Snacks/Appetizers

Garlic Roasted Garbanzo Beans

First of all I would like to thank CC Recipe for this incredibly delicious snack! She had three different types of roasted garbanzos and I attempted the garlic ones today. OMG! I could sit there and eat the entire batch on my own, no problem! Like she said they reminded me of corn nuts (yes they still sell those) and I had a really bad experience with corn nuts before I moved to Florida. Lost half of a molar! While at the Pindar Harvest Fest on Long Island! (My cousin Linda will vouch that I was less than calm about the incident!) So no more corn nuts. I do think I could have roasted these another 5 minutes but they still came out incredible. I changed the recipe slightly by adding more garlic powder, because I am obsessed love garlic! I also added some garlic salt when I took them out of the oven. I am also salt obsessed. I admit it, I am a Salt Monster. Anyway, they are so good. I am making a double batch next time and they are so good for you too. Oh one other thing I changed was I used soy flour instead of regular flour (my husband is carb obsessed). More fiber this way too so it’s all good. I have a few more recipes from CC Recipe that I am going to try. Awesome stuff!

INGREDIENTS:

1 (15 ounce) can garbanzo beans

salt and pepper

¼ cup soy flour (or regular)

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

DIRECTIONS:

1. Preheat oven to 400ºF.

2. Drain the garbanzo beans and gently pat dry. Let sit on paper towels for 20 minutes or until they are mostly dry. Season lightly with salt and pepper.

3. In a medium bowl whisk together the flour, ½ teaspoon salt, ¼ teaspoon black pepper, and garlic powder. Add garbanzo beans and toss lightly to coat. Shake off any excess flour.

4. Lay garbanzo beans in a single layer on a baking sheet. Drizzle with extra virgin olive oil and bake 25-35 minutes. Check on them and shake the baking sheet every 10 minutes or so. I stirred them up each time. When they are done they will be golden brown and crunchy. (Not break your teeth crunchy though! ) Just keep an eye on them the last 10 minutes or so that they don’t burn.

Enjoy!

Onion-Horseradish Dip

I am always looking for new and different dips. You get tired of the same old onion dip, same old guacamole, same old veggie dip and so on. I have a stack of magazines that I need to go through for recipes and tips etc. for the blog. One weekend I was going through the Better Homes and Gardens and came across some recipes that all used an immersion blender. You know, the little boat motor thing. This recipe can actually be made in a food processor as well but I followed the directions and used my immersion blender. After splattering myself as I always do, the dip was finished. It was delicious! I would also say it was better the next day. First day the flavors were a bit strong. So if you can wait a few hours or even overnight, it will be worth the wait. I also tweaked it as I always do. It calls for ¼ of a medium red onion. But as you will see in the pictures, I didn’t quite have it so I added a chopped shallot as well. (The pic shows 2 shallots, but I only added one) The garlic clove I used is pretty big, it probably equals 2 normal cloves but we like garlic! I also used heavy whipping cream, calories weren’t that much different from the light so I went for the extra flavor. You can serve with veggies which we did the second night but I had just found these incredible chips at BJ’s Wholesale Club. OMG! They are incredibly light and crisp, salty and just plain delicious! (110 calories in 33 chips!) This recipe also makes a great topping for a nice steak, chops or even chicken!

INGREDIENTS:

4 oz. wedge blue cheese (cheaper than buying crumbled)

4 oz. light sour cream (you can use regular if you want)

¼ cup whipping cream

¼ of a medium red onion, roughly chopped (or a large slice like I have above)

1 medium shallot, roughly chopped

1 clove garlic, minced

½ – 1 teaspoon prepared horseradish (I used 1 teaspoon- we love horseradish)

DIRECTIONS:

1. In a medium bowl crumble about ¾ of the blue cheese. Add the sour cream, whipping cream, red onion, shallot, garlic, and horseradish. Use an immersion blender* to blend cheese mixture until almost smooth.

2. Transfer to small bowl. Crumble remaining blue cheese and sprinkle over the top. Serve with veggies or chips!

* If you don’t have an immersion blender put ingredients in food processor and blend till smooth.

Makes 10 servings (2 TBSP): Each serving has about 85 calories, 8 grams of fat, 23 mg cholesterol, 170 mg sodium, 1 gram carbs, 3 grams protein

Escargot Bourgignonne

Cruises are a wonderful thing. In the last 19 years I’ve been on 14, so far. Most of them on Carnival Cruise Lines. John and I take cruise vacations over all others for the most part. Sure we go up to my family’s summer place in Maine but that’s different. Cruises are wonderful. You get treated like royalty. No making your beds or cleaning your room! It’s wonderful. Someone cooks for you 24/7 and cleans up! Gotta love that! But one of the best things about cruising is that you get to try all kinds of food that you would normally not have. Escargot for instance. I had them on my very first cruise and I’ve been hooked ever since! I don’t care that they are really fancy slugs. It’s my way of payback for all damage slugs have done to my gardens over the years!

Anyway, I’ve had them in many different styles. This version is pretty popular. On the cruise ships you get them this way or even covered in cheese! Cheese, garlic, wine, oil…All very tasty! Every cruise we take we always look forward to the night we get to eat snails! I would eat them more if they served them more. This recipe is actually from Carnival Cruise Lines. I bought their cookbook on my 2nd cruise, which was actually my first Carnival Cruise. I’ve been on Carnival eight times now. Two more and I become a VIP! Woo hoo! The last cruise was in December 2009 and we went to the Panama Canal. Incredible! But I digress…Escargot! This recipe isn’t very hard and you can get cans of the little buggers in pretty much every supermarket. They are in the tuna aisle.

INGREDIENTS:

¾ cup butter

2 tablespoons minced garlic

1 tablespoon finely chopped onion

2 tablespoons white wine

1 tsp Pernod or anise-flavored liqueur (omit if you don’t like anise)

Pinch grated nutmeg

1 can escargot, well-drained

1 tablespoon chopped parsley

Cheesy Escargot on the Carnival Miracle Dec. 2009

DIRECTIONS:

1. In a large frying pan, melt butter over high heat; stir in garlic and onion. Cook until tender but not brown.

2. Stir in wine, liqueur, nutmeg and escargot; season to taste with salt and pepper.

3. Reduce heat to low; simmer 10-15 minutes or until flavors are blended. Sprinkle with parsley.

Serves 6

Baked Shrimp Balls

Ok I can hear the comments now, even from my husband. “I didn’t know Shrimp had balls! And why would we want to eat them?” Funny! Ha ha! This recipe does not have bread crumbs or other heavy filler in it either. Baking them also cuts down on the calories but not the taste. The picture I put in is not of my own, yet. But if anyone makes them, take a picture and send me a copy and I will post it! Send to my website email at agenua@cucinadiandrea.com. These are also very easy to make so give it a try and let me know how they come out! I will do the same!

Ok, the picture has been updated to my own photo. I made these over the weekend. I cut the recipe in half as it was too much for just two of us. Has anyone made them? Ok, all I have to say is maybe they left out something in the recipe. They were easy to make, smelled good, looked good but taste? Hmmm not so much. They fell apart for the most part.  I made a quick honey mustard sauce to go with it. (¼ cup light mayo, ¼ cup Dijon mustard and 1 tablespoon agave nectar) Sauce was great! Shrimp balls needed something for sure. So I made them into a crustless Quiche the next night for dinner! Broke them all up and added egg beaters, half and half, spinach, cheese, dill and some hot sauce.  I will post the outcome tomorrow!

INGREDIENTS:

2 pounds shelled, deveined shrimp, minced

6 canned water chestnuts, finely chopped

2 tablespoons fresh ginger, finely chopped

1 small onion, chopped

2 egg whites

1 teaspoon cornstarch

3 teaspoons olive oil

Pepper to taste

lemon wedges

DIRECTIONS:

1. Place everything but the lemon wedges into a bowl and mix together.

2. Shape mixture into small balls (about 1 teaspoon). Place on a lightly greased cookie sheet. Spray balls with olive oil and bake at 350º for 20 minutes. Serve hot with lemon wedges.

They reheat well also!

Makes about 50-60 shrimp balls depending on how large you make them. Mangia!

Crab Dip w/Garlic Saltines and Roasted Cherry Tomatoes

Ok, I can’t take the credit for this recipe but I will thank Tyler Florence for it! I saw this on his show on the Food Network one weekend and made it last week. It was delicious! Easy too! And the saltines are incredible! I am going to make another batch this weekend! Even John who doesn’t eat many carbs in the form of crackers loved them! He was adding peanut butter to the crackers! But the dip is awesome on it. It is also better to let it sit over night in the refrigerator. The flavors will meld better. I also used the lighter versions of cream cheese and mayonnaise in my version. A suggestion from John is to heat it up also and serve it as a hot dip. I haven’t tried that yet but when we do I will post the results on here! We had this as our appetizer to our Thanksgiving dinner last Sunday. Washed it down with a bottle or two of Prosecco.

INGREDIENTS:

For the crab dip:

1 (8oz.) cup cream cheese, at room temperature

½ cup mayonnaise

1 tablespoon Dijon mustard (DO NOT USE REGULAR MUSTARD)

½ tablespoon lemon juice

About 1 tablespoon EVOO (Extra-virgin olive oil), optional

Kosher salt and freshly ground black pepper

2 tablespoons chopped chives

1½ cups (about 12 ounces) fresh lump crabmeat, drained and picked over (I used claw meat and it was fine)

For the crackers:


2 cloves garlic, minced

¼ bunch fresh flat-leaf parsley, chopped

½ stick butter, melted (I used a butter substitute)

30 saltine crackers (about 1 sleeve)

For the tomatoes:

1 pint cherry/grape tomatoes

2 tablespoons balsamic vinegar

EVOO, optional

Kosher salt and freshly ground black pepper


DIRECTIONS:

Preheat oven to 350ºF.

For the crab dip:

1. In a food processor add the cream cheese, mayonnaise and Dijon mustard, blend until smooth. Then add the lemon juice and olive oil, if desired and season with salt and pepper. Process until well combined, scraping down the sides as you go.

2. Scoop the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in refrigerator.

For the crackers:

1. Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter.

2. Lay out a flat layer of saltines on a baking tray (I just sprayed it with cooking spray) and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5-7 minutes until golden.

For the tomatoes:

1. Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a baking sheet and drizzle with a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7-8 minutes.

To Serve:

Arrange the three components so they can be assembled by easily. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.

Makes 4-6 servings

Smoked Salmon Spread

There is nothing better than a great bagel with cream cheese. My favorites cream cheese spreads are scallion and smoked salmon. The only problem is they can be very expensive buying them at the bagel store or in the supermarket. I have started making my own which not only give me more than that little container and I know exactly what is in it. I use the Neuchâtel cream cheese, which is lower in calories and fat. You can’t taste the difference at all. Besides, the bagel will have enough calories for everyone! This spread is also great on crackers, fresh vegetables, crostini, pita chips or whatever you want!

INGREDIENTS:

1 (8 ounce) package Neuchâtel Cream Cheese (light cream cheese)

4 green onions (scallions)

4 ounces sliced smoked salmon

1 teaspoon prepared horseradish

1 teaspoon Dijon mustard


DIRECTIONS:

Remove ends and roots of scallions. Place all ingredients into a food processor and mix till well blended.

Chill or serve right away

Makes about 1½ cups

Mediterranean Dip With Toasted Pita Chips

This dip is a little bit Greek and Italian, hence the Mediterranean reference. It’s a much healthier dip than the ones laden with mayonnaise and sour cream. Not that those dips aren’t good, it’s just that we can’t eat them all the time. This dip uses canellini beans which have fiber, a good thing. It can be served with toasted pita chips or crostini, or any sturdy chip. I will also include a recipe to make your own Toasted Pita Chips. It’s so easy! And if you use the low carb pita chips you can save more calories and add more fiber! But if you don’t have to worry about calories or fiber go all the way with the full fat stuff! (I wish I could!)

DIP

INGREDIENTS:

1 can (15oz.) cannellini beans, drained and rinsed

4 ounces feta cheese (I use light Feta)

1 container (6-7 oz.) plain Greek-style yogurt (any brand is fine)

1 tablespoon fresh lemon juice

¼ cup finely chopped fresh dill

1 large clove garlic, minced

coarse salt and freshly ground pepper to taste


DIRECTIONS:

1. In a food processor put the beans, feta cheese, yogurt, garlic and lemon juice. Puree until smooth.

2. Transfer to a bowl and add the chopped dill. Season with the salt and pepper as you like.

Serve right away or store in the refrigerator for up to 1 week.

Makes 2 cups


TOASTED PITA CHIPS

INGREDIENTS

8 Pita Rounds

olive oil

dried oregano

garlic powder

coarse salt and freshly ground pepper


DIRECTIONS:

1. Preheat oven to 350º. Split the pita rounds horizontally, then cut each piece in half. Or just cut into wedge shapes and separate the pita. Depends on how big you want the chips

2. Brush with olive oil and season with the oregano, garlic powder, salt and pepper.

3. Bake on a lightly sprayed cookie sheet, until golden brown, 12-15 minutes.

**UPDATE: 7/12/10** I just made this dip and chips. Delicious! So tasty and the chips came out great! Though I may have put too much salt on them, but then again, I love salt.

Fourth of July Food For Kids

This is a long holiday weekend and sometimes we tend to forget kids are involved as well. Not all of us have our own kids but we have family and friends who do. So check out this great little e-book of food and snacks for the younger generation. It’s got easy and kid-friendly recipes that even the big kids will love!

Sample Recipes:

4th of July Fruit Kabobs

• Bananas • Strawberries • Large Fresh Blueberries • Kabob Skewers

Slice bananas into large chunks. Alternate fruit on skewers Serve immediately

Pretzel Sparklers

• Long rod pretzels • White chocolate, melted • Sprinkles (red, white and blue) or star cake decorations

Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.

Popsicle Rockets

• Red juice (red raspberry, cherry, cranberry) • Blue juice (blue Kool Aid, Gatorade, blue raspberry) • White juice (lemonade, coconut juice drink) • Red string licorice for fuse • 3 oz. paper cups • Popsicle Sticks

Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm-slushy. Remove from freezer and poke a Popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours. Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy.

Remove from freezer and insert a 2 or 3-inch string of licorice into each Popsicle. Freeze until hard. Peel off paper cups to serve.

So click on the Flag below and you can download a free recipe book!

And don’t forget to check my website as it grows! www.cucinadiandrea.com

Easy Bark Candy

Bark Candy is a really tasty snack if you like chocolate and nuts. I love both so it’s a win-win! And when you make it in the microwave it’s even better because it only takes a few minutes! Quick, easy, delicious! You can use any kind of confectioners’ or candy coating flavor and any kind of nut you want! So decide what you want and get nuking!

INGREDIENTS:

1 pound confectioner’s or candy coating (vanilla, chocolate, butterscotch or caramel)

1 cup of any of the following nuts: roasted, salted nuts (unblanched almonds, peanuts, walnuts, pecans or mixed nuts), sunflower seeds, soya nuts or raisins! Or mix it up and use a little of each or whichever combo you wish!

DIRECTIONS:

1. If the candy coating is in a solid block/piece break it into squares. Place in a single layer in a 2 quart casserole.

2. Microwave at 50% power (medium) for 3-5 minutes, until pieces are soft. Stirring after 3 minutes until all softened.

3. Add nuts, seeds or raisins. Stir until candy coating is smooth and completely melted.

4. Spread on wax paper (on a flat cookie sheet) to ¼” thickness. Cool until hard, then break into pieces.

Guacamole Genua Style

I love guacamole! (I think I’ll marry it!- inside joke) I always thought it was so hard to make until my cousins Linda and Kim showed me how when they were visiting me. Ever since then I was hooked on making it myself. I am always looking for the sale on the Hass avocados. They are the best to use. There are other larger avocados out there but they just don’t do it for me. The color is wrong too and the taste is bland. So stick to the Hass. They are usually from California but lately the ones I’ve bought have been from Mexico. Still really good. I make guacamole at least once a week! It goes great on so many things other than chips. Sandwiches, burgers, hot dogs, chicken, steak, you name it. I also bought one of those avocado slicers to make the slicing easier, but it’s just as easy to score and then scoop out the avocado with a large spoon. Though it is actually good for getting the pit out without cutting open your hand and getting blood all over the guac.  But you can just cut open an avocado by slicing all the way around the long way and twist the two halves apart. Then take a sharp knife and whack the seed with it till it sticks in and twist. Just don’t whack your hand in the process! The seed should come right out. And I planted one recently, I had to see if I could actually grow it. It works! Just waiting for fruit! (See picture below) Though that might not happen but we will see! As soon as I finish writing this I am going to make another batch as well! And when you buy avocados pick ones that are a nice color and firm. If they are already soft you will have to use them right away. They take a day or so to soften on the counter, once they do put them in the fridge and use in few days. They should not be mushy! Mushy is bad. I also make mine half mashed and half chunky. But if you don’t like chunks mash away!

 

INGREDIENTS:

2 large Hass avocados

1 large plum tomato (halved, seeded and chopped)

¼ cup chopped red onion

1 tablespoon cilantro (or ½ cup fresh chopped)

juice of 1 lime or lemon

¼ cup jalapeños, chopped (I use the pickled ones in the jar but fresh is good too!) If this is too hot for you lessen or leave out.

2 cloves garlic, minced or chopped

1 teaspoon kosher salt (regular will be fine if you don’t have the Kosher)


DIRECTIONS:

1. Cut open the avocado and slice and chop one of them and place in a large bowl. Do the same with the second one but set aside.

2. Mash the avocado in the large bowl with a fork till all mashed up. Add the rest of the ingredients as well as the unmashed avocado and mix gently with a spoon so you don’t mash all the chunks. (Unless you want it all mashed!)

3. Chill and serve in a few hours. If you will be waiting longer to serve place a piece of wax paper over the top of the guacamole in a container and cover tightly. It will start to turn brown from oxidation if you don’t do this. Also adding a little more lime juice will help. If it does start to turn just mix it up, there’s nothing wrong with it, just won’t look as pretty.

Regular Avocado

Non-Hass Avocado

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