Category: Appetizer

Posted on » by Dana & Nancy » Theme:

Vegetable Bowls with Yogurt-Lime Dressing

Vegetable Bowls with Yogurt-Lime Dressing
Recipe from Better Homes and Gardens

Servings:  4

Ingredients:
Yogurt-Lime Dressing, recipe below
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed
1 teaspoon olive oil
1 pound sweet potatoes (2 to 3 medium), peeled and cut in 1-inch cubes
1 15 ounce can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
1 medium avocado, halved, seeded, peeled, and chopped
1/4 cup thinly sliced green onions

Yogurt-Lime Dressing

Ingredients:
1/2 cup plain low-fat yogurt
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon chili powder
1 clove minced garlic
1/4 cup olive oil

Directions:
1. Prepare Yogurt-Lime Dressing by mixing in small bowl the yogurt, lime juice, soy sauce, chili powder, and garlic. Whisk in 1/4 cup olive oil until well combined. ; set aside.

2. In small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil; set aside. Place sweet potatoes in medium microwave-safe bowl. Place beans in small microwave-safe bowl. Evenly spoon half the soy sauce mixture on potatoes, and half on beans; toss to coat. Cover bowls with vented plastic wrap. Microcook sweet potatoes on 100 percent power (high) 9 minutes or until tender, stirring occasionally; set aside. Microcook beans on 100 percent power (high) 1 to 2 minutes or until heated through, stirring once.

3. Divide potatoes, beans, tomatoes, and avocado among cabbage leaves. Sprinkle with green onions. Pass Yogurt-Lime Dressing and lime wedges.

Posted on » by Ashley » Theme:

Killer Shrimp Cocktail (Beetlejuice)

Killer Shrimp Cocktail
Big Flavors from a Tiny Kitchen – Ashley Covelli

For the shrimp:
1 lemon, quartered
1 tablespoon whole black peppercorns
1 dried bay leaf
1 small white onion, quartered
2 cloves garlic, smashed
1 pound large shrimp, peeled and devained

Place the lemon, peppercorns, bay leaf, onion and garlic in a large stock pot and fill with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes, uncovered.

Add shrimp to the water and cook until pink and slightly firm, about 3 minutes. Plunge the shrimp into ice water to stop the cooking. Drain shrimp and chill until ready to use.

For the cocktail sauce:
1 1/4 cup ketchup (I used homemade)
1 tablespoon prepared horseradish
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Lemon wedges, for garnish

To make sauce, combine ketchup, horseradish, lemon zest and juice, Worcestershire and hot sauce in a bowl.

To serve, arrange shrimp on a serving platter. Squeeze a lemon wedge over the shrimp and serve with extra lemon wedges and cocktail sauce for dipping. To make it more Beetlejuice-esque, pour a little cocktail sauce into a martini glass and line the rim of the glass with shrimp and lemon wedges.

Enjoy!

Posted on » by Ashley » Theme:

General Tso’s Wiener

General Tso’s Wiener
Wieners Gone Wild! – Holly Schmidt and Allan Penn

1 tablespoon vegetable oil
2 garlic cloves, minced
2 tablespoons peeled and freshly grated ginger
1 cup low-sodium chicken broth
1/8 cup low-sodium soy sauce
2 tablespoons orange juice
1 tablespoon cornstarch
1 teaspoon sambal oelek (chile-garlic sauce found in the Asian section of most grocery stores)
3 tablespoons raw or Demerara sugar
4 teaspoons Dijon mustard
8 egg roll wrappers
8 hot dogs
4 cups peanut or vegetable oil (or enough to come 2 inches up the sides of your pot)
2 tablespoons freshly chopped chives

Heat the vegetable oil in a medium saucepan over high heat. Add the garlic and ginger and sauté until fragrant, about 30 seconds.

In a separate bowl, mix together the chicken broth, soy sauce, orange juice, cornstarch, sambal oelek, and raw sugar.

Add this mixture to the ginger-garlic mixture and bring to a boil. Stir until the sauce is thick and shiny. Remove the pan from the heat and cover it to keep it warm.

Put 1/2 teaspoon of mustard in a line down the center of each egg roll wrapper and place a hot dog on top. Roll the wrapper up like an egg roll, tucking the ends in to make a cylindrical package.

Heat the peanut oil to 375°F in a large, deep pot.

Fry the wieners a few at a time until they are brown and crisp, about 2 minutes. Place the cooked wieners on a paper-towel lined plate to cool. When all the hot dogs are fried, pour the sauce over them and sprinkle them with chives.