Savory Apple-Chicken Sausage

 

                    These easy-to-make sausage patties taste great and make an elegant brunch dish. The recipe is easily doubled or tripled for a crowd, and the sausage freezes well whether it's cooked or raw.

8 patties

• 1 large tart apple, peeled and diced
• 1 teaspoon poultry seasoning
• Salt and pepper, to taste
• 1 pound ground chicken

1. In a large bowl, combine all the ingredients ; mix well.
2. Shape into eight 3-in. patties.
3. In a large skillet coated with cooking spray, cook patties over medium heat for 5-6 minutes on each side or until a meat thermometer reads 165F and juices run clear.

BON APPÉTIT

Ranch Turkey Wraps

 

                These hand-held sandwiches make a nice lunch or quick dinner on the go. A great thing about wraps is that, like sandwiches, you can customize each one to suit your taste

4 servings

• ¼ cup cream cheese, softened
• ¼ cup prepared ranch salad dressing
• 4 flour tortillas "10 inches", warmed
• ¾ pounds sliced deli turkey
• 8 slices Monterey Jack cheese
• 1 medium ripe avocado, peeled and sliced
• 1 medium tomato, sliced

1. In a small bowl, beat cream cheese and salad dressing until smooth.
2. Spread over tortillas ; Layer with turkey, cheese, avocado and tomato.
3. Roll up tightly ; cut in half.

BON APPÉTIT

Sweet and Spicy Jalapeno Poppers

 

                    There's no faster way to get a party started than with these bacon-wrapped poppers. Make them ahead and bake just before serving. Everyone will love them.

1 dozen

• 6 jalapeno peppers
• 4 ounces cream cheese, softened
• 2 tablespoons shredded cheddar cheese
• 6 bacon strips, halved widthwise
• ¼ cup packed brown sugar
• 1 tablespoon chili seasoning

1. Cut jalapenos in half widthwise and remove seeds ; set aside.
2. In a small bowl, beat cheeses until blend ; spoon into pepper halves.
3. Wrap a half-strip of bacon around each pepper half.
4. Combine brown sugar and chili seasoning ; coat peppers with sugar mixture.
5. Place in a greased 15-in x 10-in x 1-in baking pan.
6. Bake at 350F "180C" for 18-20 minutes or until bacon is firm.

BON APPÉTIT

Crescent Samosas

 

                    Tender, buttery crescents are filled with a delicious filling, making these appetizers a real stand-out.

16 appetizers "¾ cup sauce"

• 2 cups diced potatoes, blanched
• 1 tablespoon olive oil 
• ¼ cup chopped green chilies
• 1 garlic glove, minced
• 1 cup frozen peas, thawed
• 1½ teaspoons lemon juice
• 1 teaspoon curry powder
• Pinch of black pepper
• 2 tubes "8 ounces each" refrigerated crescent rolls

Sauce

• ¾ cup plain yogurt
• 2 tablespoons minced fresh cilantro
• 1 garlic glove, minced
• ½ teaspoon groud cumin
• Pinch o black pepper

1. In a large non-stick skillet, sauté potatoes in oil until lightly browned ; add chilies and garlic, sauté 1 minute longer.
2. Stir in the peas, lemon juice, curry powder and pepper ; transfer to a large bowl and coarsely mashed.
3. Separate crescent dough into 16 triangles.
4. Place 1 tablespoon potato mixture on the wide end of each triangle ; roll up from wide end.
5. Place point side down 2 inches apart on ungreased baking sheets ; curve ends to form crescent shapes.
6. Bake at 375F "190C" for 10-12 minutes or until golden brown.
7. Meanwhile, in a small bowl, combine sauce ingredients ; serve with samosas.

BON APPÉTIT

Coconut Shrimp with Dipping Sauce

 

                    With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp would be great for any occasion, from an appetizer party to a weeknight dinner.

5 servings

• 1 can "14 ounces" light coconut milk, divided
• 1 jalapino pepper, seeded and chopped
• ¼ cup minced fresh cilantro
• 1¼ pounds uncooked medium shrimp
• ¾ cup all-purpose flour
• 4 egg whites
• ¾ cup panko bread crumbs
• ¾ cup flaked coconut, lightly toasted
• One-third cup reduced-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Place 2 tablespoons coconut milk in a small bowl, cover and refrigerate.
2. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk.
3. Peel and devein shrimp, leaving tails on ; add to bag, seal and turn to coat and refrigerate for 1 hour.
4. Place flour in a shallow bowl ; in another bowl, lightly beat the egg whites.
5. In a third bowl, combine bread crumbs and coconut.
6. Drain and discard marinade.
7. Dip shrimp in flour and egg whites, then roll in crumb mixture.
8. Place on a baking sheet coated with cooking spray.
9. Bake at 400F (200C) for 7-9 minutes on each side or until lightly browned.
10. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk ; serve with shrimp.

BON APPÉTIT

Chicken Finger Tacos for two

 

                    Using chicken fingers in this recipe makes for the perfect size taco and also cuts down on prep time.

2 servings

• 1 egg, lightly beaten
• ½ cup seasoned bread crumbs
• Pinch of salt and pepper 
• 4 chicken tenderloins
• 1 tablespoon canola oil
• 4 corn tortillas "6 inches", warmed
• ½ cup shredded cheddar cheese
• Salsa, sour cream, guacamole, chopped tomatoes, shredded lettuce and fresh cilantro leaves, optional

1. Place egg in a shallow bowl.
2. In an another shallow bowl, combine bread crumbs, salt and pepper.
3. Dip chicken in egg, then roll in bread crumb mixture.
4. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes or until no longer pink.
5. Serve on tortillas with cheese and optional ingredients if desired.

BON APPÉTIT

Basil Brie in Pastry

 

• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil leaves
• 1 round Brie cheese "14 ounces"
• ½ package "17 ounces size" frozen puff pastry, thawed

1. Heat oven to 400F "200C".
2. Grease cookie sheet.
3. Mix Parmesan cheese and basil, cut cheese round horizontally into 2 layers.
4. Sprinkle basil mixture evenly over cut surface, reassemble cheese round.
5. Roll pastry into triangle, 12 x 10 inches, on lightly floured surface.
6. Cut out one 10-inch circle, place the cheese in center.
7. Bring pastry up and over cheese, press to make smooth and even.
8. Brush pastry lightly with water and press gently to seal.
9. Place pastry-wrapped cheese, seam side down, on cookie sheet.
10. Cut decorations from remaining pastry if desired, moisten pastry with water to attach.
11. Bake about 25 minutes or until golden brown.
12. Cool on cookie sheet on wire rack 30 minutes before serving.
13. Serve with assorted crackers or fruit if desired.

BON APPÉTIT