What to make this 4th of July?

Here are some more GREAT posts by Kate...I myself am thinking of making these Mini Caprese Bites for the 4th, along with my Sweet Dilled Macaroni Salad...mmm mmm mmm, can't wait!

Super Fast Hummus

Before I got married I would not go near anything Greek, olives (other than the traditional black ones in the can during Thanksgiving), feta, lamb, gyros, moussaka, hummus, and the list can go on.  I didn't want anything to do with it!  But I am slowly changing my outlook on Greek food.  It is pretty healthy for you, especially compared to some of the food we tend to eat here in America...point being I have come to LOVE hummus.  There is only one brand at the stores that I liked, Sabra, tried the others, but wasn't impressed at all.  So when I came across this post at Framed Cooks, I didn't hesitate on trying it out!  I don't have a food processor yet, hopefully for my birthday (fingers crossed) so I used my blender to make it.  Took a little more water and I had to stop and stir it a few more times than I wanted, but it was well worth the minimal effort!  I had to limit myself with how much I ate...but leaving the kitchen helped :)

1 15-ounce can chickpeas, rinsed
1 clove garlic
1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin
kosher salt
1/4 teaspoon paprika
1/2 teaspoon chipotle pepper (optional for heat)

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.  Serve with pita chips, crackers, bread, cucumbers, tomatoes, your fingers...and enjoy!

 
Recipe found at Framed Cooks.

Chicken Jalapeno Dip

I saw this post at Lemons and Lavender and boy did my mouth start salivating!  I am so trying to watch what I eat, but I will just have to watch this go into my mouth!!!  Don't these people know I am trying to loose weight?  But I guess like they say, scoop it up with some multi grain bread or crackers and I am covered :)  Ha ha!

To quote Lemons and Lavender "Once you dip into this rich, creamy dip punctuated with bits of chicken and peppers, you will not be able to leave it alone. Anyone with a pulse will immediately fall victim to its addictive quality. This dip is crazy good and different from any of those other hot dips you may have previously tried. It's got pizazz and when you dip in for the first time, you'll be pleasantly surprised."

4 boneless, skinless chicken breasts, sliced lengthwise into thirds
4 cloves garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup milk
1/2 cup mayonnaise
1/2 cup minced red bell pepper
1/2 cup jalapeno pepper, seeded and minced
2 tablespoons fresh lemon juice
Generous pinch of crushed red pepper flakes
Freshly grated Parmesan cheese
Thinly sliced green onions for garnish

1. Preheat the oven to 350°F. Season the chicken breasts with garlic, chili powder, salt and pepper. Saute the chicken breasts in the olive oil in a 12-inch skillet over medium heat until cooked through but not overcooked. Transfer chicken to a cutting board and finely chop.

2. Combine the remaining ingredients in a medium bowl and mix well. Add the chicken and stir until completely blended. Transfer to a lightly greased 8-inch-square oven proof ceramic dish or pan. Sprinkle top with grated Parmesan cheese. Bake until hot and bubbly, about 20 minutes. To get more color on top, place under a broiler for 3-5 minutes. Garnish with thinly sliced green onions or chives. Serve with pita chips, tortilla chips or crackers.

Notes:

•Well-seasoned chicken is the secret to the success of this dish. If time permits, you can allow the garlic and seasonings to marinade for more flavor.

•If you want more heat, leave some of the jalapeno seeds in and omit the crushed red pepper. I like having more control over the heat by adding the crushed red pepper.

•I have made this with regular and reduced-fat cream cheese and skim milk. Obviously the regular cream cheese produces a richer result, but this is already a rich dish, so I prefer the reduced fat cream cheese. You could also use one regular and one reduced-fat cream cheese if you're making the full recipe.

Recipe from Lemons and Lavender.

Crab & Herb Stuffed Mushrooms

Most people cringe at the mention of fungi.  Not me, oh how I love mushrooms, raw, sauteed, in soups, and especially stuffed!  My kids are big mushrooms fans too.  So this was a must for our Christmas dinner, if no one else will eat them, I will be happy to oblige!  Now my husband argues with me that there is no nutritional value in a mushroom, well actually I get that from almost anyone who doesn't care to eat them...sorry for the length of this next part, just proving a point!

* Mushrooms have very less calories and contain approximately 80 to 90 percent water. At the same time, they have low sodium, carbohydrate and fat content and high fiber content. This is the reason why mushrooms are considered good for those aiming for weight loss.

* Mushrooms are an excellent source of potassium. In fact, it is said that there is more potassium in a mushroom than a banana. Since potassium helps lower blood pressure and diminished the risk of stroke, mushrooms are recommended to people suffering from hypertension.

* Mushrooms are rich in copper, a mineral that has cardio-protective properties. A single serving of mushrooms is said to provide about 20 to 40 percent of the daily needs of copper.

* Mushrooms are believed to help fight against cancer. They are an excellent source of selenium, an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.

* Researches have suggested that white button mushrooms can reduce the risk of breast cancer and prostate cancer. In fact, extract of white button mushrooms has been found to help in diminishing cell proliferation as well as tumor size.

* Shiitake mushrooms comprise of Lentinan, a beta-glucan that has been associated with stimulation of the immune system and thus, is believed to be helpful in fighting against AIDS. It also helps fight infection and exhibits anti-tumor activity.

* Being rich in fiber, protein and Vitamin B, mushrooms help maintain a healthy metabolism.

* It has been found that mushroom extract helps stop migraine headaches and is beneficial for people suffering from mental illnesses, like obsessive-compulsive disorder.

* Oyster mushrooms are said to be useful in strengthening of veins and relaxation of the tendons.
 
So they are not a waste of food after all!  Onto the recipe now...
 
24 white button mushrooms (24 mushroom caps and 1 cup stems, chopped)
3 tablespoons butter
3/4 cup panko bread crumbs
1 shallot, minced

1 teaspoon apple cider vinegar

1 teaspoon dried sage
1 teaspoon dried chives
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried parsley
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon cracked pepper
4 oz softened cream cheese
5 tablespoons imitation (or fresh) crab
3 tablespoons shredded Parmesan cheese

1.  Preheat the oven to 375°F.  Wipe the mushrooms clean. Carefully remove the stems from the caps. If the stems break and leave only a small space inside the cap use the end of a spoon to dig out a bit more space. Toss the mushroom caps with 1 tablespoon melted butter and set aside in a large glass baking dish.

2. In a deep saute pan, heat 2 tablespoons of butter over medium-high heat. Add the cup of chopped mushroom stems and the minced shallot, and cook for 5 minutes. Add the splash of vinegar, and then add the breadcrumbs, herbs, reserving some for garnish, zest, salt and pepper, cream cheese, and crab and cook for another 3-5 minutes until the breadcrumbs are soft and buttery.

3. Using a small spoon, fill the caps with stuffing. Press the stuffing in with a small spoon. Arrange the stuffed mushrooms on a baking dish, sprinkle each mushroom with a little bit of cheese and bake for 20 minutes, until the juices start to bubble out of the mushrooms. Garnish with herbs, serve and enjoy!

Dilled Pickle Rolls

These are so yummy I can't get enough of them!  Could be that I absolutely love cream cheese, might have a little part in it...I figured since I was using a dill pickle I would add a little twist to it and add some dill weed to the cream cheese, I am glad I did.  I may even add some garlic powder to it next time and maybe use a different kind of meat instead of the same old ham I always use.  Definitely a nice little appetizer or addition to your Christmas Dinner.

24 slices of honey ham (or your favorite deli meat)
1 (8 oz) of cream cheese, softened
6 pickles, quartered lengthwise
2 teaspoons dill weed

1.  Combine the cream cheese and dill weed well. 

2.  Lay your meat out on a cutting board, spread 1 teaspoon of the cream cheese mixture on each slice.  Place a pickle at the edge of the meat and roll up.  For smaller rolls slice in half.  Enjoy!