Skillet Nacho Dip

Any time Nacho and Dip are in the same sentence, you know I have to have it.

I showed D and he said we should have it for lunch this past Sunday, considering we had no leftovers. So he made it.  It is great with a pale ale.  We both had to stop ourselves from eating more than 1/4 of the dip.

The hamburger it called for...D bought 90/10 ground beef and threw that in, instead.

We would have again.

Skillet Nacho Dip

Photo by ALB

ACTIVE TIME: 20 mins
TOTAL TIME: 20 mins
YIELD: Serves 4 (serving size: 1/2 cup dip and about 2/3 cup chips)

We took our favorite elements of cheesy queso dip and loaded beef nachos and combined the two into one epic skillet nacho dip, a one-pan main that couldn’t be more fun to eat. It starts with a base of onion and jalapeño, followed by crumbled cooked beef patties, pinto beans, and two kinds of cheeses for a maximum melty factor. Top with red onion, tomato, and avocado or other fresh toppers like sliced jalapeños, scallions, and cilantro (just be sure your chips are sturdy enough for dipping). The dip would also be delicious with leftover shredded barbecue pork or rotisserie chicken.

Ingredients
1 teaspoon olive oil
3/4 cup chopped red onion, divided
2 tablespoons seeded minced jalapeño
1 1/2 tablespoons all-purpose flour
2 teaspoons ground cumin
2 teaspoons chili powder
2/3 cup unsalted beef stock
2 cooked ground beef patties (from Smoky Caramelized Onion Burgers), finely crumbled (used 1lb of 90/10)
1 cup drained unsalted canned pinto beans (used black beans, bc Aldi didn't have pinto.)
2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
2 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
1/2 cup chopped tomato
1/2 cup chopped avocado
2 1/2 cups baked tortilla chips

Preparation
Preheat broiler with oven rack in upper middle position.

Heat oil in a large cast-iron skillet over medium-high. Add 1/2 cup onion and jalapeño to pan; sauté 4 minutes or until tender. Add flour, cumin, and chili powder; cook 1 minute, stirring constantly. Add stock; bring to a boil. Reduce heat to medium, and stir in crumbled beef patties and beans; cook 2 minutes. Stir in mozzarella; cook 1 minute or until cheese is melted. Remove pan from heat.

Sprinkle Mexican-blend cheese over pan; broil 1 minute or until cheese is melted. Sprinkle remaining 1/4 cup red onion, tomato, and avocado over pan. Serve with chips.

NUTRITION INFORMATION (original recipe)
Calories: 385; Fat: 18.2 g; Sat Fat: 6.5 g; Mono Fat: 8 g; Poly Fat: 1.7 g; Protein: 25 g; Carbohydrate 31 g; Fiber 7 g; Cholesterol: 54 mg; Iron: 3 mg; Sodium: 561 mg; Calcium: 327 mg; Sugars: 3 g; Est. Added Sugars: 0 g

Cooking Light, AUGUST 2017

14 Smart Points (my additions/subtractions at 4 servings)

Greek Chicken Nachos

So this was a slightly different take on nachos.  I helped D make it. Overall it was good, and I liked it.  We both thought the chicken should have a bit more spice on it (he sauteed chicken with Greek Seasoning...didn't buy a rotisserie).

We would still have again.

Greek Chicken Nachos

Photo by ALB

ACTIVE TIME: 24 mins
TOTAL TIME: 33 mins
YIELD: Serves 6 (we got 4)

Ingredients
3 (6-in.) whole-wheat pitas
Cooking spray
2 1/2 tablespoons extra-virgin olive oil, divided (used 2 TBSP, where was the division supposed to be)
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved lengthwise
1 cup chopped English cucumber (used a regular one)
10 pitted kalamata olives, halved lengthwise (Didn't use)
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
2 ounces feta cheese, crumbled (about 1/2 cup) (used reduced fat)
2 tablespoons coarsely chopped fresh oregano

Preparation
Preheat oven to 400°F.

Split each pita in half horizontally into rounds. Coat cut sides of pitas with cooking spray. Cut each pita half into 8 wedges. (It was actually easier to cut into quarters, then cut horizontally and then cut two more times to get the 8 wedges). Arrange half of wedges, cut side up, on a baking sheet lined with foil. Bake at 400 for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges. Cool 10 minutes.

Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat.

Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano. 

Nutritional Information (from CL with no substitutions/6 servings)
Calories: 343; Fat: 13.8 g; Sat fat: 4.5 g; Mono fat: 6.7 g; Poly fat: 1 g; Protein: 22 g; Carbohydrate: 35 g; Fiber: 4 g; Cholesterol: 51 mg; Iron: 3 mg; Sodium: 553 mg; Calcium: 219 mg; Sugars: 3 g

13 Smart Points (my additions/subtractions at 4 servings)

Cooking Light, December 2016

Hummus

D and I have long said restaurants are a certain kind of special if they can mess up hummus.  And we have had bad restaurant hummus.  Also we have noticed that hummus is getting more and more expensive in restaurants (seriously, $10+?), so it isn't something we eat out a lot.

However, we have it at home.  It is easy to make; it takes a long time for tahini to go bad, and you can vary up the flavors.

I was craving it this past week, so we made some on Saturday.  I remembered a picture on Sunday when we were attacking the leftovers, so it isn't a great or pretty picture.

But the hummus was good.  Most of this recipe is just by taste.

Hummus

Photo by ALB

Ingredients
2 15 oz cans Chickpeas (or whatever that normal size can is in the grocery store)
6-8 Garlic Cloves, minced
1/4 C Tahini
Lemon Juice from 2 lemons
2-3 tsp Kosher Salt
3-4 TBSP Olive Oil

Preparation
Drain the chickpeas, reserving 1/4 cup of liquid.

Rinse the chickpeas.

Put the chickpeas, garlic and tahini into a food processor, and pulsate for a few minutes.

Add the reserved liquid, along with the lemon juice and the Kosher salt.

Process until smooth, while adding the olive oil.

Taste and adjust seasonings, to your satisfaction.

Serve in a bowl, with pita chips.

Baked Blooming Onion

So I got a cookbook recently about lightened cooking.  I saw a recipe for the Blooming Onion. Talking at work, I couldn't find the recipe, but I found this one, so I decided to make it.  D helped me cut the onion.  We both liked it.  We would have again.

Baked Blooming Onion

A healthier and baked version of the classic blooming onion. 

Photo by ALB

Total: 65 Mins
From Gimme Some Oven
Servings: It was 2 because there were 2 of us.

Ingredients
1 large Vidalia onion (or any yellow onion)
2/3 cup Panko breadcrumbs
1 Tbsp. Cajun or blackening seasoning
1/4 tsp. salt
2 eggs
2 Tbsp. Melted Butter

For the Spicy Dipping Sauce
1/4 cup Greek yogurt 1/4 cup low-fat mayo
2 Tbsp. ketchup
2 tsp. horseradish sauce
1/4 tsp. salt
1/4 tsp. smoked paprika
1/8 tsp. garlic powder
1/8 tsp. oregano

Prepartion
Preheat oven to 400 degrees.

On a cutting board, use a knife to cut off the top (not the root) 1/4-inch of the onion until a few of the inside layers are exposed. Peel the outermost layer of the onion down to the root, but leave the root intact.

Lay the onion on the cutting board so that the flat side (that you just cut) is facing downward. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. Soak in a bowl of ice water for 30 minutes.

Onion Soaking in Ice

Dry the onion and set on a piece of parchment paper on a baking sheet. Then use your fingers to gently spread apart the petals. If any of your cuts did not go all the way through, you can use a paring knife to be sure that the entire onion is cut into 16ths.

In a separate small bowl, whisk together the Panko, Cajun seasoning and salt until combined.

In a separate (additional) bowl, whisk the eggs until combined. Beginning with the lowest (bottom) layers of the onion, brush the top of each petal with the egg mixture until coated, then immediately sprinkle with the Panko mixture. Repeat until all petals are coated. (The panko won't totally "stick" when the egg is wet, but just press it on with your fingers.) It is kind of tedious, but worth it! 

Onion Coated

Carefully form a tent with aluminum foil over the baking sheet until the onion is completely enclosed. Bake for 5 minutes, then remove tent. (Now that I've done it, I'd bake 7 or 8, to get the onion softer).

Onion After 5 Minutes

Bake for an additional 10-15 minutes until the onion is soft and the tips are lightly crisped. Remove and serve with desired sauces.

Out of the Oven

 To Make the Spicy Dipping Sauce
 Whisk all ingredients together until combined. Serve immediately or refrigerate in a sealed container for up to 1 week.

Nutritional Information (from My Fitness Pal)
2 Servings
Calories: 381; Total Fat: 20 g; Saturated Fat: 9 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 217 mg; Sodium: 2039 mg; Potassium: 191 mg; Total Carbohydrate: 38 g; Dietary Fiber: 3 g; Sugars: 10 g; Protein: 13 g

Asian-Style Pork Nachos With Red Cabbage And Scallions

I think this recipe came up on Facebook.  I'm liking red cabbage at the moment, and it sounded so good, I thought we should have it.  Then I saw 10 Cups of oil.  We don't fry food often, and so I quickly saw various recipes that said you could make chips, baking them, so moving on.  I showed D and he said they looked good.

D made them, and I watched.

When they came out, yum!  Portions were huge (and could be made into 6, with more reasonable calories).  They tasted awesome, and we would have again.

Photo by ALB

Asian-Style Pork Nachos With Red Cabbage And Scallions

Adapted from Bon-Appetit
Servings: 4

Ingredients
Wonton Chips:
Vegetable oil for frying (about 10 cups) (didn't use)
6 ounces wonton wrappers, cut into triangles (used 9 oz)
(Used Pam, salt, Pepper and garlic powder)

Pork:
2 tablespoons vegetable oil (used PAM)
6 cloves garlic, thinly sliced
1 serrano chile, thinly sliced
1 pound ground pork (used lean ground pork)
Kosher salt, freshly ground pepper
4 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar

Assembly:
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
⅛ head red cabbage, cored, very thinly sliced
1 bunch scallions, thinly sliced
1 cup cilantro leaves with tender stems
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
Kosher salt, freshly ground pepper
1/2 cup sliced pickled jalapeños

Photo by ALB

Preparation
Wonton Chips- Baked not fried
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper,Place the wonton wrappers on the baking sheet. Spray with PAM. Sprinkle with the garlic, salt and pepper. Bake for 7 minutes until crispy and beginning to brown (5 minutes was plenty for me).  If you only have 1 baking sheet, you need to do this a few times.

Photo by ALB

Pork
Heat oil in a large skillet over high heat (use PAM). Add garlic and chile and cook, stirring, until fragrant, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up into smaller pieces with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add lime juice, soy sauce, fish sauce, and sugar and cook, stirring, until liquid is reduced and glazes pork, about 3 minutes. Transfer to a medium bowl.

Assembly
Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of pork, then half of each cheese. Repeat layering with remaining chips, pork, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. While nachos cook, toss cabbage, scallions, and cilantro with vinegar and sesame oil; season with salt and pepper. Serve nachos topped with cabbage mixture and pickled jalapeños.

Nutrition Facts (from My Fitness Pal with my adaptations)
Calories: 729; Total Fat: 40 g; Saturated Fat: 17 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 136 mg; Sodium: 2740 mg; Potassium: 151 mg; Total Carbohydrate: 46 g; Dietary Fiber: 4 g; Sugars: 6 g; Protein: 44 g

CHILI CHEESE BLACK BEAN DIP

So I said previously that D and I had been sick with food poisoning or something the week before Thanksgiving.  Although we know it didn't cause it, the last meal we had included sausage, so we wanted no part of sausage.

Now my brother is the Dip King, and usually we all joyfully welcome sausage to any meal. However, this year, no.  So Bro and I looked and found 3 recipes and D picked this of those.

I assume this was easy because Bro was in our kitchen and needed no help (you know how not being in your own kitchen is).

The result was delicious.   It wasn't until we got about half way through that we finally figured out it would be awesome atop of hot dogs, but we had none (and then is when I remembered to get a picture).  So we continued to demolish this with tortilla chips.  I'd have this again.

CHILI CHEESE BLACK BEAN DIP

Photo by ALB

From Pinch of Yum 
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 24 (or 4)

INGREDIENTS
3 cups prepared chili, or 2 cans (like Hormel)
1 block cream cheese (I used light)
3 oz. Velveeta cheese
1 can black beans
chili powder, cumin, or cayenne to taste
cilantro for topping (didn't use)
tortilla chips for dipping

INSTRUCTIONS
In microwaveable safe bowl (or a Dutch Oven on the stove), melt first 3 ingredients. Stir well until blended together. Add black beans and seasoning, if desired. Transfer to a mini-crocvkpot for serving. Serve with cilantro and chips!

Chorizo Queso Fundido

So I love Queso Fundido, but I don't get it often, because unlike queso dip it is just a big blob of cheese, whereas Queso Dip is more of a sauce.  Looking around on Pinterest, I found a recipe.  Well, let's just say I never need to have it at a restaurant again.

It took D all of 5 minutes to make.  He probably should have taken 6 minutes, because the cheese wasn't completely melted, but eh.  I think I liked it better than D.  True to form, it sat in my stomach like a big blob of cheese, but of course I'll have again.

Chorizo Queso Fundido

Photo by ALB

Prep time: 2 minutes
Cook time: 5 minutes
Yield: 1 small skillet of dip
Serving size: a couple of chips dipped this cheesy dip,  (I say 4)
From OhSweetBasil.com

Ingredients
 1 cup shredded mozzarella
1 cup shredded queso quesadilla cheese or oaxaca
1 clove garlic, minced
8 ounces chorizo (used 9)
Tortilla chips for dipping (not used in Nutritional Information)

Preparation
Heat the oven to broil.

In a medium skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes. Drain and set aside.

In a cast iron skillet (small) or ceramic dish, add the cheese and broil until melted (Ours was browned but not completely melted...the microwave would fix that). Top with drained chorizo and serve immediately with chips. notes

Nutritional Information (from My Fitness Pal)
Calories: 378; Carbs: 4; Fat: 29; Protein: 23; Sodium: 823: Fiber: 1

Cheesey Chorizo Caramelized Onion Dip

I was going to make this, but then I got tired so D made it. I was glad he did because I was going to put it in the crock pot and he thought it would get too oily so he decided to follow the directions. He also thought chopped onions were strange for caramelizing so he left them sliced.  (Update: Had this recipe again.  D cooked the chorizo earlier in the day and was able to drain the oil, so he put everything in the crockpot later in the day, and it wasn't oily).

We had it for a party. I actually had to move away from the bowl so I would be able to have other foods. I just couldn't get enough of it. Judging from the bowl, other people felt the same way. There was one bite left at the end of the evening (D doubled the recipe), and I believe it was the "I don't want to be that guy who eats the last bite" bite. I ended up being that last guy.

Anyway, I would have again.

Photo by ALB

Cheesey Chorizo Caramelized Onion Dip

From FoodieCrush.com
Serving Size: 2 cups

Ingredients
2 cups onion, chopped (sliced instead of chopped)
3 tablespoons butter
1/8 teaspoon thyme
(D added in balsamic vinegar, ~1 TBSP)
6 oz chorizo sausage
8 ounce package of cream cheese (used 1/3 fat)
1/4 cup mayonnaise (used RF Hellmans)
1/3 cup mozzarella cheese
1/4 cup chopped chives or green onions
kosher salt

Instructions
Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10 minutes, chopping with spoon and stirring occasionally. Set aside.

In another skillet, melt butter over medium heat and add onion. Add thyme, (balsamic vinegar), season with kosher salt and lower heat to medium-low and cook onion for about 20 minutes until onions become soft and caramelized.

In a medium sized bowl add cream cheese and mayonnaise and mix well until smooth. Add mozzarella cheese, caramelized onions, green onions and mix well. Gently fold in chorizo. Pour into a 2 cup baking dish.

Place on a baking sheet and bake at 350 degree F for 12-15 minutes or until dip is golden and bubbly. Garnish with additional green onion and serve with baguette slices or tortilla chips. (used Fritos)

Oven Fried Pickles

I got this from my friend L's Pinterest Page.  I have been having a pickle craving, and can't seem to get enough of them (no, not for that reason).  Anyway, everyone at work has been teasing me, I've been "sneaking" them out of the fridge, so when this recipe came across, I said, "Yes, please!"

I made this, if you believe that.  It was a little hard to do.  And I had to replace the panko part way through, so maybe next time, I will not put all the breading in the bowl at once.

They were really good.  I added Sriracha to the Ranch dressing because there is a restaurant near my work that does that, and I usually want to lick the bowl (but I refrain).

Anyway it was terrific. And I would have again.

Update: I figured out the NI, using a 32 oz jar of pickles.  I previously said that I used a partially eaten jar of pickles but it was over half.  I also had weighed the pickles without the juice and it was 15 oz.  So if you see a 32 oz jar has 18 oz of pickles.  So the calories are probably mostly right, but sodium may be lower.  Also I didn't measure panko and cheese that closely.  But I had some left over.  Same with the egg.  So I'd say the calories are in the 250-300 range.

Oven Fried Pickles

Adapted from Foodell.com
Serves 4 as an appetizer

Ingredients
1 16-ounce jar sliced pickles, about 1/4-inch thick (I used a partially used 32-oz jar of dill pickles)
3/4 cup all-purpose flour

Photo by ALB

Add 3/4 tsp salt into the flour
2 eggs (I ended up using 3 but the last egg wasn't used all up and I used it later (didn't add at the beginning)
2 tablespoons milk (I used 3 TBSP but used the last TBSP with the last egg later)
1 cup panko (Japanese style breadcrumbs) (put in half and then add half later)
1/2 cup finely grated cheddar cheese (put in half and then add half later)
Ranch dip for serving (optional)
Sriracha (optional)

Instructions
1. Preheat the oven to 425 degrees F.

2. Have ready three medium bowls. In the first, place the flour. In the second, add the egg and milk and whisk with a fork to break up the yolk. In the third bowl combine the panko and grated cheese.

3. Spray or brush canola or vegetable oil on a large baking sheet.

4. Remove the pickle slices from the jar and place on paper towels; pat dry.

5. Drop one pickle slice into the flour, turn a couple of times to coat, and shake off any excess. Next, dip the pickle in the egg/milk mixture, allowing extra liquid to drip off. Finally, drop the pickle in the panko mixture and turn a couple of times to ensure an even coating on all sides. Place the breaded pickle slice on the prepared baking sheet. Repeat with remaining pickle slices, placing them close together on the baking sheet but not touching. (Use two pans if necessary.)

6. Sprinkle a little kosher salt on the top side of each pickle slice.

7. Bake the prepared pickles for 7 to 10 minutes, or until the coating turns golden. If you like, turn the oven to broil for the last minute or two of cooking to achieve an extra-crisp coating.

8. Allow the pickles to cool for a few minutes and then serve while still warm with Ranch dip mixed with Sriracha, if you like.

Nutritional Information (Ranch and Sriracha not included)
Calories: 273; Carbs: 40; Fat: 11; Protein: 16; Sodium: 2428; Fiber: 2

Ingredients used to calculate NI
Vlasic - Hamburger Dill Chips Pickles (Ovals) 32 oz Jar, 1 container (18 oz (28g/about 2 1/2 slices) ea.): 90 Calories
Baker's Corner (Aldi - All Purpose Flour, 3/4 cup 31g: 300 Calories
My Salt - Morton's Iodized Salt, 3/4 tsp (1.5g): 0 Calories
Kroger - Extra Large Egg, 3 egg: 240 Calories
Kroger - 2 % Reduced Fat Milk, 1.5 oz (236mL): 23 Calories
Kikkoman - Panko Japanese Style Bread Crumbs, 1 Cup (30g): 220 Calories
Kroger - Sharp Cheddar Shredded Cheese (Correct), 1/2 cup: 220 Calories

Santa Fe Chicken Dip Recipe

I really need to get off Pinterest.  Another recipe found there, originally from Diddles and Dumplings.  At least I make things only for holidays (or weekends, or football games, or...)

Anyway, I can't remember if my brother or I found this recipe.  But it just sat there, pinned in my untried section. I'm not sure why.  Being as we are having 2 Christmases, D and I decided to make this for lunch for our Christmas.  It was really good.  Especially because we may have indulged in too many beverages the night before so this was REALLY good.

I would definitely have again.

Santa Fe Chicken Dip Recipe

Photo by ALB

Ingredients
2 medium boneless skinless chicken breasts (shredded)
1 (10 ounce) can of Ro*tel Original
1 cup mayonnaise (used Helman's Light)
1 large chipotle pepper (packed in adobo)
2 (8 ounce) blocks of cream cheese
1 (15 ounce) can of black beans
3/4 cup sweet corn
8 ounces Cabot Vermont Sharp Cheddar Cheese (shredded)

Instructions

Preheat oven to 375 degrees.

In a food processor (or blender) combine chipotle pepper and mayonnaise. Set aside.

In a large pan over medium heat, place shredded chicken. Add Ro*tel and cook for a minute. Place cream cheese in pan and melt completely. Add chipotle mayonnaise, stir and combine. Turn off heat. Stir in black beans, corn and cheese. Pour into a large baking dish.

Bake, uncovered for 15-16 minutes, or until hot and bubbly.

Serve with tortilla chips.

Recipe yields about 6 cups.

Beef Enchilada Dip

I have to think about this one.  D made it.  My brother had made it before and said to add cumin.  So D did.  It was really good meat sauce, but I didn't find it a "great" dip.  Perhaps since I'm a cream cheese girl, I thought it needed to be thicker (and maybe it needed cream cheese).  I'm not sure.  The taste was really good, and the next day wrapped in a tortilla and made into an enchilada it was delicious.  But as a dip, yeah, I'm thinking not so much.

Beef Enchilada Dip

Prep time: 3 mins
Cook time: 10 mins
Total time: 13 mins

Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple beef enchilada dip for your next event.

Author: Robyn Stone | Add a Pinch
Serves: 8

Ingredients
1½ – 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
(add in some cumin or taco seasoning)
(Maybe add in some cream cheese???)
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

Instructions
Brown ground beef in a large skillet. Drain. Add in onion and garlic (and cumin) and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.

Top with sour cream and serve with tortilla chips.

Buffalo Cauliflower and Buffalo Chicken Bites

So I hate Buffalo Wings. For a long time I thought it was the sauce. And then I had Buffalo Chicken Dip. It wasn't the sauce. It was the wing. I don't see the point. Put the sauce on a normal piece of chicken and fine. But it is too much work and too much calories for that little bit of payday.

So lo and behold I found this recipe on Pinterest from my friend Nikki. It can be attributed back to Persnickety Plates.  I told D I was making this.  Then I thought that we probably should have some meat, so I picked up some chicken breasts to make into bites.  I actually made most of both recipes.

Make the Cauliflower first, so that you don't cross-contaminate with the chicken.

The outcome...we devoured everything, but I liked the cauliflower better.  It melted in my mouth.  D liked it. Since chicken is his favorite food, I didn't bother to ask him if he liked it better.  We definitely would have again.

Buffalo Cauliflower and Buffalo Chicken Bites

Photo by ALB

Serves: 2-4 as an appetizer (or 2 if you're eating it for dinner as a meal)

Ingredients
1 head of cauliflower
(1 lb of skinned, boneless chicken breast if you are doing chicken bites, too)

For the batter:
1/2 cup all purpose flour
1/2 cup water
dash of Frank's Wing Sauce (or Frank's Original Hot Sauce)
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
(Make again if you are making Buffalo Chicken Bites)

For the buffalo sauce  (if you are making the Buffalo Chicken as well, double this part.)
1/4 cup Frank's Wing Sauce
1 1/2 Tablespoons salted butter, melted (this was originally 3 but I lowered it)

Directions
Preheat the oven to 450 degrees.

Line a baking sheet with tin foil and spray with non-stick spray, and set aside.

Wash your head of cauliflower and cut into pieces.

In a medium bowl, mix together the batter ingredients. It will be fairly thick.

Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.

Bake for about 15 minutes until the batter just hardens.

Prep the chicken the exact same way (you only need to cook for 8 minutes)

In a small bowl, mix together the buffalo sauce ingredients.

Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.  (D and I dipped the cauliflower).

Put back into the oven and bake for 7 more minutes, until the sauce has mostly dried and the cauliflower is crispy. (We poured the remaining sauce all over the chicken and stuck it back in, about 5 minutes).

Remove from the oven, let cool, then enjoy!

Nutritional Information from My Fitness Pal
Servings 2
Buffalo Cauliflower
Calories: 249; Carbs: 38; Fat: 9; Protein: 9; Sodium: 1156; Fiber: 10

Buffalo Chicken Bites
Calories: 416; Carbs: 22; Fat: 11; Protein: 55; Sodium: 1444; Fiber: 3

Grilled Stuffed Jalapeños

This recipe was in the latest issue of CL.  I told D they would be good for lunch.  He said ok.

He made him.  He doesn't like deveining jalapenos so he left in the ribs. He said that deveing was the longest part.  He also said that next time, I should do that part, because I'm better at it.  So I will.   After starting to cry on the 2nd pepper, I went and got sour cream to dip them in.  Then they were really good (notice I didn't stop eating them despite the tears).  Yes we'll have them again.  We each had 5 servings since we had the for lunch.

Next time, we'll sprinkle toasted bread crumbs on top.

Grilled Stuffed Jalapeños

Photo by ALB

The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version.

Yield: 14 servings (serving size: 2 pepper halves)
Hands-on:30 Minutes
Total:40 Minutes

Ingredients
2 center-cut bacon slices
4 ounces cream cheese, softened (about 1/2 cup) (used 1/3 fat)
4 ounces fat-free cream cheese, softened (about 1/2 cup) (used 1/3 fat)
1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato
Add toasted bread crumbs

Preparation
1. Preheat grill to medium-high heat.

2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.

Nutritional Information
Calories: 56; Fat: 4.1g; Saturated fat: 2.2g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.2g; Protein: 2.9g; Carbohydrate: 2.1g; Fiber: 0.5g; Cholesterol: 13mg; Iron: 0.2mg; Sodium: 157mg

Cooking Light OCTOBER 2013

Pepperoni Cheese Pull Apart Bread

I found this recipe when I was looking for a pizza rollup recipe that I thought I had saved but couldn't find. It is from the blog, In the Kitchen with KP. It was very good. I liked it better the 2nd day. The one thing I thought it needed more of was cheese, but Double Cheese pizza doesn't have enough in my mind, so take that with a grain of salt. You should make this.

Pepperoni Cheese Pull Apart Bread

Photo by ALB

Ingredients
1/3 cup favorite flavored dipping oil (used olive oil and Italian Seasoning)

2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough (used 2 rolls of Pillsbury Pizza crust)
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Directions 
1. Preheat oven to 375 degrees F

2. Separate pizza dough into small bite sized pieces.

3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.

4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat all three layers again in the same order, and then end with final layer of dough pieces.

5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min

6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.

7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side. (didn't do)

Nutritional Information from My Fitness Pal
4 Servings (Obviously large servings)
Calories: 1005; Carbs: 96; Fat: 53; Protein: 39; Sodium: 2450; Fiber: 3

Ingredients used to calculate:
Kroger - Extra Virgin Olive Oil, 5.33 tbsp.
Spices - Garlic powder, 2 tsp
Pillsbury - Pizza Dough Classic, 2.004 package (65g)
Hormel - Pepperoni (1.77 g Per Slice), 80 slice
Kroger - Low Moisture Part Skim Mozzarella Cheese - Shredded, 2 cup

Artichoke Hummus

So D and I have come to the conclusion if a restaurant makes a bad hummus, they really had to try.  We were in the grocery store, when I said, "I wonder if we could make artichoke hummus."  We found the recipe online while in the grocery store. It was the first one that came up.

It has a good kick (the garlic does that).  The artichoke flavor isn't really there, but the flavor is still good. I would make again.

Photo by ALB

Artichoke Hummus

Ingredients
1 can of chickpeas (14 oz.), drained with liquid set aside
1 can of artichoke hearts (14 oz) drained
2 tablespoons tahini
3 tablespoons olive oil
1 clove of garlic, crushed (used 3, didn't crush, just peeled and threw into the processor.)
2 tablespoon lemon juice
Added 1/4 tsp of Kosher Salt
Added 1/8 Cup Italian Parsley

Preparation
In a food processor, combine chickpeas, artichokes, and tahini. Blend. Slowly add olive oil, garlic, and lemon juice. Blend to a smooth consistency. If artichoke hummus is too thick, add 1 tablespoon of chickpea liquid at a time until desired consistency (I added in 1 tsp, not tbsp).



Recipe from About.com

Nutritional Information and Ingredients 
Calories: 72; Carbs: 6; Fat: 5; Protien: 2; Sodium: 137; Fiber: 2

Kroger - Artichoke Hearts Quartered In Brine, 1 container (32 pieces without liquid (120 g) ea.)
Kroger - Chick Peas, 1 container (1 4/5 cups ea.)
Mc Realemon - Lemon Juice, 6 teaspoon
Kirkland Olive Oil - Extra Virgin, 3 Tbsp
Krinos - Tahini (Imported), 2 Tbsp (37 g) 2
Generic - Fresh Garlic Clove, 3 Clove (3.0 g)
Morton - Coarse Kosher Salt, 1.2 grams (1/4 tsp)
Herb - Italian Parsley - No Stems, 1/8 cup

Pizza Hummus

I have a lot of tahini leftover from another hummus recipe.  I also needed breakfast again.  I saw this recipe on the WeWa board from TMom.  So I decided to try it.

It was very easy.  It has a good tomato flavor. I like it.

Pizza Hummus

Photo by ALB

Prep Time:10 min
Level: Easy
Serves: 4 cups

Ingredients
1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil (I used 1 TBSP of fresh, chopped)
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini (heaping)
1/4 cup fresh lemon juice
Kosher salt

Directions
Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.

Nutritional Information
Per serving (2 tablespoons): Calories 43; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 83 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g

Recipe courtesy Food Network Magazine

BLT Dip

I found this recipe on Facebook.  My brother made it and people raved about it (I didn't have any).  So D made it while we were at the beach.  Oh my!  How people don't stick their whole face into a bowl, is beyond me.  How we made this last 3 days, I'm not sure either.

BLT Dip

Photo by ALB

Ingredients 
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened (used 1/3 fat)
1/2 cup sour cream (used low fat)
1/4 cup mayonnaise (used low fat)
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste (didn't use, and didn't need)

Toasted bread rounds, crackers, or pita chips.

Directions:
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Spicy Black Bean Hummus

I made this in about 3 minutes.  Simple would be an understatement.  It is a little spicy, but good.  I didn't use the Pita Chips because I was using it on pitas for breakfast.  Would make again.

Spicy Black Bean Hummus

Photo by ALB

Yield: 8 servings (serving size: about 2 1/2 tablespoons hummus and 4 chips)

Ingredients
1 garlic clove, peeled (used 3)
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame seed paste) (heaping)
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons) (mine was a bit big...I seeded but didn't de-rib)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper
1 (6-ounce) bag pita chips (such as Stacy's Simply Naked)

Preparation
1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper.  (I added the oil and ground red pepper into the processor since I was using at a later time). Serve with pita chips.

Nutritional Information
Calories: 148; Calories from fat: 0.0%; Fat: 6.2g; Saturated fat: 0.7g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.6g; Protein: 4.5g;  Carbohydrate: 20.6g; Fiber: 3.5g; Cholesterol: 0.0mg; Iron: 1.7mg; Sodium: 381mg; Calcium: 16mg

Cooking Light JANUARY 2009

Without the chips, the NI from My Fitness Pal was
Calories: 148; Carbohydrate: 9; Fat: 3; Protein: 4; Sodium: 236; Fiber: 3

Garlic - Garlic (1 Clove, Raw), 3 clove (3g)
Mc Realemon - Lemon Juice, 6 teaspoon
Krinos - Tahini (Imported), 1 Tbsp (37 g)
Spices - Cumin, 1 tsp
Kroger - Coarse Kosher Salt, 1/4 tsp
Aldi Dakota's Pride - Canned Black Beans, 1 container (1 4/5 cups ea.)
Raw - Jalepeno Peppers, 1 Peppers (14 grams)
Mccormick - Crushed Red Pepper Flakes, 1/8 tsp (0.8 g)
Mccormick - Ground Cayenne Red Pepper (Gourmet Collection), 1/8 tsp
Kroger - *Pure Olive Oil, 0.67 Tbsp

Baked Mozzarella Bites

So when I saw this recipe back in 2011 I wanted to make it.  Someone in the house said no.  Then that someone's mother sent me a new cookbook for my birthday and this recipe was in there.  He was working so I went to the store and bought the ingredients to make them.  And then I made them.

Very easy.  Very good.  I made them again for that someone, and he said they tasted like Fried Mozzarella.  I'll take that as a compliment.

Baked Mozzarella Bites

Serve this quick after-school snack to your kids as an alternative to traditional fried cheesesticks.

Yield: 4 servings (serving size: 3 mozzarella bites and 1 tablespoon sauce)
Hands-on:15 Minutes
Total:18 Minutes

Ingredients
1/3 cup panko (Japanese breadcrumbs)
3 (1-ounce) sticks part-skim mozzarella string cheese
3 tablespoons egg substitute
Cooking spray
1/4 cup lower-sodium marinara sauce (such as McCutcheon's)

Preparation 
1. Preheat oven to 425°.

2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish (I left it in the pan...next time, I should split the panko in two, because it gets wet towards the end and stops sticking.

3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated (more like 2 1/2 minutes).

4. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.

Nutritional Information
Calories: 91; Fat: 5.1g; Saturated fat: 2.8g; Monounsaturated fat: 1.3g; Polyunsaturated fat: 0.3g; Protein: 7.2g; Carbohydrate: 6.7g; Fiber: 0.1g; Cholesterol: 12mg; Iron: 0.3mg; Sodium: 162mg; Calcium: 162mg

Cooking Light AUGUST 2011

Tammy's Philly Cheese Steak Dip

My brother made this awhile ago and told me about it. He said it was a bit bland and he sounded bummed about it. I looked at it and saw the issue. No hots (hot cherry pepper spread...popular in the Northeast...very hard to find in Atlanta (you would never see it in any sub shop...yes, I used to get it shipped to me...it started showing up in Kroger this year).

So he looked at it and decided that probably was it. And we decided to retry it for Thanksgiving. Um, yes, that must have been the issue. Holy Mother of God, this stuff was good. You should make it.

Tammy's Philly Cheese Steak Dip

Submitted By: xraygirl411
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 16

"All of the flavors of a Philly cheese steak in a creamy dip."

Ingredients
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup Italian dressing
1 cup shredded provolone cheese
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
salt and pepper to taste
1/2 pound sliced roast beef, chopped
1/4 cup grated Parmesan cheese
(Added hots, sold here)

Directions
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted. Remove the skillet from the heat and stir in the roast beef.
3. Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until hot and bubbly.

Nutrition Information
Servings Per Recipe: 16
Calories: 133; Total Fat: 11.1g; Cholesterol: 31mg; Sodium: 423mg; Total Carbs: 1.9g; Dietary Fiber: 0.2g; Protein: 6.7g

From allrecipes.com