Category Archives: appetizer

Simple Kitchen 7-Layer Dip & Buffalo Chicken Dip

Heading over to Terry Boyds World to talk about Superbowl Parties in KPAM AM 860 at 4:45 – they requested food…and I do NOT deny food requests. Here is what I am bringing, along with the recipes:

Simple Kitchen Buffalo Chicken Dip

Simple Kitchen Buffalo Chicken Dip

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup pepper sauce (such as Frank's Red Hot®)
  • 1 cup ranch dressing
  • 2 cups diced cooked chicken breast
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • scallions and tomatoes for garnish
  • Chips and celery sticks for dipping!

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
  3. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips and celery sticks!
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Simple Kitchen 7-Layer Dip

Simple Kitchen 7-Layer Dip

Ingredients

  • 1 (10-12 oz) can jalapeno bean dip
  • 1 (6-8 oz) container avocado dip
  • 1 cup (8 oz) sour cream
  • 1 cup (4 oz) shredded Cheddar cheese
  • 1 cup (4 oz) shredded Monterey Jack
  • 1 cup green onions, chopped (plus more for garnish)
  • 1 can (5 oz) sliced black ripe olives, drained
  • chopped tomatoes for garnish
  • Spanish paprika

Instructions

  1. This can be served either in a large straight sides glass pudding dish or on a 14 inch serving platter. If using a pudding dish, simple spread the layers so that the colorful layers can be easily seen. If using a serving platter, pile the layers of ingredients one over another with each successive ingredient leaving a margin of 3/4-inch in a pyramid fashion.
  2. For the first layer, spread bean dip to 1/2-inch thickness. Over this, evenly spread a layer of avocado dip to the same thickness (but if using a serving platter, leave a 3/4-inch margin so the bean dish may be seen, and so on.) Next, spread a 1/2-inch thick layer of sour cream (leave a 3/4-inch layer). Layer the remaining ingredients in the same fashion.
  3. Cover with plastic wrap and refrigerate for several hours before serving.
  4. Sprinkle center lightly with paprika for added color. Garnish with green onions.
  5. Serve with tortilla chips!
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SuperBowl Menu – Lightened Up!

All Right Super Bowl!  Lets Do This!

Here are the lightened up recipes you heard me talk about on “In Step with Kevin Aguilar”!

When Kevin asked me to come on and talk about what to serve at a Super Bowl party – it was a no-brainer. My husband and I have hosted SuperBowl for the last 5 years at our home. Some years only 10 or so, some years up to 30!!

Some tips for you!

~Have guests bring the simple things: Beer, wine, ice, corn chips for dips, veggie platter even! Leave things out of your shopping basket that others can provide – especially if they are not necessary to the cooking portion!

~Buy the 2 dollar plastic table cloth – this is football and we want to get messy and have fun piling our food up!

~Pull all your platters out in advance and select the serving devices you need. Get the plates, flatware (or plastic forks), napkins and serving utensils out up to a day before. All you should be doing is setting out platters as guests arrive!

~Have plenty of bottled water!

~If you have a lot of couples – Make an easy Sangria for the ladies!

On to the menus – enjoy these! remember to pick your recipes and make your shopping list! One last tip: Remember to enjoy your guests, eat the food and relax with them.

Light Buffalo Chicken Dip

Ingredients

  • 1 1/2 lbs chicken breasts, cooked and shredded
  • 1 (12 ounce) bottle hot sauce (use whole bottle or just half, if desired)
  • 2 (8 ounce) packages NONFAT cream cheese, softened
  • 8 oz crumbled Blue Cheese.
  • 1/4 cup nonfat sourcream
  • 1 cup reduced fat monterey jack cheese
  • Chopped celery sticks
  • Chopped carrot sticks
  • Whole grain crackers

Instructions

  1. Preheat oven to 350
  2. In a large bowl, mix shredded chicken and cheese.
  3. In a saucepan over med-low heat, combine cream cheese and blue cheese and sourcream and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well.
  4. Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.
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Reduced Fat NACHOS!

Ingredients

  • 1/2 cup shredded chicken breast
  • Baked yellow corn tortilla chips
  • 1 can nonfat refried beans or black beans
  • Chopped tomatoes and scallions, to taste
  • 5 tablespoons reduced-fat shredded Mexican cheese mixture
  • Pickled jalapenos (if you like!)

Instructions

  1. Place chips on a cookie sheet; top with ingredients, then bake for 5 minutes at 400°.
  2. Serve with extra chips and warmed refried beans!
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Lightened Up Guacamole

Ingredients

  • 1 1/2 tablespoons coarsely chopped red onion
  • 1 tablespoon fresh lime juice (or more!! I love this!)
  • 1/8 teaspoon salt
  • 1 garlic clove
  • 1/2 small jalapeño pepper
  • 1 ripe peeled avocado
  • 1 tablespoon cilantro leaves

Instructions

  1. Place first 5 ingredients in a food processor; pulse 5 times or until finely chopped. Add avocado; process until smooth. Sprinkle with cilantro. Add extra lime wedges and serve alongside lightened up Nachos!!
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Light and Satisfying Tater Skins

Ingredients

  • 4 medium potatoes
  • cooking spray
  • 4 slices turkey bacon (optional)
  • 3/4 cup shredded low-fat cheddar cheese
  • 1/4 cup fat free sour cream
  • 1 tablespoon snipped fresh chives
  • Pickled jalapenos (optional)

Instructions

  1. Bake potatoes at 425 for 1 hour or until done. (or use my easy no-mistake crock-pot recipe!!)
  2. Cut potatoes in half length wise, then into quarters
  3. Make sure they are cool enough to handle and scoop out potato, but leave an 1/4 inch shell.
  4. Place potato shells on a baking sheet and spray with cooking spray.
  5. Bake at 425 degrees for 8 minutes until crisp.
  6. Cook bacon, chop and set aside.
  7. Divide cheese into 8 equal parts and sprinkle into potato skins.
  8. Sprinkle Bacon into shells with melted cheese (If cheese does not melt, you may have to heat an additional 5 minutes at 425 degrees.)
  9. Place a dollop of sour cream on top of each potato skin and sprinkle with chives and jalapenos if you like! Woo hoo!
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Kalua Pig Sliders

Ingredients

  • 1 Pork Butt Roast
  • 2 tbs liquid smoke
  • 1 tbs Sea Salt
  • Shredded cabbage ot cole slaw
  • Whole grain rolls
  • Sriracha sauce ( rooster sauce)

Instructions

  1. Rinse pork but and cover with liquid smoke and sea salt. Place in crock pot for 10-12 hours, turning once. Pork will fall apart by the end. Pour contents into a drainer allowing all the excess fat to drain away and give the pork a nice squeeze to remove excess grease. Place into another bowl and use 2 forks to gently fluff the meat. Serve with rolls, shredded cabbage, or cole slaw and a squirt of sriracha hot chili sauce to liven up your party!!
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Low-Fat Baked Hot Wings

Ingredients

  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 2 tablespoons red pepper sauce
  • 1 tablespoon Worcestershire sauce
  • 2 lbs skinless chicken wings

Instructions

  1. Preheat oven to 350°F Line jelly roll pan, 15 1/2×10 1/2×1 inch, with aluminum foil. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and light blue cheese dip ( I use 1/4 cup blue cheese crumbles and 1 1/4 cup nonfat sour cream to make mine)
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Sparkling Skinny Sangria

Ingredients

  • 1-2 bottles of crisp white wine (such as1 bottle Sauvignon Blanc and 1 bottle of Prosecco)
  • 2 ripe peaches or pears, sliced
  • 1 pint berries, sliced
  • 2 kiwis
  • several sprigs of mint
  • Stevia - just a dash!

Instructions

  1. Simply add the sliced fruit and mint to the wine and add a few dashes of stevia. I put mine into a pitcher and serve over ice in wine glasses!
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Oregon Bleu Cheese, Cranberry and Walnut Spread

Cranberries!! Bleu Cheese! Walnuts! We have everything here in Oregon to make amazing treats for your friends and family. I was placed with the task of creating a Thanksgiving appetizer that would showcase the local bounty…here is what I came up with!

Oregon Bleu Cheese, Cranberry and Walnut Spread

Ingredients:

  • 2 x 8 ounce packages of cream cheese, softened (use less for a more potent bleu flavor)
  • 6 ounces of fresh bleu cheese (I used Rogue, a local favorite) crumbled or chopped up
  • 1/2 cup cranberry sauce, fresh preferable but if canned use the one with whole berries.
  • Coarsely chopped raw walnuts (I bought mine at the Portland Farmers Market)

Directions:

I am almost embarrased by how easy this is! Pull out the Kitchenaid and put all the ingredients together in the bowl EXCLUDING the walnuts. Mix for a while on low, then turn it up and let it whip up! When done, spoon into your serving dish and chill. Right before serving sprinkle the nuts on top. enjoy on crackers, or use the spread on sandwches….perhaps TURKEY sandwiches?

 

Easy Truffled Hummus

I love hummus, and it is flipping expensive!!! I was fortunate enough to have a friend give me a copy of her “blender” hummus. I have been creating crazy hummus recipes ever since! I bought some truffle salt after having the very fabulous Mark Bitterman on my show and I have been adding it to everything! Now, just adding truffle salt may not be the equivalent of “truffling” but this is my blog and here it is…ha!

Anyways, this is gorgeous, tastes rich and delicious. It is healthy and a perfect easy party appetizer! Enjoy!!

Easy Truffled Hummus

Ingredients

  • 1/2 cup tahini paste
  • 1/3 cup of reserved chick pea water
  • 4 tbs lemon juice
  • 1/3 cup extra virgin olive oil
  • 3 tbs minced garlic
  • 1 1/2 − 2 tsp TRUFFLE salt
  • 6 large fresh basil leaves
  • 3 cups of cooked chickpeas or garbanzo beans (or 2 cans chickpeas), drained

Instructions

Add all ingredients except the chickpeas to a blender.

Puree until garlic is minced and liquid is combined.

Slowly add chick peas and chickpea water until all incorporated. Blend to your preferred consistency.

Serve with a drizzle of olive oil, crackers or a soft cut up loaf of bread ENJOY!!

 

Simple Kitchen Crackers

How fun! Why not make your own crackers?? I made some fabulous pumpkin hummus and I wanted a unique cracker to go with, so I found this simple recipe, tweaked it a bit, and mae it for you!

Simple Homemade Crackers!

Ingredients:

2 cups of plain flour

¼ teaspoon salt

2 tablespoons softened butter

approximately 1 cup of milk

Toppers! I used sesame seeds and poppyseeds!

Directions:

Preheat oven to 300.

Mix all your dry indredients then add the butter, I used my pastry cutter to cut thebutter in but you can use a food processer. Then start adding the milk until it forms a ball, but NOT TOO STICKY!

Split in half and roll out to cover a cookie sheet (this should make 2 cookie sheets worth COVER yout cookie shees with a baking mat or parchment paper) then cover with fun items, sesame seeds, pepper, sea salt, etc. Cut into shapes with a pizza slicer – have fun! Bake for 20 minutes ot until the crackers brown around the edges.

Have fun with this – include fresh rosemary or oregano in the dough….even cheese!

 

 

hummus

Spicy Pumpkin Hummus

I am sitting here, waiting one last hour before the slow cooked baby back ribs I have in the crock pot are ready. Thanks to Melissa Baran! My dinner is going to be amazing. The great part of clow cooking is that it frees up time for other things….like making snacks!

I was at New Seasons today and I stopped at the counter that had recipes because they were ALL pumpkin recipes. This recipe grabbed my eye, so I made it the same day! I hope you enjoy it! It is spicy, nutty, and creamy! Give it a shot! Tis the season!

Spicy Pumpkin Hummus from New Seasons

Ingredients:

1 1/2 cups fresh or canned pumpkin puree

1 1/2 cups canned chickpeas drained and rinsed

3 Tbls tahini

1 clove garlic

1 tsp cayenne

1 tsp cumin

2 Tbls olive oil

2 Tbls lemon juice

Salt and Pepper

Directions:

In a food processor or blender, process pumpkin and chickpeas until smooth. Add the rest of the ingredients and process until smooth. Season to taste. Make 3 cups.