2 cloves garlic, minced
1 (19 oz) can garbanzo beans, 1/2 cup of the liquid reserved
4 Tbsp lemon juice
2-3 Tbsp tahini
1 tsp salt
black pepper to taste
2 Tbsp olive oil
In a blender or food processor, blend the garlic, beans, liquid, lemon juice, tahini and salt until creamy and well-mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with chopped fresh parsley. Serve with pita bread.
To make the hummus more creamy, just add more of the reserved liquid from the garbanzo beans.
Saturday, February 26, 2011
Chipotle Shrimp Cocktail
This recipe is amazing! and a must have recipe to take to the beach next year. The only complaint we had was that we ran out of shrimp way too quickly. Maybe, we'll have to pick up more shrimp to go with the rest of the cocktail sauce! :-)
1/4 cup ketchup
1/4 cup minced red onion
1/2 of a canned chipotle in adobo sauce plus 1 tsp of sauce
2 Tbsp of chopped cilantro
1 1/2 Tbsp fresh lime juice
1/2 lb cooked, peeled and deveined shrimp
1/2 avocado sliced
Combine first 5 ingredients in a bowl. Serve with a platter of shrimp and avocado slices for dipping. You can also mix the shrimp and avocado into the sauce and serve on crackers.
To prepare the shrimp, I peeled the shell but left on the tail. After deveining the shrimp, I heated a frying pan with 1 Tbsp olive oil over medium high heat. I seasoned the shrimp with salt and pepper and sauteed for about 5 minutes until cooked through and pink.
I actually doubled the recipe and used a pound of shrimp. We had a lot of cocktail sauce leftover so I could have used more shrimp. The 4 of us wolfed it all down and the shrimp were gone in no time.
1/4 cup ketchup
1/4 cup minced red onion
1/2 of a canned chipotle in adobo sauce plus 1 tsp of sauce
2 Tbsp of chopped cilantro
1 1/2 Tbsp fresh lime juice
1/2 lb cooked, peeled and deveined shrimp
1/2 avocado sliced
Combine first 5 ingredients in a bowl. Serve with a platter of shrimp and avocado slices for dipping. You can also mix the shrimp and avocado into the sauce and serve on crackers.
To prepare the shrimp, I peeled the shell but left on the tail. After deveining the shrimp, I heated a frying pan with 1 Tbsp olive oil over medium high heat. I seasoned the shrimp with salt and pepper and sauteed for about 5 minutes until cooked through and pink.
I actually doubled the recipe and used a pound of shrimp. We had a lot of cocktail sauce leftover so I could have used more shrimp. The 4 of us wolfed it all down and the shrimp were gone in no time.
Cremini Mushrooms Stuffed with Spanish Ham
I made this recipe once for a work gathering David hosted. They were a huge hit and tasted much better than I expected. I haven't had the opportunity to make them again since as its good adult fare but not a huge hit with picky teenagers.
42 fresh cremini or white button mushrooms, each 2-3 inches in diameter, brushed clean
2 Tbsp fresh bread crumbs
2 Tbsp chopped, fresh flat-leaf parsley
1 tsp minced fresh sage
1 large garlic clove, finely chopped
3 oz serrano ham or prosciutto, finely chopped
3 Tbsp sour cream
1/2 tsp salt
1/4 tsp fresh ground pepper
2 Tbsp dry white wine or substitute
2 Tbsp grated Parmigiano-Reggiano cheese
Preheat oven to 400. Lightly oil 1 heavy baking dish or 2 large enough to accommodate the mushrooms snugly in a single layer. Trim off the rough base of each mushroom stem, then remove the stems and chop finely. In a large bowl, combine the chopped stems, the bread crumbs, parsley, sage, garlic, ham, sour cream, salt and pepper. Mix together thoroughly. The mixture should hold together in clumps. If it seems dry, mix in another 1-2 tsp sour cream. Put the mushroom caps, stem sides up, in a steamer basket set over simmering water. Cover and steam until tender and glossy, about 3 minutes. Lift out the basket, allowing any moisture to drain, and let cool. Spoon 1 generous tsp of the ham mixture onto the stem side of each mushroom cap and smooth it into an even, rounded mound. Place the mushrooms, stuffing side up, in the prepared baking dish. Drizzle the wine around the edges of the dish and sprinkle each cap with about 1/8 tsp of cheese. Bake, uncovered, until golden, about 30 minutes. Let cool for 5 minutes, garnish with cheese and serve warm or at room temperature. Makes 42 bites.
Make ahead tip: the steamed mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.
42 fresh cremini or white button mushrooms, each 2-3 inches in diameter, brushed clean
2 Tbsp fresh bread crumbs
2 Tbsp chopped, fresh flat-leaf parsley
1 tsp minced fresh sage
1 large garlic clove, finely chopped
3 oz serrano ham or prosciutto, finely chopped
3 Tbsp sour cream
1/2 tsp salt
1/4 tsp fresh ground pepper
2 Tbsp dry white wine or substitute
2 Tbsp grated Parmigiano-Reggiano cheese
Preheat oven to 400. Lightly oil 1 heavy baking dish or 2 large enough to accommodate the mushrooms snugly in a single layer. Trim off the rough base of each mushroom stem, then remove the stems and chop finely. In a large bowl, combine the chopped stems, the bread crumbs, parsley, sage, garlic, ham, sour cream, salt and pepper. Mix together thoroughly. The mixture should hold together in clumps. If it seems dry, mix in another 1-2 tsp sour cream. Put the mushroom caps, stem sides up, in a steamer basket set over simmering water. Cover and steam until tender and glossy, about 3 minutes. Lift out the basket, allowing any moisture to drain, and let cool. Spoon 1 generous tsp of the ham mixture onto the stem side of each mushroom cap and smooth it into an even, rounded mound. Place the mushrooms, stuffing side up, in the prepared baking dish. Drizzle the wine around the edges of the dish and sprinkle each cap with about 1/8 tsp of cheese. Bake, uncovered, until golden, about 30 minutes. Let cool for 5 minutes, garnish with cheese and serve warm or at room temperature. Makes 42 bites.
Make ahead tip: the steamed mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.
Tuesday, December 14, 2010
Meatballs
This is an easy but tasty meatball recipe. It is equally good served as an appetizer with barbecue sauce or over spaghetti with sauce. I served it recently with David's homemade barbecue sauce (recipe in What's For Dinner...beef and pork) and it was a huge hit! Best meatballs ever!
1/2 cup fine dry bread crumbs (seasoned or plain)
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves, minced
1 lb ground sirloin
Combine all ingredients in a bowl, mixing just until combined. If you overmix, your meatballs will be tough. Shape into 1-inch meatballs (about 32). Heat a skillet over medium-high heat. Add vegetable oil to a depth of 1/4-1/2 inch deep and continue heating until oil is hot. Add meatballs to skillet and cook until brown. Turn and continue cooking until meatballs are brown on all sides and cooked through. Drain meatballs on papertowels. Place meatballs in a slow cooker and top with 1 cup barbecue sauce. Heat on low setting until barbecue sauce is heated through. Serve warm with toothpicks.
1/2 cup fine dry bread crumbs (seasoned or plain)
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves, minced
1 lb ground sirloin
Combine all ingredients in a bowl, mixing just until combined. If you overmix, your meatballs will be tough. Shape into 1-inch meatballs (about 32). Heat a skillet over medium-high heat. Add vegetable oil to a depth of 1/4-1/2 inch deep and continue heating until oil is hot. Add meatballs to skillet and cook until brown. Turn and continue cooking until meatballs are brown on all sides and cooked through. Drain meatballs on papertowels. Place meatballs in a slow cooker and top with 1 cup barbecue sauce. Heat on low setting until barbecue sauce is heated through. Serve warm with toothpicks.
Friday, April 30, 2010
Spinach Dip
1 10 oz package frozen chopped spinach, thawed and well drained
1 16 oz carton sour cream (I prefer fat free)
2 cups mayonnaise (low fat may be used)
2 packages dry Knorr onion soup mix
3/4 cup sliced green onions
1 small can water chestnuts, chopped (optional)
2 round loaves sourdough bread, unsliced
Combine spinach, sour cream, mayo, soup mix, onions, and water chestnuts. Refrigerate several hours or overnight. Slice off top third of one bread loaf. Hollow out the inside to form a bread bowl. Cut removed bread and second loaf into 1 inch cubes. Fill hollowed out bread loaf with spinach mixture. Serve with cubed bread for dipping or serve with fresh vegetables.
Yield: approximately 6 cups
1 16 oz carton sour cream (I prefer fat free)
2 cups mayonnaise (low fat may be used)
2 packages dry Knorr onion soup mix
3/4 cup sliced green onions
1 small can water chestnuts, chopped (optional)
2 round loaves sourdough bread, unsliced
Combine spinach, sour cream, mayo, soup mix, onions, and water chestnuts. Refrigerate several hours or overnight. Slice off top third of one bread loaf. Hollow out the inside to form a bread bowl. Cut removed bread and second loaf into 1 inch cubes. Fill hollowed out bread loaf with spinach mixture. Serve with cubed bread for dipping or serve with fresh vegetables.
Yield: approximately 6 cups
7 Layer Dip
1 (15 oz can) refried beans
1 cup sour cream (I prefer fat free)
2 tsp taco seasoning (I prefer spicy)
1 cup guacamole dip (see previous recipe)
1 cup shredded Mexican cheese
2 green onions, finely chopped
1 small tomato, petite diced
Spread refried beans on an oven safe plate or platter. Sprinkle with 2 Tbsp cheese. Broil or bake until cheese is melted. Removed from oven. Mix taco seasoning and sour cream. Spread sour cream over refried beans. Spread guacamole over sour cream. Sprinkle with remaining cheese. Sprinkle with green onion and tomatoes. Serve with tortilla chips and fresh salsa
1 cup sour cream (I prefer fat free)
2 tsp taco seasoning (I prefer spicy)
1 cup guacamole dip (see previous recipe)
1 cup shredded Mexican cheese
2 green onions, finely chopped
1 small tomato, petite diced
Spread refried beans on an oven safe plate or platter. Sprinkle with 2 Tbsp cheese. Broil or bake until cheese is melted. Removed from oven. Mix taco seasoning and sour cream. Spread sour cream over refried beans. Spread guacamole over sour cream. Sprinkle with remaining cheese. Sprinkle with green onion and tomatoes. Serve with tortilla chips and fresh salsa
Pico de Gallo Salsa
8 Roma tomatoes (any tomato will do), petite diced
4 jalapeno peppers, finely chopped
1/2 medium sweet onion, finely chopped
1/4 cup cilantro, finely chopped
1 tsp salt
3-4 tsp lime juice
Combine all ingredients in a ceramic or plastic bowl. Serve immediately with chips or allow to chill. The longer the salsa sets, the spicier it will become and the more the flavors will blend.
4 jalapeno peppers, finely chopped
1/2 medium sweet onion, finely chopped
1/4 cup cilantro, finely chopped
1 tsp salt
3-4 tsp lime juice
Combine all ingredients in a ceramic or plastic bowl. Serve immediately with chips or allow to chill. The longer the salsa sets, the spicier it will become and the more the flavors will blend.
Guacamole Dip
After trying a number of different guacamole recipes and being disappointed with the results, Dad and I visited Chevy's and ordered their guacamole dip made fresh at the table. I watched closely while the waitress made the dip and have followed this "recipe" ever since.
2 ripe avocados, seeded and coarsely mashed
2 Tbsp finely chopped red onion
2 Tbsp finely chopped jalapeno
2 Tbsp petite diced tomato
1/2 tsp salt
1 tsp lime juice
1 Tbsp fresh chopped cilantro
Mix all ingredients in a bowl and serve immediately with tortilla chips. Store in an airtight container with tight seal for no more than one day as avocado discolors quickly.
2 ripe avocados, seeded and coarsely mashed
2 Tbsp finely chopped red onion
2 Tbsp finely chopped jalapeno
2 Tbsp petite diced tomato
1/2 tsp salt
1 tsp lime juice
1 Tbsp fresh chopped cilantro
Mix all ingredients in a bowl and serve immediately with tortilla chips. Store in an airtight container with tight seal for no more than one day as avocado discolors quickly.
Artichoke Dip
1 cup mayonnaise
1 cup freshly grated Parmesan Cheese
1/2 cup finely chopped green onion
1 (14 oz) can artichoke hearts, drained and chopped
1 clove garlic, minced
dash Beau Monde seasoning
crackers or toasted bread rounds
Preheat oven to 350. Combine all ingredients except crackers in a medium bowl. Spoon into 1-quart casserole. Bake until bubbly, about 20 minutes. Serve with crackers or toasted bread.
Yield: 2 1/2 cups
Variations: add some fresh crab meat or shrimp for a especially tasty dip. Note that if you add seafood, the dip will not keep more than one day.
1 cup freshly grated Parmesan Cheese
1/2 cup finely chopped green onion
1 (14 oz) can artichoke hearts, drained and chopped
1 clove garlic, minced
dash Beau Monde seasoning
crackers or toasted bread rounds
Preheat oven to 350. Combine all ingredients except crackers in a medium bowl. Spoon into 1-quart casserole. Bake until bubbly, about 20 minutes. Serve with crackers or toasted bread.
Yield: 2 1/2 cups
Variations: add some fresh crab meat or shrimp for a especially tasty dip. Note that if you add seafood, the dip will not keep more than one day.
Wednesday, April 28, 2010
Spanakopita (Cheese Triangles)
These were a favorite light dinner for the kids when they were small. I think they thought of them as a variation on the grilled cheese sandwich. As they got older, I added spinach which Mom, Dad and Amy always enjoyed.
1/2 lb spinach, chopped (optiona, to taste)
6 ozs crumbled feta cheese
1/2 cup grated parmesan cheese, fresh
4 eggs lightly beaten
salt and pepper to taste
1 pkg frozen phyllo dough, thawed completely in the refrigerator
8 Tbsp butter, melted
Preheat oven to 375.
In a medium bowl, mix together the feta cheese, parmesan cheese, eggs, salt, pepper and spinach.
Lightly grease a baking sheet. Cut the stack of phyllo sheets into lengthwise strips about 2 inches wide. Remove 2-3 strips and cover remaining phyllo with lightly damp kitchen towel to prevent drying out. Brush top strip lightly with melted butter. Place a spoonful of cheese mixture approximately 1 inch from the bottom of the phyllo strips. Fold as if folding a flag. Brush triangle lightly with melted butter and place on baking sheet. Repeat until cheese mixture is gone.
Bake until golden brown approximately 15 minutes.
Remove from oven and serve immediately.
Yield: approximately 30 triangles
1/2 lb spinach, chopped (optiona, to taste)
6 ozs crumbled feta cheese
1/2 cup grated parmesan cheese, fresh
4 eggs lightly beaten
salt and pepper to taste
1 pkg frozen phyllo dough, thawed completely in the refrigerator
8 Tbsp butter, melted
Preheat oven to 375.
In a medium bowl, mix together the feta cheese, parmesan cheese, eggs, salt, pepper and spinach.
Lightly grease a baking sheet. Cut the stack of phyllo sheets into lengthwise strips about 2 inches wide. Remove 2-3 strips and cover remaining phyllo with lightly damp kitchen towel to prevent drying out. Brush top strip lightly with melted butter. Place a spoonful of cheese mixture approximately 1 inch from the bottom of the phyllo strips. Fold as if folding a flag. Brush triangle lightly with melted butter and place on baking sheet. Repeat until cheese mixture is gone.
Bake until golden brown approximately 15 minutes.
Remove from oven and serve immediately.
Yield: approximately 30 triangles
Spicy Blackened Salsa
My friend Ophelia from San Mateo told me that the real key to great salsa is the pepper. She would never use a jalapeno in salsa believing they leave a bitter after taste and are not spicy enough. Chile de Arbol is a slender red pepper with lots of heat. Add more or less peppers depending on your tolerance for heat. After moving to Pennsylvania, I couldn't always find Chile de Arbol so I tried Chipotle Chiles as a substitute. I like the smoky flavor and the heat from these peppers as well. Ophelia believed you could never add too much garlic to your salsa so add as much as you like!
5 medium tomatoes
1-15oz can petite diced tomatoes
1/2 cup fresh cilantro
handful dried chile de arbol or dried chipotle chiles
1 tsp salt
1 tsp vinegar or lemon juice
1/2 medium onion, cut into large chunks
6-10 garlic cloves, minced
Quarter 3-4 tomatoes. Spray broiler pan with cooking spray and place quartered tomatoes, onion and 2-3 garlic cloves on pan. Roast at 450 or under the broiler until tomatoes are blackened. Meanwhile, combine cilantro, chile, salt, vinegar, garlic and canned tomatoes in food processor. When tomatoes are blackened, add blackened tomatoes, onion and garlic to food processor. Process until smooth. You can serve the salsa as is or if you prefer a chunkier salsa, dice the remaining tomatoes and stir into processed mixture. Serve with chips. As with most salsas, the flavors develop as they sit. Salsa will be spicier the next day. Keep covered and refrigerated.
5 medium tomatoes
1-15oz can petite diced tomatoes
1/2 cup fresh cilantro
handful dried chile de arbol or dried chipotle chiles
1 tsp salt
1 tsp vinegar or lemon juice
1/2 medium onion, cut into large chunks
6-10 garlic cloves, minced
Quarter 3-4 tomatoes. Spray broiler pan with cooking spray and place quartered tomatoes, onion and 2-3 garlic cloves on pan. Roast at 450 or under the broiler until tomatoes are blackened. Meanwhile, combine cilantro, chile, salt, vinegar, garlic and canned tomatoes in food processor. When tomatoes are blackened, add blackened tomatoes, onion and garlic to food processor. Process until smooth. You can serve the salsa as is or if you prefer a chunkier salsa, dice the remaining tomatoes and stir into processed mixture. Serve with chips. As with most salsas, the flavors develop as they sit. Salsa will be spicier the next day. Keep covered and refrigerated.
Crispy Chicken Wontons
1-8 oz package cream cheese at room temperature
2 cups cooked chicken (diced or shredded)
1/8 cup seasoned bread crumbs
1/2 tsp salt
1 garlic clove, minced
1-16oz package wonton wrappers
vegetable oil
In a large bowl, combine cream cheese, chicken, bread crumbs, salt and garlic. If you like, you can also add finely chopped peppers or onions at this point. Mix ingredients thoroughly. Place a teaspoon of filling in the center of one wonton wrapper. Moisten one side of wonton wrapper with water (keep a small dish of water next to your work station) using your finger or a pastry brush. Fold wonton along the diagonal into a triangle and press edges to seal. Repeat until filling is completely used. In a deep saute pan or wok, heat vegetable oil over medium-high heat (approximately 350). Fry filled wontons until golden, approximately 2 minutes. You can usually fry about 10 at a time. Drain well on paper towels. Serve with spicy mustard or sweet and sour sauce.
Yield: 20-30 wontons
2 cups cooked chicken (diced or shredded)
1/8 cup seasoned bread crumbs
1/2 tsp salt
1 garlic clove, minced
1-16oz package wonton wrappers
vegetable oil
In a large bowl, combine cream cheese, chicken, bread crumbs, salt and garlic. If you like, you can also add finely chopped peppers or onions at this point. Mix ingredients thoroughly. Place a teaspoon of filling in the center of one wonton wrapper. Moisten one side of wonton wrapper with water (keep a small dish of water next to your work station) using your finger or a pastry brush. Fold wonton along the diagonal into a triangle and press edges to seal. Repeat until filling is completely used. In a deep saute pan or wok, heat vegetable oil over medium-high heat (approximately 350). Fry filled wontons until golden, approximately 2 minutes. You can usually fry about 10 at a time. Drain well on paper towels. Serve with spicy mustard or sweet and sour sauce.
Yield: 20-30 wontons
Buffalo Wings
These are best cooked on the grill but can be cooked under the broiler or roast at 450 degrees if grilling is not an option. On the grill, be sure to cook slowly over medium-low coals. If you need to cook the wings more quickly, you can partially roast them in a 400 degree oven and then finish them on the grill.
30-40 chicken drummettes, thawed. (you can make your own drummettes by cutting wings into three sections. Use the two meaty pieces and discard the third non-meaty piece)
2 tsp Worcestershire Sauce
1 cup Frank's Red Hot Buffalo Wing Sauce
Grill wings over medium-low heat for 30-60 minutes turning frequently and keeping grill closed between turns. During last 10-15 minutes of grilling, brush with mixture of Buffalo Wing Sauce and Worcestershire Sauce continuing to turn constantly. Alternatively, roast at 450 degrees for 1 hour (until golden brown and cooked through). Toss with sauce mixture when roasting is complete.
Serve with Bleu Cheese Dressing and celery sticks
30-40 chicken drummettes, thawed. (you can make your own drummettes by cutting wings into three sections. Use the two meaty pieces and discard the third non-meaty piece)
2 tsp Worcestershire Sauce
1 cup Frank's Red Hot Buffalo Wing Sauce
Grill wings over medium-low heat for 30-60 minutes turning frequently and keeping grill closed between turns. During last 10-15 minutes of grilling, brush with mixture of Buffalo Wing Sauce and Worcestershire Sauce continuing to turn constantly. Alternatively, roast at 450 degrees for 1 hour (until golden brown and cooked through). Toss with sauce mixture when roasting is complete.
Serve with Bleu Cheese Dressing and celery sticks
Subscribe to:
Posts (Atom)