The Healing Waters: Super Bowl Party: 3 Healthy Chips, 5 Healthy Dips

The Healing Waters: Super Bowl Party: 3 Healthy Chips, 5 Healthy Dips: From Denny: These unusual chips and dips are packed with flavor and spice sensations, both familiar and exotic that will make you the hit of the party. The food director of Prevention Magazine, Lori Powell, created some winners here.

We love creative uses of spices at our house. What is really a winner is that munching all night long on these combinations and a glass of wine or beer will keep you under 1,000 calories - and that's if you stuff yourself silly. Considering most hamburgers come in at 1,200 calories at most restaurants, well, this is good news.

Related articles

• Check Out Beauty Foods For Your Skin (thehealingwaters.blogspot.com)
• Romancing The Chocolate: Cookies: Vanilla Rich Chocolate Chip (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Cookies: Chocolate Crackled (unusual2tasty.blogspot.com)
• Comfort Food From Louisiana: Mardi Gras: Winner Meatloaf and 3 Sauces (unusual2tasty.blogspot.com)
• Romancing The Chocolate: Cookies: Spiced Chocolate Macaroons (dennysfoodandrecipes.blogspot.com)

Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich

Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich: From Denny: Do you love the New Orleans tradition of muffuletta sandwiches? They are popular throughout Louisiana, especially at carnival time. During the parades people are always looking for snacks that are easy to grab off a tray and run back into the crowd to catch those all important beads. :)

This recipe is for an appetizer version where you don't have to worry so much about the high calories, salt and preservatives since it is a smaller portion.

There is even a recipe to show you how to make your own olive salad which can be used for more than just this sandwich, like a dressing on a garden salad or as a spread on French bread. It was originally developed by the Sicilian immigrants that settled in New Orleans about 100 years ago.

Comfort Food From Louisiana: Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce

Comfort Food From Louisiana: Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce: "From Denny: New Orleans food is known for its great tasting creative comfort food. It's also loaded with calories, usually from the sauces. This delectable appetizer qualifies for the High Calorie Club. But that's the beauty of Louisiana food as you can often choose to serve it in smaller portions to help reduce the calorie load while still enjoying great flavor!

Chef Poppy Tooker did just that. She sauced the andouille slices in heavy cream flavored with Creole mustard. If you can't find andouille sausage or Creole mustard in your area just substitute with your favorite sausage and a great deli mustard of full flavor."

Play Fun With Your Food: Mini Frittata Crostinis, Mini Wonton Quiches

From Denny: Do you like to play with your food? Do you like to take simple everyday items like eggs, toast and wonton wrappers and create something fun and exciting? Do you want the recipes to be quick and easy?

These two recipes are sheer delight from over at the Incredible Egg . If you have ever walked the streets of European cities, you will remember those wonderful small open-faced sandwiches which are satisfying savory snacks while you are seeing the sites. Like in Vienna, Austria, you can walk the main streets between tourist sites and pop into one of those little shops that offer snacks and coffee and pastries, tanking up to fortify yourself for more enjoyable hours of walking tours and shopping. The locals eat a couple of hours before lunch with a snack like this and the same in the afternoon and late at night. These guys eat all the time!

For those who do not know a frittata is an Italian omelet. A crostini is simply translated into "little toast." This crostini recipe is basically a little veggie and cheese omelet perched decoratively on a little toast, appetizer style. To hold the omelet on the toast there is a small bed of "food glue" in the form of a chive and onion cream cheese, bursting with flavor.

You can always add to your omelet anything you enjoy like chopped zucchini, bell pepper and red onion. If you don't have the time to make the cream cheese mixture just use some spreadable cream cheese on hand and add some dried chives and favorite seasoning like Beau Monde.






Mini Frittata Crostini

From: Incredible Egg

Serves: About 2 to 3 dozen crostini

Crostini:

36 thin baguette slices (about 1/4-inch thick)
3 tbls. olive oil
3/4 cup chive and onion spreadable cream cheese

Frittata:

6 eggs
1/2 cup milk
1/ tsp. salt
1/8 tsp. pepper
1 cup shredded cheddar cheese (4 ozs.)
3/4 cup finely chopped zucchini (I grated it on a cheese grater)
1/2 cup finely chopped red bell pepper
2 tbls. finely chopped red onion

Directions:

1. To make the crostini: Heat oven to 375 degrees. Brush both sides of bread slices lightly with olive oil, place in single layer on baking sheets. Bake in 375-degree oven until lightly toasted, about 10 minutes; cool on wire racks.

2. To make the frittata: Reduce oven setting to 350 degrees. Coat 36 minimuffin cups with cooking spray.

3. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon about 1 tablespoon egg mixture into each muffin cup.

4. Bake in 350-degree oven until just set, 10-13 minutes. Cool on wire rack 5 minutes; remove from cups.

5. To serve: Spread about 1 teaspoonful cream cheese on each crostini, top with frittata.

*** Make ahead: Crostini can be toasted the day before; cool completely and store in airtight container.

*** Lighter option: Recipe can be made with reduced-fat cheese if desired.

Nutrition:

calories: 145
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 43mg
sodium: 291mg
carbohydrates: 19g
dietary fiber: 1g
protein: 6g
vitamin A: 192.5IU
vitamin D: 4.7IU
folate: 46.6mcg
calcium: 45.3mg
iron: 1.3mg
choline: 27.4mg

Good Source: protein and folate




Mini Wonton Quiches

From: Incredible Egg

Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Makes: 2 dozen

Ingredients:

24 wonton wrappers (3-1/4 x 3-inch)
4 EGGS
1 Tbsp. all-purpose flour
3 Tbsp. finely chopped ham (1 oz.)
2 Tbsp. finely chopped green onion
2 Tbsp. finely chopped red bell pepper

Directions:

HEAT oven to 350°F. COAT 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray. Gently PRESS 1 wonton wrapper into each cup, allowing ends to extend above edges of cup.

BEAT eggs and flour in medium bowl until blended. ADD ham, green onion and bell pepper; mix. SPOON about 1/2 Tbsp. egg mixture into each wonton-lined muffin cup.
BAKE in center of 350°F oven until filling is set, 12 to 15 minutes.

Serve with sweet and sour sauce and hot mustard.

Nutrition:

calories: 38
total fat: 1g
saturated fat: 0g
polyunsaturated fat: 0g
monounsaturated fat: 0g
cholesterol: 37mg
sodium: 68mg
carbohydrates: 5g
dietary fiber: 0g
protein: 2g
vitamin A: 71.6IU
vitamin D: 2.9IU
folate: 12.1mcg
calcium: 8.7mg
iron: .5mg
choline: 22.0mg


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Valentines Day, Mardi Gras: 7 Yummy Snack Recipes

From Denny: During any holiday we can get rushed and need recipes that are easy to do and soul satisfying, especially during winter holidays like Valentine's Day and Mardi Gras season. What I like about these recipes is that you could plate them as small meals when you are on the go or as appetizers for a large gathering.



Carol Poche and her husband Gerry owned and managed Mamacita’s Restaurant and Cantina for 16 years, closing in 2001. Carol is now a real estate agent, mailing out her newly tested recipes every month to friends and business associates. She was featured in our local newspaper food section this week at 2theadvocate.com.

The Advocate archives the recipes and food articles within a week and they are no longer available unless purchased. So, I try to park the best ones over here on this blog. It's still a delight to visit their food section as many times it's a wonderful selection, everything from busy moms on the go, kid friendly recipes and lots of comfort food and slow cooker recipes.

There are three savory recipes from Carol and four chocolate recipes from cake to fudge to enjoy during the holidays.

Recipes Featured:

Artichoke Cheesecake
Braised Sirloin Tips
Corn and Crab Bisque
Starlight Double-Delight Cake
Hershey's Mocha Glazed Brownie Cups
Chocolate Sweetheart Cakes for Two
Here's my Heart Fudge

Photos from 2theadvocate.com and Hersheys.com.



Artichoke Cheesecake

From: Carol Poché

Makes: 20 squares

Ingredients:

1/4 cup Italian-style bread crumbs
2 tbls. Italian seasoning
1/4 cup grated Parmesan cheese
2 (8-oz.) pkgs. cream cheese
1 cup feta, crumbled
3 large eggs
1 (8-oz.) carton sour cream
1 (14-oz.) can artichoke hearts, drained and chopped
3/4 cup chopped red pepper
3/4 cup chopped green pepper
3/4 cup chopped green onions
1 garlic clove, pressed
1 tsp. dried tarragon
1 tsp. dried basil

Directions:

1. Generously grease a (9x11-inch) baking dish.
2. Mix bread crumbs, Italian seasoning and Parmesan. Coat bottom of pan with mixture.
3. Process cream cheese in food processor until smooth. Add feta, eggs, and sour cream. Process until smooth.
4. Add chopped artichoke hearts, peppers, onions, garlic, tarragon and basil. Stir well and pour into pan.
5. Bake in preheated 375-degree oven for 45 to 50 minutes. Cool completely, then chill for 2 hours. Slice and serve.







Braised Sirloin Tips

From: Carol Poché, adapted from a recipe from her mother, the late Hazel Walters

Serves: 6 to 8

Ingredients:

1 lb. fresh mushrooms (my mother used canned)
1/4 cup butter, divided
Meat tenderizer
1 tbl. vegetable oil
1 (3-lb.) sirloin tip, cut in 1-inch cubes (my mother used stew meat)
3/4 cup plus 1/3 cup beef broth, divided
3/4 cup red wine
2 tbls. soy sauce
2 cloves garlic, minced (my mother used garlic powder)
1 onion, chopped
2 tbls. cornstarch
1/2 (10-1/2-oz.) can cream of mushroom soup (my mother used the whole can)
Salt, to taste

Directions:

1. Sauté mushrooms in 2 tablespoons of butter and spoon into a (3-quart) ungreased casserole. Season meat with meat tenderizer.
2. Add remaining butter and oil to skillet. Add meat and just brown. Do not cook completely. Spoon over mushrooms.
3. Combine 3/4 cup broth, wine, soy sauce, garlic and onions. Add to skillet, scraping bottom often.
4. Blend cornstarch with remaining 1/3 cup of broth and stir into wine mixture. Cook, stirring constantly, until smooth and thick. Spoon over meat, stirring to blend.
5. Cover and bake at 275 degrees for 1 hour.
6. Add mushroom soup and season with salt, if needed. Serve over noodles or rice.






Corn and Crab Bisque

From: Carol Poché

Serves: about 8. This is a family favorite requested each Thanksgiving and Christmas!

Ingredients:

1 stick butter
2 tbls. flour
1/2 cup chopped onions
1 lb. white crabmeat (I use lump)
1 qt. whole milk
1 (15-oz.) can cream-style corn (white or golden)
1 (15-oz.) can white corn
1 (10-1/2–oz.) can cream of potato soup
1/2 tsp. Accent
1/2 tsp. Worcestershire sauce
Pinch mace
Tabasco sauce, to taste
Tony Chachere’s Original Seasoning, to taste
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/4 cup chopped green onions

Directions:

1. Melt butter. Add flour and blend thoroughly. Add onions and cook slowly for 10 minutes until onions soften.
2. Add crabmeat, milk, corn, soup, Accent, Worcestershire, mace and Tabasco. Cook slowly for 15-20 minutes.
3. Add Tony’s. Just before serving, garnish with cheese, parsley and green onions.






Starlight Double-Delight Cake

From: Mrs. Samuel P. Weston

Ingredients:

Makes 1 (9-inch) layer cake. Recipe by Mrs. Samuel P. Weston, of La Jolla, Calif., is from “Pillsbury’s Best 1,000 Recipes Best of the Bake-Off Collection.” The recipe was the grand prize winner in the Third Grand National Bake-Off, 1951. A bit of mint flavor is carried into this beautifully moist, fine chocolate cake from the frosting mixture. There are those recipes that stand the test of time - like the chocolate chip cookie recipe!

For Chocolate Frosting:

2 (3-oz.) pkgs. cream cheese
1/2 cup shortening
1/2 tsp. vanilla extract
1/2 tsp. mint flavoring
6 cups (1-1/2 lbs.) confectioners’ sugar, sifted
1/4 cup hot water
4 (1-oz.) squares unsweetened chocolate, melted

For Chocolate Cake:

2-1/4 cups sifted Pillsbury’s Best All Purpose Flour
1-1/2 tsps. baking soda
1 tsp. salt
1/4 cup shortening
2 cups Chocolate Frosting
3 eggs
3/4 cup milk

Directions:

1. To make frosting, cream 6 ounces cream cheese with 1/2 cup shortening, vanilla and mint flavoring; blend well.

2. Add sifted confectioners’ sugar alternately with hot water to cream cheese mixture. Blend in melted unsweetened chocolate.

3. To make cake, sift together all-purpose flour, soda and salt. Set aside.

4. Combine 1/4 cup shortening and 2 cups of Chocolate Frosting; cream well. Blend in eggs one at a time, beating well after each.

5. Add the dry ingredients alternately with milk. Blend well after each addition.

6. Turn into two (9-inch) round layer cake pans, well on the bottoms. Bake at 350 degrees for 30 to 40 minutes. Cool; frost with remaining Chocolate Frosting (thin with a few drops cream if necessary.

Note: If using self-rising flour, omit soda and salt.







Hershey's Mocha Glazed Brownie Cups

Makes: 24 brownie cups

Ingredients:

1/4 c. butter or margarine
2 egg whites or 1/3 c. liquid eggs
1 egg
3/4 c. sugar
2/3 c. flour
1/3 c. Hershey's cocoa
1/2 t. baking powder
1/4 t. salt

MOCHA GLAZE

Directions:

Heat oven to 350 degrees F. Line small muffin cups (1 3/4" diameter) with paper bake cups or spray with oil.

Melt butter in small saucepan over low heat; cool slightly.

Beat egg whites and egg in a small bowl on medium speed of mixer until foamy. Gradually add sugar until slightly thickened and light in color. Stir together cocoa, sugar, salt and baking powder gradually adding to egg mixture, beating until blended. Gradually add melted butter, beating just til blended. Fill muffin cups 2/3 full.

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare Mocha Glaze; drizzle over tops of brownie cups. Let stand until glaze is set. Store, covered, at room temperature.

Mocha Glaze

Ingredients:

1/4 c. powdered sugar
3/4 t. Hershey's cocoa
1/4 t. powdered instant coffee
2 t. hot water
1/4 t. vanilla extract

Directions:

Stir together powdered sugar and cocoa in small bowl. Dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla.

70 calories each with 2.5 g of fat.






Chocolate Sweetheart Cakes for Two

From: Hershey's Cocoa

Prep Time: 17 min
Cook Time: 20 min
Skill Level: Beginner

Ingredients:

3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

2. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.

3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.

CHOCOLATE FROSTING

1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY'S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

Directions:

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.





Here's my Heart Fudge

Skill Level: Intermediate

Ingredients:

2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
1 teaspoon almond extract
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1-1/2 cups (12-oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 cup candied red cherries, quartered
Few drops red food color(optional)

Directions:

1. Line 13x9x2-inch pan with foil.

2. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).

3. Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend.

4. Beat white chip mixture until chips are completely melted; stir in cherries. Add red food color, if desired. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer.

5. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.

NOTE: For best results, do not double this recipe.

*** THANKS for visiting, come back often, feel welcome to leave comments, a big shout out to awesome current subscribers, have a fabulous holiday and festival season - and if you are new to this blog, please subscribe in a reader or by email!

seafood soups bisques
sirloin recipes cooking
Mardi Gras recipes appetizers
Valentines Day recipes
chocolate recipes, cakes, fudge
comfort food, easy recipes

Savory Chocolate Recipe: Mini Hamburger Sliders with Sauce

Photo of a similar slider by Yogma @ flickr

From Denny: Savory recipes using chocolate as an ingredient are not exactly prolific, so when I stumble across one it gets bookmarked immediately! :) Found this a couple of days ago. They actually use cocoa powder as a "spice" in with the ground meat!

This recipe is great for tail-gating season or any other informal gathering. The sauce sounds awesome and is made out of garlic, bacon, vinegar, tomatoes, brown sugar, honey, cinnamon, red pepper flakes and Zinfandel wine.

Zinfandel Sliders With Tomato-Bacon Jam

From: Randy Lewis, burger boss and owner of Best-O-Burger Restaurants from San Francisco, California

Makes: 12 minislider burgers

Ingredients:

Jam:

1 cup diced bacon
2 garlic cloves, grated
1/4 cup apple cider vinegar
1/2 piece cinnamon stick
2 cups canned Italian tomatoes, drained, seeded and chopped
1/4 cup brown sugar
1/8 tsp. crushed red pepper flakes
1/2 cup Rancho Zabaco Zinfandel
1 tsp. honey
Kosher salt, to taste

Sliders:

2-1/4 lbs. lean ground chuck
2 tsps. kosher salt
1 tsp. cocoa powder
1 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cinnamon
12 slices Jack cheese
12 miniburger or brioche buns

Directions:

For the Tomato-Bacon Jam:

1. In a heavy saucepan over medium-low heat, add bacon and cook until crispy, stirring often, about 7 to 8 minutes.

2. Add garlic and cook over medium-high heat, stirring often, until fragrant, about 1 minute.

3. Add the vinegar and cinnamon stick and cook until the liquid is reduced to a glaze, about 1 minute.

4. Stir in tomatoes, brown sugar, pepper flakes and Zinfandel. Reduce heat to low and cook, stirring occasionally, until the liquid is completely evaporated, about 1-1/2 hours.

5. Stir in the honey and season with salt. Discard cinnamon stick and serve jam at room temperature. The cooked and cooled Tomato-Bacon Jam can be refrigerated for up to 1 week.

For Zinfandel Sliders:

1. Break up ground chuck in medium bowl.

2. In a separate bowl, add salt, cocoa powder, smoked paprika, garlic powder, onion powder and cinnamon. Mix to combine evenly and sprinkle over meat. Toss to distribute seasonings.

3. Divide seasoned meat into 12 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball.

4. Lightly flatten into patty 1/4-inch thick and about 2-1/2 inches in diameter. Repeat with remaining meat.

5. Grill or pan cook burger patties over medium-high heat to your desired degree of doneness, about 1 minute each.

6. Top each with cheese slice. Grill or toast burger buns and spread Tomato-Bacon Jam on burger.

*** As I was looking for the photo to go with this recipe (site was down for maintenance so not available) I found this cool site called Menu Pages - where you stash online all those menus from restaurants you enjoy and don't have to hold onto the paper version in some messy drawer at home!

*** Thanks for visiting and come back often! :)

Recipe: Appetizer - Oriental Tuna Steaks

Image via Wikipedia

From Denny: This was one of many popular appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)that were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

This is a recipe easy enough for the home cook to make as these ladies proved to the top chefs in the city!

From: Cheri Lasseigne from a “Body for Life” cookbook

Serves: 8 as a main dish or about 50 as an appetizer. Serve hot as an entree or cold as an appetizer.

Ingredients:

3 cloves garlic, peeled

1/4 cup peeled and coarsely chopped fresh ginger

2 Tablespoons Dijon mustard

1/4 cup soy sauce

1 Tablespoon raw honey

1/2 cup rice vinegar

1 Tablespoon toasted sesame oil

1/3 cup extra virgin coconut oil

2 pounds tuna steak, about 1-inch thick

2 Tablespoons extra virgin olive oil

Sea salt

Freshly ground pepper

1 bunch green onions, chopped

3 Tablespoons toasted sesame seeds

Directions:

1. For sauce: Place garlic, ginger, mustard and soy sauce in food processor; process until blended.

2. Add honey and vinegar and process again. With motor running, add sesame oil and coconut oil gradually, blending until sauce thickens and emulsifies.

3. For tuna steaks: Brush tuna steaks with olive oil and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side on a grill or broiler.

4. If serving as an entree, place tuna steaks on warmed plates. Spoon sauce over steaks and garnish with green onions and sesame seeds. If serving as a cold appetizer, take tuna off grill and coat with sesame seeds. Cut into bite-size pieces and place on a tray over ice. Sprinkle some sauce over the tuna and garnish with green onions. Serve with additional sauce on the side and bamboo skewers or toothpicks like they did at the party.

Note: If serving as an entree, this dish goes well with steamed string beans with toasted almonds and mashed potatoes.

For more appetizers from this party check out my other food blog: Comfort Food From Louisiana.

2 Recipes: Tuscan Chicken Wrap Bites on Skewers, Very Simple Shrimp Salad

Cover of Hors D'Oeuvres

From Denny: These appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

Offered here are two appetizer recipes that are easy for the home cook to make and were a big hit with everyone!

From: Ann Guercio from a recipe in “Hors D’Oeuvres” by Eric Treuille and Victoria Blashford-Snell

Makes: about 36 appetizers

Ingredients:

3 chicken breast halves

3 Tablespoons olive oil

2 Tablespoons chopped garlic (in jar or fresh)

1 (4-ounce) log creamy goat cheese

4 ounces cream cheese

6 (8-inch) flour tortilla wraps

1 (16-ounces) jar roasted red peppers, drained and chopped

1/2 of (10-ounces) bag fresh spinach

Garlic salt, to taste

Dried Italian seasoning, to taste

Cracked black pepper, to taste

1 (100-count) package (6- or 8-inch) wooden skewers

Directions:

1. Marinate chicken breasts 30 minutes in olive oil and chopped garlic.

2. Pan sear chicken breasts in nonstick skillet until cooked. Slice into thin strips; save drippings.

3. Soften goat and cream cheeses in microwave if necessary. Add drippings to the cheeses and mix well.

4. To assemble: Warm each tortilla in microwave or pan for 15 seconds to make pliable.

5. Spread each tortilla with 2 tablespoons cheese mixture, 1 tablespoon chopped peppers, 3 strips of sliced chicken breast and a handful of spinach. Season lightly with garlic salt, Italian seasoning and cracked black pepper.

6. Roll up jellyroll fashion and wrap in plastic wrap. Repeat process for each tortilla.

7. Refrigerate for 1 to 4 hours. (Can be held overnight.) Slice each tortilla into 6 pieces, discarding plastic wrap.

8. Skewer each piece on a 6- to 8-inch skewer.


*****

Harlequin Shrimp
Originally uploaded by TANAKA Juuyoh

From Denny: I found the most colorful shrimp photo from the Philippines! Wondering what these look like on the table, one colorful appetizer.

Shrimp Salad

From: Fran Ognibene

Serves: 12 as a salad or about 16-20 as an appetizer.

Ingredients:

4 pounds (16-20 count per pound) headless boiled shrimp

2 cups Hellman’s brand mayonnaise

1 teaspoon Dijon mustard

2 Tablespoons champagne vinegar

6 Tablespoons fresh minced dill

3 cups (6 stalks) minced celery

1 cup minced red onion

Directions:

1. Peel and devein shrimp.

2. In a separate bowl, whisk together the mayonnaise, mustard, champagne vinegar and dill. Combine with the peeled shrimp.

3. Add the celery and red onion and check seasonings.

4. Serve or cover and refrigerate for a few hours. Can be served skewered on toothpicks or over a bed of lettuces for a wonderful salad, your choice!

For one more appetizer recipe from the party that was a huge hit, Oriental Tuna Steaks, go to my newest food blog, Unusual 2 Tasty.