Author: Sharon

Colby Cheese Fondue

1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 baguette, sourdough OR 1 plain baguette, cut in bite-size chunks
2 apples, such as Gala or Golden Delicious, cored and sliced
1 1/2 cups wine , Riesling white wine or Pinot Grigio

Bring wine to a simmer in medium-sized, non-aluminum saucepan over medium heat. Add cheese, stirring until melted; mixture will not be smooth. Stir in garlic powder, salt, black pepper, cayenne and nutmeg. Stir together the cornstarch and water in small bowl until smooth. Stir into the wine-cheese mixture. Simmer over low heat until thickened and smooth, about 2 minutes. Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame.

12 Servings

Appetizers

Buffalo Wing Poppers

20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken
1/2 cup blue cheese salad dressing
1/2 cup buffalo wing sauce

Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Yield: 40 appetizers.

Appetizers Chicken Dips

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

Appetizers Mexican

Chorizo Taquitos

1 package (16-ounce, bulk) beef chorizo sausage, casing removed

1 cup medium chunky salsa, drained, Pace®

1 cup shredded mild cheddar cheese, Kraft®

6 fajita-size (8-inch) flour tortillas, Mission®

1 cup prepared guacamole (refrigerated section)

1/4 cup sour cream

Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until brown, about 6 minutes. Drank fat from cooked sausage; discard. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet.

Place 1 tortilla onto a clean work surface. Spoon 1/4 cup of the sausage mixture down tortilla center. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat with remaining tortillas and filling.

Bake until filling is hot and tortilla is crisps and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.

Appetizers Chicken

Chili’s Shanghai “Wings”

Ginger-Citrus sauce

1 1/4 cups water

1 tablespoon cornstarch

3/4 cup dark brown sugar

1/4 cup soy sauce

2 tablespoons minced fresh ginger

1 teaspoon minced garlic

2 tablespoons lime juice

1 tablespoon lemon juice

1/4 teaspoon crushed red pepper flakes

Wasabi-Ranch dressing

1/2 cup bottled hidden valley ranch salad dressing

2 tablespoons buttermilk or whole milk

1 teaspoon prepared horseradish

1/2 teaspoon wasabi powder

1 drop green food coloring

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-8 cups vegetable oil (as required by fryer)

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 to 8 cups of canola oil (use the amount required by your fryer) 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.

As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water.

Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.

Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.

When the chicken has rested and you’re ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn’t too crowded in there. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels. When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid.

Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.

Appetizers Chicken

Chili’s Boneless Buffalo Wings

Post author By Sharon
Post date September 5, 2011
No Comments on 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

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

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)

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

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