Herbed Goat Cheese Dip

A fabulous holiday appetizer. Celebrate the art of cooking and get creative with your food presentation.

Makes About 1 1/2 Cups

You’ll Need

  • 8 ounces goat cheese
  • 4 tablespoons olive oil
  • 3 tablespoons plain yogurt
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh Italian parsley
  • 1 teaspoon chopped fresh mint
  • Salt and pepper to taste
  • 1 teaspoon chopped fresh thyme
  • Sundried tomato for garnish

Directions

  • Process goat cheese, oil and yogurt in a food processor until smooth.
  • Transfer to medium bowl.
  • Mix in all herbs and season to taste with salt and pepper.
  • Chill at least an hour before serving.
  • Garnish with some of the left over green herbs and a diced sun-dried tomato
  • Serve alongside crackers or veggie slices

Stuffed Tomatoes

 This recipe can be the focal point of the meal. In addition it provides great food presentation.

You’ll Need
  • 6 tomatoes
  • 1 Tablespoon chopped garlic
  • 1/2 pound ground beef
  • Medium pepper, diced
  • 3 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 2/3 cup shredded cheese
  • 1 teaspoon oregano
  • 2 Tablespoon chopped basil
  • Salt and Pepper
Direction
  • Preheat oven to 400 F. Create bowls using the tomatoes by scooping out the insides.
  •  In a skillet, saute the onion, pepper and garlic in olive oil.
  • Add the ground beef then, season with salt, pepper and herbs. And sauce and fold the additional ingredients into the sauce to combine.
  • Stuff into the tomato bowls and top with cheese.
  • Place in oven just enough for the cheese to melt and serve immediately.

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Baked Potato Patties

Looking for dish a  dish that is a crowd pleaser? This  potato dish works well as a starter to a meal or as a super side dish.

You’ll Need

  • 6 medium potatoes scrubbed
  • 2 Tablespoons onion; minced
  • 1 Tablespoon fresh parsley, chopped
  • 1/8 teaspoon freshly ground pepper
  • Pinch of salt
  • 2 Tablespoons whole wheat pastry flour or all-purpose flour

Directions

  • Preheat the oven to 375.
  • Shred the potatoes coarsely.
  • Mix the shredded potatoes with the onion, parsley, pepper, and flour.
  • Shape into patties and place on a greased baking sheet or one lined with parchment paper.
  • Bake for 30 minutes.
  • If you like, place the patties under the broiler during the last few minutes for browning.
  • Top with sour cream if you would like.

Stuffed Mushrooms

Need an appetizer for a holiday party? These stuffed mushrooms are a sure hit!

You’ll Need

  • 6 Tablespoons butter
  • 2 pounds medium fresh mushrooms, stems removed (save stems)
  • 1 (8 ounce) package Neufchatel cheese
  • 1 (4 ounce) package goat cheese crumbles
  • 2 Tablespoons finely chopped onion
  • 1/2 cup mushroom stems, chopped
  • 1/4 cup butter
  • 1 Tablespoon finely chopped garlic
Directions
  • Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
  • Stir together the cream cheese and goat cheese until well blended. Mix in the onion, and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
  • Preheat the oven broiler for high heat.
  • Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
  • Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.

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Hummus

hummusThis recipe will work well for various meals. Use it as an appetizer and serve it with slices of carrots, bell pepper. carrots and celery. Or use it as a sandwich topping. Or enjoy a tapas night and make it one of the many tapas served.

You’ll Need

  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

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Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French’s mustard
  • Salt and pepper to taste cayenne
  • Sliced olives
  • optional ingredients: Half-n-half (a petite splash), relish (a touch)
To Start:
Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you’re at a higher altitude, you’ll have a longer boil time.
When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.
Next — the yolks:
Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.
Tricks:
You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and “angelic” is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.
Taste and correct the seasonings with each addition.
Finishing up:
When the mix makes you moan out loud, you know you’ve gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.
Eating Instructions:
As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.

So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don’t compromise your heart or pants sizes! Perfect.

 

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Vegetable Dip

Enjoy veggies alongside this fabulous veggie dip. In addition you get to enjoy yogurt which is a healthy food for your gut health too.

You’ll Need

  •  1 ¼ cup plain yogurt
  • ¾ cup sour cream
  • 3 garlic cloves, minced
  • 1 cucumber, peeled, seeded and chopped
  • 1 Tablespoon fresh mint, chopped
  • Salt and Pepper to taste
  • Assorted raw veggies (extra for serving)

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