Labneh with sumac, parsley, lemon and pistachios

Labneh is greek yogurt that has been left to strain in cheesecloth for 24-36 hours. 24 hours gives it a velvety texture like softened cream cheese. It tastes like tangy cream cheese. The longer you let it strain the more dense it will get. So good. You can use this as a dip with pita chips, or raw or roasted vegetables, on top of roasted salmon, on toasted bread as a sandwich, in a wrap, on salad - its good in grain salads. Good with apple slices too.

      I see a heart formed from the sumac on the cream cheese on the cracker...do you see it too?!

32 oz of greek yogurt ( more or less depending how much you will use. I did 8 ounces)
pinch of kosher salt
cheesecloth

sumac
fresh flat leaf parsley, chopped
lemon zest
roasted pistachios, chopped
good quality olive oil

Mix a pinch of kosher salt in the greek yogurt. Put greek yogurt in cheesecloth and close with string, or a sandwich tie, sit in a fine seive sitting in a bowl in the refridgerator ( to catch the drippings) to drain for 24 to 36 hours depending what texture you want. 

When ready to serve remove from cheesecloth and spread yogurt on a plate, sprinkle with sumac, fresh parsley, lemon zest, pistachios. Drizzle with olive oil. Serve. 

Mom's Chicken Feed

This has always been known as "Chicken Feed" in our family, but it's more commonly known as Chex Party Mix - it's a 'must have' during the Christmas holiday and a family tradition. Danny would always pick out the wheat chex, pretzels and cherrios, and I always wanted mom to add cheez-it crackers. In this batch I used Mixed Nuts instead of just peanuts and cashews.

Its funny how certain smells will bring you right back to your childhood, and the smell of chicken feed roasting in the oven is one of those smells for me.... brings me right back to being in the house on Martha street; mom in the kitchen making batches of chicken feed for us and any friends, or family that may come by... Dad is in the living room sitting in 'his' chair. The sliding glass door to the right of him is open ever so slightly so he can get air flow coming in from the outside - the brown card table set up in front of him - boxes of christmas cards, rolls of stamps, and mom and dads white address book trimmed in gold spread across the card table - pen in Dads hand - he is signing the christmas cards, addressing and putting stamps on the envelopes... while a detective show plays on the tv in the background. 

Chicken feed was always stored in vintage glass jars. ( old large glass best food mayonnaise jar - this one presently lives on my kitchen counter to store my flour....one of moms tea cups used as a scoop)

(Mom has "chix" on the recipe card - I guess to go along with the "chicken feed" theme, so just know where it says "chix" it means Chex cereal) 

3 cups corn "chix" cereal
3 cups wheat "chix"cereal
3 cups rice "chix" cereal
1 cup cherrios cereal
1 cup thin pretzel sticks
( I like to add 1 cup cheez-it crackers, some people like to add bagel chips)
1 8oz can EACH cashews and large peanuts
6 Tablespoons butter
2 Tablespoons worchestershire sauce
2 teaspoons Lawry's seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Melt butter, add salt, garlic and onion powders and worchestershire sauce. Mix with all other ingredients in a large roasting pan (mom would use the turkey roasting pan). Bake at 250 degrees for 1 hour; stirring every 15 minutes.

Let cool, and store in a large glass jars. (because that's how mom always stored it- it's tradition!)

Broccoli Bites

• 3 eggs
• 6 oz shredded monterey jack cheese
• 6 oz shredded colby cheese
• 1 -16 oz box frozen chopped broccoli, thawed, drained well and dried
• 2 1/2 oz bacon pieces
• 1/2 oz diced yellow onion
• 1 oz all purpose flour
• italian bread crumbs

Beat eggs in a mixing bowl with a whisk until well blended. Place remaining ingredients EXCEPT breadcrumbs into bowl with eggs. Stir with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix. Heat about 4 cups oil in a deep fryer, or deep pan for frying at 350 degrees. Set up a shallow pan with bread crumbs. Scoop about 1/2 oz portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket , or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing.
Honey Mustard Dressing

• 3/4 cup sour cream
• 1/3 cup EACH mayonnaise, dijon mustard and honey
• 1 tbl + 1 tsp lemon juice

In a mixing bowl combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

Crab Tapas

• 1 cup drained crab
• 1 cup mayonnaise -no substitutes!
• 1 cup grated cheddar cheese
• 1 tsp worcestershire sauce
• french baguette

Mix all ingredients together well. Place on slices of bread. Bake 400 degrees for 5 minutes

Crab Bites

**WARNING** These are addictive!!

• 1 pd fresh backfin crabmeat, drained, flaked - make sure all shell is removed
• 1/4 cup mayonnaise - no substitutes!
• 1 large egg
• 2 tbl finely chopped EACH, onion AND red bell pepper, AND celery
• 1 tbl. lemon juice, fresh
• 1/2 tsp paprika
• 1/2 tsp. minced garlic
• 1/4 tsp salt
• 1/2 tsp dry mustard
• 1/4 - 1/3 cup fine, dry bread crumbs
• 2/3 cup commercial cracker meal
• vegetable oil for frying

Combine crabmeat and next 10 ingredients in a large bowl. (up to dry mustard) Stir in dry breadcrumbs until crabmeat mixture holds shape when formed into a ball. Shape crabmeat mixture into balls using about 1 tbl. mixture per ball, and coat each ball evenly with cracker meal. Fry a few at a time 2 minutes, or until golden. Makes 3 dozen.

Jalapeno Heaven!
You can also substitute small green, red and yellow bell peppers in place of the jalapeno's.

These are YUMMY and ADDICTIVE!

• jalapenos/ or small bell peppers
• cream cheese - can also use cream cheese and chive flavor from tub, but not whipped
• bacon
• toothpicks

Cut jalapeno, or bell pepper in half lengthwise. Take out membrane and seeds by scraping with a spoon. Fill jalapeno halves with cream cheese. Cut bacon slices into 4 pieces. Stretch bacon around jalapeno and secure with a toothpick. Bake at 375 degrees for 20-25 minutes.

*I bake for 30 minutes and finish off with a shot from the broiler for 4 minutes to crisp the bacon.