1 1/2 C. sugar
2 tsp. vinegar
2/3 C. water
1 package cherry Kool-Aid
10 apples
Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield: 10 Candied Apples.
1 Egg White
2 cups whole Blanched Almonds
1/2 cup Granulated Sugar
1 1/2 tsp. Cinnamon
Pinch Salt
1 Tbs. Butter, melted
In a small bowl, beat the egg white until frothy. Add the almonds and stir gently to coat completely. Drain any excess egg white from almonds, and set aside. In a medium bowl, combine sugar, cinnamon, and salt. Add the drained almonds, and coat completely. Prepare the grill for low to moderate heat. Place nuts in a single layer in a large foil pan. Place the pan in the center of the cooking grate. Grill for about 15 minutes, turning the nuts once halfway through the grilling time. When nuts turn a dark brown, brush with butter to coat completely. Let cool before serving, and enjoy.
½ cup Greek olives, pitted and chopped
½ cup jarred red roasted peppers packed in olive oil, chopped
2 tablespoons red wine vinegar
4 ounces buffalo mozzarella, thinly sliced
3 large whole-wheat pitas
Mix the chopped olives and red peppers with the vinegar. Push the mozzarella and vegetables into the pita pockets. Place on a baking sheet. Bake at 350ºF until golden brown, about 15 minutes. When browned and hot, cut sandwiches in quarters and serve.
from The Everything Glycemic Index Cookbook
Yield: 3 servings
Calories: 232
Fat: 4g
Fiber:
When you skewer perfect, flavorful cherry tomatoes and bite-sized mozzarella bocconcini (little balls) and serve them with spicy Bloody Mary Vinaigrette, you get a salad takeoff that is simple, dramatic, delicious –and nearly instant. To make it even more special, serve with Crispy Buttermilk-Soaked Onions.
1/2 cup bottled Bloody Mary mix
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 finely diced celery hearts (about 3 tablespoons)
32 fresh mozzarella bocconcini
32 cherry tomatoes
32 large basil leaves, washed and dried
8 10-inch wooden skewers
Crispy Buttermilk-Soaked Onions (if desired)
In a medium bowl, whisk together all the ingredients for the vinaigrette. Refrigerate until you’re ready to serve. Thread the mozzarella, tomatoes, and basil leaves on the skewers, alternating them and using 4 of each per skewer. Cover and refrigerate until ready to serve. Arrange two skewers on each of four salad plates and drizzle the skewers with the vinaigrette. You can also arrange all the skewers on a big platter and pour the vinaigrette into a small bowl for dipping. If you’re serving with the Crispy Buttermilk-Soaked Onions, mound them next to the skewers and serve immediately.
Cat’s note: Some Bloody Mary mixes are saltier and spicier than others; be sure to taste before adding more salt or pepper.
from: Cat Cora’s Classics with a Twist
Yield:
Calories:
Fat:
Fiber:
1 lb. shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained
1/2 C. coconut milk
Sweet-hot chili sauce
2 C. thinly sliced English cucumber
In a bowl, mix shrimp, coconut milk, and 2 T. sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes). Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan. Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more T. chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.
Yield:
Calories:
Fat:
Fiber:
1 cup flour, sifted
1/4 tsp. salt
1/4 tsp. Paprika
1/2 cup butter or margarine
6 oz. shredded mozzarella cheese
Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees. Â Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatoes, and basil.
nonstick Cooking Spray
2 15oz. cans Chickpeas, rinsed and drained
2 T. EVOO
1 ½ tsp. Salt
Preheat oven to 375. Lightly spray rimmed baking sheet with nonstick cooking spray. Pat chickpeas dry and add them to baking sheet. Drizzle oil and sprinkle with salt and toss. Add additional seasonings if desired (ideas below). Bake until they are golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake or they will be too tough and hard. This recipe will keep for 4-5 days in covered container; however if you use fresh herbs and garlic, they need to be stored in the refrigerator.
 
Chili Powder + Cumin
Minced Garlic + Minced Rosemary (store in fridge)
Parmesan Cheese
Parmesan Cheese + Oregano + Garlic Powder
Za’Atar Mix
Cumin + Garlic Powder
Coriander + Cayenne
Oregano + Chili Powder
Chili Powder + Garlic Powder
Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder
Any other dried herb, spice, or blend that sounds appealing
from Mom 100 Cookbook
Yield:
Calories:
Fat:
Fiber:
1 loaf Italian-style or French bread
1/2 C. (1 stick) butter, softened
3 to 4 cloves garlic, finely chopped
1/2 tsp. garlic powder
3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
3 oz. mushrooms, sliced, and sauteed in butter
3 slices Roma tomato, sliced 1/4-inch thick
1 1/2 T. pesto sauce
Pinch of extra-virgin olive oil
Pinch of fresh basil, cut into fine strips (julienne strips)
Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sauttoaed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.
Yield:
Calories:
Fat:
Fiber:
1 1/2 C. warm water
1 1/8 tsp. active dry yeast (1 1/2 pkg.)
2 T. brown sugar
1 1/8 tsp. salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 T. baking soda
To taste, coarse salt
2 – 4 T. butter (melted)
The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.  Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 C. warm water and 2 T. baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and sprinkle with coarse sale.
Yield:
Calories:
Fat:
Fiber:
4 oz. Neufchatel cheese, softened (light cream cheese)
1/2 C. light ricotta cheese
1/2 tsp. low sodium soy sauce
1 C. minced fresh chives
1/2 lb. fresh lump crabmeat, drained
2 egg whites
1 tsp. water
1 (16 oz) package fresh wonton skins
Olive oil flavored cooking spray
1/2 C. balsamic vinegar
1/3 C. water
2 tsp. finely shredded pickled gingerroot
Place neufchatel cheese, ricotta cheese, and soy sauce in a food processor and blend well. Stir in chives and crabmeat. Combine egg whites and 1 tsp. water in a small bowl. Place 1 tsp. of cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape: Fold top point of wonton skin over filling; tuck point under filling. Role once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Moisten remaining corners with egg white mixture; bring corners together into wonton shape, and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients. Cook wontons in boiling water 3 minutes or until tender. Cook in batches so you don’t over crowd. Drain; coat with cooking spray and arrange on serving platter. Combine vinegar, water and gingerroot for sauce and serve with wontons.
Yield:
Calories:
Fat:
Fiber:
1 egg
1 T. Creole mustard
1 T. plus 2 tsp. chopped garlic
Juice from 1 lemon
1 small jalapeno, seeded and chopped
1/4 C. chopped green onions
Salt
Freshly ground black pepper
1 C. olive oil
1/2 lb. crabmeat, picked over for cartilage
4 oz. cream cheese, at room temperature
Freshly ground white pepper
24 large fresh okra
1 1/2 C. flour, sifted
1 T. sugar
6 T. Abita Beer
2 egg yolks, beaten
6 T. milk
2 egg whites, beaten to stiff peaks
Essence (recipe follows)
Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, 1 T. of the garlic, lemon juice, chopped jalapeno and green onions. Process until smooth. Season with salt and pepper. With the machine running and in a steady stream, add the olive oil. Process until the mixture is thick and smooth. Reseason with salt and pepper. In a mixing bowl, combine the crabmeat, cream cheese, and remaining garlic. Mix well. Season with salt and white pepper. Using a sharp knife, split each okra in half, removing the seeds. Stuff each okra with about 1 T. of the filling. Press the okra tightly, sealing the filling inside. In another mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, and milk. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Holding the stem of the okra, dip each stuffed okra into the beer batter and carefully drop into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Season with Essence. Serve the okra hot with the dipping sauce. Garnish with parsley.
Essence (Emeril’s Creole Seasoning):
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yields:
Calories:
Fat:
Fiber:
12 hard-cooked eggs
1/2 C. mayonnaise
1/4 C. sweet pickle relish, drained
1 T. honey mustard
1 tsp. garlic salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
Fresh parsley sprigs, optional
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. Yield: 2 dozen.
Yield:
Calories:
Fat:
Fiber:
Baked Mini Cheese Puffs with Chives
2 tsp. Butter
3/4 C. flour
1/2 tsp. salt
1/2 C. Finely Shredded Medium Cheddar
2 tsp. chopped chives
2 large eggs
3/4 C. whole milk
1/4 C. water
Preheat oven to 375˚F. Butter C. of a 24-C. non-stick mini muffin pan. In small bowl mix together flour, salt, cheese and chives. In bowl with pour spout whisk together eggs, milk and water. Add flour mixture and whisk until ingredients are blended, but still lumpy. Heat muffin pan in oven for 2 minutes. Remove and divide batter among muffin cups. Bake 20 minutes until puffed and golden. Quickly cut a small slit in each puff for steam to escape and serve immediately.
16oz. cream cheese, room temp
1 C. mayonnaise
1 C. shredded Mexican blend cheese
1/2 C. Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños
1-2 fresh Jalapenos, cleaned and minced (optional for heat)
1 C. panko bread crumbs
1/2 C. Parmesan cheese
1/2 stick butter, melted
In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 C. of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.
Yield:
Calories:
Fat:
Fiber:
No Greek meze table is complete without dolmades, the family of stuffed vine or cabbage leaves and vegetables such as tomatoes, eggplants and zucchini. These popular rice-filled grape leaves, known as dolmades, are usually served at room temperature with lemon wedges or yogurt. One 8-ounce jar of grape leaves should provide enough for filling and lining the pan.
1 C. long-grain white rice, preferably basmati rice
1/4 C. currants
1/4 C. pine nuts, optional
3/4 C. olive oil
2 C. finely chopped yellow onions
1 tsp. salt, plus salt to taste
1 C. finely chopped green onions
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 C. peeled, seeded, chopped and drained tomatoes (fresh or canned), optional
1/2 C. chopped fresh flat-leaf (Italian) parsley
1/4 C. chopped fresh mint or dill
3/4 C. hot water
Freshly ground pepper
36 grape leaves preserved in brine, plus grape leaves for lining pan, optional
2 C. boiling water
Fresh lemon juice, plus lemon wedges for serving
Place the rice in a bowl, add cold water to cover and let stand for 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped. Drain the rice and currants and set aside. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes. Set aside.
In a large sauté pan over medium heat, warm 1/2 C. of the olive oil. Add the yellow onion and the 1 tsp. salt and sauté until softened, about 5 minutes. Add the green onions and sauté until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes. Stir in the pine nuts, if using. Season to taste with salt and pepper. Let cool. Rinse the grape leaves in cool water and cut off the stems. Working in batches, lay them out on a table, shiny side down. Place a T.ful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up. Do not roll too tightly, as the rice will expand during cooking. Set aside, seam side down. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using. Arrange the stuffed grape leaves in the pan, seam sides down. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 C. olive oil around the leaves. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes. Remove from the heat and remove the plate. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.
Yield:
Calories:
Fat:
Fiber:
For stuffed jalapeños:
3 slices of bacon
6 ounces whipped cream cheese
1/2 cup shredded pepper jack cheese
2 scallions, finely chopped
Juice of 1 lime
2 cloves garlic, finely chopped
Salt, to taste
12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed
For cilantro sauce:
1 bunch cilantro, rinsed clean
1/2 cup sour cream
Juice of 2 to 3 limes
Salt, to taste
Preheat the grill to medium-high heat. Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands. Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl. Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely. Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside. Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted. If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.
Yield:
Calories:
Fat:
Fiber:
Cherries
Cream Cheese
Decorators’ Gel
Use dabs of cream cheese to attach six bing cherries in a curved line. Sandwich cherry-stem antennae between the front two cherries. For eyes, roll two small balls of cream cheese, press them flat onto the head cherry, and top them with decorators’ gel pupils. Be sure to warn snackers about the cherry pits. Crushed Graham crackers can make a nice bed of “dirt†for your crawling creations.
Yield:
Calories:
Fat:
Fiber:
2/3 cup corn (grilled, charred, fresh, thawed or canned)
2/3 cup black beans
2/3 cup pico de gallo or your favorite salsa
1 medium avocado, diced
salt and pepper to taste
1 pound mini peppers, halved and seeded
1 cup cheddar cheese, shredded
1/4 cup green onions or cilantro (optional)
Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.
Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.
Yield: 4 servings:
Calories: 382
Fat: 19g
Fiber: 10g
1 T. fennel seeds
2 tsp. kosher salt
12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon
6 lime wedges
Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.
Yield:
Calories:
Fat:
Fiber:
2 large russet potatoes, peeled and cut into 1″ pieces
3 tbsp. unsalted butter
1 small onion, minced
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¼ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying
Â
Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3″-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes. Heat 2″ oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.
4 Cherry snapper (Tilapia) fillets, medium dice
3 fresh limes, juice of
1/2 tsp. red chili garlic paste
2 ripe Roma tomatoes, medium dice
1/2 yellow Spanish onion, medium dice
2 1/2 tsp. fresh cilantro finely chopped
kosher salt
black pepper
Soak the diced fish in 3/4 of the lime juice for 3 hours. Drain off the liquid and discard. Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice. Seasion with salt and pepper to taste.
Yield:
Calories:
Fat:
Fiber:
4 large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices
1/4 C. olive oil
4 oz. Cabrales or other strong blue cheese, crumbled
1/4 C. extra-virgin olive oil
2 T. Sherry wine vinegar
1/2 C. sliced almonds, lightly toasted
1/3 C. chopped fresh chives
Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 C. olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Sprinkle cheese over onions. Drizzle 1/4 C. extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.
Yield:
Calories:
Fat:
Fiber:
Red grapes
Strawberries
Mini chocolate chips
Honeydew melon
For each one, push half of a red grape onto a trimmed wooden skewer for the head. Next, push on a hulled strawberry body and score the back to create wings. For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.
1 1/2 lb. ground beef
1/4 C. Dry bread crumbs
1/4 C. Water
1/4 C. Fresh chopped onion
1 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Pepper
1 1/2 C. Grape jelly (or other simple flavor)
1/2 C. Ketchup
Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.
16 ounces shelled, cooked, and cooled edamame, about 3 cups
1/4 C. diced onion
1/2 C. tightly packed parsley leaves
3 large garlic clove, sliced
1/4 C. freshly squeezed lime juice
1 T. brown miso
1 tsp. kosher salt
1/2 tsp. red chili paste
1/4 tsp. freshly ground black pepper
3 T. olive oil
Place the garlic in the processor. I find that it gets to be a finer mince if it is alone. Add the edamame, onion, parsley, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for for about a minute. Scrape side of bowl. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
Yield:
Calories:
Fat:
Fiber:
12 empanada shells
3 small tomatoes, chopped
6 oz. mozzarella cheese, diced
10 basil leaves, chiffonade [thinly sliced]
kosher salt and freshly ground black pepper to taste
Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Form a ½-inch pleat by pinching together the side of the empanada shell. Fold the pleat over and press firmly against the edge of the dough. Continue to pleat and fold the empanada shell in this manner until it forms a basket shape.
Place it on the baking sheet, covered with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells. Evenly divide half of the cheese cubes among the canastitas, followed by all of the chopped tomato and basil. Sprinkle a tiny pinch of salt and a grind of pepper over each canastita. Top the canastitas with the remaining cheese. Bake in the oven for about 15 minutes or until the dough and cheese turn lightly golden brown. Allow the canastitas to cool for 5 minutes before serving. Tips: Roma tomatoes work well in this recipe because they’re not too juicy, but you can use any sort of flavorful garden tomato for the canastitas. You may want to deseed and/or drain the juice from the tomatoes once they’re chopped to keep the canastitas from getting too watery. Also, be generous with the filling — the ingredients cook down considerably in the oven.
1/2 C. 1% cottage cheese
1 tsp. horseradish
1 1/2 tsp. finely chopped fresh or dried dill
Ground black pepper
24 7-grain snack crackers
6 grape tomatoes, quartered
In a bowl, combine the cottage cheese, horseradish, and dill. Stir to mix. Add more horseradish to taste if desired. Season to taste with pepper. Spread evenly on the crackers. Top each cracker with a piece of tomato. Serve right away.
Yield: 6 servings
Calories: 52
Fat: 1g
Fiber: 1g
1 large asian pear (8 ounces)
1/4 C. crumbled blue cheese
1/4 C. part-skim ricotta cheese
2 T. finely chopped toasted walnuts
Cut the pear in quarters through the stem end. Lay the quarters, one cut side down, on a work surface. Cut each quarter into 1/4″-thick slices. Arrange on a serving plate. In a shallow bowl, combine the blue cheese and ricotta. Mash with a fork until blended. Stir in the walnuts. Spread onto the pear slices. Serve right away.
Yield: 4 servings
Calories: 100
Fat: 6g
Fiber: 3g
14-15 ounces jellied cranberry sauce
1 12oz. bottle of Chili Sauce
1 32 oz. bag frozen meatballs (beef, turkey or chicken)
3 Tablespoons aged balsamic vinegar
Combine the frozen meatballs, grape jelly and BBQ sauce into your slow cooker and stir well until combined.  Cook the mixture on low for 6-8 hours or on high for 2 – 2 ½ hours until completely cooked through (stirring occasionally.)  When they are ready, just set your crock pot to the “keep warm” setting and let guests serve themselves. Just place small bowls and toothpicks next to the meatballs.  Everyone is going to love these!
1 tablespoon butter
1 tablespoon olive oil
3 1/2 cups chopped onion
1/4 teaspoon kosher salt
2 ounces Gruyere cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 bacon slices, cooked and crumbled
Preheat oven to 425 degrees F. Heat butter and olive oil in a large cast-iron skillet over medium heat. Add onions and salt to the pan and sauté© 5 min, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown. Cool slightly. Reserve 2 tablespoons cheese. Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Taste and adjust seasonings if necessary. Transfer the mixture to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425 degrees for 20 minutes or until golden brown and bubbly. Sprinkle with remaining 1 tablespoon chives.
1/2 C. bread crumbs
1/2 C. parmigiano reggiano (grated)
1 tsp. oregano
1 lb. zucchini (sliced into sticks and pat dry)
Salt and pepper to taste
1 egg (lightly beaten)
Mix the bread crumbs, parmigiano reggiano and oregano in a bowl. Season the zucchini with salt and pepper. Dip the zucchini in the egg and then dredge in the bread crumb mixture. Place the zucchini on a baking sheet in a single layer with the skin side down. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.
Yield:
Calories:
Fat:
Fiber:
16 Dates, seeds removed
16 pieces Goat Cheese, about 1.5 x 3/8 x 3/8 inches
16 strips Bacon, or raw ham like Serrano Ham
Toothpicks
Olive Oil, for frying
Unless you live in Alaska, put all ingredients and plates etc. in the fridge to cool down before you start. Cut a Date open lengthwise, remove the seed if there, and stuff the date with a piece of the Goat Cheese. Roll a strip of the Streaky Bacon around the stuffed date and fix the whole thing tight with a toothpick. If preparing ahead, place the Date and Bacon pinchos on a cold plate and store them in the fridge until you use them. Before you fry these Bacon pinchos, take them out of the fridge and allow them to get to room temperature. In this way the Cheese will melt more easily without having to fry the Bacon too much. Fry the Bacon pinchos in a fair layer of Olive oil, turning them regularly, until the Cheese starts to melt. Serve when still warm! ¡Buen Provecho!
Yield:
Calories:
Fat:
Fiber:
1/4 cup all-purpose flour, plus more for rolling out
1 tablespoon toasted sesame seeds
1/2 teaspoon kosher salt
1 cup boiling water
About 20 ramps, white and pink parts finely chopped to yield about 1/3 cup
Bacon fat, peanut oil, or canola oil
For Miso Dipping Sauce
3 tablespoons yellow or brown miso paste
1 tablespoon rice wine vinegar or lemon juice
2 teaspoons honey
3 dashes toasted sesame oil
Freshly ground black pepper
Ground cayenne pepper (optional)
For the pancakes, combine the flour, sesame seeds, and salt in a medium bowl. Slowly pour in the boiling water, stirring with a fork to combine. The mixture will be thick and hard to work, but keep at it until its cool enough to start kneading by hand. If it’s too tacky, add in another tablespoon or two of flour until the dough is workable. Knead the dough for about 5 minutes, until smooth. Shape the dough into a ball and let it rest, covered with damp towel in the bowl, for 30 minutes. In the meantime, combine the ingredients for the miso sauce, adding in ground black pepper and cayenne to taste. Mix well. Keep covered and refrigerated until ready to use. When the dough has rested, divide it equally into 8 pieces. Roll each piece into a ball. On a lightly floured board, roll a dough ball out to a flat circle about 1/4-inch thick. Spread a heaping teaspoon of the ramps all over the dough. Starting at the edge of the circle, roll the dough up into a tight cigar. Coil the cigar into a snail or a cinnamon roll shape. Flatten the snail/roll and roll it out again to about 1/4-inch thick. Repeat with the rest of the dough. Heat a heavy-bottomed skillet over medium heat. When the pan is hot, add in a half teaspoon of bacon fat, peanut oil, or canola oil. Cook the pancake for 60-90 seconds on each side or until golden brown, adjusting the heat as necessary. Move the finished pancake into a warm oven until the rest of the pancakes are done. Repeat with the rest of the dough. Slice the pancakes into quarters and serve with the miso sauce.
2 T. Olive Oil
1 clove Garlic, crushed
½ tsp. Hot Red Chili Flakes
2 Sprigs Thyme, leaves only
4 oz. can or jar of White Asparagus
2 T. slivered Almonds, ground into paste with mortar and pestle
Salt & Pepper
8 slices white bread, toasted lightly
½ canned Pimiento, sliced into thin strips
Thyme Leaves for garnish
Add oil, garlic, chile flakes and thyme to a saucepan and bring to a boil; remove from heat and let cool. Place asparagus in blender and pulse until smooth. Pour oil into blender THROUGH a fine sieve; discard solids. Blend again, then add ground almonds and salt and pepper to taste. Cut rounds from the toasted bread. Mound a little bit of asparagus mix on each bread circle. Top with a slice of pimiento and a few thyme leaves and serve.
From Easy Tapas
Yield:
Calories:
Fat:
Fiber:
2 T. extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced
12 shiitake mushrooms, thinly sliced, stems discarded
Coarse black pepper and salt
1 T. (a few sprigs) fresh thyme leaves, chopped, or 1 tsp. dried
4 large flour tortillas, 12 inches in diameter
2 C. shredded sharp white cheddar
Salsa:
1 T. extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 C. frozen corn kernels
1/2 C. sun-dried tomatoes in oil, chopped
1/2 C. smoky barbecue sauce
Salt and freshly ground black pepper
 
Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Sauté the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat. Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish. Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 C. sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients. Cut each quesadilla into wedges and serve with warm salsa for topping.
Yields:
Calories:
Fat:
Fiber:
1 tablespoon Sherry wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons butter, melted, divided
2 ounces sliced pancetta (Italian bacon)
1 pound thick asparagus, tough ends trimmed
4 1/2-inch-thick slices challah, brioche, or other egg bread, halved lengthwise
Preheat oven to 450°F. Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper. Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes. Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes. Drain asparagus; pat dry. Transfer warm asparagus to large bowl; add vinaigrette and toss to coat. Season to taste with salt and pepper. Toast bread slices and brush with remaining 2 tablespoons melted butter. Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.
3 T. wasabi paste, or to taste
1/3 C. cream cheese, at room temperature
24 party pumpernickel bread slices
1 ripe Hass avocado
1/2 lemon
16 oz. smoked salmon, thinly sliced
 
Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture. Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently. Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible
Yields:
Calories:
Fat:
Fiber:
1/2 loaf bread, sliced 3/4 inch thick (something with a nice crust and a soft middle, like a country French bread)
Olive oil
1 garlic clove, sliced in half lengthwise (through the stem end)
1 bunch fresh basil, some leaves whole, stripped from the stem and some very thinly sliced into a chiffonade
1 large ball of buffalo mozzarella, sliced
3 yellow heirloom tomatoes, sliced
Kosher salt and freshly ground black pepper
2 tsp. or so good balsamic vinegar
First make the garlic toasts. Heat a cast iron grill pan over high heat for 5 minutes, until it’s super freaking hot. Mean while brush both sides of the bread slices with the olive oil. Place the bread slices in the grill pan and press down slightly. Grill the bread for about two minutes per side, until the edges get crusty and there are light grill marks. Remove the bread from the pan and rub one side of each slice with the garlic. Continue doing this until all the bread is grilled. To assemble, place the grilled bread on a serving dish or platter. Top each slice with several whole basil leaves (putting the basil down first prevents the bread from getting soggy), then slices of mozzarella, and finally slices of tomato. The number of slices you use depends on how big the toasts are. Using the same brush you used to brush oil on the bread, brush the tops of the tomatoes with some more oil and then season with kosher salt and freshly ground black pepper. You could drizzle it with the oil, rather than brushing, but I find I have more control using a brush. Next spoon a little of the balsamic vinegar over the tomato and then finally scatter with the sliced basil. Serve warm or at room temperature.
Yield:
Calories:
Fat:
Fiber:
4 Plum Tomatoes, finely diced over a bowl to save juices
1 small Red Onion, finely minced
1 T. EVOO
Salt and Pepper
4 7†Pitas
2 C. shredded Mozzarella Cheese
½ C. fresh Arugula, chopped
Preheat oven to 350. Add onions, oil, salt and pepper to taste to the tomatoes; toss and rest for 15 minutes. Using a sharp knife, split pitas all around perimeter to make 2 circles. Place on baking sheet and top each with a spoonful of cheese. Bake until pitas begin to brown and crisp and cheese is melted, about 8 to 10 minutes. Remove from oven and allow to cool a bit. Top each with a little tomato mixture and sprinkle with arugula; serve warm.
from The Diabetes Menu Cookbook
Yield: 8 servings
Calories: 169
Fat: 7g
Fiber: 2g
Having a dip in your refrigerator allows for many options during the week. It can be thinned with some half and half and used as a dressing for your favorite salad, mixed with diced cucumbers and sweet vadalia onions for a topping for grilled mahi mahi, spooned into hollowed out cherry tomatoes for a quick appetizer, or served as a dip with potato chips and cut up celery, carrots, and sugar snap peas.
1 C. Mayo
1 C. Sour Cream
1 T. Horseradish
1 T. Minced Onion
2 T. Parsley
2 tsp. Dill
2 tsp. Season Salt
2 tsp. Lemon Pepper
Combine all ingredients the day before serving.