Tag Archives: appetizers

Super Dips For The Super Bowl

I just posted lots of yummy dip recipes to serve at your Super Bowl party ~ February 3 ~ on the Roanoker Magazine (Behind the Page) Blog: theroanoker.com https://theroanoker.com/blogging

Monte Cristo Dip ~ Jarlsberg cheese with raspberry habanero, Hot Buffalo Chicken Dip, Italian Artichoke Dip with crispy bacon on top. Plus one of my favorite “man cave” dips ~ Sausage Queso Dip that has only 4 ingredients…so easy and delicious!

Today I found a recipe on The Novice Chef Blog for Hot Crab, Corn and Bacon Dip. I was pleasantly surprised at how easy it was to make and the flavors are fabulous! This will be another super dip for the Super Bowl!

Here’s the link to the Novice Chef Blog: https://thenovicechefblog.com/

COOK TIME: 20 MINUTES

HOT CRAB, CORN AND BACON DIP

TOTAL TIME: 30 MINUTES

INGREDIENTS:

1 tablespoon olive oil
1 large jalapeño, minced
4 large garlic cloves, minced
2 large shallots, diced
1 lb lump crab meat
3/4 cup mayo
1/2 cup sour cream
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 cup fresh or frozen corn
5 strips bacon, cooked & crumbled
4 oz shredded parmesan
4 oz shredded monterey jack cheese
1 teaspoon salt
1 teaspoon fresh cracked black pepper
crackers, for serving

DIRECTIONS:

Preheat oven to 375°F. Grease a 1 (or 1.5) quart casserole dish with non stick spray, set aside.
Add olive oil to a small sauté pan over medium high heat. Add jalapeño, garlic and shallots, cooking until tender, about 3 minutes. Remove from heat and set aside.
In a large bowl, mix together remaining ingredients (including the crab) — saving a little cheese to add on top of dip. Add in jalapeño mixture and stir until well combined.
Transfer dip to prepared casserole dish. Top with the cheese you set aside.
Bake for 20 to 25 minutes, until bubbling at the edges. Serve hot with crackers (it’s great with Ritz!).

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National Cheese Day ~ Comeback Cow!

Cheese Glorious Cheese!

In celebration of National Cheese Day – June 4, 2018 – I am tasting a new cheese and it is delicious!

Dorothy’s Comeback Cow Soft Ripened Cheese

A pleasant surprise!

Dorothy was known to work tirelessly or, as they say, until the cows came home, perfecting her soft-ripened cheeses. Comeback Cow is one of her most unusual cheese –– a true creation. Nestled in the shape of freshly sprung flowers—this bloomy rind cheese is tinged orange with age. It’s made from cow’s milk with rustic, fragrant notes in every bite.

Behold, a tasteful artisan brie that surprises A lovely blend crafted with sheer love Flavor with a kick (that just keeps kicking) And creaminess that will keep you coming back… Until the cows come home!

I paired the Comeback Cow Cheese with Runamok Maple Syrups. Made in northern Vermont these maple syrups are fabulous drizzled over soft-ripened cheese, in cocktails, and in many sweet and savory recipes. Here’s a link to Runamok’s recipes on-line: https://runamokmaple.com/recipes/

We found the Smoked with Pecan Wood Maple Syrup to be especially delicious.

Holmsted Fines Peach Chutney was another amazing pairing with the Comeback Cow cheese. It tastes so much like my mom’s homemade peach chutney, yum!

Holmsted Fines Chutney is uniquely different from other chutneys on the market. It is an English based recipe that Owner and Creator Rebecca Williamson developed after graduating Le Cordon Bleu. The balance between sweetness and acidity make Holmsted Fines the perfect condiment for any meats, cheese and vegetables even can be added to cocktails or desserts. https://holmstedfines.com/

I am always looking for quick and delicious appetizers to serve with wine and these syrups and chutneys paired with cheese was the perfect combination ~ so easy to prepare and serve.

Comeback Cow!

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Just Another Tazmanian Sparkling Rosé!

We have a new grocery store in Roanoke, Virginia…Earth Fare! “Healthy Food For Everyone” Their food philosophy: “We pledge that our food is free of added hormones, antibiotics, artificial fats and trans-fats, high fructose corn syrup, artificial sweeteners and preservatives, bleached or bromated flour, artificial colors or flavors”.

Their prepared foods section is amazing…let’s take a tour…starting at the cheese case where I met Aaron who gave me a taste of the most delicious “Brie” cheese…

Jasper Hill Farm Harbison ~ soft and decadent brie-style cheese is wrapped with spruce for structure and flavor. Made in Greensboro, Vermont. Amazing buttery taste. https://www.jasperhillfarm.com/harbison

I served it on freshly baked baguette (sold at Earth Fare daily for 98 cents…mine was still warm when I purchased it…yum).

I paired this lovely cheese with Jansz Rosé, sparkling wine from Tasmania. The first wine I’ve tried from Tasmania. Delightful! I found this bubbly at Mr. Bill’s Wine Cellar in Roanoke, Virginia. http://mrbillswinecellar.com

Jansz Tasmania is a pioneer of deluxe sparkling wine in Australia. Jansz is made by the méthode champenoise. Pale salmon in color, with a fine bead, this wine has a rich floral bouquet of strawberries with a soft and creamy palate. $26 range.

Grilled Shrimp Quesadillas

Earth Fare Herb Shrimp Salad with red and yellow bell peppers and lots of seafood seasoning makes fabulous Grilled Shrimp Quesadillas. So easy to prepare…spray grill with vegetable spray. Top a taco size flour tortilla with shrimp salad and finely grated Monterrey Jack cheese. Top with another flour tortilla and grill until cheese is melted and tortilla is toasted. Flip once. Remove from grill and cut into triangles. Serve warm.

Guacamole!

I love Earth Fare Fire Roasted Corn Salad. Fabulous addition to homemade Guacamole.

Late July Organic Sea Salt and Lime Tortilla Chips are my new favorite…crispy yet sturdy enough to hold up to chunky guacamole.

Another Earth Fare treat for Sunday Brunch…Pretzilla Smithfield Ham Swiss Cheese Bites. Cut a little bit of the bottom off of each pretzel bite so the bites will sit up straight, then cut the bites in half. Spread one half with whole grain mustard and the other half with Duke’s mayonnaise. Fill the pretzel bites with thinly sliced Smithfield ham and Swiss cheese. (I found that since the Smithfield ham is salty I did not need to top the pretzel bites with the salt that was included in the package.) Heat the pretzel bites in a 350 degree Fahrenheit oven until cheese is melted. Serve warm.

And to finish the weekend…

Millésime 2009

This vintage Millesime champagne has 70% Pinot Noir and 30% Chardonnay grape varieties from a unique, single harvest year. Well refined on the nose, with notes of gingerbread and croissants. A complex and very assertive mouth. A champagne to enjoy as an aperitif or set to accompany gourmet dishes.

Our kitties are growing! So happy !