Whipped Goat Cheese

1/3 c olive oil

3 sprigs fresh thyme, plus 1/2 T chopped thyme

1 large clove garlic - lightly crushed

8 ounces goat cheese softened

4 ounces cream cheese softened

1 tablespoons honey 

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt add more to taste

Slicled lightly toasted baguett

Heat the oil over low heat and infuse with garlic and thyme until the farlic is soft.  Do not burn the garlic.  Place the softened goat cheese, garlic from the oil, and cream cheese in a small food processor and whip until light.  Add the honey, cayenne, 1/2 chopped thyme, and pinch of salt, and beat until combined.  Remove the thyme from the oil and discard.  Whip in enough of the infused oil to make a creamy consistency.  Serve with a drizzle of honey and a sprinkle of the remaining thyme.  Spread on the toasted baguette slices.

Chicken Satay with peanut sauce

Spice paste:

2 medium onions
4 large garlic cloves
2" x 2" piece of ginger
1 red finger chilli (more if you like it hotter)
1 stalk of lemon grass
1 T. lemon juice
1 1/2 t. cumin seeds
1 1/2 t. coriander
1 T. turmeric powder
1 T. paprika
1 t. cinnamon
2 T. fish sauce
3 T. brown sugar
2 T. oil

Roughly chop the onions, garlic, ginger, chilli and lemon grass. Grind the cumin seeds in a mortar and pestle or coffee grinder. I always use whole cumin seeds because it has a fresher, zestier taste than the ready ground cumin. Blend everything in a food processor until smooth.


Ingredients for the satay chicken:


6 boneless chicken thighs, skin on
1/3 c. of the previously prepared spice paste
2 T. light soy sauce
cooking oil
bamboo skewers, soaked in water


Cut the chicken into 1" x 1" cubes. Season with 1/3 cup of the spice paste and 2 tbsps. of light soy sauce. Set aside to marinade for at least 30 minutes. Thread four pieces in each bamboo skewer. Drizzle with oil before grilling in the barbecue.

Note - I've been looking for a good peanut sauce. I'll let you know how this one turns out...

1/4 c. oil
the rest of the previously prepared spice paste
1 T. shrimp or anchovy paste
1 T. brown sugar
3/4 c. coarsely chopped peanuts
1 c. coconut milk
1/4 c. water


Put the oil in a hot pan or wok. When the oil is hot enough, add in the spice paste, shrimp or anchovy paste and sugar. Turn the heat down and fry the paste mixture, stirring occasionally. It is ready when it is reduced and thickened and exudes oil. Add the coconut milk and water and simmer for 10 minutes. Add the peanuts and simmer for another 5 minutes. Check the seasonings. The sauce should be thick enough to cling to whatever is dipped in it. You may add some water if it gets too thick.

Cucumber Sandwiches

From Mary Miller's treasure trove of recipes...

11 oz cream cheese - softened
1/4 c mayonnaise
1 T chopped green onions
1/8 t ground red pepper (paprika)
1/8 t hot sauce
1 c peeled, seeded, grated cucumber
48 slices white thin bread, crusts removed
fresh dill for garnish

Combine ingredients through the hot sauce in a mixing bowl. Beat at medium speed until smooth.

Drain the cucumber - squeeze all the moisture from the grated cucumber and roll in paper towels. Fold into the cream cheese mixture and set aside. Cut the bread into desired shapes and spread with filling and garnish.

Makes 4 dozen sandwiches.

Stuffed Tomatoes

12 oz. goat cheese
1 T minced shallots
1 T fresh chopped basil
1 t. fresh chopped thyme
1/2 t. minced garlic
2 t. truffle or olive oil
1 t. Balsamic vinegar
30 large cherry tomatoes

Combine all ingredients (except cherry tomatoes) in a small bowl.

Cut a tiny slice off the bottom of each tomato. Cut the top off each and carefully scoop out the seeds. Spoon cheese mixture inside of tomatoes and garnish with more basil.

35 cal, 2 g protein, 2.5 fat, 1 g carbs, 0 g fiber

Tomato & Feta Tart

1/2 package Ready-rolled puff pastry
1 1/2 t Dijon mustard
Tomatoes (thinly sliced), 6 small
4 oz feta, crumbled (reduced fat)

1 T Extra Virgin olive oil
1 1/2 t Herbes de Provence

Black pepper
Preheat the oven to 400. Roll out the pastry and place in a medium sized non-stick tart pan. Line the tart shell with foil or coffee filters and fill with beans. Bake for about 10-minutes.

Spread the mustard evenly over the pastry. Arrange thinly sliced tomatoes, overlapping. Sprinkle feta on top of the tomato layer.
Sprinkle herbes de provence, season with freshly ground black pepper and drizzle with extra virgin olive oil.

Place in the oven and cook for about 20 minutes until the pastry is risen, golden and cooked.

Spinach Tart

I made this recipe last night and it was a hit. I like using the 5x8 tart pan as the phyllo dough fits nicely into it. It counts as 5 WW points per serving. Of course, I had two servings last night. Should have made a salad to go with it.

Serves 6
(makes one 10-inch round tart or one 5x8 rectangular tart)
(adapted/modified from recipe posted by Tartelette)

4 eggs, beaten

2/3 cup whole milk (or half-and-half)

1/2 tsp salt

1/2 tsp pepper

pinch of nutmeg

1-2 tbsp olive oil

3-4 thin slices from a red onion
6-8 stems of asparagus, cut into 1-inch pieces
8 ounces fresh mushrooms, sliced
3-4 cups of fresh spinach (loosely packed)
6-8 sheets of Phyllo dough
Olive Oil Cooking Spray
4 ounces prosciutto (or thinly sliced ham or crisp, crumbled bacon), optional
6 ounces crumbled feta cheese (reduced fat)

Preheat oven to 375.

In a large measureing cup combine the eggs, milk, salt, pepper and nutmeg, mixing thoroughly. Set aside.

Heat the olive oil in a large skillet. Add the onion, mushrooms and asparagus and let them sweat on medium-low heat until the mushrooms are golden brown and the asparagus is tender. Add the spinach to the skillet and cover with a lid, turning heat off. Let sit until spinach is wilted. Place the spinach, onion, mushroom and asparagus mixture in a large strainer and allow it to drain well, pressing lightly as needed to remove excess moisture.


Carefully prepare the crust using phyllo dough. Take one sheet of phyllo and spray it with Olive Oil spray. Continue with 5-7 more sheets of phyllo and cooking spray. Place the crust in the tart pan (preferably one with a removable bottom so it can be easily served on a dish or tray.)

Place the tart pan on a baking sheet lined with aluminum foil for easy cleanup from any leaks or spills.

Spread the spinach/mushroom/asparagus/onion mixture on the crust, making sure all the ingredients are well-distributed. Tear pieces of prosciutto and place on top of the spinach mixture. Pour the egg mixture into the tart pan until it almost reaches the top of the crust. Sprinkle the feta cheese on top of the filled tart.

Bake at 375 for 30 minutes or until the tart is golden brown. Let cool at least 5 minutes before releasing it from the pan to a serving plate.

Ranch Dipping Sauce

3/4 cup buttermilk
3/4 cup sour cream
1 clove garlic, grated or finely chopped, then mashed into paste with salt
1 tablespoon white wine vinegar
1 teaspoon hot sauce
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
Salt and freshly ground black pepper

Stir together all ingredients in a small serving bowl. Adjust seasonings and serve.

Baked Chili Fries

4 large jalapeno peppers
4 large poblano peppers
1 cup all-purpose flour, plus 2 tablespoons
3 large eggs, beaten
1/4 cup milk
2 tablespoons spicy mustard (recommended: Gulden's)
1 cup bread crumbs
1/2 cup grated Parmesan or Romano
Salt and freshly ground black pepper


Preheat the oven to 400 degrees F.

Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.

Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.

Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.

Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.

Remove from the oven and transfer to a serving platter.

Serve with Ranch Dipping Sauce

Chicken Satay with Spicy Peanut Sauce

Chicken Satay with Spicy Peanut Sauce
Chicken Ingredients:

• 1 lb chicken breasts
• 2-3 tbsp coconut milk, plus more as needed
• 1 tbsp curry powder (or equal parts turmeric, cumin, and coriander to equal 1 tbsp)
• 1 tsp ginger root, grated
• 1/2 tsp garlic, minced
• 1/2 tsp fresh lemon grass
• 1/4 tsp lemon zest
• 1 tbsp olive oil
• Salt and pepper to taste
• Wooden skewers

Method:

Prepare prior to the tailgating event. Cut the chicken breasts into small square chunks of even size and set aside. Prepare the marinade by adding coconut milk and curry powder or spice blend to a bowl and mixing well. Then add the ginger and garlic. Prepare the lemongrass by cutting the root end off of the stalk and then grating, starting at the cut end. Add the lemongrass to the bowl. Finally add the lemon zest, salt and pepper to taste, and olive oil. Mix well. Add the chicken to the marinade then cover and refrigerate for at least 30 minutes (Note: don't marinate chicken overnight or it will begin to fall apart). Soak the wooden skewers in water for a few minutes. Add about 3 pieces of marinated chicken to each skewer. Put all skewers in a container and reserve in refrigerator until you are ready to take to the event.

At the game or event, grill the skewers (preferably over charcoal) for about 2 minutes per side. Brush each skewer with additional coconut milk and season with salt to taste. Serve warm with peanut sauce.
Peanut Sauce Ingredients:

• 1 can of coconut milk
• 2 tbsp peanut butter
• 2-3 tbsp sugar
• Salt to taste
• 1 tbsp chile paste
• 1-2 hot peppers, whole
• 1/2 lemon, juiced

Method:

At the tailgating event: Over a small burner, pour coconut milk into a saucepan over medium heat. Add peanut butter and stir to combine. Add sugar, salt and chile paste then mix well. Add hot peppers and bring mixture to a boil stirring frequently. Continually taste for seasoning and adjust as desired. Reduce the sauce and then add lemon juice, mixing well to combine. Serve in small dishes alongside chicken satay.

Eggplant Lasagna Tart with Parmesan-Basil Crust

For the Crust:
1/3 cup basil leaves
1 clove garlic
2 cups grated Parmesan cheese
1 cup all-purpose flour
1 teaspoon salt
½ cup (1 stick) unsalted butter, cubed and well chilled
2-3 T. ice water

For the Tart:
½ eggplant, sliced in half lengthwise and sliced as thinly as possible into half moons
1 teaspoon salt
1½ cups ricotta cheese
Fresh mozzarella cheese, sliced

For the Tomato Sauce:
3 cloves garlic, minced
2 T. olive oil
½ teaspoon red pepper flakes
Pinch of salt
14-oz. can crushed tomatoes

1. Preheat oven to 350°F.

2. Prep the eggplant. To avoid a soggy crust, the moisture needs to be drawn out of the eggplant before baking. Toss the sliced eggplant with 1 teaspoon of salt. Transfer to a colander and let drain while you make the tart crust and tomato sauce.

3. To make the tart shell, place the basil and garlic in a food process and process, scraping down the sides of the bowl as needed, until finely chopped. Add the Parmesan cheese and pulse to combine. Add the flour, salt and butter and pulse quickly about 25 times. Blend in the 2 T. of ice water in a few additional pulses. The dough should stick together when you pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator to chill for at least 15 minutes.

4. Take the tart out of the refrigerator and poke it a few times with a fork. Cover the tart with parchment paper and fill with pie weights. Place on a baking sheet and slide tart onto the middle rack of the oven. Bake for 15 minutes, pull the shell out of the oven, and remove the parchment paper and pie weights. Place the uncovered tart back into the oven, weight-free, for another 5-10 minutes or until lightly golden brown. Remove from oven and sprinkle with a little shredded Parmesan. Transfer to a rack to cool to room temperature.

5. In the meantime, prepare the tomato sauce. Stir the garlic, olive oil, red pepper flakes and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit for 10 minutes or so, and then remove from heat.

6. If the eggplant still appears wet, press it into some paper towels to remove any remaining moisture.

7. To assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Spoon about half of the sauce over the ricotta and arrange half of the eggplant in a single layer on top of the sauce. Spread the remainder of the ricotta over the eggplant, making sure that it reaches the edges of the tart. Arrange another layer of eggplant and finish with the remaining sauce. Top with slices of fresh mozzarella across the top.

8. Place the tart on a rimmed baking sheet and bake for 40 minutes. Remove and let sit for 10 minutes before serving. Slice wedges with a serrated knife.

Margarita Shrimp

1 1/2 pounds large shrimp, peeled and deveined
1/4 cup lime juice
1/4 cup tequila
1/4 cup water
1/4 cup finely chopped onion
1 tablespoon olive oil
1 teaspoon salt
3 cups cooked rice

Place shrimp in a shallow glass dish. Combine lime juice, tequila, water, onion, olive oil and salt in a small bowl. Pour over shrimp and toss until evenly coated. Marinate, stirring occasionally, for 10 minutes.

Preheat grill.

Remove shrimp from marinade (reserving marinade), and thread onto 4 (15-inch) skewers, running skewer through each shrimp twice. Transfer marinade to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes; set aside.

Coat grill rack with vegetable cooking spray. Place kabobs on rack 4 to 6 inches over medium-hot coals. Grill, turning once, until shrimp turn pink, about 3 minutes on each side. Remove shrimp from skewers and arrange over rice. Spoon boiled marinade over shrimp. Garnish with lime slices, if desired.

Makes 6 servings.

Roasted Red Pepper Pesto Crostini

1 baguette, cut into ¼”-thick slices
extra-virgin olive oil for brushing, plus 1 tsp.
2 cloves garlic, peeled
1 red bell pepper, roasted, peeled, seeded and coarsely chopped
1 tbsp. pine nuts
1 ½ tbsp. Parmesan cheese
1 tbsp. finely chopped parsley
1 tbsp. finely chopped basil
½ tsp. fresh lemon juice
pinch of cayenne pepper
salt and freshly ground pepper, to taste
goat cheese

Directions:
Preheat the oven to 350°. Arrange the baguette slices on a baking sheet. Brush lightly with olive oil. Bake until lightly browned and crispy. Cut one clove of garlic in half and rub the cut side on the baguette slices while still warm. Sprinkle with salt and pepper to taste. Spread each baguette slice with a thin layer of goat cheese.

In the bowl of a food processor, combine one clove of garlic, the red pepper, pine nuts, Parmesan, parsley, basil, lemon juice and cayenne pepper. Pulse until a coarse puree forms. Add salt and pepper to taste. Spread a spoonful of the red pepper pesto onto each baguette slice.

Beer Cheese Dip

Jerry makes this recipe as often as I do...

2 (8 ounce) packages cream cheese, softened
3 tablespoons ranch dressing mix or 1 package ranch dressing mix
2 cups shredded sharp cheddar cheese
2 green onions, chopped,tops only
1/3-1/2 cup beer, any flavor or non-alcoholic beer

Directions
In a bowl, combine cream cheese and ranch dressing mix.
Stir in cheese, green onions and then beer until desired consistency.
Cover bowl and refrigerate overnight.

Zucchini Crisps

This is a great recipe for a low fat, light snack.

1 zucchini, sliced 1/3 inch thick
1 T olive oil
1/4 c freshly grated Parmesan cheese
1/4 c seasoned bread crumbs

Preheat the oven to 425. Toss the zucchini with the olive oil. Combine the grated cheese and bread crumbs in a bowl. Press the zucchini into the crumb mixture. Coat on both sides and place on a baking sheet that has been sprayed with cooking spray. If the mixture does not stick to the zucchini, then place about 1/2 t on the mixture on the baking sheet and top with zucchini. Add another 1/2 t to the top of the slice. Repeat with remaining zucchini. Bake for 20-25 minutes.

Linsey's Moroccan Chicken

½ T Cumin
½ T ground coriander
½ T turmeric
1 T cinnamon
1 T smoked paprika
1 T mustard powder
½ T kosher salt
1 ½ lbs chicken breast tenders, sliced
2 T olive oil
cayenne pepper, optional

Mix all spices in ziplock bag and mix to combine. Add chicken, then add oil. Mix until the chicken is evenly coated. Grill or bake.

Turkey Kibbe Kebabs with Yogurt Sauce

Yogurt-Garlic Sauce
2 c plain low-fat Greek yogurt
1/2 c water
1/2 c finely chopped flat-leaf parsley
2 garlic cloves, finely choped
1/4 t kosher salt

Turkey Kebabs
1 lb skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
2 T extra-virgin olive oil, plus more for brushing
1 c medium-grain bulgur, rinsed
1 small onion, coarsely chopped
1 1/2 T flour
2 t kosher salt
1/2 t freshly ground black pepper
1/2 t ground allspice
1/2 t gorund cumin
1/4 t Aleppo pepper
Warm pita bread, for serving

Make the Yogurt-Garlic Sauce: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.

Make the Turkey Kebabs: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.

Brush the kebabs with olive oil and grill for 5 minutes over moderabely high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked throuhg. Serve the turkey kebabs with warm pita bread and yogurt sauce.

Sweet Potato Ravioli with Lemon-Sage Brown Butter

1 (1 lb) sweet potato
2 T grated fresh Parmesan cheese
1/2 t salt, divided
1/4 t gorund cinnamon
1/8 t ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 T butter
1 T chopped fresh sage
1 T fresh lemon juice
1/8 t freshly gorund black pepper
Sage sprigs (optional)

Preheat oven to 400. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400 for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 t salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers witha damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges togethr to seal, formng a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

Bring 6 quarts water to a boil, Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minutes or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixure over ravioli. Garnish with sage sprigs, if desired. Yield 8 servings (serving size 3 ravioli)

Calories 159, Fat 5.1g

Creamy Cheese Spread with Brandied Cranberries

1 (8 oz) pkg low fat cream cheese (Neutchatel), softened

1 oz (1/4 cup) crumbled blue cheese

4 oz (1 cup) shredded white Cheddar cheese

1 T chopped onion

1 cup fresh or frozen cranberries, thawed

1/4 cup sugar

3 T frozen apple juice concentrate, thawed

3 T brandy or cranberry juice

Line flat shallow 1 1/2 cup dish with plastic wrap. In food processor bowl with metal blade or mixer bowl, combine cream cheese, blue cheese, Cheddar cheese and onion. Cover; process until well blended. Spoon cheese mixture into lined dish; smooth top, Cover; refrigerate.

In small saucepan, combine cranberries, sugar and apple juice concentrate. Cook over low heat until juices flow and cranberries pop, stirring frequently. Cook 3 minutes or until slightly thickened. remove from heat; cool 5 minutes. Stir in brandy. Cover and refrigerate 30 minutes or until cooled.

About 30 minutes before serving time, remove cover from cheese; invert onto small serving plate. Remove plastic wrap. Let stand at room temperature for 30 minutes for best flavor. Before serving, spoon cranberry mixture over cheese. Serve with assorted crackers. 12 servings.

Fruited Brie Bake

1 15 ounce wheel Brie cheese
1/2 cup whole berry cranberry sauce
1/2 c apricot preserves
Slice Almonds

Preheat oven to 350. Slice off the top 1/4 inch of the Brie wheel; se taside. Hollow out the center of the cheese, leaving a 1-inch chell all around. Place in an ovenproof serving container slightly larger than cheese. Save leftove cheese for another use.

Break up cranberry sauce with a fork and place in center of cheese. Cover with top of cheese. Spoon apricot preserves over top; sprinkle with almonds.

Bake for 8 - 10 minutes or until soft and slightly melted. Serve with crackers. Makes 8 servings.

Maple Pepper Salmon Bites

1 cup maple syrup
1/3 cup soy sauce
24 oz salmon filets, skin off, cut into bitesized pieces
1/4 c finely ground black pepper
2 T vegetable oil

Combine maple syrup and osy sauce in a medium bowl. Add the salmon pieces, amking sure they are fully immersed in the marinade. Cover and refrigerate for 24 hours. Preheat oven to 500. Line a baking pan with aluminum foil and brush with oil. Put pepper on a plate and dip top of each salmon piece into it. Place on baking pan with the pepper side up and bake for 3 - 4 minutes. Serves 4.