Day 26 – Tomatillo Salsa

One more salsa variety for your salsa bar!

Day 26 – Tomatillo Salsa

20 tomatillo
1 onion sliced
4 garlic cloved
1 chipotle pepper in adobo sauce
2 Tbsp. cilantro
A pinch of salt and sugar

Broil 20 husked and rinsed tomatillos, onion and garlic cloves, unpeeled, until charred. Peel the garlic and puree with tomatillos and onion. Add chipotle pepper and adobo sauce. Mix in cilantro, salt and sugar.

Enjoy!

Day 25 – Charred Tomato Salsa

Another salsa variety to try out. For your Super Bowl party, set up a salsa bar, with a variety of salsas!

Day 25 – Charred Tomato Salsa

2 large tomatoes
1 jalapeno, minced
1 scallion, diced
2 garlic cloves, diced or pressed
1 Tbsp. minced basil
Salt and Pepper

Broil tomatoes until charred. Let cool and core. Pulse in food processor, tomato, jalapeno, garlic and basil. Salt and pepper to taste.

Enjoy!

Day 24 – Tropical Salsa

A few days behind…Since we’re on the subject, let’s keep going with a variety of salsas. They are typically pretty easy, fresh and last for weeks in the fridge.

Day 24 – Tropical Salsa

3 cups diced pineapple
2 cups diced mango
1 red onion, minced
2 Tbsp grated ginger
1 jalapeno, seeded and minced (if you want a kick)
Splash or rum (optional)
Pinch of allspice

Mix all ingredients together, add allspice. For added flavor, let marinate for a few hours before serving.

Enjoy!

Day 23 – Classic Salsa

You had to know that after a posting of Guacamole, I had to give you a pairing of salsa.

Day 23 – Classic Salsa

4 diced tomatoes or two cans of diced tomatoes
1 red onion, minced
2 garlic cloves, pressed or minced
1-2 jalapenos, seeded and minced
Cilantro, chopped (option)
Salt and pepper to taste

After dicing and chopping, mix all ingredients together, add salt and pepper. For added flavor, let marinate for a few hours before serving.

Enjoy!

Day 22 – Guacamole

It’s a typical pairing with Chips and salsa, and one where I have little self control. Throw in your secret variation to this classic recipe.

Day 22 – Guacamole

3 ripe Avocados
½ c. minced red onion
1 minced jalapeno
1 diced tomato, or can of diced tomatoes, juices drained
¼ c. chopped cilantro (optional, I hate the stuff)
1 lime, juiced
Salt and pepper to taste

Mash the avocados, add all other ingredients. Can be may a few hours in advance. To prevent browning, place avocado pits in the bowl until serving. You can leave them in the bowl for interest and it will stay green, rather than turning on you while it sits out to be devoured.

Serve with Tortilla chips and accompany with salsa

Enjoy!

Day 21 - Crab Meltaways

These are so good and so easy. They are even great for a pot luck, bridal shower, or ladies lunch. I know you you’ve looked at the ingredients and see a jar of cheese which I am adamantly against, but there isn’t a substitute that comes out the same….so eat up!

Day 21 - Crab Meltaways

6 English muffins
1 lb. crabmeat or Krabmeat
1 sticks of soft butter
1(5 oz.) jars of Old English cheddar cheese
2 tbsp. mayonnaise
1 tsp. garlic salt
1 tsp. seasoned salt
1 tsp worcestershire sauce

Preheat oven to broil. Chop up or pull apart crab, should be in small bit size pieces. In a medium size bowl, combine everything but the English muffins. Mix well. Cut English muffins in half and evenly spread crab mixture onto muffin halves. Place muffins on a cookie sheet or pan. Broil in oven until bubbly and slightly brown. Remove from oven and cut each half into four pieces. Makes 48 pieces.

Here are a few things to know about this recipe. They are delicious and are easy to make. If you are taking to a party, broil when you get there. While these little guys are finger lickin’ good, they need to be served hot. If you are preparing them for your own party, place them in the oven about 5 minutes before people want to eat.

Enjoy!

Day 20 – Beer & Cheese Fondue

Fondue is something that always impresses a crowd. It seems hard yet, it’s so easy. This is great either room temperature in a bread bowl or hot in a small crockpot.

Day 20 – Beer & Cheese Fondue

2 cloves garlic

1 – 1½ c. beer

¼ lb. Gruyere cheese

1 8 oz. package of cream cheese, softened and in 8 pieces

Salt and pepper to taste

Bacon bits (optional)

1 round loaf Pumpernickel bread (optional)

Rub small pot or crockpot with the garlic cloves. Add the beer and bring to a simmer. Whisk in the cheese, stirring until melted. Add salt and pepper to taste. Add more beer until desired consistency.

Most people like bacon, although I think it can sometimes take over the taste of the dish. Use with frugally. If using at room temperature in the bread bowl, cut top fourth off loaf of bread. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread for serving.

Serve hot or room temperature with cubed bread, veggie sticks, pretzels, etc. Pumpernickel is a great flavor with the beer and cheese.

Enjoy!

Day 19 – Sweet and Salty Party Mix

I want a handful as I type. It’s a crowd favorite, a little handful of munchies and you’re off. Everyone adds their own little flair, so please, add something you love to put into a party mix!

Day 19 – Sweet and Salty Party Mix

12 oz. Corn Chex
10 oz. Cheerios
10 oz. Honeycomb cereal
10 oz. Pretzel sticks or nubs
1 can mixed nuts
1¼ c. sugar
1¼ c. butter, melted
3 Tbsp Soy Sauce
2 Tbsp Garlic salt

In a large bowl, combine cereals, pretzels and nuts. In another bowl, combine the remaining ingredients; stir until sugar is dissolved, this may need to be heated over the stove or in the microwave if sugar is not melting. Pour mixture over cereal mix and toss to coat, thoroughly.

Transfer to a large roasting pan. Bake, uncovered, at 275° for 1-1/4 hours or until crispy, stirring every 15 minutes. Cool before serving. Store in an airtight container.

Enjoy!

Day 18 - Cucumber and Herb Tea Sandwich

This is a very classic accompaniment to English afternoon tea, but completely adaptable to an appetizer for a party. This is really easy with basic ingredients.

Day 18 - Cucumber and Herb Tea Sandwich

1 English Cucumber

1 tub herb spreadable cream cheese

14 slices wheat bread

Salt and pepper to taste

Slice cucumber into very thin slices, about 9 per sandwich. Cut crust off each piece of bread (for traditional tea sandwich). Spread herb cream cheese on 7 of the slices of bread. Layer cucumber slices on top of the cream cheese. Lightly salt and pepper. Place remaining piece of bread on top. Cut into triangles.

They are so easy and refreshing!

Enjoy!

Day 17 – Onion Dip

Most dips call for Mayonnaise; I have a confession, I hate the stuff. It’s terrible for you, spoils within four hours of being left out and I just don’t get it. What does this mean….if you haven’t caught on yet, most, if any of the dips I’ve posted have Mayo. I avoid it like the plague and substitute sour cream or cream cheese. They aren’t that much better for you, but at least it’s not some slimy white blob of man made goo.

Off the chair….this dip is, again, a nice alternative to a traditional party dip.

Day 17 – Onion Dip

1 medium yellow onion, chopped
1 medium red onion, chopped
2 Tbsp Olive Oil
1 ½ c. sour cream
¾ cream cheese, room temperature
½ c. chopped chives
½ c. scallions
Worcestershire sauce, salt and pepper to taste

Sauté both onions over low heat until caramelized, about 30 minutes. Cool. Mix in the next 5 ingredients. Add to taste the Worcestershire, salt and pepper, mixing thoroughly before adding more.

Serve with Veggie sticks, chips, crackers, great for a spread on a little ham sandwich, etc.

Enjoy!

Day 16 – Kicked Up Ranch Dip

Ranch dressing is the most popular dressing in America, which means this dip will go over very well!

Day 16 – Kicked Up Ranch Dip

¼ c. sour cream

¼ c. minced red onion

¼ c. buttermilk, plus 2 Tbsp

½ c. mayonnaise

1 garlic clove

1 Tbsp chopped chives

1 Tbsp chopped parsley

1 Tbsp chopped chipotle peppers

Salt

Whisk the all of the ingredients together. Let set for 2-3 hours before serving to let ingredients marinade. Serve with veggies, crackers and chips.

Enjoy!

Day 15 – Grilled Sausage Bites

People love sausage bites for an appetizer, and instead of using those little sausages that are “oh so predictable” try this out! They have great flavor and you still have a meat option that is sausage!

Day 15 – Grilled Sausage Bites

1 Tbsp vegetable oil
2 lbs. kielbasa or other sausage, cut into bite size pieces (1 inch)
¾ c. ketchup
¾ c. spicy brown mustard
1 Tbsp brown sugar
8-10 wooden skewers

Soak skewers in water for about 20 minutes. Preheat a grill to medium and brush with oil. Thread the sausage bites into the skewers, leaving space between each piece. Grill until slightly crisp, 3-4 minutes on each side.

Mix ketchup, mustard and sugar in a small sauce pan. Once sugar had dissolved, place in a dipping bowl.

Serve sausage on skewers aside dipping sauce. You can also serve a bowl of spicy mustard for dipping. These can be made a few days ahead of time. Place on cookie sheet to re-heat, and serve.


Enjoy!

Day 14 – Queso Dip

Oh, it’s a favorite for many, eating more than your share and the bowl is always left empty. It’s terrible for you but a mouth watering treat you only have at a party.

Day 14 – Queso Dip

¼ yellow or white onion, minced

1 can green chilies

2 Tbsp flour

½ c. beer

¼ lb. grated cheddar cheese

¼ lb. grated Pepper Jack cheese

A handful of chopped cilantro

Sauté the onion in a medium size pan. Add the green chilies, flour, beer and cheeses. Cook until cheese melts. Add cilantro and mix. Transfer to an oven safe dish. Broil for a few minutes until bubbly.

Serve with Tortilla chips and veggie sticks.

Enjoy!

Day 13 – Sautéed Shrimp Cocktail

Shrimp cocktail is a standard and there is never enough. This is a warm version, great for a Super Bowl Party.

Day 13 – Sautéed Shrimp Cocktail

2 Tbsp olive oil
1 lb. jumbo or large shrimp, peeled, TAIL ON
1 Tbsp herbs de Provence (or an Italian herb mixture)
Salt and pepper to taste
1-1/4 c. sour cream
3 Tbsp whole-grain mustard/spicy mustard
1 tsp ground turmeric
¼ c. chopped fresh basil

In a large skillet, heat oil over medium-high heat. Add shrimp and herbs. Season with salt and pepper. Cook shrimp until cooked thoroughly, about 3 minutes on each side.

In a small bowl, whisk sour cream, mustard, turmeric and basil until smooth. Season with salt and pepper. Transfer mixture to dipping bowl and place on the serving platter along with cooked shrimp. Don’t forget to place a small container of toothpicks or you can pre-pick them.

Enjoy!

Day 12 - Coconut Peanut dip

I LOVE peanut butter, and this is one delicious dip that everyone will be asking about.

Day 12 - Coconut Peanut dip

1 c. coconut milk and cream from can

1/3 c. peanut butter

2 Tbsp. red or yellow curry

2 Tbsp. brown sugar

1 tsp. soy sauce

1 tsp. lemon juice

In a medium bowl, mix together coconut cream and cup of coconut milk. Mix thoroughly. Place all of the ingredients into the bowl and mix. Serve with crackers or something salty, in addition to a semi-sweet treat such as graham crackers.

Enjoy!

Day 11 – Skewered Greek Salad

Sorry for the delay….on a mountain get-away and completely forgot to post yesterday. Without further ado…

This isn’t a dip or even a traditional appetizer, but it’s nice to have a bit of green and a healthy option to offer your guests. Sure the title says Greek, so If you’re not a fan, change the Kalamata olive for a black, green or your favorite stuffed variety and call it Skewered Salad.

Day 11 – Skewered Greek Salad

12 bamboo or wood skewers, 6 inch
24 grape tomatoes or small cherry tomatoes
3 oz feta cheese, cut into 12 ½ inch cubes
12 pitted Kalamata Olives
½ small red or sweet onion, cut into 12 ½ inch pieces

VINAIGRETTE
2 tsp fresh lemon juice
2 tsp red wine vinegar
4 tsp chopped fresh oregano
2 Tbsp Olive Oil
Salt and pepper to taste

Skewer: Thread skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Skewer all 12.

Dressing: IN a small bowl, mix together the lemon juice, vinegar and 2 tsp of oregano. Whisk in olive oil until mixture thickens. Season with salt and pepper.

Place skewers on a serving platter. Spoon vinaigrette over skewers and sprinkle with remaining oregano. Put any remaining dressing in a small bowl so guests can add more if desired. Serves 4-6

Enjoy!

Day 10 – Slow -Cooker Spinach Dip

Just like a slow cooker meal, this is easy, and you just throw it in an serve when guests arrive.

Day 10 – Slow -Cooker Spinach Dip

1 c. mozzarella cheese

½ c. parmesan cheese

8 oz cream cheese (light or reduced fat) room temperature

1 garlic clove

1 box thawed frozen spinach (make sure to squeeze all the excess water out of spinach before using)

1 jar/can artichoke hearts

Salt and pepper to taste

Dice the garlic clove and chop artichoke hearts into bite size pieces. In a medium sized bowl, place all ingredients and mix thoroughly. Transfer to a slow cooker and cook on medium for two hours. If you have two level, low and high, place on low for the first hour and a half and then turn to high about 20 minutes before serving.

Enjoy!

Day 9 – Baked Mini Corn Dogs

This is a kid favorite and for most, a corn dog brings back memories. This healthy spin on a deep fried favorite will warm your heart and have kids asking for more!

Day 9 – Baked Mini Corn Dogs

1 c. reduced fat milk

1 package active dry yeast

2 Tbsp Olive Oil, more for greasing

2 Tbsp packed light brown sugar

1 c. fine yellow cornmeal

1¼ c. all purpose flour, more for dusting and kneading

1 tsp salt

¼ tsp baking soda

¼ tsp cayenne pepper or paprika

9 reduced fat hot dogs, halved length wise

1 large egg, beaten

1 Tbsp black sesame seeds, or toasted white sesame seeds (optional)

18 small wooden skewers

Warm the milk to about 110° in a saucepan or microwave; pour into medium bowl. Sprinkle in the yeast and let sit for 2 minutes. Stir in the oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper. Stir to make a sticky dough.

Turn dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. If dough is sticking to hands or surface, sprinkle more flour as need until dough is slightly tacky. DO NOT OVER FLOUR. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes - 1 hour. Meanwhile, insert a small wooden skewer into each hot dog half, about 1 inch deep; set aside

Preheat oven to 450° and lightly oil a large baking sheet. Turn dough out onto a light floured surface; divide evenly into 18 pieces. With your palms, roll each piece into 10 inch lengths. Wrap each piece around a hot dog half, tucking and pressing the edges to seal, place on baking sheet.

Brush the dough wrapped hot dogs with the beaten egg and sprinkle with sesame seeds. Bake until golden brown on the top, about 15 minutes.

If making dough isn’t your thing, you can also buy prepackaged dough at the grocery store. I recommend reading the directions of this recipe before hand to determine what kind of dough you’ll need to buy. These can be made a few days in advance. Freeze after baking and cooling, until use. To reheat, place in oven at 275° for about 25 minutes. Do not over-cook. Serve with Ketchup, mustards, horseradish, relish, etc.

Two mini dogs have 115 fewer calories and 50% less fat than a single full-sized fried corn dog!

Serving Size: 2 reduced fat corn dogs

Calories, 265

Fat 11g

Carbohydrate 31g

Fiber 3g

Protein 10g

Enjoy!!!