Appetizers – Page 6 – The Pajama Chef

Asian Peanut Veggie Dip

February 18, 2013June 5, 2015 Sarah

I’m one of those weird people who loves to eat their veggies. Every Sunday, without fail, I chop up a week’s worth of vegetables, crudites if you will, for lunch and snacking. Anything goes–carrots, bell peppers, cucumbers… just whatever looked good at the grocery store. Except celery. I’m not a big celery snacker–that’s Ben’s territory. 🙂 Mostly, I eat these veggies plain and it really doesn’t bother me. I love the taste of veggies. [See, I’m weird!] Carrots and peppers are my fave! But I know that everyone isn’t as weird as me, and sometimes people need incentive to eat their veggies. Is this incentive enough?

Though I don’t usually need much incentive to eat my veggies, I can polish off even more when I have a bowl full of this awesome dip on hand! It’s super simple to make, and has just the right amount of sweetness and spice to make me happy. The Asian dressing [I used bottled but you can make your own] is gingery and garlicky which pairs perfectly with sweet honey, creamy peanut butter, and just a bit of crushed red pepper for spice. You guys, this is SO good! When I first made it for a church event, I wasn’t sure how it would go over, but it turned out to be insanely popular. I’m kind of sad it took me so long to blog about it, actually. But I guess it’s a good thing… now that I’m reminded of it, I can make it again for this week’s lunches.

This is a dip you could totally eat by the spoonful, but why not pile it up on some veggies and enjoy it that way? It is totally yum-o! I’ll take it with some red peppers, please. What about you? What’s your favorite veggie? Enjoy!

Asian Peanut Veggie Dip

Servings: 8
Time: 5 minutes
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adapted from Kraft

Ingredients:

1/4 cup Asian Toasted Sesame Dressing [like this version from Kraft or this version from Marzetti–I’ve had both and they taste similar… or make your own here or here]
1/4 cup peanut butter [I’ve used natural and regular… both work, but it’s a little thinner with natural]
1/4 cup honey
crushed red pepper

Directions:

Add dressing, peanut butter, and honey to a small bowl. Whisk well and then add crushed red pepper to taste. Serve immediately or store in the refrigerator, covered, for up to 1 week.

Appetizers, Recipes

SRC: Baked Jalapeno Popper-Ranch Dip

February 4, 2013May 6, 2015 Sarah

This month for the Secret Recipe Club I was assigned Wendy’s wonderful blog, The Weekend Gourmet. As I’ve said before, numerous times, I absolutely love being part of the SRC. It’s a fun way to try new blogs and recipes and be part of a fun community. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

Anyway, when I first visited Wendy’s blog I was overwhelmed by the number of fabulous recipes there. Wendy is from Texas, and is as warm and welcoming as can be. I mean, how could she not be… she’s from Texas after all. Plus, she has a cat. Nice people always have cats. 🙂 I could hardly decide what to make. Peppermint White Hot Chocolate? Cranberry-Nut Caramel Popcorn? Citrus-Walnut Brown Rice Pilaf? Mmm, I wanted to make them all. In one day. What a delightful day that would have been! But I asked Ben, my chief culinary consultant what sounded good to him, and then we got to talkin’ about appetizers. Our church small group takes turns bringing snacks each week, and if left to my own devices, I would always bake something. But Ben wanted to do something different, so we settled on Jalapeno Popper Dip. But not just any Jalapeno Popper Dip… Baked Jalapeno Popper-Ranch Dip.

This dip is, in a word, awesome. Spicy and creamy and cheesy. Yum. In another word, addicting. It’s great hot right out of the oven [but beware… Wendy calls it hot lava right out of the oven, and I agree]… and it’s equally as good cold out of the refrigerator [ask me how I know… it’s a great 11 pm snack to finish off peppermint tea… ha!]. And in a last word, forgiving. The recipe I’ll give you will be Wendy’s, through and through… even though my version was laden with “mistakes.”

There were so many! I misread the recipe and put all the ranch seasoning in the cheesy mixture, instead of splitting it between the cheese and the topping. I forgot to buy the green onions so those were omitted. I accidentally used up the plain green yogurt in another recipe, so had to substitute some sour cream and mayo instead. I also rubbed jalapeno juice into some tiny cuts on my hand, which was fun. But you know what? Even with all that craziness, this dip was just SO good. It was just demolished by everyone who tried it, even an adventurous two year old. 🙂 You should totally make it for your next appetizer need… I wish I could have posted it before the Super Bowl, but alas… Ben loved it and says you can eat it anytime!

Enjoy, and be sure to check out Wendy’s blog for more recipe inspiration. Thanks for a great recipe, Wendy!!

Baked Jalapeno Popper-Ranch Dip [from The Weekend Gourmet]
click to print

Ingredients:

8 ounces cream cheese, softened [I used Neufchâtel]
6 ounces plain greek yogurt [I used 4 ounces sour cream + 2 ounces mayo]
1 – 1 ounce package dry ranch dressing mix
1 small can chopped jalapeno peppers, drained [I used 3 fresh jalapenos, about 1 heaping cup, and deseeded 2 of them]
2 sliced green onions
1 cup shredded co-jack cheese
1 1/2 cups panko breadcrumbs
1/2 cup grated parmesan cheese
olive oil

Directions:

Preheat oven to 375 degrees. Lightly spray a shallow casserole dish [I used a 10 inch dish].

In the bowl of a stand mixer, combine cream cheese, yogurt, and half of the ranch seasoning. Mix on low until everything is combined. Scrape the sides of the bowl, then add the jalapenos, green onions, and cheese. Mix again, then spoon into prepared dish.

In a second bowl, stir together the breadcrumbs, parmesan, and the rest of the ranch seasoning. Spread on top of the cheese mixture, then spray or drizzle on olive oil.

Bake for 25-30 minutes, or until topping is golden brown and dip is bubbly. Turn dish around halfway for even browning.

Cool for 5 minutes before serving with tortilla chips.

Time: 40 minutes.

Yield: serves 10-12.

Be sure to check out other great SRC recipes here, and have a great day!

Also linked with: Weekend Potluck.

Appetizers, Recipes

Buffalo Pretzels

January 25, 2013 Sarah

So, I was really sad earlier in the week because I thought the Super Bowl was this Sunday and that I wasn’t going to have time to share a couple awesome party recipes with you! Turns out I was mistaken and it is actually a week from Sunday so I am golden! You’d think with a sports fanatic for a husband I’d be up on my sports dates, but that is not always the case. Alas. Like any good food blogger, my only concern with the Super Bowl [or other sporting events like it] is the food. Sometimes that means making elaborate, over the top awesomeness… other times, it means making really simple things that are just so amazing you wonder why you’ve never thought of them before now.

These Buffalo Pretzels fall into the latter category. I mean, really… they just look like plain ‘ole boring pretzels. But take one bite and you realize they are actually little bites of spicy goodness… all the flavors of buffalo wings with a fraction of the work and no mess! These pretzels are coated in a ranch dressing-laced buffalo wing sauce [I used bottled, but if you wanna get fancy you could make your own] then baked down, Chex Mix style. After making these pretzels, I have visions of other saucy baked pretzels treats in my future. Sriracha Pretzels? Sweet and Sour Pretzels? Some sort of sweet and spicy ginger pretzels? Oh man, I’m excited now! [But don’t ask me to google it. I’m sure someone else has already stolen my ideas and I don’t want to be sad, not on a Friday. :)]

But anyway… I can’t say enough great things about these Buffalo Pretzels! They are the perfect party snack… simple, quick, addicting, flavorful. Everyone will love them, guaranteed! Plus, you can make ’em in advance, because they last at least a week when stored in a ziploc bag or sealed container… that is, if you can stope eating them! Enjoy! 🙂

Buffalo Pretzels [from A Taste of the Best]
click to print

Ingredients:

12 cups pretzels [about 1 1/2 pounds]
9 tablespoons butter, melted
1 package ranch dressing seasoning [1 ounce]
1/2 teaspoon celery salt
2 tablespoons buffalo wing sauce

Directions:

Preheat oven to 250 degrees. Grease two large baking sheets well, or cover with parchment paper.

Place half of the pretzels in a large bowl and set aside. In a measuring cup, whisk together butter, ranch seasoning, celery salt, and buffalo wing sauce. Pour half of the sauce over the pretzels [use the measuring cup to gauge this], then toss to coat. Pour onto one of the prepared baking sheets and spread out evenly, in one layer if possible. Repeat with remaining ingredients.

Place pans in the oven and bake for 15 minutes, then stir each sheet and switch positions in the oven. Repeat until pretzels have absorbed all of the sauce. For me, this was about 30 minutes of baking total. Original recipe called to bake for 60 minutes, so just follow your instincts with your oven. Cool on baking sheets before transferring to a bowl or storage container.

Time: 35-65 minutes.

Yield: 12 cups pretzels.

Notes: These are not spicy, but they are pretty salty. I think the celery salt could be cut down or eliminated with no real damage to the flavor. I made 4 batches for an event expecting 120 people, and this was more than enough.

This recipe is linked up with: Weekend Potluck.

Appetizers, Other, Recipes

Caramel Apple Dip

December 6, 2012December 8, 2015 Sarah

I know that we’re smack dab in the middle of Christmas cookie season and that it’s usually more fun to bring sweets to a party instead of the obligatory fruit or veggie tray. But truth be told, even though I enjoy making those sweets for parties, I am forever grateful to those who bring fruits and veggies to parties. Especially if they take the time to make the trays from scratch instead of hitting up the grocery store. And even more especially if they make a yummy dip like this one.

This dip pretty much tastes like a combination of fall and holiday cheer in one go. Instead of consisting of straight-up caramel, which is definitely good but a little messy, this Caramel Apple Dip replicates the taste of caramel in a creamy spread that is out of this world. It’s so simple to make, but the combination of brown sugar, honey roasted peanuts, vanilla, and cinnamon makes such a rich, flavorful spread that it seems like more work should be involved beyond the five minutes needed to mix everything up in a bowl. Simple, yes, but I’ll take it. 🙂

When Natalie called it “cheesecake meets peanut butter meets caramel” I was a little skeptical, but after one bite I had no doubt in my mind that that is exactly spot on. You’ll seriously be eating more and more apple slices just so you can enjoy more of this dip! Enjoy!

Caramel Apple Dip

Servings: 8
Time: 5 minutes + chilling
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slightly adapted from The Sweets Life

Ingredients:

8 ounces cream cheese [I used Neufchâtel]
1/4 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup honey roasted peanuts, coarsely chopped
apple slices and graham crackers for serving

Directions:

In the bowl of an electric mixer, beat together cream cheese and sugars until smooth. Then stir in vanilla, cinnamon, and honey roasted peanuts.

Refrigerate for at least an hour before serving, then enjoy with apple slices and graham crackers.

Appetizers, Recipes

Mexican Rollups

October 25, 2012June 5, 2015 Sarah

So, I think I’ve mentioned a time or two that the first Sunday every month I organize food for a church event. It usually appears on my Menu Plan as an “appetizer and dessert” night. Sometimes “organizing” means planning, shopping, recruiting help to cook/bake, and setting/cleaning up the actual event. Other times, things are a little more involved. For one reason or another, I end up doing most of the cooking and baking. And that’s okay. For the most part, I don’t mind since I love food. But sometimes that gets a wee bit time consuming. So those months, I turn to something easy and delicious that I know everyone will love. Something that is always a hit are my Mexican Rollups. I think I’ve made these on [or had a friend make them] no less than three separate occasions. For someone who’s an avid nonrecipe repeater, how could I not when I had a cheesy, spicy hit on my hands? Each of these two-bite appetizers is absolute packed with taco spiced deliciousness. Black beans and corn. Two kinds of cheese. Cilantro. Onions. Salsa. All wrapped up in a soft flour tortilla. Amazing. Though they aren’t really healthy, I do have ideas for healthifying them [add spinach, cut down on cheese, etc.]… but I just haven’t. Sometimes you gotta be a bit excessive. Besides being tasty, these Mexican Rollups are incredibly easy to throw together in about 15 minutes or less. You can even make them a day or two ahead–for ease on the day of a party or get-together, as well as for better marriage of flavors. All you gotta do before serving is cut them up. Perfect, right? Or guess what… if you happened to not be making these for an event, I won’t tell anyone if you just eat them burrito-style. I may have done that a time or two…. shhhh! Just kidding. But now I am uber-tempted. Seriously though–these rollups are simple and well-loved. Every time I make them, I get so many compliments and recipe requests that I figured it would be easier to just blog about them. No one gets tired of them and they are always devoured [and I always make a double batch. Wowsers!]. One bite of this fresh yet indulgent Mexi-flavored app and you’ll see. 🙂 I guarantee anyone who tries them will agree… even those who say they don’t like black beans. There’s so much other good stuff in there. I don’t usually say that you have to try something… but you have GOT to try these. Enjoy!

Mexican Rollups

Servings: 80-100 slices, approximately 20-25 servings total
Time: 15 minutes + 2 hours to chill
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12 ounces cream cheese, softened [I used Neufchâtel]
2 cups frozen corn, thawed
15 ounce can black beans, rinsed and drained
1 1/2 cups shredded cheese [I’ve used Sharp Cheddar and a taco blend]
½ bunch cilantro, diced
6 green onions, chopped
1 package – 2 ounces – taco seasoning
1 cup sour cream
1 cup salsa
20 flour tortillas

Combine cream cheese, corn, black beans, cheese, cilantro, onions, and taco seasoning in a large bowl. Add sour cream and salsa gradually [if it seems too runny use less of either]. Microwave tortillas to just warm up before adding filling. Spread evenly in each tortilla and roll up tightly. Don’t overfill; you don’t want it to be difficult to roll. Place all tortillas in a baking dish, separating each layer of rolled tortillas with foil or wax paper. Refrigerate for at least 2 hours before cutting into small slices–approximately 4-5 per tortilla, and continue separating each layer with wax paper or foil.