Sometimes Simple, Sometimes Grand, Always Declicious
So picture this…. one day you’re sitting on your couch, rump firmly planted into the cushion, checking your blog email when out pops an invitation to create a recipe for an upcoming movie. And not just any movie mind you. We’re talking The Croods; a Dreamworks animation, 3D, “croodatiously” awesome kind of flick.
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Warning!! These nuts are seriously addicting. Let’s just say I had my husband on a grocery store run for a second bag of almonds after surreptitiously consuming an entire recipe’s worth over a mere 24 hour period. How could I let a simple nut get the better of me you might ask? Allow me to share.
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I must admit, since creating the chicken wraps from the Sargento recipe site a couple weeks back, I’ve found myself surfing back there on occasion, looking for more quick and tasty dinner time ideas. Last night the return trip arose from a desire to use up some leftover cooked shrimp from a low country boil eaten the night before. I popped over to take a gander and right on the front page, staring straight at me as if to say, “eat me you sassy, hungry home cook you”, was a simple and straightforward recipe for chipotle shrimp quesadillas.
Bingo.
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Football lovers rejoice! The Super Bowl is almost here. I don’t know about you, but I look forward to the big game. On top of the fact that its arrival ushers out the long, cold month of January (it’s only 31 days, but I swear it feels twice that long), I also find that it provides me with an excuse to create some seriously satiating appetizers.
I’ve been toying with the idea of a bean dip for some time now. While there’s always freedom to experiment with flavors, a couple of requirements were necessary for this endeavor straight out of the gate:
Well, get ready, because I achieved all three goals and scored a two-point conversion in the process with the bonus addition of protein-charged beans to the mix. The final result is flavorful football fare that will leave you and your guests filled and content.
Kick off your Super Bowl party right by cooking up a couple slices of fresh-cut bacon. When the bacon is crisp and hot, remove it from the pan and chop. Reserving a teaspoon or two of the grease, slide your heat dial to medium and drop in a bit of diced onion and fresh garlic.
Sear it up for a minute or two and then toss in a can of rinsed and drained cannellini beans.
Swirl around the pan for a couple moments allowing them the opportunity to heat up. Dial the heat back down to medium low and stir in a bit of sour cream (light is ok), mayo, and one of the two chopped bacon slices. Transfer the hot mixture to a food processor and spin until smooth.
Finally, drop in a few handfuls of pepper jack cheese, a pinch or two of Parmesan and a few choice flavor enhancers including oregano, Worcestershire and hot pepper (to taste). Add salt if needed and sprinkle the remaining chopped bacon and a little green onion over the top.
Even if your team doesn’t make it to the big game this year, you can be assured that between the clever commercials and the over-abundance of pigskin-dedicated fare, you’ll finish the evening with a satiated appetite and, if you’re lucky, a coveted Super Bowl win.
And if not, there’s always next year.
This post is being shared over at MSN’s Kitchen Cookoff. Be sure to drop by and show a little love!
Yield: About 2 Cups of Dip
Total Time: 25 min
2 Slices Bacon
1/4 Onion Chopped
2 Cloves Garlic, Minced
1 15 Oz. Cannellini Beans, Rinsed and Drained
1/2 Cup Chicken Broth
1/2 Cup Sour Cream
1 Tablespoon Mayonnaise
3/4 Cup Shredded Pepper Jack
3 Tbsp Parmesan Cheese
1 tsp Worcestershire
1/4 tsp Oregano
A Few Drops Hot Pepper, to Taste
Optional Garnish: 1 Green Onion, Chopped
Cook up the two bacon slices until crisped and brown. Pull out and chop.
Reserve a teaspoon or two of the grease and on medium heat, brown up the onion and garlic.
Add in the beans and stir around for a minute or two to heat them up.
Turn the heat down to medium low and add in the broth, sour cream, mayo and one of the chopped bacon slices.
Transfer the mixture to a food processor and blend until smooth.
Pour back into the pan and add in the cheeses, Worcestershire, oregano and hot pepper. Add salt if needed.
Garnish with the remaining bacon and a chopped green onion. Serve with crudités and pita chips and/or a hunky loaf of fresh baked bread.
Granola bars are a hot ticket item in this house. Believe it or not, we eat our way through about six to eight boxes a week. My husband fancies them as an accompaniment to his morning cup of freshly brewed joe. And, in the spirit of true marital bliss, I’ll wholeheartedly agree with his start of the day assessment. The kids love that they can bound downstairs in the morning and grab their favorite flavor; no adult intervention required. As you can probably guess, I appreciate this aspect as well.
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Every day I walk out my front door en-route to the bus stop to retrieve my boys. And each time I pass by my neighbors yard, I longingly eye his fig laden fruit tree. The juicy green and purple spheres dangle loosely from the bushes, constantly tempting me to pick just one. Or maybe two. When my husband informed me that we had been given the green light to pick to our hearts content, you can guess who was out there without a moments notice, bucket in one hand and clippers in the other.
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