Jalapeno Popper Dip

This dip is ridiculously and terribly amazing.  I am normally not one to like to load up on cream cheese but this really is perfect for a potluck or game watching party. In retrospect I really should have posted this recipe before the super bowl. I mean there are other sporting events coming up to watch right?? like NASCAR….. no you are right, no one but my crazy friends watch NASCAR.  Anyway, back to the dip.


This recipe is adapted from the blog Baked Bree. She is super fun you should really check her out!

Jalapeno Popper Dip

12 oz. cream cheese
8 oz. sour cream
2 fresh jalapenos, diced, if you want it spicy leave the seeds in 1 or both peppers
1/2 c. pickled jalapenos
3 slices of bacon, cooked and crumbled
2 chopped green onions
1/2 c. grated cheddar cheese
Panko bread crumbs and Montreal seasoning for sprinkling
Tortilla chips for serving

Preheat oven to 375°F.

Combine cream cheese and sour cream in a bowl. Add in the fresh and pickled jalapenos. Pour into a grease baking dish. I used an 8×8. Sprinkle with the seasoning and bread crumbs. Bake 20-25 minutes until heated through and starting to brown.

Remove from the oven and sprinkle with cheese. Return to oven and bake 5 more minutes. Remove from oven and  sprinkle bacon and green onions over the top. Let cool a few minutes before serving it will be HOT!

Serve with tortilla chips on the side!


Don’t say I didn’t warn you that this is seriously addictive!!!!!!!!


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Thai Coconut Curry

I had a lot of random vegetables in my refrigerator.  It took my 2 seconds to realize that what I should do with them is make a curry.


You could really use any vegetables in this dish which makes it extremely versatile.  This is one of the many reasons I love curries and stir fries!


Thai Coconut Curry

serves 4

2 Tbsp. olive oil
1/2 medium onion, coarse chopped
2 cloves garlic sliced
2 carrots chopped
1 red bell pepper, sliced
1 1/2 c. snap peas
1 large broccoli crown, chopped
1 to 2 Tbsp. curry paste, depending on heat desired. can be red, green, or yellow
1 can lite coconut milk
salt and pepper to season
brown or white rice for serving

Heat 1 Tbsp. oil over medium heat in a large saute plan. Add onions and saute 3-4 minutes. Add garlic, cook 30 seconds until fragrant. Add your carrots and peppers. Cook an additional 2-3 minutes.

Scoot your vegetables over to one side of your pan. Saute the curry paste in the remaining 1 Tbsp. oil on the empty side of the pan 30 seconds or until fragrant. Add the remainder of your vegetables and the coconut milk. Cook for 2-3 minutes. Cover to steam for 4-6 minutes or until vegetables soften slightly.

Serve over rice. Enjoy!


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Coconut Rice Pudding with Mango

I love rice pudding.  This probably goes along with my love of oatmeal, risotto, tapioca, basically anything soft and tasty!  I made this when I was having company over because it is simple, you can make it ahead of time, and the presentation is nice.


The best part is it is a one pot dessert.  No need to bake that cake and then was 1000 mixing bowls before your company arrives! ok…. maybe not 1000… but it feels that way when you are in a hurry!


Coconut Rice Pudding with Mango

serves 4

1 cup  Coconut Milk
3/4 cup Almond Milk
1/2 cups Japanese Sushi Rice
3 Tablespoons Sugar
1 to 1/2 teaspoon Vanilla Extract
1 pinch Sea Salt
1 cup Chopped Mango, for topping

Mix together the coconut milk, almond milk, rice, sugar, vanilla, and salt in a heavy-bottomed medium size saucepan.

Heat the mixture over medium-high heat. When it begins to boil, reduce the heat, and simmer, stirring often, until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Remove from the heat. Let the pudding stand for 5 minutes and then divide it among bowls, top with mango and serve.


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Filed under Fruit Desserts

White Bean and Chicken Chili

So January is the month of soup.  I love them and obviously it shows. When you live in Texas the window where you can eat soup comfortably is very small so I am taking full advantage of it.


This is definitely a weeknight soup and it is not like a traditional chili.  I like to think it has a little bit of Italian flair which would make sense seeing as this recipe was done originally by Giada de Laurentis.  My favorite part is you wilt in Swiss chard.  Anything with dark leafy greens and I am pretty much sold.


White Bean and Chicken Chili

Giada de Laurentis

4-6 servings

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes, or more depending on taste
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. Enjoy!


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Cherry Almond Biscotti

I know it is January and you are probably still avoiding sugar after the dessert filled holiday season, but I had to post this recipe.  One of my friends needed a cookie for a bridal tea she is helping host and I knew this would be the perfect thing!


The second baking is really important because it hardens the biscotti. Note however this biscotti does not get as hard as a lot of the other recipes I have tried. I believe its crumbly texture is what makes it so good!


Dried Cherry Almond Biscotti

modified from Anne Burrell

1 stick butter, at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
1 Tbsp. amaretto
2 1/2 cups flour
1 teaspoon baking powder
Pinch salt
1 lemon, zested
1/2 cup whole blanched almonds, toasted
3/4 cup dried cherries
2 tablespoons turbinado sugar
2 squares white almond bark or white chocolate for dipping

Preheat the oven to 300 degrees F.

In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla and amaretto.

Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.

Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with flour. I needed to do this.
Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.

Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.

Melt almond bark or white chocolate in a double broiler over medium low heat.  Dip or drizzle onto almond bark and let harden on parchment paper. Enjoy!


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Filed under Cookies, Holiday


Bibimbap has always been one of my favorite things to eat.  A popular Korean dish it is essentially vegetables on rice.  I usually just take whatever I have in the refrigerator, saute it up, and put it on rice with a little kimchi and a fried egg.  No complaints it is really good, but when Bon Appetit Magazine did a feature on bibimbap they inspired me to make the dish and dress it up a little nicer.


The magazine article has a lot of suggestions for toppings so I am going to include the Epicurious link to the recipe.  You can decide what you like the best and make your own custom bibimbap!

This is what the Korean chili paste I used looks like and I would not skip it.  The date sauce made in the recipe really brings the final product together.


Another thing that I think turned out fantastic was the toasted rice.  Just leave the saute pan on a burner while you do everything else and you will have perfect toasted rice in the end.


For my bibimbap vegetables I used bean sprouts, carrots, zucchini, spinach and nori.  Feel free to mix and match whatever you like and whatever is available!


I made this twice.  For the beef bulgogi the first time I used ribeye, the second time I used sirloin.  If you are being cost conscious go for the sirloin and just soak it in the marinade for closer to 3 hours than 30 minutes.  The asian pear is important in the marinade because it tenderizes the meat.


Make this dish.  It is unique and delicious and you will not be disappointed!


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Filed under Beef

Potato and Fennel Soup with Smoked Salmon Sandwiches

If there are two foods I can always count on liking they are potato soup and smoked salmon. I originally came up with this idea when I stumbled across this potato soup recipe that called for fennel and smoked salmon in the soup.  I decided to hearty if up for a lunch or casual dinner and do the smoked salmon on the side in sandwiches.


Fennel Potato Soup and Smoked Salmon Sandwiches

serves 4

3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
2 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds yukon gold potatoes, peeled, cut into 2-inch cubes
5 1/2 cups (or more) chicken stock

4 oz. smoked salmon
2 oz. goat cheese
2 oz. cream cheese
2 c. arugula
4 Tbsp. capers, drained
8 slices of sour dough
butter for toasting

Melt butter in heavy large pot over medium-high heat. Add fennel, leek, garlic, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes.

Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes.

Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.


Melt a little butter in a nonstick heavy skillet over medium.  Add bread and toast on both sides.  You made need to do this in batches depending on the size of your skillet.  Immediately after toasting spread 4 slices with goat cheese and 4 slices with cream cheese.  Place 1 oz. salmon, arugula, and capers on top of cream cheese and finish sandwich with the slice of bread spread with goat cheese.


Serve alongside soup.


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Filed under Burgers and Sandwiches, Soup