Tomato Basil Skewers

Tomato Basil Skewers

Skewering mozzarella balls and cherry tomatoes makes them easy to nosh at a party

Makes 16 pieces

16 small fresh mozzarella balls

16 fresh basil leaves

16 cherry tomatoes

Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

Nutrition Information Per piece:

46 calories

3 g fat (2 g sat, 0 g mono)

8 mg cholesterol

1 g carbohydrate

3 g protein

0 g fiber

217 mg sodium

34 mg potassium

Mexican Zucchini Oven Fries

 

Mexican Zucchini Oven Fries

2 medium zucchini cut into 1/4-inch square 3-inch long sticks -- like fries
Vegetable cooking spray
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon grill seasoning
1 cup chili sauce or mild taco sauce

Preheat oven to 500 degrees F. Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot. Top with spoonfuls of chili sauce or taco sauce.

Serves 4

Mexican Sloppy Joes

Mexican Sloppy Joes

Make sloppy joes even better when you spice up the filling and tuck it in a flaky crescent crust.

Prep Time: 25 Min
Total Time: 40 Min
Makes: 8 sandwiches

2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1/2 lb lean (at least 80%) ground beef
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
1 cup Old El Paso Thick 'n Chunky salsa
1 cup shredded Cheddar-Jack with jalapeno peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal

Heat oven to 375F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.

Bake 10 to 15 minutes or until deep golden brown.

High Altitude (3500-6500 ft): Bake 12 to 17 minutes.

Source: Pillsbury

Cowboy Spuds

Cowboy Spuds
1/2 pound thick sliced bacon
1 1/2 cups sliced onions
6 medium potatoes, unpeeled and cut into 1/4" slices
1/4 t. salt
1/4 t. black pepper, divided
1 1/2 cups milk
1/4 cup chopped parsley
Cut bacon crosswise into 1/2" pieces and sauté in a skillet until crisp. Remove, drain on paper towels and set aside. Sauté onions in bacon drippings until tender. Remove half of the onions. Arrange half of the potatoes over onions in a skillet. Sprinkle with 1/8 t. pepper.

Add remaining onions. top with remaining potatoes and sprinkle with remaining salt and pepper. Pour milk over potatoes. Add half of the reserved bacon and heat to boiling.

Reduce heat and simmer, covered, for about 25 minutes or until potatoes are tender. Sprinkle with parsley. Makes 4 servings.

Fried Goat Cheese Cigars

These are really, really good!

Fried Goat Cheese Cigars

Yield: 24 Servings

9 oz Fresh goat cheese; crumbled
1/2 c Chopped fresh parsley
1 Egg
1 tb Minced garlic
1 1/2 ts Paprika
1/2 ts Salt
1/2 ts Pepper
24 Wonton wrappers
1 Egg; beaten
Oil for frying

Mix cheese, parsley, egg, garlic, paprika, salt, and pepper. Place a scant tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4" edge. Fold sides in and roll up. Brush edge with egg and press to seal.

Heat 1/4 cup oil until hot. Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side. Add more oil to skillet as needed. Serve hot.