Antipasto On A Stick

Ingredients

• Servings: 8
• 8 slices salami, rolled
• 8 (1/2 inch) cubes mozzarella cheese
• 8 pitted black olives
• 4 grape tomatoes, halved
• 4 marinated artichoke hearts, drained and halved
• 8 leaves fresh basil, rolled
• 8 bamboo toothpicks
• 8 teaspoons olive oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. arrange toothpicks on a serving platter and drizzle olive oil over each.

Benny's Famous Jalapeno Poppers

Ingredients

• Servings: 8
• 1 (4 ounce) package cream cheese, softened
• 4 ounces shredded cheddar cheese
• 6 ounces fresh corn kernals
• salt and ground black pepper to taste
• 8 fresh jalapeno peppers, halved lengthwise and seeded
• 8 slices bacon, cut in half
• 16 toothpicks

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• mix together the cream cheese, cheddar cheese, corn, salt, and black pepper in a bowl.
• fill the jalapeno halves with the cream cheese mixture.
• wrap each stuffed pepper with bacon, securing it with a toothpick. be sure the toothpick pokes through the bacon as well as the pepper.
• place the poppers face down on the grill over direct heat. grill until bacon is crispy and brown, about 5 minutes; turn the poppers over and grill until bacon is crisp on other side, 5 more minutes.

Shrimp De Jonghe Ii

Ingredients

• Servings: 6
• 1/2 gallon water
• 1 small onion, quartered
• 1 strip celery, roughly chopped
• 2 bay leaves
• 3 tablespoons fresh lemon juice
• 2 pounds unshelled raw shrimp
• 1 cup butter, softened
• 1 cup dry bread crumbs
• 1/4 cup sour cream
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon worcestershire sauce
• 1 teaspoon steak sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 tablespoons fresh lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large pot, combine water, onion, celery, bay leaves, and 3 tablespoons of fresh lemon juice. bring the liquid to a boil and add the unshelled shrimp. simmer for 5 minutes, then remove the pot from the heat. let shrimp cool in the liquid. drain the shrimp and shell and devein them.
• in a mixing bowl, cream the butter with an electric hand mixer or whisk, and thoroughly blend in the bread crumbs and sour cream. slowly beat in the parsley, crushed garlic, salt, worcestershire sauce, steak sauce, black pepper and juice of 1/2 lemon.
• arrange the shrimp in the bottom of 6 (5 ounce) ramekins and cover them with the butter mixture.
• bake in preheated oven until tops are lightly browned, about 10 to 15 minutes.

Superfast Asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon cajun seasoning

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the cajun seasoning.
• bake in the preheated oven until tender, about 10 minutes.

Superfast Asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon cajun seasoning

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the cajun seasoning.
• bake in the preheated oven until tender, about 10 minutes.

Irresistible Double Chocolate Muffins

Ingredients

• Servings: 12
• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup miniature semisweet chocolate chips
• 1 cup low-fat buttermilk
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. in another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. gently stir the wet ingredients into the dry, mixing just until combined. spoon equal amounts of batter into muffin cups.
• bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.