Cooking with Tammy Kelly: In season pick up delights for Mother’s Day

It’s always a great time to celebrate our mothers, this year keep it casual and enjoy these pick-up foods made with bounty from your local Farmers Market!!

Asparagus Wraps

1 package flour tortillas
1 package cream cheese, softened at room temperature
1 jar salsa
12 asparagus spears, blanched and shocked in cold water

Spread a tortilla with a layer of cream cheese and then a layer of salsa. Place an asparagus spear at the edge of the tortilla and roll tightly. Chill, seam side down, covered with a slightly damp paper towel and plastic wrap. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter.

Easy Pickled Shrimp 

7 1/2 cups water 
3 pounds unpeeled, large fresh shrimp 
2 small purple onions, sliced 
1 cup vegetable oil 
1 cup red wine vinegar 
3 tablespoons sugar 
1 tablespoon grated lemon rind 
3 tablespoons fresh lemon juice 
1 tablespoon Dijon mustard 
1 tablespoon white wine Worcestershire sauce 
1 tablespoon hot sauce 
1/2 teaspoon salt 
1/2 cup chopped fresh basil 
2 garlic cloves, pressed 

Bring water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired.

Layer shrimp and onion slices in an airtight container.

Whisk together oil and next 10 ingredients; pour over shrimp mixture. Cover and chill 24 hours, stirring occasionally.

Lemon-Dill Chicken Salad-Stuffed Eggs

2 1/4 pounds skinned and boned chicken breasts 
1 1/2 teaspoons salt, divided 
1/2 teaspoon freshly ground pepper 
24 large hard-cooked eggs, peeled 
1 cup low fat mayonnaise 
2 green onions, finely chopped 
1 tablespoon chopped fresh parsley 
1 tablespoon chopped fresh dill 
2 tablespoons fresh lemon juice 

Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes. (if you do not have time for grilling the chicken breasts can always be baked in the oven until done)

Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.

Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.  Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.

Spinach, Artichoke and Bacon Dip with Crispy Pitas

For the Dip;

1 tablespoon vegetable oil
1 onion, minced
3 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed (I used fresh)
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crispy, crumble
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

For the dip; heat the vegetable oil in a small skillet over medium low heat.  Add the garlic and onion and cook, stirring frequently, until the onion softens and the garlic begins to brown, about 7 minutes.  Remove from heat and set aside.   

Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

For the Crispy Pitas; Preheat the oven to 350 degrees F.

Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

Yield: 96 pita crisp

Mixed Berry Pizza Recipe

1 tube (8 ounces) refrigerated reduced-fat crescent rolls
11 ounces reduced-fat cream cheese
½ cup apricot presrves
2 tablespoons confectioners' sugar
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries

Unroll crescent roll dough and place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Press onto the bottom and 1 in. up the sides of pan to form a crust; seal seams and perforations. Bake at 375° for 8-10 minutes or until golden. Cool completely. 

In a large bowl, beat cream cheese until smooth. Beat in the preserves and confectioners' sugar; spread over crust. Cover and refrigerate for 1-2 hours. 

Just before serving, arrange berries on top. Cut into 20 pieces. 

Yield: 20 servings.

Asparagus Guacamole 

1-pound fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup chopped onion
1 garlic clove
1/3 cup chopped tomato
2 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
3/4 teaspoon minced fresh cilantro
1/4 teaspoon chili powder
6 drops hot pepper sauce

Assorted raw vegetables and tortilla chips

Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain; 

Place asparagus in a blender. Add onion and garlic; cover and process until smooth. 

In a small bowl, combine the tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving. 

Yield: 2 cups.