Wednesday, July 8, 2009

Apple Toffee Dip

Chicken Chicken Chicken and more Chicken AND Apple Toffee Dip-OH MY

If you haven't noticed we eat A LOT of chicken in our house. It is nice to find a different way to eat it, or a different flavor to incorporate.

Today we had a great stroller strides class and then a lovely little party for 2 lovely expecting moms Csilla and Linda. I made a very yummy dip recipe and the best part is you eat it with apples so that eliminates any calories involved. No really, I read that someplace.

So today's entry is a 2 for one. First things First the dip

Apple Toffee Dip

3/4 c. packed brown sugar
1/2 c. powdered sugar
1 t. vanilla extract
1 - 8 oz. pkg. cream cheese,softened *** I used low fat***
3/4 c. toffee bits (ex: Heath bits of brickle bits)

Beat together and chill. Serve with apple wedges


HOLY COW, is this dip good. I could eat it all fact I think I did. It is a great dip with so few ingredients, that takes no time at all. In my book that makes it a winner and the fact that it has zero calories because you eat it with apples makes it even that much better.

ONTO DINNER.........

borrowed from BHG June 2009 although they called it Open Faced Chicken Pesto Burger, I ate it with both sides of the bread because why waste a perfectly good piece of ciambatta bread?


1 lb. uncooked ground chicken or ground turkey ** I used 99% lean ground chicken**
4 Tbsp. purchased basil pesto
1/4 cup finely shredded
Parmesan cheese
3 cloves garlic, minced
1/4 tsp. kosher salt or salt
2 3-inch pieces ciabatta bread or four 3/4-inch-thick slices rustic
Italian bread
2 Tbsp. olive oil
4 slices fresh
mozzarella cheese
2 cups fresh basil leaves,
arugula, or spring garden mix
8 small tomato slices
Ground black pepper

1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread).
2. Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil). **I just popped the rolls into the toaster oven**
3. For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
***I actually used my indoor grill pan to cook them for 5 minutes on each side on a higher heat. Then I covered them with cheese and put them under the broiler for 3 minutes. They were cooked perfectly***
4. Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper. Makes 4 servings.

I thought these were very tasty. They were fast to put together which is nice and they didn't require too many ingredients. I used the leaner chicken because I figured the oily pesto would keep them from drying out and I was correct and I think you probably save a bunch of fat grams that way. As I said earlier I ate them like a burger because the rolls were so good. I think this would be a nice & unexpected addition to regular BBQ food. The presentation makes them look pretty fancy and perfect for company. Jackson even ate a few bites to my shock. I would defintely make these again

1 comment:

  1. I will steal this chicken pesto burger. The toffee dip is too dangerous for our house!! :)

    Man, I just realized I'm starving. -Liz