Tuesday, January 3, 2012

Sunday, December 4, 2011

Jalapeno Popper Dip

Isn't Pinterest great?! Without it, I never would have learned of this dish. It's awesome, mixed with some more awesome, and sprinkled with a little more awesome on top. I think I love it more than buffalo chicken dip, and that's really saying something!!! (Also, the original recipe called for bacon, but I didn't have any. I assume bacon would only make it better, though.)

16 oz cream cheese, softened
1 c mayo
6 jalapenos, minced (remove the seeds and ribs to cut down on the heat factor.)
1 c shredded cheddar or monterey jack cheese
panko bread crumbs

In a medium bowl, combine everything except the panko and butter. Spread into an 8x8 baking dish, top with the panko, and dot with butter. Bake at 375 for 30 minutes. Serve with chips or crackers. (I used wheat thins, but really, I would have just sat and eaten with a spoon.)

If you want the original recipe, it's here. (My recipe is adapted to what I had on-hand.)

Caramelized Onion and Goat Cheese Pizza

I found the inspiration for this recipe here. I had to make some modifications based on what I had time for,  ingredients I could find during my super-quick trip to the grocery store, and comments other people left on the recipe page.

2 large onions
olive oil
2 tbsp sugar
1 tsp herbes de provence
1 can refrigerated pizza dough
8 oz container crumbled goat cheese
1/2 c white wine (I had some prosecco, left over from Thanksgiving. Use whatever you like.)

Heat a couple tablespoons of olive oil and the herbes de provence in a large skillet over med-low heat. Slice the onions thinly (but not paper thin, or they'll start to disintigrate), and add to the skillet. Add the sugar. (If you're using sweet onions, you'll need less sugar. I was working with plain yellow onions and used a whole 2 tbsp. The original recipe calls for less.) Cook, stirring occasionally over med-low heat for 1-1.5 hours until the onions are golden brown. Add the wine to the skillet and let it simmer away during the last 15 minutes of cook time.* Prepare the pizza crust and oven according to the package directions. Top with the onions and the goat cheese crumbles and bake 10-12 minutes or until the cheese is just golden.

*Some of the commenters on the original recipe page said that the pizza was too dry, and I did notice as the onions got close to being done, they were starting to dry out a little. The wine fixed that and added and extra layer of flavor-- it was GREAT!

Ham and Cheese Pizza

1 can refrigerated pizza dough
sliced ham, about 8 oz
1 c shredded cheddar cheese
2 tbsp yellow mustard
2 tbsp honey
1 tsp worcestershire sauce

Preheat your oven and prepare the pizza dough according to the instructions on the can. Mix together the mustard, honey, and worcestershire and use a pastry brush to cover the crust. Top with the ham and cheese, and bake 10-12 minutes.

Friday, October 21, 2011

Wednesday, September 28, 2011

Apple Pie(w/ homemade pie crust & "lid")

Basic Pie Dough for 9 or 10 inch Double Crust
(for a 9 inch single-crust pie, use half the recipe)
     Sift together:
          2 1/2 cups all-purpose flour
          1 1/4 teaspoons salt
          3/4 cup chilled lard or shortening
          3 tablespoons cold unsalted butter
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with:
          6 tablespoons ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
         1 teaspoon to 1 tablespoon ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Let chill in fridge before rolling out.  

Apple Pie - One 9-inch double-crust pie
         1 recipe basic pie or pastry dough(above)
Line a 9-inch pie pan with half the dough. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees. Peel, core and slice 1/4 inch thick:
         2 1/2 pounds apples(5 to 6 large)
Combine in a bowl with:
         3/4 cup sugar
         2 to 3 tablespoons all-purpose flour
         (1 tablespoon fresh lemon juice)
         1/2 teaspoon ground cinnamon
         1/8 teaspoon salt
Let stand for 15 minutes, stirring several times, so that the apples soften slightly. Pour the filling into the bottom crust and gently level with the back of a spoon. Dot the top with:
         2 tablespoons unsalted butter, cut into small pieces
Cover the pie with the upper crust. Sprinkle with:
         2 teaspoons sugar
         1/8 teaspoon ground cinnamon
Slip a baking sheet under the pie. Bake for 30 minutes (at 425 degrees). After first 30 minutes reduce temperature to 350 degrees and bake until the fruit feels just tender when a knife is poked through a steam vent and juices have begun to bubble through the vents-30 to 45 minutes more.


Thursday, September 15, 2011

Chicken Salsa Verde Bake

  • 1/2-3/4 lb chicken, cooked and pulled/shredded.  (When you're in a hurry, canned chicken will work.  I've done it before, and there's not a difference in taste...)
  • 2 16oz jars salsa verde
  • 1 onion, chopped
  • 1 cup sour cream
  • 2 8oz bags of shredded mexican blend cheese (or plain cheddar)
  • 1 bag tortilla chips

Preheat the oven to 375.
In a large bowl, mix together the chicken, salsa, onion, sour cream, and one bag of cheese.  Lightly greese the bottom of a 9X13 baking dish.  Crush the tortilla chips and scatter about 1 cup to cover the bottom of the dish.  Top with half fo the chicken mixture and almost half of the other bag of cheese.  Repeat a layer of chips, chicken and cheese.  Add a top layer of chips, and sprinkle any remaining cheese on top.  Bake until cheese is bubbly, about 20-30 minutes.
Eat with just a fork, or on top of more tortilla chips, like a dip.

Several varriations:  Add a can of drained kidney beans, black beans, or corn.  Use turkey instead of chicken.  (Umm, hello Thanksgiving leftovers!)  To make a vegetarian meal, substitute the chicken with 3 cups sautéed vegetables, such as bell peppers, zucchini, corn and mushrooms.  If you don't want a ton of cheese, don't add it to the mix, just use it as a layer.