Cookin' with Carol recipes on NBC5 - June 2005
Bobbie
Wygant’s Favorite Tortilla Pinwheel Appetizers
This appetizer is easy and fun to make! It also includes an interesting ingredient which provides an element of intrigue, and will have your guests asking for the recipe! The recipe is a favorite of Bobbie Wygant’s and was shared to her by a friend.
8
flour tortillas (warmed slightly for easy rolling)
8
ounces cream cheese, softened (regular, light, or nonfat)
16
whole pieces of pickled okra
Place a flour tortilla on a cutting board or flat surface. Spread 2 tablespoons (1 ounce) of the cream cheese evenly on the top surface of the tortilla. Place 2 whole pieces of pickled okra (end to end), near the bottom edge of the tortilla. Starting at the bottom edge, roll the tortilla to enclose okra and cream cheese filling. Repeat with remaining tortillas, cream cheese and pickled okra. Place rolled tortillas, seam-side-down on a large plate, and cover with plastic wrap. Refrigerate at least 1 hour, or up to 24 hours. When ready to serve, place a rolled tortilla on a cutting board and cut crosswise into 1/2-inch slices and place on a pretty serving platter. Repeat with remaining tortilla rolls. Enjoy!
Notes:
More quick and easy appetizer ideas for last-minute entertaining from Carol Ritchie:
Marinated
Olives
Place 2 cups of your favorite variety of olives in a medium bowl. Pour 1/4 cup bottled salad dressing (such as a balsamic vinaigrette, Caesar-style, or Greek-style vinaigrette over the olives and sprinkle 2 tablespoons chopped fresh herbs (such as basil, oregano, dill, thyme, or rosemary) over the olive/vinaigrette mixture. Stir to combine, and let stand for 10 minutes, or refrigerate up to 2 days prior to serving.
Spicy
Gourmet Mixed Nuts
Place 2 cups of your favorite variety of nuts (whole almonds, pecans, walnuts, hazelnuts, cashews) in an 8-inch square baking pan. Drizzle 1 tablespoon olive oil over the nuts, and sprinkle 1 to 2 teaspoons of your favorite salt-free all-purpose seasoning blend (such as garlic/herb, spicy chili blend, or lemon-dill). Bake in a preheated 350°F oven for 8 to 10 minutes, or until the nuts are golden brown. Remove from heat, and let cool for 10 minutes prior to serving.
(Air Date: June 11, 2005)
Chicken and Toasted Walnut Salad
Serve
this sweet and crunchy chicken salad as is, on a bed of spring greens or slices
of cantaloupe, or in an open-face sandwich---even in hollowed-out apples for a
fun presentation.
Serves
4; 1/2 cup per serving
12
ounces chicken tenders
Vegetable
oil spray
1/4
cup fat-free or light sour cream
2
tablespoons fat-free half-and-half or fat-free milk
2
tablespoons fat-free or light mayonnaise dressing
1/2
teaspoon curry powder (optional)
1/4
teaspoon salt
1/4
teaspoon pepper
3/4
cup halved green or red seedless grapes
1
medium rib of celery, thinly sliced
1/2
cup finely chopped red onion
1/4
cup finely chopped dried apricots
1/4
cup finely chopped walnut pieces, dry-roasted
Discard
all visible fat from the chicken. Heat a large nonstick skillet over medium
heat. Remove from the heat and lightly spray with vegetable oil spray (being
careful not to spray near a gas flame). Cook the chicken for 5 minutes on each
side, or until no longer pink in the center. Transfer to a cutting board to cool
slightly.
Meanwhile, in a medium bowl, whisk together the sour cream, half-and-half, mayonnaise, curry, salt, and pepper until completely blended.
Stir in the remaining ingredients except the chicken.
Chop
the cooled chicken into bite-size pieces. Stir into the salad. Serve or cover
and refrigerate for up to 24 hours.
Dietary
Information (per serving)
Dietary
Exchange
1
fruit
1
vegetable
3
lean meat
Nutrition
Analysis
Calories
231
Total
Fat
6.0 g
Saturated
1.0 g
Polyunsaturated 4.0
g
Monounsaturated 1.0 g
Cholesterol
52 mg
Sodium
297 mg
Carbohydrates
21 g
Fiber
2 g
Sugar
12 g
Protein
23 g
This recipe is reprinted with permission from American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
Patriotic
Fruit-Spangled Tarts
Serves 6; 1 tart each
1 (3.3-ounce) package white chocolate instant pudding
1 3/4 cups milk
6 tablespoons seedless raspberry jam
6 mini pastry (or graham cracker) pie shells
1/2 cup blueberries
1/2 cup quartered strawberries (or raspberries)
3 squares white chocolate, melted
Prepare white chocolate instant pudding according to package directions using 1 3/4 cups milk. Spoon 1 tablespoon of the seedless raspberry jam into the bottom of each mini pie shell. Spoon the pudding mixture over the raspberry mixture in each pie shell, filling just to the top. Arrange blueberries and strawberries (or raspberries) decoratively over the top. Reserve, covered, in the refrigerator. To make garnish, place white chocolate squares in a microwave-safe container and heat in microwave on low (defrost) setting for 1 1/2 minutes. Stir, then heat for an additional 1 1/2 to 2 minutes, until melted; do not burn. Line a cookie sheet with foil. Using a spatula, spread the melted white chocolate over the foil in a thin layer. Place in freezer for at least 5 to 10 minutes (or in the refrigerator for at least 20 minutes). When ready to serve the tarts, carefully break the chocolate into small irregular pieces and insert the pieces into the top of the tarts to garnish.
(Air Date: June 25, 2005)
“HAPPY INDEPENDENCE DAY!”