Jovina cooks Italian: Cheese stuffed celery, salmon and crab rolls with salad

Southern Pimento Cheese Stuffed Celery

Ingredients

• 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
• 8 ounces shredded sharp Cheddar cheese (about 2 cups)
• 8 ounces shredded Monterey Jack cheese (about 2 cups)
• 3 tablespoons low-fat mayonnaise
• 3 tablespoons drained chopped pimientos
• 1 teaspoon grated onion
• 1/8 teaspoon garlic powder
• Pinch salt
• Pinch ground cayenne pepper
• Celery stalks, cut into 4 inch lengths

Directions

Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.

Scrape into a serving  bowl, cover and refrigerate for 30 minutes or up to 2 days.

Use the spread to fill celery stalks and serve immediately.

Grilled Crab Stuffed Salmon Rolls

• 1 Salmon Fillet, about 8 oz, skin removed

Crab Stuffing

• ½ cup shelled, fresh  lump crab meat
• 1 tablespoon minced onion
• 1 tablespoon minced celery
• 1 tablespoon minced green bell pepper
• 2 teaspoons mayonnaise
• ¼ teaspoon seafood seasoning (Old Bay)
• ¼ teaspoon ground garlic
• 1 teaspoon lemon juice

Directions

For the stuffing

Mix the crab meat with the vegetables and seasoning.

For the salmon rolls

Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.

Refrigerate until time to grill.

Preheat the grill to medium hot.

Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.

Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.

To cook indoors

Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.

Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..

An August Dinner For Two | jovinacooksitalian