The Best Beer Cheese Dip (for soft pretzels )

This is an amazing dip, but DO NOT USE pre-shredded cheese. Shred cheese before you start to make the dip. It will make it go much easier. I also recommend bringing ingredients to room temperature. I used cold half and half and cold beer and cold cheese -- so it took a lot longer to make this all come together into a smooth dip.

 

3 Tbsp butter

3 Tbsp flour 

3/4 cup half and half

2/3 cup Yuengling Black and Tan beer (save the extra for drinking)

1 tsp Worcestershire sauce

1 heaping tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp kosher salt

10 oz shredded sharp cheddar cheese (recommend Cabot Seriously Sharp white cheddar)

 

Instructions
1. Melt butter in a medium saucepan. Add flour and whisk. 

2. Slowly add the half and half and whisk until slightly thickens. 

3.Add the beer and bring to a slow simmer. 

4. Add the other ingredients and stir until well-mixed.

5. Now add the shredded cheese a little at a time until it is all added. Stir vigorously until cheese is fully melted and the dip is smooth and creamy. This may take a few minutes.

6. Remove from heat and serve warm with homemade pretzels. It will thicken when it cools.

Leftovers can be reheated on the stove or microwave. Eat it up within a week.

Scrumptious Crab Cakes

 

1 pound jumbo lump crab meat (important you get this kind)

1/2 c mayonaise

1 T dijon mustard

1 tsp worcestershire sauce

1 - 2 tsp hot sauce

1 egg, lightly beaten

1 tsp lemon zest, plus 1 Tbsp lemon juice

freshly ground pepper to taste

1/2 tsp salt

Fresh parsley, chopped (about 1/8 cup)

1/4 cup panko bread crumbs (or more, if needed)

Oil for frying

Combine mayo, mustard, worcestershire sauce, hot suace, egg, lemon zest and juice, parsley, salt and pepper. Carefully fold in the crab meat, but don't break up the crab. Then fold in bread crumbs to make a firm, but not stiff crab mixture. 

Using 1/3 cup measuring cup, form 8-9 crab cakes and place on a parchment lined baking sheet. Chill for at least 20 minutes or until they are firm and cold.

Heat oil in a large pan and add the crab cakes - cooking over medium heat. Do not disturb them so they get brown and crispy, but not burnt. It should take 3-4 minutes. Then turn crabcakes carefully and brown on the other side (you may need to add more oil) until they are hot through and crispy, but not burnt. This should take another 3-4 minutes.

Place on a serving platter and eat with tartar sauce, cocktail sauce and lemon wedges. Can be eaten alone or as a crab cake sandwich. 

 

 

I made these for Christmas 2023 and we enjoyed them very much. Leftovers, reheated are good, but eat within a day or two or freeze them.

Twenty Tap Style Roasted Brussels Sprouts

1 pound Brussels sprouts, trimmed, washed, and halved

2-3 Tablespoons oil

Salt and pepper 

2-3 oz crumbled goat cheese

3+ Tablespoons spicy harissa

2 oz pistachios, shelled, and lightly chopped

1-2 cups arugula 

1/4 cup shredded Manchego cheese

Preheat oven to 400 degrees. Toss Brussels sprouts with oil and salt and pepper and spread on a baking sheet into a single layer. Roast turning once for 20-30 minutes depending on the size of sprouts. They should be crispy but not burnt.

Toss Brussels sprouts with harissa until well coated (May use any spice level, but I like spicy harissa.), adding more if needed. Return to oven for 2 minutes. 

Place Brussels sprouts in a serving bowl, adding goat cheese in layers. Add arugula and pistachios and toss sprouts lightly. Shred Manchego cheese over the top of everything and serve immediately! 

These are one of the best appetizers at Twenty Tap located in Broadripple in Indianapolis. Try it, you’ll love it! 

Cranberry Compote

This is so easy and tastes so good. Best to make a day in advance so it gets very cold and jellied. If you want a a clear cranberry jelly, directions are below as well.

1 bag (12 oz) whole cranberries, rinsed and sorted (pick firm, ripe ones)
3/4 cup sugar (more or less, per taste)
1 cup water
pinch of salt

After washing and sorting the cranberries, set them aside.

Place water and sugar into a medium saucepan and bring to a boil until sugar is dissolved. Add the cranberries and simmer on medium heat for about 10 minutes or until about half the cranberries are popped and it feels mushy and it coats the back of a spoon. Stir a few times so they don't burn or stick to the bottom of the pan.

Taste for sweetness. If you don't want them too tart, you can add more sugar and cook until sugar is dissolved.

Remove from heat and cool on the stove. Once cool to the touch, pour into a glass bowl or a glass jar, cover and refrigerate. It will solidify as it cools. Eat hot or cold. Makes about 2 cups of cranberry sauce.

Jellied Cranberry Sauce
Follow the directions above except increase sugar  to 1 cup. Once cooked, strain through a small mesh sieve into a glass dish, pressing with a wooden spoon until all the liquid is squeezed out and all that is left are seeds and pulp.

Transfer jellied cranberries to a small jar in the refrigerator until completely cooled. Turn out on a plate (may take a little warm water to loosen the sides). You can also put it directly into a glass dish and refrigerate. Serve with a spoon. Makes about 1 cup of jellied sauce.

NOTE: if you want, you can add some orange zest to the pan when you cook it or replace some of the water with freshly squeezed orange juice. You can also add pecans (chopped), cinnamon, nutmeg, allspice to the mix. Be sure to start with only a small amount of spice since you can always add more. You want it to taste like cranberries, not spices.

Quick Pickles (Quickles)

Want to pickle something and eat it right away, well, here's your recipe!

1/2 cup apple cider vinegar
1/2 cup water
1 Tbsp sugar
1 tsp kosher salt
1/2 tsp crushed peppercorns
1 large clove garlic, minced
1 fresh dill blossom (or fresh dill leaves)
4 medium pickling cucumbers, sliced thinly on the diagonal
2-3 green onions, thinly sliced with some of the greens

Mix vinegar, water, sugar, salt, peppercorns, and garlic in a small saucepan. Bring to boil until sugar and salt dissolve. Add dill. Cool slightly in the refrigerator. Meanwhile, slice cucumbers and onions and place into a dish or clean canning jar with a lid. Pour cooled vinegar mixture over the cucumber and onions, making sure they are all submerged. Weight the cucumbers down if necessary.

Place in the refrigerator until ready to eat. You can eat right away or keep for a week (if they last that long). You can add more sugar for a sweeter version. You can also pickle any other veggies you like using this recipe. Keep refrigerated.

Ratatouille

There are so many ways to make this dish. This is my favorite, but you can change it up easily. Don't worry about getting the "amount" of veggies or size of veggies right. This is one dish you can add more and it doesn't alter the taste. You can add or subtract herbs or replace them with fresh herbs (my favorite). This is also good for a main dish or a side dish to go along with a protein. The photos show how I made it into a main dish as a tart. I'll put what I did in a note at the bottom. Bottom line - make this dish and enjoy it while the summer and fall harvest is fresh. It tastes great hot or cold, so make it ahead and no need to even heat it before you eat it! Bon Appetit!

1 onion, sliced
3 large garlic cloves
2-3 Tbsp olive oil
3/4 pound eggplant, cut into 1 inch pieces (about 3-4 cups)
2 zucchini (medium), quartered lengthwise and cut into chunks
1 red bell pepper, chopped into squares
1/2 pound or 3/4 pound of ripe tomatoes (use whole or grape), chopped coarsely (about 1 1/2 cups)
1/2 -1 tsp dried oregano, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp ground coriander or cumin
1 tsp fennel seeds (use more or less to taste)
1/2 tsp red pepper flakes (optional)
1/2 cup shredded fresh basil leaves
Salt & pepper to taste

Salt eggplant cubes lightly and set in a colander to drain for 15 minutes or so. This will take some of the bitter taste out of the eggplant. Chop your other ingredients and prepare everything ahead while the eggplant is draining.

In a large skillet, heat 1 Tbsp olive oil over moderately low heat. Add onion and brown until softened, add the garlic and saute' until fragrant. Remove onion and garlic from the pan with a slotted spoon and set aside. Add remaining oil to the pan and turn up the heat to medium high. Add the eggplant and cook, stirring regularly, for about 5 minutes. Add the zucchini and pepper and stir fry an additional 3-4 minutes.

Once tender crisp, add the onion, garlic, tomatoes and herbs, except the fresh basil, to the pan. Salt and pepper lightly. Cook mixture on medium low, stirring frequently, for about 5-7 minutes or until vegetables are tender. Stir in the fresh basil and give it a good stir, cooking about 1 more minute.

Remove from heat and serve hot, cold, or at room temperature. This dish may also be made 1-2 days in advance, keeping it covered and chilled in the refrigerator.

Makes about 4 main dish servings, or 6-8 side servings.

NOTE: To make the tart, spread the hot ratatouille in a large glass dish, dot the top with fresh goat cheese. Then top with a puff pastry (homemade or one you buy at the store, following the instructions for thawing). Brush top of pastry with egg white and bake in a 400 degree oven for about 10-12 minutes.

Masoor Dal (Curry Red Lentil Stew)

Very flavorful and spicy, I tried this for the first time with red lentils I found in the bulk department of the grocery store. Don't substitute other lentils for this as the red lentils cook up creamy and are much smaller in size than regular green or brown lentils. They also look amazing with the rich colors you get from making your own curry spice blend. The sweet potatoes add a touch of sweetness and nice rich orange/red color as well.

If you don't like spicy hot, cut back on the chili pepper by at least half if not more.This is a wonderful dish to make on a cold, rainy or snowy day. It only takes about 30 minutes to make and less than 5 minutes of prep time. As the onions and sweet potatoes are cooking, measure out the spices in a small dish so you can just add them all at once. Breathe in the aromas from cooking the spices. I'm convinced even that will make you feel healthy! :)

2 Tbsp coconut oil
1 cup finely chopped onion
3 cups (about 12-15 oz) small dice sweet potatoes, peeled (I used organic garnet)
1 Tbsp (heaping) minced fresh ginger
2 large cloves minced garlic
1 Thai red chili OR 1 1/2 tsp ground Thai Chili pepper or cayenne pepper
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp ground corriander
1 tsp ground cumin
2 tsp ground turmeric (can use fresh if you want, finely diced)
1 tsp ground ginger
1 tsp Penzey's Sweet Curry powder
1/2 tsp Penzey's Hot Curry powder
A pinch of both ground cloves and ground cinnamon
1 cup canned diced tomatoes or 2 plum tomatoes diced
1 1/2 cups red lentils, rinsed well
4 cups liquid (chicken, vegetable broth or water)
1 tsp salt
Lemon juice (about 2-3 tsp)
1/4 cup fresh cilantro
shredded unsweetened coconut
Mango-ginger chutney

In a large pot, melt oil and saute' onion, sweet potato, ginger and garlic until onion is soft and a bit caramelized (about 5 minutes). Add the mustard and cumin seeds and saute' until fragrant and mustard seeds start to pop. Add the rest of the spices and saute and blend until a nice color appears and you can smell the deliciousness coming from the pan. Be sure not to burn spices, so stir frequently to coat the sweet potato and onions.

Add the tomatoes and scrap any brown bits from the bottom of the pan. Then add the liquid and the lentils. Stir well and bring to a boil. Turn to a simmer and cook uncovered for about 20 minutes. You can also cover it, but lift cover several times to stir and to make sure the lentils don't stick to the bottom of the pan. Keep an eye on it, as it will thicken. Add salt to taste (I added about 1 tsp). Continue to cook until stew is thick and lentils are soft. It will take about 25-30 minutes total. Cover it and turn off heat once it is thick and lentils are soft to keep it warm. Mash up the potatoes and lentils a bit if they are a little chunky to make this more of an amalgamated dish.

Serve with a sprinkle of cilantro, coconut and a small spoonful of chutney on the side. You can eat this with warm naan, basmati rice or without any additional starch. It can be served as a main dish or as a side dish to any meat or fish you might want with it. Very flavorful and spicy. If you don't like spicy hot, cut back on the chili pepper by at least half if not more.

Makes 4 dinner sized servings. Each serving is about 480 calories. If you serve as a side dish, this will serve 8 at 240 calories.It is loaded with potassium, fiber, protein, vitamin A and iron. You can cut down on fat by using half the coconut oil and trimming 30 calories per serving.

Note: You can also stir in 1/2 cup of coconut milk at the end to make it more creamy. I didn't do this, but I might try it that way next time.

Mexican Street Corn Salad with Yogurt-Lime Dressing

4 cobs of sweet corn
1 Tbsp freshly squeezed lime juice
Salt and pepper
1 medium red bell pepper
1 can black beans, drained and rinsed
1/2 cup red onion, chopped
1/2 cup chopped cilantro
1 cup crumbled Mexican cheese (such as cotija or queso fresco), divided

Dressing
5 oz zero fat Greek yogurt
2 Tbsp Hellman's mayonnaise
1 small clove garlic, pressed
1 tsp honey
1 Tbsp lime juice
1/2 tsp smokey paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper

Heat oven to 400 degrees and place corn in oven with husks on. Roast about 20 minutes or until corn is soft, but still firm. Cool corn while you chop the ingredients for the rest of the salad. Cut corn off husks and place in a large bowl. Sprinkle with lime juice and salt and pepper. Add the red bell pepper, onion, black beans, cilantro and 3/4 cup of the Mexican cheese.

Mix all of the dressing ingredients together until smooth and creamy. Taste to adjust seasoning. If you want it more spicy, add additional cayenne pepper - if less spicy is your thing, don't add it at all.

Gently toss all of the salad ingredients together, pouring the dressing on top to incorporate. Top with 1/4 cup of additional cheese and refrigerate until ready to serve. This salad gets better as it blends and I like it cold, but it can be served at room temperature right away.

Eat as a side dish with enchiladas or tacos or just dig in and eat it as a "dip" with tortilla chips. This stuff is addicting!

NOTE: You can grill the corn, slightly charring it instead of roasting it in the oven. This will give the corn a smokey flavor and it will be a bit crispy.

NOTE: If you can't find Mexican cheese, you can substitute Feta cheese instead. Mexican cheese is much milder and has less salty flavor.

Beer cheese soup with roasted cauliflower and crispy bacon

It was a cold January day....it was my sister Dru’s 62nd birthday to be precise. She was in Florida and I was in Indiana. She was warm, I was cold and in need of a warm bowl of soup to go with the homemade pretzels I just baked. My son, Joshua, wanted beer cheese dip for the pretzels, but I wanted to make dinner. So, I set out to make beer cheese soup. But I had a head of cauliflower in my fridge just waiting to be used and five strips of thick cut bacon from Trader Joe’s dying to be eaten. So, maybe I’m exaggerating just a little. It doesn’t really matter because in the end, I came up with this concoction and it turned out pretty tasty.

6 Tbsp butter
1 large onion, finely chopped
3 large cloves garlic, finely minced
1 large jalapeño, seeded and finely chopped
6 Tbsp flour
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
12 oz. lager beer (I used Corona), don’t used a light beer
1 1/2 cups whole milk
3 cups low sodium chicken broth or stock
1 Tbsp Dijon mustard
20 oz. (4 1/2 cups) shredded sharp or extra sharp cheddar cheese
5 strips extra thick smoked bacon
1 head cauliflower, washed and cut into small florets
Olive oil
Salt and pepper

Heat oven to 400 degrees. Cover a large baking sheet with foil. Lay strips of bacon in a single layer and place on top rack of the oven. Bake until bacon is crisp and brown, but not burnt. This can take 15 to 20 minutes. While this is baking, prep your soup ingredients and wash and cut up the cauliflower. When bacon is done, remove from pan and drain on paper towels and set aside.

In a large stockpot, melt butter. Add onion and jalapeño and cook on medium heat until onion and pepper are very soft and slightly brown. Add garlic and cook about 30 seconds so as not to burn. Add flour to make a thick paste, stirring constantly so as not to burn. Add the cayenne and black peppers.

Slowly pour in the beer, it will foam, but stir in the flour mixture until you have a thick slurry. Add the milk, broth, and mustard. Stir well and bring to a boil. Turn down the heat and simmer for 20 - 30 minutes, stirring to keep it from burning. It may be foamy, but it will eventually settle down.

Meanwhile, place cauliflower on a baking sheet. Sprinkle with olive oil, salt and pepper to taste (we like it with a generous amount of black pepper). Roast in the 400 degree oven, stirring once, for 20 minutes or until cauliflower is brown and tender, but not burnt.

Cut up or crumble bacon and place into a serving dish. Place roasted cauliflower in another serving dish. Remove soup from burner and stir in the shredded cheese until melted and totally incorporated into the soup. Taste and adjust seasoning as needed.

Serve soup in deep bowls, topping it with a scoop of cauliflower and a spoonful of bacon. You can also sprinkle a little extra cheese on top and optionally add a sprinkle of fresh diced chives if you have them.

Serve with bread or freshly-made pretzels.

Easy Hot and Sour Soup

16 oz. package of firm tofu, drained
4-6 cups low-sodium chicken broth (can also use vegetable broth)
1/4 c. white vinegar, plus a splash if you use 6 cups of broth
1/4 c. soy sauce
1 Tbsp finely chopped, fresh ginger root
3 large crimini mushrooms, sliced (about 1/3-1/2 cup)
1 large garlic clove, finely minced
2 tsp natural cane sugar
1 tsp. black (or white) pepper, freshly ground (used a lot to make it more "hot")
2 1/2 Tbsp cornstarch
1/4 c. cold water
1/2 cup bamboo shoots, drained and cut into julienne strips
1 large egg, beaten
1/3 cup sliced green onion tops (green part only)
1 Tbsp sambal oelek (hot chili sauce), don't use or use less if you don't like spicy food

Remove tofu from package and place on several layers of paper towel, top with more paper towels and place a heavy pan (like an iron skillet) on top. This will squeeze most of the moisture out of the tofu and keep it together when you add it to the soup. Set aside and assemble the soup.

Pour the broth into a large stockpot. Add vinegar, soy sauce, ginger, mushrooms, garlic, sugar, and pepper. Bring to a boil, then simmer for about 10 minutes until the mushrooms begin to get soft.

Cut tofu into 1/2 inch cubes. Combine cornstarch and water and stir until smooth. Add the cornstarch mixture, bamboo shoots, and tofu and boil gently for about 1 minute or until the soup begins to thicken. Meanwhile, beat the egg in a small bowl.

Remove soup from heat and swirl the egg in a circle into the soup. DO NOT STIR. Place the soup back on the heat and cook for about a minute until the egg firms up. It should create strands of egg (like egg drop soup), but if you have large chunks, just break it apart with a spoon. Stir in green onion tops and the sambal oelek.

 Serve immediately in small soup bowls and eat with a Chinese ceramic spoon. Can add crunchy chow mein noodles on top if you want. Soup will be very hot, so eat slowly and enjoy the hot and sour flavor. This is a great appetizer soup or it can be served as a light meal.

OPTIONAL: Can add meat (such as pork, chicken, beef) or shrimp to make it heartier, but it tastes good and has plenty of protein with the tofu alone.

Black Bean 7-layer Dip

This is a great appetizer or even works as a light meal on a Sunday night. We've been making this dip for years, but I finally decided to put it on here because it's just that good!

1 or 2 cans black beans, drained and rinsed

2-4 Tbsp. salsa (add extra hot sauce to make it spicier)

1/2 cup - 1 cup sour cream

1-2 cups Guacamole (use homemade without tomato)

1 cup Mexican cheese blend, shredded

1/2 cup - 1 cup chopped tomatoes

1/2 cup black olives, sliced

3 green onions, sliced, including green tops

Mix salsa with black beans and spread on a large flat plate. Spread sour cream on top of black beans leaving a small edge of black beans showing. Next, layer on the guacamole, leaving a slight amount of sour cream showing.

Sprinkle on the cheese to cover everything below. Then top with tomatoes, olives and green onions in layers. 

Serve immediately with tortilla chips or you can cover it with plastic wrap and refrigerate until ready to serve. This tastes best when served the same day because the guacamole will turn brown. However, it still tastes good the next day (even though it might be a little watery).

This dip is so versatile and many substitutions (or additions) can be made to this. It's a great party dip and fun to bring to a party when asked to bring something to share.

Enjoy!

Quick and Easy Queso Dip

While the recipe posted below is good, here's a better recipe I used: https://www.thecookierookie.com/easy-restaurant-style-white-queso/

I modified it by using shredded "queso cheese" from Walmart instead of American cheese, pepperjack cheese instead of the mozzarella cheese, fresh jalapenos instead of canned ones, cayenne pepper instead of chili powder, and added hot sauce (of your choice) to make it spicy. Must use an iron skillet to make this and DO NOT let it boil. Boiling it will result in a grainy texture.

The recipe below is okay, but found it to be grainy.

2 Tbsp butter

1/2-1 jalapeno pepper, seeded and finely diced
2 Tbsp flour
1/4 tsp salt
1/2 tsp cayenne pepper (90,000 SHU is best)
1 cup half and half (or milk -- but half and half is better)
8 ounces pepper jack cheese*, shredded

Melt butter in a pan and saute' pepper. Whisk in flour, salt and cayenne pepper until incorporated. Stir in half and half and bring to a boil, stirring constantly. Add cheese and stir well to melt.

Serve warm -- will thicken as it cools. Delicious as a dip or over a burrito. Delicious as a dip for breadsticks or pizza crust.

*Can use any shredded cheese.

Caramel Apple Dip

A favorite and better than the stuff you buy in the stores. Just don't eat too much or it will defeat the purpose of eating a healthy apple!

1 (8 oz) block of cream cheese, softened
1/4 cup brown sugar
1 tsp vanilla
1/4 cup caramel ice cream topping

Soften cream cheese in the microwave. Add brown sugar and vanilla and stir until fluffy. Drizzle caramel topping over the top and stir gently just to incorporate. Serve with sliced apples.

Hummus a la Smooth and Creamy

The secret to smooth hummus is the baking soda. Don't leave this out. While this method of making hummus is more time-consuming, it is worth the extra effort if you love smooth hummus like you buy in the stores. Use quality ingredients since it takes so much time and don't worry if measurements aren't exact because this is a very forgiving recipe!

1 cup dried chickpeas
2 tsp. baking soda (divided)
1/2 cup fresh lemon juice (divided) - about 2-3 lemons
4 medium cloves garlic, unpeeled
1 tsp. kosher salt
1/4 cup ice cold water
2/3 cup tahini
1/2 tsp to 1 tsp. ground cumin
Olive oil

Soak chickpeas in a bowl with 1 tsp. of baking soda and cold water - about 2 inches above the chickpeas. Soak overnight (8-12 hours), then drain and rinse.

Place chickpeas in a saucepan with cold water 2 inches above the chickpeas and 1 tsp. baking soda. Bring to a boil and turn to low and partially cover with a lid (don't cover completely or you'll have a mess). Simmer for 30-45 minutes until peas are tender and falling apart. Drain and set aside.

Meanwhile, put 1/3 cup of lemon juice, whole garlic cloves and salt into a food processor and process until the garlic is broken up. Let it sit or mellow out for 10 minutes. Strain the lemon juice (using a fine mess strainer) and get as much juice out as possible. Throw away the solid garlic or save for another use.

Rinse all solid pieces of garlic out of the food processor and put the lemon-garlic juice back into the food processor, along with tahini. With the food processor running, add ice cold water a tablespoon at a time until it is smooth, pale and thick, scraping down the sides at least once. Add the cooked chickpeas and cumin and run the processor for about 4 minutes or more until the hummus is smooth, creamy and thick. Scrape down the sides about every minute. If hummus is too thick, taste it and if it needs more lemon, add a little bit of lemon juice at a time to get it to the consistency you like. Add more salt if needed and cumin to your taste.

Place the hummus in a 4 cup bowl or larger and cover with plastic wrap. Hummus might be very warm and tastes better if it is cold and allowed to rest so flavors can develop.

To serve, generously drizzle olive oil on top. You can sprinkle with hot smoked paprika, ground cayenne for a spicier version, parsley, pine nuts, a good pesto sauce, sundried tomatoes or just about anything you like.

Serve with pita chips, pita bread, raw veggies or flatbread. Makes about 4 cups.

Thanksgiving 2014

Two of the three Cantwell men...making good gravy!

Smoked cheddar and bleu cheese ball w/crackers

Bacon-wrapped Cornish Hens

Sourdough, sausage and roasted chestnut dressing

Parmesan-mascarpone mashed potatoes

Sweet potato casserole

Green bean salad with walnuts, fennel and goat cheese

Cranberry Compote

Pickles, olives, pickled beet tray

Pecan Pie

This year, Nathaniel, Joshua, David and I spent Thanksgiving Day together gathered around the bountiful blessings of God. The best part of Thanksgiving was realizing just how blessed I am to have a wonderful family and that we can all be together in a beautiful house we call home! We have so much to be thankful for! Most of all, I am thankful for Jesus, who not only has given me access to Him on a daily basis, but also who loves to bless me and my family with good things! Food, family, faith, fun -- all because Christ loves us! I must admit, I miss spending this day with my extended family like we used to do. Each of my siblings now celebrate amongst themselves - no more big gatherings like we used to do. "For everything there is a season....and a time for every purpose under heaven." Seasons come, seasons go, but the Word of the Lord endures forever.

Tomatillo Salsa/Sauce with Jalapeno Peppers

1 1/2 pounds fresh tomatillos (husks removed and tomatillos washed)
2 medium to large jalapenos - tops removed and cut in half (may seed for less heat)
3 large cloves of garlic, cut in half
1 cup roughly chopped sweet onion
1/2 cup tightly packed fresh cilantro
2 tsp. ground cumin
1 tsp. salt
Juice of 1/2 lime

Heat broiler in oven and move oven rack to its highest position. Line a metal pan (1/2 inch deep) with foil. Place tomatillos on pan. Cut large ones in half. Add garlic and jalapenos to the pan. Roast veggies for 10 minutes, turning once or twice to char the veggies. Tomatillos may pop, but they should not be too soft.

Meanwhile chop onion and place onion and cilantro in the food processor. Process slightly. Add cumin, salt and lime juice. When tomatillos are charred, put them, the garlic and jalapeno, along with any juices in the pan, directly into the food processor. Food will be hot, so be careful not to splatter.

Process tomatillos until well chopped, but still a bit chunky. Scrape down side of the food processor bowl and process a few more turns. Taste and adjust salsa/sauce for taste.

Pour green sauce into a bowl and use either as salsa or as a sauce for enchiladas. You can also freeze this after it cools down. Salsa/sauce can be made 24 hours ahead of time and will keep in the fridge for about 3 or 4 days. I would freeze it if you plan to keep it longer than that.

Easy to make (takes about 15 minutes total) and tastes delicious, almost sweet, depending upon the sweetness of the tomatillos.

Smokey Blue Cheese Ball

2-8 oz. softened cream cheese
4 oz. Danish Blue Cheese, softened
4 oz. Smokey cheddar or Swiss cheese, grated
1/4 c. finely minced or grated white onion
1 Tbsp. Worcestershire sauce
chopped pecans, walnuts or parsley

Mix all ingredients except the pecans, walnuts or parsley together until well-blended. Mixture will be quite soft. Put in refrigerator until you can handle it and roll into a ball. Wrap in plastic wrap until firm. Before serving, roll in nuts or parsley and allow to come to room temperature for optimum flavor. Serve with wheat crackers.

Make ahead and refrigerate for up to a week before serving. This cheese ball will easily last for 2 weeks, but it is unlikely it will last that long.

Variation on Recipe: Mix 1/2 cup of chopped pimento-stuffed green olives into the cheese ball at Christmas to make it red and green!

Another Variation: Use extra sharp cheddar cheese in place of the smoked cheddar or Swiss cheese for a less-smokey flavor.

Christmas Eve 2012 Appetizers

 Smoked Salmon on Crostini

1 large cold-smoked salmon fillet
Red onion, chopped
Capers
Fresh dill
1/4 lemon - cut in small wedges
French baguette
Tub of onion and chive cream cheese

Place smoked salmon on a large decorative platter. Sprinkle capers and dill on top and along the sides. Place chopped red onion along the sides. Allow to come to room temperature (about 30 minutes) before consuming.

Meanwhile, cut thin slices of bread from a large baguette loaf (we used about a half loaf) and place on a large baking pan. Toast in a 450 degree oven (preheated) for about 8 minutes -- you may have to turn them once to get both sides toasted.

Serve salmon by placing a smear of cream cheese on the bottom, top with a nice chunk of smoked salmon, capers, dill and onion. Give a small squeeze of lemon on top. Enjoy!

Cheeseball, brie cheese with jalapeno jelly, bourbon meatballs, smoked salmon crostini.

Other appetizer recipes will be posted separately.

Thai Spring Rolls with Peanut Sauce

Ingredients:
6-8 spring roll wrappers (8 inch diameter)
1 cup cellophane bean thread noodles, cooked according to package directions
8-12 shrimp, cooked, deveined, remove tails and cut in half
Veggies (2 or more of the following):

• 1 carrot, cut in matchsticks
• 1/2 cucumber, cut in matchsticks
• 1/2 red pepper, cut into matchstick size pieces
• 2-3 green onions, thinly sliced (tops included)
• shredded lettuce or spring mix lettuce or napa cabbage, thinly sliced
•  Fresh herbs (such as cilantro, flat leaf parsley, mint leaves, Thai basil)

Prepare all of your ingredients and line up in a row. Soften spring roll wrappers one at a time. Be careful not to make too soft or they will tear or get too soft. It may take some practice to get the right feel. Place softened wrapper on a wet cutting board and place ingredients in a small bunches, except shrimp, in the middle of the wrapper. Begin rolling one end and tuck under the veggies.  Place 2-4 half shrimp on top of the first roll up, but before you complete the wrapping of the spring rolls. Tuck sides of wrap in and finish rolling up the spring rolls. They should look like little burritos. The tighter you wrap them, the easier to cut them and eat them (otherwise, they will fall apart).

Place completed spring roll on a wet paper towel and cover with a wet paper towel to keep them moist. Finish making spring rolls, being careful not to stack them on top of each other or they will stick and rip a hole in the rice wrapper.
Once completed, you can keep for a few hours in the refrigerator, but be certain that the paper toweling remains moist. Prepare the dipping sauce (below), which can also be made ahead of time.

**Note: sometimes I place the dipping sauce right into the spring rolls instead of making it separately. The photo above shows the spring rolls with the sauce inside.

Spicy Peanut Dipping Sauce
2 Tbsp. Chunky or smooth peanutbutter
1/4 c.Hoisin Sauce
water or lime juice to thin
Squirt of Sriracha (adjust to heat level - start small and build)
Fresh Ginger, finely diced
Chopped peanuts
Red Pepper flakes

Mix peanutbutter and hoisin sauce. Slowly add water or lime juice to thin its consistency. add hot sauce and chopped ginger. When you reach the consistency and flavors you like, place in small bowls for dipping and top with chopped peanuts and, if desired, red pepper flakes. Stir before dipping your spring roll into it.

Summer Bruschetta

I don't use a recipe for bruschetta, but the basic ingredients are:

1 bunch fresh basil (chopped),
2-3 home-grown fresh tomatoes (chopped),
1/2 c. red onion (chopped),
 2-4 cloves of garlic (minced),
then add salt, freshly ground black pepper,
red wine vinegar

olive oil

1-2 Tbsp. high quality red wine

 

I usually do two parts red wine vinegar to one part olive oil, but I've never measured it -- so I could be way off!. I also added a splash of a good quality red wine and it was better than I've ever made it.

 

Because of the salt, the tomatoes will juice and the juice is great when you dip fresh bread into it. 

 

I usually allow the flavors to marry for at least a half hour to an hour on the counter before we eat it -- just enough time to preheat the oven, warm some french bread and/or toast it. 

 

Variety -- toast the french bread and lightly scrape fresh garlic over it when it is done toasting, then top with bruschetta.

 

Another variety -- Use freshly baked french bread cooled slightly, topped with a thin slice of fresh mozzarella cheese, topped with bruschetta and a drizzle of the "juice" from the bruschetta mixture.The cheese melts a little because the bread is still warm.