Summer Appetizers

By Megan Keller The Woman Today

Recently

The Woman Today team left our home offices and personal kitchens to get together for this month's Recipe Remake. From Cloquet, Esko, Hermantown and Superior, the crew travelled to meet at Marketing Executive Ali Carlson’s home in the Pike Lake area. We were greeted by two very excited black labs and the most adorable 8-month old, Ali’s darling little daughter, Sloan. After all the excitement of seeing smiles and feeling like we had been in a cave this past year, we got to work! I started everyone off with ‘Megan’s Skinny’ drink to ensure they all stayed refreshed. Julie Schulz then prepared her Cheesy Pesto Stuffed Tomatoes, Ali got her bananas frozen and Kim Quinones was roasting corn. We were all busy little bees. Once we all finished our prospective dishes, we sat down to enjoy what we all made. Not only was everything fresh, fun and delicious, but being together was the best part. One thing I will say about these dishes: they are all relatively simple and will make a great addition to any potluck or gathering you may attend this year. D

Salted Chocolate Frozen

Bananas Bites

Made by Ali Carlson

Ingredients

3 ripe (but not soggy) bananas

1 cup dark chocolate chips

2 Tbsp coconut oil

Coarse sea salt

Cocktail forks or toothpicks

Instructions:

1. Cut the bananas into your desired size of bites (about 1 inch).

2. Place on a foil- or parchment-covered baking sheet. Poke a cocktail fork or toothpick in each piece. Freeze for at least 2 hours or until frozen.

3. Stir together chocolate chips and coconut oil in a large microwave-safe bowl. Place in microwave and cook on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until all of the chocolate is melted. Remove and let sit until the chocolate reaches room temperature.

4. Dip each banana into the melted chocolate until covered and set on parchment paper. Sprinkle with sea salt* and place back on cold baking sheet until dried.

5. Serve immediately or re-freeze. *If you sprinkle while the chocolate is still soft, the salt gets absorbed and doesn’t look as pretty when served.

Recipe courtesy of www.gimmesomeoven.com

Cheesy Pesto Stuffed Tomatoes

Made by Julie Schulz

Ingredients

8 ounces whipped cream cheese

2 tablespoons grated Parmesan cheese

2 tablespoons grated Pecorino Romano cheese

1/4 cup homemade pesto sauce or store bought

1-1/2 pints (about 36) cherry tomatoes

Instructions:

1. Cut a very thin slice off of the bottom of each tomato so that they will stand upright.

2. Cut off the tops of the tomatoes.

3. Run your knife around the inside edge of the tomato, then scoop out the pulp; discard.

4. In a medium bowl, combine the cream cheese, Parmesan cheese, Pecorino Romano cheese, and pesto sauce.

5. Cut the corner off of a heavy duty plastic baggie and insert an icing tip. Fill the bag with the cream cheese mixture.

6. Pipe the cream cheese mixture into each tomato.

7. Refrigerate until ready to serve.

If you wait too long, the salt will not stick to the hardened chocolate.

Recipe courtesy of Becky Tarala, https://realhousemoms.com/cheesy-pesto-stuffed-tomatoes

Mexican Street Corn Dip

Made by Kim Quinones

Ingredients

12 ounces corn (frozen black bean mix was substituted in this remake)

1/4 cup cilantro, chopped

1/2 cup mayo

1/4 cup parmesan, grated

1 tablespoon Sriracha

2 teaspoons lime juice

Instructions:

1. Set the oven to Broil; place on the top oven rack on the highest shelf in the oven.

2. Line a sheet pan with aluminum foil and spray with cooking spray. Put corn kernels on the sheet pan and broil in the oven until the kernels caramelize; about 5 minutes. Take out of the oven and let cool to room temperature.

3. Meanwhile, chop cilantro and measure the rest of the ingredients. Once corn is cool, add to the remainder of ingredients and season according to your taste.

4. Eat with chips!

Notes:

This dip can be enjoyed both at room temp or chilled. Please be careful though as this dip is mayo based.

Megan's Skinny Drink

Recipe courtesy of Megan Keller

Ingredients

Club soda

Jordan’s Skinny Mixes - Flavor Infusions

Trio

Lemons or limes

Recipe courtesy of ijustmakesandwiches.com

Instructions:

1. Fill glass with ice.

2. Add ½ shot of your choice of flavor from the infusions trio.

3. Add club soda and stir.

4. Garnish with slices of lemon or lime. Enjoy!