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

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.

1/30/14

Seahawk Salmon Sliders with Sriracha Mayo








In 1976 our little JC Penney Store in Bremerton, WA was visited by a celebrity. His name was Jim Zorn, and he was the quarterback for the newly formed Seattle Seahawks. I stood in line to get a photo of  Jim; he gave me a hug and a signed a 5x7 glossy black and white with his name and a scripture. I was star struck over the most beautiful person I had ever met.  Since I was 13 at the time, it never really worked out for us…my earliest memory associated with the Seahawks= my crush on Jim Zorn.
Oh to be 13, in braces, and in love.


Bremerton, WA

In the 38 years the Seahawks have been in existence, this weekend will be their second Super Bowl appearance. Kind of a big deal.
We watched the Seahawks play an away game, on a Thursday night in Phoenix last fall.
The 12th man? Alive and well in Phoenix.  It seemed like a home game with all of the Seahawk fans in attendance.

Me and my baby.

In honor of my mother, little brother and his family who LOVE the Seahawks, I created a dish that reflects the flavors of the Northwest in one fresh little slider.  It is perfection in a bite- a little sweet, spicy, creamy and crunchy. So simple. Takes less than 1/2 hour start to finish. If you are going to a Super Bowl party and want to take a dish that's not your ho-hum Little-Smokie-in-bbq-sauce fare, you've hit the gold mine.
Best new appetizer.
Ever.
Say it with me.
SEEEEEEEEAHAAAAAAAAAAAAWKS!






Seahawk Sliders with Sriracha Mayo
A Bountiful Kitchen

1 1/2 lbs salmon fillet
1 cup prepared teriyaki sauce ( I like Soy Vay's Veri-Veri Teriyaki)
1 large or 4 baby cukes, sliced thin*
1 small can water chestnuts, drained and cut into matchstick pieces
12 small dollar size rolls, sliced, or one french baguette, sliced into 12- 1" pieces
decorative toothpicks, if desired

for sauce:
2 tablespoons mayo
1 tablespoon Sriracha Sauce**
1 tablespoon rice or cider vinegar

Cut salmon into 4-6 pieces and place in bowl with teriyaki sauce. Make sure all pieces are coated in sauce.
Make sauce by whisking mayo, Sriracha and rice vinegar in a small bowl. Set aside. If not using immediately, set in refrigerator.
Heat a cast iron grill pan (the type with ridges that create grill marks) over medium high heat for about 5 minutes or until the pan sizzles when a drop of water is placed on pan. Spray with cooking oil, or quickly wipe with a paper towel and canola oil.
Place salmon onto the grill pan, cook for about 3-4 minutes per side. Make sure to grill the sides of the salmon as well for about 1 minute each. The total grill time for the fish should be about 8-10 minutes.
Remove from grill pan and let sit on plate. If not using immediately, set aside and cover with foil to keep warm.
To assemble sliders:
Place a small amount of salmon on a roll, top with sliced cucumbers and water chestnuts, drizzle a teaspoon of sauce over salmon and veggies. Place top half of roll on top and skewer with long toothpick if desired to keep top of roll in place.  Serve immediately.
Yield about 12 - 2 inch sliders.


Tips:
-*I purchased baby cukes at Costco. The seeds are very small so there was not a need to seed the cucumbers. If you are using full size vegetables, you will probably need to seed before slicing.
-**Sriracha Sauce is found in most grocery stores in the Asian section. It is a sauce made of ground chili peppers, garlic, salt and vinegar. It can be used in many recipes where you need a bit of a kick!
-This dish is best served warm, but is fine at room temperature as well.
-If you cannot find dollar size rolls, you may use any type of small roll. This recipe also works well served on a sliced french baguette, open faced ( similar to bruscetta).




1/27/14

Classic 7 Layer Dip


Football. One more game. The Biggie. 
If you are a football fan, it's time to rejoice!
If your are not a football fan, it's time to rejoice! This is the last game of the season! 
Either way, you can celebrate with food, the universal celebratory element.
This dish has been on our party table for years. It shows up at birthday gatherings, barbecues, tailgates, and holidays. It's one of those appetizers everyone loves. And guess what? Even though it looks complicated, it's really very simple. No cooking involved, just chopping, mashing and whisking cold ingredients. I've even included a step by step. In case you're that person. Who needs a step by step. 
Not going to mention names. 
Here's my version of 7 Layer Dip- not too spicy, but with a little kick to balance out all of the richness of the dip. 
Go Seahawks! 
PS…come back later in the week for a special appetizer, inspired by my hometown team. 

































Classic 7 Layer Dip
A Bountiful Kitchen

3-5 ripe avocados (3 is minimum, 5 means a good thick layer of guac)
2 tablespoons fresh lemon or lime juice
1/2 teaspoon salt
1 clove crushed garlic
Tabasco, to taste
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning
1 30 oz can refried beans*
1 bunch of green onions, chopped
2 medium tomatoes, chopped (Roma's are best)
1 cup or one small can sliced black olives
2 cups grated cheddar cheese
corn or tortilla chips

Peel, pit and smash avocados in a medium size bowl. Add lemon or lime juice, salt and garlic. Add Tabasco to taste. Cover and place in Refrigerator.
Mix sour cream, mayo and taco seasoning together in small bowl, whisk until smooth. Set aside. 
To assemble dip, spread refried beans on a platter. 
Top with avocado mixture, leaving a 1 inch space around the edge. 
Spread the sour cream mixture on top of the avocado layer, again, leaving a 1 inch layer around the edge. Sprinkle remaining ingredients on top and serve with tortilla chips. 
If not serving immediately, place in refrigerator, covered until ready to serve. 
Serves 15-20 

Tips:
-You may sub 1 teaspoon of garlic salt for the salt and garlic in the avocado layer. 
-If you use refried beans without lard, they will not have a smooth appearance. In the photos above, I used no-fat beans. I prefer to use regular refried beans with lard, because they have a nicer appearance in this dish. 
-Roma tomatoes are best for this dip, because they are less juicy than other types of tomatoes. It is possible to use another type of tomato for this recipe, just remove the juicy seeds before using. Or if you are serving immediately after assembling, it is fine to use juicier tomatoes. 
-Don't make this sooner than about 4 hours before serving or the avocado layer will begin to turn brown. The lemon juice will keep it bright for a few hours.