Category: APPETIZERS

CHOCOLATE HUMMUS, SWEET CARAMEIZED ONION DIP & PEANUT BUTTER DIP

Holiday parties, football parties, and New Years buffets.  They are all around us. And at every one, there is a dip of some sort.  Fruit dip, chip dip, veggie dip, you name it, it’s there. 

Here are a few of my favorite dips.  And believe me, I don’t need a special occasion to eat any of these. 
The chocolate hummus is A.M.A.Z.I.N.G.  My bean hating, hummus despising, 9 year old requests this all the time.  It goes with fruits, crackers or pretzels.  Did I mention this was amazing.

I am in love with onions so of course the caramelized onion dip has a special place in my heart.  I’ve made it several times and end up eating way, way too much.

The peanut butter dip is just pure joy. Sweet smooth and just perfect. 
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Chocolate Hummus
1 (15 oz.) can chickpeas, drained and rinsed
2 tablespoon olive oil
1/2 cup cocoa
1/2 cup splenda (or sugar)
1 teaspoon vanilla
1/2 teaspoon salt
2 – 4 tablespoons warm water

  • Mix everything in a food processor. Add water as needed for consistency.
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Sweet Caramelized Onion Dip
2 large sweet onions, chopped
1/2 cup fat-free sour cream
1/2 cup fat free mayonnaise
1/4 cup plus 2 tablespoon fat-free cream cheese, room temp
1 tablespoon I Can’t Believe It’s Not Butter, light
1 teaspoon Dijon mustard
1 teaspon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
  • Heat butter in a large pan over medium heat on the stove. 
  • Once butter has coated the bottom of the pan, add onions, salt and cayenne pepper. 
  • Saute for 10 minutes, stirring often. 
  • Reduce heat to medium-low and cook for additional 25 – 30 minutes, stirring occasionally, until onions are browned and caramelized. 
  • Add mustard and vinegar to the pan. 
  • Continue to cook for 5 minutes, stirring frequently. 
  • Remove from heat and allow to cool. 
  • In large bowl, combine sour cream, mayo and cream cheese. Whisk until smooth. 
  • Add cooled onions to the mayo mixture and mix thoroughly. 
  • Refrigerate overnight to allow flavors to combine. 
  • Serve with your favorite veggies or chips.
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Peanut Butter Dip
1/2 cup lowfat vanilla yogurt (I used lite n fit)
1/2 cup peanut butter
1/4 cup mini chocolate chips (I used peanut butter chocolate chips)
3/4 teaspoon cinnamon
1 teaspoon honey

  • Mix all ingredients together in a bowl and serve with apples, veggies or pretzels.  or just a spoon.

PARTY MEATBALLS

These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

  • Preheat oven to 375 degrees.
  • In a large bowl, combine all the meatball ingredients and blend well.
  • Shape into 1 inch balls.
  • Place meatballs on un-greased cookie sheet.
  • Bake 25-30 minutes until browned and baked through.
  • For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They’ll be ready in 3-4 hours.

*I sometimes cheat and buy the bags of meatballs from Costco or Sam’s Club

SAUCE
3/4 cup cranberry sauce**

3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

  • In a large saucepan combine jelly, chili sauce and vinegar.
  • Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
  • Layer meatballs, peppers and spicy sauce in crock pot.
  • Warm meatballs in sauce for 3-4 hours before serving.

**I always have some leftover from Thanksgiving or Christmas at this time of year.

You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.

BUFFALO CHICKEN STUFFED SHELLS

Buffalo Chicken Stuffed Shells Adapted from Sugar Crafter
1 package 12 oz. jumbo shells
13 oz. cooked and shredded chicken breast
3/4 cup hot sauce, I used Franks
3 oz. sharp cheddar cheese, shredded
3 oz. mozzarella cheese, shredded, part skim
3 oz. parmesan cheese, shredded
1 1/2 cup ricotta cheese, part skim
1 (8 oz) pkg. cream cheese, light
1/2 cup ranch dressing, light

Directions:  Prepare pasta shells as directed on package. Mix all the ingredients except for the shells in a large bowl. Stuff each shell with as much filling as it will hold. Preheat oven to 350 degrees.  Place in a dish sprayed with cooking spray. I put these in a 9 x 13 and an 8 x 8 casserole. Top with green onions if desired.

Modifications:
-I used Frank’s Buffalo Wing Sauce
-I added extra chicken and cheese on top of the shells.

Here’s what you’ll need:
  • Put the chicken in water to cook.  Also, cook the shells according to the package directions.
  • Preheat the oven to 350 degrees.
  • Mix together the wing sauce, cream cheese, ricotta, and cheeses.
  • Take the chicken out and shred it.  Add it to the wing sauce mixture.

  • Drain the shells and place them in a greased baking dish.
  • Spoon the mixture into the shells.
  • Into the oven for about 10-15 minutes (that’s my pizza stone underneath the dish)  
I decided to add a bit more chicken and cheese to the top of the shells.
Here’s what you’ll end up with:

THE PERFECT APPETIZER

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

FAMILY TIME, CHEF TALK AND THE PERFECT APPETIZER

This past week I went and spent some time with my aunt in the “home” – no surprise there, but it’s not everyday I run into Angel.  Angel is the “chef” for the home.  Yep, they have a real chef to cook for them.  She makes the most amazing chocolate chip cookies and as soon as I dissect and replicate her recipe, I’ll share it.  You see she doesn’t actually give away her recipes.  She makes me work for them.  I’m still working on replicating her linguini with shrimp in a garlic cream sauce.  They have a family dining room and you can make reservations to eat with your loved ones.  I would gain 20-30 pounds if I did this regularly! 

Anyway, I digress.  She and I were chatting the other day about how well salty and sweet or tart and sweet or tangy and sweet work together to meld flavors.  So I came home and recreated one of her suggestions with my own additions and it was a huge hit!  It would be so colorful for any upcoming holiday.

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

Fire Day Friday: Wanton Wontons

One of the wonderful byproducts of grilling and smoking is that I usually have a little extra cooked pork, chicken, or steak left over. This week I had a bit of hickory smoked pulled pork. It wasn’t really even enough for two bbq sandwiches but it was enough for 8 appetizer servings of these fried wontons.
These slightly spicy wontons make great appetizers for a formal meal or as the star of a tailgating menu.
Wanton Wontons
8 servings (3 wontons each)
¾ cup shitake mushrooms, diced
¼ cup carrot, diced
¼ cup red bell pepper, diced
1 Tbsp ginger, diced
1 clove garlic, diced
½ cup napa cabbage, diced
2 Tbsp cilantro, chopped
½ cup pulled pork
3 Tbsp sweet chili sauce
½ tsp fish sauce
½ tsp rice vinegar
½ tsp Sriracha sauce (hot chili garlic sauce)
Teriyaki sauce
24 wonton wrappers
Preheat a saute pan or wok over medium high heat. Add a tablespoon of oil.
Add the mushrooms, carrot and saute for 4 minutes.
Stir the bell pepper, ginger, and garlic. Saute another 1-2 minutes.
Turn off the heat and stir in the napa, cilantro and pulled pork. Let the residual heat of the pan wilt the napa and cilantro for a minute.
Mix the sweet chili sauce, fish sauce, rice vinegar, and sriracha sauce. Stir that into the pan mixture.
Place about 2 teaspoons of the mix on each wonton wrapper. 
Wet two edges of the wonton wrapper. Pull one corner over to the other corner.   Seal one edge and work as much air out as possible. 
Seal the remaining edge. Repeat with remaining wontons.
Preheat a deep fryer or a deep skillet with oil to 350f. Add the assembled wontons 3-4 at a time and cook for 30 seconds. Flip them over and cook another 30 seconds or until golden brown.
Drizzle with terriyaki sauce, red pepper flakes and serve with a cold beverage.
The crispy crunchy shell and the spicy fillings will make you “wantin’ wontons”.  yeah, I know, that’s a bad pun.

PICKLED EGGS

 I used to make these for our VFW and they were a favorite!

PICKLED EGGS
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper

  • Hard boil the eggs.
  • Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
  • Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
  • In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
  • Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.

PICKLED EGGS

I used to make these for our VFW and they were a favorite!

PICKLED EGGS
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper

  • Hard boil the eggs.
  • Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
  • Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
  • In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
  • Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.

CREAMY FRENCH ONION ARTICHOKE DIP

Hi everyone.  Tamy here filling in for Diana as her schedule is completely chaotic with school beginning this past Monday.  I know she normally brings you healthy recipes, but with football pre-season in full swing, I thought I’d bring you this family favorite dip for game time!

CREAMY FRENCH ONION ARTICHOKE DIP

The original recipe called for:
4 ounces cream cheese at room temperature
15.5 ounce container of french dip
15.5 ounce can artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1/4 cup + 1 tablespoon scallions
1 tablespoon fresh chopped parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper

  • Whisk cream cheese until fluffy.
  • Stir in dip and artichoke hearts, cheese, 1/4 cup green onions, parsley, garlic powder and pepper.
  • Refrigerate until ready to serve.
My version calls for:
4 ounces cream cheese, softened
16 ounces sour cream
KNORR French onion soup mix
1 1/2 cups artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1 large bunch green onions, chopped
2 cloves garlic
1/2 teaspoon sea salt
1/4 teaspoon pepper

  • In a small food processor pulse artichoke hearts, garlic, green onions and Parmesan cheese until smooth.
  • In a small mixing bowl blend together the sour cream, Knorr mix and cream cheese until smooth.
  • Add artichoke mixture and blend well.
  • Refrigerate until ready to serve.

Pizza Roll Up Burritos

So have you every had those frozen pizza rolls?  I’ve bought them. We eat them occasionally.  They are extremely greasy, fatty and like a million calories for 4 of them.  Not filling at all either.

These remind me of those but are like 10,000 times better!  I love how they get crispy in the oven, with out all the fat. They are also super easy to handle without all the mess.
I posted these on my other blog awhile back and recently made them again.  They deserve anther look.  They were incredibly simple and everyone loved them.
They are a little higher on the calories than I usually make but these are very filling!  I was completely satisfied with 1 of these bad boys and a side of watermelon.  

I thought about making these more like enchiladas and pour a bit of pizza sauce over and a bit of cheese but decided these were much neater. It certainly would have made a pretty presentation that way though!
We made extras and froze them for lunches.  We just take them out, thaw and microwave them for an awesome lunch. Or a snack in my kids’ case!
Pizza Roll Up Burritos

Adapted from Penny-Pinching Provisions


2 pounds ground turkey, 93%
1/2 large onion, chopped
1 red pepper, chopped
2 ounces pepperoni (about 50 slices), cut in half
1 (15 ounce) can pizza sauce
1 teaspoon dried oregano
10 slices mozzerella string cheese
10 – 100 calorie whole wheat tortillas


Cook turkey in pan until it’s almost done.  Toss in onion and pepper and cook for about 5 minutes or until ground turkey is no longer pink.  Add pepperoni slices, oregano and pizza sauce and simmer for a couple of minutes to warm.  Add about 1/2 cup pizza mix on tortilla.  Place 1 piece of string cheese along the middle on top and roll. Place seam side down in 9 x 13 pan.  I was able to put 9 in the pan, we just stuck the 10th one on a tortilla the next day for lunch.  Bake in oven at 350 for about 15 – 20 minutes until cheese is melted. 


Total calories = 3743 calories
10 servings = 374 calories per burrito


1 Pizza Roll Up Burrito + 2 cups watermelon = 474 calorie dinner

Tabbouleh (Lebanese Parsley Salad)

Tabbouleh is a well known Lebanese dish, and they even have a National Tabbouleh Day held each summer in Beirut. I am sure like many nationally known dishes each family has their own version of how they make it. Some will use flat leaf parsley and some use curly parsley, but where mine differs from an authentic Lebanese tabbouleh is the amount of parsley. They use mostly parsley and a little bulgar thrown in, so it’s mostly green in appearance.
I still have to get used to eating mostly parsley, which is supposed to be very good for you. The bulgar (cracked wheat)used in the salad is small or fine, which is soaked soft before using. If you can only find medium soak it a little longer. I used sumac in mine, but you can skip it if you can’t find it, it’s a little lemony in flavor.

Dressing:
1 tablespoon sumac
1/2 cup lemon juice (fresh squeezed)
1/4 to 1/2 cup olive oil
1 tsp Lebanese mixed spice

Mmmm..smell that nothing like beautiful squeezed lemons…so fresh…gosh I sound like Giada!

Ingredients:
2 bunches flat leaf parsley (washed and dried)
4 green onions (sliced thin)
1 handful fresh mint or basil (sliced thin)
1/2 cup bulgar (soaked and drained well)
3 tomatoes (diced)
salt and pepper
Cabbage or romaine lettuce leaves for serving

After the parsley is washed and dried chop it finely, try not to overwork the parsley…you don’t want to bruise it. Make sure parsley and the bulgar are dry, mix together in a large bowl. Add the remaining ingredients and toss together until well mixed, squeeze on the lemon juice, and then olive oil, you don’t want it too wet, just nice and moist. Salt and pepper and one last toss together and you have a refreshing summer salad!

Of course you can adjust the amounts and ingredients to what you like. I made it once with diced cucumbers…just a small amount mind you, but my husband (who doesn’t like cucumbers) could really taste them in the salad, and he didn’t like that. So now I leave them out. Oh, and you can make yours more authentic by adding mostly parsley and making it look green!

CRAB APPLE BOATS

CRAB APPLE BOATS
2 large cucumbers
2 medium apples, peeled, cored and chopped
1 (8 ounce) can crushed pineapple, drained really well
4 ounces flaked crab
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 teaspoon vinegar

  • Peel cucumbers.  Halve them and spoon out seeds.  Dry the insides.
  • In a bowl toss apple pieces with the well drained pineapple and then with the krab.
  • In a small bowl whisk together the sour cream, vinegar, salt and pepper.
  • Fold into krab mixture.
  • Spoon into cucumbers and chill several hours before serving.