"chips n salsa"

It's been a while, huh.

Remember this post?

The one about buns in the oven...
as in more than one bun...
no nuts....

Any of this a-ringin' a bell?

Salsa (l), Chips (r)

We welcomed our two little ones earlier this summer.

Since a lot of the conversation in this house revolves around food, it was fitting that our three year old nick-named them "chips" and "salsa".


Fruit Salsa with Cinnamon Chips

Chips
4 (7-inch) flour tortillas
Cinnamon-sugar mixture (I like cinnamon, so I mix 1 T cinnamon into 1/2 cup sugar, use less cinnamon if you wish)

Preheat oven to 400 degrees F.
Combine sugar and cinnamon. Lightly brush the tortillas with water and sprinkle with the cinnamon sugar. Cut each tortilla into 8 wedges and place in a single layer on a baking sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove from oven and cool on the pan.

Fruit Salsa
2 cups chopped fruit:
we used a combination of peaches, kiwi, raspberries, blueberries, strawberries and blackberries
1 t lime zest
2 t lime juice (you should be able to get enough juice and zest from one large lime)
1 tsp sugar

Combine all salsa ingredients in a medium bowl. Mix gently.

Torta Strata

This is a great appetizer. The flavors are delicious and it looks impressive.

The colors are perfect for a holiday gathering!

I clipped the recipe from from a magazine ten years ago or so (I want to say it was an In-Style magazine). Every time I make it, someone requests the recipe.

8 oz cream cheese, softened
8 oz goat cheese
1/2 cup prepared sun-dried tomato paste (I find this in the Italian section of my local supermarket)
1/3 cup prepared pesto (I like Buitoni, find it in the refrigerated section)
1 T garlic paste
salt and pepper to taste

In a medium bowl, beat cream cheese and goat cheese with electric mixer until smooth.
Evenly divide mixture into three bowls. Add sun-dried tomato paste to one bowl, pesto to the next, and garlic paste to the last bowl. Stir each to combine. Season all three with salt and pepper to taste.
Line a 3-cup straight sided mold (I've used a small spring form pan, a small cereal bowl, ...for this one, I just used a small round gladware container) with dampened cheesecloth, draping excess over rim. Spoon sun-dried tomato mixture into bottom of mold and smooth with spatula. Next add garlic mixture. Smooth with a spatula. Cover garlic mixture with pesto mixture. Press down and smooth the top.
Fold cheesecloth over the top and cover with plastic wrap. Refrigerate at least one hour. It can be made a couple days ahead of time and stored well covered in the refrigerator.

To serve, invert mold onto platter and remove cheesecloth.
Enjoy with crackers.

Italian Salsa

This is just a "top-it-yourself" bruschetta. You can flavor it to taste. We prefer more balsamic vinegar than olive oil, try equal parts at first, then adjust.

Italian Salsa

5-6 tomatoes, diced (we used a variety of heirloom tomatoes from Matt's Garden)

8-10 fresh basil leaves, chopped

3 cloves garlic, finely chopped

1/4 cup olive oil

1/3 cup balsamic vinegar

pinch coarse salt

few turns of the pepper mill

Combine tomatoes, basil and garlic. Drizzle with olive oil and vinegar. Season with salt and pepper.

Serve with a thinly sliced, toasted baguette.

Quick! Make this before the first frost gets your tomatoes!

Fresh Fruit Dip

This simple, tangy fruit dip goes very well with berries, melons, citrus fruits, pineapple, you name it. (I'm on a bit of a strawberry kick, if you haven't noticed.)

1 (8 oz) package cream cheese (can use reduced fat), room temperature
1 (14 oz) can sweetened condensed milk
zest and juice of one lime (also delicious with orange or lemon...just use a teaspoon or two of the juice)

With an electric mixer, mix all ingredients until smooth and creamy. Serve with fresh fruit.
Will store well in the refrigerator for a week or so.

Pastry-wrapped Cream Cheese and Pesto

This is an elegant appetizer that is very simple to make. No complicated ingredients, no need to mix or sautee...just assemble and bake.

My family loves this and it is devoured each time I make it.

Pastry-wrapped Cream Cheese and Pesto
adapted from Kraft Foods
1 (4-oz) can refrigerated crescent dinner roll dough
8 oz cream cheese
2 T prepared basil pesto or sun-dried tomato pesto
1 egg, beaten

Preheat oven to 350. Unroll dough on lightly greased baking sheet. Split in half so you have two squares of dough. Press together any seams. Using a sharp knife, cut brick of cream cheese in half horizontally.

Place one half on top of the dough. Top cream cheese with one tablespoon of the pesto.
Cover with other half of cream cheese. Top with remaining pesto. Lay second half of dough over top of cream cheese. Press edges together to seal all the way around, or use a pastry wheel to seal.
Brush with beaten egg.

Bake for 15-18 minutes, until lightly browned. Cool 10 minutes. Serve with crackers and fresh vegetables.

This recipe works well with reduced fat crescent rolls and Neufchatel cheese (this is how I generally prepare it). The Neufchatel is quite soft, so I freeze it for an hour or so before so it is firm enough to cut in half.

Pesto Cheesecake Appetizer

This is a delicious and impressive appetizer.

It needs to be made several hours before you want to eat it (I always make it the night before), but the preparation is really quite simple.

Pesto Cheesecake Appetizer
from Peacocks on My Porch
1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
2 eggs
1/4 cup prepared pesto
1/3 cup sour cream

Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Serve as a spread with crackers.

You can serve this right out of the refrigerator. I prefer to let it warm up to near room temperature.

Cranberry Salsa

This is one of my all time favorite holiday appetizers (have I said that before? because I mean it about this one). Everywhere I take it, someone requests the recipe. It has a vibrant color, and such a fresh, tangy flavor. It is excellent simply served with tortilla chips. We also love it spooned over a brick of cream cheese and eaten with crackers. I've even enjoyed it spread on a turkey sandwich.

Try it. You'll thank me.

Oh, and make a double batch. It stores well in the refrigerator (for a couple of weeks if it doesn't get eaten first.)

Cranberry Salsa
(I found this recipe a few years ago. I wish I could remember where. Maybe my local newspaper or one of the morning news shows)
1 (12 oz) package of fresh cranberries
3/4 cup sugar
1 medium jalapeno, seeds removed, roughly chopped (throw in some seeds if you like it spicier)
1 green onion, roughly chopped
2 T fresh cilantro, roughly chopped
1/4 tsp cumin

Place all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator overnight to allow flavors to blend.

Tortilla Rolls

This delicious appetizer makes its way to many family gatherings. The filling flavor can easily be altered depending on your taste. Add more or less onion. Throw in some chopped cilantro. If you like spice, how about some chopped jalapeno?

You'll be amazed at how quickly these will fly off the plate.

We're taking this to a holiday gathering, so to make it more festive (and who doesn't like festive?), I used white flour tortillas, green spinach tortillas, and red sun-dried tomato tortillas.

Tortilla Rolls
based on a recipe from "A Pinch of Salt Lake"...excellent cookbook by the way
32 oz softened cream cheese
1 (4 oz) can chopped green chilies
1 (4 oz) can chopped olives
1 bunch green onion, finely chopped
2 cloves garlic, chopped
12-15 flour tortillas
Your favorite fresh salsa

Mix together cream cheese, chilies, olives, onions, and garlic. Spread one side of each tortilla with cream cheese mixture. Roll up jelly-roll style. Pack tightly in a freezer bag and refrigerate several hours or overnight.
To serve, cut each roll into 1/2 inch rounds and place cut-side up on a serving tray. Serve with salsa.

Roasted Red Pepper Pesto Crostini

A delicious and fresh tasting appetizer.
adapted from Williams-Sonoma

1 baguette, cut into 1/4-inch-thick slices
2 red bell peppers, roasted, peeled, and coarsely chopped
1 garlic cloves, peeled
2 T slivered almonds, toasted (350 degrees for 8-10 minutes)
3 T grated Parmigiano-Reggiano cheese
3 T finely chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
2 tsp. extra-virgin olive oil
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
4 oz. goat cheese

Arrange the baguette slices on a baking sheet. Put under broiler just until lightly toasted on one side. Remove from oven, flip toasted side down and set aside. Set oven to 350.

In the bowl of a food processor, combine the red peppers, garlic clove, almonds, cheese, parsley, lemon juice, olive oil and cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.

Place the baguette slices in a single layer on a baking sheet. Spread about 2 tsp. of the goat cheese on each slice. Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 T of the red pepper pesto. Enjoy.

Sesame Baked Cream Cheese

This is a delicious and SIMPLE appetizer. You probably have all of the ingredients on hand. I buy my sesame seeds in the spice aisle, then toast them myself--just put them in a dry pan over medium heat--toss the pan frequently and you'll hear the seeds pop around and they will turn a nice golden brown. If you have extra toasted seeds, store them in the pantry in an air tight container.

Sesame Baked Cream Cheese

Cream cheese (can use Neufchatel)

Soy Sauce

Toasted Sesame Seeds

Place brick(s) of cream cheese in a shallow dish. Cover with soy sauce. Cover dish and refrigerate two hours to overnight. The longer it marinates, the more intense the flavor.

Spread sesame seeds in a shallow dish or pie plate. Remove cream cheese from soy sauce and roll in sesame seeds to coat.

Bake in a preheated 275 degree oven for 30-40 minutes.

Serve with crackers.

The first time I made this, the cyclist looked at me like I had no business being in the kitchen...and then he tried it. The salty-toasty-creamy combination is fantastic.

Zesty Black Bean Hummus

This is a tasty and healthy snack to have on hand for after-school munchies.

2 cloves garlic, minced
2 (15 ounce) cans black beans, drain and reserve 1/4 cup of liquid
1/4 c fresh squeezed lemon juice
3 tablespoons tahini (can be found in most major supermarkets, generally in the "health food" aisle)
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2-1 teaspoon cayenne pepper (start with 1/2 teaspoon, taste it after you process it and adjust the flavor)

Combine all ingredients in bowl of food processor. Process until smooth, scraping down sides of bowl as needed. Taste and adjust seasonings to your liking.
Serve with assorted veggies (we love it on carrots), pita chips, or tortilla chips.

This will store well in the refrigerator for a week or so (ours has never made it uneaten past a week).

Cranberry Cheese Puffs

I found this recipe in my sister-in-law's neighborhood cookbook. They were a perfect little appetizer for Thanksgiving. Delicious anytime during the holidays.

1 package Pepperidge Farms puff pastry sheets, thawed
16 oz cream cheese, softened and whipped
1 can whole berry cranberry sauce

Roll out puff pastry. Cut into 3" x 3" squares. Press squares into well greased muffin tins. Bake in preheated 400 degree oven for 10-15 minutes, until lightly browned. Remove from oven and fill each pastry cup with a spoonful of cream cheese and top with a dollop of cranberry sauce. Place the pan back in the oven for about 5 minutes, or until the cheese melts. Serve warm or at room temperature.

Fried Green Tomatoes

My regular readers (both of you) have probably noticed that I have a small case of "tomato envy" this summer. The deer ate almost every tomato in our garden.

This afternoon, I was wandering aimlessly around my kitchen trying to come up with a dinner idea. My wandering took me out to the garden. I was hoping to find a couple of zucchini's to saute and serve over pasta. I walked through the garden, looking forlornly at the tomato bushes. I noticed several green tomatoes that the deer had not yet nibbled on. (Ask the cyclist about his most recent method of "natural" deer repellent--apparently it's working.) But I knew they wouldn't ripen before the first frost set in.

That's when I thought of my good friend Lisa and her fried green tomatoes.

I try not to eat fried foods. Until tonight, I had never successfully deep fried at home. We don't own a fry daddy, not even a fry baby. We try to eat healthily so that we can splurge on the baked goods.

These are well worth the effort (and grease). If you think about it, how many times are you going to have green tomatoes you need to use up...just once a year.

But I can promise you that next year, even if the deer stay away, I will still nab some tomatoes before they ripen. These little guys are juicy, a little bit tart, with the perfect crispy crust.

Fried Green Tomatoes

3 large green tomatoes
pinch of coarse salt
Enough flour to coat tomatoes (about 1/2 cup)
2 eggs
1/2 cup cornmeal
2 T grated Parmesan (this is one instance when the cheese from the can is perfect)
large pinch cayenne pepper
3/4 tsp salt
1/8 tsp fresh ground black pepper
hot oil for frying

Slice tomatoes 1/4" to 1/3" thick. Lay on a paper towel to absorb moisture. Sprinkle with pinch of salt.

Get out three shallow bowls (I used pie plates).

Put the flour in #1.
Lightly beat the eggs in #2.
Combine the cornmeal, Parmesan, cayenne, salt and black pepper in #3.

Heat oil to 200 celsius (use a candy/deep fry thermometer).

Dip the tomatoes (both sides) in dish #1, then #2, and then #3. Fry in oil about 3-4 minutes per side (until golden brown and crispy).  Drain on paper towels.

Serve with Ranch dip.

Zucchini Tomato Bites

The cyclist has a brother. We'll call him "the doctor". He grows a mean vegetable garden. He introduced me to this delicious recipe. I'd feel bad about stealing it, but it is from a cookbook of mine that he borrowed and didn't return for 5 years.

When he makes these little bites, the vegetables and herbs are all from his garden. Well, we grew the zucchini and the basil was from a dear friend. But out of the fourteen tomato plants we planted this year, the deer have eaten all but one tiny cherry tomato (I ceremoniously ate it with a little sprinkling of kosher salt).

Do you have a garden? Do you grow zucchini? Or tomatoes? Or basil? If not, run to the farmers market. These are delicious. P.S. If you DO grow tomatoes, bring some to my house and we'll have tomato sandwiches.

Zucchini Tomato Bites

5 small zucchini, cut into 1/2" slices (not too big around or the zucchini to cheese ratio is off)
4 oz Gorgonzola cheese, crumbled and chilled
1 pint cherry or grape tomatoes, halved
Fresh small basil leaves, or larger ones, torn
Freshly ground pepper to taste
6 oz fresh Parmigiano cheese, finely grated

Line a baking sheet with parchment or a silpat. Scoop out the center of each zucchini slice carefully with a melon baller, creating a shell that resembles a bowl. Fill each shell with about 1/2 teaspoon of the Gorgonzola cheese. Top each bite with 1 tomato half and 1 basil leaf. Sprinkle with pepper and Parmigiano.

Arrange the bites on the prepared baking sheet. Bake at 400 degrees for 5-7 minutes or until the cheese melts. Do not allow them to brown.

You can prepare these ahead of time and store them covered in the refrigerator. Bake just before serving.