Friday July 1, 2016
AMERICAN FLAG VEGETABLE TRAY
What you’ll need to make the American Flag Vegetable Tray…
◾1 Large Cookie Sheet
◾Square Container for Dip – I used a sandwich container similar to this.
◾Small Star Fondant Cutter
◾2 Red Peppers
Dill Dip Ingredients
◾1/2 cup Fat Free Sour Cream
◾1/2 cup Mayonnaise
◾8 oz. Light Cream Cheese
◾1 tablespoon Fresh Dill, minced
◾2 tablespoon Fresh Parsley, minced
◾1 tablespoon Dried Minced Onion
◾1 teaspoon Salt
◾6-10 Drops of Blue Food Coloring Slice the vegetables and line them up on the cookie sheet in rows of white and red.
Mix all ingredients of the dip together in a bowl. Gradually add a few drops of the food coloring until you get the desired blue. Add the dip to a square container and place in the top left side of the cookie sheet. Thinly slice a radish and cut stars then place in rows on the dip.
BLUEBERRY CAPRESE SALAD
12 ounces cherry tomatoes, halved or quartered if large
6 ounces (1 cup) fresh blueberries
8 ounces mozzarella balls, halved or cut into bite-sized pieces
1/4 cup fresh basil leaves, torn if large
2 tablespoons olive oil
1 tablespoon balsamic vinegar sea salt and freshly ground black pepper, to taste
Directions: Combine tomatoes, blueberries, and mozzarella balls in a bowl. Toss with basil leaves, olive oil, and balsamic vinegar. Season to taste with salt and pepper. (Can be made a few hours ahead of time, just cover and refrigerate until ready to serve.)
HAWAIIAN BBQ CHICKEN MEATBALLS
•1 ¾ - 2 pounds ground chicken (or turkey)
•4 teaspoons minced garlic
•1 ½ teaspoon salt
•1 teaspoon pepper
•2 large eggs
•1 cup Panko breadcrumbs*
•½ teaspoon paprika
•1 teaspoon onion powder
HAWAIIAN BBQ SAUCE:
•3 tablespoons ketchup
•¼ cup low sodium soy sauce
•1 tablespoon freshly grated ginger
•½ cup pineapple juice
•1 teaspoon minced garlic
•½ teaspoon red pepper flakes
•⅓ cup brown sugar
1.Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
2.In a saucepan, combine the ingredients of the Hawaiian BBQ sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don't worry if it looks thin.
3.In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It's easier to tell when the ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.
4.Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
5.Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.
EASY FLAG FRUIT DESSERT
Ingredients: 5-6 cups of red fresh fruit. (I used cherries, strawberries and raspberries)
2 cups of blueberries
3 cups of yogurt or white chocolate covered pretzels
Directions: Wash fresh fruit and dry. Lay out fruit and pretzels to represent the flag stripes, and place a small bowl of blueberries on the top left.
STRAWBERRY AND GOAT CHEESE BRUSCHETTA
1 baguette sliced
2 tsp olive oil or more to taste
1 pinch salt to taste
1 pinch pepper to taste
1/2 cup strawberries stems cut off and sliced thin
1/2 cup goat cheese crumbles or spread 1 tbsp basil chopped
2 tbsp balsamic glaze
1.Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2.Place sliced baguette pieces on the parchment paper, about 1 inch apart, and brush the tops with olive oil. If desired, lightly season with salt and pepper.
3.Bake bread for 5 minutes or until edges look golden brown. Be careful not to toast the bread too much.
4.While bread is still warm, sprinkle (or spread) goat cheese on the sliced baguette. Arrange sliced strawberries on top, then sprinkle with basil. Finish by drizzling balsamic glaze on top.
SPINACH DIP BITES
•2 cups frozen spinach, chopped and thawed
•1 6 ounce jar Artichoke Hearts, drained and chopped
•½ tsp. minced garlic
•2 TB grated parmesan cheese
•4 ounces Cream Cheese, softened
•¾ cup shredded mozzarella cheese, divided
•½ tsp. garlic salt
•pepper to taste
•1 can seamless Crescent Dough
1.Preheat oven to 375.
2.In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
3.Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.
4.Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
5.Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
6.Bake at 375 for 15 - 17 minutes, until golden brown.
Let cool for 5-10 minutes before moving from tray. ENJOY!
CUCUMBER ROLLS WITH CREAMY AVOCADO SPREAD
1 large organic English cucumber (or 2)
3 ripe avocados
1/4 cup capers
1/2 teaspoon pink Himalayan salt or sea salt freshly cracked black pepper
2 tablespoons of freshly squeezed lemon juice
1/4 cup fresh parsley, chopped fine + more for plating
1/8 cup fresh dill, chopped fine
Directions : It’s a good idea to grab more cucumbers than you need for this recipe as some pieces could break and you only use the middle part not the thin sides that will be cut. You don’t want to run out. Wash and dry the cucumbers. Use a mandolin to cut thin slices all the way through. Keep slicing the sides until you reach the full centre. Be careful that they don’t break. (the thin pieces could be saved for a salad or eaten up or composted).
In a bowl, mush all the avocado meat and add in all the other ingredients and mix.
Lay out each cucumber slice and layer a coat of the avocado spread all the way across. Start to roll on one side until you reach the end. Be sure to have some avocado spread at the end (without any capers) to act like glue to seal them up at the end.
Dress up with extra parsley and capers and serve!
(In the heat of the summer, be sure that the avocado doesn’t tolerate the heat well, so be mindful of that and serve these as appetizers so they’re eaten up quick or keep them in the fridge until serving time.)