Tag Archives: hot sauce

Spicy Crab Dip

Long time no post! I’m still trying to get in the routine of blogging when I get home from work. Being I don’t get home till 7pm it’s been tough. But I am determined to get back into this everyday, again. Today’s recipe I found through Taste of Home magazine. I had gotten it in an email. I used to get the magazine but have had to cut back so now I just get emails. This recipe is simple, quick, low-calorie and delicious! Plus it won’t break the bank. It uses the imitation crabmeat but feel free to use the real stuff if you want! I also substituted light mayonnaise and light cream cheese for the full fat ones. Again, feel free to use the regular kind. It can be served with crackers or veggies. Your choice! Enjoy!

Photo courtesy of Taste of Home magazine

INGREDIENTS:

1/3 cup light mayonnaise

2 tablespoons dried minced onion

2 tablespoons lemon juice

2 tablespoons white wine

1 tablespoon minced garlic

½ teaspoon cayenne pepper, optional

½ teaspoon hot pepper sauce, optional

2 packages (8 ounces each) light cream cheese, cubed

1 pound imitation crabmeat, chopped


DIRECTIONS:

1. In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in the crabmeat, mix well.

2. Cover and microwave on HIGH for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables.

Makes 4 cups

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Devilish Oven Fried Chicken w/Green Beans

I swore I would do the blog in the morning, so that when 7pm rolled around I wasn’t scrambling to get dinner ready and writing my blog at the same time. But here I am at 7:15pm writing the blog. I get so swamped in the morning. Between getting up with my husband at 7am, make his lunch & breakfast for him to take to work, feed the cats, clean the litter boxes, take the garbage out for pickup, do two more loads of laundry, check my email, eBay and whatnot…Oh and I wanted to do my daily walk as well at around 10am. HA! It was noon by the time I did that. So once the morning was gone the thought of writing the blog was too. I spent the afternoon job hunting as usual. No luck. So here I am now writing about a yummy dish I made last night. The original version of this recipe is from Rachael Ray (my fave!) and I changed it to suit what I had in the house. It originally called for 4 chicken legs w/thighs. I had 5 chicken thighs. The recipe also called for removal of the skin! I know! I left it on. That is pretty much it on what I changed. Though next time I am adding more hot sauce. Recipe only called for 1 tablespoon, not enough. I would add about ¼ cup next time. I served it with a side of green beans. The beans were the frozen kind in a ‘steamer’ bag. I was steaming them for about 5 minutes in the microwave till I heard the bag pop! No, it’s not supposed to do that! So I took them out of the microwave. In the meantime I had sautéed a shallot and 3 cloves of garlic in a little olive oil. I drained and dumped the beans into a microwave container and added the shallots and garlic. Then I added about 4 ounces of crumbled light feta cheese. Then I put it all back in the microwave for another minute or so. By then the chicken was done! Whew! So without anymore babbling here is the chicken recipe!

Green beans with shallots, garlic and feta cheese!

Chicken thigh with the delish green beans!

INGREDIENTS:

¼ cup Dijon mustard

¼ cup reduced-fat plain greek yogurt

¼ cup hot sauce (I used Frank’s Buffalo Wing Sauce)

4 large whole chicken legs separated from thighs (I used 5 thighs)

¼ cup extra-virgin olive oil

1 1/3 cup panko bread crumbs

4 teaspoons italian seasoning (only if you don’t have seasoned bread crumbs)

salt and pepper

DIRECTIONS:

1. In a large bowl, whisk together the mustard, yogurt and hot sauce. Add the chicken, turning to coat and let stand at room temperature for 30 minutes. If you aren’t ready to cook right away cover and refrigerate for up to 12 hours.

2. Place a rack in the upper third of the oven and preheat to 400º. Line a baking sheet with parchment paper and grease with 2 tablespoons of the olive oil.

3. In another large bowl, toss together the panko bread crumbs and Italian seasoning. Skip this if you have seasoned panko. Add 1 teaspoon salt and ¼ teaspoon pepper to crumbs. Working with 1 chicken piece at a time, coat in the panko mixture and place on the prepared baking sheet. Drizzle with the remaining 2 tablespoons olive oil and bake until golden brown and cooked through, about 40 minutes.

Chicken all dressed up for the oven!

Chicken Egg Foo Young

Egg Foo Young is a really good chinese dish. But I know how high in calories it can be so I usually stay away from it. My husband loves it too and usually gets the pork variety. This recipe can be made with pork, chicken, ham, or shrimp. Pretty much any protein you want to put in will work just fine. I took parts of this recipe from a Rachael Ray recipe as well as another recipe I had found. I left out what I didn’t like (yes, peppers! Eww…) and added my own touch. Another high calorie part of this recipe can be the sauce. Not in this recipe. There are a lot of ingredients and it does look daunting but give it a try. It’s not difficult and it will taste incredible! And it looks so good doesn’t it! If there are any leftovers they make a great breakfast too!

INGREDIENTS:

2 cups of egg substitute (I use the plain but you can substitute a flavored one if you like. )

1 cup chopped cooked chicken (leftover chicken is great for this)

1 cup fresh bean sprouts (A few big handfuls is good)

½ cup shredded carrots

¼ pound shiitake mushrooms, stemmed and thinly sliced (I used canned because the fresh were too expensive)

1 cup baby bok choy, shredded

1 8-ounce can water chestnuts, drained and finely chopped

1 bunch scallions, white and green parts, thinly sliced on an angle

1 inch fresh ginger root, peeled and grated, plus 2 thin slices

2 large cloves garlic, grated or minced

salt and pepper

1 tablespoon cornstarch

1 cup fat-free chicken stock or broth

¼ cup tamari (aged soy sauce, use regular low-sodium if you can’t find)

1 teaspoon hot sauce (more if you like a spicier sauce)


DIRECTIONS:

1. Preheat a griddle pan over medium heat and brush it with some olive oil.

2. In a large mixing bowl pour in the egg beaters, chicken, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined.

3. Using a large mixing spoon, drop about ½ cup of the mixture onto the preheated and oiled griddle. Cook the pancakes about 2-3 minutes on each side,until golden. (Careful flipping them, it’s a little tricky. Well it was for me anyway!)

4. In the meantime, combine the cornstarch with a splash of chicken broth/stock to dissolve it. Place the rest of the stock/broth, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring to a boil and stir until thickened for about 3 minutes or until you can coat a spoon with it. Remove the sliced ginger and remove from heat.

5. Serve 2 pancakes per person with gravy poured over the top.

Serves 4

Basic Meat Filling

This is the basic meat filling to use with the stuffed plantains. It can also be used with stuffed peppers, stuffed cabbage etc. The recipe calls for ground beef but you can also add ground sausage to the mix if you wish.

Ripe Plantain

INGREDIENTS:

1 pound lean ground beef (or ground pork)

3 chili peppers, finely chopped and seeded (any type of pepper you want is fine)

1 green pepper, finely chopped and seeded

1 medium onion, finely chopped

2 cloves garlic, chopped

1 teaspoon dried oregano

1 teaspoon salt

¼ teaspoon wine vinegar

6 green olives stuffed with pimentos

1 teaspoon capers

1 tablespoon vegetable or olive oil

hot sauce to taste

Stuffed Pepper

DIRECTIONS:

1. In a heavy pot, add 1 tablespoon oil and saute chili peppers, onion, green pepper and garlic for 10 minutes.

2. Add oregano, salt, vinegar and ground beef. Stir over high heat until meat loses its red color.

3. Turn heat to low. Add olives, capers and hot sauce. Mix and cook 30 minutes for beef or 1 hour for pork.

4. Let cool slightly so it won’t be too hot to handle when stuffing the plantains or other item.

Stuffed Cabbage

Buffalo Chicken Wing Dip

Ahhh the weekend. Yes even though I do not have a regular job these days the weekends are still the most enjoyable! Today’s recipe I got from my friend Karen’s daughter Nicole. Karen had brought this recipe to our annual Super Bowl Party in 2009. It was such a hit that I asked Nicole for the recipe and I made it for this past Super Bowl. Once again it was a huge success. There are many  different variations of this recipe out there right now but I stuck with this one and just changed a couple little things, nothing major. Nicole’s recipe calls for regular cream cheese and I used the lighter version and I also used the 2% shredded cheddar cheese rather than the full fat version. As the recipe stated “It’s like eating buffalo chicken wings without the messy fingers!” My husband John wants me to make this for dinner one night even though it’s really an appetizer dish. Serve it with sturdy tortilla chips, pita chips or any strong chip. The recipe calls for cooked chicken breast. You can cook the chicken anyway you like. Some people bake it and then shred with a fork or even microwave it till cooked and shred. I actually sautéed mine in a little olive oil. I put garlic powder on the boneless breasts and sautéed till the juices ran clear. (smells awesome while cooking by the way). And then in small batches I cut the chicken into small chunks and put them in the food processor and pulsed till all broken up and shredded/ground. It was easier than shredding with a fork and got much more uniform pieces. But it’s up to you how you like to cook your chicken. You can even used canned chicken but it’s better fresh. And if you go over the 3 cups it calls for that’s fine. A little more chicken won’t hurt.

INGREDIENTS:

3 cups cooked chicken breast (about 3 breasts depending on size)

(2) 8oz bars of cream cheese (I used light cream cheese)

1 cup finely chopped celery

1 cup of your favorite blue cheese dressing (Marie’s is always good but any dressing is good)

6 oz. of your favorite Hot Sauce (I used Frank’s Red Hot Buffalo Wing Sauce)(You can also use more of the hot sauce if you like if you like it hotter)

2 cups shredded Cheddar Cheese (I used 2%)

Tortilla Chips

DIRECTIONS:

1. Mix all ingredients together EXCEPT for the cheddar cheese.

2. Spread into a 13 x 9 pan. Top with shredded cheese.

3. Bake at 350°  for 30 minutes or until golden brown on top.

4. Serve with chips!


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