Dips. Sometimes that’s a meal for us. In fact, we’ve tinkered with the idea of throwing a party featuring nothing but dips to indulge in.
With that in mind, here’s a delish dip that should make it to the party.
Mexican Street Corn Dip
1 teaspoon canola oil
2 ⅓ cups fresh or frozen (thawed) corn kernels
1 jalapeño pepper, seeded and finely chopped
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tablespoons lime juice
1 teaspoon chili powder
¾ cup crumbled queso fresco, divided
⅛ teaspoon cayenne pepper
Chopped cilantro for garnish
Tortilla chips for serving
Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.
Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.
*recipe courtesy of EatingWell.com
So. You’ve hoarded all that peanut butter. Now what? Here’s something tasty besides the 100th PB&J you’ve scarfed.
Peanut Butter and Jelly Pancakes
1 1/2 cups all-purpose flour
1/4 cup light peanut flour (28%) or 1/4 cup of all-purpose flour as substitute
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup creamy peanut butter
2 large eggs
2 cups low fat buttermilk
1 cup seedless raspberry jam
1/2 cup chopped unsalted roasted peanuts (optional)
Combine the all-purpose flour, peanut flour, sugar, baking powder, baking soda and salt in a large bowl. Place the peanut butter in a medium microwave safe bowl and microwave in 15 second increments until thinned. Add the eggs and buttermilk to the peanut butter; whisk well to combine. Stir the wet ingredients into the dry ingredients until smooth.
Heat a nonstick griddle or skillet over medium-low heat. In batches, spoon 3 tablespoons of the batter onto the griddle or skillet for each pancake; cook until lightly browned, about 3 minutes per side.
Warm the jam in a small saucepan over medium heat until thin and warm. Spoon over each serving. Sprinkle some crushed peanuts on top for extra crunch and peanut buttery goodness.
*recipe courtesy of The Peanut Institute
So sorry! We forgot to wish you a happy National Chicken Parmigiana Day on April 21st. You know, this whole shelter-at-home has not knowing what day it is. In fact, we just call each day “-day” because we don’t know or care.
What we do care about is stuffing our face. In light of the “holiday” that’s passed, why not whip up a platter full of chicken parm for the fam?
4 chicken breast halves skinless boneless
1/2 cup flour
2/3 cup Panko bread crumbs
2/3 cup Italian Seasoning bread crumbs
1/3 cup grated parmesan cheese
2 tablespoons parsley
4 tablespoons oil or as needed
24 oz marinara sauce homemade or jarred
1 cup mozzarella cheese shredded
1/4 cup shredded Parmesan cheese
basil & parsley fresh, chopped
Preheat an oven to 425°F. Place flour in shallow dish. Place the eggs in a second dish (and beat with a fork). Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish. Pound chicken breasts to 1/2 inch thick (if they're very large you can cut them in half). Dip chicken into flour and shake to remove any excess. Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere). Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven). Place 1 1/2 cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan. Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.
*recipe courtesy of Spend With Pennies
Our cheese buddy, Crave Brothers, got some props for their awesome Jalapeno Cheddar Cheese Curds. They won First Place at the 2020 World Championship Cheese Contest.
Let’s celebrate with this recipe using those winning curds.
4 pounds russet potatoes (skin-on, washed and dried)
4 tablespoons unsalted butter
1/4 cup flour
1 shallot (minced)
1 clove garlic (minced)
4 cups beef stock
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon green peppercorns (whole)
1/2 teaspoon worcestershire sauce
ground black pepper
canola oil (for frying)
2 cups Crave Brothers Jalapeno Cheddar Cheese Curds
Cut potatoes into lengths of about 1⁄4" x 1⁄4" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.
Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with jalapeno cheese curds; serve immediately.
Easter and Passover are a little different this year. The sentiment remains, but the celebrations have changed.
Whether you’re Jewish or not, this kid-friendly recipe speaks to us… and our belly.
Passover Hush Puppy Potato Knishes
6 large Idaho potatoes, peeled and cut into chunks
4 eggs, divided
3 tablespoons potato starch
3 tablespoons Gefen Mayonnaise
1/2 teaspoon garlic powder
1 tablespoon salt
Pinch of white pepper
2 hot dogs, cut into 1/2-inch slices
Add potatoes and water to cover to a medium pot. Bring to a boil; cook until fork tender. Drain well. Mash the potatoes well in a large bowl. Add three eggs, potato starch, mayonnaise, garlic powder, salt, and pepper, mixing well to combine. Set aside.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper. Scoop up mounds of the potato mixture and place them on the prepared baking sheet. Press a hot dog slice into the center of each potato mound until it’s completely covered.
Whisk the remaining egg to make an egg wash. Brush each potato mound with the egg wash. Bake for approximately 40 minutes, until the potato mound starts to brown.
Variation: For a “doughless potato knish,” omit the hot dog, resulting in parve knishes.
*Recipe & Photo Credits: Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
If you’re going to stuff your face full of Little Debbie snacks while on quarantine (raises hand), can you try to work a healthy meal in every three snacks?
According to our friends at Quartz, “Shakshuka is easy-to-make, healthy dish that can fit any meal of the day, though it's popular at breakfast. In this version, we suggest not adding eggs to the red sauce right away, as that red sauce can be saved and used for other dishes.”
Ready to get Shakshuka-d?
1 yellow onion (chopped)
2 tbsp olive oil
1 red bell pepper (chopped)
¼ tsp salt
1 28 oz. can plum tomatoes
3 garlic cloves (chopped)
¼ tsp red pepper flakes
½ tsp smoked paprika
1 tsp ground cumin
Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Also pre-heat oven to 375-degrees Fahrenheit. Add onion, bell pepper, and salt. Stir often, until onions are tender, about 5 minutes. Add garlic, spices, and red pepper flakes. Stir until nice and fragrant, about 2 minutes. Pour in plum tomatoes and let the mixture simmer for 5 minutes, breaking apart plum tomatoes with a spoon. Add salt and pepper to taste. Crack 5-6 eggs onto the top of the red sauce. Transfer skillet to the oven and bake for 8 to 12 minutes, checking often. It's done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. Serve hot!
There’s barbecue sauce. And then there’s barbecue sauce. Are we right? Many are experts and have very picky tastebuds. We feel ya.
See if Bachan’s Japanse Barbecue moves you. If the Japanese can make us gaga for Yum Yum sauce, then…
This sauce is cold-filled and small batch crafted in California from an heirloom family recipe. All 10 ingredients are non-GMO and mostly organic.
So this is a health food, right?
Here’s a Bachan recipe to try:
1 lb Ground Chicken
¼ cup + 2 tbsp Bachan's Japanese Barbecue Sauce
½ cup Panko Bread Crumb
1 tbsp Fresh Grated Ginger
2 tsp. Chinese Five Spice
1 tsp Salt
¼ cup + 2 tbsp Cilantro
2 Green Onions 2 tbsp Sesame Oi Sesame Seeds (garnish)
1. In a mixing bowl, combine ground chicken, 2 tbsp Bachan's Japanese Barbecue Sauce, panko bread crumbs, grated ginger, egg, Chinese five spice, salt and ¼ cup cilantro.
2. Combine until well mixed. Take mixture and form into meatballs.
3. In a skillet, add sesame oil and fry meatballs until golden brown and cooked through.
4. Add ¼ cup of Bachan's Japanese Barbecue Sauce to skillet and toss over meatballs.
5. Garnish with additional cilantro and sesame seeds.
The first Asian-American snack brand, Dang, has new packaging, a new logo, and new eats.
Tropical Mango Coconut Chips: Using mature Thai coconuts, this new addition brings the tropical mango flavor without any added sugar. MSRP: $4.99
Toasted Sesame Thai Rice Chips: A savory on-the-go-snack inspired by Northern Thai street food and made with crunchy Thai rice grains. MSRP: $3.99
Peanut Butter Dang Bar: Made with healthy plant-based fats from coconut, cocoa butter, peanuts, and almond butter, this new flavor joins Dang’s award-winning keto-certified line of snack bars. MSRP: $2.49
Founded in 2012, Dang Foods is owned and operated by two Thai brothers who grew up living between New York City and Bangkok. In New York City, they were used to being teased and feeling like they didn’t fit in at school because of the food they ate. Now, through Dang, they are able to generate long-overdue awareness at scale for the Asian-American snack culture that is predominantly healthy, plant-based, and full of bold flavors and whole food ingredients. So, there.
Find all these Dang products at Kroger, Target, Whole Foods and any place else that dares to Dang.
We could go on with this Dang puns all Dang day…
P.S. So grateful that the name of this company isn't Dong, because...
Perfect for the beer connoisseur in your life: Brewferm. The name ain't sexy, but in a blink of a buzzed eye you or your buds will be making craft Belgium suds. Each kit comes with everything you need to clean, ferment, and cap your pints, as well as all the necessary ingredients-- all carefully ore-measured and ready to brew. Simply add sugar and water, and then follow the instructions. In a couple of weeks, you'll be sampling:
Tripel Terror -- A strong and malty beer that’s slightly spiced
Flemish Fiend -- An aromatic beer with lingering licorice notes
Belgian 1774 -- A brown ale with light sourness and a sweet aftertaste
Dubbel Damme -- A Belgian Dubbel that’s dark, chocolatey, and rich
Divine Deliverance -- A Belgian IPA with that signature herbal, bitter aftertaste
Pious Pilsner -- A refreshing Pilsner with a slight bitterness and hop aroma
Beastly Belge -- A true Belgian ale with malt undertones and a soft finish
Bighorn Blonde -- A full-bodied yet balanced beer with high alcohol content
Sinister Stout -- A dark smooth beer with hints of chocolate and coffee
Sacred Saison -- A richly golden beer with flavors of herbs, spices, and fruit
Wicked Wheat -- A cloudy, complex, tart yet fresh brew
That's great. But let's kick this up to the next level. Your own beer cheese sauce!!!
Creamy Beer Cheese Sauce
3 Tbsp butter
3 Tbsp all purpose flour
1/2 cup lager beer
1 cup whole milk (half and half or heavy cream may be substituted)
1 tsp grainy dijon mustard (or regular dijon)
1/2 - 1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
pinch of dried parsley (optional)
3 cups shredded cheddar cheese (or your favorite cheese) (about 12 oz)
In a saucepan, melt butter over medium heat. Add flour and whisk until combined. Cook 30 seconds, while whisking occasionally. Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly add in milk, whisking as you pour. Cook over medium heat, whisking often, for several minutes, until mixture has thickened. Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne. Add cheese, a handful at a time, and stir until completely melted. Serve warm.
*recipe courtesy of www.thechunkychef.com
You can get sauced. Or you can get souped. (Some do both, but we won't judge...) Nothing takes the edge off the bitter cold than a nice bowl of soup. And since we are perpetual cheese lovers, this hits the spot. Easy to make. Easier to devour. Thanks, Crave Brothers-- for making us run another 10 minutes on the treadmill.
Creamy Mascarpone Mushroom Soup
5 T. butter
1 bunch green onions, chopped (use some green part)
2 lbs. assorted wild mushrooms (shiitake, portabella, cremini, white button), leave some whole for garnish, slice remainder
5 cups chicken broth
¾ cup port
¼ t. dried thyme
1½ cups heavy cream
2 T. lemon juice
1/8 t. ground black pepper
8 oz. Crave Brothers Farmstead Classics Mascarpone
Crusty bread or breadsticks
Put butter in 5-quart saucepan; melt. Add onion; sauté. Cook about 5 minutes until soft, stirring frequently. Stir in mushrooms; cook about 8 minutes until tender. Add chicken broth, port and thyme; heat to boiling. Reduce heat. Ladle mushroom/broth mixture into blender; blend until puréed. Pour into large bowl. When all mixture puréed, return to saucepan. Add cream, lemon juice, black pepper and mascarpone. Heat soup over low heat just until heated through. Ladle into soup bowls; garnish with whole mushrooms. Serve with crusty bread or breadsticks.
Haus of V is a creative collective that shares a similar mindset -- with a twist.