Category Archives: appetizer
While we were at the store yesterday looking for cake ingredients we went ahead and bought some ground beef for a couple of quick burgers. Hard to beat burgers grilled over a flame. There was a fair amount of beef leftover so we bounced a few ideas around. Mrs J mentioned sloppy joes and that sounded pretty good. I went to the patio to grab some sweet peppers to go into the dish and brought in a few. As I was breaking them down I thought it a waste to let those cute little peppers go unstuffed.Before long I had them filled with a mix of taco seasoned beef and nacho cheese sauce and topped with shredded cheddar and Monterey jack. They went into a 350 oven for about 15 to 20 minutes.We had settled on a Nacho centered meal by this time what with the ground beef seasonings and cheeses already to hand. We needed another dish to round out the menu, Mrs J suggested making more of the black bean and corn salsa:We have cherry tomatoes ripe again so they went in, as did 3 ears of sweet corn with the kernels shaved off the cob. There are several varieties of peppers chopped up in there, a few green onions, a can of rinsed black beans, salt, black pepper, and a dash of lime juice in with a rice vinegar dressing. It’s pretty good.Everything came together nicely on a platter. I piled the chips on a toaster oven tray and sprinkled them with a good handful of the shredded cheeses and then popped it into the toaster oven under the broiler to melt the cheeses. The whole pile slid right onto the platter and then I really piled on the extras: the taco seasoned beef, some of that corn salsa, sliced jalapenos, nacho cheese sauce, sour cream, guacamole, New Mexico green chili salsa, more green onions, and a good grind of dried chili seasonings.
I hope you had a fun holiday. Mid-week kind of took some of the fun out of it for me, hopefully you were lucky enough to have an extra day or two off. I’ve definitely been taking time off from blogging as it is the busy season at work. That’s why I’m always so grateful when someone sends in a recipe. It is always fun to see what someone else is cooking and makes my life as a blogger just a bit easier.
This one turned up in a conversation during last week’s recipe exchange thread, from Valdivia. As soon as I saw her talking about these, I requested the recipe. It sounds amazing and I can’t wait to try it. So thank you Valdivia for sending this along:
Stuffed Dates Wrapped in Bacon
- 30-40 medjool dates
- Spanish chorizo for slicing (I use this one, but in a pinch you can use any sausage, just not too spiced up and spicy), sliced into portions that will to fit into the date, exact thickness will depend on the size of your dates (I often split each chorizo slice into two)
- one package of bacon, cut bacon slices into two
- toothpicks/woodpicks to hold the date together
- Open up the date by cutting along the side, enough to take out the pit and open the date to stuff it with chorizo
- insert a portion of chorizo, close the date around it
- wrap stuffed date with slice of bacon (depending on length of the bacon slice, it should wrap around the stuffed date one and a half times)
- keep the bacon-wrapped stuffed date together by inserting a toothpick
- once all the dates are assembled, put a frying pan large enough to hold at least half of the dates in the fire with enough oil (I use canola, but it can be anything that does not have a strong flavor) at high temperature. when the oil starts to bubble, place the dates and fry them until the bacon becomes crisp
- remove and place on a plate with some paper towels (to remove some of the oil) and before transferring to a serving platter.
Be prepared to die once you taste them :D
1) If you don’t want to have a pork overload, you can stuff the dates with Cabrales (or any other blue cheese) or Manchego or Roncal cheese for a sturdier assembly
2) you can also prepare this in the oven. Oven preheated to 400F, place dates in a baking sheet and cook between 10-15 minutes until bacon is crisp (might be more time)
Again thanks Valdivia and remember you can send me recipes to post email@example.com (or just click on the email TaMara link on the right). Pictures are welcome, too.
It’s the big day and all I want is tomato soup (homemade naturally) and orange juice. Still nursing this cold and the weather nicely cooperated – a big snow storm closed down everything on Friday so I could work at home. Under a big comforter. In sweats.
The sun is shining today, so I will probably try to get out a bit. But no super bowl party for me. If you still need recipes, we got a few right here:
I particularly like the Drunken Chicken skewers
Have fun. Enjoy the game. Go Patriots!
I’ll be watching Downton Abbey.
- Pizza dough
- Shredded Cheddar
Roll out on pizza pan, spoon chili on top, try to use less of the liquid. Add shredded cheddar cheese on top. 450 oven, for 10-15 minutes, until cheese is bubbly.
I’m going to add another favorite here, too. Layer tortilla chips in a single layer in a baking sheet, add layer of shredded cheddar, layer chili, another layer of chips and top with shredded cheese. Bake at 350 degrees until cheese is bubbly.
I love spring rolls, the freshness and flavors make it a favorite. So I was thrilled to see that our friend Tes at Home put up a delicious looking recipe yesterday. It looks simple and full of flavor (love the ground peanuts). I can’t wait to try. I thought I’d tantalize you with them this morning:
Chicken and Peanut Spring Roll
Ingredients: (4 servings)
For the filling
- 2 cup minced chicken
- 3/4 cup roughly ground roasted peanut
- 3 shallots- chopped
- 4 cloves garlic- minced
- 1 red chili- minced
- 3 coriander roots- minced
- 2 1/2 tbsp palm sugar
- 2 tsp soy sauce
- 1/2 tbsp fish sauce or to taste
- 2 tbsp oil
- 8-10 rice wrapper/spring roll wrapper
- Carrot- julienned
- Cucumber- julienned
- Fresh coriander leaves
(you can use any kind of vegetable salad you prefer)