Appetizers

ArtsMemphis' Favorite Monterey Jack Salsa

Elizabeth Rouse

Ingredients
1 4-ounce can chopped green chilies
1 3/4 cans chopped black olives
4 chopped green onions
1/4 pound shredded Monterey Jack cheese
1 chopped tomato
1/2 cup Italian dressing

Directions
Blend all ingredients and serve with tortilla chips

Awesome Appetizer

Catherine Miller

Ingredients
1 8-oz. block cream cheese, softened
1 t. curry powder
1 jar Major Grey's Chutney
1 c. pecans, roasted and chopped
1 pkg. Oscar Meyer real bacon pieces

Directions
Mix cream cheese and curry powder, and spread into bottom of nine-inch pie plate. Top with chutney, pecans, and bacon. Serve with chips or crackers. Yields 6-8 servings.

Baked Apple and Brie Canapés

Whole Foods Market

Ingredients
3 tart apples, cored and sliced into eighths
1 T. melted butter
1 T. brown sugar
1 (350-gram) wheel Brie, sliced
24 baguette slices

Directions
Preheat oven to 375°F. Toss apple slices with melted butter and brown sugar. Bake apples until are tender, about 20 minutes.

Arrange Brie evenly over the bread slices and top with the apple slices. If desired, broil 1 to 2 minutes until cheese is just melted. Serve immediately.

Nutrition
Per serving (4 oz/110g-wt.): 260 calories (130 from fat), 14g total fat, 8g saturated fat, 10g protein, 24g total carbohydrate (3g dietary fiber, 6g sugar), 45mg cholesterol, 380mg sodium

Crab & Avocado Ravigote

Stacy Wright, Andrew Adams, & Wally Joe

 

Ingredients

1/2 lb. fresh jumbo lump crab
1 T. mayonnaise
1 T. whole grain mustard
1 T. shredded horseradish
1 t. minced red onion
1 t. lemon juice
Sea salt to tast
2 large (or 4 baby) zucchini
1 bunch fresh basil
1/4 c. extra virgin olive oil
2 cloves garlic
2 c. fresh-squeezed orange juice
1 T. orange zest
4 oz. white wine or Grand Marnier
1/2 lb. butter, cubed
1/2 avocado per person

Directions
Pick all shells out of crab meat, and toss with mayo, mustard, horseradish, red onion, lemon juice, and salt. Slice zucchini into thin, long strips. Puree basil, garlic, and oil in blender. Toss zucchini with basil mix. Grill or panini-press zucchini until soft but not mushy. Cool completely.

In medium sauce pot, reduce orange juice, zest, and wine until it is less than 1/4 cup. Whisk in cold butter piece by piece. At the last minute, cut the avocado in half. Stuff each half with crab meat. On plate, pour a small circle of orange butter. Roll zucchini up and place on top of butter. Place avocado on top of zucchini.

Hot Chicken Dip

Natalie Hunter

Ingredients
1 large can of chicken
1 package of cream cheese (softened)
1 8-oz. container of sour cream
garlic salt to taste
salt and pepper to taste
Parmesan cheese

Directions
Mix the above ingredients (leave out the Parmesan cheese) into a pie pan, top with cheese and bake @ 350 for about 30min or until a light golden brown.
Serve with crackers or pita chips. Serves 8.

Hot Spinach Dip

Melissa Willis

Ingredients
2 pkgs frozen spinach, thawed and drained
2 pkgs cream cheese, softened
2 c. Ro-tel tomatoes
1 c. picante sauce
3-4 stems chopped green onion
2 t. cumin
2 c. shredded sharp cheddar

Directions
Mix all ingredients well, reserving some cheese to sprinkle on top. Bake at 350 for 30 minutes.

Mahi Mahi Pineapple Skewers with Tomatillo Salsa

Whole Foods Market

Ingredients
1 12-oz package frozen Whole Catch™ Mahi Mahi, thawed and cut into 1-inch chunks
1 cup frozen 365 Everyday Value® Pineapple Chunks, thawed
1 green (or red) bell pepper, cut into chunks
1 package 365 Everyday Value® Organic Corn Tortillas
1 cup 365 Everyday Value® Tomatillo Salsa, divided
Salt and ground black pepper

Directions
If using wood or bamboo skewers, put in water to soak 30 minutes. Preheat oiled grill to high heat. Alternate fish, pineapple and peppers on soaked skewers. Sprinkle with salt and pepper. Place skewers on hot grill and cook 3–5 minutes, turning once. Do not overcook!

Wrap stack of tortillas in foil and place on grill to warm. Remove skewers to plates. Use tortillas to pull fish, pineapple and peppers from skewers as you eat, drizzling each bite with salsa.

Nutrition

Per serving (about 10oz/283g-wt.): 310 calories (90 from fat), 10g total fat, 1g saturated fat, 60mg cholesterol, 850mg sodium, 37g total carbohydrate (4 g dietary fiber, 7g sugar), 19g protein

 

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