Party Dips

This is a collection of some of my favorite dips.  The Wind-Down Dip is something I came across in college and I ate it all the time!  It is perfect with those scoopable Fritos, and even better a little warm.  I used to sit in front of a movie with a blanket and eat a whole bowl. 

The Tartar Sauce is a little different then most, but you can make this ahead and keep it in your fridge.  It's great for a summertime fish fry...very light. 

Last, but not least, this pesto is super easy and great on anything!  Store this in the fridge and mix it in your favorite pasta, or grill with some shrimp, or even chicken.  This is definitely a staple in my house. 


Wind-Down Dip

• 5 c fresh spinach, (you can substitute 10 oz frozen, but do not use canned...yuck!)
• 1-15 oz can garbanzo beans (chickpeas), drained; liquid reserved
• 3 Tbsp olive oil
• 2 cloves garlic, minced

1.  Combine all the ingredients in a large saucepan along with 2 Tbsp of the liquid from the can of beans.  Cook over medium heat for minutes, or until the spinach is wilted. 

2.  Cool.  Blend this up in a blender, or a food processer until smooth.  ENJOY!!


Tartar Sauce

• 1/2 c mayonaise
• 1 Tbsp celery leaves, chopped
• 1 Tbsp pickle relish
• 1 Tbsp capers
• 1 Tbsp green onions, chop the white ends only

1.  Mix all ingredients together in a small bowl.  Chill before use.  ENJOY!!


Garden Pesto

• 2 c fresh basil leaves
• 4 tsp garlic, minced
• 2 Tbsp pine nuts
• 1/3 c olive oil
• 2 Tbsp grated parmesan
• Kosher salt and pepper

1.  Chop the basil, garlic, and pine nuts in a food processor, or blender.

2.  With the motor running, drizzle in the olive oil.

3. Blend in the cheese and add the salt and pepper to taste.

4.  Refirgerate, covered, for up to a week.  ENJOY!!

Tuna Tampico

This recipe has been in my family for a very long time.  It's great for almost any night of the week because you can make it early and just pop it in the oven.  The story I remember (which may be wrong) is that my brother thought this gem up because he didn't like the tuna casserole my mother was serving.  (Nothing is wrong with her tuna casserole, by the way.  I think he just didn't like it.)  At my house, I love to serve this when a night of tv watching is involved...usually a football game or a great kiddie movie.  Try it, you will love it!

• 1 large bag of tortilla chips
• 15 slices of cheddar cheese
• 1 can cream of mushroom soup (you can also use cream of celery, or chicken)
• 4 small cans of tuna
• 1 jar Pace Picante (we use medium, but you can use whatever level of spice you want)
• 4 oz shredded cheddar cheese

1.  Layer the bottom of a 9x13 in glass casserole dish with sliced cheese; about 7 slices.  Crush 1/3 of the tortilla chips and add to cover the cheese.  Keep going with each layer as follows; 2 cans of tuna, 1 can of soup, the half the Pace. 

2.  Start over with the rest of the sliced cheese and top the finished product with more tortilla chips.  Sprinkle the top with the shredded cheese.  *At this point you can cover the entire casserole dish and refrigerate it until the time you want to put it in the oven.  Add about 10 minutes to the cook time if you remove it straight out of the fridge.

3.  Bake in a 350 degree oven until the cheese is melted and the chips turn golden brown; about 15-20 minutes.  Slice into small squares and serve next to a nice salad.  ENJOY!!

Chicken Curry

I know, I know, I have been slacking, but with Halloween and my best friend's wedding coming up (not to mention three kids...) I have been a little busy.  This next recipe is one that I have recently grown to really love.  I was never a huge fan of curry before, mainly because I thought it tasted like it smelled, but this recipe really works for me and my family.  I originally found it on the Martha Stewart website and as almost every recipe I use decided to change it up per my family.  Basically I like this the most because it is a stewed item...something that can just sit and get yummy on the stove top.

Ingredients:

• 2 Tbsp vegetable oil
• 1 1/2 lbs. chicken thighs (I use bone-in)
• kosher salt and pepper
• 1 small onion (chopped)
• 3 cloves garlic (I like lots of garlic)
• 4 carrots
• 3 Tbsp curry powder
• 1/2 tsp dried thyme
• 1/2 c beer
• 1 can coconut milk
• 1 package frozen peas
• cooked white rice (about 2 cups)

1.  In a large dutch oven, heat the oil over medium high heat until just smoking.  Season the chicken with salt and pepper and sear off all sides, about 5 min per side.  Do this in small batches as to not overcrowd the pan.  Take the chicken out and let it rest on a plate.

2.  Add the chopped onion to the oiled pan and sweat until soft and browned a little.  Now, peel the carrots and slice them about 1/2 in. thick.  Add them to the pan and cook about 5 min stirring often.  Throw in the garlic and continue to cook another minute.  I like to just smash the garlic and throw it in whole, them remove it later before I serve the dinner.  Feel free to mince the garlic before it goes in, or even use one spoonful of the jar garlic from the store. 

3.  Add the curry and the thyme and stir them in quickly.  Then deglaze the pan with the beer.  Make sure to get all the good bits off the bottom of the pan.  Add the coconut milk and the reserved chicken with all it's juices.  Bring to a boil and then turn down the heat to a simmer.  Place the lid on and let it cook slowly for 30 minutes.  Open the lid and check to make sure you are not boiling the chicken.  It should be simmering. 

4.  Check to make sure the carrots are cooked through and your chicken reads 165 degrees.  If it does not, simmer for some more time.  If it is ready, turn off the heat and mix in the frozen peas.  The heat of the sauce should be enough to cook the peas through.  If not, turn the heat back on until the peas are just finished. 

5.  Serve this over some rice and you should have a complete meal!  ENJOY!

Chicken Parmesan

I am going to start this food blog with a very simple chicken parmesan recipe.  The chicken can also be substituted with eggplant, veal, or even turkey.  I like to make this often because my husband likes it, and like I said, it is simple. 

I would like to make a quick note and mention the importance of salt.  I tell my husband all the time, salt is used to bring out the flavor of food...not to make your food taste like salt!  I like to use kosher salt, mainly because it is what was used when I worked in restaurants, but also because it has better flavor.  If you have never tried it before I would recommend you pick some up from the grocery store.  You can literally taste it raw and it does not have that stinging bite that iodized salt does.  Kosher salt should be used two to one to iodized salt. 

I also like to use fresh cracked pepper.  Once a spice is ground it starts to loose it's flavor much like an opened bottle of wine.  Test it for yourself...taste the pepper in your shaker, and then taste fresh cracked...totally different!

Back to the chicken parmesan...

Ingredients

• 1 1/2 lbs. boneless, skinless chicken thighs (you can use breast, but thigh meat is much cheaper and goes farther)
• 2 c flour
• 3 eggs
• 2 c Italian seasoned bread crumbs
• 1/4 c olive oil
• 1/2 jar prepared tomato sauce (I use Hunts, 4 cheese)
• 1 c mozzarella cheese
• 1/4 c parmesan
• kosher salt
• cracked pepper

1.  Preheat oven to 350 degrees.  Take each piece of chicken and pound it out with a mallet, or heavy object.  (I use a can from the pantry.)  Make sure to lay down plastic wrap so you don't mess up the counter.  I like to place the chicken inside a large Ziploc bag and then use the same bag later to flour my chicken.

2.  Crack the eggs into a dish with sides and whisk them until smooth.  You can add a small amount of water here to thin it out if you would like.  Put the flour into that Ziploc bag with lots of salt and pepper.  (Two to three large pinches.)  Don't worry about the amount...you always want to over season your flour.  Add the bread crumbs to another dish and make an assembly line...four, egg, bread crumbs.  (Some people also like to add a little parmesan cheese to the bread crumbs...make sure and use grated.)

3.  Pour the olive oil into a large saute pan on the stove and get that heated up.  It needs to be pretty hot because you don't want your chicken to stick, but you don't want it quite smoking.

4.  Remove each piece of chicken, one by one, from the four and shake off any excess you can.  You don't want there to be too much flour because it won't taste good.  Dip the chicken into the eggs and shake off excess and then dip into the bread crumbs.  Completely cover the chicken so that no flour is visible.  I like to do at least three pieces of chicken before I start placing in the pan so that there is not a long time period between each piece. 

5.  Now it is time to cook!  Sear each piece of dredged chicken about 4 min per side until they become lightly browned.  Don't worry about the doneness because they will be going back into the oven.  When finished drain them on a paper towel.  This will make the finished product less greasy.

6.  When all of your chicken has been seared off lay each piece into a baking dish (I use a glass Pyrex) so they overlap each other just a tad.  Take the tomato sauce you have and pour it down the middle of each piece of chicken.  Top the tomato sauce with the mozzarella and parmesan cheese. 

7.  Place the baking dish into the oven, uncovered, and bake for 30 min, or until the cheese is nice and bubbly.  If you pounded the chicken out thin this will be more then enough time to bring it up to temperature.  Always check chicken with a thermometer before eating...it should be 165 degrees. 

8.  I serve this along side some pasta that has been topped with the extra sauce I have from the meal and some roasted broccoli.  ENJOY!!