Reduced Fat Buffalo Chicken Dip

My husband never tried Buffalo Chicken Dip until a few months ago when he tried it at a friends house and loved it. I've eaten it before, but have never made it myself. I wanted to try to make another appetizer idea to share with you for Superbowl and this recipe is real easy; however, I wanted to lighten it up a bit because who can really stop at 2 tablespoons of this goodness?!

Slow Cooker Italian Beer & Beef Chili

 

Chili is a wonderful meal to make for any occasion as it is high in fiber, filling and goes a long way. I chose to make this version using Italian beer as the base; as well as a lean ground beef (90/10), but you can also substitute ground turkey or chicken in it's place.

Spinach & Artichoke Flatbread

With the next several weekends being glued to the TV between the Superbowl and the Winter Olympics, I wanted to create another flatbread recipe since my family really enjoyed the Copycat Olive Garden Caprese Flatbread I made over the summer. It's kind of a Sunday ritual in our house anyway to make a few appetizers and stay home on a Sunday. It's our "family connection day" and we try not to make plans outside of the home. We generally either entertain family or just relax and watch movies while unwinding from the previous week. I decided to make a new experiment and created this Spinach & Artichoke Flatbread; which has a little lemony twist.

Tabasco & Honey Chicken Wings

The next New Year's Eve appetizer idea I'd like to share with you is for these Tabasco & Honey Chicken Wings. I first posted this back in February 2012 under the 10 Must Have Foods for Superbowl. 

Black Bean and Turkey Chili

I know it's not quite chili weather, but that doesn't mean you can't make an all-in-one meal year round! Especially if you're like my family and you're already running ragged with the kids activities.

Olive Garden Caprese Flatbread (Copycat)

One of my family's favorite  places to dine out is Olive Garden. Mainly because there aren't many other mid-size, sit down restaurant choices around where we live, especially when it's usually a last minute decision. We love to try out new appetizers and this one for Caprese Flatbread is not only one of our favorites, but it has been on their menu for quite some time so it must be a popular choice.  I recently set out to find this recipe online so I could experiment with it at home and low and behold...I found it!

I looked at the quantity of ingredients listed in their version and decided to cut back a little. I mean 1 1/2 cups of mayo and 4 cups of cheese were just a little too much in my opinion. Gab couldn't wait for me to try this recipe and had fun helping me make this version.  It was really easy and tasted just like Olive Garden's Caprese Flatbread. 


Olive Garden Caprese Flatbread (Copycat)
Adapted from Olive Garden
Prep Time:  15 minutes                   Yield: 15 
Cook Time: 15 minutes                   Servings: 1 each
Total Time:  30 minutes

Ingredients

• 11-ounce Container Refrigerated Pizza Crust Dough (I used Pillsbury)
• 8 Plum Tomatoes, small dice
• 4 Garlic Cloves, chopped
• 1/2 c. Fresh Basil, chopped
• 3/4 c. Mayonnaise (I used Hellmann's)
• 1 tsp. Garlic Powder
• 2 c. Part Skim Mozzarella, shredded
• 1/4 c. Pecorino Romano Cheese, grated
• Extra Virgin Olive Oil (approximately 2-3 tbsp.)

Directions
1. Preheat oven to 350 degrees. 
2. Drizzle some olive oil on a baking sheet (mine was 11"x17") and flatten the pizza dough, making sure it reaches the edges. Drizzle a little more oil on top and brush it over the dough and bake for 10 minutes. Remove the dough from the oven and allow to cool. Then preheat the oven to 450 degrees. 
3. While the dough is in the oven, add the chopped tomatoes, garlic and 1/4 cup of the basil to a bowl; mix well. 
4. In a separate bowl, combine the mayonnaise and garlic powder, then spread it evenly over the cooled dough, leaving a 1/2" border around the crust; then spread the mozzarella cheese evenly on top.
5. Drain tomato mixture and spread evenly over the bread, then sprinkle the Pecorino Romano cheese and the remaining 1/4 cup of basil on top.
6. Place the bread back in the oven and bake for an additional 5-7 minutes until golden and bubbly. Cut into thirds lengthwise, then into fifths giving you fifteen squares.

Nutrition Facts
Calories 207 , Carbs 12.8g, Fat 14.7g, Protein 5.8g, Fiber .6g, Sugar 2.7g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Olive Garden Caprese Flatbread (Copycat) Shopping List

Superbowl Appetizer Ideas and Happy Birthday to Me

Yup. Today is my birthday. The big 4-5! 

It's the day where I go up another rung on the life cycle grouping. You know the one where they segment you into a specific age category when taking surveys. 30-34, 35-39, 40-44 and then comes 45-49 or the "PUSHING 50" category as I so lovingly refer to it. I can honestly say that being 45 doesn't bother me one bit. I love everything about my age and I wouldn't want to relive any part of my life...the good, the bad and the ugly. It's made me into the person I am today.

Do I wish I was thinner? Yes! 

Do I wish that I didn't have to color my hair every 4 weeks to "wash that gray right outta my hair"? Absolutely yes! 

But I'm happy, healthy (for the most part), and have wonderful family and friends that I love and love me back. Who could ask for anything more?

I don't like to cook on my birthday and being it's also Friday night (another night I don't like to generally cook), it's up to hubby and the girls to cook for me...or take me out, whatever they decide is fine, I'm not picky (about that anyway!). We generally spend our birthday's with just the four of us so I'm looking forward to some fun family time whatever it is we decide to do. 

And now on to today's post...

This past week, I gave you some new ideas for party food like the Low Fat Mac and Cheese Poppers, Copycat Hooter's Buffalo Wings, Reduced Fat Homemade Ranch Dressing and yesterday's Meatball Stromboli to serve at this weekend's Superbowl featuring the San Francisco 49's vs. the Baltimore Ravens. 

The game will air this Sunday, February 3, 2013 on CBS and kick off time starts at 6:30pm est/3:30pm pst. The national anthem will be sung by Alicia Keys and the halftime show will be performed by Beyonce....and don't forget all of those commercials! I really like to watch football, but I don't get much time to do so during the season so I don't know much about either team, other than the fact that Joe Montana played for the 49's....many years ago. :) 

So in today's post, I will give you some links to some other fun party foods you may enjoy to add your offerings. I apologize ahead of time for some of the pictures as some of these were taken before I figured out how to use a camera properly...heehee. Have a great weekend everyone! 

Black Bean and Kalamata Olive Hummus

Sun Dried Tomato and Asiago Cheese Jalepeno Poppers 

Spicy Mozzarella Stuffed Meatballs

(You can substitute any BBQ Sauce you like) 

Sausage Stuffed Mushrooms

Spinach Artichoke French Bread Pizza

(Slice these in strips to make as an appetizer!)

Caprese Cherry Tomato Bites

Blueberry & Pistachio Brie en Croute

Hot Creamed Spinach Dip

Pretzel Coated Chicken Nuggets 
with Honey Mustard Dipping Sauce

Grilled Chicken and Pesto Panini

If these still aren't what you had in mind, check out the post I did last year called 
The Top 10 Must Have Foods for the Superbowl. 

What is YOUR favorite part about the Superbowl?
Comment Below!

A. The Game

B. The Food

C. The Commercials

D. All of the Above

Meatball Stromboli

Welcome to Day 4 of my Superbowl appetizers week. Today is a recipe that is so good and simple to make. The best thing about this recipe is that you can make it two ways. The "semi-homemade" way or the "from-scratch" way. 

The "from-scratch" way is to make your own dough, mix and brown your own meatballs, use homemade sauce and shred your own cheese. Though this way is good, it isn't a time saver. 

The "semi-homemade" way is to use frozen or fresh pizza dough from your local supermarket or pizzeria, frozen pre-made meatballs, jar sauce and already shredded cheese. This is what I call the "Oh crap, I've decided to have a last minute get together and have nothing to serve as an appetizer" way because it's THAT easy and quick to make!  

I realized I hadn't made a meatball stromboli before on the blog and thought it would make a fun appetizer for the Superbowl theme this week. So I used a combination of both methods. Frozen pizza dough (which I always have in the freezer), some of those frozen pre-made meatballs (after Rachael's birthday party, the restaurant sent us home with some of the leftover food), homemade sauce (again, I always have some in the freezer) and already shredded mozzarella cheese. Yes, they are a little messy, especially when first coming out of the oven. So allow it to rest for a few minutes before slicing into it. 

Meatball Stromboli
1 lb. Pizza Dough
5 oz. Italian Meatballs, sliced
1/4 c. Marinara Sauce
1/2 c. Mozzarella Cheese, shredded (I used part skim)
Extra Virgin Olive Oil

Directions:
1. Preheat oven to 425 degrees. 
2. Put a little oil on your hands (make sure they're clean!) and spread out the dough on a lightly greased flat surface into a rectangle about ¼” thick.
3. Spread the sauce on top of the dough, leaving a 1/4" border around all sides, then top with the sliced meatballs and cheese. 
4. Gently roll from left to right, sealing the ends by pinching the dough together; then place seam side down on lightly greased baking sheet. 
5. Brush top the top of the loaf with oil and bake for 15-20 minutes or until brown. Let rest 5 minutes before slicing into 1" thick slices. Serves 14.  

*Nutritional Information per Serving: Calories 108, Carbs 16.1g, Fat 2.3g, Protein 5.4g, Fiber .7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy!

Hooter's Buffalo Wings (Copycat)

Warning! This is by no means a healthy recipe; however, every once in a while you crave greasy, fried foods. Well, at least I do and I'm sure millions of others do as well; especially during the Superbowl. 

Which brings me to today's recipe for Hooter's Buffalo Wings. I have to say, I've never eaten them there myself, but my nieces and nephews say they are fantastic. Hubby hasn't been there in a long time, but said they were pretty darn close from what he could remember. I'm not a huge fan myself of spicy foods, so I did make mine more on the mild side. If you like them hot, you can add extra hot sauce to yours. I'm good with 1-2 wings, then I go for the celery dipped in bleu cheese dressing. :)

Hooters Buffalo Wings (Copycat)
Adapted from Copycat Recipes
2 c. All-Purpose Flour
2 tsp. Salt
1 tsp. Cayenne Pepper
1 tsp. Paprika
2 1/2 lb. Bag Frozen Chicken Wing Segments, defrosted, approximately 32 wing segments
2 Sticks Butter, salted
1/4 c. Louisiana Hot Pepper Sauce
1/2 tsp. Black Pepper
1 tsp. Garlic Powder
1/2 tsp. Kosher Salt
Canola Oil, for frying

Directions:
1. Combine the flour, salt, pepper and paprika in a bowl. 
2. Rinse the chicken, pat dry then coat the chicken in the flour mixture. Refrigerate wings for 1 hour; then coat the wings with the remaining flour mixture. 
3. Heat butter, hot sauce, pepper, garlic powder and salt in a medium saucepan until the butter melts; then let simmer on low to keep warm. 
4. Deep fry chicken 8-10 pieces at at time in 375 degree oil for 13-15 minutes. (You can use a deep fryer or a pot on top of the stove). 
5. Immediately toss fried chicken in the butter mixture and remove with a slotted spoon; repeat with remaining chicken. Serves 10-12. 

As for the nutritional information on this one, I tried to figure it out, but since I can't determine how much oil is absorbed into the chicken and not all of the sauce is eaten. I did find the nutritional information for the frozen variety of Hooters Chicken Wings to use a guide. These facts are based on a 3oz (or 3 wing) serving size.  

*Nutritional Information per Serving: Calories 230, Carbs 11g, Fat 15g, Protein 13g, Fiber 0g

Enjoy! 

Shared at Thursday's Treasures 1/31/13

Mac and Cheese Poppers (Reduced Fat)

This week, I'll be featuring some appetizers to start you thinking about the Superbowl next week. Many people are always looking to change up their food offerings for this once a year event, and of course there will be the usual suspects, like chicken wings, dips and salsas. This year, I'll be sharing a few new options for you to try. 

Today, I'm starting off with a healthier option. Not because I'm trying to watch my weight (which doesn't hurt!), but because last year, 43.3 MILLION women tuned in to watch the NY Giants vs. the NE Patriots (and yes, I was one of them). Football, especially the Superbowl, has become iconic for not only the game, but for the commercials, halftime entertainment and yes, food. So I thought I'd recreate some "picky food" favorites (as Gab likes to call them) a little healthier by using reduced fat ingredients and portioning them a little smaller. If you recall from my latest newsletter, one of the trends this year will be for restaurants to offer "small plates" or "me only plates" of food. So even if you have four of these, they're still under 100 calories, without giving up the taste. Also, smaller portions allow you to try a variety of different foods. 

Mac and Cheese Poppers (Reduced Fat)
1 lb. Barilla Plus Elbow Macaroni
1 tbsp. Butter
1 tbsp. All-Purpose Flour
2 c. Skim Milk
8 oz. 2% Velveta Cheese, cubed
1 Egg
Cooking Spray
Salt and Pepper, to taste

Directions:
1. Cook pasta according to package directions and drain. 
2. While pasta is cooking, melt butter in a large pot then whisk in the flour forming a roux (or a paste). 
3. Gradually pour in the milk, whisking as you go; then add in the cheese and stir until all of the cheese has melted. Let simmer on a low flame. 
4. In a small bowl, crack open the egg and whisk it with a fork, then add a little of the hot milk and cheese mixture to it to temper the egg. (You don't want to cook the egg. If it looks cooked or scrambled, you added too much liquid). 
5. Add tempered egg to the milk and cheese mixture; then add in the cooked pasta and mix well and season with salt and pepper to taste. 
6. Spray a mini muffin tin with cooking spray, then using a small kitchen spoon, add the pasta to the tin so that it's filled to the top. Bake at 375 for 10-12 minutes; then allow to set for 5 minutes. 
7. Use a plastic knife to release them from the pan (so it won't scratch it) and serve. Makes approximately 100. 


*Nutritional Information per Popper: Calories 24, Carbs 3.6g, Fat 4g, Protein 1.4g, Fiber .3g

Enjoy!

You can also make these ahead of time, up to two days prior, refrigerate them on a baking sheet; then bake them in a 350 degree oven for 5-8 minutes prior to serving. 

Another idea is to bake these in mini muffin cup liners...the kids will love them! 

Roasted Fennel & 3 Bean Chili

I know I've mentioned this before, but I'm always looking for new ways to prepare some of our favorite meals, like my latest version of this vegetarian chili with roasted fennel and three types of beans. And since tomorrow is Halloween and you'll either be busy handing out candy or Trick or Treating, I'm sure your time will be limited in the kitchen. This dish takes only 15 minutes to prepare, then plug in the 'ol slow cooker and let it do the rest of the work for you! This chili was loaded with flavor and smelled even better while cooking away all day in my kitchen. 

Roasted Fennel & 3 Bean Chili (Slow Cooker)
1 Fennel Bulb, chopped
1/2 Red Onion, chopped
2 Garlic Cloves, chopped
1 tbsp. Extra Virgin Olive Oil
2 - 15oz. Cans Black Beans
2 - 15oz. Cans Chick Peas
2 - 15oz. Cans Kidney Beans
1/2 c. Red Wine
28oz. Crushed Tomatoes (I used Hunts)
1 tsp. Chili Powder (more if you like it spicy)
1 tsp. Dried Oregano
1 c. Vegetable Broth
1 tsp. Kosher Salt

Directions:
1. Mix together the fennel, onion, garlic and oil, then place on a baking sheet. Bake at 425 for 10-15 minutes, then remove from oven and add to your slow cooker. 
2. While the fennel is roasting, rinse all of your beans and add to the slow cooker. 
3. Next, add in your wine, tomatoes, chili powder, oregano, salt and vegetable broth. 
4. Mix all ingredients together and cook for 4-6 hours on low or 6-8 hours on warm. Serves 8. 

*Nutritional Information per Serving: Calories 434, Carbs 76.9g, Fat 4.1g, Protein 22.6g, Fiber 22.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

Fried Green Cherry Tomatoes with Avocado Ranch Dipping Sauce

Welcome to Day 2 of Tomato Week here at CEK! 

I love waking up on a Sunday morning, having a cup of tea with my hubby before the kids get up and finding a movie on tv to watch while the house is quiet. A few Sunday's ago, that movie happened to be the 1991 film, Fried Green Tomatoes written by Fannie Flag. I just love this movie and can watch it over and over again, but the thought of making fried green tomatoes intrigued me. I had tried them out years ago and loved them, but never made them again. No real reason, I guess I just forgot. So when my father in law asked me to go pick more of his tomatoes, I grabbed some green ones this time too. 

I thought a dipping sauce to go with nicely with these and had recently been to Chili's restaurant where I tried some of their avocado dip they served with their southwestern egg rolls. So I cheated here a little bit and made this simple Avocado Ranch dip using bottled ranch dressing. These were crispy and delicious and the cool flavor of the creamy dip against the piping hot tomatoes was incredible!  These would make a great appetizer or side dish. 

Fried Green Cherry Tomatoes with Avocado Ranch Dipping Sauce
12 Green Cherry Tomatoes, cut in half
1/2 c. Flour (I used All-Purpose)
Egg wash (1 Egg + splash of 2% Milk)
1/2 c. Italian Flavored Breadcrumbs
Canola Oil, for frying

Directions:
1. Prepare three separate bowls for the flour, egg wash and breadcrumbs. 
2. First dip the tomato halves into the flour, then into the egg wash, and finally the breadcrumbs. Repeat for all pieces. 
3. Heat some oil in a frying pan, just enough to coat the bottom of the pan. 
4. Add the tomatoes and fry 2-3 minutes per side until lightly browned. 
5. Remove the tomatoes from the pan and drain on paper towels or brown paper bags to remove excess oil. Serve immediately with dipping sauce. Serves 4. 

Avocado Ranch Dipping Sauce
1 Avocado
1/2 c. Hidden Valley Ranch Dressing

Directions:
1. Cut the avocado in half to remove the pit. 
2. Scoop out the insides and add to a mini food processor or blender. 
3. Add the ranch dressing and pulse until well blended and creamy. Makes 1 cup. 

Enjoy! 

*Tip: Best when served hot, immediately after frying. They didn't reheat well when placed in the microwave. 

Black Bean and Corn Salad

As I'm writing this post I have to laugh because one of my dear foodie friends Bia, from Rich and Sweet, has just posted almost the exact same recipe on her Facebook page....Great minds indeed! I also wanted to post this today because today is National Picnic Day and what goes better at a picnic than a salad! (though it does seem a little early in the year for it here on the East coast). 

I'm still trying to use up those 12 cans of black beans I purchased a couple of months ago and was looking for a salad to go with a new BBQ rib recipe I was experimenting with (recipe to follow!) and thought a nice black bean and corn salad would go nicely. Because fresh Jersey corn isn't in season yet, I opted for the frozen kind but I can't wait to make this recipe again using the butter sugar corn (my favorite blend) when it's in season. This salad was deliciously light and was a big hit. Even my little one, who usually doesn't eat anything that has the word "bean" in it, loved it! 

I also found a great website called MyFitnessPal, thanks to my friend Patty, to help track nutritional information. You can even use it to look up certain restaurant items as well. Just type in Chili's Salad for example and it will give you a list with all of the nutritional information...awesome app! I'm using it myself to log my daily calories (and it's FREE..sorry Weight Watchers, not going to pay the monthly fee any longer!)

And for those of you eyeing up my new Sangria pitcher in the background, I purchased it at Chef Central and it's amazing! Not only is it pretty, it also has a "pinched" spout so that the fruit doesn't come toppling out when you try to pour it into the glass. 

Black Bean and Corn Salad
1-15oz. Can Black Beans, rinsed and drained
2 c. Corn 
1 Roma Tomato, finely chopped
2 Scallions, chopped
1 Lime, juice only
1 tbsp. Fresh Cilantro, chopped
1 tbsp. White Vinegar
3 tbsp. Canola Oil
1/4 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper

Mix all ingredients together in a bowl and refrigerate until ready to serve. Serves 8 (1/2 cup servings).

Nutritional Information:
Calories 130; Carbs 17g; Fat 6g; Protein 4g 

Shared at Amee's Savory Dish Fit and Fabulous Fridays 8/3/12

Shared at This and That Foodie Friends Linky Party 8/3/12

Shared at Weekend Potluck 8/3/12

Enjoy! 

Spicy Mozzarella Stuffed Meatballs

Looking for a new appetizer with a lot of heat to try at your next party? Then these Spicy Mozzarella Stuffed Meatballs made with Garlic Head BBQ Sauce are for you! 

If you remember, the kind folks at Garlic Head had sent me their regular sauce a few months ago along with this spicy version. I'm not a huge fan of spicy so I was waiting until I could experiment on a larger crowd than my immediate family. 

My girlfriend, who just turned the big 4-0, was having a big birthday bash and I offered to bring something. Fast forward to the day of the party and I was unexpectedly out most of the day so my wheels were churning as to what I had at home that I could bring...Yes, it is sad that I have a mental picture in my head of all currently stocked food items in my house. I'm telling you, I have a photographic memory when it comes to that stuff, but ask me what I did yesterday and I'm at a loss! :)

Anyway, I knew I had some string cheese and ground beef and thought bite-sized meatballs would be a quick, easy appetizer idea and I was right. It took no time to prepare at all. In fact, I made the meatballs and placed them on the tray, then refrigerated them until right before I left so that they were hot when I arrived. I actually made two batches of this recipe (approx. 80 meatballs) and the last time I looked there were 3 left, so I'm guessing they were a hit! They were especially favored amongst the male guests and everyone loved how the cheese was stuffed inside like a unexpected surprise. 

Spicy Mozzarella Stuffed Meatballs
1 lb. Ground Beef
1/2 c. Garlic Head Spicy BBQ Sauce
1/4 c. Italian Seasoned Breadcrumbs
3 - 2% Mozzarella String Cheese, cut into 14 slices
Parchment Paper

In a bowl, mix the beef, bbq sauce and breadcrumbs until well blended. Form a small, bite-sized meatball and place one slice of cheese into the center, forming the meat around the cheese. Place on a baking sheet lined with parchment paper and bake at 425 for 10-12 minutes. Makes approximately 42 meatballs. 

Enjoy!

Sausage Stuffed Mushrooms

I know. You're probably thinking, "Another mushroom recipe?". What can I say, I just LOVE mushrooms, especially when they are stuffed with all kinds of goodness! So since today is National Mushroom Day, I thought it fitting to share these Sausage Stuffed Mushrooms I made on Easter. Well, at least one of these crazy food calendars says it is and who am I to argue?! :) These are my absolute favorite way to stuff them (though my other versions were pretty tasty too!). 

Sausage Stuffed Mushrooms

16 extra large white mushrooms

5 tbsp. extra virgin olive oil

2 1/2 tbsp. Marsala wine

3 links sweet Italian sausage, casings removed

3 scallions, minced

1 garlic clove, minced

2/3 c. Italian breadcrumbs

4 oz. cream cheese

1/3 c. Pecorino Romano cheese, grated

1/3 c. Asiago cheese, shredded

2 1/2 tbsp. fresh parsley, chopped

1 tsp. kosher salt

1/2 tsp. fresh ground black pepper

canola oil cooking spray

Remove the stems from the mushrooms, finely chop, and add to a bowl.Toss the chopped mushrooms stems with 3 tablespoons of oil and the Marsala wine. Set aside.Heat remaining oil in small pan over med-high heat, and add the sausage.Crumble sausage as it cooks into small pieces until it is cooked through and no longer pink, approximately 7-10 minutes.Next, add the mushroom stems to the sausage and stir in the scallions and garlic. Add panko and swirl in the cream cheese until mixture is creamy. Remove from heat. Stir in the Pecorino Romano cheese, parsley, salt, and pepper, fill each mushroom cap, and place on a baking sheet. Spray with cooking spray and bake at 350°F for approximately 20-25 minutes until lightly browned. Serves 8.

Enjoy!