Finger Foods For March Madness

This week's Chef on a Shoestring showcases a dynamic duo, known for their creative and fun entertaining recipes and tips. Dan Smith and Steve McDonagh were the winners in last year's "The Next Food Network Star" reality show. They join The Saturday Early Show this week to create a fun, easy menu to celebrate March Madness. On a budget of $80 to serve eight people, they came up with a menu of Black Bean Dip, Coriander Lime Grilled Chicken Legs, Spinach Parmesan Balls, and Peanut Butter Sandwich Cookies.

RECIPES

Black Bean Dip
Recipe courtesy Dan Smith and Steve McDonagh

1 plum tomato, diced
2 tablespoons diced red onion
1 tablespoon cilantro, chopped, plus sprigs for garnish
2 15-ounce cans black beans, drained
1 tablespoon ground cumin
2 teaspoons hot sauce
Salt
Tortilla chips, for dipping

Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste. Pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.

Yield: 4 cups
Prep Time: 5 minutes
Ease of preparation: Easy

Coriander Lime Grilled Chicken Legs
Recipe courtesy Dan Smith and Steve McDonagh

1/4 cup fresh lime juice
2 limes, zested
1 tablespoon toasted ground coriander
2 tablespoons chopped cilantro leaves
2 tablespoons chopped scallions
1 tablespoon honey
1 cup olive oil
2 teaspoons salt
1 teaspoon ground white pepper
12 chicken legs

Special equipment: 10-inch cast iron grill pan

Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a non-reactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour.

Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Prep Time: 1 hour
Ease of preparation: Easy

Spinach Parmesan Balls
Recipe courtesy Dan Smith and Steve McDonagh

2 10-ounce boxes of frozen chopped spinach, thawed
5 eggs
1 large onion, minced
10 tablespoons margarine, melted
1 cup shredded Parmesan
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs

Preheat the oven to 350 degrees

Squeeze the excess water from the spinach and put it in a large mixing bowl. Add the remaining ingredients and mix well by hand (wearing latex gloves while mixing and forming the balls is suggested). Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.

Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.

Yield: 30 to 40 spinach Parmesan balls
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 5 minutes
Ease of preparation: Easy

Peanut Butter Sandwich Cookies
Recipe courtesy Dan Smith and Steve McDonagh

1 stick butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats
Peanut Butter Molasses Buttercream (recipe follows)

Preheat oven to 350 degrees

Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined.

Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool.

When the cookies are completely cool, put a teaspoonful of the butter cream, or some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.

Yield: 20 to 24 sandwich cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: Easy

Peanut Butter Molasses Buttercream

1 stick butter, at room temperature
1/2 cup peanut butter
3/4 cup powdered sugar
2 tablespoons molasses
1 tablespoon heavy cream
Pinch salt

Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.

Yield: about 2 cups
Prep Time: 5 minutes

Peanut Butter and Strawberry Jam Filling

3/4 cup creamy peanut butter
3/4 cup strawberry jam