Labels: chicken breasts with pineapple and jalapeno chilies

• 500 g (1 lb) feta cheese, crumbled (750 ml/3 cups)


• 340 g (12 oz) reduced-fat cream cheese, softened


• 50 ml ( 1/4 cup) extra-virgin olive oil


• 15 ml (1 tbsp) lemon juice


• 2 ml ( 1/2 tsp) dried oregano


• 2 ml ( 1/2 tsp) dried thyme


• 1 ml ( 1/4 tsp) ground black pepper


• 0.5 ml (1/8 tsp) ground cayenne pepper, or to taste


• 12 round flatbreads or flour tortillas (each 15 cm/6 inch diameter)


• 1.5 l (6 cups) baby spinach


• 2 jars roasted red peppers (each about 340 g/12 oz), drained, patted dry and cut into thin strips
  

In a medium bowl, use an electric mixer on low to beat together feta and cream cheese. Add olive oil, lemon juice, oregano, thyme, black pepper and cayenne pepper. Continue beating until mixture has a soft, spreadable texture.

Spread some of the cheese mixture over one side of each of the flatbreads. On 6 of the flatbreads, layer spinach and red peppers, then top with remaining 6 flatbreads, pressing sandwiches together. Cut each sandwich into 6 wedges.
Makes 36 pieces.

Nutrition information per piece (values are rounded to the nearest whole number): 115 calories, 52 calories from fat, 6 g fat (3 g saturated, 0 g trans fats), 12 mg cholesterol, 11 g carbohydrate, 5 g protein, 1 g fibre, 371 mg sodium.

Labels: Roasted Pepper and Spinach Flatbread Sandwiches

• 2/3 cup (2 ounces) graham cracker crumbs (about 5 whole crackers)


• 3 tablespoons butter, melted


• 1 tablespoon brown sugar
  

Ingredients for the cheesecake:

• 16-ounce package frozen blackberries, thawed 30 minutes at room temperature, divided


• 3/4 cup sugar, divided


• 16 ounces cream cheese (2 packages), room temperature


• 2 tablespoons flour


• 2 eggs


• 1 teaspoon vanilla extract

Ingredients for the curd:

• 2 eggs


• 1/2 cup sugar


• 1/2 cup lime juice


• Finely grated zest from 2 limes


• 4 tablespoons (1/2 stick) butter, sliced


• Fresh blackberries and mint leaves, to garnish

Directions:
Heat the oven to 350 F. Spray a 6-inch springform pan with baking spray.

In a small bowl, use a fork to combine the graham cracker crumbs, melted butter and brown sugar. Press the mixture into the bottom of the springform pan. Bake for 8 to 10 minutes, or until golden around the edges. Set aside to cool. Leave the oven on.

Reserve 2/3 cup of the semi-thawed blackberries.

In a blender or food processor, combine the remaining blackberries with 1/4 cup of the sugar.

Process or blend until pureed. Strain through a fine mesh strainer to remove the seeds. Set aside the puree.

In the bowl of a stand mixer, combine the cream cheese, remaining 1/2 cup of sugar and the flour. Mix on low until combined. Scrape down the sides of the bowl, then mix some more. Do not mix any faster than medium-low; you don't want to incorporate air into the mixture.

Add 1 egg, mix thoroughly and scrape the bowl. Add the second egg, mix and scrape again. Add the vanilla and mix one more time. Fold 1/2 cup of the blackberry puree and the reserved whole blackberries into the batter.

Transfer the batter to the crust. Bake for 10 minutes, then lower the temperature of the oven to 250 F and bake for another 30 minutes. The top of the cheesecake should be slightly puffed and spongy-firm to the touch. It should just jiggle slightly in the center when the pan is tapped. Let cool at room temperature for 1 hour, then refrigerate until completely chilled.

While the cheesecake bakes, make the blackberry-lime curd. In a medium stainless steel bowl, combine the eggs and sugar with a whisk. Add the remaining blackberry puree, the lime juice and lime zest.

Set the bowl over a medium saucepan of simmering water. The bowl should rest on the top edge of the pan without touching the water. Whisk the mixture continuously until it reaches 170 F. Remove from heat and add the butter, one piece at a time, whisking to combine. Press plastic wrap directly onto the surface of the curd and refrigerate until cool.

When ready to assemble the dessert, remove the springform pan sides. Run a spatula under the crust to remove the bottom of the pan. Transfer to a plate. Spoon the blackberry lime curd over the top of the cheesecake. Garnish with fresh blackberries and mint leaves and serve.

Labels: Blackberry lime cheesecake, Valentine's recipes

• 2 tablespoons extra-virgin olive oil


• 2 cups chopped yellow onion (2 large)


• Two 7-ounce cans diced green chiles


• 2 teaspoons cumin


• 2 teaspoons dried oregano


• ½ teaspoon chipotle chili powder, or to taste


• Six 15-ounce cans great northern beans or white cannellini beans, rinsed


• 8 cups (2 quarts) reduced-sodium chicken broth


• 3 pounds boneless, skinless chicken breasts


• ¼ cup lime juice
  

Instructions:

→Heat a grill to medium-high.
→In a Dutch oven or other large pot over medium-high, heat the oil. Add the onions and cook, stirring often, until softened, about 5 minutes. Stir in the chiles, cumin, oregano and chipotle chili powder. Cook, stirring often, for 5 minutes. Stir in the beans and broth and bring to a simmer. Cook, stirring occasionally, for 30 minutes.
→Meanwhile, grill the chicken 4 to 5 minutes per side until well-browned and an instant-read thermometer registers 165 degrees when inserted at the thickest part of the breast. Transfer to a cutting board and cool for 10 minutes. Cut the grilled chicken into ¾-inch dice, then set aside.
→Using a ladle, transfer 2 cups of the beans and cooking liquid to a bowl and mash with a fork. Stir the mashed beans back into the simmering pot. Add the chicken and lime juice, then cook for 10 minutes more.

→Nutrition information per serving: 350 calories (57 calories from fat), 6 g fat (1 g saturated, 0 g trans fats), 66 mg cholesterol, 33 g carbohydrates, 41 g protein, 9 g fiber, 281 mg sodium.

Labels: Smoky White Chili With Grilled Chicken

Labels: Super Bowl recipes

• 1 1/2 cups ketchup


• 1/2 cup molasses


• 1/3 cup maple syrup


• 1/3 cup packed brown sugar


• 3 strips bacon, finely chopped


• 4 slices deli ham, finely diced


• 1 small yellow onion, diced


• 1/4 cup Dijon mustard


• 1 cup water


• Three 15-ounce cans cannellini beans, drained


• 8-ounce package cream cheese, softened


• 8 ounces shredded cheddar cheese


• 1-pound bag corn tortilla chips
  

In medium saucepan over medium, combine the ketchup, molasses, maple syrup, brown sugar, bacon, ham, onion, mustard and water. Bring to a simmer, then reduce heat to low and cook, stirring often, until very thick, about 2 hours.

Add the beans and simmer another 10 minutes.

Heat the oven to 325 F.

Spread the cream cheese in an even layer across the bottom of a deep 8-by-8-inch baking or casserole dish. Spoon the beans and sauce over the cream cheese, then top with cheddar cheese.

Bake for 10 minutes, or until the cheese is melted and heated through.

Serve with tortilla chips.

Nutrition information per serving (values are rounded to the nearest whole number): 567 calories; 232 calories from fat; 26 g fat (11 g saturated; 0 g trans fats); 43 mg cholesterol; 70 g carbohydrate; 15 g protein; 7 g fiber; 1,280 mg sodium.

Labels: Barbecue baked bean cheese dip Super Bowl Recipes

• English Muffins
• Pizza Sauce
• Cheese (American, cheddar, Swiss, Mozzarella)
• Toppings- Try hot peppers, sausage, pineapple and ham, and mushrooms.

Depending on how think you want your sliders, leave them whole or slice in hair. Cover with ingredients the morning of your party and refrigerate until you are ready to serve. Pop them in the oven at 350 for 5-10 minutes until the are crispy and the cheese is melted. Enjoy!

Labels: Super Bowl Party Pizza Sliders