Category Archives: Party Picks

November 1, 2022 · 3:14 pm

Cheesy Enchilada Stuffed Peppers

INGREDIENTS: (serves 4)

4 each Bell Peppers (10.5 oz approx)

1 lb Ground Beef, (95-97%) uncooked

1 1/2 cups Riced Cauliflower, cooked from frozen

1 Tbs Taco Seasoning

2 Tbs Salsa

1/2 cup Diced green chilies

1/4 cup Enchilada Sauce

2 cups Mexican Cheese, reduced fat

DIRECTIONS:

Preheat oven to 350 degrees.

Line a baking sheet with foil and set aside.

In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Stir in the taco seasoning and stir until well coated. When beef if almost cooked through, stir in the green chilies, salsa, cooked cauliflower rice and enchilada sauce.

Turn off the heat and set aside.

Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.

To stuff each pepper, start with several spoonfuls of beef, then half portion of cheese, then fill nearly to the top with beef. Top with another 1/2 portion cheese (depending on the size of the pepper 1/4 cup cheese should be enough. Use whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.

Bake for 30-40 minutes or until peppers are tender and cheese is melted.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Healthy Lunches, Party Picks, What's for Dinner?

October 11, 2022 · 11:34 am

Taco Spaghetti Squash Nests

INGREDIENTS: (4 servings)

2 Tbs Cilantro, chopped

4 ea Eggs

1 Tbs Olive Oil, extra virgin

2 cups Green Pepper, finely diced

1 lb Ground Turkey, 99% lean

1 tsp Lime juice

3/4 cup Parmesan Cheese, reduced fat

1/2 cup Mozzarella Cheese, reduced-fat shredded

1/2 tsp Salt

1 ea Spaghetti Squash

1 1/2 tsp Taco Seasoning

DIRECTIONS:

Cut the spaghetti squash in half lenthwise and scooop out the seeds. Bake spaghetti squash halves with cut side down on a sheet pan at 400 degrees for 30 minutes, until the flesh of the squash can be shredded with a fork.

Remove the squash from the oven, allow to cool, and shred the flesh with a fork into a bowl. Measure out 4 cups, savng any leftovers for another meal.

Combine the spaghetti squash with the salt, parmesan and eggs; mix well.

Fill 12 indentions of a silicone muffin pan or muffin pan lined with parchment baking cups with spaghetti squash mixture, leaving a well in the center of each for the filling.

Bake the spaghetti squash nets at 400 degrees for 12 minutes until they begin to brown.

In a non-stick skillet, cook the diced pepper in oil for about 2 minutes.

Add the turkey, taco seasonings, and lime juice; cook for about 2 minutes.

Mix in the cilantro, and fill each nest with an equal amount of the turkey mixture.

Top with cheese, and bake at 425 for 8 minutes.

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Starters, What's for Dinner?

March 11, 2022 · 9:00 pm

Sweet Potato Nachos

INGREDIENTS:

2-3 Ea Sweet Potatoes

1 Tbsp Olive Oil

tt Dash of Cayenne

tt Dash of Chili Powder

3 Ea Mini Sweet Bell Peppers (red, orange), sliced

1/4 Ea White Onion, sliced

1/2 cup Black Beans

2+ Tbs Jalapenos, diced

1/2 Ea Avocado, cubed

Sprinkle of desired cheese or Daiya (non-dairy alternative)

DIRECTIONS:

Preheat oven to 375 degrees.

Using a sharp knife or mandolin, slice sweet potatoes thinly and lay flat on a lined baking sheet.

Drizzle lightly with olive oil, and toss with cayenne pepper and chili powder.

Roast for 10-15 minutes depending on the thickness of your potato slices.

While potatoes are roasting, add peppers and onion to a saucepan over medium heat and cook until softened.

Remove potatoes from oven, arrange them together as you would nachos potato chips, and top with salsa, black beans, roasted peppers, jalapenos, cheese and avocado.

Put back into the oven for about 5 more minutes, top with cilantro and enjoy!

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Filed under Healthy Lunches, Party Picks, Salsas and Chutneys, Starters, Summer Favorites, Vegetarian Fare

June 18, 2020 · 10:18 pm

Taco Seasoning

INGREDIENTS:

1 Tbs          Chili Powder

1/4 tsp        Garlic Powder

1/4 tsp        Onion Powder

1/4 tsp        Crushed Red Pepper Flakes

1/4 tsp         Dried Oregano

1/2 tsp         Paprika

1 1/2 tsp      Cumin, ground

1 tsp             Sea Salt

1 tsp             Pepper

DIRECTIONS:

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in a airtight container.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Kid's Corner, Party Picks, Summer Favorites, What's for Dinner?

June 18, 2020 · 10:09 pm

Easy Pizza Sauce

INGREDIENTS:

1 can               Tomato Paste

1 1/2 cups       Water

1/3 cup           Olive Oil, extra virgin

2 cloves          Garlic, minced

tt                      Salt and Pepper, freshly ground

1/2 Tbs            Oregano, dried

1/2 Tbs            Basil, dried

1/2 Tbs            Rosemary, crushed

DIRECTIONS:

Mix together the tomato paste, water and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary. Just spread on dough.

NOTE: Living near the water with high humidity we have found we needed to cut the water to less than a cup. If it is still too runny we heat and reduce it until a nice consistency.

 

 

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Filed under Fall/Winter Favorites, Kid's Corner, Party Picks, Sauces, Summer Favorites, What's for Dinner?

December 31, 2018 · 7:10 pm

Vegan Cheese Ball

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INGREDIENTS:

1 1/2 cup          Raw Cashews, soaked for at least 3 hours, drained and rinsed.

1/4 tsp              Lemon Zest

2 Tbs                Fresh Lemon Juice

1 Tbs                Nutritional Yeast

1 clove             Garlic

1/4 tsp             Onion Powder

1/4 tsp             Fine Sea Salt, plus more as needed

1/4 tsp             Pepper

1 1/2 tsp          Thyme, dried

1 1/2 tsp          Rosemary, dried

1/2 cup            Pistachios, shelled, roasted, salted and chopped

1/4 cup            Cranberries, dried

4 to 6                Belgian Endives, ends trimmed and leaves separated

INSTRUCTIONS:

In a food processor, combine the cashews, lemon zest, lemon juice, nutritional yeast, garlic, onion powder, salt and pepper and process until smooth, about 2 minutes, scraping down the sides with a spatula every so often, Add the thyme and rosemary and pulse until herbs are well distributed. Taste and season with more salt as needed.

Line a small bowl with a cheesecloth or plastic wrap and add the cheese. Using the cheesecloth or plastic, for the cheese into a ball. Refrigerate until firm, at least 30 minutes.

Spread the pistachios and cranberries over a shallow baking dish or large plate.

Remove the cloth or plastic from the cheese ball and gently roll the cheese ball over the pistachios and dried cranberries, pressing them in. Continue until the cheese ball is coated all of the way around.

Transfer the finished cheese ball to a serving platter and serve with the endive leaves or crackers of your choice.

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Filed under Blender Bests, Fall/Winter Favorites, Holiday Menus, Inspiralized, Party Picks, Vegetarian Fare

December 31, 2018 · 6:55 pm

Roasted Acorn Squash with Pomegranate and Pistachios

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INGREDIENTS:

1 ea            Acorn Squash, peeled and sliced into half rings

2 Tbs         Grapeseed Oil or Cooking Oil of Choice

1 Tbs.         Cumin

tt                 Salt and Pepper

1/2 cup      Pomegranate Arils (about 1/2 fruit)

1/4 cup      Pistachios, shelled and roughly chopped

INSTRUCTIONS:

Preheat oven to 400 degrees and prepare a baking sheet. Combine squash, oil, cumin and salt and pepper in a large mixing bowl and then spread mixture on baking sheet. Place on center rack of oven and back until squash is tender and golden brown, about 30 minutes.

Remove baking sheet from oven transfer squash to serving dish, and sprinkle with pomegranate arils and chopped pistachio before serving.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Vegetarian Fare

December 29, 2018 · 6:28 pm

Artichoke and Pablano Chile Dip

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INGREDIENTS:

1 cup          Mayonnaise, homemade

1 cup          Parmesan Cheese, fresh grated

8 oz.           Anaheim or Pablano Chiles, roasted

7-8 oz.       Artichoke Hearts, canned and drained well

24 ea         Wonton Skins or Restaurant Tortilla Chips

1/4 cup      Oil

INSTRUCTIONS:

Preheat oven to 350 degrees. Peel the roasted chiles on the stovetop. Seed them and chop them roughly,

While roasting the chilies, take the wonton skins and brush one side lightly with oil. Place one skin into an mini muffin tin. Repeat with the remaining skins. Bake until the skins are golden brown and crispy, about 10-12 minutes. Remove from the oven and let cool completely.

Next, combine the mayo, cheese and artichokes in a bowl and mix well. Add Chiles. Season to taste.

Place mixture in a casserole dish and bake for 45-50 minutes until golden brown. Serve in the casserole dish with crackers or tortilla chips,. Or spoon out a small amount and immediately serve in wonton cups.

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Filed under Holiday Menus, Party Picks, Starters, Vegetarian Fare

December 25, 2018 · 7:15 pm

Pizza Rolls

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INGREDIENTS:

14-16 oz          Pizza Dough

1 cup               Pepperoni, sliced

2 cups             Mozzarella Cheese, shredded

2 Tbs               Butter

1/2 tsp             Garlic Powder

1/2 tsp              Italian Seasonings

tt                       Parmesan Cheese, grated

AN                   Marinara, for dipping

INSTRUCTIONS:

Preheat oven to 400 degrees. Roll pizza dough into a rectangle about 10 x 14 inches. Sprinkle dough with pepperoni and mozzarella.

Starting with the long end roll up the dough tightly,. Slice into 1-inch pieces. Place rolls on lightly greased or parchment baking sheets,

For the glaze: In a small bowl combine the melted butter, garlic powder and Italian seasonings. Brush over rolls.

Bake for 10 minutes or until browned on top. Sprinkle with parmesan cheese if desired. Serve with warm marinara sauce for dipping.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Holiday Menus, Party Picks, What's for Dinner?

January 5, 2017 · 1:08 pm

Original Hummus

CFCED56E-0438-48A3-9DEE-20C7F576B451INGREDIENTS:

1 can (15 oz)          Chickpeas (or 1 1/2 cups cooked)

1/4 cup                    Lemon Juice (one large lemon)

1/4 cup                    Tahini, well-stirred

1 clove                     Garlic, minced

2 Tbs                       Extra-Virgin Olive Oil, plus more for serving

1/2 tsp                     Cumin, ground

tt                               Salt

2-3 Tbs                    Water

Dash                         Paprika, for serving

DIRECTIONS:

In a bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and the bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin and a 1/2 tsp of salt to the whipped tahini and lemon juice. Process for 30 seconds or until well blended.

Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

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Filed under Blender Bests, Healthy Lunches, Party Picks, Starters, Vegetarian Fare