Party food

Baked Chicken Taquitos

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Some of our great friends are leaving the hustle and bustle of Amarillo and are moving down to Houston at the end of the month.  We’re very sad to lose them and they will be missed!  It’s even more sad since they are some of the only Aggies we know up here!  We had a little going away party for them this past weekend.

We had an hors d’oeurves dinner and had a wide variety of tasty foods that I need recipes for now.  A super delcious queso, spicy jalapeño, black bean and corn dip, and some crazy good chocolate chip cookies.

I made chicken taquitos that turned out to be pretty good.  These were easy to prepare ahead of time, easy to assemble, they re-heated well and were a popular item on our buffet table.

I used a rotisserie chicken, a “Fiesta” blend of cheese and added a little more lime juice and cilantro than the original recipe.  Low fat cream cheese is fine in this recipe.  You can change up the filling any way you’d like.  There are so many options with taquitos!  I made a black bean and corn version that people liked even more than the chicken ones, so I’ll get around to typing that one up in the next couple days.  Enjoy! (more…)

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Raspberry White Chocolate Almond Bars

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My friend Jackie made these for my baby shower this past weekend.  She has made them before, so I knew what I was in for.  These bars are pretty incredible.  Everyone loved them, and a lot of people asked for the recipe.  The recipe is from a Nestle cookbook that Jackie owns.  I found it online here.

The ingredient list is short and sweet.  I haven’t personally made them but I think the directions are not too difficult, just a bit tedious.  I think there are some ways around some of the silly instructions, but I need to try this myself first to see.  The only problem Jackie has had is the bars sticking in the pan, even with a generous greasing and sugaring.  When I get around to making these, I’ll let you know if I discover a magical trick for that.

Make these, and make them tonight if possible.  I must warn you that if you are in the house by yourself with a pan of these you could make the mistake of eating the entire pan.  So either exercise some self control or make them and give most of them away.  Or you could do like I did, and just eat way too many of them.  These are delicious.  Thanks, Jackie!

Raspberry White Chocolate Almond Bars

AKA Razz-Ma-Tazz Bars from Nestle

Ingredients

  • 1/2 cup (1 stick) butter or margarine
  • 2 cups white chocolate chips, divided
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 cup seedless raspberry jam
  • 1/4 cup toasted sliced almonds

Directions

  1. Preheat oven to 325°F. Grease and sugar 9-inch square baking pan.
  2. Melt butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
  3. Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
  4. Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
  5. Heat jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
  6. Bake for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
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Aunt Susan’s Spinach (or not) Artichoke Dip

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My Aunt Susan made this dip a few Christmases ago when we were visiting my mom’s side of the family in Richvale, California.  It was so delicious that I just had to get the recipe.  When she wrote it down for me I was surprised at how short the ingredient list was and how easy it was to put together.  Those are the best recipes.  Simple, easy, quick and delicious.

This dip can be made with or without the spinach.  Susan originally made this without the spinach, but I like it with.  It makes me feel like I’m being good to have the spinach in this dip.  If you use light mayo (or a mixture of plain yogurt and mayo), and low-fat mozzarella this isn’t the worst dip on the planet.  Using the spinach just adds to the flavor and adds some extra goodness.

If you decide to use spinach, you can use fresh or frozen.  I like to use fresh, but sometimes it’s not the quickest thing to do.  If you’re using frozen, thaw it completely then squeeze out as much of the moisture as possible.  To use fresh, just saute in a pan with a little olive oil and minced garlic.

You can serve it with almost anything; crackers, baguette, veggies, sourdough pieces, etc.  Just use what you like.  I like to use toasted bread for a nice contrasting crunch.  Enjoy!

Spinach (or not) Artichoke Dip

Ingredients

  • 1 14 ounce can artichoke hearts, drained and chopped
  • 1 cup mayo (light, regular or half mayo half yogurt)
  • 10 ounces fresh spinach, wilted
  • 1 cup grates Parmesan cheese
  • 1/2 cup grated mozzarella
  • cayenne pepper to taste

Directions

  1. Mix all ingredients in a large bowl until well combined.
  2. Pour into a shallow baking dish (a 9-inch pie plate is perfect)
  3. Bake at 350°F for 45  minutes.
  4. Let cool for 5-10 minutes before serving.
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Mexican Layered Salad

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This salad was a big hit at the Superbowl party I brought it to last weekend.  It is technically a salad, but a lot of us ate it like a dip with tortilla chips instead.  I ate mine over a little mound of crushed chips.  The chips add a nice crunch and saltiness.  The flavors in this salad are very refreshing.  It was a good complement to the heavy chili and queso at the party.  The black beans and avocados are healthy and substantial and give the salad some weight that makes it an appealing thing to even the manliest of men.  I made mine a few hours before serving and it was great; not soggy at all.  I ate some the next day after it had been sitting in the fridge all night, and it was still delicious.  The avocado was still green and creamy without any nasty, slimy, brown spots.  I really liked the dressing.  The addition of lime juice, cilantro and cumin makes the ranch dressing so much tastier.  I am thinking about mixing some more of it up just to have on hand.  Adding some minced jalapeno might be nice too.

I combined many different recipes to come up with this salad.  A lot that I looked at use chips or cornbread as a layer in the salad, but I am not a fan of soggy bread in anything besides stuffing at Thanksgiving.  So, I left the chips out, and served them on the side instead.  If you want to add chips, cruch up about 2 cups and use half as a layer in between the corn and lettuce layers.

Mexican Layered Salad
Ingredients
  • 2 – 3 heads of romaine, chopped
  • 1/2 cup shredded red cabbage
  • 3 grated carrots
  • 3 – 4 roma tomatoes, chopped
  • 2 avocados, cut into 1/4 inch chunks and tossed with about 1 tablespoon of lemon juice
  • 6 – 8 green onions, chopped
  • 1 large can black beans, drained and rinsed
  • 2 cans whole kernel corn, drained
  • 2 cups shredded cheese, a combination of cheddar and monterey jack is great
  • 1 1/2 cups ranch dressing
  • 3/4 teaspoon cumin
  • 3 – 5 tablespoons lime juice
  • 1/4 – 1/2 cup chopped fresh cilantro
  • Tortilla chips for serving
Directions
  1. In a small bowl combine tomatoes and scallions.
  2. Combine romaine, cabbage and carrots in a large bowl.
  3. In a separate bowl, combine dressing, cumin, lime juice and cilantro.  Whisk to combine.  Set aside.
  4. In a trifle dish, layer half of the beans, then half of the corn.
  5. Top half of the lettuce mixture and press down.
  6. Top with half of the  tomato mixture, then half of the avocado.
  7. Sprinkle with half of the cheese, then drizzle with dressing.
  8. Repeat layers again, pressing down as needed.
  9. Top with cheese, then cover with plastic wrap and let sit for at least 1 hour.  Can prepare 1 day ahead.
  10. Serve with tortilla chips.
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Superbowl Cookies

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Our good friends Tim and Jackie had us over for the Saints v. Colts game Sunday night.  There was so much food!  The spread included black bean chili, queso, chips & salsa, veggies, layered Tex Mex salad, hot wings, and cookies.  This is one of the main reasons I love the Superbowl.

I brought the yummy layered salad and these cookies.  I made plain sugar cookies using left over sugar cookie dough that I’d stashed in the freezer, and some chocolate sugar cookies.  Both recipes come from the Joyofbaking.com.

The chocolate dough was easy to prepare and easy to cut out.  They baked up pretty evenly and tasted good.  I did find them a bit drier than the plain sugar cookie, but still tasty.  I made sugar cookie helmets honoring both teams, and chocolate cookie footballs.

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Pork Tamales with Chile Sauce

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To everyone who doubted me and said encouraging things like “You know tamales are really hard, right?” I have one thing to say…I made tamales and they were spectacular!

Happy New Year!  To bring in 2010 we had a tamale party on New Year’s Eve.  The holiday issue of Fine Cooking magazine had a section devoted to tamale making complete with step-by-step instructions and photos.  This is so helpful when attempting to make something for the first time that requires a certain method to achieve success.  I would have been a wreck without those pictures!  After a few completed tamales it was a breeze, and I feel like next time I will be even better at it.

In Mexico, tamales are traditionally served at Christmas or New Years, so this seemed like the perfect meal for the party.  I read through the recipe at least a dozen times in the 2 weeks before New Years to make sure I had everything I needed and wasn’t going to find myself in a position where it’s the day of the dinner and something has to sit overnight.  This has happened to me.  It is no fun.

I made the rather unwise decision to really talk the party and the tamales up to my friends.  Why did I do this?  I have never made tamales, and there would be no sweet old Mexican grandmother to assist me in my quest.  I had no good reason to tell everyone how good these tamales would be!  The nervousness began to set in as the day approached.  What if everything went wrong and we had to order pizza?  Pressure.

I was so thankful to have a few days of vacation left at home to prepare for tamale night.  I made the pork and the sauce for the tamales the day before, which made life so much easier when it came time to assemble these lovely corn husk packages of masa and tender pork.  Like little presents!  Trying to make these in one day is definitely possible.  You’d have to start pretty early and be prepared to wash a tremendous number of dishes.  The tamales would be served and you’d probably be exhausted, but one bite of these tamales and you would be so overwhelmed by the deliciousness in your mouth that you would forget all about the mess in your kitchen and the hours you spent in there!

The flavors and textures are terrific.  The masa is smooth, creamy and rich.  The pork is tender with just enough spice.  The chiles provide a nice smoky flavor to the sauce that is the perfect complement to the tamales.  Don’t be turned off the the long list of ingredients or amount of prep work.  These are so delicious.  So perfect.  So worth it.

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Christmas Cookie Exchange

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This past Saturday I hosted and attended my first cookie exchange!  It was a really fun afternoon of visiting with friends, and snacking on delicious cookies.  I ended up with more than 4 dozen of eight different types of cookies, and I only had to make one kind.  This is a pretty sweet deal.  Get it? Sweet?  Anyway…

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I had a fun time decorating and getting everything ready for the party.  I think I could be very happy as a party planner.  Aside from the tiny breakdown I had on the living room floor when I had yet to take a shower, still had more things to prep and set up, and it was only an hour till the party started, I did an OK job!  Well, if you want the real story, ask Ben.  Or just let me know and I will fill you in on all the nitty gritty details that made my day so horrifically hilarious.

Along with the cookies, we had veggies and a creamy dill dip, crackers and cheese.  To drink I made apple cider and got a Starbucks traveler coffee box, which I highly recommend when you have other things to do for a party, and making coffee isn’t something you want to spend time doing.  Ben bought some very nice carafes to store the coffee, and I am so glad.  I think they will come in handy in my future as a hostess.

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Artichoke Spinach Dip

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My Aunt Susan gave me an incredible recipe for artichoke dip a few years ago when we were visiting relatives in Richvale, California.  I had a craving for it this week, but couldn’t find the recipe.  After making this dip I was putting some things away in the study and I miraculously found Susan’s recipe!  Life is funny that way.

This recipe is more complicated and time consuming than Susan’s, so when I need a quick dinner party appetizer I will definitely be making hers.  This recipe makes A TON of dip, has a fresher flavor than the mayo based artichoke dips a lot of people make, and re-heats really well.  This would make a great addition to a Christmas party buffet, and if you have more than one to attend you could divide the dip between 2 dishes, bring one to one party, keep the other in the fridge and use it later!  I do not think they would freeze well, but you could give it a try.  Let me know how that goes.

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I loved the big, yummy chunks of artichoke in this dip and the use of fresh instead of frozen spinach makes for a better flavor.  The vegetables in the dip make me feel as if I am eating something somewhat healthy.  However, this dip is really not too terrible for you, or so it seems by the ingredient list.  Milk, I used 2 %, and just 1 cup of cheese total…but then there’s the vegetable oil.  Oh well.  It’s yummy.  I served this dip with tortilla chips, but it would be good with pita chips or some whole wheat crackers.

Artichoke and Spinach Dip (courtesy of Emeril)

Ingredients

  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt
  • Cayenne pepper
  • 1/2 cup grated Parmesan (about 2 ounces)
  • 1/2 cup grated Monterey Jack (about 2 ounces)
  • 1 cup chopped onions
  • 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
  • 2 tablespoons chopped garlic
  • 2 (15-ounce) cans artichoke hearts, drained and julienned

Directions

  1. Preheat the oven to 400 degrees F.
  2. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
  3. In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
  4. Serve with tortilla chips, pita chips or crackers.
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A 60’s Evening

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This past weekend was one of the best I’ve had in quite a long time.  During our time in Waco we met some of our very best friends.  There’s something about being in the trenches together that brings people closer than they would have been otherwise, and this is what I have Baylor law school to thank for!

Ben spent most of his law school days with three great guys at Baylor, and as a result I became great friends with them, their significant others, and their kids.  After graduation we moved to Amarillo along with one of the other couples, Tim and Jackie.  Jason and Carrie and their adorable girls moved to Decatur and Christian moved to Houston.  Being scattered throughout the great state of Texas makes getting together a tough endeavor.  It’s also hard to find a time that works with everyone’s schedule.  So, this weekend was a special one because everyone was able to meet up in the bustling metropolis of Decatur.  Christian brought his fiancé, so we were able to meet her, and we definitely approve.

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One of the great things about this group is our numerous shared interests.  For Carrie H and I one of those is food!  We had many incredible dinner parties in Waco, and when we get together now we usually plan a menu for one of our meals.  This weekend, Carrie also planned great breakfasts and lunches.  She is incredible.

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Witch Hat Cookies

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witch6Happy Halloween!  I made these cookies for the trick-or-treaters at Ben’s office.  I thought they would be more fun than little bags of candy, and too cute for words.  I also thought they would be quick and easy.  Cute, yes.  Quick and easy, kinda.

This Halloween treat can be made in a day, but I spread the preparation out over 3 days.

Day 1: Bake chocolate sugar cookies.

Day 2: Brush ice cream cones with chocolate and let set.

Day 3: Assemble & decorate hats.

My original plan was to make royal icing to decorate the hats, but as the deadline approached and a stack of about 100 papers needed grading, I broke down and bought tubes of Wilton icing in orange, black, green and purple.  As I completed the last hat I was very thankful that I’d made this adjustment.  Sometimes you just have to take shortcuts.

The Wilton icing tubes are pretty great.  You simply attach Wilton decorating tips and get creative.  It’s easy to switch out tips and the colors are nice and vibrant.  It’s often hard to achieve really vibrant color when you color your own icing, so this saves time and the stress of making the perfect color you’re looking for.

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Witch Hat Cookies

  • 24 chocolate sugar cookies
  • 24 sugar ice cream cones
  • 1 package chocolate candy coating
  • 2 large bags M&M’s
  • Various icings, sprinkles, decorations, etc.
  1. Melt chocolate coating according to package instructions.
  2. Use a pastry brush to coat all the cones with chocolate.  I found it easiest to place a few fingers in the cone to hold it while I brushed on the chocolate.  Stand up on parchment paper and let set.
  3. Fill the ice cream cone with your choice of candies.  Candy corn, M&M’s, Skittles, whatever.
  4. Use some of the frosting to pipe around the base of the ice cream cone.  Top with the cookie and flip over to set.
  5. Decorate as desired.

These are a fun treat and would make a fun party favor.  Happy Halloween!

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