Feeds:
Posts
Comments

Posts Tagged ‘appetizer recipe’

Pizza Hummus Pizza-flavored hummus? As a lover of hummus, this recipe caught my eye. I thought of all the wives and mothers out there who constantly battle to get their loved-ones to eat a more healthy diet. Why not be clever and sneak this healthy dip onto the table under the guise of a tasty “PIZZA” dip? It’s worth a try!

Pizza Hummus
Food Network Magazine

INGREDIENTS
1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
Kosher salt

DIRECTIONS
1. Heat the olive oil in a small skillet over medium-high heat.
2. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes.
3. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpeas liquid, tahini, lemon juice and 1 teaspoon salt.
4. Purée until smooth and creamy.

LINNELL’S NOTES
1. Tahini is a paste made from ground sesame seeds. To learn about the “Nutritional Facts for Roasted Sesame Tahini,” read this article from SFGate.

2. Two 15.5 oz. cans of chickpeas equaled 3 cups of drained and rinsed beans for me.

3. I used 2 cloves of garlic, but the next time I make this, I will try adding 3 cloves of garlic for a little bit more flavor.

4. Next time I will also add a little bit more basil and oregano. I may even try adding fresh basil and fresh oregano. The conversion for dried to fresh herbs is about 1 teaspoon of dried to 1 tablespoon of fresh.

5. I also will try sprinkling a little bit of diced sun-dried tomatoes (packed in olive oil) on top of the hummus before serving.

6. Obviously it is more nutritious to serve this dip with vegetables, but pita chips would be great with it, too.

ENJOY!

Advertisements

Read Full Post »

crudities  with dip Instead of serving a tray of high-calorie appetizers at your next party, how about presenting a beautiful platter of fresh crudités? Boring, you say? Not if you serve the crudités with a variety of interesting dips! Don’t be fooled by the simple list of ingredients in the Herb Dip; the fresh herbs really shine in this easy and delicious recipe. Tempt your guests with the cooling flavor of lime juxtaposed against the heat of chilies in the Chili-Lime Sour Cream Dip. Last, but certainly not least, the Peanut Sauce is sure to be a crowd favorite – what’s not to like about peanut butter with a little attitude?

Herb Dip
Recipe by Ina Garten

Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Makes 2 cups

Linnell’s Notes:
Due to the cream cheese, this recipe produces a thick dip. To further cut calories, you could experiment with low-fat versions of the cream cheese, sour cream and mayonnaise. For best flavor, though, you’re going to have to leave some fat in the recipe!

Chili-Lime Sour Cream Dip
Recipe from Better Homes and Garden

Ingredients:
One 16-ounce carton of sour cream
Two 7-ounce cans of diced green chilies, drained
1/4 cup snipped fresh cilantro
1/4 cup jarred salsa
2 cloves garlic, minced
1 teaspoon mild or hot chili powder
2 teaspoons finely shredded lime peel
1/2 teaspoon salt
Bottled hot pepper sauce to taste

Directions:
In a large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight.

Makes 3¾ cups

Linnell’s Notes:
The level of preferred heat can be adjusted by increasing or decreasing the amounts of chili powder and hot pepper sauce. Also, the type of salsa you use, will affect the heat of the dip. Chilling the dip overnight allows the flavors to meld.

Peanut Sauce
Recipe originally from Sunset Hors D’oeuvres Cookbook

Ingredients:
1/3 cup crunchy peanut butter
3 tablespoons firmly packed brown sugar
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
2 tablespoons chili sauce or ketchup
1/2 – 1 teaspoon soy sauce, to taste

Directions:
Mix ingredients until well-blended. Serve with raw vegetables (cucumber, jicama, bell pepper, carrot and celery)

Makes 3/4 cup

Linnell’s Notes:
After tasting this at one of her parties, I begged my friend Tina for this recipe. Because it’s a crowd-pleaser, I double or quadruple this recipe when I make it!

Enjoy!

Read Full Post »


The introduction had me after the first four words, “Not your average meatball.” But then it went on to say, “This modern version is an instant hit for any gathering. Great for finger food or served on a sandwich.” A vision of a juicy, meatball sandwich tantalized me and forced me to run around my kitchen to check if I had the ingredients for this recipe. The ingredients are an interesting combination: pickled jalapeño peppers add kick and lime juice adds tang, but these meatballs also contain good-for-you quinoa, which adds moisture to the meatballs, and not-so-good-for-you bacon, which adds great flavor. Like life, these meatballs are all about balance!

Santa Fe Meatballs
From the cookbook Quinoa: The Everyday Superfood 365

Ingredients:
1/2 cup water
1/4 cup quinoa
1 lb lean ground beef or turkey
6 slices bacon, finely chopped and cooked
1/2 cup finely chopped onion
1/4 cup finely chopped fresh cilantro, Italian parsley or curly parsley
2 large eggs
1 tbsp minced fresh garlic
2 tsp minced pickled jalapeños
1 tsp cumin
1/2 tsp salt
1 lime

Directions:
1. Bring water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

2. Preheat the oven to 400 degrees F.

3. Combine the ground meat, 1/2 cup cooked quinoa, bacon, onion, cilantro, eggs, garlic, jalapeños, cumin and salt in a medium bowl. Blend well and form the mixture into 1-inch meatballs.

4. Place meatballs on a large nonstick baking sheet or one lined with parchment paper. Bake for about 7-8 minutes, then turn the meatballs and cook for another 7-8 minutes, until they are no longer pink inside.

5. Juice the lime and drizzle over the meatballs. Serve immediately.

Makes about 50.

Linnell’s Notes:
1. I used ground turkey with good results. The turkey meat remained moist.

2. I know it runs contrary to the reason for putting bacon in a recipe, but I did trim a lot of the fat away while cutting up the bacon. It just didn’t make sense to use ground turkey and then add fat back into the recipe.

3. Because I have friends who are not fond of cilantro, I used a mixture of fresh cilantro and fresh parsley. That way, a little bit of cilantro flavor comes through, but it’s not a dominant flavor in the meatballs.

4. I used three limes. Two for their juice and one for garnish.

5. You will have leftover quinoa. Refrigerate it for future use or make a small quinoa salad to eat with the meatballs.

6. I used a 1-inch, spring-loaded, ice cream scoop to create even-sized meatballs. If you don’t have a scoop like this, pinching off equal-sized portions of meat and rolling them between your palms works well, too.

7. I poured the lime juice into a large bowl and gently tossed the hot meatballs in the juice before plating them.

8. The recipe states, “To keep this gluten-free, make sure you use gluten-free bacon.”

Enjoy!

Read Full Post »

Rereading these words on the recipe “Serve warm or cold,” made me laugh. There’s zero chance that this fantastic appetizer could be served cold. Go ahead and try taking a crispy loaf of Bloomin’ Onion Bread out of the oven and see how long it lasts. Chances are good that it will be devoured before the green onions can finish their descent on the oozing cheese. It’s so good that it disappears right before your eyes – a sure sign of a winning recipe!

Bloomin’ Onion Bread
Recipe adapted from Buns In My Oven

Ingredients:
1 round loaf of sourdough bread, unsliced
12-16 ounces thinly sliced Monterey Jack Cheese
1/2 cup butter, melted
1/2 cup finely diced green onions
1 teaspoon garlic powder
4 tablespoons grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees.

2. Cut the bread lengthwise in rows about one-inch apart without cutting through the bottom. Turn the bread and repeat to create a grid-like pattern. This can be challenging, but just hold the bread together with your other hand as you slice across your first cuts. You should end up with little cubes of bread still attached to the bottom.

3. Place loaf on a parchment-lined baking sheet.

4. Insert cheese slices between the cuts of bread. Fill in the spaces as much as possible.

4. Combine melted butter, green onions, garlic powder and Parmesan cheese.

5. Pour evenly over bread.

6. Cover the bread with foil and bake for 15 minutes first. Uncover the bread and bake 10 minutes longer.

7. Serve warm or cold.

Linnell’s Notes:
1. For best results use a good quality, rustic, sourdough round.

2. I used at least 16 ounces of sliced cheese. I stacked the slices and then cut them into 6ths. I put two slices in between each cut, starting at one end and working to the opposite end. I then turned the loaf around and put 2 slices in each cut going crosswise.

3. Instead of pouring the butter-onion-cheese mixture over the loaf, I spooned it into the crevices around each cube for better distribution.

4. I sprinkled a light dusting of Parmesan cheese over the loaf before putting it in the oven.

5. This recipe is very versatile. Experiment with cheeses or toppings. What about sprinkling bacon bits over it? What about using brie? Have fun and let your imagination go wild!

ENJOY!!

Read Full Post »

%d bloggers like this: