7 December 2021 World’s Best Warm Spinach and Artichoke Dip

World’s Best Warm Spinach and Artichoke Dip

December 7, 2021 By

You’re at a party and appetizers are served. Every single time, the humble spinach and artichoke dip will be king. It’s warm, comforting, gooey and so….so delicious.

This version of the popular dip features fresh spinach, which makes a huge difference in taste and texture. Serve this with either toasted French bread or with scoop chips (my favorite).

Be sure the cream cheese is at room temperature BEFORE you assemble this dish.

Ingredients:

  • 5 ounces fresh spinach
  • 1 cup sour cream (don’t use low fat), room temperature
  • One 8-ounce package cream cheese (don’t use low fat), room temperature
  • One 15-ounce can artichoke hearts, drained and roughly chopped
  • 2 garlic cloves, minced
  • 12 ounces shredded Mozzarella cheese, divided
  • 5 ounces shredded Parmesan cheese
  • Two big pinches each of salt and pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. To a large bowl, add the spinach, the sour cream, the cream cheese, the artichokes, the garlic, half the Mozzarella, the Parmesan and the salt/pepper. Mix until combined.
  3. Coat a 9×9 baking dish with cooking spray (of butter well) – could also use a cast iron skillet. Spread the spinach mixture in an even layer and top with the rest of the Mozzarella.
  4. Bake for 25-30 minutes. Then tun the broiler to high and broil for 1-2 minutes or until the top of the dip is golden brown.

8-10 servings (unless you’re my gang, then it’s 4-6 servings).

Inspired by this recipe.

Filed Under: American, Appetizers, Cheese, Snacks, Starters, Vegetables, Vegetarian Tagged With: ,
8 December 2020 Easy Potato Latkes for Beginners

Easy Potato Latkes for Beginners

December 8, 2020 By

A couple of weeks ago, I was “challenged” by the team at Yarden Wines to make latkes that could be paired with some of their fantastic wines. If you’re not yet familiar with Yarden Wines, it encompasses Golan Heights Winery and Galil Mountain Winery, located in the Golan Heights and Galilee regions of Israel. Keep an eye out for more posts about wines from Israel.

What are latkes? According to Chabad.org Latke is Yiddish for “pancake.” On Chanukah, it is traditional to serve potato latkes fried in oil to celebrate the Chanukah miracle.

While I’ve made latkes once many years ago, I’m certainly no pro at making them so I turned to Pinterest for a good recipe and easy directions. The recipe I selected is by Sue from The View from Great Island (great blog by the way and amazing photography). Sue’s recipe, HOW TO MAKE PERFECT LATKES, was so easy to follow and featured lots of photos to help me along the way.

The results, if I may say so myself, were some of the best latkes I’ve ever eaten. Crunchy, crisp on the outside, moist and tender on the inside.

Here’s a link to the recipe and below are modifications I made:

  • Used two large Russet potatoes
  • Added a pinch of nutmeg
  • Used a ¼ cup scoop to measure out the latke ‘batter’ for each portion in my cast iron pan. I like the latkes a bit bigger and a little rounder in the middle to ensure a moist inside.
  • Replace the more typical chives with green onion.
  • Skipped the apple sauce since I’m not a fan and served the latkes with sour cream.
  • Grated the potatoes and onion by hand on a box grater. While more work, I actually like doing that step by hand.
  • Gave the lakes a nice sprinkling of salt after frying when I placed them on the paper towel.

I paired the latkes with the 2019 Gilgal Chardonnay by Yarden Wines and it was terrific match. This wine retails for around $15 a bottle and a great addition to your collection.

Don’t hesitate to try this latkes recipe, it’s super great and it’ll wow your friends and family.

Happy cooking,

Veronique

Filed Under: Appetizers, Israeli, Sides, Snacks, Starters, Vegetables, Vegetarian Tagged With: , , ,
5 November 2020 Greek Lamb Sausages (Keftedes)

Greek Lamb Sausages (Keftedes)

November 5, 2020 By

I love Greek food and while I’m not of Greek decent, I do pretty well fixing Greek food at home. I just love the idea of a share platter of mezes, little bites, that my guests can share before dinner.

One of my favorite Greek mezes is Greek meatballs/sausages, keftedes in Greek. Some folks make them round like a meatball, I prefer to make them a little oblong in shape for more grilling surface – the shape is up to you!

There are many variations, some of the meatballs get coated in flour and fried, some get baked but my top way of making keftedes is to grill them. I like the charred outside and the moist, juicy inside when made this way.

These Greek sausages can be made with a combination of lamb and beef, but I like the all-lamb version. These keftedes are great served with tzatziki sauce, a cucumber/yogurt sauce and pita bread.

Ingredients:

  • 1 pound ground lamb
  • ½ of a medium onion chopped or grated (I like a chunkier texture)
  • 2 large garlic cloves, minced
  • ¼ cup chopped fresh mint
  • Zest of a lemon
  • 1 egg
  • 1 tsp. dried oregano
  • ½ tsp. each salt and fresh ground pepper
  • Tzatziki sauce (optional but essential)

Directions:

  1. In a medium bowl, combine all ingredients (except Tzatziki sauce) until just combined – overmixing will cause the meatballs/sausages to be dense. Refrigerate for about 30 minutes to make it easier to form the meat into your preferred shape.
  2. Form about a tablespoon of the meat into balls or sausages. I like to NOT use breadcrumbs when possible to keep the sausages light and fluffy, but if your mixture is too loose, add 2 teaspoons of breadcrumbs. Refrigerate for 30 – 60 minutes.
  3. Oil your grill and preheat on medium-high heat.
  4. Cook the sausages directly on the grill, about 4 minutes on each side.
  5. Serve hot or warm with Tzatziki sauce, if using.

Makes 15-20 sausages.

Filed Under: Appetizers, Greek, Lamb, Snacks, Starters Tagged With: , ,
10 January 2020 Jalapeno Popper Warm Dip

Jalapeno Popper Warm Dip

January 10, 2020 By

I love warm dips. They’re tasty and I like that serving them at a party brings everyone together. Over the holidays, my fabulous sister made this awesome warm dip that we crushed…..soooo good!

The dip follows the idea of a jalapeno popper but is placed in an oven-proof dish or in a bread bowl to bake to bubbly goodness. It’s spicy without being fiery and keeps you wanting more.  

Ingredients:

  • 8 ounces cream cheese, softened
  • 4-ounce can diced jalapeno peppers
  • 4-ounce can chopped green chilies
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Cheddar cheese (I used extra sharp)
  • 1 cup mayonnaise
  • Round sourdough loaf (optional)
  • ¼ cup seasoned bread crumbs

Directions:

  1. Preheat oven to 350 F. (could use the toaster oven too).
  2. In a large bowl mix together the cream cheese, jalapeños, chilies, Parmesan cheese, Cheddar cheese and mayonnaise.
  3. Take the round loaf of sourdough, slice off the top, scoop out the inside and set it aside.
  4. Spoon the jalapeno mixture into the bread loaf, or an oven-safe dish, and sprinkle breadcrumbs over top.
  5. Place the the bread loaf or the dish on a baking sheet and bake in the oven for 30-35 minutes, or until breadcrumbs are golden brown.

Serve with Ritz crackers, scoop tortilla chips and/or crudités vegetables.

Servings: 8-10.

Recipe inspired by this.

Filed Under: American, Appetizers, Cheese, Mexican, Snacks, Starters, Vegetarian Tagged With: , ,
3 January 2020 Romanian Mici (Mititei)

Romanian Mici (Mititei)

January 3, 2020 By

Mici also known as Mititei (Romanian for “small ones”) is a Romanian dish of mini sausage-shaped grilled ground meat made from a mixture of beef, pork and sometimes lamb blended with various spices, including smoked paprika.

This recipe is from my friends Jeff and Iulia Orel. Iulia hails from Romania and her American husband, Jeff who’s a chef, has made it his mission to recreate and perfect the dish they’ve enjoyed while visiting Romania.

Jeff and Iulia Orel (Photo by Jeff & Iulia Orel)

Ingredients:

  • 1 ½ pounds ground beef
  • 1 ½ pounds ground pork butt
  • 2 tsp. sea salt
  • 2 tsp. white pepper
  • 2/3 tsp. smoked paprika
  • ¼ tsp. coriander
  • ½ tsp. cumin
  • ½ tsp. cimbru (use savory if cimbru is unavailable)
  • 3 tsp. garlic powder or 4 cloves minced into a paste
  • 100 ml sparkling water ( ½ cup)
  • 2 tsp. baking soda 
  • Raw Mici (Photo by Jeff & Iulia Orel)

Directions:

  1. In a mixing bowl, combine all ingredients except for the water and the baking soda. Mix thoroughly. Cover tightly, or vacuum seal and refrigerate for 24 hours to allow the mici to develop their distinct flavor.
  2. When you are ready to make the mici, build a fire and let it burn down to coals, no flames. Alternatively, preheat your grill to 500F.
  3. While the wood is burning down to hot coals, I make the mici.
  4. In a mixing bowl, add the mici mixture, the sparkling water and the baking soda and mix well with your hands until the mixture feels “sticky”. Jeff recommends using your hands, grabbing large handfuls and crushing them in your hands like you would to crush tomatoes.
  5. Line a baking sheet with aluminum foil, set aside.
  6. Get a bowl of cold water to wet your hands periodically if the meat becomes too sticky.
  7. Using a scale, weigh out the meat into 1 ¾ ounce portions (27 portions if you don’t have a scale) and roll them tightly into balls, like you would do with meatballs.
  8. Roll out each mici into cylinder shapes like mini sausages (refer to the above photo of raw mici as reference).
  9. After the coals are hot, lower the grate as low as possible. Having a spray bottle with water is a good idea in case of flares ups when grilling – flames would negatively impact the flavor and texture of the mici.
  10. Place the mici on the grill, the key is to not mess with these, let them form a light crust before you turn them. Flip them once during cooking and let them be. Grill until the internal temperature reaches 140-145F (we know it’s recommended for the temperature to reach 160F, but at that temp, the mici will be less juicy. Up to you!), 8-15 minutes. The mici should have an elastic texture when you squeeze them and they’re done.
Grilled Mici (Photo by Jeff & Iulia Orel)

Serve immediately!

Note: The mici are best if served with Hrean, a horseradish condiment but yellow mustard would also work. To make your own Hrean, microplane a 3″ piece of fresh horseradish into 1 ½ Tbsp. sour cream.

Yields: 27 mici, 1 ¾ ounce each

Cheers,

Veronique

Filed Under: Appetizers, Beef, Cuisine Type, Pork, Romanian, Snacks, Starters Tagged With: , , , , ,

Warm Crab and Artichoke Dip

February 8, 2019 By

During the holidays, my mom hosted us and served a delicious hot crab and artichoke dip that was gooey, cheesy and indulgent. I’ve recreated the dip and served it during the Big Game last weekend and it was a hit!

This recipe is a breeze to prepare, basically in one bowl, and can sit in the fridge covered for a day until ready to bake (if refrigerating, take it out of the fridge 30 minutes before baking).  

Ingredients:

  • 4 ounces cream cheese, softened
  • ½ cup mayonnaise (we used low fat)
  • ½ cup sour cream (we used low fat)
  • 2 Tbsp. green onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 Tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce, we use Cholula
  • ¾ cup of grated Parmesan cheese, to go into the dip
  • ½ tsp. each salt and freshly cracked pepper
  • 1 8 ½-ounce can artichoke hearts, drained well
  • 6 ounces crab meat (ideally lump), picked over to ensure no shells are present
  • ½ cup of grated Parmesan cheese, to top the dip

Directions:

  1. Preheat oven to 375 degrees. Coat in cooking spray or butter an oven-proof baking dish (I used a 9” pie plate).
  2. Add all the ingredients, stopping at the artichokes, to a medium bowl and stir to combine well. Add the artichokes and the crab and mix gently.
  3. Add the dip mixture to the baking dish and top with the ½ cup of Parmesan cheese.
  4. Bake for 18-20 minutes.

Serve with crusty bread or scoop-type tortilla chips.

Serves 8.

Filed Under: American, Appetizers, Cheese, Seafood, Snacks, Starters Tagged With: , , , ,

Copycat Hooters Chicken Wings

February 6, 2019 By

My guy and I like Buffalo chicken wings and his favorites are the ones from Hooters (it’s about the wings, really lol). I’ve perfected their buffalo shrimp recipe (you must try them) and I think we now have a pretty great handle on their chicken wings.

This recipe is for medium spicy Buffalo chicken wings but just decrease the hot sauce if you prefer mild wings.

Buffalo Sauce Ingredients:

  • ¼ pound butter (1 stick)
  • 1 cup hot sauce (I use Frank’s)
  • 1 tsp. garlic powder
  • 2 Tbsp. lemon juice
Wings Coating

Wings Coating Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. cayenne pepper
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • 12 chicken wings (we use flats and drummettes)
  • Peanut or vegetable oil for frying
  • Blue cheese dressing, carrot and celery sticks, optional

Buffalo Sauce Directions:

  1. Melt the butter in a small saucepan over high heat. Add the hot sauce, garlic powder and lemon juice – whisk to combine. Set aside on low heat until ready to use.
Tossing Wings in Sauce

Wings Directions:

  • In a shallow dish (I use a pie plate), combine the flour, salt, black pepper, cayenne, paprika and garlic powder. Coat the wings in the flour mixture, place the wings on a platter and refrigerate for one hour. Coat wings again with the flour mixture (may have leftover flour mixture).
  • Add oil to a deep fryer and bring temperature to 375 degrees (could use a deep saucepan also). Add 6 wings and fry for 13 minutes for medium-sized wings or 15 minutes for extra-large ones. Place cooked wings on a wire rack for a minute to drain excess oil.
  • Pour the hot buffalo sauce in a large heat-proof bowl and toss the wings in the sauce.
  • Repeat frying, draining and tossing in the sauce the remaining 6 wings.
  • Serve with blue cheese dressing, carrot and celery sticks if using.

Makes a dozen wings.

Let me know what you think once you try these!

Enjoy,

Veronique

Filed Under: American, Appetizers, Chicken, Entrees, Snacks, Starters Tagged With: , , ,
6 July 2018 Chive Sour Cream Salad Dressing

Chive Sour Cream Salad Dressing

July 6, 2018 By

This Chive Sour Cream Salad Dressing was something we used on fresh green lettuce during the summer months in Quebec when I was growing up when the days were warm and eating outside was de rigueur.

It’s a really simple, tangy dressing that you can make a day in advance if kept in a container with a tight-fitting lid. I use canning jars for this as it’s easy to shake up the ingredients before pouring over the greens.

I typically use chives in this salad dressing, but use whatever fresh herbs you have on hand. Cilantro and basil are particularly delicious. Serve the dressing cold on cold lettuce for extra freshness.

Ingredients:

  • ½ cup sour cream
  • ½ cup heavy cream (could use half-and-half)
  • ½ tsp. each salt and pepper
  • 1 Tbsp. finely chopped chives
  • 1 Tbsp. chopped green onion
  • Zest of half a lemon
  • One large head of Freshly-washed lettuce greens, torn in bit size pieces

Directions:

  1. Combine all the ingredients except the lettuce greens in a medium canning jar and shake well until all the ingredients are fully combined (could use a bowl and whisk also).
  2. Pour the dressing over the greens, toss to coat well and check for seasoning. I typically add a couple big pinches of salt and re-toss.

Serves 4 guests.

Filed Under: American, Appetizers, Sauce, Sides, Vegetables Tagged With: , ,
23 June 2018 Tangy Carrot and Celery Slaw

Tangy Carrot and Celery Slaw

June 23, 2018 By

In the summertime, I’m always looking for easy and tasty recipes for side dishes to serve at outdoor parties. While I love my mom’s potato salad is always a hit, I was looking for a tangy, vinegary slaw to serve. I found the perfect slaw in this week’s Blue Apron box! It’s made with sweet carrots and crunchy celery with a bit of heat from the sweet piquante peppers.

Sweet piquante peppers are found typically jarred and are also known as peppadew peppers. They’re great on sandwiches, in salads and in this easy slaw recipe. 

The recipe can easily be doubled or quadrupled based on the number of guests being fed. I even scooped this slaw on tacos and it added great crunch and tang.

Ingredients:

  • 2 Tbsp. mayonnaise
  • 2 stalks of celery, sliced
  • White part of 2 scallions, diced
  • 2 medium sized carrots, peeled and grated on the large whole side of a box grater
  • ½ ounce sweet piquante peppers (about two peppers), roughly chopped
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil
  • Pinch each of salt and pepper

Directions:

  1. In a medium bowl, combine the mayonnaise, sliced celery, scallions, grated carrots, chopped piquante peppers and vinegar.
  2. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes, but no more than an hour.

Makes two side servings.

Filed Under: American, Appetizers, Sides, Vegetables, Vegetarian Tagged With: , , , ,
16 June 2018 Easy Wedge Salad with Blue Cheese Dressing

Easy Wedge Salad with Blue Cheese Dressing

June 16, 2018 By

Every summer, I try to reinvent the wheel when I host outdoor parties when it comes to food. What do I serve that’s tasty, different, can be made in advance and that my guests will enjoy? Another challenge is to find a side or starter that’s refreshing in contrast to the heavier food served at grilling parties. My answer, the mighty wedge salad.   

It’s not innovative but it’s pretty close to perfect on hot summer days with its crisp, cold lettuce, decadent blue cheese dressing and fun toppings that can be customized to please your guests.

Another perk of this easy side dish or starter is that it’s very affordable. You can easily get four servings out of a head of iceberg lettuce and I oftentimes get six servings out of a larger head.

A fun way to serve a wedge salad is by serving the toppings on the side so that each guest can add or omit whatever toppings he/she likes…..think salad bar!  

Ingredients:

  • 1 large head of iceberg lettuce, cut into four or six wedges
  • About 2 cups chunky blue cheese dressing, homemade or store-bought
  • 1 cup crumbled blue cheese (optional)
  • 1 cup cooked bacon, crumbled (optional)
  • 1 cup cherry/grape tomatoes, chopped (optional)
  • 3 scallions, chopped (optional)

Directions:

  • Place a wedge of lettuce each on cold salad plate.
  • Drizzle a few tablespoons of blue cheese dressing on each wedge.
  • Optional: Top with crumbled blue cheese, crumbled bacon, tomatoes and scallions.

Serves 4-6 guests.

Easy Wedge Salad with Blue Cheese Dressing
Serves 4
An easy and tasty salad for summer parties that guests will love.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. • 1 large head of iceberg lettuce, cut into four or six wedges
  2. • About 2 cups chunky blue cheese dressing, homemade or store-bought
  3. • 1 cup crumbled blue cheese (optional)
  4. • 1 cup cooked bacon, crumbled (optional)
  5. • 1 cup cherry/grape tomatoes, chopped (optional)
  6. • 3 scallions, chopped (optional)
Instructions
  1. • Place a wedge of lettuce each on cold salad plates.
  2. • Drizzle a few tablespoons of blue cheese dressing on each wedge.
  3. • Optional: Top with crumbled blue cheese, crumbled bacon, tomatoes and scallions.
Notes
  1. A fun way to serve the wedge salad is by serving the toppings on the side so that each guest can add or omit whatever toppings he/she likes…..think salad bar!
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Filed Under: American, Appetizers, Bacon, Cheese, Sides, Vegetables, Vegetarian Tagged With: , , ,
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