Celebrity Chef Paul McCullough

Paul was a finalist on "Next Food Network Star" and his recipes and photos were featured in last summer's release  "Food Network Star: The Official Insider's Guide to America's Hottest Food Show". 

Smoked Salmon Dip

10 oz container Sabra Classic Hummus

2-4 oz Smoked Salmon

Chive, snipped or cut for garnish

Pita Chips

Celery

 

In medium bowl, slightly break apart one to two layers of smoked salmon, depending on size.  Empty hummus into bowl and stir until evenly distributed, refrigerate until ready to serve.  Transfer to serving bowl and top with chive garnish, serve with celery sticks and pita chips.

 

 

Watermelon & Tomato Summer Salad

One small watermelon

1 pint yellow cherry tomatoes sliced in half

1 pint red cherry tomatoes sliced in half

8-10 sprigs of fresh mint leaves, thinly sliced

1/2 cup feta cheese

Fresh lime juice (2-3 limes)

Slice watermelon into thin pieces, then use a cookie cutter to cut out different size rounds. Arrange on plate and top with sliced tomatoes, mint and feta. Squeeze lime juice generously over before serving.

 

Stuffed Mini-Peppers

1 container Sabra Roasted Red Pepper Hummus

8-10 mini sweet peppers of various colors

 

Cut tops off peppers and set aside for use later. Use a small knife to remove seeds from peppers, tap pepper lightly to remove any stray seeds.  Transfer hummus to a small zip top bag, snip the end off the bag and pipe in hummus slightly over the top of pepper (or use a small spoon).  Place top of pepper back on hummus filled pepper. Keep chilled until ready to serve.

 

Veggie Pinwheel Bites

One package burrito size flour tortillas

2-3 Carrots, shredded

Cucumber, thinly sliced

1 container Sabra Spinach Artichoke Hummus

Fresh parsley, finely chopped

2-3 Chives, finely chopped

Bunch of chives (separated, cleaned and set aside)

Hot water

 

Lay tortilla flat on cutting board and spread layer of hummus to cover.  Place thin sliced cucumber over hummus.  Add layer of shredded carrots and top with parsley and chopped chive.  Carefully roll tortilla starting from bottom.  With seam side down, cut rolled tortilla into 1 ½ inch pieces.  Add whole chive strips to hot water for about a minute to make more pliable.  Tie chive around each piece of rolled tortilla and serve.

 

Iced Coffee Frappe

1 cup International Delight Iced Coffee, any flavor

½ cup ice

½ cup vanilla, coffee or chocolate ice cream

½ tsp. vanilla extract

 

Combine all ingredients in a blender and blend until thick and smooth.

 

Milk Chocolate Café Truffles

12 ounces milk chocolate chips

1/3 cup iced coffee

1 tbsp. butter

chocolate sprinkles, cocoa powder, crushed candies, for rolling

 

Combine chocolate, Iced Coffee and butter in a saucepan over low heat. Cook, stirring constantly, until chocolate melts and mixture becomes smooth. Be careful not to let chocolate burn. Pour mixture into a shallow bowl and refrigerate overnight. To prepare, scoop out teaspoons of mixture and roll between palms to form balls. Roll each ball in sprinkles, cocoa or candy. Place truffles on a cookie sheet and refrigerate until set, about 15 minutes. Store in refrigerator.