Watermelon and Feta Salad

Ingredients:

3 cups of 2-inch chunks watermelon, seeded
1 cup crumbled feta cheese
fresh coarse ground black pepper
1/2 teaspoon red pepper flakes (optional)

 

Directions:

1 In a large bowl, combine the watermelon, feta, and black pepper to taste.

2 Add red pepper flakes if you like.

3 Serve immediately.

                                                             Source : food.com

 

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Easy Oreo Truffles

Ingredients

 

1 whole(s) see below

 

Preparation

what you need

1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1pkg. (15.5 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided

2pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

make it

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

kraft kitchens tips

HOW TO MELT CHOCOLATE

Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

HOW TO EASILY DIP TRUFFLES

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into bowl. Place truffles on prepared baking sheet; let stand until firm.

HOW TO STORE

Store in tightly covered container in refrigerator.

servingstotal:

4 doz. or 48 servings, 1 truffle each

nutritional info per serving Calories 100 Total fat 6 g Saturated fat 3 g Cholesterol 5 mg Sodium 75 mg Carbohydrate 11 g Dietary fiber 1 g Sugars 7 g Protein 1 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV
                                                     source : myrecipes.com

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Oreo Truffles

Ingredients:

1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate
1/2 lb white chocolate

Directions:

1 Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).

2 Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.

3 Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

4 In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.

5 Store in airtight container, in refrigerator.

6 Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

                                                                 Source : food.com

 

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Grilled Chicken with Mint and Pine Nut Gremolata

Ingredients

Gremolata:
1 cup loosely packed fresh mint leaves
2 tablespoons pine nuts, toasted
2 teaspoons grated lemon rind
2 garlic cloves, minced
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
Chicken:
2 teaspoons extra-virgin olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

 

Preparation

1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.

2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

                                    Source : myrecipes.com

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