Sunday, October 21, 2012

Warm Artichoke Dip

Artichoke Dip by TagDragon
Artichoke Dip, a photo by TagDragon on Flickr.

4 7.5 ounce jars Marinated Artichoke Hearts, well drained
2 4.5 ounce jars Chopped Green Chiles, well drained
1 8 ounce package Cream Cheese, at room temperature
1 cup Mayonnaise
1 cup fresh grated Parmesan
3 cloves Garlic, pressed
1 tablespoon fresh Lemon Juice
1 tablespoon Butter, melted

1 ½ cups French Breadcrumbs
½ cup fresh grated Parmesan
2 tablespoons Butter, melted

Preheat the oven to 350 degrees F.

Remove any tough leaves from the artichoke hearts and chop the artichoke hearts. In a large bowl add the artichoke hearts, green chiles, cream cheese, mayonnaise, Parmesan, garlic, lemon juice and combine thoroughly. Watch for clumps of cream cheese. Grease baking dish with melted butter. Place artichoke mixture into baking dish. For topping mix together breadcrumbs, parmesan, and melted butter. Carefully spoon over artichoke mixture.

Bake, uncovered, for 25 minutes or until bubbling and golden brown.

Serve warm with pita chips or crackers.

Makes 4 cups.

Note: To make French breadcrumbs tear off pieces of French bread and pulse in a food processor until crumbs form.

Via Flickr:
Made for Sharon's Pumpkin Carving Party

Sunday, July 15, 2012

Jicama ginger slaw

1 head cabbage, sliced
1 medium jicama, peeled & julienned
1 lb bag baby carrots, shredded
1 bunch green onions, chopped
2" chunk of peeled ginger, diced
1 jalapeño, deseeded & diced
2 limes, zest & juice 
1/4 cup rice wine vinegar
1/4 cup vegetable oil
1/4 cup bottled poppyseed dressing
1 tsp salt
1/2 tsp pepper
1-2 T black sesame seeds or poppy seeds

Use a food processor to slice the cabbage & shred the carrots. Peel jicama and cut into matchsticks. Chop green onions into small rounds. Place all in large bowl with diced ginger and jalapeño. 

Zest & juice 2 limes into a smaller bowl. Whisk in rice vinegar, oil, dressing, salt & pepper. Pour dressing on top of slaw and mix.  Add more of each ingredient in the dressing to your taste.

Let sit for at least an hour for flavors to develop. Stir before serving.

Tuesday, May 15, 2012

Bacon Wrapped Jalapeño Poppers

My friend Sharon has a Cinco de Mayo party each year. It’s always a lot of fun and there are some great memories and stories of previous parties. I made these bacon wrapped jalapeno poppers for this year’s party.

8-10 large Jalapeño Peppers
8 ounces Cream Cheese (1 package), at room temperature
12 ounces of finely shredded Cheddar & Monterey Jack Cheese - divided
(can also use Cheddar or Mexican blend cheese)
1 teaspoon Garlic Powder
1 pound hardwood smoked regular sliced Bacon (1 pound has approximately 16-18 slices)

Preheat the over to 400 degrees F.

In a bowl combine together the cream cheese, 8 ounces cheddar & Monterey jack cheese, and garlic powder. Mix until blended and manageable.

Rinse the jalapenos and cut in half lengthwise. Remove the seeds and veins with a paring knife or spoon. Rinse off any remaining seeds. If you like the heat and hot foods leave in the veins and seeds.

Fill each jalapeno half with the cheese mixture. Fill full but do not over mound the cheese mixture. Wrap each stuffed jalapeno with a slice of bacon. Start at the top of the jalapeno and wrap around the jalapeno slightly overlapping the bacon. Try and encase the jalapeno and cheese mixture as much as possible. Skewer or toothpick the wrapped jalapenos if needed.

Place the wrapped jalapenos on a rack on a baking sheet. Do not crowd or have them touching on the rack. Lightly sprinkle the top of each jalapeno with more finely shredded cheese.

Bake for 17 to 20 minutes. Then broil for 3 minutes until the tops are lightly browned. Watch the jalapenos in the last few minutes of cooking. They can go from done to bursting cheese mixture very quickly.

Carefully remove from oven (there will be hot bacon fat in the baking sheet), allow to cool slightly, then transfer to a platter lined with paper towel to drain.

Makes 16-20 bacon wrapped jalapeno poppers

I leave the stems on. If you remove them don’t cut off the entire top of the jalapeno.

Caution: Jalapenos can cause burning sensations on the skin. Wear rubber gloves if you have sensitivity skin and keep away from the face and eyes. Do you touch your face or eyes for several hours after working with jalapenos. Wash hands thoroughly after finished handling peppers.