Tuna Dip

I've seen a dozen variations on this recipe online, but the basics are 1) canned tuna 2) dairy spread like cream cheese or sour cream and 3) spices.  So for the big game yesterday, I threw together my own version and kicked it up with some veggies too.   Enjoy!

Ingredients:
1 can tuna, drained
1/4 onion, diced
2 cloves garlic, minced
2 tablespoons peeled and diced carrot
1 package cream cheese, room temperature
1 tablespoon liquid smoke (you can also use mesquite seasoning)
1 teaspoon paprika
1/4 teaspoon salt and pepper
milk (optional)

Directions:
1.  Combine tuna, onion, garlic and carrot in a mixing bowl.  Stir in cream cheese until well combined. (Letting the cream cheese "thaw" at room temperature beforehand makes it easier to stir)
2.  Add liquid smoke, paprika, salt and pepper.  Taste the mixture and add more of any seasoning if desired.
3.  If you prefer a thick spread, the dip is finished.  However, if you would like a softer, creamier texture, you can add a few tablespoons of milk.
4.  Serve with crackers, potato chips or vegetables to dip with.
Note:  fish design made using a paper stencil and a sprinkle of paprika.

Creepy Caprese Sammiches

I made these for a Halloween potluck, and they were a big hit!  They're supposed to look like eyes, but they work for a non-themed gathering also.

Ingredients:
1 loaf French bread (the long skinny kind)
6 roma tomatoes
8 oz ball of mozzarella cheese
1 can sliced black olives, drained
Olive oil
Balsamic vinegar
Crushed basil flakes
Black pepper

Directions:
1.  Do the prep-work: this step can be done the day before if needed.  Slice the bread into one inch thick slices.  Slice the tomatoes- I got about six slices per tomato.  Slice the cheese, and cut the larger pieces in half.  You are aiming to get equal amounts of bread, tomato and cheese.  Store each in a separate container until 30 minutes before serving.
2.  Place the bread slices on a large plate and cover with a light drizzle of olive oil and vinegar.
3.  Top each bread slice with a tomato, cheese and olive slice. 
4.  Drizzle lightly again with the olive oil and vinegar, then finish with a sprinkle of basil and black pepper over the top.

*** Note: Some of you may have just the store bought bottles of oil and vinegar, not the glass bottles which "drizzle."  Try filling the bottle cap with liquid and quickly pouring it across the plate.  This will ensure you don't accidentally pour out half the bottle when trying to "drizzle."

Turkey and Cheese Pinwheels

I've seen these on sale at the grocery store before, and figured it would be fairly easy (and cheap) to make them myself.  They are great for appetizers- mix it up with different meats and veggies if you prefer.

Ingredients:
1 package large tortilla wraps (I used spinach flavored)
1 package cream cheese
Garlic powder (optional)
1 lb sliced turkey
1 bunch green lettuce, shredded
2 large tomatoes, diced

Directions:

1. Take one wrap and lay it on a clean, flat surface like a cutting board. Spread a thin layer of cream cheese over the top. Sprinkle garlic powder over cheese if desired.
2. Layer a few slices of turkey on top of the cheese, leaving a half inch border along the edge of the wrap with just cream cheese. Add a layer of lettuce, then tomato.
3. Tightly roll the wrap up from one edge, making a “roll-up” with all the ingredients trapped inside. Press the edge so the cream cheese can seal it together.
4. Wrap the “roll-up” in plastic wrap and store in the fridge until ready to serve. Repeat these above steps with the remaining wraps and ingredients. Ten minutes before serving, slice the rolls into one inch thick pinwheels. Use toothpicks to hold them together if needed.

Basil Beer Bread

Just in time for Saint Patrick's Day!  It's tasty, filling, and made with BEER!  What more could you ask for?  I got this recipe straight from the Real Simple website.  Goes well with olive oil or Avocado Hummus (see previous post) for dipping.

Ingredients:
olive oil for the baking sheet
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan cheese
1 12-ounce bottle beer, preferably ale
flour for the work surface
1 cup chopped basil leaves
 
**NOTE- If using fresh basil, remove the leaf stems and chop into very small pieces.  This will help evenly distribute them.  You could also use the dry crushed basil found in the cooking spices section of your grocery store.**
 
Directions:
1.  Heat oven to 400° F. Oil a baking sheet. Combine the flour, yeast, salt, pepper, and parmesan cheese in a large mixing bowl.  Mix together with a large spoon.
2.  Add the basil and stir until well distributed.  
3.  Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Shape the dough into a round loaf and transfer to the prepared baking sheet.
4.  Bake 40 to 45 minutes, until the loaf is lightly browned and passes the "toothpick test." This means if the bread is done, a toothpick stuck in the center of the loaf will come out clean.  If there are bread bits sticking to the toothpick, it needs to bake for a few more minutes.  Let cool for at least 10 minutes before slicing.

Avocado Hummus

This isn't so much of a recipe as it is a really good idea.  Do you like avocados?  Do you like hummus?  If yes, then go for it!

Ingredients:
1 tub hummus (we used garlic flavored)
2 ripe avocados
Juice of 1 lime
A few shakes salt and pepper
1 bag pita bread, sliced
Celery sticks, baby carrots, and broccoli florets

1.  Scoop out avocados into a large mixing bowl.  Add lime juice, salt and pepper.  Mash with fork until you get a guacamole consistency.
2.  Add hummus to bowl and stir well.
3.  Bake pita bread slices at 350 degrees for 10-15 minutes.  Use these and the veggies for dipping.

Best Spinach Artichoke Dip EVER

This dip is great for parties, holidays, potlucks, pretty much any get-together which requires food.  Serve with tortilla chips, sliced bread, or vegetables.

Ingredients:
10 ounces frozen chopped spinach
2 cans artichoke hearts
2 cloves garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese
1/2 cup shredded "Jack" cheese (Monterey Jack, Colby Jack, Pepper Jack, whichever you prefer)

Directions:
1.  Preheat the oven to 350 degrees.  Spray a casserole dish with non-stick cooking spray.
2.  Heat the spinach in a microwave for a few minutes until thawed.  Pat dry with paper towels to absorb the excess water.
3.  Drain the artichoke hearts and chop into small pieces.
4.  Combine all ingredients except jack cheese in a large bowl, stir until well combined.  Scrape the mixture into the casserole dish and sprinkle the jack cheese on top.  Bake for 30 minutes, then let cool for five minutes.  If it gets too cool during the get-together, pop it back in the oven for a few minutes.