Whipped Goat Cheese

Something that I'm really proud of is that I teach my kids to do basic things to give them confidence in what they know they can do and what is possible - AND to help me get everything done! WIN WIN!

My daughter, Biz, learned how to make a charcuterie board a few years ago and is the resident pro. When I tasked her with making this Whipped Goat Cheese for the board - she went straight into action and it was perfect!! 

Whipped Goat Cheese

5 oz goat cheese

1/3 c heavy whipping cream

honey

Whip together goat cheese, heavy whipping cream and drizzle honey over the top. Toasted baguette is my favorite to dip with, especially while it’s still warm. But really any bread, cracker, or fruit and veggies is good

How easy is that! It's so fun to see her have the confidence to take something like this on and to exceed all expectations! 

7 Layer Dip

7 Layer Dip
Frito Lay Bean Dip x 2
Wholly guacamole
sour cream
1 1/2 clamshells of Harmon's fresh salsa - drained
Shredded cheddar cheese (not from a bag)
Sliced olives
Diced green onions

Best served on a round platter or plate - the shallower the better. 

First, add refried beans in a thin layer all the way to the perimeter of the plate. Then add a thin layer of the guacamole, sour cream and salsa in that order. Add shredded cheese. Sprinkle with olives and green onions.

Serve with tortilla chips!

Italian Hoagie Dip

I saw this recipe listed as "A DIP" for the Superbowl. We rethought it over here! I made it according to the directions below, but my daughters made it into sandwiches (2 made open faced sandwiches, one a full on sandwich) and I added extra lettuce and turned it into a salad - both pictured below. I'm sure if my husband and son were home that night - they would've eaten it as it was meant to be.  

Italian Hoagie Dip

1/2 red onion, diced
4 pickled pepperoncini peppers drained and diced, (reserve some pepperoncini juice for the sauce)
1/2 head iceberg lettuce chopped about the size of nickels
1 large tomato, halved, seeded, and diced
1/4 pound deli-sliced Genoa salami, sliced and diced
1/4 pound deli-sliced ham, sliced and diced
1/4 pound deli-sliced prosciutto, sliced and diced
1/4 pound deli-sliced roast turkey, diced
1/4 pound deli-sliced provolone cheese, sliced and diced
1/2 cup mayonnaise
1 Tablespoon extra-virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon pepperoncini juice
1 tsp dried oregano
1/4 tsp red pepper flakes
1 10- to-12- inch round loaf of choice, hollowed out
1 sliced baguette

Combine the chopped vegetables, meats and cheese in a large bowl.

In a small bowl mix the mayonnaise, olive oil, vinegar, pepperoncini juice, oregano, and red pepper flakes and stir until everything is all mixed up.

If you are going to serve within an hour, pour the dressing over the meat/veggie mixture and toss until combined. Refrigerate until ready to serve.

If you are NOT eating it soon, keep all ingredients refrigerated and toss together right before so that the lettuce does not get soggy.

Carve out the center of the bread loaf to make a bowl and cut the top piece taken out into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and baguette slices.

Spread dip over bread and enjoy! Store leftovers in an airtight container in the fridge.

Peach Bruschetta

I saw this recipe on the Food Network's Kitchen tv show. It looked SO GOOD! My husband was working at the kitchen table while the episode was on and later that night while we were talking about what to have for dinner, he mentioned this recipe - I didn't even know he was watching!

It. is. so. delicious. I'll definitely be making this on repeat!

Peach Bruschetta

1 French baguette, sliced 1/4 inch thick
1/4 cup olive oil
3 large peaches, cut into small dice
2 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
4 ounces goat cheese

Preheat the oven to 350 degrees F. Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.

In a medium bowl, toss together the peaches, basil, salt, 1 tablespoon olive oil and hot honey (to taste).

To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some of the peach mixture.

Chips and Dips

We had an Olympic Party for the 2020 (2021) Tokyo Summer Olympics!!!

There are 6 of us. Sweetness works his butt off. Literally dawn to dusk and beyond. He also travels. Just to give you an example - this week he literally left our house Monday early early - got home Tuesday night expecting to stay the night and had a customer ask him to be at a location 3 hours away at 6am. He ate dinner with us and was out the door. 

Our oldest is currently working a summer job full time in anticipation of his Freshman year at college. #2 is busy with soccer, work and social life. It's a struggle to get the 6 of us together. 

It's honestly the hardest phase so far in my life - and that is saying a lot! I'm probably just saying that because I'm in that phase - but whatever. 

In hopes of making the most of what could be the last year with our six pack - I bought a book called Adventure Challenge (family version) I'll link it when I get a sec. I had each of my kids randomly pick a challenge (scratch off) and be in charge of that challenge - I went along with them and paid - left all the planning up to the child. I was hoping to accomplish at least 4 challenges on our 3 day trip together - but we only got around to 2 of them. 2 more to go - posts to follow. 

Then I was SO INSPIRED by a segment I saw on Studio 5 that I wanted to do an Olympic party as well. Considering our schedules - I decided to combine several things into one 90 minute 6 pack moment.

CHIPS and DIP ideas: 

Rosemary, Black Pepper & Parmesan Chips

Lemon, Pink Peppercorn & Asiago Chips

Lime, Chile & Coijita Chips

Basil, Roasted Garlic & Romano Chips

Orange, White Pepper, & Manchego Chips

Specialty Chips Recipe: 14 oz bag Sea Salt Kettle Chips •Fine grated cheese of choice •Pepper, and spice of choice. •Infused olive oil, of choice

Line baking sheet with parchment. Place chips on sheet in a thin layer. Spray lightly with oil, or drizzle and toss to coat. Sprinkle with cheese, and pepper, or spice. If desired, bake at 350 until hot. Cool.
Serve with specialty dips!

Specialty Dips

BBQ Spice • 2 tsp 

Hearty Garlic • 1 1/2 tsp 

Beer Can Classic • 1 1/2 tsp 

Parmesan Alfredo • 2 tsp 

Nantucket •1 tsp

Stir above choice of spice mix into 1 cup sour cream. Refrigerate until ready to serve.

Pepperoni Pizza Queso

Pepperoni Pizza Queso

2 T vegetable oil
1 small yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
One 10-oz can diced tomatoes with green chiles
One 4.5-oz can chopped green chiles
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded
4 oz mozzarella, shredded
4 oz fontina, shredded
2 oz Parmesan cheese, grated
Milk, as needed
1 t fresh oregano, torn `
1 small jalapeno pepper, diced
1 c sliced pepperoni, chopped
2 Roma tomatoes, small dice
2 T fresh basil leaves, torn
Tortilla chips or Doritos, for serving

Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency.
Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes.
Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with chips.

Antipasto Platter

I did an Antipasto platter for my sons birthday - something we rarely do - but why? It's SO delicious. Tonight reminded of that.

First up - the Cheese Board - I used what I had on hand - which was...
Pecorino, Parmesan, Havarti with caraway, English Cheddar, and gorgonzola because my father in law LOVES it. This is just what I had left after last night:

Then I added:

Green olives, stuffed with pimento

Black olives

Salami

Marinated Artichokes

Fresh Mozzarella balls

Sun dried tomatoes

Crackers

You get the idea - this is what I have left from last night too:

Typical ingredients of a traditional antipasto include: cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, pickled meats and vegetables in oil or vinegar - SO you have A LOT of wiggle room!

Pickle Dip

Yup. Pickle Dip. We had an "appetizer party" the other night and I asked each of my kids what appetizer they would like me to make. My 15 year old son didn't skip a beat and answered Pickle Dip.

This is a recipe that Tyler brings over to our house - so I had to call him for the recipe. It's so simple - but seriously good!

Pickle Dip
8 oz. Cream cheese
1 c diced dill pickles
2 Tbsp pickle juice
1/4 c diced sweet onion (I used minced shallots as an easy swap)
1 tsp dill
Salt and pepper to taste

Mix all ingredients except pickles in mixer - then fold in the diced pickles to keep those nice chunky pieces. Refrigerate 1 hour before serving.

Bleu Cheese and Tomato Balsamic Dip

I've had this recipe FOREVER - I actually posted it on this blog over 10 years ago - but I recently made it when we had an "appetizer party" the other night. I forgot just how gosh darn good it is!!

This recipe I got from my friend JenO - she made it for every baby shower or bridal shower for years - always by request - always a winner.

Bleu Cheese and Tomato Balsamic Dip
1 can petite diced tomatoes
1 small container crumbled blue cheese or gorgonzola
1/3 c Balsamic vinegar
1/3 c EVOO
Crush as much garlic as you think you can stand


Mix all ingredients and serve at room temperature. I try to refrigerate this for at least an hour before serving - just to give the flavors time to marry.

Right before serving, throw a couple of teaspoons of sugar to cut the acidity. Serve with bread chunks or crackers.

Focaccia Bread with Rosemary and Sun Dried Tomatoes

Saw this recipe on Food Network's "The Kitchen" Katie Lee made this and her co-host Jeff Mauro suggested that you could also use store bought pizza dough to make this even faster... so - that is what I did!

My kids and I used the focaccia to make pizza, sandwiches, as toast with an over easy egg on top - YUM! The possibilities are endless!!

Focaccia Bread with Rosemary and Sun Dried Tomatoes
1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Nonstick cooking spray, for the baking dish
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup chopped oil-packed sun-dried tomatoes

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)

In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon.

Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.)

Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt. Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

Figs Are My Jam

I bought a bag of Smyrna dried figs from Costco - thinking we would all love them - because we all love figs. None of us could get past the way they looked. I didn't want them to go to waste so I came up with this:

To rehydrate the dried figs I bought at Costco I put them in a sauce pan, covered them with water, added a little lemon juice and a little vanilla until they started to burst.

I let them cool, dried them off and sprinkled them with 1 cup of sugar and set them in the refrigerator - covered - overnight.

The next day cut the stems off the figs and juice and put them in a crock pot with 1/2 tsp lemon juice and 1/4 c vanilla extract for 2 hours.

Let that mixture cool and then blend in a blender until it reaches the consistency you like.

It's a long process - but very easy and tastes delicious!!!

I've been eating it with cheese and crackers and it's just such a treat!

Fried Zucchini and Dipping Sauce

We planted a garden this year - we have zucchini, summer squash, butternut squash, calabacita squash, pumpkins, watermelons, tomatoes, bell peppers, jalapeños and herbs coming out of our ears.

I've come up with some pretty creative ways to eat these items - and yesterday I broke down and bought a deep fryer. A deep fryer. I know. When my husband saw it he said "uh. We really don't eat deep fried food - what are you going to use that for?" hahaha. We'll see how this kitchen accessory fares here.

Most of my recipes are a combination of at least 2 recipes or have been inspired by something I read or saw. I saw this recipe on the Food Network "Neely's Fried Zucchini"but had to make changes bc of our egg and peanut allergies. I also make the dipping sauce - which was good but not fantastic - still on the search for a perfect compliment to this fried zucchini...

Fried Zucchini
Canola oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 1/2 c milk

1/2 c sour cream

Dipping Sauce
Ranch dressing
1 cup sour cream
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper

Preheat oil in a deep-fryer to 350 degrees F.

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add sour cream and milk. Whisk the sour cream and milk together to get a good consistency (this is where you would normally use eggs). Dredge the zucchini in the flour, followed by the milk and finally in the panko.

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 2 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.

For the sauce:

Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

Grilled Stuffed Mushrooms

These are AMAZING!!! My husband picked up some stuffed mushrooms at our local grocery store a few days ago. They were so good - they were the first thing gone - and the favorite of the night. Considering we had both chicken and steak kabobs with onions and assorted peppers along side roasted potatoes - that is really saying something.

I made these a few days later and the kids couldn't get enough. Next time I am going to use big portabella mushrooms and serve them like steaks… drooling…

Grilled Stuffed Mushrooms

1 medium prepackaged container of baby bella mushrooms
Fresh spinach, roughly chopped
Mozzarella cheese, shredded
Salt, pepper, garlic powder to taste

Wipe mushrooms with a damp towel. Add spinach to each mushroom. Top with mozzarella, sprinkle with salt, pepper & garlic powder. Grill on medium heat for about 15 minutes - until the cheese is all melty and the mushroom gives when you pick it up with tongs.

*You can also cook these in the oven at 350 degrees for about 20 minutes.

Jack's Favorite Salsa

My son loves to cook. He has been saying that he wants to be a chef and own his own restaurant for several years now. He is 11 and is quite the cook!!

He is always trying to think of new combinations and new recipes.

He took an after school class last semester called "cooking and baking" that was taught by my good friend Lisa Hatch, and upped his game. His Dad is currently teaching him how to use the grill. He grilled hot dogs for us the other night and they were perfect!

Anyway… this is his go to salsa recipe - he got it from his teacher! Its a good "go to" because there isn't a lot of prep work involved.

Jack's Favorite Salsa
2 14.5 cans Del Monte Stewed Tomatoes with jalapeño, cumin and garlic *important ingredient!!
4 green onions, coarsely chopped (if we don't have green we use 1 med yellow, diced)
1 handful of cilantro, coarsely chopped
1 T lime juice
Pepper to taste

Put all ingredients into a blender. Blend for 5-10 seconds or until slightly chunky.

Sometimes (like this time) he adds 1 can of green chilis
and sometimes he adds a few pinches of sugar.

Delicious!!

Festive Turkey Appetizer

My girls really wanted to be involved in making our Thanksgiving meal this year - which was fun and a bit challenging to find work for a 9 year old and a nearly 6 year old to do. I make everything from scratch - so...

I saw this cute idea on Pinterest and set the girls at it.

Our local grocery store was out of Granny Smith apples - so we used pears instead. I bought a few Gala apples and a few Fuji apples. I also couldn't find caramel sauce - so I bought a bag of caramels - had the girls unwrap them, but them in a microwave safe bowl with 2 T water and melted it 30 seconds at a time. We used candy corns to (sort of) make a turkey face.

It kept the girls happy and they felt like they had accomplished something and contributed to dinner.

*And of course, I let them help out where ever else they could - I love to see the satisfaction on their faces after helping/making something themselves.

Deviled Eggs

I have revamped my deviled egg recipe!! I usually make these but I had tried a friends deviled eggs a few weeks ago and she told me that she used Miracle Whip. Hmmmm Miracle Whip. Controversial ingredient as far as I'm concerned. My husband grew up with it but prefers mayonnaise - and since mayonnaise may just be my favorite condiment of all time, I was skeptical.

I had a sweet friend, Suzy, come help me prep for a party and I asked her opinion on the matter. She suggested Miracle Whip. So, I compromised and the results were delicious!! When I was done, I asked Suzy to try one and tell me what she thought. She told me that she doesn't like deviled eggs just before putting one in her mouth!! Now even she wants the recipe:) Thanks Suzy!!

Deviled Eggs Remix

12 hard boiled eggs, sliced in half

1/4 c Miracle Whip

1/4 c mayonnaise

2 T fresh chives finely diced

1 - 2 T Grey Poupon

1T vinegar

Salt & pepper to taste

Remove yolks from boiled eggs. Add all other ingredients and stir to combine until incorporated and smooth. Pipe into the white egg halves and try not to eat all of them (like I nearly did). 

Avocado Salsa

I've never thought about posting this recipe until I made this for a party and a friend asked for the recipe - it's really so basic.

Avocado Salsa
3 Avocados - diced chunky (I use *Wholly Guacamole in a pinch)
3 Tomatoes, diced
1/4 - 1/2 c Red onion, diced
2 diced jalapeños (or as many as you like!)
Cilantro, finely minced (about 1/4 a bushel)
1 T Lime juice
1/4 - 1/2 t Garlic powder*

Combine all ingredients. If you substitute *Wholly Guacamole instead of avocado's - DO NOT USE GARLIC.

Let sit in refrigerator for at least 30 minutes before serving - to let the flavors combine.

Fastest Appetizers In The West

I've gotten a lot of requests for quick and easy appetizers. These are the fastest I've got - and they are ALL winners...

Jalapeno Cuties

Roasted Raspberry Chipotle Dip

and Queso Dip

There you go!!

Jalapeno Cuties

Don't shy away from these because you think they will be too spicy. I do not like spicy food. The way to ensure that the spice factor doesn't blow your mouth out is to deseed and devein them. Of course, if you like it hot - feel free to leave them in according to your pallet.

Jalapeno Cuties

Jalapenos sliced in half (lengthwise) deseeded and deveined
Crumbled feta cheese
Honey

Spoon feta into the jalapeno 'boats'. Bake at 350 for about 20 minutes. The feta won't melt - in fact, as you can see in the picture above, the feta will retain its shape. But, when you bite into it, it will be nice and creamy.

I like a little 'bite' to my jalapeno - so 20 minutes was perfect - I just tested it with a fork.

Pull out of the oven, plate and drizzle honey on top.

The bite and little spice of the jalapeno, the creaminess of the cheese and the sweetness of the honey make this easy appetizer on you've gotta try!

Goat Cheese and Herb Sweet Pepper Appetizers

I posted about these Sweet Pepper Snacks that I make for my kids all the time. Last time I made them, I read the recipe on the back of the bag and made them today for me! It's pretty much the grown up version...
Goat Cheese & Herb Sweet Mini Peppers
Sweet peppers
Goat cheese
Herbs - chives, tarragon, basil, thyme - whichever you've got

Preheat oven to 350 degrees. Leaving them stem intact, cut a slit along the top of each pepper and remove the seeds. In a small bowl, combine goat cheese and snipped herbs. Spoon cheese mixture into prepared peppers. Arrange filled peppers close together on a baking sheet. Bake for 20 minutes or until cheese is heated through and peppers are crisp-tender. Serve warm.

I made these with basil today - delish!