Honey Butter Popcorn

I beg your pardon for that really awful iPhone picture of this delightful treat, but I really have to blame it on the deliciousness of the recipe itself, because once I tasted this yummy stuff, I wasn't getting off the sofa to get the camera. No way. I was getting ready to watch Cinderella Man last night -- one of my favorite flicks -- when I decided I needed a bowl of this popcorn I had linked to on Pinterest last week. Because I am doing this trial of wheat-free diet, I have been feeling rather sorry for myself about all the yummy things I am missing out on. Once I realized that this was wheat-free (and totally a treat!) I had to do it. And once I tasted it, I wasn't moving from the sofa until the bowl was finished. Yes, I ate the whole thing.

Please do go the extra step in making the popcorn yourself. No micro popcorn. That stuff is like poison. Yuck. Just a tablespoon of crisco in the bottom of a pot and a single layer of kernels, a lid, and a high fire. Pretty soon, pop, pop, pop.

Then add this delicious honey butter and you have created a decadent and delightful treat. I modified the recipe just slightly because I thought I could make it better. Ha!

Sea Salt Honey Butter Glaze

2 T. butter

2 T. honey

sea salt to taste

Place butter and honey in a small dish or teacup. Microwave for 30 seconds until butter is melted and mixture is bubbly.

Pour over freshly made popcorn. Stir well. Salt and taste. Add salt if needed.

Source: modified from the Faux Martha

Blue Cheese in oil

It never fails that when I love a product either the manufacturer stops making it, or the store stops selling it. I don't know which is the answer this time around, but I love, love this jar of blue cheese packed in oil that I have been buying for a year or so. Just a little nibble spread on a cracker or with a pretzel and a glass of lovely red wine while I cook dinner is a real treat. Just a nibble is all I really want because it is to packed with flavor.

Alas, my grocer no longer carries it. And I will not spend $10 to have it shipped.

I was at my butcher shop on Saturday and since they are an Italian gourmet shop and have a large selection of cheeses, I asked if they carried it. The young employee I asked had no idea what I was talking about so he went and got someone else. That man told me that they don't carry it but that is was simple to make. He was so right.

I didn't find the product on the internet until this morning so I did not know it is normally packed in canola oil, but good to know for the future. I bought two largish pieces of Danish blue cheese. I had 100% extra virgin olive oil, peppercorns and crushed red pepper at home. I did not know it contained juniper berries, bay leaves or garlic, but I'm not sure I would have added them anyway. Maybe a little garlic.

 I used a warm knife and sliced the blue cheese into small cubes. I poured a small quantity of oil (see note below) in a clean old pickle jar (rinsed with boiling water first and dried with a clean towel or paper towel) and added a palmful of black peppercorns and crushed red pepper. I added about half the cheese and then another quantity of oil. More cheese, more oil and a repeat of the peppercorns and red pepper, plus a small palm of coarse sea salt. I put the lid on an rolled it around in my hands -- don't shake it.

We used it last night with our Bonefish Grill salad and it was heavenly. If you like blue cheese, you are sure to like this treat. It would be wonderful with some fruit and crackers, or as part of an antipasta. Or stuff your favorite olives. Yum.

NOTE: Olive oil solidifies at cold temps (I should have remembered that) so for future preparations I will be using canola oil. If you already used olive oil, just warm it a little (or let it sit at room temp) and it will come back to liquid state.

Hoagie Dip

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This week I tried a recipe that has been on my "recipes to try" list on my sidebar for a while. I saw it back at the end of the professional football season -- a suggested Super Bowl dish. When I saw it I knew my boys would love it and they did. I did, too! All of the flavors of a delicious meat hoagie, in the easy to serve and eat form of a dip. I made two loaves of Artisan Bread (in 5 minutes) and sliced one up and used the other to serve.

My version of the dip is maybe what you would call "poor man's" because I used only salami and ham instead of the pricier prosciutto, but I think this dip would be good with almost any meat -- even bologna. I used 1/2 pound of both ham and salami. I think next time I'll had some hot ham for spice, but other than that I wouldn't change a thing. The day after I made it I thought that using it for cold topping on a hot pepperoni pizza would be almost divine, so we'll try that soon -- a sort of pizza sub. Yum!

Hoagie Dip

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1/2 purple onion diced

4 pickled pepperoncini peppers drained and diced (I used 8 medium)
1/2 head iceberg lettuce chopped about the size of nickels
1 large tomato, halved, seeded, and diced (I used two)
1/2 pound deli-sliced Genoa salami, sliced and diced
1/2 pound deli-sliced ham, sliced and diced
1/4 pound deli-sliced provolone cheese, sliced and diced
1/2 cup mayonnaise
1 T. extra-virgin olive oil
1 T. red wine vinegar
1 t. dried oregano
1/4 t. red pepper flakes
1 10-to-12-inch round loaf of choice, hollowed out
8 hoagie rolls, cut into pieces or halves for spreading dip on (I sliced another loaf of bread)

Combine the chopped vegetables, meats and cheese in a large bowl.

In a small bowl mix the mayonnaise, olive oil, vinegar, oregano, and red pepper flakes and stir until everything is all mixed up.

If you are going to serve within an hour, pour the dressing over the meat/veggie mixture and toss until combined. Refrigerate until ready to serve.

If you are NOT eating it soon,  keep all ingredients refrigerated until about an hour before then toss together so that the lettuce does not get soggy.

Carve out the center of the bread loaf to make a bowl and cut the top piece taken out into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.

Source: modified from The Girl Who Ate Everything

Queso Blanco

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Last week we had company over mid-week. I don't usually have dinner guests during the week, but my Goddaughter was in town on business and I wanted to host dinner for her and her beau. It was just a simple dinner of  Chicken Gyro Pizza, but because I wasn't certain when they would arrive, I also prepared an appetizer. I saw this Queso Dip over at Annie's Eats and decided to give it a try. I ended up modifying it because my fresh tomatoes were mushy and tasteless, and I think even during the summer months a can of tomatoes and chilies are a great alternative. The dip is not too spicy, but it probably depends on the heat of your jalapeno and the heat of your can of Ro-Tel tomatoes. I used "Original" which is in the middle of the spicy range.

The Queso was a big hit with everyone -- salty, warm, cheesy -- the best comfort food. The boys really loved it, and we ate the leftovers for lunch -- double duty!


I turned mine from the pan into a small appetizer crock-pot. The cheese dip gets thick quickly once you take it off the heat, so either use a small crock-pot like I did, or only ladle a small amount at a time out of the pot. I found white American cheese at the deli counter of my store -- I just asked them to cut me a one-inch chunk to shred at home.

Queso Blanco

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1 T. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded

4 oz. Monterey jack cheese, shredded
2/3 cup milk
1 can Ro-Tel tomatoes with chilies, drained well

Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and half of the milk.  Whisk or stir until completely melted, adding milk as necessary to thin. Add the can of tomatoes and stir until dip is hot again. Transfer to a warmed serving bowl or small crock pot and serve immediately with tortilla chips.

Source: modified from Annie's Eats

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Reindeer Mix

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This yummy snack mix is based on a recipe I found in a Betty Crocker Christmas cookbook. And though it is called Reindeer Mix, I guarantee we still eat it all year long (I actually can't figure out why it is called reindeer mix, I believe it was just a gimmicky name due to the holiday nature of the cookbook). I made a big batch for New Year's Eve and when I was eating a little bit of the leftovers the other day I realized that if I lefty the pretzels out (not hard to do since they don't add that much to the flavor or texture of the snack) it would actually be a gluten-free treat. Yay!

I make mine a little bit differently that the original recipe -- just because I prefer more popcorn  than Bugles, but this is a flexible recipe -- do your own thing. I make my own popcorn because I don't eat microwave popcorn (too many chemicals) so I have listed the quantities for making your own -- it ends up being 4 to 5 cups of popcorn). The seasoning is tasty, but mild -- nothing spicy here.If you leave out the pretzels to make it gluten-free, just substitute with one of the other ingredients or something else that is gluten free (some rice chex would be nice).

Reindeer Mix

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1/3 c. butter

1/2 t. chili powder

1/4 t. garlic powder

salt to taste

heaping 1/3 c. popcorn kernels

2 T. corn oil

2 c. Bugle snacks (regular flavored are gluten-free; I don't know about the flavored ones)

2 cups pretzel sticks, broken in half

1 c. potato sticks (like these)

 Heat oven to 300 degrees F.

Heat oil in a large pot over high heat and add popcorn kernels. Heat until first kernel pops and then cover, sliding pot back and forth on flame to keep kernels moving in the pot. As popcorn pops, occasionally lift lid slightly to allow steam to escape. When popping slows down, remove from heat. Scoop popped corn into a large mixing bowl, taking care to not transfer and unpopped or half-popped kernels. Add Bugles, pretzels and potato sticks.

Place butter and seasonings in a glass measuring cup and heated until butter is melted in the microwave (or on low in a saucepan).  Pour melted butter over dry ingredients and stir to mix thoroughly. Pour onto a large baking sheet and bake for 15 minutes, stirring twice. Cool.

Adapted from Betty Crocker Best Christmas

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Antipasto

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My favorite appetizer these days is the antipasto platter. Antipasto is the Italian dish that means "before the meal." Not antipasta -- before pasta -- but, before the meal -- pasto. The lovely thing about antipasto is you can use just about anything on the platter. I use several kinds of olives, at least one kind of spicy meat, usually fresh mozzarella, artichokes, pepperoncini, and often marinated mushrooms. If you or your guests are not olive people, or a spicy meat people, there is always something on an antipasto platter that suits your tastes. You can use fresh vegetables, marinated or not, nuts, roasted peppers -- really almost anything goes.

When I make an antipasto, I usually prepare the platter ahead of time (a couple hours), chill it well, and then dress it at the last minute. I use a mild white balsamic dressing, but some folks just drizzle it with olive oil -- whatever floats your boat. If you add artichokes and mushrooms to yours, marinate them in the dressing a few hours ahead of time and then add them when you dress the platter.

Below are approximate quantities for a platter that will feed 6 to 8 people.

Antipasto

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1/2 pound salami and or spicy ham (Cappacola) or prosciutto

1/2 pound fresh mozzarella cheese, cubed or sliced in strips

1 jar green olives, drained

1 jar kalamata or other black olives, drained

1 can quartered artichokes, drained and marinated in 3 T. dressing

6 oz. button mushrooms, trimmed and cleaned and marinated in 1/3 cup dressing
small jar pepperoncini, drained

small head bib leaf lettuce, washed

Dressing:

1/2 c. white balsamic vinegar
1/2 c. extra virgin olive oil
3 cloves garlic, minced

2 t. sugar
1/2 t. salt
1/8 t. pepper

Arrange lettuce leaves on a large platter. 

Arrange olives and pepperoncini on top of lettuce in piles, leaving room for artichokes and mushrooms. Roll meat and arrange between piles of olives and peppers (if you are not serving immediately, it helps to skewer several meat rolls together with toothpicks and leave them that way until serving time). Top with chunks or sticks of cheese. Cover and chill until serving time.

Mix dressing ingredients in a lidded jar (shake vigorously) and chill until serving time (if you are serving artichokes and mushrooms, use dressing to marinate, reserving the leftover dressing).

At serving time, add artichokes and mushrooms to platter. Drizzle platter with leftover marinade as well as that which remains in the jar.

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Jalapeno Popper Dip

During college football season, every Saturday presents an opportunity for a yummy appetizer-style meal. I don't do this "tailgate party" every weekend, but a couple weekends a year -- usually when the Ohio State Buckeyes play a night game -- I have fun with dinner. The kids, of course, love it when we have munchies for supper, even though it makes more work for the cook.

A few weeks ago the dinner menu was appetizers and this new-to-us appetizer was on the menu. It was a huge hit, especially with the "boys" -- my husband included. It was very easy to throw together and it really only calls for small handful of ingredients. The recipe came from allrecipes and I altered the recipe to bake it in the oven -- I like a browned top on a dip like this.

We enjoyed it with tortilla chips and Asiago bread slices toasted in the oven (I used the Demi loaf which is small in diameter and made perfect little toasts).

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
4 oz. can chopped green chilies, drained
2 oz. canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Heat oven to 375 degrees.

Stir together cream cheese and mayonnaise in a large bowl until smooth (I used the Kitchen Aid). Stir in green chilies and jalapeno peppers. Pour mixture into an oven-proof serving dish, and sprinkle with Parmesan cheese.

Bake for 20 to 25 minutes or until bubbly.

Serve with tortilla chips, crackers or toasted bread.

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Source: adapted from allrecipes

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Hot Ham and Cheese Sliders

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I planned these little hot sandwiches for a day last week, and as it turned out I was really glad for an easy dinner. I was away from home most of the afternoon and when I got home I really wasn't in the mood to cook dinner. Fortunately I didn't have to. I started these little gems just about 30 minutes before dinner time, and I was glad to have some time between walking in the door and prep time to catch my breath (and grade some school work!).

They were so popular, that I have a feeling they will be welcome as a regular on our menu. The kids all wanted to know what the sauce was on top, but I just told them it was "magic" sauce. I didn't want to listen to gripes about onions and mustard and since they all loved them, it was a good decision. What they don't know won't hurt them!

The sauce was not exactly low in fat, which was the only drawback to these sandwiches. But I used Hillshire Farm honey ham, which is very low in fat, and I only used a quarter slice of cheese for each, so I'm not stressing over the little bit of sauce each sandwich gets. (I'm sure these sandwiches would be even tastier with some really awesome ham, but it was a weekday and I was going for easy over awesome.)

I saw this recipe most recently at Annie's Eats, but you can find it all over the internet and in every "favorites" cookbook. I used the Hawaiian rolls as recommended, and they were very yummy, but I'm sure some good bakery slider buns would be awesome as well. You can find the little sliders at almost every grocery store these days.

Hot Ham and Cheese Sliders
24 sandwiches

24 slider rolls or small Hawaiian rolls
24 slices honey ham
24 small slices Swiss cheese (I used a quarter slice because it fit perfectly)
mayonnaise
1½ T. yellow mustard
8 T. butter, melted
1 T. finely minced onion (or 2 tsp. dried minced onion)
½ t. Worcestershire sauce
Poppy seeds, for sprinkling

Preheat the oven to 350˚ F.

Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet (cover with foil or parchment for ease in clean-up).

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds (be sure to have a "helper" for this step -- it's good fun). Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer (I baked about 5 minutes longer until the cheese was bubbly). Serve warm.

Recommended dishes to serve with the Hot Ham and Cheese Sliders: Apple slices with Cream Cheese Apple Dip, Cabbage Slaw, and Veggie Chips

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Caprese Salad Skewers

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Last week I was sending all my guys out the door at dinner time with the makings of a tailgate party for a high school football game. I admit I was a little nervous sending all this food with my husband -- he's not much for creating an attractive spread. Frankly, I was afraid he would forget to get most of the food out and it would go untouched. He did a good job, however, and said all the food was gobbled up -- no leftovers at all.

These skewers were sort of a last-minute thought I had while strolling (or racing) through the grocery store. I had bought fried chicken, and made a potato salad, but felt they needed something bright-tasting, but not too heavy. I grabbed a pint of grape tomatoes (actually they were called "cherry," but shaped like grape), 12 oz of fresh mozzarella cheese and a package of fresh basil leaves. I had the rest of the ingredients in the pantry. There is a huge difference between fresh mozzarella and low-moisture mozzarella. Fresh mozzarella has a really great texture, slightly firm but not hard. It has almost a meaty texture.

This salad would be just as good tossed in a bowl, but for a tailgate party the skewers were fun and convenient. Just use some bamboo skewers cut to a desired length -- I just used a few tomatoes and a few chunks of cheese each.

Caprese Salad Skewers

1 pint cherry or grape tomatoes
12 oz. fresh mozzarella cheese
1/4 cup finely snipped basil leaves (or you can roll them and slice them thinly)
1/4 c. balsamic vinegar
1/4 c. olive oil
2 cloves garlic, minced
1/4 t. salt
1 t. lemon juice
1 t. Dijon mustard
1/8 t. pepper

Rinse tomatoes.
Cut mozzarella cheese in cubes -- about the size of the tomatoes.
Skewer tomatoes and cheese alternately on skewers or toss in a bowl to serve with a spoon.
Mix together vinegar, oil, garlic, salt, pepper, lemon juice and mustard in a container with a lid. Shake thoroughly to combine. Add basil and mix gently.
Pour dressing over skewers, or ingredients in bowl, and refrigerate until ready to serve.

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Cheese and Guinness Spread

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Last weekend I was looking for a few recipes to make for a homemade tailgate party. It's college football season in Buckeye territory and at least a part of each Saturday is usually spent watching a game on the TV. Last Saturday the game was at 3:30 p.m. and so the game time overlapped with supper time, thus dinner was tailgate party fare.

My husband enjoys Guinness beer (his preference is for a Black and Tan) and so I knew he would like this spread. Served with carrot and zucchini chips, as well as some whole wheat crackers, I enjoyed this spread, as did the kids. The flavor of the beer is present, but not overpowering. I modified the recipe, found at myrecipes.com, just a bit.

Cheese and Guinness Spread

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4 T. unsalted butter
1 shallot, finely chopped
1 clove garlic, chopped
2 ounces Guinness stout
2 cups grated sharp Cheddar
4 ounces cream cheese, at room temperature
1/2 t. caraway seeds
1/2 t. paprika
Salt and pepper

Assorted crackers and crudités

In a small skillet, melt butter over medium heat. Add shallot and sauté until soft, 3 minutes. Add garlic; cook for 2 minutes longer. Transfer to a food processor and let cool.

Add Guinness, cheeses, caraway and paprika to food processor and blend until smooth. Season with salt and pepper. Place in a serving bowl, cover and chill for at least 4 hours. Remove from refrigerator about 30 minutes before serving. Serve with crackers and crudités.

Source: modified from myrecipes.com

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Fried Green Tomatoes

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If you have never grown your own tomatoes, you might never have tasted the wonderful treat known as Fried Green Tomatoes (although you can get them at some restaurants south of the Mason Dixon line). When the summer growing season slows down around the end of September and the vines are full of green tomatoes, but the sun is not quite warm enough to turn them red, Fried Green Tomatoes are just what you want.

I recently found some at my Farmer's Market and snatched up three of them for these yummy treats. My husband loves Fried Green Tomatoes and he was so happy to see those big fat green tomatoes sitting on my cutting board. Fried Green Tomatoes are crispy and tangy, and the kids and I dipped them in some Ranch dressing, but my husband enjoyed them just as is. The recipe is modified from the one found at Simply Recipes. My tomatoes were extra large so I had to up the quantities of cornmeal and flour for my three tomatoes, so the quantities shown here are approximations. You may need more or less. I also used buttermilk instead of regular milk -- I highly recommend it.

Fried Green Tomatoes

serves 4-6 depending on size of tomatoes

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3 medium, firm green tomatoes
1/2 to 1 cup all-purpose flour
1/2 to 1 cup buttermilk
2 eggs beaten with a few tablespoons water
1 cup cornmeal cornmeal
1/4 cup olive oil mixed with 1/4 cup canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
dash cayenne pepper

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes.

Meanwhile, place flour mixed with cayenne pepper, buttermilk, eggs, and cornmeal in separate shallow dishes.

Heat half of the oil in a skillet on medium high heat.

Blot tomatoes dry with paper towels. Dip tomato slices in buttermilk, then flour, then eggs, then cornmeal.

Fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.

As you cook the rest of the tomatoes, add oil as needed. Remove from oil and season to taste with salt and pepper. Keep hot in a warm oven until ready to serve. Serve with cold Ranch dressing if desired.

Source: modified from Simply Recipes
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Cowboy Caviar

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This appetizer has become a favorite appetizer in our house and has been for a few years. It is requested frequently by my children, and even my aunt who hates beans! ( I don't understand how anyone can hate beans, buts she does. However, she can eat her weight in Cowboy Caviar!). It is so healthy I can even justify making it and eating it for dinner. Paired with baked tortilla chips or baked pita chips, it can make a healthy addition to the appetizer table or even to an entire dinner of appetizers.

The recipe has been modified from allrecipes -- I've fine tuned it to our liking.

Cowboy Caviar

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1 can black-eyed peas (15 ounce)
1 can black beans (15 ounce) rinsed and drained
1 cup frozen yellow corn, thawed and drained
½ cup chopped red or green onion
½ cup chopped green bell pepper
1 can diced jalapeno peppers (4 ounce)
1 can diced tomatoes, drained (14.5 ounce)
½ cup Italian-style salad dressing mixed with 1/4 cup water (I used my standard cheater dressing, a one to one combination of Girard's Olde Venice and T. Marzetti's Sweet Italian).
½ teasp garlic powder

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic powder; mix well. Cover, and refrigerate overnight to blend flavors. Serve with chips to dip.

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Pizza Rolls

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Lunch is such an issue in my house. My picky children just don't like to eat the same thing all the time. I could eat peanut butter and jelly every day. They balk if I serve the same thing two weeks in a row. Most of the time I just ignore their complaints, but once in a great while I create something new, and to their liking. These pizza rolls were created to shush them. They are just like cinnamon rolls, but with pizza toppings inside instead of cinnamon and sugar. They are really yummy. I used pepperoni and cheese, but you could use cooked sausage, or veggies, or make it into something else entirely -- like corned beef, Swiss and sauerkraut, or ham and Swiss with Dijon mayo -- the possibilities are endless. They would be great to serve at a party or for a ball game on the television.

Pizza Rolls
serves 6

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1 cup warm water
2 t. yeast (or one package)
2 T. sugar
2 T. olive oil
1 t. salt
3 - 3 1/2 cups flour (amount needed depends on brand of flour and humidity)

6 oz. package sliced pepperoni
8 oz. package shredded pizza cheese (or mozzarella)
14 can pizza sauce, or 2 cups homemade

Combine water, yeast and sugar in a large mixing bowl. Add 1 c. flour, oil and salt and mix with dough hook until dough forms (or if mixing by hand, with a spoon). Add flour, 1/4 c. at a time, kneading at low speed until a smooth elastic dough forms,
about 5 minutes, in mixer (or if kneading by hand, turn onto floured surface
and knead until smooth and elastic). Place in a greased bowl, turning once. Cover and let rise about one hour, until doubled. Punch down. Roll dough out into a rectangle 24 inches long and about 10 inches wide on a lightly floured surface.

Spread with about 2/3 cup sauce. Place pepperoni and cheese in bowl of food processor and pulse until chopped finely (but not pureed -- see picture of mixture). Spread pepperoni mixture over sauce. Roll up from long side and pinch edges to seal.



Cut in half and then cut each half in half. Cut each quarter into three pieces for a total of twelve rolls. Place rolls in a greased 13 x 9 pan. Cover with a tea towel and let rise in a warm place for about 30 minutes. Heat the oven to 425 degrees F. and when preheated, bake for 20 to 30 minutes, until rolls are golden brown and when poked in the middle look completely baked.

Let cool for 10 minutes or so and serve with leftover sauce warmed up.

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Baked Tortilla Chips

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Not long ago I realized that some of the foods we eat the most are least likely to end up here in the form of a recipe. They just don't really seem blog-worthy to me. I guess because they are just quick dishes that I've created and adapted along the way.

When my friend Sara recently shared that her son had made corn tortillas, I realized that corn chips was one of those recipes I never shared. I keep a jumbo bag of corn tortillas in the fridge at all times, and if we want chips, we heat the oven. They are baked, which makes them healthy, and by buying a bag of tortillas in bulk (Giant Eagle sells a bag of store-brand quality tortillas in the dairy section for about $3.49 per 84 tortillas -- X four chips per tortilla -- that's a lot of chips for $3.49), they are very budget-friendly. And because they are homemade, we don't waste any.

Baked Corn Chips

corn tortillas
canola oil spray (or today I would use a healthier option like grapeseed oil)
salt

Heat oven to 425 degrees F. Cut each tortilla in four or five triangles (quarters is easiest, but sometimes little mouths have trouble with them cut so big). Place on a cookie sheet and spray top side only with canola oil. Bake for 8 to 10 minutes until lightly golden brown. Salt immediately, and enjoy.

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Pita, Pita Pumpkin Eater -- Pizza!

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I had a bag of pita bread in my pantry this weekend when I made pizza on Saturday night, and decided to do something different, using the pitas for a crust. Not only were they a breeze to make, they were delicious -- the creaminess of the ricotta paired with the salty, crunchiness of the pumpkin seeds -- yum! They would also be a tasty appetizer.

You could substitute toasted pine nuts for the pumpkin seeds and I think it would be delicious. Pine nuts would have been my first choice, except for our tree nut allergy, and the cost of pine nuts (about $5 per 4 oz. bag). Of course, you'll have to change the name if you use pine nuts!

Pita, Pita Pumpkin Eater Pizza

4 large pita breads (I use these pocketless flat breads)
1 c. part skim ricotta cheese
2 T. olive oil
2 cloves garlic crushed
1/2 t. salt
1/4 t. fresh cracked pepper (about three cranks on the pepper mill)
8 sun-dried tomatoes (if packed in oil, squeeze between paper towels to soak up oil)
1/4 c. feta cheese
1/4 c. roasted and salted pumpkin kernels



Heat oven to 450 degrees.

Mix garlic and olive oil in a microwave safe bowl. Heat in microwave for about a minute until garlic sizzles. Place ricotta in a medium bowl and add garlic and oil. Stir to combine. Add salt and pepper and stir.

Place pitas on baking sheet. Divide ricotta cheese among pitas and spread evenly to edges.


Mince sun-dried tomatoes and divide among pitas. Sprinkle with feta cheese -- about one tablespoon per pita.

Bake for about 5 minutes. Sprinkle tops of pitas with pumpkin kernels, dividing evenly. Continue baking until bottoms are golden brown and crisp.
Cut each pita into quarters.



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Spuds

I discovered this recipe a few years ago, and it has truly been a favorite in this house of potato-lovers. Who can resist restaurant-style Potato Skins -- crunchy, cheesy, dipped in cool, tangy sour cream? The problem with real restaurant skins is that they are so high in fat that the high caloric content outweigh any good done by eating the fiber- and vitamin-rich skins of the potato.

The good thing about homemade skins is you can control those fat issues and still have a really super-good spud. The original recipe called for lots of bacon and cheddar cheese, as well as full-fat sour cream, so while not deep-fried they were still not very healthy. Since I started making them I've paired down the animal fats so that, while not technically a low-fat food, they are much more tolerable in the fat department. Use low-fat cheddar to further reduce fat, and even turkey bacon. I stick to sharp cheddar and use less (which you can get away with when using a sharp cheese) and just enough bacon for flavor. I also often use a French onion dip (mixed with a few tablespoons of plain yogurt) instead of low fat sour cream (although low fat sour cream is always good) because the added onion flavor in the dip is yummy.

Potato Skins

serves 6

6 medium baking potatoes, scrubbed and baked until done
3 T. vegetable oil
1 T. grated Parmesan cheese
1/2 t. salt
1/4 t. garlic powder
1/4 t. paprika
1/8 t. pepper
3 slices bacon, cooked and crumble
1 c. shredded sharp cheddar cheese
4 green onions, sliced

1/2 cup low fat sour cream (or French onion dip)

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch thick shell. Spray a baking sheet with cooking spray and place potato skins on cut-side down.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475° for about 8 minutes and turn over. Bake for another 8 minutes or so. Sprinkle bacon and cheddar evenly inside of skins.Bake 2 minutes longer or until cheese is melted. Top with green onions, and serve with sour cream.

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Pinto Bean and Cheese Nachos -- Low Fat

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Cheese Nachos don't sound like a low-fat treat do they? The way they serve this dish at most restaurants, it's not low-fat at all. But with the right ingredients at home, this can be a really yummy, and filling, and healthy dish-- I served it for dinner and it was really a treat. This recipe will likely make it back to my buffet on Superbowl Sunday. If you're watching your fat grams, you will love having these because you don't feel like you're sacrificing anything.

The first step in building your nachos is choosing low-fat chips. My grocer sells some really good ones near the produce section. I can't think of the brand (in an orange paper sack), but they really are low in fat and they come in both yellow and blue varieties. Finding a low-fat chip is not as hard as you think -- look in the organic foods department of your grocery store if you can't find a low-fat variety in the chips aisle. If all else fails -- bake your own.

The second step is making your own beans -- these are so easy don't even think about buying ready-made. The beans are the bulk of your flavor so you want good ones. And these are really low in fat, so they are better for you.

The other toppings on the nachos are really negotiable. My family likes my salsa, which is so easy to make, but if you have a favorite bottle, go ahead. And the cheese I use is low fat, but if you're not watching your fat grams carefully, go for a nice full-fat sharp cheddar, or even a Mexican Queso Blanco. The guacamole, you may say, is fattening. And you'd be right in some respects. But the fat in avocado is good fat -- monounsaturated -- the kind that can actually improve cholesterol levels. It's also high in potassium and folate, which is good for growing babies (in utero), and for lowering cholesterol. Plus, they are a good source of fiber, so go for the guac!

The recipe is written to serve to a group, but if you are feeding your family each a plate, divide up the ingredients among each plate.

Low-Fat Bean and Cheese Nachos (low fat)

low-fat corn tortilla chips
1 T. canola oil
2 t. ground cumin
1 t. chili powder
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, undrained
low fat cheddar cheese (4 - 6 oz.)
1 cup bottled salsa (or my recipe below)
1 c. guacamole (my version below)
3 T. chopped fresh cilantro
juice of half a lime
low-fat or fat-free sour cream


Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.

Place a layer of chips on a serving plate. Sprinkle with cheese, heavy or light hand depending on your taste. Heat in the microwave until cheese is melted (or in a 450 degree oven if your plate is oven-safe). Spoon bean mixture evenly over tortilla chips. Top with salsa, sour cream and guacamole, or serve those in bowls on the side. Sprinkle with cilantro and squeeze on the lime juice.

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Salsa

1 can tomatoes and chilies (like Rotel)
2 cloves garlic
1/4 red or sweet yellow onions, cut in a few big chunks
1/2 lime
salt
Cilantro to taste (optional) (I use about 2 T.)

Place garlic and onion in food processor bowl with metal blade. Pulse until onions are in small bits. Drain about half the juice of the tomatoes and place tomatoes and remaining juice in food processor bowl with garlic and onion (the level of heat in salsa depends on how much juice you add -- more juice = more heat). Squeeze 1/2 lime over tomatoes, add cilantro if desired, and then pulse until tomatoes are in small bits -- do not puree. Salt to taste, pulse a few times, then taste, and adjust seasoning if necessary.



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Guacamole

2 ripe avocados
3 heaping tablespoons salsa
3 cloves garlic, minced
juice of 1/2 lime
salt
Cilantro to taste (optional)

Peel ripe avocados and break into chunks, removing pits; place in a medium bowl. Spoon salsa on top, add garlic, toss in cilantro to taste (if desired) and squeeze lime over the top. Mash with a potato masher, or the back of a fork, until guacamole is creamy, but not pureed (there should still be small chunks). Salt and stir, then taste and adjust seasoning if necessary.

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Mango Salsa

One night last week, the day we ate White Chicken Chili for dinner, I made a bowl of Mango Salsa to go with our dinner. I've been trying to incorporate more fruit in the children's diet, and since they love salsa, I thought a good way to get them to eat more fruit would be through fruit salsa. They love the combination of fruit and spicy, so I mixed the mango with some avocado, some sweet peppers, some hot pepper and red onion, along with lime juice and cilantro. The jalapeño ended up being a really spicy one, so I didn't eat much, but the guys finished the bowl. The jalapeño was so hot, in fact, it burned my fingers for hours afterward. I fell asleep clutching a cold pack. Dumb move -- wear gloves, or at least plastic bags, on your hands before handling jalapeños. I've chopped jalapeño dozens of times, but it only takes one really hot one to teach you a lesson.

This recipe can be modified to suit your taste. If you don't like spicy foods, leave out the jalapeño, or use half. I wouldn't buy cilantro just for this dish, but use it if you have some on hand or have it in the garden. Make sure you chop every thing in a very fine dice -- remember you're going to eat it on a chip. If you've never sliced a mango before, check out these pictures. I have a few of my own below.

Mango Salsa

1 ripe mango, finely diced **
1/2 cup finely diced red, yellow or orange pepper
1/4 cup finely diced red onion
1 jalapeno, minced
1 ripe avocado diced
juice of half a lime (about 2 T.)
2 T. minced cilantro
Tortilla chips

Mix all ingredients and chill for about an hour. Serve with tortilla chips.



** Slice off each side of the mango, cutting parallel to the edge of the pit.
With your knife, make a grid by cutting into the flesh perpendicular to the skin.


Turn the skin inside out" and cut parallel to the skin, cutting the flesh away.

Hot Crab Dip

On Christmas Day we attend Mass in the morning, come home and enjoy brunch, gift-opening, and then snack all afternoon on appetizers until dinner. This year I looked for a new Hot Crab Dip recipe -- something really decadent. This recipe was just it. It was a snap to throw together, but the taste was like something that required lots of work. I used backfin lump meat, a step down, price-wise, from lump meat. It tastes the same but is in slightly smaller pieces. Since I was going to stir it into the mixture and not use it in whole lumps, it didn't make a difference; it had the same great crab taste. I buy it in the seafood section at my Giant Eagle.

The recipe came from Simply Recipes and I made it just as directed, except I omitted the almonds for allergies. I served it with some Sociable crackers and Triscuits Thins. It would also be good with toasted baguette slices.

Hot Crab Dip

8-ounce package of cream cheese
1/3 c. mayonnaise
2 t. lemon juice
1 T. water
2 green onions, sliced, greens included
3 T. chopped fresh parsley, or 1 T. dried parsley
1 T. horseradish
1/4 t. Worcestershire sauce
1/2 t. of Tabasco or more to taste
1/2 c. slivered almonds
1 c. fresh lump crab meat (or a can of crab meat)

Preheat oven to 350°F. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish. Fold in the slivered almonds and lump crab meat. Place in an oven-proof casserole serving dish.
Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.

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If you like this recipe, you might also like:
Awesome Spinach and Artichoke Dip

Cheddar Dill Bread

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Last night for dinner I made a simple (but delicious) pot of turkey noodle soup, and a loaf of Cheddar Dill Bread. It was the second time I've made this bread and it made our simple supper much more fulfilling than a plain loaf would have. Made similar to Monkey Bread, I rolled the cheesy dough into balls, then dipped them in a melted butter/dill mixture. Once baked, you can just pull the bread balls apart, instead of slicing it like a loaf. It was wonderful for dunking into our soup. This bread would also make a yummy appetizer because it is so savory.

For seasoning, I used a Pampered Chef Dill Weed Mix, which is a combination of dill, onion and garlic. But, I have estimated the ingredients separately below, because most people probably don't have this mix in their spice cabinet.

Cheddar Dill Bread
1 loaf

1/2 c. warm milk
1/2 c. warm water
2 t. yeast
2 T. butter, softened
1 T. sugar
1 egg
1/2 t. salt
2-1/2 to 3 c. flour
1/2 c. shredded cheddar cheese

1/4 c. salted butter, melted
1/4 t. dill weed
1/8 t. garlic powder
1/8 t. onion powder


Place warm milk, water, sugar, and yeast in mixing bowl.
Add 2 T. butter, egg, salt and 2 c. flour.
Stir with the mixer until dough pulls together.
Knead dough (with a dough hook or by hand)
and add flour, a few tablespoons at a time,
until you get a soft dough, about 5 to 7 minutes. Add cheese in the last minute of kneading.
Put dough in a greased bowl, cover with greased wrap
and let rest for about an hour,
or until almost doubled in size.

Mix melted butter with dill and spices. Punch dough down, and roll bits of dough into balls, a little smaller than a golf ball. Dip balls into butter, and place in a greased loaf pan. Let rest for 20 - 30 minutes, depending on how warm your kitchen is.

Bake in a preheated 350 degree oven for 30 minutes. Pour remaining butter over the top of the loaf. Bake for 15 minutes longer.

Cool for 10 minutes and then turn out of bread pan. Turn right side up (butter side up) to serve. Serve warm.

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