Blue cheese Avocado Dip

Okay, so don’t immediately discount this recipe if you don’t care for blue cheese.  A few blue cheese “haters” loved this concoction!   Perfect for a super bowl party OR the final episode of Emma.

I didn’t use as much sour cream as it called for, and I used the juice of half a lemon (not sure what that was measurement-wise.)

2 Tbsp. chopped onion

2   avocadoes, peeled, pitted

1 1/2 tsp. fresh lemon juice

1 1/2 C sour cream (12 oz. total)

1/4 C blue cheese, crumbled

salt and pepper to taste

Puree onion, avocados and lemon juice in food processor.  Blend with sour cream, cheese, salt and pepper.  Chill 1 hour.  After chilling, adjust seasoning to taste and serve with tortilla chips, crackers, or veggies.

*Place avocado pit in dip while chilling to help maintain fresh green color.

from Come On In! compliments of a hostess who taught me so much more than she realized, Susan Shuler

two of my favorite things

I have grown to deeply admire Hershey’s “special dark” cocoa.  Especially when using this simple, always delicious recipe.

AND the white “spreader” shown here is becoming my favorite kitchen tool…spreading chocolate on a crepe, icing a cake, cleaning out a jar of peanut butter, spreading butter on toast, spreading pimento cheese on crackers, the list goes on.  I have no clue where I got this spread.  It’s kind of similar to this.  If you ever see a similar spreader, don’t pass up the opportunity!

Spice up your kitchen

Fun ideas to share with yall during these winter days that keep us up in our homes!

After tearing down a wall, our house is a very open floor plan with our kitchen opening to the living and dining areas so I’m always trying to keep countertops less cluttered!

Here is a photo of the space our kitchen space before the kitchen was built.  I need the reminder to be thankful that we’re renovation-free currently.

Sauteed greens

I grew up in the land of collard greens. And I love ‘em! While I can appreciate the tender greens that my mom cooked for hours, I like sauteed greens even more. They are a great side–very flavorful, high in fiber and vitamin C. Last night, I first seared a boneless pork loin in the skillet before then roasting the pork in the oven. I used the same skillet (with pork juices) to saute the onions, garlic and ginger (I used crystallized since I didn’t have fresh ginger on hand.) The roast pork served over the greens was a great combination!

1/2 cup chopped onion
3 garlic cloves, minced
1 tablespoon chopped fresh ginger
1 serrano pepper, split*
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
1 (1-lb.) package fresh collard greens, washed, trimmed, and coarsely chopped
1 tablespoon sugar
1 tablespoon rice vinegar

NOTE: I opted not to use the serrano pepper.

Sauté onion and next 3 ingredients in hot oil in a large skillet or wok 1 minute. Stir in salt and pepper. Add greens; sauté 2 minutes. Add sugar and vinegar; cover and cook 3 minutes or until wilted. Remove and discard serrano pepper before serving.

from Southern Living Nov 09

Spicy caramel popcorn

Spicy caramel popcorn

from Smitten Kitchen

DELICIOUS!

Makes 4 quarts

Nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 cups salted peanuts
1 1/2 teaspoons baking soda
1/4 to 3/4 teaspoon cayenne pepper
3 cups sugar
3 tablespoons unsalted butter
1 to 1 1/2 tablespoons kosher or coarse sea salt (see Note)

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

In a small bowl, whisk together the baking soda and cayenne pepper.

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking-soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t fuss if it doesn’t all come out of the pot — you’ll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to two weeks.

New Year’s Resolutions

One of my resolutions for this year is to plan at least a few meals a week and shop accordingly.  I tend to buy the meat that is on sale, and then throw lots of other ingredients in the cart.  I usually read the food section before I head to the grocery store, and I am usually hungry.  This is a horrible combination.  So this seemed like a great idea, and I wanted to pass along.

Also, this seemed like a list worth making a resolution.

other goals…

I will  try (for the 2nd time) homemade beef stock with beef marrow.  Don’t ask me what happened last time.

Panna cotta

and thanks to my husband (with help from Cathy Graham), I will be attending a knife class (alongside said husband and dear friends) next week.  So watch out. . . you know I’ll be posting after that. 

Vulture Dip

served at our wedding, my sister’s wedding, and now most parties at our house…

I present to you every man’s favorite appetizer…vulture dip.

1 (10 oz) package frozen chopped spinach, thawed

1 C diced canned tomatoes

½ C picante sauce

¼ C chopped green onions

8 oz. Cream cheese, softened

1 tsp cumin

2 C grated Mexican cheese blend

Drain the spinach, pressing to remove excess moisture.  Combine the spinach, tomatoes, picante sauce, green onions, cream cheese and cumin in a bowl and mix well with blender.  Fold in ¾ C of the cheese.  Spoon into a shallow baking dish.  Sprinkle the remaining 1 ¼ C cheese over the top.

Bake at 350 degrees for 30 minutes or until the cheese is hot and melted.  You may microwave this dish.  Serve with tortilla chips.

what’s cooking with jean…smashed peas

Here’s what’s cooking with me these days…

Hot punch

2 1/4 C pineapple juice

2 C cranberry juice

1 3/4 C water

1/2 C brown sugar

3 sticks cinnamon

1 T whole allspice and cloves

Pour juices, water and sugar together.  Simmer with cinnamon sticks and spices for at least 2 hours.  Pour through sieve to remove the cloves/spices and serve warm on a cold night.

Tiramisu — with sugar and trans fats

First, a big thank you to my high school English teacher for introducing this recipe to me. I made tiramisu as a part of a demonstration in her Speech class in high school…yes, I know, I always was a bit odd.

I must tell my Ladyfingers story from yesterday…
I planned to make tiramisu for a small party we hosted last night. I had all of the ingredients, minus the Ladyfingers. I was planning on picking those from the market a few blocks from our house. I bundled my 7 month old daughter to face the 27 degree morning, set out for the post office, dry cleaners and market and arrived at the bakery to be told (by the very disinterested purveyor of the bakery) that they were OUT of LADYFINGERS. I was dismayed. Immediately, I walked over to dear Tess at Bower’s cheese shop and lamented. She offered up slices of different cheeses and I began to feel hopeful again, especially when I tasted this cheese. My daughter also tasted some of her first cheese much to her delight. But wait, the ladyfingers…so, I stopped by this grocer. I have a love/hate relationship with this establishment. That’s another story… I asked the lady at the counter if they sell ladyfingers.
With a disgusted look on her face, she exclaims, “LADYFINGERS? NO! We do not carry ladyfingers. They are very high in sugar and trans fats.”

Seriously?! So not only was the bakery out and time was running of the essence for the espresso mixture to soak into the cakes, but the nerve of this lady to rain on my parade reminding me that tiramisu is not “organic” or healthy. I bit my tongue and marched out of the store thinking, “YOU would be a much more pleasant woman if you had a good dose of sugar and trans fats.”

I managed to drive to the grocery store quickly and BEG their bakery department manager to search the back room for the desperately needed ladyfingers. When she emerged with three packages, I loudly exclaimed, “You have made my day!” I shared with her the nasty trans fats encounter from earlier, and I reminded her of the joy she brings to so many people in our city.

So, without further drama, I offer you one of my favorite desserts…

16 oz container mascarpone cheese
½ tsp salt
½ C plus 2 tbsp powdered sugar
3 tbsp plus 1/3 C coffee-flavor liqueur (Kahula)
1 ½ tsp vanilla extract
3 1-oz squares semi-sweet chocolate, grated
1 ½ C heavy or whipping cream
2 tsp instant espresso-coffee powder
2 3-4 ½ oz packages ladyfingers

1. In a large bowl, with a wire whisk or fork, beat mascarpone, salt, ½ C sugar, 3 tbsp liqueur, 1 tsp vanilla, and 2/3s of grated chocolate.
2. In a small bowl, beat 1 C heavy cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.
3. In small bowl, stir instant espresso powder, remaining 1/3 C liqueur, remaining ½ tsp vanilla, and 2 tbsp water.
4. Separate ladyfingers into halves. Line glass or crystal bowl with one-fourth of ladyfingers, brush with 2 tbsp of espresso mixture. Spoon 1/3 cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make at least 2 more layers. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining espresso mixture. Sprinkle remaining grated chocolate over top of dessert, reserving 1 tbsp. for garnish.
5. In a small bowl, with mixer at medium speed, beat remaining ½ C cream and remaining 2 tbsp powdered sugar until stiff peaks form.
6. Spoon whipped cream into decorating bag with large star tube. Pipe large rosettes on top of the dessert (OPTIONAL.)
7. Sprinkle reserved grated chocolate on whipped-cream rosettes.
Refrigerate until chilled and to blend flavors. (I think at least 6 hours–making this a certified “make-ahead dessert.”)

note: The phrase tirami su literally means “pick me up” or “pull me up” in reference to the effects of the sugar and espresso.
It is also thought to mean “pick me up to heaven” due to the delightful taste.