Southwest Egg Rolls with Cilantro Cream Sauce

 Back in the day when I didn't care about the difference between fried and baked food, I LOVED Chili's Southwestern egg rolls.  I mean, they were little bites of heaven to me.  Then I found our the difference between fried and baked and that ruined them for me forever.  I can't stomach fried foods, quite literally.   Don't agree with me.
So, I was one happy girl when I saw this baked version on pinterest.  And my, oh my, these egg rolls were delicious.  They were very popular in a sea of other foods I made for a party.  Delicious other foods.  Would be an awesome superbowl food and I could just eat them for dinner.  Love them with the cilantro dipping sauce.

SOUTHWESTERN EGG ROLLS

Yield: 10-12 Egg Rolls

adapted  from: mrshappyhomemaker

INGREDIENTS:

• 2 tablespoons olive oil, plus extra for brushing
• 1 pound skinless, boneless chicken breasts – diced
• 1 medium-large onion, minced
• 1/2 red or orange pepper, diced
• 1 cup frozen corn (I used roasted frozen)
• 1 (14.5oz) can black beans, rinsed & drained
• 2.5 cups fresh baby spinach
• 1/2 jalapenos, seeded & minced
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 cups shredded cheddar or pepper jack cheese(I used cheddar)
• salt & pepper to taste
• 10 taco sized flour tortillas

DIRECTIONS:

Preheat the oven to 350 degrees.

In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions and peppers & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the cheese.

Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito, folding in the top and bottom, then rolling tightly. Brush each side with a good coating of oil, and place in a baking dish. Bake for 25-35 minutes, flipping halfway through, until crispy.

Serve with Cilantro Cream Sauce, if desired.

NOTE: Next time I would cook these at a higher temp to get them crispier.  Also, even with brushing them with oil, they take a long time to crisp up.

CILANTRO CREAM SAUCE

Yield: About 2 cups

mrshappyhomemaker

INGREDIENTS:

• 1 (8oz) package cream cheese, softened
• 2 tablespoons sour cream
• 1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)
• 1 teaspoon black pepper
• 1 teaspoon celery salt
• 1 tablespoon taco seasoning
• 6 cloves garlic
• 2-4 jalapenos, seeded (or leave the seeds in for extra heat)
• 1 bunch fresh cilantro
• the juice of half a lime

DIRECTIONS:

Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks.

Tomato Galette (Or Pie)

So, way back when I had my cook-off at the Ronald McDonald House, my competitors made a tomato pie.  I didn't think much of it as "competition" until I tasted it.  It was tangy, sweet, salty and a wonderful balance of all those things.  It tasted of the peak of summer and was satisfying and almost refreshing.  I asked her how she made it, and listened carefully to what she did so I could make it and eat it when I was not so full.

I had to make a galette for my baking group, but decided to double the dough recipe so I could make this.  It was very good and we really enjoyed it.  It is also super easy, especially if you use a store bought crust like my competitors did (which being the purist that I am, I felt like it was cheating ;-).  But at home, cheating is good.  Especially with the busy lives we all lead.  Anyway, enjoy!

TOMATO GALETTE (or PIE)

INGREDIENTS:

• 1 pie crust recipe
• 3 cups sliced tomatoes (I used 3 large, 5 medium, and a handful of halved grape)
• 2 TBSP Dijon mustard
• 1/2 cup light mayo
• 1 cup mozzarella
• 1/3 cup cheddar
• 1/3 cup Parmesan
• 8-10 leaves of fresh basil, chopped
• salt and pepper

DIRECTIONS:

Galette-
Preheat oven to 350.  Slice tomatoes, place on paper towels and sprinkle with about a tsp. salt.  For a galette, roll dough and slice around edges with a sharp knife or pizza cutter to make round.  Place on parchment lined baking sheet.   Spread mustard oven the crust (for galette- leave 1" on edge clean for folding over)  Place tomatoes in/on shell, layer a bit.  Season with pepper and sprinkle with basil.  Mix mayo with cheeses and crumble/spread/sprinkle over tomatoes.  Fold edges up on galette and pleat as needed.  Bake for 30-40 minutes, until crust is golden and top is golden brown and yummy looking.For the galette dough recipe, you can go here.

For pie crust, roll and place in pie tin, and parbake for 10-15 minutes.   Layer just like with galette.  Bake.

Vegetable Tapenade with Shaved Parmesan

So, my first cooking "competition" for a fabulous charity, the Ronald McDonald House Charity, and I tried something I have never made before.  And honestly I could not find on the internet.  I went with my instinct and the idea was making me drool, so I knew it couldn't be bad!  BTW, my team won the cooking challenge!  One lady helping the other team had 5 pieces!!  And one judge who had eaten 6 dishes, came back for more of this after! 

The chef's challenge was a blast!  Leading up to it I was a bit stressed because it was a very busy week for me.  And I can't say I felt no pressure.  I mean I have a cooking blog.  What would it say about me if I lost? 
The challenge: 3 hours, a secret ingredient (sweet onions) must be in at least one dish, cooking for 40 people, and 3 kitchen helpers (who were incredible!).  Must do a main dish, dessert and side dish or appetizer. 
We got there early and set up a little, and went to work right at 3.   The chicken was perfectly done (dumb luck), and the cupcakes... well, 1/2 came out lovely, and the other half collapsed.  Oh well.   Judges got the good ones.  And this stuff?

Can I just say, I could live on this stuff!  It turned out dreamy and this is for sure my kind of food!!  I made like 8 times what I would make for just my family, so I will try to adapt the recipe down for you to enjoy!  SOOO Yum!  Make it!

VEGETABLE TAPENADE

INGREDIENTS:

• 2-3 TBSP extra virgin olive oil (plus some for brushing on bread)
• 1-2 TBSP butter
• 1 large sweet onion, finely diced
• 1 red pepper, diced fine
• 2 small zucchini, diced super small
• 1 sm-med eggplant, peeled, seeded and diced fine
• 1 head of garlic
• salt and pepper
• 1/3 cup shaved Parmesan
• 1 baguette sliced on the bias (diagonal)

DIRECTIONS:

Preheat oven to 350.  Chop top off garlic and place in foil.  Drizzle with a tsp of olive oil, season with some salt and pepper.  Place in oven to roast for 45 min to an hour.  Meanwhile, dice all veggies fine.  In a large skillet place half the oil and half of the butter (start with less, can add more as needed), add onions and peppers only.  Cook on med- med/high heat.  Season with salt and pepper and some garlic powder if desired.  Cook until soft.  Reduce heat to med low and continue to cook.  In another skillet, add remaining olive oil and butter and the eggplant and zucchini.  Season with salt and pepper.

 Cook over med- med high heat until soft (about 20 min) stirring every so often.  Add to onion and pepper, taste for seasoning.  Remove garlic from oven, squeeze the garlic from the skin and chop up.  Throw in with the other veggies.  Cook until almost like mush (I know, sounds gross, but trust me!).  Should have a touch of texture, but mostly, all melt together.

Cut bread, toast and brush with olive oil, or brush with some olive oil and broil.  Top with spoonful of veggies and some shaved Parmesan.  I also drizzled the bread with a touch of balsamic glaze before topping, to add some sweetness.

Indonesian Chicken Satay

  We had a birthday party here last week.  A small affair, but I still made a lot of food.  I love food.  Just in case you couldn't figure that out from the hours of blogging about it I have put in.  

 This chicken dish was gone in a flash.  I used 6 huge chicken breasts and they were the first thing gone.  Reason why?  Well, number one, I put too much meat on each one.  Number two, which is really number one, they were really good.  I probably could have eaten 1/2 of them myself.  

Awesome for entertaining!  Enjoy!

INDONESIAN CHICKEN SATAY 

recipe adapted from: allrecipes

Ingredients

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons tomato sauce
• 1 tablespoon peanut oil (I used part walnut, part toasted sesame oil)
• 2 cloves garlic, peeled and minced
• 1 shallot, diced
• 1 TBSP brown sugar 
• 1 tsp tumeric
• 1/2 tsp ginger or 1/2 TBSP grated fresh
• 1 pinch ground black pepper
• 1 pinch ground cumin
• 6 skinless, boneless chicken breast halves - cubed

FOR THE SAUCE:

• 1 tablespoon vegetable oil
• 1/4 cup minced onion
• 1 clove garlic, peeled and minced
• 1 cup water
• 1/2 cup chunky peanut butter (I used smooth, all I had)
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• skewers

DIRECTIONS:

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, up to few hours. This will make the meat too dark.   

Soak bamboo skewers in water so they won't burn when grilling.

Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and whisk until well blended. Remove from heat, mix in lemon juice, and set aside. It will thicken s it cooks and stands.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. (Can broil if desired)  Serve with the peanut sauce.

Baked Bruschetta Dip

This is my all time lowest blog month.  I have no idea how time has gotten away from me, but it has.  I have still been cooking and have a gazillion (official number) recipes to blog and post.  Some I am not even sure I remember. 

 Anyway... this one, was an original and man was it yummy.  The heat blast from broiling the cheese intensifies the sweetness of the tomato and makes it robust and so flavorful.  A great new twist on an old favorite.

BAKED BRUSCHETTA DIP

INGREDIENTS:

• 2 cups chopped tomatoes (I would use grape or vine ripened)
• 3 cloves minced garlic
• 4 TBSP extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• fresh ground pepper
•  French baguette
• 2 cups shredded mozzarella or provolone cheese (or Italian blend)
• Parmesan cheese for top

DIRECTIONS: 

Chop tomatoes and seed as much as possible (not obsessively) and place in a baking dish.  Add garlic and basil.  Stir gently.  Add oil, vinegar, salt and pepper and stir gently again.  Let sit for about 30 minutes. Meanwhile, slice bagette thin and toast.  Stir again and top with cheese.  Broil until cheese is melted and beginning to brown for about 5 minutes, watching carefully to avoid burning.  Serve hot, spooning over bagette or dipping in with bagette or we used garlic calabrese crisps.  *Note-  Last time I made it, I drizzled the top with balsamic glaze and fresh pesto after baking and it was delicious!!

ENJOY!

 

Asian Zucchini Bites

I loved the movie Clueless when it came out.  It was iconic.  I felt a special bond with the movie because, flatteringly, people told me I looked like Alicia Silverstone.  So, this post is dedicated to her, because when it comes to Asian cooking I am a bit "Clueless". 

I always feel a bit foolish posting things outside of what I know.  Like (totally!), I know Italian food.  It's easy.  Garlic and onion, in like everything!  But I really love food of all different types.  Love Indian food, Cuban,  Chinese Thai, African, etc...  But duh, I can go out to eat those kind!  (okay, enough valley girl talk, before I start to annoy myself).

But every now and then I will do stir fry or Pad Thai.  But there are some things I can tackle... I made these the same night I made the regular zucchini bites. I wanted to make some with an Asian twist, because I was making teriyaki salmon.  So, this was what I came up with.  I must say they were pretty tasty.  I found I like them better with the dipping sauce as added element though. 

ASIAN ZUCCHINI BITES

yields: 12 mini muffins

INGREDIENTS:

• 1 cups zucchini, grated
• 2 egg whites
• 2 green onion, diced
• 1/4 cup cheese (cheddar or Parmesan work the best)
• 1/4 cup Japanese style panko bread crumbs
• 1 tsp fresh ginger
• 1 clove garlic (or 1 tsp)
•  Salt and Pepper
• soy sauce or Trader Joe's Gyoza Dipping Sauce

DIRECTIONS:

Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

Grate the zucchini and squeeze out the excess water.

In a bowl combine, the egg, green onion, cheese, bread crumbs, zucchini, ginger, garlic, salt and pepper.

Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 18- minutes, or until the top is browned and set.  Use spoon to gently scoop them out of the muffin tin.  Dip in sauce and enjoy!

Zucchini Bites

TGIF.  This has been such a long week...  the last few weeks were shortened for us because we had visitors and then we went to Florida.  Short weeks make normal weeks feel like they go on f-o-r-e-v-e-r!!!   Has your own voice rang ever rung in your ears, and you think, "Where did that shrill voice come from?  Who was that?  Oh, wait, it was me?  Do I really sound like that?".  And then you look at your kids faces and see the horror and feel bad, not only because your own voice is getting on your nerves, but that your kids have to listen to it too.  "But, they drove me to it... right?" I say as my 2 year old sings at the top of his lungs in the other room. 

To the food.   These little cuties are delicious and  I downed I think about half of them, and I felt very little guilt for it.  My kids also ate them, was the first thing my little one ate.  I was a happy girl that they come together so quickly.  These will be on the ;menu again for shire.  They are tasty, quick and easy and make a great side dish but would also make a fabulous appetizer. 


 

ZUCCHINI BITES

Recipe adapted: the curious country cook

yields: 12 mini muffins

INGREDIENTS:

• 
  1 cups zucchini, grated
• 1 egg, plus 1 egg white
• 1/4 of a red onion, diced, or a large shallot
• 1/4 cup cheese (sharp cheddar or Parmesan work the best)
• 1/4 cup bread crumbs - I used Italian style
• Salt and Pepper

DIRECTIONS:
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.  Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach, Or I just grabbed handfuls and squeezed it out over the sink.

In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-20 minutes, or until the top is browned and set.

Potato Skins

I didn't have any green onions.

There is a restaurant in North Syracuse named Zebb's that I adored as a kid.  They served vanilla or cherry coke and awesome salads.  I also loved their potato skins and would order them as a meal.  I have not had them in years and suddenly, I had to have them.  Must've been some female hormonal thing.  But, I don't live anywhere near central New York.  So, what's a girl to do?  Make them, of course!

So glad I did.  So. . .Good.  Everyone in my family devoured them.  The salty skins and cool sour cream, and melted cheese,  there is not much better.  When I scooped out the insides, I had grand intentions of using the insides for baked potato soup, but my husband fed it to the boys for dinner the next night while I was out for a bit.  Oh well...  Anyway, these are so worth the time! Enjoy!

POTATO SKINS

simplyrecipes

INGREDIENTS:

• 10-12 small to medium sized russet baking potatoes
• Olive oil
• Canola oil or grapeseed oil
• Kosher salt
• Freshly ground pepper
• 12 strips of bacon
• 1 cup grated cheddar cheese
• 1 cup sour cream or greek plain yogurt
• 2 green onions, thinly sliced, including the greens of the onions

DIRECTIONS:

Scrub the potatoes clean, pierce the skin with a fork a few times and then rub with olive oil.  Bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.

While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.  I use turkey bacon and cook it in the microwave on a paper towel lined paper plate until it is very crisp, then crumble.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.

Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

Serve immediately. Serves 6. (We ate them cold too!)

Crab Stuffed Chicken and Crab Cakes

      
I had some crab that needed to be used up and some chicken, so I did my normal, look on the internet for a recipe.  I was not satisfied with any I found so opted to use the ingredients I had on-hand and make my own. This was delicious!  Tasted rich and felt like we were eating food fit for a king!  I had leftover crab, so I added 1/4 cup of bread crumbs and an egg white and made crab cakes. Next time I would also add some roasted red pepper for added flavor, but it was still excellent.  The crab was the star!  Picture of crab cakes on bottom.


CRAB STUFFED CHICKEN

INGREDIENTS:

• 3 oz softened cream cheese
• 1 1/2 cups lump crab meat
• 1 TBSP fresh parsley chopped fine
• 1 shallot chopped fine
• 1/2 TBSP butter
• 8 ritz crackers crushed
• sprinkle of salt and pepper
• 4 large chicken breasts
• 2 eggs
• 1 cup seasoned bread crumbs
• 1 TBSP butter
• 2/3 cup white wine

DIRECTIONS:

Place chopped skillet and 1/2 TBSP butter in frying pan and cook until just beginning to brown and tender.  Mix together softened cream cheese, shallot, ritz cracker crumbs, parsley, salt, pepper and crab meat.  Set aside. (would also be great with some scallion in it.)

Preheat oven to 350.  Spray 9x13 with cooking spray.  In a small bowl, whisk eggs.  In a separate bowl, place bread crumbs.  Cut slit in chicken and stuff a couple of TBSP of crab mixture in chicken.  Flatten to spread crab stuffing throughout slit and dredge in egg and then breadcrumbs and place in 9x13 pan.  Continue with each piece of chicken.  Divide TBSP or so of butter evenly in empty spaces in pan.  I sprinkled some shredded cheese over each breast too.  (Opt.)  Place in oven.  Cook for 10 minutes then pour in 1/2 cup of wine in 9x13.  Bake for another 25-30 minutes, until wine is bubbling and chicken is cooked through (will depend on initial thickness of chicken).  Don't overcook! you want the chicken tender and juicy.  Enjoy!

Crab Cakes

Follow above recipe for Crab Stuffing and add 1/2 cup bread crumbs, an egg white and some diced roasted red pepper.

Lemon Garlic Chicken with Homemade Tzatziki (Chicken Souvlaki)

So, I looked all over the internet for recipes, which is my norm, and came up with this one.  I get a hankering for this every now and then and because we move so often, it is not easy to find the best Greek place in town.  I finally found one here in Charlottesville about a month before we are moving.  Oh well! 

This was sooo  good!  I love Chicken Souvlaki and I am pretty picky when it comes to the taste.  This delivered!  The kids all ate this up quickly and really enjoyed the meal.  It has the veggies right on it, so it is a meal in a sandwich or flat bread form.  The chicken on its own was divine and I would eat it in a second without anything on the side.  I will be using the marinade again and again for grilling chicken.  Oh, and even if you don't like cucumbers (which I don't), don't be afraid. . .  they are really hidden in the sauce/dip.  Enjoy!





LEMON GARLIC CHICKEN 



INGREDIENTS:

• 1-1.5 lbs chicken cut into 1" chunks
• 1 lemon zested and juiced
• 1/4 cup good olive oil
• 3 cloves garlic crushed
• 1-2 tsp salt
• 2 TBSP chopped parsley
• 1 tsp. oregano
• fresh ground pepper (about 5-7 grinds or 1/2 tsp.)
• skewers

DIRECTIONS:
In a small bowl, place zest and juice of lemon, crushed garlic, parsley, oregano and 1 tsp of salt and  the pepper.  Drizzle in olive oil while whisking ingredients to make marinade.  Taste for salt and add more if needed.  You want it a little on the salty side for the chicken.  Set aside. 

Cut chicken into 1" pieces and place in gallon ziplock bag.  Whisk marinade and pour over chicken into bag.  Seal bag and mush marinade throughout chicken.  Let marinate at least 2 hours (I did mine for 6, it was awesome!) and whenever you open the fridge to get something, mush the marinade around a bit (I did this 3-4 times throughout the day.)  Soak wooden skewers for at least 30 minutes in water to avoid burning, or use metal ones.  Place chicken on skewers (I used about 12 wooden skewers) and cook on a hot grill for 15-20 minutes or until cooked through.  My kids loved eating the meat off the skewers as well as in the flat bread.


TZATZIKI

INGREDIENTS:

• 2 cups of nonfat greek yogurt
• 1 cucumber peeled and seeded (or 1/2 seedless as they are bigger)
• 1 TBSP fresh dill
• Juice of 1 lemon
• 1 tsp salt for cucumbers
• 1-2 cloves garlic (More brings heat to it)
• 1 TBSP extra virgin olive oil (evoo)
• salt and pepper to taste

DIRECTIONS:
Grate cucumber with fine grater and place in strainer over bowl.  Salt the cucumber (1-2 tsp) and let sit for about 30 minutes to drain (I ended up squeezing mine dry over the colander).  Place yogurt in bowl.  Add all but cucumber and whisk together.  Add cucumber and mix well.  Let sit in fridge for about 1/2 hour to let flavors meld.  If using as a dip, drizzle evoo over top before serving.  Makes a great veggie dip!

CHICKEN SOUVLAKI

INGREDIENTS:

• feta cheese
• red onion
• ice berg lettuce
• tomato sliced or diced
• flat bread
• lemon chicken
• tzatziki

DIRECTIONS:

Warm flat bread in oven.  Place chicken in bread.  Top with iceberg lettuce, tomato, red onion and about 1/4 cup tzatziki, then feta.  Wrap half in foil to hold together.  This worked great for the kids.

Lettuce Wraps (like PF Changs)

My sister-in-law got me started on PF Chang's lettuce wraps.  I adore them.  My problem with them is there are never enough for the table to share.  Last night I decided to make them for dinner.  I was not sure how the kids would do with them.  They made me proud!  From age 2 to age 7 they pounded them.  My older 2 both asked for seconds. 
I think they are every bit as good as PF Chang's version and are pretty easy.  They come together very quickly and we made a meal out of them.  The key is chopping up everything before you start cooking because they cook quick once that skillet gets turned on.  Enjoy!


TURKEY LETTUCE WRAPS

INGREDIENTS:

• 1-1.5 lbs. ground turkey
• 1-2 TBSP sesame, peanut or walnut oil
• 1 head iceberg lettuce
• 3 scallions chopped
• 2-3 med sized button mushrooms- finely chopped
• 1/2 can finely chopped water chestnuts
• handful finely chopped peanuts (opt)
• 2 minced garlic cloves
• spoonful minced ginger (I use jarred or tube)
• 2 tsp cornstarch to thicken
• 2 TBSP rice vinegar
• 3-4 TBSP low sodium soy sauce
• 3-4 TBSP brown sugar

DIRECTIONS:

Chop all the ingredients that need chopping.  Also, prep lettuce.  Tear leaves off whole and wash gently and place on paper towels to dry. 

This is so you can gauge how much of each. But I am sure it is forgiving.

Preheat skillet and put in oil.  Place in ground turkey and use wooden spoon to chop up.  When turkey starts to brown (4-5 min) add scallions, mushrooms, garlic, and ginger.   Cook until turkey is no longer pink.  Add rice vinegar, soy sauce, water chestnuts and cornstarch. Stir in. Add brown sugar and stir in.  Add chopped peanuts and stir in.  DO NOT OVERCOOK TURKEY!  Let sit for a few minutes off heat  to thicken and let flavors meld.  Serve warm with lettuce like a burrito. 

Stuffed Mushrooms

I really love stuffed mushrooms.  I like them cheesy and stuffed with seafood, or stuffed with breadcrumbs and cheese.  Really, I am not picky about them... I like all kinds.  These mushrooms were very rich and delicious!  They were definitely an indulgence with the creamy filling.  This recipe is kinda a compilation of a bunch.  Some variations add some fried up breakfast sausage which sounds great, but I was just not in the mood for.  I wanted a creamy rich filling, and this delivered!

STUFFED MUSHROOMS

INGREDIENTS:

• 1 tsp extra virgin olive oil (evoo)
• 24 oz. of mushrooms
• 2 TBSP chopped green onions
• 2/3 cup real grated parmesan cheese (I grated my own on semi fine grate and please no green canned stuff)
• 8 oz. reduced-fat cream cheese, softened
• 4 large cloves crushed garlic
• dash cayenne pepper
• sprinkle of onion powder (about 1/2 tsp.)
• bread crumbs for sprinkling

DIRECTIONS:

Preheat oven to 375.  Clean mushrooms in preferred method (some say washing them makes them tough and you should wipe them down instead...  I have to wash them because I am OCD that way).  Remove stems of mushrooms and chop into fine pieces.  In a skillet over med high heat, place tsp oil, chopped green onions, chopped mushrooms stems and crushed garlic.  Season with a little salt.  Cook for 4-5 minutes until reduced in volume and tender.  Remove from heat.  In mixing bowl, mix softened cream cheese (I microwaved mine for 30 seconds or so), parm cheese, mushroom stem mixture, the dash of cayenne and onion powder.  Spray baking sheet lightly with nonstick cooking spray and place mushroom caps on it.  Fill each mushroom cap with filling.  Sprinkle some seasoned bread crumbs over each and a little more parm cheese.  Bake at 375 for 25-30 minutes (35-40 for big mushrooms) until  bubbly and golden on the tops.  Let cool for about 5-10 minutes before eating. 

Baked Onion Dip

So, you may not be an onion fan.  That does not mean you will not like this dip.  It is my favorite.  I love it with ritz or wheat thin crackers.  The onions get deliciously sweet and super tender and it is just wonderful!  Annalise, at age 7, was devouring it!  This recipe is from my mom's friend Terrie.  Super easy and quick and just wonderful!

BAKED ONION DIP

• 1/2 c. mayo
• 1 med sweet onion minced (chopped fairly fine)
• 8 oz softened cream cheese
• 2 c. cheese (I use 1 c. cheddar and 1 c. mozz.)
• sliced almonds

DIRECTIONS:

Preheat oven to 350.  Mix together cheese, onion, cream cheese and mayo.  Place in pie plate or baking dish.  Bake for 20 min.  Cover with sliced almonds and bake for additional 10 min.  Serve with crackers or warm bread.

Cowboy Caviar

This is a fantastic dip or salsa, or whatever it is!  I brought it to a party last night and it was a hit!  It is full of good for you goodness, which I am somewhat sure completely cancels the calories from the chips you pile it high onto.  With the leftovers, we put a big spoonful of it over some greens and had an instant fabulous salad that needed no dressing at all.  It is really, really delicious! The original recipe I got from the girl who ate everything blog.  The link:  http://thegirlwhoateeverything.blogspot.com/2010/08/cowboy-caviar-and-giveaway-winner.html 

I added a few things and will note my changes.  It just needed something, and once again, I can not follow a recipe exactly.  A sure success!

Cowboy Caviar

INGREDIENTS:

• 1 can black eyed peas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can shoepeg corn, drained and rinsed
• 4-5 Roma tomatoes, seeds removed and diced
• 2-3 diced avocados, ripe but still firm
• 4 green onions, sliced thin(can sub red onion in pinch)
• 1/2  to 3/4 cup Zesty Italian dressing
• 1/2 bunch cilantro, chopped finely
• 1-2 limes
• 3 TBSP sugar*
• 3/4-1 cup feta cheese*
• ground pepper and salt to taste

Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn't too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely (or purple onion) and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and sugar and stir to coat all the ingredients. Add feta.  Add salt and pepper to taste.

Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips.

*not in original recipe