Category Archives: Appetizers

Chocolate Cherry Shots

Appetizers, Dessert, Fun Stuff March 28, 2013 1 Comment

Great idea for a party, pair up with the Chocolate Covered Strawberry Shots ! You can make your own

Chocolate Cherry Shooter

Chocolate Cherry Shooter

chocolate cups, or you can purchase mini chocolate cups on-line at places such as amazon, or http://www.gourmetfoodworld.com/chocolate-and-desserts/chocolate-cups.asp  Or if your budget won’t allow, just fill little shot glasses with this delectable concoction !

Ingredients:

  1. 1 part Kahlua coffee liqueur
  2. 1 part amaretto almond liqueur
  3. 1 part white crème de cacao
  4. 1 dash grenadine syrup
  5. Container for your shot (I recommend a mini chocolate cup

Directions:

Mix the first 4 ingredients and then add the grenadine syrup

Fill your vessel of choice with the mixture, top with a cherry or whip cream.

Spinach Salad with Candied Pecans

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly March 25, 2013 Leave a comment

Ingredientsspinach salad

  • ¼ cup brown sugar, plus 1 tablespoon
  • 6 tablespoons Olive oil, divided
  • 3 tablespoons balsamic vinegar, divided
  • 1 cup pecans
  • 6 ounces baby spinach
  • Pomegranate seeds

Directions

  1. Combine the quarter-cup brown sugar with one tablespoon of Olive oil and one tablespoon of Balsamic Vinegar in a frying pan and place over medium heat until the syrup bubbles. Around one minute.
  2. Toss in the pecans and mix to coat. Stir the nuts for about four minutes or until toasted and evenly coated. *Be careful not to burn them.
  3. Place the sugared nuts on a foil sheet that has been coated with nonstick spray and carefully separate them. Cool completely
  4. In a small bowl, whisk together the remaining brown sugar, olive oil and vinegar.
  5. Place spinach in a large salad bowl and coat with the dressing, mix.
  6. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese

Strawberry Margarita Jell-O Shooters

Appetizers, Dessert, Fun Stuff March 13, 2013 Leave a comment
Strawberry Margarita Jell-O Shooters

Strawberry Margarita Jell-O Shooters

Strawberry Margarita Jell-O Shooters
Credit to my Sister-In-Law Karen Coleman

Yields 24-30
Strawberry Prep:
Carefully slice the tip of the bottoms of the strawberry flat to get them to stand upright.  Use a huller or spoon to empty out the strawberry. Do not scrape too far down, you want a solid bottom, with no holes.
Once the strawberries have been emptied, use a paper towel to pat the outside of the strawberries dry.

Ingredients:

  • 30 Strawberries

Margarita Mix:

  • 1 box Strawberry Jell-O, 3oz.
  • 8 ounces tequila
  • 6 ounce Cointreau
  • Coarse salt for garnish

Directions:

  1. Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes.
  2. Set aside. Measure out 1/4 cup of cold water and set aside.
  3. Combine tequila and Cointreau, in cocktail shaker filled with ice.
  4. Add liqueur mixture to cold water and stir to combine.
  5. Then add cold liqueur mixture to hot Jell-O mixture and stir to combine.
  6. Pour final Jell-O mix into strawberries and chill overnight.
  7. Use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim.
  8. Garnish with cut lime triangles to finish.

Kale Chips

Appetizers, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 28, 2013 Leave a comment
Baked Kale Chips

Baked Kale Chips

Kale Chips? A friend brought this to my attention a couple of weeks ago and asked me to make them. I took down the recipe but soon forgot about it. Tonight I decided to stop at the grocery store and pick up some Kale. I looked up other recipes on the internet and some very good information about Kale. I have to admit, I don’t cook with kale as much as I should considering the health benefits listed below. So Kale Chips, they have a special flavor, they do not taste like potato chips like some internet reviews suggest, but like potato chips, you can’t eat just one. They have their own flavor, very subtle, but surprisingly good. I made two batches, the first batch I ate with a glass of Merlot and thought they tasted wonderful. I ate my dinner a wonderful salad and decided to try another batch, they were good but not as good as the first batch, I poured another glass of wine and surprisingly, the wine enhanced the flavor of the Kale. You make a batch or two and see how you like them.

INGREDIENTS:

  • One bunch of kale
  • Olive oil – about a tablespoon
  • Kosher or Sea Salt
  • Garlic powder

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with foil
  3. Spray foil with cooking spray
  4. Tear apart the kale leaves into bite size pieces and place on cookie sheet
  5. Sprinkle a little olive oil on them and toss to coat
  6. Sprinkle on salt and garlic powder, be creative and try your own seasoning. I would start out with simple until you taste your first batch.
  7. Bake at 350 for 8 – 10 minutes
  8. Remove from oven and let cool for a few minutes and enjoy

Kale or borecole is a form of cabbage, with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.

Top 10 Health Benefits of Eating Kale

By Alison Lewis

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” Here are ten great benefits of adding more kale to your diet:

1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

Mozzarella, Tomato & Basil Salad

Appetizers, Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables, Weight Watcher Friendly February 27, 2013 Leave a comment

tomato saladThis is truly a summer salad when the tomato vines are dripping with ripe, red, sweet tomatoes and the smell of fresh basil growing in the sun. But I do enjoy this salad in winter using vine grown tomatoes and fresh basil in the produce section of your grocery store. Wonderful on its own or pair with fish or chicken, or a hearty loaf of grain bread. Always use fresh basil and ripe tomatoes for this recipe. Buy fresh Mozzarella, you can’t beat its creamy, smooth texture. You will want to slice it into slices. Place it in the freezer for 5 – 10 minutes before slicing, this will make it an easier task.

INGREDIENTS

  • Fresh spinach leaves (optional)
  • 4 medium ripe tomatoes, sliced in ¼ inch slices
  • 6 ounces of fresh mozzarella cheese, sliced
  • 2 Tablespoons of extra-virgin olive oil
  • 2 Tablespoons of good balsamic vinegar
  • 2 cloves of garlic sliced into slivers or grated
  • 1 bunch of fresh basil, rinsed and pulled apart into individual leaves
  • ½ teaspoon of cracked pepper
  • 1 teaspoon Kosher or Sea salt, divided

DIRECTIONS

  1. In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors
  2. Line a plate or platter with washed spinach leaves, stems removed
  3. Arrange the tomato slices on top of the spinach
  4. Sprinkle with ½ teaspoon of kosher or sea salt
  5. Layer half of the basil leaves on top of the tomatoes
  6. Layer the mozzarella cheese on top of the basil
  7. Spread remaining basil on top of the cheese
  8. Pour the olive oil, vinegar dressing on top of layers
  9. Serve at room temperature

Chicken Wonton Cups WW friendly at 1 point each

Appetizers, Lite and Weight Watcher Recipes, Weight Watcher Friendly, Wonton Wrappers February 25, 2013 Leave a comment
Chicken Wonton Cups

Chicken Wonton Cups

What a great appetizer or light lunch!  These little “poppers” are a great way to enjoy the taste of jalapeno poppers without the fat and calories of frying.

INGREDIENTS

  • 36 wonton wrappers
  • Cooking spray
  • 1-1/2 cups shredded cooked chicken breasts
  • 1 8 ounce package of reduced-fat cream cheese
  • ½ cup shredded Parmesan cheese (fresh is best)
  • 1/3 cup reduced-fat mayonnaise
  • 1 4 ounce can of chopped green chilies, do not drain
  • 1 jalapeno pepper, seeded and minced (Important: always wear gloves when handling peppers to avoid skin and eye irritation)

Preheat oven to 350 degrees

DIRECTIONS

  1. Press wonton wrappers into miniature muffin cups coated with cooking spray
  2. Spray the wrappers with the cooking spray
  3. Bake for 5 – 6 minutes or until edges begin to brown
  4. In a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno
  5. Spoon chicken mixture into baked cups and bake an additional 8-10 minutes longer or until filling is heated through

Serve warm

Refrigerate leftovers

Yields 36 cups

 

Cabbage Pancakes (Okonomiyaki)

Appetizers, Breakfast, Dinner Ideas, Vegetables January 17, 2013 Leave a comment

Cabbage Pancakes (Okonomiyaki)

Okay, really? Cabbage Pancakes. Yes, they are absolutely delicious and so healthy for

Japanese Cabbage Pancake

Japanese Cabbage Pancake

you. These are very similar to the potato pancake but made with grated cabbage and similar vegetables. Japanese Cabbage pancakes are usually served with a spicy Hoisin sauce, a recipe follows. Or you can purchase bottled Hoisin sauce. I just serve mine with a tablespoon of Soy sauce mixed with a tablespoon of rice vinegar.

I will give you the basic recipe following but I add other ingredients to my cabbage for color, nutrition and flavor such as; chopped black beans, chopped chick-peas, always a grated carrot or two, chopped Italian flat-leaf parsley, minced red onion, and/or minced leek, the possibilities are endless. I cannot rave about these “veggie” cakes enough. They can be served as a side to any meal or as a meal itself. Enjoy.

Cabbage Pancakes
Basic Recipe – Ingredients

• ½ cabbage shredded (about 4 cups)
• ½ cup shredded carrot
• 1 tablespoon Soy sauce
• 4 green onions, chopped (or 1 small yellow onion or leek)
• 3 eggs (for vegan alternative, replace with ½ cup pureed silken tofu)
• ¼ cup flour (can use gluten free, or rice flour)
• oil for frying (I’ve used cooking spray in a non-stick skillet to cut calories)
• Hoisin sauce

Directions

1. Mix together first four ingredients. Beat eggs and add flour, (or tofu or rice flour) mixing until smooth.
2. Heat a heavy skillet with about 2 – 3 tablespoons oil (or spray non-stick skillet with cooking spray)
3. Scoop about ½ cup of batter from bowl and place in hot skillet, flatten with the back of a spoon until thin
4. Fry on medium-high heat  for about 4 minutes on each side until golden brown
5. Serve with Soy sauce or Hoisin Sauce
6. Cakes may be kept warm in a 250 oven while you cook the remaining batter

Hoisin Sauce

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon Chinese hot sauce or Habenero or Jalepeno sauce
1/8 teaspoon black pepper

Directions:

1 Combine all ingredients in a small mixing bowl.
2 Mix with a whisk until well blended.

Chicken Wings: Honey, Barbecued, Mexican, Parmesan and Buffalo !!!

Appetizers January 9, 2013 Leave a comment

chicken wingAre you having a party? The Superbowl is right around the corner – – – lets do some Chicken Wings. Below are recipes for honey,  barbecued, Mexican,  Parmesan and buffalo chicken wings. Great for appetizers or even a main meal.

Hint: For easy cleanup – line your cookie sheet with aluminum foil and  use cooking spray to spray your foil  before cooking.  Also, did you know to make crispy wings – you should use a lipped cookie sheet rather than a deep baking dish otherwise your wings will steam rather than “bake.”

Hint:  Remove the disjointed and tip to get to the meat of the wing – and it will look like a “chicken leg.”

HONEY CHICKEN WINGS

  • 2 pounds of chicken wings
  • Freshly Ground Pepper
  • 1 cup honey
  • ½ cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons ketchup
  • 1 garlic clove, crushed

Preheat oven to 400 degrees

  1. Season chicken liberally with pepper
  2. Place wings in a large baking dish
  3. In a small bowl, mix together honey, soy sauce, oil, ketchup and garlic until well blended
  4. Pour over chicken and bake for 45 minutes or until chicken is well done and sauce is thick.

 MEXICAN CHICKEN WINGS

  • ½ cup corn oil
  • ¼ cup chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 12 ounces tortilla corn chips
  • 1 pound chicken wings

 Preheat oven to 400 degrees

  1. In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well
  2. Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin, pour into a shallow bowl
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered
  4. Set on a foil-lined baking sheet and bake for 45 minutes until browned and crisp outside and tender inside. Serve hot

 PARMESAN CHICKEN WINGS

  • 1 cup grated Parmesan cheese (4 ounces)
  • 2 tablespoons chopped parsley (fresh)
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 stick (1/2 cup) butter melted
  • 1 pound chicken wings

 Preheat oven to 400 degrees

  1. In a bag combine cheese, parsley, paprika, oregano, basil, salt, and pepper
  2. Pour melted butter into a shallow bowl
  3. Dip chicken pieces into butter, then place in bag and shake to coat
  4. Place chicken on foil-lined baking sheet and bake for 45 minutes. Serve hot

 BUFFALO CHICKEN WINGS

  • 6 tablespoons butter
  • ¼ cup hot pepper sauce
  • Vegetable oil for frying
  • 15 chicken wings (about 3 pounds)
  • Blue Cheese Dipping Sauce
  1.  Melt butter in a small saucepan
  2. Add hot sauce and remove from the heat
  3. In a large frying pan or deep-fat fryer, heat 1 inch of oil to 375 degrees. Fry wings in batches without crowding until golden brown, about 10 – 15 minutes.
  4. Drain on paper towels
  5. Brush wings with spicy butter and serve warm with blue-cheese dipping sauce

BLUE CHEESE DIPPING SAUCE

  • ¾ pound blue cheese; Roquefort or Gorgonzola
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • Several dashes of hot pepper sauce to taste
  1. In a small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well.
  2. Cover and refrigerate until serving time.

BARBECUED CHICKEN WINGS

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, crushed through a press or grated
  • 2 pounds chicken wings
  1. In a large bowl, combine all the ingredients except the chicken
  2. Mix to blend well.  Add the chicken and toss to coat
  3. Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
  4. Preheat the oven to 425 degrees
  5. Arrange the wings in a single layer in a large rimmed cookie sheet and bake, turning once for 30 minutes.