Hummus & Cheese Crostini

Here's an idea for a snack or appetizer that is super delicious and super easy.  And, actually, since I first discovered this combo, I've eaten these as the main portion of a dinner, too, not just as a snack.  It was a happy accident that I happened to find how well these ingredients are together.

I went into the kitchen the other day to find a snack, but was greeted with a mostly-empty pantry and fridge.  We just had a few miscellaneous things.  We had a couple of onion bagels, a little bit of hummus, and some gruyere cheese leftover from when I made French onion soup a few days before.  I was sortof in the mood for melted cheese (I'm almost always in the mood for melted cheese), so I thought I could make some sort of melted-cheese bagel something-or-other. 

The first thing I did was slice an onion bagel into thin pieces.  I drizzled the bagel slices with a little olive oil and baked them in the oven to make little toasts.  Then I spread them with a little hummus - it happened to be roasted garlic flavor - and topped each one with a slice of gruyere cheese.  I also sprinkled each with a little salt, pepper, and paprika.  Then I put them back in the oven to get the cheese melted and bubbly.

I thought I was just making do with what I had, but it turns out it was a super yummy treat!  These little bagel crostinis were so good, I could hardly wait to make them again to show Dan (he was at work at the time).  So I made them again for the both of us a few days later, although this time I used everything bagels instead of onion.  He loved them, too.  Now they are part of my repertoire.  I am sure they'd be good with other kinds of toasted bread besides bagels, but for whatever reason, bagels do happen to taste great with the hummus and gruyere.  Turns out leftover night is sometimes not so bad!

Happy eating!

Lemon Dill Sauce

Here is a recipe for a super-simple, delicious sauce that works for all kinds of things.  I serve it with my stuffed mushrooms or with crab cakes.  It also works as a chip or veggie dip or as a dressing for pasta salad.

Lairdriin's Lemon Dill Sauce
3 Tbsp sour cream
2 Tbsp mayo
2 Tbsp lemon juice
1 Tbsp milk
1/2 tsp dried dill (or a little more if using fresh)
a dash each: lemon zest, garlic powder, salt

Stir until the sauce is smooth.  Enjoy!

Happy eating!

Goat Cheese With Tomato Sauce

I have made my feta spread for many of my friends and family and it is a big hit.  I have made the same thing with goat cheese instead of feta and it is just as delicious.  But lately I've taken to making something similar but with tomato sauce instead of the diced tomatoes and veggies I normally put on top of the cheese.  It's absolutely delicious and I wanted to share.

This recipe is so simple it's barely a recipe.  You simply lightly season some tomato sauce.  I like to use just a little bit of basil, garlic, salt, and pepper.  For a kick you can add some red pepper flakes if you like.  Then in a small pan -- a cake pan works great -- place slices or big dollops of goat cheese around the pan, with space in between them.  Pour the tomato sauce into the pan - not on top of the goat cheese, but in between - so that it comes up about halfway up the goat cheese slices.  That's it.  Then you just bake it in the oven at 350 for about 10 minutes.

In the meantime you can toast some sliced french or sourdough bread.  When the cheese is warm, just scoop some up and spread it on bread, crackers, whatever you like.  It's very simple but very, very yummy.  Give it a try and tell me what you think!

Happy eating!

Spinach Dip: Cold

Now, my basic recipe for cold spinach dip.  Most spinach dip you can buy at the store is so light on the spinach that it seems like you are putting just a blob of mayo on your cracker.  I like my spinach dip to actually have some spinach in it, and since it is so damn easy to make, I always make my own instead of buying it.

I really like the crunch of water chestnuts in this dip.  Adding chopped green onion, a kick of hot peppers, or fresh dill can make a nice variation.

1 (10 oz.) package frozen spinach, thawed and very well drained
1/2 c real mayo
1 tbsp milk or cream
1/3 c water chestnuts (canned), drained, chopped
1/4 tsp each salt, black pepper, and crushed red pepper

Stir everything together well and season to taste.  Add more mayo for a creamier dip; add more milk for a thinner dip.

If you want to use fresh baby spinach for the dip instead of frozen, you can sautee chopped fresh spinach in a little butter or oil, tossing until the spinach is wilted.  Just be sure to let it cool before using in the recipe.

I love cold spinach dip with water crackers, but like the hot version, it goes well on just about anything.

Happy Holiday eating!

Spinach Dip: Hot

I love spinach dip in all its forms, cold, hot, with or without artichokes... all kinds.  Cold or hot, it's great for either a homey snack, or for a holiday party table.  Plus, no matter how fatty it is, you can comfort yourself in knowing it is chock-full of healthy spinach.  I am going to give my basic recipe for both hot and cold spinach dips.  First, the hot.

For this recipe, you can use whatever cheeses you like, but white cheeses look best, I think, and parmesan is a must for sprinkling on top.  You can also add other veggies to this basic format, such as red peppers, or the classic artichoke hearts.

2 tbsp butter
2 tbsp finely minced yellow, white, or green onion
1 large bag baby spinach, washed, thoroughly dried, excess stems picked out, and roughly chopped
1 clove garlic, finely minced (or pressed in a garlic presser)
1/2 tsp crushed red pepper
2 tsp fresh parsley, chopped (or 1/2 tsp dried)
a few grinds black pepper
salt to taste (about 1/2 tsp)
1 tbsp flour
1/2 c cream
2 oz. white cheddar, shredded
2 oz. mozzarella, shredded
1/4 c parmesan, grated, divided

In a large non-stick pan, sautee onions in butter for two minutes; stir in garlic, crushed red pepper, parsley, black pepper, and salt; add fresh spinach and toss until spinach wilts, a few minutes.  (You can use frozen spinach, thawed and well-drained, instead).)  In a small cup or bowl, mix flour into cream until fully incorporated.  Pour spinach into a baking dish; stir in shredded cheeses, half the parmesan, and cream mixture; mix everything together.  Flatten out the top of the dip, and sprinkle the remaining parmesan on top.  Bake at 350 for about 15 minutes or until dip is hot and bubbling.  If you want, for a browner "crust" on top, you can then finish the dip under the broiler for 2-3 minutes.

Warm, bubbly spinach dip is great with tortilla chips, bread, or veggies.  I like to serve it with pita I cut into triangles, lightly seasoned and toasted.  This dip goes with just about anything.

Happy Holiday eating!