One-Minute Salsa

From Cook's Illustrated. Makes about 1 cup

1/2 small jalapeno chile or 1/2 chipotle chili in adobo sauce, minced
1/4 small red onion, peeled and root end removed
1 small garlic clove, minced or pressed
2 tablespoons fresh cilantro leaves
1/4 teaspoon salt
pinch ground black pepper
2 teaspoons juice from 1 lime
2 small ripe tomatoes each cored and cut into eights, or one (14-ounce) can diced tomatoes, drained

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

Hot Artichoke Dip

From Best of Bridge.

14 ounce can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup mayonnaise
1 garlic clove, minced
Dash lemon juice

Mix all ingredients. Bake at 350 degrees for 10 minutes. Serve with crackers of tortilla chips for dipping.

*** I've also added a can of crab to this and it was really good.

Layered Crab Dip

From Best of Bridge.

8 ounces cream cheese, softened
1 tbsp. grated onion
1 tbsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1/2 cup chili or cocktail sauce
7 ounce can crab meat
2 tbsp. chopped parsley

Mix onion, cheese, Worcestershire sauce and lemon juice together. Spread in a shallow serving dish. Spread chili sauce over top. Drain and rinse crab and spread over chili sauce. Sprinkle with parsley. Serve with assorted crackers.

Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients

8 ounces cream cheese

½ cup blue cheese dressing

1/2 cup finely chopped celery

1/2 cup hot sauce (recommended: Frank's)

1 rotisserie chicken, shredded

1 cup crumbled blue cheese

Crackers, bread or carrot sticks, for serving

Directions

Preheat the oven to 425 degrees F.

In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.

What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.

Parmesan Rounds

Here's a recipe that mom used to make for parties.

Parmesan Rounds (Makes about 120 rounds)

2 loaves of sliced brown bread
Butter
2 (250g) packages cream cheese, at room temperature
1/2 cup butter, melted
1 (120g) can crab meat
1/4 cup plus 2 tablespoons mayonnaise
6 green onions, chopped
Freshly grated parmesan cheese

Using a 1 1/4 to 1 1/2 inch round cutter (or use a shot glass) cut circles from each slice of bread; butter one side of each circle. Arrange in a single layer on a baking sheet. Broil until lightly toasted under a preheated broiler. Turn and broil unbuttered side. Transfer to rack and cool.

Combine cream cheese, butter, crab meat, mayonnaise and green onions in a large bowl. Spread about one heaping teaspoon of mixture over buttered side of bread. Dip in parmesan cheese.

To freeze, place on a baking sheet and place in freezer until firm. Then transfer to a freezer bag or container.

To cook, arrange frozen rounds on a baking sheet and broil until bubbly and golden.

Prosciutto and Basil Wrapped Prawns

1 bag large prawns 16/20 count

200g thinly sliced prosciutto

1 bunch fresh basil

1 1/2 cups panko bread crumbs

1/4 cup parmesan cheese, grated

2 tbsp fresh chopped parsley

1/2 tsp black pepper

1/2 cup olive oil

1/2 cup vegetable oil

1 lemon, quartered

Thaw and peel prawns, leaving the tail on. Soak the prawns for about 20 mins in some cold salted water. Drain and pat dry.

Slice each piece of prosciutto into 2 or 3 lengthwise slices. You want to keep the slices long for wrapping.

Separate the basil leaves from the stems, keeping the largest and reserving the smaller for another use.

Combine the panko crumbs, parmesan cheese, chopped parsley and pepper in a small bowl.

Pour olive oil in a small bowl. Dip your fingers into a little olive oil and start to wrap the prawns, basil first then prosciutto. The oil should help things adhere and enable you to get a nice snug wrap.

Brush or rub a little more olive oil on the wrapped prawns and roll and press them into the crumb mixture.

Place all the prawns in a container, tightly packing them, sprinkling with any remaining crumbs.

Cover the container with plastic wrap and refrigerate for at least an hour and up to 24 hours.

Heat vegetable oil in a large frying pan to medium high heat. Saute the prawns, turning once until golden brown on both sides. About 3 mins on each side.

Serve right away with lemon wedges.

Crustless Mini-Quiches

Made these using ham and feta cheese. Reheated really well; still have some in my freezer to pull out when needed.

Crustless Zucchini and Basil Mini-Quiches
(makes 48 pieces; adapted from Fine Cooking Magazine)

1/4 cup cornstarch
1 1/4 cup whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon nutmeg
oil for the pan
1 tablespoon olive oil
4 cloves garlic, minced
2 shallots, minced
2 zucchini, grated
1/4 cup gruyere or parmesan, grated
fresh basil, finely chopped

Heat oven to 450 degrees.

Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin
cup. Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each
quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.