Slim And Trim Stuffed Celery Food

STUFFED CELERY WITH OLIVES

Steps:

• Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
• Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

BRAISED CELERY

Steps:

• Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.

GRANDMA'S STUFFED CELERY

Steps:

• Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

STUFFED CELERY APPETIZERS

Steps:

• 1. Wash and trim celery and then cut rubs into 3 inch pieces. In a food processor, blend all except paprika, until they reach a mixture like stiff whipped cream. Add salt and pepper to taste. Spoon mixture into celery wells and sprinkle with paprika. Serve chilled.
• 2. carrot and raisins or crasins.
• 3. cukes stuffed.

STUFFED CELERY STALKS

Steps:

• To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
• Season with the kosher salt, black pepper and smoked paprika.
• Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
• The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
• To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
• Season the mixture with the Worcestershire, chives, salt and black pepper.
• To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.

SHRIMP-STUFFED CELERY

Steps:

• Cut celery ribs into 2-in. pieces. Finely chop one piece; set aside., In a bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining ingredients and chopped celery. Stuff into celery ribs. Refrigerate until serving.

STUFFED CELERY

Steps:

• Coarsely chop the olives. Separate and wash celery stalks. Can remove celery strings, if desired.
• Mix cream cheese and sour cream. Stir in walnuts and olives.
• Spread filling into celery. Cut into bite-sized pieces. Chill until serving time.