Tuesday, December 22, 2015

Bacon Parmesan Artichoke Dip

In the back, left
I created this on a whim and it did not disappoint.

Bacon Parmesan Artichoke Dip

  • 1/2 cup artichoke hearts, chopped
  • 8 oz cream cheese
  • 1 tsp fresh lemon juice
  • pinch of sea salt
  • 1 cup crumbled bacon
  • 1/2 cup Parmesan cheese

Whip artichokes, cream cheese, lemon juice, salt, 1/2 cup bacon and Parmesan together. Place on a platter and sprinkle remaining 1/2 cup of bacon over the top. Serve with crackers.

Apricot Curry Dip

On the left
One day these flavors came into my mind and I couldn't stop thinking about how they would taste in a cream cheese dip. So, I made it and can I just say, it's phenomenal!

Apricot Curry Cheese Dip

  • 1 jar of apricot preserves
  • 1/4 - 1/2 tsp curry (based on your liking)
  • 1 block of cream cheese (8 oz)

Whip 1/4 cup of apricot preserves together with cream cheese and curry. Spoon onto platter and pour 1/2 cup of apricot preserves over the top; serve with crackers.

Holiday Dip

on the right
Tis the season! This dip is delicious and pretty. I made this with sweet red pepper jelly, but you can also use a jalapeno mint jelly for a festive green color. Place them side by side for red and green.

Now most dips that are similar are usually just a block of cream cheese with jelly or sauce on top. When the top is all gone, you are left with just a block of boring cream cheese. I like to mix the topping into the cheese and then still add some on top for appeal.

Holiday Dip
  • 1 jar of red pepper jelly
  • 1 block of cream cheese (8 oz)
Whip 1/4 cup of jelly into the cream cheese. Place on platter, pour remaining jelly over the top and serve with crackers or toast.

Sunday, December 6, 2015

Sushi Bowls

We love sushi in our house - even our kids. It can be pricey going out for dinner, and buying sushi rolls from the grocery store isn't always the most tasty option. Here's a delicious and easy way to do sushi without the rolls and get the most bang for your buck.

 My little sister gave me this idea and I put my own touch on it. These will not disappoint. I could eat these for days on end. You get a mouthful of flavor in every bite.I love the cream cheese melting into the warm rice and the creamy, tangy ginger dressing as well as the salty, tangy Unagi sauce. That hint of spice from the wasabi is the cherry on top!

To keep it easy and inexpensive I just used smoked salmon, imitation crab and shrimp. You could of course use fresh fish if you have that option. Everything I bought for this I found at Walmart - like I said, keeping it simple. Enjoy!

This recipe makes about 6 servings.

Sushi Bowls 
  • 1 bag of Jasmine rice
  • 1 pkg of smoked salmon
  • 1 pkg of imitation crab or shrimp
  • 1 bottle of sushi sauce, Unagi
  • 1 jar of pickled ginger
  • 1 cucumber, thinly sliced
  • 1 small bag shredded carrots
  • 2 avocados, chopped
  • 1 pkg cream cheese, cubed/chopped
  • Soy Sauce
  • Wasabi
  • Ginger Dressing or Spicy Mayo
  • sesame seeds
  • Jar of seaweed topping
Prepare the rice according to directions on package.. I just used my rice cooker on quick mode. Be sure to use Jasmine rice if you want it to be like sushi sticky rice.

Place about 1 cup of cooked rice into serving bowls. Pour about 1 Tbsp of soy sauce over rice. Toss in salmon, crab and shrimp, avocados, cream cheese cubes, cucumbers, carrots, and ginger, Top with ginger dressing (make according to my recipe link above), spicy mayo, Unagi sauce, sesame seeds, seaweed topping and a dab of wasabi.

Serve with chopsticks and be sure to stir it all together when eating.

Thursday, April 9, 2015

Mexican Meatloaf

If you love meatloaf and you love Mexican food, then you'll love this! I found it on the food network and fell in love with it. It is really as good as it sounds! Full of juicy flavor that will not disappoint.

Mexican Meatloaf
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 medium carrot, finely chopped
  • 1 rib finely chopped celery
  • 1 garlic clove, minced
  • 1 pound ground beef
  • 6 ounces soft Mexican chorizo, removed from casing and crumbled
  • 1 poblano chile, roasted, peeled, and diced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 2 eggs, well beaten
  • 1/4 cup ketchup
  • 1/4 cup sour cream or Mexican sour cream
  • 1/2 cup dried bread crumbs
Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-meatloaf-recipe.html?oc=linkback

Thursday, March 12, 2015

The Sushi Burger

A few weeks ago I had this tasty idea to combine two foods our family loves so much - sushi and burgers. The ingredients came pouring into my mind as I salivated at the vision before me. I knew this would be a five star masterpiece!

I served it sweet potato fries and my amazing ginger dressing dip. I also served with extra sushi rolls and some wasabi. It was fabulous!! I have done Asian burgers before but this tops them all for sure.

The Sushi Burger

  • 1 lb raw ground beef, thawed
  • 1/2 cup ketchup
  • 1 Tbsp Worchestershire sauce
  • 1/4 cup brown sugar
  • 1 tsp grated ginger
  • 1/2 tsp garlic powder
  • 1 Tbsp soy sauce
  • 1 egg
  • 3/4 cup of panko bread crumbs
  • sprinkle of salt and fresh cracked pepper

  • 6-8 Fresh made sushi rolls
  • 3 cups of crispy, fried onion strings (I made mine from scratch but you can buy them on the salad dressing isle)
  • 1 jar of pickled ginger
  • 1 bottle of Sushi Unagi Sauce
  • Don't forget the hamburger buns!
Asian Slaw
  • 1 bag of fresh coleslaw mix (shredded cabbage and carrots)
  • 3/4 cup Mayonnaise
  • 1/4 cup sugar
  • 1/4 rice vinegar 
  • pinch of salt
  • 1/2 tsp grated ginger
Ginger Dipping Sauce for Sweet Potato Fries

Mix all of the patty ingredients together in a large bowl. Shape into thick patties and heat up grill. Grill patties on 350 degrees until no longer pink in the centers. Place on baking sheet and keep warm in the oven on 200 degrees.

Meanwhile in a medium bowl, mix together the Asian slaw ingredients (minus the the bag of coleslaw). Mix together until smooth and creamy - then toss in the bag of coleslaw. Place in the fridge.

At this time I slice up a large onion, very thin. I wet the slices and dip them in salted flour and then toss them in my deep frier for a minute or two until they are crispy.

If you are serving the sweet potato fries, you will want them to already be baking in the oven or you can deep fry them ahead of time and keep them warm with your patties.

Assemble burgers with patties on buns. Add sushi roll and drizzle Sushi Unagi Sauce over top. Add pickled ginger, Asian slaw and top with crispy onions. Serve with fries and ginger dip!!