Black Eyed Pea Salsa

I always have a hard time with incorporating black eyed peas into our new year's day meals.   Not this year!  This salsa comes to me from my sister in law, and it's a real winner.  It could also serve as a side dish or salad at a party but really shines on tortilla chips (what doesn't?).  Anyway, I'm thrilled she shared the recipe with me.

Black Eyed Pea Salsa
Adapted from my Sister in Law, Keri

Ingredients
1/2 cup red wine vinegar
4 tbsp olive oil
1/4 tsp sea salt
1/4 tsp black pepper
2 cans black eyed peas, drained and rinsed
1 green bell pepper, chopped
1 red onion, chopped
2 tomatoes, diced
1/2 cup fresh cilantro
1 4 oz can green chiles
1 jalapeno, seeded and chopped
4 garlic cloves, minced
2 ear corn, boiled for 2-3 minutes and cut off the ear (or 1 cup frozen)
1 can black beans, drained, rinsed
2-3 green onions, diced.

Mix all ingredients together.  Serve in day 2 if possible.

Baked Coconut Shrimp

I love coconut shrimp.  I especially love it with the sweetened coconut and deep fried.  But who can cook like that, never mind eat like that on a regular basis?

This version is healthy but satisfying.  We just used frozen shrimp that we thawed, and they were yummy.   I have no doubt the dish would be improved by using fresh, but you take what you can get!

Baked Coconut Shrimp
Adapted from Not my Mama's Meals


1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled, deveined, butterflied and patted dry
Salt and freshly ground black pepper

Dipping Sauce:
Equal parts dijon mustard and apricot preserves

Directions:
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Whisk together.  Warm in your preferred fashion.


To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Sweet and Spicy Cucumbers

Step away from the cucumbers.  

These will keep you coming back to the bowl.  They are a great cool snack, appetizer, salad.  Sweet, a little (very little) spicy, and crisp.

Sweet and Spicy Cucumber Slices
Adapted from Our Best Bites


1-1/2 lbs cucumber (about 3 medium), peeled, halved lengthwise & thinly sliced
2 tsp kosher salt
1/2 c rice vinegar, seasoned or regular
1/2 c water
3 Tbs sugar
1/4 tsp red pepper flakes
2 Tbs minced red onion


Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  Toss the cukes a few times while they drain as well.  While cucumber slices are draining, prepare marinade.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  Remove reduction from heat and add onion.  Let mixture cool to room temp.

When cucumbers are done resting, pat them dry by tossing around in the bowl with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but are best well chilled.

Baked Tex Mex Pimento Cheese Dip

This dip is so much more complex than your average cheese dip.  It's not spicy because all that cheese just blands out all that spice.  It is flavorful, and you will find yourself putting it on burgers for a topping, in omlettes, and just about anywhere else, so don't be afraid to make a double batch!

Shred your own cheese for best texture- the preshredded stuff has cornstarch in it!

Baked Tex Mex Pimento Cheese Dip
Adapted from Annie's Eats


½ cup mayonnaise (or Greek yogurt)
6 oz. cream cheese (reduced-fat is fine)
1 red bell pepper, roasted, peeled and diced
2 jalapeño peppers, ribbed, seeded and minced
2-3 scallions, chopped
1/3 cup minced fresh cilantro, plus more for garnish
8 oz. extra sharp cheddar cheese, shredded
8 oz. pepper jack cheese, shredded
¼ tsp. red pepper flakes
Salt and pepper, to taste


Preheat the oven to 350˚ F.  In a large bowl, combine all the ingredients and mix well with a spatula until evenly combine.  Spread the mixture in an even layer in a large shallow dip (2 quart or 10 inch pie dish).  Bake 20-25 minutes or until the cheese is completely melted and bubbling.

Remove from the oven, garnish with additional cilantro if desired, and serve warm with tortilla chips.

Chipotle Ranch Dressing

I love homemade salad dressings.  I take great pleasure in making things from scratch, and keeping preservatives and god knows what else out of us.  Well, except for the adobo sauce bathing the chile peppers- that doesn't count!

This dressing has a good kick, and is great for dipping fries, salads, and sandwiches.   I think it's my new favorite!


Chipotle ranch dressing
Adapted from foodie bride 

3/4 cup mayo (low fat)
3/4 cup sour cream (low fat is fine; or you can replace half or all with fat-free Greek yogurt)
2-3 canned chipotle peppers with 1 Tbsp sauce
1 Tbsp lime juice
1 small bunch of chives
Small handful of cilantro
1 clove garlic
1/2 tsp salt
1/4 tsp pepper
1/4 to 1/2 cup buttermilk (optional)


To make the dressing, place all dressing ingredients except the buttermilk in a blender.
Blend for 10 seconds. Check consistency and add buttermilk if desired (less buttermilk for dipping, more for dressing).
Store in an air-tight mason jar in the fridge for a week or more.

Stuffed Mushrooms

I think stuffed mushrooms should always be vegetarian.  These have a nice kick to them with the garlic and cayenne.  They are straightforward to make, and once in the freezer, make a fast appetizer on the fly.

Stuffed Mushrooms
Adapted from Annie's Eats


24 whole fresh button mushrooms
3-4 cloves garlic, coarsely chopped
2 tsp. vegetable oil
8 oz. cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp. pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper
Bread crumbs and minced fresh herbs, for garnish (optional)

Directions:
Preheat the oven to 350° F.  Lightly grease a baking sheet with cooking spray.  Clean mushrooms with a dry paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later.  Add about 20 of the stems to the bowl of a food processor.  Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over high heat.  Add the chopped mushroom stems and garlic and cook on medium high heat until all the moisture has disappeared, about 5-7 minutes.  Lower the heat to medium-low.  Stir in the cream cheese, Parmesan cheese and spices.  Stir together until the mixture is smooth and creamy; remove from the heat.  Don't linger or it will get too dry.  Using a small spoon, fill each mushroom cap with a generous amount of filling.  Arrange the mushroom caps on the prepared baking sheet.  Place about 1/2 of cup of breadcrumbs on a plate, and pick the mushrooms up and dunk the filling in the breadcrumbs.  You can freeze them at this point if you like- freeze on a cookie sheet for 10 minutes, then put in a ziplock bag.   Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps.  Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.

Butternut Squash, Red Pepper, & Jack cheese quesadilla

I have had these on my list forever, because my sister makes them for family gatherings.  I love them.  The squash gets so sweet, and they are very filling.  They are great as an appetizer or a meatless dinner with a nice salad.

Butternut Squash, Red Pepper, & Jack Cheese Quesadilla
Adapted from Gourmet


a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
eight 5- to 6-inch flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated jack cheese
1/2 stick (1/4 cup) unsalted butter, softened

Accompaniment: chipotle lime sour cream dip

For the dip:
1 canned chipotle chili in adobo*, minced
2 teaspoons fresh lime juice
1 cup sour cream


To make the quesadillas:
Preheat oven to 400°F.
In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Throw out the peels from squash, onion, and garlic.
In a food processor purée squash, onion and garlic with salt and pepper to taste until very smooth. Squash purée may be made 2 days ahead and chilled, covered.

Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, moving to a cutting board.

Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.

To make the dip:
In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

Sausage Balls

I had these first at my in laws house.  I used to think I didn't like pork.  However, this myth was quickly dispelled once I tried these things.  They taste exactly like  a biscuit and breakfast had a love child.  Covered with cheese.  They are addictive!  I had to google a recipe because the first time I made them, I missed the part where my mother in law told me they had bisquick, and it was pitiful.  Melted cheese on the cookie sheet.

So once I got the basic components, I didn't want to leave the proportions to chance!  This recipe really delivers.


Sausage Balls
Adapted from Ezra Pound Cake

1 lb ground country pork sausage, mild
1/2 lb sharp cheddar cheese, grated
1 1/2 cups bisquick
1/2 tsp black pepper
1/4 tsp cayenne pepper

Preheat the oven to 350 degrees F.
In a large bowl, using a fork or your fingers, mix the room temperature cheese, sausage and Bisquick until just combined. Place the mixture into a food processor and pulse a few times, until the mixture completely comes together. Then, transfer the mixture back into the original bowl, add the black pepper and cayenne, and mix one final time with your fingers.
Divide the mixture into 1-inch balls (using a small ice cream scoop or your hands), rolling the mixture between the palms of your hands.
Place the balls on a rimmed baking sheet. Bake 12 to 15 minutes, until golden brown.

Bacon Wrapped Jalapenos

I made these for the first time, and I was not so careful about stripping the ribs out.  Consequently, these were like russian roulette.  You never knew when you'd get a super hot one!! Regardless, they were truly yummy.  Next time, I'll be more careful in the prep.

Bacon Wrapped Jalapenos
Adapted from Pioneer Woman


15-20 whole Fresh Jalapenos, 2-3 Inches In Size
16 oz Cream Cheese, softened
1 pound regular Bacon, Sliced Into Thirds


Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane completely if you want them mild.  Leave the ribs if you can take the heat. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. The rack lets the grease drip off and the jalapeno not to sit in it.

Serve immediately, or eat at room temperature.

Sun dried Tomato Dip

We really try to keep healthy snacks in the fridge.  We often have hummus, sun dried tomato dip, tzatziki, or onion dip with cut fresh vegetables waiting for the post work hungries.  Right now it's all for me and B, because the kids don't do dips yet!  One day....

B hates sun dried tomatoes, but loves this dip.  It's almost reminiscent of a french dressing meets a big old block of cream cheese!  It's not at all spicy, don't be scared.

Sun Dried Tomato Dip

adapted from ina garten

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)


Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Hummus

Do you ever forget which is your favorite recipe for some common things?  That happened to me with this hummus.  I was convinced it was any numbers of recipes, when meanwhile, it was Ina all along.  This is most garlicky, lemony hummus you could ever hope to meet.  It makes a great pre-dinner snack with fresh veggies!

Hummus
Adapted from Ina Garten


4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Deviled Eggs

Everyone needs a quick appetizer.  This is quick and classic, but definitely a hit or miss- you love or hate the egg.  We happen to love it, so this is a great one for us!

Deviled Eggs
Adapted from Cooks Illustrated


7 large eggs (cold)
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar
1/4 teaspoon Worcestershire sauce

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes.

Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.

Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture until smooth.

Fit pastry bag with large open-star tip, or use a zip lock. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Serve at room temperature.

Pico de Gallo

It's amazing to me that I grew up with zero mexican food, since I make it as much as I do.  This pico de gallo I made to go with burrito bowls, which I'll post one of these days.  It's a nice thing to make when you can't decide between avocado and salsa!

Pico De Gallo
Adapted from Melissa D'Arabian


Ingredients
Salt
Pinch of sugar
2 medium tomatoes, seeded and chopped
1/2 medium sweet onion, finely chopped
1 jalapeno, seeded, ribs removed and finely chopped
1 avocado, halved, pitted, peeled and cut into small cubes
1 lime, juiced
3 tablespoons chopped fresh cilantro

Directions
In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine.

Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado.

Sprinkle on the cilantro, and stir to combine. Serve.

Whole Wheat Pita bread

There's nothing better that homemade bread.  Except, maybe, homemade ice cream.  But this goes better with hummus!  I have been on a kick lately of prepped veggies in the fridge at all times, to encourage healthy snacking.  The pita is a great accompaniment to pretty much anything, from dips, to grilled chicken, to salad- it's very versatile.

Whole Wheat Pita
adapted from Annie's Eats, originally Gourmet 2003


Ingredients:
2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

Directions:
In the bowl of a stand mixer, combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap or a towel and set aside until doubled in bulk, about 45 minutes.

Remove the plastic wrap or towel and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Knead on low speed (my mixer the dough hook should never go above speed 2) until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.  If you are short on time, you can go straight to the shaping rounds stage and skip this rise without discernible difference.

Place an oven rack in the middle position.  Place a baking stone in the oven (I highly recommend if you can) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface or wax paper without flour, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a roughly 7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy. (or 1 hour, if you skipped rise #2).

Transfer 4 pitas, 1 at a time, onto the baking surface. Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Eat the same day or freeze for another day.

Buffalo Wing Dip

This is not haute cuisine.  This...is football food.  It's what buffalo wings would be in a dip. I usually make it with homemade ranch dip, but not this time.  I was in serious crunch time for my little girl's party.  Same thing with the chicken.  Total easy mode.  You could make it vegetarian by omitting the chicken.

This dip is spicy but the spice is tempered by the ranch and cream cheese, but it's still relatively hot.  It's a great one to have around for parties.  My brother in law turned us onto it, and we have made it a bunch of times and haven't gotten tired of it yet!  You could also toss this with pasta for a take on hot pepper alfredo sauce!   We love it.

Buffalo Wing Dip
Adapted from AllRecipes


2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (I used Frank's Red Hot®)
1 cup Ranch salad dressing
2 cups diced cooked chicken or canned chicken breast in water
1 cup shredded Cheddar cheese

Preheat the oven to 350 degrees F.
In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch or similar baking dish.
Bake for 30 minutes in the preheated oven.Serve with tortilla chips.

Coconut Chicken with Apricot Sauce

My husband loved the sauce, which I knew would be the case.  Especially since I hid the fact that it was the dreaded fruit and meat combination.  It tastes vaguely asian in origin, and certainly more complex than mixing preserves with mustard.  It's a great sauce to have up your sleeve.  I really liked the chicken, and it didn't taste sweet.  I also think this could be easily adapted as an appetizer with coating chicken strips or nuggets and dipping them in the sauce.  Overall, a hit.

Coconut Chicken with Apricot Sauce
Adapted from Pennies on a platter


1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
Butter Spray

Sauce:
1/4 cup apricot preserves
2 tablespoons Dijon mustard

Preheat the oven to 400˚F.  Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl.  Mix the coconut, flour, garlic powder, salt and pepper in a different bowl suitable for dredging.  Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.  Once all chicken breasts are coated and on the baking sheet, spray with butter spray.  Bake for 30 to 40 minutes, flipping once.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  Chill in the refrigerator until ready to serve, or keep at room temperature.  Drizzle over chicken.

Spicy Red Pepper Sauce

I had almost forgotten about this sauce.  When we lived in New Orleans, this sauce was one of the things that kept us coming back to a great little pizza joint not far from home.   I know New Orleans has finer cuisine than this---- believe me, we've had our share--- but when we went back to New Orleans (for the first time in 10 years), this was on the list.  Besides the fact that we ate there a lot in our early days of courting, they have fantastic salads, awesome pizza, and this killer focaccia bread sauce.   It's got quite a bit of heat and a great roasted red pepper flavor.  I had to recreate it once we came back home!

I'm happy to say, this sauce was pronounced "spot on" by both of us, and it got eaten disproportionately from the tomato sauce I had next to it at a lunch time party.  I can't wait to make it again!


Spicy Red Pepper Sauce
inspired by Reginelli's, but made up by me

15 oz roasted red peppers
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper (50 grinds)
2 cloves garlic, minced or pressed
1 teaspoon salt
1/4 cup tomato sauce (I used tomato sauce with onion and butter)

Saute garlic in olive oil until lightly golden.  Add crushed red pepper and saute about 2 minutes until pepper infuses oil.  Add drained roasted red peppers, salt, oregano, pepper, tomato sauce.  Simmer 15-20 minutes, or until flavors marry.  Blend at some point with immersion blender or prior to adding until sauce is fairly smooth.

Serve with pasta, or bread sticks, or on pizza.  If with pizza consider goat cheese, sun dried tomatoes, and carmelized onions- Sun Pie style.....

Caramel Corn

So this recipe is infinitely more chewy than my kettle corn.   It's definitely not a snack you want to eat before going to any event in which caramel kernels in your teeth are a liability.  It is however, a snack you want to eat when you want something sweet and crunchy.  My daughter, not yet two, kept raising her hand up and saying "Ko-corn!!!  Ko-corn!!"  This girl knows good food when she tastes it. It'll swear you off those prefab tins of caramel corn for life.


Caramel Corn
Adapted from Annie's Eats

Ingredients:
1 cup popcorn kernels, unpopped
1 cup (2 sticks) unsalted butter
½ cup light corn syrup
2 cups packed light brown sugar
1 tsp. kosher salt
½ tsp. baking soda
1 tsp. vanilla extract

Directions:
Pop popcorn using your preferred method. I use the stovetop.  Place the popped popcorn in a very large bowl or two.  Make sure there is enough room for tossing the popcorn.

Preheat the oven to 250° F.

To make the caramel, melt the butter in a good sized saucepan set over medium heat.  Once the butter is melted, mix in the corn syrup, brown sugar and salt.  Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.

Once boiling, let the mixture continue to boil for 5 more minutes without stirring.  Remove the mixture from the heat, stir in the baking soda and vanilla extract.  The mixture will bubble up and become frothy.  Pour the caramel sauce over the popcorn in the bowl and toss to coat thoroughly.  Hands are not a good tool for this- hot!!!

Spread the popcorn evenly onto two large baking sheets lined with parchment paper. Clumpiness is ok, just means a big mouthful later....  Bake for 40-50 minutes.  You can stir every ten minutes is clumping offends you.  I skipped that.  After 40 minutes, test a cooled piece of popcorn.  It should be mush-free; bake for 10 more minutes if not.

Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.

Herb Dip

I'm always surprised at how perfect Ina Garten's food is.  I made this dip for our neighbors' visit for dinner and drinks.  And again when we had friends over.

2 nights later.

It's that good.  It's a nice change from the traditional ranch, and a lot less labor intensive than her french onion dip recipe.  The dill is subtle- I am not a huge dill fan.  Neither is B- approximately 12 years ago I made a recipe from Silver Palate with a dill sauce, and it was horrible.  He still torments me with it occasionally.  This one, however, was an instant hit.  Usually I have to prove the recipe was in some way fat reduced before he goes at it with gusto, but this one he didn't even ask.  Some things are better left unsaid!!

If you can get fresh dill, go for it, and use a tablespoon as per her original recipe.  

Herb Dip
adapted from Ina Garten
ingredients


8 ounces cream cheese, at room temperature (lowfat ok)
1/2 cup sour cream (lowfat ok)
1/2 cup mayonnaise (lowfat ok)
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced or 1 teaspoon dried
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Restaurant Style Salsa

Hail to P-dub.  PW sometimes is too non fat conscious for me, but this recipe is your best local mexican restaurant in your own kitchen.  Not chunky, a nice tang from the lime, and completely yum.  Better than any jarred version, and not complex in any way shape or form.  My husband B would insist that he didn't know how to cook- he just assembled.  This recipe is assembly.  It makes about 3/4 of a liter of salsa, too!!

     It's my go-to salsa recipe.  Make this one week when you are planning Benchiladas or Chicken Taquitos- something that needs salsa as an ingredient!

Restaurant Style Salsa
adapted from Pioneer Woman


Ingredients
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped red onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro
1 1/2 -2 tbsp Lime Juice

Directions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa until needed.