Dips, Sauces, & Seasonings

Caliente Chili Dip

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I made salsa one day and it was a bit spicy.  So, thinking that I could speak a little Spanish to my Hispanic friend, I told her that the salsa was muy caliente. 
 
“Is it hot or spicy?” she asked. 
 
“Spi-cy.” I said, slowly. 
 
 “Then it is muy picosa,” she said. 
 
 Ahhh….there is a difference.  So that is why the name of my recipe is Caliente Chili Dip–because it is a heated dip; no picosa.  Decades ago I attended a women’s conference and this item was one of the many finger foods served to us that day.  Everyone loves it and it was requested for our recent Super Bowl Bash–well, if you call me, my husband, my daughter, and my two grandsons who are 4 and almost 2 a BASH.  Yeah.  But it was still fun.
 
Ingredients:
1 15-oz. can Chili with Beans
1 15-oz. can Chili, No Beans
8 oz. cream cheese
1 small can diced green chilies
1.  Put all the ingredients in a non-stick skillet or pan.  Cook over medium to medium-high heat until the cream cheese is completely melted.  Stir to mix well.
2.  Serve with Fritos Scoops, to get more dip in your chip.
TIPS:  For a healthier version, use Turkey Chili and neufchatel cheese (low fat cream cheese).  When serving, I like to use a chafing dish, so that the dip stays hot (caliente).

Creamy White Queso Dip

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I admit that this is not the most appealing picture, but let me tell you, this is the BEST home made queso dip I have ever had! I have tried a few and I love this one. I also love that it is made with real cheese, not cheese product. 
Creamy White Queso Dip
1 lb. White American Cheese (I get it in the deli section of my grocery store. You may need to get it sliced at the deli)
1-4 oz. can green chilies
1/2 (or so) can Rotel
1 C. plus a bit of heavy cream 
In a medium sauce pan, combine all ingredients (break up or chop the cheese into small chunks.) Cook over medium heat, whisking occasionally until cheese is melted and creamy. Add more cream to get the consistency you want. 
Serve with chips, or, as we like it, with home made pretzel bites! 
Recipe source: my sis in law, Sami.
 

Creamy Cauliflower Sauce

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A Pinterest find, of course.  And a healthier version of any creamy white sauce you can imagine!  Add a little Parmesan cheese and you will swear you are eating Alfredo sauce.  Check out my source  and you will see that she has created a whole ebook of recipes for this little gem.  Stay tuned here for a yummy tortellini recipe that I used this sauce in last week.  The picture is the teaser!

Ingredients:

8 large cloves garlic, minced
2 T. butter
5-6 cups cauliflower florets (one good-sized head)
6-7 cups vegetable broth or water (I used chicken broth because that is what I had on hand)
1 t. salt
1/2 t. pepper
1/2 cup milk

1.  Saute the minced garlic with the butter in a large nonstick skillet over low heat.  Cook for several minutes or until the garlic is soft and fragrant, but not browned (tip from Source is that browned or burnt would taste bitter).  Remove from heat and set aside.

2.  Bring the water or broth to a boil in a large pot.  Add the cauliflower and cook, covered, for 7-10 minutes or until fork tender.  DO NOT DRAIN.

3.  Use a slotted spoon to transfer cauliflower pieces to a blender.  Add 1 cup broth or cooking liquid, sauted garlic, salt, pepper, and milk.  Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk to desired thickness.

4.  Serve hot.  If the sauce starts to look dry, add a few drops of water, milk or olive oil.

5.  I added some Parmesan cheese and cooked until incorporated.  Yummy.

Source: Pinch of Yum.

Skinny Pumpkin Butter

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Welcome Fall! Time to have your soaps, candles, and breakfast smell of pumpkin. This pumpkin butter is SO yummy on toast or mixed into a bowl of oatmeal. What’s super nice about this is if you are counting points for Weight Watchers, 2 tablespoons of this yummy pumpkin butter is only 1 point. Yeah!

Skinny Pumpkin Butter
1 (29 oz.) can pumpkin puree
2 tsp. vanilla extract
3/4 C. apple cider (or juice)
1 C. packed brown sugar
2-3 cinnamon STICKS (trust me, must be sticks)
1-2 tsp. pumpkin pie spice (to taste)

Directions:
– Combine all ingredients in a saucepan.
– Bring mixture to a boil.
– Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently.
– Adjust spices to your taste.
– Makes 3 3/4 cups.

Storage Options:
– Freeze for a few months
– Refrigerate for a few weeks

**DO NOT CAN THIS! It is not safe to can pumpkin, due to its low acidity and variable water content there is a high risk of harboring botulism causing bacteria. (According to University of Georgia Agriculture Extension)

From Skinnytaste

Sweet Tomatillo Dressing

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This is a recipe I got from my cousin, who got it from Pinterest.  The recipe is for chicken enchiladas of sorts but we found that we like the sauce so much that we have it on had for salad, quesadillas, beans, rice, and veggies.  It kind of is our new ranch.  In her recipe she just called it the sauce, but I will name it Sweet Tomatillo Dressing.  You can find the original recipe here:
http://ourrecipeclub.blogspot.com/2011/01/callis-burrito-chicken-enchiladas.html?m=1

1 Cup Salsa Verde
1 pkg Buttermilk Ranch (I just use ranch seasonings so I can avoid MSG)
1/3 cup fresh Cilantro (I add a bit more because I love it)
1/3 cup Sour Cream
1/3 cup Mayonnaise
1 tsp mince Garlic
1/2 tsp coarse Salt
1 Tbsp fresh Lime Juice (I usually to help with the flavor and to maintain freshness, probably a whole lime)
1/4 tsp Cumin
1/4 cup Sugar (I use honey and it works great but honey is sweeter so I just add it to taste)

Put all ingredients in blender and blend until smooth.

Pepperoni Bites

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This recipe was so easy to make! My 9 year old daughter actually made these one afternoon for everyone to have as a snack!  Delicious! We like deli pepperoni better than the ones you can get pre-packaged, but you can use whatever you want.  Enjoy!
 
1 cup AP Flour
1 teaspoon Baking Powder
1 cup Milk
1 egg
1 cup Cheddar Cheese, shredded
1-1/2 cup pepperoni, diced
Pam
Marina sauce
 
Preheat your oven to 350 degrees.
Into a big mixing bowl add the flour, baking powder and stir. Next add the milk and the egg and blend well with mixer. Then add the cheese and the pepperoni and blend well. Spray the mini muffin tin well and then spoon in the mixture. Be sure not to over fill the mini muffin tin cups.  Bake at 350 degrees for about 25- 30 minutes, or until they are golden brown.  This makes approximately 2 dozen pepperoni bites. 
 
 
 
 
 
adapted from a Goose Berry Patch recipe. 

 

Mustard Dip

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There’s a reason I don’t make this very often.  Once I start popping this stuff in my mouth, I can’t seem to stop!  It’s one of my favorite party-type foods to serve and I always get asked for the recipe.

Ingredients:
1 cup mayo
1 cup yellow mustard
1 cup sour cream
1/2 cup sugar
1/4 cup dried minced onion
1 envelope ranch dressing mix
1 Tbsp. prepared horseradish sauce

1.  Combine all ingredients in a medium-sized bowl until well-combined.  Chill for at least 30 minutes to allow the flavors to meld (a few hours is better).
2.  Serve with sourdough pretzel nuggets.

Makes about 3 1/2  cups of dip, enough for 2 bags of pretzel nuggets (I use Snyder’s brand)

Source:  my sister, Amy….a fellow Maven

Artichoke….my favorite Veggie!

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Every time I buy Artichokes at the store the cashier has no idea what it is.  They are missing out!  At our home it is a special treat that would be chosen over desert any day (seriously it is my kids favorite).  So I decided that you all needed to know just how to prepare an artichoke!
 I first cut off the tip.

 I then cut off the tips of each leaf.  This isn’t necessary but some of the tips are prickly and since my kids are eating them I like to cut them off. 
 I like to wash the Artichoke, again this isn’t necessary but sometimes there is a little dirt in there that I like to get out. 
 Place in a pan and steam in salted water for 30-40 min.  You will know they are done when you can pull off one of the top outside leaves easily.
 While the artichoke is steaming mix together about 1/2 cup mayonnaise, juice from 1/2 a lemon, and salt to taste. (You can tweak this to your tastes).
 When the artichokes are done take one leaf off at a time, dip into the mayonnaise/lemon sauce and scrap off the meat of the leaf with your bottom teeth.  As you get deeper into the artichoke more and more of the leaf will be easily scrapped off.

Now this is the best part,  the heart.  Once you get to center scrape out the hair like leaves at the center (do not eat these).  Once they are scraped out spread the sauce on the heart and enjoy!!!

Pomegranate-Avocado Dip

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I hope it’s not too late and that you can still find Pomegranates in the produce aisle. If it is too late, I’m really sorry, but put this recipe away for next year. Don’t be fooled by the variety of ingredients that you wouldn’t normally see together. It has just the right amount of sweet/savory to make it ADDICTING!

Ingredients:

1/4 tsp Chili Powder
1/8 tsp Cayenne (Red) Pepper

1 Tbsp Lemon Juice

1 small Onion, chopped (I used a yellow onion)
1 Roma Tomato, chopped
1-2 Avocados, sliced into bite-sized pieces
1 Pomegranate, seeded

1. Mix the chili powder, red pepper, and lemon juice in a small bowl and set aside.
2. Mix all the produce well in a Medium-sized bowl.
3. Pour the lemon juice mixture over and coat well.

Serve with your favorite chips or crackers. We like it with Club Multi-grained or some other multi-grained crackers.

Source: Aunt Beth

Thanksgiving Egg Gravy

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This is a family recipe from my Great-Grandmother Nanny past down to her daughter, my Grandmother Josephine, past down to her daughter my mom Jacqueline, past down to her daughter..Me.  My Grandmother Josephine was born and raised on a farm in the countryside of North Carolina.  Her father was a tobacco farmer and her mother tended to the children, the farm and cooked breakfast, lunch and dinner! (from scratch of course!)  This recipe was part of my favorite meal of the year!  I looked forward to this all year long.  I love food and appreciated the work that went into making this. I was allowed to help when I was around the age of 10.  My mom and grandmother would cook all day long.  They had to cook a lot of food because all of my Grandmother Josephine’s siblings and their children and their children’s children would end up at her house to eat every Thanksgiving.  So she fed roughly 30 people at one time. She even had pies, and cakes. Looking back now, I don’t know how she did it.!  We ate in shifts with her best china, silver and crystal.  (I loved that and wasn’t allowed to wash them until I was in high school!)  The men went first, then the kids, then the moms. Funny how I didn’t think about that then.  But, it’s pretty typical for a mom to eat last, huh?  The “shifts” would eat, the dishes were washed and then the next shift began.  The picture above is from this weekend.  My husband can’t travel home with us for Thanksgiving.  So, we cooked an early Thanksgiving meal for him. This was yummy.  In the picture, (not my best china obviously) you can see the Egg Gravy, the Turkey, and the Dressing.  (The dressing is stuffing patted out in a cookie sheet and cut into squares.  Good Stuff.)  But the Egg Gravy is what we are talking about now.  It is really easy and so good. And you know, its taste is not “eggy”. Its just good stuff.  Real comfort food and I love it.  I really do.  I love it.  Not just the taste of it, but my heart loves this treasured memory of my grandmother’s recipe. 

1 32oz carton of Chicken Broth
1 32oz carton of Chicken Stock, OR use your drippings from your turkey!
1 dozen Eggs, hard boiled (you don’t have to use this many eggs. but we like them so we use a dozen)
3-4 Tbs. Flour
salt
pepper

Hard boil the eggs. Peel them and slice them. In a big stock pot add the chicken broth and the chicken stock.  Cook over med-high heat.  Go ahead and add the flour before it gets to hot and you can’t break up the lumps.  Add 3TBS in and whisk until all lumps are dissolved.  If you want the gravy thicker add more flour.  then bring it to a boil lower the heat to med-low and add the eggs.  Cook for about 30 minutes.  Stir frequently so it doesn’t stick to the bottom of the pot.  Then serve over your dressing and turkey.  It’s a southern delicacy!  Happy Thanksgiving!