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Category: Appetizers & Snacks

Chicken Pot Stickers

Chicken Pot Stickers

1 1/2 pounds ground chicken

1/2 C. shredded green cabbage

1/3 C. chopped green onion (4 medium)

2 tsp. chopped gingerroot

1 tsp. sesame oil

1/4 tsp. white pepper

1 small red bell pepper, finely chopped (1/2 C.)

1 egg white

1 package (10 oz.) round wonton skins

2 C. chicken broth

4 tsp. soy sauce

 

Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place slightly less than 1 T. chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 C. of the broth and 1 tsp. of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

12–24 sheets rice paper

Warm water

1 large carrot

2 large (or 3 medium) cucumbers

1/2 purple cabbage

1 avocado, thinly sliced

1 mango, thickly sliced

1 C. cilantro or Thai basil leaves

 

3 T. light miso

4 T. seasoned rice wine vinegar

1 1/2-inch knob ginger, grated (about 1/2 tsp)

1 T. sesame oil

 

Spiralize carrots using the “spaghetti” blade, or thinnest blade possible. Set aside. Spiralize cucumbers using the “spaghetti” blade. I like to drain my cucumber noodles after spiralizing by squeezing them through a cheesecloth or a stack of paper towels. Set aside. Spiralize purple cabbage on the “ribbon” blade, or thickest blade possible. Set aside. Prepare your avocado, mango, and cilantro and arrange them alongside your other prepared veggies for easy assembly. Submerge a sheet of rice paper in a bowl of warm water for 5 seconds. Immediately lay the wet sheet on a cutting board or large plate. Fill your roll (careful not to overfill!) with veggies. I like to start with cilantro so you can see the leaves lying flat through the roll, and then add the veggies from thinnest to thickest. I also like to add more cilantro on top before rolling. Roll each summer roll delicately while keeping it as compact as possible. Sauce: Whisk all ingredients together until smooth.

Hot & Sweet Deviled Eggs

Hot & Sweet Deviled Eggs

6 hard cooked eggs, peeled and halved vertically

4-5 T. Mayonnaise

1/4 tsp. Curry Powder

1/8 tsp. salt

1/4 tsp. Pepper

1 tsp. Chives, minced

1/4 C. dried sweetened cherries, finely chopped

Chive Sprigs for Garnish

 

Scoop yolks into a bowl; reserve whites. Mash yolks with mayonnaise until creamy. Stir in seasonings and mix well. Add chives and cherries. Spoon yolk mixture into whites. Insert chive sprigs into each half for garnish

Chive & Chive Blossom Recipes

Chive & Chive Blossom Recipes

Chive Recipes

 

Sautéed Asparagus with Clive Blossoms

A great springtime combination. Trim off the tough bottom ends of the asparagus. If your asparagus is fat, you might want to blanch it for a minute or two. Heat a tablespoon or so of olive oil in a wide sauté pan, and when it’s hot, add the asparagus. Sauté for 3 or 4 minutes, tossing frequently. Add a handful of chopped chives and chive blossoms and sauté for another minute, then finish with a bit of butter, a squeeze of lemon juice and Kosher salt to taste. ​

 

Goat Cheese and Chive Blossoms Omelet

Sauté a handful of chopped fresh chives and chive blossoms and set aside. Then make a basic folded omelet with four eggs, and fill with goat cheese and the chive mixture. Garnish with additional chive blossoms. ​

 

Angel Hair Pasta with Chive Blossom Cream Sauce

Melt 3 tablespoons of butter along with some minced garlic, then sprinkle 2 tablespoons flour to make a roux. Cook for a few minutes, stirring, then add 2 cups of chicken stock or broth, whisking until well blended. Cook for five minutes or until reduced by one-third, then add 1/4 cup of sour cream and whisk until smooth. Add a handful of chopped fresh chives and chive blossoms, then toss with one pound cooked angel hair pasta. ​

 

Sautéed Chicken Cutlets with Chive Blossoms

Season the chicken cutlets with Kosher salt and freshly ground black pepper. Heat a pan with a knob of butter along with a tablespoon of oil, until the fat is sizzling hot, then add the chicken cutlets and cook for three minutes or until golden brown, then turn the cutlets and add a handful of chopped fresh chives and whole chive blossoms to the pan. Continue cooking another few minutes until done. Remove cutlets from pan and set aside. Add some chicken stock to the pan and reduce for a minute or so. You can add more butter at this stage if you wish and season the sauce to taste with salt. Drizzle the chive blossom sauce over the chicken and serve. ​

 

Chive Blossom Mashed Potatoes

Chives and potatoes: a classic combination. In this case, not only do the chive blossoms add flavor, but they also add color to the mashed potatoes, which otherwise don’t have much color to them. Just chop the chives and chive blossoms and stir into the mashed potatoes.

 

Chive Compound Butter

You may love garlic butter, but you haven’t lived until you make a compound butter using chive blossoms. Make it by simply chopping up chive blossoms and adding them to melted butter. Make it at least one hour ahead of time, which will allow time for the flavors to develop. You can then reharden the butter in the refrigerator to use as a spread. Chopped chive blossoms marry well with garlic and other spices, holding up the other flavors without becoming too overpowering.  Chive blossom butter makes a wonderful coating for any steamed vegetable. Simply slice off a pat and allow it to melt under the warmth of the fresh sauté. This butter can also finish a cheese sauce with a taste that your guests will enjoy immensely, even if they can’t identify it.

Pancetta-Wrapped Mushrooms

Pancetta-Wrapped Mushrooms

24 mushrooms (with 1-in.-wide caps; about 5 oz. total), rinsed and patted dry

Salt and fresh-ground pepper

24 fresh sage leaves, rinsed and patted dry

24 thin slices pancetta (about 6 oz. total) or 12 strips thin-sliced bacon

 

Trim and discard tough or discolored stem ends from mushrooms. Sprinkle mushrooms lightly all over with salt and pepper. Lay a sage leaf over the top of each mushroom, then wrap mushroom and sage leaf with pancetta. (If using regular bacon, cut each strip in half to form two shorter strips, and wrap each mushroom with a short strip.) If desired, leave tip of sage leaf protruding from wrapping. Spear mushroom with a toothpick, securing outer end of pancetta and leaving toothpick protruding to use for serving. Evenly space wrapped mushrooms in a 10- by 15-inch nonstick baking pan. Bake in a 400° regular or convection oven until most of the pancetta is crisp and browned, about 25 minutes. Serve hot, leaving toothpicks in.

Steamed Shrimp Dumplings (Har Gow)

Steamed Shrimp Dumplings (Har Gow)

Dough:

3/4 cup wheat starch

2 tablespoons sifted tapioca flour

1/4 teaspoon salt

1/2 cup plus 2 tablespoons boiling water

2 1/2 teaspoons vegetable oil:

 

Har Gow Filling

6 ounces raw shrimp, rinsed, tails removed, chopped

3 tablespoons finely chopped bamboo shoots

1 1/2 teaspoons finely chopped green onion

3/4 teaspoon Chinese rice wine or dry sherry

1/4 teaspoon Asian sesame oil

1/4 teaspoon salt, or to taste

Pinch of fresh ground white pepper (about 1/8 teaspoon)

1 egg white, lightly beaten

2 teaspoons cornstarch

 

Vegetable oil, as needed

 

In a medium bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into  dough. Add the remaining 2 tablespoons of boiling water if the dough is too dry. Don’t overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny. Cover and let rest for 20 minutes. To prepare the filling, place the shrimp in a medium bowl, and add the other ingredients. Cover and refrigerate for 1 hour, to give the flavors a chance to blend. To make the dumplings: Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver (a cleaver works best). Keep the dough covered to prevent it drying out while preparing the dumplings.. Break off 1 teaspoon of the Har Gau dough, roll into a ball and then flatten it by pressing it in the palm of your hand. Lay the dough on the work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 – 3 inches in diameter. Add a heaping teaspoon of filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges. Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed. Place the filled har gau on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings. Prepared a steamer for steaming. Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent and the shrimp appear slightly orange (13 – 15 minutes). Serve the Har Gau with hot chili oil and/or soy sauce for dipping.

Vampire Peppers

Vampire Peppers

15 large bell peppers

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt1

1/4 cups cider vinegar

1 3/4 cups plus 2 tsp. oil

salt and pepper

 

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade.

 

Pineapple Gazpacho

Pineapple Gazpacho

4 oz diced tomato, canned

2 oz pineapple juice

2 oz Bloody Mary Mix

1 T. red wine vinegar

1 T. olive oil

1/2 cucumber (seeded), 1/4 peeled, 1/4 with skin

1/4 red onion (2 oz)

1/2 stalk celery (2 oz)

1/2 carrot (3 oz)

1/4 green pepper

1/4 pineapple (1/2 qt peeled and cored)

1 T. fresh basil leaves

3/4 tsp. paprika

1/4 tsp. salt

1/4 tsp. white pepper

1/4 tsp. garlic, fresh chopped

1/4 tsp. Tabasco sauce

1/4 tsp. Worcestershire sauce

1/2 T. red wine vinegar

 

Dice tomato, pineapple, celery, red onion, cucumber, bell peppers and garlic. Put all ingredients into a bowl, mix well. Blend in batches with a blender or with an immersion blender.  Chill overnight (Note: the flavors really come together on the second day … by day three the flavors start to fade). Serve chilled.

Spam Wontons

Spam Wontons

Spam Wontons

 

Wonton Wrappers

1 can Spam (low sodium) grated

1 can water chestnuts, chopped

6 shiitake, chopped

1/2 lb. fresh shrimps, chopped

1 egg

2 T. oyster sauce

Chopped Scallions, Green parts

Shoyu (just a drop)

Oil for deep frying

 

Mix all ingredients together in a bowl. Wrap about a tsp. of mixture on wonton wrapper. Deep fry.

Love Letter Pastries

Love Letter Pastries

Love Letter Pastries

1 pie crust, refrigerated

Peaches, sliced

Strawberries, sliced

Pears, sliced

Raspberries, sliced

Sugar

Flour

Whipping cream

 

Sprinkle flour over the cutting board and unroll the pie crust. Cut off the edges of the pie crust to form a square, then cut the large square into four smaller, even squares. Using a small heart-shaped cookie cutter, cut four small hearts from the leftover edge pieces of the pie crust. Place the four squares of pie crust onto a baking pan lined with parchment paper. Arrange slices of peaches and strawberries on two of the squares, then place slices of pear and raspberries onto the other two. Sprinkle sugar and flour over the fruit, then fold three corners of the pie crust inward to form the “envelope.” Place the small heart-shaped piece of pie crust at the meeting point of the three corners and brush with whipping cream. Bake the fruit-filled love letters at 350ºF for 15-20 minutes, then share with the ones you love!

Flourless Savory Cheddar Zucchini Muffins

Flourless Savory Cheddar Zucchini Muffins

Flourless Savory Cheddar Zucchini Muffins

1¼ C. almond flour

3 large eggs

½ tsp. baking soda

¼ tsp. coarse salt

¼ tsp. black pepper

¼ tsp. onion powder

1/8 tsp. garlic powder

1 C. + 1 T. shredded cheddar cheese

1 C. shredded and squeezed zucchini (1/2 a large zucchini or 1 small zucchini)

 

Preheat oven to 350°F.  Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 C. cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter. Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 T. cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.  After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.  Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.

 

Yield: 8 Muffins

Calories: 196

Protein: 10g

Fat: 15g

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Spicy Maple Sausage Balls with Mustard Dipping Sauce

Sausage Balls

1 pound spicy bulk breakfast sausage

3 cups baking mix (such as Bisquick)

2 cups freshly shredded sharp Cheddar cheese

1/4 cup maple syrup

 

Dipping Sauce

1 cup ketchup

1/4 cup Dijon mustard

2 T. brown sugar

 

To make the sausage balls, preheat the oven to 350 degrees. Using your hands, mix together the sausage, baking mix, cheese, and maple syrup in a large bowl. Once the ingredients are well combined, roll the mixture into 1-inch balls, and place them on a rimmed baking sheet. Bake the sausage balls for 26 to 28 minutes, until they are slightly golden. To make the dipping sauce, mix together the ketchup, mustard, and brown sugar. Serve with the sausage balls.

Fried Ravioli

Fried Ravioli

Parmesan Dipping Sauce:

1 C. grated Parmesan cheese

3/4 C. light sour cream

1/2 C. light mayonnaise

2 T. lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/4 C. fresh basil leaves

 

Fried Ravioli:

2 large eggs

1/4 C. milk

3/4 C. Italian-flavored dry bread crumbs

1/2 tsp. garlic salt

1/8 tsp. cayenne

1 package (9 oz.) refrigerated cheese ravioli (uncooked)

4 C. vegetable oil, for frying

 

Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 C. to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 T. water to thin slightly. Refrigerate until serving.  Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.  Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.  Over medium-high heat, heat oil in 5-quart saucepan until 350 degrees F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500 degree F oven for 1 to 2 minutes.)

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley

 

A simple mushroom toast with creamy ricotta, crispy caramelized wild mushrooms, brown butter and a splash of sherry vinegar. Top it with fresh parsley and parmesan for an easy appetizer.

4 1-inch thick slices crusty bread

6 T. olive oil, divided

kosher salt

freshly ground black pepper

3 garlic cloves, smashed and peeled

1 lb. mixed wild mushrooms, roughly chopped

1 tsp fresh thyme leaves, divided

2 T. butter, divided

4 tsp sherry vinegar, divided

1 C. ricotta

shaved parmesan, for topping

chopped fresh parsley, for topping

 

Preheat oven to 400°F.  Arrange bread on a parchment lined baking sheet, drizzle with oil and season with salt and black pepper. Toss to coat both sides. Bake until bread is golden on the edges but still springy in the center, about 8 minutes. Halve 1 garlic clove and rub the cut edges on the toasts. Set aside while you prepare the mushrooms. Heat a large skillet over high heat until very hot. Add 2 T. of olive oil and heat until shimmering but not smoking. Add half of the mushrooms and spread into an even layer. Cook without stirring, about 3 minutes, or until bottoms have browned and caramelized.  Season with salt and freshly ground black pepper, toss in one garlic clove and stir. Cook, stirring occasionally, until mushrooms are golden brown and crispy, about 5 minutes.  Reduce heat to medium, add 1 T. of butter and 1/2 tsp. of thyme. Cook and stir mushrooms until butter begins to brown and smell nutty, about 5 minutes. Transfer mushrooms to a large bowl and discard garlic clove. Repeat process with remaining mushrooms, garlic, thyme and butter. To serve, divide ricotta across toasted bread slices and spoon mushrooms over top. Sprinkle a tsp. of sherry vinegar over each toast then top with shaved parmesan and parsley. Enjoy immediately.

Fried Ravioli

Fried Ravioli

 

 

Parmesan Dipping Sauce:

1 C. grated Parmesan cheese

3/4 C. light sour cream

1/2 C. light mayonnaise

2 T. lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/4 C. fresh basil leaves

 

Fried Ravioli:

2 large eggs

1/4 C. milk

3/4 C. Italian-flavored dry bread crumbs

1/2 tsp. garlic salt

1/8 tsp. cayenne

1 package (9 oz.) refrigerated cheese ravioli (uncooked)

4 C. vegetable oil, for frying

 

Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 C. to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 T. water to thin slightly. Refrigerate until serving.  Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.  Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.  Over medium-high heat, heat oil in 5-quart saucepan until 350 degrees F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500 degree F oven for 1 to 2 minutes.)

ATK Farmer’s Cheese with Homemade Tomato Jam

ATK Farmer’s Cheese with Homemade Tomato Jam

ATK Farmer’s Cheese with Homemade Tomato Jam

If you can’t find farmer’s cheese, goat cheese works well, too. Fish sauce can be found in most supermarkets in the international foods aisle alongside other Thai and Vietnamese ingredients. If you want the jam to be spicier, add the reserved chile seeds. Serve with Garlic Toasts, thinly sliced baguette, or crackers

 

2 pounds plum tomatoes, cored and chopped

1 1/4 cups sugar

3/4 Cup red wine vinegar

1/4 C. fish sauce

6 garlic cloves, minced

1 large jalapeno chile, stemmed, seeds reserved, and minced

1 T. grated fresh ginger

2 star anise pods

8 ounces farmer’s cheese

 

Combine all ingredients except cheese in 12-inch skillet and bring to boil. Reduce to simmer and cook until mixture begins to thicken, 25 to 30 minutes. Remove and discard star anise. Mash mixture with potato masher until relatively smooth, then continue to simmer until spatula leaves trail through jam, 5 to 10 minutes longer. Transfer jam to bowl and let cool to room temperature. (Jam can be refrigerated for up to 7 days; bring to room temperature before serving.) Transfer jam to serving bowl with spoon or spreader, and serve alongside farmer’s cheese.  (Makes 2 cups).

Sugar and Spice Seeds

Sugar and Spice Seeds

 

 

1 cup(s) pumpkin seeds

3 tablespoon(s) melted unsalted butter

3 tablespoon(s) sugar

1 teaspoon(s) pumpkin-pie spice

1 pinch(s) kosher salt

 

Clean pumpkin seeds: Rinse under cold water and remove all the pulpy strings. (This is best done before the pulp dries.) Dry seeds thoroughly.

Roast pumpkin seeds: Heat oven to 350°F. Line a baking sheet with nonstick foil. Toss seeds with melted unsalted butter, sugar, pumpkin-pie spice, and kosher salt. Place on prepared baking sheet and roast 15 to 20 minutes, or until browned.

Cranberry Baked Brie

Cranberry Baked Brie

1 12 ounce (6”) wheel of brie

8 sheets fillo dough, thawed

1/2 cup butter, melted

1/2 cup cranberry sauce

3 sprigs fresh thyme

sliced apples and bread

 

Cover a baking sheet with a layer of parchment paper. Preheat oven to 400 degrees. Unwrap the brie and have the cranberry sauce and thyme ready before you begin working with the fillo dough. Lay out one sheet of fillo dough on a clean work surface and brush generously with melted butter. Repeat with the additional sheets of fillo.  After the last layer, spread cranberry sauce in a circle in the center, as wide as the round of brie. Center the brie over the sauce and lay thyme sprigs over the top. Trim the corners off the fillo to make an oval shape. Working quickly, fold up the edges over the brie, brushing folds with melted butter as you go. Once it’s closed, gently flip over onto baking sheet and brush outside with butter. Bake for 25 minutes, until fillo is golden brown. Remove from oven and let cool for 45 minutes, then serve with apples and bread. If you’re impatient like me and can’t wait to dig in, be prepared for a gooey gush of warm, melted cheese. Mmm. Enjoy!

Apple Cheddar Bagel Broil

Apple Cheddar Bagel Broil

 

1 bagel

1/2 apple – sliced

1 tsp. butter

2 thin slices of cheddar cheese (American works too)

1 tsp. sugar

1 tsp. cinnamon

 

Preheat oven to 400 degrees.  Combine cinnamon and sugar together. Split bagel in half and lightly toast in oven or toaster. Spread a little butter on each half. Top each bagel with apple slices and a sprinkle with cinnamon-sugar. Place cheese slices on top and broil until cheese is bubbly.

Three-Cheese Quiche Bites

Three-Cheese Quiche Bites

 

40 Ritz or similar snack crackers – finely crushed

4 large eggs

2 C. shredded Mozzarella cheese

3/4 C. milk

1/2 C. chopped roasted red peppers

1/2 C. dijon mustard

1/4 C. shredded Parmesan and Romano cheese blend

1/4 C. chopped parsley

3 T. butter or margarine – melted

 

Preheat oven to 350 degrees. In a medium bowl, mix the cracker crumbs with the butter or margarine. Lightly coat a 13 by 9 pan with cooking spray. Place crumb mixture in pan and press out to make a crust on the bottom. Bake for 8 to 10 minutes – until golden. Remove from oven and let stand for 5 to 10 minutes. Sprinkle half (1 C.) of the Mozzarella cheese over the crumb layer. Follow that with a layer of red peppers covered with the remaining (1 C.) Mozzarella cheese. In a small bowl, beat the eggs with the milk, mustard and parsley. Pour evenly over the last layer of cheese in the pan. Finally, sprinkle with the Parmesan and Romano cheese blend.  Bake (at 350 still) for 30 to 35 minutes or until set.  Let stand 10 minutes; cut into squares and serve warm. A perfect use for slightly stake crackers

Avocado Fries

Avocado Fries

Canola oil for frying

1/4  cup  flour

About 1/4 tsp. kosher salt

2  large eggs, beaten to blend

1 1/4  cups  panko (Japanese bread crumbs)

2  firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

 

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.

Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling

Gratinated Cherry Tomatoes with Hot and Herby Mozzarella Filling

 

Cherry tomatoes or other small tomatoes

Mozzarella, as fresh as possible

Rosemary, chopped

Thyme, chopped

Chili pepper flakes

Capers in salt

Salt

Extra-virgin olive oil

 

Cut the mozzarella in small pieces and put in a small bowl. Add herbs, chili pepper, salt and olive oil and stir really well. Leave to marinate for 20-30 minutes. Cut the tomatoes in two, scoop out the seeds and use them for something else. Put the mozzarella into the tomatoes and then put these in an oven-proof form. Bake in a pre-heated oven (175°C/350°F) until golden, it takes between 10-15 minutes. Top with an unwashed salted caper and serve hot or tepid.

Greek Flavored Deviled Eggs

Greek Flavored Deviled Eggs

 

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in bowl

1/4 cup crumbled imported feta cheese

6 large Kalamata olives, pitted and chopped (about 1/4 cup)

3 sprigs oregano, chopped

1/4 cup mayonnaise

Zest of 1 lemon

2 tablespoons of lemon juice

Black pepper to taste

Large oregano leaves for garnish

 

Mix the first 8 ingredients in a bowl.  Fill the whites evenly with the mixture and garnish each egg half with large oregano leaf.

Cheddar Crackers

Cheddar Crackers

 

6 ¼ ounces all-purpose flour

4 ounces (1 stick) cold unsalted butter, diced

8 ounces shredded sharp cheddar

1 teaspoon nigella seeds

¼ teaspoon powdered mustard

Generous pinch cayenne pepper

Several drops Worcestershire sauce

½ teaspoon kosher salt

3 tablespoons water

 

Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm. Preheat the oven to 400˚F. Unwrap the dough and cut into 3/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool. Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper—a very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.

Roasted Roma Tomatoes on Toast

Roasted Roma Tomatoes on Toast

8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored

1 onion (about 8 oz.), peeled and finely chopped

3/4 cup balsamic vinegar

1/2 cup firmly packed brown sugar

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh ginger

Lemon cheese (recipe follows)

Olive-oil toast (recipe follows)

About 2 cups arugula leaves, stemmed, rinsed, and drained

Salt

Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chevre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

Smoked Salmon and Cream Cheese Roll-ups

Smoked Salmon and Cream Cheese Roll-ups

 

2 pieces soft lahvosh or flatbread (about 13 by 18 in. each)

1 carton (8 oz.) whipped cream cheese

2 tablespoons chopped parsley

Salt and pepper

12 ounces thin-sliced smoked salmon

1 English cucumber (about 8 oz.), rinsed and very thinly sliced

3/4 cup very thinly sliced red onion (about 4 oz.)

 

Place one piece of lahvosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon. Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours. Unwrap rolls and trim off about 1 inch from each end (save to eat later). Cut each roll into eight equal pieces and arrange on a platter

Shrimp Toast (Ha Toe See)

Shrimp Toast (Ha Toe See)

1 tsp. Salt

1/2 lb. Shrimp; fresh; raw

2 T. Sherry

6 sl White sandwich bread

1 sm Egg; lightly beaten

2 Fresh pork fat pieces

2 Green onion stalks; chop

8 Water chestnuts

Sesame seeds

3 T. Cornstarch

Paprika

Leave bread out on a platter for 2 hours to dry. Trim crusts and cut each slice into 4 squares. Shell, devein and clean shrimp. Mince them into a fine, pulp like paste. Chop pork fat and water chestnuts until fine. Then mix with shrimp, green onions, salt, sherry, cornstarch and beaten egg. Mix well and spread mixture on the bread, making a slight mound on each piece. Sprinkle sesame seeds and paprika on the filling and press lightly so they adhere to the mixture. COOKING: Heat 4 cups of oil in the wok. Drop bread, shrimp side down, into oil and fry for 30 seconds. Turn and fry on the other side for another 30 seconds. (This is estimated time, since it depends on how hot the oil is. Use your judgment.) Both sides should be golden. Drain on paper towel and serve hot. DO AHEAD NOTES: Deep fry bread and mixture until it becomes a light beige color, then cool and freeze. To reheat, preheat oven at 350 degrees, place frozen toast in a single layer on a cookie sheet and heat for 12 minutes. If toast already is thawed, reheat for 5 to 6 minutes. The toast will become a deeper brown as its reheated. COMMENTS: Another way to serve this toast is by cutting each piece of bread diagonally into 2 triangles and spread on mixture. Top with a halved prawn in a lemon twist fashion and deep fry as usual. Arrange toast on a round platter, pin wheel fashion. Top with cherry tomatoes or parsley sprigs in the center of the pinwheel.

Scallops and Chinese Radish Balls

Scallops and Chinese Radish Balls

 

1 ½ oz. dried Scallops

1 ½ C. Hot Chicken Broth

2 Chinese Radishes, about 2 lb.

2 T. Peanut or Vegetable Oil

1 slice Ginger Root

½ tsp. Salt

1 T. tapioca starch dissolved in 1 ½ T. Water

 

Soak dried scallops in ½ cup hot broth for about 30 minutes. Steam scallops with broth for about 30 minutes. When cool, shred scallops with fingers. Save broth for later use. Use a small melon ball scoop to cut the radishes into about 30 small balls. In a pot of boiling water, cook radish balls about 10 minutes; drain and soak in cold water. Heat oil in wok over medium-high heat. Add ginger and radish balls and stir fry a few seconds. Add shredded scallops with their broth, the rice wine, salt and remaining 1 C. broth. Cook over low heat 1 minute. Stir in tapioca starch mixture and cook briefly, until thickened. Dried Shrimp can be substituted for the dried Scallops. Prepare the same way, but do not shred. From: Dim Sum Made Easy

Shrimp, Scallop and Pork Shumai

Shrimp, Scallop and Pork Shumai

 

Filling:

1/2 pound medium shrimp, shelled and deveined

1/2 pound bay scallops

1/2 pound ground pork

2 tablespoons minced fresh ginger

2 tablespoons minced fresh cilantro leaves

2 tablespoons minced shallots

2 teaspoons rice wine vinegar

1 tablespoon sesame oil

2 egg white, whipped

Sea salt and freshly ground black pepper

2 teaspoons cornstarch

1/2 lemon, juiced

1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package)

1 cup frozen peas

 

Canola oil, for brushing the steamer

Savoy cabbage, for lining the steamer, optional

Minced green onions, for garnish

Serving suggestion: soy sauce or dipping sauces of your choice

 

To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine– I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.) To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn’t stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.) Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don’t touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.

The Lemon Marinade for Fresh Mozzarella

The Lemon Marinade for Fresh Mozzarella

1 1/2 cups extra-virgin olive oil

1-2 inch x 1- inch strip of lemon peel (yellow part only)

1 garlic clove, minced

1 fresh bay leaf

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh oregano

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 pound mozzarella bocconcini or ciliegini, drained

In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.

Salmon Cakes

Salmon Cakes

3 (6-oz.) cans salmon, drained

1 1/2 C. cracker meal

2 large eggs, beaten

2 rounded tsp. Old Bay seasoning blend

1/2 red bell pepper, finely chopped

20 blades fresh chives, snipped

3 T. fresh dill, finely chopped

1 tsp. cayenne pepper sauce or dash of cayenne pepper

Zest of 1 lemon

 

 

Combine salmon, cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. Form 3-inch patties of salmon cakes 1-inch thick. In a skillet with oil heated, fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.

Chili-Roasted Peanuts with Cilantro

Chili-Roasted Peanuts with Cilantro

 

 

1 egg white

1 T. water

1 C. dry-roasted unsalted peanuts

1/2 tsp. sugar

1/4 tsp. chili powder

1/2 tsp. minced garlic

1/8 tsp. salt

2 T. minced fresh cilantro

 

Preheat the oven to 350°F. In a small bowl, beat the egg white and water with a fork. Add the peanuts and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and transfer to a large nonstick baking sheet. Sprinkle on the sugar, chili powder, garlic, and salt. Toss with the fork to coat with the seasoning mixture. Spread the peanuts out in a single layer so they are not in clumps. Bake for 5 minutes. Stir the peanuts. Bake for 10 minutes more, stirring occasionally, or until sizzling and browned. Remove from the oven. Toss with the cilantro. Serve hot.

 

Yield: 32 servings

Calories: 55

Fat: 5g

Fiber: 1g

“Refried” Bean Quesadillas

“Refried” Bean Quesadillas

 

2 tablespoons olive oil 

2 tablespoons minced garlic 

1 1/2 teaspoons ground cumin 

1 1/2 teaspoons dried oregano 

1/8 teaspoon salt 

1 3/4 cups home-cooked pink beans or 1 can (15 1/2 ounces) pink beans, rinsed and drained 

1 cup vegetable broth or water 

 

6 whole wheat flour tortillas (8″ diameter) 

3/4 cup “refried” beans 

1 cup purchased fresh salsa 

 

To make the refried beans: In a saucepan, combine the oil, garlic, cumin, oregano, and salt. Cook over low heat for 3 minutes, or until fragrant (do not brown the garlic). Add the beans and stir to coat with the seasonings. Add the broth or water. Increase the heat to medium. Cook at a medium simmer for 15 minutes, or until the liquid reduces and the beans squash easily with the back of a spoon. Transfer to a blender or food processor fitted with a metal blade, or use an immersion blender, and process for about 2 minutes, scraping down the sides of the bowl as needed, until smooth. To make the quesadillas: Preheat a heavy skillet or griddle over medium-high heat. Lay the tortillas on a work surface. Spread 1 /4 cup of the beans evenly over 3 tortillas. Cover with the other 3 tortillas. Cook the quesadillas, one at a time, on the skillet or griddle for 2 minutes, or until browned on the bottom. Flip and cook for about 2 minutes, or until heated through. Continue until all of the quesadillas are cooked. 6. Cut each quesadilla into 8 wedges. Serve with salsa for topping.

 

Yield: 12 servings

Calories: 74

Fat: 2g

Fiber: 2g

Bruschetta with Tuscan White Beans

Bruschetta with Tuscan White Beans

1 T. + 2 tsp. olive oil, preferably extra virgin

1 tsp. minced garlic

1/2 tsp. crumbled dried sage

Pinch of salt

Pinch of ground red pepper

1 C. cooked cannellini beans

1/2 C. canned diced tomatoes in juice

20 thinly sliced rounds whole wheat baguette, toasted, or whole wheat crackers

 

In a nonstick skillet, combine the oil, garlic, sage, salt, and pepper. Cook over low heat for 1 minute, or until sizzling. Add the beans and tomatoes. Increase the heat to medium. Simmer for 5 minutes, mashing occasionally with a fork, or until thickened. Spread the mixture on the baguette slices or crackers. Serve right away. The bean topping can be prepared and refrigerated several days in advance of serving. Reheat in a microwaveable dish for about 2 minutes on high power before spreading on the toast or crackers.

 

Yield: 10 servings

Calories: 84

Fat: 4g

Fiber: 1g

Coctel de Camarón (Veracruz Style Shrimp Cocktail)

Coctel de Camarón (Veracruz Style Shrimp Cocktail)

2 C. Catsup
2 T. Apple Cider Vinegar
Liquid from pickled Jalapeno, to taste
½ C. Olive Oil
Salt, to Taste
1 ½ lb. small Shrimp, clean and cooked
3 T. Cilantro, roughly chopped
½ C. White Onion, finely diced
Lime Wedges
Olive Oil, to taste
Saltine Crackers

Mix the ketchup, vinegar, liquid from the chiles, and olive oil. Season with salt to taste. Arrange the shrimp in 4 large, chilled glasses. Pour the ketchup mixture on top of the shrimp. Garnish with the cilantro and onion. Serve with the lime wedges, saltine crackers and olive oil to taste.

Edamame Hummus

Edamame Hummus

 

1 package (16 ounces) shelled, frozen edamame 

3 tablespoons tahini 

1/4 cup olive oil 

3 tablespoons lemon juice 

1 large clove garlic, smashed 

1/2 teaspoon salt 

1/2 cup cold water 

 

 In a large pot, bring 2 quarts of water to a rapid boil. Pour in the edamame. Return to a boil and cook for about 6 minutes, or until the beans are creamy inside and easy to smash with a fork. Drain the edamame and dunk in a large bowl of cold water, about 3 minutes. Drain when cool.  In a food processor fitted with a metal blade or in a blender, combine the edamame, tahini, oil, lemon juice, garlic, and salt. Pulse, scraping down the sides of the bowl occasionally, until the mixture is pureed smooth. Add cold water, a little at a time, until the mixture is creamy.

 

Yield: 8 servings

Calories: 170

Fat: 12g

Fiber: 3g

English Muffins Toasted with Cinnamon Cheese and Maple Apples

English Muffins Toasted with Cinnamon Cheese and Maple Apples

 

1 whole grain English muffin 

1/4 cup 1% dry-curd cottage cheese 

Ground cinnamon 

6 apple slices (about 1 1/2 ounces) 

1 teaspoon maple syrup 

 

Split the muffin and place on a broiler pan or sheet of heavy-duty aluminum foil. Spread the cottage cheese evenly over the muffin halves. Sprinkle to taste with cinnamon. Cover with the apple slices in a single layer. Drizzle 1/2 teaspoon syrup over the apples on each half. Broil 6″ from the heat source for about 2 minutes, or until the apples start to sizzle. Serve right away.

 

Yield: 2 servings

Calories: 110

Fat; 1g

Fiber: 3g

Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups

1 15-ounce can white kidney beans, rinsed and drained

1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened

1/4 cup packed fresh basil

1 tablespoon fat-free milk

2 small cloves garlic, quartered

1/8 teaspoon freshly ground black pepper

1/3 cup roasted red sweet peppers, drained and finely chopped

6 6-inch flour tortillas

1 cup packed spinach leaves

 

For filling, in a blender or food processor combine the beans, cream cheese, basil, milk, garlic, and black pepper. Cover and blend or process until smooth. Stir in roasted sweet peppers. To assemble, spread about 1/3 cup of the filling evenly over each tortilla to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 hours to 24 hours. To serve, use a sharp knife to cut roll-ups crosswise into 1-1/2-inch slices. Serve immediately.

 

Yield: 6 servings

Calories: 173

Fat: 7g

Fiber: 4g

Zucchini Sticks with Honey-Mustard Mayo

Zucchini Sticks with Honey-Mustard Mayo

1/4 C. all-purpose flour
1/4 tsp. table salt
1/8 tsp. black pepper
4 medium zucchini, ends trimmed, cut into 12 x 1-inch sticks each
3 medium egg whites, lightly beaten
1 C. seasoned bread crumbs
1/2 C. fat-free mayonnaise
1 T. honey
1 T. Dijon mustard

Preheat oven to 400F. Coat a large baking sheet with cooking spray. Combine flour, salt and pepper in a shallow dish. Mix well with a fork to combine. Add zucchini sticks and turn to coat. Place egg whites and bread crumbs in separate shallow dishes. Add zucchini to egg whites and turn to coat. Transfer to bread crumbs and turn to coat. Place coated zucchini on prepared baking sheet and coat with cooking spray. Bake 40 minutes, until golden brown. Whisk together mayonnaise, honey and mustard. Serve zucchini sticks with honey-mustard mayo on the side.

Yield: 8 servings
Calories: 111
Fat: 1g
Fiber: 2g

Mini Polenta Cakes with Smoked Salmon

Mini Polenta Cakes with Smoked Salmon

1 C. yellow cornmeal
2 tsp. margarine
1 garlic clove, minced
2 1/3 C. low-salt chicken broth
1/2 C. low-fat buttermilk
1/4 C. grated Parmesan cheese
1 C. frozen whole-kernel corn, thawed
1/3 C. chopped onion
3 egg whites
1 egg
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. ground red pepper
Vegetable cooking spray
1/4 C. nonfat cream cheese, softened
2 T. plain nonfat yogurt
1 tsp. grated lemon rind
Dash of salt
3 oz. cold-smoked salmon, cut into 20 (2 x 1/2-inch) strips
Fresh dill sprigs (optional)

Combine first 3 ingredients in a large saucepan. Gradually add broth, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 3 minutes or until thickened, stirring constantly. Remove from heat; stir in buttermilk and Parmesan cheese, and set aside. Place the corn and onion in a food processor, and process until corn is coarsely chopped. Combine corn mixture, egg whites, and egg in a large bowl; stir well. Stir in cornmeal mixture, 1/4 tsp. salt, and peppers. Pour polenta mixture into an 11 x 7-inch baking dish coated with cooking spray, spreading evenly. Bake at 400� for 50 minutes or until browned. Let mixture cool. Cut corn mixture into 20 decorative shapes with a 1 1/2-inch cutter. Remove shapes from baking dish, and arrange on a baking sheet coated with cooking spray. Discard remaining polenta mixture. Bake at 400� for 20 minutes. Combine nonfat cream cheese, yogurt, grated lemon rind, and dash of salt in a small bowl; stir well, and set aside. Spoon about 1/4 tsp. cream cheese mixture onto each polenta cake. Top each cake with a salmon strip, and garnish with fresh dill, if desired.

Yield: 20 appetizers
Calories: 25
Fat: 0.7g
Fiber: 0.3g