Recipes from Remke and Bootcamp Challenge - Cincinnati News, FOX19-WXIX TV

Recipes from Remke and Bootcamp Challenge

Zesty Mexican Layered Dip

1 pound hot and spicy turkey sausage, casing removed, crumbled

1-Tablespoon Oil

1 med-large onion, medium dice

½ c Water

2 tsp Chili Powder

1 tsp Paprika

1 tsp Salt

1/2 tsp Pepper

1-16oz can Refried Beans

1 –4oz can Green Chilies

1-16oz jar of salsa, drained

2 c reduced fat Mexican cheese blend, divided 1-1/2 cup & 1/2 cup

1 c reduced fat sour cream

4 scallions, thin slice

Preheat oven too 400 degrees F. In a small strainer pour all the contents of the jar into the strainer, draining the vast majority of the liquid in the salsa out. In a large skillet, preheat under medium heat, add oil, add crumbled sausage and onion, and cook until sausage is no long pink.  Do not worry about if the sausage is not completely crumbled into your skillet, as it cooks it will break into smaller pieces. In a small bowl, place water, chili powder, paprika, salt and pepper with the water, mix well and add to cooked turkey sausage.  Meanwhile, using a 9x13 baking dish, spray the dish with non-stick cooking spray, add refried beans spreading evenly.  Then add drained salsa into the dish, spreading evenly over the beans, add the turkey and onions mixture, spreading as evenly as possible, add 1 1/2 cups of cheese mixture, Bake for 30-35 minutes, or until the cheese is melted and the sides of the dish are bubbling slightly.  Cool dip for about 15 minutes and add sour cream, spreading evenly, add scallions and remainder of cheese.  Serve with tortilla chips, or corn chips.

 

Estimated 15 servings

 

Additional Garnishes:

Roasted Bell Peppers

Chipotle Peppers

Jalapenos

Red Onion

 

Asparagus Guacamole

1 pound of Asparagus, trimmed and cut into 1" pieces

1/2 c. red onion, small rough chop

1- Garlic clove

½ c. chopped seeded tomato

2-Tablespoons reduced fat Mayo

1-Tablespoon Lemon or Lime Juice

½ Teaspoon Salt

¼ Teaspoon Pepper

1 – Tablespoon Parsley or cilantro

1/2 - Teaspoon Chili Powder

Ice Water Bath

 

In a medium saucepan place 2" of water and bring to a boil.  Cook asparagus until tender, drain hot water off and place hot asparagus into ice water bath, for a few minutes.  Remove asparagus from ice water bath, placing into a food processor, add onion, garlic and process until smooth.  Add mayo, and lemon or lime juice, salt and pepper, chili powder, mix well.  Add tomatoes and parsley or cilantro giving a few quick spins of the processor. Serve with chips.

 

Spinach Phyllo Cups

1 - medium size onion cut into a small dice

2- Tablespoons Olive Oil

1 - 10oz package spinach – thawed and drained.

1 – Egg, slightly beaten

1- Garlic Clove, minced

1/8th tsp Cayenne Pepper

1/2 c Feta Cheese Crumbles

3 – packages mini phyllo cups, pre-baked.

 Pre-heat oven 375 degrees F. Thaw spinach in microwave, depending on microwave these times will vary, once completely thawed, wring water out.  Set in medium size bowl and set aside.  Pre-heat a medium size saucepan to a medium heat. Add oil waiting a few moments for oil to heat up, add onion and cook until translucent, try not to brown onion. Add garlic cook for 1-2 minutes. Once the onions are cooked, let onions cook slightly before adding to spinach.  Add to the spinach, egg, and cayenne pepper and mix well. Once the onion and garlic mixture has cooled slightly add to spinach mixture, mix well.  Fold in Feta cheese crumbles.  Using 2 spoons place enough mixture into cups to fill, but not overfill. Bake 10-12 minutes, or until mixture is warmed through. Place on serving dish and enjoy.

 Estimated Servings 22 (2 per person)

 

Tortilla Chips Without Hips
Serves 8

4 yellow corn tortillas
4 blue corn tortillas
spray olive oil
salt
freshly ground black pepper

Chili powder

 1. Preheat the oven to 350°F. Cut each tortilla into 6 wedges. Arrange the wedges in a single layer on non-stick baking sheets. Lightly spray the chips with oil and sprinkle lightly with salt and pepper and chili powder.

2. Bake the chips until lightly browned and crisp, 10 to 15 minutes, turning with a spatula. Make sure not to let them burn. Transfer the chips to a cake rack to cool.

 

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