January 6, 2012: Hot and Spicy Pumpkin Dip Recipe

The Wednesday edition of the Arizona Republic newspaper contains the weekly food section and I always eagerly await it to see what kind of new recipes it might contain. Usually I’m not impressed but this week I took notice of a recipe for a sweet potato dip I wanted to try. I only had pumpkin so I did a bit of my own makeover magic in the way of substitutions and less fat to come up with this very tasty recipe.

Hot and Spicy Pumpkin Dip

1 cup cooked pumpkin (or canned pureed)

1 T. roasted pumpkin seeds

½ chipotle pepper in adobo sauce + about ½ teaspoon sauce

2 cloves garlic

½ t. paprika

½ t. cumin

½ t. sesame oil

Kosher salt and freshly ground black pepper to taste

Place all ingredients in a small food processor and process until smooth. (I just got a stick blender with attachments, which worked wonderfully for this application!)

Serves 2 with calories of approximately112 (1/2 cup serving size)

Serve this Hot and Spicy Pumpkin Dip with a 10” flour tortilla torn into strips and sprayed on both sides with nonstick cooking spray. Sprinkle them with kosher salt. Bake the strips in a 450 degree oven for about 10 minutes, turning them over once, for guilt-less chips (total calories about 220).

July 29, 2011: Sundried Tomato Artichoke Spread Recipe

One of my newest favorite foods is Triscuits, roasted garlic flavor. These are some of the yummiest crackers I’ve ever tasted! If you haven’t tried them yet rush out and buy a box!

Since I’m not a big traditional breakfast eater, I often have Triscuits and string cheese along with a smoothie in the morning. But I was out of string cheese and just about any other kind of cheese other than cream so I came up with this quick little recipe to top my crackers.

Sundried Tomato and Artichoke Spread

4 ounces cream cheese
1 T. sundried tomatoes (not oil-packed), minced
2 canned artichoke hearts, chopped
1 t. minced garlic
½ t. garlic salt

Combine all ingredients and mix together until smooth. Use as a spread for crackers or a dip for veggies.

July 4, 2011: Asparagus in Prosciutto Bundles Recipe

Happy Independence Day! I don’t know about you, but there’s nowhere in the world I would rather live than the United States. Sure, we have our problems (our government being one of the biggest and most intrusive) but it still beats anywhere else in the world. I’m proud of my country and I celebrate our Christian founding fathers who had enough foresight and grit to start this great country. So I hope everyone enjoys this wonderful 4th of July holiday!

Here’s a recipe that makes a great appetizer – perfect for serving guests who are hungry and waiting for the main dishes to come off the grill. It can also be served as a side dish. The combination of salty and sour and somewhat sweet is a real winner.

Asparagus in Prosciutto Bundles

1 pound thin asparagus, tough stems snapped off
4 ounces prosciutto
About 6 teaspoons Dijon mustard
About 6 teaspoons lemon pepper seasoning blend

Tear the prosciutto pieces in half lengthwise. Spread each strip with about ½ teaspoon Dijon mustard and sprinkled with half teaspoon of lemon pepper seasoning.

Place two or three asparagus spears at the end of one prepared prosciutto strip. Wind the strip securely around the spears, leaving each of the ends poking out slightly. Continue with remaining ingredients.

Place on a grill over low heat and cook for a couple minutes on each side, just until the prosciutto begins to crisp.

May 30, 2011: Veggie Pizza Appetizer Recipe

This recipe is one I adapted from a recipe on a can of crescent roll dough, back when Pillsbury was offering a sheet of dough rather than the separated triangles. I thought it was great because crescent rolls are so good for making many different recipes, in particular appetizers. I’m not sure if Pillsbury just isn’t making this product anymore or whether it’s just my local grocery store that doesn’t carry it.

The good news is that this recipe can still be made with crescent rolls and it’s still a real crowd pleaser. I served these as an appetizer for my Memorial Day barbecue.

Tip: This veggie pizza looks especially appealing when you use a variety of colors for the vegetables. For something extra special, try using orange and yellow bell peppers, Heirloom or sweet grape tomatoes, pimientos, red onions, and carrot peels in addition to the traditionally green veggies.

Veggie Pizza

2 cans crescent rolls
1 8-ounce brick cream cheese
1 cup sour cream
1 package dry Ranch dressing seasoning mix
1 t. garlic salt
About ¼ cup chopped parsley or chiffonade fresh cilantro, sage, or basil (depending on what type of veggies you are using)
1 small head broccoli
½ bell pepper
½ cup onion
6 radishes, thinly sliced
Curls from 1 large carrot, peeled
Variety of fresh, seasonal vegetables of your choice (see note above)

Preheat oven to 375 degrees.

Open the packages of crescent rolls and separate the two halves. Unroll the halves but don’t separate. Place the crescent rolls on a large, ungreased cookie sheet, abutting each other, to cover as much of the sheet as possible. Using your fingers, press the seams together. Use a rolling pin to spread the crescents out to a thin layer. Bake 10 to 15 minutes, until golden brown.

In this photo, I've used 19 crescent rolls in order to best fit the cookie sheet.

Meanwhile, mix together the softened cream cheese, sour cream, ranch dressing mix, and garlic salt.

Spread the cream cheese mixture over the warm crescent roll pastry.

Finally chop all vegetables. Sprinkle over the cream cheese-covered pastry. Top with herb chiffonade. Slice into 2 inch squares and refrigerate until cold.

Tip: For a variation, try using one cup this chipotle garlic ranch dressing recipe mixed with the cream cheese.

Makes ~18 squares.

May 2, 2011: Cheddar Apple Caramelized Onion Crostini Recipe

We were invited to a barbecue recently at the home of some of our friends. They planned to grill salmon and serve it with a salad and steamed asparagus.

While they were generous enough to supply everything, I just couldn’t show up without bringing something. I gave my friend a call and asked her what I could bring. “Cheese and crackers,” was her reply. Unfortunately, I didn’t have any crackers and not enough cheese to slice. What I did have, however, was lots of onions and apples and a leftover hunk of homemade French bread. I figured those flavors would meld nicely, producing something that was slightly sweet, slightly tangy.

Imagining I was a contestant on The Food Network’s show, Chopped, I thought of how I could put these ingredients together. The result is this recipe:

I added a few more slices of apple in the center of this platter and drizzled them with just a bit of honey.

Cheddar, Apple, and Caramelized Onion Crostini

12 thin slices of French bread (or a baguette, sourdough bread, or other artisan-style bread)
Butter for spreading
1 cup shredded sharp Cheddar cheese
¼ cup mayonnaise
1 T. butter, softened
2 t. olive oil
½ large white onion, thinly sliced
Balsamic vinegar
1 apple (gala, fuji, or other sweet)
1 t. lemon juice

Butter the slices of bread and place them on a large, ungreased baking pan. Toast them in a 350 degree oven for 10 to 15 minutes, until crisp on the edges.

Meanwhile, add the cheese, mayo, and butter to the bowl of a food processor. Pulse just until combined; set aside.

Heat the olive oil over low heat in a saucepan. Add the onion slices and sauté low and slow for about 20 minutes, until caramelized. Add a splash of balsamic vinegar and mix with the onions.

Slice the apple into 12 thin pieces. Toss the apple slices with the lemon juice immediately after cutting to prevent them from browning.

Take the toasted bread and spread each slice with about 1 tablespoon of the cheese mixture. Top with about 1 tablespoon of the caramelized and an apple slice. Arrange on a platter and serve at room temperature.

April 8, 2011: Spicy Deviled Eggs Recipe

When it comes to spring and the Easter season, it never seems complete without serving deviled eggs at least once! I’m not sure why we tend to make deviled eggs only at this time of year; they’re a great appetizer for any party or special occasion meal. Of course, we always have lots of eggs in our house because of our hens; this recipe is one of my favorite ways to serve them, especially when I’ve got a lot of eggs to use up before they spoil!

Everyone’s got their own way to hard boil eggs; what I do is place the eggs in a saucepan, sprinkle in a bit of vinegar, then add water until it covers the eggs. I bring the pot to a boil, then cover and turn off the burner for 20 minutes. When the time is up, I drain the hot water and add cold water and ice cubes to quickly cool them down.

Note: It’s hard to peel really fresh eggs. Use eggs that are at least a week old for best results.

Spicy Deviled Eggs

6 hard boiled eggs
2 green onions, finely chopped; reserve about 1 T. of green tops to sprinkle on top of prepared eggs
1 t. minced pimiento
2 t. diced jalapenos or green chile
1/3 cup mayonnaise
½ t. hot sauce
½ t. garlic salt
¼ t. dry mustard
¼ t. cumin
¼ t. freshly ground black pepper
1/8 t. cayenne pepper

Peel the eggs and cut in half. Carefully scoop out the yolks and place in a mixing bowl. Add remaining ingredients except for cayenne pepper and mash until well combined. Place about 2 – 3 teaspoons of the yolk mixture back into each of the white shells. Sprinkle with cayenne pepper and reserved green onion tops.

Tip: Boil an extra egg in case one doesn't peel well and the white is unusable. I broke one while I was making this recipe so I had extra egg yolk filling - that's why the ones in the photo are so full! 

March 25, 2011: Tortilla Rollups

Today is my grandson’s very first birthday! My precious little boy is having a birthday party tomorrow. I asked his mom what I could bring for munchies to serve before pizza and birthday cake and she said, without any hesitation whatsoever, “Tortilla roll-ups!”

I made them for her baby shower over a year ago (that’s when this photo was taken – wasn’t it cute the way everything was served in boy toys?) and she absolutely loved them. Of course if my dear daughter-in-law wants anything, she gets it! I think these tortilla roll-ups are second only to Grammy’s homemade dinner rolls when it comes to her favorites.

The recipe below is enough to make a big platter-full, like the one you see in the photo. Serve them with salsa (homemade is preferable but good old Pace picante sauce will work in a pinch).

Tortilla Rollups

2 packages flour tortillas, burrito size
2 8-ounce packages cream cheese
1 can large black olives, diced
2 cans chopped mild green chiles (or about 3 fresh roasted green chiles, peeled, seeded, and chopped)
5 green onions, finely sliced
3 cloves garlic, finely minced
1 bunch cilantro, minced (optional)
2 t. cumin powder

1 t. salt (or to taste)
2 t. chili powder
1 t. black pepper

Mix the softened cream cheese with the rest of the ingredients. Taste and adjust seasonings as necessary.

To assemble, take one flour tortilla and spread it with about one-quarter cup of the cream cheese mixture; don’t make it too thin (they won’t be very tasty) or too thick (the filling will ooze out when you cut the tortilla). Shape into a log by tightly rolling the tortilla from one edge to the other. When you’ve used up all the cream cheese, cover the logs with plastic wrap and place them, seam side down, in the refrigerator for about an hour so that the filling hardens up slightly.

To serve: place each tortilla log on a cutting board and slice into one-inch thick slices. Arrange the horizontal slices (they should look like pinwheels) on a platter, around a bowl of salsa.

March 15, 2011: Spinach Artichoke Dip Recipe

Another Sunday, another party!

Last weekend after church we celebrated one of our member’s 50th birthdays. It was a lot of fun but this was following on the heels of celebrating Pastor Tom’s 65th birthday and Valentine’s Day before that. Truth be told, I’m a bit partied out.

For this last celebration, I only had to bring a side dish (although I ultimately decided on an appetizer). This spinach artichoke dip was a real hit; nearly everyone asked me for the recipe. *I’m posting it here for all of you ladies who asked!

I originally got this recipe from a New Orleans site back in 2000. Although it was fine as is, I made some variations, mainly so I could put in my crock pot for heating while I was at church. Here is my slightly adjusted version for the crock pot.

This picture is what was left of the dip since I forgot to photograph my big, beautiful dish before everyone dug in. It was just enough for a snack after I added a little more shredded Monterey Jack cheese.


Spinach Artichoke Dip

1 cup green onions, finely chopped (about 4)
2 cloves garlic, finely chopped
1/3 stick butter
1 lb. fresh spinach
1 can water-packed artichoke hearts or artichoke quarters
8 oz. cream cheese
6 oz. mozzarella cheese, shredded
4 oz. sour cream
1 ½ t. Worcestershire sauce
2 dashes Tabasco (or more to taste)
1/3 cup Parmesan or Romano cheese, finely grated
1 ½ t. dried dill
1 cup Monterey Jack cheese, shredded

Turn your crock pot up to its highest heat setting. Add the butter. As it begins to melt, add the chopped onion and garlic. Cook until the vegetables begin to soften.

Tear the washed spinach into small pieces and add to the veggie mixture. Toss until it is coated with butter. Let it wilt for a few minutes before adding remaining ingredients (up to the Monterey Jack cheese).

Turn your crock pot to low and let it heat through. Before serving, top with shredded Monterey Jack cheese and let it melt; then serve in the crock pot. OR pour into a baking dish, top with cheese, and place it in a 350 degree oven for 5 – 10 minutes until bubbly.

Note: You can make this recipe in a saucepan, too. Just start at medium heat to melt the butter and cook the veggies. After you’ve mixed in all the ingredients, pour it into a baking dish, top with the Monterey Jack cheese, and heat at 350 degrees for about 20 minutes.

February 13, 2011: Onion Cheese Puffs Recipe

This recipe comes from my dear Aunt Jean who, one summer, spent a lot of time at the Milwaukee Public Library and transcribed recipes she found intriguing from various cookbooks. I just made these recently for the first time to satisfy a snack attack; I hadn’t been to the grocery store for a while and I was craving something savory to munch on.

Don’t be daunted by the length of directions; they really are quite easy to make and there are few ingredients.

Onion Cheese Puffs

½ cup + ¼ cup butter
2 cups chopped onion (white, yellow, or green depending on your preference)
1 ½ cups water
1 ½ cups all-purpose flour
6 eggs
1 cup freshly grated cheese (any type of semi-hard cheese)

Preheat oven to 400 degrees. Grease a large cookie sheet. Tip: use the wrappers from the butter sticks.

Melt the ¼ cup butter in a medium to large saucepot. Add the chopped onions and sauté on medium-low for about 5 minutes. Scrape into a bowl and set aside.

In the same saucepot, boil the water. Add the remaining ½ cup of butter. Heat until the butter is melted and the water comes to a boil once again.

Add the flour all at once. Turn heat to low and stir until the mixture forms a ball. Remove from heat and beat in eggs, one at a time, with an electric mixer (this could also be done in a food processor). Add the cooked onions and cheese.

Drop by heaping tablespoons on greased cookie sheet. Bake until golden brown and puffy, about 25 – 30 minutes.

Tip: My husband and I thought these were a bit bland. Next time I’ll try adding chopped green chile. I also sprinkled the tops with garlic salt to add some flavor. If you don't fancy salt, try sprinkling with paprika, chili powder, or cayenne pepper.

Flavor variations (substitute for the onion and cheese in the above recipe):
Italian – parmesan cheese, oregano, and garlic OR sundried tomatoes, basil, and provolone
Mexican – Colby jack or cotija cheese, green chilies, and onion
Lorraine: Swiss cheese, bacon bits, green onion

These puffs are really versatile and since they use minimal ingredients, you could make these often as snacks or an appetizer. They could also be substituted for the breadsticks in my Valentine’s Day menu (see February 3 post).

February 4, 2011: Valentine’s Day Menu for Romance

For my husband and I, Valentine’s Day is a special day, but not one on which we want to spend a whole lot of money that we don’t really have. I don’t expect jewelry and he doesn’t expect much of anything (what’s a romantic gift for a guy, anyway?). So instead of going out and buying some stupid little gift, I show my husband how much I love him by preparing a special dinner.

Not only do we eat special food, I make it romantic by setting the coffee table in the living room with good china, candles, cloth napkins, and finger foods. We sit on pillows and listen to CDs of music we find romantic (I absolutely adore Ottmar Leibert’s acoustical Spanish guitar tunes) while eating three courses of food I’ve lovingly prepared.

Here is one menu that lends itself perfectly to an intimate Valentine’s Day dinner. Enjoy!

Menu:

• Lobster Salad with Bloody Mary Granité
• Sesame Breadsticks (Homemade is preferable but store bought is fine)
• Salad of Baby Greens, Apple Slices, Toasted Pecans and Gorgonzola with Creamy Balsamic Dressing
• Bacon-Wrapped Filet Mignon
• Lobster Tails with Clarified Butter
• Cappellini Pasta with Olive Oil, Fresh Parsley, Garlic, and Shaved Parmesan
• Chocolate Covered Strawberries

Most of these recipes should be self-explanatory so I’m just going to include the recipe for the granité.

Lobster Salad with Bloody Mary Granité (courtesy of foodnetwork.com, 2003)

Granité:
2 cups tomato-vegetable juice (such as V-8)
1 T. lemon juice
6 T. lemon-flavored vodka
1 t. horseradish (freshly grated or prepared)
1 t. Worcestershire sauce
1 t. freshly ground black pepper
3 shakes hot sauce
Salt

Combine all ingredients and season with salt to taste. Pour into a shallow container and place in the freezer. Run a fork through the granité every 30 to 45 minutes while it is freezing to obtain a nice, granular texture.

Lobster Salad:
½ lb. cooked, chopped lobster meat
4 T. olive oil
2 t. finely grated lemon zest
3 T. chopped chives
Salt and freshly ground white pepper

Fold all of the ingredients together and season with salt and pepper to taste.

To assemble hors d’oeuvres, use fancy shot glasses. Fill them ¾ of the way with the lobster salad and top with the granité.

Tip: You can also rim the glasses with coarse margarita salt before filling and garnish with a twist of lemon for an extra fancy touch.

Makes 12 appetizers.