Showing posts with label hot. Show all posts
Showing posts with label hot. Show all posts
Saturday, April 12, 2014
Hot Artichoke Dip Recipe Gluten Free Vegan
 |
| This hot artichoke dip is worthy of a party. Gluten-free and vegan yum. |
I wasn't sure I had another recipe post in me -- before the year of 2010 turns into a pumpkin and rolls backward into the past. I thought I was going out with a year-end Top Ten Gluten-Free Recipes post, catching up with all you gluten-free lovelies again in 2011. I thought I was done. Spent. Empty as a pocket, to quote a certain singer-songwriter
. So much for assumptions.Turns out my fevered brain wasn't done with 2010. It spun off in party mode as soon as I heard that my oldest son was officially engaged. He popped the question with true romantic flare. On a wine train. In the rain. In Napa Valley. And she said yes. The ring fit. People on the train applauded. It doesn't get much better than this. To witness your son's heart. Blooming.
Your misty-eyed gluten-free goddess is going to be a mother-in-law.
And so. The year closes. I make a mug of chamomile tea and reflect upon the deepest joys of motherhood, turning their myriad facets toward the window light above the kitchen sink stacked with breakfast plates, cups, and spoons. Learning to love with open arms and a tender opinion, unconditional. This floats to the top of all other joys. The thick cream of it. A layered, rich reward. To love a son expands your heart beyond measure. To see him love, and inspire love, is the most beautiful working of magic.
Don't you think?
Read more + get the recipe >>
Friday, March 28, 2014
Nolans Famous Hot Fudge Recipe
Original:
¾ cup sugar
2 squares unsweetened chocolate
¼ cup butter
¼ cup milk
Modified:
½ cup sugar
1 ¼ cup semi-sweet chocolate chips
¼ cup butter
¼ cup milk
Add cognac, Gran Marinier, coffee liquor, espresso powder or bourbon for more deliciousness.
-Heat the ingredients on low, stirring constantly.Nolan
Monday, March 17, 2014
Black Onion Relish – I’ve Never Wanted a Hot Dog So Badly in My Life!
This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.
If you’re one of these enlightened souls that enjoy grilled onions on their ballpark franks, you will love this sweet and smoky condiment.
There’s something about how the onion roasts in its own charred skin, buried in the white-hot coals, which brings a goodness not achievable in a pan. Believe me when I say, my next hot hog WILL be wearing this relish.
As usual, I played it straight with the seasonings, but if I had a dollar for every way you could adapt this relish recipe, I’d have enough money to pay someone to think of a real ending for this post. Enjoy!
Ingredients for about 1 1/2 cups:
2 yellow onions
2 yellow onions
1 red pepper
chopped parsley, to taste
cayenne, salt and pepper to taste
*Dress with oil and vinegar to taste - I used about 3 tbsp olive oil and 3 tbsp vinegar
Taste and adjust!
View the complete recipe
View the complete recipe
Saturday, February 22, 2014
Red hot chicken masala
Red hot chicken masala
Ingredients
- Chicken 1 kg 12 pieces
- Ginger garlic paste 1 tbsp heaped
- Tomatoes 2 blended
- Tomatoes 2 chopeprized
- Peanuts 2 tbsp roasted and crushed coarsely
- Cream 3 tbsp
- Salt 1 ½ tsp
- Coriander powder 1 ½ tsp
- Allspice 1 tsp
- Oil ½ cup
- Kashmiri red chilies 8 soaked for 2 hours and grind with 1 large onion into a fine paste
Method
- Heat oil add grinded paste of onion and red chilies, ginger garlic paste fry for 5 minutes, add blended and chopperized tomatoes, fry till pulpy, add chicken, salt, coriander, allspice, cook for 5 minutes, add 1 cup water, cover and cook till chicken tender, lastly add peanuts and cream, serve hot with roti.
Sunday, February 9, 2014
HOT SPINACH and ARTICHOKE DIP
Party season is coming up and if you are like me, you are starting to surf the Internet for that "next new and exciting" appetizer or party snack recipe. I keep all of those "potential recipes" in a folder on my desk and once in a while I look through it and say to myself..."what was I thinking?!?" So much for late night Internet surfing I guess!!
Todays post is one of those traditional "never fail" recipes that seems to please everyone. I make it with low fat ingredients but you cant tell it. This tasty dip is hot and creamy (it stays hot for a while which is nice)and very easy to make.
8 ounce cream cheese (low fat ok)
1/4 cup sour cream (low fat ok)
1/4 cup Parmesan cheese (grated, not powdered)
1/4 cup Romano cheese (grated)
2 cloves garlic minced (I used roasted from jar)
1/2 teaspoon dry basil
1/4 teaspoon garlic salt
salt and pepper to taste
(1) 14 oz. can artichoke hearts (rinsed)
1/2 cup red bell pepper (chopped finely)
10 ounces fresh baby spinach
1/4 cup shredded Monterrey Jack cheese
Plunge fresh spinach into boiling water for about 30 seconds, remove and put into large bowl of ice water to stop the cooking. Drain and squeeze dry and roughly chop.
Drain the artichokes and rinse under cold running water, then chop into small pieces.
Mix everything together and place in a (lightly greased) small oven proof dish. Bake at 350F for 25 minutes. Serve with pita chips or any sturdy cracker.
NOTE: This can also be baked in a hollowed out bread bowl instead of a baking dish.
Read More..
Todays post is one of those traditional "never fail" recipes that seems to please everyone. I make it with low fat ingredients but you cant tell it. This tasty dip is hot and creamy (it stays hot for a while which is nice)and very easy to make.
8 ounce cream cheese (low fat ok)1/4 cup sour cream (low fat ok)
1/4 cup Parmesan cheese (grated, not powdered)
1/4 cup Romano cheese (grated)
2 cloves garlic minced (I used roasted from jar)
1/2 teaspoon dry basil
1/4 teaspoon garlic salt
salt and pepper to taste
(1) 14 oz. can artichoke hearts (rinsed)
1/2 cup red bell pepper (chopped finely)
10 ounces fresh baby spinach
1/4 cup shredded Monterrey Jack cheese
Plunge fresh spinach into boiling water for about 30 seconds, remove and put into large bowl of ice water to stop the cooking. Drain and squeeze dry and roughly chop.
Drain the artichokes and rinse under cold running water, then chop into small pieces.
Mix everything together and place in a (lightly greased) small oven proof dish. Bake at 350F for 25 minutes. Serve with pita chips or any sturdy cracker.
NOTE: This can also be baked in a hollowed out bread bowl instead of a baking dish.
Subscribe to:
Posts (Atom)