Monday, April 12, 2010

Move OVER Spin Dip! Hello Mo's Jalapeno Cheddar Dip!

Move OVER Spin Dip! Hello Mo's Jalepeno Cheddar Dip!
(ps: I know Jalepeno is spelled Jalapeno, but this is how it is spelled on the container, so I'm just repeating!)

The Wilsons are big BIG ole fans of Whole Foods and feel pretty lucky to have one so close by where we live.  
We were at a Birthday dinner for a friend a month or so ago and his girlfriend bought all sorts of fabulous food and apps at Whole Foods.  

Naturally I parked myself directly in front of the cheese and dip offerings and discovered something truly revolutionary.  Truly Divine.  One bite and the sky opened and the angels sang.

Or, let's face it, I just ate nearly the entire thing ... of MO'S JALEPENO CHEDDAR DIP. (carried in the cheese section at Whole Foods in El Segundo, CA)

I don't know if they carry it at every Whole Foods, but where ever you live LOOK INTO IT.  Shreds of cheddar, just enough chunks of Jalapeno, and all sorts of fabulous creamy goodness that are listed on the label but I'd rather just know that it tastes LOVVEEELYYY.

Low in calorie? I think not.  But when in the mood for a dip, or having a party  this is a brilliant dip to offer.  

I think instead of chips some really crispy and sweet red pepper wedges would be a good option to dipping or even some cool crisp cucumbers. 

DELISH!  Go find yourself some Mo's Jalepeno Cheddar Dip!


Great Party Dips

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Wednesday, March 10, 2010

Artichoke Gratinata (crowd pleasing veggie dish!)

Globe artichokes being cooked with whole <span class=

Artichoke Gratinata (crowd pleasing veggie dish!)

Ok, throw me a bone here friends, this is another Giada Recipe I saw her whip up on Food Network.

I've been waiting for a chance to try this recipe - and Saturday night (same night of the goat cheese stuffed mushrooms) was the perfect night. I was sick of my usual Arugula Salad, or grilled veggies (to be honest I don't like many veggies so it gets hard to be creative) but this one is a true crowd pleaser. I made a few adjustments that I'll list below the regular recipe!!

What You'll Need:
*3 Tablespoons Olive Oil
* 1 garlic clove minced
* 1 lb frozen artichoke hearts, thawed & drained
* 2 tablespoons chopped fresh parsley leaves
* 3/4 teaspoons salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon red pepper flakes
* 1/2 cup chicken broth
* 1/4 cup Marsala wine
* 2 tablespoons butter
* 1/3 cup plan bread crumbs
* 1/3 cup grated Parmesan Cheese.

*(My modifications: I doubled the recipe to accommodate 6 as this recipe says it's for 4. Instead of sauteing everything in olive oil, I used my left over bacon grease that I had made for my stuffed mushrooms (naughty, I know.) I also used more like 3-4 minced garlic cloves and a little extra red pepper flake)

To Do:

* Preheat Oven to 450 degrees

* Warm olive oil (or bacon grease in my case) in a heavy bottom skillet (I used cast iron) over medium - high heat. Add the garlic & cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown a the edges around 3 minutes. Add the chicken broth and wine and simmer 3 minutes. Transfer the mixture to a 2-4 quart baking dish.

* Melt the butter in the same skilled used to cook the artichoke mixture. In a small bowl mix the melted butter with bread crumbs. Stir in the Parmesan cheese and top the artichokes with the bread crumb mixture. Bake until top is golden around 10 minutes.

Serve With:
This is a great side for beef (I made bacon wrapped grilled filets); pork; meaty fish dishes or even chicken.

(apologies for not having a photo of the dish, I had too many balls in the air and next thing I knew it had been consumed! Everyone loved this dish - I feel it's a good crowd pleaser and even a kid friendly veggie dish! Give it a try and report back)


Monday, March 8, 2010

Scrumptious Goat Cheese Stuffed Mushrooms with Bacon

stuffed mushrooms with herbs and goat cheeseImage by little blue hen via Flickr

Scrumptious Goat Cheese Stuffed Mushrooms with Bacon

I originally came upon this recipe from a blog I read called BreezyMama. I made a couple of very minor modifications, such as adding more goat cheese and bacon than originally
recommended, as well as some garlic. I will list the original recipe as well as my modifications below!

I served this as an appetizer at a dinner party Saturday night and they were gobbled up within minutes! The prep and bake time is NOTHING so if you need an easy but scrumptious appetizer this is for you!

You'll Need:
* 16 oz Mushroom Caps (the bigger the easier to stuff)
* 5.5 oz goat cheese
* 7 slices bacon
* 2 green onions

(Modification: I used about 7.5 oz of Goat Cheese; 8 -9 slices of applewood smoked bacon to add sweetness; 3-4 green onions (the white part has the most flavor), two-three cloves of garlic minced and browned in the bacon fat you have left
* Cook bacon in large skillet (save the grease to brown some garlic if you follow my modification)
* (optional) brown the garlic for a minute or so in the hot bacon grease)
* Wash & Cap 'Shrooms
* Dice green onions and bacon
* Mix the green onions, bacon, goat cheese (& garlic) in a bowl
* Stuff Shroom caps
* Spray a large baking sheet with Pam
* arrange stuffed shrooms on baking sheet and broil for 5 minutes or so until brown on top!


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Tuesday, February 23, 2010

EASY but Company Worthy Linguine with Arugula & Pecorino!

This is a recipe from Giada's cookbook "Everyday Pasta" which I am currently OBSESSED WITH.

This pasta is incredibly simple, but as is often the case, the most simple ingredients can create the best tasting food.

I sauteed some cubed chicken breast to add to this dish as I love a little protein in my pasta, but it is also fabulous on its own.

Linguine with Butter, Pecorino, Arugula and Black Pepper

(serves 6)

You'll Need:
* 1 lb of Linguine
* 1/4 cup unsalted butter at room temp
* 1 & 1/4 cups of very finely grated Pecorino Roman cheese
*1&1/2 teaspoon freshly ground black pepper
* 1 cup coarsely chopped arugula
* Salt to taste
(if you want add shrimp or chicken sauteed in a pan)

To Do:

* Fill a large pot with water & add salt. Bring to a boil over high heat.
* Add the Linguine and cook until it is al dente - stir frequently - (following timing instructions on box)
* Drain when done, reserving 1&1/2 cups of the pasta water (THIS IS A GREAT TIP FOR OTHER PASTA DISHES TOO)
* Immediately toss the hot pasta in a large bowl with the butter to coat.
* Then gradually sprinkle in the cheese, pepper and enough of the reserved pasta water evenly over the linguine to moisten.
* Last, add the arugula and toss it all together!
* Add a little salt and pepper to taste
* I also added a handful of cheese bread twists, but you can decorate as you wish!


Wilsons' Eating Tour has missed you all!
Thank you for your patience as we have been in the process of a cross country relocation.


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