Roasted Garlic

I realized I hadn’t posted my roasted garlic technique yet and it is one of my favorite things.  It is so delicious and versatile.  You can add it to any dish you’d use plain garlic in and it’s even great smeared on toasted baguette.

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  • a whole head of garlic
  • 1 1/2 tsp olive oil
  • 1/4 tsp kosher salt

Trim about 1/4 inch off of the top of the garlic.  Place on foil square and drizzle olive oil over the top.  Sprinkle with salt and wrap foil around garlic head.  Bake at 350 degrees for about 40 minutes.  Allow to cool enough to handle before using.  Squeeze near bottom of head to remove cloves from skins.

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Enjoy ~ Kimberly

Sloppy Nachos

Just a quick post for some sloppy nachos today.  They are one of my favorite treats after a busy day.

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  • 1 pound ground chuck
  • 1 recipe taco seasoning
  • 1/2 cup salsa
  • 1/2 cup black beans
  • 1/2 cup shredded cheddar
  • tortilla chips

In skillet sauté ground chuck until cooked through and no longer pink.  Drain if desired and stir in taco seasoning, salsa, and black beans.

Spread into oiled casserole and sprinkle with cheese.  Bake at 350 degrees for about 20 – 30 minutes until cheese in melted. Serve with your favorite toppings; avocado, green onion, black olives, sour cream, jalapeno, and of course tortilla chips.

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Enjoy ~ Kimberly

Caesar Veggie Dip

We had hot wings again for dinner tonight and another great veggie dip.  Just a quick post for tonight; I forgot to take a picture but it was fabulous.

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp granulated garlic
  • 1/2 tsp onion powder
  • 2 tsp extra virgin olive oil
  • 1 Tbs anchovy paste
  • 2 Tbs lemon juice
  • 2 tsp Worcestershire sauce
  • 1 Tbs dried parsley
  • 1/2 cup grated parmesan
  • salt and pepper to taste.

Combine all ingredients at least 30 minutes before serving to allow flavors to combine.  Serve with your favorite vegetables.

Enjoy ~ Kimberly

Dipping Oil with toasted garlic, rosemary and balsamic vinegar

I’ve always enjoyed dipping oils in restaurants but had never tried my own version.  This was very good; I gently toasted the garlic to bring out a more flavor and used some fresh rosemary too. We had this with a crusty baguette and some fresh steamed broccoli.  I actually dipped some of the broccoli in too and it was oh so delicious!

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  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic
  • 1/2 tsp rosemary
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 Tbs balsamic vinegar
  • 1 Tbs rice vinegar

Heat small skillet over medium heat. Add minced garlic and 1 Tbs olive oil.  Cook until garlic is very lightly toasted; add rosemary, remove from heat, then stir in remaining oil and the rest of the ingredients.  Serve with bread for dipping.

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Enjoy ~ Kimberly

Fruity Infused Vodka

I thought I would give a couple of fruity vodkas a try.  Flavored vodkas seem to be in right now and I thought some fresh fruit would compliment it nicely.  I can’t wait to see how the flavors come out; I did three different flavors; here are two of them.

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Cranberry Lemon Vodka

  • 1/2 cup fresh cranberries cut in half
  • zest of one lemon and a couple of slices
  • lemon balm leaves
  • 2 Tbs sugar
  • Vodka

In jar combine cranberries, lemon, sugar, and lemon balm leaves.  Cover with vodka and set aside for 2 – 4 weeks; shaking occasionally.

Orange Cranberry Vodka

  • 1/4 cup cranberries cut in half
  • zest of one orange
  • 3 – 4 orange slices
  • juice of half an orange
  • 1 – 2 Tbs sugar
  • Vodka

Combine all ingredients in canning jar and set aside for 2 – 4 weeks.  This one I actually used a bit of; the orange flavor really came through.  I combined mine with cran-grape juice for a very tasty drink.

Enjoy ~ Kimberly

Tempura Batter

We made some batter fried shrimp and scallops tonight with a tempura batter.  Very nice texture; light and fluffy yet crispy.  This is an unseasoned version; perhaps next time we will zip it up a bit although like it is allows the dipping sauce to really shine. Quick and easy to do.  We used a small strainer basket to allow us to handle a few pieces at a time instead of having to work one by one.  A little messy but much quicker that way.

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  • 1 egg
  • 1 cup icy cold water
  • 1 1/2 cups flour
  • plus additional flour to dredge
  • oil
  • seafood

Begin by setting aside some flour to dredge the seafood.  In bowl mix together egg and icy water.  Stir in 1 1/2 cups flour just before frying.

First heat oil over medium high heat.  Dip seafood in flour, sift then toss in batter.  We used a strainer basket to work with a few pieces at a time then gently place in hot oil.  Fry about 3 minutes or until lightly golden and cooked through. We served ours with some red hot sauce but cocktail sauce would be great too.

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Enjoy ~ Kimberly

Fried Oysters

Just a quick post today for some delicious fried oysters.  We used the tub of oysters found at the grocery around Thanksgiving.  I am sure they would be better if they were fresh from the ocean but it’s hard to come across those here in the midwest.

Heat a good amount of oil over medium heat in large skillet.  Combine flour with desired seasoning.  Drain and rinse oysters; toss with flour.  Fry for about 3 minutes; flip and fry about 3 more minutes or until golden and cooked as desired.

Enjoy ~ Kimberly

Onion Dip with dill and lemon for Chips or Veggies

I thought I would try a vegetable dip tonight.  It came out pretty good; reminded me quite a bit of a french onion potato chip dip but the hint of lemon lightened it up so it was tasty on the veggies.

  • 1/2 cup sour cream
  • 1 Tbs toasted dried onion flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dill
  • 1/2 tsp parsley
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice

Combine all ingredients in bowl at least 30 minutes before serving.  Chill until ready to serve.

Enjoy ~ Kimberly

Green Onion and Dried Beef Cheese Ball

Just a quick post today for the tasty cheese ball I made.  A simple dried beef and onion version.  I did add a bit of horseradish just to zip it up and rolled it in some pecans.  I divided mine into 4 pieces and made mini cheese balls but you could make one regular size one if desired.

  • 1 package cream cheese
  • 2 green onions ~ sliced
  • 1 small jar dried beef ~ diced
  • 1 Tbs horseradish
  • 1/4 cup cheddar cheese
  • finely chopped pecans to roll ball in if desired

Combine all ingredients except for pecans.  Form into one or several balls or roll into a log. Roll in pecans if desired or use a little extra green onion or maybe come extra dried beef to coat the outside.  Serve with crackers or toasty bread.

Enjoy ~ Kimberly

Jalapeno Popper Dip

I was about to stuff some jalapeno peppers with cream cheese tonight when I decided to change gears and go for a dip instead.  Very delicious served with some toasted baguette slices.

  • 4 o.z. cream cheese
  • 2 o.z. soft goat cheese
  • 1/2 cup shredded cheese
  • 1/2 cup jalapeno peppers – diced
  • pepper, cayenne pepper, and extra cheddar

Mix together cream cheese, goat cheese, cheddar, and jalapeno peppers.  Place in greased baking dish and sprinkle with pepper, cayenne and a little bit of cheese.

Bake at 350 degrees for about 30 minutes or until golden and bubbly.

Enjoy ~ Kimberly