02-17-10
Ranch Dipper
Makes 1 1/2 cups
Ingredients:
3/4 cup buttermilk
3/4 cup sour cream
1 clove garlic, grated or finely chopped, then mashed into paste with salt
1 tablespoon white wine vinegar
1 teaspoon hot sauce
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
Salt and freshly ground black pepper
Directions:
Stir together all ingredients in a small serving bowl. Adjust seasonings and serve.
Originally paired with Rachael Ray’s Fresh Oven Baked Chili (Pepper) Fries.
02-17-10
Baked Fresh Chili (Pepper) Fries
Makes 6 Servings
Ingredients:
6 large jalapeno peppers
4 large poblano peppers
1 cup all-purpose flour, plus 2 tablespoons
3 large eggs, beaten
1/4 cup milk
2 tablespoons spicy mustard
1 cup bread crumbs
1/2 cup grated Parmesan or Romano
Salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.
Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.
Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.
Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.
Remove from the oven and transfer to a serving platter. Serve with Ranch Dipper Sauce (or any ranch dressing).
02-16-10
Thai Chicken Spring Rolls
As seen on the following webpage: http://allrecipes.com/Recipe/Thai-Chicken-Spring-Rolls/Detail.aspx?ms=1&prop25=32147923&prop26=DailyDish&prop27=2010-02-16&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 12 rolls
Ingredients:
1 cup peanut sauce
1 (1 1/2 inch) piece fresh ginger root, minced
2 cloves garlic, minced
1 teaspoon soy sauce
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1 teaspoon peanut oil
6 ounces fresh snow pea pods
12 ounces bean sprouts
4 green onion, chopped
1 pound watercress, chopped
1/4 cup chopped fresh cilantro
2 large carrots, peeled
1 teaspoon peanut oil
1 teaspoon soy sauce
12 spring roll wrappers
1/2 cup peanut sauce
Directions:
Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
NUTRITION INFORMATION: Per serving (3 rolls/serving): 595 calories; 31 g fat; 8 g fiber; 33 g carbohydrates
02-14-10
Gorgonzola, Fig and Walnut Tartlets
Makes 24 Appetizers
Ingredients:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
6 dried figs or pitted dates, coarsely chopped (1/3 cup)
1 tablespoon packed dark brown sugar
1/8 to 1/4 teaspoon ground cinnamon
1/4 cup Fisher® Chef’s Naturals® Chopped Walnuts
1/2 cup crumbled Gorgonzola cheese (2 oz)
1 tablespoon honey
Directions:
1. Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
2. In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
3. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.
NUTRITION INFORMATION: Per serving: 60 calories; 3.5 g fat; 0 g fiber; 6 g carbohydrates
02-14-10
Asian Pork Dumplings
Makes 48 Appetizers
Ingredients:
1 1/4 lb lean ground pork
1 can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
12 medium green onions, thinly sliced (about 3/4 cup)
2 tablespoons soy sauce
1 teaspoon granulated garlic or garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon white pepper or black pepper
2 Eggland’s Best eggs
2 cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits each)
1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce
Directions:
1. Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.
2. Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.
3. Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*
4. Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings. Serve warm with sweet-and-sour sauce.
NUTRITION INFORMATION: Per serving: 100 calories; 5 g fat; 0 g fiber; 11 g carbohydrates
02-13-10
Chicken Crescent Pot Stickers
Makes 16 Pot Stickers
Ingredients:
2 cups shredded cooked chicken
1/4 cup shredded carrots
4 medium green onions, chopped (1/4 cup chopped)
1/3 cup hoisin sauce
2 tablespoons thick barbecue sauce
1 tablespoon grated fresh gingerroot
2 teaspoons sesame oil
2 teaspoons finely chopped garlic
2 cans (8 oz each) Pillsbury® Place ‘n Bake™ refrigerated crescent rounds
1 egg, beaten
2 tablespoons sesame seed
Directions:
1. Heat oven to 375°F. Grease or spray large cookie sheet. In medium bowl, mix chicken, carrots and onions. Stir in hoisin sauce, barbecue sauce, gingerroot, sesame oil and garlic.
2. Unroll dough from both cans on work surface, but do not separate. Firmly press perforations to seal. Roll or press each into 12×8-inch rectangle. Cut each rectangle into 8 squares. Spoon about 2 tablespoons chicken mixture in center of each square. Bring edges up, pinching together and twisting to form bundle.
3. Place on cookie sheet. Brush with beaten egg. Sprinkle with sesame seed.
4. Bake 14 to 18 minutes or until golden brown. Serve warm.
NUTRITION INFORMATION: Per serving: 170 calories; 9 g fat; 0 g fiber; 15 g carbohydrates
02-13-10
Cheese and Crab Cups
Makes 24 Crab Cups
Ingredients:
2 tablespoons cornmeal
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 package (6 oz) chopped pasteurized refrigerated lump crabmeat
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon lemon peel
2 teaspoons lemon juice
1/2 cup garlic-and-herbs spreadable cheese (from 4-oz container)
3/4 cup shredded Cheddar cheese (3 oz)
Directions:
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Sprinkle cornmeal on work surface. Roll or press dough into 18×12-inch rectangle. Cut into 24 (3×3-inch) squares. Place 1 square in each muffin cup.
2. In medium bowl, mix crabmeat, onion, dill, lemon peel, lemon juice, spreadable cheese and 1/2 cup of the shredded cheese until well mixed. Spoon 1 tablespoon crabmeat mixture into each dough-lined cup.
3. Bake 15 to 18 minutes or until edges just begin to brown. Sprinkle tops with remaining 1/4 cup shredded cheese. Bake about 2 minutes longer or until cheese is just melted. Immediately remove from muffin cups; serve warm or cold.
NUTRITION INFORMATION: Per serving: 80 calories; 3.5 g fat; 0 g fiber; 9 g carbohydrates
02-13-10
Blue Cheesy Prosciutto Appetizer Pizza
Makes 12 Appetizers
Ingredients:
1 can (13.8 oz) refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded mozzarella cheese (4 oz)
4 slices prosciutto (about 2 oz), cut into thin strips
1/3 cup Apricot Preserves
Directions:
1. Heat oven to 400°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15×12-inch rectangle. Bake 8 to 10 minutes or until light golden brown.
2. In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto.
3. In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza.
4. Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.
NUTRITION INFORMATION: Per serving: 170 calories; 6 g fat; 0 g fiber; 22 g carbohydrates
02-13-10
Spicy Orange-Chicken Charmers
Makes 16 Appetizers
Ingredients:
1 teaspoon sesame oil
1/2 lb boneless skinless chicken breast, cut into 1/4-inch pieces
4 medium green onions, sliced (1/4 cup)
1/3 cup Orange Marmalade
1 teaspoon soy sauce
1 teaspoon cooking sherry, if desired
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 can (8 oz) refrigerated crescent dinner rolls (8 rolls)
1 teaspoon sesame seed
Directions:
1. Heat oven to 375°F. Lightly spray 16 mini muffin cups with CRISCO® Original No-Stick Cooking Spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently. Reduce heat to medium-low; stir in marmalade, soy sauce, sherry, garlic powder and red pepper flakes. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
2. Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
3. Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling. Spray shaped rolls lightly with cooking spray; sprinkle with sesame seed.
4. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve warm.
NUTRITION INFORMATION: Per serving: 100 calories; 4 g fat; 0 g fiber; 11g carbohydrates
02-13-10
Creamy Smoked Salmon Cups
Makes 48 Appetizers
Ingredients:
4 oz cream cheese (from 8-oz package), softened
1/2 cup sour cream
1 teaspoon lemon-pepper seasoning
2 tablespoons chopped fresh chives
2 teaspoons small capers, drained
1/4 teaspoon salt
1 box (10 oz) frozen corn & butter sauce, thawed
4 oz smoked salmon, flaked
2 cans (8 oz each) refrigerated crescent dinner rolls
Directions:
1. Heat oven to 375°F. Spray 48 mini muffin cups with No-Stick Cooking Spray.
2. In medium bowl, mix cream cheese and sour cream until well blended. Stir in lemon-pepper seasoning, chives, capers and salt. Stir in corn until well mixed. Fold in salmon.
3. If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into total of 8 rectangles.
4. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon slightly less than 1 tablespoon salmon filling into each cup.
5. Bake 10 to 18 minutes or until light golden brown. Cool 2 minutes; remove from pan to serving platter. Serve warm.