food | recipes
4
avocados, halved, seeded (see “Seeding an
Avocado,”
r i g h t ) ,
peeled, and coarsely chopped
XA
cup chopped red onion
2
serrano peppers,* halved, seeded (if desired)
and finely chopped
3A
cup crumbled feta or goat cheese
(6
oz.)
1
lime, juiced
V
2
cup sliced almonds, toasted and chopped
XA
cup chopped fresh cilantro
3/4
tsp. salt
Carrots, jicama strips, and/or pita chips
Lime wedges and cilantro sprigs (optional)
1. In large bowl combine the avocados, onion, and
serrano peppers; mash slightly with a fork. Fold in
the cheese, lime juice, almonds, cilantro, and salt.
Spoon into serving bowl. Serve at once or cover
surface directly with plastic wrap and refrigerate
for up to
6
hours.
2. Serve with carrots, jicama, pita chips, lime
wedges, and cilantro sprigs.
Makes about
10
(l/i-cup) servings.
^Because hot chile peppers, such as serranos,
contain oils that can burn your skin and eyes, avoid
direct contact with chilies as much as possible.
When working with chile peppers, wear plastic
or rubber gloves. If bare hands do touch the chile
pepper, wash your hands well with soap and water.
e a c h
s e r v i n g
1 8 3 c a l , 1 6 g f a t , 1 3 m g c h o l , 2 6 8 m g
s o d i u m , 8 g c a r b , 5 g f i b e r , 6 g p r o .
Bacon C heddar Cheese Balls
For a cheese ball, freshly shredded cheese works
better than packaged shredded cheese. So that the
flavors have a chance to blend, mix the cheese mixture
the night before. Shape and roll in the crumbled bacon
or pistachio nuts a few hours before serving.
p r e p
40 m in.
s t a n d
45 m in.
c h il l
2 hr.
1
lb. extra sharp Cheddar cheese, finely
shredded
2
8
-oz pkg. reduced-fat cream cheese
(Neufchatel)
1
2
-oz. jar sliced pimientos, rinsed, drained,
patted dry, and chopped
XA
cup apricot preserves
2
Tbsp. milk
1
tsp. W orcestershire sauce
XA
tsp. bottled hot pepper sauce
8
to
10
slices bacon, crisp-cooked and crumbled
XA
cup pistachio nuts, chopped
Celery stalks, cucumber slices, apricot halves,
and/or toasted baguette slices
1.
In a very large bowl combine cheddar and cream
cheese; let stand to come to room temperature
(about 45 minutes). Add pimientos, apricot
preserves, milk, Worcestershire, hot pepper sauce
and about half of the cooked bacon (cover and
refrigerate remaining bacon). Beat with an electric
mixer on medium speed until almost smooth.
2. Cover and refrigerate cheese mixture 2 hours
or up to overnight. Divide into two portions. On
waxed paper shape portions into balls. Roll one
cheese ball in bacon pieces and one in pistachio
nuts up to 4 hours before serving.
3. Serve with celery, cucumber, apricot and/or
toasted bread slices. Makes 18 O/rcup) servings.
e a c h
s e r v i n g
2 1 8 c a l , 1 7 g f a t , 4 9 m g c h o l , 3 6 1 m g
s o d i u m , 6 g c a r b , 1 g f i b e r , 1 1 g p r o .
Chipotle K ettle Corn
Find ground chipotle chili pepper in large
superm arkets or online at thespicehouse.com.
Chili powder can be substituted in a pinch.
s t a r t
t o
f i n i s h
15 min.
1
cup sugar
2
tsp. salt
2
tsp. ground cumin
1
tsp. ground chipotle chili pepper
XA
cup canola oil
2/ 3
cup popcorn kernels
1. In small bowl combine sugar, salt, cumin, and
chipotle pepper. Heat the oil in an
8
-quart pan over
medium-high heat.
Add the popcorn and cook,
shaking occasionally, 2 minutes. Add
V z
cup of the
sugar mixture. Cover and cook, shaking often, until
popcorn begins to pop. Once popcorn begins to
pop, shake continuously until the popping slows.
Immediately remove from heat and carefully pour
into a large bowl (popcorn will be very hot).
2. Place remaining sugar mixture in shaker jar.
Sprinkle some on the popped corn and pass
remaining. Makes 16 (l-cup) servings.
M icrow ave V ersion Prepare sugar mixture
as above. One at a time, pop two 3.3-ounce
bags microwave kettle corn. Immediately after
popping pour into a very large bowl and toss with
2 tablespoons of the sugar mixture. Repeat with
remaining bag of popcorn and
2
more tablespoons
of sugar mixture. Pass remaining sugar mixture as
above. Makes 20 (l-cup) servings.
e a c h
s e r v i n g
7 8 c a l , 3 g f a t , 0 m g c h o l , 2 6 6 m g
s o d i u m , 1 5 g c a r b , 1 g f i b e r , 1 g p r o .
Spicy Chicken
A meaty mix of wings and small drumsticks will
satisfy the heartiest of appetites. Marinate and bake
chicken ahead of time, then reheat on the grill for
a hit of smoky flavor (or serve straight from the
oven). To add a little color to the platter we served
ours with Grilled Peppers,
p a g e 1 0 1 .
p r e p
30 m in.
m a r i n a t e
6
hr.
b a k e
25 min.
GRILL
10 m in.
OVEN
400°F
l lA
cups plain yogurt
2
Tbsp. grated fresh ginger
s e e d in g a n
a v o c a d o
To remove the large
seed from the center
o f each avocado, cut
the avocado in half
lengthw ise. Twist
the tw o halves to
separate. Holding
your fingers away
from the pit, carefully
strike the pit w ith a
wide knife. Use the
knife to tw ist the
seed loose and pull it
out o ft he avocado.
BETTER HOMES AND GARDENS
JANUARY
2011
BHG.COM
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