Hot Artichoke Dip

I’ve been writing this blog for a few years and have tried to provide a combination of hors d’oeuvres, appetizers, family dinners, desserts and even some homemade candy.  But with the holidays soon approaching, I’ve been asked to share some easy to make dishes for parties.  To respond to those requests, I have decided that the next several posts will be geared towards entertaining. 

When I first moved to Nashville over 20 years ago, I was taken to a cocktail party by one of the invited guests.  This was the first time I had experienced the elaborate southern hors d'oeuvre displays that have now become second nature.  I knew no one but the person who brought me, so after making small talk with a few of the guests, I decided to explore the offerings.

In the center of a round table set separately from the rest of the food was a beautiful chaffing dish filled with this lightly browned topping that looked to be covering a white mixture.  There was a display of assorted crackers nearby so I picked up one of the butter crackers and gently dipped the fragile vessel into the bubbling creation.  I can only imagine what my expression was when I first tasted the Hot Artichoke Dip.  I’m sure I must have closed my eyes to savor the moment.  The party must have been a good one for others, but all I remember is being unable to tear myself away from that delicious goodness.  Since that eventful evening, I’ve been reliving that memory with this Hot Artichoke Dip which has become one of my most requested recipes.

Ingredients:

§     1 (14 ounces) can artichokes (chopped)
§     1/2 cup Hellmann’s Real Mayonnaise
§     1/2 cup grated parmesan cheese
§     1/2 teaspoon garlic powder
§     1/4 teaspoon cayenne pepper
§     Pinch of salt

Directions:

I use canned artichokes because they are convenient and can be found at my local market, but frozen artichokes would work well.  Any time I use a recipe where one of the ingredients is mayonnaise and the dish requires baking, I always use Hellmann’s Real Mayonnaise.  It is the only mayonnaise I have found will remain creamy and will not separate into an oily mess.

Preheat oven to 350 degrees. Prepare your casserole dish by spraying with non-stick cooking spray to keep the dip from sticking. In a small bowl, mix together chopped artichokes, mayonnaise, parmesan cheese, garlic powder, cayenne pepper and salt.

Pour the mixture into the prepared casserole dish. 

Bake at 350 degrees for 15 – 20 minutes or until warm and lightly browned.  Do not over bake as the mayonnaise may separate. 

Serve immediately with crackers or corn chips.

For a printer friendly copy of this recipe, go to ArtichokeDip. Enjoy!

Crab and Cream Cheese Won Tons

When I began writing this blog almost two years ago, I promised to post My Most Requested Recipes.  Although this is not one of my most requested recipes, it is one of my most requested dishes to bring to a party. 

I believe people don’t ask for the recipe because they think it’s difficult to make.  You will soon see how easy it really is to prepare.  Be careful if you make it though, because once you do, you too will be required to bring the Crab and Cream Cheese Won Tons to every party.  Besides Bacon Candy, this is my most requested dish to bring.

Ingredients:

§     1 package won ton wrappers (50 wrappers)

§     1 cup of crabmeat, finely chopped

§     1 8oz container of cream cheese with garden vegetables

§     Vegetable oil for deep frying

§     Dipping Sauce (sweet & sour sauce, duck sauce or sweet chili dipping sauce)

Note:

I use imitation crabmeat for my won tons but you can use fresh crabmeat if you prefer.  If you do, make sure to carefully remove any bits of shell.  For the crabmeat mixture, I like the flavor of the cream cheese with garden vegetables mixture.  If you can’t find it, use a block of cream cheese flavored with finely minced onion, carrot, celery and chives.  If you make your own cream cheese mixture, be sure to season with salt. 

In a small bowl, mix together the crabmeat and cream cheese. 

Take one won ton and place 1 teaspoon of the mixture in the center of the wrap.

 

Fold in half. 

Bring corners together. 

Overlap corners and brush with water to seal. 

Repeat with remaining wraps.

Into a small saucepan, add approximately 1 1/2 – 2 inches of oil.  I use a very small saucepan so I don’t waste a lot of oil.  Heat oil on medium heat until a drop of water sizzles.

 

Fry 4 won tons at a time until lightly brown, approximately 30 – 45 seconds. The won tons will continue to brown after removing from the oil, so don’t overbrown.  Drain on rack or paper towel. 

Serve warm with dipping sauce.  

For a printer friendly copy of this recipe, go to Crab and Cream Cheese Won Tons. Enjoy!

Chocolate Salami

I love the look on my friends’ faces when I tell them I am serving Chocolate Salami along with dessert.  Since most of my friends know that my first recipe and the reason I started writing this blog was Bacon Candy, no one knew what to expect; but rest assured….Chocolate Salami was named because of how it looks and does not include salami.

 

I’ve tasted many recipes for Chocolate Salami, but I like mine the best because of the many layers of flavor.  This treat takes just minutes to prepare, but will require a few hours in the refrigerator before serving.

Ingredients:

§     12 ounces good semisweet chocolate or chocolate chips (I use Ghirardelli)

§     1/2 cup slivered almonds
§     1/2 cup chopped walnuts
§     2 long (5") or 5 short biscotti cookies, coarsely crushed
§     6 tablespoons room temperature unsalted butter
§     1/4 cup liquid (combination of warm brewed coffee, 1 tablespoon cognac, 1 teaspoon vanilla)
§     pinch of salt
§     1/2 cup confectioner’s sugar

Optional Ingredients:

§     1 teaspoon cayenne pepper
§     chopped pecans
§     orange zest

Preheat oven to 350 degrees. 

Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.

Chop chocolate finely with a sharp knife (or use chocolate chips) and place in a heat-proof mixing bowl. 

Microwave on high for 30 seconds. 

Remove and stir.  If chocolate is not thoroughly melted, microwave for another 10 seconds.  Repeat if necessary but do not overheat the chocolate.  Remove chocolate from the microwave and add room temperature butter. In a 1/4 cup measuring cup pour 1 tablespoon cognac and 1 teaspoon vanilla.  Add warm coffee to fill the measuring cup.  You should have a total of 1/4 cup of liquid.  Add a pinch of salt and stir in the coffee mixture until smooth. 

Add the almonds, walnuts, biscotti pieces and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.

Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.

Remove the plastic wrap from the logs and roll them in the confectioner’s sugar until coated.

Let the logs sit at room temperature for 15 minutes.

Using a sharp serrated knife cut the logs into 1/2-inch-thick slices and serve.  For a printer friendly copy of this recipe, go to Chocolate Salami. Enjoy!

Hot Corn Dip

Twice a month I play poker with friends.  The first is a ladies game we play in the “Women’s Game Room” at the country club.  There are 6 – 8 women who get together for a low stakes, friendly game where the conversation is more about birdies and bogies than poker, but I love these women and look forward to the game.  The second game is hosted by my friend and co-foodie, Michael.  At this game there are 9 men and me.  I can’t begin to tell you about the conversation at that table, and I look forward to it every month. 

Michael always cooks dinner and everyone is required to bring something.  Most show up with a bag of chips, 6-pack of beer, M&Ms or a box from a local bakery, but we can always count on Mary to send a delicious casserole with Bill and I take the opportunity to try out some new recipes and always bring something homemade.  It’s a pleasure to cook for these men.  They are so appreciative and always complimentary. 

This week I brought my Hot Corn Dip.  With the amount of attention and number of compliments this dip received, you would have thought it took a long time and a lot of effort to prepare.  It is not one of my original recipes but it is one of my favorite go-to dips and has become one of My Most Requested Recipes.

It is easy to prepare, contains ingredients I always have on hand, and I can assemble it ahead of time and bake it at the last minute.  Nowadays fresh corn in the husk is available all year long so I rarely use canned corn, but for this dish I make an exception. 

Ingredients:

§     2 cans of Mexicorn, drained

§     1 1/2 teaspoons Accent

§     8 ounces sour cream

§     1 cup Hellman’s Real Mayonnaise

§     15 ounces sharp cheddar cheese, grated and divided

§     1 small jar of pimentos, drained

§     4 – 5 green onions, chopped

§     1 chopped jalapeno pepper

§     1 teaspoon garlic powder

§     Kosher salt and pepper

Preheat oven to 350 degrees.  In a large bowl, mix together the Mexicorn, Accent, sour cream, mayonnaise, 12 ounces of grated cheddar cheese, pimentos, green onions, chopped jalapeno and garlic powder.

 

I like a little spice so I add all of the seeds in the jalapeno pepper.  If you don't enjoy the heat, add only a few of the seeds.

 

Season with salt and pepper to taste.

 

Spray a casserole baking dish with non-stick cooking spray and add corn mixture.

Bake approximately 20 - 30 minutes until hot and bubbly.

 

Remove from oven and sprinkle with remaining 3 ounces of shredded cheese.  The warmth of the dip will melt the cheese.

 

Serve with corn chips.  For a printer friendly copy of this recipe, go to Hot Corn Dip.  Enjoy!

Warm Potato Salad

I recently wrote the recipe for Warm Potato Salad because it fits well with my summer entertaining menus.  It's served warm or at room temperature so we can eat it on the back patio or on the boat.  It keeps for hours but never lasts that long.  It uses fresh seasonal ingredients which I always have on hand and takes just a few minutes to prepare. 

I’ll share with you a little secret.  I sometimes make a lot more than I need so I have leftovers because it’s so easy to warm up.  All I do is pick out the potatoes, warm them in the microwave and add them back to the salad. 

 

This dish is so versatile I occasionally add grilled shrimp or substitute pasta for the potatoes.  

In order to give you a recipe I had to give you measurements for each ingredient, but use what you have and more .  I typically buy small yellow, red and orange peppers, so that’s what I use. 

If you have a large red pepper…go ahead and use that.  I love the small new potatoes and I always have them on hand, so that's what I use, but if all you have are large potatoes, cut them into 1” squares.  Grace doesn’t like raw onions, so I don’t add them, but if I was making it for myself, I would thinly slice a red onion into the salad.  We all love goat cheese, so I use it frequently, but if you don’t, substitute feta or cheddar.  I’ve given you my recipe which has the ingredients we like to eat.  Create your own family recipe with your favorite ingredients.

Ingredients:
§     1 bag (1 ½ pound) of small yellow potatoes

§     1 bag (1 ½ pound) of small red potatoes

§     1 cup small red, yellow and orange peppers, sliced

§     2 – 3 ears fresh corn

§     6 - 8 basil leaves, chiffonade

§     1/4 – 1/2 cup fresh goat cheese

§     1 small lemon

§     olive oil

§     kosher salt and pepper

Preheat oven to 350 degrees.  Place small potatoes on a sheet pan.  Drizzle with olive oil and salt and bake approximately 20 – 30 minutes until potatoes are soft.  The length of time will vary based upon the size of the potatoes.  While the potatoes are in the oven, prepare the vegetables.  Cook the corn by placing the fresh corn, husk and all, into the microwave.  For 3 ears of corn, cook in the microwave for 5 - 6 minutes depending on the size of the ears. 

Remove from the microwave, cut through the husk at the bottom of the corn and the clean ear should slide out of the husk.  I sometimes grill the cooked ears to char the corn and create another layer of flavor.  Slice the kernels off the cobs. 

Remove the potatoes from the oven and cut in half.  In a large bowl, add cooked potatoes, sliced peppers and corn. 

Add salt and pepper to taste and dress with olive oil and the juice of one small lemon.  Feel free to use your favorite bottled vinaigrette, if you prefer.  Place on serving platter and dot with marble sized pieces of goat cheese. 

Top with basil chiffonade.  To chiffonade the basil, stack the basil leaves in a neat pile so they are curling upward.  This makes them easier to roll.  Roll the basil leaves tightly like a cigar.  Using a sharp knife, slice the leaves into thin, evenly sized strips. 

For a printer friendly copy of this recipe, go to Warm Potato Salad. Enjoy!