Dried Apricots with Goat Cheese and Pistachios

Yes those are apricots. Don't judge.  

Dried Apricots with Goat Cheese and Pistachios 
From Gourmet
Serves 50, adjust accordingly. 

150 dried apricot halves (2 pounds)
1 1/2 cups fresh orange juice
1 1/2 cups shelled pistachios, 1/2 of them toasted
1 pound soft mild goat cheese, chilled

Toss apricots with juice and let stand, tossing occasionally, 20 minutes.

Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels.  I just purchased toasted and salted pistachios and didn't chop them but placed them on whole.

Top each with a small chunk of cheese and sprinkle with nuts.

 

You can assemble these 1 day ahead and chill them, covered, but they can't be stacked and will take up a lot of refrigerator space.  When calculating appetizers, the total of all served should be 6-8 per person.  

Some Kind of Jam

And I don't mean difficulty.  Well, maybe I do.  I had ancient sugarized jam in my fridge and I didn't know what kind it was.  I'm thinking either plum or blueberry.  It worked well in this recipe.

Sweet and Sour Meatballs
Serves a crowd

4 pounds meatballs  (not Italian)
32 oz grape jelly or 1 quart of homemade jam or jelly
24 oz chili sauce

Place all ingredients in a slow cooker and mix.  Some people put the sauce on the bottom first, some pour it over the top.  Heat on low for about 4 hours.  

Variation: Use cocktail wieners  

Easy Swedish Meatballs

Today being St. Lucia Day I thought I would post, so I can remember, my Swedish meatball recipe.  (Picture from the internet)

Swedish Meatballs for a Crowd
Adapted from Ikea
Serves: a lot

6 lbs. frozen pre-made meatballs (not Italian flavored)
7 t. beef bouillon
1/2 c. flour (recommend Wonder flour)
7 c. water
3 1/2 c. cream
2 t. soy sauce


Place ingredients in a slow cooker in order listed, sprinkling the bouillon and flour over the top.  Can add 1 stick of butter.  Will need more Wonder then.  Cook on low for 4-6 hours or until heated through.  Stir before serving. 

Deer Repellant

I bought a gallon of hot pepper sauce a couple of years ago to make up an animal repellant for my garden.  I still have about a gallon left.  This recipe puts a dent in it. 

Franks's Red Hot Buffalo Chicken Dip
From Frank's
Makes 4 cups

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce (I added half the amount)

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each)  white premium chunk chicken breast in water, drained

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.  Triscuits are great.  (I just served cold.  Wow. I totally missed the bake directions.)

1/4  cup serving: 144 calories

TIPS: Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Tip: You may substitute 2 cups shredded cooked chicken.

 

Bubbly Buttermilk

Don't throw it out.  It makes a great dressing or dip.

Buttermilk Dressing

From Betty Crocker

 

1/3 cup buttermilk

1/2 cup mayonnaise or salad dressing

1 tablespoon chopped fresh parsley or 1 t.  dried parsley

1/2 teaspoon instant minced onion

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt 

1 garlic clove, crushed or 1/8 t. garlic powder

 

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. About 3/4 cup dressing.

Aged Velveeta

You know, like aged to perfection.  Not like something that has been sitting around for years.  Wait, that is aged.  Oh yeah, so Velveeta, only better. 

Cheesy Dip or Potato Topper
Great served with Fritos

1 stick butter or margarine 
1 small package Mexican Velveeta (16 oz)
1 box broccoli, cooked according to directions. (10 oz)
1 small can mushrooms (4 oz)
1 can cream of mushroom soup

Melt butter in saucepan.  Add cheese and melt.  Stir in soup.  Stir in broccoli and mushrooms.  Serve warm. Crock pot works well. 

If I can't find Mexican Velveeta or I am using what I have dug up on hand, I will use regular Velveeta and add one jar of salsa or one can of stewed tomatoes per 2 pounds of cheese used or to taste.  

CEVICHE!

You can't just say ceviche.  It's CEVICHE!  It doesn't get much fresher than this.

 
Ceviche
From simplyrecipes.com
The recipe says it serve 4-8 but depending how you serve it, i.e. salsa style, it will serve more.

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

Ingredients

• 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces or smaller, completely boned
• 1/2 cup of fresh squeezed lime juice
• 1/2 cup of fresh squeezed lemon juice
• 1/2 red onion, finely diced
• 1 cup of chopped fresh seeded tomatoes
• 1 serrano chili, seeded and finely diced
• 2 teaspoons of salt
• Dash of ground oregano
• Dash of Tabasco or a light pinch of cayenne pepper

• Cilantro
• Avocado
• Tortillas or tortilla chips

Method

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours in the refrigerator (3-4 hours), giving time for the flavors to blend.

During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Fresh Salsa for Wimps

After planting 200 red onion bulbs and listening to the jeers about how all that onion that was going to ruin everyone's lives, I ended up with little or no onion. The poor little things were dug up by woodchucks, trampled by the cable guy, the electric guy, the gas guy and a million other workers. I manage to salvage a few puny ones.
Fresh Salsa for Wimps (i.e. not hot, no peppers)

Tomatoes, seeded and chopped
Red onion, chopped
Garlic, minced
Cilantro, minced
Lime juice
Salt

The amounts really depend on taste.
These are the amounts I used. Oooo, just got the thumbs up from the Arizona guy.

2 pounds tomatoes, seeded and chopped
1 c. red onion, chopped (use more if desired)
1-2 garlic cloves, minced
3 T. fresh cilantro, minced (can use 1 T. dried)
1 T. lime juice
Salt to taste

Combine all the ingredients. Let sit at least for an hour. If the onion flavor is too strong, add less or let the onion sit in boiling water for a minute.

Stuffed Salmon Becomes Cake

We had stuffed salmon over a week ago and there was one lonely salmon left. Nobody around here had the nerve to try it and see if it was any good. Tarnation to the rescue. All I did was mash the salmon and seafood stuffing all together, form patties and fry it in butter. Listed below I found two recipe for salmon cakes that I want to try.

Curried Salmon Cakes
From Sunset
Serves 4

• 2 large eggs
• 2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
• 1/2 cup finely chopped apple
• 1/4 cup fine dried bread crumbs
• 1/4 cup thinly sliced green onions
• 2 tablespoons mayonnaise
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil

• 1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
• 2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
• 3. Serve cakes with aioli.

Calories per serving: 463
Lemon-Curry Aioli
Makes 1/2 cup

• 1/2 cup mayonnaise
• 2 teaspoons curry powder
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• salt

In a bowl, mix mayonnaise, curry powder, grated lemon peel, lemon juice, paprika, and salt to taste.

Grandma's Famous Salmon Cakes (easy)
From allrecipes.com
Serves 4

• 1 (14.75 ounce) can salmon, drained and flaked
• 2 eggs, beaten
• 1 small onion, diced
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil

1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

Calories per serving: 307

Diet Tip (see previous post)

If you have some stale pretzels lying around, smoother them with ketchup. It takes just like a hot dog.
You're welcome.

Crummy Tortilla Chips

Don't throw out those crumbs from the bottom of the tortilla chip bag. Make something yummy. Of course we excel at crummy around here. The 14-month old sees to it that the chip bag gets flung around enough to make a boatload of crumbs. Thanks to J for the idea and saving the bag of chips. Would it be cheesy to say yummy crummy?

Nacho Bowl

Tortilla chips, broken up
Shredded cheese
Fresh salsa
Guacamole
Sour cream

Place broken chips in a bowl. Top with cheese and microwave until cheese is melted. Top with desired remaining ingredients. Eat with a spoon.

Dear Prosciutto,

I know you were looking forward to becoming that lovely fresh mozzarella, fresh basil, and prosciutto roll last summer, but I am sorry to say that I never got to it. But you didn't let discouragement get you down as you next looked to becoming a delicious prosciutto, pear and blue cheese sandwich. That never happened did it. Your disappointment and sadness has taken its toll, not to mention your age. You have substituted nicely in this recipe for the dried beef. Just be thankful you make into a cheese ball and not that unmentionable place.

Yours truly,
Tarnation

Cheese Ball

16 oz. cream cheese, softened
6 oz dried beef
6 green onions
1/4 t. garlic salt
1 1/2 T Worcestershire sauce
Chopped nuts or parsley
Crackers

Place dried beef and green onion in food processor. Process until minced. Add cream cheese, garlic salt and Worcestershire sauce and blend well. Scoop out and form into a ball. Chill. Roll ball in chopped walnuts or parsley. (I like to roll the cheese ball in nuts before chilling.) Pecans would work as well. Soften slightly before serving. Serve with your favorite cracker.

Look Away! I'm Hideous!

"What is it?"
"It's the Evil Eye."
We are in the middle of musical appliances. Moving this one here and that one there. I was forced to clean out the basement refrigerator. I found lots of fodder. First item up for bid, a very large jar of fresh dill pickles. Frozen. And of course upon thawing, they became limp and mushy. This recipe hides that fact.

Ham and Pickle Pinwheel Appetizers

1 package ham slices
Jar of dill pickles, whole, patted dry
8 oz cream cheese softened

Cut the ends off of the pickles. Spread a layer of cream cheese on a ham slice. Ham can be patted dry for ease in spreading creme cheese if desired. Starting at one end, roll up the pickle. Wrap in plastic wrap. Refrigerate until cream cheese is firm, about 2 hours. Slice into 1/2 inch thick slices.

My pickles are spears, not whole. Thus the odd shape. Yours will look better. I hope. Either way they are tasty.

Corn Tortilla Chips

If you have some dried out corn tortillas, make these. If you have some fresh corn tortillas, make these.


Homemade Corn Tortilla Chips

Corn tortillas
Oil for frying (corn, coconut, or lard)
Salt

Cut each corn tortillas into 6 wedges. Can cut into rectangles or strips if desired.
Heat oil to 375 degrees in fryer or in fry pan. If using fry pan, oil should be at least 1 inch deep.
Place a few chips in pan, leaving plenty of space around each. Don't crowd when frying.
Fry 1-2 minutes on each side until lightly brown and crisp. Drain on paper towel. Salt while still warm.

These can be baked instead of fried. Place chips on cookie sheet or wire cooling rack. Bake at 350 for 5 min. or until crisp. Salt while warm.

A 12 oz package of corn tortillas will yield 72 chips or 12 servings, each serving being 126 calories and 8 grams of fat

Bringing up Beans from the Basement

Black-eyed peas eaten on New Year's Day brings good luck. These 30 year old beans are gonna need it. Or maybe it's those who eat the beans that will need it. Happy New Year's Eve.

New Year's Eve Menu
T-dawgs Hot Dog Stand

Hot dogs and buns
Toppings:
T-Dawgs sauce (my imitation J Dawgs sauce)
Onion
Pickle
Relish
Sauerkraut
Jalapenos
Banana peppers
Cheese
Yellow mustard
Brown mustard
Mayonnaise
Celery salt

Veggie chips

Cowboy caviar

Soda floats with homemade ice cream

Brownies and chocolate chip cookies (maybe)


Cowboy Caviar AKA Poor Man's Caviar
Adapted from allrecipes.com
Any combination of beans work.

1 (14 ounce) can black or kidney beans, rinsed and drained
1 (15.5 ounce) can black-eyed peas or navy beans, rinsed and drained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can white corn, drained
1 cup finely chopped Vidalia or other sweet onion
2 cloves garlic, minced
1 cup finely chopped fresh parsley or 1/3 c. dried parsley
2 teaspoons finely chopped fresh basil or 1/2 to 1 t. dried basil
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard powder
1/2 teaspoon hot pepper sauce, or amount to taste (optional)

Stir the black beans, black-eyed peas, garbanzo beans, white corn, onion, garlic, parsley, and basil together in a bowl.
To make the dressing, mix the olive oil, red wine vinegar, salt, pepper, dry mustard, and hot sauce together in a small bowl until well blended. Pour over the bean mixture and toss to mix evenly. Refrigerate for 24 hours before serving.

Calories: about 160 in 1/2 cup

Velveeta Gets an Upgrade

I have some Velveeta in the basement that is old. Does it really ever get old? I think not. But it does look weird..."it looks like it has been melted." Here is a recipe using Velveeta that ensures your cheese fondue will not ball up, or become stringy or separate. Not that I have ever had that happen to a few pounds of cheese before.

Easy and Fool Proof Cheese Fondue
Serves many!

1 c. water
2/3 c. water mixed with 1/3 c. white vinegar and 1 T. sugar ( my substitution for 1 c. white wine)
3 to 4 garlic cloves, minced
1 T. butter
1/4 t. white pepper
1/4 t. ground nutmeg
2 pounds processed American cheese, cubed or sliced
2 pounds Gruyere cheese. shredded. cubed or sliced

These directions use a crock-pot for ease.
Preheat crock-pot on low.
Place water, wine substitution, butter, garlic, pepper, and nutmeg in a saucepan and bring to boil. Pour into crock-pot. Add cheese. Gently stir. Allow cheese to melt on low stirring occasionally. Stir just to mix. Add more cheese or more water to bring to desired consistency. Keep crock-pot on low or keep warm or place in a chafing dish with the flame low.

Dip rye bread, French bread or sourdough bread. These can be cut into bite-sized pieces. Apples that have been peeled and sliced are wonderful for dipping as well.

Don't bring cheese temperature past its melting point or it will ball up. Don't stir too much. Stirring increases the chance of it becoming stringy.

If you don't use a crock-pot, bring all ingredients except cheese to a boil in a double boiler. Add cheese a little at a time stirring until cheese is melted. Pour into a chafing dish with the flame kept low.

Jackpot!

I found this recipe and get to use 3 old/moldy things from my fridge! Cuban black beans from one month ago (that long?), sun-dried tomatoes from years ago and some salsa from months ago. Obviously I changed it a little to accommodate my needs. I heeded my advice and went easy on the marinated tomatoes.

Warm Black Bean Dip

SERVINGS

Servings

INGREDIENTS

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/4 cup chopped sun-dried tomatoes, packed in oil
• 1 teaspoon ground cumin
• salt and black pepper to taste
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven broiler.
2. Heat oil in an oven proof skillet over medium heat. Cook garlic until tender. Stir in BUSH'S® Black Beans, and corn; cook until heated through. Mix in tomatoes, and season with cumin, salt, and pepper. Top with cheese. Transfer the skillet to the oven.
3. Broil dip 3 to 4 inches from the heat for 3 minutes or until cheese is melted.

This is much better with the salsa. It isn't so dry.

Tomato Millefeuilles

Tomato Millefeuilles from La Tartine Gourmande

Layers of fresh tomatoes and fresh mozzarella.
Add fresh basil between the layers.
Drizzle with olive oil and balsamic vinegar or just olive oil.
Sprinkle with sea salt.
Assemble right before serving otherwise it becomes watery.
Serve with a crusty bread.

Trimming the bottom of the tomato so it is flat will help stabilize it.