Layered Mediterranean Dip

We had a birthday party for my Mom a few weeks back – it was a nice, casual picnic with our family.   I knew that my family would love this dip – it has everything you could ever want in it.  Hummus, cilantro pesto, cucumbers, tomatoes, olives, onion feta cheese……yum!   It was a fun twist on the usual layered taco dip you get at parties.

It was a huge hit and definitely something I will be making again – especially considering I only had a few bites of it before it was gone   Enjoy!

Ingredients

For the cilantro pesto:

• 1 1/2 cups fresh cilantro
• 2 cloves garlic, chopped
• 1/3 cup olive oil, divided
• 4 Tbsp. pine nuts
• 1/4 cup freshly grated Parmesan cheese

To assemble the dip:

• Hummus
• Cilantro pesto (above)
• Cucumber, seeded and diced
• Red onion, diced
• Sliced Kalamata olives
• Crumbled feta cheese
• diced Sun-dried tomatoes

Directions

1. To make the cilantro pesto: combine the cilantro, garlic, 2 tablespoons of the olive oil, and pine nuts in the bowl of a food processor.  Pulse repeatedly until a coarse paste forms.  Scrape down the sides of the bowl.  With the processor running, add the remaining olive oil in a steady stream and process until smooth.  Transfer the pesto to a bowl and stir in the Parmesan.

2. To assemble the dip: spread a layer of hummus on a serving platter or dish.  Spread the cilantro pesto over the top of the hummus.  Layer evenly with cucumber, red onion, olives, feta, and sun-dried tomatoes as desired.  Garnish with an additional few tablespoons of minced fresh cilantro.  Serve with pita chips.

Source: Annie’s Eats

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Homemade Cheez-its

I’ve had this recipe saved forever and I was determined to make my own crackers recently.  I could not believe how simple they were to make.  When I finished them and tasted the first one – I was so excited I put some in a small bowl and brought them to my husband to try.  He proceeds to tell me that he doesn’t like cheez-its and that he as never liked cheez-its!  That was the first time I had ever heard that from him!  I guess you can be together almost 10 years and still learn something new about each other.    Didn’t matter – all that meant is that I got to enjoy more of these for myself.   If you are a cheez-it fan – definitely try these and thank me later.  Enjoy!

Ingredients

• 1 cup flour
• 4 Tbsp. cold butter, cut into small squares
• 8 oz. grated extra-sharp 2% cheddar cheese
• 3/4 tsp. salt
• 1/4 tsp. cayenne pepper
• kosher salt, for sprinkling

Directions

1. In a food processor, combine all ingredients (except extra kosher salt) and pulse until crumbly.

2. Add cold water, 1 Tbsp. at a time, until dough comes together (I used 3 Tbsp. of water). Wrap dough in plastic wrap and place in refrigerator for at least 30 minutes until chilled.

3. Roll out dough between two pieces of plastic wrap or parchment paper (in two batches). Roll out to 1/8-inch thickness and place on parchment-lined baking sheets. Use a pizza cutter to cut into 1-inch squares. Sprinkle with kosher salt.

4. Bake for 25 minutes in a 350 degree oven.

5. Remove from oven when crisp and brown. Allow to cool and serve or store in an airtight container.

Source: The Sweets Life

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Chocolate Chip Cookie Dough dip

If you ever need an easy, last-minute dessert to bring to a party – this is for you.   There is no baking involved – just a little mixing and stirring and you’ve got a drool-worthy dessert. 

Most people will not be able to resist a bowl full of ‘cookie dough’.  Don’t worry though – there is now raw eggs (or even flour) in this recipe. 

I used diced granny smith apples, chocolate graham cracker and chocolate teddy grahams to use to dip into this.  I think the apples were my favorite though – the nice tart flavor balances out the sweetness from the dip. 

I need to find an excuse to have a party – just to make this again. Enjoy!

 

Ingredients

• 1 8-ounce package cream cheese, softened
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 2 Tbsp. brown sugar
• 1 1/2 tsp. vanilla
• 1 cup chocolate chips
• 1 cup toffee bits
• graham crackers, apples, etc. (for dipping)

Directions

1. Cream together cream cheese and butter.  Add all remaining ingredients and mix until well-combined.

2. Serve with graham crackers or apple wedges.

Source: Add a Pinch

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Grilled Caprese Skewers

Caprese salads are a summertime staple – so when I found this version – which is quickly grilled and uses sun-dried tomatoes.  I immediately knew it would be delicious.  I was a little concerned that I would put these on the grill and the cheese would just melt away between the grates – but that definitely did not happen. 

Ingredients

For 6-8 skewers (amounts are approximate based on the quantity you need – feel free to add more or less as needed)

• 1 pound mozzarella cheese, cut into sixteen 1-inch cubes, or sixteen 1 ounce fresh mozzarella balls
• Oil-packed sun-dried tomatoes (16 separate pieces)
• 16 fresh basil leaves
• balsamic vinegar (optional)

Directions

On each skewer, alternately thread the sun-dried tomatoes, mozzarella, and basil leaves.  Brush the cheese with some of the sundried tomato packing oil, then grill the skewers until the cheese just begins to melt, turning once. Serve immediately and drizzle with balsamic, if desired.

Source: Cook’s Illustrated

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Strawberry Bruschetta

I wasn’t joking in my last post – after I am done with my strawberry posts you are going to think we’ve turned red – I’ve made that many different recipes already.   We enjoyed these as a pre-dinner appetizer and they were fulfilling and refreshing.  Reminded me a little of the salmon with strawberry salsa I made last year (of course without the salmon).   They are a great easy appetizer that would be fun to serve at an outdoor summer party!  Enjoy!

Ingredients

• 1 cup strawberries, hulled and diced
• 1 Tbsp. sugar
• 1 French baguette, sliced on a bias
• 4 oz. goat cheese
• 1 Tbsp. olive oil
• 2 tsp. balsamic vinegar
• 1/4 cup minced basil leaves
• Freshly ground black pepper

Directions

1. Combine the  strawberries and sugar in a small bowl; toss to combine.  Let the berries macerate for about 30 minutes so that they begin to release their juices. 

2. Spread a thin layer of goat cheese on top of each baguette slice.  Top each slice with the strawberry mixture. 

3. Drizzle lightly with olive oil and balsamic vinegar.  Top each slice with the basil leaves and cracked pepper, to taste.

Source: Annie’s Eats

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Baked Southwestern Egg Rolls

It’s been over a year since the last time I made something with egg roll wrappers.  I walk by them every single time I grocery shop – and always think to myself that I need to find something else to make with them (I think next I’m going to make pizza logs).

These southwestern egg rolls – are sort of a trick to the senses.  You are expecting to eat something Asian inspired since they are wrapped like an egg roll.  But one bite in and you know they are Mexican flavored.  I love that these are vegetarian and make for a great party appetizer or a light meal.  You definitely need a big bowl of salsa to dip these in.   Enjoy!

Ingredients

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1-2 packages egg roll wrappers (about 24 total)
• 1 egg white, lightly beaten with 1 tsp. water

Directions

1. In a large bowl, combine all the ingredients except the egg roll wrappers and egg white.  Mix well to blend. 

2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free. 

3. Lightly brush beaten egg white on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

4. Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. 

5. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Source: Annie’s Eats

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Stromboli

 

I love foods that are rolled up and then sliced – there is just something so much fun about cutting in and seeing what it looks like inside.  And this stromboli came out better than I could have imagined.   It is very simple – and because of that – the flavors really show through – just pepperoni, spinach, garlic, mozzarella and basil.   Dipped in some fresh tomato sauce – this is the perfect appetizer or light dinner.  You can really make this recipe your own and add a variety of ingredients inside – but I think this way is just about perfect this way.   Enjoy!

Ingredients

• 1 batch of pizza dough (homemade or store-bought)
• 1/2 package Turkey pepperoni (regular pepperoni is too greasy) for this recipe)
• 4 oz. baby spinach
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves
• 2 Tbsp. olive oil
• 2 garlic cloves
• 1/2 tsp. dried oregano
• salt and pepper
• tomato sauce, for dipping

Directions

1. Preheat oven to 425 degrees F.

2. On a lightly floured surface, roll out pizza dough into a 12 by 18 inch rectangle. 

3. Combine olive oil, garlic, oregano and pinch of salt and pepper, in a small bowl.  Brush evenly onto dough. 

4. In a large saute pan – wilt spinach over medium heat.  Then place in clean dish towel and wring out excess moisture, set aside.

5. Layer dough with pepperoni, spinach, then mozzarella and top with basil.

6. Starting from the short end, roll up the dough, pinching the seam closed at the end.  Place seam side down on a baking sheet.   Cut slits in top with a paring knife. 

7. Bake for 10-15 minutes, until golden brown.  Let cool for 10 minutes before slicing.  Serve with warmed tomato sauce for dipping.

Source: adapted from lick+my+balsamic

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Ultimate Nachos

It’s football season – and this is perfect game-day food.  I’m not a huge football watcher – although I am a fair weather fan – unfortunately I don’t have anything to be a fan of – since I live in Buffalo, NY – and the Bills are not doing so hot right now.   Although, I do remember the very first Bills game that I ever watched – it was the very first time they were in the Superbowl (the one where they almost won) before they went four years in a row and lost them all! 

Needless to say, Buffalonians are a resilient bunch – and they still support their team, no matter how bad they are at the moment.  So whatever team you may be cheering on and no matter if they are winning or losing – these nachos will make you feel good.  There is a good bit of spice to them – so its the perfect kick to go with a cold beer.   Enjoy!   

Ingredients

Salsa

• 1/2 small red onion
• 1/4 packed fresh cilantro
• 1 Tbsp. lime juice
• 1 garlic clove
• 2 Tbsp. pickled jalapenos
• 1/4 tsp. salt
• 1 (14.5 oz.) can diced tomatoes, drained

Refried beans

• 1/2 cup canned refried beans
• 1/4 cup shredded pepper Jack cheese
• 1 Tbsp. pickled jalapenos

Spicy Beef

• 2 tsp. vegetable oil
• 1 small onion, minced
• 3 garlic cloves, minced
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 tsp. salt
• 1 pound ground beef
• 2 Tbsp. tomato paste
• 1 tsp. brown sugar
• 1 medium canned chipotle chile, plus 1 Tbsp. adobo sauce
• 1/2 cup water
• 2 tsp. lime juice

Assembly

• Tortilla chips
• 4 cups Pepper Jack cheese
• jalapeno chilies, sliced
• diced avocado
• fresh chopped cilantro

Directions

1. For the salsa: Combine onion, cilantro, lime juice, garlic, jalapeno and slat in a food processor, until roughly chopped, about 5 pulses.  Add tomatoes and pulse for about two more seconds.  Drain briefly and set aside.  Wipe out processor bowl.

2. For the beans: Combine all ingredients in the food processor until smooth.  Transfer to a bowl and cover.

3. For the beef: Heat oil in a large skillet over medium heat until shimmering. 

4. Cook the onion, stirring occasionally until softened, about 4 minutes.  Add in the garlic and dried spices and cook until fragrant, about 1 minute.

5. Add the beef and cook, breaking up meat with a wooden spoon, until no longer pink – about 5 minutes. 

6. Add the tomato paste, sugar, chilie and adobo and cook for 1 minute longer. 

7. Add the water and cook over medium-low, stirring occasionally, until mixture is almost dry – about 5-7 minutes.

8.  Stir in lime juice into beef.

9. To assemble: Heat oven to 400 degrees F. Spread the chips on a single layer on a large oven-safe platter or baking dish.  Spread half of the bean mixture over the chips, then half of the beef mixture, top with 2 cups cheese and half of jalapenos.  Repeat with another layer of chips, then beans, beef, cheese and jalapenos.  Bake until cheese is melted – about 12-14 minutes.  Top with salsa, avocado and cilantro.

Source: America’s Test Kitchen – Best-ever recipes, 2010

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Microwave Potato Chips

As I alluded to in my Buffalo Chicken Sloppy Joe post – I served that sandwich with some ‘homemade’ potato chips.   These chips are truly revolutionary – they are made in the microwave, they are super simple to make and they taste fantastic.  It is truly unbelievable!   You would have no idea that they are not deep fried.   Definitely so much healthier then any other way of making potato chips! It never even occurred to me to even attempt to make my own chips until I saw this recipe.  I was definitely intrigued and since I had some russet potatoes – it was worth a shot trying.   I’ve already made them again – they are that good.   You must try these! 

Ingredients

• 2 large russet potatoes, scrubbed clean with the skin left on
• ¼ cup olive oil
• Salt or seasoned salt

Directions

1. Using a mandolin or food processor, slice the potato into thin slices; about 1/16 of an inch. [This is very important – you will likely not get a thin enough slice if you try to use a knife]

2. In a bowl, toss the potatoes with olive and sprinkle on salt or seasoning.

3. Arrange the potatoes in a single layer on a microwave safe plate.

4. Working in batches, microwave the potatoes on high for 5-7 minutes [depending on the power of your microwave]. Keep a close eye on the potatoes, since they can burn if cooked for too long.  The finished potato chip should be golden brown and crisp.

5. Carefully transfer to a serving dish and let rest for 2 minutes until cool enough to eat. More salt or seasoning can be added as soon as they are removed from the microwave.

Source: Norfolk Cooking Examiner

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Corn and Black Bean Quesadillas

After trying this recipe a few years ago – it became my very favorite way to make quesadillas.  It is definitely more complicated than just slapping some cheese between two tortilla shells.  But the flavor and texture of these is completely worth the extra effort.  Believe me – this are a must try!  I served them with some homemade guacamole and salsa – so yummy! 

 

Ingredients

• 2/3 cup frozen corn kernels , thawed
• 1 tbsp. vegetable oil , plus more for brushing tortillas
• 2/3 cup (1 small) minced red onion
• 3 garlic cloves, minced
• 1 tsp chili powder
• 1 (15 oz) can black beans, rinsed and drained
• juice from 1 lime 
• kosher salt
• 4 plain flour tortillas , eight-inch
• 1 1/3 cups shredded Pepper Jack cheese

 

Directions

1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl.

2. Heat  vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes.

3. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute.

4.  Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

5. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes.

6. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla.  Repeat with remaining tortillas.

7. Sprinkle 1/3 cup cheese and one-quarter of the corn and bean mixture over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with kosher salt, and set aside. Repeat to form second quesadilla.

8. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with kosher salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

9. Repeat steps 7 and 8 with remaining two tortillas.  Keep quesadillas warm in a 200 degree oven until ready to serve. 

 

Source: Cooks Illustrated

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Guacamole

I have been craving Mexican food lately, and after making the pork tostadas, which I topped with a diced avocado – I really wanted some homemade guacamole.  And considering I had a huge bunch of fresh cilantro to use up – this was perfect timing.   Well there is not much that compares to the taste of fresh guacamole, and this was so good that I actually made another batch of it again already!  I am getting way ahead of my blog! 

The great thing about guacamole is that you can really customize it to your tastes and what you have on hand.  The recipe below is what I consider the perfect combination of ingredients.  Enjoy! 

Ingredients

• 2 ripe avocado
• 1/2 small red onion, minced
• 1/2 – 1  jalapeño, seeds and ribs removed, minced
• 2 garlic cloves, minced
• 1/4 cup chopped fresh cilantro
• 1 small tomato, seeded and diced
• juice of one lime
• dash of cumin powder
• salt and pepper

Directions

1. Cut the avocado in half and remove the pit.  Cut the avocado while it is still in the skin (check this out if you’ve never diced an avocado) then scoop the avocado out and into a bowl. 

2. Mash it with a fork and then add the onion, jalapeño, and garlic and mash a little more.

3. Stir in the cilantro, tomatoes, lime, cumin, salt and pepper to taste.

4. Refrigerate to let the flavors meld.  Place plastic wrap directly on the guacamole, and stir again when ready to eat (it’s ok if it turns brown).

Adapted from Elly Says Opa

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Mozzarella Sticks

These are one of the snacks I made this year for the Superbowl, along with soft pretzels and spicy baked chicken tenders.   I've never tried making my own mozzarella sticks before so I thought I'd give it a try.  Next time I make these - I would bread them a day or two ahead of time - and freeze until ready to fry.  This would help avoid some of the difficulty of breading each of these and trying to fry them at the same time.  I actually only fried 6 of these - and the rest are in my freezer for sometime in the future.  One of the Food Rules by Michael Pollan - are that you should only eat fried foods sparingly - and if you do to make it yourself.   These tasted great - but the hassle of frying will likely stop you from eating something like this too often.  Enjoy - they were delicious!

Ingredients

• 16 ounce block of mozzarella cut into 1/4 inch strips
• 1 cup canola oil for frying
• 1 cup of Italian-seasoned breadcrumbs
• 1/2 cup of shredded Parmesan
• 1/2-1 cup of flour
• 2 eggs, beaten

Directions

1. Flash freeze the cheese sticks by laying them flat on a cookie sheet or jelly roll pan and placing them in the freezer for 1 to 2 hours or overnight.
2. When ready to make -heat up the oil in a cast-iron skillet or dutch oven to 365 degrees.
3. While the oil is heating up (or if not making immediately - you can freeze them after this step), mix the the breadcrumbs with the Parmesan cheese in a shallow bowl.

4. Coat the mozzarella with flour first, then egg, and then breadcrumb mixture. 

5. Carefully place them in the hot oil, but don't crowd the skillet. Fry them for about 2-3 minutes each side.

6. Serve with your favorite marinara for dipping.

Source: Mangio da Sola

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Soft Pretzels

Soft pretzels are one of our favorite snacks - there is something really satisfying about the soft, chewy dough and salt combination.   I didn't have to look far for a recipe - since Alton Brown seems to have the go-to recipe for these - and for good reason - they did not disappoint!  I froze the leftovers once they were already baked - and they were just as good re-heated later.  I am definitely going to be making these and keeping them in the freezer for a quick snack - and say goodbye to the old box of Superpretzels!

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil spray, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (I used sea salt - I could not find 'real' pretzel salt anywhere!)

Directions

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. 

2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. 

3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil spray. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
4. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly spray with the vegetable oil. Set aside.
5. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
6. Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
7. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.

8. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

9. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown

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Hummus

This recipe is very similar to the cilantro hummus recipe I've posted before - except there is no cilantro or any jalapenos in this version.  Hummus is definitely one of my favorite snacks - I served this with some chicken souvlaki that I made - it was the perfect accompaniment to dip your pita or veggies (my favorites are cucumbers and red pepper strips)! 

Ingredients

• 1 clove garlic, peeled
• 3 tbsp. freshly squeezed lemon juice (from 1-2 lemons)
• 4 tbsp. water
• 6 tbsp. tahini, stirred well
• 2 tbsp. extra virgin olive oil, plus more for drizzling
• 1 (14 oz.) can garbanzo beans, drained and rinsed (reserve 2 tbsp. for garnish)
• 1/2 tsp. salt
• 1/4 tsp. cumin
• dash of cayenne pepper

Directions

1.Combine the garlic, garbanzo beans, salt, cumin and cayenne in the bowl of a food processor.  Pulse until the ingredients have been finely minced.  Scrape down sides of bowl. 

2. In a small bowl, combine the lemon juice and water.

3. In another bowl, whisk together the tahini and olive oil.

4. With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.  Scrape down the bowl and continue to process for one minute.

5. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

6. Transfer the hummus to a serving bowl, garnish with reserved garbanzo beans, another dash of cayenne pepper and a drizzle of olive oil, cover and refrigerate at least 30 minutes to allow flavors to meld.  Serve with tortilla chips, pita bread, carrots, celery, etc.

Source: Cook's Illustrated

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Baked Chicken Egg Rolls

This is something I made to go along with the chicken fried rice.  I've always wanted to make my own egg rolls - since they are so much healthier than the fried version you get from a Chinese restaurant.  I was really surprised at how similar the inside filling was to the actual filling inside a typical restaurant egg roll.  I omitted the shrimp from the original recipe, since I'm not a huge fan of shrimp - but I actually think this would have tasted even better with the shrimp.  I'll definitely try these again to experiment some more.   I used olive oil cooking spray to coat these before baking - and they really crisped up nicely.  Definitely a fun recipe to try out. 

Ingredients

• 1 small boneless skinless chicken breast, cooked and roughly chopped
• Napa cabbage, enough for 2 cups shredded
• 1 medium carrot, peeled
• 2 tsp. canola oil
• 3 cloves garlic, finely minced
• 2 tsp. fresh grated ginger
• 1 tbsp. oyster sauce
• 1 tsp. fish sauce
• 1 cup fresh bean sprouts
• 2 tbsp. chopped fresh cilantro
• 1 package egg roll wrappers
• 1 egg white, lightly beaten
• Cooking spray

Directions
1. Combine the chicken breast in the bowl of a food processor.  Mince with brief pulses until chicken is finely chopped.  Transfer to a bowl; set aside.  

2. Replace the blade of the food processor with the shredding attachment.  Shred the cabbage to yield 2 cups.  Shred the carrot.  Transfer the cabbage and carrot to a bowl; set aside. 3. Heat 2 teaspoons oil over medium-high heat.  Cook garlic and ginger just until fragrant, about 30 seconds.  Add the shredded cabbage and carrot to the pan and sauté just until the carrot is slightly tender, about 3 minutes.
3. Add the chicken to the pan.  Mix in the oyster sauce, fish sauce and bean sprouts.  Stir until well combined.  Remove from the heat and stir in the chopped cilantro.
4. Preheat the oven to 400 degrees F.  On a work surface, orient an egg roll wrapper with a point toward you.  Place about 2 tablespoons of filling near the edge of the wrapper.  Flip the point up over the filling, rolling away from you to cover the filling.  Fold both sides in and continue to roll.  Use a dab of egg white on the loose point of the wrapper to help seal the roll completely.  Transfer to a baking sheet lined with parchment paper.  Repeat with the remaining wrappers and filling.
5. Spray the rolls lightly with cooking spray.  Bake until golden brown and slightly bubbly, about 15-20 minutes.

Source: adapted from Annie's Eats

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Pico de Gallo

There are not many things better than fresh pico de gallo to beat the winter blues.  Even with sub-par tomatoes since they are not in season right now - this is still delicious.   It is great to eat with tortilla chips or on fajitas.  But I served this on top of black bean burgers (recipe coming tomorrow!) - it was perfect!

Ingredients

• 5-7 plum tomatoes, seeded, cored and diced
• 1 small red onion, diced
• 1 jalapeno pepper, ribs and seeds removed and diced
• 1 garlic clove, minced
• the juice of 1 lime
• 1 tbsp. extra virgin olive oil
• a handful of fresh cilantro, chopped (approximately 4 tbsp. but I don't measure this)
• 1 tsp. kosher salt

Directions

1. Chop tomatoes, onion, pepper, garlic and cilantro.

2. Combine all ingredients in a small bowl and allow flavors to meld for approximately 30 minutes (or overnight) before serving.  

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Spicy Baked Chicken Fingers

If you are a fan of chicken fingers but not a fan of deep-fried foods - this is a recipe for you!  They are spicy and crispy and super easy to make.  I like to serve them with a mix of blue cheese and hot sauce. So yummy!   These would also make a great chicken finger sub or an easy appetizer for a Superbowl party - just cut up the chicken tenders into bite-size pieces! 

I used a tip from this recipe - and I toasted my breadcrumbs in a bit of olive oil before I used them to coat the chicken tenders.   This gives them an extra crunch and that awesome golden color - that you usually only get from frying.

Ingredients

• 1.5 lbs. boneless, skinless chicken tenders
• 1 cup of flour
• 1 cup of Frank's Red Hot Sauce
• 2 cups of Panko bread crumbs
• 2 tbsp. olive oil
• salt and pepper
  
• blue cheese dressing for dipping

Directions

1. In a large skillet, heat 1 tbsp. of oil and add 1 cup of  the panko bread crumbs to skillet.  Continue to stir until crumbs are a deep golden brown (but not burnt), about 7 minutes.  Repeat with remaining 1 tbsp. oil and 1 cup of crumbs.   Place in a shallow bowl until ready to use.

2. Put flour in another shallow bowl and hot sauce in another bowl.  Season flour with salt and pepper.

3.  Dip chicken tenders in flour - shaking off excess.  Then dip in hot sauce.  Lastly - dip in panko and then place on a baking sheet. 

4.  Bake in a pre-heated 350 degree oven for 20 mintutes (or until chicken registers 170 degrees on an instant thermometer).

5.  Serve with blue cheese and additional hot sauce. 

adapted from A Year in the Kitchen 

 

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Goat Cheese, Pesto & Sun-dried Tomato Terrine

I have been waiting for a chance to make this appetizer since the first time I saw it three months ago. So my family Christmas party this year was the perfect opportunity to try this out, since I knew it was something my family members would appreciate.  It really is a great appetizer, since its easy and quick to put together and doesn't require any preparation once you're ready to it eat (expect for a drizzle of olive oil - but that doesn't count.)   I love the combination of pesto and tomato and cheese (actually I have another amazing meal using these same ingredients coming up soon!).   My family really enjoyed this and I can't wait for a chance to make it again! 

 

Ingredients 

• 10 ounces goat cheese 
• 1/2 cup heavy cream 
• Kosher salt and freshly ground black pepper
• 3 tablespoons basil pesto (homemade or store-bought)
• 6 oil-packed sun-dried tomatoes, drained and finely chopped
• 1/4 cup pine nuts, toasted and coarsely chopped 
• Extra-virgin olive oil for drizzling

Directions  1. Line the inside of a 2-cup bowl that is about 4 inches across the top with plastic; let the ends extend over the sides a few inches. 
2. In a mixing bowl, mash the goat cheese and the cream with a fork and season with ¼ teaspoon salt and a few grinds of pepper.
3. Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1 tablespoon of the pine nuts. Top with the remaining cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes (or overnight).
4. Half an hour before serving, take the bowl out of the refrigerator.  Invert the terrine onto a plate, drizzle with a little olive oil, and let sit for a half-hour to warm up. Sprinkle with the remaining pine nuts, season liberally with pepper, and serve with bread, crackers, etc.


Source: The Way the Cookie Crumbles


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Cilantro Hummus

Hummus is such a great food item - not only does it taste good - it's filling and good for you too!  I grew up thinking I didn't like garbanzo beans - until I finally tried them as an adult - I didn't know what I was missing.  This recipe combines that with one of my other favorite flavors - cilantro.   This is recipe is so yummy - my 2 year old niece was actually licking it off her plate!   As a side note - I love my food processor - until I got it this year (thanks Nicole!) I wasn't able to make this at home - but now it's just too easy not to. 

Ingredients

• handful of fresh cilantro leaves (approx. 1/2 cup), plus 2 tbsp. chopped for garnish
  
• 2 jalapeno peppers, ribbed and seeded
• 1 clove garlic, peeled
• 3 tbsp. freshly squeezed lemon juice (from 1-2 lemons)
  
• 4 tbsp. water
• 6 tbsp. tahini
• 2 tbsp. extra virgin olive oil, plus more for drizzling
  
• 1 (14 oz.) can garbanzo beans, drained and rinsed (reserve 2 tbsp. for garnish)
  
• 1/2 tsp. salt
• 1/4 tsp. cumin
• dash of cayenne pepper

  
Directions
1. Combine the cilantro, jalapenos, garlic, garbanzo beans, salt, cumin and cayenne in the bowl of a food processor.  Pulse until the ingredients have been finely minced.  Scrape down sides of bowl. 
2. In a small bowl, combine the lemon juice and water.
3. In another bowl, whisk together the tahini and olive oil.
4. With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.  Scrape down the bowl and continue to process for one minute.
5. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.
6. Transfer the hummus to a serving bowl, garnish with reserved garbanzo beans, chopped cilantro and a drizzle of olive oil, cover and refrigerate at least 30 minutes to allow flavors to meld.  Serve with tortilla chips, pita bread, carrots, celery, etc. 

Source:  Cook's Illustrated, inspired by Annie's Eats

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Chicken Wing Dip

This is the famous chicken wing dip, as a native Buffalonain, I am all too familiar with Chicken wings.  (Side note: they are called chicken wings here - not Buffalo wings!).  I've seen many different versions of this recipe - but I think there are a few key ingredients that make this taste as authentic as possible - you have to use real blue cheese (not ranch!) and you have to use Frank's Hot Sauce (nothing else will work!).   I am also the type that will not used canned chicken - I'm actually afraid to buy it and see what's actually inside - so I just cook up some chicken and shred it.   This recipe is the prefect party food and is super easy to put together.  Enjoy - it's addictive!  

 

Ingredients 

• 8 oz. cream cheese, softened
• 1/2 cup blue cheese dressing, such as Maries
• 1/2 cup Frank's Hot Sauce
• 1/2 cup blue cheese crumbles
• 2 cups of shredded cooked chicken
• 1 stalk celery, diced

 

Directions

1.  Combine all of the ingredients in a microwave safe bowl, reserving some blue cheese crumbles for the topping. 

2.  Microwave on High for 5 minutes on High.  Stir.  Sprinkle with reserved blue cheese crumbles. 

3.  Serve with tortilla chips, celery sticks and baby carrots. 

Source:  adapted from Frank's

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