Category:
Appetizers & Beverages
Hot Artichoke Crabmeat Dip
1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can(14 ounces) artichoke hearts in water, drained and chopped
1 package (8 ounces) imitation crabmeat, chopped (1 1/2 cups)
3/4 cup (3 ounces) grated fresh. Parmesan cheese
1/3 cup thinly sliced green onions with tops
1 lemon
1/8 teaspoon ground black pepper
1/3 cup chopped red bell pepper
Additional sliced green onions
Baked Pita Chips (recipe follows)
1. Preheat oven
to 350°F. Combine cream cheese and mayonnaise in
Classic Batter Bowl; mix well. Press garlic into batter bowl using Garlic
Press.
2. Using Small Colander,
drain artichokes. Chop artichokes and crabmeat using Food Chopper.
Grate Parmesan cheese using Deluxe Cheese Grater. Slice green onions
with Chef’s Knif. Zest lemon with Lemon Zester/Scorer
to measure 1 teaspoon zest. Add artichokes, crabmeat, Parmesan cheese,
green onions, lemon zest and black pepper to batter bowl; mix well
3. Spoon mixture into Deep Dish Baker. Bake 25-30 minutes or until golden
brown around edges. Sprinkle with red bell pepper and additional green
onions. Serve with Baked Pita Chips.
Yield: 4 cups (16 servings)
Baked Pita Chips
7 whole pita bread rounds
Preheat oven
to 400°F. Cut each pita bread in half horizontally.
Cut each half into 8 triangles. Arrange in single layer on flat Baking
Stone.
-
Bake 8-10 minutes or until lightly browned. Repeat until all chips
are baked. Cool on Cooling Rack.
Yield: 112 chips (16 servings)
Recipe
Title: Jalapeno Chicken Wraps 
Submitted By: Scott L. Shermeyer
Ingredients:
1 lb. boneless skinless chicken breasts
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. ground fresh black pepper (you can substitute any sort
of ground pepper depending how spicy you like)
2 tsp seasoned salt
1 tsp. Paprika
1 sm. Onion, cut
into strips about ¼” thick wide
15 jalapeno peppers, halved and seeded*
1 lb. Sliced bacon, halved widthwise
Blue cheese salad dressing
Directions:
Cut chicken into
3-in. X 1 ½-in. strips. In a large resealable
plastic bag, combine the garlic powder, onion powder, pepper, seasoned
salt and paprika. Add chicken and shake to coat. Place a chicken strip
and an onion strip in each jalapeno half. Wrap each with a strip of bacon
and secure with toothpicks.
Grill uncovered, over indirect medium heat for 18-20 minutes or until
chicken juices run clear and bacon is crisp, turning once.
Serve with blue
cheese salad dressing. Yields 2½ dozen.
*Note: When
cutting or seeding hot peppers, use rubber or plastic gloves to protect
your hands from the oils. Avoid touching your face, and especially
avoid rubbing your eyes or taking out your contact lenses if you don’t
use the gloves. (I found out the
hard way! Don’t be a tough guy unless you want to find out what
they put in mace and why it burns so bad.) |
