In a medium bowl, combine the sour cream and cream cheese, stirring until smooth. Add the onion powder, salt, parsley, dill, and chopped pickles. Stir to combine. Refrigerate until serving. Serve with chips or fresh vegetables.
Mix all ingredients together in a small bowl except olive oil and balsamic vinegar. When ready to use, mix 1 tablespoon of mixture with olive oil. If desired, add balsamic vinegar. Serve with slices of crusty bread.
The remaining dry mixture can be stored in your pantry for up to 6 months.
In a food processor or blender, combine all ingredients. Blend on high until smooth, scraping down the sides as needed. Transfer to a small serving bowl and garnish with a drizzle of olive oil, if desired. Great with carrot sticks and pita bread.
Fold a slice of salami in half, then in half again (should look like a quarter circle). Place on a cocktail pick (bamboo or your choice), followed by a ball of mozzarella and a tomato wrapped in a large basil leaf. Serve with a mixture of olive oil and balsamic vinegar or a balsamic reduction for dipping.
*Genoa or hard salami works well, as well as soppressata.
Combine all non-liquid ingredients in a large bowl. Drizzle with olive oil and a generous sprinkle of salt. Toss to combine and serve immediately.
Layer the bottom of a plate or shallow bowl with tomatoes and basil leaves. Drizzle with olive oil and balsamic vinegar. Place mozzarella on top and sprinkle everything with salt.
*You can also slice a full-size tomato and arrange between slices of mozzarella. The oil and balsamic drizzle can go after the mozzarella is placed, but will leave a brown stain on the cheese that can be unattractive depending on your arrangement.
Combine all ingredients in a bowl and mix thoroughly. Salt should be added to taste. Seeds can be left in the serrano peppers for additional heat.
In a large saucepan or pot, boil the chicken breasts until cooked through.**
While the chicken is cooking, butter one side of as many tortillas as you need quesadillas. Set aside. Remove the chicken from the water and shred or dice into small pieces. Season with salt and pepper.
Dump the water from the saucepan/pot that boiled the chicken, rinse, and add the cream cheese, cream of chicken soup, picante sauce, and 1/4 cup of shredded cheddar cheese. Stir over medium heat until cream cheese is melted. Add the chicken and heat until warm. Remove from heat.
In a frying pan over medium-low heat, place a tortilla butter-side down. Spoon the chicken mixture onto one half of the tortilla (2-3 heaping spoonfuls for the average tortilla). Top with a layer of shredded cheddar cheese and fold tortilla in half. When bottom of quesadilla has turned golden brown, flip and cook the other side. Repeat for each quesadilla. Serve and enjoy!
*Can substitute sour cream
**You can roast or pan-fry the chicken if that’s your preference.
Preheat oven to 375F. Cut the jalapeños in half, length-wise. Remove the seeds and pith. Spoon the softened cream cheese into each jalapeño half. Wrap jalapeños with bacon. If needed, secure by sticking a toothpick through the middle. Place on a rimmed baking sheet. Bake for 20-25 minutes and serve.
Bring a large saucepan of water to a boil. Gently lower the eggs into the boiling water with a spoon and boil the eggs for 10 minutes. Remove the eggs from the water and immediately set into a large bowl of ice water. Swirl eggs around until cooled and ice is almost fully melted. Peel off shells and discard.
Cut each egg in half. Carefully remove the yolk from the center and place into a ziploc bag. Place the egg whites onto a serving tray or plate. Add the mayonnaise, mustard, salt, and pepper into the bag. Mix thoroughly, smashing the egg yolks until smooth. Cut the corner off the bag and use to pipe the mixture into the egg whites. Sprinkle with paprika or dill and refrigerate until ready to serve.
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Cook noodles according to package instructions. Drain and rinse with cold water. Let noodles drain while prepping everything else (wet noodles will cause your rolls to disintegrate over time). Cut the shrimp down the middle so you have 2 mirrored halves.
Set all ingredients in bowls around a cutting board. Fill a large, shallow bowl or pan with warm/hot water. Spread a little water on your cutting board/work surface (this will help prevent the wet rice paper from sticking while you fold). Submerge the rice paper in the water according to package instructions (usually 5-15 seconds). Place the rice paper on the cutting board.
On the bottom half of the rice paper, place the lettuce (your toppings will take up about a 3″x5″ area). Place on top of the lettuce the vermicelli noodles, followed by the carrots, cucumber, bell pepper, and cilantro. On the upper half, place 3 shrimp halves, cut side up, on the rice paper.
Fold the bottom edge over the lettuce and other toppings and tightly (but gently) roll toward the shrimp. Fold the sides of the rice paper inward and continue rolling over the shrimp until the top edge seals against the rest of the roll. Cut the rolls diagonally, if desired, and serve with peanut sauce, Vietnamese fish sauce, and sriracha.
*Rice paper comes in round and square sheets. Either will work. If using square sheets, lay them down diagonally (with a point facing you, like a diamond) for easiest assembly.
**If you don’t like shrimp, you can use teriyaki chicken or a number of other proteins.
***There is a difference between vermicelli rice noodles and the vermicelli noodles you may find in the Italian noodle section (made with maida flour). There are also similar noodles made with mung bean starch called cellophane or glass noodles. You want the noodles made with rice flour (sometimes called “Thai Rice Vermicelli” or “Vietnamese Rice Vermicelli”).
In a bowl, combine onion, carrot, potato, and peas. Add the garlic, salt, and all the spices. Add half the gram flour and then add the water gradually until you have a doughy, not too liquid, texture. Add more gram flour and water until the vegetables are all lightly coated in the mixture.
Pour oil into a non-stick saucepan or skillet until it is about 1 ½ inches deep. Heat the oil on medium-high heat until a small amount of the batter sizzles on contact. Using two spoons, scoop the pakora batter into balls and drop into the oil. Fry the pakoras in small batches of 4 or 5 and remove from the oil when golden.
Serve with tamarind chutney, cilantro mint chutney, and cucumber raita.
Preheat the smoker (use pecan chips) or your grill to 250F. While the smoker is heating, chop the Velveeta, pepper jack cheese, jalapenos, and white onion and set into a 9×13 aluminum pan.
Brown the chorizo/sausage in a skillet over medium high heat. Strain out any excess grease. Add to the 9×13 aluminum pan along with the Rotel tomatoes and garlic.
Place in the smoker for 1 1/2 to 2 hours, stirring occasionally. Cook until the cheese is fully melted. Stir well to combine once all the cheese is melted and serve.
In a large bowl, combine the cabbage, green onion, ginger, and salt. In a separate bowl, whisk together the water, flour, and eggs. Mix the batter with the cabbage mixture.
Heat half the vegetable oil in a small frying pan (approx. 6-7 inches in diameter) on medium-high heat. Pour half the batter into the pan and flatten into a flat pancake using a spatula. Lower the heat to medium and cover, cooking for 5 minutes. Cover the top of the pancake with half of the bacon and cook for another 5 minutes. Using a large spatula, flip the pancake and cook for another 5 minutes.
Flip the pancake onto a plate so the bacon is on top. Drizzle with half the okonomiyaki sauce and mayonnaise. Top with half the nori and bonito flakes. Prepare the second pancake following the same instructions.
In a large pot, brown and crumble sausage along with onions. During the last couple minutes of cooking, add the minced garlic. Drain any excess grease. Return sausage mixture back to the pot and add the chicken stock and potatoes. Cover pot and allow potatoes to simmer for about 15-20 minutes, until tender.
Once potatoes are tender, add heavy cream, salt, pepper, kale and bacon. Stir to combine. Bring mixture back up to a simmer and allow the kale to soften and wilt. Add more salt and pepper to taste, if needed. Garnish with parmesan cheese and serve.
In a bowl or 9×13 pan, spread each ingredient (in the order listed above) in layers. Serve with tortilla chips.
Choose items from each section, making sure to include a variety of textures and colors. Arrange on a wooden board and enjoy!
Here are some of my favorite things to include on charcuterie boards:
Pulse butter, garlic, parsley, salt and pepper together in a food
processor. Place escargot in a casserole dish, top with finely minced shallot and then butter mixture.
Bake in a 400F oven for about 15 minutes. Serve with toasted garlic bread to sop up butter.
Using a sharp knife, cut about 1-inch off the top of the artichoke and cut off the stem. Place artichokes stem side up in a steamer basket or rack. Allow to steam for 45-60 minutes.
Meanwhile, make the dipping sauce by combining all the remaining ingredients in a small bowl. Serve alongside the steamed artichokes.
In food processor or blender, pulse tomatoes and juice. Take half out and pour into large bowl. Add the rest of the ingredients and pulse until the salsa reaches the desired texture. Pour into the large bowl and mix all together.
Best if left in the fridge for a day before eating (especially if you want more heat).
½ lb bacon
15-20 large mushrooms
1 pkg cream cheese
Preheat oven to 400F. Cook bacon and crumble or cut into small pieces. Wash mushrooms and remove stems. Set mushrooms aside. Mince stems. Mix bacon, mushroom stems, and cream cheese. Place mushrooms caps on a baking pan covered with aluminum foil. Fill mushrooms with mixture. Bake for 20-30 minutes.
Puree jalapeños, tomato and cilantro. Combine with sour cream and guacamole in a blender. Blend until smooth, adding water slowly to obtain desired consistency. Add blue food coloring to desired shade of green.
Serve with tortilla chips.
1 can (8oz) refrigerated crescent dinner rolls
1 round (8oz) Brie cheese
1 egg, beaten
Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With a knife or small cookie cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
Bake 20-24 minutes or until golden brown. Cool 15 minutes. Serve warm with apple slices, grapes, and berries.
Original recipe: Pillsbury Crescent-Wrapped Brie
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake for 10-12 minutes or until golden brown.
Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven
Sauté ground beef and onion in butter in skillet until ground beef is crumbly. Add rest of ingredients mixing well. Spread 1 teaspoon onto each roll and shape into crescents. Place on baking sheets and bake at 375 degrees for 11 minutes or until golden brown. Yields 16 servings.
1 lb sausage
1 lb sharp cheese
2 c Bisquick
¼ t salt
Dash red pepper
Mix all ingredients together. Roll into walnut-sized balls. Bake at 375° for 10-15 minutes.
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Soften bean threads in bowl of warm water. Cut into 1 ½ inch lengths. Brown pork. Combine all ingredients, except eggs. Place wrapper with corner facing you. Put 1 heaping tablespoon of mixture in middle of wrapper. Paint edges with beaten egg. Fold bottom of wrap over mixture, then fold sides into middle. Roll up until closed. Deep fry in hot oil until golden brown. Drain on paper towel. Serve with Oriental hot sauce or sweet and sour sauce.
½ lb hamburger
2 shakes garlic salt
1 3oz pkg cream cheese
1 can refrigerator rolls (10)
3 olives, finely chopped
Soften cream cheese, setting a little aside for decoration. Mix with hamburger and garlic salt. Shape into 30 small balls. Roll out dough on a floured surface and cut each roll into thirds. Wrap a strip of roll around each ball. Place on greased cookie sheets. Bake 12-15 minutes at 350°. Spoon remaining cream cheese into a ziploc bag; cut off very tip of one corner. Squeeze cream cheese through tip to make 2 small dots on each ball for eyes. Place small bits of olive in cream cheese for pupils.
1 egg, lightly beaten
1 small onion, finely chopped
¾ c dry bread crumbs
1 T dried parsley flakes
1 T Worcestershire sauce
¼ t salt
1 lb bulk pork sausage
1 16oz jellied cranberry sauce
3 T cider vinegar
2 T brown sugar
1 T prepared mustard
1 1-lb pkg miniature smoked sausage links
In a large bowl, combine the first six ingredients. Crumble the bulk sausage over the mixture and mix well. Shape into 1 inch balls. In large skillet, cook meatballs over medium heat until browned; drain. In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until meatballs are no longer pink and sauce slightly thickens.
Makes 14-16 servings.
1 8oz tub cream cheese
1 t Italian seasoning
2 c shredded mozzarella cheese
1 c pizza sauce
Mix cream cheese and Italian seasoning, spread onto the bottom of a 9” pie pan. Top with 1 cup cheese, then pizza sauce and cheese again. Bake at 350° for 15-20 minutes until cheese is melted. Serve with crackers.
Makes 20 2-tablespoon servings.
4 medium-sized potatoes (1 1/3 lbs)
1 small onion, finely chopped (1/4 c)
2 T olive or vegetable oil
2 T chopped fresh or ¼ t dried thyme leaves
¼ t salt
1/8 t pepper
Heat oven to 450°. Grease bottom and sides of jelly roll pan (15 ½ x 10 ½ x 1 in) with shortening. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Preheat oven to 350F. Thaw frozen dough and let it rise as directed on package. Roll out until about 1/4 inch thick throughout. Spread a light coat of Italian dressing over dough and sprinkle lightly with seasoning. Arrange meats and cheese evenly across dough, except about an inch on each side. Roll the sides inward until you can pinch them closed. Place log seam down into a greased 9×13 pan. Bake at 350F for 15-20 minutes or until golden brown. Slice into 1 1/2 inch pieces and serve.
Mix all ingredients together. Green onions and chopped water chestnuts can be added for texture and flavor. Serve with Hawaiian sweet bread.
