Appetizer: Baked Potato Soup

Appetizer: Baked Potato Soup

Ingredients

4 - 5 baking potatoes
2 cups water
1 quart milk
One half cup celery
One quarter cup butter
One half cup sour cream
One third cup bacon, cooked and crumbled
One third cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
Salt and pepper to taste

Directions

Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice down the center and scoop out pulp of each potato and add to celery and water. Add milk, butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top. You may also add chives (from the top of the green onions), bacon pieces and sour cream. When I made this recipe last time, I chopped up the potato peels and added them to the soup. The skins added flavor and texture and you may want to try this. I also understand that most of the vitamins and minerals are in the skin of the potato.

The Skinny: Use low fat milk, light sour cream and fat cheese.

Appetizer -- Hot Macadamia Dip

Appetizer -- Hot Macadamia Dip

Ingredients

1 8-oz. package cream cheese, softened
4 oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
One half cup macadamia nuts, chopped
Salt and pepper to taste

Directions
Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.

The Skinny: Use light cream cheese and sour cream.

Appetizer -- Avocado Mousse 25-05-2015

Appetizer -- Avocado Mousse

Ingredients

3 large avocados, peeled and pitted
2 cups sour cream
2 cloves garlic
One quarter cup green onion, chopped
One quarter cup fresh cilantro
One half tsp. chili powder
One half tsp. ground cumin
One half tsp. salt
Juice of 1 lime
One third cup chicken broth or dry white wine
2 envelopes unflavored gelatin

Directions

Place first 9 ingredients in a blender or food processor and blend until smooth. Heat chicken broth or wine and dissolve gelatin envelopes in liquid. Add to avocado mixture and blend. Grease an 8-cup mold and line with plastic wrap. Pour mixture in mold and refrigerate for several hours or until set. Serve with tortilla chips and/or crackers.

The Skinny: Use light sour cream and fat free chicken broth or alcohol free white wine. Avocados contain a lot of fat but it is supposed to be the good kind of fat.

Appetizer: Spinach Salad

Appetizer: Spinach Salad

Ingredients

2 Tbsp. butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms sliced thin
2 pears chopped
2 tomatoes sliced into wedges then cut in half (bite size pieces)
2 Tbsp. fresh lemon juice
10 fresh oregano leaves
1 tsp. thyme
1 tsp. dried basil
One quarter cup dry white wine
Fresh Spinach, enough for 6 to 8 servings
One half cup real bacon bits

Directions

Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.

The Skinny: Not much room for improvement here.

Smoked Chicken Salad with Endive Spears 17-02-2015

Smoked Chicken Salad with Endive Spears  

Ingredients:

2 ounces haricots verts or green beans

8 ounces smoked chicken or turkey,

diced into 1/4 inch pieces

1/2 red bell pepper, finely diced

1 large shallot, minced

1 Tablespoon chopped fresh tarragon or

1 teaspoon dried

1/4 cup olive oil

2 Tablespoons white wine vinegar

3/4 cup crumbled Gorgonzola cheese

3 Tablespoons chopped toasted walnuts (optional)

Salt and pepper to taste

4 heads Belgian endive, separated into spears

Directions:

Bring a small amount of water to a boil in a sauce pan. Add the green beans.Cook for 4 minutes or until tender; drain. Cover with cold water; drain. Cut the green beans crosswise into thin slices.Combine the green beans, chicken, red pepper, shallot and tarragon in a bowl and mix well. May be prepared to this point and stored, covered, in the refrigerator for 1 day in advance.Combine the olive oil and wine vinegar in a saucepan. Bring to a simmer, swirling the pan occasionally. Stir in the cheese. Pour over the green bean mixture, tossing to coat. Stir in the walnuts. Season with salt and pepper.Chill, covered, for 30 minutes to 8 hours.Shape 2 teaspoons of the green bean mixture into a ball; press into the stem end of an endive spear. Repeat the procedure with the remaining endive spears and green bean mixture.Arrange the endive spears in a spoke formation on a serving platter.

Note: Dice refers to cutting into cubes about 1/4 inch in size.

Yields: 30 appetizers

RECIPE: HOT BROCCOLI DIP W/ PITA CHIPS

RECIPE: HOT BROCCOLI DIP W/ PITA CHIPS

Ingredients:

1 cup fresh broccoli florets, chopped (about 6 oz.)
2 TBSP onion, chopped
2 TBSP red bell, chopped
1 oz (1/4 cup) Parmesan cheese, grated
1 garlic clove, pressed
1 cup (4 oz.) shredded cheddar cheese
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/8 tsp ground black pepper

Directions:

Preheat oven to 375 degrees. Chop broccoli, onion, and bell pepper; place in a mixing bowl. Reserve 2 TBSP of the parmesan cheese and add the rest plus remaining ingredients to vegetables and mix well. Spoon into a small baking dish and bake 20-25 minutes or until heated through. Sprinkle remaining 2 TBS parmesan cheese over top and surround with Pita Chips for serving.

Yield: 2 cups (16 servings)

Category: Appetizers, Dips

CHICKEN QUESADILLAS

CHICKEN QUESADILLAS

Ingredients:

2 teaspoons Olive oil
2 Boneless chicken breasts, -cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper, seeded and diced
4 Eight inch flour tortillas
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or vegetable oil

Directions:

Preheat griddle ot large shallow frying pan on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle. Again, preheat pan on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas.
Slice each tortilla into three wedges and serve with salsa and black beans.

Yield: 4 Servings

Category: Appetizers, Chicken

OPEN-FACED CUCUMBER SANDWICHES

OPEN-FACED CUCUMBER SANDWICHES

Ingredients

3 Cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 pkg "Hidden Valley Ranch" dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
loaf of cocktail rye bread
dill weed for garnish

Directions:

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to come out. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.

Category: Appetizers

OPEN-FACED CUCUMBER SANDWICHES

OPEN-FACED CUCUMBER SANDWICHES

Ingredients

3 Cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 pkg "Hidden Valley Ranch" dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
loaf of cocktail rye bread
dill weed for garnish

Directions

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to come out. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.

Category: Appetizers

Curried Vegetable Dip

Curried Vegetable Dip

Ingredients

1 8-oz package cream cheese, softened
One half cup sour cream
1 tsp. lemon juice
1 tsp. curry powder
One half tsp. ground cumin
Salt and pepper to taste
One half cup celery, finely chopped
1 small cucumber, peeled with seeds removed and finely chopped

Directions

Combine first 6 ingredients in a bowl and whisk together, add celery and cucumbers and stir. Chill until ready to serve. Serve with crackers, fresh vegetables or crusty bread.

The Skinny: Use low fat cream cheese and sour cream.

Runnin' Rebels Ranch Guacamole

 
Runnin' Rebels Ranch Guacamole

Ingredients

3 large Hass avocados, halved, pitted, and peeled
1 cup diced red onion
3/4 cup chopped fresh cilantro leaves
3/4 cup diced red bell pepper
1 large Anaheim chile, diced
3 tablespoons fresh lime juice
1 (1 ounce) package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1/4 teaspoon freshly ground black pepper

Directions

In a medium bowl, using a fork or potato masher, mash the avocados until chunky. Add the onion, cilantro, bell pepper, and chile. In a small bowl, combine the lime juice and package of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. Add to the avocado mixture along with the pepper and stir gently to combine. Transfer the dip to a serving bowl and place a piece of plastic wrap directly on the surface of the guacamole, pressing to eliminate any air pockets (this will help keep the guacamole from turning brown). Serve at room temperature.

Footnotes

Serve with Tortilla chips or corn chips.

Do-Ahead

This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.

Nutritional Information

Amount Per Serving  Calories: 63 | Total Fat: 5.2g | Cholesterol: 0mg

Cat Tips and images

SAUTEED SHRIMP WITH SHERRY, DIJON MUSTARD, AND TARRAGON

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SAUTEED SHRIMP WITH SHERRY, DIJON MUSTARD, AND TARRAGON

Ingredients

3 to 4 dozen medium-sized fresh shrimp, shelled and deveined
Salt
Freshly ground black pepper
4 tablespoons mild-flavored oil, such as safflower or canola oil
2 medium shallots, minced
1 small bunch fresh tarragon, leaves minced
1/2 cup dry or medium-dry sherry
1/2 cup heavy cream
1/2 pound unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced fresh chives

Directions

Season the shrimp with salt and pepper to taste. Set aside.
Divide the oil between two large, heavy saute pans. Heat the pans over high heat until the oil flows freely in the pans and shimmers slightly. Divide the shrimp between the pans and saute, stirring frequently, until the shrimp turn uniformly pink and look plump and firm but still slightly translucent, 6 to 7 minutes. With a slotted spoon, transfer the shrimp to a warm plate, cover with aluminum foil, and set aside.
Divide the minced shallot between the 2 pans and add 1/2 tablespoon of the tarragon to each pan. Saute, stirring continuously, until the shallots begin to turn transparent and just slightly golden, 2 to 3 minutes. Divide the sherry between the pans and stir and scrape with a wooden spoon to deglaze the pan deposits; then, pour the contents of one pan into the other. Stir the cream into the sherry and simmer briskly, stirring frequently, until the sauce is thick enough to coat the back of a spoon. A small piece at a time, whisk in the butter. At the last minute, reduce the heat to very low and whisk in the mustard, taking care that the sauce doesn't boil, which would turn the mustard grainy. Adjust the seasonings to taste with a little more salt and pepper.
Arrange the shrimp on serving plates or on top of beds of cooked pasta or steamed rice. Spoon the sauce over and around the shrimp. Garnish with chives and serve immediately.

Serves 6 as an appetizer, 4 as a main course

Mexican Recipes

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Hot Artichoke Dip

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Hot Artichoke Dip

Ingredients:

1 (14-ounce) can artichoke hearts, drained, chopped
8 ounces cream cheese, softened
1/4 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon garlic powder

Directions:

Combine the artichoke hearts, cream cheese, Worcestershire sauce, Parmesan cheese, mayonnaise and garlic powder in a bowl and mix well.  Spoon into a greased baking dish.  Bake at 350 degrees for 25 to 30 minutes or until bubbly.  Serve with melba toast.

Serves:  8 - 10

Low Fat Recipes

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