Thursday, September 29, 2011

Spectacular Shrimp Puffs

These little bundles are about the best and easiest item I have ever made as well as consumed.  These spectacular shrimp puffs are amazingly delicious and a perfect appetizer to bring to a friends home for a dinner party or to just make for yourself or a loved one.  I guarantee you will love them! 

Active Time: 10 min
Total Time: 25 min
Makes: 20 puffs

Ingredients:

Cooking spray, for coating the muffin tin
1   7 1/2 can refrigerator biscuits
1   cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled  (Or use regular size shrimp and chop in half after cooking)
1/1 teaspoon chopped fresh dill

Preperation:

1. Preheat oven to 350 degrees.  Coat a miniature-muffin tin with cooking spray
2. Cut each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.

3. In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. 

4. Place 1 tablespoon of the shrimp mixture on top of each biscuit.  Bake for 20 minutes, or until the puffs are golden and bubbling.

5. Devour and enjoy!

 

Sunday, September 11, 2011

Chicken and Fall Vegetable Pot Pie

Fall is here and this recipe is absolutely delightful on a cool evening.  If you do not have time to make the herb crust then buying a prepared frozen crust will cut save you some time.  I know you all will enjoy this! Bon appetit!

Ingredients for Herb Crust:
2 1/2 cups all purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
6 1/2 tablespoons (about) ice water

Preparation:
Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.) 

Ingredients for Pot Pie: 
4 pounds chicken breasts with skin and bones
4 to 6 cups canned low-salt chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 pound turnips, peeled, cut into 1/2-inch pieces
1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces 
1/4 cup (1/2 stick) butter
3 medium leeks (white and pale green parts only), sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all purpose flour
1/2 cup dry white wine
1/2 cup whipping cream
 
Directions:
 Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.

Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.

Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.

Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)

Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.

Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.



Tuesday, September 6, 2011

Football Has Arrived!

Football is here which means weekend getaways, fun gatherings with friends and family, and some great finger foods to devour while rooting on your favorite teams.  I know I usually post recipes that are somewhat healthy, low calorie, and guilt-free but here are a few of my favorite, easy, and not so healthy recipes for football parties. It's healthy to have a "free day" once and a while so I hope you all enjoy!


Devils on Horseback

Ingredients:

24 Large Dates, Pitted
12 Slices of Bacon, Halved Crosswise
1/3 Cup Crumbled Stilton Cheese

Directions:

Preheat oven to 400 degrees.  Place 24 toothpicks in a small bowl filled with water, let soak 15 minutes.
Line a baking sheet with parchment paper and fit with a wire rack, set aside.

Halve dates lengthwise, be careful not to slice all the way through.  Place a small amount of cheese in the center of each date.  Wrap a piece of bacon around each date.  Secure bacon with a toothpick.

Place dates on prepared baking sheet.  Bake until bacon is cooked through, about 20 to 25 minutes.  

Artichoke Dip

Ingredients:

2 cans (14 ounces each) artichoke hearts in water, rinsed drained, and coarsely chopped
1/2 cup light mayo
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites, such as raw bell peppers, pitas, Ritz crackers, or tortilla chips

Directions:
 
Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.

Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.

Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Hot Spinach Dip
 
Ingredients:

2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat bar cream cheese
3 dashes Worcestershire sauce
5 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Directions:

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Smoked Salmon Dip with Bagel Chips
Ingredients: 
1/4 cup mayonnaise
4 ounces cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced small
1 to 2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
1 tablespoon chopped fresh parsley
Bagel chips, for serving

Directions:
 
In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips. 
 
 Old Bay Deviled Eggs
Ingredients:
6 large eggs
2 tablespoons mayonnaise
1/2 celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving
1 teaspoon Old Bay Seasoning
1/2 teaspoon spicy brown mustard
2 to 3 tablespoons milk
Ground pepper

Directions:

Mash yolks with a fork. Add mayonnaise, celery, Old Bay, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tablespoon yolk mixture. Top each with a celery leaf before serving.