Hummus and Cucumber Appetizer Bites

Recipe Yields 10-14 Appetizer Bites

A diet-friendly snack that party guests will appreciate.

Ingredients

• 1 Large Cucumber
• 1 Cup Hummus (Kalyn uses purchased hummus, but we recommend Madge’s Hummus.)
• Black or White Sesame Seeds

You will also need one small Ziploc bag or other thick plastic bag with one corner cut off.

Directions

1. If you are using European-style cucumbers (as Kalyn does), peel them in strips to leave some green color on. Otherwise, you should peel the skin off of regular grocery-store cucumbers.

2. Cut the cucumber into slices around 3/4 inch to 1 inch thick.

3. Put the hummus into a small Ziploc bag and cut off the corner. Use this like a pastry bag and squeeze it onto the top of each cucumber slice, just enough to slightly mound up but not so much that it starts to droop over.

4. Sprinkle the Hummus and Cucumber Bites with sesame seeds and serve.

Kick-Off Kabobs

Ingredients

• 2 pounds boneless pork chops, cut into 1-inch cubes
• 1 cup Italian dressing
• 2 tablespoons dried red pepper flakes
• 1 tablespoon fennel seed
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 24 6-inch wooden skewers

Directions

• Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes, and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.
• When ready to cook, thread pork, peppers, and onion on skewers. Discard marinade.
• Place kabobs on greased broiler pan and broil 5 inches from heat or grill over medium-hot coals for about 5 minutes per side.

Curry Deviled Eggs

Curry Deviled Eggs

Makes 12 servings (2 halves per person)

• 12 large eggs, hard-boiled
• 1/2 cup nonfat, plain Greek yogurt
• 2 teaspoons curry powder
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 2 tablespoons green onion, finely chopped
• 2 tablespoons celery, finely chopped
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste

When cool, peel shells from hard-boiled eggs. Carefully cut each egg in half, lengthwise. Gently scoop out yolks and place in bowl. Add all remaining ingredients and mash together. Taste for seasoning and adjust accordingly. Using a pastry bag or spoon, fill each egg white with mixture. Refrigerate until ready to serve.

Think you have a better recipe for deviled eggs? Let’s see it.

Shrimp in Sherry-Garlic Sauce

Shrimp in Sherry-Garlic Sauce, courtesy of The Food Channel.

• 3 pounds shrimp, 21-25 count, peeled, deveined, tails on
• 1 tablespoon Kosher salt
• 1/2 cup extra virgin olive oil
• 1/2 cup garlic, minced
• 3/4 cup sherry, semi-dry, such as amontillado
• 1/4 cup parsley, minced
• Lemon juice, fresh, to taste

Spread shrimp on a baking sheet and sprinkle with salt. Let rest for 5 minutes.

In a large skillet, heat 1/4 cup olive oil and garlic over medium high heat until the garlic begins to sizzle. Add 1 pound of shrimp and cook, stirring frequently, until the shrimp is opaque. Transfer shrimp to a container.

Return skillet to heat. Add another pound of shrimp to the skillet and additional olive oil as needed. Transfer cooked shrimp to container. Cook the final pound of shrimp, leaving it in the skillet when done.

Add reserved shrimp to the skillet and lower heat to medium. Add sherry and reduce until sauce slightly thickens. Stir in parsley, lemon juice, and salt to taste.

Serve immediately.

Spanish Tortilla

Spanish Tortilla, courtesy of The Food Channel.

(Makes 12 servings)

• 1/4 cup extra virgin olive oil
• 1 pound red or white potatoes, waxy
• Salt, to taste
• Black pepper, ground, to taste
• 1 yellow onion, medium, sliced
• 1/2 teaspoon garlic, minced
• 4 eggs, large
• 1 tablespoon parsley, minced

Preheat oven to 375 F.

Heat two tablespoons olive oil over medium heat in an 8-inch ovenproof skillet (preferably nonstick). Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.

Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.

Reduce heat to low. Beat eggs with parsley. Pour eggs into skillet over vegetables and shake pan to evenly distribute eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.

Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.

Emeril's Oven Roasted Chicken Wings

Emeril’s Oven Roasted Chicken Wings

Makes 4 to 6 servings

“You won’t have to clean the fryer or hide from your doctor. … Need I say more?” —Emeril Lagasse

• 4 pounds chicken wings, wing tips removed, separated at the joints
• 1/4 cup fresh squeezed lemon juice
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1/2 teaspoon cayenne
• 4 tablespoons butter, melted
• Your favorite sauce, for serving, such as barbecue sauce, ranch dressing, or blue cheese dressing, optional

Preheat the oven to 500 F.

Line large rimmed baking sheet with aluminum foil. In large mixing bowl, combine wings and lemon juice and mix thoroughly. Add pepper, garlic powder, onion powder, and salt. While crushing between your fingers, add thyme. Mix again and add cayenne and butter. Mix thoroughly, then transfer wings to baking sheet and arrange in one layer. Roast in oven for 10 minutes, rotate pan and cook 10 minutes longer until wings are nicely browned and cooked through. Serve alone or with your favorite dipping sauce.