Feta Walnut Dip

Dips are one of those things that I think pretty much everyone likes.  Sure, you may not love them all, but I’m betting you have a favorite.  Spinach artichoke?  Sour cream and onion?  Black bean?  There are just so many good choices – which would explain why I have about 20 different dip recipes waiting to be tried.  And to tell you the truth, there should be several more dip posts on this site.  I’ve made some delicious recipes that I couldn’t wait to tell you about – only I didn’t take the pictures fast enough, and the dips disappeared before I could get the final shots.  I’m going to have to work on that.  It’s all in the planning… and in the hiding of the dip until the pictures have been taken.

When we lived in Cleveland a few years back, this Feta Walnut Dip was my favorite.  It was kind of my signature dip, if you can have such a thing.  I made it when people came over, and I was often asked to bring it to other people’s houses for parties and dinners.  It was my thing.  I made it so often I kind of got tired of it, and I haven’t made it for a few years.  However, I decided it was time to bring it back for New Year’s.  And I’m glad I did, because it went over big.

This dip is big on flavor and small on effort.  All you have to do is toast some walnuts and then toss all of the ingredients into a blender or food processor.  A minute or two later, and you are ready to dig in.  The feta is the star of the show, giving the dip a creamy texture, while the toasted walnuts add richness and a subtle nutty flavor.  A few crushed red pepper flakes help make the dip as spicy (or not) as you want, and a few sprigs of fresh parsley keep things light and fresh.  Blended together, the ingredients in this recipe combine to form the perfect dip for pita bread, crackers or veggies.  It would make a great sandwich spread too.  Give it a try.  It might just become your new “signature” dip.

Buffalo Chicken Fingers with Gorgonzola Dip

Today’s recipe is one I’ve been thinking about ever since I made those crazy good Barbecue Chicken Fingers a while back. That juicy, crunchy, oven-baked chicken was so delicious bathed in barbecue sauce, I knew I had to try it Buffalo-style.

These Buffalo Chicken Fingers taste like the boneless wings you get at sports bars – minus all the fat that comes from deep-frying and butter-laden sauces. But don’t worry. Taking away a lot of the fat doesn’t take away a lot of the flavor. These chicken fingers are spicy, tangy, crispy, and pretty much addictive. They make a fun party food, game day snack, or weeknight dinner.

And since you might need a little help taming the heat (if, say, you go overboard with the hot sauce), there’s the homemade gorgonzola dipping sauce. Your mouth will appreciate the relief – and the rich and creamy flavor. And I’ll let you in on a secret – this gorgonzola dip is way healthier than any blue cheese dressing you’d find at a bar or restaurant. Not that you’d ever know. Because it is goooood. And that’s coming from someone who doesn’t particularly like gorgonzola or other blue cheeses.

Warm Spinach and White Bean Dip

Like many people, I have an unfortunate weakness for cheesy, creamy, gooey, and otherwise fattening foods. Not surprisingly, I’ve always been a big fan of warm dips. Knowing their relative lack of healthy merit, I rarely make them at home. Last week however, I made dip… twice. In my (arteries’) defense, one recipe was far healthier than your average hot dip. The other… not so much. Both were delicious though, and I’ve been looking forward to telling you about them.

Today I present to you a healthy warm spinach dip. Unlike the spinach dips you can get, well, pretty much everywhere, this recipe is not a cream cheese/mayo/sour cream fat bomb. You can actually feel good about eating this dip. And since I have pretty much no willpower around foods I love, that is a very good thing as far as I’m concerned.

This recipe is a different spin on a traditional spinach dip. The base is a puree of creamy white beans and fluffy ricotta cheese, which makes for a somewhat thicker dip than usual. Spinach gives the dip its color and lemon zest and fresh chives give it some zing. Fresh from the oven, this spinach and white bean dip is delicious with veggies, toast, pita chips, etc. It would also make a great vegetarian sandwich spread. Leftovers dry out a bit, so dig in while the dip is at its creamy best.

Crispy BBQ Chicken Fingers

I’ve told you many times how Stan’s not a foodie and how that’s hard for my food-obsessed brain to comprehend. That being said, there are certain foods that I know my hubby loves. His mom’s traditional Russian cooking, pretty much any dessert with cherries, Trader Joe’s lime popsicles… Yeah, he’s a random one. I also know that at the end of a long day, there’s nothing Stan likes more than some finger food that tastes like junk food (but really isn’t since I’m the one making it).

Enter these Crispy BBQ Chicken Fingers. I made these the other night for Stan after he’d been up ‘til all hours writing a paper for school, gotten three hours of sleep, worked all day, and then went to class for three hours. Needless to say, by the time he got home at 9:30 at night, I thought he could use a little culinary comfort – and a big hug. I gotta say, I think he was more excited about these chicken fingers than the hug. The tater tots I served with them didn’t help. Guess I know my place. Joking… he wanted the hug before the chicken. Then again, that was before he saw the chicken...

All kidding aside, we loved these chicken fingers. They have all the crunch of traditional chicken fingers, but they are baked instead of fried so you can feel good about eating them. Marinated in buttermilk and bbq sauce, the chicken is tender and juicy. The crispy coating has just the right amount of spice, and the bbq sauce you brush on at the end gives them the perfect amount of smoky tang. Plus you get to eat them with your fingers (if you are so inclined), and that’s always a good time.

P.S. These would make an awesome appetizer for a Super Bowl party!

French Onion Soup Stuffed Mushrooms

In my last post I mentioned how we stayed in for New Years this year. What I neglected to mention was that while we had an intimate gathering of five people, I made enough food for at least double that many. Four appetizers, a big entrée, and a dessert that serves sixteen. I realize that may sound nuts, but I don’t often have a reason to try out so many new recipes. Since it’s just the two of us, it takes us awhile to get through food. Stan eats enough for two, but we can still be eating the same dinner for two or three nights in a row. Having a party gives me a chance to experiment and try new things – and make a tiny dent in my ever-expanding file of recipes to try.

One of the big winners from our New Years dinner was these French Onion Soup Stuffed Mushrooms. A fun twist on a cocktail party classic, these savory babies combine two delicious dishes into one. Slow cooked onions are seasoned with traditional French onion soup flavorings and stuffed into juicy mushrooms. The mushrooms are then topped with nutty Gruyère cheese and baked until tender and bubbling. A sprinkle of chopped fresh parsley finishes them off, and then you are ready for the big ta-da moment.

And you will get a moment for these gems. Whether you use big mushrooms or small, they will disappear in an instant. If you are making them for a party, I recommend sneaking a few in the kitchen before you serve them, just to make sure you get to try them! If you don’t want to wait for a special occasion (and I don’t think you should), these stuffed mushrooms are easy enough that they’d also make a fun side dish at your next family dinner. I’m thinking they’d be fantastic alongside a steak or even a roast chicken. However you serve them, I think you’ll love them.

Baked Panko Chicken Tenders with Basil Aioli

Normally I shy away from these kinds of recipes. I don’t mean the tasty, crispy, dippable kind. I mean the dredge in flour, dip in egg, coat in bread crumbs kind of recipe. Because we all know what can happen when you do the whole dredge, dip, coat thing – a big gummy mess. On your fingertips, on the dishes, on the counter tops… and hopefully on the chicken. (I know there are methods you can employ to reduce the mess – tongs and whatnot – but let’s be honest, some mess is unavoidable.)

Don’t get me wrong, I’m not afraid of making a mess in my kitchen. (Cue Stan laughing – and perhaps suggesting that is an understatement.) I just prefer the mess to be less stuck on me and more stuck on the dishes. Regardless, for a good recipe, I’m willing to get my hands dirty… literally. And this is indeed a good recipe.

Finger food is always fun, and these chicken strips are no exception. The chicken is coated with a lightly spiced panko crust. The crunchy exterior keeps the strips moist and juicy on the inside. Creamy and slightly tangy, the basil aioli is a perfect dipping sauce. This chicken makes a great, finger-friendly lunch or dinner. It would also be a great appetizer or party food, served on a big platter with a bowl of aioli alongside.

Peppery Garlic Prawns

When you are always on the lookout for new recipes to try, certain foods/recipe titles grab your attention more than others. For me, pasta, seafood, cheese, desserts, and certain fruits and vegetables are major attention grabbers. When I’m looking for things I know Stan will like, garlic, black pepper, and meat are major players. Not surprisingly, when I came across this recipe for peppery garlic prawns, I knew I had to try it.

Prawns (aka shrimp) are one of my from-the-ocean favorites, and I’m pretty sure Stan has never met a garlic-laden dish he didn’t like. During the past year, we both have come to love black pepper, so making this dish was pretty much a no-brainer. The fact that this dish requires only about 5 minutes of active prep time (if your shrimp are already peeled) and 3 minutes to cook? Yeah, I’m pretty sure there’s no beating that.

All you do is toss raw shrimp (tail on or off – your choice) with a lot of minced garlic, crushed or coarsely ground black pepper, some salt, lemon juice, and brandy. That’s right, brandy. The stuff you swirl around in snifters and sip slowly. Or, if your husband happens to be Russian like mine, you might occasionally drink shots of it while toasting special occasions. Even if you don’t drink it, brandy is worth keeping on hand for culinary purposes. It adds a special flavor to certain dishes – different than wine or sherry. For this dish, it is worth seeking out, even if you only get a tiny bottle. But really, how much fun would that be?

Southwest Egg Rolls with Avocado Creme

I love fun finger food as much as the next girl, but for some reason or another, I don’t make too much of it at home. Maybe it’s because it seems like party food. Maybe it’s because I equate finger food with bar food. Whatever the reason, I’ve come to realize that finger food is fun food, and I should make more of it at home.

These southwest egg rolls are an excellent option for a fun meal you can eat with your hands. Egg roll wrappers are stuffed with of a flavorful and spicy mixture of chicken, black beans, corn, roasted peppers, and spinach. They are baked instead of fried, so they are less heavy and greasy than your typical egg rolls, while still delivering a nice crispy, crunchy exterior. Served along side a cool, creamy avocado crème dip, these egg rolls would be perfect to serve at a party. Throw in a salad and some rice, and they also make for unique, filling dinner.

Butternut Squash and Caramelized Onion Galette

We’ve got news people. Big news. Wait, don’t jump to conclusions – it’s not that news. But it is exciting news. We’re moving! Thanks to a little thing called “apartment renovation”, Stan and I are moving a few blocks down the road to greener, less likely to be demolished, pastures. Perhaps most exciting? Our new place has a serious kitchen. We’re talking counter space and cabinets galore. After two and a half years of having to store kitchen appliances in bedrooms, coat closets, and in the oven, the prospect of all the new cooking and baking space is positively thrilling.

Today’s post is thus the last I will write from our current apartment. And I have to start it with a confession: I feel like a fool. Many months ago, I discovered the smitten kitchen website. One of the first recipes I came across was for this butternut squash and caramelized onion galette. I saved the recipe as an intriguing possibility, but I never got around to making it until yesterday. And that, my friends, is why I am fool. Because this recipe is out of this world. Truly, it is amazing.

Cheddar Pennies

So, um, yeah… today’s recipe? I might have picked it just because of the name. Cheddar pennies – it’s kind of cute, right? Well, I think so anyway. And I have a weakness for cute things – puppies, cupcakes, my husband… but I digress. Cheddar pennies – cute in name, appearance, and tasty to boot.

If you’ve never tried them before (and I hadn’t prior to making them), cheddar pennies are small, buttery, shortbread-like crackers flavored with very sharp cheddar cheese. Recipes vary, but in general, cheddar pennies are typically made with butter, flour, cheddar cheese, and some seasonings. You can serve them plain or jazz them up with any number of herbs or spices.

In addition to being tasty, their short ingredient list and easy preparation make cheddar pennies a great go-to recipe for entertaining. You can even make the dough ahead of time and keep it in the freezer, ready to slice up and bake off whenever you need them… if you can wait that long. These little cheesey crackers are addictive. Once you taste one, you might not be able to resist baking up a whole batch to snack on. Fortunately, one recipe makes a lot of crackers, so you’ll have enough to share. You know, if you’re feeling generous.

Stuffed Pizza Rolls

I love the Olympics. Seriously, every two years, the games are a highlight of my year. I vividly remember watching the U.S. women’s gymnastics team (aka The Magnificent Seven) power through to victory in Atlanta in 1996. And the Tonya Harding/Nancy Kerrigan debacle? Couldn’t stop watching. It should come as no surprise then, that I have been looking forward to these Winter Games with much anticipation. And what better way to relax on a Friday night than with the opening ceremony of the Olympics, a bottle of wine, and some fun finger food?

Stuffed pizza rolls. They just sound delicious don’t they? And they are. They are the perfect finger food to serve as an appetizer at a cocktail party. They also make a filling dinner when paired with something green and healthy. (I made roasted broccoli to go along with ours.) Perhaps the best part of these stuffed pizza rolls is their versatility. You can fill them with pretty much anything. Go the classic pizza route with pepperoni and cheese. Give them a tropical flair with ham and pineapple. Make them vegetarian with any number of cheeses and veggies. You get the idea. For last night’s dinner, I stuffed our pizza rolls with mozzarella cheese, chunks of Italian chicken sausage, mushrooms, and slivers of onions. Next time I want to try filling them with ricotta cheese, spinach, and artichokes… mmm… the possibilities.

You can really make these stuffed pizza rolls as easy or as complicated as you want them to be. To go the quick and easy route, use store-bought pizza dough (the kind in the can or from your local pizzeria), packaged cheese cubes, and pre-cut/sliced fillings that don’t need to be pre-cooked. When I made them last night, I decided to go all out, and I made my own pizza dough using this recipe for fast and easy pizza dough. I also cut my own cheese cubes since it was cheaper to buy a big block of cheese and cut it myself. Finally, I sautéed my sausage, mushrooms, and onions in a little olive oil before I put them in the rolls. I did, however, use store-bought pizza sauce for our dipping sauce. I mean, c’mon, the Games were starting!

Gougères

Goo – what? That’s about the response I got from my family when I announced I was planning to make these little gems to go along with my mom’s birthday dinner (which I was also making). Goo-zhair I told them, stringing the word out slowly. Blank faces continued to stare back at me. Little crispy, cheesy poufs? There was some recognition but still not all the way there. So I told them to just wait and see. And they did… then they gobbled them up.

For those of you wanting a little more description than “little crispy, cheesy poufs”, gougères are French cheese puffs, which are often served as appetizers. They are made from pâte à choux, which is the same type of pastry dough used to make cream puffs, profiteroles, and éclairs. The basic dough contains only water, butter, flour, and eggs. The steam produced during baking is what causes the dough to rise. The results are crispy on the outside and light and airy on the inside. And addictive. Sort of like that certain junk food adage – once you pop, you can’t stop. At least you won’t want to.