Appetizer

Cranberry Salsa

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Our cranberry salsa is just the tart treat you’ve been craving as the holidays approach. But beware, if you set it out as an appetizer, it’s usually all gone before the meal.  Consider a double batch if you have a crowd. And it pairs perfectly next to some turkey and stuffing (I eat it by itself with a spoon that way).

I snagged this recipe from a former colleague who already knew the recipe was such a hit that she brought copies of the recipe with her (she’d taken it to other events and had so many requests she learned her lesson & knew to come prepared)! And it was that fantastic and more.  So if you stumble across this sometime, Julie T., a huge thanks from my family (and I mean my entire massive God-bless-us-every-one extended family as seen in our brownie post) to yours.

I’ve tweaked it a titch to make it just right for us, so I hope you’ll share it with those you love as well – and save the paper by telling them to visit Four Sisters Dish of course. Do it for the rainforest and for the Moore sisters! ~Robin

CranberrySalsa

Ingredients:

  • 1 16 oz. bag of cranberries
  • ¼ c. cilantro
  • 2 – 3 T. of fresh lime juice (one lime or a little more)
  • 2 jalapeño peppers, seeded and minced
  • ¾ c. sugar
  • Tortilla or pita chips for dipping
  • Cream cheese (optional)

Directions:  

Place cranberries and cilantro in a food processor; pulse until cranberries are to the desired chopped size.  You want small chunks but not to liquefy them. You need some texture.

I then hand-mince my jalapeños because I don’t trust the processor not to pulverize them a bit too much.

Fold in jalapeños and sugar until well combined.  Serve over cream cheese if desired (I love it by itself on a chip, but cream cheese just adds some richness).

WW Freestyle Info.: Makes ten ¼ cup servings at 4 points each.  Note:  If you use sugar substitutes (I don’t, so I can’t advise on amount needed; use to taste), this recipe could be ZERO points.

Ham & Pepperoni Stromboli

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This is something I make a lot on weeknights. It literally takes 5 minutes of prep, and my family devours it!  I also like to throw this together to take to get-togethers. I took it to Bunco with my teacher friends quite a bit, and everyone asked for the recipe. Make this next time you need a quick dinner or appetizer.  It’s family-friendly and always a crowd-pleaser!  ͂ Erin

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Ingredients:

  • Refrigerated pizza crust (I use Pillsbury Thin Crust)
  • 12 slices thin deli ham
  • 25 slices turkey pepperoni
  • 1 cup shredded mozzarella (I use Kraft 2%)
  • 1 T. Italian Seasoning (plus more for the outside of the crust)
  • ½ tsp. garlic powder, optional
  • 1 egg white
  • Non-stick cooking spray
  • Pizza sauce or Ranch dressing, for dipping

Instructions:

Preheat oven to 425°F.  Spray a sheet pan with nonstick cooking spray.

Unroll the pizza dough on the sheet pan.  Arrange the ham in a single layer across the crust, then spread the pepperoni over the ham.  Top with shredded mozzarella and sprinkle the Italian seasoning across the cheese.

Roll the stromboli and place, seam side down, in the center of the pan, tucking the ends of the roll under.  Brush the outside of the dough with egg whites and sprinkle lightly with Italian seasoning.

Bake 12 to 15 minutes, or until golden brown.  Slice into 6 pieces and serve with pizza sauce and/or Ranch dressing.

WW Freestyle Info.:  6 servings at 7 points per serving, not counting dipping sauces.

Italian Tortellini Salad

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I invented this on a Sunday night when I felt like something new. I love the Italian chopped salad at McAlister’s Deli, so I was thinking about that as I started, but I like how it ended up even better if I do say so myself. Its distinctive flavors still go together well. It makes a HUGE amount, so I quickly realized I’d need to share and took most of it to work the next day. I was pleased to find I didn’t even have to try to find a spot in the fridge for it again when I went to put it away at the end of lunchtime since it had all vanished – yay!

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The best part about this recipe, as I face down a 99 degree afternoon, is that it requires no cooking except quickly boiling the tortellini, and it’s served at a nice chilly temp.  This is filling enough to be your dinner or a hearty side or appetizer.  ~Robin 

Ingredients:

  • Buitoni three-cheese tortellini, 1 20 oz. bag
  • 2 medium cucumbers, chopped
  • ½ red onion, diced or thinly sliced (about a cup, sliced)
  • 2 c. of tiny tomatoes, halved or quartered depending on size (I love Sunset’s Wild Wonders Gourmet Medley for their variety of colors, but you can snag any grape or cherry tomato variety as well)  
  • 1 c. sliced Kalamata olives (could use green olives too, but I love Kalamata olives)
  • About 4 c. of baby spinach (stems removed)
  • 2 c. hard salami, cubed into ½ in. chunks (about 10 oz. by weight)*
  • 2 c. provolone cheese, cubed into ½ in. chunks (about 10 oz. by weight)
  • 1 c. Ott’s creamy Italian dressing
  • Black pepper, fresh cracked, to taste (optional)

Instructions:

Prepare one package of tortellini according to package instructions, except do not add any olive oil – it would make it harder for the dressing to stick to the pasta later.  Drain very well and set aside to dry further and cool.  

Once pasta is cool enough and well-drained, add all other ingredients except tomatoes, black pepper, dressing, and olives; then mix. Add tomatoes, olives, pepper (if desired), and dressing, gently tossing until mixed well and salad is coated with dressing throughout. Chill & serve.  

*My deli counter sliced the salami and cheese into ½ inch thick slices so I was able to simply chop it into cubes from there…big time saver!  This salami from the deli is SO much better than the lunch meat slices you may have been tortured with by a well-meaning relative as a child. I thought I didn’t like salami all my life, but it turned out I just hadn’t had the right salami.  Give salami a chance! Unless you’re one of our vegetarian friends, in which case you can save a couple bucks instead.  🙂 

Mango Salsa

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Visiting an old friend is always fun, but when that friend has a husband who cooks while you sip drinks….well, that’s friendship gold.  Tracy’s life-long friend Dana has a husband who whips up a great Mango Salsa that is a summery treat you’ll love.  Thanks for sharing this recipe, Marc!

Ingredients:

  • 4 to 5 large Roma tomatoes, diced
  • ½ yellow or white onion, diced
  • ½ red or green bell pepper, seeded & diced
  • 2 ripe mangos, peeled and diced
  • 1 handful cilantro leaves, chopped
  • 1 to 2 jalapenos, seeded and finely diced
  • 2 large cloves of garlic, minced
  • 1 T. freshly squeezed lime juice
  • ½ tsp. salt

Instructions:

Mix all ingredients in a large bowl.  Stir together well, and enjoy!

This salsa is best served over a juicy piece of grilled chicken with some tortilla chips on the side!

WW Freestyle Info.: Drumroll please:  ZERO points.  Enjoy all you want.

Dutch Oven Garlic Cheese Pull-Apart Rolls

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Kathy spends as much time as she possibly can camping with her family in the mountains near her home each summer.   One of her favorite things to do is to cook outdoors in her dutch ovens.   She has had lots of practice so she and her family can testify that these are worth the effort.  If you don’t have a dutch oven, or don’t want to cook outside, these can be made in a bundt pan or angel food cake pan in the oven.

Ingredients:

  • 12 Rhodes frozen rolls (Texas rolls recommended)
  • ¾ c. melted butter
  • ½ c. parmesan cheese (grated or powdered)
  • 1 T flour
  • 2 T garlic powder

Instructions:

Line a 12” dutch oven with a flat lid with foil and spray with non-stick spray.

Parchment paper will also work.

Thaw rolls just until softened.

In a gallon sized zip top bag combine cheese, flour and garlic powder.

Cut each roll into fourths.

Roll each piece of roll into the melted butter; then coat in dry ingredients, shaking several at a time in the bag to coat.

Place rolls in dutch oven; place the lid on and allow to sit in a warm area for about 30 minutes to rise.

While they are rising light charcoal.

To bake with charcoal, use 12 coals on bottom and 24 on top.  Rotate the lid and pot different directions each 15 minutes to ensure even baking.

Bake rolls for  35 – 40 minutes, until golden brown and cooked through.

If cooking in the oven, place rolls in a sprayed bundt pan or angel food cake pan with non-stick spray.

Bake in a preheated 350˚ oven for 35 – 40 minutes.

Fiesta Salsa Dip

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I first shared this recipe with my sisters at my baby shower, and we recreated it to enjoy many times over. It’s a summer sensation all year long.  Healthy, filling, and full of flavor. It’s great as an appetizer, over grilled chicken, or as a meal on its own. Plus you can eat it on a chip; how can you go wrong? ~Kathy 

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Ingredients:

  • 6 Roma tomatoes, seeded and chopped
  • 1 bunch cilantro, chopped
  • 1 can black beans, drained and rinsed
  • 1 can white corn, drained
  • 1 can kidney beans, drained and rinsed
  • 1 can black eyed peas, drained and rinsed
  • 1 medium red onion, finely chopped
  • 1 jalepeno, seeded and finely chopped (optional–do more if you like a kick)
  • 1 clove garlic, pressed or finely minced
  • ¼ teaspoon lime zest (optional)
  • 3 avocados, peeled, seeded and chopped
  • 1 Tablespoon fresh squeezed lime juice
  • ½ cup of fat free Zesty Italian dressing (bottled, not powder)
  • Salt to taste

Instructions: 
Combine all ingredients well except the last three. Add lime juice and Italian dressing; then gently fold in avocado. Cover and chill.  Serve with tortilla chips.  

WW Info.:  

Freestyle plan:  2 points per cup

Old SmartPoints plan: 7 points per cup

This recipe serves ten.