Lighter Crab Stuffed Mushrooms

The last time I had stuffed mushrooms they were delicious, but they were swimming in butter.  This recipe is all about delicate lump crab meat, mixed with a little bread crumb, lemon, canola oil mayo, and a few savory herbs and spices.  It's steamed and broiled, not baked in butter.  

The mushrooms are prepared a little al dente so that you can pick them up and eat them with your fingers or with toothpicks.  Perfect for a cocktail party!

Ingredients:

18 medium white mushroom caps, stemmed and gills removed
Butter flavored cooking spray
8 ounces lump crab meat (from a container), picked through for shells
2 tablespoons lemon juice
2 tablespoons Canola oil mayonnaise
1/2 cup plain bread crumbs
1/2 teaspoon seafood seasoning
3 or 4 dashes hot sauce
1 teaspoon dried oregano plus a little more for topping
Pinch or two of paprika
Freshly chopped chives (optional)
Lemon slices (optional)

Directions:

Preheat broiler to high.

Arrange the mushroom caps into two pie plates sprayed with cooking spray, open side up.  Add a little bit of water to the bottom of the pan.  Broil under high heat for about four minutes.  Remove and let cool slightly.

Lightly mix together the crab meat, mayonnaise, bread crumbs, seafood seasoning, hot sauce and the teaspoon of dried oregano.  Be careful not to break up the crab too much.

Fill each opening of the mushrooms with equal amounts of the crab mixture.  Sprinkle with extra oregano.  Return to broiler and cook for about four more minutes. 

Sprinkle with the paprika.  Return to broiler for about two more minutes until tops slightly brown.

Remove from broiler and cool only slightly.  Top with fresh chives and serve with lemon slices.

Enjoy and see you soon!

Tribute to the 13 Colonies Part V - Dan's Blues and Bourbon Bruschetta

New Jersey on the far left from the Empire State Building
Photo by Dan LaBrie (used with permission)

I am so proud of my husband for becoming such a great home cook. He is allowing me to post another one of his recipes. This one is extra special.

Today we are traveling to New Jersey.

New Jersey was colonized in 1664. http://americanhistory.about.com/cs/colonialamerica/p/jerseycolony.htm
I visited Jersey several times in the late 90's. This picture which Dan took years later shows the state across the Hudson River from Manhattan. New Jersey also has beautiful rolling hills as I recall. And, of course, there is the famous Jersey Shore and Atlantic City. And if you are a fan of the TV show, "The Sopranos," you got to see quite a bit of the state as they shot on location.

Jersey is also known as the "blueberry" state. I did not know this until I started to do research on these regional recipes. http://www.statesymbolsusa.org/New_Jersey/fruit-highbush-blueberry.html

I've been told that the Jersey Shore is known for having some pretty good blues clubs. This dish fits right in! It can be prepared on the gill or in the oven.  

 

Ingredients:

1 cup all natural frozen wild blueberries

1/4 cup light brown sugar

1 tsp freshly ground cinnamon

1 tsp. corn starch

1/4 cup Kentucky Bourbon

1 French Baguette - sliced into 12-15 slices (3/4 inch thick on a diagonal)

1/4 cup crumbled blue cheese

Other:

Cooking Spray for Grill

1/2 cup water

Butter flavored cooking spray

1 tbsp. fresh chives (optional)

Directions:

Spray grill with cooking spray; pre-heat grill to 350 degrees.

On the side burner of the grill, add frozen blueberries and water to a grill-safe sauce pan.  

Bring to boil, 3-5 minutes.  Whisk in brown sugar and cinnamon.  Continuously whisk for another 3-5 minutes.

Combine corn starch with bourbon.  Whisk the mixture into a blueberry reduction, off heat. Return sauce pan to heat, bring to boil, reduce to simmer, whisking continuously.  You want to preserve the integrity of the blueberries, but you want the sauce to be thick enough to your liking.

Remove sauce pan from heat and tent with tin foil until ready to serve.  Spray both sides of baguette slices with butter flavored cooking spray. Place slices on grill to toast 1-2 minutes until a light brown.  Flip slices and transfer to grill-safe pan or tin foil layered on grill.  Sprinkle ½ tsp. blue cheese crumbles onto each slice.  Add ½ tsp. of solid blueberries from sauce to each slice.  Place pan on grill until cheese begins to slightly melt and bubble. 

(Approx. 1-3 minutes depending on heat).  Remove pan from grill.

To Plate:

Using a demi-glace spoon and a long white plate, place six slices of  bruschetta; top with extra sauce and sprinkle some around the plate.  Top with fresh chopped and whole chives (optional).   Repeat with remaining slices.



Amazing Artichoke Week: Chardonnay, Lemon and Artichoke Shrimp Cocktails

I was going to share a simple artichoke pasta with you but I think you will agree this recipe is a little more "sexy."  It's perfect for "date night," or you can make a whole bunch of these and serve them at a bridal shower.  The all-too-cuteness of the champagne toast glasses (which I highly recommend to plate these) puts this starter in the "party time" category.

I don't post many appetizers here because, frankly, I don't often make them. I do not like to make any starter or side that takes more time to prepare than the entrée. Unless, of course, I am preparing baked potatoes or long-simmered collard greens, I just don't have the extra time.

This appetizer whips up in a super snap and a snap back at ya! 

It's cooked shrimp and artichoke hearts (canned) in an amazingly simple lemon dill sauce laced with -- you guessed it -- chardonnay wine. 

You can certainly substitute non-alcoholic wine in this dish to get the same flavor.  If you really don't even want that, just use the juice from the canned artichokes.

Note:

I drained the juice from a canned of quartered artichoke hearts and I replaced it with a cup of dry Chardonnay (light on the oak).  Use a wine that you can drink, but not one which will break the bank.

I added frozen dill the mix.  Yes, I said frozen.  I took fresh dill, and I froze it, and then I broke up about a 1/2 tablespoon into the wine and artichoke mixture.  I let that sit at least 4 hours.

I take a little help from the store in this recipe. 

To assemble EACH "cocktail" you will need:

2 quarters of canned artichoke hearts, plus four "leaves" from the canned hearts
1 tablespoon Philadelphia brand Savory Lemon and Herb Cooking Creme*
1 tablespoon of the wine and dill marinade (see note above)
3 or 4 medium cooked shrimp, tails removed and chopped
1 teaspoon diced roasted red pepper (from a jar)
Fresh parsley for garnish, optional

Directions:

Dice artichoke hearts into small pieces. 

Remove four "leaves" from a quartered artichoke hearts and place them into the glass in the shape of a flower.  I like to do this to "support" the sauce so that it doesn't look flat when plated in the glass.  Plus, you can eat it.

Mix chopped artichoke hearts, the cooking creme, and the wine and dill marinade together.  Spoon on top of the artichoke heart leaves.

Chop cooked shrimp and add on top of the sauce. 

Chop the pepper and sprinkle around the glass. 

Top with fresh parsley. 

Enjoy!   I'll see you back later this week with one more artichoke recipe.

*Not a paid endorsement.  No product was supplied to blogger.

Amazing Artichoke Week: Stuffed & Grilled Artichoke

Note:  Before I begin tonight, if you have not yet, be sure to check out Cafe' Cheapo.  It's my new online cookbook featuring healthy and budget-friendly meals.  Each week for 52 weeks, I will post one brand new recipe (not seen here), and I will price out the ingredient list to help you figure out if it's a recipe that you can make at home.  See you there!

Visit http://cafecheapo.blogspot.com

This week, it's all about artichokes.  I will post recipes using both canned and frozen hearts.  Tonight it's all about fresh artichokes.

I am almost 50 and I've never eaten a fresh whole artichoke until today.  I do not know why.  I guess it's one of those foods that kind of intimidated me when I would see it at the market.  Oh, I love artichoke hearts.  I use those often but today was truly a culinary adventure.  But fresh I had never tried.

I found out after I purchased these two artichokes at the farmer's market yesterday that they probably were not the best of the best.  There was a little too much "brown" on the leaves, yet they trimmed up nicely and they tasted great. 

I decided to stuff them, but it was in the 90's here today and even with AC on, I didn't want to heat up the house with the oven.  I decided to make this dish in a tin foil roasting pan on a gas grill and it turned out great!  Since tonight was our "big salad" night - we often eat a big salad for dinner in the summer - an appetizer was just what the home cook ordered.

This recipe serves two if you are having a light dinner, our four if it's a starter for heavier meal.

Ingredients:

2 medium fresh artichokes
2 medium lemons
1/4 cup olive oil, divided, plus more to drizzle
2 cloves minced garlic
1/8 cup minced onion
Pinch or two of crushed red pepper (to taste)
1 cup plain bread crumbs (regular or whole wheat)
2 tablespoons Parmesan and Romano cheese, grated
1/4 tablespoon coriander seeds


Note:  To make this recipe, you will need a tin foil roasting pan and tin foil.  You will need two cups of cold water for the first steaming process, and an additional cup to continue the steam in the tin foil pan. 

Directions:

Wash artichokes in cold running water.   Trim away stems so that the artichokes will set upright in a pan.  Cut the top part off the the top quarter (at least 2/3 inch).  Trim the pointed edges of the leaves.

 

Steamed artichoke, before I peeled it back
and removed the fuzzy choke.

Place artichokes in a steamer basket with about 2 cups water in the bottom and 1/2 lemon.  Steam, covered, for 20 minutes.  Let cool.

Carefully peel back leaves.  Remove the center "fuzzy" part called the choke with a spoon. 

When you are ready to grill the artichokes -

Preheat grill to 400 degrees F.

In a saute' pan, add one tablespoon of olive oil.  Add the garlic, onion and crushed red pepper.  Cook for three minutes until onion is softened.

Add the bread crumbs and the cheese.  Add remaining olive oil and cook until the bread crumbs are coated.  Add the juice of 1/2 lemon into the pan. 

Stuff the center of each artichoke and add a little of the bread stuffing in between the leaves.  Place upright in tin foil roasting pan.  Add one cup of water to the bottom of the pan, 1/2 lemon, sliced, and the coriander seeds.  Cover tightly with tin foil.  Place on grill and lower the lid.  Watch so that the temperature doesn't go beyond 450 degrees F.  Lift the grill lid as needed to reduce heat.  Grill in pan for 30 minutes.

Serve with lemon wedges.

Enjoy!  I'll see soon with more artichoke recipes.

Greek Shrimp Flatbread

I am a corporate trainer by day.   I was at my company's annual software users' group conference these past few days in Clearwater Beach, Florida.  All I did was teach and eat the really good food that goes along with a training conference. 

Unfortunately for me, the food is very good at the resort where we held the conference.  I think I gained back the three pounds I lost this week.  Hello exercise DVD's.

I digress...  So when I arrived home this evening, I wanted something light. 

This dish is a perfect and fresh summertime substitute for pizza. 

Greek Shrimp Flatbread

Serves 4 - (Serving size:  ½ flatbread)

2 Tandoori Naan  (4 ounces or more each)

4 tablespoons olive oil

2 tablespoons garlic salt

¼ teaspoon freshly ground black pepper

1 tablespoon dried oregano

1 cup crumbled Feta cheese, divided

2 cups Arugula, washed and dried

6 Greek olives, pitted and chopped

2 tablespoons good quality balsamic vinegar

20 large cooked shrimp (about 2/3 pound), chopped into four pieces each

4 large fresh chopped basil leaves for garnish (optional)

Preheat indoor grill pan.

Combine olive oil, garlic salt, pepper and oregano.  Brush one side of both Naan with the olive oil mixture.  Top each Naan with half of the oregano and ¼ of the Feta cheese.

Add Naan to indoor grill pan (topped side up).  Grill for three or four minutes.

Top each Naan with ½ of the arugula, half of the olives and a ¼ of the balsamic vinegar.

Add remainder of the oil and garlic salt to a sauté pan.  Add cooked shrimp and cook for no more than one minute.   Top each Naan with half of the shrimp and the remainder of the feta.

Turn on broiler.

Add grill pan to broiler.   Broil Naan for no more than five minutes each.  Less is actually better.  You just want the feta to begin to melt.

Top with remaining balsamic (drizzle) and fresh chopped basil. 

Oh, and BTW, my new friend, Carole, who writes Carole's Chatter featured one of my steak recipes last week.  Check out her blog.  Lots of good stuff there!

See you soon!

Bruschetta Duo

Bruschetta Duo

I had to travel to my corporate office today, which is two hours door-to-door.  I had a very long day.  Dan was just returning from a business trip.  Mama Pirri, angel that she is, brought us her famous Escarole and Beans so I would not have to cook.

Note: I am not permitted - yet - to release Mama Pirri's secret recipe.  I will tell you that Mama Pirri's Escarole and Beans is the best I ever ate.

To extend the dinner I needed to make a side dish.  Drama!  I REALLY  did not want to cook.  Salad was out; we already had the greens.  So I looked at the header on my blog and I exclaimed aloud, "Bruschetta!  Oh, Bruschetta, where art thou?"

Okay, maybe not!

What I love about Bruschetta is that you can get creative yet it is often hands-free.  You throw a few simple ingredients into a skillet, let them do their thing, toast bread, top it, and it's done!

While my Drunken Bruschetta is fantastic, I wanted to do something a little bit different tonight.  I scoped out what I had on hand and I came up with this fabulously delicious and easy Bruschetta Duo. 

Fennel and Green Onion
with
Greek Pepper, Shrimp & Goat Cheese Bruschetta

In Latin, duo means "for two."  Since there are only two of us here, two of each was perfect along side the main course. 

Okay, technically there are three of us in the house if you count Eddie, our Golden.  He doesn't eat Bruschetta but he has suggested if I made one using Milk Bones and Cheddar Cheese he might give it a try. 

Note:  Baby bell peppers are small bell peppers you usually find packaged in quantity in your grocery store. 

With no further adieu:

Bruschetta #1: Fennel and Green Onion

4 slices Baguette - 1/4 inch thick
2 tablespoons olive oil, divided
Generous sprinkle of seasoned salt
1 small fennel bulb, sliced thin
1 large green onion, sliced (white and green) - about 1/8 cup
1 tablespoon butter
Freshly ground pepper, to taste
2 tablespoons dry white wine
Chopped fennel frawns, for topping
Chopped scallions, for topping

Brushetta #2:  Greek Pepper, Shrimp & Goat Cheese

4 slices Baguette - 1/4 inch thick
3 tablespoons olive oil, divided
Generous sprinkle of seasoned salt, plus extra for shrimp
Generous sprinkle garlic powder
1/8 cup sliced baby bell peppers (any color)
8 large shrimp, peeled and deveined (tail off)
Squirt of fresh lemon
2 Greek olives, pitted and chopped
1 tablespoon crumbled goat cheese
Dried Oregano, for topping

Other:  Balsamic vinegar for drizzling

Instructions:

Preheat broiler.

For both types of bruschetta, baste 4 bread slices with one tablespoon of the olive oil.  Place on cookie sheet or pan.

Sprinkle four of the slices with just the seasoned salt.  Sprinkle the other four with a combination of the seasoned salt and garlic powder.

For bruschetta #1:  Add remaining tablespoon of olive oil to skillet.  Add fennel, green onion and butter.  Cook over low heat for 20-30 minutes until caramelized.  Add fresh pepper and loosen up with the wine.  Stir.  Cook for one or two more minutes until wine reduces.

For bruschetta #2:  Add remaining tablespoon of olive oil to skillet.  Add peppers.  Cook over medium heat for five minutes until softened and the peppers begin to brown. 

Add shrimp.  Cook for three or four minutes until shrimp turn pink.  Add lemon juice.  Remove from heat.

Broil the oiled and seasoned bread for three-to-five minutes until browned to your liking.

To assemble bruschetta #1:  Top each slice of crusty bread with 1/4 of the mixture.  Top with frawns and scallions.

To assemble bruschetta #2:  Top each slice of bread with peppers and 2 shrimp.  Top with olives, goat cheese and oregano. 

I like to plate four slices on each plate and garnish with fennel frawns.  I like to also drizzle the bruschetta with a little balsamic vinegar. 

Enjoy!

Drunken Bruschetta

Drunken Bruschetta

Ah, bruschetta.  Dan and I have bellied up to many a bar menu over the years just to partake of these wonderful topped crusty bread treats. 

You can find an array of concoctions out there, from shrimp to steak to roasted peppers. You can serve bruschetta as an appetizer or as Tapas or even for a light summer meal along with a fresh salad.

My take on bruschetta is particularly tempting; it's red onion, slightly caramelized, married with baby portabella mushroom slices – complimented by a little fresh thyme,  and then I “hit it” with a good helping of dry white wine.  The wine soaks in to create this most wonderful flavor along with the big finish -- lemon and balsamic vinegar.

I just know you are going to love these.

This recipe is for 8 slices of bruschetta. 

You can keep going with this one if you’re having a party.

For the Topping:

2 tablespoons canola oil or olive and canola oil blend

2/3 cup red onion, sliced and then chopped into bite sized pieces
2 cups sliced baby Bella mushrooms
1/2 teaspoon fresh thyme
1 tablespoon butter, divided
Freshly ground black pepper, to taste
1/2 cup dry white wine or non-alcoholic white wine, divided
½ tablespoon lemon juice
1- 1 1/2 tablespoons crumbled goat cheese
16 Arugula leaves, washed
Drizzle of good quality Balsamic vinegar

For the Bread:

8 slices French baguette, cut on an angle (about ¼ inch – ½ inch thick)
2 tablespoons good quality olive oil
Sprinkling of Lawry’s® Seasoned Salt*, to taste

Instructions: 

In a medium skillet, add oil and onion.  Sauté for about seven minutes over medium heat until the onion starts to caramelize.

Add mushrooms, thyme, half of the butter and the black pepper.   Sauté for one minute. 

Add half of the wine.  Bring to boil and reduce to simmer, about three minutes until the wine absorbs into the onions and the mushrooms. 

Add the remaining butter and the lemon juice.  Sauté for one minute.

Add the remaining wine.  Scrape the browned bits from the bottom of the pan and immediately remove from heat.  Mushrooms are like sponges; they will soak up the excess wine.

Preheat oven to 425 degrees.

Baste both sides of the sliced bread with oil.  Sprinkle one side with the seasoned salt.  Bake for approximately ten minutes until bread is crispy but not over-browned. 

To assemble:

Top bread with veggie mixture, goat cheese and arugula.  Sprinkle with balsamic vinegar.

Wow!  Wow!  Triple Wow!

Enjoy!

*No product was supplied to blogger and not an endorsement.

Dan's Weight Loss Update and a Healthier Game Day Snack

I had this whole production planned today.  As I did last year, I was going to do a video for our entire Super Bowl meal, but life got away from me.  I am sure you are all disappointed.  LOL.  Yeah, okay...  Maybe another time for the video.

I am happy to report that Dan has officially lost about 12 pounds! 

Let's congratulate Dan on working toward his goals.  And a special shout out to his friends at work for helping to keep him on track!

Light, Warm and Spiced-Up Spinach and Artichoke Dip

I was talking with my friend Laura the other night (LaDiva Cucina) about all of the fattening snacks we consume on Superbowl Sunday.  People really use this as an excuse to fall off the wagon, and so close to making those New Year's resolutions.

I began thinking about how I could lighten up our own menu.   I am making a new chicken burger recipe tonight before the game.  If that turns out as I think it will, I'll post that recipe later on this week.  Since the Jet Stream is keeping all that nasty winter weather away from the US this year, I'll bet many of you are dragging out your grills early.  I'll bet you are ready for a nice grilled chicken burger.  On the side I am making a warm red cabbage slaw.  ;.)  You are sure to love that recipe, too. 

That is for another post.

On days like this when we know we might eat a higher calorie snack, we have a light protein breakfast.  I made this snack mid-day so it's not weighing on us right before we go to bed.  We have time to go outside, walk Eddie (our Golden), or throw a football around the yard.  Our main dish will be served during the game.

When I came up with this recipe, I thought about a recipe I prepared around the holidays.  It was cold spinach and water chestnut dip.  Dan loved it but suggested if I make it again, I make it even lighter using yogurt and add more vegetables. 

So, after my guests revived me -- just kidding --   this appetizer was born.  I have been waiting for the right occasion to make it.  Seriously, we don't make things like this for everyday snacking.  Once in a blue moon and for a special occasion is fine, but as Laura cautions, don't overdo it on those "special occasions."   I agree.

Is this tasty snack entirely low cal?  Of course not!  In moderation -- and that is the key -- calorie for calorie, ounce for ounce,  this dip is better for you than more traditional recipes.   A dish this size of this would be enough for a half dozen or even eight people if this was your only snack offering, and enough for an entire crowd if serving other snacks.

If you having a main course meal (burgers, pizza, etc), I suggest limiting the snacks to one nice item like this.  Your guests will thank you tomorrow.

Enjoy! 

If you like this recipe, you still have time to make it to the supermarket to pick up the fixings.

Happy game watching! 

May the best team win!

Light, Warm and Spiced-Up Spinach and Artichoke Dip

1 package (10 ounce) of frozen Cut Leaf Spinach, defrosted and well-drained of any excess water
1 can (8 ounces) of diced Water chestnuts
1 cup chopped Artichoke Hearts (packed in water, not oil)
12 ounces Fat Free Sour Cream
1 5 1/2 ounce container Fat Free Greek Yogurt
1/2 cup Fat Free or Light Mayonnaise
1/4 cup 1% or 2% Milk
1 package Knorr's® Vegetable Recipe Mix
1 tablespoon Mexican Hot Sauce, more or less to taste
1 tablespoon Lemon Juice
1/4 cup Grated Parmesan Cheese, plus a bit more for topping
1/2 teaspoon Spanish Paprika, plus a bit more for topping

Other:  Canola Oil Cooking Spray

Combine all ingredients except for extra cheese and paprika for topping.  Mix well and refrigerator for 1/2 hour. 

Preheat oven to 350 degrees.

Remove desired amount of dip to broiler-safe baking dish treated with cooking spray. 

Note:  The less you bake, the smaller your baking dish should be... Like I had to say that!  ;.)))

Top with remaining cheese. 

Bake for 25 minutes until bubbling. 

Turn on broiler and finish cooking for 1 or 2 minutes until cheese is browned.

Top with remaining paprika (just a sprinkle).

Let dip cool about five minutes before serving.

Serve with tortilla chips.

Our pre-game snack: 
Dan, chippin' and dippin'.

Friendly reminder:

Immediately refrigerate any remaining  COLD dip that you do not bake.   You can enjoy the dip cold if kept properly stored and refrigerated for up to three days, or serve as a cold option along side of the warm dip at your party.

Do not refrigerate the leftover dip that you baked.  Discard any leftovers.

If you like this recipe, you might also enjoy: 

http://welcometojustforcooking.blogspot.com/2011/12/holiday-entertaining-tip-1-solving-dip.html

Looking for more healthy game day options?   Check out last year's video, my big hair and my oversized shirt (to hide my belly).  This was taken before I lost more weight.  It is amazing what can change in one year!  ;.)  

http://welcometojustforcooking.blogspot.com/2011/12/holiday-entertaining-tip-1-solving-dip.html

Not a paid endorsement and no product was supplied to blogger.

Holiday Entertaining Tip #2: Don't Stress over Drop-In Guests

We've all gotten this call at one time or another over the holiday season;  "Hi, I'm going to be in your neighborhood later today.   I thought I would drop over with your gift."

Your first reaction might be "Yikes, I haven't had time to go shopping for YOUR gift!"   Your second reaction;  "Do I EVEN have anything in the house to serve you?" 

You don't have to scramble all over your house for a re-gift idea - and risk giving your friend the same gift that he or she gave you last year.... oops;  Here a four ideas that you might want to consider.

Keep a few extra bottles of wine on hand and a few wine gift bags.   If you don't give the wine as gifts, you can open it for dinner one night.  With life being what it is these days, you don't need a special occasion to celebrate with a glass of wine.   Think every day is special.

Bake extra cookies and freeze them.   When you get that eleventh hour call, defrost a dozen, and put them into a decorative plastic bag with a bow.  

When you've got a few extra bucks when you go to the grocery store, purchase a $10 grocery gift card and set it aside.  Keep a few generic holiday cards on hand.  When that unexpected  friend shows up, dig into your grocery card and greeting card stash.  People appreciate grocery gift cards in any denomination.   A ten dollar gift card can purchase a 10-15 pound turkey on sale.   You can always use one of the grocery cards you picked up if you need something in a pinch and you don't want to pull out the credit card.

Candles make great gifts.  Stores often practically give them away the day after Christmas.  Purchase several and set them aside.   If you don't give them as gifts, you can use them on your own holiday table.  FYI - Ladies, even your male friends like to get candles.   It's not something they are going to go out and buy for themselves.  He might like to "entertain" a special someone one night, and the candle would be a nice touch. 

Now for the quick snack ideas: 

Warm Honey &
Orange Holiday Crunch

 
I remember the days when you you used to have to make your own Chex Mix®.  Now they sell it pre-packaged in all sorts of varieties.  You can still "kick it up a notch" as a famous celebrity chef would say.   

This easy entertaining recipe features store-bought mix , which takes on a special twist in this Warm Honey and Orange Holiday Crunch:

For every three ounces of Chex Mix®  Honey and Nut Flavor*

You will need -
3 tablespoons Honey
Zest of 1/2 an Orange

Preheat oven to 350 degrees®.  Combine Mix, honey and Orange Zest.   Bake for 10 minutes until warm.    Let cool slightly before serving.

Note:  Once completely cooled, this takes on a brittle consistency.  

Drink suggestion:  A nice winter ale will hold up to the sweetness and the saltiness of the snack.






No time to plan.  Your guests are on their way and all you've got is last night's leftover chili. Try this delicious and super easy Chili Cheese Dip:


2 parts Leftover Chili (or mild canned chili)
1 part Processed Cheese (chunked)
A few shakes of Hot Sauce (optional)

Place ingredients into a microwave safe bowl.   Cover with plastic wrap and and heat on high for two minutes.   Carefully remove plastic wrap.   Stir.  Replace wrap and microwave for one more minute or until mixture is hot.  Stir well before serving.

Serve with tortilla chips.

Drink Suggestion:  Serve with a cold Mexican Beer with a lime or a Margarita. 




The last recipe I will showcase tonight could double as a late supper if served with dilled potato salad.

For each Panini you will need -

2 slices of gourmet Artisan bread or medium sliced French Bread
1/4 ounce Smoked Salmon
1 tablespoon Light Cream Cheese with Chives
Other:  Butter flavored Cooking Spray

Heat a non-stick skillet.

Spray both sides of the bread with the cooking spray.

On one slice of bread, add the salmon.  On the other side, spread the cream cheese.

Press the two slices together.  Add to hot pan.  Weight the sandwich down with a panini press, a brick covered in tin foil, or another pan.   You only need to cook each side about one minute.

Drink Suggestion:  Semi Dry Sparkling Wine or a Dirty Martini

Tomorrow night -  I've never done this before -  I'm featuring a great holiday cocktail as inspired by my friend, Marilyn.  

See you again soon!

* Recipe was tested with this brand.  Not an endorsement and no product was supplied to blogger.

Smoked Salmon & Cream Cheese
Mini Panini

Chili Cheese Dip

Holiday Entertaining Tip #1 - Solving the Dip Dilemma

Note:  The "dip dilemma."  Ha!   Sounds way more important than it really is, but I thought you'd enjoy this tip anyway! ;.))))

Spinach and Water Chestnut Dip

In my last few posts I focused on quick and easy winter-style meals that are prefect for weeknights during a busy holiday season.   But what about the nights when you entertain? 

My next few posts will be devoted to holiday entertaining tips.   As the finale of this series, I'm going to show you a great dinner party recipe that is so simple to toss together, you're sure to stress less.

Dips and chips are very popular at parties, especially over the holidays.  It's simple way to fill in a buffet.   Many of the traditional dip recipes that you find out there are downright delicious.  

Spinach dip can be a particular quandary as it can tend to be a bit messy.  After a half hour on the buffet, you will likely find that you have to clean and refresh the plate.  

Snack companies make all these little dipper chips now in assorted varieties.   I used Tostitos® Scoops!®*  In case you are not familiar, these are white stone ground corn chips formed into a little cup shape.  Instead of having my quests "dip" using the Scoops, I topped a few dozen with my simple Spinach and Water Chestnut Dip. 

Plate these as you would any cold Hors d'oeuvre.  You guests will take a few on their plate along with the other appetizers.   Less fuss.  Less to clean up!  You can prepare and serve more of these as you need them.  These only take minutes to make.  And I guarantee you, these appetizers will disappear, and your guests will often comment about what a great idea it is to serve the dip and chip this way. 

My dip recipe is similar to the one of the back of the soup box, but as with most things in life, I have to mix it up a bit. I use less sour cream and mayo to keep it lighter. I add in a few things.    

Have leftover dip?  It is GREAT as a stuffing for baked chicken breast.  Yum!   I'll have to show you that recipe soon.

Spinach and Water Chestnut Dip
1 envelope Lipton® Vegetable Soup Mix*
6 ounces of Fat Free Sour Cream
3/4 cup Light Mayonnaise
1 - 10 ounce package of Chopped frozen Spinach, thawed and drained
1 - 8 ounce can Diced Water Chestnuts, drained
1 tablespoon chopped Pimento
1 tablespoon dried Dill Weed
1 teaspoon Paprika
Dash or two of your favorite Hot Sauce, more to taste

Other:  Scoop style Corn Chips

Mix all items for the dip together (except for the chips) in a medium bowl.   Stir well and chill for at least two hours.

When you are ready to serve, top each corn chip with a teaspoon and a half of the dip mixture and plate.

If you prefer a more traditonal plating, and you are hosting couples, you can also give each couple their own plate  of chips and a small bowl of the dip to share.  

*Not an endorsement and no product was supplied to blogger.