Artichoke-Bacon Bites

24 authentic restaurant-style tortilla chips
1 can (14 oz) artichoke hearts in water, drained
4 oz Monterey Jack cheese (1 cup grated), divided
1 small plum tomato
1/2 cup loosely packed fresh cilantro, divided
1/2 cup mayonnaise
4 slices cooked bacon, crumbled
1 tbsp Crushed Peppercorn & Garlic Rub

Directions:

Preheat oven to 425°F (220°C). Arrange tortilla chips in a single layer on Large Round Stone with Handles. Finely chop artichokes using Food Chopper. Squeeze out excess moisture using paper towels. Grate cheese using Rotary Grater. Hull and core tomato using Core & More. Dice tomato and chop cilantro using Color Coated Chef's Knife. Combine artichokes, half of the cheese, tomato, half of the cilantro, mayonnaise, bacon and rub in Classic Batter Bowl.

Using level Small Scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown.

Remove baking stone from oven to Stackable Cooling Rack. Sprinkle with remaining cilantro. Serve immediately.

Yield: 24 appetizers

Nutrients per serving: (2 bites): Calories 170, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 4 g, Sodium 460 mg, Fiber 1 g
Cook's Tips: Cook's Tips: To cook bacon, cut into 1/4-in. (6-mm) pieces and cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

If desired, 2 garlic cloves, pressed and 1 tsp (5 mL) coarsely ground black pepper can be substituted for the Crushed Peppercorn & Garlic Rub.

Corn dip

3 cans (11oz) fiesta corn, drained
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops

Basic Black Bean Dip

Serves 12 (as appetizer)

1 black beans, canned (15 oz.), drained
1 can green chili peppers, drained
1/4 cup salsa, use what you have
2 teaspoons cumin
1 teaspoon garlic, pressed
1 squeeze lime or lemon

Dump it all into a food processor and whir like mad. When it's done, plop it into a bowl and serve with chips and/or veggies.

Chips for Dips

Serves 12 (as an appetizer)

12 corn tortillas -- or pita, whole wheat tortillas, whatever non-stick spray (health food stores have ones without the propellant or use an oil pump)

Preheat oven to 425 degrees. Spray a cookie sheet generously with non-stick spray.

Stack the tortillas and cut them into 6 even pieces, sort of like a pizza. Place on the cookie sheet and lightly spray the tortillas. Bake for 8 minutes or so checking to make sure they don't get too brown.

Let cool and serve with hummus or Black Bean Dip. Put a generous portion of veggies out with the chips, too.


NOTE: Make sure you only use the non-stick sprays from the health food store. The others are full of propellant and unless you plan on flying your food, propellant doesn't belong there. Or buy an oil pump that uses air to help spray. Available at Wal-Mart and other stores, for under $10. Great investment.

Chicken tortilla soup

1 (49 oz) can chicken broth
1 large onion, diced
4 large celery stalks, chopped
1 (32oz) can pinto beans or white beans (do not drain)
1 (15oz) can black beans (drained)
4 chicken breasts, cooked and shredded (we usually just boil up chicken
breasts and de-bone them)
2 cups frozen or canned corn
2 jars salsa (we like Chi Chi's brand)
1 tsp. oregano
tortilla chips
1/2 cup diced cilantro (we usually leave that out)
1 tbsp. butter

Saute garlic, onion, and celery in butter, then in a large soup pot combine
with pinto and black beans, chicken stock, chopped cooked chicken,
corn, salsa, oregano and
tabasco. Simmer on low heat for one hour (or until hot.) Serve in a
bowl with tortilla
chips (we like Tostitos brand) on the bottom or top or both. Optional: a
dollop of sour cream on the top.


---Courtesy of Joan Snipes