spicy black bean dip

I know what you're thinking, Superbowl is over and done with. Christina flubbed up, Fergie wasn't completely on her game, the pint sized Darth Vader and etrade baby commercials stole the show and Green Bay kicked butt. I have to say, this dip kicked butt too! I ran to the store during the pregame show and grabbed my ingredients, mixed 'em up and tossed them into a baking dish. Into the oven it went for thirty minutes and was ready to go by kick off time.

It was spicy and cheesy and completely addictive. I had to be careful not to eat the whole thing all by myself! This dip would be just as great wrapped up in tortillas for a quick and easy dinner.

Hope you all enjoyed the big game. Have a great week!

Spicy Black Bean Dip
by theUngourmet

Print recipe

1 14 oz can black beans drained and rinsed
1 cup canned corn
1 can Rotel diced tomato with green chilies
1 tsp chili powder
1/2 cup shredded jack cheese
1/2 cup sharp cheddar

tortilla chips for dipping

Place the black beans into a medium bowl. Mash 1/2 the beans with a fork. Add the remaining ingredients. Mix well. Pour into a baking dish. Top with a little more shredded cheese. Bake uncovered at 350 for 30 minutes. Serve with tortilla chips.

PS- Don't forget to get in on my fun giveaway!!






Read more...

artichoke cups and happy new year wishes

I have to tell you, we are a bunch of couch potatoes on New Year's Eve. We sit home all snug and cozy; playing games, watching movies, eating yummy snacks and sipping a little Champagne (the kids get sparkling cider). We watch the ball drop and listen to the neighbor's fireworks and then we call it a night. So lame, right?! ;)

If we ever do decide to throw a party for New Year's I will definitely be making these! This recipe is from the Pampered Chef. I recently became a consultant with the Pampered Chef (I'm crazy for their stuff!) and I have made this recipe twice now for my cooking shows. It's so simple to prepare and it tastes fantastic; just my kind of recipe! The wonton cups are filled with a mixture of artichoke hearts, red pepper, mozzarella and parmesan cheeses, grated lemon zest, garlic, parsley and mayo. Some chopped olives would be nice too. I would recommend using the round wonton wrappers in place of the square ones. The edges can be a little sharp.

Elegant Artichoke Cups
adapted from the Pampered Chef

1 tbsp vegetable oil
24 round wonton wrappers
1 can of artichoke hearts, drained and coarsely chopped
1 medium red bell pepper, finely diced
2 tbsp chopped black olives (optional)
1/2 cup shredded mozzarella
1/4 cup grated parmesan, plus more for topping
1/2 tsp grated lemon zest
2 tsp finely chopped parsley
1/4 cup light mayo
1 clove finely minced garlic

Preheat oven to 350 degrees. Lightly brush one side of wonton wrappers. Using a tart shaper, press wrappers into mini muffin or mini tart pan, oil side up. Bake for 5-6 minutes or until edges are golden brown.

In a medium bowl, combine remaining ingredients. Fill each wonton cup with about 1 tbsp of the mixture. Top with a little more parmesan. Place back into the oven for about 8 more minutes until edges are golden and cheese is melted.

Print recipe

Party it up!

Have a safe and joyous New Year!! XO






Read more...

crab cakes and a book review

I'm so thrilled to have the opportunity to review The Food, Folklore, and Art of Lowcountry Cooking by the award winning author, Joseph E. Dabney. This book transports you to charming destinations like Savannah, Beaufort and Charleston. It is bursting with rich history and tradition. Recipes come from down-home folk as well as chefs and restauranteurs. This cookbook is a delightful mix of mouth watering recipes including appetizers, soups, beverages, bbq, seafood, benne seeds, grits, greens, wild game and desserts. There is also a nice helping of delightful poetry, famous quotes, heartfelt prayers and so many wonderful stories from the past. You will laugh and quite possibly shed a tear...or two.



It was difficult to decide which recipe to try first. I almost went with the Alligator Ribs but then I thought about just how much it would cost to have fresh gator shipped to Oregon so...



I went with the Beaufort-Style Crab Cakes instead.



These cakes are packed with green and red peppers, mushrooms, onion and, of course, a pound of crab meat.



Shhhh! Don't tell anyone in Beaufort but I tweaked the recipe just a teensy bit. I added a clove of garlic. I also had a bit of trouble getting these lovely cakes to hold together so I threw in an egg, too. I'm sure my troubles were do to the fact that I am a complete crab cake making novice. I vow to master the art of crab cake making!

My daughter proclaimed these to be delicious and let me know that she could probably eat twelve of them!

I whipped up some spicy dipping sauce for my crab cakes as well. Just a mix of mayo, ketchup, hot sauce, chili powder and lemon juice.

Be sure and keep your eye out for this cookbook, it's definitely worth a read!



Read more...

Radish Butter with Lemon and Chives

Have you ever tried Radish Butter? I hadn't ever heard of it until I reviewed this Lee Brothers cookbook. I have been a radish lover for as long as I can remember. I love the crunch, I love the little kick of heat, I love the fabulous hues of red and pink. So...I had a feeling I would love this radish butter...and ya know what?! I do!



You probably have your Easter menu set in stone at this point but...



if you can add this one to your menu, I guarantee you'll be so glad you did! ;)

I added a bit of lemon and chives to the original recipe. I really think this just screams spring!

Radish Butter with Lemon and Chives
by the Ungourmet -inspired by the Lee Bros. Simple, Fresh, Southern

1/2 pound radishes
1 stick of butter, softened
juice of 1/2 lemon
1 tsp lemon zest
1 tbsp chopped chives
kosher salt and cracked black pepper to taste

In a food processor, pulse radishes until finely chopped. Transfer to a medium sized bowl. Stir in the butter, lemon juice, zest, chives, salt and pepper.

Serve with a nice crusty bread or crackers.

This butter would be a wonderful addition to an Easter brunch!

Wishing everyone a blessed Easter!




Read more...

A spring in my step

My wonderful husband went all out for my birthday this year and bought me a fancy-schmancy camera! I've wanted one for years now. I couldn't wait to run outside and have some fun! Flowers are always a good subject and what a great time of year for flower photos. My yard is coming alive right now. I love to go outside each day and see what changes have taken place overnight. I tell ya, it puts a spring in my step!



We have a ton of daffodils!



We have tried tulips but some crazy critter likes the taste of the bulbs so we don't have much luck growing them.



The daffodil bulbs must not be very tasty because nothing seems to mess with them. They grow like weeds...only much prettier! ;)



I made a topping for fish yesterday using green olives, tomato and meyer lemon.



I didn't care for the fish at all but did like the topping. I think this would be great as a bruschetta topping.



green olive tomato fire-roasted red pepper bruschetta topping
by theUngourmet

makes about 1 cup

print

1/3 cup green olives, sliced
1 tomato, seeded and diced
1 small fire-roasted red peeper. peeled, seeded, and diced
1 tsp meyer lemon zest
juice from 1/2 meyer lemon
2 tbsp extra virgin olive oil
2 cloves minced garlic
cracked pepper
fresh thyme (I had mine in the freezer so it was a bit dried out but still good.)

Toss all ingredients into a bowl and serve over bread, crackers or whatever suits you.

Thanks so much everyone for the lovely birthday wishes! You all made my day even more special!




Read more...