Moroccan Eggplant Dip

Kicking off the new year with a Healthy vegetarian dip!  I calculate this one to come in at 1 point for my weight watchers followers, its very healthy for you and chock full of flavor! I added in crushed red pepper to give it an extra kick! Enjoy!

Moroccan Eggplant Dip

Ingredients

3 medium eggplants (about 2 1/2 lbs.), halved lengthwise

2 tomatoes, quartered

1/2 cup cilantro leaves

1/4 cup EVOO

3 cloves garlic, grated

1 1/2 teaspoons cumin

1 teaspoon fresh lemon juice

Salt and pepper (to taste)

Crushed Red Pepper (Optional)

Directions

Roast eggplant cut side down at 425 degrees for 20 minutes. Scrape flesh into strainer; press out liquid and discard. Puree flesh in food processor with remaining ingredients. Drizzle with more EVOO. Add a few shakes of Crushed Red Pepper if you like a little kick! Serve with Pita Chips or Melba toast.

From The Kitchen of: Rachel Travers

Adapted from a recipe by Meredith Corporation. 

Click Here to Print: http://www.scribd.com/doc/121295333/Moroccan-Eggplant-Dip

Jalapeno Popper Dip

The final recipe of our Robfest trilogy....saving the best for last of course.  Jalapeno Popper Dip! I lightened up this recipe and made a few substitutions to keep this one low-points for my Weight watchers fans.  Made in a 13x7 pan and cut into 1 1/2 in squares this yields 18 servings for 4 points = per serving!  Next time around I would definitely increase the number of Jalapeno's because we like it spicy! 

Jalapeno Popper Dip

16 oz cream cheese, softened

1 cup Sour Cream

1 cup low-fat sharp cheddar cheese, shredded

1 cup Italian blend cheeses, shredded

4 jalapenos, minced with seeds (4-mild flavor, increase # of jalapenos for spicy flavor)

4 Slices cooked bacon, crumbled

1 cup Panko bread crumbs

1/4 cup butter, melted

Pre-Heat oven to 350.

Blend cream cheese, Sour Cream, cheddar,  ½ cup of Italian cheeses, jalapenos and bacon.  Mix thoroughly with hand mixer until creamy and smooth.

Spread the dip into an 13x7 baking dish.

Mix Panko, remaining 1/2 cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the casserole.

Bake at 350 degrees for 30-35 minutes until golden brown.  Serve with Frito’s Scoops or Tortilla chips.

From the Kitchen of Rachel Travers

Adapted from busy at home.com blog as seen on Pinterest

Click here to Print: http://www.scribd.com/doc/100989337/Jalapeno-Popper-Dip 

No-Cook Beer & Cheese Dip

For the past 3 years we have had a pool party for Rob's birthday and every year I try and find some new dip & salad recipes to try out. This year I used my new found addiction "Pinterest" to aid in my menu preparations.   So today you all are getting a trio of new recipes to try at your next party!

We'll start off with a super easy, no-cook, 5 minute prep - Beer & Cheese Dip! I served it with tortilla chips but you can use pretzels or Frito's scoops...whatever you prefer.  I lightened up the original recipe to help cut the calories, but if you prefer full flavor use regular cheeses & full bodied beer like a lager.  For my Weight Watchers followers this recipe yields 12 servings and is 3 Points - Per serving. (Plus add points for whatever you use as a dipper).  The guys loved this one...save for your next game day!

No-Cook Beer & Cheese Dip

·        16 oz. Light Cream Cheese

·        ½ can Beer (Bud Light or Miller Light)

·        1 Packet Hidden Valley Ranch mix

·        2 Cups – Fat Free Shredded Cheddar

·        4 Slices Bacon – Cooked Crisp, Crumbled

Reserve ½ cup of cheddar cheese.  In a medium bowl add cream cheese, remaining cheddar, ranch mix, and beer.  Blend with a hand mixer until smooth and creamy.  Sprinkle with reserved cheese and bacon crumbles.  Refrigerate for 2-3 hours to allow flavor to develop.  Serve with Frito’s scoops, pretzels or tortilla chips.  Yields 12 servings.

From the Kitchen of Rachel Travers 

Adapted from a recipe featured on "Balancing Beauty and Bedlam"


Click here to Print: http://www.scribd.com/doc/100983419/No-Cook-Beer-Cheese-Dip 

Rob Forgot the Broccoli...Asparagus Salad!

Happy Memorial Day to everyone! I hope you are all enjoying this lovely holiday weekend also known as the official "start to summer"!  While preparing for a small holiday BBQ with our close friends, I went to make one of my favorite summer salad staples: Broccoli salad.  You know the one with a yummy sweet mayo based sauce topped with crisp bacon, red onion and sunflower seeds.  Come home from work to find that Rob got everything on my grocery list, but Forgot the Broccoli! (Or as he claims "they were out" yea ok Rob whatever you say!)  So scrapping that idea I started sifting through the vegetable drawer and decided I had better just wing it and come up with an alternative twist to my old favorite....hence the newly created Asparagus Salad!  I think by choosing to make a Lemony balsamic vinaigrette instead of the sweet mayo sauce I also cut some calories too!  This salad was a very fresh tasting substitue for my original plan and a big hit with our friends! I hope you will try this at your next party or bbq! 

Rob Forgot the Broccoli….Asparagus Salad!

1 Bunch Asparagus, cut into bite size pieces

1 Red Bell Pepper, chopped

4 Stalks of Celery, sliced

5 Slices Bacon, cooked crisp & crumbled

¼ cup Sunflower Seeds

2 tablespoons white wine

1 tablespoon Extra Virgin Olive Oil

½ tablespoon diced garlic

1 tablespoon White Balsamic Vinegar

1 Lemon, zested

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

½ teaspoon fresh ground pepper

¼ Cup Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

6 Fresh Basil Leaves, minced

Heat a medium sauté pan, add white wine, 1 tablespoon of EVOO & diced garlic.  Sauté asparagus pieces for a few minutes, cover and continue warming for a few more minutes until asparagus has softened up a bit, but is still crisp to bite.  Set aside to cool.

In a medium bowl whisk together white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt & pepper.  Continue whisking and slowly stir in ¼ cup EVOO.  Toss with cooled asparagus, red bell pepper and celery. Cover and refrigerate for 1 hour.

Toss thoroughly; add in crumbled bacon and sunflower seeds, tossing again.  Serve chilled.

*From the Kitchen of Rachel Travers

Click here to Print this recipe: http://www.scribd.com/doc/95002067/Rob-Forgot-the-Broccoli-Asparagus-Salad 

Buffalo Chicken Three Cheese Dip ~ Slow Cooker

While most people this time of year are preparing for Thanksgiving....my husband and I are preparing for another annual Holiday.....BEERFEST!! Every year the resort where I work, has this huge indoor festival that draws crowds of about 5,000 people! More than 50 Breweries are featured and provide samples for your 2 oz tasting glass that comes with your admission ticket. Not only is the beer incredible but so is the food, live music, & craft vendors!

http://www.splitrockresort.com/festivals/beer-festival/beerfest-overview

Every year we have a huge group of family & friends aka fellow "Beer Connoisseur's" meet up at the house and hop on board the big yellow school bus! Mona our favorite bus driver makes sure our group gets to and from the festival safely so no one has to drive! Afterwards we head back to the house for a huge afterparty!! We set up all the usual drinking games & feast on the huge spread of food Rob & I have prepared, as well as covered dishes that friends bring to share! Today's recipe is always a crowd favorite especially with the guys! This recipe is my version, adapted from one by my friend Amy Downing. This one is so easy, and you can just set it & forget it overnight (with a timer on of course) and by morning its ready to shred! So next time you need a great party dip, give this one a try!

Buffalo Chicken Three Cheese Dip ~ Slow Cooker

1 lb. - Boneless Skinless Chicken Breasts

16 oz. - Cream Cheese, Softened

1 Cup - Blue Cheese

2 Cups - Cheddar Cheese, Shredded

1 Cup – Frank’s Red Hot

2 Tbsp - Butter

1 Can – Diced Tomatoes

2 Bags Fritos Scoops

• Turn crock Pot on Low heat setting. Rinse & trim fat from chicken.
• Stir all 3 cheeses, Butter, Frank’s Red Hot (If you prefer a milder flavor only use ¾ cup of the Hot sauce) & can of diced tomatoes until well blended and warm.
• Add in the raw, whole, chicken breasts into the mixture and stir. Cook on Low setting for about 6 hours or until chicken is cooked through. Stir Occasionally.
• Shred the Chicken with a fork and stir thoroughly. Turn down to Warm setting and serve with the Fritos Scoops.

From the Kitchen of Rachel Travers.

Adapted from a recipe by my friend Amy Downing.

Click To Print Here:

http://www.scribd.com/doc/73171974/Buffalo-Chicken-Three-Cheese-Dip

Hot & Honey Chicken Wings

Well its Game Day...so you know what that means?! HOT WINGS!! My husband Rob, actually requires hot wings every weekend for his football! So since I have no interest whatsoever in watching the sport...I've decided to busy myself in the kitchen instead making Rob's favorite flavor: hot & honey! It was incredibly easy and I cannot believe all the money we have wasted on ordering take out! He commented how fresh they tasted and how nice & crispy they stayed, since we avoided the yucky styrafoam take out box steam bath, which makes them soggy. This one is a keeper for sure!!

If you prefer a healthier version, I grill up chicken breasts & toss them in the same wing sauce and serve on a toasted kaiser roll. Top with some blue cheese & serve! I made these sandwiches for Super Bowl Sunday last year and had the boys drooling!! They were a big hit and easy to make for a large group!

~ Rachel ~

Hot & Honey Chicken Wings

5-6 lbs Chicken wings

1 stick real butter

1 bottle Frank’s Original Red Hot Sauce

¼ Cup Honey

Peanut Oil

Blue Cheese & Celery

• Heat Peanut oil in fryer to 375 Degrees.
• Prep Chicken - Tips removed and wings cut in half at the joint
• In sauce pan, over Medium heat melt butter and add in the hot sauce & honey. These measurements are just estimations, I pretty much just eyeball it and prepare it to taste. Adding more Honey for sweeter taste or more hot sauce for hotter flavor. Once Sauce is blended well leave on low to stay warm.
• Fry Chicken in batches for about 8 minutes, until chicken is browned and crispy.
• Remove from fryer and toss with your wing sauce. Serve immediately with Blue cheese & celery.

From the Kitchen of Rachel Travers

Click here or copy & paste into browser to print:

http://www.scribd.com/doc/71841940/Hot-Honey-Chicken-Wings