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Wait a minute, did these come out of my kitchen? I briefly considered not posting these bite-sized corn dogs for a variety of lame reasons, but they were so GOOD! And so easy to make! I don’t use mixes and I rarely buy hot dogs, but I kept seeing pictures of these online and they looked cute. A few of the people who live under this roof are crazy about corn dogs, so I thought I would give it a try. I bought my first ever box of Jiffy cornbread mix along with some Hebrew National hotdogs. After minimal preparation (no kidding) they came out of the oven, I dunked a few in some mustard and popped them in my mouth. Yum!! I could see turning to this recipe for an easy snack some Saturday night in front of the TV, along with a couple of beers. Mini corn dogs - Here’s the lowdown: Preheat oven to 400 degrees Spray 24 mini muffin tins with non-stick cooking spray Mix up a box of Jiffy cornbread mix Cut hot dogs in quarters Fill muffin tins half-full with cornbread batter Push a piece of hotdog into batter Bake for about 8 minutes or until golden brown around the edges Open beer. Consume mini corn dogs with beer.

Wait a minute, did these come out of my kitchen? I briefly considered not posting these bite-sized corn dogs for a variety of lame reasons, but they were so GOOD! And so easy to make!

I don’t use mixes and I rarely buy hot dogs, but I kept seeing pictures of these online and they looked cute. A few of the people who live under this roof are crazy about corn dogs, so I thought I would give it a try. I bought my first ever box of Jiffy cornbread mix along with some Hebrew National hotdogs. After minimal preparation (no kidding) they came out of the oven, I dunked a few in some mustard and popped them in my mouth. Yum!! I could see turning to this recipe for an easy snack some Saturday night in front of the TV, along with a couple of beers.

Mini corn dogs - Here’s the lowdown:

  1. Preheat oven to 400 degrees
  2. Spray 24 mini muffin tins with non-stick cooking spray
  3. Mix up a box of Jiffy cornbread mix
  4. Cut hot dogs in quarters
  5. Fill muffin tins half-full with cornbread batter
  6. Push a piece of hotdog into batter
  7. Bake for about 8 minutes or until golden brown around the edges
  8. Open beer. Consume mini corn dogs with beer.

I pretty much knew when I read this recipe and cooked the glorious ingredients together in my head that it would taste amazing, but it would probably look fairly humble; maybe the word is “earthy”.  I was right on both counts. This dip or spread is as good as your favorite hummus or tzatziki, and in fact is perfect when served along-side either (or both!), which is what I’m doing right now with a nice cold glass of Pinot Grigio. I’m glad I took the time earlier today to photograph a few of the ingredients that go into this amazing spread. From start to finish, this recipe takes a little time (especially if you count tracking down green lentils, which I found at the New Season’s store down the road) and it’s not cheap, if you have to buy fresh herbs. But in my opinion it was well worth the effort.  This versatile recipe came from the April 2012 edition of Bon Appétit magazine. And one last note, my daughter Jill made this pretty little dish a couple of years ago. Green lentil spread Ingredients: 1 head of garlic 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided 1/2 cup chopped onion 1/4 cup chopped celery 2 tablespoons finely chopped peeled carrot 3 small sprigs thyme 2 small sprigs rosemary 1 bay leaf Kosher salt and freshly ground black pepper 1 cup French green lentils or brown lentils (8 ounces), rinsed 1/2 cup dry white wine 2 cups (about) low-salt chicken broth 2 tablespoons (or more) fresh lemon juice Directions: Preheat oven to 375°. Cut top 1/2” off head of garlic; place on sheet of foil and drizzle with 1/2 Tbsp. oil. Roast garlic until tender, about 35 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins. Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat. Add onion, celery, carrot, thyme, rosemary and bay leaf; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils and stir for 2 minutes. Add wine and simmer until almost all liquid is evaporated, 4–5 minutes. Pour in broth to cover lentils by about 1”. Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed (I didn’t need any extra), until lentils are tender, about 30 minutes. Let cool slightly; discard herbs. Purée lentil mixture and roasted garlic in a food processor. Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice. Season with salt, pepper, and more lemon juice, if desired.

I pretty much knew when I read this recipe and cooked the glorious ingredients together in my head that it would taste amazing, but it would probably look fairly humble; maybe the word is “earthy”.  I was right on both counts. This dip or spread is as good as your favorite hummus or tzatziki, and in fact is perfect when served along-side either (or both!), which is what I’m doing right now with a nice cold glass of Pinot Grigio.

I’m glad I took the time earlier today to photograph a few of the ingredients that go into this amazing spread. From start to finish, this recipe takes a little time (especially if you count tracking down green lentils, which I found at the New Season’s store down the road) and it’s not cheap, if you have to buy fresh herbs. But in my opinion it was well worth the effort. 

This versatile recipe came from the April 2012 edition of Bon Appétit magazine. And one last note, my daughter Jill made this pretty little dish a couple of years ago.

Green lentil spread

Ingredients:

  • 1 head of garlic
  • 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons finely chopped peeled carrot
  • 3 small sprigs thyme
  • 2 small sprigs rosemary
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 cup French green lentils or brown lentils (8 ounces), rinsed
  • 1/2 cup dry white wine
  • 2 cups (about) low-salt chicken broth
  • 2 tablespoons (or more) fresh lemon juice

Directions:

Preheat oven to 375°. Cut top 1/2” off head of garlic; place on sheet of foil and drizzle with 1/2 Tbsp. oil. Roast garlic until tender, about 35 minutes. Let cool; squeeze cloves from skins and set aside. Discard skins.

Meanwhile, heat 1/2 tablespoon oil in a large heavy pot over medium heat. Add onion, celery, carrot, thyme, rosemary and bay leaf; season with salt and pepper. Cook until vegetables are soft, about 5 minutes. Add lentils and stir for 2 minutes. Add wine and simmer until almost all liquid is evaporated, 4–5 minutes. Pour in broth to cover lentils by about 1”. Bring to a boil. Reduce heat to medium-low and gently simmer, adding more broth or water by 1/4-cupfuls as needed (I didn’t need any extra), until lentils are tender, about 30 minutes. Let cool slightly; discard herbs.

Purée lentil mixture and roasted garlic in a food processor. Stir in remaining 1/2 cup oil and 2 tablespoons lemon juice. Season with salt, pepper, and more lemon juice, if desired.

I’m dying to roll up my sleeves and really do something creative in my kitchen again. I’ve been traveling, I started a new job and I caught a nasty cold. All combined, you would think we would be eating take-out or scrounging for what ever’s around. (No to the take out, yes to the scrounging.) Anyway, I did the best I could tonight. We had chicken and everything else I needed to make chicken satay, which I LOVE. I heated up the grill and put the marinated chicken skewers to cook. Then it started to thunder. The rain came down in sheets. I had to put it all on hold to go pick up a daughter. It got dark. When I finally took it off the grill we were super hungry, and it tasted amazing. It was an eat-with-the-plate-on-your-knees kind of night.  Chicken satay with peanut dipping sauce Ingredients: 1/2 cup coconut milk 1 clove garlic, minced 1 teaspoon curry powder 1 1/2 teaspoons brown sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4pound skinless, boneless chicken breast halves, cut into 1-inch strips 10 wooden skewers, or as needed, soaked in water for 30 minutes Directions: Stir together the coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt and pepper until sugar has dissolved. Toss marinade with the chicken. Cover and marinate for at least 2 hours. Prepare Peanut Sauce. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, then grill 4 – 5 minutes per side, or until cooked through. Serve warm with Peanut Sauce. Peanut Sauce Ingredients: 1 cup coconut milk 1 tablespoon curry powder 1/2 cup creamy peanut butter 3/4 cup chicken stock 1/4 cup brown sugar 2 tablespoons lime juice 1 teaspoon soy sauce Salt to taste Directions: Bring coconut milk, curry powder, peanut butter, chicken stock, and brown sugar to a simmer in saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and add lime juice and soy sauce; season to taste with salt. Serve peanut sauce warm.

I’m dying to roll up my sleeves and really do something creative in my kitchen again. I’ve been traveling, I started a new job and I caught a nasty cold. All combined, you would think we would be eating take-out or scrounging for what ever’s around. (No to the take out, yes to the scrounging.) Anyway, I did the best I could tonight. We had chicken and everything else I needed to make chicken satay, which I LOVE.

I heated up the grill and put the marinated chicken skewers to cook. Then it started to thunder. The rain came down in sheets. I had to put it all on hold to go pick up a daughter. It got dark. When I finally took it off the grill we were super hungry, and it tasted amazing. It was an eat-with-the-plate-on-your-knees kind of night. 

Chicken satay with peanut dipping sauce

Ingredients:

  • 1/2 cup coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4pound skinless, boneless chicken breast halves, cut into 1-inch strips
  • 10 wooden skewers, or as needed, soaked in water for 30 minutes

Directions:

Stir together the coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt and pepper until sugar has dissolved. Toss marinade with the chicken. Cover and marinate for at least 2 hours.

Prepare Peanut Sauce.

Preheat grill to medium-high heat.

Thread marinated chicken onto skewers, then grill 4 – 5 minutes per side, or until cooked through. Serve warm with Peanut Sauce.

Peanut Sauce Ingredients:

  • 1 cup coconut milk
  • 1 tablespoon curry powder
  • 1/2 cup creamy peanut butter
  • 3/4 cup chicken stock
  • 1/4 cup brown sugar
  • 2 tablespoons lime juice
  • 1 teaspoon soy sauce
  • Salt to taste

Directions:

Bring coconut milk, curry powder, peanut butter, chicken stock, and brown sugar to a simmer in saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and add lime juice and soy sauce; season to taste with salt. Serve peanut sauce warm.

If you’ve been following me, the sexy avocado that posed in my last post is now showing itself quite prominently on the top of this delicious appetizer (or salad). It’s a fancier lunch than I’m accustomed to, but today’s my birthday and I figured, why not? The tangy lime juice mixed with the cilantro and fresh tomato brought out the best in the shrimp and the avocado. This delicious recipe was modified only slightly from one I found in a Better Homes and Gardens cookbook. I’m a little more than half-way through a great day. Tex-Mex shrimp cocktail  Ingredients: 1 pound raw fresh or frozen shrimp 1/4 cup ketchup 1/4 cup fresh lime juice 1 teaspoon bottled hot sauce 1/2 cup chopped tomato 2-3 green onions, sliced thin 1/4 cup chopped cilantro 2 avocados, seeded, peeled and chopped Lime wedges for garnish (optional) Directions: Thaw shrimp, if frozen. Cook shrimp in large amount of salted, boiling water for 1 to 2 minutes or until just done. Immediately put them in ice water. Remove and pat dry. In a large bowl, stir together ketchup, lime juice and hot pepper sauce. Add shrimp, tomato, onion and cilantro; toss to coat. Cover and chill for at least 2 hours. Just before serving, gently stir in the avocado. Garnish with lime wedges, if desired.

If you’ve been following me, the sexy avocado that posed in my last post is now showing itself quite prominently on the top of this delicious appetizer (or salad). It’s a fancier lunch than I’m accustomed to, but today’s my birthday and I figured, why not? The tangy lime juice mixed with the cilantro and fresh tomato brought out the best in the shrimp and the avocado. This delicious recipe was modified only slightly from one I found in a Better Homes and Gardens cookbook.

I’m a little more than half-way through a great day.

Tex-Mex shrimp cocktail 

Ingredients:

  • 1 pound raw fresh or frozen shrimp
  • 1/4 cup ketchup
  • 1/4 cup fresh lime juice
  • 1 teaspoon bottled hot sauce
  • 1/2 cup chopped tomato
  • 2-3 green onions, sliced thin
  • 1/4 cup chopped cilantro
  • 2 avocados, seeded, peeled and chopped
  • Lime wedges for garnish (optional)

Directions:

Thaw shrimp, if frozen. Cook shrimp in large amount of salted, boiling water for 1 to 2 minutes or until just done. Immediately put them in ice water. Remove and pat dry.

In a large bowl, stir together ketchup, lime juice and hot pepper sauce. Add shrimp, tomato, onion and cilantro; toss to coat. Cover and chill for at least 2 hours.

Just before serving, gently stir in the avocado. Garnish with lime wedges, if desired.

If you’ve been looking for a salsa that tastes just like the kind you can’t stop eating at your favorite Mexican restaurant, look no further. This is AMAZING! I made some a few days ago and we can hardly stay away from it. My daughter Emily pointed me to this recipe, which comes from mountain mama cooks. Easy blender salsa Ingredients: 1 (14 ounce) can diced tomatoes 1 (10 ounce) can original Rotel 1/2 small onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeno, seeded or not (depends on how spicy you like it) 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon ground cumin Small to medium size handful of cilantro, washed Juice of 1 lime Directions: Put all the ingredients in a food processor or blender and pulse for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust if needed. Serve with chips or tacos, enchiladas, or anything you like!

If you’ve been looking for a salsa that tastes just like the kind you can’t stop eating at your favorite Mexican restaurant, look no further. This is AMAZING! I made some a few days ago and we can hardly stay away from it.

My daughter Emily pointed me to this recipe, which comes from mountain mama cooks.

Easy blender salsa

Ingredients:

  • 1 (14 ounce) can diced tomatoes
  • 1 (10 ounce) can original Rotel
  • 1/2 small onion, roughly chopped
  • 1 clove garlic, peeled and smashed
  • 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Small to medium size handful of cilantro, washed
  • Juice of 1 lime

Directions:

Put all the ingredients in a food processor or blender and pulse for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust if needed. Serve with chips or tacos, enchiladas, or anything you like!

Best. Bruschetta. Ever. I made this for a party a couple of nights ago and we loved it so much I made it again last night. Thanks to my friend Kathy for the recipe, which I have modified somewhat. 1 cup good pitted black olives 1-2 cloves garlic, minced 2 teaspoons balsamic vinegar 1 generous teaspoon drained capers 1 teaspoon olive oil 1 1/3 cups chopped tomato 2 tablespoons thinly sliced green onions 1 tablespoon fresh basil, torn or shredded 1 tablespoon olive oil Salt and pepper, to taste 1 (8 ounce) loaf baguette bread, sliced 3/8-inch (1cm) thick 2 tablespoons olive oil 1/2 cup grated Parmesan or mozzarella cheese Preheat oven to 425 degrees.  To make the tapenade, process olives, garlic, vinegar, capers and 1 teaspoon oil in food processor, until a chunky paste forms, occasionally stopping to scrape down the sides. For the tomato topping, combine tomato, green onions, basil, 1 tablespoon olive oil and salt and pepper. For the toast: using the 2 tablespoons olive oil, lightly brush the bread slices on both sides. Place on a baking sheet and bake about 5 minutes, or until crisp and golden, turning once. To assemble: spread about 1 teaspoon tapenade on each piece of bread and top with about 1 tablespoon of the tomato mixture. Sprinkle with cheese. Bake 3 to 4 minutes until the cheese melts. Serve warm.

Best. Bruschetta. Ever.

I made this for a party a couple of nights ago and we loved it so much I made it again last night. Thanks to my friend Kathy for the recipe, which I have modified somewhat.

  • 1 cup good pitted black olives
  • 1-2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar
  • 1 generous teaspoon drained capers
  • 1 teaspoon olive oil
  • 1 1/3 cups chopped tomato
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon fresh basil, torn or shredded
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 (8 ounce) loaf baguette bread, sliced 3/8-inch (1cm) thick
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan or mozzarella cheese

Preheat oven to 425 degrees. 

To make the tapenade, process olives, garlic, vinegar, capers and 1 teaspoon oil in food processor, until a chunky paste forms, occasionally stopping to scrape down the sides.

For the tomato topping, combine tomato, green onions, basil, 1 tablespoon olive oil and salt and pepper.

For the toast: using the 2 tablespoons olive oil, lightly brush the bread slices on both sides. Place on a baking sheet and bake about 5 minutes, or until crisp and golden, turning once.

To assemble: spread about 1 teaspoon tapenade on each piece of bread and top with about 1 tablespoon of the tomato mixture. Sprinkle with cheese. Bake 3 to 4 minutes until the cheese melts. Serve warm.

Good food and friends on Fat Tuesday Last night we had a party; a good one. Fabulous food and spirits; it all came together. This crown, created by Gregg, of pickled hard-boiled eggs, broccoli and spears of yellow bell pepper was over-the-top. It set the tone of the evening and I was so impressed. I am only sorry that this photo doesn’t do the presentation justice. To my friends in AZ, I raise my glass to you and thank you for bringing me into the fold.

Good food and friends on Fat Tuesday

Last night we had a party; a good one. Fabulous food and spirits; it all came together. This crown, created by Gregg, of pickled hard-boiled eggs, broccoli and spears of yellow bell pepper was over-the-top. It set the tone of the evening and I was so impressed. I am only sorry that this photo doesn’t do the presentation justice.

To my friends in AZ, I raise my glass to you and thank you for bringing me into the fold.