Swiss Chard Artichoke Dip

Kosher salt

1 pound swiss chard, stems removed

1 tbsp unsalted butter

1 clove garlic, minced

2 tsps all-purpose flour

1 1/4 cups milk

1/2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 1/2 cups grated parmesan cheese
1/4 cup sour cream
3/4 cup shredded white sharp cheddar cheese
1/2 cup canned artichoke hearts, drained, rinsed and rougly chopped
Tortilla chips and salsa, for serving

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Stir in the swiss chard and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.


Melt the butter in a large saucepan over medium heat. Add the garlic and 1/2 teaspoon salt and cook until garlic is fragrant (about 30 seconds). Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, 1 1/4 cups parmesan and sour cream.


Stir in the spinach, 1/2 cup cheddar and artichokes and stir until the combined.  Pour mixture into small baking dish.  Top with remaining 1/4 cup parmasean and cheddar cheese.  Bake 25 minutes, or until bubbly.  I like to broil the dip for the last minute or two in order to brown the cheese. 

Serve warm with tortilla chips.

Kicked Up Bloody Mary

1 (46 oz) bottle V8 Spicy Hot 
14 oz Absolut Peppar Vodka
5 dashes hot sauce
2 dashes Worcestershire sauce
1/8 tsp celery salt
1/8 tsp cracked black pepper
2 lemons, juiced
1 lime, juiced
3 oz juice from canned jalapenos
Ice
Celery spears, for garnish
Jalapeno stuffed olives for garnish

Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and olives.

Make your bloody mary a Michelada by adding 6 oz Negro Modelo beer to large glass and pour in bloody mary mix.  If using an American beer, we call it a Redneck Bloody Mary

Spicy Cocktail Meatballs

For the meatballs:
1 pound ground beef
1 pound ground pork
1 pound chorizo
1 1/2 cup plain bread crumbs
3/4 cup milk
1 small shallot, finely chopped
3 eggs
1 chipotle pepper in adobo sauce, finely chopped
3 tablespoons adobo sauce (from can of chipotle peppers in adobo)
2 teaspoons salt
2 tablespoons canola oil

For the sauce:
3 tablespoons canola oil
1 small shallot, finely chopped
3 teaspoons crushed red pepper flakes
3 cups ketchup
1/2 cup brown sugar
3 tablespoons red wine vinegar


Preheat the oven to 275 degrees. To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a large skillet, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Put meatballs in the oven once browned on all sides.
 
To make the sauce:
Heat oil in a small saucepan over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add meatballs and sauce to a slow cooker.  Heat on low or keep warm until ready to serve.

Jalapeno Pretzels

4 cups all-purpose flour

1 tablespoon sugar

1 package (1/4 ounce) quick rising yeast

1 1/2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1 1/2 cups warm water (120 degrees)
1 jalapeno, seeded and chopped
1 egg, beaten
Coarse salt
1 can Nacho Cheese
1/4 cup pickled jalapenos, diced

In a large bowl, coming 2 cups flour, sugar, yeast, salt, chili powder, paprika, cumin and cayenne.  Add water.  Mix with wooden spoon until moistened.  Stir in enough remaining flour to form a soft dough. 

Turn onto a flour surface, add chopped jalapenos and knead until smooth and elastic, about 6 minutes.  Cover and let rest for 10 minutes.  Divide dough into 16 equal portions; roll each into a 15-in rope.  Cover and let rest 10 minutes longer. 

Twist into pretzel shapes.  Place on greased baking sheets; brush with egg.  Bake at 350 degrees for 15 minutes.  Brush again with egg; sprinkle with course salt.  Bake 12 minutes or until golden brown.  Remove to wire racks. 

Meanwhile, heat nacho cheese and diced pickled jalapenos until warm. 

Serve pretzels warm with nacho dip. 

Slow Cooker Chili Cheese Dip

I adapted this recipe from the Taste of Home Southwest Cooking magazine.  It is a variation of the normal hamburger, rotel and velveeta recipe that my husband and I enjoy for game days.  This one adds more flavor and variation and might be our new "go to" cheese dip. 

1 pound ground beef
1/2 pound fresh chorizo, casings removed
1 can kidney beans, drained and rinsed
I can black beans, drained and rinsed
1 can hot rotel (do not drain)
1 can corn
1 can diced green chiles
1 can diced jalapenos
3/4 cup water
1 can sliced ripe olives
1 tablespoon chile powder
1 teaspoon cayenne chile powder
1 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
16 ounces Velveeta cheese, cubed

In a large skillet, cook beef and chorizo over medium heat until cooked through.  Transfer to a slow cooker.  Stir in the rest of the ingredients (other than cheese). 

Cover and cook on low for 4-5 hours; stir in cheese.  Cover and cook for 30 minutes or until cheese is melted.  Serve with corn chips.

Sweet and Spicy Nut Snack Mix

1/4 cup turbinado sugar

1/2 teaspoon kosher salt

1 teaspoon ground cayennee chile

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 egg white
1 cup slivered almonds
1 cup unsalted, roasted  cashews
1 cup roasted pumpkinseed kernels



Preheat oven to 325 degrees F. In a small bowl, whisk together the first 6 ingredients (through chili powder).


In a large bowl, whisk the egg white until foamy. Stir in the almonds, cashews, and pumpkinseeds until all the nuts and seeds are lightly coated. Sprinkle with seasoning mixture, tossing well to coat. Divide the nut and seed mixture between two baking sheets. Spread mixture out into even layer.


Bake for 15 minutes, stirring halfway through. Turn oven off. Remove pan from oven, stir, then place back in the oven (still turned off) for another 15 minutes. Remove from oven and transfer pans to a wire rack to cool. Store in an airtight container for up to 2 weeks.

It's been awhile

Ok I know that it's been awhile since I last posted. And I have made tons of wonderful food since then, so I just need to find the time to post my recipes here. I'll start with one of my favorites

Jalapeno Popper Dip

2 pkgs. cream cheese - softened

1 cup mayonnaise

1 (4.5 oz) can diced green chiles

1.2 (4.5 oz) can diced jalapenos
1 cup grated Parmesan cheese.


Preheat oven to 400 F. Mix cream cheese, mayo, chiles and jalapenos together in small oven safe dish. Top with Parmesan cheese. Bake for 30 mins.


Serve with Wheat Thins