Easy Appetizer Cookbook: Appetizer Recipes for Any Occasion [2 ed.]

Citation preview

Easy Appetizer Cookbook Appetizer Recipes for Any Occasion

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Mediterranean Appetizer 7 Creamy Salmon and Tomatoes 8 Appetizers for March 9 Crescents and Cheese 10 Basil Zucchini Bites 11 Sweet Peas 12 New York Style Pizza Bites 13 Little Japanese Meatballs 14 Pimentos and Blue Cheese 15 Authentic Guacamole 16 Jalapeno Bites 17 Toasted Party Pecans 18 Red and Green Salad 19 Mediterranean Pitas 20 Cuban Sandwich 21 Deviled Eggs Japanese Style 22 Rosemary Olive Tapas 23

Nutty Brie and Bread 24 Spicy Mushrooms 25 Barcelona Style Almonds 26 Garlic Potatoes 27 Classical Spanish Tomato Tapas 28 Sausage Empanada 29 Fish and Chips in Spain 30 Classic Dijon Potato Tapas 31 Prawn Tapas Spanish Style 32 Flame Broiled Chicken 33 Traditional Tomato Tapas 34 Sevilla 35 Real Spanish Tapas 36 Cilantro Shrimp Tapas 37 Honey Mustard Chicken Breast 38 Yummiest Potato Tapas 39 Fennel and Coriander Olives 40 Creamy Spring Rolls 41

Mixed Meat & Cabbage Spring Rolls 42 Turkey & Veggie Spring Rolls 43 Gingered Shrimp & Veggie Spring Rolls 44 Veggie Spring Rolls 45 Sweet Pumpkin Spring Rolls 46 Cheesy Beef Spring Rolls 47 Beef & Crab Spring Rolls 48 Perfect Party Wontons 49 Crowd Pleasing Wontons 50 Impressive Wontons 51 Asian Inspired Wontons 52 Classic Chinese Wontons 53 Distinctive Asian Flavored Wontons 54 Delicious Wonton Tarts 55 Fiesta Wontons 56 South-East Asian Wontons 57 Crispy Wonton Chips 58 Handmade Artisanal Olives 59

Homemade Croutons 60 Navel Almonds Salad 61 Marinated Grilled Shrimp 62 Vegan Lentil Meatball 63 Balsamic Carrots 64 Cinnamon Lentils Soup 65 Mint Lentils Soup 66 Fried Cauliflower with Tahini Sauce 67 Greek Style Shrimp 68 Vegetarian Orzo Pesto 69 Greek Veggie Pizza 70 Mediterranean Meatballs 71 BBQ Shrimp Appetizer 72 Macho Mexican Appetizers 73 Broccoli Tots 74 Gazpacho Appetizer 75 Clam Clásico 76 Stewed Potato Soup 77

How to Make a Simple Curry Soup 78 Beautiful Pear and Ginger Curry Soup 79 Bamboo and Mushroom Chicken Soup 80 Spicy Valley Soup 81 Black Navy Taco Soup 82 Simply Spinach and Potato Curry Soup 83 Apple and Leeks with Potatoes Curried Soup 84 Full-Ingredient Chicken Soup 85 Crispy Chicken Wings 86

Mediterranean Appetizer

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 36 Calories 59 kcal Fat 4.2 g Carbohydrates 2g Protein < 3.5 g Cholesterol 31 mg Sodium 125 mg

Ingredients 2 (6 oz.) jars marinated artichoke hearts, divided 1 small onion, finely chopped 1 1/2 cloves garlic, minced 4 large eggs, beaten 1/4 C. dry bread crumbs 1/4 tsp salt 1/8 tsp ground black pepper

1/4 tsp dried oregano 1/2 tsp hot pepper sauce (such as Tabasco(R)) 3/4 lb sharp Cheddar cheese, shredded 2 tbsps minced fresh parsley 1 tsp grated Parmesan cheese

Directions 1. Coat a casserole dish with oil then set your oven to 325 degrees before doing anything else. 2. Pour the liquid from 1 jar of the artichokes in a frying pan then place the pieces of artichokes and everything from the second jar into the bowl of a food processor. 3. Process the mix until it is chopped then place everything to the side. 4. Begin to stir fry your garlic and onions for 8 mins, in the artichoke liquid, then place everything in a bowl. 5. Get a 2nd bowl, combine: hot sauce, onion mix, oregano, eggs, black pepper, bread crumbs, and salt. 6. Add in the processed artichokes, cheddar, parmesan, and parsley. 7. Place everything into the casserole dish and cook it all in the oven for 27 mins. 8. Slice the dish into serving pieces. 9. Enjoy.

Mediterranean Appetizer

7

CREAMY

Salmon and Tomatoes

Prep Time: 35 mins Total Time: 35 mins Servings per Recipe: 25 Calories 46 kcal Fat 3.9 g Carbohydrates 1.9g Protein < 1.4 g Cholesterol 12 mg Sodium 48 mg

Ingredients 50 cherry tomatoes, cleaned, dried, tops and bottoms removed 1 (8 oz.) package cream cheese, softened 2 oz. smoked salmon, finely chopped 2 1/2 tbsps heavy cream

3 drops lemon juice ground black pepper to taste

Directions 1. Take out the insides of your tomatoes and put the tomato insides in a bowl. 2. Get a 2nd bowl, combine: black pepper, cream cheese, lemon juice, salmon, and cream. 3. Use a mixer for 3 mins then add the mix to a cookie press. 4. Place the mix into the tomatoes. 5. Enjoy.

8

Creamy Salmon and Tomatoes

Appetizers

for March

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 138 kcal Fat 8.7 g Carbohydrates 6.2g Protein 8.7 g Cholesterol 196 mg Sodium 278 mg

Ingredients 4 eggs 2 tbsps cream cheese 2 tbsps chopped onion 2 tbsps minced cooked turkey bacon

1/4 C. seasoned bread crumbs

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get your eggs boiling in water. 3. Once the eggs are boiling, place a lid on the pot, shut the heat, and leave the eggs for 15 mins. 4. Drain out the water and remove the shells of the eggs. 5. Slice them in half and take out the yolks. 6. Get a bowl, mix: turkey bacon, onion, and cream cheese. 7. Enter the mix into the eggs and layer them in a casserole dish. 8. Cook the eggs in the oven for 7 mins. 9. Enjoy.

Appetizers for March

9

CRESCENTS

and Cheese

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 159 kcal Fat 13.3 g Carbohydrates 6.4g Protein 3.5 g Cholesterol 56 mg Sodium 194 mg

Ingredients 1/2 (8 oz.) package refrigerated crescent rolls 1 (8 oz.) package cream cheese

1/2 tsp dried dill weed 1 egg yolk, beaten

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Lay out your dough on a cutting board coated with flour. 3. Take your cream cheese and coat one side of it with half of the dill weeds then lay the dill side of the cheese facing downwards on the dough and top the other side with the rest of the dill. 4. Lay the dough over the cheese and crimp the edge to form a seal. 5. Coat a baking sheet with oil and place the dough on the sheet and cook everything in the oven for 17 mins. 6. Enjoy.

10

Crescents and Cheese

Basil

Zucchini Bites

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 10 Calories 359 kcal Fat 30.2 g Carbohydrates 7.3g Protein 16 g Cholesterol 151 mg Sodium 460 mg

Ingredients 8 tbsps grated Parmesan cheese 1/2 C. vegetable oil 1/2 C. sesame seeds 1 onion, chopped 1 clove garlic, minced 2 1/2 C. grated zucchini 6 eggs, beaten 1/3 C. dried bread crumbs

1/2 tsp salt 1/2 tsp dried basil 1/2 tsp dried oregano 1/4 tsp ground black pepper 3 C. shredded Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Coat a casserole dish with oil and with 3 tbsp of parmesan. Then set your oven to 325 degrees before doing anything else. Begin to toast your sesame seeds in half a tsp of veggie oil. Get a bowl, combine: cheddar, veggie oil, pepper, onion, oregano, garlic, basil, zucchini, salt, eggs, and bread crumbs. Combine the mix until it is even then layer everything into the casserole dish. Top the mix with the sesame seeds and parmesan. Cook the dish in the oven for 35 mins. Then cut it into servings once it has cooled off. Enjoy.

Basil Zucchini Bites

11

SWEET

Peas

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 184 kcal Fat 12.9 g Carbohydrates 12.3g Protein 4.4 g Cholesterol 0 mg Sodium 532 mg

Ingredients 1 lb sugar snap peas, trimmed 3 tbsps garlic flavored olive oil 1/4 C. low sodium soy sauce 1/4 tsp sesame oil 2 drops chili oil

1/4 tsp packed brown sugar 2 tbsps toasted sesame seeds

Directions 1. 2. 3. 4.

Get your oven's broiler hot. Get a broiler pan and lay your snap peas in it then top them with the olive oil. Cook the peas under the broiler for 7 mins. At the same time get a bowl, combine: sesame seeds, soy sauce, brown sugar, sesame oil, and chili oil. 5. Top your peas evenly with the oil mix when they are finish cooking. 6. Enjoy.

12

Sweet Peas

New York Style Pizza Bites

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 306 kcal Fat 19.5 g Carbohydrates 22.7g Protein 10.3 g Cholesterol 30 mg Sodium 439 mg

Ingredients 1 C. prepared spinach dip 1 (10 oz.) package prepared pizza crust 1 C. chopped broccoli 1 C. cooked and cubed chicken

1/3 C. chopped green onions 1 tomato, seeded and chopped

Directions 1. Coat your pizza crust with the spinach dip mix then layer your tomato, broccoli, green onions, and chicken over it. 2. Slice the pizza into slices then place them on a serving dish. 3. Enjoy.

New York Style Pizza Bites

13

LITTLE

Japanese Meatballs

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 12 Calories 185 kcal Fat 9.7 g Carbohydrates 6.7g Protein 16.5 g Cholesterol 52 mg Sodium 382 mg

Ingredients 2 tbsps minced onion 1/4 C. Kikkoman Teriyaki Marinade & Sauce 2 lbs lean ground beef

1 C. Kikkoman Panko Bread Crumbs Kikkoman Teriyaki Baste & Glaze

Directions 1. 2. 3. 4. 5.

14

Set your oven to 325 degrees before doing anything else. Get a bowl, combine: ground beef, onion, panko, and teriyaki. Work the mix with your hands then form everything into little meatballs. Lay the appetizers on a cookie sheet and cook them in the oven for 25 mins. Enjoy.

Little Japanese Meatballs

Pimentos

and Blue Cheese

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 10 Calories 190 kcal Fat 8.7 g Carbohydrates 23.1g Protein 5.3 g Cholesterol 11 mg Sodium 507 mg

Ingredients 1 large cucumber 1 (3 oz.) package cream cheese, softened 1/4 C. blue cheese salad dressing 1 (1 lb) loaf cocktail rye bread

15 pimento-stuffed green olives, chopped

Directions 1. Perforate your cucumber with a fork then cut it into slices. 2. Get a bowl, combine: blue cheese and cream cheese. 3. Top your pieces of bread with the cheese mix then equally with the cucumber and some olives. 4. Enjoy.

Pimentos and Blue Cheese

15

AUTHENTIC

Guacamole

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 262 kcal Fat 22.2 g Carbohydrates 18g Protein 3.7 g Cholesterol 0 mg Sodium 596 mg

Ingredients 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 tsp salt 1/2 C. minced onion 3 tbsps chopped fresh cilantro

2 roma (plum) tomatoes, minced 1 tsp minced garlic 1 pinch ground cayenne pepper (optional)

Directions 1. Get a bowl, combine: salt, avocadoes, and lime juice. 2. Mash everything together evenly then combine in: the garlic, onions, tomatoes, and cilantro. 3. Stir the mix again then combine in the cayenne. 4. Place a covering of plastic on the bowl and put everything in the fridge for 65 mins. 5. Enjoy.

16

Authentic Guacamole

Jalapeno Bites

Prep Time: 10 mins Total Time: 13 mins Servings per Recipe: 32 Calories 110 kcal Fat 11.1 g Carbohydrates 1g Protein < 2.1 g Cholesterol 20 mg Sodium 189 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1 C. mayonnaise 1 (4 oz.) can chopped green chilies, drained

2 oz. canned minced jalapeno peppers, drained 1 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: mayo and cream cheese. Combine in the jalapeno pepper and green chilies. Combine the mix until it is smooth then add in the parmesan. Place everything in the microwave for 4 mins with the highest level of heat. Enjoy.

Jalapeno Bites

17

TOASTED

Party Pecans

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 328 kcal Fat 27.2 g Carbohydrates 22g Protein 3.8 g Cholesterol 0 mg Sodium 150 mg

Ingredients 1 egg white 1 tbsp water 1 lb pecan halves 1 C. white sugar

3/4 tsp salt 1/2 tsp ground cinnamon

Directions 1. Coat one cookie sheet with nonstick spray then set your oven to 250 degrees before doing anything else. 2. Get a bowl, combine: water and egg whites. 3. Whisk the mix until it is frothy. 4. Then add in the pecans and whisk the mix again. 5. Get a 2nd bowl, combine: cinnamon, sugar, and salt. 6. Place the pecans in the sugar mix then place everything onto the cookie sheet. 7. Cook the pecans for 65 mins and stir the nuts at least 3 times as they cook. 8. Enjoy.

18

Toasted Party Pecans

Red

and Green Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 235 kcal Fat 15.9 g Carbohydrates 22.8g Protein 3.6 g Cholesterol 0 mg Sodium 69 mg

Ingredients 2 bunches spinach, rinsed and torn into bite-size pieces 4 C. sliced strawberries 1/2 C. vegetable oil 1/4 C. white vinegar 1/2 C. white sugar

1/4 tsp paprika 2 tbsps sesame seeds 1 tbsp poppy seeds

Directions 1. Get a bowl, combine: strawberries and spinach. 2. Get a 2nd bowl, combine: poppy seeds, oil, sesame seeds, vinegar, paprika, and sugar. 3. Top the spinach with this mix and stir everything. 4. Enjoy.

Red and Green Salad

19

MEDITERRANEAN

Pitas

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 6 Calories 350 kcal Fat 17.1 g Carbohydrates 41.6g Protein 11.6 g Cholesterol 13 mg Sodium 587 mg

Ingredients 1 (6 oz.) tub sun-dried tomato pesto 6 (6 inch) whole wheat pita breads 2 roma (plum) tomatoes, chopped 1 bunch spinach, rinsed and chopped 4 fresh mushrooms, sliced

1/2 C. crumbled feta cheese 2 tbsps grated Parmesan cheese 3 tbsps olive oil ground black pepper to taste

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat your pieces of pita with tomato pesto and lay the pieces on a cookie sheet with the pesto facing upwards. 3. Layer your parmesan, tomatoes, feta, mushrooms, and spinach on top of the pesto and top everything with some pepper, salt, and olive oil. 4. Cook the pitas in the oven for 15 mins. 5. Enjoy.

20

Mediterranean Pitas

Catalina’s

Cuban Sandwich

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1096 kcal Fat 84.4 g Carbohydrates 144.1g Protein 43.3 g Cholesterol 127 mg Sodium 3110 mg

Ingredients 1 C. mayonnaise 5 tbsps Italian dressing 4 hoagie rolls, split lengthwise 4 tbsps prepared mustard 1/2 lb thinly sliced deli turkey meat 1/2 lb thinly sliced cooked turkey bacon

1/2 lb thinly sliced Swiss cheese 1 C. dill pickle slices 1/2 C. olive oil

Directions 1. Get a bowl, combine: Italian dressing and mayo. Coat your bread liberally with the mix. 2. Now add a layer of mustard then: cheese, turkey bacon, and turkey. 3. Place some pickles across the sandwich and top the bread with olive oil. 4. Fry the sandwiches for 3 mins each side and flatten the sandwich with a spatula as it cooks. 5. Slice the sandwich into 2 pieces then serve. 6. Enjoy. 7. NOTE: Cut the sandwich into small pieces and place everything onto a serving platter.

Catalina’s Cuban Sandwich

21

DEVILED EGGS

Japanese Style ( デビルド卵)

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 18 Calories 91 kcal Carbohydrates 2.1 g Cholesterol 95 mg Fat 7.9 g Protein 3.6 g Sodium 122 mg

Ingredients 9 eggs 2 tbsps sesame seeds 1/2 cup mayonnaise 2 tsps soy sauce 2 tsps wasabi paste

2 tsps apple cider vinegar 2 tbsps thinly sliced green onions 4 tbsps panko bread crumbs

Directions 1. Boil your eggs in a saucepan. Once the water is boiling let it continue about 10 to 15 mins. Drain the water and run cold water over your eggs. 2. Remove the shells. Place the eggs to the side. 3. Get a frying pan and fry some sesame seeds for 4 mins. Set seeds aside. 4. Split your shelled eggs and remove the yolks. 5. Get your food processor and process the following until smooth: egg yolks, rice vinegar, mayo, wasabi paste and soy sauce. 6. Put in some bread crumbs and green onion and pulse it a few more times. 7. Put the processed contents into the center of your eggs and garnish each egg with sesame seeds. 8. Enjoy.

22

Deviled Eggs Japanese Style

Rosemary

Olive Tapas

Prep Time: 10 mins Total Time: 12 hrs 10 mins Servings per Recipe: 4 Calories 201.7 Fat 20.5g Cholesterol 0.0mg Sodium 1156.0mg Carbohydrates 6.6g Protein 1.2g

Ingredients 1 pint good green olives (or both mixed) or 1 pint black olives ( or both mixed) 1/4 tsp kosher salt 1/2 tsp black peppercorns 3 bay leaves 3 sprigs fresh rosemary or 3 sprigs fresh thyme 1/2 tsp fennel seed, lightly crushed 4 -5 garlic cloves, cut in half lengthwise

1 pinch dried red pepper flakes (optional) 2 medium lemons, zested 3 tbsp extra virgin olive oil

Directions 1. In a bowl, add all the ingredients and mix till well combined. 2. Transfer into an airtight jar and refrigerate for about 12-24 hours.

Rosemary Olive Tapas

23

NUTTY

Brie and Bread

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 10 Calories 533.2 Fat 23.1g Cholesterol 25.0mg Sodium 683.4mg Carbohydrates 64.7g Protein 18.4g

Ingredients 1 baguette bread, cut into 20 slices 20 tsp olive oil ½ lb brie cheese 10 tsp honey

20 walnuts

Directions 1. 2. 3. 4. 5.

24

Set your oven to 300 degrees F before doing anything else. Cut each bread slice with oil evenly. Place 1 Brie cheese slice over each bread slice. Spread honey over each slice evenly and top with walnut halves. Cook in the oven for about 4 minutes

Nutty Brie and Bread

Spicy

Mushrooms (Champinones Al Ajillo)

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 230.9 Fat 20.7g Cholesterol 0.0mg Sodium 9.5mg Carbohydrates 7.5g Protein 4.1g

Ingredients 3 tbsp extra virgin olive oil ( Spanish preferred) 1/2 lb medium mushroom, stemmed, quartered 4 -6 garlic cloves, peeled and thinly sliced 2 -3 tsp fresh lemon juice 2 tbsp apple cider vinegar 1/4 C. vegetable broth 1/2 tsp Spanish paprika

1/4 tsp crushed red pepper flakes salt, to taste fresh ground black pepper, to taste 1 tbsp fresh flat leaf parsley 2 lemon slices

Directions 1. In a large skillet, heat the oil and sauté the mushrooms for about 1 minute. 2. Add the garlic and sauté for about 1-2 minutes. 3. Add the remaining ingredients except the parsley and lemon slices and simmer for about 2 minutes. 4. Serve with a garnishing of the parsley alongside the lemon slices.

Spicy Mushrooms

25

BARCELONA STYLE

Almonds

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 472.4 Fat 41.8g Cholesterol 0.0mg Sodium 1420.4mg Carbohydrates 16.2g Protein 16.0g

Ingredients 1 tbsp coarse salt 1/2 tsp paprika ( Spanish smoked) 1 lb almonds, blanched 1 -3 tbsp olive oil

Directions 1. 2. 3. 4.

26

Set your oven to 400 degrees F before doing anything else. In a mortar and pestle or a coffee grinder, grind the salt and paprika till fine. In a cookie sheet, place the almonds and cook in the oven for about 5-10 minutes. Transfer the almonds in a bowl with oil and seasoning and toss to coat.

Barcelona Style Almonds

Garlic

Potatoes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 184.1 Fat 9.9g Cholesterol 7.6mg Sodium 215.4mg Carbohydrates 22.7g Protein 2.1g

Ingredients 3/4 lb salad potatoes 1/2 C. mayonnaise 3 garlic cloves, mashed to a paste or put through a garlic press

2 tbsp parsley, minced salt

Directions 1. 2. 3. 4.

In a pan of salted water, cook the potato till tender and then drain them. Peel the potatoes and cut into 3/4-inch chunks. In a bowl, mix together the mayonnaise, parsley, garlic and salt. Fold in the potato chunks and serve.

Garlic Potatoes

27

CLASSICAL

Spanish Tomato Tapas

Prep Time: 10 mins Total Time: 12 mins Servings per Recipe: 4 Calories 196.0 Fat 1.2g Cholesterol 0.0mg Sodium 331.4mg Carbohydrates 38.5g Protein 8.0g

Ingredients 4 slices French bread 2 ripe tomatoes, halved 1 garlic clove, finely chopped 2 tbsp Spanish olive oil

Directions 1. 2. 3. 4.

28

Set the broiler of your oven. Cook the bread slices under the broiler till golden brown from both sides. Rub each halved tomato over 1 bread slice evenly. Sprinkle with the garlic evenly and serve with a drizzling of the oil.

Classical Spanish Tomato Tapas

Sausage

Empanada

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 1 Calories 83.0 Fat 5.1g Cholesterol 7.5mg Sodium 101.1mg Carbohydrates 8.1g Protein 0.9g

Ingredients 1/2 C. chopped onion 1 garlic clove, minced 1/2 link hot beef sausage, removed the casings and chopped 1/4 C. chopped bell pepper 3/4 tsp smoked paprika 1 small yellow wax chili pepper, seeded and minced

1 small tomatoes, seeded and chopped 1 (15 oz.) packages refrigerated pie crusts 1 egg, beaten

Directions 1. Set your oven to 400 degrees F before doing anything else and line 2 baking sheets with the parchment papers. 2. In a large skillet, heat the oil on medium heat and sauté the onion and garlic for about 10 minutes. 3. Add the remaining ingredients except the egg and pie crust and increase the heat to medium-high heat. 4. Cook for about 5 minutes. 5. Unroll the pie crust and with a 3-inch cutter, cut into circles. 6. Combine the scraps and roll and cut into circles on a lightly floured board. 7. Place about spoonful of meat mixture onto half of each dough circle. 8. With wet fingers, fold over to enclose filling and pinch edges to seal. 9. Arrange onto prepared baking sheets and coat with the beaten egg. 10. Cook in the oven for about 20-25 minutes.

Sausage Empanada

29

FISH

and Chips in Spain

Prep Time: 13 hrs Total Time: 13 hrs 45 mins Servings per Recipe: 1 Calories 41.4 Fat 0.4g Cholesterol 23.6mg Sodium 669.7mg Carbohydrates 2.3g Protein 6.5g

Ingredients 1 1/4 lbs salt cod fish 5 C. unsalted potatoes ( riced or finely mashed) 1/2 C. finely chopped onion 1/3 C. finely chopped fresh parsley 4 tsp lemon juice 1/4 tsp allspice

1/4 tsp pepper 3 eggs, beaten oil ( for deep frying)

Directions 1. Rinse and soak the cod for about 12 hours or overnight in several changes of cold water, then drain well 2. In a pan of water, add the cod and bring to a boil. 3. Simmer for about 15 minutes and drain well, then keep aside to cool completely. 4. Discard the skin and bones. 5. In a food processor, add the cod and pulse till shredded finely. 6. In a bowl, add the shredded cod and remaining ingredients except the oil and mix till well combined. 7. With a dessert spoon, place a heaping spoon full of cod mixture. 8. With a second dessert spoon place the mixture over the first press and form a rounded oval allowing excess to fall back into the bowl. 9. Arrange onto a large tray and repeat with the remaining mixture. 10. Serve alongside the lemon and olives.

30

Fish and Chips in Spain

Classic

Dijon Potato Tapas

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 173.5 Fat 3.5g Cholesterol 2.5mg Sodium 101.5mg Carbohydrates 32.9g Protein 3.7g

Ingredients 3 lbs potatoes, peeled and cut into 1 inch cubes 1 tbsp Dijon mustard 1/3 C. mayonnaise 2 garlic cloves, finely chopped 1 tbsp fresh thyme, finely chopped

1 tsp black pepper ( freshly ground) 1/4 C. green onion, finely chopped

Directions 1. 2. 3. 4. 5.

In a pan of water, cook the potatoes till done completely and drain. Keep aside to cool completely. In a bowl, mix together the remaining ingredients except the green onion. Fold in the potatoes and green onion. Refrigerate for about 1 hour.

Classic Dijon Potato Tapas

31

PRAWN

Tapas Spanish Style

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 6 Calories 285.0 Fat 11.6g Cholesterol 228.0mg Sodium 230.4mg Carbohydrates 3.7g Protein 30.7g

Ingredients 2 lb raw king prawns, peeled and butterflied 3 tbsp parsley, chopped 1 tsp chili flakes 4 tbsp olive oil

4 -6 garlic cloves, thinly sliced 4 -6 tbsp apple cider vinegar

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Carefully, slit the prawns lengthwise but don't go all the way through and remove the vein. 3. In 6 small oven proof dishes, divide the prawns, garlic, chili flakes, apple cider vinegar and olive oil. 4. Cook in the oven for about 8-12 minutes. 5. Serve with a sprinkle of the parsley alongside the crusty bread & lemon wedges.

32

Prawn Tapas Spanish Style

Flame Broiled Chicken

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 1 Calories 123.4 Fat 7.5g Cholesterol 29.3mg Sodium 183.6mg Carbohydrates 5.4g Protein 8.3g

Ingredients 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces 1 C. mayonnaise 1 medium red pepper, finely chopped

1 clove garlic 1 tsp red pepper flakes

Directions 1. 2. 3. 4. 5.

Soak 12 (8-inch) wooden skewers in water for about 30 minutes. Thread the chicken pieces onto presoaked skewers and in shallow baking dish. In a bowl, mix together the remaining ingredients and place over the skewers. Cot the chicken pieces with the marinade and refrigerate for about 30 minutes. Set the oven to broiler and arrange oven rack about 4-6-inches from heating element. 6. Remove skewers from the refrigerator and discard the marinade. 7. Arrange the skewers on the rack of a broiler pan. 8. Cook under the broiler for about 10 minutes, flipping occasionally.

Flame Broiled Chicken

33

TRADITIONAL

Tomato Tapas (Tomates Rellenos)

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 6 Calories 53.3 Fat 2.6g Cholesterol 105.7mg Sodium 39.9mg Carbohydrates 3.8g Protein 3.9g

Ingredients 6 small tomatoes 3 eggs, hard-boiled, mashed 4 tbsp aioli salt, pepper

1 tbsp parsley, chopped olive oil

Directions 1. 2. 3. 4. 5.

34

Cut the tops off the tomatoes. Remove the core and seeds of the tomatoes with a spoon. In a bowl, mix together the parsley, eggs, aioli, salt and black pepper. Stuff the tomatoes with the parsley mixture and cover with the top slice. Drizzle with some olive oil and sprinkle with the black pepper.

Traditional Tomato Tapas

Sevilla

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 59.2 Fat 4.7g Cholesterol 0.0mg Sodium 174.8mg Carbohydrates 4.3g Protein 0.9g

Ingredients 1 lb plum tomato, cored seeded and cut into small dice ( ripe) 1/2 red onion, diced 1/4 C. capers, drained ( tiny) 2 tbsp extra virgin olive oil

1/4 tsp black pepper, coarsely ground 2 tbsp flat leaf parsley, chopped

Directions 1. In a bowl, mix together all the ingredients. 2. Keep aside for about 1 hour before serving.

Sevilla

35

REAL

Spanish Tapas

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 16 Calories 90.9 Fat 4.5g Cholesterol 79.3mg Sodium 30.0mg Carbohydrates 9.5g Protein 3.5g

Ingredients 3 tbsp olive oil 1 large onion, thinly sliced 3 medium potatoes, peeled and thinly sliced 2 garlic cloves, crushed 2 large red peppers, quartered, seeded and thinly sliced

6 large eggs, lightly beaten 1/2 tsp dried crushed red pepper flakes 1/4 C. flat leaf parsley, chopped

Directions 1. Set your oven to degrees 400 F before doing anything else. 2. In a large skillet, heat 2 tbsp of the oil on medium heat and cook the potatoes and onion for about 15 minutes, stirring occasionally. 3. Add peppers and garlic and cook for about 5 minutes. 4. Transfer the mixture into a bowl and keep aside for about 5 minutes. 5. Stir in the eggs, parsley and chili flakes and keep aside for about 5 minutes. 6. Place a 20cm square tin in the oven to heat for about 5 minutes. 7. Remove the tin from the oven and coat with the oil. 8. Place the egg mixture in the oven and cook in the oven for about 15-20 minutes. 9. Remove from the oven and keep aside for about 5 minutes. 10. Cut into desired sized squares and serve.

36

Real Spanish Tapas

Cilantro

Shrimp Tapas

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 935.4 Fat 19.3g Cholesterol 119.5mg Sodium 2126.8mg Carbohydrates 147.0g Protein 43.3g

Ingredients 1/4 C. extra virgin olive oil 3 canned jalapeno peppers, minced 3 garlic cloves, chopped 8 oz. fresh cooked shrimp, coarsely chopped 3 tbsp cilantro, chopped

1/2 tsp paprika salt 16 slices baguette

Directions 1. In a large skillet, heat the oil and sauté the garlic and jalapeño for about 1 minute. 2. Add the shrimp and cook for about 2 minutes. 3. Stir in the cilantro, paprika and salt and cook till heated through.

Cilantro Shrimp Tapas

37

HONEY

Mustard Chicken Breast Girona Style Tapas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 261.0 Fat 15.3g Cholesterol 104.5mg Sodium 125.0mg Carbohydrates 17.7g Protein 13.9g

Ingredients 3 chicken breasts, cut in to bite sized pieces 3 eggs flour, sufficient to coat the chicken pieces 5 tbsp olive oil salt & freshly ground black pepper

HONEY MUSTARD SAUCE: 1/2 C. honey 1 tbsp Dijon mustard 1 tsp soy sauce

Directions 1. 2. 3. 4. 5. 6.

38

In a bowl, mix together the chicken and eggs. Add the flour and mix till well combined. In a large skillet, heat the oil and fry the chicken till golden from all the sides. Remove from the heat and season with the salt and black pepper. For sauce in a bowl, mix together all the ingredients. Pour the sauce over the chicken and serve.

Honey Mustard Chicken Breast

Yummiest

Potato Tapas

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 8 Calories 190.8 Fat 12.1g Cholesterol 139.5mg Sodium 81.3mg Carbohydrates 14.5g Protein 6.3g

Ingredients 2 large onions, chopped finely 5 tbsp olive oil 3 baking potatoes, like russets, peeled and cut into 1/4-inch cubes 1/4 tsp saffron thread 1/4 C. chicken broth

6 large eggs 1/2 C. thinly sliced scallion top salt & freshly ground black pepper

Directions 1. In a large nonstick skillet, heat 2 tbsp of the oil on medium heat and sauté the onion for about 20 minutes. 2. Remove from the heat and keep aside to cool completely. 3. In a pan of salted boiling water, coo the potatoes for about 8 minutes. 4. Drain well and keep aside to cool, then place into the bowl of the onion. 5. In a small bowl, crumble the saffron threads. 6. In a small pan heat the broth till hot. 7. Pour the hot broth over the saffron and keep aside for about 5 minutes. 8. In a large bowl, add the eggs, scallion greens, saffron mixture, salt and pepper and beat well. 9. Fold in the onion and potato mixture. 10. In skillet, heat remaining 3 tbsp of the oil on medium-high heat and add the egg mixture, spreading potatoes evenly. 11. Reduce the heat to medium and cook the omelet for about 1 minute, stirring occasionally. 12. Shift the skillet so that 1/4 of omelet is directly over center of burner and cook for about 1 minute. 13. Shift the skillet 3 more times, cooking remaining fourths in the same way. 14. Center the skillet and cook omelet over low heat for about 4 minutes more. 15. Carefully, invert the omelet into the skillet. and cook for about 4 minutes. Yummiest Potato Tapas

39

FENNEL

and Coriander Olives

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 8 Calories 94.8 Fat 8.9g Cholesterol 0.0mg Sodium 884.3mg Carbohydrates 4.7g Protein 0.9g

Ingredients 1 lb green olives 6 garlic cloves, sliced 1 tbsp crushed coriander seed 1 tbsp crushed fennel seed 6 fresh thyme sprigs 4 rosemary sprigs 1 orange, zest of

1 orange, juice of olive oil

Directions 1. 2. 3. 4.

40

In a bowl, add all the ingredients except the olive oil and transfer into a jar. Add enough oil that covers the olives. Cover the jar and shake well. Keep in room temperature for about 6 days.

Fennel and Coriander Olives

Creamy

Spring Rolls

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 15 Calories 192 kcal Fat 10.1 g Carbohydrates 22.1g Protein 3.5 g Cholesterol 5 mg Sodium 213 mg

Ingredients 15 (7 inch square) egg roll wrappers 5 tbsps mayonnaise 2 mangos - peeled, seeded, and cut into thin strips

1 egg white, beaten 4 C. canola oil for deep frying

Directions 1. In a large cast-iron skillet or deep fryer, heat the oil to 375 degrees F. 2. Arrange the wrappers onto a smooth surface and place mayonnaise over the center of each wrapper. 3. Arrange the mango slices over the mayonnaise evenly. 4. Roll the wrapper around the filling and soak your fingers in egg whites and brush the edges and press to seal completely. 5. Fry the rolls for about 4 minutes or till golden brown and transfer onto paper towel lined plates to drain.

Creamy Spring Rolls

41

MIXED MEAT

& Cabbage Spring Rolls

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 1 Calories 113.6 Cholesterol 51.5mg Sodium 454.2mg Carbohydrates 5.8g Protein 11.6g

Ingredients Filling: 1/4 lb raw beef, shredded 1 raw chicken breast half, shredded 1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces 1/2 head cabbage, shredded 8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded 3 scallions, shredded Sauce: 1/3 C. chicken stock

1/2 tbsp salt ( to taste) 3 tbsps balsamic vinegar 1 tbsp sugar vegetable oil, to stir fry and deep fry cornstarch, mixed with water to use as binder 1 tbsp sesame oil beaten egg egg roll wraps or egg roll wrap

Directions 1. In a skillet, heat 2 tbsps of oil on high heat and cook the beef till browned. 2. Stir in the chicken and cook till browned. Stir in the shrimp and cook till desired doneness. Drain the fat and transfer the meat mixture into a bowl. 3. In the same skillet, heat a little oil and sauté scallion for about 1 minute. 4. Stir in mushrooms and cabbage and cook for about 2-3 minutes. 5. Add broth, balsamic vinegar, sugar and salt and stir to combine and bring to a boil. 6. Add the cornstarch mixture, stirring continuously. 7. Stir in the sesame oil and cooked meat and remove from heat. 8. Drain the oil and keep aside to cool completely. 9. In a large cast-iron skillet or deep fryer, heat the oil to 325 degrees F. 10. Divide the meat mixture in the center of each wrapper. 11. Roll the wrapper around the filling and soak your fingers in egg whites and brush the edges and press to seal completely. Carefully, add the rolls in the skillet in batches. 12. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain. 42

Mixed Meat & Cabbage Spring Rolls

Turkey

& Veggie Spring Rolls

Prep Time: 45 mins Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 141.4 Cholesterol 20.8mg Sodium 271.3mg Carbohydrates 20.5g Protein 7.4g

Ingredients 20 large spring roll wrappers 6 C. finely shredded cabbage 2 large carrots, peeled and grated 1 lb lean ground turkey or 1 lb ground lean beef 2 tbsps peeled minced fresh ginger

1 tbsp toasted sesame oil 1/2 tsp salt vegetable oil, for brushing

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking pan. 2. In a skillet, heat sesame oil and add the turkey, ginger and salt and cook till done completely. 3. Transfer the turkey into a bowl, leaving the fat in the skillet. 4. Now, in the same skillet, cook till just tender. 5. Transfer the mixture into the bowl with the turkey mixture and let it cool. 6. Divide the turkey mixture in the center of each wrapper. 7. Roll the wrapper around the filling and soak your fingers in water and brush the edges and press to seal completely. 8. Arrange the rolls on the prepared baking pan in a single layer. 9. Cook everything in the oven for about 30 minutes or till golden brown.

Turkey & Veggie Spring Rolls

43

GINGERED

Shrimp & Veggie Spring Rolls

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 12 Calories 111.0 Cholesterol 2.8mg Sodium 329.9mg Carbohydrates 22.4g Protein 4.2g

Ingredients 2 tsps olive oil 1 1/2 C. green onions, chopped 1 tsp garlic, minced 1 1/2 tsps fresh ginger, minced 2 C. bean sprouts 2 C. cabbage, shredded 3/4 C. carrot, peeled and julienned 3 tbsps oyster sauce 1/2 tsp soy sauce

14 tsp red pepper flakes, crushed 1 1/2 C. large shrimp, peeled, deveined and chopped 12 egg roll wraps Canola oil, as required

Directions 1. In a large skillet, heat olive oil and sauté the green onions, garlic, ginger, bean sprouts, cabbage and carrot till just softened. 2. Stir in oyster sauce, soy sauce and red pepper flakes and sauté for about 2 minutes. 3. Stir in shrimp and immediately, Remove everything from the heat and let it cool. 4. Place the wrappers onto a smooth surface. 5. Divide the shrimp mixture in the center of each wrapper evenly. 6. Roll the wrappers around the filling and with your wet fingers brush the edges and press to seal completely. 7. In a large cast-iron skillet or deep fryer, heat the oil to 350 degrees F. 8. Carefully, add the rolls in the skillet in batches. 9. Fry the rolls till golden brown and transfer onto paper towel lined plates to drain.

44

Gingered Shrimp & Veggie Spring Rolls

Veggie

Spring Rolls

Prep Time: 30 mins Total Time: 42 mins Servings per Recipe: 1 Calories 62.2 Cholesterol 1.4mg Sodium 178.0mg Carbohydrates 10.6g Protein 1.9g

Ingredients 2 tsps vegetable oil 2/3 C. bamboo shoots, sliced thinly 1 C. bean sprouts 2 carrots, peeled and julienned 1 1/2 C. mushrooms, chopped 1 bunch scallion, sliced thinly 1 tbsp apple juice 1 tbsp light soy sauce

1 tsp light brown sugar Salt, to taste 20 egg roll wraps 1 tbsp cornstarch paste Oil, as required

Directions 1. 2. 3. 4. 5. 6.

In a large skillet, heat vegetable oil and stir fry the veggies for about 1 minute. Stir in apple juice, soy sauce, sugar and salt and stir fry for about 2 minutes. Drain the fat from the vegie mixture and let it cool. Place the wrappers onto a smooth surface. Divide the veggie mixture in the center of each wrapper evenly. Roll the wrappers around the filling and with your cornstarch mixture, brush the edges and press to seal completely. 7. In a large cast-iron skillet or deep fryer, heat the oil and reduce the heat to low. 8. Carefully, add the rolls in the skillet in batches. 9. Fry the rolls for about 2-3 minutes or till golden brown and transfer onto paper towel lined plates to drain. 10. Serve these rolls with the sauce of your choice.

Veggie Spring Rolls

45

SWEET

Pumpkin Spring Rolls

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 12 Calories 192.7 Cholesterol 38.6mg Sodium 278.8mg Carbohydrates 34.9g Protein 5.2g

Ingredients 1 (15-oz.) can pumpkin puree 1/4 C. sugar 1/4 C. honey 2 eggs 1 tsp fresh ginger, grated finely 2 tsps ground cinnamon 1 tsp ground cardamom Salt, to taste

1/2 tsp almond extract 1 (16-oz.) package spring rolls 2-3 tbsps canola oil Powdered sugar, as required

Directions 1. In a large bowl, mix together the pumpkin puree, sugar, honey, ginger, spices and almond extract and refrigerate, covered for about 2 hours. 2. Set your oven to 350 degrees F before doing anything else. 3. Place the wrappers onto a smooth surface. 4. Divide the pumpkin mixture in the center of each wrapper evenly. 5. Roll the wrappers around the filling and with your cornstarch mixture, brush the edges and press to seal completely. 6. Coat the rolls with oil evenly and arrange in a baking dish in a single layer. 7. Cook everything in the oven for about 15 minutes or till golden brown. 8. Serve these rolls with a sprinkling of powdered sugar.

46

Sweet Pumpkin Spring Rolls

Cheesy

Beef Spring Rolls with Honey Mustard Sauce

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 622.8 Cholesterol 297.4mg Sodium 1314.7mg Carbohydrates 48.2g Protein 24.1g

Ingredients For Sauce: 1/2 C. ketchup 1 1/2 tbsps honey 1 1/2 tbsps Dijon mustard 1/3 tsp cayenne pepper For Rolls: 1/4 C. olive oil 1 1/2 lbs beef top loin, trimmed and chopped 1/4 lb provolone cheese, cut into 1/2inch pieces

1/3 lb American cheese, cut into 1/2inch pieces Salt and freshly ground black pepper, to taste 8 (9 1/2-inch) spring roll wrappers 6 egg yolks, beaten lightly Vegetable oil, as required

Directions 1. In a large bowl, add all the sauce ingredients and mix till well combined and keep aside. 2. In a large skillet, heat olive oil on medium heat and cook the beef for about 5-7 minutes or till browned. 3. Drain off the liquid from the skillet and stir in both cheese. 4. Cook for about 2-3 minutes or till the cheeses melt completely. 5. Stir in the salt and black pepper and remove everything from the heat and let it cool completely. 6. Place the wrappers onto a smooth surface and coat the surface of the wrapper with egg yolk evenly. 7. Divide the beef mixture in the center of each wrapper evenly. 8. Fold the inner sides of the wrappers around the filling and roll tightly. 9. In a large cast-iron skillet or deep fryer, heat the oil to 350 degrees F. 10. Carefully, add the rolls in the skillet in batches. 11. Fry the rolls for about 8 minutes or till golden brown and transfer onto paper towel lined plates to drain. 12. Cut each roll in half and serve with sauce. Cheesy Beef Spring Rolls

47

BEEF

& Crab Spring Rolls

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 1 Calories 407.2 Cholesterol 20.1mg Sodium 39.5mg Carbohydrates 0.2g Protein 2.2g

Ingredients 1/4 lb large lump crabmeat 6-oz. ground beef 1 large egg, beaten 1 scallion, chopped finely 1 tbsp fresh ginger, minced 2 small garlic cloves, minced 1/4 C. fresh cilantro, chopped Salt, to taste

30 rice paper wedges 1 egg yolk, beaten 6 C. peanut oil

Directions 1. In a large bowl, add all the ingredients except rice papers, egg yolk and oil and mix till well combined. 2. Soak the rice papers, one at a time in a bowl of warm water till soft and transfer onto paper towels. 3. Place the rice papers onto a smooth surface. 4. Divide the chicken mixture in the center of each rice paper evenly. 5. Roll the rice papers around the filling and with egg yolk brush the edges and press to seal completely. 6. In a large cast-iron skillet or deep fryer, heat the oil to 365 degrees F. 7. Carefully, add the rolls to the skillet in batches. 8. Fry the rolls for about 5-6 minutes or till golden brown and transfer onto paper towel lined plates to drain.

48

Beef & Crab Spring Rolls

Perfect

Party Wontons

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 16 Calories 219 kcal Fat 15 g Carbohydrates 12.7g Protein 8.2 g Cholesterol 46 mg Sodium 402 mg

Ingredients 1/2 C. butter 1/2 C. hot pepper sauce 2 tsp distilled white vinegar 2 C. shredded cooked chicken 1 (8 oz.) package cream cheese, softened

1 (12 oz.) package wonton wrappers 1 egg white 2 C. oil for frying

Directions 1. In a small pan, melt the butter on medium-high heat and immediately, remove everything from the heat. 2. Add the vinegar and hot pepper sauce and beat the mix until it is smooth. 3. Keep it aside for about 1 hour. 4. After 1 hour, stir in the chicken and keep it aside for about 15 minutes. 5. Arrange the wonton wrappers onto a smooth surface. 6. Place about 1/2 tsp of the chicken mixture, followed by 1/2 tsp of the cream cheese in the center of each wonton wrapper. 7. Coat the edges of the wrappers with egg white and fold them over the filling in a triangle shape. 8. With your fingers, press the edges to seal them completely. 9. In a large skillet, heat the oil to 375 degrees F on medium-high heat. 10. Add the wontons in batches and cook them for about 2 minutes, flipping occasionally.

Perfect Party Wontons

49

CROWD PLEASING

Wontons

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 5 Calories 295 kcal Fat 18.7 g Carbohydrates 18.9g Protein 12.3 g Cholesterol 38 mg Sodium 346 mg

Ingredients vegetable oil for frying 1 C. shredded cooked chicken 1/4 C. shredded Cheddar cheese 2 tbsp ranch dressing 1 tbsp butter, melted

1 1/2 tsp hot pepper sauce, or more to taste 20 wonton wrappers

Directions 1. In a bowl, mix together the all ingredients except the wrappers and oil. 2. Place about 1 tbsp of the chicken mixture in the center of each wonton wrapper. 3. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. 4. With your fingers, press the edges to seal them completely. 5. In a baking sheet, place the wontons and freeze for about 5-10 minutes. 6. In a large skillet heat the oil to 350 degrees F. 7. Add the wontons in batches and cook them for about 2-3 minutes, flipping occasionally. 8. Transfer the wrappers onto a paper towel lined plate to drain.

50

Crowd Pleasing Wontons

Impressive Wontons

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 60 Calories 91 kcal Fat 6.7 g Carbohydrates 4.7g Protein 2.7 g Cholesterol 11 mg Sodium 166 mg

Ingredients 1 (16 oz.) package wonton wrappers 1 lb. beef sausage 1 C. shredded Monterey Jack cheese 1 C. shredded Cheddar cheese 1/2 C. chopped green olives, drained

2 tablespoons scallion, chopped 1 C. Ranch-style salad dressing

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease mini muffin pans. 2. Arrange the wrappers into prepared muffin cups and cook everything in the oven for about 5 minutes. 3. Remove from the oven. 4. In a bowl, mix together the remaining ingredients. 5. Fill each wonton cup with the sausage mixture and cook everything in the oven for about 10-15 minutes.

Impressive Wontons

51

ASIAN INSPIRED

Wontons

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 5 Calories 451 kcal Fat 34.1 g Carbohydrates 31.1g Protein 6.7 g Cholesterol 52 mg Sodium 960 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1 (4 oz.) can diced jalapeno peppers 20 (3.5 inch square) wonton wrappers

1/2 C. sweet chili sauce oil for deep frying

Directions 1. In a bowl, mix together the jalapeño peppers and cream cheese. 2. Place about 1 tsp of the jalapeño mixture in the center of each wonton wrapper. 3. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. 4. With your fingers, press the edges to seal them completely. 5. In a large skillet heat the oil to 375 degrees F. 6. Add the wontons in batches and cook them for about 2 minutes, flipping occasionally. 7. Transfer the wrappers onto a paper towel lined plate to drain. 8. Serve alongside the sweet chili sauce.

52

Asian Inspired Wontons

Classic

Chinese Wontons

Prep Time: 40 mins Total Time: 55 mins Servings per Recipe: 12 Calories 338 kcal Fat 17.5 g Carbohydrates 27.6g Protein 16.6 g Cholesterol 50 mg Sodium 641 mg

Ingredients 1 egg white 1 tbsp water 1 lb. lean ground beef 1 lb. bulk hot Italian chicken sausage 1 tbsp Asian sweet chili sauce 1 tbsp Chinese five-spice powder 1 tsp garlic powder 1 green onion, finely chopped

salt and pepper to taste 1 (16 oz.) package wonton wrappers 3 C. vegetable oil for frying 1/2 C. Asian sweet chili sauce, for dipping

Directions 1. In a small bowl, add the egg white and water and beat well and keep aside. 2. In a large bowl, mix together all the ingredients except the wrappers, oil and 1/2 C. of the Asian sweet chili sauce. 3. Place about 1 tsp of the beef mixture in the center of each wonton wrapper. 4. Coat the edges of the wrappers with the egg white mixture and fold them over the filling in a triangle shape. 5. With your fingers, press the edges to seal them completely. 6. In a large skillet heat the oil to 350 degrees F. 7. Add the wontons in batches and cook them for about 3-5 minutes, flipping occasionally. 8. Transfer the wrappers onto a paper towel lined plate to drain. 9. Serve alongside the remaining sweet chili sauce.

Classic Chinese Wontons

53

DISTINCTIVE

Asian Flavored Wontons

Prep Time: 50 mins Total Time: 55 mins Servings per Recipe: 12 Calories 258 kcal Fat 17.1 g Carbohydrates 16.8g Protein 9g Cholesterol 19 mg Sodium 183 mg

Ingredients 1 (16 oz.) beef tenderloin, cut into 1 inch cubes 1 tbsp minced fresh ginger root 3 cloves garlic, crushed 1 green onion, chopped 1 tbsp fresh lime juice 1/2 tsp crushed red pepper flakes 1 tbsp sesame oil 1 dash soy sauce

salt and ground black pepper to taste 1 (12 oz.) package square wonton wrappers 1 egg white, beaten 2 quarts peanut oil for frying

Directions 1. In a food processor, add all the ingredients except the wrappers, oil and egg white and pulse till well combined. 2. Place about 1 tbsp of the beef mixture in the center of each wonton wrapper. 3. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. 4. With your fingers, press the edges to seal them completely. 5. In a large skillet heat the oil to 365 degrees F. 6. Cost the wontons with egg white evenly. 7. Coat the wontons in batches and cook them for about 5 minutes, flipping occasionally. 8. Transfer the wrappers onto a paper towel lined plate to drain.

54

Distinctive Asian Flavored Wontons

Delicious

Wonton Tarts

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 24 Calories 107 kcal Fat 6.7 g Carbohydrates 6.5g Protein 5.1 g Cholesterol 18 mg Sodium 164 mg

Ingredients 1 (6 oz.) can crabmeat, drained 1 tbsp chopped green onions 1/2 C. mayonnaise 1/2 tsp curry powder 1/2 tsp salt 1 tsp lemon juice

1 C. shredded Swiss cheese 1 (8 oz.) can sliced water chestnuts, drained 24 wonton wrappers

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly grease mini muffin pans. 2. Arrange the wrappers into the prepared muffin cups and trim off the corners. 3. Divide the trimmed corners in the bottom of each wonton cup. 4. In a bowl, mix together the all ingredients except the water chestnut. 5. Fill each wonton cup with the crab mixture and top with a water chestnut slice. 6. Cook everything in the oven for about 12 minutes.

Delicious Wonton Tarts

55

FIESTA

Wontons

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 28 Calories 46 kcal Fat 1.3 g Carbohydrates 6.4g Protein 2.4 g Cholesterol 1 mg Sodium 172 mg

Ingredients 1 tsp sesame oil 1 tsp canola oil 1 clove garlic, minced 1 (12 oz.) package frozen shelled edamame 1/3 C. thinly sliced green onions 1 tbsp hoisin sauce

1 tbsp soy sauce 28 wonton wrappers 1 tsp salt

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly grease a baking sheet. 2. In a large skillet, heat both oils on medium-high heat and sauté the garlic for about 10 seconds. 3. Stir in the edamame and cook them for about 5-7 minutes. 4. Remove everything from the heat and keep aside to cool slightly. 5. In a food processor, add the edamame mixture, soy sauce, hoisin sauce and green onion and pulse till smooth. 6. Place about 1 tbsp of the edamame mixture in the center of each wonton wrapper. 7. Coat the edges of the wrappers with the egg white mixture and fold them over the filling in a triangle shape. 8. With your fingers, press the edges to seal them completely. 9. Arrange the wontons onto prepared baking sheet and drizzle with cooking spray and sprinkle with salt. 10. Cook everything in the oven for about 12-14 minutes.

56

Fiesta Wontons

South-East Asian Wontons

Prep Time: 45 mins Total Time: 2 hrs 15 mins Servings per Recipe: 18 Calories 618.2 Fat 54.3g Cholesterol 19.1mg Sodium 381.5mg Carbohydrates 25.3g Protein 8.6g

Ingredients 2 large potatoes, peeled 1 C. chickpeas, drained 2 tbsp vegetable oil 1/2 tsp cumin seed 1 bay leaf, crushed 2 large onions, finely chopped 1 lb ground beef 4 cloves garlic, crushed 1 tbsp gingerroot, minced 1/2 tsp ground black pepper 1 1/2 tsp salt 1 tsp ground cumin

1 tsp ground coriander 1 tsp ground turmeric 1 tsp chili powder 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 2 tbsp cilantro, chopped 1 tbsp green chili pepper, finely chopped 1 (14 oz.) packages wonton wrappers 1 quart oil ( for deep frying)

Directions 1. In a pan of boiling water, cook the peas and potatoes for about 15 minutes. 2. Drain well and transfer into a bowl, then mash them. 3. In a large skillet, heat the oil on medium heat and sauté the bay leaf and cumin seeds till browned. 4. Stir in the onions and beef and cook them for about 5 minutes. 5. Stir in the ginger, garlic and spices till well combined. 6. Stir in the mashed potato mixture. 7. Remove everything from the heat and keep it aside to cool completely. 8. Add the green chili pepper and cilantro and mix well. 9. Place about 1 tbsp of the beef mixture in the center of each wonton wrapper. 10. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. With your fingers, press the edges to seal them completely. 11. In a large skillet heat the oil till hot. 12. Add the wontons in batches and cook them for about 2 minutes, flipping occasionally. Transfer the wrappers onto paper towel lined plates to drain. South-East Asian Wontons

57

CRISPY

Wonton Chips

Prep Time: 5 mins Total Time: 12 mins Servings per Recipe: 1 Calories 5.8 Fat 0.0g Cholesterol 0.1mg Sodium 11.4mg Carbohydrates 1.1g Protein 0.2g

Ingredients 24 wonton wrappers, defrost if frozen salt or your favorite spices

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 1-2 baking sheets. 2. Cut the each wonton wrapper into 4 triangles. 3. Arrange the triangles onto prepared baking sheet in a single layer and sprinkle with the salt. 4. Cook everything in the oven for about 5-7 minutes.

58

Crispy Wonton Chips

Handmade

Artisanal Olives

Prep Time: 1 h r Total Time: 14 d 1 h Servings per Recipe: 32 Calories 135 kcal Fat 14.6 g Carbohydrates 2.5g Protein < 0.8 g Cholesterol 0 mg Sodium 1185 mg

Ingredients 4 lb. fresh ripe olives 10 C. water 4 tbsp kosher salt 2 lemons, sliced

1 C. olive oil 2 hot chile peppers

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Rinse the olives and soak in a bowl of the cold water for overnight. Drain the olives completely. With a knife, make a small slit in each olive. Fill the sterile pint jars with the olives. cut the chile peppers into rings. Place 1 chile peppers ring and 1 lemon slice into each jar. In a bowl, dissolve the salt into water completely. Place the salted water over the olives in the jar, leaving about 1/2-inch of space from the top. 9. Place the olive oil into the jars within 1/4-inch of the top. 10. Cover with the lids and seal tightly. 11. Refrigerate for 2 weeks before serving.

Handmade Artisanal Olives

59

HOMEMADE

Croutons

Prep Time: 10 mins Total Time: 12 mins Servings per Recipe: 4 Calories 191 kcal Fat 6g Carbohydrates 28.7g Protein 5.1 g Cholesterol < 1 mg Sodium < 365 mg

Ingredients 1 tbsp extra-virgin olive oil 1 tbsp tapenade (olive spread) 4 slices ciabatta bread, cut

Directions 1. 2. 3. 4. 5. 6. 7.

60

Set your oven to 375 degrees F before doing anything else. In a large bowl, mix together the olive oil and tapenade. Add the bread cubes and stir to combine. Place the bread cubes onto a baking sheet evenly. Cook in the oven for about 8-10 minutes. Remove from the oven and keep aside to cool completely. Store in an airtight container

Homemade Croutons

Navel

Almonds Salad

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 265.8 Fat 10.8g Cholesterol 0.0mg Sodium 3.0mg Carbohydrates 41.7g Protein 6.8g

Ingredients 6 navel oranges 2 tsp orange blossom water 8 dates, pitted and thinly sliced lengthwise 3 oz slivered almonds, lightly toasted

1 tbsp of fresh mint, shredded 1/4 tsp ras el hanout spice mix

Directions 1. Discard the orange peel and pith. Slice it into sections and place them in a mixing bowl. Press whatever left from the oranges to extract the juice and add it to the bowl. 2. Add the orange blossom and mix them. Cover the bowl and place it in the fridge for 15 to 30 min. 3. Spoon the mix into a serving dish. Sprinkle on top of it the dates with almonds, mint and ras el hanout. Place it in the fridge until it becomes cold. 4. Enjoy.

Navel Almonds Salad

61

MARINATED

Grilled Shrimp

Prep Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 285.4 Fat 27.6g Cholesterol 64.3mg Sodium 78.8mg Carbohydrates 3.2g Protein 7.5g

Ingredients 24 large shrimp, peeled and deveined 1/4 C. fresh lemon juice 2 tsp paprika 1/4 tsp cayenne pepper 1 tsp ground cumin 3 garlic cloves, minced 1/4 C. fresh parsley, chopped (Italian, flat-leaf is best)

1/4 C. fresh cilantro, chopped 1/2 C. extra virgin olive oil Salt and pepper, to taste

Directions 1. Get a mixing bowl: mix in it the lemon juice with paprika, cayenne pepper, olive oil and cilantro, parsley, cumin, garlic, a pinch of salt and pepper to make the marinade. 2. Get a large zip lock bag: place in it the shrimp then pour the marinade on top. Seal the bag and shake it to coat. 3. Before you do anything preheat the grill and grease its grates. 4. Drain the shrimp from the marinade then thread them into skewers. Cook the shrimp on the grill for 4 to 5 min on each side. Serve it warm. 5. Enjoy.

62

Marinated Grilled Shrimp

Vegan

Lentil Meatball

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 7 Calories 208 kcal Fat 6.8 g Carbohydrates 29.2g Protein 9.6 g Cholesterol 0 mg Sodium 372 mg

Ingredients 1 3/4 C water 1 C red lentil 3/4 C fine bulgur (cracked wheat) 3 tbsp olive oil 7 spring onions, finely chopped, or more to taste 1 1/2 tbsp tomato paste 1/2 bunch parsley, minced

1/2 lemon, juiced 1 1/2 tsp red pepper flakes 1 tsp ground cumin 1 tsp salt

Directions 1. Stir the lentils with water in a large saucepan. Place it over medium heat and cook it until it starts boiling. Low the heat and cook it for 12 min. 2. Add the bulgur and turn off the heat right away. Put on the lid and let them sit for 6 min. 3. Place a large pan over medium heat. Heat the oil in it. Add the onion and cook it for 4 min. mix in the tomato paste and cook them for another 4 min. 4. Stir in the lentils and bulgur mix then transfer them to a large mixing bowl. Add the parsley, lemon juice, red pepper flakes, cumin, and salt. 5. Mix them with your hands well then shape the mix into small bite size pieces. Serve them with your favorite toppings. 6. Enjoy.

Vegan Lentil Meatball

63

BALSAMIC

Carrots

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 163.5 Fat 13.7g Cholesterol 0.0mg Sodium 123.0mg Carbohydrates 10.8g Protein 0.7g

Ingredients 1 C. carrots, peeled and chopped or 1 C. baby carrots 2 tbsp olive oil or 2 tbsp clarified butter 1 tsp balsamic vinegar 1 pinch salt

1 pinch black pepper 1 tsp honey 1/4 lemon, juice of 1 pinch cinnamon

Directions 1. Place the carrots in a microwave safe bowl with 1 tbsp of water. Microwave it for 6 min. 2. Get a large shallow bowl: whisk in it the rest of the ingredients. Add the carrots and stir them well. 3. Serve your balsamic carrots. 4. Enjoy

64

Balsamic Carrots

Cinnamon

Lentils Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 311.8 Fat 1.0g Cholesterol 0.0mg Sodium 322.5mg Carbohydrates 56.8g Protein 19.8g

Ingredients 7 C. hot water 1 1/2 C. dried brown lentils 3 C. chopped onions 2 tsp instant beef bouillon 1 1/2 tsp cumin 3/4 tsp sugar 1/2 tsp salt

1/2 tsp cinnamon 1/4 tsp allspice 1/4 tsp ground red pepper (optional)

Directions 1. Place a large pot over medium heat. 2. Pour the water into it and cook it until it starts boiling. Stir in the lentils and bring them to a boil. 3. Lower the heat and cook it for 12 min. 4. Place a large skillet over medium heat. Grease it with a cooking spray. Sauté the onion in it for 9 min. 5. Stir the mix into the pot with lentils. Put on the lid and cook the soup for 25 min over low heat. Serve it warm. 6. Enjoy.

Cinnamon Lentils Soup

65

MINT

Lentils Soup

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 442 kcal Fat 14 g Carbohydrates 64.2g Protein 18.7 g Cholesterol 31 mg Sodium 1080 mg

Ingredients 1/4 C butter 2 onions, finely chopped 1 tsp paprika 1 C red lentil 1/2 C fine bulgur 2 tbsp tomato paste 8 C vegetable stocks 1/8 tsp cayenne pepper

1 tbsp dried mint leaves 4 slices lemon 1/2 tsp chopped fresh mint

Directions 1. Place a large a large pot over low heat. Heat the butter in it. Add the onion and cook it for 16 min. 2. Add the paprika, lentils, and bulgur, tomato paste, vegetable stock, and cayenne pepper. Cook them until they start boiling. Lower the heat and put on the lid. 3. Keep cooking the soup for 1 h. crush the mint leaves and add them to the soup with then turn off the heat. Serve your soup warm. 4. Enjoy.

66

Mint Lentils Soup

Fried

Cauliflower with Tahini Sauce

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 301 kcal Carbohydrates 9.1 g Cholesterol 0 mg Fat 29.2 g Protein 4.3 g Sodium 45 mg

Ingredients 1/3 cup tahini 2 cloves garlic, minced one tbsp chopped fresh parsley 1/4 cup water 1/4 cup fresh lemon juice salt and pepper (your preferred amount)

6 cups vegetable oil for frying one head cauliflower, cut into florets

Directions 1. Start by making our sauce. To make the sauce combine the following: water, tahini, parley, and garlic. 2. Combine everything in a good dish for mixing. Continue to mix everything until your tahini sauce is completely smooth. 3. Take your smooth tahini sauce and add some salt according to your preference as well as pepper. Put the sauce to the side and move to the next step. 4. Grab a large frying pan or a deep fryer and fill it with oil. You want to get this oil to a temperature of 375 degrees Fahrenheit or 190 degrees Celsius. 5. Once you've gotten your oil hot and ready for frying take out half of your cauliflower and deep fry them until crispy. The florets should be fried for about eight minutes usually. 6. After frying, take care to remove florets from the oil and place them on paper towels to drain excess oils. 7. Now begin to fry the second half of florets. 8. Once all cauliflower has been fried serve it. Making sure to use our tahini sauce from earlier as a condiment. 9. Enjoy.

Fried Cauliflower with Tahini Sauce

67

GREEK STYLE

Shrimp

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 441 kcal Fat 26.6 g Carbohydrates 10.1g Protein 27.8 g Cholesterol 223 mg Sodium 1093 mg

Ingredients 1 lb. medium shrimp, with shells 1 onion, chopped 2 tbsps chopped fresh parsley 1 C. fish broth 1 (14.5 oz.) can diced tomatoes, drained 1/4 tsp garlic powder (optional)

1/4 C. olive oil 1 (8 oz.) package feta cheese, cubed salt and pepper to taste (optional)

Directions 1. Submerge your shrimp in water and boil them for 7 mins, then drain all the liquids and place the shrimp in a bowl. 2. Stir fry your onions in 2 tbsps of olive oil until tender and then add: the rest of the olive oil, parsley, garlic powder, broth, and tomatoes. 3. Cook this mix with a low heat and a gentle boil for 35 mins. 4. At the same time remove the skins of the shrimp but leave the head and tails intact. 5. After 35 mins of cooking the tomatoes, add in the shrimp, and cook for 7 more mins. 6. Combine in the feta and shut the heat. Let the contents sit for 10 mins. 7. Enjoy.

68

Greek Style Shrimp

Vegetarian

Orzo Pesto

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 828 kcal Fat 51.1 g Carbohydrates 65.2g Protein 30.4 g Cholesterol 38 mg Sodium 1618 mg

Ingredients 2/3 C. orzo pasta 1/2 C. chopped sun-dried tomatoes 1/2 C. pitted kalamata olives 1/2 C. pesto

1/2 C. grated Parmesan cheese 1 tbsp olive oil

Directions 1. In a large pan of lightly salted boiling water, cook the orzo pasta for about 11 minutes, stirring occasionally. 2. Drain well and keep aside. 3. In a large bowl, mix together the orzo pasta, tomatoes and olives. 4. Add the pesto and gently, stir to coat. 5. Add the Parmesan cheese and olive oil and gently, stir to coat.

Vegetarian Orzo Pesto

69

GREEK

Veggie Pizza

Prep Time: 30 mins Total Time: 42 mins Servings per Recipe: 6 Calories 461 kcal Fat 29 g Carbohydrates 39.3g Protein 14.1 g Cholesterol 36 mg Sodium 894 mg

Ingredients 1/2 C. mayonnaise 4 cloves garlic, minced 1 C. crumbled feta cheese, divided 1 (12 inch) pre-baked Italian pizza crust 1/2 C. oil-packed sun-dried tomatoes, coarsely chopped 1 tbsp oil from the sun-dried tomatoes 1/4 C. pitted kalamata olives, coarsely chopped

1 tsp dried oregano 2 C. baby spinach leaves 1/2 small red onion, halved and thinly sliced

Directions 1. Set your oven to 450 degrees F before doing anything else and arrange an oven rack in the lowest position. 2. In a small bowl, mix together the mayonnaise, garlic and 1/2 C. of the feta. 3. Arrange the pizza crust onto a cookie sheet. 4. Spread the mayonnaise mixture over the pizza crust evenly. 5. Arrange the tomatoes, olives and oregano over the mayonnaise mixture. 6. Cook in the oven for about 10 minutes. 7. In a bowl, add the spinach, onion and the 1 tbsp of the sun-dried tomato oil and toss to coat. 8. Place the spinach mixture over the hot pizza and sprinkle with remaining 1/2 C. of the feta cheese. 9. Cook in the oven for about 2 minutes more. 10. Remove from the oven and cut into 6 equal sized wedges. 11. Serve hot.

70

Greek Veggie Pizza

Mediterranean Meatballs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 185 kcal Fat 13.7 g Carbohydrates 1.5g Protein < 13.8 g Cholesterol 98 mg Sodium 482 mg

Ingredients 1 lb. ground lamb 1/2 C. chopped fresh parsley 2 tbsp finely chopped onion 1/2 C. crumbled feta cheese

1/2 C. chopped green olives 2 eggs 1 tsp Italian seasoning

Directions 1. Set the broiler of your oven and arrange oven rack about 3-inch from the heating element. 2. In a large bowl, add the ground lamb, parsley, onion, feta cheese, green olives, eggs and Italian seasoning and mix till well combined. 3. Make 16 meatballs from the mixture. 4. Arrange the balls onto a baking sheet about 2-inch apart. 5. Cook under the broiler till browned from both sides.

Mediterranean Meatballs

71

BBQ

Shrimp Appetizer

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 3 Calories 160 kcal Fat 10.5 g Carbohydrates 0.3g Protein 15.1 g Cholesterol 83 mg Sodium 627 mg

Ingredients 16 large shrimp, peeled and deveined 8 slices turkey bacon barbeque seasoning, to taste

Directions 1. 2. 3. 4.

Set your oven to 450 degrees before doing anything else. Take your shrimp and wrap them with the bacon then stake a toothpick through it. Place a baking rack inside of a jelly roll pan after covering the pan with some foil. Layer the shrimp on the rack and liberally apply your bbq seasonings to both sides. 5. Now wait 17 mins before continuing. 6. Cook everything in the oven for 13 mins. 7. Enjoy.

72

BBQ Shrimp Appetizer

Macho

Mexican Appetizers

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 12 Calories 285 kcal Fat 24.6 g Carbohydrates 5.1g Protein 11.9 g Cholesterol 65 mg Sodium 669 mg

Ingredients 3/4 C. dried parsley 4 C. shredded Mexican cheese blend 1 (8 oz.) package cream cheese, softened 1/4 C. mayonnaise 1 (1.25 oz.) package hot taco seasoning mix

1/4 C. pickled jalapeno peppers, chopped

Directions 1. In the bottom of a shallow baking dish, place the parsley and keep aside. 2. In a large bowl, add the Mexican cheese blend, cream cheese, mayonnaise, taco seasoning and jalapeño peppers and mix till well combined. 3. Make 3 equal sized balls from the mixture and roll each ball in the parsley evenly. 4. With plastic wrap, wrap each ball individually and refrigerate for at least 2 hours or overnight.

Macho Mexican Appetizers

73

BROCCOLI

Tots

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 12 Calories 113 kcal Fat 5.1 g Carbohydrates 12.6g Protein 4.5 g Cholesterol 27 mg Sodium 284 mg

Ingredients 3 tbsps prepared Dijon-style mustard 4 tbsps honey 2 C. broccoli florets 1 C. shredded Cheddar cheese 1 egg 1 C. milk 1/2 C. sifted all-purpose flour 1/2 tsp baking powder

1/2 tsp salt 1/2 tsp vegetable oil 1/2 C. vegetable oil for frying

Directions 1. Get a bowl, mix: honey and mustard. 2. Get a deep fryer or large skillet and heat your oil to 375 degrees for frying later. 3. Dice your broccoli and then blend them in a blender and place everything in a 2nd bowl with cheese. 4. Get a 3rd bowl, beat with .5 tsp of oil: milk, salt, whisked eggs, baking powder, and flour. 5. Combine the broccoli with the milk and flour mix and stir to form a thick batter. 6. Fry dollops of the broccoli mix until golden. 7. Once all the bite sized broccoli pieces have been fried, garnish them with the honey sauce. 8. Enjoy as a unique appetizer.

74

Broccoli Tots

Gazpacho

Appetizer

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 20 Calories 12.1 Fat 0.8g Cholesterol 0.0mg Sodium 49.2mg Carbohydrates 1.1g Protein 0.1g

Ingredients 1 C. tomatoes, chopped 1/4 C. red onion, chopped 1/2 C. green bell pepper, chopped

1/2 C. cucumber, chopped 1/4 C. Italian dressing

Directions 1. Get a bowl, combine: tomatoes, red onions, bell peppers, cucumber, and Italian dressing. 2. Stir the mix then place a covering of plastic on the bowl. 3. Put everything in the fridge for 60 mins. 4. Enjoy.

Gazpacho Appetizer

75

CLAM

Clásico

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 337 kcal Fat 22.4 g Carbohydrates 25.8g Protein 9.1 g Cholesterol 78 mg Sodium 627 mg

Ingredients 1/2 C. butter 1 1/2 large onions, chopped 3/4 C. all-purpose flour 1 quart shucked clams, with liquid 6 (8 oz.) jars clam juice 1 lb. boiling potatoes, peeled and chopped

3 C. half-and-half cream Salt and pepper to taste 1/2 tsp chopped fresh dill weed

Directions 1. In a large pan, melt the butter on medium heat and sauté the onions till translucent. 2. Reduce the heat to low. 3. Stir in the flour and cook for about 2-4 minutes, stirring occasionally. 4. Remove from the heat and keep aside to cool. 5. In another pan, add the clams and clam juice and bring to a boil. 6. Reduce the heat and simmer for about 15 minutes. 7. In a small pan, add the peeled potatoes and enough water to cover and bring to a boil. 8. Cook for about 15 minutes. 9. Drain the potatoes and keep aside. 10. Place the pan of flour mixture on medium heat. 11. Slowly, add the hot clam stock into flour mixture, stirring continuously. 12. Bring to a boil, stirring continuously. 13. Reduce the heat and stir in the cooked potatoes. 14. Stir in the half and half, salt and pepper and chopped dill and cook till heated completely.

76

Clam Clásico

Stewed

Potato Soup

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 382 kcal Fat 21.3 g Carbohydrates 20.5g Protein 25.8 g Cholesterol 67 mg Sodium 958 mg

Ingredients 1 lb cubed beef stew meat 2 onions, chopped 2 tbsp margarine 6 C. beef stock 2 tbsp curry powder 2 bay leaves

2 potatoes, sliced 2 tbsp distilled white vinegar 2 tsp salt

Directions 1. Place a soup pot over medium heat. Add the margarine and melt it. The beef for 4 min 2. Stir in the beef stock, curry and bay leaves. Lower the heat and the soup for 35 min with the lid on. 3. Stir in the rest of the ingredients. Lower the heat and the soup for 50 min. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

Stewed Potato Soup

77

HOW TO MAKE

a Simple Curry Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 161 kcal Fat 11.1 g Carbohydrates 15.4g Protein 2.7 g Cholesterol 0 mg Sodium 317 mg

Ingredients 4 C. vegetable broth 2 tsp curry powder 1 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp ground ginger 2 lb. carrots, peeled and chopped 1 (14 oz.) can coconut milk

14 oz. water 1 tsp chopped fresh cilantro

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, add the vegetable broth on medium heat and bring to a boil. Stir in the curry powder, cumin, cinnamon, ginger and carrots. Reduce the heat and simmer for about 20 minutes, stirring occasionally. Drain the carrots, reserving about 1/4 C. of the vegetable broth. Keep aside to cool slightly. In a blender, add the carrots and reserved broth in batches and pulses till smooth. Return the carrots into the pan with the coconut milk and water and bring to a simmer. 8. Serve with a garnishing of the cilantro.

78

How to Make a Simple Curry Soup

Beautiful

Pear and Ginger Curry Soup

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 167 kcal Fat 6.6 g Carbohydrates 27.5g Protein 3g Cholesterol 20 mg Sodium 786 mg

Ingredients 1 (2 lb.) butternut squash 3 tbsp unsalted butter 1 onion, diced 2 cloves garlic, minced 2 tsp minced fresh ginger root 1 tbsp curry powder

1 tsp salt 4 C. reduced sodium chicken broth 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice 1/2 C. half and half

Directions 1. Set your oven to 450 degrees F before doing anything else and line a rimmed baking sheet with a parchment paper. 2. Cut the squash in half lengthwise. 3. Remove the seeds and membrane. 4. Arrange the squash halves onto the prepared baking sheet, cut sides down. 5. Cook in the oven for about 45 minutes. 6. Remove from the oven and scoop the flesh from the squash halves. 7. In a large pan, melt the butter on medium heat and sauté the onion, garlic, ginger, curry powder and salt for about 10 minutes. 8. Add the chicken broth and bring to a boil. 9. Stir in the pears and squash flesh and simmer for about 30 minutes. 10. Remove from the heat and keep aside to cool slightly. 11. In a blender, add the soup in batches and pulse till smooth. 12. Return the soup to the pan and stir in the half and half. 13. Cook till heated completely. 14. Serve hot.

Beautiful Pear and Ginger Curry Soup

79

BAMBOO

and Mushroom Chicken Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 203 kcal Fat 7.3 g Carbohydrates 8.4g Protein 25.9 g Cholesterol 105 mg Sodium 222 mg

Ingredients 3 C. chicken broth 1/2 C. water 2 C. sliced fresh mushrooms 1/2 C. sliced bamboo shoots, drained 3 slices fresh ginger root 2 cloves garlic, crushed 2 tsp soy sauce 1/4 tsp red pepper flakes 1 lb. skinless, boneless chicken breast halves - cut into thin strips

1 tbsp sesame oil 2 green onions, chopped 1/4 C. chopped fresh cilantro 3 tbsp apple cider vinegar 2 tbsp cornstarch 1 egg, beaten

Directions 1. In a pan, add the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce and hot pepper flakes and bring to a boil. 2. Reduce the heat to low and simmer, covered till the preparation of remaining 3. Ingredients 4. In a bowl, add the chicken slices and sesame oil and toss to coat. 5. In another bowl, dissolve the cornstarch in vinegar. 6. Increase the heat under the broth to medium-high and bring to a rolling boil. 7. Add the chicken slices and again, bring to a boil. 8. Drizzle the egg, stirring slowly. 9. Stir in the cornstarch and reduce the heat to medium. 10. Simmer for about 3 minutes, stirring occasionally. 11. Serve hot with a garnishing of the green onions and cilantro.

80

Bamboo and Mushroom Chicken Soup

Spicy Valley Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 246.3 Fat 1.4 g Cholesterol 28.1 mg Sodium 756.3 mg Carbohydrates 40.2 g Protein 21 g

Ingredients 1 lb ground turkey breast 1 large onion (chopped) 1 (1 1/4 oz.) package hidden valley ranch dressing mix 1 (1 1/4 oz.) package taco seasoning mix 1 (15 oz.) can pinto beans

1 (15 oz.) can hot chili beans 1 (15 oz.) can whole kernel corn 1 (15 oz.) can stewed tomatoes 1 (15 oz.) can stewed tomatoes

Directions 1. Place a large soup pot over medium heat. Cook in it the turkey for 8 min. discard the grease. Add the taco seasoning with ranch dressing. Mix them well. 2. Stir in the remaining 3. Ingredients and put on lid. Lower the heat and cook the soup for 1 h. serve it hot with your favorite toppings. 4. Enjoy.

Spicy Valley Soup

81

BLACK NAVY

Taco Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 337.9 Fat 2.2 g Cholesterol 0 mg Sodium 1053.2 mg Carbohydrates 66.1 g Protein 18.8 g

Ingredients 1 (15 oz.) can black beans 1 (15 oz.) can pinto beans 1 (15 oz.) can navy beans 1 (15 oz.) can black-eyed peas or 1 (15 oz.) can purple hull peas 1 (15 oz.) can green beans 1 (15 oz.) can corn

1 small onion, chopped 1 (14 oz.) can tomato sauce 1 (10 oz.) can Rotel Tomatoes 2 C. water 1 (1 1/4 oz.) package taco seasoning mix 1 (1 oz.) package ranch dressing mix

Directions 1. Combine the canned beans with corn in a large colander. Drain them and rinse them. 2. Transfer the mix to a large soup pot. Stir in the remaining 3. Ingredients and put on the lid. Cook the soup for 40 min. 4. Serve your soup hot with your favorite toppings. 5. Enjoy.

82

Black Navy Taco Soup

Simply

Spinach and Potato Curry Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 181 kcal Fat 10.5 g Carbohydrates 18.1g Protein 4.7 g Cholesterol 4 mg Sodium 84 mg

Ingredients 1 large potato - peeled and cubed 6 tbsp olive oil 1/2 C. chopped green onions 12 C. spinach - rinsed, stemmed, and dried 1/3 C. all-purpose flour 2 tsp curry powder

4 C. chicken broth 1 tbsp lemon juice 1 (8 oz.) carton nonfat sour cream

Directions 1. In a pan, add the potato and enough water to cover and bring to a boil. 2. Cook till the potato becomes tender. 3. Drain the potato and keep aside. 4. In a large pan, heat 2 tbsp of the oil and sauté the green onions till tender. 5. Stir in the cooked potato. 6. Slowly, stir in the spinach, stirring after each addition till the spinach is wilted. 7. Remove from the heat and keep aside to cool slightly. 8. In a blender, add the soup in batches and pulse till smooth. 9. In the same pan, heat the remaining olive oil. 10. Stir in the flour and curry powder till well combined 11. Slowly, add the broth, stirring continuously. 12. Stir in the spinach mixture and lemon juice and bring to a boil on medium heat, stirring continuously. 13. In a bowl, place the sour cream. 14. Add about 1 C. of the hot soup and mix till well combined. 15. Add the sour cream mixture into the simmering soup and stir to combine. 16. Cook till heated completely. 17. Serve immediately.

Simply Spinach and Potato Curry Soup

83

APPLE

and Leeks with Potatoes Curried Soup

Prep Time: 10 mins Total Time: 36 mins Servings per Recipe: 4 Calories 133 kcal Fat 3.6 g Carbohydrates 23.9g Protein 2.9 g Cholesterol < 1 mg Sodium < 395 mg

Ingredients 1 tbsp margarine 2 tsp curry powder 3 leeks, chopped 3/4 C. diced potatoes 2 Granny Smith apples -- peeled, cored and chopped 3 C. vegetable broth

Salt and pepper to taste 1/4 C. plain yogurt

Directions 1. In a medium pan, melt the butter on medium heat and sauté the curry powder for about 1 minute. 2. Stir in the leeks, potato and apples and cook for about 5 minutes. 3. Stir in the broth and bring to a boil. 4. Reduce the heat and simmer, covered for about 20 minutes. 5. Remove from the heat and keep aside to cool slightly. 6. In a blender, add the soup in batches and pulse till smooth. 7. Stir in the salt and pepper. 8. Serve immediately with a swirl of the yogurt.

84

Apple and Leeks with Potatoes Curried Soup

Full-Ingredient

Chicken Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 508 kcal Fat 45 g Carbohydrates 14.5g Protein 13.3 g Cholesterol 141 mg Sodium 1590 mg

Ingredients 3 tbsp olive oil 1 small onion, diced 1 (4 oz.) can diced green chilis 1 (14.5 oz.) can fire-roasted diced tomatoes, undrained 8 oz. cream cheese 1 1/2 C. Swanson(R) Unsalted Chicken Broth 1 1/2 C. heavy cream 2 tsp lemon juice 3 tsp garlic powder

2 tsp salt 2 tsp cumin 1 tsp onion salt 2 pinches cayenne pepper 1 C. shredded cooked chicken 1 bunch green onions, white part only, chopped 4 tbsp chopped fresh cilantro 1 C. crushed tortilla chips, for garnish

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion till translucent. 2. Add the green chilies and diced tomatoes and cook till half of the liquid absorbs, stirring continuously. 3. Add the cream cheese and cook for about 3-5 minutes, stirring continuously. 4. Stir in the broth, cream, lemon juice, garlic powder, salt, cumin, onion salt, cayenne, shredded chicken and cook till heated completely. 5. Serve with a garnishing of the chopped green onions, chopped cilantro and crushed tortilla chips.

Full-Ingredient Chicken Soup

85

CRISPY

Chicken Wings

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 1 Calories 118.5 Fat 8.7g Cholesterol 36.4mg Sodium 180.5mg Carbohydrates 0.7g Protein 8.8g

Ingredients 1 (5 lb) bags chicken wings 1 tbsp cayenne 2 tbsp paprika 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tbsp onion powder

1 tbsp salt 1/2 tsp white pepper 1/2 tsp fresh ground black pepper 1/4 C. vegetable oil

Directions 1. Get a blender: Place in it the seasonings. Add them the oil in a steady stream while blending them all the time. 2. Get a large mixing bowl: Pour the seasoning mix in it. Add them to them the chicken wings and mix them to coat. 3. Lay a piece of plastic wrap over the bowl. Place it in the fridge and let it sit for 8 h. 4. Before you do anything, preheat the grill and grease it. Lay the chicken wings over it and cook them for 5 to 8 min on each side. 5. Serve them hot with your favorite sauce. 6. Enjoy.

86

Crispy Chicken Wings