14) sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa

Preheat oven to 375 degrees F. Spray two baking sheets with nonstick spray. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chilies, taco seasoning and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove chicken mixture from heat. Stir in cheese, sour cream, cilantro and scallions, mixing with a fork until well blended. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo sheet with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls. Bake until the filling is hot and the rolls are lightly golden, 20-25 minutes. Let cool 5 minutes, and then cut each roll in half. Serve with the salsa.

Feta Cheese in Phyllo With Mastiha, Sesame, Thyme & Honey

Feta Cheese in Phyllo With Mastiha, Sesame, Thyme & Honey

680a217029bdc4c6ae98cb54739072f81 slab of Epiros Feta cheese
2 T. of butter, melted
a sprinkle of ground mastiha
1 sheet of phyllo pastry
1 tsp. of olive oil
black and white sesame seeds
drizzle of Attiki honey
fresh thyme leaves

Take your slab of Feta cheese out of the container and pat dry (or slice evenly to about 1/2 inch thick) and set aside. Now place sheet of phyllo on your work surface and brush the entire surface with melted butter then fold over and brush the top layer again. Place the slab of Feta at one end of the phyllo (about two inches in from the edge) and sprinkle the ground mastiha over the cheese. Now fold the short end of phyllo over the cheese followed by folding the two sides in towards the cheese. Now roll-up the phyllo until it has been completed wrapped to form a phyllo packet. Brush the seam where the end of the phyllo sheet ends and brush the remaining butter over the rest of the phyllo packet. Place heavy skillet or cast iron pan on your stovetop over medium heat and add tsp. of olive oil. Once hot, gently place your phyllo packet in the pan and fry for 2-3 minutes a side or until just golden. Use spatula to carefully flip and fry the other side until just golden. You may serve “saganaki” style in the pan or transfer to a serving plate. Drizzle with honey, sprinkle with sesame seeds and fresh thyme leaves. Serve as a meze with an Ouzo (or tsipouro) on ice and a squeeze of lemon juice (optional).

Pear & Brie Turnovers

Pear & Brie Turnovers

brie1 egg
1 tsp. water
1 sheet frozen Artisan Puff Pastry, thawed
1 (8 oz) wedge double cream Brie without crust, thinly sliced into 10 pieces
3 Pears Halves in White Grape Juice, drained and thinly sliced
Pinch salt and pepper

Preheat oven to 400° F. Beat egg and water together to make egg wash. Cut the puff pastry sheet into 10 3×3-inch squares. Brush the edges of each square with the egg wash. Place 1 piece of Brie and 2-3 slices of pear at the center of each square. Sprinkle with salt and pepper. Fold each pastry diagonally in order to make triangles and seal the edges using a fork. Place the triangles on a baking pan lined with parchment paper and brush the top with egg wash. Bake for 10-15 minutes or until golden.

Mini Crispy Hot Dogs (Piggies in a Blanket)

Mini Crispy Hot Dogs (Piggies in a Blanket)

piggies1 sheet Puff Pastry, thawed
25 Lil Smokies / Cocktail Pups
1 Egg beaten with 1 tsp. water for egg wash

Preheat oven to 375. Use pastry sheet as is. Do not roll or stretch. With a sharp knife, cut into 25 2×2” squares. Place each square on an oiled or parchment lined baking sheet. Brush each square with egg wash. Place a mini hot dog on each square and fold pastry around sausage. Do not wrap completely (encase like a taco). Repeat for each hot dog. Bake for 10-15 minutes, or until puff pastry is golden. Serve with mustard and catsup.

Bread Snails

Bread Snails

breadstick-snails-R133306-ss1 Tube Refrigerated Breadsticks

Purchased Basil Pesto

Coarsely Shredded Carrot

 

Heat oven to 375 degrees F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350 degrees F. Makes 12.

Parmesan-Rosemary Crackers

Parmesan-Rosemary Crackers

crackersstacked**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours. Also: Bake these the day you serve them. They don’t keep well.

3/4 cup all-purpose flour

1 teaspoon coarse salt

Pinch of white pepper

2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish

3 tablespoons chilled unsalted butter, cut into small pieces

1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese

5 tablespoons sour cream

1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)

Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches…not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.) Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.

Healthy Homemade Fruit Snacks

Healthy Homemade Fruit Snacks

newsquare2/3 cup fresh lemon juice or fresh orange juice (if you don’t like sour go with orange!)

2/3 cup frozen or fresh berries (raspberries, blueberries, strawberries are all great.)

1 – 2 T. honey

5 T. gelatin 

Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften. Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit until you have a compote. Puree mixture using an immersion blender or small blender. Let sit, off heat, for 5 – 10 minutes. Whisk in gelatin, one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again or you can put it back on the heat to help dissolve the gelatin.) Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares.

Note: I like to keep these in my fridge (I love cold things!), but they do transport and keep nicely at room temperature.

Margarita Fruit Dip

Margarita Fruit Dip

1 package (8 ounces) cream cheese, softened (I used reduced fat)

1/3 cup frozen (thawed) margarita drink mix (from 10-ounce can)

2 T. orange juice

1 teaspoons grated lime peel

1/4 cup whipping (heavy) cream

Whole strawberries

 margarita-fruit-dip-recipe

Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour. Serve dip with strawberries.

 

Homemade Cheez-Its (Cheddar Cheese Crackers)

Homemade Cheez-Its (Cheddar Cheese Crackers)

baked-cheese-crackers11 cup all-purpose flour

4 tablespoons unsalted butter, cut into small pieces

8 ounces sharp cheddar cheese, grated

3/4 teaspoon salt

1/2 teaspoon ground mustard (optional)

2 tablespoons cold water

In a food processor, pulse everything except water together until it looks like coarse crumbs. While pulsing, add in water 1 tablespoon at a time. Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes. Meanwhile, preheat oven to 350 degrees. Roll out dough (quite thin–I think mine would have been slightly better had they been a bit thinner) and cut into squares. Use a toothpick, or the end of a scissors (I had to improvise, the toothpick wasn’t making a big enough hole for my liking) to poke a hole in the middle of each cracker. Place crackers on lined baking sheet. You can place them fairly close together, as they do not really expand. Bake for 13-15 minutes or until crispy. Mine could have gone a bit longer–they aren’t quite like the crackers you buy in the store. *note: I used my food processor shredder blade to shred an 8 ounce blade of cheese. It takes about two seconds…and since I was already getting the food processor dirty, it was a no-brainer.

Maple and Spice Snack Mix

Maple and Spice Snack Mix

1/4 C. sugar free pancake syrup
2 T. unsalted butter, cut up in small chunkssyrup
1 T. chili powder
1/2 tsp. salt
1/4 tsp. cinnamon
3 C. air popped popcorn
3 C. mixed nuts, unsalted
1 C. wheat nuts
1/3 C. dried blueberries with no sugar added

Pour the syrup into a medium size saucepan. Place over low heat. Add the butter and let it begin to melt. Sprinkle in the chili powder, salt and cinnamon. Stirring often continue to cook on low until the butter has completely melted. Set the oven temperature to 300 degrees. Toss together the popcorn, mixed nuts, wheat nuts and blueberries in a large baking pan. Pour the syrup mixture over the top and toss to coat all the ingredients completely. Bake 25 minutes or until golden brown. Be sure to stir the snack mix a couple of times during baking to ensure it browns evenly. Cool the snack mix to room temperature before storing in a container.

Bagna Cauda

Bagna Cauda

Bagna cauda, a warm, buttery Italian sauce with anchovies and garlic, is a great and way to enjoy an assortment of fresh veggies & meat. Steak, chicken, and shrimp all work well with this sauce; use them in any combination. Serve as a quick after-work meal, or as an hors d’oeuvre at your next party. Notes: If you don’t have the right-size fondue pot, use another heavy small pan that will sit stably over the heat source.

bagna-cauda-su-1140616-xAbout 1 pound cooked tender beef steak such as top sirloin; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.)

6 cups bite-size pieces zucchini, mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4)

1 baguette (8 oz.), thinly sliced

1/2 cup butter

1 cup olive oil

1/4 cup minced garlic

1 can (2 oz.) anchovies, drained and finely chopped

Cut steak and chicken across the grain into strips about 1/4 inch thick and about 3 inches long. Arrange meat on a platter. Place vegetables and bread in baskets or dishes. In a 1- to 1 1/2-quart pan or metal fondue pot over medium heat, melt butter. Add oil, garlic, and anchovies; stir until mixture bubbles. Set pan over a candle or a medium-low alcohol or Canned Heat flame. Watch mixture and stir often so garlic doesn’t burn; adjust heat as needed. Use forks or long skewers to spear chicken, beef, shrimp, or vegetables, and swirl through butter mixture to coat; leave in longer to heat slightly, if desired. Transfer food to individual plates or a slice of baguette to eat. Stir butter mixture occasionally with food on fork.

Cheddar Goldfish Crackers with Peanut Butter Spread

Cheddar Goldfish Crackers with Peanut Butter Spread

CLV_goldfish-lgn1 cup all-purpose flour

4 tablespoon cold unsalted butter, cut into small pieces

8 ounce grated extra-sharp Cheddar cheese

3/4 teaspoon salt

1/2 teaspoon fresh-ground pepper

1/2 cup peanut butter

1 tablespoon honey

1/8 teaspoon cayenne pepper, optional

 

Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve. Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread.

 

Game Night Menu

Goldfish Crackers & Dip

Crispy Oven Chicken Fingers

Meatball Soup

Garlic & Herb Bread

Vegetable Lasagna

Roasted Leeks & Carrots

Domino Cookies

Classic Pineapple Upside-Down Cake 

Garlic and Herb Bread: Sprinkle a halved loaf with olive oil, chopped garlic, oregano, and grated Parmigiano-Reggiano, then wrap in foil and bake. 

Roasted Root Vegetables: Cut vegetables (leeks, carrots) to similar-size pieces, then toss with olive oil, salt, pepper, and an aromatic herb such as dill or rosemary and roast at 375 degrees F until fork-tender (watch; some vegetables will cook a little faster than others).

Cucumbers Stuffed With Crab-Mango Salad

Cucumbers Stuffed With Crab-Mango Salad

1 lime, zest finely grated
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
2 English cucumbers
cilantro, for garnishing

Squeeze the juice from the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the cucumbers.

Wash the cucumbers and peel evenly-spaced strips around the cucumber. Cut the cucumbers into 1-inch-thick rounds, discarding the ends. Using a small spoon, scoop the seeds and some of the flesh out of each round to form a small cup. (Don’t scoop all the way through the cucumber round.)

Fill the cucumber cups with crab salad and garnish with a sprig of cilantro. Serve right away.

Rolls of Serrano Ham with Smoked Salmon Mousse

Rolls of Serrano Ham with Smoked Salmon Mousse

6 slices of Serrano ham, very thinly sliced
5 oz smoked salmon
1/4 l. fresh cream
4 sheets gelatin
4 tablespoons tomato sauce
1 1/2 onion
1 cup brandy
Salt and pepper

Dice serrano ham and onion. Put butter in a saucepan and sauté the onion at a low temperature. Add salmon, salt, pepper, tomato sauce and brandy. When the mixture has almost evaporated, add soaked sheets of gelatin, Puree. Pour mixture through a sieve to make a smooth cream. Allow to cool. Whip the cream with a pinch of salt and white pepper; add cream to the smoked salmon, stirring slowly. Allow mixture to cool for two hours. Spread the mousse on the slices of serrano ham and roll up.

Crab Salad on Cucumber Rounds

Crab Salad on Cucumber Rounds

44179_original1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)

12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)

1/3 pound shelled cooked crab

1/4 cup thinly slivered shallots

1 tablespoon finely shredded carrot

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped green onion

2 tablespoons lime juice

1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)

1 teaspoon Asian fish sauce or salt to taste

1 teaspoon sugar

About 8 ounces English cucumber

 

Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

 

Yield: 8 servings

Calories: 36

Fat: .7g

Fiber:

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

 

Glass Noodle Salad with Chicken & Shrimp

Glass Noodle Salad with Chicken & Shrimp

This colorful salad has a light, sweet-tart dressing punctuated by pickled garlic. The salad and dressing can be prepared through step 2 up to 1 day ahead; cover separately and chill.

 

6d746b276ffcdc76b8bbcc1a18d11cdf0 ounces boned, skinned chicken breast

4 ounces dried bean threads (saifun) or dried angel hair pasta

6 ounces shelled cooked tiny shrimp, rinsed

1/2 cup slivered red onion

1/2 cup chopped pickled garlic (purchased or homemade)

1/4 cup slivered red or yellow bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons chopped green onion

3 tablespoons liquid from pickled garlic

3 tablespoons lime juice

2 tablespoons sugar

About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt

5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

 

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly. In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.

 

Yield: 8 Servings

Calories: 157

Fat: .9g

Fiber: 1g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Cracked Green Olives with Herbs and Preserved Lemon

Cracked Green Olives with Herbs and Preserved Lemon

1 pound small to medium brine-cured green olives (preferably cracked)*
1/4 C. chopped fresh coriander
3 T. chopped fresh mint leaves
Peel of 1/2 preserved lemon, cut into julienne strips, plus 3 T. preserved lemon juice to taste
2 T. olive oil
2 garlic cloves, minced
1/4 tsp. ground coriander
a pinch dried red hot pepper flakes

If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.

Parmesan, Preserved Lemon, and Thyme Wafers

Parmesan, Preserved Lemon, and Thyme Wafers

1 C. grated Parmesan cheese
1 tsp. chopped fresh thyme leaves
1 small preserved lemon, finely diced

Preheat the oven to 400°F. Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry. Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little T. mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.

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Indian Spiced Potatoes

Indian Spiced Potatoes

Notes: Start preparing these sweet-hot garlicky potatoes from expert Indian cook Hema Alur-Kundargi (through step 2) about 2 hours ahead so they can marinate in the sauce. Scoop the potatoes into the chapatis or whole-wheat tortillas to eat like burritos; for appetizer portions, cut the bread into wedges and use them to scoop up the potatoes.

 

potatoes-su-600510-x2 pounds thin-skinned potatoes

1/4 cup minced garlic

2 tablespoons vegetable oil

1 cup ketchup

1 tablespoon pav-bhaji masala, purchased or homemade (recipe below)

Salt

Indian red chili powder or cayenne

Chopped fresh cilantro

8 chapatis or whole-wheat tortillas (7 in.)

 

  1. Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring 1 quart water and the potatoes to a boil. Reduce heat, cover, and simmer until potatoes are almost tender when pierced, 7 to 10 minutes. Drain and return to pan.

 

  1. Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir garlic in oil until it begins to turn golden, about 2 minutes. Add ketchup, pav-bhaji masala, and salt and chili powder to taste. Add the seasoned ketchup to potatoes and mix to coat. Cover and let stand about 1 1/2 hours.

 

  1. Pour potatoes into a 10- by 15-inch nonstick baking pan. Bake in a 375° regular or convection oven, stirring occasionally, until potatoes are tender when pierced, 10 to 15 minutes. Scrape into a bowl and sprinkle with cilantro. Serve with chapatis.

 

Pav-bhaji masala: In a small bowl, mix 1 teaspoon ground coriander, 3/4 teaspoon ground cumin, 1/2 teaspoon cayenne, and 1/4 teaspoon each ground cardamom and ground pepper.

 

Crescent Wrapped Cranberry & Brie

Crescent Wrapped Cranberry & Brie

1 can (8 o12ae70ebde163dc7de324edaf5ab751dz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 T. whole berry cranberry sauce or cranberry chutney
1 T. chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.

Cheezy Herb Kale Chips

Cheezy Herb Kale Chips

kalechips1 large bunch of kale, washed and dried (Tuscan preferred, but Curly works)
2 T. olive oil
1 T. apple cider vinegar
1 T. water
2 T. nutritional yeast
1 tsp. dried chives
1 tsp. dried parsley
1\2 tsp. garlic powder
1\2 tsp. dried dill
1\2 kosher salt
Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!

Honey Cinnamon Roasted Chickpeas

Honey Cinnamon Roasted Chickpeas

chickpeas15 oz. can garbanzo beans (or 2 C. cooked chickpeas)
1 tsp. ground cinnamon
1 T. granulated sugar
2 tsp. vegetable oil
1 T. honey

Preheat oven to 375 degrees F (190 degrees F). Drain and rinse garbanzo beans, running them under cool water for several minutes to clean off the starch. You may optionally remove the skins from the beans (it does take a few minutes) or you can leave them on—it’s your personal preference. Dry off the beans. In a small bowl, whisk together the oil, cinnamon, and sugar. Place beans in bowl and stir until evenly coated. Spread out the beans on a large baking sheet and bake for 35-40 minutes, or until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached. Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.