Embarrassingly Easy Corn Dip

This is one of those “non-recipe” recipes. It’s the perfect dip or appetizer when you need to throw something together that takes minimal effort and is always a crowd pleaser. Especially great for this time of year at the lake or any cookout.

Embarrassingly Easy Corn Dip

1 container of French Onion Dip from refrigerated section of the grocery

1 can of Rotel tomatoes

1 can of Mexi-corn*

1 can of white shoepeg corn*

*You can easily substitute two of either type of corn but I’ve found that I like the spice from the mexi-corn and the sweetness and texture of the shoepeg so I do one of each.

Drain and rinse corn and partially drain rotel (drained about 70%, if that makes any sense).

Combine in medium size bowl with French onion dip.

Refrigerate for several hours or overnight. Keeps for several days in air tight container, in the fridge.

Serve with Fritos Scoops. Per Ina, “How easy is that?” … While she would not approve of this recipe, we hope you do! Enjoy!

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Buffalo Cauliflower

In November Julia and I went with friends to one of my favorite neighborhood restaurants, and had one of the best appetizers ever – buffalo cauliflower. I am normally not a huge cauliflower fan – I like it just fine, but it’s never anything I think about making or ordering. This cauliflower was fantastic, and it seemed like it had to be easy to make so I set out to do just that. 

In the midst of college football bowl games whip this easy appetizer or side dish up and everyone will love it without the guilt of wings.

  

Buffalo Cauliflower

(Serves 2-4)

Ingredients:

1 head cauliflower, chopped into florets

1 Tbs. canola oil

1/3 c. Frank’s Red Hot

1 Tbs. butter or Earth Balance

1 Tbs. blue cheese crumbles

Salt and pepper 

Directions:

Preheat oven to 400

Toss cauliflower with 1 Tbs. Canola oil

Black pepper and pinch of salt

Roast at 400 for 16-20 minutes, flipping once. Make sure not to over crowd the pan so the cauliflower roasts and does not steam.

While cauliflower is in the oven combine heat 1/3 c. Frank’s Red Hot with 1 Tbs. butter/butter substitute

Toss roasted cauliflower in bowl with buffalo sauce

Add 1 Tbs. blue cheese crumbles, serve.

Enjoy!  

    
 

Pistachio Cranberry Goat Cheese and Our Holiday Playlist!

This seems to be the week that kicks off the fun and jam-packed Christmas time!  We’ve got holiday events Wednesday through Saturday evenings. I’m tired already, but so excited. In this post you will find an easy appetizer that you can whip up quickly for any holiday get together as well as our Christmas playlist! 

To get fully into the Christmas spirit turn on our Holiday Favorites Playlist. It’s all of our favorite Christmas classics like Nat King Cole and Billie Holiday mixed in with a few newbies for good measure (NSYNC’s “Merry Christmas” anyone?!).

Press play. Then whip up this incredibly easy appetizer that’s a crowd pleaser as well the perfect color combination for Christmas.

Cheese Log with Cranberries and Pistachios

1 small goat cheese log 

1/2 brick of cream cheese

Freshly ground black pepper

Pinch of sea salt

1/2 c. Pistachios, chopped

1/2 c. Fresh Cranberries OR Craisins, chopped

– IF using fresh cranberries then roast them in oven for 15-20 minutes with 1/2c. of sugar

Let cheeses soften a bit then combine the two, adding black pepper and a touch of salt. Using wax paper shape them cheese mixture into a log. 

(If making the day ahead of time keep the mixture in the waxed paper and also wrap it with Saran Wrap then leave in fridge.) The day you plan to serve this app, add chopped cranberries and pistachios to the outside of the cheese. 

The easiest way I have found to do this (requiring the least amount of cleanup) is to keep everyone on the waxed paper and use the paper to roll/work the cranberries and pistachios onto the cheese. The colors really couldn’t be better for any Christmas party or just small get together with friends.

   

Tuesday’s Table: Butternut Squash Soup

Oh chilly weather! You are just making me so happy.  Let the warm weather foods commence!  Butternut squash soup is one of my favorite things for this time of year.  Not only is it amazingly comforting, but it’s also incredibly healthy!  This version contains no added butter or cream, and trust me you won’t miss it.  Plus, it freezes perfectly, so feel free to make a giant batch and store it away for later in the season.

Butternut Squash Soup

-1 large butternut squash

-1 medium yellow onion, diced fine

-2 inches ginger, minced

-2 tsp olive oil

-6 c. chicken stock

-salt and pepper to taste

-cashew and green onions to garnish

Peel and roast the butternut squash until fork tender.  Often the peeling and cutting can seem almost impossible, so I like to pierce mine with a fork first and microwave it for about 3 minutes before peeling it, cutting it in half, and removing its seeds.  Then place it in a 400° oven for about 45 minutes.  Next chop it into chunks.

While the squash is cooking, dice the onions and ginger, and get them in a large pot with the olive oil.  Cook them over a low heat until the onions are translucent.  Then add the squash and the stock.  Let this simmer for about 45 minutes.  Then puree the soup with an immersion blender or in your regular blender, but if you are using your regular blender be very careful!  You don’t want your blender to explode on you while you’re blending a hot liquid, so proceed with caution.  I like to just blend a little at a time and hold the top of my blender down with a kitchen towel.

Return the soup to your pot and season it with salt and pepper.  Garnish with chopped

cashews and green onions.  Enjoy!

Easy Artichoke Dip

Well, guys, it’s football season again, and while I might not watch many of the games, I definitely don’t pass on the snacks!  This artichoke dip is easy to whip up and just one of the best things you’ll ever have.

I was introduced to it by one of my husband’s aunts who always brings it to family gatherings.  I hear that technically this is a Junior League recipe, but Aunt Ann will always have the credit in my book!

Easy Artichoke Dip 

-2 cans of artichoke hearts, finely chopped

-1/2 c. mayonnaise

-1 Tbsp onion, finely chopped

-juice of 1/2 a lemon

-3-4 pieces of bacon, cooked and crumbled

-salt, pepper, and cayenne to taste

Combine all of the ingredients in a bowl, leaving a little extra bacon to garnish the top.  Serve with your favorite chips or crackers.

Wow!  Does it get any easier than that?  Enjoy!