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Category: Appetizers & Snacks

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

 

1 1/4 lb. exotic mushrooms (we like a mixture of shiitake, oyster and maitake)

2 T. olive oil

Salt

2 to 3 large shallots, finely diced (1/3 C.)

2 garlic cloves, finely diced

8 ounces goat cheese, softened

2 T. heavy cream

1T. adobo sauce from a can of chipotles

1/4 C. chopped cilantro

All-purpose flour for rolling out the puff pastry

1 14-ounce package all butter puff pastry

2 T. queso anejo or parmesan

 

Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 C.. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 tsp. salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature. While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 tsp. salt in a small bowl. Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees. Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.

Bagels with Leeks & Cheese

Bagels with Leeks & Cheese

2 Leeks

2 tbsp butter

Generous 1 cup grated Gruyere cheese

2 scallions, finely chopped

Salt and pepper

1 tbsp chopped fresh parsley

2 fresh bagels

 

Trim the leeks, discarding the green ends, and split down the center, leaving the root intact.  Wash well to remove any grit and slice finely, discarding the root. Melt the butter over low heat in a large sauté pan and add the leeks. Cook, stirring constantly, for 5 minutes, or until the leeks are soft and slightly browned. Let cool. Preheat the broiler. Mix the cooled leeks, grated cheese, scallions, parsley, and salt and pepper to taste together. Split the bagels and toast lightly on the bottom. Spread the cheese mixture over the top of each bagel and place under the preheated broiler until bubbling and golden brown.  Serve at once.

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

3 rabbit legs (or chicken thighs)

Sea salt and freshly ground black pepper

3 1/2 tablespoons (50 g) butter

3 1/2 tablespoons (50 ml) olive oil

A few sprigs fresh thyme

1 cup (250 ml) white wine

About 1/2 cup (125 ml) crème fraîche

3 tablespoons chopped fresh tarragon

Juice and finely grated zest of at least 1/2 lemon, or to taste

Crusty’ bread, a nice baguette, or toast

Possibly some cornichons (small French pickles)

 

Of course the name technically isn’t correct: In French cuisine, rillettes are traditionally made from fatty meat trimmings: pork or goose, for instance. The meat is slow cooked in its own fat, after which it solidifies into a much-beloved, spreadable rustic paste. Rabbit and chicken are relatively lean. Therefore, I add some fat myself: The crème fraîche provides the requisite creaminess in this recipe, making it a bizarrely delicious little starter that you can make in advance and store in the fridge. Lovely.

 

Sprinkle the rabbit legs with salt and pepper. Heat the butter and oil in a heavy-bottomed pan. Brown the rabbit on all sides. Add the thyme. Douse with the wine and cover with a lid. Lower the heat and let the rabbit stew for about 2 hours, until the meat starts to loosen from the bones. Check once in a while to make sure the pan isn’t too dry, and pour in a splash of wine or water if needed. Flip the meat now and again. Allow the meat to cool somewhat without letting it get too cold. With clean hands, pull all the meat from the bones and remove the thyme sprigs. Keep the fat in the pan! Shred the meat in a stand mixer or hand mixer using the whisk attachment; do not use a knife or food processor. If you grind the meat in a food processor you’ll end up with baby food, and that’s not what I have in mind. The meat’s texture shouldn’t be broken down. Add the crème fraiche as well as some of the reduced wine-fat mixture from the pan. Season the rillettes with salt, pepper, tarragon, and the lemon zest and juice. You may be a little bold. Otherwise they can become too bland after cooling down. Transfer to small clean jars or a spotless bowl and store the rillettes in the fridge to stiffen. This can be done a few days in advance.

 

Remove the rillettes from the fridge several hours before serving so they won’t be ice-cold and will be smooth and spreadable. Give each dinner guest a mini jar, or a generous scoop on each plate, along with some bread and cornichons.

Zippy Italian Popcorn

Zippy Italian Popcorn

1 sack reduced fat natural flavor microwave popcorn, cooked to package directions

2 T. butter

1 tsp. garlic powder or granulated garlic

1 tsp. dried oregano

1 tsp. crushed red pepper flakes

1/3 C. grated Parmigiano, eyeball it

 

Pop the corn and place in a bowl. Place butter and spices in a small C. or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.

Toasted Seeds with Honey & Soy Sauce

Toasted Seeds with Honey & Soy Sauce

Toasted Seeds with Honey & Soy Sauce

 

1 tablespoon vegetable oil

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1 tablespoon honey

1 tablespoon soy sauce

 

Heat the oil in a non-stick frying pan over medium heat. Add the seeds and cook, stirring constantly, for about 2-3 minutes, or until the seeds begin to brown. Remove from heat and add the honey and soy sauce to the pan. Return to heat and stir for about 1 minute, until seeds are coated evenly. Spread the seeds on a baking sheet to cool. Store in an airtight container.

 

Seeds may stick together a bit.

 

From First Meals

Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives

Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives

1 loaf, 24 inches or longer, crusty bread

2 or 3 large cloves garlic, crushed

Extra-virgin olive oil, for drizzling

4 small to medium vine ripe tomatoes

1 lemon, juiced

Coarse salt

4 whole pimento peppers, drained, found in glass jars with Spanish and Mexican foods in market

1 1/4 lb. manchego cheese

2 C. assorted large olives, green and black stuffed or pitted, mixed — take your pick

3-inch party picks

 

Preheat broiler to high. Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket. Slice tomatoes and arrange on a platter. Dress with lemon juice and salt. Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese. Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.

Seville-Style Olives

Seville-Style Olives

Seville-Style Olives

 

1 lb. large Green Spanish Olives

¼ C. EVOO

¼ C. Sherry Vinegar

6 Anchovy Fillets, minced

6 cloves Garlic, peeled and crushed

1 T. minced fresh Thyme

1 tsp. Crushed Red Pepper Flakes

4 Bay Leaves

 

Place olives in large bowl and bruise them with back of wooden spoon.  Add all the other ingredients and stir.  Divide between 2 1 pint glass canning jars (or any glass jar with tight fitting lid).  Marinate in refrigerator for a week.  Remove bay leaves and serve at room temperature.

 

From Crowd Pleasing Potlucks

Planet Hollywood® Pot Stickers

Planet Hollywood® Pot Stickers

1/4 pound ground turkey

1/2 teaspoon minced fresh ginger

1 teaspoon minced green onion

1 teaspoon minced water chestnuts

1/2 teaspoon soy sauce

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (no seeds)

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 egg, beaten

Vegetable oil for frying

12 wonton wrappers (3 x 3-inch size)

 

Hoisin sauce

 

In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers — 1 to 2 inches should be enough. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. Crushed Red Pepper flakes may be added to the hoisin for heat, if desired.

Tortilla Espanola – Spanish Omelet

Tortilla Espanola – Spanish Omelet

Tortilla Espanola – Spanish Omelet

 

1 C. EVOO

4 Potatoes, about 1 lb, peeled and cut into ½” cubes

1 Onion, thinly sliced

6 Eggs

Salt and Pepper

 

Heat oil in a 9” skillet until hot; add potatoes and onion and turn to coat.  Reduce temperature and cook for 15 minutes, or until soft, turning often, without letting them brown.  Remove from oil with slotted spoon and set aside to drain on paper towels.  Pour oil into small bowl.  Add eggs, salt and pepper into a bowl and beat with a fork.  Add potatoes and onions to eggs, stir gently, and set aside for 10 minutes.  Put 2 T. of reserved oil back into skillet and heat until smoking.  Pour in potato and egg mixture, spreading potatoes evenly in the pan.  Cook 1 minute, then reduce heat to medium and shake the skillet often to keep omelet from sticking.  When eggs are brown underneath and nearly firm on top, lay a plate over the skillet and flip the omelet out onto the plate.  Add ¼ C. remaining oil to the skillet and slide the omelet back in to brown the other side.  Lower heat to low and flip the omelet 3 more times, cooking 1 minute each side, to help give it a good shape.  Transfer to plate, brush top with oil, and let stand until cool.  Serve in squares or wedges.

 

 

 

From Easy Tapas

Champinones Rellenos (Stuffed Mushrooms)

Champinones Rellenos (Stuffed Mushrooms)

Champinones Rellenos – Stuffed Mushrooms

 

8 Mushrooms

2 T. Milk

2 T. Bread Crumbs

2 T. finely chopped Onion

1 clove Garlic, crushed

1 T. chopped Flat leaf Parsley

2 T. Ground Pork

1 T. finely chopped Spanish Ham or Prosciutto

Olive Oil

1 T. chopped canned Pimiento

1 T. fresh Lemon Juice

 

Clean mushrooms and remove stems.  Finely chop 2 of the stems and place in a bowl.  Add milk and bread crumbs and let stand 10 minutes.  Add onion, garlic, parsley, pork and ham.  Mix well, cover with plastic wrap and let marinate in the refrigerator overnight.  When ready to cook, put a heaping teaspoons of the mixture in each mushroom cap.  Sprinkle on a little olive oil then cook in preheated oven at 350 for 15 minutes.  Remove from oven, top with a little pimiento and sprinkle with lemon juice.  Serve warm.

 

From Easy Tapas

Chorizo Al Vino – Chorizo in Red Wine

Chorizo Al Vino – Chorizo in Red Wine

Chorizo Al Vino – Chorizo in Red Wine

1 T. EVOO

10oz. fresh Spanish Chorizo, cut into ½” slices

½ C. Red Wine

Crusty Bread, to serve

 

Add oil to heavy skillet and heat to smoking.  Add chorizo and cook 1 minute.  Reduce heat, add wine and cook 5 minutes.  Transfer to serving dish and allow to sit until just warm to develop flavors.  Serve warm with bread.

 

From Easy Tapas

Croquetas de Jamon Serrano (Ham Croquettes)

Croquetas de Jamon Serrano (Ham Croquettes)

Croquetas de Jamon Serrano Ham Croquettes

2 eggs, beaten with a little water

4 T. flour

A pinch of Spanish paprika (Pimenton de la Vera)

3 T. extra virgin olive oil

Salt and pepper

1 cup of milk

1/2 lb. of jamon serrano, diced (Spanish Ham) [Prosciutto or Iberian ham can be substituted]

1/2 onion, minced

2 cups of bread crumbs

Olive oil for frying

 

Heat the oil in a pan and sauté minced onions until transparent. Stir in the flour and cook it briefly, then whisk in the milk, slowly and stirring constantly. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the jamon and spread the mixture into a dish. Refrigerate until solid.  Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30 minutes.  Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.  (You can shallow fry about five minutes, turning halfway so they brown on both sides)

You can freeze the prepared (unfried) logs up to 3 months.  Reheat in hot oven (350) for 10 minutes.

From Easy Tapas

Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce

Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce

Apricot-Ginger Dipping Sauce:

1/2 C. apricot jam

1 T. freshly grated ginger

1 T. Dijon mustard

1 jalapeño pepper, seeds discarded, minced

2 T. seasoned rice wine vinegar or freshly squeezed lime juice

Coconut Shrimp Lollypops:

1 coconut, or 2 C. sweetened shredded coconut

1 C. all-purpose flour

1/2 C. beer

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cayenne pepper

1 egg

12 shrimp (16 to 20 count) shelled and deveined

12 bamboo skewers. approximately 5 inches

3 to 5 C. peanut oil, or vegetable oil

 

Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.

Pierce the soft eye of the coconut and drain the coconut water. Reserve. Crack coconut in 1/2 using the back of a cleaver. Separate the coconut meat from the shell. Use a paring knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 C. of coconut . Pour coconut water in a measuring C. and if necessary top off with beer until you have 3/4 C. of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 C. of beer. In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter. Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry. Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F.

While oil is heating, dip each shrimp into the batter, and then dredge into the coconut shreds so that the entire “lollypop” is covered in coconut shreds. When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil. Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

Gambas a la Gabardina – Shrimp in Overcoats

Gambas a la Gabardina – Shrimp in Overcoats

Gambas a la Gabardina – Shrimp in Overcoats

 

10oz. Raw Shrimp, shell on

¾ C. Flour

1 tsp. Baking Powder

Pinch salt

Pinch Spanish Paprika (Pimenton Dulce)

1 C. Beer

Oil for Frying

Lemon Wedges to serve

 

Electric Deep Fryer

 

Peel and clean shrimp, leaving tail fins intact.  Sift flour, baking powder, salt and paprika into a bowl, mix well, and then add the beer.  Let rest a few minutes.  Heat oil in fryer to 380 degrees.  Dip shrimp in batter, and then cook in oil until golden brown.  Drain on paper towels.  Serve with lemon wedges.

 

From Easy Tapas

Fennel and Celery Root Remoulade with Baby Shrimp

Fennel and Celery Root Remoulade with Baby Shrimp

3/4 C. mayonnaise

2 T. Creole mustard or other whole-grain, spicy mustard

1/4 C. minced green onions

2 T. minced fresh parsley

2 tsp. fresh lemon juice

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. paprika

1 celery root, about 1 to 1 1/4 pounds, peeled and cut into thin matchstick slices

1 fennel root, about 3/4 pound, trimmed and tough outer core removed, cut into thin slices, and fronds reserved

1 pound boiled baby shrimp

 

In a bowl, stir together the mayonnaise, mustard, green onions, parsley, lemon juice, garlic, salt and paprika. In a bowl, combine the celery root and fennel root, and add sauce to coat. Place the shrimp in a separate bowl and toss with the remaining remoulade. Divide the celery root and fennel among 6 plates. Top each serving with shrimp and serve, garnished with reserved fennel fronds.

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

 

3 small Red Bell Peppers

3 T. Olive Oil

¼ C. Sherry Vinegar

Sprig Thyme

Sprig Rosemary

2 cloves Garlic, slivced

½ tsp. Cayenne

1 T. drained Capers

1 T. chopped Flat Leaf Parsley

Salt and Pepper

Bread for Serving

 

Broil peppers until skins are blistered and black.  Transfer to plastic bag, seal, and let steam.  When cool, peel off skins and remove seeds and membrane.  Set seive over a bowl to catch juices, add peppers to seive.  Slice peppers into ½ inch strips, one a time, returning to seive after you slice each one.  Heat heavy skillet and add oil, sherry, thyme, rosemary, garlic, cayenne and the collected pepper juice.  Cook over low heat for 2 minutes.  Add remaining peppers, capers, parsley and salt and pepper to taste.  Cook, stirring, for another minute.  Remove from heat and cool.  Cover and chill overnight.  To serve, return to room temperature and serve with thinly sliced bread for scooping.

 

From Easy Tapas

Delicias De Queso – Cheese Balls

Delicias De Queso – Cheese Balls

Delicias De Queso – Cheese Balls

 

2 tablespoons all-purpose flour

2 tablespoons milk

1/2 teaspoon oak-smoked sweet Spanish paprika (pimenton duice)

1 egg

1 garlic clove — crushed

6 oz. Manchego cheese — finely grated

6 oz. goat cheese

2 egg whites

1 teaspoon chopped fresh thyme leaves

1 tablespoon finely chopped jamon serrano (Spanish ham)

Sea Salt & Freshly ground white Pepper

Oil — for frying

An Electric Deep-fryer

 

Put the flour and milk in a bowl. and stir until smooth. Add the paprika, salt, pepper, and the whole egg. Add the garlic and both cheeses and mix well. Put the egg whites in a bowl and whisk till stiff. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making sure not to Lose all the air. Sprinkle with the thyme and jamon. Fill a deep-fryer with oil to the manufacturer’s recommended level and heat the oil to 380°F. Using a teaspoon, run the spoon through the mixture collecting an even amount of thyme and jamon and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towels and serve immediately with toothpicks.

Spiced Pork

Spiced Pork

Spiced Pork

 

1 ½ lb. fresh Ham or Boneless Pork

3 T. Sweet Bean Sauce

3 T. Dark Soy Sauce

1 T. Chinese Rice Wine

1 whole Star Anise

1 C. Boiling Water

¼ C. Rock Sugar

 

Wash pork and wipe dry.  Rub all sides with sweet bean sauce; marinate 2-3 hours in the refrigerator.  Place soy sauce, wine and star anise in a deep pot and bring to a boil; add pork and boiling water.  Simmer over low heat 30 minutes.  Ass rock sugar and simmer 1 hour longer, turning meat frequently.  When sauce has been reduced to ½ C. and is rather thick, remove pot from heat and let meat cool in the pot.  Slice pork and arrange it attractively on the plate.  Pour sauce on top.  Delicious hot or at room temperature.  From:  Dim Sum Made Easy

Ham Negimayaki

Ham Negimayaki

Ham Negimayaki

Scallions

Thinly sliced ham or cured meat of your choice.

 

Cut the green parts of scallions or spring onions into pieces about 5cm / 2 inches long. Put on a plate, cover with plastic wrap and microwave on HIGH for about 2 minutes. (Alternatively you can cook them in a pan covered with just enough hot water, for about 3 minutes.)  Cut the ham into pieces that are just a bit narrower than the length of the green onion pieces. Take small bundles of the onion and wrap the ham tightly around them.  Heat up a non-stick frying pan and add a tiny bit of oil. Put the ham-and-onion rolls with the roll ends down in the hot pan. Leave until the bottom is a golden brown (this also seals the ends). Turn over 2-3 times more to brown the ham all over.  You shouldn’t need any more salt, but if you like you can sprinkle on some allspice, or Chinese 5 spice powder, or chili powder, for a little extra oomph.  You can make as few or as many of these rolls as you require. They freeze very well. Reheat in the microwave or in a frying pan over medium-low heat with the lid on.

Hyssop Baked Peppers

Hyssop Baked Peppers

Hyssop Baked Peppers

 

4 red bell peppers

3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

 

 

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

Stuffed Tomatoes with Marigold Blossoms

12 Roma or cherry tomatoes, cut in half, seeds scooped out

1 small (4 oz.) package cream cheese, room temp.

1 sprig (about 4 inches long) Sweet Basil, stem removed

1/2 C. pecan halves

Petals from 2 French marigolds (petals only: snip off with scissors, leaving the green base behind)

In small food processor, put the pecans, marigold petals and basil and pulse-process until the material is chopped fine. Put in small bowl and combine with the cream cheese, then stuff each tomato half, rounding up like with deviled eggs.

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Chicken-Green Chili Straws with Jalapeno-Honey Dip

Cooking spray

1 1/2 C. cooked chicken thigh meat, chopped

1/2 C. sour cream

1/3 C. shredded Mexican cheese blend (recommended: Kraft or Sargento)

1 (4-ounce) can diced green chiles

2 T. chopped fresh cilantro leaves

1 tsp. ground cumin

1 package egg roll wrappers

1 C. honey

3 T. chopped pickled jalapenos

1 T. cider vinegar

 

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine. Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place “straws” on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown. Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

Cheese Straws

Cheese Straws

8oz. Shredded Cheddar Cheese

1/2 C. butter, softened

1 C. Flour

1/4 tsp. Salt

 

Preheat oven to 450 degrees.  In a mixing bowl, combine the cheese and butter. Blend in the flour and salt. Form the mixture into 6 balls. Roll the balls into slender “snakes.” Cut each “snake” into 4 straws. Bake the straws for about 8 minutes, or until golden brown.

Candied Spiced Nuts

Candied Spiced Nuts

1 egg white

1 T. water

1/2 lb shelled walnut halves

1/2 lb shelled almonds

1/2 C. sugar (preferably superfine)

1 T. ground cinnamon

1 tsp. ground ginger

1 tsp. salt

1/2 tsp. ground coriander

1/4 tsp. ground allspice

Pinch of ground red pepper

 

 Preheat oven to 250ºF. In medium bowl, whisk egg white and water until frothy. Add walnuts and almonds and stir to coat completely. Transfer nuts to strainer or sieve and allow to drain about 5 minutes. Combine sugar, cinnamon, ginger, salt, coriander, allspice, and pepper in large plastic bag and shake vigorously to blend. Add half of the nuts to the bag and shake to coat thoroughly. Remove nuts and place on large baking sheet. Repeat with the remaining nuts and spread on baking sheet. Bake 15 minutes and then stir, smoothing nuts into single layer. Lower oven temperature to 200ºF and bake until nuts are caramelized, about 45 minutes. Allow nuts to cool. Store in airtight container at room temperature for up to 2 week

 

Yield: 18 servings

Calories: 175

Fat: 15g

Fiber: 3g

Peanut Butter and Raisin Porcupines

Peanut Butter and Raisin Porcupines

1/2 C. 100 percent bran cereal with extra fiber

1/4 C. raisins

2 T. fat-free milk powder

1/4 C. + 1 T. part-skim ricotta cheese

3 T. natural peanut butter

 

Place the cereal in a shallow dish. With your hands, crumble into smaller pieces. In the work bowl of a food processor fitted with a metal blade, combine the raisins and milk powder. Process for about 2 minutes, or until the raisins are finely chopped. Remove to a bowl. Add the ricotta and peanut butter. Stir until smooth. Lightly oil your hands with vegetable oil spray. One at a time, shape the raisin mixture into small balls (2 level tsp. each). Roll each ball into the cereal to coat lightly. Press to adhere with bits of cereal. Continue with the remaining mixture. Set the balls in a plastic storage container. If there is more than one layer, separate them by waxed paper. These keep well in an airtight container in the refrigerator for up to 1 week.

 

Yield: 7 servings

Calories: 90

Fat: 5g

Fiber: 3g

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

4 scallions, green and white parts, coarsely chopped

2-inch piece fresh ginger, peeled

1 serrano or jalapeno chili pepper, seeded and finely chopped, divided

2 cloves garlic, crushed

1/2 C. tamari, plus 3 T., dark soy, found on the international aisle

1/4 C. fresh cilantro leaves, a big handful

2 limes, zest and juice

1/2 pound medium shrimp, shelled and deveined, tails removed

1 pound ground pork

4 T. vegetable oil

1 tsp. dark sesame oil

1 T. honey

3 T. water

Toothpicks

 

In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 T. tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier. Preheat a large nonstick skillet with 4 T. of vegetable oil over medium heat. Add the balls and don’t move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes. While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 C. tamari, lime juice, toasted sesame oil, honey and 3 T. (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey. Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

 

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

Horseradish and Scallions Devilled Eggs

Horseradish and Scallions Devilled Eggs

4 large eggs

2 T. mayonnaise

1 tsp. Dijon mustard

1 tsp. prepared horseradish

1 T. finely chopped scallions

1/4 tsp. salt

1/8 tsp. ground black pepper

1/8 tsp. paprika (optional)

 

Place eggs in a single layer in a saucepan and cover with cold water by 1″. Cover the pan and bring to a boil over high heat. As soon as the water begins to boil, remove the pan from the heat and let it sit, covered, for 15 minutes. Drain, then run cold water over the eggs. Let them sit in the water until completely cooled. To remove the shells, gently tap the eggs all over on a hard surface, roll the eggs between your hands, then peel away the shells. Cut the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash, adding the mayonnaise and mustard, until a smooth paste forms. Stir in the horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (if using). Serve at room temperature or chilled.

Parmesan Flan

Parmesan Flan

3 T. butter, plus more for buttering ramekins

3 T. flour

1 C. milk

3 eggs

2 egg yolks

2 C. finely grated Parmigiano-Reggiano cheese (about 8 ounces) – get the GOOD stuff for this!

Salt and freshly ground black pepper

 

Preheat the oven to 375°F. Generously butter six 5-ounce ramekins. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 3 minutes. Slowly add the milk, whisking constantly, and cook, stirring until it thickens, about 3 minutes. Transfer the mixture to a bowl and add the eggs, Whisk well. Add the cheese, season with salt and pepper, and stir until well mixed. Pour the mixture into the prepared ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and firm to the touch, 30 minutes. When the flans are done, remove them from the water bath. Run a knife around the edge and remove the flans from the ramekins.

Artichoke Tapenade

Artichoke Tapenade

1 C. canned (in water) artichoke hearts, drained

Juice of 1/2 lemon

1 T. olive oil, preferably extra virgin

1 tsp. minced garlic

1 tsp. white wine vinegar

1/4 tsp. salt

Ground black pepper

 

In the bowl of a food processor fitted with a metal blade, combine the artichokes, lemon juice, oil, garlic, vinegar, and salt. Pulse about 8 times, scraping down the sides of the bowl as needed, or until the mixture is spreadable. Season to taste with pepper.

 

Yield: 6 servings

Calories: 43

Fat: 2g

Fiber: 1g

Pizza Fondue

Pizza Fondue

1 package Pepperoni, optional

2 cans Tomato paste

3 T. Olive oil

1/3 C. Water

1 T. Italian seasoning

2 tsp. Salt

2 tsp. Garlic powder

1/2 tsp. Crushed red pepper flakes

2 C. Mozzarella cheese shredded

1 loaf Italian bread cubed

 

Cut pepperoni into quarters and set aside. In a fondue pot or medium saucepan, stir together tomato paste, olive oil, water and seasonings. Heat over low heat. Stir in pepperoni and mozzarella cheese. Stir until cheese is melted. Serve in fondue pot or a large bowl with Italian bread cubes for dipping.

Crab Bites

Crab Bites

3 oz Cream Cheese

1 can Crab, drained and picked through for shells

1/8 C. Cocktail Sauce

5 sheets Frozen Phyllo Dough – thawed

Melted Butter or Spray Oil

 

Soften cream cheese by microwaving for about 10 seconds. Combine cream cheese, crab and cocktail sauce; mix thoroughly. Lay out one sheet of phyllo dough, brush with butter or spray with oil, stack the next sheet on top, add butter/oil, continue on until all five sheets are stacked, do not butter/oil last sheet. Put the cheese/crab mixture onto the dough, spread it thinly across the entire sheet, stopping about an inch away from one (long) edge. Roll the dough into a tube (roll toward the empty edge), slightly moisten the empty edge with water to help it seal. Prepare a mini muffin tin by lightly buttering or spray oiling each C.. Cut roll into bite sized pieces (a serrated knife dipped into water works best for this) and place each bite into the C. up the muffin tin. Bake at 400 until top and sides are slightly browned (approx 15-20 minutes). Allow to cool slightly before turning out of muffin tin.

Spinach, Mushroom & Feta Bites

Spinach, Mushroom & Feta Bites

1 Egg

1/2 C. Cooked/Frozen Spinach

1 C. (before cooking) diced Portabella Mushrooms

1 small onion, diced

2 oz Feta cheese, crumbled

2 sheets Frozen Phyllo Dough – thawed

Salt & Pepper

Melted Butter or Spray Oil

 

Sauté the mushrooms and onions together until onions are translucent and the mushrooms have wilted, let cool. Chop the spinach. In a bowl combine the egg, spinach, mushrooms/onions and salt & pepper (to taste), mix well. Gently fold feta cheese into the mixture. Set aside. Prepare a mini muffin tin by lightly buttering or spraying each C.. Separate the two sheets of phyllo dough and brush butter or spray oil each sheet. Cut the dough into 20 squares (ten from each sheet). Lay one square down, then place another square on top, rotating the square (the bottom should look like a square, the top like a diamond). Place the layered dough over one of the muffin C. and push the center into it forming a C.. Evenly divide the filling mixture into the dough C.. You now have a choice, you can leave the points of the dough squares just formed loosely around the edge of the bite or you can fold them over the top of the bite (in the picture above the bite on the left the dough was folded over the top, the bite on the right was left open.) Bake in a 400 degree oven until the egg is set and the dough is slightly browned (approx 15-20 minutes). Allow to cool slightly before turning out of the muffin tin.

Cumin Roasted Almonds

Cumin Roasted Almonds

2 C. whole blanched almonds
2 tsp. extra-virgin olive oil
2 tsp. ground cumin
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground pepper

Preheat oven to 300°F. Place almonds in a baking pan; toss with oil, cumin, salt and pepper. Bake until lightly toasted, about 25 minutes. Let cool on a wire rack. Variation: Use curry powder and cayenne pepper in place of cumin and black pepper. The almonds will keep in an airtight container for up to 3 days.

Yield: 2 C.
Serving Size: 1 T.

Calories: 58
Fat: 5g
Fiber: 1g

Beef Triangles with Chutney Sauce

Beef Triangles with Chutney Sauce

1/2 C. plain low-fat yogurt
1/2 C. mango chutney
1 lb. ground chuck
1/2 C. chopped onion
1/3 C. dried currants
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper
1/8 tsp. black pepper
1/2 C. water
1 T. cornstarch
15 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray

Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 T. meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400� for 12 minutes or until golden. Serve warm with chutney sauce.

Yield: 30 appetizers
Serving size: 1 triangle and 1 1/2 tsp. sauce

Calories: 82
Fat: 3g
Fiber: 0g

Feta-Spinach Tarts

Feta-Spinach Tarts

Cooking spray
1/2 C. chopped red onion
1 garlic clove, minced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
3 large egg whites
1 large egg
2 T. chopped fresh parsley
1 1/2 T. chopped fresh oregano
2 T. 1% low-fat milk
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
1/2 C. (2 oz.) crumbled feta cheese

Preheat oven to 375°. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, and cook 5 minutes, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Stir in pepper and salt. Add spinach; cook 2 minutes, stirring frequently. Remove from heat, and cool slightly. Combine egg whites and egg in a medium bowl, stirring with a whisk. Add spinach mixture, parsley, oregano, and milk, stirring to combine. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack lengthwise into 3 (4 1/4-inch-wide) strips, and cut each strip crosswise to form 4 (4 1/2-inch) squares. Carefully place 1 layered square into each of 12 muffin C. coated with cooking spray; gently press squares into pan to form C.. Fan corners of phyllo cups. Lightly coat the corners of each phyllo C. with cooking spray. Divide the spinach mixture evenly among phyllo cups. Bake at 375° for 15 minutes. Remove from oven; sprinkle evenly with cheese. Loosely cover; bake an additional 3 minutes.

Yield: 12 servings
Calories: 62
Fat: 2.1g
Fiber: 1.1g

Canoas

Canoas

Stuffing:
Dash of salt
2/3 lb. ground round
2 T. chopped green bell pepper
2 T. finely chopped lean smoked ham
3 T. tomato sauce
2 tsp. finely chopped garlic
1 tsp. chopped fresh cilantro
1 tsp. chopped fresh cilantro
1/2 tsp. dried oregano
1 bay leaf

Plantains:
8 yellow plantains, peeled
Cooking spray
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. ground red pepper
1/2 C. (2 oz.) shredded cheddar cheese

Preheat oven to 350°. To prepare stuffing, heat a large nonstick skillet over medium-high heat. Add salt and beef; cook 2 minutes, stirring to crumble. Stir in bell pepper and next 7 ingredients (through bay leaf); cook 5 minutes or until bell pepper is tender. Discard bay leaf. To prepare plantains, working with one plantain at a time, cut a small portion from the outer curve to make a flat surface. Make a lengthwise cut on the inside curve, being careful not to cut all the way through (plantain will now resemble a canoe). Carefully scoop out about 1 T. of plantain from center cut to allow room for filling. Repeat with remaining plantains. Place plantains on a baking sheet coated with cooking spray. Brush oil evenly over plantains. Sprinkle plantains with 1/4 tsp. salt and red pepper. Bake at 350° for 25 minutes or until plantains are tender; let cool slightly. Fill each plantain with 1/4 C. stuffing; top each with 1 T. of cheese. Bake an additional 10 minutes or until plantains are tender and cheese melts.

Yield: 16 servings
Serving size: 1/2 stuffed plantain

Calories: 170
Fat: 4.7g
Fiber: 2.2g

Crumpets

Crumpets

1.25 C. flour

1/2 C. milk

1 tsp. instant yeast (referred to as bread machine yeast at my grocery store)

1/2 tsp. sugar

1/2 tsp. salt

3 T. water, room temperature, divided

1/4 tsp. baking soda

1 tsp. butter

 

Mix up the flour, milk, yeast, sugar and salt. Add 1 T. water; beat slowly for a bit, then on medium until totally smooth. Cover and let sit for an hour. Dissolve the baking soda with the 2 T. water and add to batter, stirring to combine. Put the batter aside, again, for a half hour. At this juncture, it will be poofy and bubbly and thick. Butter your crumpet rings/cookie cutters WELL, especially if you are using shapier cookie cutters. Heat pan to medium, grease with butter, place the cookie cutters in and spread batter into them about 2/3 of the way in. Don’t waste too much time trying to account for the little details of the cookie cutters, as those things are cooking and you want to be able to flip them all about the same time. Once the bottom is browned, pop the crumpets out of their shapes and flip. Continue to cook until the new bottom is browned and cool on a rack. Toast. Butter. Top. Eat with tea and a nod across the pond.

Sweet Pepper Pinwheels with Olive Salad

Sweet Pepper Pinwheels with Olive Salad

10 large green olives, pitted and coarsely chopped

20 Kalamata olives or other brine-cured black olives, pitted and coarsely chopped

1 tender celery stalk from the heart of the bunch, trimmed and minced

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley

1 clove garlic, minced

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Freshly ground pepper

 

4 large, smooth red bell peppers

Juice of 1 lemon 

4 cloves garlic, crushed

1/3 cup chopped fresh basil

8 thin slices Black Forest ham

8 thin slices provolone cheese

Extra-virgin olive oil for drizzling

lemon wedges

 

FOR THE OLIVE SALAD: In a bowl, combine the green olives, Kalamata or other black olives, celery, parsley, garlic, olive oil, vinegar and pepper to taste. Toss to mix well. Cover and refrigerate for at least 2 hours or for up to 24 hours to blend the flavors. FOR THE PEPPER PINWHEELS: Preheat a broilers grill, or preheat an oven to 450 degrees F. Arrange the peppers on a baking sheet and place in the broiler or oven. Broil, grill, or bake, turning with tongs as necessary, until the skin is charred and blistered on all sides. Alternatively, one at a time, using tongs or a fork, hold the peppers over a gas flame until charred and blistered. Immediately place the peppers in a bowl and cover tightly with plastic wrap. Let steam until cool, about 15 minutes. Using your fingers, peel off the charred skin, then pull out and discard the stem and seeds. Cut each pepper in half and trim away any tough white ribs. Trim each half into a neat rectangle for easy rolling. Gather together all of the trimmings, mince them and add to the olive salad. Place the peppers in a bowl, sprinkle with the lemon juice and mix with the garlic cloves, basil and salt and pepper to taste. Cover and let marinate at room temperature for 1-2 hours. Discard the garlic cloves from the pepper mixture. Lay each pepper piece, smooth side down, on a work surface. Trim the ham and provolone slices into shapes similar to the pepper pieces. Lay a slice of ham atop each pepper piece and top with a slice of provolone. Starting from a short end, roll up each pepper stack tightly. Cover and refrigerate until ready to serve. Just before serving, using a sharp knife, cut each roll crosswise into 4 pinwheels. Arrange the pinwheels on a platter or on individual plates and drizzle with a little olive oil. Garnish with spoonfuls of the olive salad and lemon wedges. Serve immediately.

Grilled Mozzarella in Grape Leaves

Grilled Mozzarella in Grape Leaves

3 balls fresh mozzarella, 1/2 lb each, drained

1 jar grape leaves

salt and freshly ground pepper

vegetable oil for grilling

Tomato-basil sauce, warmed

lemon wedges

Soak enough raffia or kitchen string (4 yards) or enough wooden toothpicks (20-25) to secure each mozzarella slice in a grape leaf for at least 30 minutes, then drain. Prepare a fire in a charcoal grill or preheat a ridged stove-top griddle until it is very hot. Meanwhile, cut the mozzarella into slices 1/2 inch thick. Lay them on paper towels to drain briefly. Remove the grape leaves from the jar, leaving the brine in the jar so any unused grape leaves can be returned to it. Rinse the leaves under running cold water and drain well. Using a small, sharp knife, trim away any long or tough stems from the leaves. Place 1 large leaf (or 2 overlapping smaller ones), shiny side down, on a work surface. Place 1 mozzarella slice in the center of the leaf and sprinkle to taste with salt and pepper. Bring up the sides of the leaf and wrap them around the cheese slice to enclose it completely. Tie the packets with raffia or kitchen string or secure with a toothpick. Repeat the process until all the mozzarella slices are wrapped. Brush some vegetable oil onto the rack of the grill or the surface of the griddle. Place the mozzarella packets on the grill rack about 6 inches above the fire or on the griddle and cook, turning once, until there are grill marks on the outside and the cheese has softened, 3-5 minutes total on a charcoal grill or about 5 minutes on a stove-top griddle. As soon as the cheese packets are softened and well marked from the grill, spoon some of the tomato-basil sauce onto a warmed platter or individual plates. Place the hot packets atop the sauce and garnish with the lemon wedges. Serve immediately.