Shrimp, Crab Appetizers December 28, 2012
Stromboli December 24, 2012
The recipe I have for Stromboli is really easy and it uses pizza dough. You might call it a pizza rolled up in a sandwich. I like to take Stromboli to parties or anytime we have to go to a potluck. You can create about any version of this sandwich that you like on a pizza! Enjoy. For comments/questions please email me at firstname.lastname@example.org
1 pizza dough ball
1/3 cup marina sauce/pizza sauce
1/2 cup shredded low-fat mozzarella cheese
17 slices turkey pepperoni
6 slices Canadian bacon
pre cooked sliced portabella mushrooms
4 tablespoons Parmesan cheese
red pepper flakes
Butter Flavored Pam Spray
Pat out or roll out the pizza dough to a 12 “long oval shape on a lightly floured area. Sprinkle some spices onto the dough if you choose for a bit more zest. With a spoon, carefully spread a thin layer of sauce over the dough but leave a 2 inch edge (easier to seal). Next sprinkle on the two cheeses. Lay our meats over the cheese, again be sure to leave the 2 in edge. If you choose to have mushrooms layer those thinly too. You can sprinkle some more spices like pepper flakes over the toppings now. Starting on the edge closest to you, start to roll the edge in, tuck and roll like a jelly roll. Careful not to pierce your fingers through the dough. When rolled into a 12” log seal the edges by pinching them as well as tucking and pinching the ends. On a pizza stone or a baking sheet sprayed with Pam, lay the Stromboli seam side down. Gently flatten out the Stromboli just a bit. With a sharp knife make 3 slits on the top of dough. Spray top with Pam. Bake in 425 degrees for about 20-25 minutes or golden brown. Time will vary with ovens.
Ham Balls December 21, 2012
My mom is home in the Mitten for the holidays this year (she is usually in Florida for the winter) and we are making sure to include her in our traditional holiday festivities. She decided she wanted to bring some meatballs to the Christmas Eve family party on my husband’s side of the family but didn’t want “traditional” meatballs. After searching through her recipe books and boxes for hours, she finally asked me if I had a recipe for ham meatballs. I replied no, but I”m sure the internet has something we can use 🙂 The recipe is pretty simple and the dry sherry gives the sauce a nice flavor (yes, we had to make some up ahead of time to try). Many of the recipes I looked at were quite sweet, where the ham ball recipe called for gram crackers as the binder – ahh no! I hope you like this recipe as much as we did. Enjoy!!!! For comment/questions email email@example.com
Ham Ball Recipe
1 lb. lean ground pork
1/4 lb. sliced smoked ham, chopped
1/2 c. minced onion
2 garlic cloves, minced
2 lg. eggs, beaten lightly
3/4 c. fine fresh bread crumbs
1 tbsp. sweet paprika
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme, crumbled
2 tbsp. olive oil
Flour for dredging the meatballs
FOR THE SAUCE:
2 tbsp. olive oil
1 onion, minced
2 garlic cloves, minced
2 tsp. sweet paprika
2/3 c. med. dry sherry
1 c. canned chicken broth
1/4 c. minced fresh parsley leaves
Make the meatballs: In a bowl, combine well the pork, the ham, the onion, the garlic, the eggs, the bread crumbs, the paprika, the salt, the pepper, and the thyme. (Test the seasoning by cooking a small amount of the meat mixture.) Form level tablespoons of the mixture into balls (about 40) and dredge the balls in batches in the flour, shaking off the excess. In a large heavy skillet, heat the oil over moderately high heat until it is hot and in it brown the meatballs in batches, transferring them to a bowl with a slotted spoon as they are browned.
Make the Sauce: Add the oil to the skillet in which the meatballs were browned; heat it over moderately low heat until it is hot and in it cook the onion, stirring, until the onion is softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the paprika and cook the mixture, stirring, for 30 seconds. Add the sherry and the broth, whisking, and bring the mixture to a boil, whisking.
Add the meatballs to the sauce and simmer the mixture, covered, turning the meatballs occasionally, for 20 to 25 minutes or until the meatballs are tender and the sauce is thickened slightly. Transfer the meatballs with a slotted spoon to a heated serving dish. (If the sauce seems thin, boil it, stirring, until it is thickened to the desired consistency.) Stir the parsley into the sauce; season the sauce with salt and pepper and spoon it over the meatballs. Makes about 40 meatballs.
Asian Dumplings December 17, 2012
These are some of the best little appetizers that I make. Very easy, tasty and you can serve them with a variety of sauces. The are also quite simple to make and very quick. You can even get the family to help you make them. The meat used in the dumplings is a very lean ground pork but I also use a combination of ground pork/chicken/turkey to keep the fat content down. The wrapper to the dumpling is refrigerator biscuits and I search to find the lowest in fat biscuit I can. Stay away from the “buttery/flaky” biscuits because they are loaded with fat grams! Enjoy!!! For comments/questions email firstname.lastname@example.org
1 1/4 pound combination of lean ground pork,turkey breast and chicken breast
1 box (9 oz) frozen spinach, thawed drained and squeezed
3/4 cup green onions thinly sliced
2 tablespoons soy sauce
1 tablespoon chopped fresh garlic
3/4 tsp. ground ginger
3/4 tsp white pepper
1/2 cup egg beaters
2 cans of refrigerator biscuits
sauces to dip in.
In a large bowl mix all the ingredients except the biscuits and dipping sauce.
Take one can of biscuits from refrigerator (need to keep the other can cold) and separate each biscuit into 3 layers. Press each layer into a 3 inch round – be careful not to tear the dough.
Spoon 1 heaping tablespoon of the filling on the center of each dough round. Bring all the sides of the dough to the center over the filling and gather it to make a pouch. You may have to stretch the dough gently do this. Try and seal the dough pouch as well as you can. Continue filling centers until all filling is gone.
Place the dumplings on a ungreased large baking sheet at least 2 inches apart (they will swell a bit).
Bake 350 degrees for 17-27 minutes. Insert a thermometer in the center to read at least 155 degrees (they will continue to cook to 160 as they rest before you serve them). The sides and tops of the dumplings should be golden brown.
Serve with your favorite sauces (sweet and sour, sweet spicy chili sauce, etc.)
A glass of traditional egg nog can be over 16 grams of fat and almost 500 calories – OUCH. Although I”m not a big egg nog fan I did have some of my readers who are and were in need of finding a way to enjoy this holiday cheer with a lot less fat.
When you look at egg nog it’s pretty thick and I knew just diluting it down might solve the issue but would take away from the creaminess people were used to with the taste of egg nog (plus my husband who loves the stuff was not a fan of the watered down version). So back to the Test Kitchen I went and kept thinking about the words people used to describe egg nog; creamy, rich and smooth…………..ummmm, what else has those characteristics? Ice cream! It’s creamy, rich and smooth even when it’s melted. I had just a small amount of Breyers low fat vanilla yogurt ice cream (http://www.breyers.com/) and decided to melt a bit of it in a glass. I then added 1 tablespoon of bourbon and about 1/2 tablespoon of brandy while the ice cream was still in the melting stage. Just before my husband tried it I sprinkled a bit of nutmeg and cinnamon on the top (plus it looked festive) and had him sample it.
To my delight he had no idea I melted ice cream to make the low fat version of egg nog! I used Breyers but you could use any low fat vanilla ice cream that you choose to. The main thing you realize is the fat content when you make your egg nog creation for your guests – Delish Enjoy!!! For comments/questions email email@example.com
Some Great Holiday Bubbly December 14, 2012
Imagine some of your favorites all being blended in a drink – Prosecco (Ok, it might be mine more than yours), frozen limeade, Sauza Silver, cranberries,and cranberry liqueur – hello holidays! You can use champagne instead of Prosecco, that is just my preference and with some creativity you could also use different flavored liqueurs. Enjoy!!!!f For comments/questions email firstname.lastname@example.org
In a large pitcher add;
1 12 oz can of frozen limeade
fill the can with Prosecco or champagne
2/3 can of Sauza’ Silver
1/2 can of Cranberry liqueur
1 can water
Mix everything all together by stirring briskly. I add some either frozen or fresh cranberries in the glass before I serve. Great color and flavor for a holiday drink!