Lettuce Wraps

* Adapted from Our Best Bites

Ingredients:
2 tsp. canola oil
4 cloves garlic, minced
1 Tbsp. ginger, minced
1 lb. ground chicken or turkey
3 oz. mushrooms, finely chopped
1/2 tsp. salt
1 bag coleslaw mix (4 c.)
1 can water chestnuts, drained and minced (8 oz.)
1/2 c. thinly sliced green onion
1/4 c. soy sauce
1 tsp. sesame oil
1/2 lemon, zested and juiced (1-2 Tbsp. juice)
1/2 tsp. Sriracha/ hot chili sauce (optional)
1/3 c. cilantro, chopped
2 heads iceburg lettuce

Directions:
   Heat a large skillet to medium-high heat on stove top.  Add oil, garlic & ginger.  Saute about 30 seconds until fragrant, then add chicken(or turkey), mushrooms, and salt.  Cook about 5 minutes, stirring often, until chicken is cooked through.
   Add cole slaw, water chestnuts, and green onions.  Cook about 2 minutes, until slaw starts to wilt.  Add soy sauce, sesame oil, lemon zest, lemon juice, and hot sauce.
   Remove from heat and stir in cilantro.
   Carefully remove individual leaves from head of lettuce.  You can use kitchen shears to trim edges if desired.  Spoon mixture into lettuce and serve with sauce below (or you can use a soy or teriyaki sauce).


Sauce:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. water
2 tsp. honey
1 tsp. ginger, minced

*wisk all ingredients until combined.


*Serves 6-8

Cowboy Caviar

Ingredients
1 can black beans, rinsed & drained
1 bag frozen corn
2 c. cherry tomatoes, chopped
2 large avocados
1/2 small red onion
1/2 bunch cilantro, chopped
3 cloves garlic, minced
1/4 c. lime juice
salt & pepper, to taste

*Combine all ingredients and chill in fridge a couple hours before serving.
*Great with tortilla chips, nachos, or on grilled chicken.

Fruit Salsa & Baked Cinnamon Chips

My family has made this recipe for as long as I can remember. It's an impressive snack to serve at a party and easy to customize to your taste. The "recipe" is just a guideline, so feel free to use fruit that's in season or whatever sounds good to you:) I'd recommend making the Cinnamon Chips a few hours ahead of time so they get nice and crisp.  

Baked Cinnamon Chips:

Flour tortillas (I think thick, store-bought tortillas work best)

softened butter or butter spread

cinnamon & sugar, mixed

Line 2 baking sheets with tin foil and set aside. Preheat oven to 350 degrees.

Spread each tortilla with butter using a rubber spatula and sprinkle generously with cinnamon & sugar. Cut into 2 inch strips using a pizza cutter. I cut either end into a long strip, then cut each strip in half. Then, I cut the remaining piece into strips and then into thirds (SEE PHOTO BELOW). 

Arrange on prepared baking sheet in single layer and bake for 10-12 minutes, or until just beginning to brown. Here's the slightly TRICKY part: These are best when they are crisp, but they are not good when they burn! Keep a close eye on them so they don't get too brown. 

While one pan of tortilla strips is baking, get the next pan ready to go.

When baked, remove tortilla strips from the oven and cool on the pan or remove to a baking sheet. As I mentioned, these are great if they sit out for a few hours before serving so they get a little crisp. 

Fruit Salsa:

strawberries, hulled and chopped

blackberries, coarsely chopped

apples, diced (I use a combination of green and red apples and I leave the skin on)

fresh oranges, peeled, sectioned and coarsely chopped

kiwi, peeled and diced

pineapple (fresh: peeled and chopped) or (canned: tidbits, well-drained)

mango, peeled and chopped

Drain fruit well and combine. I usually add a little brown sugar or powdered sugar. Serve as soon as possible or refrigerate until serving.

Skinny Baked Zucchini Sticks

This is a yummy snack or appetizer that we can't get enough of! These zucchini sticks are baked instead of fried and they are a fun way to eat your vegetables. Recipe from skinnytaste.com

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425 degrees F. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Servings: 3 • Size: 1 zucchini (sauce extra) • Points+: 3 pts • Calories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Pumpkin Dip

I made this yummy Pumpkin Dip on Halloween night, but I think it would be perfect all Fall and Winter... or any time for that matter! I cut the recipe in half, since I was only serving 10 and the original recipe serves 32! Recipe adapted from Carolina Charm and allrecipes.

This adaption serves about 12-16.

1 small pumpkin (I used a pie pumpkin and it was perfect!)

1/2 of a (15 ounce) can of pumpkin
1/2 of a 5 ounce box of instant vanilla pudding mix {just the powder, don't make the pudding}
1 (8 ounce) container of low-fat whipped topping, such as Cool Whip, thawed

1/2 teaspoon Pumpkin Pie Spice
Cinnamon to sprinkle on top, if desired

Make sure your Cool Whip is thawed in the refrigerator a few hours before you begin.

Mix pumpkin, pudding mix, Cool Whip, and pumpkin pie spice together in a large bowl. Chill for at least an hour before serving. 

Meanwhile, carve your pumpkin! Hollow out the inside and the lid and spoon the pumpkin mix inside. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers, ginger snaps or graham crackers. 

Dill Dip

1 pint (2 cups) mayo

1 pint sour cream

1 tsp dill weed

2 tsp. Lawry's Seasoned Salt

2 Tbs. parsley flakes

2 Tbs. minced onion

Combine all ingredients and refrigerate before serving with your favorite fresh veggies.

Garden Fresh Salsa

I know that I am a little late in the season for this recipe, but such is the business of my life! In any case, you can still get these veggies for a great deal right now, and the post will always be here for next summer as well!

I have been blessed with an abundance of veggies from my little garden this year and have tried a few different salsa/pico recipes in search of just the right combination. This is what works for me, but I must say that salsa is one of those very personal foods and we all tend to have different preferences. With that in mind, you could always alter some of the amounts in this recipe to fit your personal taste.

4-5 cups diced tomatoes- any variety will work

1 medium onion- finely diced

1/2 cup diced green onion

1 1/2 cups diced chili pepper *

3/4 cup chopped fresh cilantro

1 jalepeno pepper**

juice of 2 limes

1-2 tsp. minced garlic

1 tsp. salt

1/2 tsp. chili pepper

*I was able to grow some "mild salsa peppers" in my garden that I loved, but I think that these are very close to a basic chili pepper or an Anaheim pepper that you can find in the grocery store. You could use regular green pepper, but these peppers add a lot of flavor to the salsa.

** The jalepeno is optional but it does add some great flavor and actually does not add a ton of heat. When I first tried it, I was worried that it would be too hot for my kids, but they liked it better than without it. If you have never worked with these peppers, just make sure that you wear rubber gloves when handling them and DO NOT touch anything (especially you face). Most of the heat is in the seeds and membranes, so clean them well for a mild heat and leave a little in if you like it spicier.

The key to his recipe is the chopping... and there is a lot of it! Dice all your veggies, and cilantro and save the jalepeno for last and combine them all in a large bowl. Add the lime juice and other seasonings and stir until well combined. Allow to refrigerate at least 3 hours before serving. Remember that this salsa will actually get more flavorful the longer that it sits and it will save for up to a week in the fridge.

Baked Creamy Chicken Taquitos

I made these for dinner last night and they were so good I thought I'd share. Check them out

Baked Creamy Chicken Taquitos 

I used sour cream instead of cream cheese cause that's what I had (although I think cream cheese may be better) and I used flour tortilla's instead of corn. For dipping sauce I combined some sour cream with green salsa. Seriously delicious!!!

All Things Strawberry

I don't know about other parts of the world, but where I live, the strawberries right now are huge, beautiful, and relatively inexpensive. We have been eating them in salads, sliced on top of waffles for breakfast, and straight out of the fridge for snacks. So tonight for family night we fixed strawberries in two of my favorite ways.... Chocolate dipped and slathered in brown sugar. These are two very easy and heavenly recipes that I hope you will enjoy!

Perfect Chocolate Dipped Strawberries

1 pint strawberries

6 oz. milk chocolate chips

6 oz. semi-sweet chocolate chips

2 Tbs. shortening

Wash strawberries and lay out on a towel to dry. They need to be fully dried before you dip them or the chocolate won't stick. Combine chocolate chips and shortening in a small bowl and microwave in 20-30 second intervals, stirring in between each one. Hold strawberries by the stem and dip into the chocolate, swirling to cover all sides and then lay out on a piece of wax paper to dry. Allow to sit for about 1 hour before serving.

Sweet and Savory Strawberries

strawberries- washed and dried

sour cream

brown sugar

I love to serve this for an appetizer or side dish. Just a small bowl with sour cream and another with brown sugar. Your guests can roll their strawberries in the cream and then in the sugar. It sounds like a strange combination, but it is amazing.

Lettuce wraps

I LOVE, LOVE, LOVE PF Chang's lettuce wraps and I've been craving these for weeks! I found this recipe on Our Best Bites that I adapted to my family's tastes. They can be served as an appetizer, but I actually served them for dinner with some steamed broccoli and rice...

Ingredients:

1 pound ground chicken or turkey (or use cooked & shredded chicken or turkey)

2 cloves garlic, finely minced

1 Tbs. fresh ginger, finely minced

1/2 cup fresh mushrooms, minced (I used a bit more)

1/2 a head of cabbage, minced (about 3 cups)

3-4 green onions, chopped

1 (8 oz.) can water chestnuts, drained & chopped

1/2 tsp. salt

1/4 tsp pepper

1 medium lemon, zested & juiced

1/4 cup soy sauce

1 Tbs. seasoned rice vinegar

2 tsp. honey

2 tsp. sesame oil (*ln the Asian food section at the market)

1/4-1/3 cup cilantro, chopped

1-2 heads lettuce, washed (Bibb, Iceberg or Romaine)

1.  Wash lettuce and separate individual leaves on a paper towel to drain. Refrigerate until serving to keep crisp.

2.  Spray a non-stick skillet with cooking spray and add garlic & ginger and ground chicken or turkey, breaking up the meat as you cook. (If you have cooked & shredded chicken or turkey, skip to the next step and add meat later). Cook meat until no longer pink. Drain, if necessary.

3.  Add mushrooms, cabbage, green onions, water chestnuts and cooked chicken or turkey. Sprinkle with salt and pepper. Continue cooking, stirring frequently.

4.  In the meantime, zest the lemon and squeeze the juice into a bowl. Add soy sauce, honey and sesame oil and stir well. Pour on top of the meat and vegetable mixture, combine and continue cooking until cabbage is softened. 

5.  Remove from heat and stir in the cilantro. 

6.  Serve the mixture on lettuce leaves and roll up (taco style) to eat. Serve with Dipping Sauce, if desired.

DIPPING SAUCE  (Mix together in a small bowl):

2 Tbs. sesame seeds

6 Tbs. soy sauce

2 Tbs. seasoned rice vinegar

1 Tb. honey

Avocado Salsa

16 oz. frozen corn

1 large can sliced olives

1 red bell pepper- diced

1 small purple onion- diced

3-5 cloves garlic

1/3 c. olive oil

1/4 c. lemon juice

3 Tbs. red wine vinegar

1 tsp. oregano

1/2 tsp. salt

1/2 tsp. pepper

2 large avocados- diced

Mix all ingredients in a medium sized bowl and allow to sit for at least 1 hour prior to serving. Serve with your favorite tortilla chips.

Cranberry Salsa

*From Cammie Ward (via Katie Howard)

My cute friend Katie brought this dip to Book Group last week and I absolutely had to have the recipe! If you are looking for a yummy appetizer to bring to a holiday party, this is it.

1-12 oz. package fresh cranberries

3/4 c. sugar

1 jalepeno pepper- seeded

2 green onions

1-2 Tbs. fresh cilantro

1/4 tsp. cumin

Combine all ingredients in the food processor and mix until finely chopped. Pour over an 8 oz. block of cream cheese and serve with your favorite crackers. DE-LISH!

Bacon Wrapped Smokies

I made these for a party last weekend and they were a hit! My husband liked them so much he has requested I make them for another party we have this week. 

Ingredients:

1 lb. sliced bacon 

1 (14 oz.) package beef cocktail wieners

1 c. brown sugar 

Directions: 

       Cut bacon slices into thirds and wrap around wieners securing with a toothpick (or put them on a long skewer). Place on a large baking sheet. Sprinkle liberally with brown sugar. Bake at 325 degrees for 40-60 minutes, until sugar is bubbly. To serve, place wieners in a crock pot on the low setting. 

Artichoke Dip

Always a crowd pleaser...

Ingredients: 
1 (14 oz.) can quartered artichoke hearts, drained & coarsely chopped
1 c. mayonnaise
1 c. freshly grated parmesan cheese (or parmesan, romano & asiago blend)
1 (4 oz.) can diced green chilies
1/4-1/2 tsp. garlic salt

Directions: 
Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350 degrees. Serve warm with tortillas chips or bread slices.

Wassail

This hot spiced cider makes the house smell delicious!

          3/4 cup sugar

          2 cups water

          5 whole cloves

          4 allspice berries

          1 cinnamon stick

          2 cups orange juice

          1 cup lemon juice (Minute Maid frozen from concentrate, if possible)

          1 quart apple juice or cider

Combine water and sugar and boil for 2 minutes. Remove from heat and add cloves, allspice and cinnamon. Cover and allow to stand in a warm place for 1 hour. Strain into a large stockpot. Add juices and bring quickly to a boil. Serve hot (Can serve from Crockpot on warm setting). Makes 8 cups.

Caramel Dip for Apples

   This dip is a staple at our family parties. It is beyond easy and yummy too!!! 

1 (8 oz.) package plain cream cheese , softened

1 c. brown sugar 

Beat on high until smooth. 

top with:

caramel syrup 

& Heath toffee bits

Serve with sliced apples of any kind 

Party Meatballs

You can't get any easier than these and they are always a crowd pleaser.

Small bag frozen meatballs 

(I like Italian meatballs from Costco, use about half a bag)
1 (16 oz) jar grape jelly
1 (8 oz) jar chili sauce

Combine in crock-pot and cook on low 6-8 hours. 

Rumaki

We have had a few requests already for this recipe. This is a great party appetizer. If there is anything we have ever made for you that you want the recipe for please ask. We are more than happy to take requests and please give us feedback on any of the recipes you try! 

                                              

1 lb. bacon (I use lean turkey bacon)

8 oz. can whole water chestnuts

1 c. brown sugar

1/2 c. chili sauce

1/2 c. mayonnaise

Cut bacon strips in half and wrap each piece around chestnut. Secure with toothpick. Mix sugar, chili sauce and mayo. Pour over wrapped chestnuts. Bake at 350 for 30 minutes.