Appetizers & Entertaining

Chicken Sausage Wontons with Sriracha Orange Soy Sauce

Prep Time: 20 minutes / Cook Time: 30 minutes / Servings: about 36 wontons

Ingredients:

Chicken Sausage Wontons
with Sriracha Orange Soy Sauce

• 12 oz. sweet Italian chicken sausage (casings removed)
• 3 scallions, chopped
• 1/2 tsp. garam masala
• 1 tbsp. chopped fresh mint (plus more for garnish)
• 12 oz. package wonton wraps
• 1/2 cup low-sodium soy sauce
• 1/2 cup orange marmalade
• 1 tsp. Sriracha hot chili sauce

Steps:

1. Preheat oven to 375 degrees.
2. Spray a mini muffin tin with non-stick cooking spray.
3. Heat a large skillet to medium heat.  Add the chicken sausage, scallions, garam masala and fresh mint.  Stir until combined.  Break sausage up into tiny bits as it continues to cook for about 7-10 minutes, until browned and cooked through.  Remove from heat and set aside.
4. Press one wonton sheet down into the center of each of the mini muffin tins, creating a small cup.  Spoon about 1 teaspoon of the sausage mixture into the cups.  Use wet fingers to pinch the corners of the wonton sheets together and close the cups.
5. Spray all the wonton cups with non-stick cooking spray and bake in the oven at 375 degrees for about 15-20 minutes until golden brown.  Remove from heat and allow to cool for 5-10 minutes.  Transfer to a serving dish and garnish with additional chopped mint.
6. For the sauce:  In a small saucepan, combine soy sauce, sriracha and orange marmalade.  Stir until combined and cook on medium heat for about 5 minutes, until the marmalade is melted and the sauce is warm.  Transfer to a dipping bowl and serve.

Buffalo Sliders with Chipotle Corn and Mango Salsa

Prep Time: 20 minutes /  Cook Time: 10 minutes / Servings: 8

Ingredients:

Buffalo Sliders with Chipotle Corn and Mango Salsa

Sliders:

• 1 lb. ground buffalo
• 8 small dinner rolls
• 1 tsp. each salt and pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/4 cup Kansas City style barbeque sauce

Salsa:

• 1 mango, peeled, sliced and chopped
• 1 cup corn kernels (frozen or fresh)
• 1/2 cup roasted red pepper, chopped
• 1/4  medium red onion, chopped
• 1/4 cup finely chopped fresh cilantro
• 1 tsp. apple cider vinegar
• 1/2 tsp. each salt and pepper
• 1/4 tsp. chipotle chile powder

Steps:

For the salsa:

1. In a large mixing bowl, combine all ingredients and mix well until combined.  Set aside.

For the sliders:

1. Heat grill to high heat
2. Combine ground buffalo, onion and garlic powder, barbeque sauce and salt & pepper.  Mix well with your hands and separate into 8 small slider pattys.
3. Grill on high heat for about 4-5 minutes on each side, depending on your meat temperature preference. 
4. Slice the dinner rolls in half and place one of the burgers on each of the buns.  Top with chipotle corn and mango salsa and serve. 

Baked Buffalo Chicken Tenders   

Prep time: 15 minutes / Cook Time: 20 minutes / Servings: 2

Baked Buffalo Chicken Tenders

Ingredients:

• 6 chicken tenders
• 1 cup all-purpose flour
• 1/2 cup egg substitute or egg whites
• 7 oz. Panko bread crumbs (or crushed chips of your choice)
• 6 tbsp. Frank's RedHot Sauce (can be more or less to your taste)
• 1 tsp. garlic powder
• 3/4 cup Light Ranch Dressing
• salt and pepper
• cooking spray

Steps:

1. Spray a cookie sheet or glass baking dish with cooking spray and preheat oven to 375 degrees.
2. Rinse the chicken tenders and pat dry with a paper towel.
3. Make three different stations with three plates.  Spread the flour onto one plate.
4. In a mixing bowl, combine the egg substitute or egg whites and 2 tbsp. RedHot Sauce.  Whisk until combined.  Transfer to the second plate.
5. In a second mixing bowl, combine the bread crumbs, garlic powder and 2 tbsp. RedHot Sauce.  Season with salt and pepper and stir until combined.  Transfer to the third plate.
6. Dredge one chicken tender through the flour and shake off the excess.  Dip into the egg mixture and then coat in the bread crumbs.  Transfer to the cookie sheet or baking dish.  Repeat with the other chicken tenders.
7. Spray both sides of all the chicken tenders liberally with cooking spray.  Bake in the oven at 375 degrees for 20 minutes.  Remove from the oven and serve immediately.
8. FOR DIPPING Sauce:  Mix 3/4 cup Light Ranch Dressing and 2 tbsp. RedHot Sauce.  Stir until combined and serve.
    

 
Greek Yogurt Spinach and Artichoke Dip

Prep Time: 20 minutes / Cook Time: 0 minutes / Servings: 6

Greek Yogurt Spinach and Artichoke Dip

Ingredients:

• 1 large container (17.6 oz.) plain Greek yogurt
• 1 bag (16 oz.) chopped frozen spinach, thawed and drained
• 3 scallions, finely chopped
• 1 cup artichoke hearts, chopped
• 1/3 cup roasted red peppers, chopped
• 1/2 cup pepperoncinis, chopped
• 2 garlic cloves, pressed
• 1 tbsp. fresh dill, chopped
• salt and pepper to taste

Steps:

1. In a strainer, thaw and drain the spinach with warm water.  Squeeze the spinach with your hands to remove the excess water.
2. In a large mixing bowl, combine the Greek yogurt, spinach, scallions, artichoke hearts, red peppers, pepperoncinis, pressed garlic and fresh dill.  Stir well to combine.
3. Season with salt and pepper to taste, stir until combined.  Serve with fresh vegetables and pita chips, spread on baguette toast or place in a bread bowl.
   
   
   
   
   Southwest Quinoa Lettuce Wraps

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 8 wraps

Southwest Quinoa Lettuce Wraps

Ingredients:

• 1 head of leaf or Bib lettuce
• 2 cups of cooked red or white quinoa (prepare according to package directions)
• 1 medium tomato, finely chopped
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup yellow or white corn kernels
• 1/4 cup finely chopped red onion
• 1/4 cup roasted red pepper, finely chopped 
• 2 tbsp. finely chopped fresh cilantro
• 1/4 tsp. each salt and pepper
• 1/2 tsp. garlic powder
• 1 tbsp. ground cumin
• 1 tsp. paprika
• 1 tsp. chili powder
• 1/2 cup shredded Mexican cheese (optional)

Steps:

1. Prepare and cook the quinoa according to package directions.
2. Combine all ingredients (except for lettuce) in a large mixing bowl and stir until well combined. 
3. Wash and separate the lettuce leaves.  Arrange them on a large serving dish.  
4. Fill each lettuce leaf with about 1/4 cup of the quinoa mixture.  Serve immediately. 

Gluten-Free Zucchini Almond Bites

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Gluten-Free Zucchini Almond Bites

Ingredients:

• 2 medium zucchini, cut into 1/4 inch slices
• 1/2 cup egg whites or egg substitute
• 1/2 lb. raw almond meal
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• salt and pepper to taste
• olive oil cooking spray
• 1 cup marinara sauce for dipping

Steps:

1. Preheat oven to 400 degrees.
2. In a large mixing bowl combine the almond meal, garlic powder, Italian seasoning, salt and pepper.  Whisk until combined.
3. Pat the zucchini slices dry with a paper towel.  Dip them in the egg whites and then coat them in the almond meal.
4. Place the coated slices on a cookie sheet and spray both sides well with cooking spray.
5. Bake in the oven at 400 degrees for about 15 minutes, until browned on both sides.  Remove from heat and allow to cool for 5 minutes before serving.  Serve with warm marinara sauce. 

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Ingredients:

• 10 oz. whole Crimini mushrooms, center stems removed
• 15-20 large basil leaves
• 1/2 cup fresh flat-leaf parsley
• 1 scallion chopped
• 1 large garlic clove, pressed
• juice and zest of 1 lemon
• 2/3 cup raw cashews (plus a few for garnish)
• 1/3 cup olive oil
• salt and pepper to taste

Steps:

1. In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews.  Season with salt and pepper and pulse food processor until roughly chopped.
2. Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.
3. Place the mushroom caps open side up on a serving dish.  Spoon the pesto into the mushroom caps.  Top with lemon zest and garnish with a whole cashew.

Brown Rice and Tapenade Stuffed Grape Leaves

Prep Time: 30 minutes / Cook Time: 40 minutes / Servings: About 24 stuffed leaves

Ingredients:

Brown Rice and Tapenade Stuffed Grape Leaves

• 1 jar grape leaves in vinegar/brine solution
• 2 cups cooked brown Rice
• 4 cups Vegetable broth
• 1 large garlic clove
• 1 red bell pepper
• 9.5 oz jar pitted Kalamata Olives, drained
• 2 tbsp. Capers
• 2 tbsp. fresh chopped Parsley
• 2 large basil leaves
• juice from 1 lemon
• 1 scallion, chopped
• 1/3 cup Sun Dried Tomatoes in olive oil, chopped
• 1/4 cup Olive Oil, (plus 2 tbsp. - optional)
• salt and pepper to taste

Steps:

1. Heat oven to broil.
2. In a medium saucepan, bring the vegetable broth to a boil.  Add the rice, cover and reduce heat to a simmer.  Cook until broth is absorbed and rice is soft, about 20 minutes.  Remove from heat and allow to cool.
3. Cut the red bell pepper in half lengthwise and remove seeds and membrane.  Peel the garlic clove.  Place the bell pepper and garlic on a cookie sheet and place in the broiler for 4-5 minutes on each side.  Remove from oven, roughly chop and transfer to a food processor.
4. Add the olives, capers, parsley, basil, lemon juice, chopped scallion and sun dried tomatoes to the food processor with the peppers and garlic.  Pulse until items are combined and chopped.  Drizzle in olive oil, season with salt and pepper to taste and pulse again until items are very finely chopped.  Transfer mixture to a large mixing bowl.
5. Add the rice to the tapenade mixture, drizzle in the remaining olive oil if mixture is dry (optional) and stir until combined.
6. Prepare the grape leaves by removing them from the jar and rinsing them well.  Bring a large pot of water to boiling and place the grape leaves in the boiling water for about 1 minute.  Transfer to an ice bath, lay them flat and pat them dry with a paper towel.
7. To stuff the leaves: Lay one leaf flat and place about 1-2 tbsp. of stuffing toward the bottom, center of the leaf (depending on the size of the leaf).  Roll the bottom two sections up over the stuffing.  Fold the two side sections in, sealing the ends.  Roll the leaf up toward the top section of the leaf, sealing it off.  Repeat with the other leaves, until the tapenade is gone.  Refrigerate until ready to serve.