Spiced Apple Chips

Ingredients:
4 apples, thinly sliced
2 tsp sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger

Directions:
Preheat oven to 200 degrees F.
Add the sliced apples to a large bowl and coat with the spices and sugar.
Spray a baking sheet and line the apples flat on the pan, no overlapping.
Bake for 1.5-2 hours, until chips are dried but still slightly soft.
Allow to cool completely then store in an airtight container for up to 5 days.

Cheesy Pesto Stuffed Tomatoes

Cheesy Pesto Stuffed Tomatoes
From: Real Housemoms

The perfect appetizer for your next get together, made by stuffing cherry tomatoes with an extra cheesy pesto filling.

Ingredients:
8 oz whipped cream cheese
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
¼ cup prepared basil pesto sauce
1 pint (about 26) cherry tomatoes

Directions:
Cut a very thin slice off of the bottom of each tomato so that they will stand upright.
Cut off the tops of the tomatoes.
Run your knife around the inside edge of the tomato, then scoop out the pulp; discard.
In a medium bowl, combine the cream cheese, Parmesan cheese, Pecorino Romano cheese, and pesto sauce.
Cut the corner off of a heavy duty plastic baggie and insert an icing tip. Fill the bag with the cream cheese mixture.
Pipe the cream cheese mixture into each tomato.
Refrigerate until ready to serve.

Swiss Chard Turnovers

Swiss Chard Turnovers
From: Big Girls Small Kitchen


Ingredients:
2 cloves garlic, minced then made into a paste with 1/2 teaspoon salt
2 tablespoons lemon juice (from 1 lemon)
1/2 teaspoon Dijon mustard
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
Freshly ground pepper
10 large Swiss chard leaves, cut into 4 pieces each
1/4 cup shelled pistachios, coarsely chopped
One 17-ounce packae of puff pastry–in the Pepperidge Farm package, this gives you two sheets–defrosted in the fridge

Directions:
Preheat the oven to 400°F. In a medium mixing bowl, combine the minced garlic, lemon juice, mustard, Parm, olive oil, and pepper. Stir well. Add the chard leaves and toss with the dressing to coat each piece generously.
Take out one sheet of puff pastry and unfold it. If it’s uneven, use a rolling pin to shape into into an even rectangle, but don’t roll it too thin. Use a paring knife to cut the sheet into 6 rectangles.
Take one rectangle, and rotate it 45 degrees so it looks like a diamond. Pull out the two sides of the diamond, and layer on 3 pieces of chard, overlapping them, from the top point down to the bottom. Sprinkle on a couple of the chopped pistachios.
Now, fold the side points of the diamond–the ones you stretched out a little–over the filling until they overlap about an inch. Press them down. It’s okay if it looks a little messy–as it cooks and puffs up, it’ll look fine.
Using a spatula, transfer the turnover to a parchment-lined baking sheet. Repeat with the rest of the dough until you have 12 turnovers.
Bake them for 15 minutes, until puffed and golden. Cool for 3-4 minutes on the baking sheet, then serve. These also taste great room temperature and are easily reheated in the microwave.
 

Baked Eggs in Tomato

Baked Eggs in Tomato
From: Martha Stewart

Ingredients:

4 large tomatoes
Coarse salt and ground pepper
1/2 cup fresh or frozen corn kernels
4 large eggs
2 teaspoons snipped fresh chives
1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)

Directions:
Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.

Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

Stuffed Sicilian Eggplant

Ingredients:
Sicilian Eggplant
1 pint cremini mushrooms, chopped
1 roasted red pepper, chopped
1 onion, minced
2 cup spinach
2 cloves garlic, minced
1/2 cup breadcrumbs
1/4 cup parmesan cheese
salt and pepper
olive oil

Directions:
Lightly cover the eggplant with olive oil and roast in the oven at 400 degrees for 15 min or unitl tender. Remove from the oven. Scoop out the center of the eggplant into a bowl.
Heat more olive oil in a pan, add the onion and mushrooms. Season with salt and pepper. Add in the garlic and red pepper and cook for about 1 minute. Add in the spinach and cook until it wilts.
Add the sauteed vegetables to the eggplant in the bowl. Add in the breadcrumbs and cheese and mix.
Spoon the mixture into the scooped out eggplant. Bake in the oven for an additional 10 minutes.

Spicy Chard Soup

Ingredients:
bunch Swiss chard
1 teaspoon cumin
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped

1 chicken breast, cooked and shredded
2 tablespoons tomato paste
1 tablespoon hot sauce
4 cloves garlic, finely chopped

2 tomatoes, chopped

1 cup cremini mushrooms, chopped
6 cups low-sodium chicken broth

1 cup water
1 lemon, halved

salt

Directions:
Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate.
Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Add the tomato paste, hot sauce, garlic, mushrooms, and cumin. Cook 3 minutes. Add the chard leaves, tomatoes, chicken broth and 1 cup water, bring to a simmer and cook until the chard is tender, about 10 minutes. Add in shredded chicken. Squeeze in the juice from 1/2 lemon and season with salt.

Grilled Stuffed Poblanos(Anchos)

 

Ingredients :

4 poblanos, roasted, seeded, skins removed
2 tablespoons butter
1 small onion, diced
1 small red bell pepper, diced
1 small tomato, diced
1 cup cooked rice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup shredded Monterey jack cheese

Directions :

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl with diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts.