Gorgonzola Figs -- Simple Decadence

You've gotta love Costco. Here in Alaska it can be difficult to find specialty ingredients, but somehow Costco pulls through once in a while. This time with fresh figs.

I'm not too familiar with the fig, other than its Newton form. What my mother whipped up as a summery appetizer last weekend made me decide I love figs.

Two simple ingredients: Gorgonzola cheese and fresh figs, both found at Costco. Sweet and salty -- just the perfect combination.

Directions:
Preheat your broiler. Gently wash the figs and cut off the stems. Cut them in half longitude style (not equator style) and with your index finger, press a little divot in each half. Pack the divot with crumbled Gorgonzola. Don't skimp. Place your figs on a baking sheet and broil until the cheese is melted, just a few minutes.

Serve as an appetizer or beside a light summer salad.

I have to admit, this photo is sort of phony. We ate all the prepared figs before I could snap a photo so I dummied one up and just singed the edges with a tiny blowtorch.

White Bean Pesto Hummus

My husband is back on the South Beach Diet, which means I have to get creative in the kitchen. This evening he was planning on herbed chicken bits with asparagus. He was just going to pile some canned black beans on top of his chicken, so I decided to get a little more creative. 

I had a can of cannellini beans in the cupboard and some leftover homemade pesto so I decided to bust out the blender. What I came up with was a smooth and flavorful dip perfect for topping his chicken bits with. I cleaned up the rest of the dip with pretzel chips. Divine!

Ingredients:

One can of white beans

1 clove of garlic

juice of 1/4 lemon

3 or so tablespoons olive oil

2 tablespoons pesto

Directions:

Drain the beans and toss them into a blender. Add a couple of tablespoons of olive oil, the lemon juice, garlic and pesto. Turn on the blender. If your mixture is struggling to mix, add a little more oil while the machine is running. Once it loosens up, let it run for a few more seconds.

Serve with pita chips or spread on a chicken sandwich. Be creative!

Roasted Red Pepper Veggie Dip

I've been sort of obsessing over Fage Greek yogurt lately. It's so affordable at Costco. It's been heavenly with blueberries, honey and granola in the mornings, but the tart, creamy yogurt is also a great ingredient for salads and dips.

My sister and I catered my baby shower Sunday and we purchased the ubiquitous veggie platter with a bland cream dip in the middle. I chucked the plastic container for something homemade and it was a big hit.

The secret ingredient is a Bulgarian puree of roasted red peppers and garlic. I found it in the exotic grocery section of Wal-mart, believe it or not, and I use this stuff for pasta dishes, salads and pretty much anything I want to add a little zing to. Most grocery stores I've been to have some sort of version of this stuff.

Otherwise, this recipe is pretty simple. Fresh herbs are best, but I'm sure you could toss in some dried basil or oregano and it would still be outstanding.

Roasted Red Pepper Veggie Dip

Ingredients (all measurements are approximations. I eyeball it):
1.5 cups Fage fat-free Greek yogurt
1/2 cup light mayo
2 Tbs. fresh lemon juice
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh oregano
3 Tbs. Zergut red pepper/garlic puree
salt and pepper to taste

Directions:
Mix together all of the ingredients. Taste your dip and add more red pepper puree if you'd like.
Refrigerate for at least an hour for flavors to meld.

Greek Dolmades

One of my coworkers got married Friday and the food at the reception was superb. In addition to the several authentic Filipino dishes, there was a pita platter with those little Greek snacks wrapped in grape leaves. I'd never really been a fan in the past, but maybe it's the pregnancy, I ate about ten of them at the reception.

I woke up early for a Sunday and all I could think about was making my very own yummy Greek snacks wrapped in grape leaves. After about 10 seconds of research, I discovered they are called dolmas, or dolmades. I found several recipes that sounded good. I settled on a combination of two recipes. I used the methods of this recipe, and the ingredients from this recipe, slightly altered.

It took me three grocery stores to find all the ingredients. The grape leaves were in the section with the jars of roasted red peppers. I was going to use dried mint because fresh mint is really pricey up here in Alaska, but one grocery store didn't have it and another one wanted to charge more than $7.00 for a spice jar. Forget about that! I went with fresh.

Here's a step-by-step guide to making this delicious snack that could be a meal if you're pregnant and starving.

Ingredients:

1 onion, grated
1 tsp. lemon zest
1 cup of raw white rice
1/2 cup olive oil, divided
2+ cups water, divided
1/2 cup golden raisins, chopped
1/2 pine nuts
1/2 finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1 tsp. salt
pepper to taste
several dashes of allspice, to taste
1/2 tsp. cinnamon, or to taste
1/2 tsp. freshly grated nutmeg
2 lemons, juiced and sliced (slice them after juicing)
1, 8-oz. jar grape leaves, drained and rinsed

To prep grape leaves:
Bring a large pot of water to a boil. Lay the grape leaves flat and set into the pot. Cover and return to a boil, then turn off the heat and let the pot sit for ten minutes. Drain and set the leaves in a bowl of cold water until you're ready to fill them.

Directions for filling:
Heat a large saute pan with 1/4 cup of oil over medium-high heat. Add the onions and zest and cook, stirring once in a while, for 10 minutes. Add the rice, pine nuts and raisins and stir so that the rice is thoroughly coated in oil. Cook for 2 minutes then add 1 cup of water. Stir rice frequently and cook for 10 minutes so rice absorbs the water. If the water evaporates before this time is up, just add a bit more water.

Transfer mixture to a bowl and combine with the parsley, mint, salt, pepper, allspice, cinnamon and nutmeg. Taste mixture and make sure you like the flavor. Let it cool.

Take a dutch oven and place a plate inside of it. Cover the plate with grape leaves (use ones that are torn).

Now prepare the dolmades. Click on photos to enlarge.

Place leaf veiny side up

With a paring knife, cut away the stem

Add about 1 Tbs. filling and form it into a little sausage shape

Fold up the right corner of the leaf

Fold up the left corner

Fold in the sides

Now roll it up!

Place each finished dolma seam side down in the dutch oven so they are tightly packed in one layer. When you've filled the bottom of the pot cover the dolmades with a layer of grape leaves and start placing more finished dolmades on top. When you've used up all your filling or grape leaves or you don't have any more room in your pot, pour 1/4 cup olive oil, 1 cup of water and the lemon juice over the dolmades. Fill the pot with more water until the water line goes halfway up the top layer of dolmades. Now fit the lemon slices all around, in between and on top of the dolmades.

Place an upside-down plate on top of it all. If there's room, place another plate right side up. You need to add weight so the dolmades don't come undone while they are boiling.

Place the lid on your pot and bring it to a simmer. Turn heat to low and simmer for 40 minutes. Test one of your dolmades. If the rice isn't cooked enough, simmer for another 10 minutes.

Boiled Artichokes with Creamy Garlic Dressing

I have fond childhood memories of sitting down for dinner with a big bowl in the center of the table. I'd scrape a leaf of a boiled artichoke with my bottom teeth and toss the leaf into the bowl. My parents would do the same, which made dinnertime all the more fun.

Fresh artichokes are a small luxury if you live in Alaska. They aren't cheap and often they don't make it up here in great shape. Every once in a while the grocery store will have an artichoke special and that's when I make a simple appetizer of boiled artichokes. Dip each leaf into melted butter or make a creamy dressing like this recipe. I've also included step-by-step instructions on how to eat an artichoke in case you've never had the opportunity.

Ingredients:
Fresh artichokes, one per person
equal parts low-fat mayonnaise and fat-free plain yogurt (about 1/4 cup of each)
1 clove of garlic, minced
freshly ground pepper to taste
pinch of salt
juice of 1/2 lemon or a teaspoon of apple cider vinegar
2 tablespoons fresh chopped parsley

If your artichoke has lots of pokey spikes on the tips of the leaves, chop a few inches off the top of the bloom. It's not necessary, but it makes the artichoke easier to handle.
Place your artichokes in a large stockpot and fill the pot with water. Your artichokes will probably float, but that's ok. Place a tight-fitting lid on the pot and place over high heat. Once boiling, turn down the heat to medium-low and allow artichokes to boil for 45 minutes.

While artichokes boil, combine the other ingredients in a small bowl. Cover with plastic wrap and refrigerate till artichokes are done.

To test the doneness of your artichokes, tug at one of the inner leaves with some tongs. If the leaf pulls out easily, your artichoke is done. If you have to tug on it for a while before it comes out, it's not ready. Boil another 5 or 10 minutes.

When your artichokes are done, transfer them to shallow bowls with a small sieve or slotted spoon. Let them cool for 5 minutes before eating. Allow the cooking water to cool to room temperature and use it to water your plants.

How to eat your artichoke:
1. Place a big empty bowl in the center of your table
2. Discard the very outer leaves, as they tend to be tough
3. Remove a leaf and scrape the lower inside half of it with your teeth (I prefer to use my lower teeth, but whatever seems right for you is good).
4. Discard the leaf in the bowl
5. Eat as many leaves as you can in this fashion, turning the artichoke as you go.
6. Eventually the leaves will be so tender you can't really scrape them. These are ok to eat the entire ends of (I wouldn't eat the tips)
7. When the leaves get too thin and tender, use a spoon to scrape them away. Beneath these leaves will be a layer of hairy bits. Scrape all the hairs away and you'll reveal the heart of the artichoke. This is my favorite part. Dip the whole heart into your creamy sauce and eat all of it but the stem.

Stuffed Baby Portobello Mushrooms

I love Costco, but when there are only two members in your family, it's difficult to use Costco quantities without everything spoiling. That's why I buy carefully -- I buy foods that last a long time, such as mini bell peppers, olive oil and chicken stock. But yesterday I just couldn't resist the baby portobello mushrooms in the refrigerated produce room. Also too delectable to avoid -- the Costco rotisserie chicken. Such heavenly flavor for only $5 and there's so much you can do with the leftovers.
This recipe I threw together in about 20 minutes. It uses some chicken leftovers and makes good use of my perfect mushrooms. These make colorful appetizers, but I was craving them as my main meal. They were delish!

Ingredients:
3 mini bell peppers (red, yellow and orange) or 1/4 of a bell pepper
1/8 of an onion
1 clove of garlic (I was out, but I would normally add this with the onion)
about 12 mini portobello mushrooms (crimini or buttons would work too), stems removed and saved
olive oil
salt and pepper
1 tbs fresh chopped oregano
2 tbs bread crumbs
2 thick slices of roasted chicken breast
1/4 cup parmesan cheese, grated

Directions:
Preheat oven to 375 degrees.
Carefully remove the stems from each mushroom and with a melon baller, scoop out some of the flesh inside each mushroom so there's room to stuff. Save what you scoop.

In a mini food processor, pulse the peppers, onion and mushroom stems and innards till finely chopped. In a small frying pan, heat up about a tablespoon of olive oil. Add the peppers, onion, garlic, mushroom innards, oregano, salt and pepper. Saute till everything is softened, about 5 minutes. Meanwhile, finely chop the chicken.
Transfer the cooked ingredients to a bowl and combine the chicken, bread crumbs and half the cheese. In a small baking dish, fill each mushroom cap with the mixture so it mounds up on top. Top with shredded parmesan cheese and bake for 15-20 minutes or until lightly browned on top.

Orange Garlic Shrimp

This recipe is based on one from The Pioneer Woman Web site with a few alterations.

There are still a few shrimp left in this photo! They were so good, I forgot about blogging altogether.

Appetizer for 2

Ingredients:
1/2-3/4 pounds of raw shrimp, peeled and deveined
A small carton or jar of orange juice
6 cloves of garlic, thinly sliced
dash of cayenne pepper
several shakes of Old Bay seasoning
olive oil
1 tbs. honey
salt and pepper
2 tablespoons butter

Directions:

With a large Ziplock bag propped up in a bowl, pour in about a cup of orange juice and three sliced cloves of garlic. Add a glug of olive oil, some salt and pepper, and a shake of cayenne powder. Add the shrimp, seal up the bag and marinate for a couple of hours.

This dish only takes a few minutes to prepare, so when you're ready, take out the shrimp and dry them on a couple of paper towels. In a liquid measuring cup, combine 3/4 cups of orange juice, a few sliced garlic cloves, some cayenne and the Old Bay. Add salt and pepper to taste. Heat up a large non-stick skillet on high. Add the butter. When it's melted, add the shrimp. Cook for about one minute, flip shrimp and cook another minute. Set aside. With the pan still on the heat, add the orange juice mixture and the honey. Let it bubble and thicken for about five minutes. Take care not to let it burn by stirring often. When it's a little thicker, add the shrimp and toss thoroughly. Transfer to a shallow bowl. The leftover glaze is phenomenal when sopped up with rustic bread.

Shrimp Cocktail with Creamy Horseradish Sauce

This was really easy and totally satisfying.

Ingredients:
1 lemon, halved
1/2 teaspoon lemon zest
1/2-3/4 pounds of raw unpeeled shrimp
1 bay leaf
1 cup dry white wine (I used Chateau Ste. Michelle dry riesling)
2 cups water
salt and pepper
1/4 cup light sour cream
1 green onion, chopped finely
1 tablespoon horseradish sauce

Directions:
Combine water, wine, 1/2 lemon, bay leaf and a pinch of salt to a medium saucepan and bring to a boil. Meanwhile fill a medium bowl with ice water. When water is boiling, add the shrimp and immediately turn heat to low and poach for 4 minutes. With a slotted spoon, transfer shrimp to ice water. To the poaching liquid, add the juice of the other half of lemon and bring to a roaring boil. Boil for about 20 minutes till there's only a couple of tablespoons of liquid left. Meanwhile, peel the shrimp leaving the tails intact. Set aside.
In a small bowl, combine the sour cream, horseradish, salt and pepper, zest, green onion and 1 tablespoon of the shrimp reduction. Hang the shrimp on the edge of the bowl and serve.

Packers vs. Steelers -- how to feed a hungry crowd

It was a good six hours of football today. Both Packers and Steelers fans had a good day. Good thing we had provisions!

Speedy Guacamole

Ingredients:
Two ripe avocados, smashed
Two small tomatoes, diced
1/4 cup salsa
dash of white wine vinegar or a squeeze of lime
salt and pepper
a couple of dashes of hot sauce

Toss together all of the ingredients. Serve with corn chips

Gotta-have-it Cheese Dip

Ingredients:
1/2 block of velveeta
1/2 cup salsa
1 small can of diced green chiles
2 tbs chopped jalapeños (from the jar)
a few dashes of hot sauce
1/2 lb. ground pork
smoked paprika
chili powder
salt and pepper

Season the pork with a couple of shakes of paprika and chili powder. Add salt and pepper and mix thoroughly. Brown the meat and break into small pieces. Add pork and all the other ingredients to a medium sauce pan and cook over medium heat till the cheese is melted. Serve with corn chips.

Meatballs and special sauce

Back in high school, my boyfriend's mother used to serve at her parties Hillshire Farms Lit'l Smokies with this delicious sauce.  I loved her recipe and when I asked for the ingredients, she told me it's their official recipe. I loved it so much that she brought it as a dish to our wedding upon my request.

For our work Christmas party this year, I combined my meatballs recipe with this delicious Hillshire Farms sauce. Super easy. Enjoy!

Meatballs and Special Sauce
Makes about 60 small meatballs

For the balls:
Two slices of white bread put through the food processor into coarse crumbs. Soak these in milk for a few minutes and squeeze out milk.
1 pound ground pork
1 pound ground beef
1 egg
1/2 cup grated parmesan
2 cloves garlic, minced
1/4 - 1/2 onion, chopped finely
1 tsp. porcini powder (optional)
1 TBS dried basil
1 TBS dried parsley
1 TBS tomato paste
2 tsp dried oregano
a couple of dashes of Worcestershire Sauce
splash of red wine
salt and pepper
a couple of shakes of pepper flakes (that rhymes!)


For the sauce:
1 jar of Chili Sauce (looks like ketchup)
1 jar of Concord Grape Jelly (NO JOKE)


Mix all the meatball ingredients together thoroughly and form into balls smaller than a golf ball. Place in a 375-degree oven for 30-40 minutes. Meanwhile, empty the chili sauce and grape jelly into a casserole dish or crock pot and heat until melted and combined. When meatballs are done, place them in the casserole dish and toss till balls are coated with the sauce. Serve with toothpicks at an ugly sweater party.

Baked brie with pistachios, honey and apples

Ingredients:

1/4 wedge of brie

small handful of shelled pistachios, crushed with the flat side of a chef's knife

honey

apple slices

crackers

Directions:

Drizzle some honey on the brie and sprinkle pistachios on top. Place in toaster oven and bake at 350 till brie is soft and oozy. 10 minutes or so?

Drizzle a little more honey on top and serve with apple slices and crackers.