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.