Grilled Cheese Recipes 4-15-2009

TUSCAN-STYLE GRILLED CHEESE SANDWICH
Makes 6 sandwiches

Ingredients:
18 spears asparagus
1/4 cup prepared balsamic vinaigrette
12 slices rustic country bread
extra virgin olive oil, as needed
12 slices Wisconsin Fontina Cheese
12 slices Wisconsin Fresh Mozzarella Cheese (from 4 ounce ovals)
1 package (.66 ounces) fresh basil leaves
1 cup (6 ounces) roasted red pepper slices
6 slices Wisconsin Provolone Cheese   

Cooking Directions:
Trim and discard ends from asparagus. Place the balsamic vinaigrette in a large nonstick skillet and heat over medium heat for 1 minute. Add the asparagus spears and cook, turning frequently, about 3 minutes, or until asparagus turns bright green and crisp tender. Transfer the asparagus to a plate and set aside. Wipe the pan clean but do not wash it.

Lay 12 slices of bread on clean, flat surface. Brush one side of each slice of bread with olive oil. Place 6 slices on work surface, olive oil side down. Top each slice with (in order) 2 slices Wisconsin Fontina, 3 glazed asparagus spears, 2 slices Wisconsin Fresh Mozzarella, a layer of fresh basil leaves, a layer of red pepper slices, and 1 slice Wisconsin Provolone. Top with second slice of bread, olive oil side up. 

Using the pan you used for the asparagus, heat over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.  Cook until the underside is golden brown.  Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted. Serve immediately.  


GRILLED BLUE CHEESE AND BACON SANDWICH
Makes 4 sandwiches

Ingredients:
1/2 cup Wisconsin Blue cheese, crumbled
4 ounces cream cheese, softened
1 scallion, thinly sliced
1/2 teaspoon black pepper
8 slices hearty onion artisan bread
2 tablespoons butter, softened
4 slices bacon, cooked crisp

Cooking Directions:
In a small bowl, combine Blue cheese, cream cheese, scallion and pepper; mix well. Butter one side of each slice of bread.  Spread the Blue cheese mixture on the non-buttered side of 4 slices of bread. Cut bacon slices in half; place 2 halves on top of each Blue cheese topped slice. Cover with remaining 4 slices of bread, buttered side out.

Place sandwiches on an electric griddle heated to 275ºF, or in a skillet over medium heat. Cook 4 to 5 minutes per side, or until bread is golden brown, and cheese is melted.


DUTCH GRILLED CHEESE SANDWICH
By Laura Werlin   

Makes 4 sandwiches

Ingredients:
3 tablespoons butter, at room temperature
1 medium red onion (about ½ pound), thinly sliced
3/4 teaspoon cumin seeds
6 ounces Wisconsin Gouda cheese, coarsely grated
8 slices rye bread with caraway seeds (1/4 inch thick)

Cooking Directions:
In a large nonstick skillet, melt 1 tablespoon butter over low heat. Add the onions and cook very slowly, stirring occasionally, until they turn a dark golden color; 30 to 40 minutes. If the onions begin to scorch, add about 1 tablespoon of water. Remove the onions from pan and set aside. Wipe the skillet with a paper towel, but do not wash it. (The onions can be prepared up to 6 hours in advance and kept covered at room temperature.)

Heat the same skillet over medium-high heat. Add the cumin seeds and toast just until they become fragrant, about 3 minutes (watch carefully, they burn easily). Remove the seeds and let cool briefly. Do not wash the skillet. When the seeds are cool, crush them using a mortar and pestle. Or place them in a resealable plastic bag and lightly pound with a mallet or the bottom of a heavy skillet. In a medium bowl, toss the crushed seeds with the cheese.

To assemble: Butter one side of each slice of bread with the remaining 2 tablespoons of butter. Place 4 slices on your work surface, buttered side down. Distribute cheese evenly over the 4 slices, followed by the onions. Place the remaining 4 bread slices on top, buttered side up.

Stovetop method: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.


MASCARPONE AND DULCE DE LECHE GRILLED CHEESE
Makes 4 sandwiches

Ingredients:
4 ounces Wisconsin Mascarpone cheese
2 tablespoons dulce de leche
1/2 teaspoon vanilla extract
2 tablespoons butter, softened
8 slices cinnamon raisin bread
2 tablespoons raspberry preserves

Directions:
In a small bowl, combine Mascarpone, dulce de leche and vanilla extract. Butter one side of each slice of bread. Spread Mascarpone mixture on the non-buttered side of 4 slices of bread. Spread raspberry preserves on the non-buttered side of the remaining 4 slices of bread. Place one slice of bread with raspberry preserves on each Mascarpone-topped bread slice, buttered sides out.

Place sandwiches on an electric griddle heated to 350ºF, or in a skillet over medium-high heat. Cook 1 to 2 minutes per side, or until bread is lightly toasted. Remove and serve immediately. Since cheese is very soft, serve sandwiches whole, rather than slicing. 

 

3/4/09 Recipe - Spaghetti Puttanesca

1/2 cup olive oil ($1.20)
2 anchovy filets, rinsed Coarsely chopped ($0.22)
1 shallot, finely chopped ($0.12)
2 fresh cloves garlic, finely minced ($0.12)
1/2 teaspoon crushed red pepper
1 tablespoon capers ,rinsed ($0.45)
2 tablespoons black olives, pitted and quartered ($0.52)
1 cup cherry tomatoes, halved ($1.25)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 pound cooked spaghetti ($0.89)

Directions

 

 

2/10/09 Recipe: Guilt-Free Chicken and Dumplings
2 packets (6 ounces each) Tyson® Fully Cooked Oven Roasted Diced Chicken Breast
1 can refrigerated buttermilk biscuits, 4.5 oz.
1 can reduced-sodium chicken broth, 14 oz.
1 small onion, chopped
1/3 cup celery, chopped
2 tablespoons flour
1 jar 98% fat-free chicken gravy, 12 oz.
1 cup fat-free half-and-half
1/2 cup frozen peas, optional
1 bay leaf
1/4 teaspoon pepper


2/9/09 Recipe Romantic Linguine with Pancetta
9 oz linguine pasta, previously cooked al dente
5 oz pancetta or bacon, cubed
1 medium red onion, sliced
3 oz defrosted green peas
3 tablespoon olive oil
1 tablespoon sun-dried tomato, chopped
1/2 teaspoon chili flake
salt, to taste

Directions:

1. In a large pan fry the onions, chili flake, pancetta and peas in the olive oil
2. Allow to cook for apprimately 2 minutes until crispy.
3. Blanch the pasta in boiling water for approximately 30-40 seconds, drain and immediately put in the sauce and mix well.
4. add chopped sun dried tomato and some ripped basil leaves,  top with parmesan cheese. 

1 can sweetened  Coco López

2/4/09 Recipe: Chilly day Chili con Carne
2 tbsp olive oil
1 large onion, chopped $0.32
2 garlic cloves, chopped
1Lb lean minced beef $2.96
1 tbsp tomato purée $0.05
1 large red chillies, halved, deseeded and chopped $ 0.32
2 tsp hot chilli powder
1/2 tsp ground coriander
1/2 tsp ground cinnamon
2 tsp ground cumin
1 cup chicken stock $0.56
1 tin chopped tomatoes $0.89
3 Tablespoons dark chocolate, broken $0.34
1 tin red kidney beans, drained and rinsed $0.62
Total is $6.06

Heat the oil in a large, deep saute pan. Add the chopped onion and garlic and fry gently until golden and  soft. Add the ground beef and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée, chilli and spices and fry for a further 5 minutes.
Now add the chicken stock, tomatoes and chocolate, and season with salt and pepper. Bring to the boil, place cover on and simmer for 30 minutes until the meat is tender.
Transfer the meat to a bowl with a slotted spoon, leaving the juices in the pan. Add the kidney beans to the meat. Bring the juices to the boil and reduce by about half. Skim off any fat. Pour over the meat, mixing well. Season. Serve rice or nachos

The Tailgate Guy's Super Bowl Recipes
Krabcakes Santa Fe
1 ¼ lb shredded imitation crab (or real, drained canned crab meat)
1 ½ cups fine ground cornmeal
1 cup sugar
1 teaspoon salt
2 Tablespoons Cholula Hot Sauce
1 cup finely grated mexi-blend cheese
1 tablespoon taco seasoning
2 large eggs, beaten
½ cup finely chopped green pepper
¼ cup finely chopped red pepper
¼ cup finely chopped green onion
¼ cup chopped cilantro
1 tablespoon light olive oil

1. Combine cornmeal, sugar and salt and set aside.
2. In a large bowl, combine crab, cheese, spices, Cholula and beaten eggs. Mix in ½ cup of the cornmeal mixture.
3. In a skillet heat oil. Saute peppers for about 3 minutes. Add green onion and cilantro and cook for 1 more minute.
4. Combine sautéed vegetables with crab mixture. Using a scoop, form into balls, flattening to form patties. Chill at least 1 hour

Prep continued…
2 large beaten eggs
¼ cup (4 oz) water
Flour to dredge
Remaining cornmeal mix
Light olive oil

1. Combine eggs and water
2. Dip chilled patties into flour, then into cornmeal mix. Sautee in heated oil or cook on grill, turning once. Cook until golden brown and serve immediately.
Serve with Cholula Ranch Dressing
1 cup Ranch dressing
1 oz. Cholula Hot Sauce
Mix together

All-American Beef and Blue Cheese Sliders
Makes 8 servings as an appetizer
¼ cup crumbled blue cheese
2 tabespoons minced green onion
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon extra virgin olive oil
1 lb lean ground beef
Curly-leaf green lettuce
8 small buns or dinner rolls, split

In a large bowl, combine the cheese, onion, salt, pepper and oil. Add ground beef and blend.
Divide ground beef mixture into 8 equal portions. Lightly flatten each to form ½ inch thick patties. Place patties on the grill and cook 3 minutes, or until desired doneness.
Assemble each slider on bun or roll with some lettuce.

Bloody Maria
46 oz. tomato juice
2 oz. Cholula hot sauce
2 oz. Worcestershire sauce
2 oz. fresh squeezed lime juice
1 teaspoon course black pepper
1/3 cup minced cilantro

Place all the ingredients in a pitcher. Blend Well. Cover and refrigerate for one day to allow the flavors to develop.
Rim glass with celery salt
Fill 7 oz. glass with ice. Pour 5 oz. Bloody Maria mix over ice.
Top with 1.5 oz 1800 Tequila (optional)
Garnish with a celery stick.

Bethenny Frankel:- Healthy Super Bowl Snacks
Simply Irresistible Blue Cheese Dip
1 container (8 ounces) reduced fat vegetable cream cheese, softened
1 cup reduced fat sour cream
1 cup crumbled blue cheese (about 4 ounces)
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 teaspoon minced fresh parsley
1 teaspoon minced fresh dill weed
Pepperidge Farm® Baked Naturals Savory Cheddar Pretzel Thins

1. Place the cream cheese, sour cream, blue cheese, garlic powder, pepper, parsley and dill into a medium bowl. Beat with an electric mixer on medium speed until the mixture is blended.
2. Sprinkle with additional parsley. Serve with the pretzel thins for dipping

Lemon Basil Hummus Dip
1 can (about 16 ounces) chickpeas (garbanzo beans)
5 large fresh basil leaves (about 1/2 cup)
1 clove garlic, peeled
1 tablespoon lemon juice
1 tablespoon olive oil
¼ teaspoon ground black pepper
1 teaspoon soy sauce
Pepperidge Farm® Baked Naturals Toasted Wheat Wheat Crisps

1. Drain the chickpeas, reserving 1 tablespoon liquid. Rinse the chickpeas.
2. Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, pepper and soy sauce into a food processor container. Cover and process until the mixture is smooth. Serve with the wheat crisps for dipping.


1/13/09 Tasty  Chicken N Rice
6 tablespoons canola oil
4 small potatoes, peeled and halved $0.80
2 large onions, finely chopped $0.73
4 cloves garlic, minced $0.12
1 tablespoon minced fresh ginger root $0.23
1/2 teaspoon chili powder
1 tablespoon curry powder
2 medium tomatoes, peeled and chopped $0.85
2 tablespoons plain yogurt $0.12
3 tablespoons chopped fresh mint leaves
1 (2 inch) piece cinnamon stick $0.08
4  chicken thighs $2.39
2 cups basmati rice $0.96
4 cups chicken stock or water 

Cinco De Mayo Cocktail Recipes 5-5-2009
 

PlatinumMar-Tiki ®
Muddle 1/2 orange and 1/2 line with rind in shaker glass
Add ice
Pour 2 oz Voodoo Tiki Platinum Tequila
Agave syrup (to taste)
Shake
Serve: Up Rocks Frozen
Garnish: Lime Wedge or Wheel

Prickly Pear Mar-Tiki ® (also known as Desert Rose Mar-Tiki ®)
2 oz Voodoo Tiki Desert Rose® Prickly Pear Infused Tequila
1/2 oz Triple Sec
1 oz Fresh squeezed Orange
1 1/2 oz Fresh Squeezed Lime
1/2 oz Fresh Squeezed Lemon
Splash Grenadine
Shake over Ice
Serve: Up Rocks Frozen
Garnish: Sugar Coated Lime Wheel

Fit Margarita
1 1/2 oz Voodoo Tiki Platinum Silver Tequila
1/2 oz Triple Sec
1 Packet Crystal Light Lemonade Flavored Drink Mix
4 oz Water
1/2 oz Fresh Lime Juice
Serve: Up Rocks Frozen
Garnish: Lime Wedge or Wheel

 Blue Dragon Fizz
Pour 2 oz of Voodoo Tiki Blue Dragon Tequila over ice
Add 6oz. Diet Sprite or Diet 7up

Wired Tiki
Pour 2 oz. Voodoo Tiki Platinum Silver Tequila over ice
Add 6 oz. Diet Red Bull

 

Grilled Cheese Recipes 4-15-2009

TUSCAN-STYLE GRILLED CHEESE SANDWICH
Makes 6 sandwiches

Ingredients:
18 spears asparagus
1/4 cup prepared balsamic vinaigrette
12 slices rustic country bread
extra virgin olive oil, as needed
12 slices Wisconsin Fontina Cheese
12 slices Wisconsin Fresh Mozzarella Cheese (from 4 ounce ovals)
1 package (.66 ounces) fresh basil leaves
1 cup (6 ounces) roasted red pepper slices
6 slices Wisconsin Provolone Cheese   

Cooking Directions:
Trim and discard ends from asparagus. Place the balsamic vinaigrette in a large nonstick skillet and heat over medium heat for 1 minute. Add the asparagus spears and cook, turning frequently, about 3 minutes, or until asparagus turns bright green and crisp tender. Transfer the asparagus to a plate and set aside. Wipe the pan clean but do not wash it.

Lay 12 slices of bread on clean, flat surface. Brush one side of each slice of bread with olive oil. Place 6 slices on work surface, olive oil side down. Top each slice with (in order) 2 slices Wisconsin Fontina, 3 glazed asparagus spears, 2 slices Wisconsin Fresh Mozzarella, a layer of fresh basil leaves, a layer of red pepper slices, and 1 slice Wisconsin Provolone. Top with second slice of bread, olive oil side up. 

Using the pan you used for the asparagus, heat over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.  Cook until the underside is golden brown.  Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted. Serve immediately.  


GRILLED BLUE CHEESE AND BACON SANDWICH
Makes 4 sandwiches

Ingredients:
1/2 cup Wisconsin Blue cheese, crumbled
4 ounces cream cheese, softened
1 scallion, thinly sliced
1/2 teaspoon black pepper
8 slices hearty onion artisan bread
2 tablespoons butter, softened
4 slices bacon, cooked crisp

Cooking Directions:
In a small bowl, combine Blue cheese, cream cheese, scallion and pepper; mix well. Butter one side of each slice of bread.  Spread the Blue cheese mixture on the non-buttered side of 4 slices of bread. Cut bacon slices in half; place 2 halves on top of each Blue cheese topped slice. Cover with remaining 4 slices of bread, buttered side out.

Place sandwiches on an electric griddle heated to 275ºF, or in a skillet over medium heat. Cook 4 to 5 minutes per side, or until bread is golden brown, and cheese is melted.


DUTCH GRILLED CHEESE SANDWICH
By Laura Werlin   

Makes 4 sandwiches

Ingredients:
3 tablespoons butter, at room temperature
1 medium red onion (about ½ pound), thinly sliced
3/4 teaspoon cumin seeds
6 ounces Wisconsin Gouda cheese, coarsely grated
8 slices rye bread with caraway seeds (1/4 inch thick)

Cooking Directions:
In a large nonstick skillet, melt 1 tablespoon butter over low heat. Add the onions and cook very slowly, stirring occasionally, until they turn a dark golden color; 30 to 40 minutes. If the onions begin to scorch, add about 1 tablespoon of water. Remove the onions from pan and set aside. Wipe the skillet with a paper towel, but do not wash it. (The onions can be prepared up to 6 hours in advance and kept covered at room temperature.)

Heat the same skillet over medium-high heat. Add the cumin seeds and toast just until they become fragrant, about 3 minutes (watch carefully, they burn easily). Remove the seeds and let cool briefly. Do not wash the skillet. When the seeds are cool, crush them using a mortar and pestle. Or place them in a resealable plastic bag and lightly pound with a mallet or the bottom of a heavy skillet. In a medium bowl, toss the crushed seeds with the cheese.

To assemble: Butter one side of each slice of bread with the remaining 2 tablespoons of butter. Place 4 slices on your work surface, buttered side down. Distribute cheese evenly over the 4 slices, followed by the onions. Place the remaining 4 bread slices on top, buttered side up.

Stovetop method: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.


MASCARPONE AND DULCE DE LECHE GRILLED CHEESE
Makes 4 sandwiches

Ingredients:
4 ounces Wisconsin Mascarpone cheese
2 tablespoons dulce de leche
1/2 teaspoon vanilla extract
2 tablespoons butter, softened
8 slices cinnamon raisin bread
2 tablespoons raspberry preserves

Directions:
In a small bowl, combine Mascarpone, dulce de leche and vanilla extract. Butter one side of each slice of bread. Spread Mascarpone mixture on the non-buttered side of 4 slices of bread. Spread raspberry preserves on the non-buttered side of the remaining 4 slices of bread. Place one slice of bread with raspberry preserves on each Mascarpone-topped bread slice, buttered sides out.

Place sandwiches on an electric griddle heated to 350ºF, or in a skillet over medium-high heat. Cook 1 to 2 minutes per side, or until bread is lightly toasted. Remove and serve immediately. Since cheese is very soft, serve sandwiches whole, rather than slicing. 

 

3/4/09 Recipe - Spaghetti Puttanesca

1/2 cup olive oil ($1.20)
2 anchovy filets, rinsed Coarsely chopped ($0.22)
1 shallot, finely chopped ($0.12)
2 fresh cloves garlic, finely minced ($0.12)
1/2 teaspoon crushed red pepper
1 tablespoon capers ,rinsed ($0.45)
2 tablespoons black olives, pitted and quartered ($0.52)
1 cup cherry tomatoes, halved ($1.25)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 pound cooked spaghetti ($0.89)

Directions

 

 

2/10/09 Recipe: Guilt-Free Chicken and Dumplings
2 packets (6 ounces each) Tyson® Fully Cooked Oven Roasted Diced Chicken Breast
1 can refrigerated buttermilk biscuits, 4.5 oz.
1 can reduced-sodium chicken broth, 14 oz.
1 small onion, chopped
1/3 cup celery, chopped
2 tablespoons flour
1 jar 98% fat-free chicken gravy, 12 oz.
1 cup fat-free half-and-half
1/2 cup frozen peas, optional
1 bay leaf
1/4 teaspoon pepper


2/9/09 Recipe Romantic Linguine with Pancetta
9 oz linguine pasta, previously cooked al dente
5 oz pancetta or bacon, cubed
1 medium red onion, sliced
3 oz defrosted green peas
3 tablespoon olive oil
1 tablespoon sun-dried tomato, chopped
1/2 teaspoon chili flake
salt, to taste

Directions:

1. In a large pan fry the onions, chili flake, pancetta and peas in the olive oil
2. Allow to cook for apprimately 2 minutes until crispy.
3. Blanch the pasta in boiling water for approximately 30-40 seconds, drain and immediately put in the sauce and mix well.
4. add chopped sun dried tomato and some ripped basil leaves,  top with parmesan cheese. 

1 can sweetened  Coco López

2/4/09 Recipe: Chilly day Chili con Carne
2 tbsp olive oil
1 large onion, chopped $0.32
2 garlic cloves, chopped
1Lb lean minced beef $2.96
1 tbsp tomato purée $0.05
1 large red chillies, halved, deseeded and chopped $ 0.32
2 tsp hot chilli powder
1/2 tsp ground coriander
1/2 tsp ground cinnamon
2 tsp ground cumin
1 cup chicken stock $0.56
1 tin chopped tomatoes $0.89
3 Tablespoons dark chocolate, broken $0.34
1 tin red kidney beans, drained and rinsed $0.62
Total is $6.06

Heat the oil in a large, deep saute pan. Add the chopped onion and garlic and fry gently until golden and  soft. Add the ground beef and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée, chilli and spices and fry for a further 5 minutes.
Now add the chicken stock, tomatoes and chocolate, and season with salt and pepper. Bring to the boil, place cover on and simmer for 30 minutes until the meat is tender.
Transfer the meat to a bowl with a slotted spoon, leaving the juices in the pan. Add the kidney beans to the meat. Bring the juices to the boil and reduce by about half. Skim off any fat. Pour over the meat, mixing well. Season. Serve rice or nachos

The Tailgate Guy's Super Bowl Recipes
Krabcakes Santa Fe
1 ¼ lb shredded imitation crab (or real, drained canned crab meat)
1 ½ cups fine ground cornmeal
1 cup sugar
1 teaspoon salt
2 Tablespoons Cholula Hot Sauce
1 cup finely grated mexi-blend cheese
1 tablespoon taco seasoning
2 large eggs, beaten
½ cup finely chopped green pepper
¼ cup finely chopped red pepper
¼ cup finely chopped green onion
¼ cup chopped cilantro
1 tablespoon light olive oil

1. Combine cornmeal, sugar and salt and set aside.
2. In a large bowl, combine crab, cheese, spices, Cholula and beaten eggs. Mix in ½ cup of the cornmeal mixture.
3. In a skillet heat oil. Saute peppers for about 3 minutes. Add green onion and cilantro and cook for 1 more minute.
4. Combine sautéed vegetables with crab mixture. Using a scoop, form into balls, flattening to form patties. Chill at least 1 hour

Prep continued…
2 large beaten eggs
¼ cup (4 oz) water
Flour to dredge
Remaining cornmeal mix
Light olive oil

1. Combine eggs and water
2. Dip chilled patties into flour, then into cornmeal mix. Sautee in heated oil or cook on grill, turning once. Cook until golden brown and serve immediately.
Serve with Cholula Ranch Dressing
1 cup Ranch dressing
1 oz. Cholula Hot Sauce
Mix together

All-American Beef and Blue Cheese Sliders
Makes 8 servings as an appetizer
¼ cup crumbled blue cheese
2 tabespoons minced green onion
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon extra virgin olive oil
1 lb lean ground beef
Curly-leaf green lettuce
8 small buns or dinner rolls, split

In a large bowl, combine the cheese, onion, salt, pepper and oil. Add ground beef and blend.
Divide ground beef mixture into 8 equal portions. Lightly flatten each to form ½ inch thick patties. Place patties on the grill and cook 3 minutes, or until desired doneness.
Assemble each slider on bun or roll with some lettuce.

Bloody Maria
46 oz. tomato juice
2 oz. Cholula hot sauce
2 oz. Worcestershire sauce
2 oz. fresh squeezed lime juice
1 teaspoon course black pepper
1/3 cup minced cilantro

Place all the ingredients in a pitcher. Blend Well. Cover and refrigerate for one day to allow the flavors to develop.
Rim glass with celery salt
Fill 7 oz. glass with ice. Pour 5 oz. Bloody Maria mix over ice.
Top with 1.5 oz 1800 Tequila (optional)
Garnish with a celery stick.

Bethenny Frankel:- Healthy Super Bowl Snacks
Simply Irresistible Blue Cheese Dip
1 container (8 ounces) reduced fat vegetable cream cheese, softened
1 cup reduced fat sour cream
1 cup crumbled blue cheese (about 4 ounces)
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 teaspoon minced fresh parsley
1 teaspoon minced fresh dill weed
Pepperidge Farm® Baked Naturals Savory Cheddar Pretzel Thins

1. Place the cream cheese, sour cream, blue cheese, garlic powder, pepper, parsley and dill into a medium bowl. Beat with an electric mixer on medium speed until the mixture is blended.
2. Sprinkle with additional parsley. Serve with the pretzel thins for dipping

Lemon Basil Hummus Dip
1 can (about 16 ounces) chickpeas (garbanzo beans)
5 large fresh basil leaves (about 1/2 cup)
1 clove garlic, peeled
1 tablespoon lemon juice
1 tablespoon olive oil
¼ teaspoon ground black pepper
1 teaspoon soy sauce
Pepperidge Farm® Baked Naturals Toasted Wheat Wheat Crisps

1. Drain the chickpeas, reserving 1 tablespoon liquid. Rinse the chickpeas.
2. Place the chickpeas, reserved liquid, basil, garlic, lemon juice, oil, pepper and soy sauce into a food processor container. Cover and process until the mixture is smooth. Serve with the wheat crisps for dipping.


1/13/09 Tasty  Chicken N Rice
6 tablespoons canola oil
4 small potatoes, peeled and halved $0.80
2 large onions, finely chopped $0.73
4 cloves garlic, minced $0.12
1 tablespoon minced fresh ginger root $0.23
1/2 teaspoon chili powder
1 tablespoon curry powder
2 medium tomatoes, peeled and chopped $0.85
2 tablespoons plain yogurt $0.12
3 tablespoons chopped fresh mint leaves
1 (2 inch) piece cinnamon stick $0.08
4  chicken thighs $2.39
2 cups basmati rice $0.96
4 cups chicken stock or water