“This recipe is best served with your favorite dipping sauce.”

INGREDIENTS

1 1/2 pounds skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide
   strips
3/4 cup finely chopped shallots (about 3)
3 garlic cloves, finely chopped
1 tbsp. dark brown sugar
1/4 tsp.  fresh ground black pepper
2 tbsp. peanut oil
2 tbsp.  fish sauce
1 tbsp. rice wine
1/4 tsp. Kosher salt
30 (6-inch) wooden skewers, soaked in water 1 hour

DIRECTIONS

• Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal.
• Marinate chicken, chilled, at least 12 hours but no longer than 24.
• Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Grill skewers, turning over once, until chicken is cooked through for about 4 minutes total.
• Serve plain or with a dipping sauce.

“It is best served with cooled beverage.”

INGREDIENTS

   Nonstick vegetable oil spray
2 cups shelled pepitas
1/3 cup sugar
1 large egg white, beaten until frothy
1 tbsp. chili powder
1 teaspoon ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 to 1/2 tsp. cayenne pepper

DIRECTIONS

• Preheat oven to 350°F. Spray baking sheet with nonstick spray.
• Mix pepitas and next 6 ingredients in medium bowl.
• Stir in 1/4 teaspoon to 1/2 teaspoon cayenne pepper, depending on spiciness desired.
• Spread pepitas in single layer on baking sheet.
• Bake until pepitas are golden and dry, stirring occasionally for about 15 minutes.
• Remove from the oven.
• Separate petpitas with fork while still warm. Cool.

“It is best served with baked Tortilla Scoops.”

INGREDIENTS

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernals
3 green onions with tops, chopped
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
2 cups grape or cherry tomatoes, halved
1 cup fat free Italian-style salad dressing
2 cloves minced garlic
1/4 cup chopped cilantro
1/8 tsp. each, chili powder, cumin and salt

DIRECTIONS

• Combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes in a medium bowl.
• Season with Italian-style salad dressing and garlic; mix well.
• Cover, and refrigerate overnight to blend flavors.

“This recipe is best served with oven fries.”

INGREDIENTS

1 pounds backfin lump crabmeat, picked over for cartilage and shell
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, lightly beaten
2 tbsp. snipped fresh chives
2 tbsp. Hellmans low fat mayonnaise
1 tbsp. Dijon mustard
2 tbsp.  Old Bay seasoning
1 tsp.  lemon zest
3 tbsp. canola oil

DIRECTIONS

• Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine crabmeat and breadcrumbs in a medium bowl.
• Whisk the egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended in a small bowl; add to crab mixture and stir.
• Shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide by using a small ice cream scoop.
• Heat oil in a large skillet over medium heat.
• Working in batches, cook cakes 1 minute per side, or until lightly browned.
• Transfer cakes to a paper towel to blot up excess oil, and then transfer to prepared baking sheet.
• Bake crab cakes for 10 minutes, or until golden brown.
• Top each with a small dollop of Wasabi Mayonnaise, if desired.

“It’s a cheesy starter with herbs.”

INGREDIENTS

1/2 cup low fat mayonnaise (We used Helman’s)
1 cup part skim mozzarella cheese, grated
2 tomatoes, diced, to taste
2 tbsp. parmesan cheese
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. basil
1 minced garlic clove, to taste
1 baguette

DIRECTIONS

• Cut bread in 1 inch slices and butter the bottom of each.
• Mix the rest of the ingredients together.
• Put 1 tsp or so of mixture on each slice and place on baking pan.
• Bake at 350 for 10-15 minutes or until melted and the bread is crispy but not hard.
• Serve immediately.