Appetizers

Mango Salsa

by // // 7 Comments

Fresh homemade salsa in the summer? YES, PLEASE! How can you resist those veggies?? (fruit…if we are technical.)

Oh. My. Goodness.

Ingredients:
8-10 Medium sized garden tomatoes
1 Red Onion
3 Mangos*
0 – 3 Jalapeno peppers
Fresh Cilantro, chopped, to taste
1 Tbsp Salt (or to taste)

1. Chop your tomatoes and onion up. Mix them in a Large bowl.
2. Dice your mangos and add them to the mixture. Here is a great video on how to dice a mango. We learned the checkerboard method when we lived in the Caribbean.

 

3. Deseed (or not) your Jalapenos and dice them up. I used three Medium sized jalapenos, got every seed out of each one, and our salsa wasn’t hot at all. But if you’ve ever experienced jalapenos–you can’t bank on them. 🙂 I use surgical gloves to deseed and I don’t take the gloves off until I’m finished handling the pepper, because only an idiot would cut up jalapenos, wash her hands and then harmlessly scratch an itch by her eye, right? The burning sensation is harmless. (Oy! Can you hear the sarcasm drip??)
4. Using scissors, cut the leaves of fresh cilantro and add them to the mix. We really love cilantro so we put in quite a bit–maybe 1/3 of a bunch.
5. Stir in the salt to taste and serve with your favorite chips!

HAPPY SUMMER!

Source: An Original from watching many people make many different types of salsa.

 

~Kara

Zucchini Pizza Bites

by // // 1 Comment
We’re always looking for ways to sneak veggies into our meals.  We have found that 
zucchini is stealth.  And what better way to disguise it than as Pizza?  

All you’ll need is:
1 or 2 medium size zucchini
1T olive oil for brushing
About 1C Pizza sauce 
1/2 C (or more) grated parmesan cheese
Pepperoni (or any other pizza topping of your choice)
Shredded Mozzarella cheese
Wash the zucchini and slice them into rounds
Lightly brush each round with a little olive oil and toss it on the grill. 
Cook for about a minute on each side
I used my new grill pan today. =) (Thank you MIL!) 
 Once you see some nice grill mark on each side, transfer the 
slices to a baking sheet,foil-lined for easy clean up.   
Spoon a little pizza sauce on each slice and sprinkle with Parmesan
Add a pepperoni, a little sprinkle of shredded mozzarella 
(and maybe even an extra sprinkle of parmesan, just for good luck), 
and pop it in the oven under the broiler until the cheese is golden and bubbly! 


*CAUTION: These little guys know how to hold their heat!! Be careful…
even when you think they’ve cooled, they might surprise you!  

*Thank you Kalyn @ KalynsKitchen.com for this yummy recipe! 

Easy Blender Salsa

by // // No Comments

Don’t let the canned tomatoes fool you.  This salsa is still better than many I’ve had in “authentic” Mexican restaurants.  It’s 5 o’clock somewhere.  So get your blenders out, make some salsa and maybe a virgin frozen concoction as well (clean blender between use, of course)!

Ingredients:

1 – 14 oz. can diced tomatoes (I HIGHLY recommend using the roasted variety)
1 – 10 oz. can Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 t. honey
1/2 t. salt
1/2 t. ground cumin
small to medium size handful of cilantro
juice of 1 lime

Directions:

Put all ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.  Taste for seasoning and adjust to taste.  Serve with chips or over tacos.

Source:  www.mountainmamacooks.com

Sweet Tamale Corn Cakes

by // // No Comments

Ingredients:

SALSA VERDE

2 tomatillos, chopped (remove papery skin)
1 4 oz. can mild green chilies
1 green onion, chopped
2 T. fresh cilantro
1 1/4 t. granulated sugar
1/4 t. ground cumin
1/4 t. salt
1/8 t. ground black pepper

TOMATO SALSA

1 medium tomato, diced
1 T. minced Spanish onion
1 T. minced, fresh cilantro
1/4 t. lime juice
1/2 small fresh jalapeno, minced
dash salt
dash ground black pepper

SOUTHWESTERN SAUCE

1/2 cup mayonnaise
1 t. white vinegar
1 t. water
3/4 t. granulated sugar
1/2 t. chili powder
1/4 t. paprika
1/8 t. cayenne pepper
1/8 t. onion powder
dash salt
dash garlic powder

CAKES

1 1/2 cups frozen sweet corn
1/2 cup butter, softened (1 stick)
3 T. granulated sugar
1/8 t. salt
1/2 cup masa harina (corn flour)
2 T. all-purpose flour

GARNISH

1/4 cup sour cream
1/2 avocado, chopped
2 T. coarsely chopped, fresh cilantro

Directions:

1. Prepare salsa verde by combining all ingredients in a food processor on high speed. Cover and chill.

2. Prepare tomato salsa by combining all ingredients in a small bowl. Cover and chill.

3. Prepare Southwestern sauce by combining all ingredients in a small bowl. Cover and chill.

4. Preheat oven to 400 degrees.

5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar and salt. Blend well with electric mixer until smooth.

6. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

7. Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

8. While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You’ll need to use enough salsa verde to coat the entire plate—it should be about 1/4 inch deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the Southwestern sauce over the cakes in a criss-cross pattern (use a squirt bottle if you’ve got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.

***FOR A QUICKER, EASIER VERSION THAT STILL TASTES GREAT TRY THIS METHOD:

1. Use canned salsa (verde and tomato).
2. Make a “Southwestern sauce” using sour cream mixed with taco seasoning or other bottled
Southwestern condiment.
3. Make the El Torito Sweet Corn Cake recipe previously posted on this blog for the “cakes”.

Source: Top Secret Recipes by Todd Wilbur

Spinach-Artichoke Dip

by // // No Comments

A party favorite!
Ingredients:
1 8-oz. block cream cheese
1 10-oz. box frozen cut or chopped spinach, thawed (you can also use the majority of a 16-oz. bag)
1 12-oz. jar artichoke hearts, drained
3/4 Cup sour cream
1 Cup grated mozzarella cheese (original recipe called for cheddar; I used a combination of Monterey jack and cheddar b/c it’s what I had)
1/2 tsp. kosher salt
1/4 tsp. black pepper
1. Preheat oven to 400 degrees Fahrenheit.
2. Soften the cream cheese (I think I micro-waved mine for 30 seconds). Whip the cream cheese with a mixer.
3. Squeeze the spinach between paper towels to remove excess moisture and then add it to your mixing bowl with the cream cheese.
4. Roughly chop the artichoke hearts; add the artichoke, sour cream, and cheese to the mixing bowl. Season with salt and pepper. Mix together.
5. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes.
6. Serve warm with pita chips or bread.

Easy Zucchini Parmesan

by // // 2 Comments
Here’s a great alternative to having breadsticks with your pizza!  Carb free! 
 
Ingredients:
2-3 Medium size zucchini
olive oil or butter
Parmesan cheese
Garlic salt (or my fav. Garlic & Herb seasoning)
 

1.  First, slice your zucchini any way you like it.  I cut mine in half width wise, then made lengthwise slices.  I found that thicker slices turned out more crisp, and thinner slices were softer.
2.  Next, spray or brush your zucchini with olive oil, butter, spray butter…what ever you like best. I used butter, of course.  😉
3.  In a small bowl or ramekin mix together about 2 parts parmesan and 1 part garlic seasoning. I honestly didn’t measure. Approximately 1/2c parmesan and 1T garlic seasoning.  It’s going to turn out great…you’ll see.
4.  Line a cookie sheet with foil (for easy clean-up), and coat with a non-stick spray (or just brush with some butter or olive oil)
5.  Lay the zucchini slices out in a single layer on your cookie sheet.  Brush liberally with butter or oil and sprinkle on the parmesan mixture.
6.  Set your oven to broil.  And bake for about 4-5 min. or until the cheese turns golden. Watch them closely.  All broilers are not created equally.

*Very yummy served with a marinara sauce or a ranch dip.
**Recipe Adapted from SparkRecipes @ SparkPeople.com

Apple Nachos

by // // 6 Comments

Contrary to what you may think, there is no cheese involved in this recipe…but lots of gooey PB and other crunchy toppings to satisfy your snacky cravings. Thanks to Pinterest and Manifest Vegan we now have another healthy (not to mention FUN) morsel to make with the kids. 😉

 
 
Ingredients: 
Apples (we usually have Gala or Pink Lady…but use your fav.)
Lemon Juice/Fruit Fresh/or Lemon Lime Soda (if you don’t want them to brown)
Peanut Butter (about 1/2 C per 2 apples), Warmed
Craisins (Dried Cranberries)
Shredded Sweetened Coconut
Slivered Almonds (or any other type of chopped nut)
 
 
The best part about Apple Nachos is that you can use 
as much or as little of your choice of ingredients as you would like! 
And the kids LOVE to help!
First, just get your apples washed and sliced.  
If you want to prevent them from browning, put the apples in a bowl 
or ZipLock bag and pour either lemon juice, a Fruit Fresh solution 
or some lemon lime soda (like 7Up or Sprite) over them and stir 
or shake to coat them completely.
Warm up the PB in a microwaveable cup or dish. 
I did 1/2 C for about 30-40 seconds.
When you get the apples on the plate, just start piling it on!
We started with the Craisins, then drizzled that melty PB all over.
Mmmmmmm. Melty Goodness.
Some how those little people always make their way into my pics. 😉
 

And…….Voila! Apple Nachos!

Mmm Hmmm…They’re sticky, alright! 
 
 
 

Cottage Ranch Dip

by // // No Comments

In an attempt to eat healthier and also to sneak some more protein in my diet, I came up with the recipe for veggie dip.  It’s easy and even cottage cheese haters (like my husband) will be fooled that it’s not a traditional fatty dip.

It helps tremendously to have a Magic Bullet-type blender thingy, but you can use a regular blender too.

Ingredients:
16-ounce container small curd cottage cheese (lowfat)
1 envelop ranch dip or dressing mix (I used Hidden Valley Harvest Dill Dips Mix)
sour cream to taste (I used about 1/4 cup)
milk to thin

1.  Place ingredients in a blender, adding milk to thin to the desired consistency.  (With the Magic Bullet type blender, you may have to place half the cottage cheese in, blend, then add the rest, and blend.)
2.  Refrigerate for a few hours for flavors to blend.  Serve with your choice of veggies.

Makes about 2 1/4 cups

Source:  a Julie original

Cream Puffs, Eclairs and more

by // // 2 Comments


My Great Aunt Addie used to be famous for her cream puffs. This is her recipe. They are so fun to make with your family not to mention, yummy!

These are not just dots of puff! They can become many traditional or festive things. Don’t let the list of steps fool you, these are easy peasy. They are good with savory fillings as an appetizer or finger sandwich. I’ve listed ideas for different “shapes” below the recipe. This doubles well.

Ingredients:
1/2 cup butter ( not margarine)
1 cup water
1 cup all-purpose flour
1/4 tsp salt
4 eggs

1. In a medium saucepan melt butter.
2. Add water and bring to a boil.
3. Add flour and salt all at once. Stir vigorously, cooking and stirring until mixture forms a ball that doesn’t separate.
4. Remove from heat, cool slightly (about 5 minutes). Add eggs one at a time beating with a wooden spoon after each addition until smooth.
5. Drop batter by teaspoons or Tablespoons depending on the size you want (the batter will “puff” to around three times its size) onto ungreased baking sheet.
6. Bake in a 400 degree oven for 15-30 minutes (depending on size) until golden brown and puffy.
7. Remove from oven, let cool slightly on cooling rack.
8. Split open and remove any soft dough, fill with — Chicken Salad or other Savory spread, whipped cream, jam and cream, pie filling and cream, pudding, ice-cream or pudding custard .
9. For Eclairs: Frost filled puff with chocolate icing below:

Eclair Icing:
3 Tblsp butter
1/2 cup semi sweet chocolate chips or 1.5 oz bitter sweet chocolate
3 Tblsp half and half
1/4 tsp vanilla
3-4 cups powdered sugar
5 + Tblsp milk

1. Melt butter, choc. and half and half together in microwaveable bowl or medium saucepan
2. Remove from heat and add vanilla and powdered sugar
3. Add milk a few tablespoons at a time until desired consistency is reached. Mix until smooth and creamy.

Pudding Custard:
1 small box Vanilla (or your choice) instant pudding
2 cups whipped cream

1. Prepare pudding according to package directions except use 1/3 cup less milk
2. Mix ingredients together and chill for 20 minutes

Enjoy!

Shape Ideas:
1. Drop batter in the shape of mini footballs, frost with choc icing. Use white icing to make lines on the footballs
2. Drop batter in the shape of mini hearts or one large heart with a hole in the center (it will puff better). Fill with Cherry Pie filling and cream. Drizzle with chocolate and white icing.
3. Drop batter in the shape of Easter Eggs, ice with choc. icing. Use white or other color icing to write names on the egg.
4. Drop batter in the shape of Shamrocks, Flowers, Hats, Flags, Pumpkins, Christmas Trees, etc. Experiment – Have fun!

Source: Aunt Addie, My mom and Me

Spinach Dip

by // // 10 Comments

BEWARE: Once you take this dip to a party, it’s the only thing your friends will ask for in the future. It is THAT GOOD! And I’m not even a Swiss Cheese fan. I mean, LOOK at all that cheesey goodness!

Ingredients:
2 (9 oz) packages of Creamed Spinach*, thawed (found in the frozen veggie section)
3 2/3 Cups Shredded Swiss Cheese
3 Tbsp Parmesan Cheese
1/2 Cups Sour Cream
1/2 tsp Salt
1/2 tsp Pepper
1 Loaf Sour Dough Bread

1. Mix all ingredients, except for the bread bowl, in a large bowl and set aside.
2. Using a knife (we use a steak knife), cut into the bread bowl diagonally, making a circle–much the same as a jack-o-lantern top– and remove the top. Trim off extra bread to make the underside flat, and set both aside.
3. Cut all the way around the inside of the bread bowl, leaving 1/2″ wall. Carefully remove the bread from inside the bowl. We try to leave fairly big chunks of bread. Store all the extra bread pieces in an air tight ziplock bag for later.
4. Empty the cheesey contents from the mixing bowl into the bread bowl.
5. Put the “lid” back on the bread bowl.
6. Wrap the entire thing in tin foil (we use 2 sheets. One wrapped one way, the other for the other way) and bake at 450 degrees F for 45 minutes.

Serve immediately with extra chunks of bread or your favorite crackers. Our favorites are Club and Multigrain Toppers, although really, ANY cracker will do! Refrigerate and reheat leftovers…if there are any.

*One time I couldn’t find creamed spinach anywhere–honestly, what is WRONG with grocery stores these days?  I used 1 10 oz. (or less) bag of frozen chopped spinach instead and it still turned out deliciously. Thaw the spinach and dab away any excess water with a paper towel. Kind of eyeball the amount you put in. There should be more cheese than spinach. Add a few Tbsp cream, evaporated milk, or regular milk to help with consistency.

When the dip is gone, rip into the bowl!  Go ahead. Say, “Ahhh…” and take a bite!

Source: I can’t remember, but Mr. Blue Eyes actually made this round of dip. So the credit is all his!
~Kara