Cowboy Caviar Bean Dip

I made this for church coffee hour today, so thought I'd share the recipe here, too. This is one of my favorites, and I've just started tinkering with the recipe to make it a bit zippier, with not so much sugar or oil. Today's result was a hit, so I'm putting it here to make it easy for me to reference again.

My original recipe is from my Aunt Carol, but I made a few changes to suit our preferences, and it's easily adaptable. This is kind of a family tradition at the holidays, and it is always a big hit at parties. It makes a lot but keeps well in the fridge since it's in a vinegar/sugar dressing. I mix it up in an ice cream bucket. Serve with a slotted spoon.

• 2 cans black eyed peas  (rinse & drain)
• 2 cans pinto beans  (rinse & drain)
• 2 cans black beans   (rinse & drain)
• 2 cans shoe peg corn  (drained)
• 1 small can chopped green chiles (drained)
• 1 can sliced jalapenos, drained and chopped fine
• 1 jar roasted red peppers, drained and chopped fine
• 1 med. diced onion (chop fine)
• 1 c. chopped celery (chop fine)
• 1 c. chopped sweet peppers (I used a mix of red, orange and yellow.)

Bring to boil:

• 3/4 c. cider vinegar
• 1/4 c. oil
• 1/2 c. sugar
• juice of one lime
• 2 T. Penzey's Bold Taco seasoning (or any taco seasoning)
• 1 T. Creole Seasoning (Tony Chachere's, or any other all-purpose season salt--to taste.)
• 1 T. Crystal Sauce (or Tabasco)

Bring to boil----cool and pour over ingredients. I do the dressing first, and by the time the veggies are chopped, it is cool enough to pour over. Allow to marinate several hours in the refrigerator. Serve with a slotted spoon and tortilla chips (scoops are perfect).  Keeps a long time in fridge. This can easily be cut in half, but this size serves a crowd!

Magic Blue Cheese Pecan Dip

Over Christmas, we were back in North Dakota. Staying at my dad's and Pam's house was great--no cleaning to do, no one showing our house, and very little cooking, save for the day when Pam was having major dental work done. (It worked, thank goodness! She had been in agony.) We also did some shopping, and realized living in the middle of nowhere North Dakota does sometimes have distinct advantages compared to the middle of nowhere Pennsylvania. I guess being close to Philly, Pitt, Baltimore, DC and NYC means we don't need diddly here. Grumble grumble grumble.

Anyway. We'd go into the local liquor store and marvel at the cheap cheap cheap prices (PA residents will understand--our local laws make our beverages about twice the price). A trip to the mall was mind-boggling at the quantity of stuff available. Unfortunately, we couldn't take too much advantage of the after-holiday pricing, as we had to pay to get it home on the plane, but I did find some jeans and boots and got some dresses for Rowan (much needed--she's a dress girl, every day.)

But my favorite discovery was something Pam brought out when we finally made it, after 13 hours in the planes and airports waiting for the blizzard to let us through on our final leg of the journey. Spread on crackers (crispy rice ones were perfect), it was a fantastic hors d'oeuvre. Slathered on a bun, it topped my burger. Had we run out of crackers, I would have eaten it with a spoon. We went back for more at the local grocery store deli, and looked at the ingredients. However, I'm pretty sure they lied so you couldn't duplicate it, because they listed "blue cheese, pecans" as the only ingredients, and I know of no blue cheese like that.

BUT! I looked on the trusty internet and found some other versions. It's really simple, so you can do with it what you like. On Tuesday, I threw together a hasty bowl and brought half to my ladies at my women's choir rehearsal. They loved it. So much, Marita took the bowl home with her. (Luckily, the other half was waiting in our fridge.) I even used a bit of it thinned with milk as an impromptu salad dressing. I didn't put specific amounts, because it's just a thrown together thing.

So here you go. Try it. Change it. Do what you like. But make lots, because it will go. Promise. And? I think it's magic, because I lost 2 pounds over the break. Woo hoo!!!


Magic Blue Cheese Pecan Dip

*1 tub whipped cream cheese (8 oz. I think? Regular works, too, but whipped made it easy to blend.)
*crumbled blue cheese (anwhere from 2T.- the entire chunk. I did the whole chunk. I'm a hedonist.)
*chopped pecans (I put in 1/2 cup)
*seasoning (I did a shake or two of Creole because I pretty much put it in everything I eat except dessert, but anything would work, as long as it's not too salty. Chives or fresh parsley would be great. Or you could do nothing and just let the other flavors shine through, which is probably what the deli did, and definitely what the internet did. Whatever you like.)

Toast pecans in a dry pan for a few minutes over medium heat until they start to smell good. Don't let them burn. Meanwhile, blend cream cheese and blue cheese. Flavors will blend while chilling, so you don't need a lot of blue cheese, but you can if you like. Add hot pecans and mix them in. (Hot helps to blend them, but if you don't have time to toast your pecans or if they cooled it's not a big deal.) Add your chosen herbs or seasoning. Chill in the fridge for a few hours to blend flavors. If it's too thick, you can thin it with a little milk.

Serve with crackers, as a bread spread, on burgers, thinned as a salad dressing, or just a spoon. Mmmmmm.

I had a good idea.

S'mores are pretty good, but they're too messy and a tish too airy for me. I like something a bit more substantial with my sugar and fat. Years ago, I tried to perfect the perfect S'mores Brownie. I failed miserably. The graham cracker crust was never anything but dry, the browned top I wanted meant the brownie itself was too dry or else I overcompensated and it was undercooked, and I couldn't come up with a way to get everything I wanted all at the same time.

I went to this site the other day, and came upon a great method while reading the reviews. It totally worked and the brownies are awesome and were super easy.

Here's the method I used. It's not that site's version exactly, but it's pretty darn easy. You can adapt it to any size pan and you can use your own homemade brownies or cheat with a box like I did.  Excuse the photo--it's from my phone. As you can see, I've sampled them already.

S'mores Brownies

• your favorite brownie mix or recipe, prepared according to directions (with eggs, oil, water or coffee, etc.)
• mini marshmallows
• chocolate bars, broken, or chocolate chips
• graham crackers, crumbled

Preheat your oven and spray your pan with cooking spray or grease as you like. Pour in your batter and smooth. Bake as long as the box (or your recipe) tells you MINUS 5 minutes.

Remove the pan from the oven. Sprinkle with handfuls of marshmallows until it's mostly covered. Sprinkle with chocolate and graham cracker pieces. Return to oven for last 5 minutes until the marshmallows are puffed and gooey and the chocolate starts to melt a little.

Wait a while before cutting unless you like it a gooey mess. (It's good either way. The gooey mess version would be great with ice cream.) The marshmallows will stay fairly gooey even when it's cool. They aren't browned like the perfect campfire marshmallow, but you won't smell like woodsmoke all day either--it's a trade-off.

Yum.

Holy Summer Squash, Batman!

We joined a CSA recently--got lucky. They didn't have a space until about 3 weeks ago, but now we are getting weekly deliveries right to our door, and we didn't have to pony up ahead. We pay each week, and can cancel, postpone, etc. at our will. It's the perfect solution for non-committal types like us. This CSA, the Fallywalker Farm, is known for the unusual varieties they grow, like black zucchini, blue potatoes, rat-tailed radishes, snake beans, flying saucer squash (patty pan), pink carrots, lemon cucumbers, Transylvanian Brain Tomatoes, etc. Everything has been fresh, delicious, and wonderful, and we've even received fresh flowers in each delivery. Awesome. As a result, Rowan's new favorite food is tomatoes, and we're eating more veggies than ever. Plus, I'm cooking a lot--when it's there and would spoil, you gotta use it up!

So, we're stuffing a lot of squash, making a lot of ratatouille, and eating loads of cucumber salad. But a woman cannot live by stuffed zucchini alone.

So I've been trying to come up with new ideas, and the other day I came up with one that was a hit. Full of zucchini or patty pan squash, but even a purist (I'm hoping) would appreciate it. Rowan, Dr. B and I sure did. Oh, and Lucy was way ticked off that she couldn't have any (dogs can't have onions or garlic.)

Shrimp Creole with Summer Squash
(amounts are approximate)

*1 medium onion, chopped
*3 cloves garlic, minced (to taste)
*1 small green pepper, seeded and chopped (ours was black, but whatever.)
*2 cups chopped tomatoes (or 1 can diced)
*1-2 cups of sliced (bite sized pieces) zucchini or patty pan squash. Peel if the skin is bitter, leave on if it's not (FWF squash skin has not been bitter at all)
*1 small can tomato paste
*2 cups water
*1 TB flour (I use Wondra. It mixes great, and the can is handy dandy. But regular is fine.)
*2 TB butter (or more, depends)
*14-16 oz. shrimp (fresh, shelled and deveined or frozen--doesn't matter. I used a bag of frozen.)
*Creole Seasoning, to taste. (I use this one--it is non-negotiable in my house. I even brought it to France and got more sent when I ran out.)
*Hot cooked rice to serve (we used brown, but it doesn't matter. You could even serve it over barley, I have and it's great.)

Heat butter and add onions and peppers. Cook until fragrant, add garlic. Cook another minute or so, then push the veggies to the side and add the flour in the hole in the middle. If it doesn't completely mix in with the liquid, (partially dry and powdery) add a bit more butter. Cook a minute or two until it smells toasty. It will begin to coat the veggies, that's fine--it will blend in and thicken the sauce later. Add the tomatoes, zucchini, tomato paste, water, and season well with Tony's Creole seasoning. Simmer until veggies are cooked, about 20 minutes or so. Add shrimp, and let cook just until shrimp are thawed or turn pink, a couple of minutes. If they get overcooked, they'll curl tight and be tough, so less is best.

Serve over fluffy rice and say "Y'all" and "Chère" a lot while you eat it.

The Olive Garden

is not my favorite restaurant. Not even close. I don't even like it that much. But every once in a while, I get a hankering for soup, salad and breadsticks. I love those big olives.

And my husband? Oh, he's 1/8 Sicilian, which means he's an EXPERT on all things ITALIAN and will NOT DARKEN THEIR DOOR UPON PAIN OF DEATH.

So when we're going out for a quick lunch or supper, I can never, ever get him to agree to go there. Even though his 1/2 Sicilian grandmother loves their tiramisu. IT DOESN'T MATTER. He won't.

Sigh.

We had no leftovers yesterday. I had to eat a Weight Watchers frozen dinner for lunch. It was NOT good. Really. It had some weird bitter green things in it. I don't know what they were. I don't want to know. I ate 1 1/2 pieces of bread with some butter and a stick of CoJack cheese because I'm sorry 6 points is baloney. I need more food.

So!

I was hungry. And I wanted Olive Garden's soup. So I made it.

I used her recipe. It was mind-blowingly good. Really. REALLY REALLY.

And I had all the stuff in the house. And it cooks in the crock pot. I love my crock pot.

Rowan? She said, "Zoop! Zoop! Deee-wisha!"

Lucy drooled on the floor.

And when Dr. B got home, he ate 3 bowls.

Then I told him what kind of soup it was.

He ran into the other room yelling, "No! NO! NOOOO!!! It's Ronica soup! Ronica soup! RonicaRonicaRonica!!! Not freakin' Olive Garden! NOOOOOO!!! It's RONICA GARDEN!"

(Yes, he really said Ronica Garden.)

Though I admit it, it was better than Olive Garden. More chunks, less broth, more hearty. That whole unlimited thing sucks when it's 40% broth they give you--this one isn't like that. And it makes a LOT. It's actually less like Pasta E Fagioli and more like what would happen if Chili and Vegetable Beef soup had a baby. It would be this.

We had leftovers for lunch today. Rowan's face got all orange. I ate a huge bowl. YUM.

A Crock Full of Morocco. Sort of.

Years ago, I made this dish. And it was delicious (with more salt.) I lost the recipe, then thanks to Google found it again, and it's got a permanent home on paper in my recipe box, as backup in case the internet goes down. (shudder)

Today, I was in a chickpea/chicken/crockpotty mood. With a dash of butternut squash. So I decided to experiment, and made a variation on the original. And it rocks. Really.

It's really, really not traditional. I assume. (I am not Moroccan, I have no idea.) But it tastes fabulous and really fills that hole that needs filling on a cold, blustery January day where you are stuck inside the same four walls you've been staring at for months.

It was even worth the reaction to the cinnamon. It's worth taking a Benadryl. (Not like I'll need help sleeping after all this starch.) It would be better with cilantro, but I don't have any. Either way, yum.

Moroccan-Style Chicken Stew for the Crock-Pot. With Butternut Squash!

1 T. Olive oil
1 medium onion, chopped
2 cloves garlic, chopped

Put that in the crock pot.

1 lb. chicken breasts or thighs, cut in 1 1/2 inch chunks

Dump that in, too.

2 T. flour
2 t. ground coriander
2 t. ground cumin
1 t. salt (or more, to taste. I oversalted a bit. You should measure.)
1/2 t. chipotle chile pepper (I ran out of cayenne.)
1/2 t. cinnamon

Mix flour and spices, pour over meat, toss until well coated.

Add:

1 medium butternut squash, peeled, seeded and cut in 2 inch chunks. (Don't worry, most of it will sort of dissolve anyway.)
1/4 cup chopped green olives with pimiento, drained (the salad ones)
1/3 cup dark raisins, plumped with hot water if they are dried out like mine were.
1 16 oz. can chopped tomatoes
1 8 oz. can tomato sauce
I added a splash of lemon juice, but I don't think it was necessary.

Mix it all together and cook over high heat until bubbly, then turn to low. Mine cooked about 6 hours, until the chicken was done and the squash was falling apart.

Then I added a can of garbanzo beans (chickpeas), rinsed and drained, and cooked until it was hot.

Serve over prepared couscous or rice.

Rowan's reaction? "YUM! More? More?"

I agree. :)

What's for Supper?

It's that time again, and since last week I never bothered to post (we had some good stuff, but I don't feel like rehashing), I figure I better get back on the wagon. Currently, I've got tomorrow planned, but I am hoping that by the end of this post, I'll have the whole week done. Motivation, thy name is blog.

OK, so here goes. Including yesterday. Thanks, Laura!

Sunday: Lunch: Cashew Carrot Ginger soup (highly recommended), baguette, 4 cheeses (provolone with garlic and herbs, a basque sheep/cow cheese that rocked, an Italian truffle cheese that I liked but he didn't, and a Comté), sliced apples.

Supper: Boneless Pork Spare Ribs with Kentucky BBQ sauce (Target boutique version), steamed asparagus, baked potatoes with butter and sour cream.

Monday: Chili with cheese and sour cream, beer. (Love those simple meals!) Note: we're not Irish, and don't like being pinched, so we don't celebrate St. Pat's. Except with the beer.

Tuesday: (friends who just visited France are coming over, so we're making at Breton specialty). Gallettes de Sarrasin with lardons (bacon), egg, mushroom and cheese served with sour cream (a good stand in for crème fraîche, because the American kind tastes weird), green salad with vinaigrette, baguette, hard cider. Our friend is bringing the dessert.

Wednesday: Jambalaya (I'm going the lazy route with a mix) with chicken, green salad.

Thursday: Hamburgers and Fries (yeah, also lazy, but I'll toast the buns!)

Friday: Urgent Enchiladas* (not authentic, but delicious! Recipe follows.)

Saturday: Lunch Grilled Ham and Cheese, chips, carrots and pickles.

Supper Round Steak (my mom's recipe, slow roasted with tomatoes and onions), baked potatoes, asparagus (if they still have the lovely stuff we got last week.)

Sunday: Lunch Leftover enchiladas

Supper some sort of soup, bread and cheese.

*Urgent Enchiladas
The name came from an email from my MIL: "Urgent!!! I need your enchilada recipe!"

• 8 flour tortillas
• 1 lb. ground beef or turkey, browned with onion and drained (optional)
  
• 1-2 cans black beans, drained and rinsed (1 if meat, 2 if no meat)
• 1 jar ChiChi's salsa (theirs is really good--Fiesta, Fire-Roasted, whatever. All good.)
• 1 can MILD Old El Paso red enchilada sauce (I don't get the Hot or Medium. They're really hot! Dr. B eats habanero sauce on his eggs, and he thinks they're too hot!) You can use 2 if you like them really juicy.
  
• Shredded Mexican-blend cheese, about 2 cups (Sargento is good, and doesn't have any spices added, just 4 cheeses. Or use cheddar or whatever.)
• Taco seasoning (about 1 T.) (I have used regular taco seasoning, but right now am using Penzey's Bold Taco, which I love. Doesn't much matter though, whatever you like, or make up your own from the spice cabinet.)

Preheat oven to 375 F. Brown meat (if using), add beans to pan and heat with about 1/2 jar of salsa and taco seasoning. Heat until most of the liquid is gone. If you're doing only beans, you could mash them a bit so they're easier to eat. I hate refried beans (too mushy) so that's why I use whole beans, but I go the easy route and get the canned ones.

Grease a 9x13 pan. On each tortilla, put about 3 T. cheese in a line, add filling (about 1/2 cup) and roll up. Nest together in the pan. Your pan will be really full.

Cover with enchilada sauce, making sure to cover all surfaces, especially ends. Pour leftover salsa down the center of all the enchiladas, and top with any leftover cheese.

Bake for about 20-30 minutes or until bubbly, covered with foil. Serve with sour cream, lettuce and black olives if desired. Serves 4 very generously, or more if you serve it with some side dishes like rice, beans, salad, etc.

Freeform Cheesecake

Once upon a time, I told you about an awesome new recipe.

Then, like the next day, they took the recipe off the website. Fearing retribution from the scary Food Network Lawyers, I didn't dare post it myself.

But I guess the show re-aired, and they reposted.

So go, quick, download it. Make it. It's worth it. Great for summer, not too sweet, and tastes absolutely divine. I'm thinking about making a bucket of it to keep in the fridge. Seriously.

Freeform Cheesecake Served Over Fresh Fruit (Michael Chiarello)


And thanks bunches to my friend Christine for making it for dessert at the incredible baby shower you threw for us today. It was WONDERFUL! You spoil us. I feel so loved!!!