Deviled Avocado Eggs

Deviled Avocado Eggs 

– Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper. Top with a sprinkle of chili or paprika —

Variations:
Add a dash of your favorite curry - I prefer green
Add some crumbled bacon.
Add a dash of your favorite hot sauce.
Add a bit of chopped jalapenos.  

Now, I wouldn't advocate adding all of those at the same time..:)  but you can play around with the combinations.

Bacon Wrapped Smokie

 
Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Baked Cheese Balls

source: FB page\

Baked Cheese Balls

Cut up string cheese, dip in skim milk, then Italian bread crumbs.
Bake at 425 for 7-10 minutes.

Rotel Cups

Source: FB (if you know an original source, please leave comment)

Rotel Cups
Perfect tailgate food!! Or a great appetizer for a party!!
Makes: 45 cups

Ingredients:
1 can rotels, drained
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups.
Place on baking sheet and cook at 350 for 15 min.

Roasted Garlic Mushrooms

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs


Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Stuffed Jalapenos

Ingredients:
1 lb ground sausage (HOT if ya like! )
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Mini Zucchini Cheese Bites

Mini Zucchini Cheese Bites

Ingredients
◾2 cups grated zucchini ( about 1 medium)
◾1 egg
◾1/2 cup grated Parmesan Cheese
◾optional: 1/4 cup chopped cilantro, salt & pepper

Directions

Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges.

Louisiana Cajun Shrimp with Chipolte Mayonnaise

source: http://scrumpdillyicious.blogspot.ca/2012/09/louisiana-cajun-shrimp-with-chipotle.html
(lots of good recipes here)

Spicy Louisiana Cajun Shrimp with Chipotle
Serves 6-8 as an appetizer

1 lb medium shrimp, peeled and deveined, with tail shell intact
2 tbsp olive oil
1 tbsp Cajun seasoning - homemade or store bought
1/2 tbsp chipotle peppers in adobo sauce, finely chopped
1/2 tsp brown sugar
1 lemon or lime, sliced in wedges for garnish
Salt and pepper, for seasoning

In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.

Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.

Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.

Sautéeing: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.

Chipotle Mayonnaise
Makes about 1 cup

1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juice

Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.

Crab and Cream Cheese Snacks

Crab & cream cheese snacks

Tasty appetizer to treat your friends! Be sure to share to keep it i...n your virtual recipe file!

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Fried Dill Pickles

FRIED DILL PICKLE CHIPS!

One word Folks..... AWESOME!
Ingredients:
3/4 to 1 cup of beer
2 eggs
1 -2 cups of flour
Cholesterol free oil

Directions:
Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.
Strain pickles in a small colander.
In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.
Dip pickles one at a time using tongs into the batter and then place in the heated oil
Fry pickles for about 2 minutes flipping the pickle after about 1 minute
Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Chicken Enchilada Roll Ups

Chicken Enchilada Dip Roll-Ups
Ingredients:
2 - 8 oz. packages LOW FAT cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin (I leave this out as I don't care for cumin)
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas ( use low carb instead)

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.

Cucumber Salsa

 

Source: Living Healthier Together (FB page)

 Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories!
(source: justapinch.com)

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

 

Onion Blossom

 This is not one I would be encouraged to try...so please, if you do try this one, leave a comment!! thanks.

Okay this is not a healthy but when you want to treat yourself this might be the one to go for. Yum!
Outback Steakhouse Bloomin Onion!
Recipe source: ---> http://deep-fried.food.com/recipe/outback-steakhouse-bloomin-onion-12624

Ingredients:
Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions
Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Directions:

1---------for the seasoned flour-----------.

2 combine flour, paprika, garlic powder, pepper and cayenne-mix well.

3--------Creamy chili sauce--------.

4 combine mayo, sour cream, chili sauce and cayenne-mix well.

5--------Dipping sauce----------.

6 Blend everything together well and let sit for 2 hours-refrigerated- or overnight.

7--------And for the batter---------.

8 Mix cornstarch, flour and seasonings until well blended.

9 Add beer and mix well.

10 Cut about 3/4 inch off top of onion and peel.

11 Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

12 Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- just make sure that you drain them well).

13 Dip in seasoned flour and gently shake to remove excess.

14 Separate petals to coat thoroughly with batter.

15 Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

16 Turn over and fry 1 1/2 minutes more or until golden brown.

17 Drain on paper towels.

18 Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.

19 Serve hot with chili sauce and dipping sauce.

Cucumber Cups Stuffed with Spicy Crab
Source: Bonnie Pierce Luper (FB)
INGREDIENTS
3 long cucumbers
1/4 cup sour cream (use reduced fat for lower-cal version)
1/4 cup cream cheese, softened (use reduced fat for lower-cal version)
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired
INSTRUCTIONS

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.
Experiment with different dips in the cucumber cups like hummus or a Greek yogurt spread. Enjoy!