Caramelized Onion Guinness Dip

Beertiful.
Cook time: 20 minutes            |           Total time: 40 minutes           |             Yield: 2 cups

Ingredients
. 1 tablespoon Olive oil
. 2 onions
. 2 cloves garlic
. 8 ounces cream cheese, softened
. 2 1/2 cups shredded sharp cheddar cheese
. 1 tablespoon Dijon mustard
. sprinkle of kosher salt and pepper
. 1 cup cold Guinness draft beer
. 2 tablespoons chopped fresh parsley (plus, more for garnish)
. dash of hot sauce (sriracha, or tabasco), or to taste
. Crackers, chips or bread, to serve

Directions
1. In a large skillet over medium, heat the olive oil. Add the onions & cook, stirring occasionally, until browned and caramelized, about 15 minutes. Add garlic and sautee for 5 minutes.

2. Once the onions and garlic have cooled, combine them, cream cheese, shredded cheddar, & mustard in food processor. Sprinkle in a pinch of salt and pepper & pulse until combined. 
3. Pour in the beer & blend until smooth. Add in the parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
4. Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers.

Source: Adapted from The Parsley Thief. 

Skinny Baked Jalapeno Poppers

Poppin'.
Cook time: 25 minutes             |            Total time: 35 minutes           |             Yield: 24

Ingredients
. 12 jalapeño peppers, 
sliced in half
. 4.5 oz light cream cheese
. 1/4 red onion
. 2 oz shredded low fat cheddar
. 1/2 cup egg whites
. 1/2 cup panko crumbs
. 1/8 tsp paprika
. 1/8 tsp garlic powder
. 1/8 tsp chili powder
. 1 lime
. salt and fresh pepper
. spray oil

Directions
1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar and scallions in a medium bowl.
3. Fill peppers with cheese filling with a small spoon or spatula.
4. Dip peppers in egg beaters.
5. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
6. Spray a baking pan with oil spray. 

7. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

8. Squeeze lime juice and enjoy!

Adapted from Skinnytaste.com

Bruschetta Three Ways

The triple threat.
Cook time: 8 minutes            |          Total time: 30 minutes          |           Yield: 2 servings

Ingredients
. Baguette, sliced

. Olive oil

Tomato bruschetta:
. 2 fresh roma tomatoes, diced
. 1-2 cloves minced garlic
. Olive oil to taste
. Salt to taste
. Ground black pepper to taste
. Fresh basil leaves to taste

Strawberry & goat cheese bruschetta
. 1-2 ounces goat cheese
. 1/4 cup diced strawberries

. 1 teaspoon balsamic vinegar

. Ground black pepper to taste
. Fresh basil leaves

Salami & goat cheese pesto bruschetta:

. 1-2 ounces goat cheese mixed with pesto

. 4 slices of salami

Directions
1. Set the oven to broil at 425 degrees F.

2. Dip each slice of bread into olive oil, turning to coat each side.
3. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
4. Add desired amount of ingredients to the toasted bread.

Source: Chef Hannan.

Mini Lamb Gyros

Opa!

Cook time: 12 minutes         |         Total time: 30 minutes          |            Yield: 12 cups

Ingredients

. 1/2 lb of marinated grilled lamb

 (suggested: Trader Joe's burgundy marinated lamb tips)
· 1/8 of white onion
· 1 small tomato
· 12 small square wonton wrappers 

(near the tofu in the refrigerated section of the produce dept)
· feta cheese for topping

Tzatziki Sauce:
· 8 ounces plain yogurt
· 1 medium cucumber, peeled, seeded, and finely chopped
· 4 cloves garlic, finely minced
· 1 tablespoon olive oil
· Pinch kosher salt

Directions
1. Preheat oven to 375ºF.
2. To make tzatziki sauce, combine the yogurt, cucumber, salt, garlic, and olive oil in a medium mixing bowl.
3. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
4. Layer lamb, onion, tomato, and tzatziki sauce. Repeat.
5. Bake for 12 minutes.
6. Top with feta cheese.
7. Let the cups cool, remove them from the pan, and enjoy!

Source: Chef Hannan.

Mozzarella Sticks

Celebrate the oozy gooey. 
Prep time: 20 minutes                  |             Total time: 2.5 hours             |             Yield: 12

Ingredients

· 12 stick s of string cheese

· 1 1/2 cups panko-style breadcrumbs 

· 4 teaspoons Italian seasoning

· 1/2 teaspoon table salt
· Freshly ground pepper to taste

· 4 eggs
· 1 cup of all-purpose flour

· Canola oil for frying

Directions

1. Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.

Source: Food People Want

Petite Lasagnas

Perfectly petite, but NOT in flavor. 

Prep time: 30 minutes             |           Total time: 45 minutes          |         Yield: Makes 12

Ingredients

· 6 oz raw ground beef

· 6 oz raw sausage 

· 4 cloves garlic, minced

· 3 tsp dried oregano, divided

· 1 cup chopped onion

· 1 teaspoon pepper·
· 1/4 teaspoon salt· 14.5 oz can tomato sauce
· 1/2 tsp dried basil
· 1 1/2 cups part skim ricotta cheese
· 24 small square wonton wrappers (near the tofu in the refrigerated section of the produce dept)

· 1 1/2 cups shredded mozzarella cheese

Directions
1. Preheat oven to 375ºF. 

2. Heat a skillet over medium heat. Add the beef, sausage, onions, salt, and pepper. Saute the mixture for about 10 minutes, or until the meat is cooked through. Add the garlic and stir constantly for a minute
3. Add the tomatoe sauce and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
4. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
5. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
6. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
7. Gently press another wonton wrapper on top of the mozzarella layer.
8. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
9. Bake for 12 minutes, or until the cheese has melted.
10. Let the cups cool, remove them from the pan, and enjoy!

Source: Adapted from Food.com

Quinoa Salad and Homemade Hummus

So fresh and so clean clean.
Prep time: 40 minutes          |          Total time: ~3-4 hours           |             Yield: Serves 4-6 

Ingredients 

Quinoa salad:

· 2 cups quinoa
· 2 tablespoons pine nuts
· 2 tablespoons sunflower seeds

· Olive oil
· 1/2 onion, diced
· 3 cups of spinach (chard also works)
· 1 teaspoon ground pepper
· 1/2 cup of dried cranberries
· 1 tablespoon olive oil
· 2 tablespoons balsamic vinegar
· 1-2 teaspoons honey
· Salt to taste

Hummus:

· 1 16-oz can of chickpeas
· 1/4 cup liquid from 

can of chickpeas
· Juice from 1 lemon

· 1 1/2 tablespoons fresh tahini· 4 garlic cloves 

· 2-3 tablespoon olive oil
· 1/2 teaspoon salt

· Paprika (optional)

Directions

Quinoa Salad:

1. Prepare quinoa as directed on packaging.

2. Toast nuts in oven until golden brown.

3. Heat large pan to median. Add olive oil and cook onions until translucent.

4. Add spinach and cook until softened.

5. In a large bowl, mix all ingredients. Taste and adjust seasoning. 
6. Serve room temp or cold.

Hummus: 

1. Drain chickpeas and set aside liquid from can. 

Rinse chickpeas with water.

2. Combine remaining ingrediants in food processor or blender. 

3. Blend until thoroughly mixed and smooth. 

4. Top with paprika if desired.

5. Serve with pita.

Source: Adapted from Amy Fothergill, The Family Chef.

Pumpkin Fondue

Creamy pumpkin perfection. Great for holiday parties.
Prep time: 30 minutes             |             Total time: 2 hours            |            Yield: Serves 8

Ingredients
· 1 (15-inch) piece of baguette, 

cut into 1/2-inch slices 

· 1 (7-pound) orange pumpkin
· 1 1/2 cups heavy cream
· 1 cup reduced-sodium chicken broth
· 1/2 teaspoon grated nutmeg
· 2 1/2 cups grated Gruyère (6 ounces)
· 2 1/2 cups grated Emmental (6 ounces)
· 1 tablespoon olive oil

· 4 apples

· 8 cups veggies (carrots, broccoli, bell peppers, zucchini)

Directions
1. Preheat oven to 450°F with rack in lower third.
2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
4. Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
5. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
6. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

7. With a large spoon, stir cheese with desired amount of pumpkin.

8. Dip with bread, apples, and veggies.

Source: Epicurious. Thanks MP!

Zucchini Pizza

Pizzacchini. Great for a healthy dinner.

Prep time: 30 minutes           |            Total time: 50 minutes            |          Yield: Serves 4

Note: This recipe makes 5 different zucchini pizza variations. Adapt with your favorite pizza toppings.

Ingredients
Base: 8 zucchini, halved lengthwise

Toppings #1:

· 1/8 cup of marinera sauce

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta

· Chopped onion to taste.

· Meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Toppings #2:

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta

· Chopped onion to taste

· Chopped bell pepper to taste

Toppings #3:

· 1/8 cup of marinera sauce

· 1/8 cup of mozzarella cheese

· Chopped onion to taste

· Shredded meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Toppings #4

· 1/8 cup of tahini sauce (mix tahini paste, olive oil, and lemon juice)

· 1/8 cup of fresh feta

· Chopped onion to taste

· Chopped bell pepper to taste

Toppings #5:

· 1/8 cup of homemade pesto

· 1/8 cup of fresh feta and mozzarella 

· Shredded meat of your choice (pepperoni, 

prosciutto, ground sausage, etc.)

Directions
1. Pre-heat oven to 400 degrees. Coat a 13×9 baking dish with non-stick cooking spray. Set aside.
2. Add sauces and toppings to zucchini halves. For deep dish pizzas, scoop the seeds from the center of each zucchini half, using a spoon. Fill with toppings.

3. Bake for 20 minutes, or until cheese is golden brown.

Source: Inspired by All Recipes. Updated by Chef Power and Chef Hannan.

Guacamole

A real crowd pleaser. Great anytime.

Prep time: 5 minutes                |             Total time: 15 minutes             |             Yield: 1 batch

Ingredients 
· 3 ripe avocados
· 8 ounces of salsa (pico de

gallo/Pace hot salsa)

· 1 lime, juiced
· 1/2 medium onion, diced
· 2 tablespoons chopped cilantro
· 1 clove garlic, minced

Directions

1. Cut avocados in half. Remove pit. Scoop out avacado from the peel; put in a mixing bowl.
2. Using a potato masher or fork, mash avocado. Add salsa, lime, onion, cilantro, and garlic.


Source: Chef Hannans.