Recipes from NSBD 2010

Fresh Strawberry Dip

2010-05-26T19:18:00.000-07:00

4 ounces cream cheese, softened
1/3 cup sour cream
3 tablespoons confectioners' sugar
1/4 cup brown sugar
1 pint fresh strawberries

In a mixing bowl, beat cream cheese until smooth. Add sour cream and sugar, mix until smooth. Transfer to a serving bowl.
Place the strawberries and brown sugar in separate serving bowls. Dip strawberries into cheese mixture, then into brown sugar.

Chicken Piccata

2010-05-15T18:41:00.000-07:00

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Delicious Salad

2010-05-15T18:09:00.000-07:00

1 head lettuce, torn
1 head cauliflower, chopped
1 onion, chopped
1/3 cup Parmesan cheese, grated
1 lb. bacon, fried crisp and crumbled
1/4 cup sugar
2 cups Real Mayonnaise
1 cup peas (optional)
salt & pepper
Toss together lettuce, cauliflower, onion, salt, pepper, and peas if desired. Add bacon. Sprinkle on sugar and Parmesan. Spread top with mayonnaise like icing a cake. Let set in refrigerator 3-4 hours.

Tomato Spinach Spread

2010-05-15T17:41:00.000-07:00

1 package (8 ounces) cream cheese, softened
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small onion, finely chopped

In a small bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave-safe 9 in. pie plate. Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.

Roasted Red Pepper Dip

2010-05-15T17:23:00.000-07:00

1 cup (8 Ounces) fat-free sour cream
1/2 cup reduced fat mayonaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper

In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

Chicken Salad Wonton Cups

2010-05-06T18:23:00.000-07:00

36 Wonton wrappers

2 cups diced, cooked chicken

1/2 cup chopped pecans

1/2 cup chopped green onions

1/3 cup shredded carrot

1/3 cup finely diced celery

1/4 cup vegetable oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh thyme

1/4 cup chopped parsley

Heat oven to 350 degrees. Spray one side of each wonton wrapper with non-stick cooking spray. Press wonton wrappers, coated side down into miniature muffin cups.

Bake 10 to 12 minutes until golden brown. Remove from pans; cool.

Combine chicken, pecans, green onions, carrot and celery. Stir in oil, vinegar and thyme.

Spoon chicken mixture into wonton cups. Sprinkle with parsley.

Asparagus Beef Roll-ups

2010-05-06T18:00:00.000-07:00

1 1/2 cups water
36 fresh aspaprgus spears, trimmed
1 carton (8 ounces) spreadable chive and onion cream cheese
3 to 5 tablespoons horseradish
2 packages (5 ounces each) thinly sliced roast beef

In a large skillet, bring water to a boil. Add asparagus; cover and boil for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a small bowl, combine cream cheese and horseraddish. Pat beef slices dry with paper towels. Spread each slice with a thin layer of cream cheese mixture; top with an asparagus spear. Roll up tightly. Refrigerate until serving.