VPWL

Southwestern Margarita Quesadillas with Lime Cilantro Cream

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These are a bit of work but can be done in stages, cook the chicken, make the Lime Cilantro Cream the day before and assemble for the party.

Ingredients – Quesadilla:

  • 2 boneless, skinless chicken breast halves
  • 1 c bottled margarita mix (Jose Cuervo is good)
  • 2 Tab fresh lemon juice
  • 2 Tab fresh lime juice
  • 1 Tab garlic powder
  • Vegetable oil
  • 10 flour tortillas (7-8 inches, thin is better)
  • 1 c shredded jack cheese
  • 1 c shredded cheddar cheese
  • Lime Cilantro Cream

 

Directions:

  1. Place chicken breasts between layers of wax paper and pound to less than 1/2-in thick.
  2. Place in a gallon freezer bag with margarita mix, lemon juice, lime juice and garlic powder.
  3. Refrigerate for at least 2 hours.
  4. Preheat oven to 350°.
  5. Remove chicken from marinade and discard marinade.
  6. Heat a tablespoon of vegetable oil in a large skillet and saute chicken until browned, about 3 minutes per side.
  7. Place in a heatproof dish and cook in oven until cooked through and internal temperature reaches 175°, about 10-15 minutes.
  8. Remove from oven and let sit for 5 minutes.
  9. Shred chicken.
  10. On half of a tortilla place about a tablespoon of each cheese and about 1/10th of the chicken.
  11. Fold in half and brush with vegetable oil.
  12. Place in a heated skillet and cook until lightly browned on each side.
  13. Place on a large baking sheet and repeat with remaining tortillas.
  14. Prior to serving, reheat on a baking sheet in a 350° oven for 10 minutes.

 

Lime Cilantro Cream

 

Ingredients – Lime Cilantro Cream:

  • 1/2 c sour cream
  • 1/4 c chopped cilantro
  • Juice of 1/2 lime
  • Pinch of salt

Lime Cilantro Directions:

Mix sour cream, cilantro, lime juice and salt.

To serve:  Cut each quesadilla in 4 wedges and drizzle with Lime Cilantro Cream.

Serves: 40 pieces

Source: allrecipes,com

Ham and Turkey Roll-ups

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You can jazz these up by adding a little mustard to the cream cheese.  

Ingredients:

  • 16 oz cream cheese, softened (two 8 oz packages)
  • 3/4 c carrots, shredded finely
  • 3/4 c zucchini shredded finely
  • 4 tsp dill
  • 10 oz thinly sliced fully cooked ham (rectangular package)
  • 10 oz thinly sliced fully cooked turkey (rectangular package)
  • toothpicks

Directions:

  1. In a bowl, combine the cream cheese, carrot, zucchini and dill.
  2. Spread about 2 Tablespoons on each slice of ham and turkey.
  3. Roll up tightly and wrap in plastic wrap.
  4. Refrigerate overnight.
  5. Slice each roll into 4 pieces.

Don’t forget toothpicks in a bowl and a bowl for used ones.

Serves: Makes 80

Source: Taste of Home

Mary Kay’s Good Stuff

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A sneaky way to get veggies into the party.

Ingredients:

  • 2 (8 ounce) packages refrigerated crescent rolls
  • 2 (8 ounce) packages cream cheese, softened
  • 1 c mayonnaise
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 1 c fresh broccoli, chopped
  • 1 c chopped red bell pepper
  • 1 c shredded carrots
  • 1 c shredded Cheddar cheese

Directions:

  1. Preheat oven to 375°.
  2. Roll out the crescent roll dough onto a 10×15 inch baking sheet, and pinch together edges to form the crust.
  3. Bake crust for 12 minutes in the preheated oven.
  4. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
  5. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing.
  6. Spread the mixture over the cooled crust.
  7. Arrange broccoli, red bell pepper, shredded carrots, and Cheddar cheese over the cream cheese layer.
  8. Press lightly into cream cheese.
  9. Chill for one hour.
  10. Cut 8 x 10 (1 ¼ “ x 1 ½ “ ) and place on serving tray.

Serves: 80 pieces

Source: Mary Kay Fry (long before Pillsbury and Hidden Valley did it.)

Shake’N’Bake Coconut Shrimp with Orange Curry Dip

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This is not as complicated as it looks and is quite impressive to serve.

Ingredients:

  • 2/3 c flake coconut, toasted
  • 1 pkg Shake’N’Bake chicken coating mix
  • 1 tsp curry powder
  • ¼ tsp ground red pepper (cayenne)
  • 1 egg
  • 2 Tab water
  • 1 lb uncooked large (31-40 count) shrimp, peeled and tails off
  • Orange Curry Dip
  • toothpicks

Directions:

  1. Heat oven to 400°
  2. Combine coconut, Shake’N’Bake, curry powder and cayenne in a pie plate.
  3. Whisk egg and water in separate pie plate until blended.
  4. Coat the rack of a broiler pan with cooking spray.
  5. Dip shrimp, 1 at a time, in egg, turning to completely coat.
  6. Then dip in coconut mixture, pressing coating firmly onto shrimp.
  7. Place on a rack on a baking sheet.
  8. Bake 10 – 12 minutes at 400° until shrimp are done.
  9. Serve with toothpicks and dip on a tray. Don’t forget a bowl for used toothpicks.

Orange Curry Dip

Dip Ingredients:

  • ½ c Ranch dressing
  • ¼ c orange marmalade
  • 1 tsp curry powder
  • 2–3 drops hot pepper sauce

Dip Direction:

  1. Mix until blended.
  2. Refrigerate until ready to serve.

Serves: Makes 35 – 40

Source: Kraft Healthy Living Information

Comment: You can buy peeled raw shrimp, but you may have to remove the tails.  When pricing – remember half the weight of shrimp is the shell.

Lamb Lollipops with Rosemary Balsamic Reduction

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Actually, you should hide these in the kitchen and eat them all yourself!

Lamb Ingredients:

  • 6 Tab extra-virgin olive oil
  • 4 Tab finely chopped parsley leaves
  • 2 Tab finely chopped rosemary leaves
  • 2 tsp minced garlic
  • 1 Tab Kosher salt
  • 15 small rib lamb chops with bones attached, ribs frenched
  • 2 tsp black pepper

Lamb Directions:

  1. In a small bowl, combine olive oil, parsley, rosemary, and garlic.
  2. Season with salt, to taste. Set herb oil mixture aside.
  3. Set a 12-inch pan over medium-high heat.
  4. Season the lamb with salt and black pepper.
  5. Add 2 Tab of the herb oil to the pan.
  6. Sear the lamb until golden brown, about 3 minutes.
  7. Continue to cook the lamb, about 2 minutes each side, until medium rare.
  8. Baste them with 2 Tab herb and oil mixture.

(Alternatively, you can grill the lamb chops.)

Reduction Ingredients:

  • 2 Tab herb olive oil (from above)
  • 2 Tab minced shallots
  • 1 tsp garlic
  • 1 c balsamic vinegar
  • 1 large or 2 small rosemary sprigs
  • 2 Tab butter

Reduction Directions:

  1. Place 2 Tab herb olive oil in a 1-quart saucepan over medium heat.
  2. Once the oil is hot, add the shallots, cook until translucent, about 1 min.
  3. Add the garlic to the pan and cook for 30 seconds.
  4. Pour the balsamic vinegar into the pan and bring to a boil.
  5. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes.
  6. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  7. Remove from the heat and swirl the butter into the pan.
  8. Remove the rosemary sprigs before using.

To serve, drizzle lamb chops with the balsamic reduction.

Serves: Makes 15

Comment: To french lamb chops see The Hungry Mouse

http://www.thehungrymouse.com/2009/02/23/rib-of-the-week-garlic-rosemary-lamb-lollipop-chops/

If you want to be really fancy, you can make frills for the chops.

How to Make Paper Frills for a Crown Roast – YouTube

Source: FoodNetwork.com, Emeril Lagasse, 2006

Orange Curry Dip

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This goes with the Coconut Shrimp but is also good with skewered chicken bits.

Dip Ingredients:

  • ½ c Ranch dressing
  • ¼ c orange marmalade/ apricot preserves
  • 1 tsp curry powder
  • 2–3 drops hot pepper sauce

Direction:

  1. Mix until blended.
  2. Refrigerate until ready to serve.

Serves: Makes 35 – 40

Source: Kraft Healthy Living Information

Sweet Chicken Bacon Wraps

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Easy, do-ahead and anything with bacon will sell!

Ingredients:

  • 10 chicken tenders (about 1 pound)
  • 1# bacon (17 – 20 slices)
  • 1 ½ c brown sugar
  • 4 Tab chili powder
  • toothpicks soaked in water

Directions:

  1. Cut each chicken tender into 4 equal pieces.
  2. Cut bacon slices in ½ .
  3. Wrap each chicken cube with bacon and secure with toothpick.
  4. Stir together brown sugar and chili powder.
  5. Dredge wrapped chicken in sugar-chili mix.
  6. Coat a broiler pan with cooking spray and place chicken on rack in pan. (foil works too)
  7. Just before the party bake 30 – 35 minutes at 350° until bacon is crisp.

Serves: Makes 35 – 40

Source: Orange County Register, Take Five, August 28, 2013

Warm Blue Cheese Dip

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This is one of my favorites – good, easy, and it freezes!  I had cooked bacon and chives in the freezer so used that and store bought chopped garlic. Just mixed them in with the rest of the ingredients. I baked it and then reheated it later in the microwave.

Ingredients:

  • 1 lb bacon, diced
  • 4 cloves garlic, minced
  • 16 oz cream cheese, softened (I discovered the “spreadable” cream cheese does not work as well as the block cream cheese — it melts!)
  • ½ c heavy cream
  • 6 oz blue cheese, crumbled
  • 4 Tbs fresh chives, chopped
  • 4 Tbs almonds, chopped
  • Crackers or sliced baguette for serving

Instructions:

  1. Preheat oven to 350°
  2. In nonstick skillet, cook bacon over medium-high heat about 8 minutes or until nearly crisp. Drain bacon and wipe skillet dry
  3. Return bacon to pan, add garlic and cook over medium heat until bacon is crisp, about 2 minutes. Make sure garlic doesn’t burn.
  4. Drain on paper towels
  5. Using paddle attachment of electric mixer, beat cream cheese until smooth
  6. Add cream, beat well to mix
  7. Fold in bacon, garlic, blue cheese, and chives
  8. Transfer to 1 quart baking dish, top evenly with almonds.
  9. Bake about 30 minutes or until heated through.
    Serve with crackers, baguette slices or vegetables

Serves: Makes 4 cups, serves 20

Source: Reader’s Digest from Morton’s the Cookbook by Klaus Fritsch

Comments:  I had cooked bacon and chives in the freezer so used that and store-bought chopped garlic. Just mixed them in with the rest of the ingredients. I baked it and then reheated it later in the microwave.

 

Bacon Candied Apple Spiced Nuts  

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The apples are an unexpected variation to spiced nuts. Tasty!

Ingredients:

  • 8 c mixed unsalted nuts
  • 1 pound thick-cut bacon
  • 1 c dried apple rings, chopped
  • 2 egg whites
  • 2 tsp water
  • 1/2 c light brown sugar
  • 1 tsp salt (if using salted nuts, omit salt)
  • 1 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper

Directions: 

  1. Preheat oven to 300°.
  2. Cook the bacon until crisp, drain on paper towel, roughly chop, set aside.
  3. Combine the sugar and the spices in a small bowl, set aside.
  4. In a large clean bowl vigorously whisk the egg whites until foamy.
  5. Add the water and continue to whisk until you have soft peaks and there is no water on the bottom of the bowl. Be careful not to go too far – whites should be soft, light and foamy, not stiff.
  6. Toss the nuts into the bowl and coat the nuts in the egg whites lightly, using your fingertips.
  7. Sprinkle the sugar and spice mixture over the nuts and gently toss until everything is completely coated.
  8. Spread in a single layer onto parchment-lined baking sheets.
  9. Bake for 20 minutes, stirring and flipping with a spatula occasionally.
  10. After 20 minutes sprinkle with the bacon and apple, toss one more time and return to the oven for another 10 minutes.
  11. Remove from oven and let nuts cool completely on the baking sheets.
  12. When they are cool break up any larger clumps

Serves: 8 cups
Source: foodrepublic.co
Comments: Once baked, they keep for a few days at room temperature and actually improve after a day or two on the counter.

 

Ham Nirvana

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No more boring sugar coated ham for us!  Yummy and really simple.

Ingredients:

  • 8 – 10 lbs spiral cut ham
  • 1 ½ c rye whiskey (bourbon or other whiskey will do, too)
  • ¾ c honey
  • ¼ c light molasses
  • 1 tsp crushed red pepper flakes
  • ½ tsp coarsely ground black pepper
  • Honey Mustard Sauce
  • Piña Colada Sauce
  • 6 dz small dinner rolls

Directions:

  1. Whisk the whiskey, honey, molasses, red pepper flakes and black pepper in a medium bowl.
  2. Place the ham in a large roasting pan.
  3. Cook in 350° for 1 ½ hr or until 135°.
  4. Brush with whiskey glaze every 20 minutes while heating.
  5. Transfer to serving platter, carve.

Place mustard and pina colada sauces in dishes with small spoons.
Place rolls in napkin lined basket.

Source: Bon Appetit December 2013

How to Carve a Spiral Ham

  1. Turn the ham on its bottom.
  2. Find the bone, and using a large knife, cut around the entire bone.
  3. There are natural breaks in the ham, generally where a line of fat is, cut through those breaks. Leave some ham on the bone and cut some slices to fit rolls.
  4. Place uncut ham and bone on platter and arrange the cut pieces around it.

Honey Mustard Sauce

Ingredients:

  • 1 c mayonnaise
  • 1/4 c honey
  • 1/8 c mustard (4 Tab)

Instructions:

  1. Place all of the ingredients in a small bowl and stir until smooth.
  2. Keep in the fridge until ready to serve.

Piña Colada Sauce

Ingredients:

  •  2/3 cups cream of coconut
  • 1 cup crushed pineapple, drained
  • 1 1/8 cups sour cream
  • 1/3 cup coconut flakes

Instructions:

  1. Place the cream of coconut and sour cream in a bowl.
  2. Stir until smooth and add the remaining ingredients.
  3. Store in the fridge .

Notes: Cream of coconut is actually quite easy to find. Just head to the alcohol section of your local grocery store and it will be by the margarita mixes etc.

Source: ohsweetbasil.com