RECIPE OF THE DAY! SHRIMP COCKTAIL CHIPOTLE BITES

This mouth watering dish has some bold flavors that you, your family and friends will love.
Shrimp Cocktail Chipotle Bites hors d'oeuvre will be a hit at any dinner party. ENJOY!

Makes 36 cocktail bites
Servings 12

Active Time: 8 minutes
Total Time: 30 minutes

Ingredients

1 3/4 lb raw large shrimp, peeled and deveined

1 bottle (12 oz) beer

3 large cloves garlic, peeled and smashed with side of knife

1/4 tsp salt

3 chipotle chiles in adobo sauce, seeded and minced, plus 1 Tbsp adobo sauce

1/3 cup light mayonnaise

2 Tbsp each chili sauce and minced red onion

1 tsp grated orange zest

1 Tbsp orange juice

1/4 cup chopped cilantro

36 large restaurant-style tortilla chips

Garnish: finely shredded iceberg lettuce, diced avocado, cilantro leaves

Preparation

1. Place shrimp in large, deep skillet in a single layer; add beer, garlic and salt. Turn heat to medium. Slowly poach shrimp 10 minutes, turning shrimp after 5 minutes, until just cooked through (beer will just be approaching a simmer at this point). Remove shrimp with slotted spoon to bowl and cool. Bring beer and garlic to a boil; boil 8 minutes, or until reduced to 3 Tbsp, skimming surface once or twice. Strain into a bowl. Add garlic and mash; cool.

2. Add chiles, adobo sauce, mayonnaise, chili sauce, red onion, orange zest and juice, and chopped cilantro to beer mixture; whisk dressing until blended.

3. Cut shrimp into 2 or 3 pieces each and add to dressing; toss to coat.

4. To serve, top tortilla chips with shredded lettuce and shrimp mixture. Garnish with diced avocado and a cilantro leaf.

Plan Ahead: You can make through Step 3 up to 2 days ahead and refrigerate.

160 Calories Per Serving

RECIPE OF THE DAY! "GROUND BEEF AND SPINACH GREEK CIGARS"

This is a great Greek recipe that is not only healthy but tastes good too. A wonderful appetizer great for the summer and all year round. It's called a cigar because once it's rolled and stuffed it looks like a cigar.

Makes 28 cigars

8 oz lean ground beef

1/2 cup finely chopped onion

1 pkg (10 oz) frozen leaf spinach, thawed, drained and coarsely chopped

1/2 tsp each salt and ground nutmeg

1/4 tsp pepper

3 oz crumbled feta cheese (about 1/2 cup)

3 Tbsp chopped fresh dill

1 roll fillo (1/2 a 1-lb box; we used Athens), thawed

1/2 cup smart balance whipped buttery spread (Low Sodium-Lightly Salted)

1 cup plain yogurt

1.Heat medium skillet over medium-high heat. Add beef and onion; cook 3 minutes, breaking up meat, until no longer pink. Add spinach, 1/4 tsp salt, the nutmeg and pepper; cook 2 minutes. Remove from heat; stir in feta and 1 Tbsp dill until well blended.

2. Heat oven to 400ºF. Line a 15 x 10-in. baking pan with foil; coat with nonstick cooking spray. Unfold fillo. Lay a sheet, with short side facing you, on work surface; keep remaining sheets covered with plastic wrap topped with a damp towel. Lightly brush top half of fillo sheet with butter. Fold unbuttered half on top of buttered half to make a 6 x 8-in. rectangle and brush again. Cut in half to make two 6 x 4-in. rectangles.

3. Place 1 Tbsp filling along a short side of one rectangle; roll up into a tight cylinder. Place on baking pan, seam side down; brush with butter. Repeat.

4. Bake 12 minutes or until golden. Meanwhile, stir remaining 2 Tbsp chopped dill and 1/4 tsp salt with yogurt in small bowl. Serve cigars warm with yogurt-dill sauce.

Calories 86 for 1 cigar