Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 32 Preparation Time: 0:15

Categories: Appetizer

—————————————————-

32    ounces cream cheese — room temperature

1    ounce Hungarian Paprika

2    tablespoons Dijon mustard

    pinch salt and white pepper

1    bunch green onions — minced

Place cream cheese, paprika, mustard, salt and white pepper in a mixer attached with the paddle. Mix thoroughly on medium speed. Add green onions and mix, on medium until thoroughly mixed. With a rubber spatula, remove from bowl and place in plastic storage container. Refrigerate for a minimum of 24 hours before serving to enhance flavor. Garnish with chopped green onions. Serve with Ritz crackers.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Tim: 0:35

Categories: Appetizer

—————————————————-

¾    cup bleu cheese, crumbled

½    cup mayonnaise

½     cup sour cream

1    tablespoon milk

½    teaspoon Worcestershire sauce

1 ¾    teaspoons salt

½    teaspoon black pepper — freshly ground

16    each chicken wings

8    tablespoons unsalted butter

1    teaspoon cayenne pepper

1    teaspoon Tabasco sauce

Make the dipping sauce: Place the blue cheese, mayonnaise, sour cream, milk, Worcestershire sauce, 3/4 teaspoon salt, and black pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth; set aside. Meanwhile, preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Lay the chicken pieces in a baking pan, and set aside.

Melt the butter in a small saucepan over medium heat. Add the cayenne pepper, Tabasco, and 1 teaspoon salt; stir to combine. Brush onto the pieces of reserved chicken pieces. Place the chicken about 3 inches below the broiler, and broil until golden brown, about 8 minutes. Turn the chicken pieces over; brush with butter mixture, and return to the broiler until golden brown, about 5 minutes more. Remove from the broiler, and transfer to a serving platter. Serve the chicken hot or at room temperature with the dipping sauce.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:25

Categories: Appetizer

—————————————————-

4    ounces smoked salmon

6    ounces fresh salmon fillet — boned and skinned

½    cup unsalted butter

¼    cup plain yogurt

1    teaspoon lemon juice

2    tablespoons chives — finely chopped

1    each French bread baguette

    dill sprigs — for garnish

Poach fresh salmon, approximately 8 minutes. Place on paper towel and set aside to cool. Meanwhile coarsely chop smoked salmon and place in mixing bowl. Combine with butter. Add lemon juice, yogurt and chives. Mix well. Flake the poached salmon. Next fold into smoke salmon paste. Place into serving dish and chill two hours. Thinly slice baguette. Brush one side with olive oil. Sprinkle with sea salt. Toast lightly in broiler. Place serving dish on large platter. Arrange toasted baguette slices around dish. Garnish with dill sprigs.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:15

Categories: Appetizer

—————————————————-

3    ounces smoked salmon — thinly sliced

1    tablespoon onions — coarsely chopped

1    tablespoon capers

1    tablespoon hard-boiled egg — diced

4    slices bread — thinly sliced

2    slices lemon — wedges

Place sliced salmon on top of a piece of Romaine lettuce. Place the remaining condiments besides the smoked salmon.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Appetizer

—————————————————-

2    large Avocados

1    each Roma tomato — chopped

2    tablespoons onion — minced

1    tablespoon lime juice

2    tablespoons cilantro — chopped

1    clove garlic — minced

2    teaspoons Jalapeno – minced

salt — to taste

Pit and peel avocados, place in bowl. Add tomatoes, onions, lime juice, cilantro, garlic and jalapenos. With a fork, coarsely mash mixture and salt to taste.