Appetizers · Chicken · comfort food · dips · Uncategorized

Jalapeno Chicken Dip

I had a friend bless me with a home grown jalapeno, several actually.  I gave most of them to co-workers, but kept one medium sized for me.

David doesn’t like jalapeno’s at all, so this was a selfish treat for me.

I had made it years ago, and it is super easy.

1 small can chicken, drained
1 jalapeno, seeds removed, and chopped
1 brick of cream cheese
1 teaspoon of Worcestershire sauce

Soften the cream cheese in the microwave for about 30 seconds to a minute.  Add the rest of the ingredients. Thoroughly combine the ingredients, and microwave for about 2 minutes (to cook).If you prefer, you can bake for about ten minutes at 400 degrees in a oven safe dish.  Serve with tortilla chips.

Enjoy!

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Appetizers · Bariatric Surgery - My Story · Fish-Seafood · Uncategorized · Vegetables · WLS

Crab Stuffed Mini Peppers

I love these mini peppers (I get a bag of them at the grocery store) as they are sweet, and really flavorful.

I cut them in half and clean out the seeds.  Placed them on my mini round stone.Half of a package of cream cheese – soften in a bowl.Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.Mix thoroughly, then add the crab by folding the crab in gently. Spoon mixture into the mini bell peppers.Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.These were really good, but definitely needed salt and pepper.

Let me know if you try them.

Blessings.

Appetizers · Bariatric Surgery - My Story · Drinks · Farmers Market · Pickles · Random Stuff · Uncategorized · Vegetables · WLS

Quick Pickles

So our town has a Farmers Market every other weekend.  I went a couple of weeks ago, and ended up getting some great vegetables:  green beans, garlic, and cucumbers. For some reason I got the idea to pickle them (I have been enjoying Bloody Mary’s and thought it would be good to have my own pickled items in my drinks). I researched a couple of different methods and decided to do a quick pickle instead of canning.img_9378Got together my ingredients for the liquid portion of the quick pickles.img_9386White and Apple Cider Vinegar, red pepper flakes, salt, water, and ground mustard.  Boil 8 quarts of water, and place the containers (jars for the pickled items), in sudsy water.  Let them soak (I soaked the lids as well).  Rinse with boiling water as well, and let dry.Begin by placing the liquid (2 cups of vinegar and 2 cups of water) into pot, add 1 Tablespoon of salt.One clove of garlic, peeled.1 Tablespoon of red pepper flakes.  I also added whole mustard seeds-1 Tablespoon (forgot to take the picture).Bring to a boil, and reduce to a simmer.  Simmer for about 8-10 minutes.img_9416-1Prep the beans, by snapping the ends off, then rinsing them with cold water.I assembled my jars, and then sorted the veges to the jars.  One small jar of garlic, and two jars of cucumbers.I added fresh dill to each jar.  Depending on how much you like the herb, you can add more or not add it all.To the jars with the green beans, I also added a raw garlic clove.Cool the liquid slightly, and then pour over each of the vegetables until they are covered.Then add the lids to the jars and let cool on the counter.I placed these in the refrigerator once they cooled.  These are a quick pickle, so you don’t have to do the entire canning process.  (I wish I could tell you what that process is, but I haven’t done it yet.  I plan to this spring with other vegetables I hope to get at the farmers market.)

I hope to let you know how they turned out soon.  They should be ready in 24 hours, but have waited about two weeks.

Blessings.

Appetizers · Bariatric Surgery - My Story · Buffalo Chicken Dip · dips · friends · party · Salmon · Uncategorized · WLS

Party Food

I had a Premier Jewelry party on Sunday.  I love having an excuse to get together with girlfriends, and trying on new bling. But I love feeding people. I like to see people happy when eating something I have prepared or made.

Although, I really didn’t make anything major as all I did was put some things together.  Meat and salami tray, pickled okra and kalamata olives.I did make the Million Dollar Dip, and had cheese chunks, grapes, Stacy’s pita chips and Ritz crackers.Also made Buffalo Chicken dip, and tortilla chips.Plated smoked salmon or Lox with cream cheese, sliced purple onions, capers, and fried capers. Oh and some toasted bread, that I had to throw some out due to burning! Ugh. It was a such fun afternoon. Some food, wine, soda, and leftover Halloween chocolate rounded out the afternoon.  I love girlfriend time, plus it gets my house clean!! Bonus!!  What did you do this weekend?

Blessings!

 

Appetizers · Bacon · Bariatric Surgery - My Story · Shrimp · snacks · Uncategorized · WLS

Bacon Wrapped…

Everything is better with bacon, right? Shrimp. Basically, shrimp with a 1/4 cut piece of bacon, wrapped and secured with a toothpick.And smoked oysters (drained), wrapped with a 1/4 cut piece of bacon, secured with a toothpick.Place on separate pans of baking sheets, covered with aluminum foil.  Bake at 375 degrees for about 30 minutes (shrimp might not take as long) or until done. 

So good…you can serve these as is, with your favorite sauce, really doesn’t matter, because…bacon. Ha.

Enjoy.

Appetizers · comfort food · dips · FoodTV · Junk food · Uncategorized · Vegetables

Baked Artichokes and Ricotta

Geoffrey Zakarian showcased this recipe on the Kitchen.  I didn’t follow the recipe completely, but it turned out really nice.

I varied the recipe with what I had:

1/4 cup extra-virgin olive oil

1/2 onion, chopped

4 cloves garlic, finely minced

1 cup olives, pitted

1 cup white wine

1/4 cup capers

6 artichokes (from a jar stored in water)

1 to 2 cups of marinara sauce

Kosher salt and freshly ground black pepper

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

 

Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.  Add the artichokes, and stir.   Place in a oven safe dish.Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture.  Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.I really thought this was going to be salty, but it wasn’t.  The ricotta made it creamy, and the white wine, and olives made it tangy.  It was good.

David didn’t think he was going to enjoy this dip at all, but he did.  So, I think I will make it again.

Blessings.

Appetizers · Bariatric Surgery - My Story · fall · football · Saturday · Uncategorized · WLS

Dips

Last week was our first football Saturday, and I made some dips for the day.

I have made these dips before, but wanted to talk about them separately again here.  All three are simple and use mayo.   The middle dip is pimento cheese with 2 cups of shredded cheddar, 1 small jar of chopped pimentos with juice, a pinch of crushed red pepper, 1 teaspoon of ground mustard, and about a cup of mayo.  I do the mayo last as the juice and cheese dictate how moist it will be.  

Artichoke and crab dip:  1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo.  Again, I add the mayo at the end and may or may not use the entire cup.  Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.

And my favorite at the moment is Million Dollar Dip as you mix it together and serve at room temperature.  Nothing to heat, and still creamy.  It has a cup of the following: slivered almonds, chopped green onions, shredded cheddar cheese, chopped-crispy bacon and mayo.  Super simple and so yummy.You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes.  Really anything or nothing at all. Fall, Saturday’s, football, and dips–can’t get any better.  Well, maybe with a cookie or two?

Do you have a go to recipe for football or Fall?  Share!!

Blessings.

Appetizers · artichoke · college · crab · dips · fall · football · Pimento Cheese · Uncategorized

September

This month means a lot in different ways for all of us.  For me, it is the beginning of College Football.

College Football started this past Thursday (officially) although for us it was Saturday.  Loved being able to spend time with friends earlier in the day, and then to have time to make snacks/dinner for the family was really wonderful. I made my pimento dip, million dollar dip and crab and artichoke (hot) dip.  It was so yummy! I hated having to turn on the oven with it being 90 plus degrees outside.  I haven’t made the crab artichoke dip in a long while.  I don’t always seem to make it the same way…what we have on hand I suppose. College Football is almost like a religion in the South.  I have missed it so…

Blessings!

Appetizers · Bariatric Surgery - My Story · Pantry · Uncategorized · Vegetables · WLS

Olive Tapenade

I have shared I watch a lot of the Food Network, and I really enjoy The Kitchen.  They shared a really simple recipe for an olive spread that I thought I would try (especially since I had everything in the pantry or fridge-bonus).Olives, both green and Kalamata, garlic, olive oil, salt and pepper. About a cup of both olives, drained.Three cloves of garlic.Oh, oregano–a generous amount of oregano, lemon juice as well (I didn’t put in a lot). Put all into a blender or food processor.  Add enough olive oil to keep it creamy.  I started with about 1 tablespoon, and ended up added another 2 teaspoons.You can use this on fish, chicken, or as a spread on toast or crackers.  Super yummy.  And, yes, you will need to add just a bit of salt.  I doubted it at first, and then ended up adding it in later.

Enjoy.

 

Appetizers · Pimento Cheese · Recipes · Uncategorized

Firecracker Saltines

I made these years ago when I had them at church potluck and had to have the recipe.  I loved them, and they are highly addictive.  (Not good for a reset week – but we are having a potluck a work today, and made these last night.)  These pair well with my pimento cheese or on their own.

Ingredients:
1 cup canola oil
1 packet Hidden Valley Ranch (dry)
3 teaspoons of red pepper flakes
4 sleeves saltine crackers

Instructions:
Place sleeves of crackers into a large Glad container.  In a bowl, mix oil, ranch dressing mix, and red pepper flakes.  Continue to stir the mixture. You don’t want the red pepper flakes to settle.  Drizzle the mixture over the crackers.  Put lids on the container and turn upside down every 5 min. for 30 min.  Will keep for up to a week.

Blessings!