Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos
August 31, 2010
Since we are headed into Labor Day weekend and the start of college football season, I thought I would share one of my all time top requested recipes. College football here in Alabama is huge. As you may know, Alabama also won the National Championship last year. Alabama people are passionate about football, whether it’s Alabama, Auburn, or UAB, so parties, tailgating and food are super important. This recipe for Grilled Blue Corn Nachos is always a hit with friends during football season. I like to make these on the grill for that extra hint of grilled flavor. Feel free to bake them in the oven, and they still taste great!
Blue Corn Nachos
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1 tablespoon butter
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
Preparation
1. In a large skillet, melt butter over medium heat. Saute onion 10 to 12 minutes or until soft and caramelized. Remove from skillet; set aside. Add red bell pepper to skillet and saute 3 minutes. Add corn and saute 2 more minutes or until bell pepper is tender. Remove vegetables from skillet and set aside.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
6 Responses to “Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos”
Elizabeth says:
September, 01 2010at 07:37 am
These look incredible! Love the grill idea!
Andrea says:
September, 01 2010at 07:38 am
Can't wait for football season! I am definately making these!
Mallory says:
September, 01 2010at 09:31 am
This looks great! Your photos are amazing!
Angie says:
September, 01 2010at 09:33 am
Never met a nacho I didn't like,and these sound fabulous!Forget tailgating(too much sharing)!I want these all to myself!
Brett says:
September, 01 2010at 10:34 am
My wife found this one first and forwarded to me today w/ 'yummmmmmmm' in the subject line.
Question: Would this spice combo for the ground beef work for a homemade taco seasoning?
Heather @ Side of Sneakers says:
September, 02 2010at 09:59 am
Oh my goodness- grilled nachos?!?!! I HAVE to try this. Nachos are probably one of my favorite things, and football is my favorite excuse to eat them all the time;)
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Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks
July 28, 2010
Since I was born and raised in the south, I can honestly say I have tried a lot of great fried foods. Over the years, I have worked hard to lighten some of my favorite southern dishes. These Panko-Crusted Fish Sticks have to be one of my favorites. When I made them recently, everyone was raving about them and begged for the recipe. Not only because they were so pretty, but the flavor was out of this world. I served them with this simple sauce, and dinnertime was a hit. These make a great appetizer or main dish for anytime during the year. This recipe also works great with chicken, cut into thin strips.
Panko-Crusted Fish Steaks
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
1/2 cup reduced-fat mayonnaise
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Preparation
1. Combine mayonnaise, relish, capers and dill in a small bowl. Refrigerate until ready to serve.
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
5 Responses to “Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks”
Christine says:
July, 28 2010at 09:37 am
I agree with Marla. :) Thanks so much for another great recipe -- I've been looking for a healthy, tasty alternative to frozen fish sticks!
marla (family fresh cooking) says:
July, 28 2010at 08:07 am
Allison, your recipes are so simple yet filled with flavor and nutrition....just the way I like to cook! I can see why these fish sticks are a favorite :) xo
Jon E. Lewis says:
July, 28 2010at 10:03 am
The problem with these delicious recipes: They are like Lays potato chips: "You can't eat just one"
The kids and I were fighting over them until the plate was empty.
Sheila says:
August, 04 2010at 10:16 am
I am making this tonight - I love okra and normally I saute small whole okra - can't wait to try roasting them. Thanks for sharing.
Margo says:
July, 29 2010at 12:10 pm
This recipe sounds delish! I'm not fond of how unhealthy (not to mention pricey) frozen fish sticks are, so this looks like it would solve both problems. yay!
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Homemade Strawberry-Blueberry Popsicles
July 23, 2010
My daughter, Leigh and I, were trying to figure out what to do with some fresh strawberries and blueberries. Since it’s been so hot outside (100 degrees today), I thought, how about popsicles? With only 3 ingredients, these Strawberry-Blueberry Popsicles were a home-run. They taste great, especially with chunks of fresh strawberries. Thank you, Leigh, for all of your help making these.
Homemade Strawberry-Blueberry Popsicles
Prep:
25 minutes
Yield:
8 servings
Ingredients
1 (4-serving size) package strawberry-flavored gelatin
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
Preparation
1. Dissolve gelatin in boiling water. Stir in 1/4 cup ice cold water. Let cool.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
4 Responses to “Homemade Strawberry-Blueberry Popsicles”
Kristen says:
July, 24 2010at 08:29 am
We love homemade popcicles! These are gorgeous!
zachary says:
July, 27 2010at 05:23 pm
mom i don't like the blueberry popcicles but i like the other ones
Barbara Bakes says:
July, 23 2010at 11:01 am
What a great, healthy summer treat.
emily says:
August, 05 2010at 09:18 am
these are soooooo yummy! the kids love them....and so do the parents!
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Special Snack Treat: Chunky Nut and Dried Fruit Granola
July 13, 2010
One of my favorite things to snack on is granola. In town, Big Sky Granola is one of my favorites because it’s chunky like this Chunky Nut and Dried Fruit Granola recipe. I made this for a special treat for my friend who just had surgery, and she took one bite and said, “This granola rocks!” It is as good as it looks and full of wonderful ingredients.
Chunky Nut and Dried Fruit Granola
Prep:
15 mintues
Cook:
1 hour, 15 minutes
Yield:
10 cups
Ingredients
4 cups organic old-fashioned uncooked oats
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
Preparation
1. Preheat oven to 275F.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
11 Responses to “Special Snack Treat: Chunky Nut and Dried Fruit Granola”
Jon Lewis says:
July, 13 2010at 03:49 pm
This was the best. Had it as a snack last night and for cereal this morning. It is so addictive that it needs to have a warning label.
Alison Lewis says:
July, 13 2010at 12:39 pm
Yes, the pottery is my all time favorite and is made in Alabama where I'm from. Here's the link http://www.earthbornpottery.net/
Christine says:
July, 13 2010at 12:32 pm
This looks fabulous -- can't wait to try it. Beautiful serving bowl!
Alison Lewis says:
July, 13 2010at 10:11 am
Did you try it in the package or fresh out of the oven? There's a huge difference.
Alison Lewis says:
August, 01 2010at 07:35 pm
I love the idea of using coconut oil. Let me know how it turns out!
Caroline says:
July, 13 2010at 08:54 pm
I love the chunks! Makes it perfect treat for snacking. Homemade granola is WAY better than store-bought, you can control the sugar and fats.
Marci says:
July, 13 2010at 10:06 am
I just blogged about Big Sky Granola today. Just discovered it in Houston. Wanted to like it, but didn't. Maybe I'll try your homemade one and freeze it. I like that it doesn't have oils.
gaea says:
August, 01 2010at 05:47 pm
Hi from Cullman county, AL. what about using coconut oil rather than butter? I have been searching for a Big Sky-like granola recipe when I found your blog here.. for sure we save at the store, and also is much more environment friendly doing without the plastic bags. sounds really good will be trying it out with coconut oil soon as I get flax seed from store.
Thanks in peace ~
Maria says:
July, 13 2010at 03:58 pm
Great snack or breakfast!
marla (family fresh cooking) says:
July, 13 2010at 05:42 pm
Your chunky nut granola is loaded with all kinds of greatness! Just the way I like it. Your friend is lucky to have you cooking for her :) xo
The Food Hunter says:
July, 14 2010at 11:05 am
I love chunky granola...this looks delicious.
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Kentucky Derby Favorite: Cheese Straw Buttons
April 29, 2010
When I think of Kentucky Derby, my mind goes straight to Cheese Straws. I love this recipe for Cheese Straw Buttons that is a classic from Southern Living. I prepare mine a little differently by not using a cookie press and using Wisconsin Cheddar cheese. These are really easy and feed a crowd so they’re the perfect snack and appetizer for a party anytime of the year.
Cheese Straw Buttons
Prep:
15 minutes
Cook:
12 minutes
Yield:
10 dozen
Ingredients
1 1/2 cups butter, softened
1 (1-pound) block sharp Cheddar cheese, shredded (Wisconsin Cheese preferably)
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour
1 (1-pound) block sharp Cheddar cheese, shredded (Wisconsin Cheese preferably)
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour
Preparation
1. Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
2. Use a cookie scoop drop 2 inches apart, on parchment paper-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
2. Use a cookie scoop drop 2 inches apart, on parchment paper-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
One Response to “Kentucky Derby Favorite: Cheese Straw Buttons”
Meal Makeover Mom Janice says:
May, 02 2010at 03:26 pm
Oh, my, I think if I started eating these I would not be able to stop! My mouth is watering just thinking about it. I'll try them at my next gathering...
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Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins
April 20, 2010
We love pumpkin in anything at my house, and these Pumpkin Muffins are my kid’s favorite. I modified this recipe from Ellie Krieger’s recipe from The Food Network. I increased the spices a bit and used allspice instead of cloves. Pumpkin Muffins are perfect for an afternoon snack or quick on-the-go breakfast. These have saved me when we are flying out the door to school in the morning and to sports activities in the afternoon. Also, they are as pretty, and delicious, as they look.
Pumpkin Muffins
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 servings
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
Preparation
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
One Response to “Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins”
kathryn N. says:
April, 30 2010at 07:59 am
Can you just use 2 C all-purpose flour and no pastry flour?
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Healthy Baking for Kids at Your House: No-Bake Granola Bars
April 14, 2010
When I was coming up with recipe ideas for my “Healthy Baking Cooking Class” for kids, I knew I needed to be creative and offer a few no-bake items since there was only going to be one large oven. These No-Bake Granola Bars were a huge hit! They have wonderful, kid-friendly and healthy ingredients, and adults as well as kids, love them. Feel free to use any of your favorite dried fruits, blueberries, cranberries, cherries, etc. Enjoy, but beware: they are very addictive!
No Bake Granola Bars
Prep:
15 minutes
Cook:
5 minutes
Yield:
16 servings
Ingredients
21/4 cups granola cereal
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
Preparation
1. Combine first 5 ingredients in a large bowl; set aside.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2 Responses to “Healthy Baking for Kids at Your House: No-Bake Granola Bars”
Krista says:
April, 24 2010at 05:23 pm
I was wondering what you could substitute for the peanut butter, if anything. I was thinking that the bars would be a great snack for my son at school, but his school is a peanut free zone.
Thanks
kathryn N. says:
April, 22 2010at 01:11 pm
Made this with my kids today who ate them up. Reminded us of peanut butter cookies. Made the spaghetti and meatballs recently too. Another favorite. Trying out the penne pasta, orange blueberry muffins and turkey meatloaf next. Keep 'em coming!
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Low Carb, Low-Fat Crustless Broccoli Mini Quiche
April 05, 2010
I love to make creative recipes in muffin cups, and Crustless Broccoli Quiche are too good to be true. They have very few carbohydrates, lots of protein and very little fat. They also taste great for breakfast, lunch or a snack, and they are a great way to get your kids to eat broccoli. Feel free to use all Cheddar cheese or substitute mozzarella, Parmesan or any of your favorite cheese. Note, they can stick to the pan so spray the pans well, and carefully take a knife around the edges to remove them. They should look like these-no crust, but still so delicous!
Broccoli Mini Quiche
Prep:
15 minutes
Cook:
35 minutes
Yield:
12 servings
Ingredients
1 (14-ounce) package frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
Preparation
1. Preheat oven to 350F.
2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.
3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.
4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.
2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.
3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.
4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.
4 Responses to “Low Carb, Low-Fat Crustless Broccoli Mini Quiche”
Jon Lewis says:
April, 06 2010at 09:46 am
These were absolutely Delicious!!!
alison says:
April, 07 2010at 06:49 pm
Meg, your website is amazing!
Meg Cook says:
April, 07 2010at 06:47 pm
Going to the store in the AM to make this!! I will let you know how well I do :)
Susie says:
April, 08 2010at 05:32 am
Can you freeze these and thaw and use later?
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Great Anytime Appetizer that is Low-Fat: Oh So Easy Empanadas
March 15, 2010
Sorry I have been so out of touch. I have been preparing for the “Kids Healthy Baking” Cooking class at Studio B in Alys Beach, Florida all last week. The class was yesterday, and we had 24 kids-huge success! Back to the grind now, but not yet. Since I had the best margarita ever today with wonderful company at Caliza Pool in Alys Beach, I thought I would share a recipe for easy Empanadas that are low-fat (85 calories and 1.5 grams of fat per serving), easy and delicious! Here’s to incredible surroundings!
Easy Empanadas
Prep:
10 minutes
Cook:
25 minutes
Yield:
20 servings
Ingredients
1/2 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round or any lean beef
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
Preparation
1. Preheat oven to 400°F.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
No Responses to “Great Anytime Appetizer that is Low-Fat: Oh So Easy Empanadas”
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Holiday Upscale Appetizer: Uptown Fromage
December 06, 2009
I made this appetizer for my dad’s 80th birthday dinner last week at my sister’s house. It’s really easy, beautiful and filled with wonderful flavors of sun-dried tomatoes, basil pesto, oregano and goat and cream cheese. I got it out of the book, “Recipes Worth Sharing” by Favorite Recipes Press. It’s a great cookbook and has wonderful recipes for family gatherings and occasions such as this. Here’s the picture from the party with my dad, his daughters and granddaughters (I’m the one in the yellow and blue shirt).
Uptown Fromage
Prep:
25 minutes
Yield:
12 to 16 servings
Ingredients
16 ounces cream cheese (I used light)
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
8 ounces goat cheese
2 garlic cloves minced
111/2 tablespoons chopped fresh oregano
1/4 cup basil pesto
1/2 cup oil-pack sun-dried tomatoes, drained and chopped
1/4 cup pine nuts
2 baguettes, thinly sliced or assorted crackers
Preparation
1. Line a loaf pan with plastic wrap; tape is helpful in keeping the plastic wrap in place. Combine the cream cheese, goat cheese, garlic and oregano in a food processor and process until blended. Spread 1/3 of the cheese mixture over the bottom of the prepared loaf pan. Top with pesto and spread with half the remaining cheese mixture. Sprinkle with tomatoes and spread with remaining cream cheese mixture.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
2. Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate adn discard the plastic wrap. Sprinkle the top of the cheese loaf with the pine nuts, pressing lightly to ensure the pine nuts will adhere. Garnish with oregano and serve with baguette slices or assorted crackers.
One Response to “Holiday Upscale Appetizer: Uptown Fromage”
Rhonda says:
December, 07 2009at 06:43 am
After you wrote about that cookbook last I ordered it for both my daughter and daughter-in-law for Chanukah. It looks like a great cookbook. Thanks for recommending it!!