1. Appetizers & Sauces

Appetizers.

  1. Artichoke dip
  2. baked bacon
  3. cheese nachos
  4. Guacamole
  5. phyllo cups with creamy feta cheese
  6. Rosemary roasted walnuts or pecans
  7. spicy nuts
  8. Thyme Nuts – easy
  9. stuffed mushroom
  10. Red Wine – one glass for women, 2 for men.  Pinot Noir has highest resveratrol

 

  1. Artichoke dip:
  • 1 can artichoke hearts
  • 1 c mayonnaise
  • 1 c parmesan cheese
  • mix & bake 25 min at 350 degrees – serve with slices of bell pepper, celery, cauliflower, almond meal crackers or pork cracklins

2. Baked Bacon

preheat to 375 degrees

Put bacon on parchment paper, Sprinkle bacon lightly with powdered stevia

Bake 20 min one side 5 min other

3. Cheese nachos

Preheat oven to 350 degrees.  Grate a good quality cheddar cheese like Dubliners on pan covered with parchment paper.  Spread out very thin and top with thin slices of jalapeno.  Bake until crispy and cut with pizza cutter or if more crispy, break into chips

4. Guacamole
3 avocados peeled, pitted, mashed
2 T lime juice (1 lime)
1 tsp minced garlic
1 tsp salt
1/3 c cilantro
½ c diced onion
2 Roma tomatoes – diced
Pinch cayenne

5.  PHYLLO CUPS filled creamy feta cheese filling
ingredients:
• 2 packages (15 count, each) Athens® Mini phyllo Shells or as many as you need
• 1/2 c heavy cream (may  need more)

  • 3 1/2 oz feta cheese
  • 2 tsp finely grated lemon zest
  • 1 T white wine vinegar
  • chopped chives, minced shallot, little garlic
  • 2 oz cream cheese
  • 2 T butter
  • 1 egg yolk
    DIRECTIONS:
    1. Preheat oven to 350°F. 
    2. Melt butter, add shallot, garlic & cook until translucent.  Stir in cream and cream cheese and stir until mixture is smooth.  Stir in goat cheese, lemon zest, vinegar. and egg yolk.  Fill phyllo cups,  Top with Parmesan and bake 7 minutes

6.  Rosemary Roasted Walnuts or Pecans

  • 2 1/2T butter
  • 2 tsp rosemary
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 2 c walnut pieces or pecan halves

Melt butter, mix with spices and pour over nuts to coat them.  Bake on cookie sheet ( I line with parchment) for 10 min

7. Spicy nuts
• 3 teaspoons ground cinnamon
• 3 teaspoons ground ginger
• 3 teaspoons ground cumin
• 3 teaspoons salt
• 11/2 teaspoon cayenne
• 1 teaspoon garlic powder (optional)
• 3 large egg whites – whisk until foamy.
• 3 cups pecan halves
• 3 cups walnut halves and pieces
• 1/4 cup stevia, or truvia or other brand (choose stevia with inulin so it is equivalent in volume to sugar)

Preparation
Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg whites in large bowl until foamy. Whisk in spice mixture. Add pecan halves, walnut halves and pieces, and raw cashews; toss to coat completely. Sprinkle stevia over and toss to coat.
Divide nut mixture between prepared baking sheets; spread nut mixture in single layer. Bake until nuts are toasted and coating is dry, stirring every 20 minutes, about 1 hour 20 minutes. Sprinkle nuts with salt to taste.

8. Thyme nuts – easy and addicting!

  • 2 c raw almonds
  • 2 T olive oil – don’t need to measure out, just pour a bit on and mix it so all almonds are coated
  • spread on parchment paper, sprinkle with thyme and a little salt
  • bake 350 degrees 10 minutes

9. Stuffed Mushrooms

  • 16-24 oz whole fresh mushrooms (wash & tear off stem then stuff with following. Put on parchment paper and bake 10-15 min)
  • sauté 1/4 c onion (diced)
  • 3 T butter
  • cook 1/2 # pork sausage and crumble

stir in:

  • 1/2 c heavy cream
  • 1/2 c crumbled gorgonzola cheese

stuff mushroom & bake 10-15 min

 

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