Broccoli Bites

2 cloves garlic, finely minced (or 1 tsp garlic powder)
4 green onions, chopped
1 head fresh broccoli, steamed and chopped into small pieces
¾ cup panko breadcrumbs
½ cup sharp cheddar cheese
⅓ cup parmesan cheese or asiago cheese
2 eggs, lightly beaten
salt & pepper
1/4 cup chopped fresh coriander


Line a baking sheet with parchment paper and lightly spray with PAM. Mix above ingredients gently together. Form into patties and place on greased pan. Lightly spray the tops of the patties with PAM. Bake at 375F for 6-8 minutes until bottom is lightly browned. Flip and bake for another 6-8 minutes until lightly browned. Serve with Tzatziki sauce for dipping or

Yogurt dressing:
1 3/4 cups Greek yogurt
2 tbsp lemon juice
2 tbsp chopped fresh dill
2 tbsp mint
2 tbsp cilantro
salt and freshly ground pepper

Garlic Shrimp

1 ½ pounds raw shrimp
4 cloves garlic, peeled and sliced thin
4 tbsp butter, melted
4 tbsp olive oiL
21-Spice Salute from Trader Joe's (or any combination or herbs and spices)

Freshly-ground black pepper
Juice from half a lemon

Handful of fresh cilantro, chopped 

Crusty bread

In a 8x11 pan toss shrimp, oil, melted butter and 21-Spice salute spice. Bake at 375F until shrimp is pink and done about 10 minutes. Transfer to a serving dish or eat right out of the baking dish. Sprinkle with cilantro if using. Serve with crusty bread for dipping in the juice.

Ham & Cheese Sliders

1 pkg. ready to bake rolls (12), split length-wise
ham slices (enough to cover rolls)
Swiss cheese slices (enough to cover rolls)
1/2 cup melted butter
1/2 tsp. onion powder
2 tbsp. honey mustard
1 tbsp. brown sugar
1/2 tsp. Worchestershire sauce
1 tbsp. poppy seeds


Slice rolls without separating. Place bottom in 9x11 lightly greased pan. Gently remove top layer and separate bottom rolls. Melt butter and whisk in onion powder, mustard, sugar and Worcestershire sauce. Brush bottom layer of rolls with small amount (~1/3) of butter mixture. Layer ham and cheese over rolls and place tops back on rolls. Add poppy seeds to remaining butter mixture and spread evenly over top of rolls.


Cover with foil and bake at 350F for 15 minutes. Remove foil and continue baking for another 5-10 minutes until lightly browned.


Inspired from: http://thecozylittlekitchen.blogspot.ca/2013/12/best-loved-hot-ham-cheese-sliders.html and http://www.melissassouthernstylekitchen.com/ham-and-swiss-poppy-seed-rolls/

Almond Bacon Cheese Crostini

1 baguette, cut into 1/4" slices
8 ounces (~2 cups) shredded cheddar cheese
1 cup mayonnaise
1/2 cup sliced almonds, toasted
6 slices crisp bacon crumbled
1 green onion, chopped (or one small onion finely chopped)


Place bread slices on an ungreased baking sheet. Broil until lightly toasted. Turn the slices over so toasted side is down.


In a large bowl, combine the cheese, mayonnaise, almonds, bacon and onion. Spread over the bread. Bake at 400F for 8-10 minutes or until cheese is melted.


To make in advance and freeze: place unbaked crostini's on a cookie sheet and freeze til firm. Store in the freezer bag til needed. Bake frozen crostini's as above.


From: Maxine

Salmon Cakes with Wasabi Mayonnaise

2 6oz pieces of cooked salmon (or 2 cans)
Squeeze of lemon or lime juice
2 teaspoons Old Bay seasoning
2 eggs
2 tablespoons mayonnaise
3/4 cup panko
3 small green onions, chopped, including white part

2 tbsp chopped fresh coriander
Spray oil for frying

In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties. Spray fry pan generously. Place patties into hot pan for about 2-3 minutes or until golden brown. Flip and cook for an additional 3-4 minutes until second side is browned. Alternatively cook in oven as below.

Wasabi Mayo
2 tbsp chopped fresh coriander
¼ cup mayonnaise
2 tbsp honey mustard
1 tsp wasabi paste or siracha sauce

Alternate baking method.
Line a tray with waxed or parchment paper. Using 2 rounded tbsp mixture, shape into a patty. Press a few of the remaining bread crumbs onto both surfaces. Place on tray; cover and refrigerate to firm patties. When ready to serve, arrange oven rack 4 to 5-inches (10-12 cm) from broiler; preheat. Spread oil on baking sheet; gently add fish cakes, placing slightly apart. If any cakes separate, simply press together again. Broil 3 to 5 minutes or until golden. Then turn and broil 3 to 4 minutes until second side is golden. Serve right away topped with a dollop of wasabi mayonnaise on a warmed platter.

Cheese Sauce (Microwave )

1 cup milk
2 tbsp flour
¼ tsp salt
Pinch pepper
2 tbsp butter
¼ tsp dry mustard
½ cup cheese
Mix first 5 ingredients. Cook and stire 1-1 ½ minutes in microwave until thick. Stir in mustard and cheese.

Ham and Cheese Puffs

1 cup water
1/3 cup butter
1 cup all-purpose flour
5 eggs
1½ cups old cheese, shredded
1 cup ham, finely chopped
¼ tsp dry mustard

In heavy saucepan, combine water and butter; bring to boil. Remove from heat and add flour all at once, beating vigorously with wooden spoon until blended. Return to medium-high heat and beat until mixture leaves sides of pan and forms ball. Remove from heat and beat in eggs, one at a time, until mixture is smooth. Stir in cheese, ham and mustard. Drop by teaspoonful onto buttered baking sheets. Bake at 400F for 15-20 minutes or until golden brown and crusty. Yield: about 50. Freezes well.

Mini Ham Puffs

2.5 oz ham, finely chopped
2 tbsp finely chopped onion
½ cup grated Swiss or cheddar cheese
1 egg
1 tbsp fresh parsley, chopped
1 ½ tsp Dijon mustard
1/8 tsp pepper
1 pkg refrigerated crescent rolls

Preheat oven to 350F. Lightly spray mini muffin pan (24) with PAM. Combine ham, onion, cheese, egg, parsley, mustard and pepper and mix well. Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares using pizza cutter. Press one square into each muffin cup. Fill each with ham mixture. Bake 12-14 minutes or until puffs are light golden brown.

Phyllo Triangles with Feta Cheese and Pecan Filling

1 small onion, finely chopped
2 tsp butter
¾ cup crumbled feta cheese
1/3 cup chopped pecans
1 tbsp dried parsley
¼ cup sour cream
Pinch pepper
½ pkg frozen spinach, chopped
½ pkg phyllo pastry (1 lb)

Melted butter

Cook onion in butter and combine all except phyllo in a bowl. Unwrap phyllo and place 1 sheet on work surface. (Cover remaining phyllo with damp cloth). Brush phyllo sheet with melted butter. Place second sheet on top and brush with melted butter. With sharp knife, cut phyllo lengthwise into 6 strips. Cut each strip in half crosswise to make 12 small strips in all. Place 1 tsp. filling about 1 inch from left end of strip. Pick up right corner of strip and fold it diagonally over filling to meet left side, forming triangle. Continue to wrap pastry around filling in triangular shape. Brush end of pastry with butter, tuck under triangle and pinch corners to seal Repeat with remaining filling and phyllo. Brush tops with melted butter.

Can be frozen at this point. Bake frozen triangles buttered side up at 425 degrees for 10 minutes or until golden. Yield ~ 48.

Spinach Cheese Dip

2 packages cream cheese
1 box frozen spinach, thawed, chopped finely
3/4 cup Alfredo sauce
1 tsp salt (optional)
1/2 cup red pepper, finely diced
1 tsp Worcester sauce
1 tsp Cajun spice
1/2 tsp ground pepper
1/4 red onion, finely chopped
1 tsp hot sauce
2 cloves garlic finely chopped

Grated cheddar cheese 

Soften cream cheese and blend with Alfredo sauce. Squeeze out water from spinach and pat dry with a paper towel. Chop finely. Add spinach and remaining ingredients with cream cheese mixture. Separate into small 5" diameter, air tight containers covering the bottom and filling up 1" deep. Sprinkle tops of dip with grated cheddar. Warm dip in microwave till top layer of cheese is melted (approx 30 seconds). Serve with nacho chips or warm baked pita slices (spray with Pam and bake in oven for 3-4 minutes - till toasted). Dips can be frozen, thaw at room temperature prior to heating. Yield approx 5 dips.

Just like Kelsey’s.

Cheese and Spinach Appetizer

1 pkg. Pillsbury crescent rolls
3 eggs, beaten
½ pkg frozen spinach, thawed, drained and finely chopped
1 small onion, chopped finely
2 cups sharp cheddar cheese, shredded

Pat crescent rolls into a 9 X 15 cookie sheet, smoothing out the seams. Mix remaining ingredients and pour over dough. Bake at 350F for 15-20 minutes until set. Cool and cut in squares. Freezes well. Reheat for 8-10 minutes.

Apricot-Ginger Chutney

6 cups apples, peeled and coarsely chopped
4 cups dried apricots, chopped (packed in cup, not loosely packed)
3 cups white wine vinegar
1 cup golden raisins
½ cup fresh ginger, grated (or finely chopped)
8 cloves garlic, finely chopped
½ tsp. salt
¼ tsp. hot red pepper flakes
4 cups sugar

Mix apples, apricots, vinegar, raisins, garlic, salt and red pepper flakes in a large heavy pot (not aluminum). Bring to a boil. Cover and reduce heat. Let simmer for 10 minutes or until apricots are plumped up. Add sugar and mix. Bring to a boil again. cook, stirring constantly, for 20 minutes or until thickened. Pour the hot chutney into sterilized jars, cover with sterilized lids and rings, then process for 10 minutes in a boiling water bath.

Curried Chicken and Almond Rolls

1 cup cooked chicken, finely chopped
1 cup mayonnaise
¾ cup sharp cheese, grated
1/3 cup finely chopped almonds
1 tbsp parsley
1 onion, finely chopped
2 tsp curry powder
2 tsp lemon juice
½ tsp each salt & pepper
18 slices bread (white or whole wheat)
¼ cup melted butter

Combine all ingredients except bread and butter in bowl. Remove crusts from bread and flatten each slice with a rolling pin. Spread ~2 tbsp. chicken mixture on each slice and roll up. Cut into 3 or 4 pieces. Brush with melted butter and bake at 375F for 15 minutes. Easily frozen. Reheat frozen rolls at 400F for 10 minutes. Serve with Apricot-Ginger Chutney.

4 Cheese Spinach Dip

Not sure where the 4th cheese comes in, but this is similar to the one served at a local roadhouse restaurant.

2 packages cream cheese
1 box frozen spinach, chopped
3/4 cup alfredo sauce
1 tsp salt (optional)
1/2 cup red pepper, finely diced
1 tsp Worcestershire sauce
1 tsp Cajun spice
1/2 tsp ground pepper
1/4 red onion, finely chopped
1 tsp hot sauce
2 cloves garlic finely chopped
Grated cheddar cheese

Soften cream cheese and blend with alfredo sauce with a hand mixer. Chop spinach into fine pieces. Squeeze out water from spinach and pat dry with a paper towel. Incorporate spinach and remaining ingredients with cream cheese mixture. Separate into small 5" diameter, air tight containers covering the bottom and filling up 1" deep. Sprinkle tops of dip with grated cheddar. Warm in microwave till top layer of cheese is melted (approx 30 seconds). 

Serve with nacho chips or warm baked pita slices (spray with pam and bake in oven for 3-4 minutes - till toasted).

Dips can be frozen, however it is recommended to thaw at room temperature prior to heating.

Fig Crostini

1 c. chopped figs (Mission figs)
1/2 cup port
2 tbsp white sugar
5 thin slices fresh ginger
1/2 tsp rosemary dried or fresh chopped
1 pear, peeled and chopped

Baguette, sliced and toasted
Goat cheese or Boursin cheese

Heat first 5 ingredients to a boil and simmer 3 minutes. Add pear and simmer until liquid absorbed 5-10 minutes. Remove ginger. 

Spread cheese on baguette and top with fig mixture.

Spiced Nuts

1 large egg white

1/4 cup sugar

1 tsp salt

½ tsp chili powder

1/4 tsp ground allspice

½ tsp ground cumin

1 3/4 tsp cayenne pepper
5 cups of mixed nuts (ie pecan halves, cashews, walnuts, almonds)

Heat oven to 300 degrees Fahrenheit. In a very large bowl, whisk egg white until soft and foamy. Combine all other ingredients, except nuts, then whisk them into the egg white. Stir in nuts until well coated. Spread mixture in a single layer onto 2 rimmed ungreased baking sheets. Bake for 15 minutes, then remove from oven. Using a metal spatula, stir and separate nuts. Reduce oven heat to 250 degrees Fahrenheit and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss and stir again. Place baking sheet on a wire rack to cool. Nuts will crisp up as they cool. Break up any nuts that stick together. Store in an airtight container at room temperature.

Grilled Coconut Shrimp

1 400 mL can coconut milk
2 tsp green curry paste

1 tbsp chopped ginger

4 lime leaves
2 tbsp fish sauce

1 tbsp granulated sugar

2 tbsp chopped fresh mint

2 tbsp chopped fresh coriander

2 tbsp lime juice

1 lb large shrimps

¼ cup unsweetened coconut

Place coconut milk in a skillet and bring to boil. Reduce heat to low and simmer for 10 minutes until reduced by a quarter - it should be the consistency of heavy cream. Stir in the green curry paste, ginger, lime leaves, fish sauce and sugar. Cook another 5 to 6 minutes or until sauce is thickened and fragrant. Stir in 1 tbsp (15 mL) each of mint and coriander and all of lime juice. Cool.

Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce. Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce. Remove shrimps from marinade and discard marinade. Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps. Place shrimps on bamboo skewers, if desired. Serves 4 to 6.

Note: Lime leaves can be found in Oriental grocery stores. If you can't find them substitute 1 tbsp grated lime rind.

Stuffed Mushrooms

24 small mushrooms
125 g Herb and Garlic Boursin cream cheese
½ -1 tsp dried chives (or fresh if desired)
bacon (about 6 slices)

Clean the mushrooms and remove the stems. Mix cream cheese and dried chives together. Microwave the cheese a bit to soften it if necessary. Precook the bacon so it is about half cooked, and still 'wobbly' and cut or break into 3-4 pieces. Fill mushroom caps with cream cheese mixture, then top with a piece of bacon in a pyrex or metal rectangular baking pan. You can do this much several hours ahead and cover with waxed paper. Put in oven around 350 F until the bacon it all looks cooked, around 20 minutes.

Breakfast Quiche Bites

5 eggs
5 thin slices ham (chopped finely)
1 tbsp finely chopped onion
grated cheddar cheese (or other choice)
6 slices whole wheat bread

Beat eggs with whisk. Add ham and onion. Remove crusts from bread and flatten with rolling pin. Cut each flattened bread slice into four (24 squares in total). Spray a 24 cup mini-muffin tin with PAM and press a square of bread into each cup. Divide egg mixture (~1.5 tbsp) evenly amongst cups. Top each with a bit of grated cheese. Bake at 350 degrees F for 10-12 minutes or until firm. Makes 6 servings (4 each). Can be frozen and reheated in microwave or oven.