Hoppin’ Jalapeno Popper Dip

This was a hit. A real hit.

My husband was eating this by the spoonful.

And it’s very versatile, which is always a plus.

Adjust the heat as you desire from tame to fiery, and swap out the cheese to suit your taste, just keeping the basic proportions.

It will all turn out just fine.

And you will love it.

If you love jalpeños and dips that is.

There are tons of recipes out there like this one, so I’m giving credit to nobody, simply because they are all pretty much the same, and I did change and add a few things so I can claim ownership.

INGREDIENTS:

• 1 8 oz package of cream cheese, brought up to room temperature
• 1/2 c of mayonnaise
• 2 jalapeños diced finely (remove as many of the seeds and membranes as you wish)
• 1 fresno chile finely diced (again, take out as many seeds as you desire–I left most of them in)
• 1 heaping tbsp of pickled jalapeño slices, diced
• 1/4 drained pimentos
• 1 c mozzarella cheese, shredded
• 1/2 c cotija mexican cheese, crumbled
• 4 slices bacon, fried up crisp and crumbled
• 1/2 c panko crumbs or regular breadcrumbs
• 1/2 c Parmesan cheese, grated

INSTRUCTIONS:

1. Place everything up to the crumbs and parmesan into a microwave safe dish and warm enough that you can mix everything fairly well together.
2. Turn into a baking dish. Sprinkle with the breadcrumbs and then the Parmesan cheese.
3. Place in a 375° oven for about 25-30 minutes, or until lightly browned and bubbly.

Serves: HA! Well, normal people? about 6 as an appetizer

Note: Chiles to use are jalapeño, which I think is necessary in some quantity to maintain the integrity of the dish. The Fresno, is quite mild. A Serrano would be a good deal hotter. Cheeses you might try are Monterey Jack, cheddar, Swiss, pepper Jack, Queso Fresca, and other melting Mexican cheese. Also I would note that it is great hot, but also lukewarm, and cold. It’s just good.

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Par-Tay On Pate

It’s one of those things you probably either like or don’t. But if there is a smidgen of a chance that you do, then this is a nice little recipe for making some very lovely paté. It is made with chicken livers instead of the hugely expensive duck or goose (you’d have to eat a lot of both to get enough).

This is an easy recipe to make, and makes a lot, and I see no real good reason why you can’t freeze half of it for use later.

Since it costs little to make, be the first on your block to make some!

INGREDIENTS:

• 1 lb chicken livers
• 2 bay leaves
• 1/4 tsp thyme
• 1 c chicken stock
• 1/2 medium onion sliced
• 2 tbsp butter
• 2 tbsp good quality red or white wine, dry
• 1/2 tsp pepper
• 1 stick of butter, cubed and cold
• salt as needed

INSTRUCTIONS:

1. Place everything up through the chicken stock into a saucepan and simmer until done (about 10-15 min.)
2. Saute the onions in the butter in a saute pan until caramelized (15-20 min.).
3. Place strained livers and onions in a food processor. Add the wine and pepper. Process until smooth.
4. Add butter a few bits at a time, until well incorporated. Mixture will be a bit soupy, but will firm up nicely when refrigerated for a few hours.

Serves: 10 or more. Serve with a good cracker.

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Peppy Pizza Pies

I like to graze.

Not on grass silly.

No, on finger foods and buffets of lovely appetizers.

And there is a Super Bowl coming up.

So I made these last Sunday, and they were darn good. See if you agree:

INGREDIENTS:

• 1/2 recipe of my basic southern biscuits
• 1/2 c of my basic pizza sauce
• 1/2 each of diced onion, green pepper, and mushrooms
• 12 pepperoni slices
• 4 oz mozzarella shredded

INSTRUCTIONS:

1. Mix the biscuit dough together as directed and then instead of pressing out, roll it with a pin until about 1/4″ thick. Cut out with cutter 12 rounds. Place each in a greased 12-cup cupcake pan. (NOTE: you may of course buy store-made biscuits in the tube which will work perfectly well)
2. Saute the onions, peppers and mushrooms in a bit of oil until mostly done
3. Place a tsp of pizza sauce (also can be a store-bought variety you like) in the center of each dough round.
4. Place a pepperoni slice on each.
5. Place a tsp or so of veggie toppings on top of that.
6. Finish off with a tbsp or so of mozzarella on each
7. Place in a 375° pre-heated oven for about 15 minutes or until cheese is melted and the edges of the biscuits are lightly browned.

Serves: 3

Note: The toppings are whatever you like. A Mexican version could easily be made, or sausage used, or different cheese. Also this recipe doubles or triples with ease. The biscuit recipe (1/2) will make about 18 thought just made 12. I had enough dough left to roll out again and give a good six more.

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Ham It Up Cheese Dip

Just because the holidays are over doesn’t mean we’re through–with appetizers that is. There is still the Super Bowl you know, and plenty of lazy Sundays when you don’t want to do a lot of cooking and would rather graze on a few crackers dipped in heaven.

I don’t much care for cheese balls per se, finding them pedestrian and rather 60′s.

But that doesn’t mean that you can’t add some lovely ingredients together and let your cracker or celery stick dance through something cheesy and spicy.

So take a look, and think about sitting and reading a book and dipping your chip in some of this:

INGREDIENTS:

• 1 pkg cream cheese, softened
• 2 slices deli ham (smoky if possible)
• 1-2 tsp finely chopped onion
• 1 heaping TBSP roasted red pepper
• 1 heaping TBSP jalapeño pickles
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 1 tsp paprika
• 1 tsp pepper
• 1 TBSP parsley (fresh if possible)
• 1 c shredded cheddar cheese

INSTRUCTIONS:

1. Put it all in a food processor and puree.
2. Spoon into a nice serving dish, and place in the fridge for at least 2 hours, longer if you can.
3. Serve with crackers and/or raw veggies.

 

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Caribbean Style Wings

I love wings. I love just having about three or four varieties of wings at the same time. Wonderful finger food, if a bit sticky.

Anyway, I got this recipe from a chef at JustaPinch, and I really liked it yesterday when we had them for New Years as part of a buffet of appetizers.

I changed almost none of the ingredients, but did change the method, so do go and see Chris Toy-Corwin’s original recipe too.

Although made for wings, this would be a great main dish baked chicken recipe as well. I would spatchcock the chicken and then proceed as usual. Imagine on rice.

INGREDIENTS:

• 4 lbs chicken wings, tips saved for something else.
• 2 tbsp olive oil
• 2 tsp dried thyme
• 1/2 c orange juice
• 1/4 c lime juice
• 1/4 lemon juice
• 4 md garlic cloves micro-planed
• 2 tbsp tabasco ( I used sriracha)

INSTRUCTIONS:

1. Mix all the ingredients together and pour over the chicken in a plastic bag. Marinate for a couple of hours or more as you wish.
2. Place wings on a rack over a foil-lined broiler pan and crank up the oven to 400°. Place wings in and bake for 30-40 minutes. I let them get nicely charred around the edges.
3. Meanwhile, pour all the marinade into a small saucepan and bring to a boil, reducing until it is a nice thick sauce. At the 30 minute mark, paint the wings with some of the reduced marinade.
4. Return for the last 10 minutes. Remove the wings and place on a serving plate and pour the rest of the marinade over.

Serves: Depends on how big a pig you really are! Just kidding. About 6 I would say.

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The Every Day Meatball

Over the years I’ve made Italian meatballs. I’ve made Swedish meatballs. I’ve made meatballs for subs and for appetizers. (Does anyone still do THAT?)

The fact of the matter is that almost every type of meatball you make is ultimately either dipped in a sauce or covered in one. So it seemed to mean that the answer was an all-purpose meatball, like that little black dress that proved so versatile in decades past.

So I looked at all my recipes, and came up with a synthesis of them all, that is generic and yet is substantial in its own right. Add the sauce of your choice or the dip and you got a meal.

This recipe makes a bunch–like about thirty depending on the size you choose to make, so you can freeze them with ease and pull out the number you need for any occasion.

The technique of cooking is an Alton Brown invention which I tweaked to fit the universality of this recipe. Alton made large balls and set them in mini-cupcake tins. But you can accomplish the same thing and may bite-size ones with my method.

So get cooking!

INGREDIENTS:

• 1 lb each ground beef and ground pork
• 1/2 c finely minced onion
• 1 c fresh breadcrumbs (leave a few slices of bread out for a couple of hours and then buzz them up in the food processor)
• 1/2 granulated garlic (no garlic salt please!) or two cloves micro-planed
• 1 lg egg
• 1 TBSP Worcestershire sauce
• 1/2 c fresh parsley chopped
• 1/2 c milk more or less

INSTRUCTIONS:

1. Mix meat with onion and breadcrumbs gently with your hands.
2. In a separate bowl whisk the egg with the garlic, W. sauce, and parsley and half the milk
3. Add to the meat and mix gently again, adding more milk until it comes together easily but not excessively wet. (if the mixture is too sloppy, the meatballs tend to flatten out and lose their nice roundness.
4. Take two jelly roll pans and line with foil or parchment. Place wire racks in each (I have long ones or two short ones will do)
5. With a small ice cream scoop or larger depending on the size you wish to make, scoop out some meat mixture and roll a bit in your palms until round and place on the rack.
6. You can set the balls close together but no touching.
7. When all are done, place in a 400° pre-heated oven for 20-30 minutes.
8. Cool on the racks when done and then place in a freezer bag.

Serves: about 30 meatballs

Suggestions: These are fine for either Spaghetti and meatballs or Swedish meatballs. Just thaw and place in the sauce to warm up. Also consider making barbecue sauce or mustard sauce dips for parties. Be inventive. That’s what cooking is about. Heat the meatballs in a baking dish, covered for 30 minutes on 275° if using as dippers or for a sub sandwich.

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Roasted Garlic Cilantro Jalapeno Hummus

I first discovered hummus when I lived in Detroit and lunched regularly in GreekTown. Ahh, what a delightful appetizer!

When I joined Justapinch, this is the first recipe I tried. Middle East, meet South West!

Mostly I loved the recipe, (which is why it’s included here) but I found it a bit bland and not very hot. (my jalepeño might have been a rare mild one). Other than that,  it was great.

I’m not sure why tahini, which is standard for hummus was not included. I sure think it would have no negative effect if you want to add it. So my only addition would be to make sure it gets a bit more heat from the chili (maybe a bit of chipotle?) and you can never have too much garlic!

Hope you enjoy it. Compliments of Jodie Scales at Justapinch.

INGREDIENTS:

• 2 cans garbanzo beans
• 1 head of garlic, roasted
• 1/4 c olive oil
• 1 lg (or more) jalepeños, finely chopped
• 1/4 tsp salt (Kosher or sea)
• 1/4 bunch of cilantro chopped
• 1/2 TBSP lemon juice (I would use more)
• 1/4 c tahini if you wish

INSTRUCTIONS:

1. Cut off the top of the garlic bulb and place in a small piece of foil. Drizzle with olive oil. Place in a 375° oven for 35-40 minutes. Open and let cool.
2. Place all the rest into a food processor and blend until fairly smooth. Squeeze out the garlic into the bowl, and add the rough cut cilantro and pulse until mixed.
3. Serve with raw veggies or pita bread, or taco chips (unsalted).

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