APPETIZERS

Please check back for the addition of more of my favorite Appetizers Recipes

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BAKED ZUCCHINI STICKS

3 medium zucchini (1 1/4 to 1 1/2 pounds)
1 tablespoon salt
1 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1 tablespoon King Arthur Flour Pizza Seasoning *
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Quarter zucchini lengthwise, then cut each quarter into 3-inch long sticks.  Place zucchini sticks in a colander and sprinkle with the tablespoon of salt.  Let the zucchini drain for 1 hour or longer.  Rinse and pat dry.

Combine the panko, Parmesan and pizza seasoning; set aside.  Preheat oven to 425 degrees.  Line a baking sheet with parchment, and spray the parchment with olive oil.

Dredge sticks in the egg, then roll in the crumb mixture.  Place on baking sheet.  Bake sticks for 12 minutes, turn over and bake for an additional 8 minutes, until golden brown and crisp.  Serve immediately with dip.  (Recommended dip is Sweet Onion Dip - see recipe below)

*If King Arthur Flour Pizza Seasoning is not available, substitute your favorite Italian seasoning blend.  To order the KAF Pizza Seasoning online, follow this link.

This is a King Arthur Flour Recipe. To view this recipe online, follow this link.

 

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ROTMUS

This is my own hybrid recipe - a cross between Hummus and Rotel.

2 16-oz cans Garbanzo Beans, drained & rinsed

1 12-oz can diced tomatoes & peppers (such as Rotel)

1 tablespoon ground cumin

Process all ingredients in a food processor or blender and serve chilled or at room temperature with pita chips or crudites.  Refrigerate leftovers.  (This is a South Beach Diet phase 1 recipe when used with crudites.  When using with whole wheat pita chips, it becomes a phase 2 recipe.)

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SPINACH-STUFFED MUSHROOMS

1 10-ounce package frozen, chopped spinach

1/8 teaspoon salt

8 large mushrooms

1 tablespoon extra-virgin olive oil

In a medium saucepan, bring 1/2 cup water to a boil.  Add the spinach and salt.  Cover, and cook according to package directions.

Clean the mushrooms, remove stems, trim the ends, then chop the stems.  Heat the olive oil in a large non-stick skillet.  Add the chopped mushroom stems.  Sautee' until golden, about 3 minutes; remove from pan.  Add the mushroom caps to the skillet and sautee' for 4 to 5 minutes.  Remove the mushroom caps to a heatproof serving platter.

Drain the spinach well.  Stir the chopped mushroom pieces into the spinach mixture and spoon mixture into the caps.  Serve immediately, or place in the oven on low heat to keep warm.  (This is a South Beach Diet phase 1 recipe)

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SWEET ONION DIP

1 tablespoon butter
1 medium sweet onion (such as Vidalia), peeled & sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste

Melt butter in a medium skillet over moderate heat; add onion.  Cook, stirring occasionally, until the onions soften, then caramelize - 10 to 15 minutes.  When the onions have turned a medium brown color, remove from heat and add vinegar.  Place onions in a food processor, add honey and mustard and process until smooth.  Add mayonnaise, salt and pepper and stir to combine.  Refrigerate.

This is a King Arthur Flour Recipe.  To view this recipe online, follow this link.

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