Last Soups of the Season

Winter is coming to an end…We are about done with those hearty soups and stews we’ve been eating all winter.  Well as spring has just hit us, I have two soups for you to try before it gets too warm.

They are both hearty ones.  And just because we have recently celebrated St. Patrick’s Day, they both have potatoes in them.  What can I say, I’m Irish.

The first one, tomorrow, is “Italian Potato Soup” and has tomatoes, onions and pancetta too. 

Then on Thursday, the recipe is for “German Chicken Soup with Dumplings” and actually doesn’t call for any chicken meat.  All though if you check the 2^nd note in the recipe, it does tell about adding some chicken if you desire.

The dumplings used here can be made and used in other dishes as well.  Just be sure your baking powder is not old.  It loses it strength as it ages.

The other ingredient mentioned in the dumplings, really needs to be fresh grated.  That is the nutmeg.  Buy the whole little nutmeg shells and use a fine grater.  It gives you the fresh flavor of the nutmeg.  The fresh nutmeg looks like a small walnut and you just grate it as is.  So much better flavor then using the ground nutmeg from the spice isle.

Well, enjoy these soup recipes and “Happy Cooking” until next week.  I’ve got a couple of gluten-free baking recipes for you that week.

Jalapeno Popper Dip

Jalapeno Popper Dip

(12-20 servings)

Ingredients:

8 oz. Cream Cheese, room temperature

1 cup Sour Cream

4-6 Fresh Jalapeno Peppers, roasted, seeded & diced (see note)

2 cups Cheddar Cheese, shredded

1 cup Parmesan Cheese, shredded (divided)

1 cup Seasoned Italian Bread Crumbs

3 tbsp. Unsalted Butter, melted

1 tbsp. Dried Parsley

Directions:

In mixing bowl of a stand mixer or other similar bowl with a hand mixer, bend the cream cheese and sour cream.  Now add the jalapeno peppers, cheddar cheese and ¾ cup of parmesan cheese.  Mix well and then scrape into an 8x8 baking dish spreading evenly.  In a small bowl, mix remaining parmesan cheese, bread crumbs, butter and parsley together using a fork or your hands until crumbly.  Sprinkle the topping over the cream cheese mixture evenly.  Place the baking dish in a pre-heated 350 degree oven for 15 to 20 minutes or until hot and topping is golden brown.  Serve immediately with bread, crackers or vegetables.

Note:               You could use canned diced jalapeno peppers.  They usually come in a 4 oz. can.  If you don't want the heat, try using a 4 oz. can of Diced Green Chiles.

Ideas for Future Efforts

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Whole Pepper Snack

Whole Pepper Snack

(2 dozen)

Ingredients:

2 dozen Whole Shishito Peppers (see note)

½ medium Fresh Lime, juiced

½ tsp. Seasoned Salt (or to taste)

Directions:

In a large dry skillet (see note) over high heat, add peppers and cook stirring or tossing occasionally until nicely charred.  This can take from 5 to 8 minutes.  Transfer peppers to an appropriate sized serving bowl and toss with the lime juice and seasoned salt. You can adjust the amounts to meet your own personal tastes.  Serve at once.

Note:               Shishito peppers are a sweet Asian pepper.  You can find them in 8 oz. packages at your grocery store.  If they don't stock them, ask them to order some for you.  If you like some heat, try using jalapeno or serrano peppers instead.

Note:               You can use a cast-iron skillet, a non-stick skillet or any good heavy skillet you have available.  You want to use a large one so you don’t crowd the peppers as they blister and cook in the pan.  A big enough skillet will allow you to double the recipe if wanted.

Ideas for Future Efforts

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More Party Snacks

I thought since “March Madness” runs for about a month, you could use a couple more recipes for the parties.  So Wednesday and Thursday this week I have a couple snack items for you.

Both recipes can offer a little heat to your gathering or not.  It’s up to you.

Wednesday’s “Whole Pepper Snack” is offered with a sweet Asian pepper and really no heat.  But in the notes of the recipe it suggests trying jalapeno or serrano peppers instead.  This recipe also lets you adjust the flavorings to your personal taste.  You might even try a few different ingredients.

“Jalapeno Popper Dip” is Thursday’s recipe.  This recipe lets you enjoy the flavor of a jalapeno popper without having to stuff or mess with cooking them.  It’s quicker and easier too.

So be sure to give them a try during the tournament or at some other opportunity you have to share them.

“Happy Cooking” until next week and be sure to share my link with family and friends.

White Bean Hummus

White Bean Hummus

(2 cups)

Ingredients:

1 head Fresh Garlic

1 tsp. Olive Oil

2 cans (15-16 oz.) Cannellini Beans, rinsed & drained

1 tbsp. Fresh Lemon Juice

1 tbsp. Olive Oil

½ tsp. Kosher Salt

½ cup Roasted Cherry or Grape Tomatoes, halved (garnish)

Directions:

Cut top of garlic off exposing the individual cloves.  Place on a piece of foil, drizzle with 1 tsp. olive oil and wrap up in the foil.  Place in a pre-heated 400 degree oven for 20 to 25 or until soft.  Let cool to handle.  Then squeeze softened garlic out into the bowl of a food processor with a blade.  Next add the beans, lemon juice, oil and salt.  Cover and process unit until smooth.  Transfer to a serving bowl and garnish with the roasted tomatoes.  Serve with fresh cut vegetables, crackers or toasted baguette slices or pita wedges.

Note:               For the roasted tomatoes, put sliced tomatoes on a rimmed sheet pan.  Drizzle the tomatoes with olive oil, sprinkle with a little salt and roast in the oven at the same time you bake the garlic.

Ideas for Future Efforts

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Black Bean Salsa

Black Bean Salsa

(3-4 cups)

Ingredients:

1 can (15 oz.) Black Beans, rinsed & drained

1½ cups Fresh Cucumber, seeded & chopped to size of beans

½ cup Tomato, seeded & chopped to size of beans

½ cup Fresh Green Onion, ¼ inch slice

¼ cup Fresh Lime Juice

1 tbsp. Fresh Cilantro, snipped

1 tbsp. Olive Oil

½ tsp. Ground Cumin

¼ tsp. Salt

1/8 tsp. Cayenne Pepper

Directions:

In a medium bowl, combine all the ingredients, cover and refrigerate from 4 to 24 hours.  Stir well and put in a serving bowl just before using.  Garnish with a little cilantro and serve with tortilla chips.

Note:               if you like a little more heat, use more cayenne pepper or mix in a seeded and chopped jalapeno or serrano pepper or two.

Ideas for Future Efforts

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College Basketball's March Maddness is Coming

It’s “March Madness” in college basketball.  We will play 67 (I believe) games ending in the championship game in April for NCAA Division I basketball.  And that doesn’t even count all the conference tournaments that will be played to see who gets in.

There are 10 days of games not counting the play-in games to finish out the 64 teams that will via for the title.  It also doesn’t take in all the other college basketball games being played in Division II or III and the NAIA tournaments.  It’s a wild month for basketball.

So what does this have to do with a food blog?  Well there’s lots of opportunities for basketball watching parties in your home or that of a friend or family member.

If you are having or going to more than one bb watching parties, you don’t want to offer the same food.  That could get boring.

So I have a couple of new dips/salsas this week for you to give a try.  Wednesday recipe, “Black Bean Salsa” is a different twist on salsas for you.  Then on Thursday, try “White Bean Hummus” for a different night or food theme.

Speaking of planning, don’t forget the approximately 500 other recipes in the “Recipe Tabs” above.  They contain a wide variety of dishes and beverages to try for one of the March Madness nights.

I’m hoping my team gets in but they are on the outside of the bubble right now.  They need to win out or take their conference tournament.  But there will be other teams I’ll be rooting for at least in the games I have them picked to win.

“Happy Cooking” and enjoy the games and the food/drink during this month of fun and upsets.