SizzlinChef » appetizer

Fried Mozzarella Sticks

ken — Tue, 30 Dec 2008 10:04:57 +0000

Don’t bust your waistline with high-fat fried cheese sticks. Our slimmed-down version is just as delicious

Ingredients

1 sprays olive oil cooking spray, (5 one second sprays)

(enough to coat baking sheet and cheese sticks)

8 oz canned tomato sauce
2 tsp ground oregano
2 slice whole-wheat bread, torn
1 tsp dried thyme
8 oz part-skim mozzarella cheese, cut into 8 finger-like strips
2 Tbsp honey mustard

Directions

Preheat oven to 400F. Coat a baking sheet with cooking spray.

In a small saucepan, combine tomato sauce and 1 teaspoon of oregano; set pan over low heat and simmer 10 minutes.

Meanwhile, in a food processor, combine bread, remaining teaspoon of oregano and thyme; process until mixture resembles fine crumbs. Place crumbs in a shallow bowl. (Tip: Use the ends of the loaf of bread for the bread crumbs since those slices are often uneaten.)

Coat cheese sticks with honey mustard. Transfer cheese to bread-crumb mixture and turn to coat. Arrange cheese on prepared baking sheet and lightly coat with cooking spray.

Bake until golden brown, about 4 to 5 minutes. Serve with tomato sauce on the side. Yields 2 cheese sticks and about 1/4 cup of sauce per serving.

POINTS value: 5
Servings: 4
Preparation Time: 12 minutes
Cooking Time: 10 minutes

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Herbed Bread Stuffing with Mushrooms and Sausage

ken — Mon, 22 Dec 2008 11:23:36 +0000

This Christmas, spice up your stuffing by making your own bread cubes. It’s easy and the delicious results are well worth it. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there’s space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.

Ingredients

1 1/2 pounds peasant-style white bread
4 (4-ounce) links sweet turkey Italian sausage

2 teaspoons butter
1 pound cremini mushrooms, quartered
Cooking spray
2 cups chopped onion
1 1/4 cups chopped carrot
1 1/4 cups chopped celery
1/2 cup minced fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper
2 large eggs
1 (14-ounce) can fat-free, less-sodium chicken broth

Directions

Preheat oven to 400F.

Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400F for 10 minutes or until toasted.

Reduce oven temperature to 350F.

Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

Melt butter in skillet over medium-high heat. Add mushrooms; saute 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.

Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; saute 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.

Makes 12 servings

Golden Pineapple Chutney

ken — Mon, 01 Dec 2008 13:06:50 +0000

This recipe is taken from “New World Kitchen” by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won’t last a week lol! I purchase my allspice berries in a bulk spice store. This is so good served with chicken or pork!

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Ingredients

1/2 cup sugar
1 small red onion, diced
1 medium mango, diced
2 cups fresh pineapple, diced
1 granny smith apples, peeled, cored and diced
1 firm pear, peeled and diced
1 small papaya, diced
1 tablespoon allspice (can use a bit less)
1/4 cup fresh ginger, peeled and finely chopped
1 tablespoon caribbean hot sauce
1/2 teaspoon salt (or to taste)
black pepper
3 tablespoons allspice berries
1 cup apple cider vinegar (or use white wine vinegar)

Directions

In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).

Meanwhile toast the berries in a small saucepan until they just begin to smoke.

Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.

Strain and discard the berries.

Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.

Refrigerate until cold.

Makes 4 cups
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Prep Time: 45 minutes
Ready In: 1 hour 5 minutes

Authentic Guacamole

ken — Mon, 01 Dec 2008 11:41:32 +0000

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Ingredients

4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced

1/2 Cup minced sweet white onion
2 serrano chilies, seeded, minced
1/4 Cup chopped cilantro leaves
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4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Directions

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Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently – leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Makes 24 servings

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Easy Snack Wraps

ken — Mon, 01 Dec 2008 11:38:17 +0000

So easy to make, these bite sized wraps filled with turkey, cream cheese and veggies are a great way to fill up an appetizer tray – and your hungry guests’ bellies.

Ingredients

12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce

1 (6 ounce) package sliced deli-style turkey

2 cups shredded carrots
2 cups minced tomato

Directions

Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Makes 60 servings
Prep Time: 15 Minutes
Ready In: 15 Minutes

Mango Chutney

ken — Mon, 01 Dec 2008 11:36:12 +0000

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Ingredients

3 cups distilled white vinegar
6 cups white sugar

6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
1/2 cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional)

Directions

In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.

Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.

Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Makes 4 quarts

Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes

Bruschetta

ken — Mon, 01 Dec 2008 11:34:11 +0000

This Italian appetizer made of bread, fresh spinach, and some other goodies is great for serving at parties. A French baguette is a long, narrow loaf of French bread. I like to garnish the bruschetta with more basil.

Ingredients

1 (8 ounce) loaf French baguette
1 1/2 cups spinach – packed, rinsed and torn
1/2 cup grated Parmesan cheese
3 cups finely chopped almonds
3 tablespoons chopped fresh basil
1 clove garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped tomatoes
2 tablespoons thinly sliced green onion

Directions

Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.

download gym teacher the movie online In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.

In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.

Bake the bread slices for 5 minutes or until crisp and brown.

Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.

Makes 8 servings

Marinated Red Peppers

ken — Mon, 01 Dec 2008 11:30:15 +0000

These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.

Ingredients

4 cups distilled white vinegar
2 cups white sugar
2 cups vegetable oil

3 cups water
2 tablespoons salt
6 cloves garlic, crushed
1 (2 ounce) can anchovy fillets
10 red bell peppers, seeded and thinly sliced

Directions

crossing over dvdrip In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.

Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Makes 2 quarts

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 8 Hours 40 Minutes

Fried Mozzarella Bites

ken — Fri, 28 Nov 2008 13:20:05 +0000

Ingredients

Olive oil, for frying
1 lb ball fresh mozzarella
(buy a piece wrapped, not packed in water)
1 lb fresh smoked mozzarella
(found in the specialty cheese case)
1 cup all purpose flour
2 eggs
1/3 cup milk, eyeball it
2 cups Italian style bread crumbs
1/2 cup grated Parmesan or Romano
2 tablespoons chopped fresh flat-leaf parsley

8 stems or large sprigs each fresh parsley, sage, thyme
Fine salt

Dipping Sauce:
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount
1 (28-ounce) can crushed tomatoes
Coarse salt

Bamboo skewers, 6-inch, or party picks, for dipping

Directions

Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.

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For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.

To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.

Fresh Plum Salsa

ken — Fri, 28 Nov 2008 13:17:52 +0000

Plums and papayas combine with traditional salsa ingredients to captivate your guests with an original rendition of this favorite. Choose firm plums that give slightly to palm pressure. Ripen at room temperature, or put in a paper bag. Ripe stone fruits should be placed in a plastic bag in the refrigerator for up to 5 days. Wash fruit, cut in half and remove pit.

Ingredients

2 cups pitted and chopped plums
1 large papaya, peeled, seeded and chopped
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1/2 cup sliced green onions
3 tbsp red wine vinegar
1 tbsp brown sugar
1 tbsp chopped fresh cilantro
1 1/2 tsp jalapeno pepper, seeded and chopped

Directions

Combine all ingredients.

Cover and chill at least 1 hour. Store in airtight container in refrigerator. Garnish with fresh cilantro sprigs, if desired.

Makes 7 servings