Archive for the ‘Dips/Dressings’ Category

Autumn Fennel Slaw

Friday, October 24th, 2014

This week we received fennel, red pears and apples in our baskets. I decided to try a more autumnal version of fresh fennel slaw by making an apple cider vinaigrette to dress it. It came together rather quickly and only needed to rest for 30 minutes for the flavors to meld. I would imagine this would be a wonderful side dish to roasted pork loin, pork chop or to top a pulled pork sandwich.

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“Lick the Blender Clean” Hatch Chile Dressing

Friday, October 24th, 2014

I keep a huge bowl of salad in my fridge at all times. I love to be able to serve my family a fresh and delicious salad with our dinners. Unfortunately the big kid (read: my significant other) isn’t an eager salad eater so I always keep a dressing on hand that will appease him. I just knew that if I could concoct a tasty hatch chile dressing, I would have a willing salad eater this week.
My 5 year old daughter and I put this together (she operated the blender and poured in the measured ingredients). Once it was done, she couldn’t get enough of it! After I poured the dressing into my snazzy dressing bottle, she licked the dressing out of the blender and I hope you will too (don’t worry, we won’t judge).


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Garlic Pesto Chicken

Friday, July 18th, 2014


Have you ever tried pesto? I saw it for the first time about a year ago….Standing there in the noodle aisle, doing what I always do; trying to get some inspiration from the food in front of me. I saw this little jar that struck my fancy. Skip forward, the pesto is still here. The stores version. Not so much.
So anytime I try something new, I immediately start thinking of ways I can make it different; make it my own. I love cooking. I love making food taste gooooooood! I LOVE seeing the smiles on peoples faces when they are trying a new food and the moment it hits their system, when the flavors come together and it all reaches their brain…THAT moment, is the moment that I cook for.
Pesto, it has many purposes, each one good in their own right. It can be an appetizer dip, spread on a bread or used with noodles; the possibilities are endless! And lucky for us, it’s easy to make. (more…)

Firecracker Corn Dip

Wednesday, July 9th, 2014

If your family loves chips and dip, they will enjoy Firecracker Corn Dip. Making a spicy corn dip is easy and delicious.  With a few ingredients from the Firecracker Bountiful Basket add on, you can have a tasty dip perfect for a party!  Using the onions, garlic, and peppers, with corn and bell peppers makes a hearty and spicy dip. Corn dip can be served with tortilla chips or as a relish on any dish. This is mouth wateringly good! (more…)

Guacamole Citrus Twist

Tuesday, May 13th, 2014

I love guacamole!  Guacamole is a dip made traditionally from avocados, with additions of tomato, onion, lime juice, and seasonings. It ranges in texture from a thick sauce to a chunky dip. Health tip–Avocados are packed with more than twenty vitamins, contain “good fats” that reduce cholesterol, can help fight cancer, and can be used as a substitute for butter or shortening in baking! (more…)

After School Snacks

Monday, September 2nd, 2013

If your kids (especially the teen set) are anything like mine, they have one thought when they walk through the door after school…food. They cannot be compelled to share tales of their day, prepare for evening activities, or certainly start on homework until the growling stomachs that have been functioning on the brink of starvation since lunch are satisfied. Led by their empty guts and parched throats the newly returned scholars begin a systematic search of the kitchen cupboards, fridge, and freezer pulling out just about anything crunchy, sugary, salty, or wet.
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Using The Entire Juice Pack

Sunday, August 25th, 2013

The Juice pack was introduced in January to  provide those participants that wanted to do a juice fast an easy and affordable option; for many it was a chance to add some extra fruits and veggies to their dinner table.  I tried juicing and actually liked some of the concoctions that I came up with, but I tend to use it to add some extra produce to the table.  I decided to try some “Retro” dishes and a couple you might not have thought of…ready?  Here we go!

Juice pack: celery, kale, pineapple, parsley, apples, carrots, ginger, beet with greens, lemons and limes

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Mango-Chipotle Bar-B-Que Sauce

Wednesday, August 14th, 2013

Mango-Chipotle Bar-B-Que Sauce

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Sweet and Spicy Mango Chutney (?)

Wednesday, June 5th, 2013

Beautiful Ataulfo mangoes from Bountiful Baskets paired with red peppers 3 for $1 at one of my favorite stores, what does that mean?  Well, in my kitchen it means “Sweet and Spicy Mango Chutney”.  I don’t know that this could technically fall under the “chutney” category as it has no nuts, no raisons, and none of the curry flavors I associate with chutney.  It’s probably more like a salsa but since that is the name it came with, and I do not think it’s polite to rename someone else’s baby…chutney it is.

This recipe is beautifully simple to create and has a wide range of uses.  I start by dicing mangoes, red bell peppers, and yellow onion.  That all simmers in a mixture of brown sugar, apple cider vinegar and lime juice.  I add in finely chopped garlic and finely chopped ginger along with a happy helping of crushed red peppers.  When that is smelling good and looking pretty I pack it all into my warm pint or half-pint jars and water-bath the heck out of it (15 mins in my neck of the woods).

Sweet and Spicy Mango Chutney (?)

Ingredients

  • 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
  • ½ cups diced red bell pepper
  • ½ cup finely chopped yellow onion
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped ginger
  • 1 cup light brown sugar
  • 1¼ cups cider vinegar (5%)
  • ½ cup water

Instructions

  1. Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
  2. Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.
  3. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.
  4. Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
  5. Process in a boiling water canner. (10 mins to 1,000 ft- 15 mins from 1,001-6,000, 20 mins above 6,000)
  6. Let cool, undisturbed, for 12 to 24 hours and check for seals.
  7. Serve up and enjoy!

The shelf- life is supposed to be 1 year but with it’s delicious taste and versatility, mine has never lasted that long.  What do I do with it you wonder?  Thanks for asking because I really want to tell you.  One of my favorite ways to use it up is for a Sunday slow cooker meal that has become a family favorite.  I pop in a lightly seasoned pork roast, add a touch of water and let it go low and slow until it’s literally falling apart.  I shred that sucker up and mix in a pint of “Sweet and Spicy Mango Chutney”.  This “Sweet and Spicy Mango Pork” is then served over rice or in cabbage leaves and topped with macadamia nuts for a delicious Asian dinner.

We have discovered that this recipe is great on the grill. I open a jar, pour some into a ziplock bag and pop in a few chicken legs or thighs, whatever I have on hand.  I let that marinade for an hour or so (don’t go much longer or the vinegar will break down the chicken too much) and then put the chicken on the grill.  I serve extra sauce (NOT any that was used as marinade) right at the table.

I have also found success making it into a salad dressing.  I take a half-pint jar of the “chutney” and whisk that up with a combination of olive and sesame oil and use it to dress a chopped green salad or an Asian-style cabbage salad.

Last , but certainly not least, this sauce makes a great dip for my favorite wonton recipe.  I add a touch of sesame oil and some soy sauce to the chutney and then let my guests dunk away.  (I’m including the wonton recipe here just for fun.)

Chutney, Salsa, Sauce or just YUM!  Whatever you decide to call it I hope you enjoy this delicious way to use up those mangoes.

Baked Wontons

Ingredients

  • 10 oz (about 1 can) shredded chicken
  • 1 can water chestnuts- drained and finely chopped
  • 1/2 cup thinly sliced green onion
  • 1/4 cup grated carrots
  • 1 tsp finely grated fresh ginger
  • 1 T soy sauce
  • 1 egg white
  • 1 clove garlic pressed
  • Coconut oil (liquefied)
  • powdered garlic (optional)
  • 24 sqr wonton wraps

Instructions

  1. Preheat oven to 425.
  2. Mix chicken, and all other ingredients except coconut oil, wontons and powdered garlic.
  3. Stir powdered garlic into the coconut oil (if desired).
  4. Brush edges of wonton with water. Place a small scoop (about a tsp) of filling into the center. For large wontons top with a second wrap. For smaller ones fold in half like a triangle.
  5. Line a baking sheet with wax paper. Put the wontons on the wax paper and brush with the oil. Bake 12-15 minutes.

Got my husband to eat sweet chili peppers…

Tuesday, April 9th, 2013

It will be 22 years this Spring that I have been married to my Darling Husband, and for 22 years I have tried to get him to eat fresh peppers.  He will eat them roasted or hidden in soups, stews and casseroles but raw, not a chance.  So here I sit with these cute little sweet colorful chili peppers, I don’t want to cook them…what to do…what to do… then i hear a cooking show on the television…pimento cheese spread.  Hmmmm…I have red peppers from the Italian pack sitting on the counter…I could make that!

A quick charring under the broiler peel and dice, whip together the cheese spread and slice the little peppers in half, fill with pimento cheese spread and onto my deviled egg tray (love when I find another use for a specialty platter.) and I now have an appetizer!

I took them in and sat then down near my husband and before I knew it half the tray was gone!  YES!!!  I got my husband to eat sweet chili peppers!!!

slice sweet chili peppers in half and remove seeds

stuff with pimento cheese

Pimento Cheese Spread

Ingredients

  • 1 roasted (seeded and peeled) red pepper finely diced
  • 2 cups grated cheddar cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream or Greek yogurt
  • salt and pepper
  • 1 Tbsp. Worcestershire
  • 2 Tbsp. grated onion
  • a dash of Cayenne pepper

Instructions

  1. mix all together, and chill

Miranda S.

Home Cook