Mix and Match Skillet Meals

Mix and Match Skillet Meals

 

 

PASTA, RICE, GRAINS

SAUCE

MEAT

VEGETABLES

1 cup uncooked

14-16 oz. plus 1-1/2 cups liquid

1 lb. cooked

2 cups, cooked or raw

Rice Mixes

Tortellini

White Rice

Brown Rice

Pasta

Spaghetti

Bulgur Wheat

Noodles

Pasta Mixes

Cream of Chicken Soup

Cream of Mushroom Soup

Canned Broth

Pasta Sauce

Cheese Sauces

Cream of Potato Soup

Tomato Soup

Alfredo Sauce

Ground Beef

Chopped Beef

Frozen Meatballs

Chopped Chicken

Sliced Pork

Chopped Ham

Uncooked Shrimp

Canned Beans

Baby Carrots

Bell Peppers

Hash Brown Potatoes

Peas

Corn

Green Beans

Broccoli

Frozen Mixed Vegetables

 

 

Choose one ingredient from each column and combine them in a large skillet with a tight cover. This is a great way to use leftover meats and vegetables.

 

Bring the ingredients to a boil in a large skillet, then stir well, reduce heat, cover, and simmer for 20-30 minutes until pasta or rice is tender and meat and vegetables are thoroughly heated. Sprinkle cheese over skillet just before serving. You can begin each skillet meal by sautéing some onion and garlic in a bit of oil, then adding the remaining ingredients and simmering until done.

Homemade Breading

Homemade Breading

 

4 C. packaged Cornflake Crumbs

4 tsp. Chicken Bullion

4 tsp. Paprika

2 tsp. Poultry Seasoning

1 tsp. Italian Herb Seasoning

1/2 tsp. Pepper

1 tsp. Garlic Powder

1 tsp. Onion Powder

 

Combine all ingredients and mix well.  Place in an air-tight container.  Mix well before using.  Plan to use about 1 tsp. breading for each item breaded.

Edible Tempura Color

Edible Tempura Color

 

(for painting sugar cookies)

 

2 Large Egg Yolks

Liquid Food Coloring

 

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

Dinner Rolls

Dinner Rolls

 

4 1/4 – 4 3/4 C. Flour

1 pkg. Dry Yeast

1 C. Milk

1/3 C. Sugar

1/3 C. Shortening or Butter

1/2 tsp. Salt

2 Eggs

 

Combine 2 C. of flour and the yeast; Set aside.  Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts.  Add to flour mixture along with the eggs.  Beat with an electric mixer on low speed  30 seconds, scraping bowl constantly.  Beat on high 3 minutes. Using spoon, stir in as much flour as you can.

 

Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic.  Shape dough into ball.  Place into greased ball and turn to coat.  Cover and let rise until double.  Punch dough down.  Turn onto lightly floured surface.  Divide dough in half and allow to rest 10 minutes.  Shape dough into desired rolls.  Cover and allow to rise in a warm place until nearly double.

 

Butterhorns: roll dough into circle.   Cut like a pizza, and roll crescents up.  Brush with melted butter

 

Rosettes:  Divide each dough half into 16 pieces.  Roll each piece on lightly floured surface.  Roll into 12” rope.  Tie in loose knot.  Leaving 2 long ends.  Tuck top end under roll.  Bring bottom up and tuck into center.

 

Parker House Rolls:  Roll dough and cut into round pieces.  Make an off-center partial cut with a dull knife.  Fold so larger piece hangs over the lower.

 

Cloverleafs:  Roll small pieces into small balls.  Place 3 in greased muffin cup.

 

Bake 12-15 minutes or until golden brown

 

Crepes

Crepes

 

1 1/2 C. Milk

1 C. Flour

2 Eggs

1 T. Oil

 

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

Basic Teriyaki Sauce

Basic Teriyaki Sauce

 

1 C. Mirin

1/2 C. sake

1/2 C. dark soy sauce

 

Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes.    Cool before using as a marinade.

Awesome Turkey Giblet Stock

Awesome Turkey Giblet Stock

 

1 giblets, neck and liver from Turkey

6 C. water

1 stalk celery, sliced

1 carrot, sliced

1 onion, quartered

2 tangerines, zested

1 bay leaf

1 tsp. whole black peppercorns

 

In a large saucepan, combine the neck and giblets (excluding the liver), 6 C. water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.  Strain the stock through a fine sieve into a bowl. Reserve the liver for stuffing. Reserve the neck and remaining giblets for the gravy.

Zucchini Fritters

Zucchini Fritters

1 lb. Small Zucchini, coarsely grated

1/2 lb. Feta Cheese

6 Scallions, minced

1/2 C. Chopped Fresh Dill

1/4 C. Chopped Fresh Mint

1/4 C. Chopped Fresh Parsley

1 C. Flour

3 Eggs Lightly Beaten

Peanut Oil (for frying)

Place zucchini in a colander, salt it lightly and toss to mix. Let stand in sink or over bowl for about 30 minutes to draw out moisture.  Using a kitchen towel, squeeze out excess moisture and place zucchini in bowl.  Crumble the feta cheese over the zucchini and add the green onions and all the rest of the ingredients except peanut oil.  Pepper to taste.  You can add salt, but taste first, feta cheese has a lot of salt in it already.  Stir to mix well.  Pour peanut oil into a frying pan about 1/4 inch deep.  When the oil is heated, drop spoonfuls of the batter into the oil, careful not to crowd the fritters.  Fry, turning once, until nicely browned on both sides.  Serve hot.

Zesty Seafood Spread

Zesty Seafood Spread

 

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

1/4 C. Heinz Chili Sauce

1 tsp. lemon juice
1/4 to 1/2 tsp. hot pepper sauce
1 C. (about 1/2 pound) chopped cooked

seafood (shrimp, crab, sea legs)

4 sliced green onions, including some tops

1/4 C. finely chopped red bell pepper

1/4 C. finely chopped celery

Crackers, bagel chips, pita crisps

 

Thoroughly combine cream cheese, chili sauce, lemon juice and hot pepper sauce; stir in seafood, onions, bell pepper and celery. Serve with crackers, bagel chips or pita crisps.

Wild Mushroom Spring Rolls

Wild Mushroom Spring Rolls

 

1 lb. Mushrooms
2 tsp. Vegetable Oil
3 lg. Shallots, peeled and finely chopped
2 tsp. Finely Grated Ginger
2 tsp. Five Spice Powder

1/2 C. Finely Chopped Scallions

1/2 tsp. Salt

1/2 tsp. Black Pepper

2 tsp. Asian Toasted Sesame Oil

1 lb. Pkg. Egg Roll Wrappers

1/2 C. Water

1/2 C. Peanut Oil for frying

Dipping Sauce:

1/4 C. Warm Honey
2 tsp. Soy Sauce
 

Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into smallish bits. Heat 2 tsp. vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and sauté until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and sauté until translucent.  Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers d refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp.  In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. Yield: 48 to 60 miniature spring rolls.

Whiskey Sausage

Whiskey Sausage

 

5 lb. Keilbasa sausage, sliced 2″ pieces

2 cups brown sugar

2 cups ketchup

4 oz whiskey

 

Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage, sauce, sausage, sauce etc. Cook  overnight on low.

Water Chestnut Wraps

Water Chestnut Wraps

 

1 lb. sliced bacon

2 cans whole water chestnuts, drained

1/2 C. packed brown sugar

1/2 C. mayo

1/4 C. chili sauce

 

 Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp, drain. Wrap bacon piece around a water chestnut & secure with a toothpick. Place in an ungreased 13×9-inch baking dish. Combine brown sugar, mayo, & chili sauce; pour over water chestnuts. Bake uncovered, at 350~f. for 30 minutes or till hot & bubbly.

Vampire Peppers

Vampire Peppers

 

15 large bell peppers

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt

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.

Turkey and Brie Crostinis

Turkey and Brie Crostinis

 

1 package (10 slices) Foster Farms Oven Roasted Turkey Breast

1 French baguette

1/4 C. olive oil

Salt and pepper to taste

1 7 oz. brie triangle

1 can (8 oz.) whole cranberry sauce

Green onion slivers or parsley sprigs (optional)

 

Slice baguette into 20 slices (about 1/2-inch thick), brush with olive oil and season with salt and pepper.. Place bread onto a cookie sheet and broil in oven until golden brown, approximately 2 minutes. Keep a very close eye on bread as it can burn quickly.. Slice brie into 20 thin pieces about the same length as the baguette slices and set aside. Cut turkey slices in half and set aside.. When toast has cooled, place a piece of brie on top of each toasted baguette slice. Roll each turkey half and place one on top of each brie slice. Place one tsp. of cranberry sauce on top of the turkey rolls. Optional: Place a green garnish, such as a slice of green onion or a piece of parsley, on top of each cranberry dollop. Tip: The crostini can be made up to 2 days in advance and stored in a loosely covered container.

Traditional Fondue

Traditional Fondue

 

1 lb. shredded Gruyère

1 clove garlic

1 1/2 C. dry white wine

1 T. lemon juice

3 T. flour

pepper and nutmeg to taste

 

for dipping:

1 baguette, cut into cubes

1 apple (granny smith or some tart/sweet thing), cut into chunks

1 lb. cooked sausages, sliced thick

 

Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, or sausage and dip in the fondue.

Tomato-Stuffed Brie

Tomato-Stuffed Brie

 

1 C. boiling water

1 package (3 oz.) unsalted sun-dried tomatoes (about 2 C.)

4 C. cayenne pepper sauce

2 green onions, chopped

2 (5-inch) whole Brie cheeses, about 13 oz. each, well chilled

1 3/4 oz. pine nuts, toasted (to toast nuts, bake at 350 degrees for 5 minutes or until golden)

 

3 T. of butter, softened

3/4 C. of fresh parsley

 

Pour boiling water over tomatoes in medium bowl. Let stand for 4 minutes, or until just softened; drain well and pat dry with paper towels. Place tomatoes, pepper sauce and onions in food processor; process until smooth paste forms. Using a large sharp knife split each Brie round in half horizontally. (To cut cheese easily, coat knife with nonstick cooking spray.) Spread tomato mixture over sides of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently.   Spread butter on edges of rounds; roll in chopped parsley. Refrigerate for 1 hour. Cut into wedges and serve with crackers or French bread. The filled Brie may be served warm. Do not coat with parsley and butter; place in baking dish and bake at 325 degrees for about 10 minutes, or until slightly softened.

Tomato Bacon Cups

Tomato Bacon Cups

 

1 small tomato, finely chopped

1/2 C. mayonnaise

1/2 C. real bacon bits

1/2 C. shredded Swiss cheese

1 small onion, finely chopped

1 tsp. dried basil

1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits

 

In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin C.. Spoon tomato mixture into C.. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Sweet-and-Sour Shrimp Puffs

Sweet-and-Sour Shrimp Puffs

 

3 T. cream cheese spread (from 8-oz container)

1 tsp. soy sauce

1/4 tsp. ground ginger

1/2 tsp. finely chopped garlic

1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)

16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired

3 T. sesame seed

1/3 C. Apricot Preserves

 

Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 tsp. cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet. Bake 16 to 21 minutes or until golden brown. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 tsp. melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

 

Stuffed Mushrooms

Stuffed Mushrooms

 

1-1/2 lbs large mushrooms with nice caps

2 cloves garlic, minced

1 med. onion, minced

2 tsp. Butter

1/2 tsp. Basil

1 tsp. prepared mustard

salt and pepper to taste

2 tsp. white flour

1 tsp. plain yogurt (or, sour cream would work)

fresh bread (about 6 slices), chopped into little pieces

1/2 cup shredded

Mozarella cheese

olive oil

 

Wash mushrooms and separate the stems from the caps. Set the caps aside to dry out, while you dice the stems into very small pieces Set the stem pieces aside, and toss the mushroom caps in a little olive oil. Melt the butter in a medium saucepan and toss in the garlic and onion. Sauté for a few moments, then add the basil, mustard, salt, pepper and mushroom stem pieces. When the veggies are soft, add the flour and stir for two minutes. Then remove the pan from the heat and stir in the sour cream. Allow to cool a bit, then add about 2/3 of the mozzarella plus enough bread pieces to make the mixture stick together. Fill mushroom caps with the mixture and place on a cookie sheet. When all the caps are filled, top with the remaining mozzarella and bake at 350 degrees until the cheese starts to bubble (about 10 to 15 minutes).

Steamed Mussels with Toasts

Steamed Mussels with Toasts

To de-beard the mussels, just pull off the hair-like bits coming out of the shell.

 

8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches)
6 tsp. olive oil
4 tsp. chopped garlic

1 1/2 cups chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
3 pounds mussels, scrubbed and de-bearded

 

Preheat oven to 375°F.  Arrange bread on baking sheet. Combine 4 tsp. oil and 2 tsp. garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.  Heat 2 tsp. oil in a heavy large pot over medium-high heat. Add 2 tsp. garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open). Divide mussel mixture among soup bowls.  Place toasts at edge of each bowl.

Un-Authentic (but tasty!) Spring Rolls

Un-Authentic (but tasty!) Spring Rolls

 

1 mild Green Chili (or hot if you prefer)
3 oz. Chicken Breast, cooked
1/2 cup Vegetable Oil (divided)
1 Onion, finely chopped
1 clove Garlic, crushed
1 Carrot, julienne
1 Scallion or Green Onion, finely sliced
1 Red Bell Pepper, seeded and julienne
1 oz. Bean Sprouts
1 tsp. Sesame Oil
4 sheets Filo Pastry
1 Egg White, lightly beaten
Soy Sauce, to serve

Slice the green chili in half and remove the seeds. (If you elected to prepare your spring rolls with a hot chili, be sure to wear a plastic glove.)  Using a sharp knife, slice the cooked chicken breast into thin strips. Heat a wok or heavy skillet with two tablespoons of the vegetable oil over high heat. When the oil is hot, add the onion and garlic, and then the chicken strips, and stir-fry for about a minute. (When the oil sizzles and browns a cube of fresh bread, then the oil is hot and you’re ready to stir-fry.) Add the julienne carrots, scallion slices, and red bell pepper to the wok or heavy skillet and stir-fry for about two minutes. Add the bean sprouts, stir in the teaspoon of sesame oil, and remove the cooking container from the heat to let the mixture cool. Meanwhile, cut each sheet of filo pastry into five short strips.  When the filling is cool enough for you to easily handle it, place a small amount of the filling at one end of each strip. Fold in the long sides of the pastry and then roll the filling to the end of the pastry. Seal and glaze each spring roll with the egg white. Repeat the process until you have used all the filling and filo dough. Refrigerate the spring rolls for at least 15 minutes prior to frying. Wipe the wok or skillet clean and add the remaining vegetable oil to the pan. When the oil is hot, add the spring rolls and fry them in small batches until they are crisp and brown. Drain the fried spring rolls on paper towels and serve warm with soy sauce for dipping.

Spinach Sticks

Spinach Sticks

2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry 

8 ounces feta cheese 

8 ounces cream cheese, softened 

Pepper to taste 

1 package phyllo dough, defrosted (40 sheets, 14 by 9 inches) 

2/3 C. olive oil 

 

Heat the oven to 375° F. In a food processor fitted with the steel S blade, combine the spinach, feta, and cream cheese. Pulse the mixture until it is smooth. Season with pepper if desired.  Transfer the mixture to a ziplock bag and snip a 1/4-inch piece from one corner (you can also use a pastry bag).  On a clean work surface, lay out 1 sheet of the phyllo. Brush half of the sheet widthwise with olive oil and fold it in half to make a 7- by 9-inch rectangle. Brush the folded side with oil. Squeeze a thin line of the spinach mixture (approximately 1 T.) along the folded edge. Roll the dough and filling the long way, into a 9-inch-long cylinder. Place the roll on a cookie sheet and brush it with oil. Repeat with the remaining sheets and filling.  Bake for 12 to 15 minutes or until golden.

Spinach Phyllo Triangles

Spinach Phyllo Triangles

 

10oz. Frozen Chopped Spinach

1/2 C. Chopped Onion

1 Clove Garlic, chopped

6oz. Feta Cheese, crumbled

1/2 tsp. Dried Oregano, crushed

12 Sheets Phyllo Dough

1/2 C. Butter, melted

 

For filling cook spinach, onion, and garlic according to spinach package directions.  Drain well in sieve.  Press the spinach with the back of a spoon to release excess moisture.  Combine spinach, Feta, and oregano.  Lightly brush 1 sheet of phyllo dough with some of the melted butter.  Place another sheet on top, brush with butter again.  Place a third sheet and repeat with the butter.  Cover remaining phyllo with damp cloth to prevent drying.  Cut the stack of phyllo dough into 6 lengthwise strips.  For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle.  Continue folding into triangle shape that encases filling.  Continue with rest of phyllo dough and filling.  Place triangles on baking sheet.  Brush with butter and bake in 375F oven for 18-22 minutes, or until golden.  Serve warm.

Spinach Balls

Spinach Balls

2 (10 oz.) pkgs. Chopped Spinach, cooked and Drained
2 C. Seasoned Stuffing Mix
1 1/2 C. Parmesan cheese
1/2 C. Butter, softened
1/4 tsp. Pepper
6 Eggs, Beaten
1/2 tsp. Salt

Combine spinach, stuffing mix, 1 C. Parmesan cheese, eggs and butter. Roll balls in remaining Parmesan cheese to coat lightly. May be frozen and baked later. Bake at 350 degrees for 10 minutes. Serve warm on small plates.

Spinach Bacon Roll-Ups

Spinach Bacon Roll-Ups

 

6 Bacon Slices
1 10oz. Pkg. Frozen chopped spinach, thawed, squeezed dry
4oz. Cream cheese, room temperature
1/4 C. Mayonnaise
1 tsp. Salt
1/2 tsp. Pepper
1/2 C. Chopped green onions

3 9-inch-diameter Flour tortillas

 

Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients. Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side. Transfer to work surface. Spread 1/3 of filling over tortilla, leaving 1/2-inch border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours. Preheat oven to 400°F. Remove plastic; slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4-inch-thick slices. Arrange on large baking sheet. Bake until heated through, about 7 minutes.

Spinach Bacon Deviled Eggs

Spinach Bacon Deviled Eggs

12 hard-cooked eggs

1/2 C. frozen chopped spinach, thawed

1/4 C. mayonnaise

1/4 C. real bacon bits

1 1/2 T. cider vinegar

2 T. butter, softened

1 T. sugar

2 tsp. black pepper

1/4 tsp. salt

 

Peel eggs, slice in half, remove yolks, and mash yolks in a bowl. Combine yolks with remaining ingredients. Mix well. Fill whites.

Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios

 

2 15 1/2-ounce cans garbanzo beans (chickpeas), drained

1/4 C. corn oil

1 tsp. coarse sea salt

1 tsp. ground cumin

1 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 C. shelled raw pistachios

2 tsp. fresh thyme leaves

 

Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)  Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

Spicy Shrimp Toast

Spicy Shrimp Toast

 

3/4 lb. Cooked shrimp, chopped
2 tsp. Finely chopped green onion

2 tsp. Finely chopped red bell pepper

1 tsp. Season-All Seasoned Salt, divided

1 tsp. Parsley Flakes

1/2 tsp. Dry Ground Mustard

1/4 tsp. Celery Seed

2 tsp. Water

2 tsp. Olive Oil

1 Egg White

6 slices Bread, lightly toasted

Mayonnaise

Combine first 10 ingredients. Trim crusts from bread slices. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices. Cut each slice into four triangles. Place triangles on a large baking sheet coated with cooking spray. Bake at 350 degrees F for 8-10 min.

Spicy Bacon-Wrapped Shrimp

Spicy Bacon-Wrapped Shrimp

 

1/4 C. sugar

1/4 C. lemon juice

2 T. olive oil

4 tsp. paprika

1 tsp. each salt, pepper, curry powder, ground cumin and ground coriander

1/2 to 1 tsp. cayenne pepper

18 uncooked jumbo shrimp, peeled and deveined

9 bacon strips, halved lengthwise

 

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 C. marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.   In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.   Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

Better Than Take Out Egg Rolls

Better Than Take Out Egg Rolls

Better Than Take Out Egg Rolls

 

peanut oil

1/2 pound boneless chicken breasts, diced in very small pieces

2 teaspoons ginger root, grated

1 bag (16-ounces) shredded cole slaw mix

3 scallions, thinly sliced

1 cup snow pea pods, thinly sliced

3 tablespoons oyster sauce

10 – 12 egg roll wrappers

canola oil for frying

 

Heat a large sauté to high. Add peanut oil. Add chicken and ginger root and sauté until almost cooked through. Add shredded cole slaw mix, scallions, and snow pea pods. Sauté for about 4 – 5 minutes or until the cabbage begins to wilt. Remove from heat and add the oyster sauce and stir to combine. Let mixture cool.  On a flat surface, place one of the egg roll wrappers with a corner pointing toward you. It should look like a diamond shape. Place about 3 heaping tablespoons of the filling horizontally across the center of the wrapper. Fold bottom corner over the filling and roll half way to cover filling. Fold both sides snugly against filling and moisten top corner with water. Roll over flap to seal. Lay flap-side down until ready to cook. Heat a large sauté pan to high and fill with about an inch of canola oil. When the oil reaches 350 degrees, carefully add a few Egg Rolls. Fry until golden, about a minute or two. Turn once to brown on other side. Drain on paper towels. Serve warm with Sweet and Spicy Dipping Sauce or purchased plum sauce.

 

Sweet and Spicy Dipping Sauce

 

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 teaspoon soy sauce

2 teaspoons sriracha sauce

1 tablespoon lime juice

 

Combine all ingredients in a small bowl. Serve with Egg Rolls.

Smoked Salmon Tarts

Smoked Salmon Tarts

 

1/2 C. Original Bisquick® mix

1/2 C. milk

1/4 C. sour cream

1/2 tsp. Worcestershire sauce

2 eggs

2/3 C. shredded Cheddar cheese

1/3 C. chopped smoked salmon

2 T. sliced green onions

 

Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray.    Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.    Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning

Smoked Salmon Spirals

Smoked Salmon Spirals

 

1 daikon (Japanese white radish), peeled

4oz. Cream Cheese, room temperature
1 tsp. Fresh Dill, finely chopped or 1 tsp. dried dill weed
1 tsp. Finely Chopped fresh Italian parsley
2 tsp. Drained Capers
1 1/2 tsp. Dijon mustard

1/2 tsp. Grated lemon peel

1/8 tap. Cracked pepper

4oz. Sliced smoked salmon, cut into 1-inch-wide strips

Cucumber Slices

Fresh dill sprigs

Lemon slices

 

Using vegetable peeler, cut off thin 8×1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 tsp. mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

 

8 ounces cream cheese, softened

1 T. fresh lemon juice

2 T. diced red onion

1 T. chopped fresh basil leaves

8 ounces sliced smoked salmon (we recommend Nova, but you make use the saltier lox)

2 T. small capers, drained

1 seedless cucumber, with peel, sliced into rounds the size of crackers

 

Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended. On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)  Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.  Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

Slow Cooker Pepperoni Pizza Dip

Slow Cooker Pepperoni Pizza Dip

 

1 jar (14 oz.) pizza sauce

1 C. chopped turkey pepperoni, (from 6-oz. package)

8 medium green onions, chopped (1/2 C.)

1/2 C. chopped red bell pepper

1 can (2 1/4 oz.) sliced ripe olives, drained

1 C. shredded mozzarella cheese (4 oz.)

1 package (8 oz.) cream cheese, softened and cubed

Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

 

Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.   Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.   Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.

Shrimp-Cheese Bites

Shrimp-Cheese Bites

 

1 1/4 C. all-purpose flour

1/2 C. butter or margarine

1 egg, beaten

2/3 C. chopped cooked shrimp

2 oz. farmer or chèvre (goat) cheese, crumbled

1 egg

1 egg yolk

1/2 C. half-and-half

2 tsp. chopped fresh basil leaves or 3/4 tsp. dried basil leaves

 

Heat oven to 375ºF. Place flour in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in 1 beaten egg until well mixed. Shape into a ball. Divide into 24 balls. Press 1 ball on bottom and up side of each of 24 ungreased small muffin cups, 1 1/4×1 inch.    Divide shrimp among C.. Sprinkle with cheese. Beat 1 egg and the egg yolk in small bowl. Stir in half-and-half and basil. Spoon about 1 T. egg mixture into each cup.   Bake about 20 minutes or until light brown. Immediately remove from pans to wire rack. Serve immediately.    Cool bites completely on wire rack. Place in a single layer on a cookie sheet. Freeze uncovered at least 2 hours. Place bites in labeled airtight freezer container, and freeze no longer than 2 months. About 30 minutes before serving, heat oven to 350ºF. Bake on ungreased cookie sheet about 18 minutes or until warm.

SBD Spinach Stuffed Mushrooms

SBD Spinach Stuffed Mushrooms

 

1 package frozen spinach

12 large mushrooms

Salt to taste

Pepper to taste

1/2 C. reduced fat cheese

Olive oil for cooking – about 2 T.

 

Defrost the spinach and wring out excess water. Place the spinach in a bowl, cover, and cook in the microwave on high for 3 minutes. Remove the mushroom stems, chop the stems, sauté them with a little olive oil. Remove and add to the spinach. Take the mushroom caps and gently sauté in olive oil for 3-4 minutes. Add salt and pepper to taste to the spinach and sautéed chopped stems. Place caps on plate, stuff each with a spoonful of the spinach mixture. Top each cap with a little shredded cheese

Sausage Balls

Sausage Balls

 

1 lb. Bulk Sausage

4 C. Biscuit Mix

1/2 lb. Grated Sharp Cheddar

2 tsp. crumbled Sage

 

Work sausage into other ingredients.  Roll into small balls and bake on ungreased cookie sheet at 350 for 15-20 minutes.  This recipe makes 100 sausage balls for serving.  Seal unused portions well and freeze.

Salmon-Stuffed Pea Pods

Salmon-Stuffed Pea Pods

 

36 Fresh Snow pea Pods

3oz. Cream Cheese, softened

2 tsp. Capers, drained

4oz. Cooked Smoked Salmon, flaked

Chopped Fresh Parsley

 

Rinse pea pods.  If not crisp, soak in ice water for 20 minutes.  Drain; remove stem end.  With thin knife, open pea pods along straight side.  In medium bowl combine cream cheese and capers; mix well. Add salmon and mix gently.  Spoon or pipe into the pea pods.  Garnish with parsley.  Keep refrigerated until serving time.

Saffron Pistachios

Saffron Pistachios

 

8 ounces roasted pistachios, shelled

2 tsp. Spanish olive oil

4 saffron threads

Salt

 

Preheat oven to 250 degrees. Put all flavor ingredients into a mixing bowl. Add nuts and toss. Transfer to a roasting pan into which the nuts will fit in one single layer. Roast for 20 minutes or until nuts begin to color. Transfer to a paper towel to drain excess oil.  NOTES : For a drier consistency substitute spray olive or corn oil.