Red Kidney Bean Dip

Another recipe from Patti.  She brought this to Patsy's last night and it was so limey and good and healthy (if it wasn't for all the Naked Pita Chips I ate with it)


(holding place for my photo)

Red Kidney Bean Dip
Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)
http://www.foodnetwork.com/recipes/nigella-lawson/red-kidney-bean-dip-recipe/index.html

Prep Time:    10 min
Inactive Prep Time:30 min
Cook Time:15 min
Level:   Easy
Serves:  10 as part of mezze meal

Ingredients
3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lime, zested and juiced
Special equipment: food processor
Directions
Heat the oil and cook the onion and garlic until soft and golden.

Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.

Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

Baked Honey-Mustard Chicken Bites

We went to Kim's on Thursday for the Boudens Christmas.  Everyone brought something to eat and it was my favorite kind of meal.  Appetizers and desserts and we had plenty of both.  Andy made an amazing peanut butter pie, the highlight of the night.
I made something that I knew I could eat and this could be my favorite thing to make for awhile.  I found the recipe on the Weight Watchers website and not only does it look good, it tastes good.

Baked Honey-Mustard Chicken Bites

Prep time: 10 min Cook time: 20 min
Serves: 24

Just dunk and pop them into your mouth. Go sweet with our honey mustard dip or make it spicy by adding hot red pepper sauce.

Ingredients:
8 oz refrigerated bread stick dough
1 pound(s) uncooked boneless, skinless chicken thigh(s), cut into 24 equal-size pieces
1/4 cup(s) honey mustard,

Dipping Sauce:
3 Tbsp honey mustard
1 1/2 tsp low-sodium soy sauce
2 tsp chives, fresh, minced

Preheat oven to 375oF. Line a baking sheet with parchment paper.
Unroll dough and cut it into 24 strips; place strips horizontally in front of you. Top each strip with a piece of chicken and brush chicken with some mustard; roll dough around chicken (chicken will stick out on the ends).
Place chicken bites on prepared baking sheet. Bake until dough is golden brown and chicken is cooked through, about 15 to 20 minutes. Let cool for 5 minutes before serving.
Meanwhile, combine mustard and soy sauce in a small bowl; sprinkle with chives. Yields 1 chicken bite per serving.