Black Eyed Pea Salsa

Perfect for this Holiday weekend!  I serve with Blue Tortilla Chips and Carrot Chips.
Black Eyed Pea Salsa
2 cans blacked peas, drained and rinsed
1 red pepper, diced
1/2 English cucumber, peeled & diced
3 celery stalks, diced
2 Tbs minced jalapeno
4 green onions, thinly sliced, whites and greens

Dressing:
1/3 cup olive oil
1/3 cup white wine vinegar
1 Tbs red wine vinegar
Juice of 1/2 lime
1 Tbs jalapeno juice
Sprinkle of salt & pepper
2 Tbs sugar
1/2 Tsp dry mustard

Combine all vegetables in a container with an air tight lid. Whisk dressing together and pour over vegetables. Cover with lid and give the container a good shake (or you could also lightly mix & cover with Saran Wrap).  Marinate in the fridge for 2 hours before serving & Enjoy.

Sweet & Savory Pinwheels

Simple Pinwheels

These are very tasty - I think they would be perfect to take to Sunday School or even as a holiday appetizer.  You can make these as sweet, savory or simple.  Hope you enjoy!

Simple Pinwheels
8 oz cream cheese
16 oz sausage
Salt & Pepper
1 can crescent roll dough

Cook sausage on the stove top until brown, season with salt & pepper & remove from the heat.  Mix cream cheese with the sausage.  Unroll the crescent roll dough onto a foil lined cookie sheet.  Crimp together all of the preferred edges to create one large piece.  Slice the dough in half length wise and spread mixture evenly over the 2 squares.  Roll the dough up like a jelly roll.  Wrap the dough in the foil and put in the freezer for 20 minutes.
Preheat the oven to 375 degrees.  Unwrap dough and slice into 1/4 inch pieces.  Bake on cookie sheet or pizza stone for 15-20 minutes (watch closely from the 15 minute point).  Transfer to a wire rack and let them cool for 5 - 10 minutes & serve.

Savory Pinwheels
8 oz  chive and onion cream cheese
16 oz sausage
1/2 teaspoon chopped thyme
Salt & Pepper
Several dashes of hot sauce
1 can crescent rolls

Follow the same instructions as above just also add the thyme & hot sauce to the sausage in addition to the Salt & Pepper.  I also think caramelized onions would be a wonderful addition.

Sweet Pinwheels
8 oz whipped cream cheese
16 oz sausage
1/2 Tbs Maple Syrup, plus extra for drizzle
1 can of crescent rolls

Follow the same instructions for the plain above, however add 1/2 Tablespoon of maple syrup to the sausage while cooking.   While pinwheels are cooling drizzle extra syrup over the them - reminds me of pancakes and sausage - yum!

Marinated Shrimp

Marinated Shrimp
Serves around 4 as a heavy appetizer, 7 as a light appetizer

1 pound shrimp, steamed, peeled and deveined
2 lemons, 1 thinly sliced, juice of the other (around 3 tablespoons)
1 can jumbo black olives, sliced in half
1/2 red onion, thinly sliced
1 Tbs fresh chopped parsley
1/4 cup olive oil
1 1/2 Tbs red wine vinegar
1/2 tsp ground mustard
1 bay leaf
Salt & pepper

Place shrimp, sliced lemon & onions, black olives and bay leaf in a gallon sized zip lock bag.  Combine the oil, lemon juice, vinegar, mustard & salt and pepper in a small bowl and lightly whisk together.  Poor the liquid over the shrimp and then sprinkle with parsley.  Refrigerate for at least 8 hours - 24 even better, turning the bag over every several hours.
Serve the shrimp in a bowl and then place that bowl inside another bowl filled with ice (fancy cooler). Don't forget to have appetizer picks and a small dish to dispose of them unless you are providing forks with your appetizers (I am very careful with these because of animals and children - I always use a thicker plastic pick rather than wooden toothpicks).

Classic Spinach Dip

Classic Spinach Dip

1 cup olive oil mayonnaise
16 oz light sour cream
1 lemon, zest from the whole & juice from at least half
10 oz frozen spinach, cook as directed and completely squeezed of water
1 carrot, grated & chopped
4 green onions, finely diced
1/4 cup finely diced green pepper
Several dashes of hot sauce
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Salt & Pepper
Crackers & Carrot chips for serving

In a large mixing bowl add all ingredients.  Test for taste - personally I like a lot of black pepper with a pinch of salt.  Transfer your dip to an airtight container and refrigerate for at least 6 hours, overnight even better. (Test taste after a couple hours - you may need to add a touch more lemon juice). Serve in smaller quantities and refill as needed from remaining dip in the fridge.

I stored ours in mason jars - I am Southern.  What a great gift this would be!

I think I am on a retro kick - from poppyseed chicken to spinach dip, it does suit my mood lately.
I even took our Christmas decorations to this level....

My grandmother ordered this tree in 1962, I still have the original packing.  Today it is set up in our den.

Last but not least I must show our proud Scottie, Tad.  He accompanied us on our Thanksgiving trip & never have I seen people gush the way they did over him.  Honestly I think the other guests just missed their pets.

Sausage Balls

Sausage Balls
Makes approximately 2 & 1/2 dozen

1 lb country sausage
8 oz cream cheese
1 cup shredded cheddar cheese
1 cup Bisquick
Couple dashes of hot sauce
1/2 tsp fresh thyme leaves, chopped (1/4 tsp if dried)
Sprinkle of hot pepper flakes, salt & pepper
Spicy brown mustard for serving

Preheat oven to 400 degrees.
Mix all ingredients, except mustard, together.  I put everything in the bowl of my stand mixture and combined using the dough hook (scrapping the sides several time to make sure the bisquick was incorporated).  Roll into golf ball sized portions.  Bake for 20 - 25 on a greased cookie sheet until brown - watch closely at the 20 minute mark. Allow them to cool for about 10 minutes and serve with mustard on the side.

Bacon & Corn Dip

This is the time of year for appetizers.  Whether it be football games or holiday parties I am always looking something easy to put together to share.  This is a good one - hope you enjoy!

Bacon & Corn Dip

8 oz light cream cheese, softened
8 oz light sour cream
1 can sweet, whole kernel corn
5 slices crispy turkey bacon, crumbled
1 tbs olive oil mayo
1 tsp minced garlic
Salt & pepper to taste
3 good dashes of hot sauce
Tortilla chips or Wheat Thins

Allow cream cheese to soften, let it sit on the counter for 20 minutes.  Mix together the cream cheese, sour cream, mayo, salt & pepper, garlic and hot sauce.  Fold in the corn and crispy bacon (I microwave for 3 minutes) & refrigerate for 6 hours.  Serve with chips or crackers.

The longer this sits the more the flavors melt together.  I typically like to prep the night before.

Crock Pot Chili Cheese Dip

Chili Cheese Dip

8 oz Block of light cream cheese
1/2 onion,diced
8 ozs Queso Cheese, cubed
1 3 oz can of green chilies, minced
1 can Rotel, drained
1/4 cup of chicken broth
Chips, Salsa, Jalapenos to serve with

Lightly saute the onions and chilies on the stove top.  Spray your crock pot with cooking spray.  Add the onions & chilies, cheeses, & rotel.  Cover and cook on high for one hour - stirring every 10 minutes or so.  Add the chicken broth after 40 minutes and stir well.  Enjoy!

If you like it spicy - I add chopped jalapenos & a couple of dashes of hot sauce.  Serve with a sprinkling of jalapenos.  There really couldn't be an easier appetizer for a football game.  You can leave on the Keep Warm setting for several hours, just be sure to stir every once and a while.

My favorite arrangement for the summer - Zinnias & Rosemary

Endives with Oranges

This dish is not a photogenic one at all & I meant to get this post up in March.  However I saw some beautiful Belgian Endive yesterday so there is still time. I served this as an appetizer & we were shocked that the flavors.  It could easily pass as a healthy dessert. Hope you enjoy!

Endive with Oranges
adapted from Laura Calder

4 Belgian Endive
2 tablespoons butter
2 tablespoon of butter
2 tablespoons of Blood Orange Vinegar
1/3 cup Shiraz
2 oranges
Grey Salt & Pepper

Melt the butter in a braiser or saute pan over medium heat, add the sugar and vinegar and allow to thicken.  In the meantime clean and quarter the endive.  Once the sauce has thickened add the wine and endive, season with salt and pepper.  Cover the braiser & let cook for 35 - 40 minutes (until very tender), turning several times.
Slice the peel and pith from your oranges.  When the endive are almost ready, separate the oranges over the braiser incorporating the juice to your sauce.  Toss gently and leave uncovered for 5 minutes & then add the oranges. Cook for another 5 minutes and serve.

If you can't find blood orange vinegar - red wine or champagne will do.

Lighter Green Goddess & Parisian Mushroom Soup

I know everyone is trying to be healthier, trying being the operative word.  Sometimes little things come along to help us out.  Why not dress up your veggies with a little yummy dip.  My version is a lighter variety & we have also used it sandwiches and wraps rather than mayo. It takes all of a minute to prepare and kept in a sealed container it can last for at least a week.

Lighter Green Goddess Dressing
1 avocado, pitted and scooped
1 cup light sour cream
1 tsp Worcestershire sauce
2 green onions (green and white), cut into fourths
Juice from 1/2 lemon
1 tsp minced garlic
3 sprigs of parsley
Salt & Pepper
Combine all ingredients in the food processor or blender.  Pulse until smooth, place in a sealed container and refrigerate for around 8 hours.  Enjoy!

French Fridays with Dorie
I have thoroughly enjoyed participating in the French Fridays cooking club.  The one issue I have is the no recipe sharing.  I have stated before her book is amazing & everyone should own a copy. The dish for the week of January 7th was Paris Mushroom Soup.  This was wonderful and I deviated enough from the recipe that I think I could put the recipe up, but I will save for when this project is complete.

Everything before the broth

Caramelized onion, touch of garlic, butter, Chardonnay, sherry, parsley, rosemary & chicken broth came together to make a wonderful lunch for my friends.  My variations from Dorie's recipe were using cremini mushrooms, 1/3 less chicken broth, the addition of sherry, and I did not blend.  This really was a rustic French perfection.

Scallop Salad & New Toy

Scallop Salad
12 Large Sea scallops
Small carton of cherry tomatoes, halved
5 oz baby spinach, washed and torn
1/2 cup white wine
1 tablespoon of butter
1/2 tablespoon of fresh lemon juice
Sale & Pepper
Grated Parmigiano Reggiano

Add butter to a saute pan on medium high heat, melt & add the wine.  Bring to a simmer and add the scallops.  Cook for 1 minute and then turn, cooking for 2 minutes.  Remove from pan.  Add spinach and tomatoes to a bowl and cover with the remaining cooking liquid and lemon juice, toss gently.  Plate spinach and tomatoes and top with sprinkle of salt & pepper and grated cheese. Add scallops to the salad plates - 3 for 4 appetizers or 6 for 2 main courses.  Spoon the remaining butter & wine over the scallops & Enjoy!

On a different note my last Holiday surprised arrived yesterday -oval 9 1/2 quart cherry red Le Creuset dutch oven.  I thought if I am going to get a larger one - just go for it. 

Asparagus and Roasted Red Pepper Dip

There is nothing like our curb market at Christmas time.  The wreathes, garland and poinsettias are amazing.  It could definitely put even old Ebeneezer into the Christmas spirit! 

In addition to a new wreath for the front door & a kissing ball for the den, I picked up the hot pepper jelly for our Christmas Day brie, peach preserves for our Christmas Eve ham, and a Brunswick stew starter for the Sunday after Christmas (can't believe it is already the 21st).

Keeping with the Christmas traditional red and green I give you my take on the classic asparagus dip.

Asparagus & Roasted Red Pepper Dip

1 can asparagus, drained well
1/4 cup roasted red peppers, diced
4 slices of prosciutto, chopped
1/4 cup sour cream
1/4 cup of mayonnaise
Squirt of fresh lemon juice
1/4 teaspoon pepper
Dash of hot sauce
1 cup Parmesan cheese, divided

Preheat oven to 350 degrees.  Drain asparagus well, add to mixing bowl & mash with a fork.  Add all ingredients except for 1/2 cup of Parmesan to the asparagus and mix well.  Transfer to a small baking dish, top with remaining cheese and bake for 30 minutes or till it is hot and bubbly.  Serve with Ritz crackers &/or fresh veggies and enjoy!

Red & Green - festive!!!

Tree Trimming on a French Friday

Sweet & Spicy Cocktail Pecans

Especially this time of year I love to have tasty treats before dinner, it seems as if we always have a little something to do before. Tonight it was testing the lights for the big tree in our den.  Lights for this tree are always a bit of a conversation. Color & bulb size are discussed beyond reason - so long story short we are trying something different this year - warm white C5 bulbs with strands of C3 green and C3 red (if you even understand the bulb size lingo you are my friend for life).  For a little tree trimming inspiration I whipped up a batch of Christmas Princes (not to be confused with Christmas Princesses) and French Fridays with Dorie's sweet and spicy nuts.  I choose pecans and they turned out very yummy.  The kitchen smelled wonderful - so I would definitely recommend throwing these together right before guests arrive.  The recipe is very similar to the Ritz Carlton's Spiced Pecans I posted in October.  Both would be wonderful hostess gifts. 

Another holiday Champagne treat...

Christmas Prince
1 bottle Champagne
3 cups Grapefruit Juice
1 cup Ginger ale
1 cup fresh raspberries

In a pitcher add the champagne, then juice, and finally ginger ale, allowing each layer to sit for a minute before adding the next.  Top off with raspberries.  You can also mix up individually & these make nice brunch drinks.

This treat came about on one of my favorite Christmas Eve's - it was my nephew's first Christmas. My husband & I had been asked to help his parents get ready for Santa's first visit after a big dinner at my parents.  My husband through together a punch and hence we have the Christmas Prince (the names are just silly & meant to be so).  Champagne cocktails are so versatile & many of our creations have literally come from throwing together what was in the fridge.  
Side note the Christmas Princess was named such because she is definitely a lighter cocktail due to the type of juices.  Hope you enjoy!!!

Sauteed Vegetable Frittata & My 1st Go With Pastry Dough

It has been quite a week for deliveries around here - amazing concert tickets for my husband's birthday, my copy of Dorie Greenspan's Around my French Table, a signed copy of Ina Garten's How Easy is That, and my new beautiful oval Le Creuset dutch ovens.   I have wanted these since I was a child.  I fell in love with them watching the Huxtables cook on The Cosby Show.  Then the Food Network came along - every single chef had them & in so many colors.  Now I have mine - is it sad to be this obsessed with cookware?

3 1/2 quart and 5 quart Oval Dutch Ovens

We typically only have 2 meals on Saturday and Sunday, with a great snack in between.  This weekend's snacks are a tiny cheese ball from our local steak shop & savory palmiers.  Last night I attempted Cleo Coyle's Italian Easter Pie Palmiers.  I say attempted because I need much more help with pastry dough!  They taste awesome, but they don't look anything like they are suppose to.

My 1st attempt at Savory Palmiers

These are worth getting right, because they will make an amazing Holiday appetizer. Please give them ago!

This morning I fixed a sauteed vegetable frittata inspired by Ina Garten's Roasted Vegetable Frittata.  Here is my quicker, lighter version. 

Sauteed Veggie Frittata, serves 6
1 zucchini, small dice
1/2 red onion, small dice
1 orange pepper, small dice
1 tablespoon olive oil
Salt, pepper & red pepper flakes
1 teaspoon minced garlic
1/2 tablespoon butter
6 eggs
1/2 cup 1/2 & 1/2, I used fat free
1/4 cup Parmesan cheese
1/2 cup grated Gouda

Preheat oven to 350 degrees
Saute onion, pepper & zucchini in olive oil for about 10 minutes over medium high heat. Season with salt, pepper and red pepper flakes.  Add minced garlic and saute for another minute or two.  Add butter and remove from heat, mix in melted butter. Whisk 6 eggs & 1/2 & 1/2 with touch of salt and pepper, stir in Parmesan cheese.  Add sauteed mix to the bottom of a pie plate that is coated with cooking spray, pour egg mixture over evenly.  Bake in oven for 25 to 35 minutes, until frittata is set (just move it gently in the oven, when it doesn't jiggle it is ready), remove and top with grated Gouda.  Put back in the oven for about 2 -3 minutes - just so cheese melts.  Remove from oven, slice as a pie and serve.

I am spending the rest of the day with my kindle reading Cleo Coyle's latest - Holiday Grind.  Her coffee house mystery series is wonderful - check them out.

Artichoke & Feta Relish Served with Salmon

A friend recently asked if I had any ideas for using up a bunch of feta cheese, and I remembered this recipe.  I came up with it it in college to jazz up salmon for a dinner with friends.    I was having 4 people for supper, got a great deal on the fish, but wanted to step it up. I came up with this to top the seared salmon.
On a very thin budget you can get pretty creative.

Artichoke & Feta Relish
1 14 oz can of Artichoke hearts, drained & chopped
4 green onions, sliced (use about 3/4 of the onion)
4 oz Tomato Basil Feta
2 tablespoons Olive Oil

Saute the green onion in 1 tablespoon of olive oil on medium-high heat for around 5 minutes, add the artichoke hearts and saute another 5 minutes, remove from the the heat, add the cheese and toss with other tablespoon of olive oil.  Set aside to cool.  Serve with salmon.  Keep leftovers in an air tight container in fridge - they won't last long. It is wonderful cold too!

My Lunch - Salmon with Artichoke Relish and Savory Sweet Potatoes

The salmon above is a salmon fillet seasoned with lemon pepper and seared in hot frying pan coated in cooking spray.  Serve the salmon on top of sauteed spinach with a drizzle of blue cheese dressing over top of the fish.  Add relish and serve.  Small fillets make a wonderful lunch! 

The relish is also wonderful over chicken, and can be served hot or cold as a dip. My friend that brought this recipe back to me even used it as a filling for a sandwich.  Hope you enjoy!

Gouda En Croute

Growing up this was my mother's go to appetizer.  My brother, sister and I loved it when my parents had friends over for cocktails before a dinner out, because we would get the leftover Gouda En Croute and Asparagus Dip.  This Gouda is still a family favorite, but goes by many names - Gouda En Croute, Baked Gouda hors d'oeurve, and Hot Gouda Ball. Please note it is best to bake on a cookie sheet to ensure the bottom of the pastry cooks thoroughly.  Hope you enjoy!

Claire's Classic Gouda En Croute
1 7oz  Gouda wheel
1 8oz tube crescent dinner rolls
1 egg,  whisked with a dash of water
Preheat oven to 375 degrees
Remove wrapping and wax from the cheese.  Open crescents and separate it in half (save one half for later use), flatten dough and  smooth out the edges so it is one piece.  Place Gouda in the middle of the dough and bring all the sides of the dough to the top of the cheese. Smooth out the dough so that the cheese is completely encased.  Brush the dough with the egg wash and bake for 20 minutes or so.  Watch closely to ensure it doesn't burn. Let it sit for about 5 minutes before serving.

Lara's Sweet Gouda En Croute
 Same recipe as above, but before you add the cheese to the dough place 2 teaspoons of  preserves to the middle of the dough in a circle about the size of the cheese. Place the cheese directly on top of the preserves.  Today I added fresh Alabama blueberry preserves (picture above), but strawberry and raspberry are wonderful as well - try it with your favorite.

Lara's Savory Gouda En Croute
Same recipe as above, but spread 2 teaspoons of spicy mustard all over the dough (not just the center) & then add the cheese and follow through as described above.

Serving notes - with Claire's and the Sweet version serve with fruit and crackers.  Serve the Savory with olives, gherkins and crackers.  Smoked Gouda works well too, as does Edam cheese if you can't find Gouda.