Deviled Eggs with Guacamole


9 large eggs
1 medium avocado (halved, pitted)
2 Tbsp fat-free sour cream
1 1/2 teaspoons lime juice
1/3 cup seeded and finely chopped Roma tomato (1 to 2 Roma tomatoes)
1/4 cup finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 to 2 teaspoons finely chopped jalapeño
dried or fresh cilantro, to garnish (optional)


  1. Make the hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks. Place the egg white halves onto a platter.
  3. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
  4. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
  5. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.

Makes 9 servings.

Source: American Heart Association


Spanish Tapas with Red Bell Peppers and Garlic Toasts


4 thin slices white country bread
5 tbsp Spanish olive oil
2 large garlic cloves, crushed
3 large red bell peppers
chopped fresh flat-leaf parsley, to garnish


  1. Preheat the oven to 450°F/230°C.
  2. To make the garlic toasts, halve each bread slice. Put 3 tablespoons of the oil in a bowl and stir in the garlic. Brush each side of the bread slice halves with the oil mixture and transfer to a cookie sheet. Bake in the preheated oven for 10-15 minutes, or until crisp and golden brown. Let cool on paper towels.
    <li<Reduce the oven temperature to 400°F/200°C. Brush the red bell peppers with the remaining oil and put in a roasting pan. Roast in the oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.

  3. Using a slotted spoon, transfer the roasted peppers to a plastic bag and leave for 15 minutes, or until cool enough to handle.
  4. Using a sharp knife or your fingers, carefully peel away the skin from the peppers. Halve the bell peppers and remove the stems, cores, and seeds, then cut each bell pepper into neat, thin strips.
  5. To serve, arrange the bell pepper strips on top of the garlic toasts. Season to taste with pepper and sprinkle with chopped parsley to garnish.

Makes 8 servings.

Source: Tapas

Baked Appetizer with Scallop, Bacon and Spinach


1/2 pound thinly sliced, fruitwood-smoked bacon, halved crosswise (1 half slice per scallop)
1 pound large sea scallops (about 10 scallops)
all-purpose flour, for dusting
sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons minced shallots
2 tablespoons small capers
1/4 cup olive oil
1 pound spinach leaves, well washed in several changes of cold water, drained of excess liquid
2 tablespoons freshly squeezed lemon juice


  1. Preheat the oven to 375°F.
  2. Wrap a half slice of bacon around the circumference of each scallop, like a belt. Pierce the scallop through the side with a skewer to keep the bacon in place.
  3. Dust each bacon-wrapped scallop with flour and season with salt and pepper.
  4. Melt the butter in a 10- or 12-inch ovenproof saute pan over medium-high heat. When the butter begins to foam, add the scallops to the pan and brown them, about 2 minutes.
  5. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 10 minutes.
  6. Meanwhile, heat the oil in a saute pan over medium-high heat. Add the spinach and lemon juice uice and saute until the spinach is just wilted, about 2 minutes. Season the spinach with salt and pepper. Transfer the spinach to a platter and cover loosely with foil to keep it warm.
  7. Remove the pan from the oven and arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve.

Makes 4 servings.

Source: Nightly Special

Baked Eggplant-wrapped Cheese Rolls with Marinara Sauce


14 oz eggplant, thinly sliced
2 oz cream cheese
1 oz goat cheese
1 cup fire roasted tomato, pureed
1/4 tsp red onion, diced
1 tsp basil, finely chopped
1/4 tsp thyme, finely chopped
1/4 tsp garlic, finely diced
1/4 tsp chili flake
1 Tbsp olive oi


  1. In a mixing bowl, fold half herbs and garlic into cream cheese and goat cheese. Set cheese mixture aside.
  2. Apply olive oil to eggplant slices and grill until eggplant is soft and pliable. Let cool.
  3. Spread cheese mixture to eggplant and roll into roulades.
  4. Bake at 375°F for 15 minutes.
  5. For marinara sauce, mix remaining herbs, garlic and tomato together and heat until sauce becomes thick and starts to boil.
  6. Pour sauce onto plate. Stack hot roulades into a small pyramid. Garnish and serve.

Makes 3 servings.

Source: ciao!

A Classic Hors D’oeuvre with Crabmeat


3 tablespoons unsalted butter
2 celery stalks, finely chopped
2 tablespoons finely chopped yellow onion
1 tablespoon water, if needed
1 cup heavy (double) cream
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons finely chopped jarred pimiento (sweet pepper)
salt and freshly ground white pepper
1 egg, lightly beaten
1 lb lump crabmeat
1-1/4 cups fine dried bread crumbs
2 tablespoons vegetable oil
1/2 lemon
12-14 thin baguette slices (optional)


  1. In a small saute pan over low heat, melt 1 tablespoon of the butter. Add the celery and onion, cover, and cook very gently until tender, about 10 minutes. Add the water if the vegetables begin to brown.
  2. Add the cream, raise the heat to medium, and simmer, stirring frequently to prevent the mixture from boiling over, until reduced and quite thick, about 5 minutes.
  3. Remove from the heat, pour into a heatproof bowl, and let cool.
  4. Add the mustard, pimiento, 1/2 teaspoon salt, and 1/4 teaspoon white pepper to the cooled cream mixture and mix well.
  5. Whisk in the egg, then add the crabmeat, breaking it up a little but leaving some lumps intact. Toss gently until evenly mixed.
  6. Pour the bread crumbs onto a plate, spreading them in an even layer. Scoop up a golf ball–sized portion of the crab mixture and gently squeeze out any excess liquid. Shape into a small patty. The mixture will be quite wet and loose.
  7. Place the crab cake on the crumbs, then scoop more crumbs over the top. Using a spatula, carefully turn the cake over onto your palm, letting the excess crumbs fall back onto the plate. Turn the cake back over onto the spatula and slide it gently onto a platter. Repeat to make the remaining crab cakes, 12-14 in all. Cover and refrigerate for at least 1 hour, preferably 2 hours, or up to 3 hours.
  8. In a large frying pan over medium-low heat, melt 1 tablespoon of the remaining butter with 1 tablespoon of the oil. When the foam subsides, gently slide half of the crab cakes into the pan. Cook the first sides until golden brown, 5-6 minutes.
  9. Turn and brown on the second sides, 4-5 minutes longer. Keep the first batch of cakes warm in a low oven.
  10. Wipe out the pan with a paper towel and repeat to make the second batch of crab cakes.
  11. Squeeze the lemon half over all the crab cakes and, if desired, serve each on a slice of baguette.

Makes 12 to 14 warm bites.

Source: Hors D’oeuvre