Wednesday, February 3, 2016

BBQ Dip With Roasted Vegetables


Are you a football fan?  I am and this weekend is a major holiday in my home. Superbowl Sunday. The Denver Broncos vs. the Carolina Panthers. So the plan is to have an assortment of make-ahead dishes so that I can set everything out and not move until the end of the game.  Since the commercials are as "must see" as the game...no breaks allowed

I created this dip as a sauce for roast pork sandwiches. I was catering a Scotch tasting party and needed appetizers that were appropriate. I stuffed mini sweet Hawaiian rolls with spinach and pork and drizzled the slightly spicy bbq sauce over the top. They were gobbled up and everyone raved about the sauce so I decided to serve the rest as a dip for roasted vegetables. The result was delicious!


This easy, breezy recipe is made with homemade bbq sauce, but you could substitute a purchased version and stir in a tablespoon of bourbon. Try using as a dip, as a topping for sandwiches or drizzle over steamed vegetables. I think it would be delicious on baked potatoes. Give it a try and tell me how you would use.



BBQ Dip with Roasted Vegetables
2 cups mayonnaise
1/2 to 3/4 cup Bourbon BBQ sauce (recipe follows)
1 tablespoon fresh parsley, chopped
sea salt
black pepper
an assortment of roasted vegetables. (I like asparagus and peppers but use whatever you like)
assorted crackers, chips, toast points 

Combine mayo, 1/2 cup bbq sauce, parsley and a pinch each salt & pepper in a medium sized bowl. Stir to combine. Taste and add additional bbq sauce if you like. Adjust seasonings as needed. Cover and chill for 2 hours to allow flavors to develop. Can be made up to 24 hours in advance.

Bourbon BBQ Sauce Recipe
2 cups organic ketchup
½ cup balsamic vinegar
¼ cup smoked brown sugar (or dark brown sugar and 1 teaspoon soy sauce)
1 tbsp. Dijon mustard
1½ tsp. cayenne pepper
1½ tsp. celery seeds
2 cloves garlic, minced
1½ Tsp. ground cumin
1 tbsp. Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon bourbon or Scotch


In a bowl, whisk together ketchup, vinegar, sugar, mustard, cayenne,  celery, garlic, cumin,  salt, pepper, and bourbon; set aside. 

This recipe makes more than you will need. The remaining sauce can be kept, covered, in the fridge for 2 weeks. Use as you would with any bbq sauce.

It is Dips For The Big Game Week at Food Network's Comfort Food Feast roundup. Do you have a favorite dip recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Healthy French Onion Dip with Leeks and Shallots
The Heritage Cook: 
Chipotle Black Bean Dip
Creative Culinary: 
Kahlua, Walnut and Brown Sugar Baked Brie
Dishing with Divya: 
Boiled Peanuts Hummus
TasteBook: 
Everything Bagel Dip
In Jennie's Kitchen: 
Hummus, 4 Ways
The Mediterranean Dish: 
11 Game-Day Recipes with a Mediterranean Twist
Dishin & Dishes: 
Individual Nachos with Pico De Gallo
The Mom 100: 
Warm Jalapeno Popper Dip
Healthy Eats: 
5 Lower-Fat Dips for Game Day
Napa Farmhouse 1885: 
Artichoke & Olive Dip
Red or Green: 
BBQ Dip With Roasted Vegetables
Taste with the Eyes: 
Favorite Dish on the Super Bowl Buffet, Guaranteed
FN Dish: 
6 Game-Day Favorites That Are Even Better As Dips
best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Wednesday, January 27, 2016

Three Perfect Mac & Cheese Recipes For Winter


I love mac & cheese and always forget how easy it is to make. The basic recipe of cheese and noodles is delicious of course, but additions like vegetables, protein and crunchy toppings make a good dish great. Today I am posting three recipes for mac & cheese that can be served as a main course. With a green salad, you have a meal.

The fist recipe is for Mac & Cheese with Roasted Cauliflower and Leeks adapted from the January 2013 edition of Bon Appetit Magazine. They posted a recipe for "No-Boil Mac and Cheese". Brilliant really in that the uncooked pasta is covered with the cheese sauce and then baked in the oven. Easy and delicious. I copied the technique exactly, so all credit goes to them, but I lightened it up a bit and added roasted cauliflower and sauteed leeks for flavor and whole wheat pasta and panko for the health benefits. Wonderful as a main dish or the perfect side to roasted salmon or chicken.  Try this recipe...comfort food at its best. Enjoy!




Mac & Cheese with Roasted Cauliflower and Leeks
adapted from Bon Appetit, January 2013
(serves 4)
1 head cauliflower, separated into florets then cut into quarters
extra virgin olive oil
1 leek, cleaned and chopped, white and light green parts
1/8 cup whole wheat flour
1 1/2 cups coconut milk (from dairy case not canned)
1 1/2 cups vegetable broth
1/2 lb whole wheat pasta, I like chiocciole shape, but shells or elbow macaroni works well too
1 1/2 cups shredded extra-sharp cheddar cheese, divided
1/2 tsp dried red pepper flakes
1 garlic clove, minced
1/2 cup whole wheat panko
sea salt
freshly ground black pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place cauliflower on prepared sheet, drizzle with 1 tbsp olive oil and a large pinch each salt and pepper. Using your hands, turn cauliflower in oil until covered. Roast in preheated oven for 35-40 minutes or until beginning to brown and caramelize. Remove from oven and set aside. Do not turn off oven.

Add 2 tbsp olive oil to a large saucepan over medium-high heat. Add leeks and saute for 4 minutes until beginning to soften. Add flour and whisk for 1 minute. Whisk in the coconut milk and broth. Bring to a boil, reduce heat to simmer. Cook, stirring frequently, for 10 minutes. Stir in red pepper flakes, 2 tsp salt and 1 tsp pepper. Remove from heat.

Add pasta to rimmed, deep dish pie plate. Add roasted cauliflower and 1 cup cheese and stir to combine. Pour sauce over pasta mixture ensuring pasta is totally submerged. Do not stir. Cover tightly with foil and bake until pasta is almost tender, about 20 minutes.

Meanwhile, in saucepan used to make the sauce, add 2 tbsp olive oil. Add garlic and panko and stir to combine. Season with salt and pepper. 

Remove dish from oven. Remove foil and sprinkle with remaining 1/2 cup cheese and then panko mixture. Add back to oven and bake for 10-15 minutes longer. Pasta should be "al dente", cheese bubbling and panko topping golden brown. Let sit for 5 minutes, then serve.

Two additional Mac & Cheese recipes to try:


mac & cheese with ham & jalapenos



mac & cheese with tuna & green chile


It is Mac & Cheese Week at Food Network's Comfort Food Feast roundup. Do you have a favorite mac & cheese recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.
Feed Me Phoebe: White Cheddar Mac 'n Cheese Casserole
Creative Culinary: 
Green Chile Mac and Cheese
The Wimpy Vegetarian: 
Bang Bang Cauliflower Mac ’n Cheese
The Mom 100: 
Creamy Four Cheese Penne Rigate
Healthy Eats: 
5 Reasons to Put Down That Box of Mac and Cheese
Taste with the Eyes: 
Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}
In Jennie's Kitchen: 
Cacio e Pepe
Napa Farmhouse 1885: 
One Skillet Mac & Cheese
Red or Green: 
Three Perfect Mac & Cheese Recipes For Winter
From My Corner of Saratoga: 
Buffalo Mac n Cheese Recipe
FN Dish: 
Here's How to Eat Mac and Cheese for Breakfast, Lunch and Dinner

best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Wednesday, January 20, 2016

Taco Stuffed Baked Potatoes


I love tacos...all kinds. I honestly could eat them every day so was thrilled to see a new "cleanse" book has been released. The Taco Cleanse: The Tortilla-Based Diet Proven to Change Your Life has 75 vegan taco recipes that have reviewers raving. It makes sense...steamed corn tortillas filled with healthy, delicious ingredients. What's not to love?  But today's recipe does not come from the book...and is not especially healthy (hold the cheese & ranch for a healthier version)...but easy to prepare and delicious all the same.



It is Potato Week at Food Network's Comfort Food Feast, and I felt like making baked potatoes. I also felt like eating tacos. So I combined the two. My version of stuffed baked potatoes with some spice. So good. My new favorite potato recipe. Perfect for a crowd because once the potatoes are baked and the toppings prepared, everyone can assemble their own. I think this would make a fun Superbowl Party appetizer. Enjoy!




Taco Stuffed Baked Potatoes
serves 2-4

2-4 large organic baking potatoes
extra virgin olive oil
1 pound ground beef, turkey, tofu or refried beans

1 package organic taco seasoning
grated cheddar cheese

diced onions
diced tomatoes (in season)
sliced radishes
salsa
guacamole
ranch dip/dressing
course sea salt

sea salt
freshly cracked black pepper 

salad greens
tortilla chips

Preheat oven to 400 degrees. Place a wire cooking rack on a rimmed baking sheet. Prick potatoes 5-6 times with a sharp knife. This allows steam to escape while the potatoes are cooking and you get baked potatoes...not steamed potatoes (completely different texture). Using your hands, rub olive oil all over a potato and then place on the prepared rack. Repeat with the rest of the potatoes. Sprinkle potatoes with the coarse sea salt. Roast in oven 1 1/2 to 2 hours until the potatoes give slightly when squeezed.

Prepare taco meat (or beans) according to package instructions. Set aside

When ready, remove potatoes from oven. To serve, slice a potato down the center lengthwise. Gently squeeze to loosen the flesh being careful not to tear the skin. Use a fork to fluff up the flesh and drizzle a bit more olive oil over the top. Sprinkle with grey salt and black pepper. Repeat with the remaining potatoes. Top potatoes with some of the taco meat and the toppings of your choice.  Serve immediately with chips and greens alongside.

Other potato recipes you may enjoy:



It is Soup Week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Creative Culinary: Bacon and Caramelized Onion Potato Salad
Homemade Delish: 
Parmesan-Crusted Potato Wedges
Elephants and the Coconut Trees: 
Stir-Fried Purple Potatoes
Healthy Eats: 
6 Better Ways to Eat Potatoes
In Jennie's Kitchen: 
Slow Cooked Baked Potatoes
Taste with the Eyes: 
Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon
Napa Farmhouse 1885: 
Mashed Russet and Sweet Potato Casserole
Red or Green: 
Taco Stuffed Baked Potatoes
The Wimpy Vegetarian: 
Sweet Potatoes Anna with Apples and Raisins
From My Corner of Saratoga: 
Air Fried French Fries
FN Dish: 
5 Downright Perfect Potato Dishes



best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.