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Every once in a while, it is nice to just have dinner with your partner.

First Course

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Southern Pimento Cheese Stuffed Celery

Ingredients

  • 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
  • 8 ounces shredded sharp Cheddar cheese (about 2 cups)
  • 8 ounces shredded Monterey Jack cheese (about 2 cups)
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons drained chopped pimientos
  • 1 teaspoon grated onion
  • 1/8 teaspoon garlic powder
  • Pinch salt
  • Pinch ground cayenne pepper
  • Celery stalks, cut into 4 inch lengths

Directions

Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.

Scrape into a serving  bowl, cover and refrigerate for 30 minutes or up to 2 days.

Use the spread to fill celery stalks and serve immediately.

Second Course

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Grilled Crab Stuffed Salmon Rolls

  • 1 Salmon Fillet, about 8 oz, skin removed

Crab Stuffing

  • ½ cup shelled, fresh  lump crab meat
  • 1 tablespoon minced onion
  • 1 tablespoon minced celery
  • 1 tablespoon minced green bell pepper
  • 2 teaspoons mayonnaise
  • ¼ teaspoon seafood seasoning (Old Bay)
  • ¼ teaspoon ground garlic
  • 1 teaspoon lemon juice

Directions

For the stuffing

Mix the crab meat with the vegetables and seasoning.

For the salmon rolls

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Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.

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Refrigerate until time to grill.

Preheat the grill to medium hot.

Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.

Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.

To cook indoors

Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.

Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..

Spaghetti with Basil Pesto Sauce

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Ingredients

  • 4 oz spaghetti
  • 1/4 cup prepared or homemade basil pesto
  • 1/2 cup grated Parmesan cheese
  • Fresh ground black pepper

Directions

Cook the spaghetti in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water and drain the spaghetti.

Add the pasta cooking water, the basil pesto and the Parmesan cheese to the empty pasta pot and stir until combined. Add the drained pasta, toss and serve.

Tomato Cucumber Arugula Salad

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Ingredients

  • 1 large tomato cut in half and sliced
  • 1/4 of a cucumber, cut in half and sliced
  • 2 scallions, finely diced
  • 2 cups arugula
  • Italian vinaigrette

Directions

Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately

Peach Frozen Yogurt

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Makes about 4 1/2 cups

Ingredients

  • 1 pound peaches, peeled
  • 2 cups nonfat plain Greek yogurt
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons pure vanilla extract
  • Garnish with chopped mint leaves

Directions

Combine peaches, yogurt, sugar, lemon juice and vanilla in a food processor and blend until smooth.

Transfer to a freezer-safe bowl, cover and freeze, whisking mixture vigorously every 30 minutes until just frozen throughout, 2 to 3 hours.

(Whisking helps to break up the ice that forms when freezing.) Frozen yogurt is ready when it is too thick to whisk.

Stir with a spatula, transfer to an airtight container and store in the freezer. Serve garnished with chopped mint.

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