Cooling Coconut-Mint Dipping Sauce

A cool and refreshing dipping sauce to go with the Mojito Hot Wings that will make you smile. The ingredients in this sauce complete the ingredients for the popular rum drink Mojito and compliment the Mojito Hot Wings perfectly. I hope you enjoy.

Cooling Coconut-Mint Dipping Sauce

Ingredients:

1 - 13.5 ounce can coconut milk

1/2 cup heavy cream

1 lime, juiced

1 tsp. garlic, minced

1/4 cup mint, chopped fine

3 tsp. peppermint extract or oil (not imitation)

salt and pepper

Place all ingredients into a sauce pan and bring to a simmer on medium high heat. Reduce heat and simmer until mixture is reduced by half. Strain and season with salt and pepper if desired. Refrigerate for about 1 hour or until thoroughly chilled before serving.

Nutrition Facts

16 - 1 Tablespoon Servings

Amount Per Serving

Calories 61.3

Total Fat 6.5 g

Saturated Fat 5.1 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 1.0 g

Cholesterol 10.2 mg

Sodium 5.2 mgPotassium 47.9 mg

Total Carbohydrate 1.0 g

Dietary Fiber 0.0 g

Sugars 0.1 g

Protein 0.5 g

Mushroom Pate

An old recipe revived and revitalized. This is a delicious vegetarian pate that resembles a liver pate in many ways. The taste is meaty with a hint of cognac and dry sherry. A very low carb choice with only 1.6 grams net carbs in each serving. A wonderful hors d'oeuvre for you and your guests at your holiday party. I hope you enjoy.

Mushroom Pate

Ingredients:

8 ounces each portabello, cremini and white button mushrooms, rough chop

1 Tbsp. olive oil

1/4 cup shallots, rough chop

10 cloves garlic, rough chop

1/2 cup carrot, rough chop

1 tsp. dried thyme

1 Tbsp. cognac

1 Tbsp. dry sherry

1/2 cup fresh parsley, packed, leaves only

8 ounces cream cheese, room temperature

salt and pepper

Place mushrooms in the bowl of a food processor and pulse until coarsely ground. Preheat a large saute pan on medium high heat and add the olive oil. Transfer mushrooms and begin saute.

In the meantime place the shallots, garlic and carrot into the food processor and pulse to coarse chop. Add this mixture to the mushrooms and stir to blend. Add thyme, cognac, sherry and season to taste with salt and pepper if desired. Saute for about 8 to 10 minutes or until most of the liquid is evaporated. Transfer to food processor and pulverize. Add the cream cheese and parsley and pulse to combine well.

Transfer mushroom mixture to a bowl or other container with a cover. Refrigerate for at least 2 hours. Some commonly used pate accompaniments are cornichon or gherkin pickles, olives and capers. Add these for a lovely presentation with crackers or endive spears if desired when serving.

Nutrition Facts

28 - 2 Tablespoon Servings - 3 1/2 Cups

Amount Per Serving

Calories 48.5

Total Fat 3.9 g

Saturated Fat 1.9 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.5 g

Cholesterol 8.9 mg

Sodium 27.7 mg

Potassium 121.8 mg

Total Carbohydrate 2.1 g

Dietary Fiber 0.5 g

Sugars 0.6 g

Protein 1.5 g

Hot Artichoke and Crab Dip

I learned this recipe a very long time ago while working in a gourmet store and have made a few changes appropriate for diabetics. Artichokes are wonderful, healthy vegetables and contain a great amount of fiber. Paired with crab meat, or if you prefer surimi crab meat, only makes them better. Add Parmesan cheese and you have taken it to new heights. This dip is best served warm or room temperature and I have chosen to use endive spears as little cups to hold this thick and rich dip, but of course you can use whatever you prefer. This is another recipe where you can substitute surimi crab instead of the pricey lump crab meat and it will still be delicious. The net carbohydrate in this dip is so low you may notice I doubled the serving size. I hope you enjoy.

Hot Artichoke and Crab Dip

Ingredients:

1 cup mayonnaise

1/2 cup sour cream

1 - 9 ounce package of frozen artichoke hearts, defrosted and rough chopped

8 ounces lump crab meat, picked and clean or 8 ounces surimi imitation crab meat

1 cup Parmesan cheese, shredded, reserving 1/4 cup for the topping

1/8 tsp. cayenne pepper, or to taste

freshly ground black pepper

vegetable spray

Preheat oven to 350'

Blend the mayonnaise and sour cream in a bowl. Add the rough chopped artichokes, 3/4 cup shredded Parmesan cheese and lump crab meat. Season with cayenne and black pepper. If you are using the surimi crab meat you'll need to rough chop that also before adding it.

Lightly coat a medium casserole dish that the dip will be served in with vegetable spray and transfer the mixture to the dish. Smooth the top with a spatula and sprinkle with the remaining Parmesan cheese and additional black pepper if desired. Bake for 35 to 45 minutes or until it is bubbly and the top is browned.

Nutritional Facts Using the Surimi Crab Meat

(Lump crab will have even less carbs but higher cholesterol, sodium and potassium)

20 - 1/4 Cup Servings - Yields 5 Cups Total

Amount Per Serving

Calories 116.8

Total Fat 10.4 g

Saturated Fat 2.6 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.7 g

Cholesterol 9.1 mg

Sodium 215.1 mg

Potassium 13.2 mg

Total Carbohydrate 3.3 g

Dietary Fiber 0.8 g

Sugars 0.9 g

Protein 2.7 g

Green Mayonnaise

I've read many recipes for green mayonnaise or mayonnaise verte but mine of course, is just a little different. My recipe doesn't include a specific list of the green ingredients but rather allows you to individualize it to your own tastes and what you have in the refrigerator. It is a very versatile and utilitarian recipe because not only are there many ways to make it but there are many ways to use it as well. This green mayonnaise makes a flavorful dip for a crudites or for cold shrimp, a cold sauce to bathe your roasted chicken or fish in, an exciting new condiment for a sandwich or wrap and a spectacular and unexpected salad dressing. And it is so delicious on tomatoes. It is simply amazing on so many foods and can really liven up a simply cooked dish without packing on the carbs. So, have a look in your refrigerator and start pulling out all of your green ingredients. Think about the different flavor combinations with your ingredients and give this a try. I hope you enjoy.

Green Mayonnaise

Ingredients:

1 1/2 cups packed of any combination of the following:

parsley

tarragon

chives

basil

dill

cilantro

scallions

leeks (not the dark green tops)

watercress

arugula

celery (tender inner stalks and leaves)

spinach (if you use frozen simply defrost and squeeze out the water)

green bell pepper (blanch and remove skin if desired)

Plus:

2 cups mayonnaise

1 cup Parmesan cheese, grated or shredded

1/2 lemon, juiced (or 1 lime juiced depending on greens used)

1/2 tsp. Splenda

1/4 tsp. freshly ground black pepper

Rough chop green ingredients as needed. Place all of the ingredients in the bowl of a food processor and process until smooth. If you are using shredded cheese you may need a few extra pulses to reach a smooth consistency. Taste for seasoning and adjust if needed.

Nutrition Facts

22 - 2 Tablespoon Servings - Yields 2 1/2 to 3 Cups Total

Amount Per Serving

Calories 147.6

Total Fat 15.5 g

Saturated Fat 2.8 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.3 g

Cholesterol 8.1 mg

Sodium 166.6 mg

Potassium 24.9 mg

Total Carbohydrate 0.5 g

Dietary Fiber 0.1 g

Sugars 0.1 g

Protein 1.6 g

Vegetable Dip and Guilt Free Chips

Having a holiday party this year? Maybe you're going to one and you'd like to bring something that everyone will love and you'll be able to nibble on guilt free and feel good about it? Well then, this vegetable dip is just what you're looking for. Pair it with my chips recipe, or rather technique, and you'll be happily munching the night away. Both are easy to prepare and the dip makes an ample amount for a party. I hope you enjoy.

Vegetable Dip

Ingredients:

1 1/2 cups low fat sour cream

1 cup reduced fat mayonnaise

2 Tbsp. fresh dill, chives, parsley or tarragon (or any combination to equal 2 Tbsp.), chopped

1/2 cup carrots, chopped fine

1/4 cup celery, chopped fine

1/4 cup radish, chopped fine

1/2 cup scallion, chopped fine

1/2 cup sliced water chestnuts, chopped fine

1 - 10 ounce package frozen chopped spinach, thawed and drained well

2 Tbsp. white horse radish, drained

salt and pepper

Chop the vegetables as fine as possible. Blend all ingredients in a large bowl and season to taste with salt and pepper if desired. Chill for about 1 hour to marry flavors. Makes 4 1/2 cups.

Nutrition Facts

36 - 2 Tablespoon Servings

Amount Per Serving

Calories 33.3

Total Fat 2.8 g

Saturated Fat 0.8 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.4 g

Cholesterol 3.9 mg

Sodium 68.6 mg

Potassium 47.5 mg

Total Carbohydrates 1.8 g

Dietary Fiber 0.3 g

Sugars 0.1 g

Protein 0.6

Note ~ If you prefer to use whole fat sour cream and mayonnaise that's fine. It will just increase your total fat but it will decrease the carbohydrate even more.