Lox on a Cloud of Cream Cheese

Lox on a Cloud of Cream Cheese, originally uploaded by Sweet Sugarplums.

This is more a serving suggestion than an actual recipe. I didn't have bagels and didn't want to hassle building these on each cracker. It turned out great; people could take as much or as little of each part as they wanted. It disappeared.

LOX ON A CLOUD OF CREAM CHEESE

8 oz. cream cheese or neufchatel, room temperature
8 oz. nova lox
2 tbsp. green onions, chopped
2 tbsp. capers, optional
Ritz or other buttery crackers

Whip cream cheese until smooth and fluffy. Mound on a serving platter in a large "puddle". Mound lox in the center, being sure to keep an edge of the cream cheese showing. Garnish with capers and green onions. Encircle the cream cheese with crackers.

Serves 4-6

Uploaded by Sweet Sugarplums on 11 Feb '07, 4.59am PST.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs, originally uploaded by Sweet Sugarplums.

Bob and the boys LOVE Buffalo Chicken - wings, tenders, salad, etc. I found a recipe for chicken meatballs, using ground chicken breast. The original recipe called for 1 1/2 tsp. chili powder, but it was pretty spicy. I reduced the powder, but it can be increased if desired.

BUFFALO CHICKEN MEATBALLS

1 1/4 pound ground chicken breast
1 egg, beaten
2/3 cup fresh bread crumbs
3/4 teaspoon dried mustard
1/4 teaspoon chili powder, or more, if desired
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons Frank’s Redhot Buffalo Wing Sauce
3/4 cup Frank’s Redhot Buffalo Wing Sauce

Preheat oven to 350 degrees.

Place ground chicken in a large bowl. In a small bowl, combine bread crumbs, mustard, chili powder, garlic powder, salt, and pepper. Pour the bread crumb mixture into the bowl with the ground chicken and add the beaten egg and first 3 tbsp. of buffalo sauce. Mix together thoroughly (you’ll probably want to get a little dirty and just use your hands for this — it’s the easiest way.)

Form small meatballs by using a small ice cream scoop. Roll meatballs by hand. Arrange on baking sheet. Bake for about 20 minutes. Brown under a broiler for 5 minutes.

Pour about half a cup of the remaining buffalo sauce over the browned meatballs on the baking sheet. Roll the meatballs around in the sauce to coat all sides. Use more buffalo sauce if necessary. You’re just looking for a thin coat of buffalo sauce on the meatballs.

Serve with blue cheese or ranch dressing. Makes about 40 meatballs, 6 servings

Adapted from "Cook with Kerry" weblog, Dec 20, 2006

Nutrition Facts:
Per Serving: 238 Calories; 10g Fat (38.1% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 1116mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat.