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Greek Isles Salmon Spread

November 18, 2011 By The Recipe Mom Leave a Comment

1 lb. salmon fillets
4 oz. cream cheese, softened at room temperature
1 cup Greek yogurt
1/2 cup red onions, chopped
1/2 cup green onions, chopped
1 Tbsp fresh cilantro, chopped
2 Tbsp fresh dill, chopped
4 drops Louisiana Hot Sauce
1 lime, juiced
1 tsp sea salt
1/2 tsp black pepper

Grill or bake the salmon fillets until solid and no longer translucent in the center.
Put cooked salmon on a rack to cool, and remove skin completely.
Meanwhile, in a large bowl, combine all the remaining ingredients, mixing until combined well.
Break up the cooled salmon into small pieces and add to the mixture, stirring to combine with a large rubber spatula or spoon.
Taste, and add more salt and pepper to taste.
Put in pretty bowl, cover, and refrigerate for 1 hour before serving.
Serve with crispy tortilla chips, crusty bread, bread sticks, or other favorite breads.

Filed Under: Dips and Salsa, Fish, Recipe Cards Tagged With: , ,

Surprising Sunset Apricot Salsa

September 29, 2011 By The Recipe Mom Leave a Comment

2 cups apricots, diced small
1 1/2 Tbsp cilantro, chopped fine
2 Tbsp sweet onion, diced small
1/2 tsp jalapeno pepper, minced (optional)
1/4 tsp ground cumin
dash red pepper flakes (optional)
1 lime, zested and juiced
1/2 tsp white wine vinegar
1/2 Tbsp olive oil
salt and pepper to taste

Put all ingredients in glass bowl and toss to combine.
Refrigerate for at least 1 hour before serving.
Serve as a side with grilled pork, fish or chicken, or with tortilla chips for a snack.

Filed Under: Dips and Salsa, Recipe Cards

Wrapped Up Asparagus With Avocado Spread

August 16, 2011 By The Recipe Mom Leave a Comment

20 to 24 spears fresh asparagus
1 ripe avocado, pitted and peel removed
2 limes, zested and juiced
1 garlic clove, minced or grated
dash salt
1 1/2 cups cooked brown or long-grain white rice
3 Tbsp plain yogurt
3 (10 inch size) tortillas
1/2 cup fresh cilantro leaves
2 Tbsp chopped sweet onion

Clean asparagus by snapping off the woody ends and washing.
Put whole asparagus in a steamer basket in 3 inches of water in large saucepan. Bring to a boil and cook for 5 minutes. Take the basket with asparagus out and immediately drop in ice water or run under very cold water; then dump onto rack to fully drain.
In a small glass bowl, put avocado, lime zest and juice, garlic, and salt and smash with a fork until well combined into a paste.
In a separate bowl, put the cooked rice and yogurt and mix together well.
To put together, start by heating the tortillas in a large dry skillet, about 10 to 15 seconds both sides.
As tortillas are heated, lay each on a plate, and spread mixtures over the center of each tortilla in this order: avocado, rice, cilantro, onion.
Fold the bottom up, then roll the tortilla closed lengthwise.
Serve immediately or if desired, refrigerate until needed. Just be sure to cover in plastic wrap and bring back to room temperature before serving.
Cut each bundle in half to serve.

Filed Under: Appetizers, Dips and Salsa, Miscellaneous, Party Foods, Recipe Cards, Recipes Tagged With: , ,

Party Time Cheesy Baked Artichoke Dip

August 10, 2011 By The Recipe Mom Leave a Comment

2 (8 oz) pkgs. cream cheese, softened at room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 lemon, zested and juiced
1 Tbsp Dijon mustard
1 garlic clove, grated
1 tsp Worcestershire sauce
dash Tabasco
salt and pepper to taste
3 (6 oz) jars marinated artichoke hearts, drained and chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup grated Mozzarella cheese
1/4 cup green onions, chopped including tops
dash red pepper flakes
1 tsp jalapenos, minced (optional)
1 tsp pimentos, minced (optional)

Preheat oven to 400 degrees. Butter baking dish.
In a large bowl, put cream cheese, sour cream, mayonnaise, lemon zest and juice, Dijon, garlic, Worchestershire, Tabasco, and salt and pepper to taste. Mix together with a hand beater at medium speed until well blended.
Gently fold in artichoke hearts, cheeses, green onions, red pepper flakes, and optional jalapenos and pimentos if using.
Turn into buttered baking dish and bake in preheated oven at 400 degrees for 15 to 20 minutes, depending on depth of dish. Dip should be bubbling and browning around the edges.
Serve warm with tortilla chips, pita chips, bread, or crackers.

Filed Under: Appetizers, Dips and Salsa, Party Foods, Recipe Cards, Recipes Tagged With: , , ,

Homemade Fall Apple Butter

August 2, 2010 By The Recipe Mom Leave a Comment

What You Need:

3 1/2 C of apple cider
8 large sweet apples, peeled, cored and sliced
1 1/2 C of sugar
1/4 tsp pickling salt
3/4 tsp ground cinnamon
1 (3 in.) cinnamon stick

How to Make It:

Pour the cider into a 5 qt. pot, place of high heat and bring to a boil.
Reduce the heat to medium, add the apple slices and simmer for 45 minutes.
Stir the fruit every 10 minutes or so to keep it from sticking to the bottom of the pan.
Add the remaining ingredient and reduce the heat to medium low.
Simmer the mixture, stirring intermittently, for 25 minutes or until the sauce thickens to the consistency of applesauce.
Remove the cinnamon stick and throw it away.
Prepare the canning jars and two piece lids according the manufacturer’s instructions keeping them hot.
Spoon the fruit into the jars leaving a 1/4 inch head space.
Release any air bubbles and add more fruit if necessary to retain the correct head space.
Process the jars in a water bath for 15 minutes from the point of boiling.
Cool in a draft free area the check to be sure all the lids sealed correctly.
Any jars that did not seal correctly can be refrigerated and used within two months.

6 half pints

Yummy apple butter there’s nothing like it when it comes to topping our toast on a chilly fall morning. When canning, always stick to the recipe. Experimenting with different ingredient amounts or adding extra ingredients will only cause you food safety problems. Different adjustments can change the acid or pH levels causing your canned goods to spoil. Always complete the process from start to finish without any interruptions. Interruptions can cause low-grade quality and make for an unsafe product.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 1 hour 10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 1 hour 45 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 23; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 7mg

Filed Under: Canning, Dips and Salsa, Miscellaneous, Recipe Cards, Recipes, Sauces Tagged With: , , , , , , , ,

Sassy Tomato Salsa

July 31, 2010 By The Recipe Mom Leave a Comment

What You Need:

3 C of tomatoes, peeled and chopped
12 fresh jalapeno peppers, seeds removed and chopped fine
1 onion, peeled and chopped
6 garlic cloves, minced
2 tbsp fresh cilantro, chopped fine
2 tsp ground oregano
1 1/2 tsp pickling salt
1/3tsp ground cumin
1 C of cider vinegar

How to Make It:

Prepare the canning jars and two part lids according the manufacturer’s instructions and keep them hot.
Place all the above ingredients into a 5 qt. pot.
Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together.
Simmer over low heat to 10 minutes.
Pour the salsa into the jars leaving a 1/4 inch head space.
Release the air bubbles and add more salsa if necessary to retain the correct head space.
Wipe the rims and tighten the seals.
Process the salsa in a water bath canner for 15 minutes from the point of boiling.
Remove the jars carefully and cool in a draft free area.
Check the seals and promptly refrigerate any jars that did not seal correctly.

Makes 3 pints

As this salsa cools and then sets the heat of the jalapeno’s will get stronger. Use less jalapeno’s if you prefer a milder salsa. This salsa will stay fresh in the refrigerator for up to 2 months. Use it on all of your favorite Mexican foods or as a dip with tortilla chips.

Preparation Time: approximately 20 minutes
Cooking Time: approximately10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 6; Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 99mg

Filed Under: Canning, Dips and Salsa, Recipe Cards, Recipes, Sauces Tagged With: , , , , , , , ,

Vanilla Applesauce Dip

January 2, 2010 By The Recipe Mom 1 Comment
applesaucedip

applesaucedipWhat You Need:

2 C of applesauce
6 T of vanilla yogurt
1 t ground cinnamon

How to Make It:

In a serving bowl put the applesauce.
The yogurt is folded in until combined well.
Stir in the cinnamon and mix well.
Put in refrigerator covered tightly for at least 1/2 hour before serving.

Makes 8 servings

Serve this to the little ones who can’t handle the other snacks and appetizers. For the little ones use animal crackers, graham crackers or vanilla wafers for dipping.

Preparation Time: approximately 10 minutes
Chilling Time: approximately 30 minutes
Total Time: approximately 40 minutes

Nutritional Information per 1/4 C serving: (approximate values)
Calories 170; fat 4 g; sodium 115 mg; carbohydrates 33 g; sugar 21 g;
protein 2 g

Filed Under: Appetizers, Dips and Salsa, Kid Friendly, Party Foods, Recipe Cards, Recipes, Snacks, Uncategorized Tagged With: , , , , , , , , , ,

Not So Spicy Taco Dip

December 30, 2009 By The Recipe Mom Leave a Comment
chips

chipsWhat You Need:

3 C of prepared bean dips
1 1/2 C of chive and onion sour cream
2 tomatoes, chopped
1 1/2 C of Mexican cheese blend
1 large bag of tortilla chips

How to Make It:

In the bottom of a serving bowl put the bean dip.
Over the bean dip spread the sour cream
The tomatoes are sprinkled over the sour cream.
Over the tomatoes spread the cheese.
Serve as a dip with the chips.

Makes 12 servings

This recipe will satisfy any kids taste for tacos. A few ideas for additions to your dip are taco flavored meat, olives, onions and lettuce.

Preparation Time: approximately 20 minutes

Nutritional Information per 1/2 C serving: (approximate values)
Calories 350; fat 25 g; sodium 820 g; carbohydrates 27 g; sugar 5 g; protein 10 g

Filed Under: Appetizers, Dips and Salsa, Kid Friendly, Party Foods, Recipe Cards, Recipes, Snacks, Uncategorized Tagged With: , , , , , , , , , , , , , , ,

Mixed Dried Fruit Dip

December 11, 2009 By The Recipe Mom Leave a Comment
chipdip

chipdipWhat You Need:

1/2 C of pineapple cream cheese, softened
2 (8 oz.) containers of lemon yogurt
1/2 C of dried mixed fruit

How to Make It:

Place the cream cheese and yogurt into a mixing bowl.
Use an electric mixer on low speed and mix until combined and smooth.
Fold the dried fruit into the mixture until blended in well.
Cover with plastic wrap and chill for at least 1 hour before serving.

Makes 8 servings

This is a great dip to serve to children. Add sliced fruit such as oranges, pears or apples or place grapes on party toothpicks for a fun addition to the dip.

Preparation Time: approximately 10 minutes
Chilling Time: approximately 1 hour
Total Time: approximately 1 hour 10 minutes

Nutritional Value per 1/3 C serving: (approximate values)
Calories 190; fat 6 g; sodium 80 mg; carbohydrates 33 g; sugar 28 g; protein 4 g

Filed Under: Appetizers, Dips and Salsa, Kid Friendly, Party Foods, Recipe Cards Tagged With: , , , , , , , , , ,

Be Your Own Half Time Star This Sunday

October 5, 2009 By The Recipe Mom Leave a Comment
Frank's Red Hot Original Cayenne Pepper Sauce ...
Image via Wikipedia

If you are like many of my friends, you look forward to fall because it signals the start of football season. While you may not watch football yourself, the food that comes along with tailgating and Sunday afternoon football can be mouthwatering and beyond compare.  Nothing says fall to me more than the smell of brats on the grill and the sound of men yelling at a TV in another room!

My husband is not a sports fan (Lucky for me!), but he does love Buffalo Chicken and I think may even consider it a food group.  So I am always on the lookout for great recipes that are easy to make and taste great.  I had the opportunity to try two  recipes that included Swanson Chicken and Frank’s Red Hot Sauce that were passed on to me from the Campbell’s Kitchen, and they were a big hit. Even my little one thought it tasted pretty good (mind you she’s 4, but enjoys food that is on the spicy side of life).

So, if you find yourself in the kitchen on a Sunday afternoon, with your football hero in the living room rooting for their favorite team and you are searching for something to make, I highly recommend whipping up some Buffalo Chicken dip and Buffalo Chicken pizza and you’ll be more popular than the half-time cheerleaders (Not to mention you will save yourself from spending the whole afternoon in the kitchen catering to a bunch of men yelling at a TV).

Here is the recipe for the Buffalo Chicken Pizza (download the recipe).  I highly recommend it, even for non-game night!

Buffalo Chicken Pizza
From Campbell’s Kitchen
Prep: 15 min.
Bake: 10 min. Makes: 6 servings


Ingredients:
1 can (9.75 ounces) Swanson® Premium Chunk Chicken Breast in Water,
drained
1/4 cup Frank’s® RedHot® Sauce
2 tablespoons butter, melted
1 package (10 ounces) prepared thin pizza crust (12-inch)
1/2 of a green pepper, thinly sliced
1/4 cup crumbled blue cheese

Directions:
1. Heat the oven to 425°F. Stir the chicken, hot sauce and butter in a medium
bowl.
2. Spread the chicken mixture on the pizza crust to within 1/2-inch of the edge.
Top with the pepper and cheese.
3. Bake for 10 minutes or until the chicken mixture is hot and bubbling.

Get the recipe for the Buffalo Chicken Dip HERE. This is a great one if you are going to a friend’s house to party or will be tailgating at the field.

For more delicious and easy recipes, visit swansonchicken.com

Have some great Tailgate recipes or tips to share?  Leave us a comment and you can grab yourself a couple coupons to save you a few bucks on your next tailgate party.

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Filed Under: Appetizers, Chicken, Dips and Salsa, Recipe Cards, Recipes, Snacks, Today's Kitchen Tagged With: , , , , , , , , ,
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