Month: September 2011

Categories
Appetizers Chicken

Chili’s Boneless Buffalo Wings

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank’s Louisiana)
1 tablespoon margarine
On the side:
bleu cheese salad dressing (for dipping)
celery ribs
Combine flour, salt, peppers and paprika in a medium bowl.  In another small bowl, whisk together egg and milk.  Slice each chicken breast into 6 pieces.  
Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.  One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.  When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.  When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.  
As chicken fries, combine the hot sauce and margarine in a small bowl.  Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.  You can also use a small saucepan for this step.  Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.  
When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.  Place the chicken pieces into a covered container such as a large jar with a lid.  Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.  
Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side
 2  Servings
Categories
Appetizers Dips

Chili Dip

2 packages cream cheese
1 pound ground Beef Top Round, cooked and drained
1 12 oz. can tomato sauce
1 package chili seasoning mix
1 8 oz. package cheddar cheese, shredded
Press softened cream cheese in bottom of greased baking dish.  Prepare chili : mix together ground beef, tomato sauce and chili seasoning.  Spread over cream cheese.  Top with shredded cheddar cheese.  Bake at 350 for about 20 – 30 minutes – until bubbling and cheese is melted.
Serve with Fritos Scoops.  Beware: Very addictive, and not low cal!
12  Servings
Categories
Appetizers Dips Vegetarian

Chili Con Queso Dip

1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (8-ounce) block fat-free cream cheese, softened
1 teaspoon chili powder
6 ounces light processed cheese, cubed (such as Velveeta Light)

Cilantro sprigs (optional)

Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.

Makes 3-1/2 cups (serving size: 1/4 cup)

Categories
Appetizers Sandwiches Vegetarian

Chile-Cheese Quesadillas

1 3 oz. package cream cheese
1 cup American cheese, shredded
1 cup cheddar cheese, shredded
1 4 oz. can chopped green chilies
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
8 flour tortillas, 8 inch
Beat first 6 ingredients at medium speed with an electric mixer until well blended.  Spread about 1/2 cup cheese mixture onto each of 4 tortillas leaving a 1/2 inch border.  top with remaining tortillas.
Heat a lightly greased nonstick skillet over medium-high heat just until hot.  Cook quesadillas in 4 batches, one minute each side or until filling melts and outside browns.  Cut into wedges and serve with desired toppings.  Garnish if desired.
8  Servings
Categories
Appetizers Dips Vegetarian

Cheesy Pizza Dip

1 8 oz. package Neufchatel cheese
1/2 cup pizza sauce
1/2 cup lowfat mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons red and yellow bell pepper, chopped
1 teaspoon Italian seasoning
Spread Neufchatel cheese onto bottom of microwaveable 9 inch pie plate.  Cover with pizza sauce, top with remaining ingredients.  Microwave on high for 2 minutes or unti heated through.  Serve with crackers.
Makes 2 cups or 16 servings, 2 tablespoons each.
16  Servings
Categories
Appetizers Cheese Vegetarian

Cheese Bites

1/2   8 oz. package cream cheese
1     16 oz. can refrigerated buttermilk biscuits, flaky kind
1/2   cup jalapeno jelly
1.Cut cream cheese into 24 pieces and let soften.
2. Seperate each biscuit into thirds, making 3 rounds.  Press biscuit rounds into bottom and up sides of 24 mini-muffin cups.  Spoon about 1 tsp. pepper jelly into each biscuit cup.  Top each with 1 cream cheese piece.
3. Bake at 425 for 8 to 10 minutes or until golden brown.  Let stand for 10 minutes before serving.
*alternate version
Mix cream cheese, chopped green onion, chopped sun dried tomatoes, pepper, salt and oregano.  let sit in fridge overnight to blend flavors.  Fill biscuit cups using melon baller, or a teaspoon.
24  Servings
Categories
Snacks

Caramel Popcorn

2 cups popcorn, unpopped
2 cups light brown sugar
1/2 pound butter, or margarine
1/2 cup Karo light corn syrup
1/2 teaspoon baking soda
Pop the popcorn.  Put into a large metal bowl.  In a saucepan, combine sugar, butter and syrup.  Bring to a boil, cook for 3 minutes.  Remove from heat.  Add the soda then stir mixture well.  Pour over the popcorn.  Bake for 1 hour at 250 degrees, stirring every 15 minutes. 
10  Servings
Categories
Appetizers Pizza Vegetarian

Biscuit Pizzas

1 package Grands Buttermilk Biscuit dough
1 cup pizza sauce
1 cup mozzarella cheese, shredded
pepperoni, or your favorite pizza toppings
1. Press each biscuit to a 6″ round and place on greased cookie sheets.
2. Top with pizza sauce, cheese and pepperoni.
3. Bake in 375 degree oven, 10 – 15 minutes.
*Vegetarian: omit pepperoni

8  Servings
Categories
Appetizers Cheese Vegetarian

Basil Cheddar Cheese Ball

1 cup fresh basil, loosely packed 
2 8 oz. packages cream cheese 
1/2 cup cheddar cheese, shredded 
2 tablespoons grated Parmesan cheese
1/4 teaspoon black pepper
2/3 cup walnut halves, finely chopped
In a food processor, combine basil, cream cheese, cheddar & parmesean cheeses and black pepper.  With slightly wet hands, roll into a ball; coat with walnuts.  Chill before serving.
24  Servings
Categories
Appetizers Dips Seafood

Baked Creamy Seafood

4 tablespoons butter
1 cup baby scallops, rinsed and drained (about 8 oz.)
3 tablespoons flour
2 cups half and half
1 1/2 cup asiago cheese
2 cups medium, peeled, shelled and deveined cooked shrimp
6 oz. can chopped clams, well drained
1 to 2 tablespoons grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package won ton skins
In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat.
Whisk in flour until smooth and bubbly. Cookand stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil.  Boil 1 minute, whisking, until bubbly. Turn off the heat. Add asiago cheese, stirring until melted. Stir in the scallops, shrimp and  clams. Spoon into a 9 inch glass pie plate. Sprinkle with the  Parmesan cheese. Bake in a preheated 350F degree oven for about 15 minutes, until the top is golden brown.
Meanwhile, heat plenty of oil in a wok or deep fryer to 375F. Fry 3 or 4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wantons as chips for dipping into baked seafood appetizer.
4  Servings