Skeletonbraindip Recipes

SKELETON AND BRAIN DIP

Steps:

• Line half of small bowl with lettuce for the skeleton's hair; fill with dressing. Place at one end of large tray or baking sheet for the skeleton's head.
• Arrange vegetables on tray to resemble skeleton's body.

BRAIN DIP

Steps:

• Cut florets from the top of the cauliflower until you have a cauliflower bowl.
• Remove greens from bottom.
• Cut stems from radishes, leaving the roots but removing the skin.
• Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (the roots will look like optic nerves).
• Fill cauliflower with dip, garnish with radish eyes.

SKELETON & BRAIN DIP

Steps:

• Pour dressing into a small bowl lined with lettuce leaves to resemble hair.
• It should stick up at the top.
• Starting with the bowl as the head, form a skeleton shape by arranging any or all of the vegetables- or use others.
• Be creative.

CRISPY "EVERYTHING" FLATBREADS

Steps:

• Combine all-purpose flour and spelt flour in a bowl. Add salt, pepper, cayenne, garlic powder, and onion powder. Whisk until combined. Add olive oil and water. Stir mixture together with your fingers until a dough starts to come together; knead into a smooth ball.
• Wrap dough in plastic wrap and let rest about 1 hour in the fridge or at room temperature.
• Preheat the oven to 375 degrees F (190 degrees C).
• Divide dough in half. Press and roll 1 half into a rectangle about 1/8-inch thick, sprinkling with flour as needed to prevent sticking. Transfer dough onto a silicone-lined baking sheet.
• Lightly brush entire rectangle with a small amount of water. Sprinkle sesame seeds and poppy seeds all over; top with fleur de sel. Press topping gently into the dough before flipping over. Use a pizza cutter to slice dough lengthwise into strips, then diagonally into diamonds. Repeat rolling, topping, and cutting the remaining dough.
• Bake in the preheated oven until golden brown and crispy, about 20 minutes.
• Flip crackers over in their pans and let cool completely.

PINEAPPLE SHISH KEBOBS

Steps:

• Gently stir the pineapple chunks in juice, Italian-style salad dressing, chicken, shrimp, green bell pepper, red bell pepper, sweet onion, mushrooms, and garlic together in a large bowl. Cover the bowl with plastic wrap; allow to marinate in refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Drain the mixture in a colander over a bowl to catch the liquid; shake to remove excess liquid. Alternately thread the chicken, red bell pepper, onion, green bell pepper, onion, pineapple, mushroom, and shrimp onto a skewer until each skewer is full; repeat until all ingredients are used.
• Pour the strained marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Cook the skewers on the preheated grill, turning frequently, until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. Baste skewers generously with the reserved marinade as they cook.