Appetizers

Simple Celery Shooters

Thursday, August 21st, 2014

Ingredients:

Recipe by Kevin Towle

10 celery stalks, peeled of strings
16 ounces of ricotta cheese
5 tablespoons of cheesecake flavored pudding mix
1/2 of pure vanilla extract
2 tablespoons of half and half
1 1/2 cups of raspberries
1 1/2 cups of blueberries
1 1/4 cups of maple balsamic vinegar

Directions:

  1. Peel the stalks of strings on the celery the best you can and cut them into 3 inches pieces.
  2. In a medium bowl, combine ricotta cheese, cheesecake pudding, vanilla and half and half well (it’s best if you can let it sit over night, but if not leave in refrigerator for 30 minutes before using).
  3. Wash and pat dry the berries.
  4. In a small saucepan, heat the balsamic vinegar over medium/high heat and reduce the liquid until it thickens. Chill for 30 minutes.
  5. Slice a small sliver of the boat of your celery lengthwise so the celery wont tip over and place the boats around the platter.
  6. Take a small plastic bag and fill it with your ricotta cheese mixture.
  7. Push the ricotta cheese mixture to one side of the plastic bag, seal, and cut 1/2 inch off the edge to pipe the celery.
  8. Place the berries on the celery (decorate as you please!)
  9. Pour the maple balsamic vinegar reduction into dipping bowls or drizzle of the celery.

Smoked Salmon Cream Cheese Sticks

Tuesday, July 1st, 2014

Ingredients:

  • 8 oz. package of cream cheese, allow to sit on the counter for at least 20 minutes
  • 4 oz. package of refrigerated smoked salmon, chopped
  • 2 green onions, sliced thinly
  • pepper to taste
  • 1/2 lemon
  • 8 celery stalks, cut into thirds and cut into thirds long ways into sticks

Directions

Add cream cheese, smoked salmon and green onions to a medium-sized mixing bowl. Mix together using a metal or wooden spoon ensuring the smoked salmon is evenly distributed throughout the cream cheese. Add pepper to taste. Take the 1/2 lemon and squeeze twice over the mixture (making sure to not allow lemon seeds to fall in) and mix again. Serve as a dip. Dip can be prepared the night before.

Recipe and photo courtesy of Julie Deily of The Little Kitchen.


Spicy Orange BBQ Chicken Pizza

Thursday, March 20th, 2014

Ingredients:

1 Pre-packaged Whole Grain Pizza Dough
BBQ Sauce – Choose your favorite
Dash of Chipotle Tabasco Sauce
1/4 cup Dandy Red Onion, sliced in rings, grilled and diced
1/4 cup of Dandy Sweet Corn, grilled and shaved off the cob
3/4 cup of chopped grilled chicken breast
1/4 cup black beans
1 tsp. Dandy Cilantro, roughly chopped

Directions:

  1. Roll whole grain pizza dough out to 10” to 14” – Grill over indirect heat on grill
  2. Brush with small amount of olive oil Salt & Pepper and grill 3-4 minutes on each side
  3. Grill onions and corn on the cob, once cooked, dice onions and remove corn kernals from the cob
  4. Grill chicken alongside onions and corn for about 10 minutes on each side or until fully cooked through.  Once fully grilled, let rest and slice into thin strips.
  5. Once the pizza dough is cooked, top with a thin layer of your favorite BBQ sauce and a dash of Chipotle Tabasco Sauce.  Spread the diced onion, corn and grilled chicken around the pizza thoroughly.  Top with black beans and chopped cilantro.  Serve warm!

**You can also add 2 Tbs. Diced Dandy navel oranges or mandarins, they compliment the spicy BBQ sauce very well**

Ginger Mandarin Pepper Salsa

Thursday, March 20th, 2014

Ingredients:

2 medium-size ripe mandarins, peeled and cut into bite size pieces
4 red radishes, sliced
3/4 cup yellow bell pepper, seeded and chopped
1 medium-size fresh jalapeno pepper, seeded and finely chopped
1/4 cp fresh snipped parsley
1-1/2 tablespoons fresh squeezed lime juice
1-1/4 teaspoons minced fresh ginger root
1/4 teaspoon salt

Directions:

In a medium-size bowl, stir together mandarin pieces, radishes, bell pepper, jalapeno pepper, parsley, lime juice, ginger and salt. Cover and refrigerate at least 1 hour (up to 6 hours) before serving, stirring a couple of times while chilling.
Suggested serving: Serve salsa with cooked chicken or pork.

Recipe provided by: Sherry Little