10 February 2017 Baked Pepperoni Pizza Dip

Baked Pepperoni Pizza Dip

February 10, 2017 By

Baked Pepperoni Pizza DipWe were just going to order pizza while watching the “big game” since it was just the two of us, but then I decided to make the next best thing – pepperoni pizza dip!!

The dip would be great with potato chips but I served it with toasted baguette slices. You’ll want a sturdy vessel to run through all the layers of gooey yumminess (see what I mean by gooey and perfect).  

Ingredients:

  • 8-ounce block of cream cheese, softened
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 1 tsp. dried oregano
  • ¼ tsp. ground black pepper
  • 1 cup pizza sauce
  • 1 ½ cups shredded mozzarella cheese, or Italian blend cheeses
  • 20 slices pepperoni
  • Toasted baguette slices.

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine the cream cheese, sour cream, Parmesan cheese, oregano and black pepper. Spread the cream cheese mixture on the bottom of 9″ round pie plate or other baking dish.
  3. Top cheese mixture with the pizza sauce.
  4. Top the sauce layer with the mozzarella cheese.
  5. Top the Mozzarella cheese with the pepperoni slices.
  6. Bake the dip for 25 minutes, until the cheese is melted and the dip is bubbly.
  7. Serve warm with toasted baguette slices.

Yields 8 appetizer portions.

 

 

Adapted from this recipe.

Filed Under: American, Appetizers, Cheese, Italian, Snacks, Starters Tagged With: , , ,
6 February 2017 Baked Feta Cheese Dip

Baked Feta Cheese Dip

February 6, 2017 By

Baked Fetal Cheese DipI love any type of baked cheese dip. I’d been fortunate enough to find Dodoni brand Feta cheese at my local grocery store a couple weeks ago and really enjoyed it as part of a Greek salad, but I had a lot left that I wanted to be sure to use.

Since the “big game” was coming up and I’d be doing a bunch of appetizers to munch on during the game, I opted for a baked Feta dip that was out of this world. Note that the cheese gets marinated for 12 hours, so remember to start the day before you want to serve this dish.

The dip would be great with baked pita chips but I served it with toasted baguette slices. You’ll want a sturdy vessel to run through the flavored oil created from the marinade and the gooey cheese (video: see what I mean by gooey and perfect).  

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1 tsp. grated lemon zest
  • ½ tsp. red pepper flakes
  • 2 tsp. minced garlic
  • ¼ tsp. black pepper
  • 2 tsp. dried oregano
  • 8 ounces Feta cheese in a block, rinsed (I highly-recommend Dodoni brand if available)

Directions:

  1. In a small bowl, whisk together olive oil, lemon zest, red pepper flakes, garlic, black pepper and dried oregano.
  2. Place Feta cheese in a resealable bag. Pour the marinade over the Feta and allow to marinate overnight, or at least 12 hours, in the refrigerator.
  3. Preheat oven to 375F.
  4. Place the Feta and its marinade in a small baking dish. Bake for 20 minutes, until the Feta is melty and bubbling.
  5. Serve with sliced baguette or baked pita chips.

Yields 6 appetizer portions.

 

 

Adapted from this recipe.

Filed Under: Appetizers, Cheese, Greek, Snacks, Starters, Vegetarian Tagged With: , , , ,
29 January 2017 Buffalo Shrimp – Hooters Copycat

Buffalo Shrimp – Hooters Copycat

January 29, 2017 By

Buffalo ShrimpThe “big game” is next weekend and I’ve been trying to come up with a couple appetizers to make while we watch the game. Chicken wings are always a winner, but my all-time favorite Buffalo anything is by far Buffalo shrimp. I know I’m not supposed to like chain restaurants as a discerning foodie, but the Buffalo shrimp at Hooters at the greatest. I’ve used the breading and Buffalo sauce that my sister’s come up with in terms of Hooters wings copycat but simply used large shrimp in place of the chicken.

These are absolutely fabulous with the right amount of heat – tangy but not scorching. Pair these with the typical carrot and celery sticks and a pool of chunky blue cheese dressing.

Don’t like seafood? Use chicken tenders! Don’t like a heavy saucing like I do (see image below)? Add half the sauce!

Shrimp Marinade Ingredients:

  • Vegetable oil for frying
  • 1 large egg, beaten
  • 1 Tbsp. yellow mustard
  • 2 tsp. each creole seasoning, garlic powder, onion powder and black pepper
  • 1 pound large deveined peeled shrimp (I used 21-25 count)

Buffalo Sauce Ingredients:

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

Coating Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp. creole seasoning
  • 1 tsp. black pepper

Marinade Directions:

  1. Heat the vegetal oil in a large, heavy saucepan (or use an electric fryer) until deep-fry thermometer reaches 350 degrees.
  2. In a medium bowl, whisk together the egg, mustard and spices to create a thick marinade. Toss the shrimp in the marinade to fully coat and set aside for about 15 minutes.

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. Pour the hot liquid to a heat-proof bowl.

Coating Directions:

  1. Add all the ingredients to a large ziptop bag, shake well.
  2. Toss the shrimp in the corn flour in the bag to coat well.
  3. Working in batches (I did three batches), shake the excess corn flour coating off the shrimp and carefully place in the hot oil. Cook each batch of shrimp for 4 minutes then drain on paper towels.
  4. Immediately toss shrimp in buffalo sauce.

Serves 4 as appetizer portions.

Filed Under: American, Appetizers, Seafood, Snacks, Starters Tagged With: , , ,
23 January 2017 Vegetarian Black Bean and Butternut Squash Chili

Vegetarian Black Bean and Butternut Squash Chili

January 23, 2017 By

Chili CookingWhile winter’s been mild here so far in New Jersey, I’m still craving hearty, comforting food. In my continued effort to ‘prep Sunday – eat throughout the week’, this week, I’ve made a meatless chili that was uber satisfying and can be used in various ways during the week. I used it as dip for chips during the football game and topped a baked sweet potato with it for lunch (see photos).

This chili can be made in the slow cooker too – just throw all the ingredients in the crockpot (except for the toppings) and cook on low for 4-5 hours.

Ingredients:

  • 2 Tbsp. olive oil
  • 1 medium Spanish onion, chopped
  • 1 red bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 1 butternut squash, peeled and cut into small cubes
  • ½ tsp. each salt and pepper
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper
  • 1 cup vegetable broth, then more if the chili gets too thick
  • 1 28-ounce can of diced tomatoes
  • 1 28-ounce can of crushed totatoes
  • 1 cup corn kernels
  • 1 28-ounce can black beans, drained and rinsed
  • Toppings (optional) – fresh cilantro, lime wedges, diced avocado, sour cream and cheddar/jack cheese

Directions:

  1. In a large heavy Dutch oven, heat olive oil over medium-high heat.
  2. Add onion and bell pepper and cook for 4 minutes, stirring frequently.
  3. Add garlic and sauté 1 additional minute.
  4. Add the butternut squash, the salt and pepper, the chili powder, cumin and cayenne pepper. Cook for 5 minutes, stirring frequently.
  5. Add the vegetable broth, tomatoes, corn and black beans.
  6. Bring to a light boil then reduce heat to low, cover and allow to simmer for 45 minutes, or until the butternut squash is completely tender.
  7. Thin with an additional broth if needed.
  8. Serve with desired toppings, if using.

Serves 8.

Filed Under: American, Appetizers, Cheese, Entrees, Mexican, Slow Cooker, Snacks, Soups, Starters, Vegetables, Vegetarian Tagged With: , , , ,
18 December 2016 Maple Syrup Sugared Almonds

Maple Syrup Sugared Almonds

December 18, 2016 By

sugared-almondsDay 5 of my 12 Days of Christmas Baking compilation.

Warning – these nuts are uber addicting!!

I took an old recipe and gave it a Quebec twist by adding maple syrup. Double or triple the recipe for holiday gift giving or host(ess) presents. You could also double the recipe and eat them all yourself while lying on the couch watching Netflix…not that I’d know anything about that.

Ingredients:

  • 2 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 2 Tbsp. maple syrup
  • 2 cups of skin-on almonds, not salted (could use other nuts)

Directions:

  1. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and the maple syrup and bring to a boil, stirring frequently. Shut off the heat, add the almonds and stir to coat them in the maple mixture.
  2. Preheat oven to 350 degrees.
  3. Pour the almond mixture onto a baking sheet lined with parchment paper. Bake for 10 minutes. Allow the almonds to cool completely prior to storing in an air-tight container.
  4. The almonds can be stored for up to a week at room temperature, in an air-tight container (not that they’ll last that long).

Makes 2 cups of nuts.

Filed Under: American, Appetizers, Desserts, Other Neat Things Tagged With: , , ,
29 August 2016 Get to Know Slawsa Plus Easy Latkes Recipe

Get to Know Slawsa Plus Easy Latkes Recipe

August 29, 2016 By

Slawsa JarsLast week, I was sent samples of a new product called Slawsa that I think are pretty fabulous so I’m sharing a bit about them and also sharing a recipe I made using the product.

About Slawsa

Slawsa breaks the mold of modern condiments and is meant to replace traditional ketchup, mustard, mayo or relish as a compliment to everyday foods.

Slawsa is a cabbage-based relish with a salsa twist. While it contains other vegetables, mustard and vinegar, the mustard and vinegar are not overwhelming, allowing it to be used in various ways.  It begins on the palate as sweet and transfers heat undertones that make it addictive atop grilling fare such as hot dogs, burgers or brats. Slawsa comes in Original, Spicy, Garlic and the new Fire.

The Flavors

Original – The classic, Slawsa Original starts a little sweet and finishes with a little heat that will quickly dissipate. The mustard and vinegar base is not overpowering and Slawsa retains a nice amount of crunch in every bite.

Spicy – The Spicy version isn’t “overly spicy” and more of a medium heat but does have a bit more kick to finish off the bite than the Original.

Fire – Slawsa Fire has a big kick of habanero and is truly for those who love the heat. But no, it’s not ghost pepper hot.

Garlic – The Garlic is truly for garlic lovers as it does have a bold garlic base.

Nutritional Facts

  • all-natural
  • fat-free
  • cholesterol-free
  • gluten-free
  • very low in sodium 
  • kosher
  • vegan

I tried the spicy and the garlic versions and both were unusual and delicious. I used both to create a mock latkes (typically a pan-fried potato pancake).

Easy Sauerkraut Latkes

Ingredients:

  • 1 cup Garlic Slawsa (could replace with sauerkraut)
  • 1 large egg
  • 1 tsp. all-purpose flour
  • ¼ tsp. each salt and pepper
  • ¼ cup vegetable oil, for frying
  • 4 tsp. Spicy Slawsa

Directions:

  1. Using a fine sieve, drain as much liquid from the Slawsa as possible. Place the drained Slawsa in a clean kitchen towel and wring as much of the remaining liquid as possible. Place the Slawsa in a small bowl and add the egg, flour and salt and pepper. Combine without over-mixing.
  2. In a heavy frying pan over high-heat, warm the oil for two minutes – pan should be sizzling hot.
  3. Drop the Slawsa mixture by the teaspoonful onto the oiled frying pan (should make 4 latkes) and cook for 2 minutes or until golden brown (see short video of this live action). Flip the latkes and cook an additional minute.
  4. Place on a double layer of paper towel to rid of excess oil and serve hot or at room temperature with the Spicy Slawsa.

Make 4 Latkes.

Slawsa is available for purchase online or at stores near you.

Cheers,

Veronique

Filed Under: American, Appetizers, Eggs, Sides, Snacks, Starters, Vegetables Tagged With: , , ,
24 July 2016 Quick and Easy Pesto

Quick and Easy Pesto

July 24, 2016 By

Jarred PestoEvery spring, I plant basil in my garden as it’s one of my favorite fresh herbs. By mid-summer, I have so much basil that I wonder why I planted so much for a 2-person household. Every summer is the same “why did I plant so much again”.

Luckily, there’s pesto. Yesterday, I picked a whole bunch of basil leaves and made thick, luscious pesto that I’ll toss with gnocchi tonight and freeze in ice cube trays for future use.

This recipe yields about a cup of pesto, but it can easily be doubled if you have tons of basil, like I do.

It’s perfect tossed with pasta, spread on sandwiches or used as a topping for grilled/roasted chicken or fish.

Ingredients

  • 1/3 cup, pine nuts (could use cashews or slivered almonds)
  • 4 cups fresh basil leaves, cleaned, dried and slightly packed
  • ⅓ cup freshly-grated Parmesan cheese
  • 2 garlic cloves, finely chopped
  • 2 tsp. freshly-squeezed lemon juice
  • Zest of half a lemon
  • 2 teaspoons lemon juice
  • ¼ tsp. red pepper flakes, optional
  • ½ cup high-quality olive oil

Instructions

  1. In a small skillet over medium heat, toast the pine nuts for 2-3 minutes until golden brown. Carefully watch this process and shake the skillet periodically to ensure the nuts don’t burn.
  2. In a food processor (could use a blender), add the remaining ingredients, including the nuts, except the oil. Pulse for about a minute then run for about 30 seconds until the ingredients are finely incorporated.
  3. With the food processor running, stream the oil into the pesto until fully emulsified, about 30 seconds. Taste the pesto and add more Parmesan cheese if you want a cheesier pesto.
  4. I store the pesto I’m going to use within a week in a canning jar in the fridge. For anything over a week, I place the pesto in ice cube trays, freeze fully then pop out of the trays, place in zip top bags and freeze for up to a couple months.
Filed Under: Appetizers, Cheese, Cuisine Type, Italian, Sauce, Sides Tagged With: , , ,
14 July 2016 Make Ahead Twice Baked Potatoes

Make Ahead Twice Baked Potatoes

July 14, 2016 By

Twice Baked PotatoesSummer’s all about BBQs and outdoor parties and the last thing I want to do once my guests have arrived is to slave over a hot stove in the kitchen. We also attend a lot of outdoor events where I’m always puzzled with what to bring besides desserts.

These old-school twice-baked potatoes are simple-to-make and can be prepared ahead and reheated on the grill or a camp fire before dinner.

Don’t feel like making your own mashed potatoes? Just buy some at the grocery store and doctor them up with the cheese, bacon (if using) and scallions.

Ingredients:

  • 3 large baking potatoes
  • 2 Tbsp. softened butter
  • 1/3 cup half & half (could use whole milk), warmed in the microwave for a minute
  • 4 bacon slices, cooked and crumbled (optional)
  • 1 cup sharp Cheddar cheese
  • ½ cup sour cream (optional)
  • ½ cup chopped scallions (optional)

Directions:

  1. Cook potatoes until fork-tender and allow to cool until just cool enough to handle. Cut each potato lengthwise and, using a spoon, scoop out most of the flesh without cutting through the skins. Place the scooped out flesh in a bowl and add the butter, half & half, bacon (if using) and cheese and mash until mostly smooth.
  2. Fill the potato skin shells with the mashed potatoes. At this point, you may wrap the potatoes in foil and keep in the fridge for a couple days until ready to use (go to step 3 when ready to cook) or, place on a cookie sheet for immediate use.
  3. Preheat oven to 400 degrees and cook room-temperature potatoes for 25 minutes, until slightly golden.
  4. Top the hot potatoes with sour cream and chopped scallions, if using.

Makes 6 servings.

Filed Under: American, Appetizers, Cheese, Entrees, Potatoes, Sides, Starters
28 June 2016 Baby Back Ribs with Balsamic BBQ Sauce

Baby Back Ribs with Balsamic BBQ Sauce

June 28, 2016 By

Pork RibsWhile I have my go-to ribs recipe, I’m always looking for new ideas and variations from the old standard. This recipe, provided by Executive Chef Josh Bernstein of Spuntino Wine Bar & Italian Tapas, puts a bit of an Italian spin on the backyard BBQ favorite.

Ingredients:

Rib Spice Rub:

  • 1/4 cup dried basil
  • 1/4 cup dried oregano
  • 1/2 cup paprika
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 1/2 cup ground fennel seed
  • 3/4 cup dark brown sugar           
  • 1 cup kosher salt
  • 2 Tbsp. red pepper flakes
  • 2 Tbsp. ground black pepper

Balsamic BBQ Sauce:

  • 2 cups balsamic vinegar
  • 1-1/2 cups ketchup
  • 3/4 cup dark brown sugar
  • 1 Tbsp. fresh chopped garlic
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Dijon mustard
  • 1 tsp. Kosher salt             
  • 1/2 tsp. ground black pepper

Ribs:

  • 4 racks of baby back ribs
  • 1 cup rib spice rub
  • 2 Tbsp. chopped Italian parsley
  • 1 cup balsamic BBQ sauce

Method:

For the Rib Spice Rub:
Place all of the ingredients into a bowl.  Mix well.  Keep in an air tight container for up to 3 weeks.  This recipe will make more than needed for the ribs.  It is a good marinade for other meats as well.

For the Balsamic BBQ Sauce:
Combine all of the ingredients in a sauce pot.  Bring to a boil.  Reduce the flame and simmer for 45 minutes.  Stir every 10 minutes.  Strain and cool.

For the Ribs:
Spread the spice rub evenly over the ribs.  Wrap each in aluminum foil.  Allow to marinate overnight in the refrigerator for at least 12 hours.  Place the ribs, still wrapped in aluminum foil, into a 350 degree oven for 2 hours.  At this point you can cool them down and refrigerate up to 7 days or freeze for up to 2 months.  If not, brush the ribs with the BBQ sauce and place onto a hot grill.  Cook until the sauce is hot on the ribs.  Cut into 1-2 rib portions and garnish with parsley.

Serves 4.

Filed Under: American, Appetizers, Entrees, Pork, Sauce, Starters Tagged With: , , , , ,
20 April 2016 Spaghetti alla Carbonara

Spaghetti alla Carbonara

April 20, 2016 By

This Roman dish was created in the middle of the 20th century using simple ingredients: pasta, eggs, pork jowls (think bacon) and cheese, typically Pecorino.

I’m all about simple pasta dishes, especially during the week, so this is one of my go-to recipes. I’ve made this decadent dish using a few variations, adding peas, morel mushrooms and shrimps…it’s delicious any ways. Note that garlic isn’t authentic to pasta carbonara, but it’s so darn tasty that I include it. Don’t like garlic – omit it! I used red pepper flakes too, which aren’t authentic either…sue me purists!

While the eggs do get warmed when tossed with the hot pasta, they aren’t fully cooked. If slightly cooked eggs aren’t your thing, this is likely not the dish for you. If you can get past that, you’ll get addicted, like I am, to the creamy “sauce” created by the eggs, pasta water and cheese.

Ingredients:

  • 1 pound good quality spaghetti, I use Delverde
  • 1 Tbsp. olive oil
  • 8 ounces diced pancetta or slab bacon
  • 1 large garlic clove, finely minced
  • 3 large eggs
  • 1 cup grated Pecorino-Romano or Parmesan cheese, divided
  • ½ tsp. red pepper flakes (or black pepper if you prefer)

Directions:

  1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook 1 minute less than the cooking directions on the packaging recommend.
  2. While the pasta’s cooking, warm the oil in a medium skillet over medium-high heat. Add the pancetta and cook until browned, about three minutes, stirring occasionally. Add the garlic and cook for another minute. Place the pancetta/garlic and the oil they cooked in, in a large, heat-proof bowl and set aside to cool.
  3. In a medium bowl, whisk the eggs, 1/2 cup of the cheese and pepper flakes. Whisk until well blended.
  4. When the pasta’s just al dente, scoop it out of the water using a pasta fork or tongs, and into the bowl with the pancetta – don’t drain the pasta water out of the pot! Toss the pasta until coated in the oil from the pancetta.
  5. Add the egg mixture to the pasta and toss quickly to ensure the eggs don’t scramble – you might need to give this method a couple tries to get it right – it’s worth it!
  6. Add ¼ cup of pasta cooking water to the pasta then the remaining cheese. Keep tossing to create a silky, creamy sauce that coats the pasta. Serve immediately.

Serves two for dinner or four as a starter.

Filed Under: Appetizers, Cheese, Eggs, Entrees, Italian, Pasta Tagged With: , , ,
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