Florentine White Bean Dip

Need a five minute appetizer that can be done ahead, is inexpensive, doesn’t need refrigeration and tastes amazing? This dip is it. I’ve made this for probably 20 years, sometimes with spinach, sometimes without. I think that garlic salt is better than fresh garlic here because the flavor melts all the way through the dip.

Ingredients:

2 cans (15 ounces each) cannellini beans, drained and rinsed

1 Tablespoon olive oil

2 teaspoons garlic salt

1/3 cup grated parmesan

½ cup frozen spinach that has been thawed and squeezed dry

Directions: Whirr the beans, oil and garlic salt in the food processor until well combined. Spoon into a bowl and stir in the parmesan and spinach. Serve at room temperature with carrot and celery sticks and pita chips. 

Vegetarian ‘Bacon’ Cheeseburger Salad

Look at me being all virtuous. I need to watch my cholesterol, but I crave a good cheeseburger now and then. This lets me be ‘good’ and still satisfy my cravings. Of course, you might want to do this with a leftover regular burger, if you make too many on the Fourth of July. Just warm it up and crumble on the salad. Sorry to drop all the ® marks here, but I like the products I like.

Ingredients (enough for 1. Me. It’s mine. Maybe I’ll share some of the extra dressing, but don’t count on it):

Dressing:

2 Tablespoons low fat mayo (I like Hellman’s Low Fat Mayonnaise Dressing®: it has only 1 gram of fat per Tablespoon)

2 teaspoons ketchup

2 teaspoons classic yellow mustard

2 teaspoons sweet pickle relish

2 teaspoons water (to thin it out a bit)

Salad:

2 cups lettuce, cleaned and torn into pieces

¼ cup fresh tomato, chopped

2 Tablespoons onion, finely diced (red, white, yellow, whatever)

1 dill pickle spear chopped (optional, but I love pickles)

1 veggie burger (your choice) prepared and hot (I happen to love Gardein® Ultimate Beefless Burgers)

A few Tablespoons of shredded cheddar cheese

2 teaspoons Betty Crocker Bac-os® (Yup, they are vegetarian—made of soy)

Directions:

For the dressing: Mix all ingredients together, stir and chill until ready to serve.

For the salad: Pile the lettuce, tomato, onion and pickle in a bowl. Crumble the veggie burger over the top, sprinkle on some cheddar and Bac-os and then just drizzle with dressing.  

Couldn’t be simpler, really. And boy, is this good.

Summer Tomato, Fresh Cucumber and Red Onion Salad

This is something that I know everyone makes in one variation or another, but I couldn’t resist posting such a luscious salad. I’m also tickled because it is really a ‘no recipe’ kind of thing—you just throw it together with what you have on hand. Also, this is a great do-ahead and perfect for barbecues and pot lucks. Here are some guidelines:

Ingredients:

3 ripe, fresh tomatoes, very thinly sliced

1 cucumber, very thinly sliced

½ of a red onion, (you guessed it) very thinly sliced

Whatever Italian salad dressing you have on hand

Whatever fresh herbs you have handy (I used fresh basil, oregano, parsley and thyme)

A handful of whatever crumbly cheese you have on hand (Feta, Parmesan, Cojito, Goat Cheese—I’m using a beautiful Greek Kasseri)

Salt and pepper to taste

Directions: Put the red onion slices in a bowl of ice water for 15 minutes (totally optional, but it cuts the sting from the red onions). Starting from the outside of a dinner plate, arrange slices of tomato, cucumbers and onion in a spiral pattern, ending in the middle. Drizzle with Italian dressing, sprinkle on your herbs and cover with plastic wrap for at least one hour (up to 8 is great). Sprinkle on some cheese, salt and pepper and serve with crusty bread slices for soaking up the juices on the plate.

Hot Cheese and Bacon Mexican Corn Dip

I don’t know about you, but in every group I host, I have what I call the “Saints” and the “Sinners”. In accordance with the wishes of my family and friends who prefer to be plant-based and gluten free, I have the Mexican Corn Relish recipe. For the “Sinners” in the group (me!) I offer this version of the same recipe (without a lot of extra effort): hot, cheesy and with Bacon!

Ingredients:

2 ½ cups Mexican Corn Relish, well drained

¾ cup mayonnaise

¾ cup sour cream

1 ½ cups shredded cheddar cheese, divided

4 strips bacon, cooked, crumbled and divided

Directions: Preheat oven to 350 degrees F. Spray a shallow 1 ½ quart casserole dish (hey, just use a pie pan if it’s easier) with cooking spray and set aside.

Combine the corn relish, mayo, sour cream, 1 cup of the cheddar and 3 strips of the bacon together in a bowl. Pour into the prepared casserole dish and top with the remaining cheddar. Bake for 25-30 minutes. Garnish with the remaining piece of bacon if you didn’t eat it already. Serve with corn chips, sturdy tortilla chips or pita chips. 

Mexican Corn Relish

Tomorrow is the first official day of summer and I want to kick it off right. This appetizer has 4 kinds of peppers (5 if you count the chipotle in the corn) and two kinds of onions as well as tomatoes. It is also totally customizable—you can leave out the jalapenos to make it kid-friendly. You could add beans if you like—whatever! This recipe makes enough for the whole neighborhood, so you may want to halve it for a small group.

Ingredients:

2 (11 ounces each) cans Mexican style corn, drained (I found some with chipotle!)

2 cans (10 ounces each) tomatoes with green chiles, drained (I used ‘original’, not hot)

1/3 cup red onion, chopped (You can soak for 15 minutes in cold water and drain to mellow the red onion a bit)

½ cup green onions, chopped

½ cup red pepper, chopped

½ cup green pepper, chopped

1-3 jalapenos, seeded and diced

¼ cup ripe olives, chopped (optional)

Pinch of sugar

Salt to taste

Squeeze of lime

Cilantro or parsley to garnish

Directions: Mix all ingredients in a bowl and refrigerate for at least 1 hour. Serve with tortilla or corn chips.

Popcorn Bars with Caramel, Peanut Butter Pretzels and Malted Milk Balls

Sweet and salty caramelized popcorn balls with the flavors of my favorite ice cream: Ben and Jerry’s Chubby Hubby®. These go together very quickly once the caramel has turned amber, so get everything measured and ready to go before you start. Trust me, those won’t disappoint! PS-it is best not to do these on a humid day-they still taste fantastic, but don’t set up quite as well; just a little bit gooey.

Ingredients:

13-14 cups (just a wee bit less than 2 standard bags) popped microwave popcorn (I’m using Smart Balance®)

2 cups peanut butter filled pretzels, lightly crushed

1 ½ cups chocolate covered malted milk balls, lightly crushed

2 cups sugar

½ cup water

½ teaspoon salt

1/2 cup half and half

2 cups miniature marshmallows

1 Tablespoon butter

1 teaspoon vanilla

Directions: Line a 9 by 13 inch pan and an 8 by 8 inch pan with foil and butter liberally. Set the pans aside and put the popcorn into a huge bowl (I used my big ol’ stockpot). Combine the pb pretzels and malted milk balls in a separate bowl and set aside.

Put the sugar, water and salt in a large saucepan. Heat to boil on high heat, stirring often, and then drop heat to a low boil (medium heat). Continue to boil without stirring for about 12-16 minutes or until the mixture is amber colored. Note: when you are making caramel, it’s always a good idea to have a cup of water and a brush handy to wipe down the sides of the pan so there are no big sugar crystals.

Remove the caramel from heat and very quickly add the half and half, marshmallows, butter and vanilla. It will hiss at you, but don’t worry—it will calm down. Stir until the butter and marshmallows are melted.

Immediately pour the caramel over the popcorn and give it one or two quick stirs. Add in the pretzel/malted milk balls and stir until everything is well combined. Quickly pour into your prepared pans and (using damp hands) pat down. Let cool at room temperature for 1 hour, turn the pan out onto a cutting board, remove the foil and cut into bars.

Grilled Peach, Prosciutto and Goat Cheese Toasts

This appetizer lives somewhere between sweet and savory. The grilled bread is the perfect vehicle for creamy and tart goat cheese, salty prosciutto and fresh, fruity peaches. Using peaches that are less than perfectly ripe allows them to stand up to the grilling and doesn’t overload the dish with sweetness. You may not need the whole log of goat cheese, but it’s good to have if you want to do a goat cheese overload.

Ingredients (makes 8 substantial appetizers):

8 (1/2 inch) slices from a French baguette (or whatever sturdy bread you care to use)

Olive oil

1-2 medium peaches (under-ripe is just fine)

Canola oil

1 (8 ounce) log of goat cheese (cream cheese is a good substitute)

4 slices prosciutto, cut in half (thinly shaved ham is a good substitute)

Honey

Coarse sea salt

Directions:

Preheat the grill to medium and place a grill grid on it so nothing falls through the grates. Drizzle the bread slices with a little olive oil and place them on the grill. Cook until the bottom is slightly golden and then flip them and toast the other side. This will probably take 4-5 minutes total.  Remove the bread to a plate and spread goat cheese on each one.

Cut the peaches into 8 pieces and lightly coat with canola oil to keep them from sticking to the grill grid. Place the peach slices on the grill grid and cook about 3 minutes per side, just until they start to soften and get a little grill marking on them. Remove to a plate.

Place a prosciutto slice on each goat cheese slathered piece of bread and top with 1 piece of grilled peach. Drizzle a little honey over the top and sprinkle with a pinch of coarse sea salt. These can be served as soon as they are ready or at room temperature. 

Baked Chicken, Bacon and Green Chile Tortilla Rolls

Crispy, creamy--these little roll ups are a perfect quick dinner. They are mild enough for little ones, too.

Ingredients (5 servings of 2 roll ups each):

4 strips of bacon

1/3 cup onion, diced

4 ounces (1/2 of an 8 ounce package) cream cheese

1 (4 ounce) can chopped green chiles, drained

2 cups cooked chicken, diced

1 cup shredded cheddar cheese

10 (8 inch) flour tortillas

Cooking spray

Sour cream for serving

Directions:

Preheat oven to 350 degrees F and line a baking sheet with foil. Spray the foil with cooking spray and set aside.

In a large skillet, cook the bacon until crisp. Remove the bacon to a paper towel to drain. Drain off all but a light coating of the fat from the skillet and add in the onions. Cook for about 3-5 minutes on medium heat, stirring occasionally, until the onions are just soft. Lower the heat under the skillet to low and add in the cream cheese, stirring until the cream cheese is melted. Add in the green chiles and chicken, stirring to coat. Remove from the heat and let cool for 10 minutes.

Stir the cheddar cheese and bacon (crumbled) into the cream cheese mixture. Place a good spoonful onto each tortilla on the side nearest you. Pat the filling down just a bit so the tortilla will roll up uniformly. Roll each tortilla up around the filling. Place each tortilla roll seam side down on the baking sheet and coat with cooking spray. Bake for 20-25 minutes or until golden brown on top. Remove and let cool slightly. Serve with sour cream. 

Coconut Panna Cotta with Pineapples Foster

This dessert is simple, creamy (almost pudding-like) and full of tropical flavors. Savor the summer!

Ingredients (3-4 servings):

For the panna cotta:

1 (.25 ounce) packet of unflavored gelatin

2 cups milk (whatever fat level is fine), divided

1 (14 ounce) can coconut cream (unsweetened)

1/3 cup granulated sugar

2 teaspoons real vanilla extract

For the pineapples foster:

3 Tablespoons butter

3 Tablespoons brown sugar

2 cups fresh pineapple, cut into cubes

Pinch of sea salt

Directions:

For the panna cotta: Place the gelatin and 1 cup of the milk into a bowl. Stir together and let sit for about 10 minutes. In a medium saucepan, whisk the coconut cream, the remaining 1 cup of milk and the sugar together. Cook over medium heat just until the sugar is dissolved, whisking occasionally. Whisk in the gelatin/milk mixture and continue heating for 8-10 minutes, whisking occasionally-it should simmer without boiling. Remove from heat and stir in the vanilla. Let cool at room temperature for 30 to 45 minutes-there should be no steam rising from the pot and you should be able to touch the sides without burning your hands. Spoon into small glasses (because I hate trying to unmold panna cotta) and refrigerate until slightly firm—oh, about 2 hours, 4 is great.

For the pineapples foster: Melt the butter in a sauce pan over medium heat. Add in the brown sugar and stir until the sugar dissolves into the butter-just a few minutes. Toss in the pineapple chunks.  It will look like a mess at this point, with globs of buttery sugar, but just cook it for 5 minutes and the juices from the fresh pineapple will marry everything together. Stir in a pinch of salt and remove to a bowl. The pineapples foster portion of this can be served warm or at room temperature.

To serve: Remove the panna cotta from the fridge and dollop with a nice big spoonful of the pineapples. Relax and imagine the beach.

Barramundi with Veracruz Sauce

I have been relying too much on standard dishes here lately (hence no recent posts), so today I decided I needed to break out of my rut. This dish is amazing—it’s clean, it’s light, it’s fresh and it’s absolutely perfect for a summer day.

Ingredients (serves 4):

Veracruz Sauce:

1 Tablespoon olive oil

½ cup red onion, diced

1 clove of garlic, minced

1 (14.5 ounce) can diced tomatoes, with liquid

10 pimento stuffed green olives, sliced in half

1 Tablespoon capers, drained

1 jalapeno pepper (or 2), seeded and diced (feel free to substitute pickled jalapenos or another type of pepper)

1 Tablespoon fresh parsley, chopped

1 teaspoon fresh oregano

2 springs of fresh thyme (or a bit of dried thyme)

Juice of 1 lime

Salt and pepper to taste

Barramundi:

4 Barramundi filets (or any other firm, white fish fillets—mine are about 1/3 of an inch thick)

Sea salt

1 Tablespoon olive oil

Toasted bread and fresh limes for garnish

Directions:

For the sauce: Heat the 2 T of olive oil in a large skillet over medium heat. Add the onion and cook until soft. Add in the garlic and cook for a minute or two until just fragrant but not brown. Add in the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes (the liquid should be almost evaporated and the sauce thickened). Taste and adjust seasonings, if needed.

For the Barramundi:  Sprinkle the fish fillets with a little salt. In a clean skillet, heat the 1 T of olive oil over medium heat. Add the fillets and cook about 4 minutes per side or until lightly golden and the fish flakes when touched with a fork.

Put a fish fillet on each of two plates and spoon some of the sauce over. Serve with toasted bread for mopping up the juices and some fresh lime wedges to squeeze over the top.