An Appetizer idea…
The other night we had some friends over to celebrate a birthday and I served Chicken Skewers with Cucumber Dip. This is a good first course that is easy to eat because it does not require using a fork or plate.
I always find it so awkward at wedding and parties when you have a drink in one hand and have to use a fork and plate for the hors d’ oeuvres. Finger food is the way to make life easy for everyone.
Enjoy your easy nibbling cuisine!
Marinated Chicken skewers with Cucumber Yogurt Dip
Serves 8
Ingredients:
6 boneless, skinless chicken breast cutlets
Juice of 1 lemon
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon pepper
Skewers
Directions:
- Cut chicken breasts into 2” cubes and put into bowl to marinate.
- Add lemon juice, garlic, oregano, basil, salt and pepper. Mix well and refrigerate for at least 1 hour or overnight.
- Skewer chicken breast pieces.
- Grill Chicken skewers for 7 minutes on each side until browned and cooked.
Dip Ingredients:
½ European cucumber – seeded and grated
4 ounces low fat cream cheese – softened
½ cup fat free Greek yogurt
2 cloves garlic – minced
Salt to taste
- Remove excess water from cucumber by placing it in a double paper towel. Twist the ends of the paper towel over the sink to allow the cucumber water to drain from the cucumber.
- In a bowl, fold in the cucumber, cream cheese, yogurt, garlic and salt.
- Cover and refrigerate for at least 1 hour (or overnight).
Visiting Friends…
We are going to a friend’s house tonight for dinner and I am bringing an appetizer. I made this a few times last summer and friends really enjoyed it. Also, kids like this because it’s “food on a stick” which is always a hit.
Chicken Skewers with Spicy Peanut Sauce
Serves 8
Prep time: 15 minutes
Marinating time: overnight
Cook time: 15 minutes
Estimates Values per serving:
Calories = 200 Fat = 5 grams
Marinade Ingredients:
2 cloves garlic – minced
2 tablespoons Hoisin sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
½ cup rice wine vinegar
1 tablespoon chili garlic sauce
2 tablespoons lime juice
1 teaspoon fresh ginger – minced
½ cup fresh cilantro – finely chopped
2 pounds boneless skinless chicken breasts – cut lengthwise into 1-inch wide strips
Skewers (about 20 – 25)
1 recipe spicy peanut sauce (recipe below)
Chicken Directions:
- In a bowl, whisk together garlic, hoisin sauce, soy sauce, brown sugar, vinegar, chili sauce, lime juice, ginger and cilantro. Add chicken to bowl, cover and let marinate overnight.
- Remove chicken strips from marinade and skewer
- Working in batches, grill chicken skewers for about 5 – 7 minutes or until completely cooked.
Spicy Peanut Sauce Ingredients:
½ package (4 ounces) low fat cream cheese – cubed
½ package (4 ounces) fat free cream cheese – cubed
½ cup skim milk
3 tablespoons peanut butter
2 tablespoons brown sugar
1 teaspoon soy sauce
1/8 teaspoon cayenne pepper
Directions:
- Combine all ingredients in small saucepan.
- Heat on low, stirring, until all ingredients are melted and mixture is smooth.
Hummus…
Maybe you like hummus or maybe you don’t. If you are one who does not like hummus, I invite you to try the recipe below. I have always disliked hummus because it has some foul taste that has never been appealing to me. However, a long time ago, I tried making my own and you know what? I found out that like hummus (but only if I make it myself). So think of this as trying green eggs and ham for the first time and decide for yourself.
Even if you decide after trying this recipe that you still don’t like it, make sure to serve it to your friends because I know they’ll love it, just as everyone did this past holiday weekend. You’ll come out looking like a hero for making homemade hummus.
Hummus
Serves 8
Prep time: 10 minutes
Estimated Values per serving:
Calories = 130 Fat = 3 grams
Ingredients:
2 (15 ounce) cans of chickpeas – rinsed and drained
Juice of ½ lemon
2 cloves garlic
½ cup fat free sour cream
1 tablespoon olive oil
1 tablespoon toasted sesame seeds
¼ teaspoon coriander seeds
¼ teaspoon celery seed
Salt and pepper to taste
Directions:
- Drain and rinse chickpeas thoroughly.
- Place chick peas in food processor and puree for 1 minute, scraping down the side.
- Add remaining ingredients and puree for 3 – 4 minutes.
- Adjust seasoning with salt and pepper and serve at room temperature with bread, crackers or vegetables.
Memorial Day Weekend Entertaining – Part III of IV
Tonight’s recipes include Cucumber Yogurt Dip with grilled Flat bread and
Asian Marinated Grilled Steak.
Enjoy your BBQ while keeping weight management goals in check!
Cucumber Yogurt Dip
Prep time: 10 minutes
Refrigeration: overnight
Estimated values per serving:
Calories = 124 Fat = 3 grams
Serves 8
Ingredients:
½ European cucumber – seeded and grated
4 ounces low fat cream cheese – softened
½ cup fat free Greek yogurt
2 cloves garlic – minced
Salt to taste
4 Large pita breads
- Remove excess water from cucumber by placing it in a double layer of paper towels. Twist the ends of the paper towel over the sink to allow the cucumber water to drain.
- In a bowl, fold in the cucumber, cream cheese, yogurt, garlic and salt.
- Cover and refrigerate for at least 1 hour (or overnight).
- 5 minutes before serving, grill pita bread on the BBQ, cut into 8 wedges per pita and serve with chilled cucumber dip.
NOTE: if you cannot find flatbread, pita bread works just as well.
Asian Marinated Grilled Steak
Serves 6
Prep time: 10 minutes + overnight marinating
Cook time: 10 – 15 minutes
Estimated values per serving:
Calories = 340 Fat = 8 grams
Ingredients:
1/3 cup soy sauce
1 cup rice wine vinegar
3 tablespoons brown sugar
½ teaspoon liquid smoke
1 clove garlic – minced
¼ cup scallions – chopped
2 tablespoons ginger – minced
¼ teaspoon red pepper flakes
1 tablespoon toasted sesame seeds
2 pounds London broil
1 tablespoon corn starch
Directions:
- Whisk soy sauce, oil, vinegar and sugar in a bowl to dissolve sugar. Add liquid smoke, garlic, scallions, ginger, red pepper flakes, and sesame seeds. Combine with steak, cover bowl with wrap and marinate overnight.
- Remove steak from bowl and reserve marinade.
- Grill steak for about 7 minutes on each side or until cooked to your liking.
- Transfer marinade to a sauce pot, whisk in cornstarch and cook on medium heat until thick and bubbly, stirring constantly (about 5 minutes).
- Cut steak across the grain and pour cooked marinade on top or serve on the side.
Memorial Day Weekend Menu – Part I of IV
Entertaining for the Holiday weekend? If you’re stuck for ideas, the following four days of menu ideas may help. Tonight, I offer an appetizer and side dish idea. I cooked both tonight to make sure they were as good as I remember from last year’s BBQ season. The best thing about both of these recipes is that they can be made the day before, leaving you more quality time with your friends instead of being stuck in the kitchen.
Enjoying delicious food without the guilt!
Appetizer:
Roasted eggplant dip with toasted Italian bread
Side:
Cucumber Salad
Roasted eggplant dip with toasted Italian bread
Roasted Eggplant Dip
Serves 10
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Cool down time: 2 hours before serving
Estimated values per serving:
Calories = 200 Fat = 3 grams
Preheat oven to 450o.
Ingredients:
2 Eggplants cut lengthwise
Salt
2 Cloves garlic – crushed
2 Tomatoes – seeded and chopped
1 teaspoon dried oregano
1 teaspoon paprika
Juice of 1 lemon
1 Tablespoon fresh basil – chopped
Pepper to taste
¼ cup grated parmesan cheese
2 loaves of Italian Bread – cut into 12 slices per loaf
Olive Oil Cooking Spray
Directions:
- Sprinkle salt on cut side of eggplants onto paper towels and “sweat” them out for about 30 minutes. Rinse off salt.
- Place aluminum foil on baking sheet and spray with cooking spray. Roast eggplants for about 45 minutes in oven until they are soft.
- Let the eggplants cool on baking sheet for at least 30 minutes until they are easy to handle. Scrape out the inside of the eggplants into a food processor and using the “pulse” button on the food processor, pulse about 5 times until eggplant is chopped.
- Spray skillet with cooking spray and add tomatoes, eggplant, oregano, paprika, lemon juice, basil and pepper. Simmer on low heat, stirring occasionally, until thickened (about 10 minutes).
- Transfer to a bowl and stir in cheese. Allow to cool for about 2 hours.
- Toast Italian bread.
- Serve eggplant at room temperature with toasted bread.
Cucumber Salad
Serves 10
Prep time: 5 minutes + 2 hours marinating
Refrigeration time: overnight
Estimated values per serving:
Calories = 115 Fat = 2 grams
Ingredients:
4 skinless cucumbers – thinly sliced
1 large sweet onion – thinly sliced
2 cups water
¼ cup salt
1 cup granulated sugar
1 cup water
2 tablespoons cooking oil
½ cup white vinegar
Directions:
- Place cucumbers, onion, 2 cups water and ¼ cup salt in bowl and refrigerate for 2 hours.
- Heat sugar and 1 cup water until sugar dissolves.
- Cool sugar mixture to room temperature and add oil and vinegar.
- Strain and thoroughly rinse cucumbers and onion from salted water.
- Add cucumbers and onions to sugar water mixture.
- Refrigerate overnight and serve cold.
An easy appetizer for friends…
We went to a friend’s house last night for dinner and I asked what I could bring and she suggested I bring over an appetizer. I know they would be grilling clams on the BBQ so I skewered chicken breasts and cooked BBQ sauce to serve on the side. This was really easy, quick and you probably have most or all of the ingredients in your pantry so there’s no shopping required.
Dean thought the sauce was a little sweet so I reduced the brown sugar by half.
Sorry, there is no picture because we barbequed the chicken at their house.
Enjoying good food with fun friends!
BBQ Chicken Skewers
Serves 6
Prep time: 15 minutes
Cook time: 10 minutes
Estimated values per serving:
Calories = 150 Fat = 1 gram
Ingredients:
1 pound skinless/bones chicken breasts – cut into 1” strips
Small wooden skewers (about 30)
1 teaspoon hickory smoke salt*
1 jar chili sauce
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons whiskey
2 teaspoons Worcestershire sauce
4 drops Tabasco sauce
1 teaspoon liquid smoke
2 tablespoons brown sugar
1 tablespoon white vinegar
Directions:
- Skewer chicken strips and sprinkle with hickory salt lightly (it’s very salty).
- In a small saucepot, combine chili sauce, garlic powder, chili powder, whiskey, Worcestershire sauce, Tabasco sauce, liquid smoke, brown sugar and vinegar. Heat on medium heat until it begins to get bubbly, reduce heat and keep warm until chicken is cooked.
- Heat and indoor grill pan on high heat, spray with cooking spray and add skewered chicken. Cook 4-5 minutes on each side until browned and cooked through.
- Transfer chicken skewers on a serving platter. Pour sauce into a bowl and serve.
*If you do not have this ingredient, you can substitute any BBQ type seasoning combination.
Exotic Africa…
Last night I had the pleasure of catering the closing night for an African exhibit for “Sylivia’s Children” at Monmouth University. To keep in the spirit of the exhibit, everything was black, red and yellow, the colors of the country’s flag. I also cooked food that is prevalent in Uganda. The menu consisted of Ugandan meatballs, fried chicken wings, Chapati (fried bread) with guacamole dip and a fruit salad. Most of the recipes can be found below. This was a special occasion so the food is delicious but NOT “light” so that it could represent the spirit of the country instead.
Sometimes, on special occasions, it’s o.k. to enjoy the moment and celebrate the event.
Enjoy and happy celebrating!
Ugandan Kabobs
Ingredients:
1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups dried bread crumbs
1 cup French-fried onions
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 teaspoon coarsely crushed coriander seed
4 tablespoons chopped fresh parsley
1 jalapeno pepper, seeded and minced
2 pounds ground beef
3 cups vegetable oil for frying
Directions
- In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
- Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed.
- Roll mixture into balls the size of walnuts.
- Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.
Chapati Recipe – East African Flat Bread
Ingredients:
2 cups white flour
1/2 teaspoon salt
oil
water (about 2/3 cup)
Directions:
- Mix dry ingredients well. Add 1 tablespoon of oil to the flour mixture and mix in with your hands until flour feels a little bit like sand. Add enough water to form an elastic dough.
- Divide the dough into 4 equal parts. Roll out 1 ball into a circle and spread 1/2 teaspoon oil over it. Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell.
- Do the same for the other three balls.
- Let the dough sit 20 minutes to 8 hours, depending on when you make them.
- Roll out into circles 10 to 12 inches in diameter.
- Melt a bit of shortening in a frying pan (I prefer a cast iron pan) and wait until it is hot to cook the chapati.
- Cook rapidly and watch them bubble up. Makes 4 chapatis.
Guacamole dip
Serves 8
Ingredients:
1 cup peas
½ cup chicken broth
1 Avocado – pit removed and skin peeled and cut into chunks
¼ cup fat free sour cream
1 clove garlic – minced
Juice of ½ lime
½ – 1 jalapeno – minced (depending on taste)
¼ cup fresh cilantro chopped fine
Salt to taste
Directions:
- Cook peas with chicken broth in a pot and bring to a boil. Cook for about 1 minute then strain and discard broth.
- Add peas to food processor and puree for about 30 seconds, until smooth.
- Add avocado, sour cream, garlic, lime juice, jalapeno and cilantro and puree until smooth.
- Empty into a bowl & season with salt.
NOTE: It may be necessary to stop in between to scrape down the sides to ensure the guacamole is consistently smooth.
Easter Entertaining Exhaustion
I love entertaining but am always surprised at how tired and drained I am when everyone has left. My mother cooked dinner today so I offered up the appetizers and desserts. Friday night I prepared the Three Cheese Spread, last night was the cake disaster and this morning I cooked Caramelized Onion Bruschetta. This recipe is always a favorite because it offers a savory flavor from the cheese that is offset by the sweetness of the onions.
Make sure you give yourself enough time to caramelize the onions which take almost an hour to cook. I wasn’t sure when my sister and her family were arriving and ended up being about ½ hour late with this appetizer. It was a good thing that the cold cheese spread appetizer was ready and on the table while I was finishing the onions.
Enjoy and happy entertaining!
Caramelized Onion Bruschetta
Serves 12
Prep time: 10 minutes
Cook time: Aprox. 55 minutes
Ingredients:
Olive oil cooking spray
3 onions – sliced very thin
2 teaspoons sugar
1 tablespoon fresh basil – finely chopped
¼ cup crumbled goat cheese
½ cup (4 ounces) crumbled farmer’s cheese
1 loaf French bread – cut into 24 slices
Directions:
- Spray sauté pan with cooking spray and heat on low heat. Add sliced onions and cook covered, stirring occasionally for about 5 minutes. Uncover pan and cook on medium heat for another 30 minutes, stirring frequently. Onions should get soft at first and then slowly brown.
- Add sugar and basil and continue to cook, covering the sauté pan for another 10 minutes, stirring occasionally.
- Cover a large broil pan with cooking spray. Spray each slice of bread on both sides with cooking spray. Place the slices on the broil pan. Set the oven rack to medium height in oven and set oven to broil setting. Put the pan of bread in the oven and broil for about 5 minutes or until the bread begins to turn brown. Turn the sliced bread over and broil for another 3 minutes. Remove from oven.
- Mix the goat and farmers cheese in a small bowl and spread a cheese on each bread slice.
- Top each slice with the onions and place on serving platter.
Estimated Values per serving:
Calories = 264 Fat = 7 grams
Appetizer Entertaining idea…
My mother is preparing Easter dinner this Sunday so I offered to bring something. She requested that I bring an appetizer. This Three Cheese Spread is perfect because I can make it in advance, is travel friendly, easy to make and has always been a favorite amongst family and friends. I usually like trying new dishes but since this is such a busy weekend for us, I am relying on the tried and true.
So if you are looking for an easy to make ahead of time recipe, check this out…
Happy Holiday!
Three Cheese Spread
Serves 12
Prep time: 15 minutes
Total time: 24 hours (refrigeration)
Ingredients:
½ package low fat cream cheese (4 ounces) – softened
1 package fat free cream cheese (8 ounces) – softened
½ cup fat free sour cream
½ cup goat cheese – crumbled
2 tablespoons fresh chives – chopped
1 tablespoon yellow bell pepper – finely chopped
2 tablespoons almonds – finely chopped and toasted
2 tablespoons raisins – finely chopped
2 tablespoons parmesan cheese – grated
½ cup roasted red peppers – drained, rinsed and chopped finely
Assortment of crackers
Directions:
Line 3 custard molds with plastic wrap. Beat cream cheese on high speed in mixer until fluffy. Add sour cream and goat cheese and beat for 1 minute. Divide mixture in 3 separate bowls.
Bowl 1: Stir in chives and bell peppers. Wrap in plastic wrap. Refrigerate overnight.
Bowl 2: Stir in almonds and raisins. Wrap in plastic wrap. Refrigerate overnight.
Bowl 3: Stir in parmesan cheese and add roasted pepper. Wrap in plastic wrap. Refrigerate overnight.
To serve: Turn over spreads into a serving platter and serve with an assortment of crackers.
Estimated Values:
Calories = 87 Fat = 4
Soup for dinner tonight…
It was one of those cold and rainy days, the perfect day for some hot soup for dinner. I’ve been making this all winter since it’s one of my family’s favorites. Enjoy & Happy cooking…
French Onion Soup
Prep and cook time: about 1 ½ hours
Serves 6
Ingredients:
4 large sweet white onions – thinly sliced
Cooking spray
¼ cup sherry
1 tablespoon brown sugar
6 cups reduced fat beef broth
1 tablespoon fresh thyme – minced (or 1 teaspoon dried)
6 slices French bread – toasted
6 slices reduced fat Swiss or provolone cheese
Directions:
- Heat large saucepot on medium heat and spray with cooking spray. Add onions, cover, and cook for about 15 minutes, stirring occasionally.
- Uncover pot and cook another 10 minutes until onions are browned, stirring frequently. Note: If onions begin to stick to the bottom of the pot, add 1 tablespoon of water and stir.
- Add sherry and sugar and cook until liquid is absorbed.
- Add beef broth and thyme. Bring mixture to a boil then reduce heat to low and simmer for about 45 minutes.
- To serve – scoop a serving of soup in a bowl. Place a slice of bread then a slice of cheese on top so that it rests on the bread. Broil in the oven for about 3 minutes or until cheese is melted and browned.
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