Buffalo Chicken Dip

Taken from my good friend and temptress, Ehme. You can find her recipes at Other People's Recipes.

This dip.... this dip is AMAZING. If you like buffalo wings or dip or anything like that you will not be able to keep your hands or anyone else's off this dip. I dare you to try it.

4 chicken breasts

1 bottle Franks red hot

2 pkgs. cream cheese

1 16 oz blue cheese

8 oz shredded cheddar or jack.

Boil chicken until done. (15 mins) Drain. Cool. Shred. Combine chicken with hot sauce in bottom of baking dish. In saucepan combine cream cheese and blue cheese dressing. Stir over medium heat until cream cheese is melted. Pour over chicken. Bake 20 mins at 375. Sprinkle with cheese and bake ten more minutes.

Eat with Fritos or Scoops or celery sticks.

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

This intriguing appetizer is savory-sweet. Ripe—but firm—peaches work best; if they're too soft, they'll make the tortillas soggy. Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Yield 6 servings (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)

Ingredients

• Sauce:
• 2 tablespoons honey
• 2 teaspoons fresh lime juice
• 1/2 teaspoon grated lime rind
• 
  Quesadillas:
• 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
• 1 tablespoon chopped fresh chives
• 1 teaspoon brown sugar
• 3 ounces Brie cheese, thinly sliced
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• Chive strips (optional)

Preparation

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Nutritional Information

Calories: 157 (23% from fat)

Fat: 4g (sat 2.5g,mono 1.2g,poly 0.1g)

Protein: 5.3g

Carbohydrate: 25.5g

Fiber: 0.7g

Cholesterol: 14mg

Iron: 0.9mg

Sodium: 316mg

Calcium: 30mg

Ann Taylor Pittman, Cooking Light, JUNE 2005

Heirloom Tomato and Avocado Stack

For the prettiest presentation, choose purple, orange, green, and red heirloom tomatoes. Cilantro lends the dressing peppery flavor and a subtle green hue. Vary the taste of the dressing by using basil and lemon rind. The dressing will keep for a couple of days in the refrigerator, so consider doubling the recipe to keep some on hand.

Yield 4 servings

Ingredients

• Dressing:
• 1/3 cup low-fat buttermilk
• 1/4 cup chopped fresh cilantro
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon reduced-fat mayonnaise
• 1/2 teaspoon grated lime rind
• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• Dash of ground red pepper
  
• 
  Salad:
• 4 medium heirloom tomatoes (about 2 pounds)
• 1/4 teaspoon salt
• 1/4 cup very thinly vertically sliced red onion
• 1 cup diced peeled avocado (about 1 small)
• Coarsely ground black pepper (optional)

Preparation

1. To prepare dressing, combine first 9 ingredients in a small food processor or blender; process 30 seconds or until pureed, scraping sides of bowl occasionally. Cover and chill.

2. To prepare salad, slice each tomato crosswise into 4 equal slices (about 1/2 inch thick). Place 1 tomato slice on each of 4 salad plates; sprinkle slices evenly with 1/4 teaspoon salt. Top each serving with a few onion pieces and about 1 tablespoon avocado. Repeat layers 3 times, ending with avocado. Drizzle 2 tablespoons dressing over each serving; sprinkle with black pepper, if desired.

Nutritional Information

Calories: 115 (59% from fat)

Fat: 7.6g (sat 1.8g,mono 4g,poly 0.9g)

Protein: 3g

Carbohydrate: 11.1g

Fiber: 3.5g

Cholesterol: 4mg

Iron: 0.9mg

Sodium: 366mg

Calcium: 53mg

Maureen Callahan, Cooking Light, JUNE 2008

Green Pepper Poppers

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Yield 16 servings (serving size: 2 pepper halves)

Ingredients

• 1/2 cup (4 ounces) soft goat cheese
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/2 cup finely chopped seeded tomato
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh sage
• 1/2 teaspoon kosher salt
• 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
• Cooking spray
• 2 tablespoons chopped fresh cilantro

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Nutritional Information

Calories: 84

Fat: 4.8g (sat 3.1g,mono 1.2g,poly 0.2g)

Protein: 7.1g

Carbohydrate: 3.5g

Fiber: 0.9g

Cholesterol: 11mg

Iron: 0.6mg

Sodium: 334mg

Calcium: 117mg

Jill Hough, Cooking Light, JUNE 2009

White Cheddar Puffs with Green Onions

(Adapted from The Bon Appetit Cookbook: Fast Easy Fresh)

Makes about 18 puffs

1/2 cup water
2 tablespoons butter, cut into 4 pieces
1/4 teaspoon coarse kosher salt, plus extra for sprinkling
1/2 cup plus 1 tablespoon all-purpose flour
2 large eggs
3/4 cup (packed) extra-sharp white cheddar
1/3 cup green onions, minced

Line 2 baking sheets with parchment paper. Bring the water, butter, and 1/4 teaspoon salt to a boil in a heavy saucepan. Remove from heat; mix in flour. Stir over medium heat until the mixture becomes slightly shiny and pulls away from the sides of the pan, about 3 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the eggs one at a time, mixing well after each addition to form a sticky dough. Mix in the cheese and green onions.

Using two teaspoons, form the dough into 1-1 1/4 inch ovals. Drop onto baking sheet 1 inch apart.

Preheat the oven to 375 degrees. Bake cheese puffs until golden, about 30 minutes if using room temperature dough and 35 minutes if the dough is chilled or frozen. Serve immediately.

From Dishing Up Delights.

Maui Mustard Sauce

Yield Makes about 1 cup

Ingredients

• 1/3 cup pineapple preserves
• 1/3 cup apricot preserves
• 1/4 cup stone-ground mustard

Preparation

Stir together all ingredients in a small bowl. Cover and chill.

Coastal Living, JULY 2004

Coconut Shrimp with Maui Mustard Sauce

See Maui Mustard Sauce.

Yield Makes 10 to 12 appetizer servings

Ingredients

• 18 unpeeled, large fresh shrimp
• 1 cup coconut milk
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 cup all-purpose flour
• 3/4 cup beer
• 1 (7-ounce) package sweetened flaked coconut
• 1/2 cup fine, dry breadcrumbs (commercial)
• Peanut oil
• Salt
• Maui Mustard Sauce

Preparation

Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.

Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).

Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.

Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.

Coastal Living, JULY 2004

Hot Artichoke Cheese Dip

This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Yield 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

• 2 garlic cloves
• 1 green onion, cut into pieces
• 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 12 ounces frozen artichoke hearts, thawed and drained
• Cooking spray
• 24 (1/2-ounce) slices baguette, toasted

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Nutritional Information

Calories: 126 (24% from fat)

Fat: 3.4g (sat 1.3g,mono 0.6g,poly 0.5g)

Protein: 5.1g

Carbohydrate: 20.8g

Fiber: 2.3g

Cholesterol: 7mg

Iron: 1.1mg

Sodium: 334mg

Calcium: 59mg

Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008

Seven Layer Dip, Lighter

Skinny Dip!

We're serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we've been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? HG has upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.

Ingredients:

4 cups shredded lettuce

4 oz. fat-free sour cream

1 cup canned black beans; heated

10 oz. (about 2 and a 1/2 cups) butternut squash cubes

2 cups cherry tomatoes; chopped

1 cup diced onion

4 oz. roasted red peppers (not packed in oil); chopped

1 pouch (4 oz.) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)

1 oz. Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)

3 and a 1/2 tsp. taco seasoning

Optional: lime juice, salt, and pepper



Directions:

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tbsp. water for 6 - 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, "meat" mixture, cheese shreds, red peppers. Delicious served hot or cold! Makes approximately eight 1-cup servings!

Serving Size: 1/8th recipe; approx. 1 cup

Calories: 100
Fat: 1g
Sodium: 400mg
Carbs: 18g
Fiber: 4g
Sugars: 3.5g
Protein: 7g

* 1 Point!
From Hungry Girl.

Pigs in a Blanket - Healthier

Hog Heaven!

This is one of our most fun swaps ever. These flaky-licious hot dog treats taste almost exactly like the real ones. Juicy franks are wrapped in decadent dough and oven-baked for the flaky, buttery taste of the authentic hors d'oeuvre we all know and love! Go for it...

Ingredients:
1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park)
1 portion Pillsbury Reduced Fat Crescent roll dough

Directions:
Preheat oven to 375 degrees. Cut hot dog into 4 even pieces. Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into 4 long, narrow triangles. Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center. Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy). Enjoy!

Serving Size: 4 pieces (entire recipe)
Calories: 135
Fat: 5g
Sodium: 645mg
Carbs: 15g
Fiber: 0g
Sugars: 3g
Protein: 7.5g

*3 Points
From Hungry Girl.

Hot Crab Dip

Serve warm with melba toast or pita chips.

Yield 20 servings (serving size: about 3 tablespoons)
Ingredients

* 1 cup fat-free cottage cheese
* 1/2 teaspoon grated lemon rind
* 2 tablespoons lemon juice
* 1 tablespoon Dijon mustard
* 1 1/2 teaspoons Worcestershire sauce
* 1 teaspoon hot sauce
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 1 (8-ounce) block 1/3-less-fat cream cheese, softened
* 2 tablespoons chopped green onion
* 1 pound lump crabmeat, shell pieces removed
* Cooking spray
* 2 tablespoons grated fresh Parmesan cheese
* 1/4 cup dry breadcrumbs

Preparation

Preheat oven to 375°.

Combine first 9 ingredients in a food processor; process until smooth.

Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 30 minutes. Sprinkle with Parmesan and breadcrumbs. Bake at 375° for 15 minutes or until lightly golden.

Nutritional Information

Calories: 63 (53% from fat)
Fat: 3.1g (sat 1.8g,mono 0.1g,poly 0.0g)
Protein: 6.8g
Carbohydrate: 1.9g
Fiber: 0.1g
Cholesterol:30mg
Iron: 0.3mg
Sodium: 264mg
Calcium: 29mg

Laura Martin, Cooking Light, NOVEMBER 2006

Wild Mushroom Ragout on Crispy Polenta with Comte Cheese

10 First-course servings

Polenta
2 cups whole milk
2 low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)
1/2 cup packed coarsely grated Comte cheese
2 T (1/4 stick) butter

Mushroom Ragout
3 T butter, divided
4 T extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 tsp balsamic vinegar
1/4 cup low-salt chicken broth
1/2 cup creme fraiche or whipping cream
1/3 cup chopped fresh parsely, divided
1/3 cup (packed) coarsely grated Comte cheese

Polenta
Generously butter 13x9x1-inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comte cheese and butter. Season to taste with salt and pepper. Transfer polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares.

do ahead Can be made 1 day ahead. Cover and refrigerate.

Mushroom Ragout
Melt 2 T butter with 2 T oil in large deep skillet over medium-high heat. Add all mushrooms and saute until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; saute until tender, about 2 minutes. Season lightly to taste with salt and pepper.

do ahead Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer, 1 minute. Stir in creme fraiche and add half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.

Meanwhile, preheat oven to 300 F. Melt remaining 1 T butter with remaining 2 T olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.

Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comte cheese and remaining parsley and serve.

more info Comte is a semi-firm, Gruyere-style cow's milk cheese made primarily in France's Franche-Comte region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comte is available at some supermarkets, cheese shops, and specialty food stores.

From Bon Appetit, December 2007.