creamy curried shrimp with grilled pineapple

Ingredients

• Servings: 30
• 1 fresh pineapple - peeled, cored and cut into rings
• 1/2 cup butter, melted
• 1/4 cup all-purpose flour
• 1 (14 ounce) can unsweetened coconut milk
• 1/4 cup milk
• 1 1/2 tablespoons mild curry powder
• salt and pepper to taste
• 1 pound cooked shrimp, peeled and deveined

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. remove from heat and cut each ring into approximately 5 wedges.
• in a medium saucepan over medium heat, melt the butter. stir in the flour and cook 2 to 3 minutes, stirring continuously. pour in the coconut milk and milk. continue stirring until thickened. mix in curry powder, salt and pepper. remove from heat and place shrimp into the mixture.
• arrange the pineapple wedges on a medium serving platter. skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.

grilled salmon skewers

Ingredients

• Servings: 12
• 1 pound salmon filet without skin
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 teaspoon minced fresh ginger root
• 1 clove fresh garlic, minced
• pinch of freshly ground black pepper
• 12 fresh lemon wedges
• 12 skewers

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 53 mins


• slice salmon lengthwise into 12 long strips, and thread each a soaked wooden skewer. place in a shallow dish.
• in a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. pour over skewers, turning to coat. let stand at room temperature for 30 minutes. when finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
• preheat an outdoor grill for medium-high heat.
• lightly oil grill grate. thread 1 lemon wedge the end of each skewer. cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

Delish Swai Ceviche

Ingredients

• Servings: 6
• 2 pounds limes, juiced
• 2 pounds swai fish
• 1 pound roma tomatoes, chopped
• 1 large red onion, chopped
• 1 bunch cilantro, chopped
• 1 serrano chile peppers, or more to taste (optional)
• sea salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Ready Time: 2 hrs 25 mins


• pour lime juice into a large bowl.
• process swai fish in a food processor until pureed and mushy; transfer to lime juice, stirring until all fish is covered in juice. add tomatoes to fish mixture.
• blend red onion, cilantro, and serrano chile peppers in a blender until desired consistency is reached; spoon into fish mixture. season mixture with salt and black pepper. cover bowl with aluminum foil.
• refrigerate until fish is tender and "cooked", at least 2 hours.

asian sugar snap pea appetizer

Ingredients

• Servings: 4
• 1 pound sugar snap peas, trimmed
• 3 tablespoons garlic flavored olive oil
• 1/4 cup low sodium soy sauce
• 1/4 teaspoon sesame oil
• 2 drops chili oil
• 1/4 teaspoon packed brown sugar
• 2 tablespoons toasted sesame seeds

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• preheat the oven broiler, and move oven rack into the top position.
• place the snap peas a baking pan, drizzle with olive oil and toss to coat. spread the snap peas out into a single layer.
• broil the snap peas in the preheated oven until tender, about 5 minutes.
• meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. when the snap peas come out of the oven, toss them immediately with the sauce.

Green Tea Yogurt

Ingredients

• Servings: 1
• 1 (8 ounce) container low-fat french vanilla yogurt
• 1 teaspoon matcha green tea powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place yogurt in a bowl. sift matcha powder over yogurt and whisk until evenly blended.

Halloween Eye Of Newt

Ingredients

• Servings: 2
• 12 eggs
• 1 tablespoon sweet pickle relish
• 1 tablespoon mayonnaise
• 1 pinch celery salt
• 1 tablespoon prepared yellow mustard
• 2 drops green food coloring, or as needed
• 1 (6 ounce) can sliced black olives, drained

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• place all of the eggs into a large pot so they can rest on the bottom in a single layer. fill with just enough cold water to cover the eggs. bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. rinse under cold water or add some ice to the water and let the eggs cool completely. peel and slice in half lengthwise.
• remove the yolks from the eggs and place them in a bowl. mix in the relish, mayonnaise, celery salt, mustard, and food coloring. spoon this filling into the egg whites and place them on a serving tray. round the top of the filling using the spoon. place an olive slice on each yolk to create the center of the eye. dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

Real Hummus

Ingredients

• Servings: 2.5
• 1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a blender, chop the garlic. pour garbanzo beans into blender, reserving about a tablespoon for garnish. place lemon juice, tahini, chopped garlic and salt in blender. blend until creamy and well mixed.
• transfer the mixture to a medium serving bowl. sprinkle with pepper and pour olive oil over the top. garnish with reserved garbanzo beans.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Quick Zesty Green Beans

Ingredients

• Servings: 4
• 1 pound fresh string beans, stem ends removed
• 1 tablespoon canola oil
• 1 teaspoon old bay® blackened seasoning
• 1/3 cup pecan pieces
• salt, to taste

Recipe

• bring a large pot of water to a boil.
• add green beans, return to a boil and cook 1 minute; the beans should still be crisp. drain the beans; don't rinse.
• in a large skillet or wok, add oil. heat until very hot (the skillet is ready when a drop of water in the oil sizzles). add beans and cook about 1 minute, turning often with tongs or spatula. sprinkle on pecans and old bay. turn the beans and pecans to coat with oil and spices; cook about 2 minutes more, or until beans and nuts are slightly browned. salt to taste and serve.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

My Own Famous Stuffed Grape Leaves

Ingredients

• Servings: 12
• 2 cups uncooked long-grain white rice
• 1 large onion, chopped
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh mint leaves
• 2 quarts chicken broth
• 3/4 cup fresh lemon juice, divided
• 60 grape leaves, drained and rinsed
• hot water as needed
• 1 cup olive oil

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• in a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. stir in 1/2 of lemon juice and remove from heat.
• take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). sprinkle with remaining lemon juice and with olive oil.
• pour chicken broth over all to cover grape leaves. cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). remove from heat, remove cover and let cool for 1/2 hour. transfer to serving dish and serve.

Prosciutto Wrapped Asparagus

Ingredients

• Servings: 4
• 1/2 pound prosciutto, sliced
• 1/2 (8 ounce) package neufchatel cheese, softened
• 12 spears fresh asparagus, trimmed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• spread prosciutto slices with neufchatel cheese. wrap slices around 2 or 3 asparagus spears. arrange wrapped spears in a single layer on a medium baking sheet.
• bake 15 minutes in the preheated oven, until asparagus is tender.

Tuscan Cream Cheese Spread

Ingredients

• Servings: 6
• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons chopped garlic
• 1 teaspoon salt
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/3 cup chopped black olives
• 8 green onions, chopped
• 3 ounces sun-dried tomatoes, softened and chopped
• 1/4 cup chopped parsley
• 1 tablespoon chopped fresh chives

Recipe

• in a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
• add green onions, tomatoes, parsley and chives; gently mix together.
• refrigerate for several hours or overnight to blend flavors; serve.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

spinach and feta pita bake

Ingredients

• Servings: 6
• 1 (6 ounce) tub sun-dried tomato pesto
• 6 (6 inch) whole wheat pita breads
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated parmesan cheese
• 3 tablespoons olive oil
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 350 degrees f (175 degrees c).
• spread tomato pesto one side of each pita bread and place them pesto-side up on a baking sheet. top pitas with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese; drizzle with olive oil and season with pepper.
• bake in the preheated oven until pita breads are crisp, about 12 minutes. cut pitas into quarters.

easy and ketchup meatballs

Ingredients

• Servings: 6
• 1 (28 ounce) bottle ketchup
• 24 fluid ounces
• 1 1/2 pounds ground beef
• 2 teaspoons garlic powder
• 1 onion, chopped

Recipe

Preparation Time: 40 mins Cook Time: 3 hrs

Ready Time: 3 hrs 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• place the and ketchup in a slow cooker on high setting and allow to simmer..
• meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. form mixture into meatballs about 3/4 inch in diameter. place meatballs in a 9x13 inch baking dish.
• bake at 400 degrees f (200 degrees c) for 20 minutes.
• transfer meatballs to the slow cooker with the and ketchup and simmer for 3 hours; sauce will thicken.

cucumber and avocado sushi

Ingredients

• Servings: 6
• 1 1/4 cups water
• 1 cup uncooked glutinous white rice (sushi rice)
• 3 tablespoons rice vinegar
• 1 pinch salt
• 4 sheets nori (dry seaweed)
• 1/2 cucumber, sliced into thin strips
• 1 avocado - peeled, pitted and sliced

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• combine the water and rice in a saucepan and bring to a boil. cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. remove from the heat and stir in the vinegar and a pinch of salt. set aside to cool.
• cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. place a sheet of seaweed over the plastic. use your hands to spread the rice evenly the sheet, leaving about 1/2 inch of seaweed empty at the bottom. arrange strips of cucumber and avocado across the center of the rice. lift the mat and roll over the vegetables once and press down. unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. you may moisten with a little water to help seal. set aside and continue with remaining nori sheets, rice and fillings.
• use a sharp wet knife to slice the rolls into 5 or 6 slices. serve cut side up with your favorite sushi condiments.

Pancetta Wrapped Shrimp With Chipotle Vinaigrette And Cilantro Oil

Ingredients

• Servings: 8
• 1 bunch cilantro, rinsed
• 1 cup canola oil
• 1 teaspoon honey
• 4 teaspoons fresh lime juice
• salt to taste
• 1 canned chipotle pepper
• 1 tablespoon adobo sauce from canned chipotle peppers
• 1/4 cup fresh lemon juice
• 1/2 cup rice vinegar
• 1 clove garlic
• 1 cup canola oil
• salt to taste
• 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 2 pounds thinly sliced pancetta

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
• prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. with the blender running, slowly pour in the canola oil, and puree until creamy. season to taste with salt, and set aside.
• preheat a grill for medium heat.
• cut the pancetta slices in half. wrap a half slice of pancetta around each shrimp to cover. grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. drain on paper towels.
• to serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

Bacon Wrapped Hotdogs

Ingredients

• Servings: 7
• 10 hot dogs, cut into thirds
• 15 slices bacon, cut in half
• 1/2 cup packed brown sugar

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• wrap 1/2 slice of bacon around each piece of hot dog. secure the bacon with a toothpick.
• place hot dogs into a slow cooker on low heat. pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.

creamy crab and red pepper spread

Ingredients

• Servings: 22
• 2 green onions, thinly sliced, divided
• 1 (8 ounce) tub philadelphia 1/3 less fat than cream cheese
• 1 (6 ounce) can lump crabmeat, drained
• 1/2 cup kraft 2% milk shredded sharp cheddar cheese
• 1 small red pepper, finely chopped
• 1 tablespoon grey poupon dijon mustard
• ritz reduced fat crackers

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• reserve 2 tablespoons onions. mix remaining onions with all remaining ingredients except crackers.
• refrigerate 1 hour.
• top with reserved onions. serve with crackers.

Crab And Lobster Stuffed Mushrooms

Ingredients

• Servings: 8
• 3/4 cup melted butter, divided
• 1 pound fresh mushrooms, stems removed
• 1 cup crushed seasoned croutons
• 1 cup shredded mozzarella cheese
• 1 (6 ounce) can crabmeat, drained
• 1 pound lobster tail, cleaned and chopped
• 3 tablespoons minced garlic
• 1/4 cup shredded mozzarella cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat the oven to 375 degrees f (190 degrees c). brush a large baking sheet with about 1/4 cup of melted butter. arrange mushroom caps in a single layer over the baking sheet.
• in a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. spoon into mushroom caps where the stems used to be.
• bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. sprinkle with additional cheese if desired, and serve hot!