Monthly Archives: August 2013

Roasted Red Pepper Dip

I think I have found my most favorite dip I’ve ever made.  Ever.  I have to admit that when I first saw the recipe for this Roasted Red Pepper Dip, I didn’t really have high expectations.  I like roasted red peppers and think they provide a fantastically bold flavor to dishes but the thought of an entire roasted red pepper dip didn’t really shake me in my shoes.  The simplicity of this dish was what drew me to it and since I’ve been sucked into catching up on Game of Thrones from the very beginning, I didn’t want anything to take me away from my iPad and another episode featuring Jon Snow.  But this dip left me standing in my kitchen chowing down scoop after scoop of this awesome dip.

Jarred roasted red peppers are blended in a food processor with toasted almonds, garlic, sherry vinegar, grated Parmesan cheese, and a little olive oil.  A small piece of whole wheat bread adds a thickening consistency and a dab of smoked paprika (my favorite spice EVER) gives the whole dip a smoky little hug.  I ate this dip with these amazing multigrain tortilla chips but this dip would be just as great with, well, anything.  Chips, pretzels, cucumbers, carrots…I even think this would be a perfect sauce for some pasta and veggies, it’s really so good.  You might already have the ingredients on hand (if you don’t have sherry vinegar, red wine vinegar can be substituted) so next time you are at the store, pick up a jar of roasted red peppers and make this when you need a quick snack or appetizer.  You won’t be disappointed.


The ingredients:


Place bell peppers, almonds, bread, garlic clove, olive oil, vinegar, grated ­Parmesan, water, and paprika in a food processor; process until smooth.


Serve with multigrain chips or sliced veggies.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Peach and Gorgonzola Chicken Pizza

Sometimes I forget that I actually like blue cheese.  Or at least some blue cheese.  Ever since I made Pear Chutney Bruschetta with Pecans and Gorgonzola so long ago, I’ve become much more likely to make a dish that calls for blue cheese.  Before, I would substitute feta which isn’t even close to the same flavor.  But even though I’ve come a long way, I still eat ranch with my buffalo wings and substitute gorgonzola for real blue cheese.  A tiger can’t change it’s stripes.  This Peach and Gorgonzola Chicken Pizza is a good way for someone to baby step their way into the world of blue cheese.

Prebaked pizza crust is topped with sliced fresh peaches, crumbled gorgonzola cheese, shredded chicken, and mozzarella cheese.  After baking, a reduction of balsamic vinegar is drizzled over the top to add yet another bold taste which enhances the whole pie.  The sweetness of the peaches, the bite of the gorgonzola, and the tang of the balsamic vinegar all make for a perfect marriage of unique pizza flavors. With nary a tomato in sight, this isn’t your typical pizza.  But it’s ease and amazing combination of flavors makes for a quick week night dinner that’s perfect for a warm summer night.

If you like this, also check out Apple, Ricotta Cheese, and Pecan Pizza.


The ingredients:


Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust.


Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices.

DSC04544 Top with remaining 1/4 cup mozzarella. Bake in a preheated 400°F oven for 11 minutes or until crust browns.

DSC04545 Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes).


Drizzle balsamic reduction evenly over pizza.

DSC04547 Cut pizza into 8 wedges.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Black and White Chicken Chili

August can be strange because it’s still beach weather but with the school supply commercials and preseason football on the television and cooler-weather clothes in the stores, it can tease your mind into thinking it’s already fall outside.  Just the sound of the whistles blowing during a football game sends me to the kitchen with the urge to make chili.  But since it’s still hot outside, I didn’t want to spend a lot of time standing over the stove.  This Black and White Chicken Chili couldn’t have been any easier or any faster to make.

Navy beans, black beans and salsa verde are warmed together before adding in chicken (I used precooked rotisserie chicken which saved TONS of time!).  That’s it!  Obviously you can add in any vegetables or spices you want (just taste it first).  Once it’s all warmed through, I topped the bowl with feta cheese, lime juice and scallions.  Talk about simple.  The whole time I thought there weren’t enough ingredients for this to be a flavorful chili but it really was.  I did add a teaspoon of cumin and some black pepper which added a little spice but I completely underestimated the flavor of the green salsa in this.  It is spicy, salty and everything you want in an everyday chili.  Since I used precooked chicken, this whole dish took about ten minutes to make.  If you want a quick chili that can be made in a flash, try this.


The ingredients:


Drain and rinse the beans. In large saucepan, mix beans with salsa, chicken and 1/2 cup water (or if using precooked chicken, omit the chicken in this step).


Bring to a simmer and cook, stirring often, about 8 minutes. Remove chicken; shred and stir into chili (or add precooked chicken, if using).


Serve chili with toppings and lime wedges.



  • Cumin
  • Black pepper

Omissions:  None


  • Reduced-fat feta cheese
  • Scallions

Overall Rating:  Love It

Source:  Everyday with Rachael Ray magazine

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