Queso Blanco

As I mentioned in my last post, I brought this, along with fresh salsa, to the cooking club I recently joined. Both were great, and I found myself unable to stop eating this queso! I had to refrain from stuffing myself with it, and definitely enjoyed the leftovers at home two days later!! I tried this recipe because it claims to taste just like the stuff at mexican restaurants, and I wholeheartedly agree! I thought it was fabulous and will certainly be using it as my go-to queso dip from now one. One huge perk to this recipe is that it is so extremely easy to make...just dump the ingredients in a microwave-safe bowl, and cook in the microwave. I highly recommend trying this one! Both recipes are from Pennies on a Platter, and both were delicious!

Queso Blanco

from Pennies on a platter

I N G R E D I E N T S :

1 1/4 lb block white american cheese (Land O' Lakes brand preferred. Find in the deli at your grocery store but do not have them slice it).

1/4 cup diced green chills (I used canned)

2 pickled jalapeños, chopped (these can be found in cans/jars)

1 ounce pickled jalapeños juice (from above ingredient)

2/3 cup whole milk (I used 2% as it was all I had)

1/2 cup cold water

pinch of cumin (optional)

D I R E C T I O N S :

Toss all ingredients in a microwave-safe bowl and microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery after the first few stirs, but should come together as a nice runny dip after all the cheese is melted. (If you do not have a microwave, you can cook this on medium-low on the stove top, too). 

Serve immediately! To reheat, simply reheat in the microwave, stirring every 30 seconds until creamy and hot.

Delicious fresh salsa

I recently joined a cooking club, and our first dinner was this past Friday night. Each dinner will focus on a different theme, and this first one was mexican food. I offered to bring the appetizers because I was wanting to try two new recipes: fresh salsa, and queso blanco. In this post, I'll be sharing the salsa, and my next post will feature the queso. Both were very easy and delicious! Everyone was very complimentary of the salsa, so I would have to say it was a success! 

Fresh Salsa

From Pennies on a platter, originally from Annies Eats

I N G R E D I E N T S :

2 fresh jalapeño peppers, seeded and coarsely chopped (I only used one, & took out all seeds because I don't like hot salsa, but I think even with two you would be fine because the seeds are what give it heat.)

4 cloves garlic, peeled and halved

2 large vine-ripened tomatoes

1 (28 oz) can diced tomatoes, drained

2 Tbsp. red wine vinegar

1 Tbsp. cumin

1/2 yellow onion, peeled and coarsely chopped

1/4 tsp. salt

1/2 tsp. ground cayenne pepper

1/4 cup fresh cilantro leaves

juice of one lime

D I R E C T I O N S :

Combine the jalapeños and garlic in the bowl of a food processor and process until fine chopped (scraping down the sides of the bowl as necessary). 

Add all other ingredients then process in one-second pulses until the salsa is at your desired consistency (about 3-5 pulses). 

Transfer to an airtight container and refrigerate at least 2 hours before serving (the last 20-30 minutes, it's a good idea to sit it out at room temperature so that it's not so cold and also for best flavor).

Will keep for up to two weeks.

Baked Brie in Croute

(photo courtesy of foodnetwork.com)

I recently had a coupon for a nice *free* wedge of brie from my local health food store just in time for a dinner I was needing to make an appetizer for. After asking around and seeing several versions of the same type recipe, I decided to try this one. It was delicious! I mean, how could it not be? Good brie, jam, puff pastry? There's just no way it couldn't taste great! This is a wonderful appetizer-it's super easy to make but looks fancy and impressive, and is just perfect for this time of year. Unfortunately I was running out the door when it came out of the oven, so I didn't have time to take a picture. But trust me-this little dish doesn't disappoint!

Brie in Croute #2

from Paula Deen on foodnetwork.com 

Original recipe here

My comments in italics

I N G R E D I E N T S :

1 sheet frozen puff pastry (package comes with 2 sheets)

1 tablespoon butter

1/4 cup chopped pecans or walnuts

1 small (8-ounce) wheel Brie (I used a nice size wedge)

1/2 cup raspberry jam

2 eggs, beaten 

D I R E C T I O N S :

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). 

Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. 

Place nuts on top of Brie and spread jam on top of nuts. 

Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. 

Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. (I didn't have any kitchen string so I just pressed the dough together and it was fine.)

Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

Refreshing end of summer cucumber dip

Some friends recently had us over for dinner where we were introduced to this wonderful appetizer, and I had to nearly force myself to be polite and refrain from eating half of the bowl all by myself. This creamy dip has a hint of cucumber in, making it a refreshing, flavorful addition to pita chips, bagel chips, or any herbed cracker. It's a refreshing, delicious, and easy appetizer perfect for these hot end of summer days.

This dip also makes a great spread for a veggie sandwich, and also as a light flavored salad dressing over fresh spinach and vegetables at lunch.

Cucumber Dip
from Sarah

I N G R E D I E N T S :
3 cucumbers
8 oz cream cheese
2 Tbsp. sour cream
2 Tbsp. mayonnaise
salt and pepper to taste

D I R E C T I O N S :
Peel and seed cucumbers. Pulse in a food processor.
Add cream cheese, sour cream, mayo, and salt and pepper.
Blend together in food processor.
Chill before serving.

fresh raw salsa

I've made this salsa several times in the past, and every time, end up eating the whole bowl all on my own because I love it. It's a little different than a traditional mexican salsa, but it's so healthy and tasty. I just love it. No cooking required, just chopping and blending. I enjoy eating it with organic blue corn chips.

Fresh Salsa
From Recipes for Life from God's Garden


I N G R E D I E N T S :
1 cup tomatoes
2 Tbsp. onion
1/2 cup red bell pepper
1/2 cup green bell pepper
1/2 cup fresh corn, optional (I love the corn in it and use frozen corn that is thawed )
1/2 cup cucumber
1/2 cup celery
2 Tbsp. XVOO
1 clove fresh garlic
2 Tbsp. honey, optional (honey gives it a great extra flavor)
1 tsp. each basil, oregano, and cilantro (fresh here is definitely best)
Celtic Sea Salt, optional (I use regular sea or kosher salt but would love to invest in some celtic soon)


D I R E C T I O N S :
Peel and chop tomatoes, mince onion, garlic, peppers, celery, and cucumber. Place half of the vegetables in blender or food processor and blend until smooth. Combine with the remaining vegetables, add seasonings and oil and mix well. Cover and place in refrigerator to chill until served.

(Great with Garden of Eatin blue corn chips)

Black Bean Salsa

Last night at cooking club, we had this delicious appetizer! It's easy and healthy (except for the chips)! 

Black Bean Salsa

From At the Table with Patty Roper

I N G R E D I E N T S :

1 (15-ounce) can black beans, drained and rinsed

1/2 cup frozen corn, thawed

2 small tomatoes, seeded and chopped

3-4 green onions, chopped

Juice of 1 lime

1 clove garlic, pressed

1/2 tsp. creole seasoning

Tortilla chips

D I R E C T I O N S :

Stir together first 7 ingredients. Chill. Serve with tortilla chips.

Yield: 3 cups

Hot feta cheese and artichoke dip

This is a great little appetizer to bring to a dinner or prepare for your guests. Sun dried tomatoes, artichoke hearts, garlic, and feta cheese come together for a delicious flavor in this dish that is simple to prepare but hard to resist. I made this last night for a dinner and was asked for the recipe by more than one person! While I can't take credit for coming up with it, I would love to share it with you.

Hot feta cheese and artichoke dip

From Tables of Content, by the Junior League of Birmingham

I N G R E D I E N T S :

4 ounces oil-packed sun-dried tomatoes, drained and rinsed
1 (14-ounce) can artichoke hearts, drained and chopped
8 ounces feta cheese, crumbled
1 cup mayonnaise
2 garlic cloves, minced (I used one rather large clove)

D I R E C T I O N S :

Preheat the oven to 375 degrees. Pat the sun-dried tomatoes dry with a paper towel and chop. Combine the tomatoes, artichokes, cheese, mayonnaise, and garlic in a bowl and mix well. Spoon the artichoke mixture into a shallow 1 1/2 quart baking dish and bake for 15-20 minutes or until bubble; do not overbake. Serve with bagel chips and/or thin plain crackers (I bet pita chips would be great as well!).