‘Appetizers’
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Oven: 350 F
Yields 60 Puffs
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1 (8 oz) package cream cheese
8 oz sharp cheddar cheese, coarse shredded
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Combine in a glass bowl or large glass measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.
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1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp cayenne pepper
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Add spices and mix well. Start with 1/4 tsp cayenne and add more if you like it spicy.
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2 eggs
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Add the eggs and beat well.
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60 mini phyllo shells, frozen
1/2 cup butter
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Arrange the phyllo cups on a jelly roll pan. Melt the butter and brush each cup generously with butter. Use a small cookie scoop to fill the cups with cheese mixture.
Bake 20 minutes until golden and bubbly.
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Look for the Phyllo cups in the freezer section near pastry.
Posted in Appetizers, Vegetarian | No Comments »
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Serves 4
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1 lb frozen raw shrimp
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Thaw the shrimp in a bowl with cold water for 10-15 minutes. Peel if necessary. Chop into small bites. Dry well with paper towels.
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2 T olive oil
½ sweet yellow onion
2 cloves garlic
Sprinkle cayenne pepper
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Slice the onion into long ribbons. Chop the garlic fine. Sauté with oil on medium heat in a cast iron skillet or heavy frying pan until tender. Season with cayenne pepper to taste. Add the dry shrimp and quickly stir fry for about one minute just until the shrimp turn opaque.
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½ lime
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Remove from the heat and add the lime juice. Stir and serve.
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This quick and easy shrimp dish is so versatile as an appetizer, side dish or main event. Shown above along side Red Peppers with Farro.
Posted in Appetizers, Fish and Seafood, Main Dishes | No Comments »
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Serves 8
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1 lb raw frozen shrimp
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Thaw in cool water. Peel if necessary. Dice to ½” pieces. Pat dry on paper towels and set aside.
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½ large yellow onion
2 cloves garlic
2 T olive oil
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Chop the onion to ¼” dice. Peel and dice the garlic very fine. Place in a cast iron skillet or wok with the oil. Sauté over medium heat 5 minutes.
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2 tsp dried oregano
2 tsp Frank’s Red Hot Sauce
¼ tsp black pepper
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Add to the onions, rubbing the oregano with your fingers. Stir together and turn off the heat. Remove most of the onions to a medium size bowl.
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1 T olive oil
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Reheat the pan over medium heat. Add oil. Add the chopped shrimp and stir fry for 1 minute or less until the shrimp just turns opaque. Transfer immediately to the bowl with the onions.
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½ 4-oz can sliced jalapenos, drained
1 4-oz can chopped green chiles with juice
1 14-oz can diced mangos, drained
2 avocados
2 limes, squeezed
1 tsp salt
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Dice the jalapenos very fine. Chop the avocado into ½ inch dice. Add all to the shrimp and mix well.
Add additional Red Hot Sauce or jalapenos to taste.
Serve at room temperature with tortilla chips.
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This quick and easy ceviche is based on the Baja Style, but made with ingredients from the pantry.
Posted in Appetizers, Fish and Seafood, Mexican Style | No Comments »
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Serves 8
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1 lb raw frozen shrimp
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Thaw in cool water. Peel if necessary. Dice to ½” pieces. Pat dry on paper towels and set aside.
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1 large fresh mango
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Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals. Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.
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2 cucumbers
1 avocado
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Chop the cucumbers and avocado into ½” dice.
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½ small red onion
2 red Serrano chiles
2 green Anaheim chiles
Fresh cilantro
¼ cup V8 juice
2 tsp dry oregano
½ tsp red pepper flakes
½ tsp salt
¼ tsp pepper
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Chop the onion and chiles very fine. Remove and discard the chile seeds.
Chop about 12 leaves of cilantro.
Combine everything in a large serving bowl.
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4 cups water
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
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Bring all to a rolling boil in a medium pot. Add the chopped shrimp and par boil for one minute or so, just until the shrimp floats. Drain and add immediately to the serving bowl.
Mix well. Serve with tortilla chips.
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This ceviche is based on my recollection of the fabulous ceviche we enjoyed at Marquis Los Cabos in Mexico. They did not give me the recipe, but they did describe how the shrimp was par-boiled.
Posted in Appetizers, Fish and Seafood, Mexican Style | No Comments »
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Prepare one day ahead
Yields ~ 4 cups
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2 fresh ripe mangos
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Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals.
Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.
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1 medium cucumber
1 tomato or a handful of grape tomatoes
3 scallions
½ green bell pepper
1 green anaheim chilie
1 jalapeno (if desired)
Variation:
Add a diced avocado.
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Peel the cucumber and remove the seeds. Dice the tomato, onions, cucumber and bell pepper into ¼” bits.
Sliver the chilies very fine. Remove the seeds and discard. If you like spicy food, add some of the jalapeno seeds.
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1 lime, juiced
1 orange, juiced
½ tsp salt
6 fresh cilantro leaves
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Add the rest. Mix well and store covered in the refrigerator overnight in a glass dish for the best flavor.
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A ripe mango feels similar to a ripe peach. Buy a firm mango 2-3 days ahead and keep it on the counter under bananas to ripen. Mango salsa goes great with fish or chicken.
Posted in Appetizers, Sauces | No Comments »
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Serves 4
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2 – 12 oz jars marinated artichoke hearts; large quarters are best.
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Drain the artichoke hearts.
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1 egg
¼ cup flour
Salt & pepper
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Beat the egg in a shallow dish. Coat the artichokes with the egg wash. Place the flour on a plate; salt and pepper generously. Lightly dredge the artichokes with flour. Use a plastic bag for the flour if you prefer.
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Canola oil
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Add the oil to a large sauté pan, covering the bottom with ¼” oil. Turn the heat to medium. Heat the oil for a few minutes. Add the coated artichokes one at a time with a fork. Cook until golden on the bottom, about 5 minutes. Turn and continue cooking until the artichoke is again golden on the bottom. Transfer to a rack on a pan and place in the oven to keep warm.
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Plan on about 6 ounces of artichokes per person.
Posted in Appetizers, Vegetarian | No Comments »
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Yields 2 cups
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2 (15 oz) cans chick peas
3 Tbsp olive oil
1 tsp garlic powder
3 Tbsp lemon juice, freshly squeezed
2 Tbsp Tahini Paste*
1/2 tsp salt
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Drain the chick peas, discarding the liquid. Place all ingredients in a blender (or beaker for an immersion blender) and blend to a smooth paste.
Serve with toasted pita bread.
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Pita bread
Olive oil
Provence herbs or Italian herbs blend
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Cut the pita bread into wedges. Place on a baking tray and drizzle with a little olive oil. Sprinkle with herbs. Toast under the broiler for a few minutes.
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* For super easy hummus, substitute 1½ teaspoons of pure sesame oil instead of tahini paste. It is not as tasty as the homemade tahini paste, but it works in a pinch.
Posted in Appetizers, Mediterranean Style, Vegetarian | No Comments »
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Yields ~2 cups
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1 (500g) carton fat free plain Greek style yogurt
½ pkg dry ranch dressing mix (1 ½ T)
1 T dillweed
2 T dill pickle juice or lemon or lime juice
1/4 cup skim milk (for dressing)
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Mix together. Omit the milk if you are using this as a dip.
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Place in a glass jar and store in the refrigerator. Refrigerate for at least one hour before serving.
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I prefer Fage brand Total 0% yogurt, because it is low in sugar. This fat free salad dressing goes great on cucumbers, salads, tacos and burritos, fresh veggies, sandwiches and even baked potatoes!
Posted in Appetizers, Salad, Sauces, Vegetarian | No Comments »
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Serves 4
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3 cups diced cooked turkey
2 ripe avocados
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Cut the avocados in half, and scoop out with a spoon. Chop into 1” pieces and combine with turkey.
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1 lime
¼ tsp garlic powder
Salt
Pepper
Optional:
Diced Anaheim chili or Jalepeno
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Squeeze juice from lime over the turkey, season to taste.
Warm slightly in the microwave.
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Corn tortillas or tortilla chips
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Serve in warm corn tortillas or with tortilla chips.
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Left-over turkey, anyone?
Posted in Appetizers, Mexican Style, Turkey | No Comments »
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Serves 4-6
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4-6 extra large fresh Anaheim or Poblano green chilies
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Char the chilies over a gas flame until black all over. Place in a paper bag, roll up tightly and let stand for 15 minutes to “sweat” the skin loose. Hold the peppers under cold water, and rub off the charred skin. Slit lengthwise on one side, leaving the stem intact, remove seeds, and drain on paper towel. Set aside.
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2 (6 oz) cans lump crabmeat (Bumblebee Fancy Lump)
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Drain and pick through the crab with a fork, removing any cartilage. Set aside.
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Olive oil
¼ cup onion
¼ cup celery
2 cloves garlic, minced
1/8 tsp cayenne pepper
½ tsp salt
1/8 tsp black pepper
1 tsp cayenne pepper sauce (Frank’s Red Hot)
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Cover the bottom of a sauté pan with olive oil and heat to medium-high. Add all ingredients and cook until onions are softened.
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1 cup of dry stuffing breadcrumbs (Pepperidge Farms Herb Stuffing)
1/4 cup chicken broth
1 cup shredded Monterey Jack cheese
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Thoroughly crush the breadcrumbs and add to the onion mixture. Add half of the chicken broth, and add the rest if needed to form a moist stuffing. Add the crabmeat and cheese. Stir gently.
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½ cup shredded Monterey Jack cheese
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Cover the bottom of a small baking dish with olive oil. Roll the prepared green chilies in the oil. Fill the peppers with the crab stuffing. Now it looks like a stuffed canoe! Sprinkle with Jack Cheese. Bake uncovered in a hot oven (400F) for 20-30 minutes until slightly brown and bubbly.
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You may substitute canned whole chilies. Look for Hatch green chilies. These are already peeled, so skip the first step. Drain well and reserve the juice to use in place of the chicken broth.
Posted in Appetizers, Fish and Seafood, Mexican Style | No Comments »