Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

1/30/15

ABK's Ultimate Chunky Guac







When we traveled to Mexico a few weeks ago I was in heaven. Guac heaven. Guacamole is one of those items I can eat morning, noon and night. By the end of the week, the boys were saying NO MORE GUAC! But the girls, Grant and I were happy to slather it all over our morning eggs and breakfast quesadillas on our way out of town and back to the good old USA.
I usually just mash the avocado, add some lime juice, salt and garlic. It's one of my favorite lunches. When I have a few more minutes, I love this dressed up version. It includes so many flavors I love- all in one wonderful bite.





This recipe is perfect for watching games, family gatherings and all types of parties.
The ultimate guac?
This is it.




ABK's Ultimate Chunky Guac
A Bountiful Kitchen
print recipe

4 ripe avocados
one juicy lime
1 large firm Roma tomato, chopped (if juicy, seed the tomato)
1/2 red pepper, chopped
1/2 of a medium white or sweet onion, chopped
1/2 cup cilantro, chopped coarse
1/2 jalapeño, seeded and minced (more or less, depending on heat level desired)
1 large clove garlic, minced
coarse sea salt
fresh ground pepper

Scoop the avocado out of the skin into a medium size bowl and discard the pit.  Squeeze the juice of the lime over the avocado. Mash the avocado with a fork into large chunks. Place the chopped red pepper, onion, cilantro, jalapeño and garlic into the bowl. Mix gently. Season to taste with sea salt and fresh ground pepper.
Serve immediately, or to keep from browning, spread the mixture evenly in a small bowl using a spatula or the back of a spoon. Press a piece of plastic wrap firmly against the surface of the guac, leaving no room for air to collect. Place in refrigerator until ready to eat. when ready to eat, remove about 15-30 minutes before serving and let sit on counter. Remove plastic wrap , scoop into serving bowl and serve.



1/26/15

Sweet and Spicy Asian Chicken Skewers










Have you planned your Superbowl menu yet?
I thought it would be fun to create another recipe in honor of the Seahawks going to the big game. Again.
Last year, I posted an original recipe for Seahawk Sliders, a grilled salmon slider, complete with Sriracha mayo and my history with the Seahawks :) .  It was the hit of our party! We loved the Sriracha sauce so much, I decided to incorporate it into this dish as well.
This year, I'm sharing a recipe for a super simple chicken skewer. They are best when marinated for 24 hours, and then grilled on the bbq or on the stove. It takes less than 5 minutes to cook, then drizzle with some extra sauce, garnish and serve.
So simple and so very tasty. I'm predicting this will be our favorite appetizer at this year's Superbowl party.
You know what I'm going to say now.
Say it.  For all of my Seattle family and friend fans.
Seeeeeeaaaaa Haaaaaaaaawwwwwks! 
thanks.





Sweet and Spicy Asian Chicken Skewers
A Bountiful Kitchen
print recipe

about 2-2 1/2 lbs chicken, boneless, skinless*

marinade ingredients:
1 cup Cola, not sugar free
1/2 cup soy sauce
1/4 cup Aji- Mirin (Sweet Rice Vinegar)
1 cup prepared Teriyaki Sauce, I used Yoshida's or Very Teriyaki
3 cloves garlic, minced
2 tablespoons Sriracha Sauce (more if you like it hotter)
3-4 tablespoons honey

wood skewers about 12-24
for garnish:
Sesame seeds, toasted
chopped green onions, about 2-3

6-24 hours before serving:
Mix all marinade ingredients together in a bowl with whisk. Remove 1 cup of sauce from bowl, set aside in a small bowl, cover and refrigerate.
Slice the chicken into one inch wide strips. If the breast meat is thick, you may slice the breast in half, then slice again the opposite way in long thin strips. The strips should be about 1" wide by 4-6 inches long, and about 1/2 inch thick.
Place the remaining sauce (that has not been saved for serving) in a Ziplock bag or a shallow pan with the chicken. Seal and refrigerate at least 6 hours, and up to 24 hours. Move the chicken around a couple of times during marinating to insure all pieces are covered with sauce.
When ready to cook, discard sauce that was used to marinate chicken.
Thread the chicken onto the wood skewers and place on a baking sheet or a 9x13 pan.
Place the remaining reserved sauce in a small saucepan and heat for about 5 minutes over medium heat or until reduced and thickened a bit. Turn off heat.
Chop the green onion for garnish.
Heat a griddle or barbecue and grease lightly.
Cook the chicken for about 2 minutes on each side at about 400 degrees, or until cooked through. Do not overcook, or the meat will dry out very quickly.
Place the cooked meat onto a tray. Drizzle with reduced sauce, sprinkle with sesame seeds and garnish with chopped green onions.
Serve immediately, or keep warm by covering with foil. Or refrigerate and serve cold. Do not garnish until ready to serve.


Tips:
-* I used boneless chicken breasts, boneless thigh pieces are also delicious.
-Before heating the sauce to drizzle on top of the chicken, I add about 1-2 tablespoons balsamic vinegar for color and flavor. I like the way it adds a little more intense flavor to the sauce.
-If you would like to make this dish ahead, it's easy to do so!
Marinate the chicken. Follow directions for cooking. When the chicken is cooked, carefully place the skewers in a 9x13 pan and refrigerate.
When ready to serve, remove from refrigerator, let sit on counter for about 30 minutes. If serving warm, heat oven to 375 degrees. Heat uncovered on a cookie sheet in a single layer for about 3-5 minutes. Remove, and drizzle with sauce, garnish with sesame seeds and green onions and serve.


10/17/14

Vintage White Cheddar Dip



I took a trip with my girls to Oregon for a few days in August. We ate our way through Portland, then headed to the coast. Here's a little look into our five- food packed, beach loving days in the great state of Oregon! At  the end, I'll show you how to I made this really simple cheese dip filled with cheeses, corn, red pepper and jalapeno and the Vintage Extra Sharp White Cheddar I brought home from our Tillamook Cheese Factory tour...


First stop, berry picking by the side of the road.


Multnomah Falls. Right outside the city. Worth the 30 minute drive.  


A trip to Portland isn't complete without breakfast at THE Original, Original Pancake House.
Sit at the community table, chat with locals, highly recommended. 

Cannon Beach, OR. Haystack Rock. Serious beauty. 

More serious beauty, love these two. 

Time to get serious.
Bananagrams.

Hydrangeas the size of your HEAD.

Walks on the beach. 


Once at the coast, we headed to Tillamook to tour the factory. We were met by Leeanne,  our lovely tour guide. She led us through the factory, explaining every detail about the cheese making process. Leeanne is an expert on everything Tillamook!




Guess how many pounds of cheese are stored at the Tillamook facility at any given time? 
Did you guess 50 Million lbs?  You're right! 


Watching all of that cheese being made will make you HUNGRY. 
It's hard work touring the factory. 


Enter our friend, Leeanne with CHEESE SAMPLES! 
The next half hour was spent receiving an education on several types of cheeses,
 made under the same roof. 



We tried Squeaky cheese (usually yellow, but this was a special vintage batch). 
The second was a Medium Cheddar. More trivia- It takes 20 lbs of milk to make one 2 lb baby loaf of Medium Cheddar Cheese. Leeanne guided us through about 12 different types of cheese including: Smoked Extra Sharp, Smoked Black Pepper White Cheddar, Swiss and Squeaky. My favorite was the Vintage Extra Sharp  White Cheddar. 








After our cheese tasting, we had lunch. We tried the grilled cheese, of course. And the house made tomato soup. Who can eat grilled cheese without tomato soup? I ordered the Tillamook Mac and Cheese. Creamy, smooth, melty. So good. Made with five cheeses. If you tour the factory in the morning hours, they serve breakfast too. Lots of omelets with CHEESE on the menu.






After lunch, we ventured over to the ice cream counter, where we tried a variety of Tillamook ice cream. This is the 5 scoop sampler bowl. Because we just couldn't decide. So yummy.



Tillamook tour = happy kids.





Stop by next time you're in Tillamook, OR. 
The  self guided tour is free and the ice cream and lunch are reasonably priced. 
And who doesn't want a pic in the baby loaf with their girls?

All of that eating can make you tired. It was a good afternoon for a nap on the beach...


After the nap, a walk through downtown Cannon Beach. Brooke and Corrine making convo with a furry friend. 

More Bananagrams. This time at a restaurant, while waiting for what? More food, of course.
Corriney is determined to win this round. 


The Inn at Cannon Beach was so quaint. Bunnies roaming the property. 


Highly recommend this place. 





We loved out time at the coast. No matter the time of year, the Oregon coast has to be one of the most unspoiled and beautiful beach areas in the world.
After our tour at the factory, Leeanne gave us a round of my favorite, the Vintage Extra Sharp White Cheddar. The flavor is pungent and the round is a little crumbly when cut. I wanted to create a recipe that featured the flavor of the cheese, and I think my Vintage White Cheddar Dip does just that!
This dip is perfect for spreading on crackers or dipping a tortilla or corn chip. It would even be perfect with celery sticks. I added some fresh corn and red peppers to break up the rich creamy texture of the dish.  We served it at a gathering and it was gone in minutes. It's perfect for anything from a holiday party to a tailgating event. Thanks Tillamook!


Me and my cheese.




Vintage White Cheddar Dip
A Bountiful Kitchen
print recipe

1 cup sour cream, regular or low fat
16 oz cream cheese regular or low fat (not no-fat) at room temperature
1 cup Tillamook Vintage Extra Sharp White Cheddar, grated
1 1/2 cups corn, fresh or frozen, not thawed*
1/2 -1 Jalapeno, chopped (seeded if you do not like spicy foods)
1 red pepper, seeded, chopped and divided (a few bits separated for garnish)
1/2 to 1 cup cilantro, chopped (a few bits separated for garnish)
1/2 teaspoon salt
3-4 drops hot pepper sauce, such as Tabasco

Mix the sour cream and cream cheese together in a bowl until smooth.
Fold in the remaining ingredients, (leaving some of the cilantro and red pepper to sprinkle on top after baking).
Spoon into a  lightly greased dish for baking. I used a 10 inch round tart dish.
Bake at 375 for 20 minutes on top third of oven or until bubbly and slightly golden.
Serve immediately.
Serves about 10-12 as an appetizer.

Tips:
- If using fresh corn, cook the corn and then cut the corn off of the cob before using. Measure out 1 1/2  cups of corn for the recipe.
-You may make this ahead and bake when ready to use. Remove from refrigerator about 30-45 minutes before baking.  and set on counter. Bake for 20-30 minutes.
-You may add chopped peppers, tomatoes that have been seeded, onions (chopped fine), green chilies,  and/or other types of grated cheese.
-If you cannot find Tillamook Extra Sharp White Cheddar, you may use other brands of cheese.  This would also be great with an Extra Sharp (yellow) Cheddar cheese. I would stay with a "sharp" variety of cheese. It will cut the richness of the cream cheese and sour cream combination and add a depth of flavor.


4/16/14

ABK's Classic Deviled Eggs




What's an Easter feast without a deviled egg?
Everyone loves deviled eggs, especially on Easter Sunday.
Here are a few secrets I've gathered from trial and error about making classic deviled eggs.
Rule #1 Don't overcook the egg. Follow the method below for perfect boiled eggs.
Grate, instead of smash the yolks with a fork. You'll get a smoother filling overall.
Don't add too much mayo, or the filling won't set up and the end result will be a not-so-pretty egg.





Fill the egg with a bag. Use a decorating tip, the same as if decorating a cake. Your eggs will look like they were filled by a professional, vs a 3 year old.

This photo sequence was taken by Grant, who is currently working on his
food photography skills. Bless his heart.

Even though this recipe looks complicated, it's not. I added lots of tips to make it easier for you. Because I love you.
And I want your deviled eggs to stand up to the scrutiny of your mother in law.
It doesn't get more simple than this:
One bowl.
One beater.
One bag.
One tip for the bag.
Get busy.






ABK's Classic Deviled Eggs
A Bountiful Kitchen
print recipe

one dozen large eggs, preferably a few days old
1/2 to 3/4 cup mayo ( not low fat) I like Best Foods or Hellman's
2 teaspoons yellow mustard
salt and white pepper to taste
paprika, for top of eggs, optional
pastry or plastic bag and 1 large star tip

Carefully place the eggs in a pan large enough to hold all of the eggs. Cover with cold water about 2 inches above the eggs. Heat over medium high heat until the water boils. Boil for about 1 minute. Remove pan from heat, cover and let sit for 10-12 minutes. Rinse eggs with cold water, until eggs are cool enough to handle.  Drain water, crack the eggs and remove all shells. Discard shells. Unless you are Martha, and are making a craft for a centerpiece out of egg shells.
After peeling, cut the eggs in half with a sharp knife.
Gently scoop out the yolk into a deep bowl. You will want a large, deep bowl so when the yolks are beaten, they don't spill over the edge of the bowl.
Place the whites on a platter, or dish to transport the eggs (see below).
After all of the yolks have been removed, gently grate the egg yolks against the grate on a box grater. Add 1/2 cup of mayo, 2 teaspoons mustard, salt and pepper to the yolks. On low speed, beat the yolks just until smooth. If the yolks are not creamy enough, add additional mayo a little at a time, until the mixture will adhere to a spoon, but not fall off the spoon if turned upside down. If the mixture is too runny, it will not sit up well in the egg white. Taste the filling and add more salt and pepper if necessary.
Fit the end of the plastic bag with a star tip. Cut the end of the plastic bag off, so the end of the tip is exposed. Roll the end of the bag to the outside, so the inside of the bag is exposed as much as possible, making the bag easier to fill. Use a large spoon and fill the bag with the egg yolk mixture, Spooning the filling into the bottom of the bag. When finished, unroll the edges of the bag and fold the bag down and let any extra air out of the bag, so the filling is ready to be squeezed out of the bottom of the bag.
Using a swirling motion, fill the eggs with the yolk mixture. Repeat until all of the filling is gone. Sometimes, I have an extra white, or two.
Sprinkle with paprika if you like.
Serve or refrigerate up to 24 hours before serving.

Tips, aka everything you ever wanted to know about deviled eggs, but were afraid to ask:
-For easiest peeling, it is best to use eggs that are a few days old.
-The size of the egg will determine if you use 1/2 or 3/4 cup of mayo, or possibly a tablespoon or two more than 3/4 cup. If you are purchasing extra large Costco type eggs, the eggs (and yolks) are usually much bigger than the extra large eggs purchased at the corner grocery.
-Grating the yolks, instead of smashing with a fork will give your deviled eggs a very smooth filling. I also used a beater to mix the ingredients after grating. Don't over mix, just enough to incorporate and get an even filling.
-Filling options. The options are endless. I'm into simplicity. My favorite egg salad sandwich has just mayo, egg and salt. So I love this recipe. You can add hot pepper sauce, vinegar, flavored mustard, sweet relish, chopped up anything, and lots of garnishes to top the egg. Just make sure it doesn't get too wet, or it won't sit up pretty when you go to fill the whites. And be sure the filling (chunks of desired filling) will still squeeze out of your pastry bag and tip .
-Where's the vinegar? Most recipes call for vinegar. I'm not a fan, so I leave it out. The mustard gives the filling a nice little bit of tart flavor, and I like the simplicity of yolk and mayo.
-Do not use a serrated edge knife to cut the eggs in half, or your eggs will not have a smooth edge when filled.
-White pepper is recommended, but black pepper is fine as well.
-When filling, use a disposable plastic pastry bag fitted with a decorative tip. I used a large star tip. Slide the tip into the bottom of the bag before filling, then snip off the end of the plastic bag. A Ziploc bag
works if you don't have or want to purchase pastry bags. Pastry bags and tips can be purchased at grocery, craft or kitchen specialty stores. I like the disposables, because they are easily tossed after using. They usually come in packages of 12. The tips are $1-2 each and may be used over and over.
-When transporting the eggs, use a sheet of parchment paper on the bottom of a dish. It will keep your eggs from sliding around. I put mine in a 9x13 plastic ware dish and snapped the lid on. See photo below.
-You can make this recipe the day before serving and hold them in the fridge. Just remove from fridge and serve when ready. They will look and taste the same the day after preparing.
-You've now earned one credit toward your Master Deviled Egg Chef degree. Congrats.

Eggs ready to transport without the slippery slide problem...



2/21/14

Utah Fry Sauce



For a few weeks in February of 2002, Salt Lake City was the world's stage.  It was an exiting time, so many athletes, fans, and visitors from foreign countries. The media reported on everything from athletic events to two Utah phenomenon's:  green jello and fry sauce. Fun fact- two of the hottest Olympic pins traded at the 2002 games were the green jello pin, and the fry sauce pin.








As far as green jello goes, I'll tell you this, it's not making it's way into my kitchen. Ever.
Fry sauce... that's another story. One of my kids LOVES fry sauce. If there is any leftover when he's done dipping fries, he slurps up the remaining sauce. Not kidding. Ok, he hasn't done that for a few years, but he used to do it.
If you are familiar with fry sauce, you probably know it is served in almost every restaurant inside the Utah border where fries are served. What exactly is fry sauce?  Mostly, it's a mixture of mayo and ketchup, with various other ingredients added, depending on your liking. There are many stories about the origin of fry sauce.  Arctic Circle, a local Utah fast food chain, claims to be the first to serve it, way back in 1924.




Fry sauce is simple to make and promises to take your fries to an Olympic level!  Eh eh eh.
Couldn't help myself.
Happy dipping, friends.




Utah Fry Sauce
A Bountiful Kitchen
print recipe

Basic ingredients:
1 cup mayonnaise
1/2 cup ketchup (or a mixture of barbecue sauce or chili sauce)

Add in any of the following:
1-2 tablespoon dill pickle juice
or
2 tablespoons sweet pickle relish
or
onion powder about 1/2 teaspoon
additional add in may include:
a few drops of hot sauce, or a few dashes of cayenne pepper

The Arctic Circle recipe is rumored to be:
equal parts:
mayonnaise, ketchup, buttermilk


Whisk together mayo and ketchup in a small bowl. Mix in any of the optional ingredients.
Keep refrigerated up to one week.
Serve with home made fries or onion rings, or serve on hamburgers.


Baked Fries

potatoes, any type- Yukon, Red, Russet
olive oil
salt
fresh herbs, if desired

Pre heat oven to 450 degrees (convection setting, if available). Place rack on top third of oven.
Thoroughly wash potatoes. Pat dry. Cut into slices, depending on desired thickness of fries.
Place cut potatoes on jelly roll or other large baking sheet.
Spray pan lightly with cooking spray to prevent sticking to pan, or use silicone liner, or parchment paper.
Layer potatoes in single layer on pan. Drizzle with 2-3 tablespoons olive oil. Sprinkle generously with salt and top with fresh herbs, I like fresh thyme.
Bake for about 12-15 minutes depending on oven, or until fries are golden brown.