Yogurt Marinated Chicken, Hot Bean Dip and Strawberries.

Okay folks, I’m still alive.  (and did I mention I’m still pregnant?)

I have not been taking photos of the food that we have been eating,so I will post some recipes along with photos of what I have been taking photos of…houses (my husband is a realtor), springtime, little Miss M, etc.

Yogurt and Spice Grilled Chicken

• 1 cup plain low-fat yogurt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2-1 teaspoon chili powder
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• boneless chicken breasts, trim fat and then I sliced into chicken tenders/strips

In a small bowl, whisk together all marinade ingredients; set aside.  Cut chicken.  Place the chicken in the marinade and refrigerate (for a few hours or overnight.)

Remove chicken from marinade and then grill. (Can skewer the chicken if you’d like.)  I served the grilled chicken with quinoa and a salad.  Great spring dish! I LOVE yogurt marinades!

Little Miss M licking a bowl

 

a crowd pleaser.  who doesn’t love a hot bean-and-cheese dip?!

Hot Bean-and-Cheese Dip

• 1 (14.5-ounce) can diced tomatoes, drained and divided
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1 (16-ounce) can pinto beans, rinsed and drained
• 1 (16-ounce) can fat-free refried beans
• 1 (4.5-ounce) can chopped green chiles, drained
• 3/4 cup (3 ounces) shredded sharp cheddar cheese

• Preheat oven to 350°.
• Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Wish I had taken a photo of Little Miss M’s expression when she walked into the Museum of Natural History and saw THE elephant.

 

And some spring-time cooking inspiration:

If you’re in South Carolina, mark your calendar for the Bush-N-Vine’s Strawberry Festival.

And if you’re sad you can’t be at the strawberry festival, join my pity party.

and click here for a fun slideshow with strawberry inspired cooking.

Toppings for crackers

I’m offering up suggestions of my favorite “cracker toppers” in case you need some yummy appetizers over the next couple of weeks of holidays!  Enjoy!

sharp white cheddar cheese topped with fig preserves

zippy cranberry cheddar spread

I saw this recipe and had to immediately try it since I love making pimento cheese and this is a nice twist!  I realized I was out of ground mustard, so I substituted about 2 tsp. of dijon mustard and I love it!

 

• 1 (8 oz) package cream cheese, softened
• 2 cups shredded sharp Cheddar cheese
• 2 tablespoons milk
• 1/4 teaspoon mustard powder *or 2 tsp dijon mustard
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped dried cranberries

In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate.

Herbs. in the fall.

Fresh herbs are often for our favorite summer recipes.  But it’s fall now, and it was 49 degrees here this morning.  I pulled out my slippers and cuddled with my little one in her feetie pajamas. BUT don’t forget about your herbs.  If you have fresh herbs, they usually get a second wind this time of year before they begin to wilt in the cold, winter months ahead.   I love how that basil that was drooping in those hot, hot August days is suddenly flourishing again.

Don’t forget about Green Goddess Dipping Sauce.  (My nomadic sister was in town for a 12 hour visit last night.  She ate A LOT of this stuff.)

And don’t worry, I’m embracing fall with a cranberry pumpkin bread recipe very soon….

Green Goddess Dipping Sauce

From Southern Living’s current issue, this dip is now my summer favorite for a burst of flavor and a great way to use fresh herbs. If you’re not growing tarragon in your herb garden, I highly recommend it!

* 3/4 cup sour cream
* 1/2 cup firmly packed fresh parsley leaves
* 1/2 cup mayonnaise
* 1 green onion, chopped
* 1 tablespoon firmly packed fresh dill leaves
* 1 tablespoon firmly packed fresh tarragon leaves
* 2 teaspoons lemon zest
* 1 tablespoon lemon juice
* 1 garlic clove
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

Process ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed. Cover and chill at least 1 hour before serving. Store in refrigerator up to 1 week.

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

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.

Boursin-like cheese spread

Who doesn’t love the yummy boursin spread? Well, here’s a simple way to do it yourself, use your summer herbs, and not fork over $8 for a 2 oz. spread!

I serve with crackers, veggies and red wine.

8 oz. softened cream cheese
1 T lemon juice
½ tsp garlic powder
fresh basil, dill weed, & parsley chopped
½ tsp freshly ground pepper
½ tsp celery salt

Use mixer or food processor to blend well.

Sweet onion dip

a simple appetizer to serve with baguettes, melba toasts, and/or veggies.
compliments of Mandy Booker!

1 C grated Vidalia (or sweet) onion
1 8 oz. cream cheese, softened
1 C Parmesan cheese, grated
1 C mayonnaise

Mix by hand and pour into a dish.
Bake at 350 for 30 minutes.

dried mangoes meet black beans

Having recently discovered the joy of dried mangoes has been a delightful addition to my life.

my old stand-by when unexpected friends stop by has been a simple dip since I usually have the ingredients on hand…and I tossed in a handful of dried mangoes this weekend and viola! Here you have it.

1 can black beans
1 can corn (drained)
1 can diced tomatoes (Rotel, if I have it) or fresh tomatoes, diced
1 tsp cumin
ground red pepper (a few shakes to a 1/2 tsp…it’s up to your taste)
2 tablespoons red wine vinegar
a quick pour of Italian dressing
(I add fresh cilantro when I have it)
and toss in dried mangoes

serve with chips.

La Bebe Shower

La Bebe Shower was produced Saturday at my home by the desire of 10 women who wanted to celebrate our dear friend (who loves all things French) and her daughter who we pray will arrive in December….

Our menu for the 40 or so women who dropped by:
Gratin dauphinois
plat des immersions assorties
Petits Pissaladières
potato leek soup
quiches
Parisian cookies
croquembouche

Potato Leek Soup

I was forced to tweak the “fancy” Martha Stewart recipe since I lacked the cheese cloth to make a bouquet garni. Here’s my version:

3 small bay leaves
2 tablespoons unsalted butter
1 tablespoon olive oil
3 leeks, white and light-green parts only, cut into 1/2-inch pieces
2 shallots, finely chopped
1 pound potatoes, peeled, cut into 1/2-inch dice
1 quart homemade or low-sodium canned chicken stock
3/4 cup milk
Coarse salt and freshly ground pepper

Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, chicken stock, and top with bay leaves. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bay leaves.

Working in batches, pass soup through blender. Warm over medium-low heat. Slowly stir in milk and cream; season with salt, pepper, and fresh parsley. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with parsley.