I spent a lot of time thinking about foods to serve at Clara’s party, more than I should probably admit. I went through several drafts of the menu and found myself going back over it even after I swore I was done. I finally had it just the way I wanted when it hit me – what if the kids at the party don’t like any of these foods? Granted, Clara’s party was mostly adults, but I didn’t want to leave our younger guests without any snacks. I had considered hand pies in one of my earlier menu drafts but never decided on a filling and ended up scrapping the idea. As soon as I thought about them being a kid-friendly food, I knew it had to be ham and cheese. After all, that’s a classic combination that most little ones seem to enjoy. The hand pies would be small enough for little hands, and I knew they were the perfect last-minute addition to the menu.

These hand pies are basically homemade Hot Pockets, and they were devoured at the party. Our guests loved these. I mean, really loved them, which makes it kind of weird for me to say these hand pies were literally homemade pie dough, ham and cheese. That’s it! Oh, and a little sprinkling of sea salt just before baking. Making them was super easy since we cooked and froze them ahead of time. We only had to reheat them the day of the party. Score!

I think all of the food we made for Clara’s party was well received, but the whoopie pies were the clear favorite. They were popular with everyone, and I got so many “Is this recipe on your blog?” questions that I knew I had to post the recipe right away.

Most people think of whoopie pies as a dessert, but I knew I wanted to make savory ones for Clara’s party. Since Frito Pie was the main dish, I wanted something cornbread-esque to have as a side. I’m not at all surprised at how quickly these whoopies disappeared. I mean, let’s be real here. It’s goat cheese, bacon and chives sandwiched between two slightly spicy cornbread cakes. There’s pretty much no way you can go wrong with that combination.

Do you have a guilty pleasure food? Back in the day, mine was southwestern egg rolls from Chili’s. I never wanted to eat an actual meal there, but I was perfectly content with a margarita and appetizers. Even when I shunned most chain restaurants, I still craved those egg rolls. What’s not to love about delicious filling in a portable, deep fried pocket? Well, calories for one thing. While this version certainly isn’t healthy, it’s far healthier than any you’ll find in a restaurant. They’re baked, not fried, and you can control what you put in them. They are fantastic as is but would also be great with cooked, shredded chicken or a minced chipotle or two mixed in. It’s hard to beat my all time favorite party food, chipotle ranch chicken taquitos, but these egg rolls definitely come close.

Need something to dip these in? I would recommend roasted tomatillo salsa or chipotle salsa. You can also add chipotle or avocado to my favorite ranch dressing to get something that’s pretty similar to what you’ll find served with these at most restaurants.

I’ve been making my hummus the same way for a few years now. It’s uncomplicated, easily adaptable and yields a tasty snack. It was always missing something, though it never bothered me enough to make me want to figure out what exactly that something was. That all changed when I saw Deb’s post about how to make smooth hummus. It turns out that my old standby wasn’t missing anything but had something extra that needed to be removed – the chickpea skins. I had one of those “why didn’t I think of that moments” and then got over it quickly because, hey, at least I know now, right? I never would have guessed that this is what was holding my hummus back from perfection, but now I’m quite certain that I can never have it any other way.

When I was reading Deb’s post, I couldn’t help but laugh at how she was sure people would roll their eyes when she shared the technique. Clearly I wasn’t one of those people. Pretty much the only thing I thought when reading it was “I hope Clara wakes up soon so I can go to the store.” That’s right, people. I was hoping my child would wake up from her nap so that I could get the ingredients to try this recipe. If that isn’t proof of the level of awesomeness your hummus will achieve with this method, then know that I tried it three times last week and was floored every single time.

Since I prefer flavored hummus, I decided to incorporate my recipe with this method. The result was out of this world – lusciously smooth hummus with the flavor of roasted red pepper and the smokiness of chipotle. It’s totally worth it to peel the chickpeas and doesn’t take much time at all. It was oddly relaxing, peeling the chickpeas while Clara was trying to climb the back of my legs (her new favorite thing to do in the kitchen). I’d tell you more about this amazing recipe, but I think I need to make another batch of hummus now.

Instead of the cream cheese and chipotle salsa called for in the original recipe, this version uses barbecue sauce and chipotle ranch dressing. This may seem like an odd combination to some of you, but I’m here to tell you it works. Something about the tangy barbecue sauce mixed the creamy and smoky dressing is just out of this world. I knew Eric would love these because he’s the type of person that likes to dip his tortilla chips into queso and then into salsa. I’m the complete opposite, so he was surprised that I enjoyed these as much as I did, given my usual disdain for mixing sauces (unless we’re talking chocolate and caramel, of course). This recipe is infinitely customizable, and I’ve got several other ideas bouncing around in my head. It’s going to be hard to branch out after trying this variation, though, because it was just that good. I used meat leftover from making this roast chicken before Eric went out of town for several days, and I made the sauces while Clara was napping. Even though I was alone for dinner that week, I was able to whip these up in no time after she went to bed. I was bummed when I cooked the last few from the freezer, which means it must be time to make them again.

The idea for these crostini came from a pizza recipe that Eric and I regularly make during summer (and one that I seriously need to share with you guys). It uses roasted tomatoes, and it’s pretty much guaranteed that I’ll eat a few while making the rest of the pizza. I love the way roasting brings out the sweetness from the tomatoes, while also concentrating their flavor. I’ve seen similar methods for preserving tomatoes (tomato confit), and I can think of so many things these tomatoes would be good in/on. I had a pretty specific idea in mind when I made these. Since the crab picking was outside, I wanted to make something that didn’t need to be refrigerated and that would be easy and refreshing to eat. Crostini are a natural choice because the flavor combinations are practically limitless, and you don’t need a plate or utensils in order to eat them. I chose goat cheese because of its mild flavor, easy spreadability and the fact that goat cheese and tomatoes just seem made for one another. The result – an appetizer that epitomizes the simplicity and freshness of summer dining – was insanely delicious, especially considering the small amount of time and prep that went into it.

Not a fan of tomatoes? Goat cheese and roasted peppers make wonderful crostini, too.

This chicken salad is a far cry from the plain, mayonnaise-laden versions of my past. It’s made mostly with yogurt, which gives it a much lighter texture. I used nonfat yogurt this time around because it’s what I had on hand, but I know this would be fantastic with Greek yogurt too. This chicken salad is amped up with curry and a bit of cayenne. There’s added texture from the grapes, and you could even add nuts if you wanted. I roasted my chicken, but you could cook it in chicken broth or even use a rotisserie chicken. The great thing about this recipe (besides the fact that it tastes delicious) is that it’s highly adaptable. You can increase or decrease the amount of curry and cayenne to suit your tastes. Don’t like grapes? Try adding a handful of dried fruit (I think apricots would be great) instead. I ate this as a salad over a bed of arugula and on crackers, and I enjoyed it both ways. Think of this recipe more as a jumping off point, and you can create your own chicken salad masterpiece.

Even though it’s only Monday, I know this week is going to be a crazy one. With a week to go until Baby C is due to arrive, last-minute preparations have taken over my life. I know people say you can never be truly ready for a child, but I want to be as prepared as possible. This means lots of cooking, grocery shopping, cleaning and crafting. Since Eric will be taking off two weeks once our little girl gets here, I knew I needed to find a few lunch recipes to have on hand. I didn’t want us to eat sandwiches or leftovers (assuming we have them) every day, but I was having trouble thinking of what I might want to eat. Eric suggested pasta salad, and I was sold.

The weather has been unseasonably warm around here, and this recipe immediately jumped out at me as something I would enjoy in the spring or summer. I decided to make it this week so we could give it a try before Baby C arrives, and I’m so glad I did! It made an excellent lunch, and it’s something that we can easily throw together while we’re adjusting to parenthood. I love sun-dried tomatoes and was intrigued by their use in this recipe. Not only are they chopped up and put into the salad, they’re also the base of the dressing. The dressing has a bit of kick to it thanks to the red wine vinegar and a bit of saltiness from the capers. This salad was light and refreshing and reminded me of summer. I made a few changes to the recipe to suit our personal tastes. Since neither of us are big fans of olives, I omitted them completely. I added a shallot and slightly increased the amount of pasta. One thing we both noticed while eating this was that there was a lot of cheese and tomatoes and not that much pasta. I think adding a little more really helped balance out the salad, and I’ve reflected my changes below. Once we finish this batch, we will definitely be making another one to have when the baby arrives.

Sun-Dried Tomato Pasta Salad
Ingredients:
For the salad:
3/4 pound fusili pasta
1 pound grape or cherry tomatoes, halved or quartered
1 pound fresh mozzarella, cubed
6 sun-dried tomatoes, chopped
1 shallot, diced
For the dressing:
5 sun-dried tomatoes, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
1 1/2 teaspoons Kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Directions:
Cook the pasta in a large pot of boiling, salted water until al dente. Drain and set aside to cool. Place the pasta in a large bowl with the tomatoes, mozzarella, sun-dried tomatoes and shallot.

To make the dressing, combine the sun-dried tomatoes, vinegar, oil, garlic, capers, salt and pepper in the bowl of a food processor. Pulse until combined and almost smooth. Pour the dressing over the pasta, sprinkle on Parmesan and basil and toss well.

Adapted from Pink Parsley, originally from Barefoot Contessa Family Style by Ina Garten

I love all kinds of salsa, but tomatillo salsa has stolen my heart. It’s so fresh tasting, and I just love the tangy flavor of the tomatillos. I’ve already posted another tomatillo salsa, but this one is a little different. The other one uses chipotles, making it smokier and spicier than this one. This salsa is light with subtle heat, but it still has some of that smoky flavor thanks to roasting the tomatillos, garlic and jalapeno. It’s incredibly quick to make, even with the extra step of roasting. Once everything is roasted, you simply toss it in the food processor and you’re set. This would be a great addition to your Super Bowl menu, but I’ll warn you – it’s so good that you may want to make a double batch!

Eric and I like to serve this with homemade tortilla chips, which are a breeze to make. Simply brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 or so minutes.

Roasted Tomatillo Salsa
Makes about 2 cups

Ingredients:
4-5 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
2 large garlic cloves, peeled
1 jalapeno
1/3 cup loosely packed, roughly chopped cilantro
1/4 cup water
1/2 small white onion, chopped
Juice of 1/2 lime
Salt

Directions:
Heat a large, nonstick skillet over medium-high heat. Place the tomatillos cut side down into the pan, and lay the garlic cloves and jalapeno around them. Cook until the tomatillos are well browned, about 4 minutes. Flip everything over and continue cooking until the tomatillos are very soft. Place the garlic and tomatillos in the bowl of a food processor, and place the jalapeno in a zip top bag to steam. When the jalapeno is cool enough to handle, peel off the blackened skin. Remove ribs and seeds, roughly chop and add to the food processor.

Add the water, onion and cilantro to the food processor, then pulse until combined. Add more water as needed to reach the desired consistency. Add lime juice and salt to taste.

Source: As seen on Pink Parsley, originally from Mexican Everyday by Rick Bayless

Thanksgiving is approaching faster than we know it, so I’m going to start sharing some of my tried and true holiday favorites. Appetizers are often the last thing people think of when it comes to holiday entertaining, but they’re actually an integral part of the meal. I like having them available so everyone has a snack to enjoy while waiting on the main attraction. This is especially helpful in case your turkey isn’t done when it should be or you need additional time to make the finishing touches on your sides. When Eric and I hosted our Friendsgiving party last year, these almonds were the first thing to disappear (and that’s not just because they were the first thing served).

The beauty of these is in their simplicity. Crunchy almonds flecked with thyme, coarse salt and freshly ground black pepper. That’s it. They’re easy to snack on while drinking a glass of wine, and they pair wonderfully with a variety of cheeses (we served ours with Capricho de Cabra). Because they can be made ahead of time, they’re a great item to have on your holiday menu. Just be careful if you make them too far in advance because they might disappear before Thanksgiving arrives.

Fried Herbed Almonds
Makes 2 cups

*Note: If you can’t find blanched almonds, you can blanch your own by placing raw almonds in a bowl and covering with boiling water. Allow to sit for one minute, then drain and rinse under cold water. Turn onto a tea towel. Squeeze each almond between fingers to slip skin off.

Ingredients:
2 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme
Coarse salt and freshly ground pepper

Directions:
Heat oil in a large skillet over medium heat. Add almonds and cook, stirring occasionally, until fragrant and light golden, 10-12 minutes. Stir in thyme and remove from heat. Add salt and pepper to taste, then pour onto a rimmed baking sheet to cool completely. Once cool, store in an airtight container for up to two weeks.

Source: Martha Stewart

As most of you know, I work at a cupcake shop. Now you might think that, because we’re constantly surrounded by cupcakes, no one would dare bring homemade treats to work, but you’d be wrong. In fact, I took these nuts and a full container of blueberry goat cheese ice cream into work today. I’m pretty sure the nuts will be gone by the time I get to work tomorrow morning, as they had mostly disappeared before I left this afternoon. That should definitely tell you something.

The thing that everyone kept saying about these is how addictive they are. It’s true. Fresh rosemary and chipotle powder make a pretty kicking combination. As if that wasn’t enough, maple syrup and brown sugar add subtle sweetness and depth, making these a truly irresistible snack. I’m always looking for healthy-ish (you know, healthier than a cupcake) foods to snack on while at work, and a small serving of these does the trick. They’re also great for parties and would be perfect to nibble on while sipping a cocktail.

Chipotle and Rosemary Roasted Nuts
Makes 4 cups

Ingredients:
4 cups mixed nuts (My favorites from this batch were the cashews and almonds.)
1 1/2 tablespoons vegetable oil, divided
2 1/2 tablespoons pure maple syrup
2 tablespoons light brown sugar, lightly packed
1 1/2 tablespoons orange juice
1 1/2 teaspoons ground chipotle powder
2 tablespoons miced fresh rosemary, divided
1 1/2 teaspoons coarse salt

Directions:
Preheat oven to 350º. In a large bowl, combine nuts with 1 tablespoon vegetable oil, syrup, sugar, juice, chipotle powder, half the rosemary and 1 teaspoon of salt. Stir to coat completely.

Brush a sheet pan with the remaining oil (or spray with cooking spray) and add nuts in a single layer. Roast for about 25 minutes, stirring twice, until nuts are golden brown. Remove from oven and sprinkle with remaining rosemary and salt. Toss well and allow to cool at room temperature, stirring occasionally to prevent the nuts from sticking together. Serve warm or cool completely and store in an airtight container.

Adapted from Apple a Day, originally from How Easy is That? by Ina Garten

Do you have a dish that you’re known for? Among my group of friends, this is mine. I’ve been making it since sometime last year, but it has never made an appearance on the blog. Why? Every time I make it, I promise myself I’ll get a picture. It never fails, though, that something gets in the way – I’m rushing upstairs because I’ve decided to change clothes…again, forgot to put on my jewelry, we don’t want to be late, etc. Sometimes I even convince myself that I’ll get a picture whenever we get to where we’re going, but it gets devoured before I ever have the chance. This is my go-to appetizer for almost every party I host or attend, and even my friends that don’t read my blog ask if this recipe is on here. My friend Elise especially loves this and does read my blog, so I know she will be very happy to (finally) see it posted.

This terrine looks elegant but is really quite simple to make. You line a small bowl with plastic wrap and then layer softened goat cheese with the pesto, tomatoes and pine nuts. That’s it. The result is gorgeous layers that hint at what’s inside. The ingredients all intertwine to create fantastic flavor – tanginess from the goat cheese, sweetness from the tomatoes and freshness from the pesto. Perhaps my favorite part of this is that it’s got far more texture than standard dips. The soft goat cheese is well complemented by the chewy tomatoes and crunchy pine nuts. You can use homemade pesto, but I’ve been known to pick up a jar from Trader Joe’s so that I can make this in a hurry. (Though with our basil plant growing like crazy, we’ll probably have tons of pesto stored up by summer’s end.) Serve this with crackers, baguette slices or pita chips, and be prepared to get repeated requests for the recipe.

Goat Cheese, Pesto and Sun-Dried Tomato Terrine
Makes about 1½ cups

Ingredients:
10-11 ounces goat cheese, at room temperature
1/4 to 1/2 cup heavy cream
Kosher salt and freshly ground black pepper
3 tablespoons basil pesto (homemade or store-bought)
1/4 cup drained and finely chopped oil-packed sun-dried tomatoes
1/4 cup pine nuts, toasted and coarsely chopped
Extra-virgin olive oil for drizzling

Directions:
Line the inside of a 2-cup bowl with plastic wrap, letting the ends extend over the sides a few inches. I’ve found lightly misting the bowl with cooking spray helps hold the plastic wrap in place. In a medium bowl, mash the goat cheese and ¼ cup of cream together with a fork, adding more cream as needed to soften the cheese. Season with about ¼ teaspoon of salt and pepper.

Spoon about a third of the cheese into the bottom of the lined bowl and spread into an even layer. Spread the pesto almost to the edge of the first layer of cheese. Top with another third of the cheese and spread to the edge. You can use a spatula, but I’ve found that pressing the goat cheese with my (clean, of course) fingers prevents the pesto from spreading too much. Sprinkle on the tomatoes and all but ½ tablespoon of the pine nuts. Top with remaining cheese and again spread to the edge. Fold the plastic over and refrigerate for at least 30 minutes.

Remove the bowl from the refrigerator 30 minutes before serving. Unwrap the plastic from the top of the bowl, then invert the terrine onto a serving platter. Drizzle with olive oil and sprinkle with pine nuts. Season with additional freshly ground pepper if desired.

Adapted from The Way the Cookie Crumbles, originally from Fine Cooking

As a child, I loved onion dip and potato chips. You know the kind I’m talking about; it comes in a tub and can be purchased at nearly any grocery store. I haven’t eaten that stuff in years, but I’ve had variations of it several times (soup mix, anyone?). While that type of dip isn’t my favorite these days, there is something that is – caramelized onions. I think I could eat them in almost anything. If you search my blog for caramelized onions, you’ll find several recipes (consider this fair warning on how bad the pictures look) from my early days of blogging. Though if you’re a recent reader, you’d never know how much I love them since I haven’t posted any recipes with them in quite some time. I made this dip for my recent 24×24 party, and it was a huge hit. It’s upscale onion dip, and people could not get enough of it.

The dip, while simple, is incredibly flavorful. The sweet, caramelized onions really shine in this dip. And while I don’t love mayonnaise on its own, it really lends a richness to this that I don’t think could be achieved with just sour cream. This dip is also convenient for summer entertaining because it doesn’t require any baking and can be served at room temperature. Since I used a baguette for the goat cheese and roasted pepper crostini, I served this dip with crackers. I think it would be even better with warm, toasty baguette or cool, fresh vegetables. Of course, I won’t judge you if you decide to serve it with your favorite potato chips. No matter what you serve with it, this dip is sure to be a hit.

Caramelized Onion Dip
Makes 2 cups

Ingredients:
1 tablespoon extra virgin olive oil
1 medium onion, quartered and thinly sliced
2 teaspoons chopped fresh thyme
1 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 green onion, thinly sliced on the diagonal

Directions:
Heat the oil in a medium skillet set over medium-low heat. Add the onions and thyme. Cover and cook for about 30 minutes, stirring occasionally, until the onions are soft and deep golden brown. Remove from heat and allow to cool to room temperature.

In a medium serving bowl, whisk together the sour cream and mayonnaise. Season with salt and pepper, then stir in the cooled onions. Top with sliced green onion and serve immediately with toasted baguette, crackers, or vegetables.

Adapted from Hors d’Oeuvre at Home with The Culinary Institute of America

One thing I’ve noticed about entertaining is how effortless some people make it look. It’s kind of like pretty beach hair. You know, the wavy, tousled, I-just-left-the-beach-but-my-hair-still-looks-awesome look? It looks completely effortless, but in fact it’s quite difficult to obtain (at least for straight haired people like me). That kind of sums up how I feel about hosting dinner parties. I love them, but I spend most of the time leading up to them trying to get every detail perfect. I would never want my guests to know that, though. That’s why I’m so glad there are recipes like this one. Crostini are simple to make but look incredibly elegant, which gives me time to focus on other recipes that don’t necessarily look complicated but actually are.

What’s not to love about crostini? They’re practically limitless in terms of flavor combinations and are perfect for parties because they can be eaten in two bites. When I was planning my 24×24 party, this was one of the first recipes I chose. I love goat cheese and roasted peppers, so it was a simple decision. Plus, I didn’t want to overload myself with too many involved recipes. Two parts of this recipe can be made ahead of time, and I like to prepare as much in advance as possible when I’m hosting parties. Choosing this recipe was definitely a good call because it turned out to be my favorite dish of the night. The tangy goat cheese pairs perfectly with the slightly sweet roasted peppers, and the basil adds a wonderful freshness. I’ve never marinated roasted peppers before, and I think doing so really brought out their flavor. The crostini went so well with many of the wines, too, which I think contributed to them disappearing so quickly. I have a feeling this will be my new go-to recipe when I’m looking for something to take to a party.

Goat Cheese and Roasted Pepper Crostini
Makes about 30 crostini

Ingredients:
1 red pepper
1 orange pepper
1 yellow pepper
Olive oil
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
1 baguette
1 garlic clove, peeled and cut in half crosswise
12 ounces goat cheese
2 tablespoons fresh basil, shredded/cut into chiffonade

Directions:
Cut peppers in half, removing ribs and seeds. Place cut side down onto a baking sheet and drizzle with oil. Broil on high on the top rack of your oven, until peppers are blistered. Place into a bowl and cover with plastic wrap. Allow to steam for about 15 minutes, then remove skins. Cut peppers into short, thin strips. Transfer strips to a medium bowl and toss with pepper and 2/3 cup olive oil. Cover and marinate in the refrigerator for at least 3 hours and up to 8.

Preheat oven to 325º. Brush baguette slices with oil on both sides and place on a baking sheet. Bake until dry and lightly toasted, about 15 minutes. Pierce half of garlic clove with a fork and rub the crostini while they’re still warm. Repeat with the remaining half clove when needed. This step can be performed one day ahead of time. If preparing in advance, allow baguette slices to cool before storing in an airtight container.

Spread a small amount of goat cheese onto each baguette slice. Top with a few strips of peppers and place on serving platter. Scatter basil over the top and serve.

Adapted from Hors d’Oeuvre at Home with The Culinary Institute of America

I haven’t always been a fan of shrimp. In the not so distant past, I didn’t like them at all. However, they’ve really grown on me (thanks to Eric, who really likes shrimp and is the only reason I kept trying them). I should’ve realized sooner that grilling them would do the trick for me because I will eat almost anything if it’s grilled. I first served these at my 24×24 party in January, and they disappeared quickly. I suspect that, now that the weather is more suited for grilling, we’ll be making these several more times throughout the summer.

The glaze is what makes these shrimp so delicious. With dark rum and brown sugar, how could it not? I was a little concerned that the cinnamon and cloves wouldn’t go well with the shrimp, but I loved the earthy flavor they provided. Grilling the shrimp over high heat allows the glaze to caramelize, which boosts the flavor and brings out the glaze’s sweetness. You can definitely taste the rum, but it’s not overpowering. Rather, it works in combination with the other ingredeients to give this dish lots of flavor and some Caribbean flair. Though you can’t really tell from the photos, the shrimp are skewered with sugar cane. I found the sugar cane swizzle sticks, oddly enough, in the produce department of my local store. The sugar cane does add some sweetness to the shrimp, but regular skewers will work just fine.

Rum Glazed Shrimp
Serves 6 to 8 as an appetizer

Ingredients:
For the marinade:
24 jumbo shrimp (1 to 1 1/2 pounds), shelled and deveined
2 tablespoons vegetable oil
1 tablespoon fresh lemon or lime juice
1 garlic clove, minced
Salt and freshly ground black pepper
For the glaze:
1/2 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
1/2 cup dark rum
3 tablespoons Dijon mustard
1 tablespoon white vinegar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
Pinch of salt
1 package sugar cane swizzle sticks (optional)
Vegetable oil, for the grill

Directions:
In a large mixing bowl, stir together the oil, lemon juice, garlic and salt and pepper to taste. Add the shrimp and toss to coat. Allow to sit for 15 minutes while preparing the glaze.

In a medium saucepan, combine the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper and salt. Bring to a boil, then reduce heat to medium. Simmer the mixture, stirring occasionally, until thick and syrupy, 5 to 8 minutes. Taste for seasoning and adjust as needed. Remove from heat and set aside. Cut the sugar cane crosswise on the diagonal into 5-inch sections, then halve each section lengthwise. You can prepare the recipe several hours in advance up to this step.

Set up your grill for direct grilling. Using a bamboo skewer, make two starter holes in each shrimp. Skewer the shrimp with the sugar cane. Brush the grill grate with oil. Grill the shrimp until cooked through, 2 to 3 minutes per side, generously basting with the glaze. Serve additional glaze alongside.

Adapted from Steve Raichlen via Food and Wine

There are some recipes that, for whatever reason, never make it to the blog. When it’s one that Eric and I both love, I try really hard to remedy whatever it is that’s preventing me from posting it. In the case of this salsa, the problem was lack of a photo. We’ve made it countless times in the last year, but we always seem to make it for parties and don’t have time to photograph it before it’s gone. When we made it a few weeks ago, I was determined to get a photo. I couldn’t keep this recipe from you anymore because it’s pretty much the best salsa I’ve ever had. I’ve never made anything from Elly’s blog that I didn’t love, though, so it was no surprise to me how quickly this one became our favorite.

This recipe, with a whopping three ingredients, is about as simple as salsa gets. The great thing about a recipe with so few ingredients is that it allows the flavors of each ingredient to really shine. Tart tomatillos are the perfect choice for this salsa, but you can replace them with tomatoes for a sweeter flavor. The chipotles add so much smokiness, which is my favorite part of this salsa. It’s got some kick to it, so reduce the amount of chipotles if you don’t like things too spicy. Since the garlic is pan-roasted, it has a more mellow flavor than raw garlic. It blends in well without being overpowering. We like to serve this with homemade tortilla chips, and it never fails that we end up eating most of it while we’re cooking the rest of our meal. This salsa is just that good. To make the tortilla chips, brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 minutes. Also, we frequently double this recipe with no problems. If you’re making it for a crowd, I’d recommend doubling it because it disappears quickly!

Chipotle Salsa with Pan-Roasted Tomatillos
Makes about 1 1/4 cups

Ingredients:
4 medium tomatillos, husked, rinsed and cut in half (about 8 ounces)
3 cloves garlic, peeled
2 chipotles in adobo (more or less depending on the level of heat you want)

Directions:
Place a large, nonstick skillet over medium-high heat. Lay the tomatillos, cut side down, into the skillet. Add the garlic and cook for about 4 minutes, or until tomatillos are browned. Flip and continue cooking until the other side is browned. Make sure the tomatillos are soft before removing them from the skillet.

Place the tomatillos, garlic and chipotles into the bowl of a food processor. Add about 1/4 cup of water and salt to taste. Pulse until the salsa is smooth, adding more water to reach desired consistency.

Adapted from Elly Says Opa, originally from Mexican Everyday by Rick Bayless

I’m not a big snacker, but I can always count on cheese and crackers for those times when I do want a snack. It never fails that I have several types of cheese in my refrigerator, but I’m not very adventurous when it comes to crackers. I tend to like ones with some type of topping or added texture (sesame or sunflower seeds, etc.), so I knew I’d love these crackers the moment I found the recipe.

Lavash is a type of flatbread, and its use will depend greatly on how thick you roll it before baking. Lavash crackers are made by rolling the dough paper thin. When kept thicker, this dough can also be used to make pita bread and flatbread roll-ups. I found that I had to roll the dough larger than the recipe specified in order to achieve the correct thinness. The parts that were a little thicker still tasted delicious and were crispy, but they reminded me more of crostini crackers. For especially crispy, easily-snapped-in-two crackers, make sure your dough is thin. You can cut the dough into individual crackers before baking or break it into shards once it cools. I topped mine with coarse salt, poppy seeds, sesame seeds, paprika and black pepper. I loved the different textures and flavors provided by each, and I want to add cumin seeds to the mix next time. This is one of the few recipes in Bread Baker’s Apprentice that doesn’t require a pre-ferment, so you can have these crackers ready in just a few hours.

Lavash Crackers
Ingredients:
1 1/2 cups (6.75 ounces) unbleached bread flour
1/2 teaspoon (.13 ounce) salt
1/2 teaspoon (.055 ounce) instant yeast
1 tablespoon (.75 ounce) honey
1 tablespoon (.5 ounce) vegetable oil
1/3 to 1/2 cup (3 to 4 ounces) room temperature water
Poppy seeds, sesame seeds, paprika, cumin seeds, kosher salt, or freshly ground pepper for topping

Directions:
In a mixing bowl, stir together the flour, salt, yeast, honey, oil and enough water to bring the dough together. Sprinkle the counter with flour and transfer the dough to it. Knead the dough for about 10 minutes, or until the dough passes the windowpane test and register between 77° and 81°F. The dough should be smooth and supple. Place the dough in a lightly oiled bowl, rolling to coat with the oil. Cover with plastic wrap and allow to ferment at room temperature for 90 minutes, or until the dough has doubed in size.

Lightly mist the counter with spray oil and transfer the dough to it. Using your hands, press the dough into a square. Lightly dust the top of the dough with flour and roll the dough into a paper thin sheet. (The recipe says 15 by 12 inches, but I rolled mine larger.) if the dough needs to rest, simply cover it with plastic wrap and allow to sit for 5 mintues before continuing to roll. Once the dough reaches the desired thinness, allow it to rest for 5 minutes before transferring it to a parchment lined baking sheet.

Preheat the oven to 350° with a rack on the middle shelf. Mist the dough with water and sprinkle on your desired toppings. For precut crackers, use a pizza cutter to cut the dough into diamonds. They will seprate as the dough cooks or easily snap apart after baking. For shards, leave the dough uncut. Bake for 15 to 20 minutes or until the dough begins to brown evenly across the top. This time will depend on how thinly and evenly your dough is rolled. Allow the crackers to cool on the pan for 10 minutes, then snap apart or into shards and serve.

Note: I kept these crackers for three days without any loss in freshness.

Adapted from The Bread Baker’s Apprentice by Peter Reinhart

Today is an unseasonably warm day in Virginia. So warm that I can finally wear my flip flops outside! Although I know it won’t last long, I’m comforted by the fact that spring will be here soon. To hold you over until then, I thought I’d share this warm weather recipe from my 24×24 party last month. I’ve received several requests for the recipe and figured this warm, sunny day would be the perfect day to share it.

When I was searching for recipes for the 24×24 party, I knew I wanted some type of chips and salsa. I wanted it to have some type of tropical flair and was so excited when I came across these recipes on Epicurious. They turned out to be perfect for each other, and they were both big hits at the party. Such big hits, in fact, that they were gone when I went back for seconds. The super crunchy plantain chips are sprinkled with a combination of smoky seasoned salt, cayenne and lime zest, giving them a bright and spicy kick. The original recipe called for regular salt, but I couldn’t resist subbing in my favorite smoky seasoned salt from Penzey’s. I’ll admit – the plantain chips were so good that Eric and I both got a little carried away when taste-testing them before the party. The salsa gets tons of flavor and texture from the avocado, kiwis, red onion and jalapeno. I was a little unsure about the avocado and fruit combination, but this salsa turned out to be one of the best ones I’ve ever made. It’s incredibly refreshing, and we loved it so much that we made it again a week later. I think it would be great served over grilled fish, too. This would make a great appetizer for a spring or summer cookout, and I know we’ll be making it several more times once the warm weather (permanently) arrives.

Also, thank you so much for all the wonderful comments you left about your most memorable dessert! Eric and I both enjoyed reading through all of them. The winner is Diana, who said, “The best dessert I ever had was a molten chocolate cake at Maria Marie in Mexico. So delicious, it was 3 years ago and I’m still in love with it.” Congratulations, Diana! I’ll be emailing you your Bake it Pretty gift certificate soon.

Fried Plantain Chips
Ingredients:
1 1/2 teaspoons finely grated fresh lime zest
1 1/2 teaspoons seasoned salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 very green plantains (about 1 1/2 pounds)

Directions:
In a small bowl, combine zest, salt and cayenne. Set aside. Line a baking sheet with a double layer of paper towels and set near stovetop.

Heat oil in a 5-quart pot set over medium to medium-high heat until a thermometer reaches 375º. While oil is heating, cut ends off plantains and use a sharp knife to score each plantain lengthwise 5 times. Place into a bowl of hot water and soak for 5 minutes before peeling. Using a mandoline or vegetable peeler, slice the plantains into very thin (about 1/8-inch) strips. Fry strips 6 at a time, turning frequently, for 30 to 45 seconds or until golden. Remove using tongs or a spider and sprinkle immediately with salt mixture.

Plantain chips can be made several hours in advance. Cool completely, then store in an airtight container at room temperature until ready to serve.

Adapted from Epicurious

Avocado Kiwi Salsa
Ingredients:
2 kiwis, peeled and roughly chopped
1 avocado, pitted, peeled, and cut into 1/2-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 jalapeño chile, seeded and finely chopped
2 tablespoons fresh lime juice
salt and pepper, to taste

Directions:
Gently toss together all ingredients, adding salt and pepper as needed. Serve immediately.

Note: Since I was making this for a party, I tossed together everything except for the avocado and added it a few minutes before guests arrived.

Makes about 1 1/2 cups

Adapted from Epicurious

I’m a big fan of popcorn. It’s one of my all time favorite snacks. I used to always eat microwavable popcorn, until I tried something different last year. One of our local grocery stores had this popcorn kernels on a cob (it looked like dried corn, basically). All you had to do was put it in a paper bag and microwave. It was so nifty because we got to add our own seasonings to it. Shortly after that, I bought some popcorn kernels at Whole Foods, and that’s what we’ve been using for popcorn ever since.

Stovetop popcorn is incredibly easy and fun to make. It doesn’t even require much more effort than throwing a bag in the microwave, and it’s definitely cheaper than buying packages of microwaveable popcorn. I’ve made popcorn using this method several times, and I can tell you that it’s pretty much fail proof. All the kernels pop perfectly, and none of them get burned. Plus, when you make popcorn this way, the flavor combinations are practically endless! In the mood for something spicy? Add some cayenne and lime juice. Got a sweet tooth? Add some caramel sauce or vanilla sugar and melted butter. I love recipes that can be used several different ways, and this popcorn is a great example of that. I’ve included the recipe for my favorite flavor combination, and I’d love to hear about yours!

Stovetop Popcorn with White Truffle Oil
Ingredients:
3 tablespoons canola or peanut oil (or any oil with a high smoke point)
1/3 cup popcorn kernels
salt to taste
1/4 cup grated Parmesan
1 1/2 tablespoons white truffle oil
1/2 teaspoon garlic powder
1/4 teaspoon white pepper (Black pepper is fine, too.)

Directions:
In a 3 quart saucepan (one with high sides), heat the oil over medium-high heat. Add salt to taste, then place 3-4 kernels in the pan and cover.

Once those few kernels pop, pour in the remaining kernels, making sure to keep them in an even layer. Cover and remove from heat. After 30 seconds, place pan back over heat. Once you hear the kernels popping, gently shake the pan back and forth over the burner. Keep the lid slightly ajar to allow steam to escape. Once popping slows to several seconds between pops, remove the lid and immediately pour popcorn into a large bowl.

Add Parmesan, truffle oil and garlic powder and pepper and toss to coat. Add more salt, if needed. Serve immediately.

Makes 2 quarts

Adapted from Simply Recipes

I first posted this recipe way back in 2008.  Since I like to think my writing and photography have gotten better since then, I thought these deserved a repost.  I’ve seen several recipes floating around for sweet witch’s fingers, but I’m always in need of more savory treats, which is one reason I especially love these.  If you’re looking for a quick and tasty Halloween treat, then you definitely need to make these!

Halloween, as I’ve mentioned, is one of  my favorite holidays.  I would make Halloween treats all month if I could, but there’s no way Eric and I could eat all those goodies.  I couldn’t let Halloween pass without making these, though, because they’re so much fun to make.  Plus, they taste absolutely delicious and add spooky flair to any party.  The extra sharp cheddar makes them intensely cheesy, and they bake up nice and crispy.  The coarse salt adds a nice crunch on top.  Since I like my cheese straws a little spicy, I’ve adapted the recipe to include cayenne pepper.  If you don’t want the heat, simply leave it out.  They’ll still taste fabulous without it.  I also adapted the recipe to include wetting the dough before pressing the almonds on because many of them fell off after baking without this step.  I painted the almonds to give them a spookier appearance, and I love the way the black nails look against the orange fingers.

Cheddar Witches’ Fingers
Makes 30 fingers

Ingredients:
5 tablespoons unsalted butter
4 ounces (1 cup packed) shredded, extra sharp cheddar cheese
3/4 cup all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon cayenne pepper, optional
1 large egg
coarse salt
30 sliced almonds
black food coloring gel, optional

Directions:
Combine butter, cheese, flour, cornmeal and cayenne (if using) in the bowl of a food processor.  Pulse until mixture has the texture of wet sand.  Transfer to a bowl.  Using a fork, mix in egg until dough holds together.  Turn out onto a sheet of parchment paper about 12 inches long.  Top with another sheet of parchment and press dough into a 1/2 inch thick circle.  Freeze for 15 minutes or refrigerate up to 3 days. Remove dough from freezer and roll into a rectangle about 8 inches wide and 10 inches long. Return to freezer for an additional 15 minutes.

Meanwhile, if desired, paint almonds.  Mix a tiny amount of food coloring with a tiny bit of water.  Using a small paintbrush, paint color onto almonds and set aside. Remove dough from freezer and preheat oven to 350º.  Peel off top sheet of parchment.  Using a sharp knife or pizza cutter, cut the dough into 30 1/2-inch wide strips.  Place strips on an ungreased cookie sheet.  Sprinkle with coarse salt, to taste.

Use your fingers to shape each strip, rounding the ends and bending in various directions to create a knobby shape.  Using a sharp knife, score “knuckles” onto each “finger.” Lightly dab one edge of each finger with water, then gently press the almonds into the dough. Bake for about 15 minutes, until the fingers are golden and crisp. Transfer to a cooling rack to cool completely.

Adapted from My Recipes

Eric and I love carving pumpkins.  I save our pumpkin seeds every year, but I always end up tossing them before I can figure out what to do with them.  I was determined not to do that this year.  With the abundance of seeds we had, I decided to roast a batch of sweet and a batch of savory.  It took longer for the seeds to dry than it did for me to roast them, though I’ve read you can quickly dry the seeds using a hair dryer (but I haven’t tried that).  The fun thing about roasting pumpkin seeds is that you can make several different varieties all suited to your personal tastes.  It’s incredibly easy to adapt the recipes to make them sweeter or spicier.  You could even mix it up and do a sweet/spicy combination.

Since cumin is one of my favorite spices, I decided to start there for the savory roasted pumpkin seeds.  I then added ancho chili powder, garlic salt and a little pepper, which gave the seeds just a bit of kick and the perfect amount of saltiness.  I had quite a bit of cinnamon sugar left from the apple cider doughnuts I made last week and used that as the base for the sweet seeds.  With nutmeg, ginger and a hint of clove, the sweet roasted pumpkin seeds had all the deep fall flavors I love.  Both batches of seeds turned out crunchy, but I found the smaller seeds had more of a crunch than the larger ones.

If you’re carving pumpkins this week, don’t throw out your seeds!  Save them and make a delicious snack everyone in your family can enjoy.

Cumin Roasted Pumpkin Seeds
Ingredients:
1 cup pumpkin seeds, cleaned and dried
1 tablespoon unsalted butter, melted
1 1/4 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon ancho chili powder
pinch of freshly ground black pepper

Cinnamon Sugar Roasted Pumpkin Seeds
Ingredients:
1 cup pumpkin seeds, cleaned and dried
1 tablespoon unsalted butter, melted
1 1/2 teaspoons cinnamon sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch of ground cloves

Directions:
To clean the seeds, place them in a strainer and set it in the sink. Under running water, pull off any large pieces of pumpkin that may be stuck to the seeds. Allow to dry overnight on a wax paper lined baking sheet.

Preheat oven to 350º and line two small baking sheets with parchment or foil. In two small bowls, combine all ingredients for each batch of pumpkin seeds.  Stir to coat completely.  Spread evenly onto the two prepared baking sheets.Bake for 8-14 minutes, or until seeds are crunchy.  This will depend largely on the size of your seeds, so check them frequently.

Cook Like a Champion original

Biscotti are twice-baked cookies that go wonderfully with coffee (or in my case, espresso).  I’ve had biscotti in the past that were so hard they could barely be bitten into.  Those are meant to be dunked in coffee to soften them up.  These biscotti are not like that; they have the crunch you’d expect from biscotti, but with just enough softness to make them perfect for eating on their own.

The roasted pistachios give these biscotti a deeper flavor than other nuts I’ve used, and I liked that the pistachio flavor didn’t get lost.  There’s lemon zest in the biscotti, which brightens it up and pairs well with the roasted pistachios.  The lemon glaze really really puts these biscotti over the top.  With fresh lemon zest and juice, it gives the biscotti a little sweetness with a lot of freshness and flavor.  These are great for breakfast or an afternoon pick-me-up, coffee optional.

Lemon Tipped Pistachio Biscotti
Ingredients:
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 tablespoon lemon zest
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shelled pistachios, roasted and coarsely chopped
For the glaze:
2 cups sifted powdered sugar
1 teaspoon lemon zest
1/4 cup lemon juice

Directions:
-Preheat oven to 375º.  In a medium bowl, whisk together flour, baking powder and salt.  Set aside.
-In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and lemon zest on low to medium speed until well blended.
-Add eggs, one at a time, beating well after each addition.  Add vanilla.
-Gradually add the flour mixture and beat on low speed until just combined.  Stir in pistachios.
-On a lightly floured work surface, divide the dough in half.  (If you have a scale, I think my halves were around 13 ounces each.)
-Lightly flour each piece and, using your hands, shape it into a log about 9 inches long, 3/4 inch thick and 3 inches wide.
-Transfer to a Silpat or parchment lined baking sheet, placing the logs at least 3 inches apart.
-Bake until puffed and lightly browned on top, about 20 minutes.  Allow to cool 10 minutes on pan, then transfer to work surface.
-Using a long, sharp knife, cut each log crosswise into 3/4 inch thick slices.  Make each cut with a single cut of the blade, as a sawing motion will break the biscotti.
-Place the cookies, cut side down, back on the baking sheet.  Bake 10 minutes.  Remove from the oven, turn each cookie over and bake an additional 10 minutes or until biscotti are golden.  Transfer to wire racks to cool.
-To make the icing, whisk together powdered sugar, lemon zest and juice in a medium bowl.  Adjust as needed by adding more powdered sugar or more lemon juice.
-Dip one end of each biscotti in the icing, turning to coat the tip evenly.  Place back on the wire rack until icing sets.

Makes about 2 dozen biscotti

Adapted from Starbucks Passion for Coffee

This hummus is full of flavor from the roasted red pepper and chipotle.  It has a bit of a kick to it, but you could certainly add another chipotle if you wanted it spicier.  It also has a great smoky flavor, and it goes especially well with grilled vegetables.  You can use this for more than just dipping, too.  This hummus would make a fantastic spread inside a wrap or pita.  Just fill with your favorite vegetables, and you’ve got a healthy and delicious lunch.

Roasted Red Pepper and Chipotle Hummus
Ingredients:
1 can (15 ounces) chickpeas, drained, 1 tablespoon of liquid reserved
1/4 cup tahini
2 cloves garlic, smashed
1/2 cup coarsely chopped roasted red pepper, plus 2 tablespoons for serving
1 chipotle in adobo
1 1/2 teaspoons adobo sauce
1 tablespoon fresh lemon juice
1 teaspoon cumin
scant 1/4 teaspoon smoked paprika
pinch red pepper flakes
2 tablespoons extra virgin olive oil, plus more for drizzling

Directions:
-In a food processor, combine chickpeas, reserved liquid, tahini, garlic, red pepper, chipotle, adobo sauce and lemon juice until a paste forms.
-Scrape down bowl and add olive oil, cumin and paprika.  Puree until smooth.  Season with salt, to taste.
-Transfer hummus to serving bowl and drizzle with olive oil.  Top with roasted red peppers and serve with pita bread and crudités.

Makes about 2 cups
Note: This hummus can be stored up to five days in the refrigerator.

Cook Like a Champion original

Caramelized Ancho Cashews
Ingredients:
Nonstick cooking spray
2 cups unsalted cashews 
1/4 cup pure maple syrup (preferably Grade B)
1 1/2 teaspoons ground cumin
1 teaspoon fine sea salt
1/2 teaspoon ground ancho chili or cayenne pepper

Directions:
-Preheat oven to 350º.  Spray sheet of foil with cooking spray and set aside.  Lightly spray rimmed baking sheet.
-In a medium bowl, mix together maple syrup, cumin, salt and ancho pepper.  Add cashews and toss to coat.
-Arrange in a single layer on baking sheet.  Bake for about 20 minutes, until cashews are golden brown and fully coated with maple syrup mixture, stirring occasionally.
-Immediately pour cashews onto prepared foil and separate any clumps with two forks.
-Cool completely and store in an airtight container for up to three days.

Adapted from Bon Appétit, February 2010

This recipe calls for Gruyère, which we have used several times.  However, we recently tried it with cave-aged Gruyère, and I don’t know that we’ll ever be able to go back.  The cave-aged variety has a more intense flavor with a bit more saltiness.  Either way, you can’t go wrong with Gruyère.  You can use anything you want for dipping; there are no limitations!  My favorites are grapes, apples, carrots, broccoli and  pretzel bread.

This recipe makes 4-6 servings, but can easily be halved (as it was when I took this picture).

Classic Fondue
Ingredients:
1 1/2 pounds Gruyère cheese
1 garlic clove
1 1/2 cups dry white wine
1 tablespoon lemon juice
2 tablespoons cornstarch
3 tablespoons kirsch (You can use white wine for this if you want.)
freshly grated nutmeg

Directions:
-Finely dice the cheese and set aside.
-Peel the garlic and cut in half.  Rub the garlic around the inside of a medium saucepan (or your fondue pot, if it’s stovetop safe like ours) and discard.
-Add the wine to the saucepan and place over medium-low heat.  Do not allow to boil.
-Once the wine is warm, stir in the lemon juice.  Add the cheese, a handful at a time, stirring continually in a figure eight pattern.  Allow each handful of cheese to melt before adding more.
-When the cheese is melted, dissolve the cornstarch in the kirsch.  Stir into cheese and turn up the heat until cheese is just bubbling and starting to thicken.
-Transfer to fondue pot, set over burner and grate nutmeg over the top.
-Serve with your favorite fruits, veggies and bread for dipping.

Source: Adapted from The Everything Fondue Cookbook by Rhonda Lauret Parkinson

Balsamic Candied Pecans
Ingredients:
1 cup pecan halves
1/4 cup brown sugar
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar

Directions:
-Line a baking sheet with parchment or wax paper and set near stovetop.
-Using a rubber spatula, stir together sugar, oil and vinegar in a medium sized skillet set over medium heat until sugar melts and mixture begins to bubble, about three minutes.
-Add pecans and stir to coat. Continue cooking five to six minutes until pecans are toasted and evenly coated with syrup.
-Immediately turn out onto prepared baking sheet and use two forks to separate.
-Allow to cool completely.
-If not serving immediately, cooled nuts can be stored in an airtight container for one month.

Source: Adapted from Helen Rennie

Here’s what we did, but feel free just to use it as a guideline rather than an actual recipe. This was the perfect amount for the two of us.

Guacamole
Ingredients:
1 avocado
1/2 plum tomato
1/4 cup red onion
1/2 jalapeno, seeds and ribs removed
freshly squeezed lime juice
Kosher salt
freshly ground pepper

Directions:
-Peel and pit avocado.
-Mash gently.
-Finely dice tomato, red onion and jalapeno.
-Combine all ingredients, making sure to squeeze a little extra lime juice on top.

We both thought these were delicious. The panko crust was perfectly crunchy. The Fontina and Greek yogurt were the perfect combination of creamy, cheesy and tangy. These could be served any time of the day, too, which makes them quite versatile. I think they would make a great side to any meal, or they could even be used as a main dish served with a green salad.

Chive Risotto Cakes
Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cup cups grated Italian Fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko
olive oil

Directions:
-Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. -Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft.
-Drain the rice in a sieve and run under cold water until cool. Drain well.
-Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl.
-Add the cooled rice and mix well.
-Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
-When ready to cook, preheat the oven to 250°.
-Spread the panko in a shallow dish.
-Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
-Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon.
-Pat the balls into patties 3 inches in diameter and ¾ inch thick.
-Place 4-6 patties in the panko, turning once to coat.
-Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
-Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
-Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
-Serve hot.

Serves 6

Source: Barefoot Contessa Back to Basics

We dipped this in the Creole Remoulade Sauce from the last post, and it went perfectly with the onion rings. Of course, Eric would have been fine with ketchup, but I’m not a ketchup person. The remoulade was perfect for these.

Eric, being the wonderful husband he is, did all the frying. :)

Cornmeal Fried Onion Rings
Ingredients:
1 large yellow or Spanish onion
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
Tabasco (or other hot sauce) to taste, but at least a teaspoon
1 1/2 cups all-purpose flour
1/4 cup (medium) yellow cornmeal
1/2 to 1 teaspoon cayenne pepper
1 tablespoon fresh thyme leaves, finely chopped
4 to 6 cups vegetable or peanut oil

Directions:
-Slice off the top and root ends of the onion or onions and carefully peel off the brown skin, then slice into 1/2 to 3/4 inch thick slices and separate them into rings.
-In a large bowl, combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper and the Tabasco.
-Add the onions and, using your hands, toss well to make sure everything is coated.
-Place the in the refrigerator and let marinate for 20 minutes, up to several hours.
-In a separate, wide and shallow bowl, combine the flour, corn meal, 1 teaspoon salt, 1/2 teaspoon pepper, the cayenne and the thyme. Set aside.
-When you are ready to fry the onion rings, preheat the oven to 200° and line a large baking sheet with paper towels.
-Pour the oil into a dutch oven or large pot and attach a candy thermometer to the side.
-Heat until the oil is 350°, adjusting the heat level to maintain a constant temperature.
-One at a time, lift a ring out of the buttermilk and place in the seasoned flour and cornmeal mixture.
-Gently dredge them and then place on a rimmed baking sheet.
-Continue until all the onion rings have been coated.
-Working in batches, drop some of the onion rings into the hot oil, being careful not to overcrowd the pot.
-Fry until golden brown, flipping every so often with a pair of tongs.
-Once the onion rings are cooked, remove from the oil and place on the baking sheet lined with paper towels and place in the oven to stay way while you continue cooking the rest.
-They should remain crisp in the oven for 30 minutes.

Source: Well Fed

“This dish sometimes is known as “pickled black-eyed peas.” It was popularized by Helen Corbitt, the famed 1950s food consultant and cookbook author, who directed food service at Neiman Marcus in Dallas. When she first arrived in Texas from New York, black-eyed peas were not on her culinary radar. But Ms. Corbitt discovered that even wealthy Texans loved the humble legume. So she tried something different: She pickled the peas in a vinaigrette marinade and served them for New Year’s Eve at the Houston Country Club. Only later, when she took her pickled black-eyed peas to Austin’s Driskill Hotel, did the dish get the nickname of Texas Caviar.” (Excerpt from the Dallas Morning News)

While I definitely enjoyed our Texas Caviar, I felt as though it was lacking something. I think it’s because I’ve always had red onion in versions I’ve eaten. I’ll definitely add some next time. Even without that addition, this was still a delicious and easy recipe that was great for a lazy New Year’s Day.

Texas Caviar
Ingredients:
4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch cilantro, chopped
3 canned or fresh jalapeño chiles, chopped
1 can Rotel tomatoes or 1 ripe, chopped tomato
3/4 cup olive oil
Juice from one lime
1 yellow or red bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

Directions:
Mix everything together, chill for four hours. Serve with tortilla or corn chips.

Source: Homesick Texan

This cheese fondue recipe has quickly become my favorite. I like just about anything with garlic, though. I suggest serving this fondue with grapes, apple wedges, broccoli and cubed baguette.

Garlic Fondue
Ingredients:
1 1/2 lbs. Gruyere cheese (Fontina works well, too.)
4 garlic cloves
1 1/2 cups dry white wine, plus 2 tablespoons
2 teaspoons lemon juice
1 1/2 tablespoons cornstarch
1 tablespoon dry mustard

Directions:
-Remove rind from cheese and finely dice.
-Smash and peel the garlic cloves.
-Add 1 1/2 cups of wine to saucepan.
-Add garlic cloves and cook on low heat. Do not allow the wine to boil.
-When the wine is warm, stir in the lemon juice.
-Add the cheese, a handful at a time. Stir continually in a sideways figure eight. Wait until cheese is completely melted before adding more. Do not allow mixture to boil.
-When cheese is melted, dissolve cornstarch in 2 tablespoons white wine and stir into cheese.
-Turn up the heat until mixture just bubbles and starts to thicken.
-Stir in dry mustard.
-Transfer to a fondue pot.

Source: Adapted from The Everything Fondue Cookbook by Rhonda Lauret Parkinson

This recipe can definitely be adapted to your tastes. We used jalapeno cheddar tortillas, but you could use plain flour tortillas. We also used a chipotle lime flavored rotisserie chicken, but you can use any flavor you like. You could also use boneless, skinless breasts like the original recipe calls for.

Try this! You won’t be disappointed.

Chicken Enchilada Dip Roll Ups
Ingredients:
2 8-ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 small, southwest flavored rotisserie chicken, skinned and shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:
-Mix cheeses together until well blended.
-Add all remaining ingredients and mix well.
-Cover and refrigerate for at least one hour.
-Place one heaping spoonful onto tortilla.
-Spread to edges using a metal spatula.
-Roll and cut into slices.

Adapted from Sing for Your Supper

This recipe was our attempt to bring some of that fried goodness to Florida. The batter was very light, almost like a tempura batter. However, this could have been because we forgot to get cornstarch and had to substitute it with more flour. I’ll have to try again with the cornstarch. The pickles still tasted delicious, though. We found that they were best eaten almost immediately. By the time I had taken pictures, a few of them had already gotten a little soggy. These are great served with some Ranch dressing for dipping.

I’m submitting this recipe to Joelen’s Culinary Adventures for her latest blogging adventure, which is featuring foods unique to cities, regions or countries. I’d say fried pickles are definitely unique to the south, so I’m excited about submitting this recipe.

Fried Pickles
Ingredients:
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
4 cups dill pickle slices, drained
vegetable oil for frying

Directions:
-In a large bowl, combine flour, cornstarch, baking powder and salt. Make a well in the center.
-All at once, add the water, egg yolk and pickle juice.
-Stir the mixture with a wire whisk to make a smooth batter.
-Cover and refrigerate for 30 minutes.
-In a deep fryer or large saucepan, heat at least two inches of oil to 375°.
-In batches, dip pickle slices into batter, lightly and evenly coating them.
-Without crowding, place coated slices in the hot oil.
-Fry until golden and crisp, 1 1/2 to 2 minutes.
-Drain on paper towels and serve immediately.

Source: Science of Cooking

I was kind of sad that I didn’t get the shape exactly right (as you can see by the pictures). Although, after reading some of the reviews, I didn’t feel so bad. Some people wrote that the filling came out of the wonton wrappers, and that definitely didn’t happen to me. Even though my “purses” ended up looking more like wontons, they still tasted delicious. The lemon and thyme give this dish such a fresh flavor. For the chicken, we ordered half of a rotisserie chicken from Publix and had more than enough for this recipe. We got the Mojo flavored (garlic and lime marinated) chicken. I think taste would have been seriously lacking had we just used plain chicken.

Just as a note – Eric and I had way too many left over, even after we had our fill for lunch. If you’re making this dish for just a couple people, you will definitely want to scale the recipe back.

Roasted Chicken Purses
Ingredients:
1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan

Directions:
-In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
-On a dry work surface, place 8 wonton wrappers.
-Place a rounded teaspoon of the chicken mixture in the center of each wrapper
-Using a pastry brush, brush the egg wash around the chicken mixture.
-Bring each corner of the wonton wrapper together over the filling to from a purse, and press the edges together tightly to form a seal.
-Dry your work area and continue making bathces of 8 with the remaining wonton wrappers.
-Meanwhile, bring a large pot of salted water to boil over high heat.
-Add the purses (we did this in batches of eight) and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes.
-Drain and set aside.
-Melt butter in a medium skillet.
-Once melted, turn off the heat and add the purses, tossing gently to coat.
-Transfer to serving plate and sprinkle with grated Parmesan, salt and pepper.
-Serve immediately.

Source: Giada De Laurentiis

Candied Walnuts
Ingredients:
1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt

Directions:
-Preheat oven to 350°F. Use middle rack in oven.
-Lay walnuts out on a baking sheet in a single layer.
-Bake for 5 minutes.
-Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn.
-Remove from oven and let cool in pan on a rack.
-Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time.
-Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt.
-Keep stirring until all the sugar has melted and the color is a medium amber.
-As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
-As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or with wax paper or parchment paper.
-Use two forks to separate the walnuts from each other, working very quickly.
-Sprinkle the nuts with the salt. Let cool completely.

Makes 1 1/2 cups.

Source: Simply Recipes