Turkey Sausage Stuffed Peppadews

 Turkey Sausage Stuffed Peppadews

adapted from Food & Wine

A Peppadew is a piquant pepper, also known as the Juanita pepper, that has been pickled. It resembles a cherry tomato but there is no relation. You can find them jarred or in the Olive Bar section of your favorite supermarket.

Makes 12 items                                                          1 WW Blue point / 6 items

2.75 oz. raw homemade turkey sausage

2 2/3 Tbsp. cooked rice

12 peppadew peppers, drained

1/2 tsp. grated Parmesan cheese

1. Preheat the oven to 450F.
2. Combine the raw turkey sausage with the rice.
3. Divide the sausage mixture among the peppers and stuff.
4. Place the peppers in a small baking dish coated with cooking spray; just large enough to hold the peppers so they help to support each other upright.
5. Transfer to the oven and bake for about 15 minutes or until the sausage is cooked through.
6. Serve warm or at room temperature.

Enjoy!

Smoked Salmon Cucumber Bites

Smoked Salmon Cucumber Bites

adapted from Food Network

These appetizers are quick and easy to make but look very elegant.

Makes 14 bites                                        0 WW Blue points / bite

1/4 large English cucumber (about 14 slices)

1 Tbsp. fat free sour cream

3/4 tsp chopped fresh dill, plus more for garnish

1/4 lemon, zested

1/4 tsp. Kosher salt

1 ounce smoked salmon, cut into 1 1/2 in pieces

1 tsp Everything Bagel Seasoning

In a small bowl, combine the sour cream, dill, lemon zest and salt. Stir to combine.

Place the cucumber rounds on a platter and top with a scant 1/2 tsp. of the sour cream mix.

Fold or ripple the smoked salmon and place on top of the sour cream.

Sprinkle with the Everything Bagel Seasoning. garnish with dill and serve.

Enjoy!

More Deviled Eggs -- This Time Pickley

Using up the last of the hard boiled eggs from the other night ..... No I have not been boiling eggs on a daily basis..... I went a little more like an egg salad taste for the filling.

Pickley Deviled Eggs 
adapted from Gourmet September 2005

2 hard boiled eggs
2 tsp reduced fat mayonnaise
1 tsp yellow mustard
1 tsp pickle relish
1/8 tsp celery seeds
Salt
Ground White Pepper
Slivered Chives and additional relish for garnish

Cut the eggs in half and remove the yolks to a small bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, relish,and celery seeds. Mix well to combine. Add salt and ground white pepper to taste. Fill the egg whites with the yolk mixture; top with slivered scallions and additional relish. 

Sweet Baby Rays Deviled Eggs

Well before I started on the last blog post, I made lunches again at 3 AM. More deviled eggs for my hubby. If anyone has thought on how I could sleep past 3 AM, i am all ears.

My husband and son love Sweet Baby Rays ™ Sweet and Spicy Barbecue Sauce so why not add a little to deviled eggs to give them a little zip.

Sweet Baby Rays Deviled Eggs
adapted from Food Network Magazine April 2011

2 hard-boiled eggs
2 tsp reduced fat mayonnaise
1 tsp yellow mustard, 
a dash of Road Kill Garlic ™ Garlic habanero Hot Sauce 
1 1/2 tsp Sweet Baby Rays ™ Sweet and Spicy Barbecue Sauce
Salt and freshly ground pepper 
Sliced scallions for garnish
Paprika, for garnish

Cut the eggs in half and remove the yolks to a small bowl. Mash the yolks with a fork. Add the mayonnaise, mustard, hot sauce and barbecue sauce. Mix well to combine. Add salt and freshly ground black pepper to taste. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika. Serve.

Chicken Wings Like A Rock Star

My husband and I enjoy going to food and wine events. Every time we go there is always a little tidbit we pick up. A couple weeks ago we attend the Lancaster Food & Wine Festival in PA. Although the event itself was quite a disappointment, we discovered Blackwoods Signature Sauces. A wonderful line of wing sauces. But that was not all ....... Does anyone remember the band A Flock of Seagulls from the early 80's?  
If you do, did you know that their second lead guitarist, Eddie Berner was a chef from the US who trained in Phili? He apparently had a reality cooking show on The Comcast Network and now provides transport and catering services from his Rockin Road Grill bus. 
I can't say I was ever a big Flock of Seagulls fan, but it is always interesting to hear about where people are now ..... you don't usually hear the positive stories.

So for dinner last night we made chicken wings with Blackwoods Signature ™ Garlic Parmesan Sauce.

Blackwoods Garlic Parmesan Wings
adapted from Taste Episode #TS4741

Chicken wings

Blackwoods Signature ™ Garlic Parmesan Sauce

Preheat oven to 350 degrees and preheat oil in an electric skillet to 375 degrees. 
Cut each wing into its three components: drumette, flat and wing tips. Reserve wing-tips for stock. 
In batches, fry drumettes and flats in the hot canola oil for 8 minutes. Transfer to a tray with paper towels and let drain. 
Toss in garlic parmesan sauce and place on a rack in a roasting pan.
Roast in the oven for about 20 minutes or until the wings are crisped.

Super Bowl Sunday !!!

What is on your menu for this year's Super Bowl Feast?

 

I am going pretty traditional this year since we are having friends over who I have never cooked for before. My usual rule is that I have to prepare 3 tried and true meals for you before you are fair game for experimentation. I did venture out a little and tried a new dip and caprese skewers... all in all pretty safe.

On the menu we have ......

Caprese Skewers

A grape tomato cut in half with a small fresh mozzarella ball wrapped in basil skewered in the middle.

Veggie Platter with Assorted Dips

We went to the PA Food and Wine Show back in November and pick up some yummy dip mixes from Sensational Dips. 

So we mixed up some Crabby Crab, Luscious Lobster and Loaded Baked Potato. 

1 Tbsp of the seasoning mix added to 1/4 cup light mayonnaise and 1/4 cup non-fat Greek yogurt.

Bourbon Onion Dip

adapted from Maker's Mark Cookbook
1/4 cup bourbon , plus 1 1/2 tsp

2 tablespoon olive oil

1 large sweet onions sliced thinly 

1/2 teaspoon salt

 1/4 cup ricotta cheese
6 oz Greek yogurt

1/4 cup sour cream

Few drops lemon juice

Pinch sugar substitute

Salt and pepper to taste

Cook with onions in the oil and 1/2 tsp of salt over high heat until they begin to soften,about 5 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/4 cup bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate to cool .

Using a food processor combine the ricotta, yogurt and remaining 1 1/2 teaspoon bourbon, and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar substitute, salt and pepper.

Tortilla Chips with Layered Mexican Dip

Layer  1 can  fat-free re-fried beans, 1 cup reduced fat sour cream,1/2 cup reduced fat mayonnaise with 1 packet of taco seasoning, 2 avocados mashed with the juice of 1 lime, 1 bunch of chopped scallions, 2 large tomatoes - chopped, a large can of pitted black olives - chopped (optional) and top with shredded cheddar cheese.

Cannellini Hummus with Pita Chips

Follow the link to a previous post

Roasted Sausages with Onions and Peppers

Meatballs with Pasta Sauce

Mild Hot Buffalo Wings from Arooga's

Grilled Chicken with Kung Pao Dipping Sauce with Udon Noodle Stir Fry and Baked Vegetable Egg Rolls

It was make your own takeout night BUT with a lower fat twist! 

Baked Vegetable Egg Rolls adapted from For the love of cooking: Baked Vegetable Egg Rolls

1 tsp olive oil

2 cups broccoli slaw

1/2 cup of bean sprouts

1/2 can of water chestnuts, chopped

1 tbsp green onions, sliced

1/2 tsp fresh ginger, grated

1 tbsp soy sauce

1/2 tbsp corn starch

2 Tbsp water

7 egg roll wraps

Cooking Spray

Heat the olive oil in a large skillet over medium heat. Add the broccoli slaw, sprouts, carrots, water chestnuts and ginger to the pan;cook, stirring frequently for 4-5 minutes, until the vegetables are tender-crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture, soy sauce and green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Place the egg rolls on a baking sheet coated with cooking spray. Spray the top of each egg roll with cooking spray. Bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with your favorite Asian Dipping Sauce. We prefer Ling Ling Potsticker Sauce or just plain soy sauce.

Chicken with Kung Pao Dipping Sauce

1/2 cup chicken broth

2 teaspoons cornstarch

4 green onions, finely sliced

4 garlic cloves, minced

1/4 cup reduced-sodium soy sauce

2 teaspoons sugar

2 teaspoons chili paste*

2 teaspoons sake

1 1/2 teaspoons dark sesame oil

1/2 teaspoon chili oil

1/2 teaspoon crushed red pepper

6 boneless skinless chicken thighs

Montreal Chicken Seasoning

Combine broth and cornstarch in small saucepan. Stir in all remaining sauce ingredients except for chicken and Montreal Chicken Seasoning. Bring to a boil; reduce heat to a simmer. Simmer 3 minutes or until sauce has thickened. Reserve half of the sauce for serving.

Pre-heat the grill. Grill the chicken 8 to 10 minutes or until chicken is no longer pink, turning once and brushing with sauce. Serve with reserved sauce.

Udon Noodle Stir Fry

2 oz udon noodles

Cooking spray

1 Tbsp vegetable oil

1/2 teaspoons Asian sesame oil

3 ounces green beans, cut french style

1 small carrots, julienne

1/2 bell pepper,julienne

1/2 small onion, thinly sliced

1 small yellow squash or zucchini, cut into thin matchsticks

2 scallions, thinly sliced

Salt and freshly ground pepper

Cook udon noodles according to package directions. In a large skillet coated with cooking spray, heat the vegetable oil with the sesame oil. Add the beans, carrots, red pepper, onion, zucchini and scallions and season with salt and pepper. Stir-fry the vegetables over high heat until crisp-tender, about 3 minutes.

Add noodles to the skillet and toss to coat well.

Mid Afternoon Snack - Tomato and Herb Bruschetta

How to cure the munchies !

Tomato and Herb Bruschetta

3/4 lb tomatoes, seeded and chopped

1/6 c. basil, chopped

1 1/2 tsp chopped garlic

1/2 tsp dried oregano or 1 1/2 tsp fresh

1 1/2 tsp white balsamic vinegar

1 1/2 tsp olive oil

6 slices crusty bread toasted

Combine all ingredients except bread in a bowl. Season to taste with salt and freshly ground pepper. Spoon tomato mixture atop bread and serve.

Roasted Gorgonzola Stuffed Prosciutto Wrapped Figs

I loved cooking with figs when I was in Massachusetts but there was such a limited window of availability... usually late August until the first frost (if we were lucky). I was pleasantly surprised to already be finding them at the Eastern Market in York. One of our favorite recipes is Roasted Gorgonzola Stuffed Prosciutto Wrapped Figs

8 large firm ripe Brown Turkey or other large figs, stems trimmed

8 cubes (about 1/2 inch each) gorgonzola cheese

8 thin slices prosciutto di Parma

Preheat oven to 450F.

Cut a cross in the top of each fig cutting about 1/2 inch deep. Pull the four corners open and insert the cube of cheese into each fig. Fold a slice of prosciutto in half and wrap around the sides of the figs, overlapping edges. Secure prosciutto with a toothpick. Roast until prosciutto is crisped on edges and fig is warmed through, about 12 minutes. Serve hot.

Makes 8 servings

Not So Hot (Spicy) Oven Fried Hot Wings

I am still trying to find a healthier alternative to deep fried buffalo wings. There were baked in the oven at a high temperature which made them crispier than usually but they did not have enough heat for our liking. If you like mild buffalo wings these would be a hit. Next time I will add extra hot sauce or some chili powder to the mix.

Oven Fried Hot Wings

2 Tbsp flour 

1 tsp kosher salt
2 lbs chicken wings separated into wingettes and drumettes 

2 1/2 Tbsp red hot sauce (I used Big Pappi's Original because it was open.)

2 Tbsp butter, melted

Cooking spray
Preheat the oven to 500°. Line a large baking sheet with foil and coat with cooking spray. In a bowl, mix the flour with the salt (Next time I would add 1 tsp chili powder at this point). Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with cooking spray. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
Meanwhile, combine the hot sauce and butter and mix until well combined. When the wings are done toss them in the hot sauce mixture. Return the wings to the baking pans and place in the oven just long enough to all the sauce to set 1-2 minutes. Makes the wings a little less messy to eat for those of us who do not like to get out hands dirty.

Serve with blue cheese or ranch dressing for dipping.

The Challenge - Can I make Baked Buffalo Wings that Taste as Good as Fried ?

I was up to the challenge. Took out the trusty fryolator and loaded it up with canola oil. To prevent the sauce from making the difference I used Texas Pete's Chicken Wing Sauce.

The next step was to prep the chicken wings.

Remove the wing tips from 6 lbs of chicken wings set them aside for stock. Using a knife separate the wings at the joint.

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Place half of the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour. This is the start to the baked wings.

Meanwhile mix together the coating for the fried wings.

1/8 tsp ground black pepper

1/8 tsp garlic powder

1 cup flour

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

Combine all ingredients is a resealable bag and mix well. Coat a few pieces of chicken at a time in the flour mixture and place on a lines baking pan. Place in the refrigerator for about 1 hour or until ready to cook.

For the baked wings:

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

For the fried wings:

Heat oil in a deep fryer to 375 degrees.  Cook the wings into the hot oil for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain.

Put the wings one type of at a time in a large bowl. Add wing sauce and coat well. Keeping the baked seapared from the fried, place the coated wings on baking sheets and return to the oven until the sauce dries onto the wings. Serve with Blue cheese or Ranch dressing.

And the verdicts is .........

 

Baked just can not compare to fried!

Asparagus Spirals - Quick, Easy and Tasty!

Do you need a quick and easy appetizer or snack. Try these ...... simple and quick. I even whipped them up while at work for a holiday luncheon.

Sprinkle 1 thawed puff pastry sheet with grated parmesan, then cut lengthwise into 15 strips. Wrap each of 15 asparagus spears with a pastry strip; season with salt and pepper. Bake in a 400° oven until golden, about 20 minutes.

Serve them with your favorite aioli. I used an garden herb aioli by Cucina Viansa from the Viansa Winery & Vineyards in Sonoma, CA

Fried Mac & Cheese - What ??? ..... Is this the Big E?

Just when you thought Mac & Cheese could not get any less healthy along comes Alton brown with a use for the leftovers.

Fried Mac & Cheese

Leftover baked macaroni and cheese, refrigerated at least overnight

1 cup flour

1 tsp salt

1 tsp pepper

1 tsp cayenne

1 egg beaten with 2 ounces water

1 cup panko bread crumbs

Oil for deep frying, preheated to 375 degrees

Cut refrigerated macaroni and cheese into slices or bite size pieces. Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat

with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

We served them with ketchup, hot sauce and chili sauce for dipping.

Spicy Parmesan Toasts

Another quick and easy finger food which I adapted to reduce fat a tad.

Spicy Parmesan Toasts
adapted from Bon Appetit Sept 1996
1 loaf French bread, cut into 1/4 inch thick slices
1/2 cup olive oil
1/2 cup reduced fat onion & chive cream cheese, room temp.
6 Tbsp plus 1/2 cup Parmesan cheese, divided
1 1/2  tsp garlic powder
1 tsp ground oregano
1 tsp dried basil
3/4 tsp dried red pepper flakes (adjust to your own taste)
Preheat oven o 400F. Brush bread slices with 1/4 c oil. Bake until lightly toasted, about 4 minutes. (I always have to watch bread carefully. I am notorious for over toasting bread like this and forgetting about rolls or biscuits in the oven.) Remove from oven.

Meanwhile, combine the cream cheese, 6 Tbsp Parmesan, 1/4 c olive oil, garlic powder, oregano, basil and red pepper flakes to taste. Spread about 1 tsp cream cheese mixture over each bread slice. Sprinkle bread slices with remaining ½ c Parmesan. Bake until golden, about 5 minutes. Serve warm.

Spicy Sausage Stuffed Peppadews

Peppadews are a piquanté pepper from South Africa, discovered in 1993. They are sold pickled. I usually get them at the olive bar of the local supermarket but they are also sold bottled. We had some filling left over and used it to stuff mushrooms on another day. Yum!

Spicy Sausage Stuffed Peppadews

1/2 lb  hot bulk Italian sausages

1/4 cup cooked white rice

1 Tbsp tapenade*
30 peppadews

Cooking spray

1 Tbsp extra-virgin olive oil
1 Tbsp freshly grated Parmesan cheese
Preheat the oven to 450°. Lightly coat a baking dish with cooking spray. 

In a medium bowl, mix the sausage, cooked rice and tapenade. Fill the peppadew peppers with the meat mixture, pressing to compact it. 

Arrange the peppadews meat side up in the prepared baking dish. Drizzle the peppadews with olive oil and sprinkle with the grated Parmesan cheese. Bake 15 minutes, until the sausage meat is cooked through. Transfer the peppadews to a platter and serve warm or at room temperature.

*There are many different types of tapenade. I used sun dried tomato because Warren does not like olives.

Spicy Sweet Meatballs

This is one of the easiest recipes I have ever made. Quick and easy but still very tasty.

Spicy Sweet Meatballs

1 can jellied cranberry sauce 

1 bottle of chili sauce

Frozen pre-cooked meatballs (I used Martha Stewart's Chicken Lemongrass because they were in the freezer)

Add the cranberry sauce and chili sauce to a sauce pan. Heat until the cranberry sauce melts. Add the meatballs, cover and simmer until the meatballs are heated through. Can it get any easier?

Celery Stuffed with Deviled Ham

Warren loves stuffed celery so i wanted to try something a bit different from the usual cream cheese or peanut butter. Nick and I enjoyed the deviled ham on crackers since we are not crazy about raw celery.

Celery Stuffed with Deviled Ham
10 celery ribs, cut into thirds or halves depending on the length

1/2 lb smoked deli ham
1/4 cup minced fresh  parsley
1/4 cup mayonnaise
2 Tbsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 tsp Sherry vinegar
Pulse ham in a food processor until chopped, Add the remaining ingredients and pulse until just combined. Season to taste with freshly ground pepper. Fill celery and serve chilled.

Onion Frittata Bites - A Waist Friendly Appetizer !

Weight Watcher friendly appetizers ......I had to get something that was a little healthier in there.  I fell of the Weight Watchers wagon during the holidays, as you can probably tell by my posts .... I know Nancy did :) ...... starting tomorrow I am back on the wagon but off course everything will remain in moderation.

Onion Frittata Bites
1 tsp butter
2 cups finely chopped onion
Cooking spray
1 cup egg substitute
1/4 cup grated fresh Parmesan cheese, divided
1/2 tsp salt
1/2 teaspoon freshly ground black pepper
2 tsp eggs
1/4 cup fat-free sour cream
Chopped Scallions for garnish, if desired
Preheat oven to 350°.
Melt butter in a skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Spread mixture in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Combine egg substitute, 2 tablespoons cheese, salt, pepper, and eggs. Pour egg mixture evenly over onion; sprinkle with remaining 2 tablespoons cheese. Bake at 350° for 20 minutes or until set. Cool slightly; cut into 24 pieces. Top each with 1/2 teaspoon sour cream and 2 chive pieces.
Published in Cooking Light Magazine, November  2007  with the following nutritional informatoion.

CALORIES 47 (33% from fat); FAT 1.7g (sat 0.8g,mono 0.5g,poly 0.2g); PROTEIN 4g; CHOLESTEROL 38mg; CALCIUM 40mg; SODIUM 170mg; FIBER 0.4g; IRON 0.2mg; CARBOHYDRATE 3.9g

Two Types of Deviled Eggs - One Dilly and One Chive & Chervil

I had to try out my new gadget -- an egg cuber. You put a warm, peeled, hard boiled egg into the cuber; screw of the top and you have a flat sides on the egg so they do not roll. 

http://www.thekitchenstore.com/eggcuber.html

Deviled Eggs adapted from Gourmet – August 2004

6 large hard boiled eggs, peeled and halved lengthwise

1/3 cup mayonnaise

1 Tbsp spicy brown mustard

1 tsp dried dill

1/8 tsp salt

1/8 tsp freshly ground black pepper

fresh dill for garnish, if desired

Remove egg yolks and mash in a bowl. Stir in remaining ingredients until combined. Mound filling into each egg half garnish with fresh dill if desired.

ingredients.

Chive & Chervil Deviled Eggs

6 hard boiled eggs

Sea salt

1/4 cup mayonnaise

1 Tbsp heavy cream

1/2 tsp sugar

1 1/2 tsp white wine vinegar

1/4 tsp dried chives 

1/4 tsp dried chervil 

paprika for garnish, optional

Cut the eggs in half and scoop the yolks into a into a bowl. Blend in the mayonnaise, cream, sugar, vinegar, chives and chervil. Season with  salt. Mound the filling generously into the egg whites. Arrange the eggs on a plate, sprinkle with paprika and serve.

Did you notice in the picture that my eggs are not rocking. I have a new gadget -- an egg cuber. You put a warm, peeled, hard boiled egg into the cuber; screw of the top and you have a flat sides on the egg so they do not roll.

Sage Sausage Bites with Balsamic Mango Dip

Some days instead of planning a full meal we will just graze. I make a bunch of appetizers and we sit around playing board games or watching movies all day. The next few posts are from one of those days. I was so wrapped up in our game of Mexican Train I forgot to take a picture.

Sage Sausage Bites with Balsamic Mango Dip

1 Tbsp olive oil

1/2 onion, chopped

1 1/4 pounds bulk hot Italian sausage meat

3 Tbsp chopped fresh sage

1/4 cup balsamic vinegar

1 cup mango chutney

1/2 cup spicy brown mustard

1 cup Italian bread crumbs

Preheat the oven to 425 F.

In a mixing bowl, combine sweet sausage and chopped sage.

In a pot, add oil and onion. Saute the onion for 1 minute. Add balsamic vinegar and reduce by half. Remove vinegar from heat and combine with mango chutney and spicy mustard. Stir until mustard is fully incorporated. Dip will be glossy and brown in color.

Add 2 tablespoonfuls of mango dip to mixture sausage and combine. Form meat into bite size balls, coat in bread crumbs then place on a foil lined baking sheet.  Bake 15 to 17 minutes, until evenly browned, turning occasionally. Drain, then serve with party picks for the dip.