Ingredients:
1 full-sized plastic human skull
1.5 lbs. thin sliced deli meat, your choice
Cream cheese, BBQ sauce, or cranberry sauce (see below)
2 hard boiled egg yolks, round mini-mozzarella pieces, or cocktail onions
2 slices of pimento-stuffed green olive
Instructions: 1. Buy a plastic skull. Wash the skull with soap and water and allow to dry.
2. Spread a "base" over the skull. BBQ sauce and jellied cranberry sauce give the skull a bloody, gory look as your guests lift away the lunch meat. Cream cheese is not as fun, but probably tastes better with most meats. This is entirely your choice.
3. Evenly distribute your lunch meat over the prepared skull, leaving openings at the eyes and mouth. Smallish pieces of meat work better than larger ones, as they're easier to manipulate and form. You may need to use toothpicks to get some of the meat to stay in place.
4. For eyes, place one hard boiled egg yolk or small mozzarella cheese ball in each eye socket. Top with a slice of pimento-stuffed green olive.
6. Cover with plastic wrap and refrigerate until ready to devour
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Monday, September 19, 2011
Halloween Treats - Fried Bolts
Ingredients
•16 medium fresh mushrooms
•2 small zucchini
•2 eggs
•2 tablespoons water
•1/2 cup all-purpose flour
•1/2 teaspoon chili powder
•1/4 teaspoon salt
•1/4 teaspoon sugar
•1/4 teaspoon garlic powder
•1/4 teaspoon cayenne pepper
•1/4 teaspoon ground cumin
•Oil for frying
•Sweet-and-sour sauce, optional
Directions
•Remove stems from mushrooms. Cut a thin layer from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2-in. pieces. Trim one end to fit into mushroom caps.
•Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 in. of toothpick to use as a handle for dipping.
•In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture.
•In an electric skillet, heat 1 in. of oil to 375°. Fry bolts in batches for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve warm with sweet-and-sour sauce if desired. Yield: 16 appetizers.
•16 medium fresh mushrooms
•2 small zucchini
•2 eggs
•2 tablespoons water
•1/2 cup all-purpose flour
•1/2 teaspoon chili powder
•1/4 teaspoon salt
•1/4 teaspoon sugar
•1/4 teaspoon garlic powder
•1/4 teaspoon cayenne pepper
•1/4 teaspoon ground cumin
•Oil for frying
•Sweet-and-sour sauce, optional
Directions
•Remove stems from mushrooms. Cut a thin layer from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2-in. pieces. Trim one end to fit into mushroom caps.
•Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 in. of toothpick to use as a handle for dipping.
•In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture.
•In an electric skillet, heat 1 in. of oil to 375°. Fry bolts in batches for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve warm with sweet-and-sour sauce if desired. Yield: 16 appetizers.
Saturday, September 10, 2011
Halloween Treats - Frankin Cheesenstein
Ingredients
2 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled
3 green onions, thinly sliced
2 cartons (4 ounces each) PHILADELPHIA Whipped Cream Cheese Spread
Moss-green paste food coloring
1 can (4-1/4 ounces) chopped ripe olives, drained
2 pepperoncinis
3 colossal ripe olives
2 slices peeled parsnip
Black decorating gel
1 pretzel rod
1 small cucumber
Assorted fresh vegetables
Directions
In a large bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
Add chopped ripe olives for hair and pepperoncinis for ears. Cut one colossal olive in half; add parsnip slices and olive halves for eyes. With black decorating gel, pipe the brow, mouth and stitches.
Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). Serve with vegetables. Yield: 3 cups.
2 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled
3 green onions, thinly sliced
2 cartons (4 ounces each) PHILADELPHIA Whipped Cream Cheese Spread
Moss-green paste food coloring
1 can (4-1/4 ounces) chopped ripe olives, drained
2 pepperoncinis
3 colossal ripe olives
2 slices peeled parsnip
Black decorating gel
1 pretzel rod
1 small cucumber
Assorted fresh vegetables
Directions
In a large bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
Add chopped ripe olives for hair and pepperoncinis for ears. Cut one colossal olive in half; add parsnip slices and olive halves for eyes. With black decorating gel, pipe the brow, mouth and stitches.
Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). Serve with vegetables. Yield: 3 cups.
Sunday, July 31, 2011
Breaded Jalapeno Poppers
10 jalapeno peppers
6 ounces cream cheese
6 ounces pepper jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cajun seasonings
1 egg
1 cup bread crumbs
Directions:
Slice the jalapeno peppers in half, lengthwise. Remove the innards and seeds.
In a mixing bowl, combine cream cheese, pepper jack cheese, garlic powder, onion powder, and cajun seasonings. Mix well.
Divide the mixture among the jalapeno pepper halves, spooning it into the peppers.
In a shallow bowl, beat the egg.
Dip the filled jalapeno peppers into the egg, then coat with bread crumbs.
Place breaded jalapeno peppers on a coated baking sheet, filled side up. You can use tinfoil as well.
Bake at 350 for 30 minutes, or until peppers are heated through and turning golden brown.
Serve!
6 ounces cream cheese
6 ounces pepper jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cajun seasonings
1 egg
1 cup bread crumbs
Directions:
Slice the jalapeno peppers in half, lengthwise. Remove the innards and seeds.
In a mixing bowl, combine cream cheese, pepper jack cheese, garlic powder, onion powder, and cajun seasonings. Mix well.
Divide the mixture among the jalapeno pepper halves, spooning it into the peppers.
In a shallow bowl, beat the egg.
Dip the filled jalapeno peppers into the egg, then coat with bread crumbs.
Place breaded jalapeno peppers on a coated baking sheet, filled side up. You can use tinfoil as well.
Bake at 350 for 30 minutes, or until peppers are heated through and turning golden brown.
Serve!
Jalapeno Poppers
4 sl Bacon; chopped up
1/4 c Onion; chopped small (or powder)
1/2 c Mushrooms; chopped
8 oz Cream cheese
1/2 c Monterey jack
1/2 c Mozzarella
And however many peppers you can fill.
Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool.Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F. for about 15 minutes. (You can also freeze the peppers to soften them before baking.)
1/4 c Onion; chopped small (or powder)
1/2 c Mushrooms; chopped
8 oz Cream cheese
1/2 c Monterey jack
1/2 c Mozzarella
And however many peppers you can fill.
Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool.Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F. for about 15 minutes. (You can also freeze the peppers to soften them before baking.)
Grilled Bacon Wrapped Jalapeno Poppers Stuffed with Parmesan Garlic Cheese
Ingredients
12 jalapeno peppers
8-10 ounces cream cheese
2 ounces Parmesan cheese
2 teaspoons minced garlic
12 slices bacon
Cooking Directions
Core each pepper to make room for the filling
In a mixing bowl, combine cream cheese, Parmesan cheese, and garlic and mix well
Stuff each pepper with about 1 ounce of your cheese mixture or as much as you can fit
Wrap each pepper with 1 slice of bacon and secure with a toothpick
Set each pepper into the pepper griller
Preheat grill to medium heat
Set pepper griller onto grill and grill 30-40 minutes depending on your heat level or until bacon is thoroughly cooked
Remove from heat
Let cool and serve
12 jalapeno peppers
8-10 ounces cream cheese
2 ounces Parmesan cheese
2 teaspoons minced garlic
12 slices bacon
Cooking Directions
Core each pepper to make room for the filling
In a mixing bowl, combine cream cheese, Parmesan cheese, and garlic and mix well
Stuff each pepper with about 1 ounce of your cheese mixture or as much as you can fit
Wrap each pepper with 1 slice of bacon and secure with a toothpick
Set each pepper into the pepper griller
Preheat grill to medium heat
Set pepper griller onto grill and grill 30-40 minutes depending on your heat level or until bacon is thoroughly cooked
Remove from heat
Let cool and serve
Crispy Chorizo Stuffed Jalapeno Poppers
Ingredients
10 jalapeno peppers
10 ounces Chihuahua cheese
8 ounces cooked hot Mexican chorizo
1 egg
1 cup bread crumbs
Olive oil for frying
Cooking Directions
Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
Stuff each jalapeno with layers of chorizo and Chihuahua cheese.
In a shallow bowl, beat the egg.
Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs.
In a deep frying pan, add about 1 inch of oil and heat thoroughly.
Fry each breaded jalapeno popper about 3-5 minutes each side, or until golden brown.
Top with your favorite salsa and serve!
10 jalapeno peppers
10 ounces Chihuahua cheese
8 ounces cooked hot Mexican chorizo
1 egg
1 cup bread crumbs
Olive oil for frying
Cooking Directions
Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
Stuff each jalapeno with layers of chorizo and Chihuahua cheese.
In a shallow bowl, beat the egg.
Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs.
In a deep frying pan, add about 1 inch of oil and heat thoroughly.
Fry each breaded jalapeno popper about 3-5 minutes each side, or until golden brown.
Top with your favorite salsa and serve!
Cheeseburger Stuffed Jalapeño Poppers
A lot of Jalapeño Peppers
1 pound ground beef
2 cups shredded American cheese
1 small white onion, diced
1 teaspoon garlic powder
Cooking Instructions
Cut jalapeno pepers lengthwise in half. Soak in cold water.
In a large pan, brown the ground beef. Stir in diced onion and garlic.
Stir in American cheese and mix until cheese is melted.
Stuff jalapeno halves with the cheeseburger mixture, and close up with another jalapeno pepper half.
Serve!
NOTE: You can also bake or grill the stuffed jalapenos before serving to give the jalapenos a different flavor. Just wrap them in tinfoil and grill about 10 minutes, or until the skin begins to blacken, or bake at 350 degrees about 15 minutes or so. We love stuffed jalapeno peppers this way, too!
1 pound ground beef
2 cups shredded American cheese
1 small white onion, diced
1 teaspoon garlic powder
Cooking Instructions
Cut jalapeno pepers lengthwise in half. Soak in cold water.
In a large pan, brown the ground beef. Stir in diced onion and garlic.
Stir in American cheese and mix until cheese is melted.
Stuff jalapeno halves with the cheeseburger mixture, and close up with another jalapeno pepper half.
Serve!
NOTE: You can also bake or grill the stuffed jalapenos before serving to give the jalapenos a different flavor. Just wrap them in tinfoil and grill about 10 minutes, or until the skin begins to blacken, or bake at 350 degrees about 15 minutes or so. We love stuffed jalapeno peppers this way, too!
Cheese Stuffed Jalapeno Poppers - On the Grill
Ingredients
2 jalapeno peppers
2 ounces mixed Mexican cheese
Cooking Directions
Cut off the stems from the jalapenos and core them - basically, remove the seeds and innards. If you have trouble, check out our video on this.
Stuff each jalapeno with about 1 ounce of cheese mixture. NOTE: jalapeno peppers will vary in size, so just stuff in as much cheese as you can fit.
Wrap each stuffed jalapeno pepper in tinfoil.
Heat grill to medium and add stuffed jalapenos.
Grill over medium about 20 minutes. You can leave them on longer if needed to time with other food that you're grilling.
Remove from heat, unwrap, and serve!
2 jalapeno peppers
2 ounces mixed Mexican cheese
Cooking Directions
Cut off the stems from the jalapenos and core them - basically, remove the seeds and innards. If you have trouble, check out our video on this.
Stuff each jalapeno with about 1 ounce of cheese mixture. NOTE: jalapeno peppers will vary in size, so just stuff in as much cheese as you can fit.
Wrap each stuffed jalapeno pepper in tinfoil.
Heat grill to medium and add stuffed jalapenos.
Grill over medium about 20 minutes. You can leave them on longer if needed to time with other food that you're grilling.
Remove from heat, unwrap, and serve!
Buffalo Chicken Stuffed Jalapeno Poppers Recipe
Ingredients
2 large jalapeno peppers
1-2 ounces cream cheese
1-2 ounces cooked chicken
1/4 cup of your favorite Buffalo Sauce
1 egg
Seasoned bread crumbs
Oil for deep frying
Cooking Directions
Cut the tops off of the jalapeno peppers and core them using a knife or pepper corer.
In a mixing bowl, combine cooked chicken and Buffalo sauce. Heat in a small pan or you can even nuke it a minute or two.
Stuff each jalapeno pepper with layers of cream cheese and Buffalo chicken, until full. The amount will vary by the size of the jalapeno.
Coat stuffed jalapeno peppers with egg and then dip into bread crumbs. Coat thoroughly.
In a deep pan, add enough oil to deep fry the peppers. Add the jalapenos to heated oil and cook 3-5 minutes. Flip peppers over and cook another 3-5 minutes.
Serve!
2 large jalapeno peppers
1-2 ounces cream cheese
1-2 ounces cooked chicken
1/4 cup of your favorite Buffalo Sauce
1 egg
Seasoned bread crumbs
Oil for deep frying
Cooking Directions
Cut the tops off of the jalapeno peppers and core them using a knife or pepper corer.
In a mixing bowl, combine cooked chicken and Buffalo sauce. Heat in a small pan or you can even nuke it a minute or two.
Stuff each jalapeno pepper with layers of cream cheese and Buffalo chicken, until full. The amount will vary by the size of the jalapeno.
Coat stuffed jalapeno peppers with egg and then dip into bread crumbs. Coat thoroughly.
In a deep pan, add enough oil to deep fry the peppers. Add the jalapenos to heated oil and cook 3-5 minutes. Flip peppers over and cook another 3-5 minutes.
Serve!
Black Bean and Rice Stuffed Jalapeno Peppers
Ingredients
10-12 jalapeno peppers
1 cup cooked white rice
8 ounces black beans
2 tablespoons spicy jalapeno and wine mustard
1 teaspoon minced garlic
Chili pepper oil
Cooking Directions
Remove the stem and core the jalapenos.
Preheat oven to 400 degrees.
In a mixing bowl, combine cooked rice, black beans, mustard and garlic. Mix well.
Spoon rice and bean mixture into jalapeno peppers.
Drizzle peppers with chili pepper oil.
Set peppers onto a lightly oiled baking dish and bake at 400 degrees for 20 minutes.
Serve
10-12 jalapeno peppers
1 cup cooked white rice
8 ounces black beans
2 tablespoons spicy jalapeno and wine mustard
1 teaspoon minced garlic
Chili pepper oil
Cooking Directions
Remove the stem and core the jalapenos.
Preheat oven to 400 degrees.
In a mixing bowl, combine cooked rice, black beans, mustard and garlic. Mix well.
Spoon rice and bean mixture into jalapeno peppers.
Drizzle peppers with chili pepper oil.
Set peppers onto a lightly oiled baking dish and bake at 400 degrees for 20 minutes.
Serve
Bacon and Cheese Stuffed Baked Jalapeno Poppers
Ingredients
10 jalapeno peppers
2-3 slices bacon, chopped
1/4 cup onion, diced
1/2 cup mushrooms, chopped
3 ounces cream cheese
3 ounces Monterey jack cheese
3 ounces mozzarella cheese
Cooking Directions
Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
In a large pan, fry bacon, onion, and mushroom until bacon is crisp. Drain and cool.
In a mixing bowl, combine bacon, onion, mushroom, and cheeses.
Stuff each pepper with the bacon cheese mixture.
Bake at 375 degrees about 20-30 minutes.
Serve!
10 jalapeno peppers
2-3 slices bacon, chopped
1/4 cup onion, diced
1/2 cup mushrooms, chopped
3 ounces cream cheese
3 ounces Monterey jack cheese
3 ounces mozzarella cheese
Cooking Directions
Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
In a large pan, fry bacon, onion, and mushroom until bacon is crisp. Drain and cool.
In a mixing bowl, combine bacon, onion, mushroom, and cheeses.
Stuff each pepper with the bacon cheese mixture.
Bake at 375 degrees about 20-30 minutes.
Serve!
Apple-Cajun Stuffed Jalapeno Peppers
Ingredients
10-20 jalapeno peppers (amount will vary depending on the size of the peppers)
1 apple, chopped
1 small onion, chopped
2 teaspoons Cajun seasonings
1 teaspoon dried chipotle flakes
2 tablespoons butter
1/4 cup bread crumbs
Water as needed
Cooking Directions
Preheat oven to 350 degrees.
Slice jalapeno peppers in half lengthwise and remove seeds. Set aside.
Heat a frying pan to medium and add butter.
When butter is melted, stir in bread crumbs and mix well.
Add remaining ingredients and mix to combine. Use water in very small amounts to thin as needed, but the mixture should be slightly thick and chunky.
Fill each jalapeno half with a heaping mound of your stuffing mixture.
Bake stuffed jalapenos on a lightly oiled baking sheet for 30 minutes.
Serve!
10-20 jalapeno peppers (amount will vary depending on the size of the peppers)
1 apple, chopped
1 small onion, chopped
2 teaspoons Cajun seasonings
1 teaspoon dried chipotle flakes
2 tablespoons butter
1/4 cup bread crumbs
Water as needed
Cooking Directions
Preheat oven to 350 degrees.
Slice jalapeno peppers in half lengthwise and remove seeds. Set aside.
Heat a frying pan to medium and add butter.
When butter is melted, stir in bread crumbs and mix well.
Add remaining ingredients and mix to combine. Use water in very small amounts to thin as needed, but the mixture should be slightly thick and chunky.
Fill each jalapeno half with a heaping mound of your stuffing mixture.
Bake stuffed jalapenos on a lightly oiled baking sheet for 30 minutes.
Serve!
Friday, June 3, 2011
Tomato and Herb Bruschetta
Ingredients
1 1/2 pounds plum tomatoes, halved, seeded and chopped
1/3 cup fresh basil leaves
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
6 slices crusty bread, toasted,1/2 to 3/4 inch thick
Instructions
Mix first 7 ingredients in bowl. Season to taste.
Cut toasted bread in half. Spoon tomato mixture on top of bread and serve.
1 1/2 pounds plum tomatoes, halved, seeded and chopped
1/3 cup fresh basil leaves
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
6 slices crusty bread, toasted,1/2 to 3/4 inch thick
Instructions
Mix first 7 ingredients in bowl. Season to taste.
Cut toasted bread in half. Spoon tomato mixture on top of bread and serve.
Bruschetta
Ingredients
6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese
Instructions
Whisk together chopped garlic, vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.
Toast the bread. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it does not burn).
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture. Sprinkle on a little cheese and broil till the cheese melts. Serve immediately.
6 roma tomatoes, diced
2 cloves garlic, chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick
2 tablespoons grated parmigiano-reggiano cheese
Instructions
Whisk together chopped garlic, vinegar, salt, pepper, and basil. When combined slowly drizzle in oil. Add tomatoes and let sit for 20 minutes at room temp.
Toast the bread. This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it does not burn).
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture. Sprinkle on a little cheese and broil till the cheese melts. Serve immediately.
Mexican Rollups
Ingredients
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
Vegetable oil
Salsa
Sour cream
Instructions
In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas.
Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
Serve hot with salsa and sour cream.
8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
Vegetable oil
Salsa
Sour cream
Instructions
In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas.
Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
Serve hot with salsa and sour cream.
Baked Mediterranean Feta
Ingredients
8 sheets aluminum foil
8 slices thick feta (one per person, about 4" x 3-inch x 1/2-inch per slice, patted dry)
8 slices fully ripened tomatoes
8 garlic cloves, minced
8 tablespoons olive oil
Dried oregano
Crushed red pepper flakes
Instructions
Preheat oven to 380 degrees F.
Centre a slice of feta on each of the 8 sheets of foil. Centre a slice of tomato over that; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes. Drizzle 1 tblsp of olive oil over each feta parcel and seal foil. Bake for 15 -20 minutes.
Place one packet per plate and allow guests to open their own packets. Serve with crusty bread as an appetizer.
8 sheets aluminum foil
8 slices thick feta (one per person, about 4" x 3-inch x 1/2-inch per slice, patted dry)
8 slices fully ripened tomatoes
8 garlic cloves, minced
8 tablespoons olive oil
Dried oregano
Crushed red pepper flakes
Instructions
Preheat oven to 380 degrees F.
Centre a slice of feta on each of the 8 sheets of foil. Centre a slice of tomato over that; sprinkle with garlic and oregano and a light sprinkling of red pepper flakes. Drizzle 1 tblsp of olive oil over each feta parcel and seal foil. Bake for 15 -20 minutes.
Place one packet per plate and allow guests to open their own packets. Serve with crusty bread as an appetizer.
Tuna Stuffed Cherry Tomatoes
Ingredients
2 6-ounce cans tuna in water, well drained
1/2 cup plain nonfat yogurt
1/2 cup minced shallots
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh parsley
4 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
40 cherry tomatoes *
Optional Garnish: Black Olive Slices, Parsley, Pimento
Instructions
Place tuna in medium bowl. Flake with fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper.
Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright or have them nested among greens on serving tray. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Cover separately; chill. Pour off any excess liquid from tuna before continuing. Spoon tuna into tomatoes.
* May also use 2 hothouse cucumbers in place of the tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna into scooped out rounds.
2 6-ounce cans tuna in water, well drained
1/2 cup plain nonfat yogurt
1/2 cup minced shallots
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh parsley
4 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
40 cherry tomatoes *
Optional Garnish: Black Olive Slices, Parsley, Pimento
Instructions
Place tuna in medium bowl. Flake with fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper.
Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright or have them nested among greens on serving tray. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Cover separately; chill. Pour off any excess liquid from tuna before continuing. Spoon tuna into tomatoes.
* May also use 2 hothouse cucumbers in place of the tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna into scooped out rounds.
Roast Beef Rollups
Ingredients
1 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 - 10 inch flour tortillas
Instructions
Combine first 6 ingredients.
Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges. Roll up, wrap tightly in plastic wrap. Refrigerate until firm, 30 minutes or up to 1 day ahead.
Cut diagonally into 1/2 inch slices and serve.
1 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 - 10 inch flour tortillas
Instructions
Combine first 6 ingredients.
Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges. Roll up, wrap tightly in plastic wrap. Refrigerate until firm, 30 minutes or up to 1 day ahead.
Cut diagonally into 1/2 inch slices and serve.
California Spring Rolls
Ingredients
4 surimi sticks (about 4 ounces), sliced lengthwise *
1/3 cup finely julienned carrots
1/3 cup finely julienned cucumber ( seeded)
1 cup loosely packed baby spinach leaves
2 tablespoons chopped cilantro
4 large rice paper rounds
4 large fresh basil leaves/ halved lengthwise
Instructions
Place a clean kitchen towel on a work surface.
Fill a large, shallow baking dish with water. Place 1 rice-paper round in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to the towel and turn once to blot dry. Arrange 1/4 of the spinach, cucumber, carrot, cucumber and surimi in wraper lengthwise.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper. Fold the right and left edges of the wrapper over the filling and finish rolling up. Repeat with the remaining wrappers. Transfer the rolls to a plate and cover with dampened paper towels.
To serve, cut the rolls in half on the diagonal and place on small individual plates. Serve with your favorite sauce.
* Variation: try using 1/2 surimi and 1/2 cooked cooled shrimp, split in half
4 surimi sticks (about 4 ounces), sliced lengthwise *
1/3 cup finely julienned carrots
1/3 cup finely julienned cucumber ( seeded)
1 cup loosely packed baby spinach leaves
2 tablespoons chopped cilantro
4 large rice paper rounds
4 large fresh basil leaves/ halved lengthwise
Instructions
Place a clean kitchen towel on a work surface.
Fill a large, shallow baking dish with water. Place 1 rice-paper round in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to the towel and turn once to blot dry. Arrange 1/4 of the spinach, cucumber, carrot, cucumber and surimi in wraper lengthwise.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper. Fold the right and left edges of the wrapper over the filling and finish rolling up. Repeat with the remaining wrappers. Transfer the rolls to a plate and cover with dampened paper towels.
To serve, cut the rolls in half on the diagonal and place on small individual plates. Serve with your favorite sauce.
* Variation: try using 1/2 surimi and 1/2 cooked cooled shrimp, split in half
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