Stuffed Baguette Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.
Pepperoni Pizza Puffs Recipe Most of the time I try to be a good girl and eat my salads and veggies, but come football time, I’m perfectly happy gorging on chicken wings and pizza. If you’re looking for something fun to serve for the big game, try out these Pepperoni Pizza Puffs! These pizza puffs are kind of like a pepperoni pizza, but instead of sitting on a crust, the sauce and pepperoni are nestled inside a pillow of puff pastry. I’ll say that again. You start out making a simple tomato sauce, with some fresh thyme and rosemary for good flavor: Then you can add some chopped pepperoni, mozzarella, and parsley to the sauce. A quick note about the pepperoni: I was able to find an all natural (no preservatives or chemicals) pepperoni at Whole Foods, but check your local store to see if they have some natural pepperoni (it’s a dried product, so they may have it on the shelf if they don’t have any in the refrigerated section). Then crimp the sides with a fork. Enjoy! Ingredients: Directions: © Fifteen Spatulas LLC
Skinny Taco Dip A must have at every large get together: birthdays, football, holidays – this dip always disappears! This is my daughter Karina's favorite dip, which she has nicknamed "the stuff". It's easy to prepare and everyone always wants the recipe when they try it. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions or avocados. Skinny Taco DipServings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1/2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
Chili Cheesecake Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. This can be prepared 1 day in advance. Pizza Dip Over the last while I have slowly been trying to free up some space in my freezer and I recently came across some pizza sauce that I had left over after making a pizza a while back. As soon as I stumbled upon it I remembered thinking that I had wanted to use it to make a hot cheesy pizza dip when I put it in the freezer. Once I had that thought there was no turning back and I was already dreaming up recipes for the dip. At first I was just going to follow my standard hot cheese dip template where I just mix everything up, pour it into a dish and bake it until the cheese is melted, golden brown and bubbling but then I had another idea. I wanted to top the dip with slices of pepperoni but my normal dip baking dish is small and it would only allow for about three slices of pepperoni to go on top so I needed something bigger, like a pie plate. Since this pizza dip is in the form of a pizza, you could top it with any of your favourite pizza toppings. Pizza Dip Servings: makes 4 servings
FRANK'S® REDHOT® BUFFALO CHICKEN DIP Recipe | Frank's® RedHot® Reviewed on 05/30/2012 I love this recipe. My only deviation is to use boneless, skinless chicken thighs in place of canned chicken. I marinate 4-5 thighs in franks original for about an hour and bake until done. Cam C. Reviewed on 04/28/2012 I love this Dip! Amanda h. Reviewed on 04/03/2012 This is always a favorite at parties. Doug F. Reviewed on 03/24/2012 This is always a favorite at parties. Kathy K. Reviewed on 03/21/2012 My family love buffelo chicken dip patty f. Reviewed on 03/11/2012 I serve it with fritos scoops. Katie B. Reviewed on 02/20/2012 Absolutely love this dip, so much so we make it a couple times a week, I use 2 packages cream cheese and the Mexican 4 cheese shredded cheese, turns out perfect every time... Susie N. Reviewed on 02/11/2012 I only use 1 can of chicken and I grind it up really fine in the food processor and put the 1/2 of cup of the redhot sauce in with it and let it soak it up while I am preparing the rest. Janine M. Great recipe! Brock W. Reviewed on 02/03/2012 tom k.
Buffalo Shrimp Bread Bowl Dip Recipe This dip is great for tailgating or parties! Also delicious with chicken and it’s easy to make! Full of shrimp, veggies, and buffalo flavor!! And when the dip is gone you’ll find yourself chowing down on the bread! Oh boy, where to start with this Buffalo Shirmp Bread Bowl Dip?! This weekend I had to try to make this Buffalo Shrimp Bread Bowl Dip! To start off with preheat your oven and line a large baking sheet with a few pieces of aluminum foil. The hardest part about this recipe is just chopping everything up which really isn’t that hard, just takes a little bit of time. You also need to chop the shrimp or you can use really small or canned (drained) shrimp. Mix together the other ingredients. Then I mixed in the Frank’s hot sauce, Ranch seasoning, and lemon juice. Fill up the boule with the dip to the top. Cover the boule with the top part. Wrap the aluminum foil around it and bake for about an hour. Before serving, mix in the chopped veggies. Recipe type: Appetizer Prep time: Notes
Red Velvet Battered Chicken Fingers recipe This batter is a modified funnel cake recipe with elements of red velvet cake. The only question was, “What do we dip it in?” I tried BBQ sauce, ranch, and even a simple royal icing. The real winner was a honey Dijon dressing because the contrast of sweet and savory was prevalent in both the chicken fingers and the dip. The friends I served this to were very skeptical of the idea, (and so was I after my first recipe attempt failed), but in the end everyone agreed that the Red Velvet Battered Chicken Fingers recipe was a great success. And it was lots of fun to make and eat! The batter is fairly easy to make, but the important thing here is to make it at the very end when the oil and chicken are already ready to go. Salt the chicken and dredge it in flour to help the batter stick. Dip in batter next. Then drop it right in the hot oil! Set to cool. The chicken fingers had the same texture as they do at Chinese takeout in the area, but with a much different flavor…red velvet cake!
Red Velvet Battered Onion Rings This post is the behind the scenes DVD commentary for my Tablespoon post yesterday on red velvet chicken tenders. Awhile back, a friend emailed me a link to an article talking about red velvet fried chicken on a menu at a restaurant in San Fran. The link was accompanied only by the text "I want". This idea was in the back of my head for awhile, but the recipe seemed clunky to me, Fried chicken needs to fry for a long time, wouldn't the red velvet burn? Soak the chicken in the batter, then dredge with cooked red velvet crumbs? So when Tablespoon was looking for unique "batters" for the start of the baseball season, I decided to go for it (you know how much I love cheesy puns, baseball, and fried things) and try out my take on the recipe. The plan was to have the friend over who initially suggested the idea and finally make these crazy things, but unfortunately time got away from me and at the last minute I had to just make them on my own. Here is where things went wrong.
Ranch Roasted Fingerling Potatoes with Buffalo Yogurt Dipping Sauce First of all, can we all just agree that fingerling potatoes are just about the cutest things in the food world ever? I love when I open a big bag of them to find a couple of teeny tiny little cuties hanging out in there – if they didn’t have to be cooked I’d probably just eat them raw! Back to this post though – in case y’all haven’t noticed, I’ve got spring fever (aka “Pre-Summer Fever”) something fierce. If I’m not making something that directly reminds me of summer, I’m probably making something that will make me look or feel good during the summer months. When I think of spring and summer I always think about grilling out, which inevitably means some killer burger action. And when I think of burgers, I can’t help but think of fries. The great thing is that fingerling potatoes are pretty much fry-sized already, which means that the whole washing and cutting thing is minimized and thick-cut delicious steak fries are obtainable in the shortest amount of time ever. Dive in!
Baked Chicken & Cheese Taquitos - No Gojis No Glory You guys…I can’t even with these taquitos. They were soooo good. I seriously will never ever ever go back to store bought, frozen taquitos after making these. Anyway, as I mentioned yesterday, I get so excited about Cinco de Mayo every year, so I’m taking major advantage of the holiday to whip up some Mexican favorites. Yuum-mmy…. Baked Chicken & Cheese Taquitos Ingredients 16 corn tortillas3 pound rotisserie chicken, (4 cups shredded)1¼ cup Mexican blend shredded cheese1-2 jalapenos, seeds in (I used 2)½ tsp onion powder¼ tsp garlic powder2 tsp chili powder½ tsp sea salt Instructions
Two Quick Sour Cream Dips I was out in Western MA this past weekend for my sisters High School graduation party. I had planned to make an app for the party, but I have been so busy lately I didn't even have time to think of something appropriate. I finally had a clear head the morning of the party, but I had to promise my mom that anything I made would be quick, no actual cooking, and no mess. I whipped up a garlic and herb dip, and a chipotle cheddar dip, and they turned out to be big hits! The first dip was garlic and herb. In the second dip, we didnt need the cream cheese as a thickener with all the cheddar. Tasty and colorful. Red pepper flake serves as a warning that that dip has a bit of a kick. Awww sisters enjoying a chip together. Oh.