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‘5 Pretzels’ Category

  1. White Bean And Marinated Artichoke Spread

    August 8, 2014 by admin

    ArtichokeBeanDip5

     

    I’m calling this one a spread because it’s pretty thick. Now, if you’re like me and you go to Costco, you sometimes grab those mega two jars of marinated artichoke hearts. I love them as part of a snack, or chopped into salads (I use the oil as the dressing with a little balsamic vinegar). I even have a great chicken and mushroom recipe I use them for. But. BUT I haven’t found marinated artichoke hearts in any dip. It’s always the canned artichoke hearts that you chop up and mix with mayo and cheese and back. (Recipe HERE). I did an extensive internet search and found a few recipes that mixed artichoke hearts (plain) with white beans. Could I do this but use MARINATED artichokes? Yes. Yes, I could. And the result is terrific. We had friends over and the gentleman liked it so much he smeared it on his burger. That says a lot I think…when you’re will to smear.

     

    INGREDIENTS

     

    ArtichokeBeanDip1

    Seriously, you probably have all this stuff in your house, especially if you’re a food hoarder.

    Lemon, garlic, olive oil, cannellini beans, marinated artichoke hearts, rosemary, and Parmesan.

     

    PROCESS

     
    Drain and rinse the beans, put everything into a food processor. Press START and pulse that muther till it’s smooth. Easiest spread ever.

     

    Step one, put everything in the food processor. I like to zap the garlic first and then add ingredients.

    Step one, put everything in the food processor. I like to zap the garlic first and then add ingredients.

     

    Use your *magic* to make it smooth. By magic, I mean electricity.

    Use your *magic* to make it smooth. By magic, I mean electricity.

     

    Put it in a pretty bowl.

    Put it in a pretty bowl.

     

    THE VERDICT

     
    I give this five pretzels because it’s easy, quick, you probably have the ingredients, it’s healthy, you can use it in sandwiches, and people who like hummus will like it. The hint of rosemary brings a little garden-freshness to it, lemon adds sunlight, and the marinade on the artichoke hearts is just lovely.

    Here’s the recipe if you want to print it out:

    White Bean And Marinated Artichoke Spread
     
    An easy dip/spread that uses marinated artichoke hearts.
    Ingredients
    • 1 can (15 oz.) cannellini beans,drained
    • 1 cup marinated artichoke hearts, drained
    • 1 small clove garlic, chopped (about one tsp. chopped garlic)
    • 2 tablespoons fresh lemon juice (really, to taste. Start with one and then add more.)
    • 2 tablespoons olive oil
    • 3 tablespoons freshly grated Parmesan cheese
    Instructions
    1. Put it all in a food processor and blend until smooth.
    2. Serve with bruschetta, pita chips, pita bread, crudités, or on a sandwich.
    3. Keeps in the fridge for about five days.

     

     


  2. Chip Dip

    July 27, 2014 by admin

    ChipDip4

     

    We had friends over today and I thrust two new dips on them to try. They didn’t appreciate being THRUST at, but they did like the dips. I’ll post the second one soon. (It’s a bean dip.) Today’s dip is…drum roll…Chip Dip! Or, if you want to be all hipster/hoity-toity you could call it Caramelized Onion and Goat Cheese Dip. I called it that at first and then I said, ah, fuck it. It’s Chip Dip. This is from CHOW. But if it’s too much effort to go to their site, the recipe will follow the pictures.

     

    THE INGREDIENTS

    .

    ChipDip1

    • 1 tablespoon olive oil
    • 1 medium yellow onion, medium dice (about 2 cups)
    • 1 medium garlic clove, finely chopped
    • 1 cup sour cream
    • 4 ounces goat cheese
    • 1/4 cup finely chopped fresh chives

    .

    THE PROCESS

    1. This is actually a pretty easy dip, but it does require caramelizing onions. Basically, you chop the onions in a food processor because doing it by hand is too much effort. Then you put them in a pan that’s heated and has a dollop of butter or olive oil. Then you cook them on a lower setting for about 20 minutes. Your entire house will smell of onions. You will smell of onions. Your skin will have an onion SHEEN. (I hate this part.) Once they’re nice and brown, take them off the burner then run upstairs for a shower.

    .

    ChipDip2

    2. Put the garlic and chives in a food processor and pulse. Then add in all the remaining ingredients and pulse until it’s smooth. Taste, add some kosher salt and some pepper.

    3. Put in a pretty bowl and refrigerate.

    ChipDip3

    FINAL THOUGHTS

    .

    Serve with potato chips and/or root chips. Also good with pita chips. I bet it’d be great on a veggie sandwich with olives, roasted bell peppers, and basil. Ohmygod. I think…that last idea just made my loins quiver.

    A good dip will do that to you.

    Make. You. Quiver.

    Chip Dip
    Recipe type: Dips, Summer, Cold Dip, Chip Dip
    Prep time: 
    Cook time: 
    Total time: 
     
    This is a dip. A delicious, addictive dip.
    Ingredients
    • 1 tablespoon olive oil
    • 1 medium yellow onion, medium dice (about 2 cups)
    • 1 medium garlic clove, finely chopped
    • 1 cup sour cream
    • 4 ounces goat cheese
    • chives to taste
    • salt and pepper to taste
    Instructions
    1. Caramelize onions in olive oil on a low heat for 10-20 minutes, until onions are soft, sweet, and golden brown.
    2. Chop garlic and chives in food processor.
    3. Add remaining ingredients and cooked onions and blend until smooth.
    4. Refrigerate at least an hour before serving.

     


  3. Tomato Bruschetta–My Favorite Dip

    April 9, 2014 by admin

    Brilliant. Simple. Delicious. Bruschetta.

    Brilliant. Simple. Delicious. Bruschetta.

    I had to check the website about a dozen times, but I can’t believe I never posted my favorite dip. Maybe I didn’t post it because there’s really no official recipe, and it’s not really a dip. Maybe I didn’t post it because it’s so simple. All of that is ridiculous. This is one of my favorite dishes, and is one of the recipes that got me to actually like tomatoes. There’s a combination of flavors: sweet, salty, slightly bitter. A combination of textures: smooth, crunchy. Add a little basil and use heirloom tomatoes at the height of the tomato season, and you’ll probably have a foodgasm while eating.

    When tomatoes aren’t in season, I use cherry tomatoes since they have a little more flavor.

    There’s no official recipe, but here is one anyway. Amounts vary on how much you have on hand, how much you want to make, etc. You can make this Vegan by skipping the cheese. If you want to make it Carnivore, add bacon. Whatever.  This works great for a party, but I eat this a lot on its own for lunch or dinner. Beautiful with a glass of wine.

    Tomato Bruschetta--My Favorite Dip
    Recipe type: appetizer, vegetarian
     
    A simple treat to spoon over grilled bread.
    Ingredients
    • Tomatoes
    • Garlic
    • Olive Oil
    • Kosher Salt
    • Parmesan Cheese (optional)
    • Basil (optional)
    Instructions
    1. Dice tomatoes. Sprinkle with kosher salt and stir. Set aside to bring out juices.
    2. Crush garlic and finely dice. Add to tomatoes.
    3. Pour in olive oil until things look a little juicy.
    4. Toast sliced bread. You can use a toaster, or cook in a 425 oven for 5-6 minutes, or broil for a minute or so.
    5. Spoon tomatoes over bread and sprinkle with fresh Parmesan and basil.

    THE PROCESS

    Ingredients: tomatoes, garlic, bread, olive oil, salt.

    Ingredients: tomatoes, garlic, bread, olive oil, salt.

     

    Dice the tomatoes.

    Dice the tomatoes.

     

    Sprinkle with Kosher salt and set aside. This will bring out flavor and the juice.

    Sprinkle with Kosher salt and set aside. This will bring out flavor and the juice.

    Add finely chopped garlic. Start with one clove. Add more if you want more kick.

    Add finely chopped garlic. Start with one clove. Add more if you want more kick.

     

    Add enough olive oil until things start looking juicy.

    Add enough olive oil until things start looking juicy.

     

    Spoon onto toasted bread. Sprinkle with cheese. Kick back. Enjoy.

    Spoon onto toasted bread. Sprinkle with cheese. Kick back. Enjoy.

     

    You can also serve goat cheese with pesto spooned over it and topped with a sundries tomato. The colors are amazing!

     


  4. Olive Cheese Ball Bites

    December 9, 2012 by admin

     

    These are a classic from my childhood. I’m pretty sure it’s some recipe from the 1950s, but I have no proof of that. It just FEELS like a 1950s recipe. These are easy to make, and fun to do with your kids. I used to help my mom. If they can’t handle forming the ball around the olive, they can at least flatten the dough out in their hands and you can wrap the olive.

    Doughy, crispy, with a bit of the salty olive center = SO GOOD! Of course, I’m bias, because I remember making these and watching reruns of Laurence Welk shows. (I was a strange kid. My favorite childhood shows: Perry Mason, Star Trek, Star Search, and Laurence Welk.) So, fair warning.

    Olive Cheese Ball Bites
    Recipe type: Appetizer
    Cuisine: Balls
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 8
     
    Crisp, chewy, slightly salty balls of wonder. And only a few ingredients. (You can also freeze these before cooking.)
    Ingredients
    • 2 cups sharp cheddar cheese, shredded
    • 1 ¼ cup flour
    • ½ cup butter, melted (1 stick)
    • Sprinkle of paprika (optional)
    • Green olives, drained
    Instructions
    1. Mix cheese and flour and paprika. Add butter and mix well.
    2. Take a tablespoon or so of the mixture and work in hand until it forms a dough; shape around an olive. Place 2” apart on greased baking sheet. Chill 1 hour.
    3. Heat oven to 400. Bake 15-20 minutes. Balls will brown slightly on top and at the bottom.

     

    And the process in color photos!:

     

    Just 4 ingredients. 5 if you use Paprika.

     

    Mix flour, cheese, and paprika. Add in warm melted butter. Stir.

     

    It’ll look like this. Don’t worry if it doesn’t make a stiff dough. The heat of your hands and playing with the dough will make it pliable. So, no gloves on this one.

     

     

    Squeeze a tablespoon or so of dough in your hand, flatten, add your olive.

     

    Roll and pinch dough around olive.

     

    Put on a tray and chill for at least an hour. You can also freeze them at this point and bake later.

     

    Bake for 15-20 minutes. I didn’t let them chill long enough, so they flattened a little. Still, you can see the bottom with crisp, and the inside will still be a little soft. Oh, baby!

     

    There you go! Olive Ball BITES! Perfect for that retro party. Serve with martinis and pineapple and water chestnuts wrapped in bacon (I’ll post to blog soon), and a cheese ball, and marinated mozzarella on sticks and…I could on and on.

     

     

     

     


  5. Turkey Croquettes (AKA Demon Balls AKA Amazing Poultry Balls of Wonder)

    December 1, 2012 by admin

    Croquettes (aka Demon Balls)

    I’ll tell you straight up with this recipe: It’s a pain in the ass. And it’s worth it. But it’s a pain. If you’re pretty confident in the kitchen, then I think you can handle it, but you’ll probably want to drink wine while making it if you get annoyed by a lot of steps or are easily panicked. And if you’re drinking lots of wine when making this (like I am sometimes guilty of) then you should probably have someone else do the frying, as long as it’s not your senile grandma.

    These are terrific. It’s an old school recipe from The Joy of Cooking, and it’s sort of like eating deep fried creamy comfort. Or a deep fried pot pie. I make this every Thanksgiving or Christmas with leftover  turkey, but I’ve also made it with rotisserie chicken. Not for the faint of heart, but whoever you feed this to will probably fall a little bit in love with your ability to comfort. Fair warning: they may want to suckle you afterward. Depending on who wants to suckle and just exactly WHAT they want to suckle, will determine if this is a good thing or not.

    And now…The Recipe From HELL. (But a delicious HELL.)

    You will need to make this recipe in steps:

    1. Prepare the turkey
    2. Prep the binding sauce
    3. Mix turkey and sauce
    4. Chill
    5. Shape your balls
    6. Fry

    5.0 from 1 reviews
    Turkey Croquettes
    Author: 
    Recipe type: Main Dish
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    First prep the turkey, then fold in the Veloute sauce.
    Ingredients
    • Veloute Sauce (prepared separately)
    • 2½ cups chopped, skinless cooked turkey or chicken
    • ¼ cup chopped parsley
    • ½ teaspoon dried thyme
    • ⅛ teaspoon nutmeg
    • salt and pepper to taste
    • 1½ cups panko bread crumbs
    • ½ cup flour
    • 2 eggs
    Instructions
    1. Pulse poultry in a food processor a few times until nice and small. Toss with seasonings in a bowl and set aside.
    2. Prepare Veloute sauce. Recipe to follow. Fold Veloute sauce into turkey mixture.
    3. Cover with plastic wrap, placing top of plastic wrap directly on mixture to prevent a skin from forming.
    4. Chill until cold and firm, at least two hours.
    5. Drop ¼ cup croqutte mixture in flour, roll. Drop into egg. Roll. Drop into panko breadcrumbs. Roll.
    6. Fry croquettes until golden brown.

     

    For the Veloute Sauce (Binding Sauce)

    1 Tablespoon butter

    1 cup minced onions (use food processor)

    2 tablespoons butter

    2 tablespoons flour

    1 1/4 cup chicken stock

     

    1. Slowly cook onions in 1 tablespoon butter until nice and golden. Set aside.

    2. In separate pan, melt butter and stir in flour and cook for 5-6 minutes on low heat, until it starts to get golden and you have this rich smell wafting toward you.

    3. Add in stock, whisking constantly. Cook over medium-low heat until it is thick enough to coat the back of the spoon. The recipe says this will take about 20 minutes, but I never know how long it takes because I’m too busy being annoyed and waiting for the sauce to thicken. It will thicken though.

    4. Once thick, add in your onions and cook one minute.

    5. Add into your turkey mixture and chill.

     

    So what does this all look like in pictures? It looks like a nightmare, but here are the steps in Technicolor:

     

    A food processor will save you a lot of work. Just put your chicken in…

    …and PULSE until it looks like this. I then rinse it out and do the same things to the onions and set aside.

    Add your seasonings. I ran out of parsley. Boo. 🙁

    Set the turkey mixture aside and work on your roux. First, butter and flour and whisk like you’ve got a terrible itch…

     

    It’ll start to get all bubbly. Keep whisking. That itch doesn’t go away until it all settles down, relaxes, and you start to smell the faint aroma of browned butter. Sadly, this doesn’t happen if you’re scratching an actual itch.

     

    Then add in your broth and keep whisking and stirring until it’s nice and thick. Then add your cooked onions. Then combine it with your turkey mixture. Your sauce will look thick and luscious like this.

     

    Mix it all up, cover with plastic wrap and refrigerate and go do something for a couple of hours. (At this point, you could also add a little milk to the mixture, toss with pasta and add some crunchy topping and cook for a tettrazini type thing.)

     

    Now the fun part. Shaping your balls. I wear gloves. I ALWAYS wear gloves when I touch balls because, ew. Balls.

    Roll ball in flour. Use a bigger bowl then I did, or you’ll hate yourself.

    Roll floured ball in egg. It starts to get slimy and just plain weird. Don’t think about it. Just keep going. Hold your breath if you need to. This part will be over soon.

     

    Blanket those puppies in a comforting layer of Panko.

    See! They’re only slightly misshapen. You can start breathing again.

     

    I like to fry two practice mini-balls. Then you can taste them and make sure you won’t kill anyone by serving them this. (And you can fit two in your mouth, but let them cool first.)

    Coquettes are in the Fire Pit Of Hot Oil. Don’t cook too many at a time. You will anger the Gods.

     

    And here they are! Golden brown!! Serve with cranberry sauce or gravy, or just on their own. I didn’t actually eat the spinach. That was just to add color. They really are terrific, and people will be impressed by your kitchen prowess. Or finesse. Or whatever. They’ll be eating warm, creamy delicious balls that are so gold they’re called CROQUETTES.


  6. Nacho Cheeseball (That Looks Like A Pumpkin)

    September 24, 2012 by admin

    I saw this recipe in Food Network Magazine, looked in my fridge, and since we’d just had tacos the other night, I had all the ingredients on hand. It’s really easy and achingly cute. I mean, it’s a PUMPKIN. Made of cheese. Oh, god. Be still my heart. I added the pumpkin face because I just happened to have a purple pepper on hand. I think the pumpkin face is key to achieve a certain high level of cuteness. Plus, this ball is TASTY…and you can put your kid to work in making it.

    Cutest cheese ball ever.

     

    5.0 from 1 reviews
    Nacho Cheeseball (That Looks Like A Pumpkin)
    Recipe type: Appetizer, Ball, Easy
    Cuisine: Cheese, Vegetarian
    Prep time: 
    Total time: 
     
    A super cute cheese ball perfect for Halloween or Thanksgiving.
    Ingredients
    • 16 ounces room temperature cream cheese
    • 1½ cups shredded cheddar
    • 3 tablespoons minced onion
    • 2 tablespoons salsa
    • 2 teaspoons ground cumin
    • 1 teaspoon minced jalapeño
    • Crushed Doritos
    • 1 bell pepper
    Instructions
    1. With a mixer, blend all ingredients until incorporated.
    2. Form into ball and wrap in plastic wrap. Put in fridge for at least two hours.
    3. Unwrap, roll in crushed Doritos, and decorate with pepper top and eye and mouth shapes.

     

    It’s that easy!

    THE PROCESS

    And here’s the recipe again, in Technicolor.

     

    Gather ye ingredients while ye may…

     

    …Throw it all in a mixing bowl and blend.

     

     

    Cheese ball guts. MMmm.

     

    Form it into a ball. I used plastic gloves because I’m a wuss.

     

     

    Put your kid to work grinding the Doritos down.

     

    (It’s not child labor if you don’t pay them.)

     

     

    Dorito dust. (Do NOT snort it.)

     

    Roll your ball with tender love and then decorate.

     

    Adorable pumpkin ready to be sliced and devoured. Hmm. That’s slightly creepy. That’s what you get for being made of cheese, though.

     

    PS I halved the recipe to make this, and it still worked great. I want to try heating some of the ball up, but I’m a little scared of liquifying the little critter. Ah well. It will be a glorious fate for a cheese ball.

     

     

     


  7. Olive Balls (aka Olive Gougeres)

    September 23, 2012 by admin

    I had a friend coming over and wanted to make an appetizer, looked in my fridge, saw what I had on hand, and then made this. Not from my brain. I had a recipe from some magazine (all I can see on it is “Cooking Pleasures” and I’m pretty sure that’s not the name of the zine.) Anyway. These turned out GREAT. Plus, you can freeze them and then heat them up for 10 minutes in the oven. This recipe was so spontaneous, I couldn’t find my camera to take pictures so I used my iPhone.

    These look huge, but the balls are really about the size of a quarter. The perfect size to, uhm, pop in your mouth. If you want a ball in your mouth.

    Olive Balls (aka Olive Gougeres)
    Recipe type: Appetizer, Balls
     
    Delicious fluffy and slightly salty balls.
    Ingredients
    • 1 cup water
    • 6 tablespoons butter, cut up
    • 1 teaspoon salt
    • 1 cup all-purpose flour
    • 4 eggs
    • 1 cup shredded Gruyere or Swiss cheese
    • ½ cup chopped pitted high-quality green (or kalamata) olives
    Instructions
    1. Heat oven to 400. Line 2 baking sheets with parchment paper.
    2. Bring water, butter, and salt to a boil in a medium saucepan over medium-high heat; boil until butter is melted. Remove from heat; Stir in flour until completely blended. (Mixture will be like play dough--eventually.)
    3. Return to heat and cook for 1 to 2 minutes, stirring constantly, until mixture comes together and pulls away from the pan.
    4. Remove from heat; cool 5 minutes.
    5. Stir in eggs one at a time. Stir in cheese until melted. Stir in olives. Drop dough by rounded teaspoonfuls onto baking sheets. Bake one sheet at a time for 20 to 25 minutes or until golden brown. Prick each puff with the tip of a knife to allow steam to escape. Serve warm or at room temperature.
    6. You can make these ahead, let them cool, freeze them, and then reheat from frozen for ten minutes at 350.

    THE PROCESS

    So the recipe is a little annoying, but if you can be really anal and follow all the directions, then these are actually pretty easy to make. Here is the photo evidence of the process:

    Prep these ingredients before making the dish. The French have a fancy word for this, but who cares. You just prep it.

    Then boil the water and butter and salt. Add the flour. And then stir like mad. It will look gross at first, but then it starts to come together. You’ll feel relief when this happens, because otherwise, you’ll be serving curds, and no one likes curds…except people in Wisconsin. (Go Badgers!)

      

    Ready for eggs!

    Uh…start to panic because this does NOT look good.

    Oh. Okay. Start to relax. This is looking a lot better.

    Add your cheese.

    Stir and cackle like a witch. (Even though that’s stereotyping and we all know that real witches don’t cackle; they purr.)

    Add your olives. I used both green and kalamata because that’s what I had in my fridge.

     

    Now for the fun part! You get to shape your balls! Sadly, they’re too sticky to roll around in the palm of your hand, so you’ll just have to slap these balls on a baking sheet using a spoon. Don’t tell anyone you’re slapping balls, especially not a guy. They’ll laugh and then be mildly uncomfortable. Actually, you might want to tell them you’re slapping balls, because you’re funny.

    Remember: less ball is more ball. These bastards will puff right up.

     

    Bake them up. They’ll be golden and crisp on the outside, and deliciously puffy, soft, and melt-in-your mouth on the inside. Mmmm. Next time I might even add more cheese.

    And here they are one more time: Olive Balls. Olive Gougeres. Cheesy Crisp Balls Of Goodness and Love.

     


  8. Black Bean Goat Cheese Dip (#26)

    May 20, 2012 by admin

     

     

    I wanted to make a dip using stuff I had in the house. I had black beans and goat cheese and knew that had to be a dip. Did a little internet recipe search and voila! A recipe. All I had to do was get a poblano pepper and some cilantro. I was okay with that. I guess it’s from Oprah Magazine. This one takes a little time because you need to roast the poblano pepper. I did it under the broiler and turned it once it started charring and popping. Next time you grill you could also throw on a pepper, turn it, and then use it later. I didn’t have a paper bag to wrap the pepper in so I used tin foil. It worked fine.

     

    This is a 5 pretzel dip. I LOVE IT! It’s not too bad for you, it’s great used just as a burrito filling, there are layers of flavor…all in all everything I look for in a dip. So good! It heats up great too.

    Ingredients

     

    • 1 tablespoon(s) olive oil, plus more for brushing (optional)
    • 1 small onion, chopped (about 1 cup)
    • 2 clove(s) garlic, minced
    • 1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
    • 2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
    • 1 cup(s) chicken stock
    • Salt and freshly ground pepper, to taste
    • 2 large poblano peppers
    • 1 bunch(es) scallions, sliced (about 1/2 cup)
    • 1/2 cup(s) coarsely chopped cilantro
    • 1 log(s) (11-ounce) fresh goat cheese
    • 6  whole-grain tortillas, cut into wedges

    Directions

    • In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
    • Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
    • Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

    The Process

    Yeah. It has a few steps to it. Basically, you cook the onions:
    Then add the beans, mash and reduce:
    Chop cilantro and cooked poblano pepper:
    Spread half of bean mixture in casserole dish, top with half of poblano mixture, then half of crumbled goat cheese. Repeat. Bake:
    Enjoy!
    Also, I don’t know how much longer the dip blog is going to continue. I love doing it, but it takes a lot of time. If you enjoy the blog, or if you’ve made recipes from here, or even if you just read the blog occasionally, please ‘like’ a post or leave me a comment. That way I can decide if there’s an active audience for this or not. I’ve been at it for a year (unbelievable!) and I’m on the fence about doing another year of dips. Although, I have to say, I still have about twenty or so recipes I want to try.

  9. Sweet Onion Dip (#25) with Baked Zucchini Sticks

    April 4, 2012 by admin

     

     

    Someone on Pinterest pinned a picture of this recipe from the King Arthur Flour website. (To view their recipe, click HERE.) I immediately decided to make it. I won’t keep you in suspense. It’s awesome. Usually, I just post dips, but this one is soooooo good with the baked zucchini sticks, that they just BELONG together. The dip is also great with chips and I can imagine it slathered on a burger. Oh, baby. The dip itself is dairy free (unless you consider mayo dairy. I have no idea). You could probably make the zucchini sticks dairy free too, but I’m so into cheese that’s mild heresy. Still, you COULD.

     

    THE RECIPE

     

     

    Here’s the recipe copied from the King Arthur Site. Or click HERE for a printable recipe. (I still have to figure out how to get a recipe printer-widget on here.)

     

    DIP

    1 tablespoon butter

    1 medium sweet onion, about 1/2 pound, peeled and sliced

    2 tablespoons cider vinegar

    2 tablespoons honey

    1 tablespoon prepared mustard

    1 cup mayonnaise

    salt and pepper to taste

    ZUCCHINI STICKS

    1.             3 medium zucchini, unpeeled, cut into 3″-long stick
    2.             1 tablespoon salt
    3.             1 cup Panko bread crumbs
    4.             scant 1/2 cup freshly grated Parmesan cheese
    5.             1 tablespoon Pizza Seasoning or mixed Italian herbs
    6.             olive oil spray
    7.             1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

    Directions

    1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
    2) Once the onions are a medium brown, remove from the heat and add the vinegar.
    3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
    4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
    5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
    6) Combine the Panko, Parmesan, and pizza seasoning; set aside.
    7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
    8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
    9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
    10) Serve immediately, with sweet onion dip.
    Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

     

    THE PROCESS

     

    The hardest thing is caramelizing the onions, because it takes time. You want to though. I cooked them on low for like 30 minutes. I probably could’ve kicked up the heat a little bit and should have let them get a tiny bit more charred. Caramelizing them makes the onions sweet and luscious instead of hot and bitter. It’s worth the wait.

     

    Onions after 5 minutes of cooking, slow and low.

    Onions at 10 minutes...

    Onions at 15 minutes...

    Onions caramelized! After 20+ minutes of cooking.

     

    Once your onions are done, add the onions, vinegar, honey (we used agave), and mustard into the blender and blend.

     

     

    Then add the mayo….

     

     

     

    Blend and then…voila! Dip!

     

     

    THE VERDICT

     

    Well, your house will smell of onions and you’ll need to air it out AND probably take a shower. (I once dated a man who perpetually smelled of onions. He was a vegan. We didn’t last long.)

    The dip itself is AMAZING. I give it a solid 5 of 5 pretzels. It also keeps well. Make it ahead of time and serve it later. I really want to try it on a burger.

    I didn’t document making the zucchini sticks because it takes a lot of time to post these blogs, and I’m too lazy for doing that. You can check the original recipe for that info.

    Try this dip. Seriously.

     


  10. Cheeseburger Dip #23

    March 10, 2012 by admin

    Click on picture to go to original post, or read my take on it below.

     

    You know I’m sort of obsessed with recipes that taste like sandwiches but are really dips. It started with the Reuben Dip, and I guess that was my Gateway to the Path of Cheese Destruction. I went willingly. Gleefully even.

    One day, I did a random search for a Cheeseburger Dip because I was thinking, man, I’d like a cheeseburger but I’d like to be able to dip things into it. I was pretty sure I could come up with a recipe (I’ve got the basics down for good dips. It involves cream cheese), but I was feeling lazy. And I found one. So, this isn’t MY recipe, it’s on Closet Cooking and he’s got some pretty terrific stuff on there.

    I decided to try this. It’s great. Cheesy, cheeseburger-y, and just plain awesome. I’ll post my pictures, but the pictures from the Closet Cooking blog are a lot better than mine. I was rushing this dip and the picture taking. I blame my hunger on that.

     

     THE RECIPE

    It's a lot of stuff, but you probably already have most of it on hand.

     

    Ingredients

    1/2 pound ground beef

    6 strips bacon, cut into 1 inch pieces

    1 small onion, diced

    1 clove garlic, chopped

    4 ounces cream cheese, room temperature

    1/2 cup sour cream

    1/4 cup mayonnaise

    1/2 cup mozzarella, shredded

    1/2 cup cheddar cheese, shredded

    1 tablespoon worcestershire sauce

    2 tablespoon ketchup

    Optional: top with lettuce and tomato when the dip is baked and bubbly.

     

    Directions

    1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
    2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
    3. Add the onion and saute until tender, about 5-7 minutes.
    4. Add the garlic and saute until fragrant, about a minute.
    5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.

    Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

     

    THE PROCESS

     

    Cook separately the ground beef, bacon, and onion. (Or you can do what I did: Have your hubby cook the meat while you snap pictures.) Then cook the bacon and then the onion. You can use the same pan. In fact, you SHOULD use the same pan. Why waste the flavor?

    Mmmm. Meat.

     

    Bacon, chopped and ready to be crisped.

     

    Mix everything up.

     

     

    Mix and put in a serving dish. I find pie plates work great for sandwichy dips.

     

    Bake and serve.

     

    I made a slight mistake. I didn’t have any mozzarella so I used all cheddar cheese. While it didn’t affect the taste any (it was still great) it did affect the color and gooey factor. For these reasons, I can see why you want the combination of cheddar and mozzarella. Color and melty gooeyness. Also, I’d reserve some of the cheese and put it on the top of the mixed ingredients.

    The dip may not be pretty, but just cover it with lettuce and tomatoes. No one will know.

     

    THE VERDICT

     

     

    Can you guess? We give this 5 pretzels out of 5! Of course we did. My mom came over and I said we were having an appetizer. I meant for it to be an appetizer but the three of us basically scarfed down the entire dip, before Kealoha said: “Wait. I need to refrigerate it and see how it heats up.” In the morning, he heated it up, ate every last bite and declared that this was a terrific dip.

     

    THE DUNKABLES

     

    Bruschetta

    Tortilla chips

    Fritos

    Bagel Chips

    Vegetables (But why would you want to do that)

    BONUS: Make the dip at a potluck and serve it with mini-buns, then they can scoop the dip sloppy joe style and have mini-cheeseburger-dip-actual-sandwiches.

    Brilliant.