COTTAGE-CHEESE TZATZIKI MEZZE PLATE
Say goodbye to the low-fat cottage cheese platter (with the quintessential scoop of Jell-O) and make room for this Mediterranean take on the healthy staple. Cucumbers, mint and garlic turn cottage cheese into a slimmed-down tzatziki. Add tomatoes and olives for dipping, then drizzle some olive oil-packed with monosaturated fats-over the whole shebang.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the cottage cheese, cucumber, 1 tablespoon of the oil, vinegar, garlic, mint, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. (The tzatziki can be made to this point and refrigerated overnight.)
- Divide the tzatziki evenly among 4 bowls. Dividing evenly, arrange the pita chips, tomatoes, stuffed grape leaves and olives around the tzatziki. Whisk together the remaining 1 tablespoon olive oil with the lemon juice, a pinch of salt and a few grinds of pepper, and drizzle all over the tzatziki and accompaniments. Garnish with dill.
Nutrition Facts : Calories 240 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 880 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 13 grams, Sugar 5 grams
SISIG CRUNCH-A-DILLA
Steps:
- Preheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat.
- Spread Mexican crema and guacamole on the top of a corn tostada.
- Place the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese.
- To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes.
- Cut in half and serve with pickled jalapenos and nacho cheese for dipping.
TASTY CHICKEN NUGGETS FOR KIDS
Steps:
- Transfer the seasoning or flavoring of choice in a shallow dish and season with salt and pepper. Marinate the chicken in the mixture for as long as possible. Heat the butter in a medium skillet, over medium high heat. Dip the chicken in bread crumbs and saute slowly on all sides until cooked through.
VIETNAMESE HERB AND SALAD PLATE
Xalach dia is an essential part of the Vietnamese table. The salad vegetables are used to wrap, to accompany, to enchance or to alter the other dishes; or they are eaten simply on their own.
Provided by Food Network
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.;
- Cut the tip off each carrot on a long diagonal. Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside. Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. Don't cook the vegetables, bathe them. Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving. To serve, lift the salad out of the vinegar bath and mound attractively on a plate.
- Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add scallions and set aside. Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours. Drain the bean sprouts and serve mounded on several plates.
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