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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Appetizers, easy, on October 13th, 2012.

pumpkin_cream_cheese_ball

That, right there, is savory pumpkin deliciousness. A pumpkin cheese ball. You can’t exactly tell what’s inside – it’s mostly cream cheese, with some flavorings and a bit of pumpkin puree. And it’s a bright light pumpkin color. I should have taken a photo of what it looks like inside. Next time. It’s formed into a ball and rolled in chopped pecans. Made a lovely appetizer.

There’s almost nothing I like more at this time of year than pumpkin things. Oh, well, maybe I should also say I like vests, sweaters, blue jeans, fuzzy shirts, sweat shirts even. Warm shoes. And socks. But in the food realm, it’s all about pumpkin. My favorite is pumpkin pie. Hands down favorite. I inherited this craving/disability from my father who was a pumpkin pie lover from way back. Our son also has this bug – this pumpkin pie sickness, if you can call it that. His favorite thing is pumpkin pie the morning after Thanksgiving. I’ve been known to go down that road myself, but not every year. I try real hard to resist. When our son was a strapping teenager and even into his 20s he begged me to provide him with an entire pie just for him. His. Alone. And I did. Year after year. Once his sister Sara was old enough to bake them, she made an extra pie just for him. Every Thanksgiving we tease him about it and he just grins, hoping somebody will place an entire pie into his open hands. With Costco making such wonderful ones, most of us in our family don’t bake pumpkin pies anymore. Last year I wrote up a whole post about Costco’s pumpkin pies – about the statistics – how many they sell, how they’re made. It was very interesting. Click HERE if you’d like to read about it.

So, my first venture into pumpkin-land this year was this appetizer. (I also made pumpkin scones, which I’ll share in a few days). I scoured my pumpkin cookbooks and found this recipe in an old Libby’s (pumpkin) cookbook I purchased at the grocery store some years ago. Who would know better about pumpkin recipes than Libby?

It was cinchy easy to make – softened cream cheese is mixed up (in a bowl, or I did it in the food processor) with a small amount (really) of pumpkin, some cheddar cheese, garlic, Worcestershire, curry powder (just a little bit) and lemon juice. Once mixed, I chilled it for about 2 hours. If you don’t, the mixture is just too soft and gooey to form into a ball. What I did was put plastic wrap into a ramekin, scraped the cheese mixture into it and folded the edges up. It chilled overnight. When I removed the plastic wrap it was pretty easy to mold it into a more-round shape and dip it into the chopped pecans. Use plain crackers (those in the photo are Trader Joe’s pita chip crackers – one of my favorites). The cheese ball flavors are slightly on the delicate side so don’t overwhelm it with a flavored cracker.

What I liked: how easy it was to make; the smooth flavor and the hint of curry. Next time I might add a small  garlic clove – the garlic was fairly pungent in this.
What I didn’t like: nothing, really. The cheese is a little hard to handle (gooey) but hey, that’s minor.

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Savory Pumpkin Cheese Ball

Recipe By: From Libby’s booklet, Favorite Pumpkin Recipes, c. 2000?
Serving Size: 10
NOTES: If you don’t love garlic, you can easily remove it. The curry powder is very subtle, but if you are at all curry-averse, just eliminate it. I think I added more than 1/4 tsp of lemon juice. Taste and see.

6 ounces cream cheese — softened
1/4 cup sharp cheddar cheese — shredded (I used medium)
1/3 cup canned pumpkin
1 small garlic clove — smashed
1/4 teaspoon Worcestershire sauce
1/4 teaspoon curry powder
1/4 teaspoon lemon juice
1/2 cup pecans — finely chopped

1. In a food processor combine softened cream cheese, cheddar cheese, pumpkin, garlic, Worcestershire sauce, curry powder and lemon juice. Process until smooth, stopping at least twice to scrape down the sides.
2. If time permits, cover workbowl and chill for 1-2 hours (until the cheese has firmed up).
3. Scrape all the cheese out of the food processor work bowl and press the mixture into a ball, starting with damp hands, then dip the top 1/2 of the ball in the finely chopped pecans. Place on a serving platter and provide plain crackers along side. If desired, sprinkle just a little tiny bit of finely minced parsley all over the top. If making ahead, combine cheese mixture into a ball, but don’t press the ball into the nuts until just before serving.
Per Serving: 110 Calories; 11g Fat (83.1% calories from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 70mg Sodium.

Posted in Appetizers, on October 11th, 2012.

What IS it about hummus that everyone loves so much? What is it for you? The fact that it’s a more healthy appetizer?  It’s meatless?  It’s easy? Or just because it’s so tasty? How about all of those things?

tahini

This hummus does NOT contain tahini.

For many years I just bought ready made hummus – seems like every grocery store has fresh hummus on their refrigerator shelves. Some I’ve had have been really good. But then, some others I’ve had have been downright awful. I’ve concluded a few things – true hummus contains tahini (sesame seed paste). It’s not on every grocery store shelf. There are lots of brands of tahini out there – just do a search for tahini images and you’ll see what I mean. This one shown at right is the one in my refrigerator at the moment. The companies that produce hummus don’t always put very much tahini in the hummus. Why? Because it’s expensive. So the less they can add, the cheaper the product. Cheaper = more sales, they think. Cheaper may also mean a less tasty product. That’s my analysis, anyway. The other thing is the oil – hummus needs just the right amount of oil added. And not cheap vegetable oil, but olive oil. Not expensive extra virgin necessarily, but good, tasty oil. Food producers probably don’t do that either – good olive oil is expensive too. So they use an inferior product and add less of it. They allow the garbanzo beans to be the glue. There is one brand I will buy, though – Sabra. Not every grocery store carries it. Theirs is good – and they sell it in a few different flavors. When I’m in a hurry, with no time to cook, that’s the brand I search for.

And then, about 15 or more years ago I attended a cooking class where the instructor made her own hummus. It’s a recipe I’ve used over, and over, and over again. It’s a particularly delicious appetizer served the way it is – Layered Hummus and Eggplant. It’s on my Fav’s list, in case you haven’t read it before now. Sometimes I just plain CRAVE this dish. I could eat it as dinner, it’s so gosh-darned good. But the hummus, which is the bottom layer of that appetizer, is my go-to hummus recipe. I can’t begin to count how many times I’ve made it. But I must have tahini to do it. Fortunately, tahini keeps in the refrigerator for a long time. This recipe below doesn’t require hummus.

Well, so now we’re back to this recipe. Cooks around the world, I suppose, have begun to be inventive with hummus – not just additions like garlic or parsley – but adding other totally different ingredients – like spinach. If you use greens in hummus, you probably don’t need the tahini. This recipe doesn’t need the tahini at all – the spinach adds lots of flavor and the tahini would overpower the spinach.

This appetizer/dip is SO easy to make – the spices do have to be roasted in a dry skillet, but that takes just minutes. The rest is combined in the food processor and it’s done. Zip. Quick. If you buy already baked or toasted pita chips, you’ll have this appetizer ready in a flash. I don’t generally have baby spinach in my frig, though, so this recipe will require planning ahead. Here, I served it with sangak bread, which is just delish for hummus.

In case you aren’t familiar with garam masala, it’s an Indian spice mixture. Most grocery stores now carry it – well, they do here in California anyway. You can make your own – here’s a link to a garam masala recipe. I have a friend who gives me garam masala – her aunt brings it from India whenever she visits, or any member of the family. Every Indian cook has her own favorite recipe for it. If you have a good-sized spice pantry, you likely have all the needed ingredients already – it’s just a matter of combining them.

What I liked: everything about it. Easy. Tasty. Healthy.

What I didn’t like: absolutely nothing!

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Spinach Hummus

Recipe By: Tarla Fallgatter, caterer and cooking instructor, 10/2012
Serving Size: 6

8 ounces garbanzo beans, canned — drained
1 clove garlic — peeled
1 cup baby spinach — packed
1 tablespoon fresh lemon juice
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1/4 cup pine nuts — toasted
Crackers, or toasted pita bread triangles for serving

1. Toast the garam masala, cumin, salt and pepper in a dry skillet for 2-3 minutes until fragrant but not quite smoking. Set aside to cool.
2. Combine the drained garbanzo beans and garlic in a food processor and puree until smooth. Add spinach, lemon juice and toasted spices and blend thoroughly.
3. With the machine running, gradually add the olive oil.
4. Scoop the hummus into a small serving bowl and sprinkle with toasted pine nuts. Serve with toasted pita triangles or crackers.
Per Serving: 162 Calories; 12g Fat (66.8% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 473mg Sodium.

Posted in Appetizers, Miscellaneous, on August 17th, 2012.

tomato_jam

The good news is this stuff above has zero fat in it. Unless there is a trace of fat in the tomatoes. Just remember that tomatoes are actually a fruit. We tend to forget that. And actually, this saucy stuff took a bit of sugar, even though tomatoes are in their sweet prime here these days.

When I read the write-up and recipe over at Kate in the Kitchen, I was intrigued. I went off and did something else for several hours, and then got to thinking about Tomato Jam. It just sounded so interesting. I remembered it was from Kate’s blog (fortunately) so I quickly re-found it and saved it to my recipe software. Kate got the recipe from the cookbook: Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes. You can find the recipe at the Herbivoracious website.

In the ensuing couple of weeks I’ve thought about it several times. I take that as a sign that I’m supposed to fix something if I can’t get it out of my mind! Then when my DH happened to mention that our corner farm stand was offering 10+ pounds of tomatoes for $10, I said sure, do it. So obviously, I had a few tomatoes to use up. After two rounds of caprese salad, I gave a couple of tomatoes away, then STILL had about 8 tomatoes. Tomato jam, coming up!

The jam is cinchy easy to make. Truly. I tweaked the recipe just a little – both from the original and Kate’s too, but not by much. I used less salt, less sugar, and maybe a tetch more rosemary. I love rosemary (Kate doesn’t, so she used lemon thyme, oregano and parsley, I think she said, instead of the rosemary). As you can see, the recipe can be altered to suit you or your family. You and your taste buds.

tomato jam1

The tomatoes are peeled raw (top photo)  – providing you have the Messermeister Pro Touch Swivel Peeler (otherwise you need to dunk them in boiling water for a minute and peel them hot) and chopped, then combined in a good, sturdy pot with all the other ingredients (lower photo) to simmer gently for an hour or more. It oozes out a lot of juice, but by simmering it long and slow, eventually all the watery juice boils off, leaving you with a jam consistency.

The recipe below makes about 1 cup. But you may want to make more. It surely could be canned too (in a water bath), then you could put it on your pantry shelf for up to a year. You could freeze it in small containers and it would keep for at least a year also. Or, make it in a small batch and use it up within a week. I’d really be surprised that it wouldn’t keep longer than that – it’s got a lot of sugar in it – it’s like fruit jam, so why wouldn’t it keep? If anybody knows more about that I’d welcome comments. I have a condiment in the refrigerator that I made 6 months ago (the sauce from the Ribeye Steaks with Amazing Glaze). It’s still just fine – no mold or off flavors.

tomato_jam_on_cream_cheese

What I didn’t know was what I was going to DO with the stuff. So okay, I have about a cup of tomato jam. Now what? I went on the trusty internet – amazing what you can find if you look – I discovered it’s great over cream cheese. (It was fantastic that way – loved it!) It makes a great condiment on meat sandwiches. It can be used instead of ketchup. And it can be served on toast in the morning too. I’m thinking it would be great on a piece of grilled fish. Or grilled chicken. There are plenty of recipes for tomato jam out there – all different. Every one of them has a little different use for it.

What I liked: the flavors, of course. I just love complex flavors and there are ample (from the tomatoes themselves, the rosemary, the lemon zest although you really can’t pick that out, and the lemon juice). This jam is very versatile.

What I didn’t like: well, if I’d made a big batch, apparently it would take awhile to cook it down (maybe more than 2 hours) but doing just this batch was fine. Love the stuff. Nothing I didn’t like!

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Tomato Jam

Recipe By: Adapted slightly from Kate in the Kitchen blog 7/2012 (she got it from Herbivoracious, a cookbook).
Serving Size: 10
Serving Ideas: Use as a topping on cream cheese. Or with some kind of stinky cheese (Camembert, for instance), even Brie. With crackers. Can be used in lieu of ketchup in a sandwich (roast beef, tomato slices, lettuce or a ham sandwich, oh yes!). And truly, you COULD put it on toast in the morning. You’d be hard pressed to know it’s not a berry jam if you weren’t able to see the tomato-y color. I think it would be great with fish or chicken. Even as a condiment on a big, honkin’ ribeye steak. Beef and tomatoes are a match made in heaven anyway!
NOTES: The sugar has been reduced – depending upon how sweet the tomatoes are, you may want to adjust the sugar further. The original called for 3/4 cup – that’s definitely too much!

1 1/2 pounds fresh tomatoes — peeled, chopped
1/2 small red onion — diced finely
1/2 cup sugar — or less
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon kosher salt
2 tablespoons chopped fresh rosemary
1 pinch saffron threads
1 pinch crushed red pepper
Fresh ground black pepper

1. Peel tomatoes and chop coarsely.
2. In a medium saucepan, combine all the ingredients except the black pepper. Bring to a boil, reduce the heat and allow to simmer until the jam has thickened, about an hour or more. Stir every few minutes while it simmers. Add pepper.
3. Allow to cool (it thickens up as it cools) then store in refrigerator. Use within a week or freeze it. Or can it. Yield: 1 cup
Per Serving: 56 Calories; trace Fat (3.5% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 194mg Sodium.

Posted in Appetizers, on August 15th, 2012.

sangak_stacks_nectarine_orange_balsamic

So, I took a recipe I had, made some modifications to it and voila! A great appetizer that’s easy to hold in your hand and delicious for summer. What it is: small cut squares of sangak bread (a soft Iranian flatbread but you could use other things), a little dollop of a mascarpone and orange spread, topped with a piece of nectarine, some orange zest, some onion that was soaked in acidulated water, then drizzled with some Trader Joe’s balsamic glaze. Altogether yummy.

At a recent dinner event we were served something similar. I wanted to make it my own, so I changed some things around and used what I had in my pantry. You could serve this on whatever type of bread you’d prefer (bread croutons, or my choice was the soft flatbread we enjoy so much, sangak). I used scissors to cut the sangak into smallish one-bite squares. Once cut they went into a plastic bag so they wouldn’t stale. Then I made an orange spread (mascarpone cheese, orange juice and orange zest). Nectarines were sliced.

flatbread_stacks_closeupOnce I began to assemble them, I spread each piece of flatbread with some of the orange spread, then stuck the nectarine slice to it. Then I added just a couple of pieces of red onion (that had soaked for 20 minutes in about 1/2 cup of water and 1 T of wine vinegar – it leaches out that sharp raw onion taste), a few slivers of orange zest, then I drizzled on the balsamic glaze (I buy it at Trader Joe’s – it’s just balsamic that’s been reduced down to a syrup). I tried it with a fruity balsamic vinegar, but the balsamic glaze was infinitely better.

The inspiration for this recipe came from Cheryl Sternman Rule. She writes the blog, 5 Second Rule. The original recipe, from which I adapted this, is in her new cookbook. I’ll tell you about the book in a few days. These aren’t fussy type canapés at all, but easy-to-eat little bites with lots of contrasting flavors.

What I liked: the piquant taste from the nectarine mixed with the orange; the textures were great too, from the onion, then the little sweet punch from the balsamic syrup. Yum. Next time I might try using Greek yogurt instead of mascarpone. Different taste, but it might be just fine!

What I didn’t like: really nothing – it just takes last-minute assembly. I had help from my daughter-in-law which made the process a little faster! Even children of a certain age could put these together too. Maybe don’t suggest children do the balsamic glaze – it would be so easy to use too much!

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Flatbread Stacks with Nectarines, Orange and Balsamic Glaze

Serving Size: 8
NOTES: You can use your choice of breads – flatbread is thin; baguette slices are slightly larger (don’t toast them or they might be too crisp and hard to handle). Plain white bread might work too if you use thin sandwich bread and toast it first.

MARINATED RED ONION:
1/2 small red onion — thinly sliced
1/2 cup water
1 tablespoon white vinegar
ORANGE SPREAD:
1/3 cup mascarpone cheese — softened
zest of one whole orange (half as grated zest, other half as long strands)
2 tablespoons fresh squeezed orange juice
the grated orange zest
ASSEMBLY:
32 small flatbread pieces, cut into bite sized rounds or squares) — use fresh bread, not dry
1 1/2 nectarines — cut in small half slices (or other stone fruit)
Balsamic glaze (a reduced syrup)

1. Combine the red onion, water and vinegar in a small bowl and set aside for about 20 minutes. Drain and set onion on paper toweling to dry.
2. In another bowl combine the orange spread: mascarpone, zest and juice. Stir to combine and set aside.
3. Cut the flatbread into appropriately sized pieces. Spread each bread with a small amount of the orange spread.
4. Top with a piece of nectarine (it shouldn’t be any bigger than the bread piece), a piece or two of red onion, a few curls of orange zest, then drizzle the top with balsamic glaze to taste. It won’t take much, less than 1/4 tsp per piece. Taste one to gauge how much you’ll really need.

Posted in Appetizers, on July 18th, 2012.

corn_green_chile_cheese_dip_casserole

This is an OMG dish. Sinful beyond measure. And delicious beyond measure as well. Corn, green chiles and oodles of cheese mixed up and baked. To serve hot with tortilla chips. Make this, okay?

A month of so ago my DH and I drove to the San Diego area to attend the “promotion” events for two of our grandchildren – one from grammar school and one from middle school. We stayed at a Hampton Inn in Poway, near where one of our daughters live. We had dinner in Escondido at a restaurant called Tango, highly recommended over at Trip Advisor (I rely heavily on that website for travel recommendations). But before we headed out to dinner, we stopped in the hotel lobby to enjoy the complimentary happy hour there. My hubby was quite content with the wine they offered and insisted I had to try the appetizer (only one) available. Sure, I said. I dipped a big tortilla chip into a huge heated chafing dish full of ooey-gooey corn dip. As it hit my taste buds I had an ah-ha moment. Oh my goodness. SO good. I took another and did my best to figure out what was in it. I could see corn, of course, and knew there was cheese in it, and green chiles. And then it had some unctuous creamy stuff oozing all around it. Did I say OMG already? Yes, I did. That was it with the tasting – two bites, and I was hooked. But we had to leave, so I didn’t get to taste any further. I walked over to the front desk and asked them about it. The staff said it was provided by a catering company and they have different appetizers each night, but about 3x a week they did serve this corn dip because it’s so popular. But no, they didn’t have a recipe for it, sorry. Oh well, I tried.

So, some time has gone by since that trip, but I hadn’t forgotten the dip. When the occasion arose to make a dip for a big gathering (July 4th), I figured this was the time. I researched all over the internet and found several recipes. I pulled from them all and also added my own twist to it. So my corn_green_chile_dip_mixingrecipe below is my own version – very similar to all the others, but not identical. We had 2 events on consecutive days, so I made a double batch. I used Colby cheese (a mixture of Monterey Jack and Cheddar) and I added a fresh poblano chile that I minced up in the food processor. I could have used just canned green chiles, but I had a poblano in the refrigerator that needed to be used, so I did. I used canned corn because it was easier (some recipes use fresh, some frozen and some canned). One recipe called for Mexicorn (the type that has some green and red bell peppers in it), so I went with that type. It gets mixed up in a big bowl with mayonnaise (that was the unctuous creamy stuff) and grated Parmesan (I used a combo of Pecorino and Parm) plus a generous pinch of red chili flakes, then it’s poured into a casserole dish and baked. That’s it. Done. I made it up a few hours ahead, chilled it, then removed it from the refrigerator about 30 minutes before baking and baked it for 40 minutes. If it’s made at the moment and not chilled, 30 minutes will have it ready to serve. The first night I actually took it on a 30-minute drive, covered with foil and wrapped in a big towel and it was still plenty hot enough when we got there to serve it immediately.

dip_in_scoopIf you serve it right out of the oven be careful – it’s VERY hot. I’d let it sit for 10 minutes at least before serving, so I’ve added that to the recipe info. I served it with those Doritos “scoops” type of tortilla chip – they are just ideal for this dip because it’s a perfect little cup for just the right amount of dip. I put a spoon in the dip for people to use if they wanted. Most people just dipped in the scoop chip. This dish is NOT healthy at all. I’m sorry! But I guarantee you’ll enjoy it if you make it. And just eat two scoops full and you won’t have to feel guilty.

dip_finaleWhat I liked: every, single thing about it. So delicious. So worth making. This is going onto my favorites list, if that’s any indication of how much we liked it.

What I didn’t like: really nothing at all. A definite make again dish. Just don’t count calories, okay?

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Spicy Corn, Green Chile and Cheese Dip

Recipe By: Adapted from several recipes found on the internet
Serving Size: 10
NOTES: Once baked, if you cover with foil and wrap the dish well in towels, it will keep hot for at least 30 minutes. If you don’t have Colby cheese, use Monterey Jack only, or you could use just Cheddar also. If you don’t have a poblano pepper, just add another can of green chiles.

22 ounces canned corn — drained (Mexicorn variety if possible)
14 ounces chopped green chiles — canned, drained
1/2 poblano pepper — minced in food processor
2 1/2 cups Colby cheese — grated
1/3 cup Parmigiano-Reggiano cheese — grated
1/3 cup Pecorino Romano cheese — grated (or you may also use one or the other Parm or Pecorino)
1 cup mayonnaise
1/2 teaspoon red chili flakes — or to taste, optional
Doritos Scoops chips for dipping

1. Preheat the oven to 350°. Spray or butter an 8-cup baking dish. (If you double the recipe, use a 9×13 pan.)
2. Mix together everything but the chips in a large bowl. Transfer to prepared baking dish. You can make this ahead to this point, cover and chill. When ready to serve, bake, uncovered for 30 minutes (40 minutes if you refrigerate the dish ahead of time), or until golden brown and bubbly around the edges. Remove from oven and allow to sit for 10 minutes before serving.
3. Serve warm with the corn chips. You could also put this in a small crockpot and heat on low for several hours.
Per Serving: 346 Calories; 30g Fat (73.2% calories from fat); 11g Protein; 14g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 531mg Sodium.

Posted in Appetizers, on June 14th, 2012.

yogurt_spinach_dip

You could say this is something like the spinach dip you can find at lots of grocery stores these days. The kind that’s made with full-fat sour cream and mayo. Whereas this one is made with yogurt; with the exception of the little bit of olive oil drizzled over the top, there isn’t any other fat in it. And it’s delicious – maybe even better than the store-bought stuff. This version has mint, and some crumbled walnuts on top.

Slowly over the last month or two I’ve been trying to make some of the contest winners over at Food52. Every single one of them has been a winner. And this one was no exception. If you haven’t browsed recipes there, you should. This one was not difficult to make, and in actuality, it didn’t take all that much time, either. However, you do need to blanch the baby spinach (leaving it in boiling-hot water for a minute), which is a bit of a nuisance. Other than that, it’s pretty easy to stir together the other ingredients in this.

One little detour must be explained – the recipe calls for dried mint – an item I don’t have in my pantry. I just never use it. Period. Once you plant mint in a California garden, you’ll have mint forever. It jumps barriers, spreading its little vines. But I use ample mint in my cooking. So anyway, I didn’t have dried mint, which the recipe inventor here insisted should be used for its woodsy flavor. Instead, I put fresh mint IN the dip, not sprinkled on top. Maybe one day I’ll have to try the other version. I also added more garlic because I had just two garlic cloves left and we like garlic.

The dip contains simple ingredients – full fat Greek yogurt, the spinach, garlic, a little tiny bit of olive oil, then walnuts are sprinkled on top and you drizzle a little bit of extra virgin olive oil on top too. I served it with sangak bread, that wonderful, yeasty Iranian bread I’ve mentioned numerous times before. Lavash would work or any kind of very thin, fresh flatbread. Even toasted pita bread would work well too. The spinach flavor is certainly there. Make this, okay?

What I liked: well, half a recipe disappeared in a flash when our son, his wife and their son came to visit. In fact they scraped the last of it out of the bowl after dinner was over with – they liked it that much. Does that tell you anything?

What I didn’t like: gosh, not a single thing. Loved it. Will make it again for sure.

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Yogurt Spinach Dip

Recipe By: Adapted from a recipe at Food52.com
Serving Size: 8

12 ounces baby spinach
2 cloves garlic — minced and divided into two separate batches.
2 tablespoons olive oil — (not necessarily extra virgin, but the type you use for sautéing)
10 1/2 ounces Greek yogurt, full-fat
salt
4 tablespoons fresh mint — minced [the original called for a sprinkling of dried mint on top – even though she strongly discouraged fresh, it’s all I had)
1/4 cup walnuts — crushed, sprinkled on top
1 tablespoon extra virgin olive oil — to drizzle on top

1. Blanch the baby spinach for one minute, then drain in a colander.
2. Once cooled, squeeze little hand-shaped balls of the spinach to get all the liquid out. Chop fine.
3. Sauté one clove of garlic in 2 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes.
4. Remove from stove, allow to cool, then squeeze out any more excess liquid (yes, there will be some).
5. In a bowl, add yogurt, a clove of minced garlic, baby spinach, fresh mint and stir gently. Add salt to taste.
6. Transfer to a wide bowl you are serving it in, and sprinkle with crushed walnuts and a lazy trail of olive oil.
7. Serve with lavash or whole wheat pita. [I served it with sangak bread, similar to a fresh lavash.]
Per Serving: 123 Calories; 10g Fat (73.3% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 53mg Sodium.

Posted in Appetizers, Vegetarian, on May 21st, 2012.

hummus_eggplant_sandwiches

This could be an appetizer if you tore the flatbread in smaller pieces, but in the above they’re a small open-faced sandwich, of sorts. It’s topped with some home made hummus (so easy to do), then some eggplant that’s tossed with a balsamic vinaigrette,, then topped with some pine nuts and sheep’s milk Feta.

This was dinner the other night. It was so good. So incredibly good. I knew it would be tasty because I’ve made something similar before. I just decided to rearrange it as an open-faced sandwich. What got me thinking about it was a visit to a new Middle Eastern market in our near neighborhood called Aria. And I was thrilled to find out recently that they make sangak bread. Since many of you won’t have the availability of sangak bread, just use any kind of soft flatbread instead. But thin. It’s gotta be thin. Pita bread won’t work – it’s too stiff and dry. Sangak is stretchy and springy and very thin and moist.

One of my favorite recipes is the original of this, Layered Hummus and Eggplant. It’s a dip, of sorts, with the hummus and eggplant on top and you spread it on crackers or crispy pita or whatever. Sangak if you have it. I knew my DH wouldn’t think that was a meal if he had to dip or spread stuff onto some bread. But it doesn’t hurt us any at all to not have a meat protein once in awhile. So I made the hummus (about 5 minutes of work in the food processor) and made the eggplant – that took more time as the thick pieces have to be sautéed lightly in oil and it took about 15-20 minutes with each batch. The balsamic vinaigrette took no time at all.

To serve it I just slathered the chilled hummus on the stretchy pieces of sangak (about 2” x 5” or so), then spooned on the eggplant that had been tossed with the vinaigrette, and topped it with pine nuts, Feta and cilantro (or use parsley). Onto a pretty platter they went (2 apiece) and made a lovely green salad to go with it.

hummus_eggplant_rollupsAfter dinner I got to thinking about this dish, and decided that it would also make a very good rolled up sandwich. So the next day I made one of those with more of the same ingredients. Here’s a photo of that. I made them small so you could easily hold them in your hand. I won’t say they’re a perfect sealed-up envelope – some of the hummus dripped out, but it was do-able.

As I write this, I still have leftovers and I froze a few pieces of the sangak, which will keep for a week or so, and in that time we’ll have some for lunch one day. This dish is very healthy. Truly it is.

What I liked: I just adore the flavors of the hummus (home made please) and the dressing-enhanced eggplant. The Middle Easterners knew what they were doing when they combined hummus and eggplant. It’s a match made in heaven.

What I didn’t like: oh my, nothing.

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Hummus and Eggplant Sandwiches or Roll-Ups

Recipe By: Original recipe from Judy Bart Kancigor, but I adapted it some to the sandwich style
Serving Size: 10 (a guess)

HUMMUS:
2 large garlic cloves
1 teaspoon salt
15 ounces garbanzo beans, canned — drained, save juice
1/2 cup tahini
1/2 cup water — or juice from garbanzos
1/4 cup vegetable oil
4 tablespoons lemon juice — or to taste
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
EGGPLANT:
1 1/4 pounds eggplant, whole — purple type, no bruises
1/4 cup olive oil
DRESSING:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt — or to taste
1/4 teaspoon black pepper — or to taste
1/2 bunch fresh cilantro — chopped
1/4 cup pine nuts — toasted
2/3 cup Feta cheese — preferably sheep’s milk, crumbled
SANDWICH PART:
10 ounces sangak bread — or other soft flatbread

1. HUMMUS: Turn on processor and drop in garlic cloves, and process until minced. Add salt and allow to sit while you collect the ingredients down through ground cumin. Add those items to the processor and blend until smooth. If mixture is too thick, add water. This makes about 2 cups of hummus.
2. EGGPLANT: Slice the eggplant in 1/3 inch thick slices, or slightly thicker. Heat just enough oil in the bottom of a large skillet and fry over medium-high heat, in batches, on both sides until the eggplant is cooked, brown and slightly crisp, approximately 5 minutes per side. Drain on paper towels, then coarsely chop. Place in bowl.
3. DRESSING: Meanwhile, combine in a lidded jar the balsamic vinegar, oil, sugar, salt and pepper and shake until combined. An hour before serving, pour about 2 T. of the dressing over the eggplant and stir. Set aside.
4. Toast the pine nuts in a hot skillet until barely brown. Set aside. Chop cilantro a few minutes before serving. Cut sangak bread into flat strips (about 2 1/2″ x 5 inches long).
5. SERVE: spread the hummus on sangak bread (or flatbread) slices. Spoon the eggplant over the top and sprinkle with cilantro (or Italian parsley, if preferred) Feta and toasted pine nuts. Serve flat (open-faced) or roll the pieces up into a roll-up and serve as finger food.
Per Serving (you may not use all the dressing so these numbers may be off): 377 Calories; 33g Fat (74.9% calories from fat); 7g Protein; 18g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 575mg Sodium.

Posted in Appetizers, on March 4th, 2012.

tomato_orange_salsa

We’re so tuned into salsa with JUST tomatoes, onions, chiles and cilantro. But here’s one with some fresh oranges added. Delicious!

salsa_in_bowl

Sorry my photos aren’t a bit more clear. I took them at a cooking class and used my iPhone instead of my big honkin’ Canon DSLR. This salsa, though, was delicious, even if you can’t quite figure that out from a photo.

If you don’t mind making your own salsa, or even if you want to add oranges to some store-bought stuff, you’ll have a completely different taste sensation. What you see there is just chopped tomatoes (seeded), the chopped-up oranges (in this case, they were Cara Cara oranges from Sunkist, the folks who invited me to the class). With the addition of a few other things . . . the making of it is cinchy easy – to the tomatoes and orange add some cilantro, red onion, jalapeno chile (or any other chile of your preference), lemon juice and salt. That’s it! See? Easy. Use it with chips, or as a topping for fish or chicken. If you’re not fond of hot chiles, leave them out altogether. You might try adding some fresh basil to it instead, or even dried oregano. The oranges are available in markets just now (February-March) through April. Seek them out if you can. A few regular markets carry them, but the high end ones surely do, and even farmer’s markets will.

What I liked: the delightful addition of oranges – gives it a different flavor altogether. We had it with chips, but I’d like to try it with a grilled piece of white fish, like halibut or swordfish.

What I didn’t like: nothing at all. I’d make it again, definitely.

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Orange and Tomato Salsa

Recipe By: Adapted slightly from Robert Danhi, chef
Serving Size: 4

1/2 cup orange sections — peeled, diced, Navel type or Cara Cara
2 whole Roma tomatoes — seeded, chopped
1 tablespoon red onion — minced
1 teaspoon jalapeno pepper — fresh, minced
1 tablespoon fresh lemon juice — or more if needed
1/2 teaspoon salt — or more if needed
3 tablespoons fresh cilantro — minced

1. In a medium bowl combine all the ingredients and mix well.
2. If time permits, chill for an hour or two just to marry the flavors. Taste for seasoning (salt and lemon juice particularly). Serve with chips, or as a topping on fish or chicken.
Per Serving: 26 Calories; trace Fat (7.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 273mg Sodium.

Posted in Appetizers, easy, on January 13th, 2012.

artichoke_romano_bruschetta

As I’m writing this, my mouth is watering. Just remembering the slightly sharp taste of the artichoke hearts, the Romano cheese and onion do it. So good, and so very easy. As long as you have marinated artichoke hearts on your pantry shelf – and some Romano cheese (Romano has a stronger flavor than Parmesan – but if Parmesan is all you have – go for it). I always have red onion and mayo. But you’ve got to start with a fresh baguette loaf too.

All you need to do it chop up the onion and let it sit in some vinegar water for 10 minutes or so to take away that harsh bite, drain it, blot it dry, then mix it with some chopped marinated artichokes, some grated Romano cheese and some mayo. Really, how much more simple can that be? You don’t have to pre-bake the baguette slices – as long as you bake these in a hot oven (400°) it crisps up the slices during the baking time. Spread some of this on top of each baguette slice, bake and you’re done. Instant appetizer almost. Or a quick lunch? And if, by some strange chance, you have some leftover topping, pile it on top of the flattened chicken breast, top it with some buttered bread crumbs, or just plain Panko crumbs, and bake for about 15-20 minutes. Also easy.

The recipe came from yet another Phillis Carey cooking class – this one was about planning for Thanksgiving. The mixture can be made ahead a day or two – just assemble and bake at the last minute.

What I liked: well, the flavor altogether. And how easy it was.

What I didn’t like: nothing at all.

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Artichoke Romano Bruschetta

Recipe By: Phillis Carey
Serving Size: 16
NOTES: If you have leftover artichoke topping, it will go great on top of a chicken breast – just add some buttered bread crumbs to the top and bake. Soaking the onion takes away that raw-onion taste – since these little toasts aren’t baked all that long, the onion can still be a slight bit crunchy.

6 ounces marinated artichoke hearts — drained, patted dry, and chopped
1/2 cup Romano cheese — freshly grated
1/3 cup red onion — finely chopped
5 tablespoons mayonnaise
16 whole baguette slices

1. Soak the chopped red onion in about 1/2 cup water with 1-2 T. of white vinegar added. Set aside for 10-15 minutes. Drain and blot dry.
2. Stir together the artichoke hearts, cheese and red onion in a medium bowl. Mix in enough mayonnaise to form a thick spread. Add a little more mayo if needed, but you shouldn’t need more than a tablespoon.
3. Preheat oven to 400°. Spread the baguette slices with the artichoke mixture and arrange on a parchment-lined baking sheet. Bake until the top is bubbly and bread is crisp, about 6-8 minutes. Allow to cool for a minute, then serve immediately.
Per Serving: 124 Calories; 6g Fat (42.6% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 253mg Sodium.

Posted in Appetizers, on January 3rd, 2012.

bacon_jalapeno_cheese_ball

One of my favorite blogs that I read regularly is Homesick Texan. Lisa Fain, the native Texan who’s homesick but lives in New York City, has become famous in the blogging world because she’s recently had her own cookbook published, aptly titled The Homesick Texan Cookbook (of course). I started reading Lisa’s blog years ago, and enjoy her writing style and love her recipes. As she explains about this recipe, she picked up an old (used) cookbook from her grandmother’s shelves – one of those community-based ones, like the Lakeland Baptist Church Women’s Club – you know, that kind of thing. Hers was a North Texas type cookbook, and this recipe jumped out at her.

Cheese balls certainly used to be big-time popular. I certainly remember them from back in  “the day.” I’ve made many over the ensuing decades, and my one and only (that’s here on my blog) is a Bombay Cheese Ball. But last week I wanted to try something new and this one is really quite easy. If you have some leftover bacon strips from breakfast, that will cut down on the cooking time. It’s the only thing that must be cooked; otherwise it’s just a variety of ingredients either added to the cream cheese or chopped up finely for rolling the cheese ball in, to make it look pretty.

bacon_jalapeno_ballI was surprised the bacon flavor wasn’t more prominent – but maybe I needed some of the bacon fat included. I used thick sliced. My cousin Gary, who helped cook while he was here over Christmas, made this, actually. I cooked the bacon and grated the cheddar cheese. He did all the rest. I had a wicked sinus infection that started about the 20th of December and I didn’t begin to get better until Christmas morning (a full 3 days after I started taking an antibiotic), so Gary really was helpful in the kitchen.

We served it 3 times over several days, and each time I just sort-of mashed the cut side flat and put it that side down on the plate and nobody knew it had already been served before. The last chunk of it I mixed up with some chopped-up Brie and about 2 ounces of chopped smoked salmon and made a batch of the Smoked Salmon Pillows you’ll find on my blog from a couple of months ago.

What I liked: certainly the flavor. The bacon, the cilantro, the garlic, even the lime juice. Also liked the spiciness of it. Liked the nuts which added a nice crunch to it. It kept for several days too.

What I didn’t like: only thing was the way the outside coating completely covered the ball – I think it would be nice to see some of the cheese – just prettier, that’s all. So chop up those coating items more coarsely so they don’t totally envelop the cheese as you see in my photo.

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Bacon Jalapeño Cheese Ball

Recipe By: From Homesick Texan blog
Serving Size: 12
NOTES: Mince up the bacon finely. The nuts, though, can be a bit larger – if everything is really tiny the mixture coves the cheese completely – no white cheese peeking through. I think it looks better if you can see a little cheese here and there. You might think 2 jalapenos is too much – surprisingly it isn’t. I substituted toasted walnuts for the pecans (only because at the moment pecans are very “dear”). They’d probably have a very different taste with pecans.

8 ounces cream cheese — room temperature
1/2 cup cheddar cheese — about 4 ounces, chopped finely
2 tablespoons chopped cilantro
1 clove garlic — minced
1/4 teaspoon ground cumin
1 pinch cayenne
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 medium jalapeños — stems and seeds removed, diced, divided
6 pieces cooked bacon — crumbled, divided (about 6 ounces)
Salt to taste (I added none – it was salty enough)
1/4 cup chopped pecans — roasted or walnuts
Crackers for serving or even tortilla chips

1. Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt if needed.
2. Place the nuts, the remaining diced jalapeños and bacon on a plate. Stir together so it’s well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and nuts until covered.
3. Chill covered for at least an hour before serving. Serve with crackers or chips.
Per Serving: 121 Calories; 11g Fat (83.2% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 138mg Sodium.

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