Dips & Spreads

Grilled Mini-Peppers with Sriracha Dip

January 17, 2019

The Super Bowl is right around the corner, and many of us will be firing up the grill to celebrate the occasion. Whether you are gilling at home or invited to somebody else’s fan cave, here is a snack that will be sure to win rave reviews. They work just as well hot off the grill as they do at room temperature, so if you get too caught up in the action on the field, there is no need to worry. This is just about as easy as it gets, but you’d never know it by how delicious these little bites are. For game day or other times when chips and dips just won’t cut it, quick sear those sweet little mini-peppers until just charred, smother them in this creamy and just-as-spicy-as-you-like it dip. It’s go time. Make plenty – these guys go fast….

Fresh Strawberry Jam

June 10, 2018

I cannot bring myself to tell you how many eons I have been making strawberry jam, but it wasn’t until the last three years that I figured out how to make it so that it tastes like fresh strawberries for the entire year. I’m talking about the cooked jam recipes, which I’ve always preferred over the less ‘set’ freezer jams. The secret? First of all, play a little fast and loose with the amount of fruit you use, and secondly – don’t use a canner if you are making cooked jam. Here’s the thing….canning jam does make it ‘shelf stable’, but after a few short months both the color and flavor start to deteriorate in a big way. Freezer jam always tastes like fresh berries, so I figured, “what the heck? Let’s make the best of both worlds”, so that’s what I did. It’s a whole lot less mess and effort, and a whole lot more flavor to boot. Come on along with me and check it out.

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Black and Green Olive Tapenades

March 22, 2018

Traditional Olive Tapenade is hard to beat. The briny, dark purple, Greek Kalamata olives mixed with capers, lemon, olive oil and all kinds of good stuff create the ultimate spread. What do you say we go one step further? Making an additional tapenade with either buttery green Frescatrono or Castelvetrano olives puts an entire new spin on things. Serve them side-by-side so you can tell the distinct difference in taste, or mix them together for the ultimate tapenade experience. You will swoon over this spooned onto crusty Artisan bread. But this stuff isn’t just a one-trick pony – I love to keep a constant stash in my refrigerator to slather on chicken or fish before baking or grilling, and it is guaranteed to blow your mind if you dollop generously on rice or other grains. Check out the recipe below to see how incredibly fast and easy this one is…

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DIY Slow Cooker Fig Spread With An Easy Appetizer Platter

October 19, 2017

Guests dropping in? Late night snack? Let’s throw together the world’s easiest appetizer platter! First of all, it makes me crazy to spend a ton of money on something I can make for myself, but I love the sweet combination of fig spread with all of those delicious stinky cheeses available today, especially smeared on a savory cracker. So…I set about trying to make fig spread myself. My first try involved a lot of splattering of hot figs on the stovetop, trying a Fig Jam recipe I found. This resulted in a lot of cussing by yours truly. My second attempt involved the slow cooker, and I was home free. No splattering, and you can just walk away and let the slow cooker do all the work. This is such a cinch to make you won’t believe it, and full of fig flavor since we go light on the sugar. The appetizer comes together in minutes, and can be as complicated or as simple as you like. I like to keep a variety of roasted nuts and dried fruits in my freezer. A trip to the supermarket for some stinky cheese and olives and you’re ready to go. Figs are still available in the supermarket, so if you jump on this quickly, you’ll be set for the entire winter.

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Chickpea Hummus with Homemade Tahini & Green Olives

September 29, 2017

This recipe is inspired by my BFF, Beth. There we were, sitting in a bar one night enjoying a glass of wine or two. We were both starving, as usual, so checked out the menu which had a hummus platter. Sounded just right – and when it came to the table…I mean bar…it was drizzled with fruity olive oil and garnished with the best green olives imaginable. We polished it off in short order, and I began a quest to capture all of those great flavors. And here you have it – a thick, rich, garlic and lemony hummus, drizzled with olive oil and garnished with plenty of green olives. Nothing better than a wonderful evening, a wonderful friend, and equally wonderful food. As a little added bonus, and because I just can’t leave well enough alone, there is also a recipe for making your own tahini on the blog. Feel free to use store bought, but if you’re feeling adventurous this might be something fun, and more fresh tasting and delicious than what you can find in the supermarket.

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Bruschetta with Fresh Cherries, Mascarpone & Balsamic Syrup

July 7, 2017

Don’t you just love fresh cherries? Me too, and I can be found shoving a handful in my mouth at any given time of the day when they are in season. Here’s an easy way to enjoy them that makes them even more delicious than they are fresh off the tree – just about. As is the case in most of our recipes, all of the elements of this one can be made in advance and put together right before serving. Great for an outdoor barbecue, or just all by yourself, munching away in the kitchen without a care in the world. Let’s hop on over the to the blog and you can see for yourself just how easy this whole thing is!…

Guacamole

May 18, 2017

Here is yet another masterpiece from my Sis. Before she pointed out – none too tactfully – that the way I made Guacamole pretty much sucked, I was content to mash up some avocados and add a couple of squirts of lime juice. Once I tasted her Guacamole, there was no turning back. This is the best I’ve ever tried, and I’m not just saying that because she’s my sister. Rich with ripe avocado, brightened with lime juice, the spiced with just the right amount of habanero chili, cilantro, and green onion. This guacamole is the perfect side dish to a Mexican feast, or on the other hand you could just hide in a room with a bag of chips and eat the whole batch all by yourself. By the way, feel free to change up the amount of cilantro, garlic, and habanero to suit your own taste – it will just be all the better that way.

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Creamy Two Cheese Fondue

February 16, 2017

Every time I hear the word ‘fondue’, I go immediately into mouth-watering mode. Yes, I know, it’s kind of retro, but to my mind whoever invented it is a genius. Besides, I think it’s quite timely and very appropriate for our remaining rainy evenings that don’t seem to have any interest in making way for Spring. It’s fun for a party or other gathering, but just as much fun sitting in front of the TV for solo or family scooping. If you have and old fondue pot hanging around, now is the time to haul it out. If you don’t have one, a small slow cooker will also do the trick. You can also make fondue on the stovetop, but it requires some dashing back to the stove to reheat and exceptionally fast eating. In all instances, it’s worth it. It’s also one of the simplest things to make in our entire recipe collection, so no need to hesitate…

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Hot Chili Queso Dip

February 2, 2017

I’ll start off by confessing that I don’t have any particular dog in the fight for Sunday’s Super Bowl. This means that my primary interest for that day will be in the food associated with the game. In that spirit, I’d love to share one of Tricia’s all-time favorite appetizers that has quickly become one of mine. This Hot Chili Queso Dip that is impossible to stop eating once you start – believe me, I’ve tried. Bubbling right out of the oven and full of cheeses, sausage, green chilis and tomatoes, this one is hard to beat. Add your favorite salty chips and hover over the baking dish to make sure you get every last bite.

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Grilled Tomatillo Salsa and Cheesy Chili Rellenos

May 20, 2016

After spending a week in Santa Fe, I’m in a chili frame of mind and just have to share some of what I learned while stuffing myself all week. Believe me when I say: This is gonna be good. But enough talk already – let’s get that grill fired up and make a quick Tomatillo and Green Chili Salsa…

…and while the salsa is going on about it’s own business and its’ flavors are getting acquainted with each other we’ll be whipping up an easy, cheesy, Chili Relleno Bake.

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