It's Superbowl Sunday! Although I wish the Saints were playing again this year and feel that they were ROBBED of being in this year, I am excited to go watch the game with our dear friends from Care Group. We are having a potluck of sweets and dips and all good football food, and I can't wait. I love snack foods...it's my favorite type of gathering because you get a great variety of lots of different foods. Chips and dips. Brownies. Cookies. Veggies and more dip. YUM! Can't wait!
Anyway, tonight I am bringing my new favorite dip: Buffalo Chicken Dip.
I have been slightly obsessed with Buffalo sauce since my last pregnancy. Jonathan and I even split some wings for lunch today after church. Anyway, I heard about this dip and tried my hand at it for the first time for a Christmas party. It was gone in a matter of minutes and I have been waiting for an excuse to make it again. I'm sure you and your friends will love it too!
Buffalo Chicken Dip
Ingredients:
2 (8-ounce) cream cheese blocks, softened
1 cup Ranch dressing
3/4 cup Frank's Red Hot sauce
1 rotisserie chicken, deboned and chopped (or a package of boneless, skinless chicken breasts cooked and chopped)
1 cup shredded cheddar cheese
chips or crackers for serving
Directions:
Preheat oven to 350 degrees. In a large bowl, beat cream cheese, Ranch dressing and hot sauce until smooth. Fold in chopped chicken until combined. Pour into a greased baking dish. Bake for 15 minutes. Remove from oven and sprinkle with cheddar cheese. Return to oven and allow to bake for an additional 10-15 minutes, or until cheese is melted and dip is bubbly. Serve hot!
**** For the Christmas party, I served the dip with Fritos and I also cut up carrots and celery into sticks to serve with it. I thought this was a way to make it seem like Buffalo wings. Also, you could have a small dish of Ranch or Blue Cheese dressing for extra dipping.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Sunday, February 5, 2012
Monday, January 2, 2012
Black-Eyed Pea Dip
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| Photo courtesy of The Pioneer Woman Cooks |
Where do I begin!? We had a wonderful weekend celebrating the New Year with our little family of five and some friends. Jonathan and I finally bit the bullet and made my grandfather's famous Seafood Gumbo recipe. Since it will fully feed an entire army, we decided we would share the love with some friends, so we invited over a few last night for dinner. Since it was New Year's Day I couldn't NOT have black-eyed peas. SERIOUSLY! So, I ran to the arms (read: website) of my steadfast Pioneer Woman for a grand recipe including the traditional New Year's Day ingredient. Lo and behold, she had a dip recipe that looked delicious, so I figured I would give it a shot. I mean, I had a steaming 4 gallon pot of gumbo on the stove. I didn't need to fix an entire pot of peas, so the dip was just what we needed. It was a huge hit and something I will definitely make again. To make things even better, apart from the can of black-eyed peas, I had everything else in the recipe in my fridge or pantry. Secondly, it took about 3.5 minutes to assemble and 20 minutes to bake. Simple. Scrumptious. Seriously, the pan was empty in now time.
Black-Eyed Pea Dip
Ingredients:
- 1 can (14-ounce) Can Black-eyed Peas
- 1/4 whole Onion, Chopped Fine
- 1/4 cup Sour Cream
- 8 slices Jarred Jalapenos
- 1 cup Grated Sharp Cheddar Cheese
- 3 Tablespoons Salsa
- Hot Sauce, to taste
- Salt And Black Pepper To Taste
Preheat oven to 350 degrees.
Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
Monday, March 14, 2011
Tri-Colored Pasta Salad with Cheese
This recipe is what I used for my sister-in-law's bridal shower a few weeks ago. I recently posted an entire menu of what was served, so feel free to visit back for more bridal shower food ideas. When looking for a recipe for pasta salad, I wanted to go more traditional. This one had a great list of ingredients and was just what I wanted: light, crisp, and not overly-dressed.
Tri-Colored Pasta Salad with Cheese
Ingredients:
32 oz., dry tri-colored spiral pasta
16 oz. grape tomatoes, whole/halved/quartered (your preference)
1 can black olives, sliced
1/2 jar green olives, sliced
1 cucumber, chopped and seeds removed
1 whole sweet bell pepper (any color), chopped
3 whole celery stalks, chopped
3 whole green onions, finely chopped OR 1/4 of a yellow onion, finely chopped
8 oz. fluid Italian or Greek or Caesar Dressing (I used Zesty Italian by Newman's)
1 cup shredded Parmesan cheese
1 tablespoon dill weed
1 teaspoon black pepper
Optional: 16 oz. fresh Mozzarella Cheese, cut into 1/2 inch pieces
Directions:
Cook pasta according to box directions, making sure to salt your water and not to overcook your pasta. You want a nice bite to it! Rinse with cool water and set aside.
Drain olives, then place them in salad bowl. Add grape tomatoes, chopped cucumber, sweet peppers, celery, and mozzarella cheese (if using). Add chopped onion. Add cooled pasta into salad bowl, and pour the salad dressing on top along with dill weed and pepper. Fold together until dressing is distributed. It is best to make this the day before and let all of the flavors meld and the dressing to marinate the pasta and vegetables. Stir in Parmesan cheese prior to serving. Serve cold.
Tri-Colored Pasta Salad with Cheese
Ingredients:
32 oz., dry tri-colored spiral pasta
16 oz. grape tomatoes, whole/halved/quartered (your preference)
1 can black olives, sliced
1/2 jar green olives, sliced
1 cucumber, chopped and seeds removed
1 whole sweet bell pepper (any color), chopped
3 whole celery stalks, chopped
3 whole green onions, finely chopped OR 1/4 of a yellow onion, finely chopped
8 oz. fluid Italian or Greek or Caesar Dressing (I used Zesty Italian by Newman's)
1 cup shredded Parmesan cheese
1 tablespoon dill weed
1 teaspoon black pepper
Optional: 16 oz. fresh Mozzarella Cheese, cut into 1/2 inch pieces
Directions:
Cook pasta according to box directions, making sure to salt your water and not to overcook your pasta. You want a nice bite to it! Rinse with cool water and set aside.
Drain olives, then place them in salad bowl. Add grape tomatoes, chopped cucumber, sweet peppers, celery, and mozzarella cheese (if using). Add chopped onion. Add cooled pasta into salad bowl, and pour the salad dressing on top along with dill weed and pepper. Fold together until dressing is distributed. It is best to make this the day before and let all of the flavors meld and the dressing to marinate the pasta and vegetables. Stir in Parmesan cheese prior to serving. Serve cold.
Thursday, September 23, 2010
Crunchy Party Mix
This is a great homemade version of Chex Mix that I discovered very recently in a Better Home & Gardens cookbook that I'm borrowing from my neighbor. I cut the original version of the recipe in half because it makes a ton! It was delicious, super easy, and a big hit with our friends and the kids!
Crunchy Party Mix
Ingredients:
2.5 cups pretzel sticks
2 cups Cheerios
2 cups bite-sized wheat or bran cereal squares (Chex cereal)
2 cups bite-sized rice or corn cereal squares
1.5 cups mixed nuts
1/2 cup butter or margarine
1.5 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
Several drops of bottled hot sauce (optional)
Directions:
1. In a large roasting pan combine pretzels, Cheerios, cereal squares, and mixed nuts. Set aside.
2. In a small saucepan, heat and stir butter, Worcestershire sauce, garlic powder, and hot sauce until butter melts. Drizzle butter mixture over cereal mixture; stir gently to coat.
3. Bake in a 300 degree oven for 45 minutes, stirring every 15 minutes. Spread on a large piece of foil to cool. Store in an airtight container.
***The recipe above makes 10 cups. So, to serve a large crowd or to make a bunch, just double!
***This recipe can be frozen for up to 4 months.
***Feel free to change things up as far as the cereal and pretzel and nuts go! I don't particularly care for the bran Chex Mix, so I used rice and corn instead.
Crunchy Party Mix
Ingredients:
2.5 cups pretzel sticks
2 cups Cheerios
2 cups bite-sized wheat or bran cereal squares (Chex cereal)
2 cups bite-sized rice or corn cereal squares
1.5 cups mixed nuts
1/2 cup butter or margarine
1.5 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
Several drops of bottled hot sauce (optional)
Directions:
1. In a large roasting pan combine pretzels, Cheerios, cereal squares, and mixed nuts. Set aside.
2. In a small saucepan, heat and stir butter, Worcestershire sauce, garlic powder, and hot sauce until butter melts. Drizzle butter mixture over cereal mixture; stir gently to coat.
3. Bake in a 300 degree oven for 45 minutes, stirring every 15 minutes. Spread on a large piece of foil to cool. Store in an airtight container.
***The recipe above makes 10 cups. So, to serve a large crowd or to make a bunch, just double!
***This recipe can be frozen for up to 4 months.
***Feel free to change things up as far as the cereal and pretzel and nuts go! I don't particularly care for the bran Chex Mix, so I used rice and corn instead.
Monday, August 2, 2010
Chinese Cole Slaw or Ramen Noodle Slaw or Ramen Noodle Salad or...
I don't know what to call this dish. I'm sure you all have heard of it and each of you by a different name. All I know, it's good! I don't do cole slaw, really. You see, I don't do mayonnaise, and cole slaw, by it's nature, must have mayonnaise in it. However! There is a cole slaw that doesn't have any mayonnaise in it, at all, and it's so yummy! This is a great salad to serve for summer cookouts and baby showers and birthday parties. Give it a try if you haven't! (Maybe I'll make this for Nora's 3rd birthday party!?)
Chinese Cole Slaw
Ingredients:
Dressing:
1/2 cup of canola or vegetable oil
2 teaspoons of soy sauce (I use light)
3 tablespoons of sugar
3 tablespoons of rice wine, red wine or white vinegar (I use red wine vinegar)
1 package of Ramen noodles chicken flavor seasoning
Salad:
1 tablespoon of butter
1 pkg. Ramen noodles without seasoning, crushed
1 small pkg. slivered or sliced almonds (approximate 1/4 cup)
2 teaspoons of sesame seeds
1 (16 oz.) pkg. cole slaw mix OR 1 small head cabbage and two carrots, shredded
2-3 green onions, chopped with tops
In a small bowl, mix oil, sugar, soy sauce, vinegar and seasoning packet from Ramen noodle soup and set aside. Combine chopped onions and cole slaw/cabbage mix. In a small pan, melt butter. Saute almonds and sesame seeds in butter until lightly browned. Just before serving, add dressing a little at a time to the cole slaw mix. Don't use too much or your salad will get too soggy. Then add the nuts and the crushed noodles from the soup mix.
This salad is best when mixed right before serving.
***To crush my Ramen noodles, I usually place the plain, dry noodles in a ziploc bag, then either use my hands or a spoon to break them up into pieces.
***I love to use olive oil over other oils whenever possible, but in my opinion, olive oil is just too dense and over-powering to use in this recipe.
***This recipe easily doubles.
Chinese Cole Slaw
Ingredients:
Dressing:
1/2 cup of canola or vegetable oil
2 teaspoons of soy sauce (I use light)
3 tablespoons of sugar
3 tablespoons of rice wine, red wine or white vinegar (I use red wine vinegar)
1 package of Ramen noodles chicken flavor seasoning
Salad:
1 tablespoon of butter
1 pkg. Ramen noodles without seasoning, crushed
1 small pkg. slivered or sliced almonds (approximate 1/4 cup)
2 teaspoons of sesame seeds
1 (16 oz.) pkg. cole slaw mix OR 1 small head cabbage and two carrots, shredded
2-3 green onions, chopped with tops
In a small bowl, mix oil, sugar, soy sauce, vinegar and seasoning packet from Ramen noodle soup and set aside. Combine chopped onions and cole slaw/cabbage mix. In a small pan, melt butter. Saute almonds and sesame seeds in butter until lightly browned. Just before serving, add dressing a little at a time to the cole slaw mix. Don't use too much or your salad will get too soggy. Then add the nuts and the crushed noodles from the soup mix.
This salad is best when mixed right before serving.
***To crush my Ramen noodles, I usually place the plain, dry noodles in a ziploc bag, then either use my hands or a spoon to break them up into pieces.
***I love to use olive oil over other oils whenever possible, but in my opinion, olive oil is just too dense and over-powering to use in this recipe.
***This recipe easily doubles.
Thursday, January 28, 2010
Corn Dip
Sorry that the name isn't more creative, but this recipe is lovingly referred to as Corn Dip. I just LOVE this stuff! It is SOOOOO yummy and so simple to make.
Corn Dip
2 cans (12 oz.) of Fiesta corn, drained
1 can of diced green chiles
1 (12 oz.) sour cream (I use lowfat)
10 oz. of sharp cheddar cheese
green onions, chopped (optional)
Directions:
In a bowl, combine corn, green chiles, sour cream, cheese, and onions. Stir gently until combined. Sprinkle in a bit of Tony's (which is what I always use since I'm from New Orleans), or if you don't have any, add salt and pepper to taste. Serve immediately if desired, but if you have time, let corn dip refrigerate for at least an hour to chill and allow the flavors to meld!
Serve with Frito's or tortilla chips.
Corn Dip
2 cans (12 oz.) of Fiesta corn, drained
1 can of diced green chiles
1 (12 oz.) sour cream (I use lowfat)
10 oz. of sharp cheddar cheese
green onions, chopped (optional)
Directions:
In a bowl, combine corn, green chiles, sour cream, cheese, and onions. Stir gently until combined. Sprinkle in a bit of Tony's (which is what I always use since I'm from New Orleans), or if you don't have any, add salt and pepper to taste. Serve immediately if desired, but if you have time, let corn dip refrigerate for at least an hour to chill and allow the flavors to meld!
Serve with Frito's or tortilla chips.
Saturday, January 16, 2010
Fruit Salsa
Now, I'll be honest. This recipe has just about made me famous. Any time I am invited to an event at Jonathan's office, it is just basically underSTOOD that this fruit salsa accompanies me. I don't know why. All of the sweet ladies in the office have the recipe now, so they know how to make it. It's not hard. But, alas, this has become my new identity. Fruit Salsa girl.
Here is a recipe that I am sure you will love! I sort of hate to give it away because it is my go-to recipe for Baby Showers, Wedding Showers, Cookouts....but, MAN! It is SOOOO good and I know you will love it and want to share it with friends and family. This is such a yummy and refreshing appetizer or dessert. So here it goes:
1 carton of fresh strawberries
2 Granny Smith apples
2 kiwi
2 tablespoons of apple jelly
2 tablespoons of brown sugar
Puree cleaned and trimmed strawberries, apples (leave the skin on for the pretty green color), and kiwi in a food processor (or, if you don't have one, chop the fruit into tiny pieces). Combine the fruit and add the jelly and sugar. If time allows, refrigerate the salsa for a while and the consistency will thicken up nicely.
Serve with cinnamon-raisin bagel or pita chips. Or,if you're interested, you can make homemade cinnamon-sugar tortilla chips. (A messy, but yummy, project!)
This recipe is doubled very easily and keeps great in the refrigerator for a few days. It is so refreshing! Also, feel free to substitute or add other fruits to the concoction. My friend Amy couldn't use the kiwi because her niece is deathly allergic, so she substituted pineapple and said it was delicious. I think I might add that to mine next time I make it.
I hope you and yours enjoy. Let me know if you come up with any killer fruit combinations.
Here is a recipe that I am sure you will love! I sort of hate to give it away because it is my go-to recipe for Baby Showers, Wedding Showers, Cookouts....but, MAN! It is SOOOO good and I know you will love it and want to share it with friends and family. This is such a yummy and refreshing appetizer or dessert. So here it goes:
1 carton of fresh strawberries
2 Granny Smith apples
2 kiwi
2 tablespoons of apple jelly
2 tablespoons of brown sugar
Puree cleaned and trimmed strawberries, apples (leave the skin on for the pretty green color), and kiwi in a food processor (or, if you don't have one, chop the fruit into tiny pieces). Combine the fruit and add the jelly and sugar. If time allows, refrigerate the salsa for a while and the consistency will thicken up nicely.
Serve with cinnamon-raisin bagel or pita chips. Or,if you're interested, you can make homemade cinnamon-sugar tortilla chips. (A messy, but yummy, project!)
This recipe is doubled very easily and keeps great in the refrigerator for a few days. It is so refreshing! Also, feel free to substitute or add other fruits to the concoction. My friend Amy couldn't use the kiwi because her niece is deathly allergic, so she substituted pineapple and said it was delicious. I think I might add that to mine next time I make it.
I hope you and yours enjoy. Let me know if you come up with any killer fruit combinations.
Yum, yum, yum.....HUMMUS!
For the longest time, I didn't think I liked hummus. I don't know if it just took such a long time before I had some that was actually delicious or if I just had a close-minded approach to the stuff. Plain, ground up chickpeas aren't really that appetizing, if we're being honest here, and some restaurants cover the dip with feta (blek!). However, over the past year or so, I have become SUPER fond of this yummy Greek treat and have had some amazing versions. If you haven't tried it yet, try out the hummus at The Tomato Head in Market Square. Supreme! I have really been wanting to find a good recipe so I could make some for us at home, and my friend Katie shared hers with me. I whipped up a batch this afternoon in a matter of minutes and let me just say: oh. my. goodness.
Let me warn you: it's addicting and super easy and very healthy!
Katie's Hummus
1 15 oz. can of chickpeas
1/4 cup tahini (sesame paste)
3 cloves garlic, minced
1 Tablespoon cumin
1 teaspoon oregano
1/2 teaspoon cayenne pepper (less if you don't prefer spicy food)
juice of 2-3 lemons (preferably fresh-squeezed)
salt to taste
Combine all ingredients in a food processor. Pulse until the mixture is smooth or your desired texture. Serve with pita slices/tortillas and fresh vegetables. Cucumbers and carrots are best!
**I adjusted Katie's original recipe just a bit. She recommended 1 Tablespoon of cayenne pepper, but I decided to take it easy due to the fact that I'm pregnant, and I had visions of sleepless nights due to heartburn. I used only 1/2 teaspoon of cayenne and it was PLENTY spicy for me, and I'm from New Orleans. Katie must love her some spice. My advice: start small and add if you think it's needed.
**This recipe is wonderful! I have an idea to add green olives to the list of ingredients to be processed for my next batch because I am obsessed with green olives. I could eat them on anything. I bet sun-dried tomatoes would be a great addition as well.
**Tahini was a challenge for me to find at the grocery store, but I found it at my Kroger in the olive section, next to all the fancy olives. It looks like peanut butter, but it's made of ground sesame seeds.
Let me warn you: it's addicting and super easy and very healthy!
Katie's Hummus
1 15 oz. can of chickpeas
1/4 cup tahini (sesame paste)
3 cloves garlic, minced
1 Tablespoon cumin
1 teaspoon oregano
1/2 teaspoon cayenne pepper (less if you don't prefer spicy food)
juice of 2-3 lemons (preferably fresh-squeezed)
salt to taste
Combine all ingredients in a food processor. Pulse until the mixture is smooth or your desired texture. Serve with pita slices/tortillas and fresh vegetables. Cucumbers and carrots are best!
**I adjusted Katie's original recipe just a bit. She recommended 1 Tablespoon of cayenne pepper, but I decided to take it easy due to the fact that I'm pregnant, and I had visions of sleepless nights due to heartburn. I used only 1/2 teaspoon of cayenne and it was PLENTY spicy for me, and I'm from New Orleans. Katie must love her some spice. My advice: start small and add if you think it's needed.
**This recipe is wonderful! I have an idea to add green olives to the list of ingredients to be processed for my next batch because I am obsessed with green olives. I could eat them on anything. I bet sun-dried tomatoes would be a great addition as well.
**Tahini was a challenge for me to find at the grocery store, but I found it at my Kroger in the olive section, next to all the fancy olives. It looks like peanut butter, but it's made of ground sesame seeds.
Tennessee Caviar
Jonathan came home from work a few weeks ago and handed me the recipe to this dip called Tennessee Caviar. Someone at his office brought some in for the group, and it was so yummy and he loved it so much, that he actually SOUGHT OUT THE RECIPE and BROUGHT IT HOME to me. My first thought was, "Man, this must be some REALLY good dip!"
Tennessee Caviar is a great dip to bring to tailgating, Care Group, picnics, or cookouts! I made it last night for Care Group, and it seemed to be a big hit. Warning, this dip makes a TON, so you want to be sure to have a large group to feed. I don't believe you can half the recipe, but hey, I guess it would be worth a shot!
Tennessee Caviar
Ingredients:
2 (15oz) cans of black-eyed peas
1 (15oz) can of black beans
1 (13oz) can yellow niblet corn
1 (13oz) can white shoe peg corn
2 cans of Rotel tomatoes
1 can of chopped black olives
1 green bell pepper, finely chopped
1 bunch of green onions, thinly slice, include whites and greens
1 (16oz) bottle of Zesty Italian salad dressing
Directions:
Drain all vegetables very well. In a bowl, combine chopped onions and pepper and all vegetables. Pour Zesty Italian dressing over all of the vegetables and marinate over night. Serve with Fritos.
Tennessee Caviar is a great dip to bring to tailgating, Care Group, picnics, or cookouts! I made it last night for Care Group, and it seemed to be a big hit. Warning, this dip makes a TON, so you want to be sure to have a large group to feed. I don't believe you can half the recipe, but hey, I guess it would be worth a shot!
Tennessee Caviar
Ingredients:
2 (15oz) cans of black-eyed peas
1 (15oz) can of black beans
1 (13oz) can yellow niblet corn
1 (13oz) can white shoe peg corn
2 cans of Rotel tomatoes
1 can of chopped black olives
1 green bell pepper, finely chopped
1 bunch of green onions, thinly slice, include whites and greens
1 (16oz) bottle of Zesty Italian salad dressing
Directions:
Drain all vegetables very well. In a bowl, combine chopped onions and pepper and all vegetables. Pour Zesty Italian dressing over all of the vegetables and marinate over night. Serve with Fritos.
Onion Souffle Dip
Ingredients:
3- 8 oz. cream cheese softened
2 large Vidalia onion
1/2 cup mayonnaise
2 cups shredded Parmesan cheese
Directions:
Dice onions finely. Mix all ingredients in a large bowl using a mixer. Bake in a 2-quart casserole dish uncovered for 25-30 minutes. Serve with toasted French Bread rounds or crackers.
*** If dip is browning on top but not done in the middle, tent with foil and continue baking.
*** Can be reheated in microwave.
3- 8 oz. cream cheese softened
2 large Vidalia onion
1/2 cup mayonnaise
2 cups shredded Parmesan cheese
Directions:
Dice onions finely. Mix all ingredients in a large bowl using a mixer. Bake in a 2-quart casserole dish uncovered for 25-30 minutes. Serve with toasted French Bread rounds or crackers.
*** If dip is browning on top but not done in the middle, tent with foil and continue baking.
*** Can be reheated in microwave.
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