Bow Tie Antipasto Bites

Bow Tie Antipasto Bites

adapted from Redhead8

A quaint appetizer which can be served at any type of event from upscale to down home.

Makes 16 servings

16 pieces bow-tie pasta, cooked al dente & dried
1 tsp. olive oil
1/4 tsp. garlic salt
1/3 tsp. dried Italian seasoning
1/3 block aged white cheddar, cut into 16 3/4 inch squares
8 black olives
2 thick cut dill pickle slices, quartered
16 peppered salami slices

1. Toss the pasta with the oil, garlic salt and Italian seasoning.
2. Assemble each bite by placing a piece of bow-tie pasta, an olive or pickle, a folded slice of salami, and a block of cheese on a food pick.

Enjoy!

Spicy Oregano Turkey Burgers

Spicy Oregano Turkey Burgers

adapted from Food Network

The turkey mixture can also be formed into 1-inch meatballs which can be baked in a 350F oven for 12 minutes.

Makes 2 servings                                                        3 WW pp / serving

1/2 lb. ground turkey breast
1/2 shallot, finely diced
1 clove garlic, finely minced
1/2 beaten egg
2 Tbsp. panko breadcrumbs
1/2 tsp. Worcestershire sauce or Worcestershire sauce substitute
1 tsp. dried oregano
Kosher salt and freshly ground black pepper
2 Tbsp. Chipotle aioli
Favorite toppings - Shredded lettuce, raw onion, caramelized onions, tomatoes, pickles, pickled jalapenos
2 Tumaro wraps or your favorite low carb roll

1. Combine the turkey, shallot, garlic, egg, panko, Worcestershire sauce and oregano; Mix gently to combine.
2. Form the meat mixture into 2 patties.
3. Cook the patties on a grill or in a grill pan or skillet for 5 minutes per side or until cooked through.
4. While the patties are cooking toast the wraps on a open flame.
5. Put the patties on the wraps, top with aioli and your [referred toppings.

Enjoy!

Tex Mex Bacon Turkey Burgers with Fat Free Queso

Tex Mex Bacon Turkey Burgers with Fat Free Queso

adapted from Rachael Ray Every Day March 2012

This burger looks and sounds decadent but using ground turkey breast meat and fat free queso it is surprisingly low in points.

I ran out of Worcestershire sauce while making this recipe. Most of the substitution site say you can use just soy sauce but it does not have that same complexity of flavor. I found a great alternative published by A Couple Cooks which I modified slightly. It is not the same color but it is amazingly close in taste.

served wide a side of fat free refried beans

and a side salad

Makes 2 servings                          2 WW pp if using a wrap / 1 WW pp without

2 slices center cut bacon, cooked to desired crispiness
1/2 lb. ground turkey breast
2 Tbsp. grated onion
1 1/2 tsp. chopped chipotle in adobe sauce
1 Tbsp. Worcestershire sauce or Worcestershire sauce substitute
Kosher salt & freshly ground black pepper
2 Tbsp. Fat Free Queso
2 Tumaro wraps or your favorite low carb wrap / bun (optional)
Favorite burger toppings: lettuce, raw onion, caramelized onions, dill pickles, tomatoes ...

1. Combine the turkey, onion, and chipotle in a bowl; form into 2 patties.
2. Season each side of patties with salt and pepper.
3. Cook the patties on a preheat grill, griddle or frying pan coated with cooking spray for about 5 minutes per side.
4. If using a wrap, char each side over an open flame.
5. Top each burger with a tablespoon of queso, a slice of bacon and your favorite burger toppings.

Enjoy!

Spicy Apricot Mustard

 Spicy Apricot Mustard

adapted from Food Network

This mildly spicy mustard makes a great dipping mustard for pretzels but it is especially good on a pork sandwich.

Makes 1/2 cup                                                   0 WW Blue points / 1 1/2 Tbsp.

1/4 cup spicy brown mustard

1/4 cup sugar-free apricot preserves

1 Tbsp. half sour dill pickle juice

1. Combine all ingredients in a small bowl.
2. Whisk to combine.

Enjoy!

Creole Remoulade Sauce

Creole Remoulade Sauce

adapted from Guy Fieri Family Food (2016)

Use as a topping for the Cajun Chicken & Andouille Sausage or as a dip for poached shrimp.

Makes 6 Tablespoons                                                1 WW Blue points / Tbsp.

1/4 Tbsp. light mayonnaise

Juice of 1/4 lemon

2 1/2 tsp. dill pickles, minced & drained

1 tsp. dill pickle juice (from the jar)

1 tsp. prepared horseradish

1 tsp. whole grain mustard

1 tsp. capers, drained

3/4 tsp. minced scallions

1/2 tsp. Worcestershire sauce

2-3 dashes hot pepper sauce

Combine all ingredients in a small food processor and process until well combined. 

Cheeseburger Casserole

I made a decision about dinner on Saturday night based on the thunderstorms early in the day. I had a hankering for cheese burgers so ..... cheeseburger casserole ...... and it is even a relatively healthy version.
Along side was a strawberry and spinach salad with a honey mustard vinaigrette.

Cheeseburger Casserole
adapted from From Mama's Table to Mine by Bobby Dean Ballantine Books 2013

2 cups dried pasta, cooked al dente according to package directions
2 teaspoons olive oil
2 small onions, finely chopped
1 garlic clove, minced
1 pound 93% lean ground beef 
3/4 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
2 tablespoons tomato paste 
1 can (15 ounces) tomato sauce 
2 tablespoons dijon mustard 
2 cups reduced fat shredded colby jack cheese
1/4 cup chopped cornichons
Preheat the oven to 350 degrees. 

Cook the onions in the oil heated is a skillet until soft. Add the garlic until fragrant but not browned. 

Stir in the beef and cook until browned; season with kosher salt and freshly ground black pepper. 

Add the tomato paste and stir until well incorporated into the meat mixture, then add the tomato sauce and mustard. Cook until it is slightly thickened, just a few minutes

Toss the meat mixture with the pasta in a casserole dish coated which cooking spray. Top with the cheese and bake until the cheese is melted, about 15 minutes. 

Sprinkle the chopped pickles over the top and serve. 

Honey Mustard Vinaigrette
adapted from Miraval Resorts, Catalina Arizona

1 tablespoon unseasoned rice wine vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper to taste

Combine all ingredients and whisk to combine.

Serve tossed with fresh baby spinach, sliced strawberries and very thinly sliced onions.

Pickled Bean Sprouts - Who Knew They Would Be So Good !!!

I love bean sprouts in Asian food, especially at Hibachi restaurants. When I buy the bags for a recipe I can not use all of the before they spoil. Dua Gia, as it is known in Vietnamese extends the life of the sprouts and was a is with both of the boys. I add them to salads and sandwiches to add a sweet tang. This was adapted from a recipe that I have had not some time but do not have a reference and I can not find it on the internet. the original recipe suggested serving it with fish, chicken wings or pork stew.

Pickled Bean Sprouts

1 small bag of bean sprouts
2 scallions, cut into 2 inch lengths
1 carrot, peeled and shredded
1 tablespoon kosher salt
3/4 cup vinegar
4 teaspoons sugar substitute
1 cup water

Combine the bean sprouts, onions and carrot in a bowl and set aside. 

Bring the salt, vinegar, sugar and water to boil. Pour the mixture into a plastic container with a lid and refrigerate until room temperature. Alternatively, let sit i the pan off of the heat until cooled.

Pour the vinegar mixture over the vegetables mixture and stir to combine well. Let marinate for at least 1 hour. Drain before serving.

Spicy Pickled Peppers

I go through jars and jars of pickled peppers, usually the hot banana peppers you find in the pickle aisle of the grocery store. My family puts them on salads, sandwiches, and pizza. Since I have been getting a plethora of green peppers and jalapenos from the CSA share, I thought I would try making my own. I am not brave enough to try to can them yet but they were very tasty.

Spicy Pickled Peppers 
adapted from Food & Wine August 2014
6 ounces bell peppers and jalapenos, sliced (with seeds)
1/4 cup water 
1/2 cup distilled white vinegar 
1 1/2 tsp kosher salt 
1/2 tsp sugar 
1 teaspoon caraway seeds 

Put the peppers and chiles in a 2 cup container. In a medium saucepan, combine the water, vinegar, salt, sugar and caraway seeds. Stir over low heat until the sugar dissolves. Pour the brine over the peppers and let stand until cool, about 2 hours. Store in the refrigerator.

Bread & Butter Zucchini Pickles

Having a CSA farm share, you learn to make things with seasonal ingredients. I can eat just so much steamed, roasted, grilled zucchini before I need to mix it up. This is an unusual way to use zucchini. It is not as sweet a the traditional bread and butter pickles you get in the store which is good for me since I find them cloying sweet. 
The yellow color comes from the tumeric. "Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh.... Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.... " It is also thought to be one of the world's healthiest foods.
Although the original recipe only had you waiting overnight before eating, I would that the texture of the zucchini was still too firm at that point and did not have the texture of a pickle. After about 2 days the flavors and texture was wonderful.

Bread and Butter Zucchini Pickles 
adapted from Food & Wine August 2014
1/2 pound firm medium zucchini, sliced into 1/8 inch thick discs
1/4 cup thinly sliced onion 
1 1/2 Tbsp kosher salt 
Ice water 
3/4 cup apple cider vinegar 
2 1/2 Tbsp sugar 
1 tsp  mustard seeds, crushed 
3/4 tsp dry mustard powder 
1/2 tsp ground turmeric
1/2 cup water 
Toss the zucchini and onion with 1 Tbsp of kosher salt in a large bowl. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
Combine the remaining 1/2 Tbsp salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; set aside to cool completely.
Place the zucchini and onion in a 2 cup container and pour in enough brine to cover. Seal the container and refrigerate for 2 days before using.