Buffalo Chicken Dip

Oct 252010
 

It’s fall.

The leaves are falling, the squirrels are storing nuts for winter and all across America, or at least in our house, there’s one more exciting event occurring every (Thursday, Friday, Saturday, Sunday and Monday nights . . . ) weekend.
Football Season!

And with football season brings tailgating and hours of sitting, standing and jumping with glee whenever your team gets a touchdown. And also lots of good snacking of all sorts of sweet and savory treats. It’s easy to over-indulge, and easy to eat poorly.

But, I try to make our family favorites healthier and real-foodified. And this is my new favorite thing, the pure joy that is Buffalo Chicken Dip, which, apparently, I’m the last person in this country to find out about. . .

Sourdough Cheese Crackers

Sep 252009
 

I don’t even know what to tell you about these crackers except that you really must make them immediately. They are addicting. Buttery. Slight twang from the sourdough. Nicely cheesey without cloyingly so. So yummy. I originally wanted to develop a recipe for a good cheese cracker for my son, and in the interim found my new favorite thing. These are so good. Trust me. Go, make them now. Sourdough Cheese Crackers makes about 6 dozen 1″ diameter crackers 1-1/2 sticks cold butter (3/4 cup) 1 cup flour 1 to 1-1/4 Cup sourdough starter, freshly fed and room temperature 2 cups shredded cheddar cheese 1/2 cup parmesan cheese, shredded 1 teaspoon garlic powder 1 teaspoon freshly cracked pepper 1 teaspoon sea salt 1 teaspoon smoked paprika* In a food processor, [... To read more, click here ...]

Whole Wheat Graham Crackers

Aug 252009
 

These are one of my son’s absolute favorite treats, and a staple in our home! I make a batch of these up regularly (sometimes making a double batch and just storing half of the dough in the freezer until I’m ready to bake again) and cut them out using seasonal cookie cutters. The original recipe is from one of my favorite cookbook authors, Nancy Silverton of LaBrea Bakery. I’ve adapted it to using whole wheat flour, increased the milk as whole wheat tends to need more moisture than white flour, and added whey to help make the flour more digestible and the cookies more tender. I also added cinnamon directly to the dough, rather than covering them with cinnamon-sugar, as the original recipe suggests. Whole Wheat Graham Crackers adapted from [... To read more, click here ...]

Post-Natal Energy Mix

May 082009
 

Today Baby Luke is two weeks old! Happy Birthday Baby Luke! (And here is a gratutious shot of how cute he is!) My hands and arms have been busy holding the baby, reading to my two year old, and discovering the joy of synchronized diaper changing. When not busy sitting with a glass of water nearby, nursing, I am, generally, ravenously hungry. My newest favorite snack? This stuff. My post-natal energy mix that I can make up in about one minute and grab a handful whenever I get a chance. The recipe? Take a bag of this stuff (roughly 2 cups) Pour in a bowl with a half of a bag of this stuff (roughly 1-1/2 cups) Add in a handful (or two) of your favorite chocolatey bits. While I’m [... To read more, click here ...]

Smoked Salmon Spread

May 062009
 

Smoked Salmon Spread with Pecans courtesy of my mom and dad One 1-lb. can of wild, Alaskan salmon One 8-oz. package of cream cheese, softened 2 teaspoons grated white or yellow onion 1/4 teaspoon sea salt * 1/2 cup chopped pecans 1 Tablespoon Lemon Juice 1 teaspoon horseradish 1/4 teaspoon liquid smoke * 3 Tablespoons fresh parsley, snipped (or 1 Tablespoon dried parsley) 1/2 teaspoon smoked paprika Drain, removing bones and skin from salmon. Flake salmon into a bowl. Combine cream cheese, lemon juice, onion, horseradish, salt and liquid smoke with salmon, mixing well. Chill several hours or overnight. About an hour before serving, combine pecans, parsley and paprika. Shape salmon mixture into a log or ball and roll in pecan mixture. Chill. Serve with crackers, sliced baguette and sliced [... To read more, click here ...]

Crispy Roasted Chickpeas

Jan 092009
 

It is my personal opinion that there needs to be another category added to the list of food groups. Crispy-Salty. I am a Crispy-Salty kind of girl. Popcorn, tortilla chips, roasted, salted nuts . . . if the item has a satisfying crunch with a hint of saltiness, I’m a fan. And lately, being pregnant, I’ve been craving this combination more and more. Unfortunately, too many nuts make me break out, popcorn gets stale and tortilla chips don’t fall under the “nourishing, protein-rich” category that my doctor keeps recommending me eat. However, after flipping through the December ’08/January ’09 issue of Cookie Magazine, I found the perfect new snack. Crispy, Roasted Chickpeas. Now, the original recipe was for a cinnamon/sugar-based flavoring, but I augmented it to fit my cravings (I’ve [... To read more, click here ...]

Whole Wheat Sourdough Crackers

Aug 262008
 

Lloyd loves crackers, as does his mama, but it is hard to find whole grain crackers in the store that I’d feel comfortable feeding him that aren’t filled with preservatives or canola oil or corn syrup. I went in search of a good recipe (trying out a few duds in the meantime) and have discovered one that I love! It is whole grain, uses sourdough (a great way to use your sourdough a day after you feed it!) and tastes remarkably like one of our favorites, Wheat Thins! I found the dough to be very easy to roll out as thin as it needs to be to make crisp crackers (a problem I’d had with other recipes was that it was difficult to roll out the dough thin enough) and [... To read more, click here ...]

Super Bowl Sunday Prep: Baked Spinach & Artichoke Dip

Jan 312008
 

One of my husband’s favorites and a special request from him to make this for Super Bowl Sunday inspired me to post the recipe. . . . enjoy! Baked Spinach & Artichoke Dip 1 package of frozen spinach, thawed and excess water squeezed out 1 14 oz can artichoke hearts, drained and chopped 1/2 cup Parmesan cheese, grated 1 cup mozzarella cheese, shredded 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 1 teaspoon lemon juice 1/4 cup grated Parmesan cheese (for a crusty top) 2 cups homemade cream of mushroom soup (or, if you must, one can.  Try to find an organic variety without MSG!) There are two ways to cook this, depending on how you serve it. The original way is: Preheat oven to 350 degrees F. [... To read more, click here ...]

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