Swiss Cheese Dip

My friend Gigi likes to bring this dip to parties, and I am lucky enough to have had her bring it 

to some of mine!! 

This stuff is G-O-O-D!!

It would also make a great tail gate munchie!!

Just serve with your favorite crackers...or even some crusty bread.

Swiss Cheese Dip

6 ounces shredded swiss cheese

1/4 cup sliced scallions (green onion tops)

2 cups of mayo (REAL-- not the fat free or light kind)

Combine all of the ingredients, reserving just a few of the green onions to sprinkle on the top of the dip.

Keep in the refrigerator until ready to serve.

My friend Gigi likes to bring this dip to parties, and I am lucky enough to have had her bring it 

to some of mine!! 

This stuff is G-O-O-D!!

It would also make a great tail gate munchie!!

Just serve with your favorite crackers...or even some crusty bread.

Swiss Cheese Dip

6 ounces shredded swiss cheese

1/4 cup sliced scallions (green onion tops)

2 cups of mayo (REAL-- not the fat free or light kind)

Combine all of the ingredients, reserving just a few of the green onions to sprinkle on the top of the dip.

Keep in the refrigerator until ready to serve.

reade more... Résuméabuiyad

Crack Bread

I am guessing this bread can be called "Crack Bread" for two reasons.

One, because you slice the crusty bread in an "X" pattern and stuff the cracks with yummy cheese goodness.

Two, because once you eat it, it's like crack, and you can't stop.
Well, it's not as bad as crack...but it's hard to leave alone!!
:)

I had run across many versions of this bread on Pinterest and couldn't choose just one.

There were elements from different ones that I liked and so I sort of combined what I thought looked and sounded good!

The two that gave me the most inspiration were from two bloggers, 

Joan's Food Wanderings and Working Mommy is Redundant.

Here's what I did:

Crack Bread

1 loaf of crusty french bread

1 stick of salted butter, melted

2 Tablespoons of Olive Oil

1/4 cup tops of green onions, sliced

3 cloves of minced garlic

1/4 cup chopped fresh parsley

1/4 teaspoon dried mustard

8 ounce block of each: Monterrey Jack and White Cheddar Cheese, sliced

1 package of real bacon bits

Preheat oven to 375 degrees.

With a sharp bread knife, diagonally cut the bread, NOT ALL THE WAY THROUGH,  leaving about 1-2 inch spaces, then do the same going the other way to gt an "X" pattern.

Place bread on a large sheet of foil.

Slide the slices of cheese in between the cracks.

Sprinkle with bacon pieces and using your fingers make sure that some of them get pushed down in the cracks.

In a glass bowl or measuring cup, melt butter.

Add to it the oil, spices, onion and parsley.

Give it a good stir and drizzle it over the bread, taking care to get it down inside the cracks.

Here it is ready for the oven!

Wrap the foil around the bread and bake it for 10 minutes.

Unwrap the top and bake for another 10 minutes for cheese to get bubbly.

Serve warm.

It's a great pull apart bread, easy, and our company loved it!

I totally think you could make this on the grill with no problem.

I wrapped up the leftovers (what was left that is...) and popped it back in the oven for about 15 minutes and re-heated it.  We ate it with chili!!

I am guessing this bread can be called "Crack Bread" for two reasons.

One, because you slice the crusty bread in an "X" pattern and stuff the cracks with yummy cheese goodness.

Two, because once you eat it, it's like crack, and you can't stop.
Well, it's not as bad as crack...but it's hard to leave alone!!
:)

I had run across many versions of this bread on Pinterest and couldn't choose just one.

There were elements from different ones that I liked and so I sort of combined what I thought looked and sounded good!

The two that gave me the most inspiration were from two bloggers, 

Joan's Food Wanderings and Working Mommy is Redundant.

Here's what I did:

Crack Bread

1 loaf of crusty french bread

1 stick of salted butter, melted

2 Tablespoons of Olive Oil

1/4 cup tops of green onions, sliced

3 cloves of minced garlic

1/4 cup chopped fresh parsley

1/4 teaspoon dried mustard

8 ounce block of each: Monterrey Jack and White Cheddar Cheese, sliced

1 package of real bacon bits

Preheat oven to 375 degrees.

With a sharp bread knife, diagonally cut the bread, NOT ALL THE WAY THROUGH,  leaving about 1-2 inch spaces, then do the same going the other way to gt an "X" pattern.

Place bread on a large sheet of foil.

Slide the slices of cheese in between the cracks.

Sprinkle with bacon pieces and using your fingers make sure that some of them get pushed down in the cracks.

In a glass bowl or measuring cup, melt butter.

Add to it the oil, spices, onion and parsley.

Give it a good stir and drizzle it over the bread, taking care to get it down inside the cracks.

Here it is ready for the oven!

Wrap the foil around the bread and bake it for 10 minutes.

Unwrap the top and bake for another 10 minutes for cheese to get bubbly.

Serve warm.

It's a great pull apart bread, easy, and our company loved it!

I totally think you could make this on the grill with no problem.

I wrapped up the leftovers (what was left that is...) and popped it back in the oven for about 15 minutes and re-heated it.  We ate it with chili!!

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Pico de Gallo

Hands down, my favorite thing to make with my home grown tomatoes is 

homemade salsa / homemade pico de gallo.

My kids call them both salsa, but I would say that what I make is more of a pico.

Salsa seems to be more of a blended/cooked/canned type sauce.

Pico is more fresh ingredients.

Correct me if I am wrong?

Either way, sign me up, because it is literally my most FAVORITE snack.

It's also my son, Spencer's favorite.

I think it's because I ate more Mexican food when I was pregnant with him, than anything else.

And the hotter the better.

I still laugh when I think if the time my Mother-In-Law told me my baby was going to be born bald, because all of the spicy food I was eating was burning his hair off!!

Spencer has a great garden this year, full of peppers, all kinds, and tomatoes, too.

Right now, the peppers are going like crazy and the tomatoes are green.

*sigh*

So I hit a local stand and bought a bunch, and mixed up some pico tonight., 

He was a happy camper when he got home from work!

Pico de Gallo

8 medium sized ripe tomatoes

1- 1 1/2 onion diced (I used a Vidalia one)

1-2 jalapeno

2 hot wax or banana peppers

1 salsa pepper

1 clove garlic minced

2 teaspoons of lime juice

1/2 cup cilantro leaves, or to taste

sea salt

Dice tomatoes and onions and place in a large bowl.

In your food processor, place peppers and cilantro and give them a whir!

Scoop into tomato/onion mixture.

Add garlic, lime and give it a sprinkle of sea salt.  

If you leave it in the fridge overnight, it always tastes better the next day!

Notes: This "recipe" is really based on taste.  If you want it more mild, use more peppers, don't like cilantro? omit it.  I start with the tomatoes and onions and add peppers to it, it will "heat up" a bit as it sits, but not so much that if you think you can't taste the peppers, you shouldn't add more.

I use what peppers I have on hand, always jalapenos, but sometimes I might not have the salsa pepper, and you can just add and take away.

The sea salt seems to really bring out the taste.  Use as much or as little as your tastes allow.

Hands down, my favorite thing to make with my home grown tomatoes is 

homemade salsa / homemade pico de gallo.

My kids call them both salsa, but I would say that what I make is more of a pico.

Salsa seems to be more of a blended/cooked/canned type sauce.

Pico is more fresh ingredients.

Correct me if I am wrong?

Either way, sign me up, because it is literally my most FAVORITE snack.

It's also my son, Spencer's favorite.

I think it's because I ate more Mexican food when I was pregnant with him, than anything else.

And the hotter the better.

I still laugh when I think if the time my Mother-In-Law told me my baby was going to be born bald, because all of the spicy food I was eating was burning his hair off!!

Spencer has a great garden this year, full of peppers, all kinds, and tomatoes, too.

Right now, the peppers are going like crazy and the tomatoes are green.

*sigh*

So I hit a local stand and bought a bunch, and mixed up some pico tonight., 

He was a happy camper when he got home from work!

Pico de Gallo

8 medium sized ripe tomatoes

1- 1 1/2 onion diced (I used a Vidalia one)

1-2 jalapeno

2 hot wax or banana peppers

1 salsa pepper

1 clove garlic minced

2 teaspoons of lime juice

1/2 cup cilantro leaves, or to taste

sea salt

Dice tomatoes and onions and place in a large bowl.

In your food processor, place peppers and cilantro and give them a whir!

Scoop into tomato/onion mixture.

Add garlic, lime and give it a sprinkle of sea salt.  

If you leave it in the fridge overnight, it always tastes better the next day!

Notes: This "recipe" is really based on taste.  If you want it more mild, use more peppers, don't like cilantro? omit it.  I start with the tomatoes and onions and add peppers to it, it will "heat up" a bit as it sits, but not so much that if you think you can't taste the peppers, you shouldn't add more.

I use what peppers I have on hand, always jalapenos, but sometimes I might not have the salsa pepper, and you can just add and take away.

The sea salt seems to really bring out the taste.  Use as much or as little as your tastes allow.

reade more... Résuméabuiyad

Bruchetta Chicken

How many times a week do you eat chicken?

I make it about 2-4 times per week for dinner, so I am always looking for a way to jazz it up!

I love making Caprese Tomatoes and Bruchetta, and I thought, what a great summer treat to top those fresh chilled tomatoes on a grilled chicken breast!  This particular night we had with some steamed rice, but my favorite way is to lay it on a bed of pasta.

I make my bruchetta almost the same way as my Caprese, so sometimes when I do the Caprese, I make both!
That way I am not wasting the "ends" of the tomatoes that don't make quite as pretty of a presentation on the plate. I add in a few more tomatoes and use virtually the same ingredients, and "ta-da!"
Makes a great take-along to a party with a crusty loaf of bread.

Here are my Caprese Tomatoes

Bruchetta Tomatoes

2 cups ripe tomatoes diced

1/2 teaspoon Mrs. Dash Garlic Tomato and Basil 

Sprinkle of Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

2 Tablespoons fresh basil chopped coarsely

I have also made this without the fresh basil when I didn't have it on hand, that Mrs. Dash gives the tomatoes a great flavor!

Combine ingredients and chill in the refrigerator for about 2-4 hours.

Top your chicken, you bread, or even top pasta for a cool summer dinner.

How many times a week do you eat chicken?

I make it about 2-4 times per week for dinner, so I am always looking for a way to jazz it up!

I love making Caprese Tomatoes and Bruchetta, and I thought, what a great summer treat to top those fresh chilled tomatoes on a grilled chicken breast!  This particular night we had with some steamed rice, but my favorite way is to lay it on a bed of pasta.

I make my bruchetta almost the same way as my Caprese, so sometimes when I do the Caprese, I make both!
That way I am not wasting the "ends" of the tomatoes that don't make quite as pretty of a presentation on the plate. I add in a few more tomatoes and use virtually the same ingredients, and "ta-da!"
Makes a great take-along to a party with a crusty loaf of bread.

Here are my Caprese Tomatoes

Bruchetta Tomatoes

2 cups ripe tomatoes diced

1/2 teaspoon Mrs. Dash Garlic Tomato and Basil 

Sprinkle of Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

2 Tablespoons fresh basil chopped coarsely

I have also made this without the fresh basil when I didn't have it on hand, that Mrs. Dash gives the tomatoes a great flavor!

Combine ingredients and chill in the refrigerator for about 2-4 hours.

Top your chicken, you bread, or even top pasta for a cool summer dinner.

reade more... Résuméabuiyad

Caprese - Tomatoes with Mozzarella and Basil

This is one of my favorite things to have!! 

It's a perfect blend of yumminess, with the fresh basil and mozzarella cheese, plus ripe red tomatoes.... 

my mouth is watering while I type!

Not only is it delicious, it's just so darn pretty!

I made this for a party my friend, Gerry, had last week, she said everyone loved it.

Usually, this would be one of those things to make in the summer when the tomatoes are nice and fresh, but I have found these Campari tomatoes at Costco, and they are perfect year 'round, even in Nebraska!! ;)

I have shared my recipe how I made the plate pictured here, but  I have "cheated" when I had a craving for these and didn't have the cheese or the fresh basil, using only the other ingredients, and it tastes just as good...

just not quite as pretty.

Caprese 

Tomatoes with Mozzarella and Basil

2 pounds Capari tomatoes, sliced (or other small ripe tomato, Roma works good too!)

2 Tablespoons of olive oil

2 Tablespoons of Balsamic Vinegar

1/2 teaspoon Mrs. Dash Tomato Basil Garlic

fresh basil leaves

8 ounces of fresh mozzarella cheese

Layer the tomatoes and cheese and basil, as seen in the photo.
Combine vinegar and oil together. Set aside.
Shake the Mrs. Dash over the top, then drizzle with the olive oil/balsamic vinegar.
Cover and refrigerate for a couple of hours.  I usually make this in the morning, and let the flavors marry all day.

Serve with warm crusty baguette bread.

This is one of my favorite things to have!! 

It's a perfect blend of yumminess, with the fresh basil and mozzarella cheese, plus ripe red tomatoes.... 

my mouth is watering while I type!

Not only is it delicious, it's just so darn pretty!

I made this for a party my friend, Gerry, had last week, she said everyone loved it.

Usually, this would be one of those things to make in the summer when the tomatoes are nice and fresh, but I have found these Campari tomatoes at Costco, and they are perfect year 'round, even in Nebraska!! ;)

I have shared my recipe how I made the plate pictured here, but  I have "cheated" when I had a craving for these and didn't have the cheese or the fresh basil, using only the other ingredients, and it tastes just as good...

just not quite as pretty.

Caprese 

Tomatoes with Mozzarella and Basil

2 pounds Capari tomatoes, sliced (or other small ripe tomato, Roma works good too!)

2 Tablespoons of olive oil

2 Tablespoons of Balsamic Vinegar

1/2 teaspoon Mrs. Dash Tomato Basil Garlic

fresh basil leaves

8 ounces of fresh mozzarella cheese

Layer the tomatoes and cheese and basil, as seen in the photo.
Combine vinegar and oil together. Set aside.
Shake the Mrs. Dash over the top, then drizzle with the olive oil/balsamic vinegar.
Cover and refrigerate for a couple of hours.  I usually make this in the morning, and let the flavors marry all day.

Serve with warm crusty baguette bread.

reade more... Résuméabuiyad

Spinach and Artichoke Dip

One of my favorite appetizers to get at a restaurant is "SpinArt" Dip.

My sister in law made a version of this recipe a whole lot of years ago and brought it to a family get together.

I have made it many times, and slowly changed some of the ingredients.  

Yesterday, I made it for a get together my friend, Gerry, was having at her house.

I took pictures of the "before" but she baked it and served it to her guests, 

I needed to wait to get her picture of the finished dip!

Spinach Artichoke Dip

1 - 14 ounce can artichoke hearts, drained

1 - 12 ounce package frozen spinach (thawed and drained, patted dry)

3/4 teaspoon minced garlic

2/3 cup Parmesan, Romano & asiago cheese blend

1 1/4 cup shredded mozzarella cheese

1/3 cup half and half

1/2 cup of sour cream (I use the one with chives)

Preheat oven to 350 degrees.

Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.

In another bowl, stir together your half and half with the sour cream.  Fold in the artichoke mixture, then the spinach.

Pour into shallow dish sprayed with non-stick cooking spray.

I used a large deep dish pie plate, it fit perfectly.

Pour into dish, bake for 20-25 minutes, or until bubbly.

Serve with tortilla chips, crackers or baguette.

One of my favorite appetizers to get at a restaurant is "SpinArt" Dip.

My sister in law made a version of this recipe a whole lot of years ago and brought it to a family get together.

I have made it many times, and slowly changed some of the ingredients.  

Yesterday, I made it for a get together my friend, Gerry, was having at her house.

I took pictures of the "before" but she baked it and served it to her guests, 

I needed to wait to get her picture of the finished dip!

Spinach Artichoke Dip

1 - 14 ounce can artichoke hearts, drained

1 - 12 ounce package frozen spinach (thawed and drained, patted dry)

3/4 teaspoon minced garlic

2/3 cup Parmesan, Romano & asiago cheese blend

1 1/4 cup shredded mozzarella cheese

1/3 cup half and half

1/2 cup of sour cream (I use the one with chives)

Preheat oven to 350 degrees.

Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.

In another bowl, stir together your half and half with the sour cream.  Fold in the artichoke mixture, then the spinach.

Pour into shallow dish sprayed with non-stick cooking spray.

I used a large deep dish pie plate, it fit perfectly.

Pour into dish, bake for 20-25 minutes, or until bubbly.

Serve with tortilla chips, crackers or baguette.

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Broccoli Stuffed Mushrooms - One of my MOST FAVORITE appetizers

Every Christmas Eve my Mom makes these for appetizers.  

On the way to her house on Thanksgiving, one of my kids always asks

"is THIS the holiday that Grandma makes those mushrooms?!?!"

They are just plain a never fail yummy warm appetizer that is easy to love.

These would be a great addition to your New Year's Eve celebration!

broccoli stuffed mushrooms

Broccoli Stuffed Mushrooms

12 large mushrooms

1 very small onion, chopped

6 T butter or margarine

2 T Flour

3/4 t salt

dash of white pepper

2/3 c milk

1 pkg (10 oz size) chopped frozen broccoli, blanched and drained

2 T finely shredded Parmesan cheese

Remove stems from mushrooms and chop. 

(I have found that a strawberry huller works GREAT for this step!)

Quickly saute chopped mushroom stems with onion in 3 T of butter in a frying pan. About 2-3 minutes.

Reduce heat and stir in flour, salt and pepper.  Gradually add in milk and continue to cook, stirring constantly until thickened.  Add broccoli and heat thoroughly.

Melt remaining butter and brush the inside and outside of mushrooms caps.  Fill each mushroom with an equal amount of vegetable mixture and sprinkle with Parmesan cheese.

Bake stuffed mushrooms on a cookie sheet at 375 degrees for 15 minutes, until hot.

I love to prepare them the day before, and bake them when I am ready to serve them.

I have put them in a chaffing dish to keep them warm, but they tend to get a little watery.  It's really just best to bake them in the oven.

Every Christmas Eve my Mom makes these for appetizers.  

On the way to her house on Thanksgiving, one of my kids always asks

"is THIS the holiday that Grandma makes those mushrooms?!?!"

They are just plain a never fail yummy warm appetizer that is easy to love.

These would be a great addition to your New Year's Eve celebration!

broccoli stuffed mushrooms

Broccoli Stuffed Mushrooms

12 large mushrooms

1 very small onion, chopped

6 T butter or margarine

2 T Flour

3/4 t salt

dash of white pepper

2/3 c milk

1 pkg (10 oz size) chopped frozen broccoli, blanched and drained

2 T finely shredded Parmesan cheese

Remove stems from mushrooms and chop. 

(I have found that a strawberry huller works GREAT for this step!)

Quickly saute chopped mushroom stems with onion in 3 T of butter in a frying pan. About 2-3 minutes.

Reduce heat and stir in flour, salt and pepper.  Gradually add in milk and continue to cook, stirring constantly until thickened.  Add broccoli and heat thoroughly.

Melt remaining butter and brush the inside and outside of mushrooms caps.  Fill each mushroom with an equal amount of vegetable mixture and sprinkle with Parmesan cheese.

Bake stuffed mushrooms on a cookie sheet at 375 degrees for 15 minutes, until hot.

I love to prepare them the day before, and bake them when I am ready to serve them.

I have put them in a chaffing dish to keep them warm, but they tend to get a little watery.  It's really just best to bake them in the oven.

reade more... Résuméabuiyad