Deb's Kale & Spinach Bites

 

Deb’s Kale & Spinach Bites

2 cups chopped fresh kale (stalks removed), spin in salad spinner to dry

6 ounces fresh spinach, chopped, spin in salad spinner to dry

1 chopped yellow onion

2 minced garlic cloves

2 tablespoons melted butter

2 beaten eggs

1 egg with 1 tablespoon of water whisked in

2 teaspoons Dijon mustard

1 cup bread crumbs

½ cup panko bread crumbs

1 cup freshly grated parmesan cheese (divided)

1 tablespoon olive oil

½ teaspoon of these spices: thyme, sage, rosemary, oregano

¼ teaspoon cayenne

½ teaspoon garlic powder

Tabasco sauce, Worcestershire sauce, salt & pepper to taste

 

Line a half-sized sheet pan with parchment paper and set aside.

Melt the butter and olive oil in a medium skillet and add the chopped onion. Sauté until cooked through and very soft, about 5-7 minutes. Add garlic, and quickly sauté but don’t burn it. Add kale and spinach and cook briefly until slightly wilted. Let cool slightly. Prepare other ingredients while cooling spinach mixture.

Combine the kale/spinach mixture, Dijon mustard, spices, regular breadcrumbs, 1/2 cup of the grated parmesan cheese, salt and pepper in the bowl of a food processor. Pulse until you have a smooth consistency but still have texture to spinach and kale. Taste and add squeeze of lemon juice, some hot sauce, more salt, more pepper, or worcestershire sauce as needed. Add beaten eggs.

Spoon the spinach mixture into a medium bowl and form into little balls - best to use a melon baller. Place on the parchment-lined cookie sheet and put the cookie sheet in the freezer for 90 minutes or 2 hours. Bake as outlined or put in a freezer bag and keep until ready to bake.

To bake: Preheat the oven to 375 degrees.

Beat one egg with 1 tablespoon of water and place in bowl. Combine ½ cup of panko bread crumbs and remaining ½ cup of parmesan cheese in a bowl. Add ½ teaspoon of salt, pepper, and garlic powder to the cheese panko mixture. Add ¼ tsp. cayenne pepper. Mix with your hands, then brush each kale bite with egg wash and then roll each kale bite in the parmesan/panko mixture. Coat them well because this provides the crispiness.

Place the coated kale bites back on the parchment lined cookie sheet and bake for 25-30 minutes or until they’re just starting to turn golden brown. Don’t be afraid to let them cook longer. Let cool slightly before serving.

Optional Dip Sauce: Combine ½ cup sour cream or ½ cup Greek yogurt with 1 tablespoon mayo, ¼ cup fresh dill, & 1 clove minced garlic. Add hot sauce, salt and pepper to taste

Caprese Garlic Bread

INGREDIENTS:

• 1 loaf ciabatta bread, horizontally cut in half
• 4 tablespoons salted butter
• 3 cloves garlic, minced
• 12 oz. fresh mozzarella cheese, sliced
• 1/2 cup balsamic vinegar
• 2 medium tomatoes, sliced
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped fresh basil

DIRECTIONS:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

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Monte Cristo Sliders

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• 1 12-count package Hawaiian Rolls
• 12 slices deli ham
• 12 slices deli turkey
• 6 slices Baby Swiss cheese
• Dijon mustard
• 1 egg
• ¼ cup butter, melted
• Powdered sugar
• Strawberry or blackberry preserves, for serving

1. Preheat oven to 350 degrees F. Spray an 11-inch rectangular baking dish with nonstick cooking spray.
2. Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don't pull the rolls apart and slice individually because you want to keep them connected. Spread dijon mustard on each slab.
3. Layer the sliders as follows: half of the sliced cheese, then sliced ham, sliced turkey, and remaining cheese.
4. Replace the top half of the rolls.
5. In a small bowl, combine the melted butter with the egg and brush on top of the rolls.
6. Cover with loosely with foil (careful not to let it touch the tops of the bread to avoid sticking - use toothpicks if necessary to "life" the foil).
7. Bake in a preheated 350 degree oven for 15 minutes. Remove foil and continue to bake for another 10 minutes or until tops are nice and golden brown.
8. Cool slightly, then cut the sliders apart with with a sharp knife. Sprinkle powdered sugar over the top, if desired, and serve hot with berry preserves on the side.

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Pimento Cheese

• 4 oz. Cream Cheese, Softened
• 1/2 c. Mayonnaise
• 2 T. Dijon Mustard 
• 2 T. Adobo Sauce From Canned Chipotles 
• 1/2 t. Black Pepper
• 8 oz. Extra Sharp Cheddar Cheese, Grated
• 8 oz. Pepper Jack Cheese, Grated
• 4 oz. diced Pimentos, Drained

Combine cream cheese, mayonnaise, Dijon, adobo sauce, and black pepper in the bowl of an electric mixer. Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you won't see them later!)

Add the cheddar and Pepper jack and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together. Stir in the pimentos Taste and mix in more of whatever you think it needs. Add more cheese if you like the pimento cheese to be less creamy; add less if you like it to be more creamy.

Refrigerate pimento cheese for at least 2 hours before serving. 

Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives. (Or make small sandwiches or even a grilled cheese with it!)

***Note: For best results, make sure the cheddar and jack cheeses are nice and cold when you mix them in.

Adapted from Pioneer Woman 's recipe

Caramelized Ham & Swiss Buns

Ingredients

• 1 package (12 ounces) Hawaiian sweet rolls, split

• 1/2 cup horseradish sauce

• 12 slices deli ham

• 6 slices Swiss cheese, halved

• 1/2 cup butter, cubed

• 2 tablespoons finely chopped onion

• 2 tablespoons brown sugar

• 1 tablespoon spicy brown mustard

• 2 teaspoons poppy seeds

• 1-1/2 teaspoons Worcestershire sauce

• 1/4 teaspoon garlic powder

Directions

1. Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9-in.-square baking pan.
2. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.
3. Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown. Yield: 1 dozen.

Pumpkin Snack Mix

Ingredients

• 3 quarts popped popcorn

• 4 cups Cheerios

• 4 cups Corn or Rice Chex

• 2 cups salted peanuts

• 1 cup packed brown sugar

• 3/4 cup light corn syrup

• 1/4 cup butter, cubed

• 2 teaspoons vanilla extract

• 1/2 teaspoon baking soda

         1 package (16 oz.) candy pumpkins (or candy corn)
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  Directions

  1. In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy.
  2. Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Stir in candy pumpkins. Cool completely. Yield: about 5-1/2 quarts.
  
  
  

Easy Feta Dip

Easy Feta Dip

Ingredients

• about 1/3 cup olive oil
• 3 Roma tomatoes, seeded and diced
• 4-5 green onions, sliced thinly
• 8 ounces feta cheese, crumbled (see Note)
• 2-3 teaspoons Cavender's Greek seasoning
• fresh baguette, sliced thinly

 

Instructions

1. On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
2. Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
3. With a spoon carefully combine the ingredients.
4. Serve with warm sliced baguettes for scooping up the dip.

Notes

Fresh feta that comes in a block is what is preferred here. It's a lot more moist. The crumbled cheese is fine but a little more dry.

Baked Parmesan Zucchini

INGREDIENTS

• 4 zucchini, quartered lengthwise
• 1/2 cup grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
• In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
• Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
• Serve immediately, garnished with parsley, if desired.

Black-Eyed Pea Dip

Ingredients

• 1 can (14-ounce) Can Black-eyed Peas
• 1/4 whole Onion, Chopped Fine
• 1/4 cup Sour Cream
• 8 slices Jarred Jalapenos
• 1 cup Grated Sharp Cheddar Cheese
• 3 Tablespoons Salsa
•  Hot Sauce, to taste
•  Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapenos.

Hot Bacon Cheese Spread

Ingredients

• 1 unsliced round loaf (1 pound) Italian bread

• 2 cups (8 ounces) shredded Monterey Jack cheese

• 1 cup (4 ounces) shredded Parmesan cheese

• 1 cup mayonnaise

• 1/4 cup chopped onion

• 5 bacon strips, cooked and crumbled

• 1 garlic clove, minced

  Directions

  1. Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. shell. Cube removed bread and set aside. Combine the remaining ingredients; spoon into bread bowl. Replace top. Place on an ungreased baking sheet.
  2. Bake at 350° for 1 hour or until heated through. Serve with reserved bread cubes. Yield: 2 cups.

Jalapeno Popper Spread

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup mayonnaise
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup canned chopped green chilies
• 1/4 cup canned diced jalapeno peppers
• 1 cup shredded Parmesan cheese
• 1/2 cup panko (Japanese) bread crumbs
• Sweet red and yellow pepper pieces and corn chips

Directions

• In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with peppers and chips. Yield: 16 servings.

Tex-Mex Shrimp Cocktail

• 1/4 cup hot red jalapeño pepper jelly
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice
• 1 pound peeled, large cooked shrimp (31/40 count) 
• 1 cup diced mango 
• 1/2 cup diced red bell pepper 
• 1/4 cup chopped fresh cilantro (Eric's favorite)
• 1 small avocado, diced 
• Garnishes: lime slices, fresh cilantro sprigs

Preparation

1. Whisk together first 3 ingredients.
2.  Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat.
3. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.

Hot Crab Dip

Ingredients

• 1 pound jumbo lump crabmeat, free of shells
• 1 cup grated pepper jack cheese
• 3/4 cup mayonnaise
• 1/4 cup grated Parmesan
• 1/4 cup green onions, minced, (optional)
• 5 to 6 roasted garlic cloves or 2 cloves minced
• 3 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon or lime juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon dry mustard
• Salt and pepper

Directions

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points.

BLT Dip

Ingredients

• 2 cups (16 ounces) sour cream
• 2 cups mayonnaise
• 2 pound sliced bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• Crumbled cooked bacon or thinly sliced green onions, optional
• Assorted crackers or chips

Directions

• In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and green onions if desired. Serve with crackers or chips. Yield: 6 cups

Baked Zucchini with Sweet Onion Dip

Zucchini Sticks

3 zucchini
1 cup Panko bread crumbs
Scant ½ cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs
2 large eggs
1 tablespoon butter

Sweet Onion Dip

1 medium sweet onion, sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise

Cut each zucchini into 3-inch sticks about the diameter of your finger, cutting each zucchini into 9 sticks lengthwise, then into 3-inch lengths.

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

While the zucchini are shedding their excess liquid, make the dip. First, melt butter in a medium-sized frying pan over moderate heat, and add the sweet onion. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 to 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions. When the onions are medium brown, remove them from the heat.

Place the caramelized onions, cider vinegar, honey, and prepared mustard in a food processor and process until fairly smooth. Remove from processor and stir in mayonnaise.

Rinse the zucchini and pat dry. Preheat oven to 425°. Line a baking sheet with parchment, and spray the parchment with olive oil.

Combine the panko bread crumbs, parmesan cheese, and mixed Italian herb, and mix until thoroughly combined. In a separate dish beat the eggs.

Dip each zucchini stick in the eggs then roll it in the crumbs.
Place the sticks on a baking sheet and bake for 12 minutes or until they start to brown. Remove from oven and flip. Bake for an additional 12 to 16 minutes, until golden brown and crisp.

Mediterranean Layered Dip

2-1/2 cups roasted garlic hummus
3/4 cup chopped roasted sweet red peppers
1 cup fresh baby spinach, coarsely chopped
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh mint
1/2 cup crumbled feta cheese
1/2 cup Greek olives, sliced
1/4 cup chopped red onion
Assorted fresh vegetables or baked pita chips
Directions
Spread hummus onto a 12-in. round serving platter; top with roasted peppers.
In a small bowl, combine the spinach, lemon juice, oil, basil and mint. Using a slotted spoon, spoon spinach mixture over peppers. Top with cheese, olives and onion. Serve with vegetables or pita chips.

from Taste of Home

Mexican Dip

Ingredients
1 can Refried Beans
1 can black beans, drained
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
1 cup Grated Sharp Cheddar Cheese
1 cup Sour Cream
1 can Black Olives, sliced
2 tomatoes, diced
1/3 c. chopped green onions
chopped lettuce

Preparation Instructions:
Begin by putting the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this layer sprinkle the black beans. Next, sprinkle the sharp cheddar. Next, put on the sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.Next layer on a nice sprinkling of sliced black olives.
Lastly, place a generous layer of chopped tomatoes. You can also, if desired, sprinkle some diced jalapenos over top. Lastly, layer on the green onions.
Garnish with chopped lettuce.