Bring large pot of salted water to a boil.
Cook tortelloni until just tender, following the package instructions; drain. Sprinkle the pasta with a small amount of olive oil to prevent sticking.
If serving warm, place two tortelloni on six-inch (6-inch) skewers; pile skewers on serving tray garnished with six heads of Baked Garlic, placing two beside a small bowl of Parmesan Lemon Dip. Serve immediately.
If marinating the tortelloni, continue with remaining steps.
Marinate the tortelloni (optional)
Prepare the Rosemary Garlic Marinade / Vinaigrette. Set aside.
Gently place the cooked tortelloni in a large (9- x 11-inch / 2-quart capacity works well) flat, covered storage container. Pour over the marinade and toss lightly to coat each piece; cover and marinate for at least four to five (4 - 5) hours, gently turning occasionally. See Notes below.
Assemble skewers If using the Italian ham, neatly roll the long side of individual slices of the Citterio® Rosmarino. Then, slice the into 1.5-inch sections.
Remove tortelloni from the marinade and drain on several layers of thick paper towels. Place one tortelloni on six-inch (6-inch) skewer, followed by one rolled section of the Rosmarino, and a second tortelloni; repeat until you have used all of the pasta.
Arrange skewers on platter or tray garnished with six heads of Baked Garlic, placing two beside a small bowl of Parmesan Lemon Dip. Serve at room temperature.
In a large bowl, use a hand mixer to thoroughly combine the softened Greek Cream Cheese & Greek Yogurt and the chopped chicken breast; scrape the sides of the bowl. Stir in the next four (4) ingredients (green onions through Worcestershire Sauce) to evenly distribute.
Use plastic wrap to help form mixture into a ball (or two logs); cover and refrigerate for two (2) hours, or overnight.
Coat Just before serving, place the crushed pretzel sticks in a large dish; roll cheese ball in the crushed pretzels to cover.
Place on serving plate and garnish as desired. Bring Ranch Chicken Cheese Ball to room temperature before serving with choice of crackers.
1 cup Crème Fraiche
2 (5.3-oz / 150g) containers Dannon® Oikos® Greek Nonfat Yogurt
3/8 cup 1/4 cup grated Parmesan cheese 2 lemons, zested and juiced
Zest of two large lemons
Juice of one large lemon
1/8 tsp ground white pepper
3 cloves Baked Garlic, peeled and smashed
Parmesan Lemon Dip Directions
In a small mixing bowl, combine all ingredients; stir well. Set aside until ready to serve.
Parmesan Lemon Dip Notes
The flavor is great. I prepared this dip twenty-four (24) hours in advance, refrigerating it until thirty (30) minutes before serving time.
As modified above, the Parmesan Lemon Dipis not thick; if thick is your preference, I suggest substituting some reduced-fat sour cream for part of the Greek yogurt,
ThisEnsalada de Noche Buenais a festive dish for a Christmas Eve brunch or buffet table.
Photo: Better Homes and Gardens
Ensalada de Noche Buena (Christmas Eve Salad) ingredients (12)
Makes 6 to 8 servings
1 fresh pineapple or 1 (20-oz) can pineapple chunks, drained 2 large oranges
1 large apple, washed and peel left on 2 medium bananas 3 medium beets, cooked, peeled, and sliced or 1 (16-oz) can sliced beets, drained
Optional for salad
1 jicama, peeled and sliced 1 stick sugar cane, peeled and chopped Garnish
Lettuce, washed and dried well
1/2 cup peanuts
Salad dressing (see Notes)
Mayonnaise or salad dressing
Ensalada de Noche Buena (Christmas Eve Salad) Directions
Prepare fresh fruits Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Skip to next step if using canned pineapple.) Peel oranges and section over a bowl to catch juice. Core and slice apple. Toss oranges, apple, and banana with the orange juice; then, drain. Assemble salad Line a large platter or footed pedestal plate with lettuce leaves. Arrange all fruit with the sliced beets (and jicama and sugar cane, if using) in a decorative pattern on the platter. Sprinkle with peanuts and pomegranate seeds. Prepare dressing Thin mayonnaise (or salad dressing) with a little milk to make drizzling consistency. Pass with salad.