Artichoke Dip

Ingredients:

• 2 cans quartered artichoke hearts, drained and rinsed
• 2 C shredded whole milk mozzarella cheese
• 3/4 C mayonnaise
• 1/2 C grated Parmesan cheese
• 1 T garlic powder
• 1 T fresh lemon juice
• salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large mixing bowl.
3. Spray a glass baking dish with cooking spray and add mix.
4. Serve with homemade pita chips or crostini.

TIPS:  You can fine chop the artichokes, but I find a whole quartered artichoke creates the perfect texture. Also, in the rare event you have any left over (I think this happened twice in the ten years I've been making it), you can use the dip as a delicious stuffing for a chicken breast or a pork chop.

Ham and Asparagus Rolls

When I first tried these rolls, I was hesitant not only because of the concept, but the presentation as well. I put my own spin on the recipe, and it has become one of my all time favorites. I love to watch people pause when they see the rolls and then their eyes light up as they take their first bite! Experiment and see: its a riot.

Ingredients:

• 1/2 bar of softened Neufchatel or Cream Cheese
• 1/4 C mayonnaise
• 1 T horseradish (do not confuse with horseradish sauce)
• 10 asparagus spears steamed and shocked (exactly 4 minutes in a double boiler, immediately placed in ice water.  Be sure to find the "snapping point" by bending the asparagus with your pointer fingers and thumbs.  It will snap at the spot where the woody part ends and the edible part begins)
• 10 slices of medium sliced deli ham (Virginia Baked Ham is perfect for this)

1. In a small bowl, combine Neufchatel cheese,mayonnaise, and horseradish.
2. Spread a thin layer of the horseradish sauce in the center of one piece of ham.
3. Top with 2-3 asparagus spears, salt and pepper and roll.
4. Serve atop a bed of field greens for presentation.

TIP: you can adjust the 'heat' on this dish by adding to or subtracting from the horseradish. After many attempts, I found 1 T is the perfect amount, lending to the mild side of a medium heat index.

Buffalo Egg Rolls

BUFFALO EGG ROLLS

Ingredients:

• 1/2 stick of butter
• 3/4 C wing sauce
• 1 skinless boneless chicken breast, shredded (or roasted and cubed)
• 1 t celery flake
• 1 pinch of cayenne pepper
• 1 pinch of red pepper flake
• salt and pepper
• 1 block of softened Neufchatel or Cream cheese
• 1 package of wonton wraps (found in the produce section of any grocery store)
• 1 whisked egg white

1. In a medium skillet, melt butter and add hot sauce.
2. Add shredded chicken breast, celery flake, salt, pepper, cayenne pepper and red pepper flake.
3. Simmer on low for 10 minutes until slightly reduced.
4. Combine with Cream cheese.
5. Place wonton wrap diagonally on your work surface.
6. Add 1-2 T of chicken to center, allowing excess sauce to drain off.
7. Brush egg whites along the surface and fold like an envelope.
8. Fill a small sauce pan just under 1/2 way with canola oil.
9. Heat over medium high heat until the oil reaches 375 degrees.
10. Carefully add the egg rolls and cook 1-2 at a time (adding more will decrease the oil temperature and prevent the proper crisping). 
11. Cook until the egg rolls turn a golden brown (about 4-5 minutes)
12. Remove and drain on a paper towel or coffee filter

Click Vlog for tip:

BLEU CHEESE DRESSING:

Ingredients: 

• 1/2 C sour cream
• 1/2 C mayonnaise
• 3/4 C bleu cheese crumbles
• 3 T half and half
• 1 t garlic powder
• 1 t onion powder
• salt and pepper to taste

1. Combine all ingredients in a small mixing bowl
2. Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
3. Mix well before serving.

TIP: You can also add actual diced celery and/or julienned carrots to the mix to give the full- on "buffalo wing" experience.  For a great presentation, serve the dressing in a martini glass, fan the eggrolls around it on a bed of greens.

Baked Brie En Croute

Looking for a last minute app that is sure to be a touch down this weekend?  This luscious, rich, and sinfully decadent treat is worth abandoning the "healthier" version of anything!!  Served at room temperature with stone wheat crackers on the side, and paired with anything from light beer to a fine wine...you will surely score with this creation!  Enjoy!!  Go Bears! ;)

Ingredients:

• 1 wheel of brie (available in your supermarket's cheese section--you can get a decent wheel of brie for around $15)
• 1 frozen pastry crust
• 1/4 C mixed olives, chopped (most supermarkets have olive bars, choose a variety of them, and be sure to de-pit)
• 1/4 C grape tomatoes, halved
• 2T extra virgin olive oil
• 1 garlic clove, minced
• 2 T capers
• 1 T salted butter, melted
• salt and pepper to taste

1. Place frozen pastry crust in refrigerator overnight.
2. Remove pastry crust from refrigerator 1 hour prior to cooking and set on counter to come to room temperature.
3. Remove brie from package and set on counter for 20 minutes.
4. Preheat oven according to cooking directions on frozen pastry dough.
5. Wrap 1 sheet of pastry crust around brie (there will be a gap in the center)
6. Brush pastry dough with melted butter.
7. Cook pastry wrapped brie according to directions on the package (typically 20 minutes at 400 degrees).
8. Remove from oven and allow to cool for at least one to two hours.
9. In a sauté pan, add olive oil and garlic over a medium high heat.
10. When garlic becomes a golden brown color, add tomatoes, olives, capers, salt and pepper.
11. Drizzle mix in the center of the brie.
12. Cut the brie as you would a pie, and serve with stone ground crackers.

Buffalo Chicken Endive Boats

I was going to a party last weekend where I was given three pieces of information:  the dish I brought had to be gluten free, everyone was craving hot wings, there were no salads being served.  I came up with this recipe for a "healthier" version of hot wings, and I was surprised with how well the buffalo chicken mixture paired with the endive.  We had to miss the party due to inclement weather, but these amazing little boats did not go to waste!  Enjoy!!

Ingredients

• 2 skinless boneless chicken breasts, roasted and cubed
• 2 endive heads
• 8 oz Hot Sauce
• 1/4 C reduced fat bleu cheese crumbles
• 2 T mayonnaise (for an even healthier version, substitute fat free Greek Yogurt)
• pinch of cayenne pepper
• pinch of red pepper flake

1. In a small sauce pan over medium heat, combine hot sauce, cayenne pepper, and red pepper flake. 
2. Bring to a boil, and then reduce heat to low.
3. Add cubed chicken and simmer for 10 minutes.
4. Cool mixture completely.
5. In a medium mixing bowl, combine chicken mixture with mayo, bleu cheese crumbles, salt and pepper to taste.
6. Scoop 1-2 T on endive that has been separated. 
7. Garnish with fresh celery, carrots, and tomatoes. 

Creamy Buffalo Dip and Baked Potato Chips

TV season is fast approaching as the summer is quickly winding down.  One of my biggest challenges in maintaining a healthy lifestyle every fall is snacking in front of the tube.  A craving for buffalo wings, and a yearning for potato chips led to this protein packed, low fat dip and healthier chip alternative.  I'll be sure to have this on hand for all the upcoming season premieres (I think 3 of the shows I watch are left on TV, HA!).  Enjoy!! 


Ingredients:

• 1 C fat free plain Greek yogurt
• 1 small minced sweet onion
• 2 T light mayonnaise
• 2 T hot sauce (or to taste)
• 1/4 C reduced fat bleu cheese crumbles
• 1 t onion powder
• 1 t garlic powder
• a pinch of cayenne pepper
• a pinch of sweet paprika
• a pinch of celery salt
• 1 large russet potato
• 2 T canola oil or extra virgin olive oil
• salt and pepper

1. Preheat oven to 400 degrees.
2. Slice the potato using a mandolin, or a vegetable peeler
3. Toss with oil, salt and pepper and spread into single layer on a baking sheet.
4. Bake for 15 to 17 minutes until crisp and a dark brown.
5. Place chips in a paper bag and add a little salt and shake the bag. The bag helps soak up any excess oil
6. Arrange chips on a serving plate.
7. In a medium bowl, combine remaining ingredients. For best results, allow to set in the refrigerator for at least two hours to allow the flavors to develop.

Serving suggestion:  prepare the dip a day in advance, and serve while the chips are still warm. I also  serve with celery and carrot sticks in addition to the potato chips. 

Punxsutawney Tomato Bisque

This tomato bisque is one of my favorite summer day recipes and I usually serve it cold.  Thanks to a groundhog's epic fail, we are stuck in perpetual winter.  I made this and served it warm and it was delicious, though not quite the gazpacho-feel it normally has.  Hence, the groundhog spin on this summer classic!

Ingredients:

• one 28 ounce can of crushed tomatoes
• one 28 ounce can of diced tomatoes (I use diced to create a bit of texture when I puree the soup---if you don't like tomato bits, you can use 2 cans of crushed)
• 4 C chicken stock (one 32 ounce box)
• 1 C half and half
• 1 C sour cream (plus more for garnish)
• 1/4 C chopped fresh dill (plus more for garnish)
• 1 head of garlic, peeled (about 10-12 cloves)
• 4 T extra virgin olive oil (plus more for garnish)
• 1 T garlic powder
• 1 t onion powder
• 1/2 t red pepper flake
• salt and pepper to taste

1. Add 4 T olive oil and whole garlic cloves to a large sauce pot over medium high heat.
2. Tilt the pan to create a "deep fry" environment to ensure the garlic browns evenly.
3. Once the garlic has come to a rich golden brown color, add the red pepper flake.
4. Slowly and carefully add the two cans of tomatoes (stirring will help prevent it from spattering).
5. Add the dill and salt and pepper to taste.
6. Bring to a boil.
7. Reduce heat to low.
8. Using a hand blender, puree the bisque to desired consistency (as noted above, I like to leave the diced tomatoes in bits to create texture in the bisque). If you do not have a hand blender, you may ladle the bisque into a blender and carefully blend 1/2 blender full at a time--pulse to prevent it from exploding out of the blender, you will have to place it in a third container until it has all been blended, and then return it to the sauce pot
9. Add garlic powder and onion powder.
10. Slowly whisk in the half and half.
11. Place the sour cream in a small bowl and add one ladle of the bisque to temper (this will prevent the sour cream from curdling in the hot bisque). Stir well and add to the bisque.
12. Cover and simmer on low for at least one hour, stirring occasionally.
13. Serve with a dollop of sour cream and a sprig of fresh dill and drizzle with a few drops of olive oil. This goes perfect with a grilled mozzarella, bacon and avocado grilled cheese on Italian bread.
14. If you are so inclined (and many of us here on the east coast probably are at this point), add some fried groundhog to the bisque.  But I do not condone the actual cooking (or consuming) of groundhog.  I'm just really miffed that Phil was so wrong this year. ;) 

"Whaddyadowithallthese" Deviled Eggs

Ingredients:

• 6 extra large white eggs (guessing that's what you have on hand)
• 2 T mayonnaise
• 1 t Dijon mustard
• dash of garlic powder
• dash of onion powder
• dash of cumin
• chili powder to garnish
• salt and pepper
• capers
• parsley

1. Bring eggs to room temperature.
2. Place eggs in a medium sauce pan and fill with water to cover an inch above the eggs.
3. On high heat, bring water to a rolling boil and cover.
4. Remove from heat.
5. Let eggs sit covered for 17 minutes. This method will help prevent your yolks from turning green
6. Run cold water into pot until the eggs come to room temperature.
7. Tap the egg on your sink going around the entire area of the egg.
8. Under running cold water, remove egg shells and connective membrane.
9. Slice the eggs in half using a sharp knife.
10. Scoop out the yolks in a small bowl.
11. Add the remaining ingredients, with the exception of the chili powder and capers.
12. Pipe the yolk mixture into the indents of the egg whites.
13. Set the eggs atop a bed of greens.
14. Sprinkle the chili powder and top with 2-3 capers on each egg.

Pizza Rustica

Ingredients:

• one ready made Pie Crust (with top and bottom crust)
• 3 lb ricotta cheese
• 5 eggs
• 1/2 C each of 3 cheeses, cut into 1" cubes--any combination of mozzarella, American, Swiss, or Muenster
• 1/2 C each of 3 meats, cut into 1" cubes (deli ends work best and you can usually get them for a discounted price...ask your deli clerk)--ham, salami, pepperoni
• 1 T fresh cut parsley
• Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine eggs, cheeses, meats, salt and pepper and parsley.
3. Unroll pie crust and arrange the two layers of pie crust into two different pie pans.
4. Crimp the sides of the pie crust to form the top using your hands or the tip of a fork.
5. Ladle the filling into the pie crust until it is just under the top of the pie crust.
6. Place on center rack and bake for about 50 minutes or until brown and set.

TIP:  you can bake these in advance and then reheat them at 350 for 20 minutes or until warmed through.
TIP: you will have extra filling which you can prepare in a small glass baking dish for those who do not care for crust.

Mozzarella Caprese CAHD style

Ingredients:

• 3 vine ripened tomatoes, medium to large
• 1 small ball of fresh mozzarella
• 3 garlic cloves
• 1/4 C plus 1 T extra virgin olive oil
• 5-6 pieces of Genoa salami, diced
• 15-20 fresh basil leaves, whole
• 1/4 t garlic powder
• 1/2 t red pepper flake
• salt and pepper to taste

1. In a small saute pan over medium high heat, drizzle 1 T olive oil and add diced salami. 
2. Cook until salami is crisp (about five minutes).
3. Remove salami with a slotted spoon and drain on a paper towel.
4. Wash pan.
5. Return pan to medium high heat and add 1/4 C olive oil and garlic cloves.
6. Cook the garlic until it becomes a deep golden brown and then add pepper flake.

If you under cook the garlic the flavor will be too strong, if you overcook the garlic the flavor will become bitter.  When cooked just right the garlic becomes rich and sweet. 

7.  Remove the garlic and pour the now infused oil into a bowl and set in the freezer for at least 15  minutes to bring to room temperature.

8.  Cut the top and bottom off of the tomatoes and discard.

9.  Slice the tomatoes into 1/4 in pieces.

10.  Slice the mozzarella ball in half. 

11.  Slice the mozzarella into 1/4 in pieces.

12.  Arrange the tomatoes around the outside of a large platter.

13.  Top the tomatoes with basil and mozzarella.

This is a great place to have your younger kids assist you.  Have them put the salad together or top with the salami "croutons."

14.  Drizzle the salad with the oil and top with salami croutons, garlic powder (dried garlic has a more concentrated flavor and adds an extra kick to this flavor profile), and fine chop the 3 garlic cloves and sprinkle evenly over the salad with salt and pepper to taste.
15.  Garnish with a bed of lettuce topped with vine-on tomatoes and the top of a basil flower.

The Best Chopped Salad In The History Of Ever

Ingredients:

Salad:

• 1 Head Romaine Lettuce, fine chopped
• 10-12 Asparagus spears (steamed for 4 minutes and then shocked in ice water), cut into 1/2 " pieces
• 1/2 C grape or cherry tomatoes, halved (sun dried tomatoes are also delicious here)
• 1/2 cucumber, deseeded and cut into 1/8 and then fine chopped
• 1 celery stalk, cut into 1/4 and then fine chopped
• 1/2 can quartered artichoke hearts, rinsed and rough chopped
• 1/2 small ball fresh mozzarella, cut into small cubes
• 1/3-1/2 (depending on preference) reduced fat bleu cheese crumbles
• 2 slices of bacon, crumbled (or 2 slices prosciutto thin sliced)
• 1/2 C toasted walnuts, rough chopped (or toasted pine nuts)
• The zest of 1 lemon
• 4 large basil leaves, cut into a chiffonade
• 1/3 C black olive slices (**not pictured as my wife was not in the mood for olives)

1. Place walnuts in a small saute pan over low heat.  Toast until you can smell them (about 2 minutes) and set aside. This will bring out the nutty flavor.
2. Thoroughly wash and dry all vegetables (use a salad spinner! If you don't have a salad spinner, you can get them cheap at your local kitchen and bath store--I killed a small forest drying produce with paper towels before I discovered the salad spinner).
3. Chop all ingredients as specified.
4. In an extra large bowl, combine ingredients and top with dressing.  Mix well.
5. Transfer to a serving dish. 
6. Add salt and pepper to taste.              

You can serve with a protein (such as lemon pepper chicken, sliced Filet Mignon, or grilled shrimp).  I find this is a wonderful "meatless" option, though,  and I serve it once a week without an additional protein.

Dressing:

• 2 cloves of garlic, smashed and peeled (Smash garlic with hand or knife)
• 1/3 C extra virgin olive oil (must be first cold pressed, otherwise the flavor is altered)
• The juice of 1 lemon
• 1 1/2 t dried basil
• 1 t garlic powder
• 1 t salt
• 1 t fresh ground black pepper
• 1 pinch red pepper flake
• 1 large fresh basil leaf, torn in half

1.  Add all dressing ingredients to a dressing carafe.  Shake well and set aside.

TIP:  My girls are young, so this salad is hit or miss depending on their moods when I serve it.  Get the kids involved by having them wash the vegetables or combine/shake/add the dressing.  I have found the more they are involved, the more likely they are to eat it (unless it is "disgusting" that day, in which case I prepare a back-up of fish sticks or turkey dogs.  I eat neither, so it works out).  Enjoy!