Artichoke Dip

January 30, 2014 Leave a Comment
Artichoke Dip

Artichoke Dip

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  You can serve these classic dips with cut-up vegetables or low-salt chips.  Your household of hungry football fans will scarf them up.  All three dips, artichoke, black bean-chipotle and baked onion are included. This dip is delicious unbaked.  Crabmeat and cooked chopped spinach may be stirred into either version. Artichoke Dip Recipe

Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained

1 cup mayonnaise

1 cup sour cream

1 cup grated Parmesan cheese

Mince the artichokes in a food processor; add mayonnaise, sour cream and Parmesan cheese. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated 350 F. oven 20 to 25 minutes, or until lightly browned.           12 – 16 servings

This will take about 15 minutes to make and may be made a day ahead.   Black Bean-Chipotle Dip

Black Bean-Chipotle Dip

½ cup coarsely chopped red onion

½ cup cilantro

1 Tbsp. (or to taste) minced chipotle in adobo sauce

2 (15.5 oz. each) cans black beans, drained and rinsed, divided

¼ cup extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. ground cumin

½ tsp. dried oregano

Chop onion and cilantro together in food processor to 1/8 inch pieces; add chipotle, and mince. Add half the beans, the olive oil, lime juice, cumin and oregano, and pulse the machine to thoroughly combine. Transfer the beans to the bowl; stir in the remaining whole beans and mash lightly with a fork, if desired. 12 to 14 servings

Baked Onion Dip

Baked Onion Dip

1 Tbsp. canola oil

4 cups chopped onions

1 tsp. sugar

4 oz. Neufchatel cheese (low-fat cream cheese)

1/3 cup light mayonnaise

½ cup reduced-fat sour cream

¼ plus 1 Tbsp. grated Parmesan, divided

¼ tsp. Worcestershire sauce

Preheat the oven to 350 F.  Coat a 1 quart baking dish with cooking spray. Heat canola oil in large in a nonstick skillet over medium high heat.  Add onions and cook, stirring occasionally, until somewhat softened, about 4 minutes.  Sprinkle with sugar; reduce the heat to medium and cook, stirring occasionally, until the onions are soft and deeply golden, about 15 minutes.  Remove from heat and allow to cool. Combine the Neufchatel, mayonnaise, sour cream, ¼ cup of the Parmesan and Worcestershire sauce in a bowl; stir in the onions and transfer to the prepared baking dish.  Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake until mixture is golden on top and bubbling, about 20 minutes.  Serve warm.          12 servings   (Recipe for Artichoke Dip, Black Bean-Chipotle Dip, and Baked Onion Dip came from the Newsday, January 30, 2014)

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Sweet and Spicy Wings

January 30, 2014 Leave a Comment
Sweet and Spicy Wings

Sweet and Spicy Wings

 

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  Here’s another recipe that will satisfy hungry football fans.

 

Sweet and Spicy Wings Recipe

Sweet and Spicy Wings

 

¾ cup cherry preserves

¼ cup balsamic vinegar

1 tsp. garlic powder

1 tsp. salt

¼ tsp. crushed red pepper flakes (or more to taste)

3 lbs. chicken wings

¼ cup cilantro (or parsley), chopped

Preheat the oven to 425 F.  Coat a large rimmed baking sheet pan with cooking spray.  Top with a wire rack (such as a baking cooling rack) and spray the rack.

Combine the preserves, vinegar, garlic powder, salt and red pepper flakes in a bowl; toss with the wings.

Arrange them in a single layer on the on the wire rack and bake in the center of the oven until cooked through, 25 minutes.  Just before serving, sprinkle with the cilantro.          8 servings

 

(Recipe for Sweet and Spicy Wings came from the Newsday, January 30, 2014)

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Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

January 29, 2014 Leave a Comment
Orange-Chipotle Chicken Wings

Orange-Chipotle Chicken Wings

 

Get ready for the Super Bowl – Seahawks vs. Broncos 2014.  Why don’t you make these Orange-Chipotle Chicken Wings along with Chipotle Sour Cream.  The recipes came from the January 26th Sunday Newspaper in the USA Weekend section.  It’s something different — that I’m sure you’ll enjoy!!

Orange-Chipotle Chicken Wings with

     Chipotle Sour Cream Recipe

Orange-Chipotle Wings

¼ cup hot water

3 chipotle chilies canned in adobo sauce, seeds removed

¼ cup chopped cilantro

1 Tbsp. tomato paste

2 Tbsp. orange marmalade

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. ground cinnamon

1 pinch tsp. ground allspice

1 pinch ground cloves

1 ½ Tbsp. white vinegar

Juice of 1 lime (approximately 3 Tbsp.)

1 Tbsp. creamy peanut butter

3 ½ lbs. chicken wings

1/8 cup olive oil (optional)

Vegetable cooking spray

2 Tbsp. honey

1 scallion, sliced thinly on bias for garnish

 

Preheat oven to 450 F.  In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter; pulse to combine the ingredients into a coarse paste.  Divide mixture in half.

Remove the chicken wings from the package and pat dry with paper towels.  Remove the wings tips and discard.  Cut the remaining wings into two pieces, dividing at the joint.

Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight.  The olive oil may be added to this mixture to help coat wings.

Spray a heavy-duty baking tray with vegetable cooking spray.  Arrange the chicken wings on the tray in one layer with space between each wing.  Spray the wings with a light layer of vegetable cooking spray.  Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp.  The wings may be crisped for 3 to 4 minutes under the broiler if necessary.

Add 2 tablespoons of honey to the remaining chipotle sauce.  Place 2 tablespoons of sauce in a large mixing bowl.  Add the hot wings and stir gently to coat every wing in sauce.  Add more sauce to taste or serve extra sauce on the side.

Place the seasoned wings on a plate and garnish with sliced scallions.  Accompany with a bowl of Chipotle Sour Cream.

 

Chipotle Sour Cream

 

2 chipotle chiles canned in adobo sauce, seeds removed

1 cup sour cream or fat-free Greek yogurt

Juice from ½ fresh lime (approximately 1 ½ tablespoons)

Salt, as needed

Freshly ground pepper, as needed

Remove the chiles from the sauce.  Reserve the sauce.  Slit open the chilies and scrape to remove  the seeds.  Cut the chilies into a fine dice.

Stir the chilies into the sour cream.  Add 2 to 3 tablespoons of adobo sauce to taste.  Add the lime juice and stir.

Season with salt and pepper, to taste.

 

(Recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream came from the Sunday Newsday, USA Weekend, January 26, 2014)

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Slow-Cooked Two-Bean Chili

January 28, 2014 Leave a Comment
Slow-Cooked Two-Bean Chili

Slow-Cooked Two-Bean Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had NO MEAT!  It’s so chock-full of ingredients and flavor that it’s hard to believe this is a low-fat recipe.  Enjoy!

         Ronald Johnson                                                                               Elmhurst, Illinois

 

Slow-Cooked Two-Bean Chili Recipe

Slow-Cooked Two-Bean Chili

½ Lb. sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 ribs celery, chopped

1 jalapeno pepper, seeded and chopped

1 Tbsp. olive oil

4 garlic cloves, minced

2 tsp. ground cumin

1 tsp. dried oregano

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) red beans, rinsed and drained

1 can (15 oz.) black beans, raised and drained

1 large carrot, chopped

½ cup water

½ cup barbecue sauce

¼ cup chili powder

1 tsp. Liquid Smoke, optional

Optional Toppings:   Light sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops

In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned.  Add the garlic, cumin and oregano; cook and stir 1 minute longer.

Transfer to a 5 quart slow cooker.  Stir in the tomatoes, beans, carrots, water, barbecue sauce, chili powder and Liquid Smoke if desired.

Cover and cook on low for 8 hours or until vegetables are tender.  Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.            6 servings (2 quarts)

 

(Recipe for Slow-Cooked Two-Bean Chili was on www.tasteofhome.com, 2014)

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Spice Cake Cupcakes

January 25, 2014 Leave a Comment

 

Spice Cake Cupcakes

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat.  The recipe has been in my family for years.  When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

          Carla Hodenfield                                                                             Ray, North Dakota

 

Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting:   1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts

 

In a large saucepan, bring water and raisins to a boil.  Reduce heat; simmer for 10 minutes.  Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Stir in raisins.  Combine dry ingredients; add to creamed mixture until well blended.  Stir in walnut.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt.  Bring to a boil over medium-low heat; cook and stir until smooth.  Stir in butter and vanilla.  Remove from the heat; cool slightly.  Stir in confectioners’ sugar until smooth.  Frost cupcakes top with nuts.          14 cupcakes

 

(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)

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Tomato-Cream Stuffed Chicken

January 24, 2014 Leave a Comment

 

Tomato-Cream Stuffed Chicken

Tomato-Cream Stuffed Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

For a pretty presentation at your holiday gathering, reach for this impressive recipe.  The sun-dried tomato sauce is great with the chicken as well as grilled veggies.

         Jaqui Humphrey                                             Kirkland, Washington

 

Tomato-Cream Stuffed Chicken Recipe

Tomato-Cream Stuffed Chicken

½ cup Philadelphia Cream Cheese, softened

½ cup shredded part-skim mozzarella cheese

½ cup chopped fresh spinach

½ cup oil-packed sun-dried tomatoes, chopped

2 garlic cloves, minced

4 bone-in chicken breast halves (8 oz. each)

¼ tsp. salt

¼ tsp. pepper

3 Tbsp. butter

1 Tbsp. olive oil

Sauce:   ¾ cup white wine or chicken broth

¼ cup oil-packed sun-dried tomatoes, chopped

3 tsp. chopped, minced

6 fresh basil leaves, thinly sliced

¾ cup heavy whipping cream

¼ cup butter, cubed

 

Preheat oven to 400 F.  In a small bowl, combine first five ingredients.  Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin.  Sprinkle with salt and pepper.  In a large skillet, brown chicken on both sides in butter and oil.

Transfer to an ungreased 13×9 baking dish.  Bake, Uncovered uncovered, 20-25 minutes or until a thermometer reads 170 F.

Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil.  Bring to a boil over medium-high heat; cook until reduced by half.  Add cream and butter.  Bring to a boil.  Reduce heat; simmer, uncovered, until thickened, stirring occasionally.  Serve with chicken.              4 servings

 

(Recipe for Tomato-Cream Stuffed Chicken was on www.tasteofhome.com, 2013)

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Chocolate Espresso – Nut Torte

January 23, 2014 Leave a Comment
Chocolate Espresso - Nut Torte

Chocolate Espresso – Nut Torte

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I love chocolate and nuts, and they come together deliciously in this torte.  Serve it with sweetened whipped cream or your favorite ice cream.

          Thomas Faglon                                                                                Somerset, New Jersey

 

Chocolate Espresso – Nut Torte Recipe

Chocolate Espresso – Nut Torte

5 eggs, separated

1 tsp. baking cocoa

1 cup hazelnuts, toasted and skins removed

3 Tbsp. dark brown sugar

½ cup butter, softened

2/3 cup sugar

6 oz. bittersweet chocolate, melted and cooled

1 tsp. instant espresso powder

1 tsp. almond extract

¼ tsp. salt

Ganache:   6 oz. bittersweet chocolate, chopped

½ cup heavy whipping cream

½ cup finely chopped almonds, toasted

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.   Line the bottom of a greased 9 inch springform pan with waxed paper; grease the paper and dust with cocoa.  Set aside

Place hazelnuts and brown sugar in a food processor; cover and process until ground.  In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.  Add egg yolks, one at a time, beating well after each addition.  Beat in the melted chocolate, espresso powder, extract and salt.  Gradually add hazelnuts mixture.

In a large bowl with clean beaters, beat egg whites until stiff peaks form.  Fold into batter.  Spread into prepared pan.  Place pan on a baking sheet.

Bake at 375 F. for 35 – 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.  Cool on wire rack to room temperature.  Remove sides of pan and invest onto a serving plate.

Place chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread ganache over top and sides of cake; press almonds onto sides.  Cover and refrigerate for 30 minutes or until set.               14 servings

 

(Recipe for Chocolate Espresso – Nut Torte was on www.tasteofhome.com, 2013)

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Family-Pleasing Turkey Chili

January 22, 2014 Leave a Comment

 

Family-Pleasing Turkey Chili

Family-Pleasing Turkey Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My children really love this recipe, and it’s become one of their favorite comfort foods.  It’s relatively inexpensive, and leftovers are wonderful!

          Sheila Christensen                                                                          Marcos, California

 

Family-Pleasing Turkey Chili Recipe

Family-Pleasing Turkey Chili

1 Lb. lean ground turkey

1 medium green pepper, finely chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (14 ½ oz.) reduced-sodium chicken broth

1 ¾ frozen corn, thawed

1 can (6 oz.) tomato paste

1 Tbsp. chili powder

½ tsp. Pepper

¼ tsp. ground cumin

¼ tsp. garlic powder

Optional toppings: reduced-fat sour cream and minced fresh cilantro

In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Transfer to a 4 quart slow cooker.  Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.

Cover and cook on low for 4-5 hours or until heated through.  Serve.

 

(Recipe for Family Pleasing Turkey Chili was on www.tasteofhome.com, 2014)

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Buffalo Wings

January 18, 2014 Leave a Comment
Buffalo Wings

Buffalo Wings

 

This recipe, Buffalo Wings is from Diabetic Connect.   Dig in!  They’re crispy, spicy, and have only 1g carbs per servings.

 

Buffalo Wings Recipe

Buffalo Wings

12 chicken wing drummettes

2 Tbsp. melted diet margarine

2 Tbsp. bottled hot sauce (your choice of brand)

1 & ½ Tbsp. red wine vinegar

 

Cut wings into 2 pieces at the joint.  Remove and discard tips.

Broil chicken 20 to 25 minutes.

Combine butter, hot sauce, and vinegar in saucepan.  Add chicken.  Toss to coat evenly.

You can serve with your choice of sauce; ranch, honey mustard, sweet & sour, etc.

 

(Recipe for Buffalo Wings came from Diabetic Connect, 2014)

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Rainbow Cookies

January 17, 2014 Leave a Comment
Rainbow Cookies

Rainbow Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I always bake these Rainbow Cookies two weeks ahead.  That allows them enough time to “mellow”, leaving them moist and full of almond flavor!

           Mary Ann Lee                                                                    Clifton Park, New York

 

Rainbow Cookies Recipe

Rainbow Cookies

1 can (8 oz.) almond paste

1 cup butter, softened

1 cup sugar

4 eggs, separated

2 cups flour

6 to 8 drops red food coloring

6 to 8 drops green food coloring

¼ cup seedless red raspberry jam

¼ cup apricot preserves

1 cup (6 oz.) semi-sweet chocolate chips

Grease the bottoms of three matching 9×13 inch baking pans.  Line the pans with waxed paper; grease the paper.

Place almond paste in a large bowl; break up with a fork.  Cream with butter, sugar and egg yolk until light and fluffy.  Stir in flour.  In another bowl, beat egg whites until soft peaks form.   Fold into dough, mixing until thoroughly blended.

Divide dough into three portions (about 1 1/3 cups each).  Color one portion with red food coloring and one with green; leave the remaining portion uncolored.  Spread each portion into the prepared pans.  Bake at 350 F. for 10-12 minutes or until edges are light golden brown.

Invert onto wire racks; remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.

Place green layer on a large piece of plastic wrap.  Spread evenly with raspberry jam.  Top with uncolored layer and spread with apricot jam.  Top with pink layer.  Bring plastic wrap over layers.  Slide onto a baking sheet layers and set a cutting board or heavy, flat pan on top to compress layers.  Refrigerate overnight.

The next day, melt chocolate in a microwave; stir until smooth.  Spread over top layer; allow to harden.  With a sharp knife, trim edges.  Cut into ½ inch strips across the width; then cut each strip into 4-5 pieces.  Store in airtight containers.           8 dozen

 

(Recipe for Rainbow Cookies was on www.tasteofhome.com, 2013)

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