Real Women of Philadelphia: Buffalo Chicken Pizza
If you all haven't heard about this competition it is so much fun...I've been meeting some great people. These are the appetizer recipes I submitted so wish me luck. I will be submitting 2 entree recipes on Saturday as well. Here is the link again www.realwomenofphiladelphia.com. Thanks for all the support.
Real Women of Philadelphia
Join this site and check out the appetizer videos I've submitted for this awesome competition. Help LC in the QC win!
www.realwomenofphiladelphia.com
www.realwomenofphiladelphia.com
Coconut Shrimp with Sweet Apple Dipping Sauce
INGREDIENTS FOR SHRIMP
1 1/2 pound cleaned, uncooked Shrimp
1/2 cup of panko bread crumbs
1/4 cup of Progresso Italian bread crumbs (optional)
1 cup shredded coconut
1/4 teaspoon salt
Dash ground red pepper (cayenne)
1/2 cup honey
DIRECTIONS
Heat oven to 425°F. Line large cookie sheet with foil; lightly spray foil with cooking spray. In food processor, place coconut, bread crumbs, salt and ground red pepper; process 10 seconds to mix slightly. Place in pie pan or shallow dish.
Pat shrimp dry with paper towels; place in medium bowl. In 1-quart saucepan, heat honey over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on cookie sheet.
Bake 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.
DIPPING SAUCE:
1/2 Jar Apple Jelly (or Apricot Preserves)
1 tbls Dijon Mustard
Juice of 1/2 lime
Mix all ingredients together serve on the side with the shrimp.
*shrimp recipe adapted from Pillsbury recipe online
1 1/2 pound cleaned, uncooked Shrimp
1/2 cup of panko bread crumbs
1/4 cup of Progresso Italian bread crumbs (optional)
1 cup shredded coconut
1/4 teaspoon salt
Dash ground red pepper (cayenne)
1/2 cup honey
DIRECTIONS
Heat oven to 425°F. Line large cookie sheet with foil; lightly spray foil with cooking spray. In food processor, place coconut, bread crumbs, salt and ground red pepper; process 10 seconds to mix slightly. Place in pie pan or shallow dish.
Pat shrimp dry with paper towels; place in medium bowl. In 1-quart saucepan, heat honey over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on cookie sheet.
Bake 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.
DIPPING SAUCE:
1/2 Jar Apple Jelly (or Apricot Preserves)
1 tbls Dijon Mustard
Juice of 1/2 lime
Mix all ingredients together serve on the side with the shrimp.
*shrimp recipe adapted from Pillsbury recipe online
Crock Pot Mexican Meatballs
Ingredients
1 Large bag of frozen turkey meatballs
1 bottle of medium taco sauce
1 can campbells cheddar cheese soup
1 tbsp cumin
1 can diced tomatoes with green chiles.
1 jar of apple jelly
Place all ingredients in a the crockpot cook on high for 2 hours; turn crock pot to low for 2 hours. EnjoyQ
1 Large bag of frozen turkey meatballs
1 bottle of medium taco sauce
1 can campbells cheddar cheese soup
1 tbsp cumin
1 can diced tomatoes with green chiles.
1 jar of apple jelly
Place all ingredients in a the crockpot cook on high for 2 hours; turn crock pot to low for 2 hours. EnjoyQ
Black Bean Pizza
Ingredients
1 10-ounce package whole wheat refrigerated pizza dough
1 15-ounce can black beans, rinsed and drained
2 tablespoons fresh cilantro
2 tablespoons salsa
1 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
2 cloves garlic, quartered
1-1/2 cups shredded mexican cheese
1 red sweet pepper chopped
1/4 cup sliced green onion
1/2 cup dairy sour cream
2 tablespoons salsa
Directions
1. Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
2. Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.
3. Spread bean mixture over hot crust. Sprinkle with Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.
4. In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings
*Better Homes and garden online recipe
1 10-ounce package whole wheat refrigerated pizza dough
1 15-ounce can black beans, rinsed and drained
2 tablespoons fresh cilantro
2 tablespoons salsa
1 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
2 cloves garlic, quartered
1-1/2 cups shredded mexican cheese
1 red sweet pepper chopped
1/4 cup sliced green onion
1/2 cup dairy sour cream
2 tablespoons salsa
Directions
1. Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
2. Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.
3. Spread bean mixture over hot crust. Sprinkle with Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.
4. In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings
*Better Homes and garden online recipe
Veggie Squares
INGREDIENTS
2 packages Pillsbury crescent rolls
1 8 oz. cream cheese
1/4 cup Mayo
1 package hidden valley ranch dressing mix (buttermilk)
1 8 oz shredded mexican cheese
Any veggies you like...
cauliflower
broccoli
red pepper etc.
Directions
Flatten crescent rolls on cookie sheet making one big square.
Follow directions on crescent rolls to bake.
Mix cream cheese and 1 package ranch dressing mix together.
Wait until crescent roll crust has cooled to spread cream cheese mixture over crescent rolls
Top with shredded cheese and veggies of your choice!
*Cut the calories with low fat cream cheese and low fat mayo
*Adapted from Pillsbury recipe online
2 packages Pillsbury crescent rolls
1 8 oz. cream cheese
1/4 cup Mayo
1 package hidden valley ranch dressing mix (buttermilk)
1 8 oz shredded mexican cheese
Any veggies you like...
cauliflower
broccoli
red pepper etc.
Directions
Flatten crescent rolls on cookie sheet making one big square.
Follow directions on crescent rolls to bake.
Mix cream cheese and 1 package ranch dressing mix together.
Wait until crescent roll crust has cooled to spread cream cheese mixture over crescent rolls
Top with shredded cheese and veggies of your choice!
*Cut the calories with low fat cream cheese and low fat mayo
*Adapted from Pillsbury recipe online
Jalapeno Popper Dip
Jalapeno Popper Dip
Ingredients
2 (8 ounce) packages cream cheese softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1 cup shredded cheddar cheese
1 cup Panko bread crumbs
1 cup freshly grated parmesan cheese
Directions
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray
Mix the cream cheese and mayonnaise together in a mixing bowl make sure the cream cheese is at room temperature so it is soft.
Stir in green chilies, jalapeno peppers, cheddar cheese, and 1/2 cup of parmesan. Spoon this mixture into the prepared baking dish.
Mix together the Panko and the rest of the parmesan cheese and sprinkle it over the cream cheese mixture.
Spray the Panko and parmesan with spray butter or cooking spray.
Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
Serve with cracker, bread, or tortilla chips.
Ingredients
2 (8 ounce) packages cream cheese softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1 cup shredded cheddar cheese
1 cup Panko bread crumbs
1 cup freshly grated parmesan cheese
Directions
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray
Mix the cream cheese and mayonnaise together in a mixing bowl make sure the cream cheese is at room temperature so it is soft.
Stir in green chilies, jalapeno peppers, cheddar cheese, and 1/2 cup of parmesan. Spoon this mixture into the prepared baking dish.
Mix together the Panko and the rest of the parmesan cheese and sprinkle it over the cream cheese mixture.
Spray the Panko and parmesan with spray butter or cooking spray.
Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
Serve with cracker, bread, or tortilla chips.
Guacamole
Ingredients
2 avocados lightly mashed
2 tbls sour cream
1 large tomato diced
1 tsp diced jalapenos (from a jar)
1 tsp jalapeno juice (from jar)
salt for taste
juice from 1 lime
Mix all ingredients in a bowl; serve with your favorite tortilla chips.
2 avocados lightly mashed
2 tbls sour cream
1 large tomato diced
1 tsp diced jalapenos (from a jar)
1 tsp jalapeno juice (from jar)
salt for taste
juice from 1 lime
Mix all ingredients in a bowl; serve with your favorite tortilla chips.
Crock Pot Corn Dip
Ingredients
1 pound Shredded Monterey Jack cheese
1 1/2 cups shredded Parmesan cheese
1 cup mayonnaise
1 can of creamed corn
1 can of Corn
1 (4 ounce) diced green chiles
2 cloves garlic minced
1 Tsp Hot Sauce
Mix all ingredients in a Crock Pot heat on low for 3 hours. Serve with your favorite tortilla chips.
1 pound Shredded Monterey Jack cheese
1 1/2 cups shredded Parmesan cheese
1 cup mayonnaise
1 can of creamed corn
1 can of Corn
1 (4 ounce) diced green chiles
2 cloves garlic minced
1 Tsp Hot Sauce
Mix all ingredients in a Crock Pot heat on low for 3 hours. Serve with your favorite tortilla chips.
Mini Enchilada Meatloaves
Makes 36 Mini Meatloaves
Ingredients
1 egg
2 Tbls,Onion Powder
1/2 cup bottled salsa
3 Tbsp. chili powder
3 tsp minced garlic
1 tsp. salt
2 lb. ground beef
1/4 lb. Ground Chorizo casing removed
1 8.5 oz. pkg. corn muffin mix
2 oz. shredded Mexican cheese
3 Mini Muffin Pans X 12 muffins per pan
Directions
1. Preheat oven to 350F. In a large mixing bowl combine egg, onion powder, salsa, the chili powder, garlic, and salt; add ground beef and chorizo mix well. Shape into mini balls and place in mini muffin pans; set aside.
2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in muffin pans. Bake about 25 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Add cheese on top bake another 3 minutes. Remove from oven. Cover loosely and let stand 10 minutes before serving so meatloaves are cook enough to remove from muffin tins. Serve on platter and if desired, serve with sour cream on the side.
*Adapted from Better Homes and Gardens Enchilada Meatloaf Recipe online
Ingredients
1 egg
2 Tbls,Onion Powder
1/2 cup bottled salsa
3 Tbsp. chili powder
3 tsp minced garlic
1 tsp. salt
2 lb. ground beef
1/4 lb. Ground Chorizo casing removed
1 8.5 oz. pkg. corn muffin mix
2 oz. shredded Mexican cheese
3 Mini Muffin Pans X 12 muffins per pan
Directions
1. Preheat oven to 350F. In a large mixing bowl combine egg, onion powder, salsa, the chili powder, garlic, and salt; add ground beef and chorizo mix well. Shape into mini balls and place in mini muffin pans; set aside.
2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in muffin pans. Bake about 25 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Add cheese on top bake another 3 minutes. Remove from oven. Cover loosely and let stand 10 minutes before serving so meatloaves are cook enough to remove from muffin tins. Serve on platter and if desired, serve with sour cream on the side.
*Adapted from Better Homes and Gardens Enchilada Meatloaf Recipe online
Josh's 30th Birthday Party
This weekend was one of my best friends 30th birthday parties and his wife was nice enough to ask me to cook the food. Trust me I enjoy to cook for myself and my boyfriend but my love is entertaining and cooking for a group. The menu for the night had a mexican theme...Cinco de Mayo is just around the corner (tomorrow to be exact) I thought lets start the celebrating early. The plan was to take the boat out on Lake Norman earlier in the day so I knew I should make use of the crock pot - four to be exact thank goodness for having so many neighbor friends.
Menu Josh's 30th Birthday
Mini Enchilda Meatloafs
Hot Corn Dip in a Crock Pot
Wonton Pork Tacos with Ranch Slaw (recipe already posted)
Guacamole
Jalapeno Popper Dip
Veggie Squares
Black Bean Pizza
Mexican Meatballs
Coconut Shrimp with Sweet Apple Dipping Sauce
Rasberry Beer Margaritas.
I will hopefully have all these recipes posted today. ENJOY!
Menu Josh's 30th Birthday
Mini Enchilda Meatloafs
Hot Corn Dip in a Crock Pot
Wonton Pork Tacos with Ranch Slaw (recipe already posted)
Guacamole
Jalapeno Popper Dip
Veggie Squares
Black Bean Pizza
Mexican Meatballs
Coconut Shrimp with Sweet Apple Dipping Sauce
Rasberry Beer Margaritas.
I will hopefully have all these recipes posted today. ENJOY!
Top Chef
The last couple of weeks have brought some fun food adventures my way. I was invited to see the Top Chef Tour and one of my favorite contestants was there Jennifer Carroll (check out my autograph, thank you Jeff). The food demonstration was smoked trout deviled eggs...it was tasty but not something I would order if I was at a restaurant. I think I would have like smoked salmon better than the trout. Here is the recipe if anyone is interested. At the demonstration she actually showed us how to brine and smoke the trout and served it on rye toast instead of in the egg white. I was told the recipes would be posted on the Top Chef website but have yet to find it. This recipe she had given to the Philadelphia Daily News. ENJOY!
SMOKED TROUT DEVILED EGGS
12 eggs
1 1/2 tablespoons Dijon mustard
1 teaspoon dry mustard
1/4 cup creme fraiche or sour cream
1/4 cup mayonnaise
2 tablespoons shallot, minced
1/4 pound smoked trout, chopped
Fne sea salt and freshly ground pepper
3 tablespoons sliced chives (optional)
Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered, for 15 minutes. Drain the hot water and run cold water over boiled eggs until cool.
Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg-white halves. Add the mustards, creme fraiche or sour cream, mayonnaise, shallot and smoked trout to the egg yolks and stir to combine. Season to taste with chives , salt and pepper. Place the yolk mixture in a pastry bag and squeeze the mixture back into the egg whites. Garnish with more chives.
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