Appetizers

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.

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The ingredients:

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

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Serve with multigrain chips or sliced veggies.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Pico de Gallo Bruschetta

July has been one hot month for us in the Northeast and now that the humidity has broken (at least temporarily), maybe I’ll actually start using my stove or oven again.  On really hot days, when you can’t get your thermostat to get any cooler than 80 degrees, sometimes you want to do as little moving around as possible.  On days like that, I have to find something light to eat and this Pico de Gallo Bruschetta seemed like a good bet.

Crusty baguette slices are toasted and lightly covered with cheese before being topped with fresh tomatoes, red onion, jalapeno, basil and lime juice.  The result is a light and summery bite that seems perfect for a warm night.  Although you have to turn the oven on briefly to toast the bread, it’ll be worth it in the end but honestly, you could just scoop this cool tomato mixture right on untoasted bread.  Do whatever you feel like, just stay cool doing it!

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The ingredients:

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Preheat oven to 425°F. Brush baguette slices with olive oil, and place on a baking sheet. Bake 7 minutes or until light golden brown.

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Remove from oven; sprinkle evenly with cheese, and bake 1 minute or until cheese is melted.

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Combine tomatoes and remaining ingredients in a bowl; spoon mixture onto bread slices.

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Serve immediately.

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Additions:  None

Omissions:  None

Substitutions: 

  • Basil instead of cilantro

Overall Rating:  Love It

Source: Coastal Living Magazine

Cheesy Pigs in Blankets

I’ve been oddly hungry for hot dogs lately which, if you’ve been following me for a hot minute, means turkey dogs in my world.  It’s rare that I buy turkey dogs but there was just something that came over me which made me, no required me, to purchase those weird meat stick things.  I came home from the grocery store and pulled out the hot dogs and whole-wheat buns with the plan to have one right away.  But those precious, soft, and seemingly fresh buns turned out to have a pocket of mold right in the middle of the pack.  So into the trash they went.  I ended up having a hot dog on its own with nothing but yellow mustard which was okay but I didn’t want to eat a whole pack of dogs that way.  I remembered this recipe for Cheesy Pigs in Blankets and went back to the store the next day specifically for pizza dough to make these little piggies.

Turkey dogs are halved and rolled up with mozzarella cheese into triangles of pizza dough and baked until plump and golden brown.  A mixture of ketchup, barbecue sauce and yellow mustard makes for a perfect dipping sauce for these little bites which can be made for either a light dinner or impressive appetizers.  I loved pigs in a blanket as a kid and I’m now reminded of how much I love them as an adult.  I may never eat a hot dog with a bun again.

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The ingredients:

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Let dough stand, covered, for 20 minutes.  On a lightly floured surface, roll the dough into a 12 x 4–inch rectangle.  Cut rectangle into 4 (4 x 3–inch) rectangles; cut each rectangle in half diagonally to form 8 triangles.

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Divide cheese evenly among triangles; place in the center of wide ends.

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Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal.  Arrange rolls on a baking sheet coated with cooking spray.

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Bake at in a preheated 425°F oven for 12 minutes.  Combine ketchup and remaining ingredients.  Serve with rolls.

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Additions:  None

Omissions:  None

Substitutions:

  • Finely shredded mozzarella cheese

Overall Rating:  Love It

Source:  Cooking Light magazine

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