appetizer

Think of this as pimento cheese that took a junior year abroad. It's classic comfort with a tiny bit of spicy-sour crunch; Asian flavors play up the slight lychee sweetness of the wine, while cheese throws the food-friendly acidity into focus.

Kimchi Grilled Cheese Sandwich

white bread

Cheddar

kimchi, drained and coarsely chopped

mayonnaise

Heat a cast-iron skillet over medium heat. Top 1 piece of bread with 1/4 cup grated Cheddar, kimchi, the remaining 1/4 cup grated Cheddar, and then the other slice of bread. Spread 1 tablespoon mayonnaise over the top slice, then add to the skillet mayonnaise-side down and cook for 3 minutes, pressing slightly to flatten. Spread the remaining 1 tablespoon mayonnaise on the top slice of bread, flip, and cook until golden, another 3 minutes. Quarter the sandwich and serve.

Wow way better then I thought it would be. I just used kraft slices instead of grated cheddar... Awesome!

Enjoyed this as a change from regular grilled cheese. Planning to heat the kimchi prior to adding to sandwich next time. Also going to add homemade pastrami to it. (hubby just made a grilled cheese with pastrami on rye bread 

<em>Crispy Honey BBQ Chicken Wings - baked instead of fried these classic chicken wings are crispy, tender and smothered in a sweet spicy Honey BBQ Sauce! A definite crowd pleaser and the perfect game day recipe!</em>

Crispy Baked Honey BBQ Chicken Wings

chicken wings

canola oil

garlic powder

onion powder

smoked paprika

sea salt

black pepper

favorite BBQ sauce (I used Stubbs)

honey

mustard

sriracha sauce

Add chicken to a large bowl. Pat chicken dry.

Drizzle with 2 tablespoons of canola oil, garlic powder, onion powder, smoked paprika, sea salt and pepper. Toss to coat all the chicken.

Place chicken on a wire rack lined baking sheet. (if you don&#8217;t have a wire rack, use parchment paper)

Bake for 40 minutes, flipping the chicken after 20 minutes.

Place chicken under broiler for 8-10 minutes, until browned.

In the meantime, heat a medium sauce pan to medium heat. Add BBQ sauce, honey, stone ground mustard and sriracha sauce. Stir and bring to a simmer, let simmer for 2 minutes. Remove from heat and set aside.

Remove chicken from oven. Place in a large bowl, pour the Honey BBQ sauce over the chicken wings. Using a pair of tongs, toss the wings to coat all of them with the sauce.

Optional: add chopped chives for garnish.

Just made these for the Super Bowl and my whole family couldn’t stop saying how they were better than from a restaurant! My husband even fried up a few, but we thought the baked ones were the best. Definitely making these again!

Spicy Tomato Soup recipe | Epicurious.com

2 (28- to 32-oz) cans whole tomatoes

large onion, coarsely chopped (2 1/4 cups)

garlic

jalapeño chile including seeds

finely chopped peeled fresh ginger

olive oil

cumin

chicken broth (18 fl oz)

sugar,

salt,

Loaded Potato Skins

potatoes

chicken thighs

salt and black pepper

white Cheddar, shredded (1 cup)

provolone, shredded (1 cup)

black olives

chopped,

Sour cream and sriracha,

Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.)

Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle. 

Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes. 

Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha.

Cheese Croissants - this EASY 2 ingredient recipe is a great snack, lunch, or appetizer. Serve them with dips for an extra treat!

Cheese Croissants

puff pastry sheets (thawed (2 sheets))

Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.

Unwrap puff pastry and cut each sheet into 9 squares.

If using string cheese, slice the cheese into 3-4 pieces.

Place a bit of string cheese or sliced cheese in the center of each square of pastry. Wet your finger and brush 2 adjoining edges of each square with water. Fold over into a triangle and press to seal. Press lightly with the tines of a fork to make sure they're sealed and prevent leakage during baking.

Bake for 10 minutes, or until golden brown and pastry is cooked through.

Serve plain or with dipping sauces such as salsa, guacamole, barbecue sauce, or marinara.

https://embed.mediavine.com/videos/ckayuypfrvr7ngdjysqk

Cheese Croissants - this EASY 2 ingredient recipe is a great snack, lunch, or appetizer. Who doesn't love cheese??

2 Ingredient Cheese Croissants

<em>This easy vegan kimchi recipe is pungent, spicy and smoky just like the real thing!</em>

The Best Vegan Kimchi - 김치

napa cabbage (2-3 pounds)

salt

kabocha squash

Asian pear, peeled, cored, and roughly chopped

onion,

thumb size piece of ginger, peeled and roughly chopped

garlic cloves,

soy sauce

sugar

gochugaru (Korean chili pepper flakes)

water

scallions, ends trimmed and sliced in half

Cut the cabbage in half lengthwise and  in half again. Remove the core and add them to a large bowl along with the salt.

Using your hands, toss the cabbage and rub each leaf with salt. Let sit for 1-2 hours, tossing the leaves occasionally to make sure all sides are coated. 

Meanwhile, bring a medium size pot of water to boil and add the kabocha squash. Boil for 7-10 minutes, until the pieces are tender. Drain well and let  cool to room temperature.

In a blender, add the kabocha squash, Asian pear, onion, ginger, garlic, soy sauce, salt, sugar, gochugaru, and water. Blend until smooth and set aside.

When the cabbage leaves have wilted, rinse them under cold water to remove the salt. Take your time to go through the leaves to remove the excess salt hidden in the creases. Rinse one more time and using your hands, gently squeeze out excess water. Transfer the cabbage leaves to a large bowl. 

Add the kimchi sauce to the bowl along with the chopped scallions and mix very well to make sure all the leaves are evenly coated.

Cover with plastic wrap and let sit at room temperature, away from direct sunlight, for 1 or 2 days. Give it a taste and if you are satisfied with it, transfer to a jar and refrigerate for up to 1 month.

Thank you for a vegan version of kimchi. I just made this it was very easy and tastes great! Btw, in step 4, I think you forgot to mention the salt. I just put the tbsp of salt in with sauce. I assumed that was correct.

I somehow ended up with double the amount of the sauce than I needed so I just froze the left overs. Hopefully it will still be good by the time I need more kimchi!

I am biting at the bit to just eat this up and was going to wait until tomorrow to give it the full 2 days on the counter but not a chance!  LOL! It's SO good right now I'm eating some and putting the rest in the fridge to have as a side this  week with dinner.  Because I don't like fish sauce or the shrimp that goes into regular kimchi but love the heat and taste so I tried to make a few kimchi recipes without it but I just didn't like how it tastes.  Your recipe tastes so "right" that I feel like I found my kimchi "home"!  Thanks again so much and I HIGHLY recommend this recipe to all who would like an authentic kimchi taste without the fishy taste! :)

Creamy Black Bean Taquitos are an easy, tasty, and inexpensive appetizer for football parties or just for fun!

Creamy Black Bean Taquitos

oz cream cheese (room temperature) (1.00)

black beans (0.95)

diced green chiles (1.09)

green onions (0.21)

hot sauce (optional) (0.05)

garlic powder (0.02)

salt (or

corn tortillas (1.37)

Tbsp cooking oil, divided, for frying (0.12)

Rinse and drain the black beans. Drain the diced green chiles. Slice the green onions. Add the cream cheese, black beans, green chiles, green onion, hot sauce, garlic powder, and salt to a bowl. Stir together until evenly combined, then taste and adjust the salt or hot sauce to your liking.

Stack 5 tortillas on a plate, cover with a damp paper towel, and microwave for about 20 seconds to soften (this helps prevent them from cracking when rolled). Heat a large non-stick or cast iron skillet over medium heat. Working quickly as the skillet heats, place about 2 Tbsp of the black bean filling in each tortilla then roll tightly closed.

Once all five are filled, add about 1 Tbsp cooking oil to the skillet, give it a few seconds to heat (it should shimmer), then add the filled taquitos seam side down. Cook the taquitos on each side until brown and crispy, then transfer to a clean plate.

Repeat the process in small batches of five, adding a little more oil to the skillet each time, until all the filling has been used (about 15 taquitos). Serve while still hot.

<em>Ready in under 15 minutes, this crowd-favorite appetizer is creamy, salty, savory, and filled with flavor. Serve with <a href="https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/" rel="">homemade soft pretzels</a> or the variety of foods listed above this recipe.</em>

Beer Cheese Dip

Tablespoons (30 grams) unsalted butter

Tablespoons (24 grams) all-purpose flour

(240 milliliters) whole milk*

(160 milliliters) beer*

Worcestershire sauce

dijon mustard

(250 grams; 8 ounces) shredded cheddar cheese (see note)

First, make sure your cheddar cheese is freshly-shredded and ready to go. Set aside for step 4.

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.

In a slow and steady stream, whisk in the milk. After it&#8217;s all added, continue whisking until it slightly thickens, about 1 minute.

One at a time, whisk in the remaining ingredients.

Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove (and delicious, of course), but will begin to thicken after a few minutes. It&#8217;s delicious warm or room temperature.

Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.

The flavor is great!  I found it a bit thin when served warm right from the stove, which was my plan. We were sheltering in place already due to Covid, then massive wildfires in our area have created horrible air quality so we can't go outside at all. I planned a comfort dinner of homemade soft pretzels warm from the oven and beer/cheese dip.  I think next time I will reduce the milk by 1/3 c and add beer until it is a "just right" consistency.  I used hot smoked paprika, extra sharp cheddar, and oatmeal stout for the beer.  The subtle flavors from the mustard, garlic and worcestershire were great! I'm surprised the cold leftovers are still smooth and scoopable. I think it would make a nice cold dip for a veggie tray.  I might even be able to get my boys to eat some veggies. I'm looking forward to checking out your site for more recipes.  Blessings!

It was ok. Sharp cheese to sharp and you can taste the worchestor sauce 

Wow, this was a success. My guests scraped their bowls clean. My dip was a bit thin (low fat milk) so I tempered some of the dip with corn starch, added it back and it was perfect.

https://www.youtube.com/watch?v=CU7WfqAh8XI

Ready in under 15 minutes, this crowd-favorite appetizer is creamy, salty, savory, and filled with flavor. Serve with homemade soft pretzels or the variety of foods listed above this recipe.

Ingredients
2 Tablespoons (30g) unsalted butter
3 Tablespoons (24g) all-purpose flour
1 cup (240ml) whole milk*
2/3 cup (160ml) beer*
2 teaspoons Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
2 cups (250g; 8 ounces) shredded cheddar cheese

Get the full recipe: https://sallysbakingaddiction.com/beer-cheese-dip/

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#baking #recipes #cheese

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Beer Cheese Dip | Sally's Baking Addiction

Bacon and Artichoke Hearts Lavash Flatbread

bacon

artichoke

red chile flakes

ricotta

lemon zest

Parmesan,

kosher salt, plus additional as needed

lemon juice

lavash

baby arugula

Olive oil,

Bacon and Artichoke Hearts Lavash Flatbread as seen on Valerie's Home Cooking, Season 9.

Preheat the oven to 425 degrees F and line a sheet tray with parchment paper.

Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and chile flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside.

Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes.

Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices.

This was amazing. Made it on pita bits and we really enjoyed it. The following day made it again, added a little 1/2 &amp; 1/2 and more parmesan and served it over homemade spinach pasta! It was delicious. Recipe will definitely stay in my "saved" file

I made this flatbread it was so good in couldn’t stop eating it. I didn’t have ricotta so I used a mix of Philly and goat cheese.  But I am sure the ricotta would be excellent too. Dressed the salad if your like lightly before adding it tongue flatbread.  

Butternut Squash and Italian Sausage Soup

butternut squash,

vegetable oil

garlic,

sage,

marjoram

chicken stock

cider vinegar or lemon juice

heavy cream,

butter

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

Why on earth would you blend the sausage up with the rest of it - and then fine-strain it? I reserved the cooked sausage out, cooked the aromatics in the sausage drippings, and proceeded with the recipe. Blended it and then added the sausage back in. Lovely flavor!

This  is a family favorite.  I use hot italian sausage instead of sweet for alittle BAM!  The crisp sage on top adds the finishing touch.

<div>So good and hearty!!</div><div><br /></div>

Screams fall! Needed a tiny tweaking (don't blend the sausage) but a really easy soup that fills you up. 

@Anonymous-Exactly! This must be a misprint. Good flavor.

Cream of Celery Soup

celery, divided

carrots, divided

onions, diced

flour

vegetable broth, divided

Salt and pepper

heavy cream

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

A good recipe but I doubled the celery and halved the carrots, largely according to the comments below. I also substituted evaporated milk for the cream, and it was still rich and thick. It came out with a lovely celery taste, and a light golden color.

Wonderful recipe and I will make this again. Per some suggestions, I cut the amount of carrots down to half and doubled the celery. I also used chicken stock because I had that on hand, and used canned milk instead of cream. It was easier for me to puree the entire cooked portion too. Sounds like I did not follow the recipe too closely, but it turned out great for me. I love to make soups of all sorts in the winter and since my hubby and I are trying to get rid of the lbs we gained during the Holiday, I will be using this one a lot. Thank you for posting it on here.

I had some extra celery on hand and a long weekend so decided to try this soup.  I made homemade vegetable stock which probably gave it a nice deeper flavor.  I also pureed the veggies with a stick blender.  It was bland for me so I added lots of black pepper, a little cayenne pepper,a little bit of old bay seasoning and a tiny bit of fresh grated nutmeg and it tasted great and was also very pretty in color.  I did use half the amount of carrots based on other comments but did not increase the amount of celery.

I've been cooking almost 40 years now. This just sounds like too much carrot &amp; onion for a  celery. I am not even going to try it.

Very good on a cold icy day in Georgia...

This soup is the color of lobster bisque. Nothing about the way it looks says "cream of celery." It does taste good (I used chicken broth instead of vegetable, and lots of pepper and salt from grinders), but I think it tastes more like carrot. I used a hand blender and ended up pureeing all the vegetables because the consistency seemed thin. I don't know that I'll make this again, unless I try using it as the base for some other recipes and find that it works really well.

This recipe is OK. Not as good as I was expecting for a five star recipe. A little Emeril's Essence will kick it up a notch though.

I made the soup as directed until the end.  Since it looked more carrot soup than celery I used coconut milk instead of cream.  Delicious, although celery was not the dominant flavor.  

Very good soup.  The only change I made was using chicken broth instead of vegetable.  I didn't have any vegetable.   It turned out very well.

Recently my balky refrigerator (froze everything in the fridge...defrosted everything in the freezer left me with several "heads" of frozen celery...I decided to try this soup...The result was a creamy, delicate celery flavor...absolutely delicious! I don't have a hand blender or a food processor, so I pureed in the blender...DO take the advice to strain the broth and only puree the mushy vegetables...Trying to puree the whole soup was messier than you can imagine (or maybe you CAN imaginevolcanoing out of the top of the blender...live and learn! I will make this again, even without frozen celery (hopefully!

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Hummus

chickpeas, drained, liquid reserved

tahini (sesame paste)

lemon juice (2 lemons)

hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

I was taught how to make Hummus by a Chef from Lebanon.  It is the recipe I prefer. Most put cumin in theirs but I think it is the Persians that use cumin. I love cumin but prefer my Hummus like hers, without it and the hot sauce. Hers is most like the Lebanese.  One should try it each way, both are delicious.<br /><br />ps: NEVER, NEVER USE CANNED.  Cook them, run your hand in them when cool, the SKINS will come off and float to the top to make an unbelievable smooth hummus. It is the skins that make it lumpy as they are tough.<br />

I used pink Himalayan salt which was just salty enough. Also roasted garlic which cuts the potency. My only improvement is to make the texture more smooth.

I haven’t made this yet, but I noticed some reviews mentioned that it was salty. I didn’t know until recently that the two commonly available types of kosher salt are very different in their flakiness, and therefore in how much you use. Diamond Crystal is “fluffier” so the measurements given are correct. If you use Morton’s, use half the measurement called for. Of course, salt is a personal preference, and you should always use it to taste, but this is a general rule of thumb. 

I have been making this for a while, and my family loves it. So this time i measured the chickpeas, and it only takes one can, as she says in the video.  I have been using 2 cans in the past!!!  It was much better with just one can as you can imagine and I buy the low sodium chickpeas.  Otherwise followed the recipe to a T.  Not too salty and I don't see the problem with the skins of canned chickpeas.  After you blend it up, they mix right in.  Love this recipe.  

Very easy to follow, however the other reviewers are right. It’s way too salty (and I love salt!). I added another 1/2 cup of beans and it turned out lovely.  And don’t be afraid of the hot sauce! I hate spicy things but a couple of dashes really added great flavor with zero heat! 

Loved it but I did find it a tad salty - will be reducing salt next time. 

Use a tsp of cumin instead of hot sauce and peanut butter instead of tahini, keeps the price down!  Yummy!

Delightful, for my taste.  Love the garlicky punch and the clean, tangy lemony finish.  I did use less salt - 1 tsp. of kosher salt - and that was still plenty salty for me.  Had it on some freshly baked multi-grain bread, and topped it with some tomato powder I made with tomatoes from my garden, and freshly crushed dried basil leaves, also from my garden.  This just became one of my new pleasures in life.

So (as other reviewers mentioned), this was too garlicky, salty, and lemony. The consistency was off, too. I added 1/2 of ricotta it was DELICIOUS and SO creamy! 

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