Don't forget to use as many organic ingredients as possible

Curried Crab or Shrimp Dip

Ingredients:

1/2 cup minced celery
1/2 cup minced green and red bell pepper each
1/2 cup 1/3-less-fat cream cheese
1/3 cup light mayonnaise
1 teaspoon curry powder
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1 pound lump crabmeat, shell pieces removed, or 1 lb. cooked chopped shrimp
36 (1/4-inch-thick) slices diagonally cut French bread baguette (about 18 ounces) or serve on whole wheat crackers
1 tablespoon olive oil

Preparation:

Combine the first 11 ingredients in a large bowl, stirring until well combined. Gently fold in crabmeat or shrimp.

Prepare broiler.

Place bread slices in a single layer on a baking sheet. Brush 1 side of the bread slices evenly with the olive oil. Broil 1 minute or until lightly browned. Serve with spread.

Yield:

18 servings (serving size: about 2 tablespoons spread and 2 bread slices)
 

Teriyaki Wings

Wings:

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned

Teriyaki Sauce:

1 cup low-sodium soy sauce
cup orange
1/4 cup hoisin or szechuan sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
5 garlic cloves, minced
2-inch piece fresh ginger, minced

Preheat the oven to 400 degrees F.

Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds. Serve hot.

Alternative method:

Combine teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Cool until room temperature. Transfer to a large bowl or large plastic bag and dump wings into sauce. Let set for at least two hours or overnight, occasionally stirring.

Preheat oven to 325 degrees F. Oil a baking sheet and lay the wings in a single layer. Bake for at least 45 minutes to an hour. Transfer to a serving platter and sprinkle with the sesame seeds. Serve hot.

 
 
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