Flat Bread Pizza Triangles ⁑
Hosting a dinner or cocktail party, or going to one and asked to bring something? Hors d’oeuvres are likely in order. But as you or your guests are mingling with cocktails, it is difficult to manipulate a plate of goodies and hold your drink all at once. Finger foods make this a little easier, as you don‘t have to fumble around with any additional cutlery. The recipe below combines lower carb and calorie ingredients into delicious bite-sized portions that are relatively easy to handle.
- 4 low-carb tortillas, burrito size
- 2 cups pizza sauce†
- 2 tbsp garlic, chopped or paste
- 1 tsp leaf oregano
- ½ lb cheddar cheese, grated
- ½ cup grated Parmesan cheese
Combine all ingredients, except for the tortillas, in a bowl and mix well.
Grease 4 pizza pans with olive oil spray, and spray each of the tortillas, top and bottom, as well. Place the tortillas on the pan
Divide the mixture into 4 equal parts and spread each tortilla with its share.
Heat the oven to 500° F, insert the pans, and let cook for about 10 minutes, until bubbly. Remove from the oven and let cool.
Slice each of the pies radially into eight pieces each. Serve.
Makes 32 hors d’oeuvres.
harrington’s jalapeņo poppers
Originally, the term "Jalapeņo Poppers" was a trademark of Anchor Food Products of Appleton, WI, for their brand of cheese-stuffed jalapeņo peppers, although the word “poppers” had already been trademarked for popcorn in 1983 by the Poppers Supply Co. of Portland, OR. The issue was resolved in 2001, when the trademark was transferred to Anchor Foods.
I don’t know what the Anchor Foods version tastes like, but I was introduced to Kathryn Harrington’s version at the July 4th 2010 gathering of the clan at the family homesteaded farm near Clovis, NM. (My brother Bill’s wife Clarwana was a Harrington, raised on that farm.) Kathryn had an assembly line going, producing what seemed like an endless supply of the peppers. One person was halving the jalapeņos, one was removing seeds, one was stuffing them with the cheese mixture, and one was applying the crumbled bacon. Trays of them would disappear shortly, only to return baked, with the cheese melted and the jalapeņos roasted. They were immediately and steadily devoured by the crowd as more and more were produced. They were that good!
Moreover, they are easy to make, not too spicy (the heat in a pepper is in its seeds and veins), and not particularly fattening. Although not present at the farm, a cold adult beverage seems to further enhance their quality, if you are so inclined.
The portions below are naturally quantified by the numbers of persons and the sizes of the peppers.
- 10 jalapeņo peppers, halved, with seeds and veins removed
- 4 oz nonfat cream cheese
- 1 package ranch dressing mix (optional)
- 4 oz grated extra sharp cheddar
- 4 slices bacon, cooked, crumbled
Fill each of the halved pepper with the cheese mixture. Don’t mound the cheese, as this will cause it to run into the pan during cooking. Press the crumbled baconinto the cheese mixture as a sort of seal. Place in a nonstick foil lined sheet pan. Bake 35-40 minutes in a 350°F oven on a top rack. Remove from oven and cool for as long as you can keep people away from them. Needless to say, they are best when warm.