Hatch Chile Salsa

I love, love, love Hatch Chile season. It’s short. You only have a couple weeks to get your hands on these peppers and when you do, stock up. I ended up buying 6 pounds of roasted hatch peppers this weekend just to prepare and freeze to use over the next year. I saved just enough to make this salsa.

I love green salsa. The hotter, the better. I’ve just never been able to make it right. I came across this recipe at the grocery store this weekend when I was stocking up on my Hatch peppers. It’s the perfect heat and full of flavor.


Hatch Chile Salsa

5 roasted Hatch peppers
6 tomatillos ( cut in quarters )
1 garlic clove
juice of 1/2 a lime
1/4 Cup of cilantro
1 large jalapeno
salt to taste

Combine everything in a food processor and spin away. After a minute or so, you are left with a bright beautiful hot sauce.

Cheddar Ale Spread

I've had this recipe save for awhile. Peabody is one of my favorite foodie bloggers. This is a great appetizer to make if you are rushed for time. The ingredients in this recipe are things I typically have on hand at any time so it’s easy to put together. We used carrots, celery, garlic crisps, & pretzels for dippers.

Cheddar Ale Spread

8 oz cream cheese

2 tsp Dijon mustard

2 ½ cups shredded extra-sharp Cheddar cheese

2 TBSP heavy cream ( I used FF 1/2 & 1/2 )

¼ tsp Tabasco sauce

¼ tsp salt

¼ cup beer ( I used Corona )

2 TBSP chopped fresh parsley ( I used 1 Tbsp dried parsley )

Combine the cream cheese, mustard, Cheddar, cream, Tabasco, and salt in a food processor.

Process for about 30 seconds, add the beer, and continue processing until very smooth.

Pulse in the parsley until just dispersed.

Baked Green Olive Cheese Puffs

What a super easy appetizer!!! :) I found these on Kate’s blog the other day. Check out her link. I like her picture a lot better.

We had some friends over for a little cook-out last night & needed something to snack on while we grilled everything. I thought they were pretty tasty little bites and being that we didn’t have any leftover, I think everyone else agreed.

Baked Green Olive Cheese Puffs

1 1/4 c. finely shredded cheddar cheese
2 1/2 T. butter or margarine
1/2 c. flour
1/2 t. cumin (I used 1/2 tsp)
1/8 t. cayenne pepper, (I used 1 tsp)
1 small jar of green olives (you’ll need about 25 – 30)

Combine cheese and butter in a food processor until smooth. Run on low speed and add in flour and spices.

Using a teaspoon dough, flatten and wrap completely around one olive. (Again, I just do this in my hand.) Repeat until done. Place on a cookie sheet and bake at 350 degrees for about 15 minutes, until golden.

Pumpkin Dip

This post is a little late. We made this pumpkin dip to bring over to our neighbor’s during a holiday get-together. For as simple as it was to put together, it was a big hit. This is an easy dessert/appetizer to bring with anywhere from Fall through Winter.


Pumpkin Dip

12 ounces cream cheese, softened

1 cup brown sugar

1 cup pumpkin (canned)

4 teaspoons maple syrup

1 teaspoon ground cinnamon

Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. 

Keep refrigerated and serve with apples, gingersnaps, vanilla wafers, and graham crackers.

Bacon Wrapped Green Beans

We found some jalapeno bacon the other day and wanted to try it out. We are still lucky enough to have fresh green beans available at the local grocery store so we took advantage of that as well. This is a super easy way to get a picky eater to eat more veggies.

Bacon Wrapped Green Beans

1 pound fresh green beans, ends snapped off
about 5 thick slices of bacon, cut in 1/2
toothpicks
Ziploc Steamer bags

Give your fresh green beans a head start by steaming them for just about 3 minutes. Taking about 4 or 5 green beans, make a little bundle and roll 1/2 a slice of bacon around it, using a toothpick to keep everything in place.

Bake at 400 for about 10 minutes (or until bacon is done) take out the toothpicks and serve. Delish!

Roasted Balsamic Veggies

This really isn't a recipe, but more of a great way to get you vegetable servings covered. You can mix this up using whatever vegetables you prefer. This nigh was sort of a "clean out the vegetable drawer in the fridge" night. Cancy even liked vegetables this way. I've found so far that any vegetable tastes better when roasted. Eat & Enjoy!


Roasted Balsamic Veggies

about 1/2 lb Fresh Green Beans, ends snapped off
1 Medium Yellow Onion, cut into rings
1 Red Pepper, sliced into strips
1 pkg of Fresh Mushrooms, sliced
Salt & Pepper
Olive Oil
Balsamic Vinegar
small handful of Blue of Feta Cheese

Preheat oven to 425 degrees.

Place vegetables in a Ziploc bag, add salt & pepper and about a Tbps of Olive Oil. Toss.

Lay veggies out on a sheet pan and bake for about 20-25 minutes until roasted & tender.

Serve into individual dishes and splash a bit of Balsamic over top and sprinkle cheese as well.

Jalapeno Chile Coleslaw

I have been making this side dish this summer and it has gone over well each time. It’s a nice side to take to any potluck or bbq since it makes so much. If you like things with a little heat in them, you will appreciate this. My husband’s friends have asked for it a few times since they first tried it. Try it, You’ll love it.

Jalapeno Chile Coleslaw
2 (8 oz) packages broccoli coleslaw
1 Napa cabbage, cut into 1/4” strips
5 jalapenos, cut out the ribs & seeds, then chop
1 bottle of Jalapeno Ranch Dressing (this is important)
1 tsp. cumin seeds
1/2 tsp. cayenne

Combine broccoli slaw, cabbage, and jalapenos.

Toast the cumin seeds in a small pan on medium heat. Just warm them up a little bit so they are more fragrant. Let cool.

Pour dressing over top, sprinkle cayenne & toss to coat. Let sit for at least 15 minutes to let everything combine. Just before serving, top with cumin seeds.

Cilantro Jalapeno Hummus

I love hummus. Recently I started making my own and am hooked. I don’t think I’ll ever enjoy store-bought hummus again. I came across this recipe on Annie’s blog and had to try it. So here, for those who like things a bit spicy... a yummy, healthy snack to keep you happy.



Cilantro Jalapeno Hummus

1/3-1/2 cup fresh cilantro leaves

1-2 jalapeno peppers, ribbed and seeded (depending on desired flavor)

1 clove garlic, peeled

3 tbsp. freshly squeezed lemon juice

1/4 cup water

6 tbsp. tahini

2 tbsp. extra virgin olive oil

1 (14 oz.) can chickpeas, drained and rinsed

1/2 tsp. salt

1/4 tsp. cumin

Pinch of cayenne pepper

Combine the cilantro, jalapenos, and garlic in the bowl of a food processor.  Pulse until the ingredients have been finely minced.

In a small bowl, combine the lemon juice and water.  In another bowl, whisk together the tahini and olive oil.  Set aside.

Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne.  Process until almost fully ground, about 15 seconds.

Scrape down the bowl.  With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.

Scrape down the bowl and continue to process for one minute.  With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.

Kalamata Olive Hummus

I love, love hummus. And I think even more so, I love Kalamata olives. This recipe from Confections of a Foodie Bride was pure and simple and heavenly. You’re mouth will thank you. Enough said.



Kalamata Olive Hummus

3 Tbsp lemon juice (from two lemons)
1/4 cup water
6 Tbsp Tahini
2 Tbsp olive oil
1 15-oz can of chickpeas, drained and rinsed
1/2-2/3 cup kalamata olives, pits removed
2 garlic cloves, peeled
1/2 teaspoon course salt, plus more to taste
1/4 teaspoon cumin
Dash of cayenne

Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.

Process the chickpeas, olives, garlic, salt, cumin, and cayenne in a food processor until almost fully ground. Scrape down the bowl. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.

Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend. Eat with fresh pita, cucumber, crackers, red bell pepper...

Japanese Beef & Scallion Rolls

I came across this recipe on MaryEllen’s blog who based her recipe on this recipe from Epicurious. These are slightly time consuming, but well worth the effort. We had these with some jasmine rice and little shrimp shumai. We dipped these in a Ponzu Sauce that we got from the Asian Grocery store that we love. I hope you like it!!!



Japanese Beef & Scallion Rolls

12 small scallions, trimmed to 6-inch lengths

1 (1-lb) piece flank steak (roughly 6 to 7 inches square)

1/4 cup sake (Japanese rice wine)

1/4 cup mirin* (Japanese sweet rice wine)

3 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon vegetable oil

Special equipment: a meat pounder; kitchen string

Prepare scallions:
Blanch scallions in a pot of boiling salted water for 45 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Transfer scallions to paper towels to drain and pat dry.

Prepare beef:
Cut flank steak with the grain holding a large knife at a 30-degree angle to cutting board into 12 (1/8-inch-thick) slices (1 1/2 to 2 inches wide). Arrange slices 1 inch apart on a very lightly oiled sheet of parchment paper or plastic wrap, then cover with another very lightly oiled sheet of parchment or plastic wrap (oiled side down) and pound slices with flat side of meat pounder until about 1/16 inch thick.

Assemble rolls:
Arrange 3 beef slices side by side on a fresh sheet of plastic wrap, overlapping slices slightly to form a 6-inch square with short ends of slices nearest you. Sprinkle square lightly with a pinch of salt, then lay 3 scallions (with some white parts at both ends) across slices at end closest to you and tightly roll up meat around scallions to form a log, using plastic wrap as an aid. Tie log with kitchen string at ends and where meat slices overlap. Make 3 more negimaki rolls in same manner.

Marinate rolls:
Stir together sake, mirin, soy sauce, and sugar in a small bowl until sugar is dissolved.

Put rolls in a small baking dish and pour marinade over them, turning to coat. Marinate, loosely covered with plastic wrap, turning occasionally, 15 minutes.

Cook rolls:
Heat a 10-inch heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade, letting excess drip off, and pat dry. (Save marinade.) Add oil to skillet, swirling to coat bottom, then cook rolls, turning with tongs, until well browned on all sides, 4 to 5 minutes total for medium-rare. Transfer rolls to cutting board. Add marinade to skillet and boil until slightly syrupy, 1 to 2 minutes, then remove from heat.

Cut off and discard strings, then cut each roll crosswise into 6 slices. Pour sauce into a shallow serving dish and arrange negimaki in sauce.

Seasoned Oyster Crackers

I can remember having this when I was younger. I think it was just an easy holiday appetizer to do when all of the family was around. It's super easy to make and I wanted something "snacky" for when we had friends stay over on New Year's Eve. There's no real recipe to follow just some basic steps and you can flavor it however you choose.



Seasoned Oyster Crackers

1 bag of Oyster Crackers

1/2 Cup of Olive Oil

1 pkg Dry Ranch Dressing

Seasonings: I used about 1tsp lemon pepper grill seasoning, 1 tsp garlic salt with parsley, 1 tsp dill weed, & 1 tsp Jane's Crazy Salt

Basically you just put the oil and your seasonings in a gallon sized Ziploc bag and shake to blend. Once your seasonings are all combined, then add the crackers and shake to coat.

Lay the crackers on a foil lined cookie sheet and bake @ 200 degrees for about 15 minutes.

Let cool and then you are ready to serve.

Tomato, Basil, Mozzarella salad

Well, I don’t know if this really even counts as a recipe. This was just a really easy side dish to our little get together with Cody & Carol last weekend. The fresher your ingredients, the better. This is just a really simple end of summer side. Try it next time you grill.

Tomato, Basil, & Mozzarella Salad

 

4 or 5 Tomatoes (on the vine if you can)

A handful of fresh basil leaves

1 package of fresh Buffalo Mozzarella

Olive Oil

Balsamic Vinegar

 

Slice tomatoes and mozzarella.

In a 9*13 pan layer your first three ingredients. When ready to serve, drizzle with Olive Oil and Balsamic.

 

 

 

7 Layer Taco Dip

We had Cody & Carol over for dinner last Saturday. This was our very basic appetizer to get the night started. I remember someone in the family always making something similar to this for any family get-together. This is by no means, the exact recipe, but as close as I can remember. Have fun with it, add another ingredient, have fewer or more layers. Make it your own. J

7 Layer Taco Dip
2 cans fat free refried beans

2 avocados, 1 Tbps fat free sour cream, & juice of 1/2 a lime
8 oz fat free sour cream & 1/2 packet of taco seasoning
low fat shredded Mexican cheese blend

3 - 4 green onions, diced

1 small can of sliced black olives

Tomatoes, seeded/diced

Spread beans in an 8x8 dish.

Mash the Avocados, sour cream, & lime juice together making a basic guacamole. Spread on top of beans.

Mix the taco seasoning with the sour cream. You may use more or less taco seasoning depending on your tastes. We like things spicy, so I probably use closer to a whole packet. Spread the sour cream over the guacamole.
Sprinkle cheese over the top
Sprinkle drained black olives next
Sprinkle diced tomatoes

Sprinkle diced green onions

Garlic Lovers Hummus

Oh My Gosh!!! I don’t think I’ll ever buy hummus again. I didn’t change a thing in this recipe that I found over @ Noodle Nights & Muffin Mornings. I didn’t have to. It was perfect. So easy to throw together and tastes even better the next day. You’ll definitely want to try this.

 

Garlic Lovers Hummus

1 15 oz can chick peas(refrigerated)

3 cloves garlic

1 tsp red pepper flakes

1 tsp lemon juice

1 tbsp tahini

1 tbsp extra virgin olive oil (plus additional for serving)

2 tbsp reserved juice from chick peas

1/8 cup water (plus additional if needed)

Parsley (optional)

Drain chickpeas over bowl, reserving liquid. Wash well in cold water. Combine all ingredients in food processor and blend until smooth (adding more water), making sure to stop and scrape the sides if needed. Keep in refrigerator until ready to serve at which time drizzle with olive oil and garnish with parsley. Serve alongside pita, veggies, or crackers.

 

 

 

Super Quick & Easy Salsa

We are having a lazy, boring, stay @ home, do nothing day today and decided to have an afternoon snack. I was craving salsa and we didn’t have any in the fridge so I decided to throw some things together and make my own. This is a good experiment. We added 2 little hot Thai chili peppers to ours. However, I left it out of the ingredients because it’s sort of a kick in the head. But, it will definitely clear your sinuses. Go ahead, make it your own.

Super Quick & Easy Salsa

 

1/2 white onion

2 jalapenos, seeded

3 cloves of garlic

2 cans of Rotel (we used 1 Hot & 1 Original)

1/4 -1/2 Cup cilantro, chopped

1 lime

Salt, pepper, Cumin

 

In a food processor, pulse onions, jalapenos, and garlic. Take out & put into a separate bowl. Pulse Rotel in food processor as well. Add to bowl.

 

Stir in cilantro, squeeze in juice of 1 lime, and add salt, pepper, & cumin to taste.

 

Let refrigerate for at least 1/12 hour before serving.

 

West Coast Grilled Veggie Pizza

So I came across this recipe on Ashley's site. It looked great. We ended up making a shortcut version of this for lunch on a hot Texas summer afternoon. Definitely try out the original, but if you are short on time, I think our version came out pretty tasty.

West Coast Grilled Veggie Pizza

2 burrito size tortillas

1 cup of cherry tomatoes, sliced in half

2 scallions, white and green parts separated, thinly sliced

1 log (5 ounces) soft goat cheese, crumbled

Coarse salt and ground pepper

1 bag (5 ounces) baby spinach

1 avocado, halved, pitted, peeled, and diced

2 tablespoons red-wine vinegar

Heat grill to medium. Spray tops & bottoms of tortillas with Fat Free Spray Oil.

Scatter tortillas with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.

In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.

quick crab & shrimp cakes

We are dogsitting this weekend so I spent the afternoon with the dogs at the park. After I got home, I really just wanted something quick & easy. So trying to stay away from the box mix for crab cakes staring me down from the pantry, i decided to use some canned shrimp & crab and make my own. So, here is my attempt at crab cakes with shrimp. We had some pre-made hush puppies that I baked to go with it as well as a package of steamed vegetables.

Quick Crab & Shrimp Cakes

1 6oz can of crab

1 4oz can of shrimp

2 green onions, chopped

2 Tbs parsley, chopped

1/4 C bread crumbs

Salt & pepper to taste

1 egg

1/4 C Light Mayo

1 tsp hot pepper sauce

1 tsp lemon juice

1/2 tsp dill



Pre-heat oven to 350. Mix together crab, shrimp, green onions, parsley, salt & pepper. Blend together egg, mayo, hot sauce, lemon juice, & dill Form into patties and place on a lightly greased baking sheet. Lightly spray top of cakes with cooking spray. Bake @ 350 degrees for about 15 minutes or until lightly browned.

pepperoni rolls

I needed something to go with my Minestrone & I saw the recipe for these last week on Michelle's blog. They looked so good. Now I cheated a little bit by using Turkey Pepperoni to try to keep it a little bit healthier. Cancy says he couldn't taste the difference.

Pepperoni Rolls

1 loaf Pillsbury Refrigerated French bread dough

Sliced Pepperoni (or Turkey Pepperoni)

Butter

Italian Seasoning & Garlic/Parsley salt

Shredded mozzarella cheese



Take the dough out of the container & lay it flat. Cut it in half & roll out two rectangles. Spread a little butter over the dough. Sprinkle that with some Italian Seasoning & Garlic/Parsley salt. Layer the pepperoni on the dough, and then cover with mozzarella cheese.

Roll up lengthwise and seal the ends and seam and place seam-side down in a baking pan (I used my Pampered Chef Stone). 

I baked them at 350 degrees for about 30 minutes.