Ingredients:

• 1 cup fresh basil
• 1 cup sour cream
• 8 ounce package cream cheese, at room temperature
• 1 garlic clove, pressed
• 1 3/4 cups salsa

Directions:

1. Place sour cream, cream cheese, garlic and half the basil in a food processor and blend.
2. Scoop mixture into medium sized bowl and top with salsa and rest of basil.
3. Serve with chips.

Recipe courtesy Giada De Laurentiis

For the Parmesan Frico Cups:
1 1/2 cups grated Parmesan

For the Citrus Vinaigrette:
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Spinach Salad:
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced

Special equipment: a silpat mat, a muffin tin, and a small drinking glass

Preheat the oven to 375 degrees F.

For the Parmesan Frico Cups:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.

For the Spinach Salad:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

Recipe Summary
Difficulty: Expert
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 6 servings

Food Network: Spinach Salad in a Parmesan Frico Cup.

• Irish Soda Bread – A great St. Paddy’s day recipe, paticularly if your going to prepare…
• New England Boiled Dinner – Also know as Jiggs’ dinner.
• Cooking to Connect – Some Lenten thoughts from Milton
• Red Bean Hummus with No-Knead Bread – Hummus made with kidney beans instead of chickpeas.

Ingredients:

• 2 cups BBQ sauce
• 1 12 ounce tin frozen orange juice concentrate
• 6 tablespoons brown sugar
• 1/4 C. red wine
• hot sauce to taste
• 2-3 lb. wings

Directions:

1. Mix together BBQ sauce, orange juice, brown sugar, hot sauce and wine. Set aside.
2. Cut wings at the “elbow.”
3. Dip pieces in sauce and lay in a Pyrex dish or a stainless steel baking pan.
4. Pour any remaining sauce over all and bake uncovered at 375 degrees for 1-1 1/4 hours.

This weekend is the Super Bowl and that means parties or at least good snacks to eat while watching the game. Slashfood has been running a series of dips recipes:

• Chipotle Guacamole
• Tomato and Basil Hummus
• Grilled corn salsa
• Multi-Layer Dip
• Chive, Cilantro and Yogurt Dip
• Hot Artichoke Dip

If you’re wanting all the party but none of the calories About: Low Fat Cooking has an array of Low Fat Appetizers

• Potato Skins
• Spicy Shrimp Kebabs
• Baked Tortilla Chips
• Baked Pita Chips
• Spinach Dip
• Black Bean Dip
• Red Pepper Dip
• Guacamole
• Mango Black Bean Salsa
• Mango Tomato Salsa

Here are three bite-sized nut appetizers that are quick to make and delicious.

1. Sandwich a bit of blue cheese between toasted walnut halves. To keep from getting soggy, serve within two hours.
2. Combine equal parts of a mild goat cheese and cream cheese to make a soft spread. Add a bit of milk or cream if the spread is too stiff. Add whole grapes and stir to coat with the cheese mixture. Then roll the coated grapes in a bowl of toasted, chopped pecans or walnuts. Serve with toothpicks.
3. Slice crisp red apples, with the skin on, into 1/4-inch-thick slices. Dip in lemon water and dry. Top with a slice of sharp Cheddar cheese and a toasted walnut or pecan half.

Ingredients:

• 3/4 cups Italian salad dressing
• 1 cup grated Parmesan cheese
• 1/2 cup dry bread crumbs
• 1 teaspoon paprika
• 3 lbs. chicken wings, split and tip removed

Directions:

1. Pour salad dressing into small bowl.
2. Put next 3 ingredients into separate small bowl. Mix well.
3. Dip each wing piece into salad dressing.
4. Dip into cheese mixture until coated.
5. Arrange in single layer on greased foil-lined baking sheet with sides.
6. Bake in 350˚F oven for about 45 minutes until tender and no longer pink inside.

Makes about 24 drumettes or 36 wing pieces.

Makes 2 – 3 dozen

Ingredients

• 1 jalapeno pepper
• 1 small onion, quartered
• 1/2 medium red bell pepper
• 1/2 cup shredded cheese, jack or old Cheddar
• 3/4 cup Yellow Cornmeal
• 1 cup Flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup frozen corn
• 1 cup Milk
• 1 egg, beaten
• 2 Tablespoons melted shortening, or bacon fat

Directions

1. Pre-heat oven to 400 degrees F. Grease mini muffin pans.
2. Place jalapeno, onion and bell pepper in food processor and process for 10 seconds. Add shredded cheese and pulse a few times.
3. Mix the dry ingredients in a large bowl. Stir in the frozen corn and the pepper, cheese and onion mixture.
4. Add the wet ingredients and blend well.
5. Drop by heaping tablespoon full into muffin cups and bake for about 20 min.

If you like things really spicy, you could increase the jalapenos by one or two more. This is a good accompaniment to chili or other Tex-Mex style dishes. It multiples well if you want to feed a large crowd.

For recipes ready in 10 minutes or less, you need to use convenience foods, or use as few ingredients as possible. These recipes are a little of both! Whether you’re combining a few outstandingly fresh ingredients for a simple pasta or cooking fish with a tangy glaze, these recipes will come to the rescue when you literally do not have much time in the kitchen.

10 Minute Recipes - Recipes Ready in Ten Minutes - Super Quick and Easy 10 Minute Recipes

Makes 2 cups

Ingredients:

• 2 garlic cloves
• 1 19-ounce can chick peas (garbanzo beans)
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1/4 cup yogurt
• 1 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• olive oil
• chopped fresh parsley

Directions:

1. Place garlic in a food processor and chop finely.
2. Drain beans, add to the food processor along with tahini, lemon juice, yogurt, cumin, paprika and salt. Process until very smooth: about two minutes.
3. The mixture should be moist and spreadable. If it is too dry, turn on the processor and slowly add olive oil until the desired consistency is acheived.
4. Place in bowl, drizzle olive oil and sprinkle parsley over top. Serve with pita, crudites or crackers.

Technorati Tags: Cooking, Recipes, Hummus, Appetizer, Dips, Middle Eastern, Mediterranean

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