Archive for Appetizer & Side Dish Recipes

Grilled Rainbow Peppers with Herb Cream Cheese

rcc

Ingredients:

16 mini rainbow peppers, halved, seeds and membranes removed

1 tsp olive oil

1/8 tsp kosher salt

Freshly ground black pepper

8 ounces reduced-fat cream cheese, softened

1 garlic clove, crushed

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Zest of 1 small lemon

Directions:

Preheat grill over medium heat.

Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.

In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest. Transfer the cream cheese mixture into a  Ziploc bag and put in the refrigerator until ready to use.

Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.

Snip the tip of the Ziploc bag and carefully fill each pepper half with the cream cheese mixture. Top with remaining 1 tablespoon chives.

 

Jalapeño Popper Dip

Ingredients:

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno’s, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Directions:

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

Creamy Horseradish Dip

Ingredients:

1 package (8 ounces) cream cheese, softened
2 ½ tablespoons prepared horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
5 slices bacon, cooked and crumbled
½ cup chopped green onions
Dash of hot pepper sauce

Directions:

Mix the cream cheese, horseradish, mayonnaise, salt and hot pepper sauce together until well blended. Add the bacon and green onions. Refrigerate until ready to use.

Canned Coleslaw

Harvested my cabbage out of the garden today and decided to make some canned coleslaw, I know your probably wondering how do you do that but I found a recipe and modified it to fit my needs. I must admit that it turned out really good and the flavor is rather good. Here is what I used to make mine.

1 medium head cabbage
1 small head red cabbage
1 large carrot
1 green pepper (red, yellow or green)
1 small onion
1 teaspoon salt

Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds

Shred together vegetables. Add the salt. Let stand 1 hour.

150920_0003

Drain water from vegetables. (I also rinse and drain.) Boil syrup ingredients together for 1 minute. Cool.

150920_0004

Pack into quart jars and process in a boiling water bath for 15 minutes.

150920_0006

This slaw may be drained before use and mayonnaise added, or used as is.

150920_0007

I quadrupled the ingredients and ended up with 8 quarts of coleslaw.

Im still new to the whole canning thing and this was rather simple to make and process. I did have a jar that didn’t seal but that is something that happens while canning.

Homemade Salsa

The fruits of my labor have finally paid off, as I made my first batch of salsa this year and all but a few ingredients came from my garden. I had to do a lot of research on canning, since I have never done it before. Luckily everything turned out good and the jars sealed. You can find the recipe below.

sal1

sal2   sal3

Ingredients:

8 cups tomatoes, chopped (I used a mix between red and yellow tomatoes)
2 1⁄2 cups onions, chopped
1⁄2 cup green peppers
1 cup sweet bell peppers
1 cup jalapeno pepper, chopped ( I used a variety of peppers to give it more heat)
1 super chili pepper, chopped
cilantro
6 garlic cloves, minced
1 teaspoon cumin
1 teaspoon black pepper
1⁄8 cup canning salt
1⁄3 cup vinegar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed
2 cups frozen corn

Directions:

Mix all together and bring to a slow boil for 10 minutes.
Seal in sterilized jars and cook in a hot water bath for 10 minutes.

Note: I had some salsa over at Jeff’s place the other night and used a recipe I found at food.com that was similar to his and modified it to meet my needs.

I used different color sweet bell peppers to give it a more aesthetic look and a sweeter taste. I also used a mix of Jalapeno, Habanero, Chili and Hungarian wax peppers to give it more heat and added cilantro as well.

Menu Title