Tzatziki and Hummus Dips

 

 

Hummus and Tzatziki are two very versatile dips.  I often serve them when I am entertaining as an appetizer with pita chips and veggies or sometimes we eat them just as a healthy snack. Another wonderful way to enjoy tzatziki is is with grilled meat as a sauce or on a gyro, yum!

Tzatziki

1 cup of  plain yogurt (I prefer the full fat variety of Fage brand yogurt for this, you can use what you like)
1/2 cup grated cucumber patted dry a bit with clean paper towel
1 tbsp fresh lemon juice, about 1/2 lemon
1 clove garlic minced and smashed into a paste using the salt and the back of a knife
1 tsp sugar
1/4 tsp salt or more to taste
1/4 tsp white or black pepper

Mix all ingredients together, taste to check for seasoning.  Best if chilled for at least 30 minutes, up to overnight to let flavors set.


Hummus

2 16 oz cans chickpeas drained and rinsed
1/4 cup olive oil
2 tbsp water (or slightly more if needed to blend hummus to smooth and creamy consistency, add only 1 tablespoon at a time)
2 1/2 tablespoons fresh lemon juice, or 1 whole lemon
1 tablespoon tahini (ground sesame paste found in the ethnic section of most grocery stores)
2 cloves garlic
1/2 tsp kosher salt, less if using table salt
paprika and a drizzle of olive oil for serving, if desired

Blend all ingredients in a food processor or blender until it reaches a smooth and cream consistency.  Garnish with paprika and more olive oil if desired.  May be made 24 hours in advance and refrigerated. Serve chilled or at room temperature.

Sizzlin' Fajitas

Need I say more? Who doesn't love sizzling garlicky meat with melty cheese and sour cream on warm tortillas! I'm pretty sure these are my husband's favorite meal ever!  And thankfully, they are really fast and easy. You can use either chicken or steak and if you are feeling over the top, use them both!






















Sizzlin' Fajitas!!

Meat Marinade

3 tbsp lime juice from about 2 limes

3 tbsp olive oil

3-4 tbsp finely chopped cilantro

4 large cloves garlic

1/2 tsp paprika

1/4 tsp cayenne

1 tsp chili powder

3 tsp sea salt or kosher salt (used to crush garlic)

1/2 tsp sugar

Crush the garlic cloves completely in either a mortar and pestle or molcajete with the sea or kosher salt until it forms a paste. If you do not have one of the above specialty items...GO OUT AND BUY ONE-- they are flippin' awesome!!!...but in the mean time you can use a cutting board by mincing the garlic and then sprinkling it with 1 tsp of the salt and crushing it with the back of a large knife until it forms a paste. Once you have the garlic paste put it into a large 1 gallon zip top bag and add in the other marinade ingredients and mix it in the bag or a bowl would be fine also.

Fajitas

1 and 1/2 lbs (approx) of skirt or flank steak or chicken sliced across the grain into about 1/4 inch thick strips

3 teaspoons light olive or canola oil for cooking the veggies and meat

1 red or your favorite color bell pepper sliced into medium strips

1 large onion cut in half and then into medium size slices

1 clove garlic, minced

1/4 tsp salt

6-8 medium sized tortillas- we use whole wheat, but use whatever you like

Sour cream, cheddar or monetary jack cheese, and lime wedges for serving

Place the steak or chicken strips in the marinade bag, close the bag and massage to distribute the marinade onto all of the meat. Let the meat marinate in the refrigerator for at least 2 hours but up to overnight (take out 15 to 20 minutes prior to cooking to bring up temp). **If you do not have the time to marinate the meat for 2 or more hours, then just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Heat a large skillet to very high heat. Meanwhile, take your tortillas and place them in foil wrapping them up completely like a package. Place in a 300 degree oven to heat through while you cook the fajitas. When your skillet is very hot add in 1 tsp of the oil, it should smoke slightly. Add the onions, peppers, minced garlic and 3/4 tsp of salt. Saute for about 4 or 5 minutes until browned and just starting to get tender. Remove and set aside on a plate or in a dish.  Let the pan get screaming hot again.  Use another tsp of oil and add in half of your meat in a thin layer and ***do not move it for at least 1 minute maybe 2 *** (this will ensure that it browns nicely and all the water doesn't come streaming out of the meat). After the minute or 2 you can stir the meat around to brown all sides, takes about 2 or 3 more minutes (if using steak--take out right before it looks completely done so it does not get tough) place cooked meat on the plate with the vegetables. Use the last tsp of oil to cook the rest of the meat the same way as the first batch.  When meat is almost done, add back in the peppers, onions and the first batch of meat, stir to heat through for about 1 minute and take off the heat. Remove tortillas from the oven. Serve the skillet of fajitas with the warmed tortillas, cheese, sour cream and lime wedges. MMMM!

Super Bowl Buffalo Wings and Garlic Beer Battered Mushrooms

With Super Bowl coming up this weekend, I thought why not post some recipes in keeping with that theme.  I know people are always scrambling to come up with ideas at the last minute when they are entertaining.

This year with the cost of chicken wings on the rise, it might pay to make them yourself, literally.  Wings are very easy to make and pretty inexpensive.  I actually use the frozen, precleaned and separated wings because I find them easier to deal with and just as tasty in this recipe, I have tried it with fresh also.    This recipe calls for 1/4 cup of hot sauce which is a mild medium heat, you can adjust more or less depending on your taste.

Then while you still have your oil hot and your beer in your hand, why not try some beer battered mushrooms with creamy garlic dipping sauce.  You can actually use this beer batter on anything, chicken, fish, other veggies--you name it .  This recipe is inspired by the best fried mushrooms I have ever put in my mouth.  We had them in Dingle, Ireland at a steak house and this is my attempt at recreating them.  By the way, not to go off on a separate tangent right now, but Dingle is one of the most beautiful, relaxing and most delicious places I have ever had the pleasure of visiting.  But that story is for another time. Back to the food.  Just make sure that you make the sauce for the mushrooms ahead of time so that you are not making it after the mushrooms are done frying.  The mushrooms must be served right away, or the moisture in them will make the crisp outside get soggy.  Enjoy, and may your team win!

Buffalo Chicken Wings

 4 to 5 lbs of chicken wings (either frozen bag or fresh and trimmed and separated)
1 stick butter
1/4 cup give or take according to taste of Texas Pete hot sauce, not wing sauce
salt and pepper to taste ( I like kosher salt and freshly ground black pepper--use what you like)
oil for frying, such as peanut, canola, or vegetable
large pot for frying or deep fryer
cookie sheet
heat proof slotted spoon or spider to get hot chicken out of oil
frying/candy thermometer comes in handy

If using frozen wings defrost either in fridge overnight or by placing in a large bowl of cold water in kitchen sink for 30 minutes.  In the mean time heat about 2 to 3 inches of oil in your pot on medium high to high heat depending on your stove until it reaches about 390 degrees (temp will drop when wings are added).  Make sure the oil does not come even close to being half way up your pot, or it will definitely overflow when it bubbles up.  Extremely important so that you prevent yourself from starting a grease fire.  If using fresh wings, just make sure to separate drummets from wings and snip off tips.  Layer several layers of paper towels on a cookie sheet and spread wings out on paper towels, then dry off the tops with more paper towel.  Once wings are thoroughly dry (very important, so your oil does not splatter when you add them) generously salt and pepper wings on each side, since some of this will come off in the frying process.  Once oil has reached temp carefully add in about 8 to 10 wings at a time, depending on the size of your pot.   Do not overcrowd or the temperature will drop too much and wings will take forever to cook and will not get crisp.  Try to keep oil temp between 370 and 380.  You may want to get 2 pots going (especially if doubling recipe), or you could be there for a while.  Meanwhile in a small saucepan melt butter and hot sauce together, swirling as they melt together, set aside once combined.  When wings are browned and crisp, takes approx 10 minutes, remove and drain on paper towels.  Place drained wings in a large bowl while you fry the rest of the wings up.  Once they are all cooked and drained, pour sauce over wings and toss to coat in bowl.  Voila!  Serve with blue cheese or ranch dressing, carrot sticks and celery!

Beer Battered Mushrooms with Garlic Sauce


1 large container of button mushrooms (the smaller the mushrooms the better), cleaned and dried completely
1/2 of a beer (whatever you are drinking, and if you do not drink, sub the same amount of club soda...taste will be slightly different)
3/4 cup flour all purpose or I prefer unbleached
1/2 tsp season salt
1/4 tsp black pepper
pinch of salt
1/8 tsp cayenne
1/2 tsp garlic

Large pot
heat proof slotted spoon or spider for removing mushrooms from oil

Make sauce first, it is a must--sooo good! (recipe follows).  Heat oil to approximately 370.  Mix together all salts, spices and flour in a large bowl.  Whisk in beer until combined thoroughly.  Bubbles in batter will settle, this is normal.  Coat mushrooms in batter in batches and and carefully add to hot oil.  Fry for 2 to 3 minutes or until mushrooms are golden brown.  Serve immediately, as they get soggy after sitting for too long.

Garlic Dipping Sauce

2 cloves garlic
1 tablespoon lemon juice
3/4 tsp salt
1/8 tsp pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp sugar

Crush garlic in either a mortar and pestle or on a cutting board by mincing and then sprinkling with the salt and mashing with the back of a large knife.  In a medium bowl add all ingredients including garlic and stir.  Set aside and make mushrooms.

Getting to Know Me The Famous Spinach Dip

It only seems natural that a first post would include some information about me and why I am starting a blog, so here goes.  My passions are family, food, decorating, traveling and entertaining, pretty much in that order, although there are days when the first and the second switch places.  But, I think we all have those days. 

I didn't study journalism in school, and I do not claim to be a writer, of any sort.  So if you are looking for some mind bending, thought provoking, grammatically correct material, this probably isn't it.  I just have an absolute love of food and decorating and want to share it with the people and this is a way for me to do that.

My husband is in the military and we move and travel quite extensively, which has given me the great opportunity to become inspired by many different cultures.  I have a love of anything French, which really shows itself in my decorating, but my style is overall pretty eclectic.  We have been to some amazing destinations, ate some incredible food and stayed at some of the quaintest little places all over Europe while being stationed in Belgium for over 4 years.

Moving around so much, we have made wonderful friends all over the country and Europe as well.  Over the years I have come to really enjoy entertaining.  One of the first things I ever made for company that still receives rave reviews, is my Spinach Artichoke Dip.  We have friends that despise spinach that actually request this dip.  I have a friend who is allergic to cheese and knowing this dip has cream cheese and parmesan in it still eats it anyway.  It is a really simple recipe, but it only seems natural that I begin here since this is one of the classics.  Hope you try it and enjoy it.

 

Spinach Artichoke Dip

1 16 oz bag frozen spinach
1 16 oz container sour cream
1 8 oz package of Cream Cheese, softened
1/2 cup mayonnaise
1/2 cup shredded freshly ground parmesan (pregrated is ok, but it will not be quite as good)
1 6 oz jar of Artichoke hearts, each heart cut in half
4-8 dashes of hot sauce
1 clove garlic minced
1/2 small onion very finely diced
1/2 tsp sugar
3/4 tsp salt
1/4 tsp black pepper
clean kitchen towel

Start off by defrosting spinach in the microwave until it is completely thawed, it normally takes about 3 minutes or so in a glass bowl.  Put all of the spinach on the clean kitchen towel, close up and squeeze the water out.  You want to squeeze it until it sticks together in a ball.  Place spinach in bowl and add in remaining ingredients.  Stir until well combined and pour into an oven safe baking dish or croc.  Cook on 350 for 45 to 55 minutes until heated all the way through.

Serve with baguette, Hawaiian bread, corn chips, pita chips and/or veggies