Easy Spinach Dip

This is super easy and quick to make and Gabe loves it.
Saute onion and garlic. Add thawed spinach (1 square package).

Cook to warm through. Add 1 package of cream cheese, a splash of milk, salt and pepper and some asiago cheese. Done!

Stuffed Mushrooms

Ingredients:

8 oz of Goldcoast crab or lobster spread
16 oz mushrooms (medium)
2 tbsp Parmesan cheese
1 tbsp melted butter
fresh chives, chopped

Directions:

Preheat oven to 350. Place caps in an oven safe dish. Fill each cap with 1 tsp of filling. Sprinkle with cheese and brush sides with butter. Bake for 20 min or until bubbly. Garnish with chives.

Pfannkuchen - German Pancakes

We have been making these in my family for many years, but I could never quite get them to taste as the ones in Germany, sold at every street corner with applesauce. The latest Food & Wine issue had an interesting twist on them in their 'holiday party issue'. The secret is to use a little bit of baking powder. It makes them puff up and stick together a little better once fried. This one's a definite keeper and repeater.

INGREDIENTS:

3 1/2 pounds potatoes - graded on the 3rd largest setting
1 large onion- graded same as above
1/2 cup flour
2 eggs
1 1/2 teaspoon salt
1/4 tbsp baking powder
vegetable oil for frying
applesauce for dipping (or sour cream, if that's what you prefer)

Instructions:

1. Once the onion and potatoes are graded set aside for 5 min until all juices are strained. Squeeze dry and add to a clean bowl.

2. Stir in flour, eggs, salt, and baking powder. Mix well and return back to the strainer. Place strainer on top of bowl and keep next to your frying pan.

3. In a very large skillet, heat 1/4 inch vegetable oil until simmering. Spoon 3-4 tablespoons of of the potato mixture to the oil, pressing slightly to flatten.

4. Fry on both sides, until golden and crisp, about 7 min. Drain on paper towels. Serve hot!

Quesadilla

I made the best Quesadilla's a few days ago. Used the Mission Tortilla Soft Taco's topped with a layer of cheddar cheese chicken, sauteed onions, jalapeno, green and red peppers and another layer of cheese. I would highly recommend trying these!
Jalapenos from my garden

Quick, healthy salsa in the food processor.

Corn Fritters

Ingredients:

1 cup of fresh corn kernels
1 cup of pureed corn kernels
1 small onions - chopped
1 small bunch of cilantro - chopped
1 small bunch of chives - chopped
1 egg
1/4 cup of milk
1/2 cup of flour
1 tsp of baking power
1/4 tsp of garlic powder
1/2 tsp Mrs Dash
salt and pepper to taste


1. Mixed all above ingredients well.

2.Drop a tablespoon of batter into the oil and cook over medium heat. Cook on both side until golden brown. Serve with a dipping sauce.


You can add chopped shrimp to it as well.

Chinese Scallion Pancakes

I am so delighted with these goodies! We ate them with sour cream. The ideal dipping sauce would be a ginger soy sauce or even a sweet and spicy jelly. I can't say enough about how great these turned out!

Ingredients:

3 cups flour
1 cup hot boiling water (or little more or less if needed)
1 1/2 tbsp vegetable oil
1 1/2 tsp salt
1 1/2 cup scallion, sliced thinly
vegetable oil for brushing and cooking

1. Combine flour and salt in a food processor. Add the oil and the boiling water to the flour. Mix thoroughly to form a dough then knead by hand for 5 minutes. Let rest for 20 minutes.

2. Form the dough into a log and cut into 14-18 pieces. Roll each piece into a round disk.



3. Brush disk with oil, sprinkle with scallions and roll it up like a cigar. Pinch pinch the ends closed.

4. Coil the cigar into a snail-shaped disk. Cover with a wet paper towel and let rest for 15 min.

5. Flatten the snail like dough with the heel of your hand into a disk and roll it into a flat pancake.

6. Heat a non stick skillet over medium heat and fry in vegetable oil.

Southwestern Pinwheels

Ingredients :

1 packet of store bought puff pastry
1 cup pulled chicken
BBQ sauce to taste
1 cup shredded jalapeno jack cheese
1/2 cup of corn
1/2 small onion - sauteed
1 egg - beaten (for glazing)

Directions:

1. Preheat oven at 400 F.

2. Lightly flour your work area. Unfold pastry according to package instructions.

3. Spread all ingredients evenly on the roll out pastry. Drizzle with BBQ sauce, leaving about 1/2" gap on the edges.

4. Brush the long ends on the opposite for the pastry with beaten egg and roll up pastry

5. Cut roll with a very sharp knife.

6. Brush with beaten egg.

7. Bake for 15-16 min. Serve with a avocado dipping sauce.

Chicken Cheese Ball

This recipe is my mother-in-law's. I unfortunately don't have a personal picture of it, but instead obtained one form valley fresh. I am not certain on the exact measurements of the mustard and ketchup, but you can play around with it to adjust it to your taste. Do add less mustard then ketchup. I can't say that this is the healthiest snack, but very appropriate for a July 4th party! Enjoy!

Ingredients:
1 (10 ounce) can VALLEY FRESH® 100% Natural White Chicken, drained and diced
2 (8 ounce) packages cream cheese, softened
2-3 small chopped green onions

Salt to taste

1 tsp yellow mustard

1-2 tbs ketchup

1 cup almonds, chopped

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Directions:

In large bowl, combine all ingredients leaving out the almonds. Form mixture into a ball and then roll in chopped nuts. Refrigerate for one hour. Serve with your favorite crackers (Wheat Thins).

Meat Cigars with Garlic and Herb Coucous

INGREDIENTS:
Makes about 20 cigars
1lb ground beef
1 tbsp vegetable oil
1 medium onion, finely chopped

2 cloves of garlic
2 tsp all-spice
Pinch cayenne pepper
3 tbsp fresh parsley, finely chopped
3 tbsp cilantro, finely chopped
Ground black pepper
2 tsp Kosher salt
2 eggs, lightly beaten
1 package of spring rolls
Canola oil for frying

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DIRECTIONS:

1. Heat the oil in the pan on medium heat, and add the onions. Cook until soft and transparent, but not browned. Add meat, salt, black pepper, spices and herbs and mix everything using a fork to keep the ground meat separate, stir until the meat is not pink anymore, about 7 minutes. Reduce the heat to medium-low, and slowly add the beaten eggs. Stir constantly until the mixture becomes creamy but do not allow the eggs to scramble. Remove the meat mixture from the pan into a plate, and set aside to cool.

2. Fill each spring roll with 1 1/2 tablespoons of the meat mixture and roll into cigars as shown in the photo.Fry the cigars, turning once, until golden brown on each side. Drain on a plate lined with paper towel. Serve hot.

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3. For the couscous, I used organic store bought, ready to use "Herb and Garlic" flavored couscous and added in chopped cilantro (about 1 1/2 tbsp) and parsley (1 tbsp) to give it a 'fresh' taste.

Chicken Bites with Apricot Mustard Sauce and Parmesan baked Zucchini

INGREDIENTS:
2 medium zucchini, cut into 1/4 " slices
2 egg, mixed with
2 tablespoons milk
1/2 cup Italian breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper

For the chicken - prep technique only

For the Sauce:

1 cup apricot jam or preserves
1/4 cup Dijon mustard
1 teaspoon chopped fresh thyme leaves

DIRECTIONS:
1. Preheat oven to 450°.
2. Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine.
3. Combine breadcrumbs, cheese, parsley and pepper in another shallow dish.
4. Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray.
5. Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy.

6. In a small bowl, stir the apricot jam, mustard, and thyme together until combined. Allow chicken to cool 10 minutes before serving with apricot mustard mixture.

Buffalo/BBQ Chicken Pizza

INGREDIENTS:

Food Processor Pizza Crust:

3 cup flour

3/4 tsp sugar1

1/2 tsp yeast

1 cup hot water

3/4 tsp salt

3 tbsp olive oil

Toppings:

1 small can of whole organic tomatoes, pureed

1 large chicken breast

8 oz mozzarella cheese

1 chive, julienned (use sliced red onions instead for BBQ)

6 oz buffalo sauce (or 8 oz barbecue)

DIRECTIONS:

1. Boil the chicken. Cut up in small bite size pieces and toss in buffalo sauce.

2. Place the pizza stone in the oven. Preheat oven to 450.

3. Put the steel blade in the food processor. Add 1 cup of the flour, the sugar, and the yeast. Zap for a second, then add the hot water down the tube while the machine is running. Stop the machine, add the other 2 cups of flour, the salt and the oil. Zap for 15 to 20 seconds or so, until the dough comes together in a ball. Dump this into a olive oil greases bowl and cover with a wet towel and let rise in a warm spot for 30 mins. Your dough is ready! (So easy!)

4. Half the dough in two and roll them out. Spread the sauce evenly over the pizza dough. Add 2 oz of cheese, 1/2 the chicken and the buffalo drippings, 1/2 of your chives and another 2oz of cheese and bake for 10min or until the crust is golden. Repeat with the the remaining dough.

Buffalo Chicken Tenders

INGREDIENTS:
Serves 4
1 cup crumbled blue cheese (about 4 ounces)
1 cup low-fat buttermilk
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tablespoons melted butter

DIRECTIONS:
1. Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
2. Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
3. In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

Onion Rings

INGREDIENTS
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup high quality dry bread crumbs
seasoned! salt to taste
1 quart oil for frying, or as needed

DIRECTIONS
1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown on medium (lower) heat. Remove to paper towels to drain. Season with seasoning salt, and serve.