Category Archives: Party Picks

November 17, 2016 · 4:55 pm

Quacamole Nirvana

INGREDIENTS:

3 ea Hass Avocados

1 clove Garlic, finely grated

1 ea Serrano Pepper, finely chopped

1 qtr White Onion, finely chopped

1-2 Tbs Lime juice, freshly squeezed

tt Kosher Salt

DIRECTIONS:

Smash three ripe avocados with a potato masher, fork or molcajete (Mexican mortar and pestle) until very coarsely mashed. It’s okay if there are some chunks of avocado as it will continue to break down as you mix in the other ingredients. Stir in the other ingredients and season liberally with about a teaspoon of kosher salt.

A word on cilantro: while it’s traditional to add it to quac, there are some times when it is best not used. If served as an appetizer with corn chips or corn fried tortillas, definitely throw some in. If putting out as a condiment with a taco, put it on the side so guests can build the tacos to their own tastes.

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Filed under Blender Bests, Holiday Menus, International Inspirations, Party Picks, Starters, Summer Favorites, Vegetarian Fare

November 17, 2016 · 4:41 pm

Healthly Refried Beans

INGREDIENTS:

1 Tbs Olive Oil

1/2 md Onion, diced

2 cloves Garlic, minced

1 tsp Ancho Chili Powder, or other chili powder

1 can Pinto Beans, preferably low-sodium, drained and rinsed (or dry, soaked overnight.

2 cup Chicken Broth, low-sodium (more if needed)

tt Salt and Pepper

2 Tbs Cilantro Leaves, fresh and chopped

DIRECTIONS:

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

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Filed under Fall/Winter Favorites, International Inspirations, Party Picks, Vegetarian Fare

November 9, 2016 · 2:47 pm

Caprese Zucchini Noodle Salad

INGREDIENTS:

2 ea Zucchinis, Blade A

tt Salt and Pepper

1/2 cup Fresh Basil Leaves

3/4 cup Cherry Tomatoes, halved

12 sm Mozzarella Balls, halved

For the marinade:

1 Tbs Lemon Juice, squeezed from a lemon

3 Tbs Balsamic Vinegar

2 Tbs Extra Virgin Olive Oil

1 clove Garlic, minced

tt Salt and Pepper

DIRECTIONS:

Lay the zucchini ribbons out. With a scissor, make sure no ribbons are longer than 6 inches long. Once done, place in a bowl.

Combine all of the ingredients for the marinade in a bowl and whisk to combine.

Place the marinade over the zucchini and place in the refrigerator for 10 minutes.

After ten minutes, add in the tomatoes, mozzarella, basil and season with salt and pepper. Mix thoroughly to combine.

Serve in a platter as a pasta salad or side dish.

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Filed under Inspiralized, Party Picks, Sensational Salads, Starters, Vegetarian Fare

March 3, 2016 · 10:39 pm

Apple Pie Oat Muffins

INGREDIENTS:

2 cups Old-Fashioned Rolled Oats

1 tsp Baking Powder

2 tsp Apple Pie Spice*

*1 Tbs Cinnamon, 1 tsp nutmeg, allspice and 1/2 cloves, ground

1/4 tsp Salt

1/2 cup Applesauce

1 med Apple, grated (about 3/4 cup)

1 lg Egg White

1/4 cup Pure Maple Syrup or Honey

2 tsp Pure Vanilla Extract

1/2 cup Unsweetened Vanilla Almond Milk

1/3 cup Cranberries, dried

1/4 cup Pecans or Walnuts, chopped (optional)

DIRECTIONS:

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.

Add applesauce, grated apple, egg white, maple syrup, vanilla extract, milk and cranberries, plus any optional items. Stir in well to incorporate.

Allow the mixture to set and thicken about 3-5 minutes before spooning into your muffin pan.

Fill muffin cups almost completely full with batter. The muffins will not rise.

Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the edges to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to three months.

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Filed under Breakfast Bests, Healthy Lunches, Party Picks, Vegetarian Fare

July 27, 2010 · 11:28 am

Sliders with Shallot-Dijon Relish

2 1/2" Beef Slider with Shallot-Dijon Relish

INGREDIENTS:

1/2 tsp Kosher Salt

1/4 tsp Black Pepper, freshly ground

1 lb Sirloin, ground

AN Cooking Spray

3 tbs Shallots, finely chopped

1 tbs Worcestershire Sauce

1 tbs Dijon Mustard

2 tsp Butter. softened

8 Parker House Rolls or Slider Buns

16 Dill Pickle Chips

INSTRUCTIONS:

Prepare grill to medium-high heat. Combine 1/2 tsp salt, pepper and sirloin. Divide meat mixture into 8 equal portions, shaping into 1/4 in thick patties. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.

Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls. Yields 8 sliders.

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Filed under For the Grill, Kid's Corner, Party Picks, Starters, Summer Favorites, What's for Dinner?

July 7, 2010 · 8:01 pm

Lime-Infused Fruit Salad

Lime-Infused Fruit Salad

INGREDIENTS:

AN Watermelon

AN Cantaloupe

AN Honeydew Melon

AN Grapes, red and green

AN Berries, fresh

1 tbs Brown Sugar

2 tbs Lime Juice

1/2 tsp Lime Zest

INSTRUCTIONS:

Clean and cut fruit into 1-in pieces. Add all ingredients in a bowl. Toss gently to coat. Cover and chill.

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Filed under Party Picks, Sensational Salads, Summer Favorites, Vegetarian Fare, What's for Dinner?

June 29, 2010 · 4:54 pm

Roasted Tomato Pizza Sauce

Roasted Tomato Sauce with Eggplant on Overnight Pizza Dough

INGREDIENTS:

AN Nonstick vegetable oil spray

2 lbs Plum tomatoes, cored and halved lengthwise

4 tbs Olive Oil, divided

1/4 tsp Coarse Kosher Salt

1 tbs Fresh Oregano Leaves

2 Garlic Cloves, minced

1/4 cup Tomato Paste

INSTRUCTIONS:

Preheat over to 375 degrees F. Spray rimmed baking sheet with non-stick spray. Arrange tomatoes, cut side up on sheet. Toss with 2 tbs of oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.

Puree tomatoes in blender until smooth. Heat 2 tbs oil in large skillet over medium-high heat. Add garlic, saute 30 seconds. Add tomato puree and tomato paste and bring to a boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.

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Filed under Kid's Corner, Party Picks, Sauces, What's for Dinner?

June 29, 2010 · 4:43 pm

Overnight Pizza Dough

Carmelized Onions with Blue Cheese and Pine Nuts on Overnight Pizza Dough

INGREDIENTS FOR THE SPONGE:

1 cup Lukewarm Water (100 to 115 degrees F)

1 env Active Dry Yeast, divided

1 cup All Purpose Flour, divided

INGREDIENTS FOR THE DOUGH:

1 1/2 cups Lukewarm Water (110 to 115 degrees F)

2 tsp Fine Sea Salt

1 env Active Dry Yeast

6 cups All Purpose Flour

an Olive Oil

an Yellow Cornmeal

INSTRUCTIONS FOR THE SPONGE:

Place 1 cup lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 tsp of yeast (reserve remaining yeast for dough) and 1/4 tsp flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth. Scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly.)

INSTRUCTIONS FOR THE DOUGH:

Add 1 1/2 cups lukewarm water, 2 tsp of salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add six cups of flour, 1 cup at a time, beating with a dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occassionally, about 5 minutes. If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface. Knead into small ball.

Brush inside of large bowl with oil. Add dough. Turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours.)

About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out on floured surface. Knead gently; shape into 16-in log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 1 1/4 hours.

If using a pizza stone, place in over. Preheat oven to 500 degrees F for 45 minutes. Working with one dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-in round.

If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal. If not using pizza stone, sprinkle large baking sheet with cornmeal. Brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.

Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.

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

June 22, 2010 · 1:37 pm

Cilantro-Chile Chutney (dip for Samosas)

INGREDIENTS:

1 cup Cilantro Leaves, loosely packed

1 Jalapeno or Serrano Chile

3 tbs Water

1/2 tsp Cumin Seeds

1 cup Yogurt

1 tbs Lemon Juice

1/4 tsp Salt

Pinch White Pepper

INSTRUCTIONS:

In a blender or processor, put in the cilantro leaves and chile. Add the water and puree to a smooth paste. Scrape down the sides of the bowl as necessary.

In a small pan, heat the cumin seeds over low heat until they started to smell nutty and aromatic. Remove from the heat, let cool and grind to a fine powder.

Add the ground cumin, yogurt, lemon juice, salt and pepper. Taste and adjust seasoning. Stir to blend thoroughly and chill before serving.

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Filed under Holiday Menus, International Inspirations, Party Picks, Salsas and Chutneys, Sauces, Starters

June 22, 2010 · 1:09 pm