Hula’s Dip for Sweet Potato Fries

This is my version of the dip that is served at Hula's with their sweet potato fries.

3 T Mayo

2 T catsup

1/2 t sesame oil

1 t finely grated ginger

Mix together and serve with sweet potato fries.

Easy Artichoke Bites

These appetizers are always a hit, and pretty easy to keep the ingredients on hand when you need something at the last minute.  And I've just found a way to make them even faster and easier.

  4 large eggs

 1 jar (12-14 oz) artichoke bruschetta mix*

 1/4 C fine dried bread crumbs

 1/2 t each pepper and dried oregano

 1 4 oz can diced chiles

 2 C (8 oz.) shredded sharp cheddar cheese

1.  Preheat oven to 350°.  Spray 10” glass pie plate or 7" x 11" baking dish with oil.

2.  Whisk eggs in a bowl to blend. Stir in the remaining ingredients.

3.  Pour mixture into the prepared baking dish and bake, uncovered, until it feels set when lightly touched, about 30 minutes. Let sit at least 10 minutes before cutting into small squares or pie sized pieces, if serving for dinner.

 

Make ahead: Up to 1 day, chilled. Reheat, uncovered, 12 minutes at 325°.

 

*Trader Joe's has a 12 oz. jar. Cara Mia has a 14 oz. jar.

Truffled Gnocchi

This is my version of a dish I had at an Italian restaurant.  I prepared it for Book Club tonight.

1 package gnocchi (about 1 pound)

1 1/2 T butter

1 T flour

1 C milk (whole or 2%, or add some cream)

1/2 C truffle cheese* (available at Trader Joe’s)

4-5 T grated parmesan/romano

2-3 t truffle oil

Preheat oven to 425º with rack in the middle.  Butter a shallow baking dish about 8” x 8”.

Start the water to boil for the gnocchi and follow the package directions.

Make a white sauce melting the butter, then gradually stirring in the flour.  Whisk in the milk until smooth.  Gradually stir in the truffle cheese until melted.  Add 2 T of the parmesan cheese.  Keep on low while you heat the gnocchi, usually for about a minute or two until it floats to the surface.

Drain the water thoroughly, then stir into the cheese sauce.  Spread into the prepared dish.  Sprinkle with enough of the remaining parmesan to cover.

Bake for 5-8 minutes until bubbly and the top is browned.  

Remove from the oven and drizzle with the truffle oil.

*Substitute gruyere or other melty cheese.

Sweet Spiced Nuts

These are so addicting!  If they are out, it is so easy to grab a handful and munch, then go back for another handful!  Keep them in an airtight container, and they will keep for a few weeks.  They are a great gift in an attractive glass jar, tied with a festive ribbon.

1/4 C butter (1/2 stick)

1/3 C dark-brown sugar (70 g)

1/3 C white granulated sugar (65 g)

1/2 tsp kosher salt

1 tsp ground cinnamon

1/4 tsp nutmeg, chile powder, ground cumin*

1/8-1/4 tsp smoked paprika, cayenne pepper, and/or black pepper*

1 pound walnut or pecan halves (about 5 cups)

1 egg white, room temperature

1 tablespoon water

Preheat oven to 325°F.  Line a 13”x18” sheet pan with heavy duty foil. Cut butter into 4-5 slices and lay in pan.  Place in oven to melt.  Remove when melted, but you may need to put back into the oven briefly to liquefy it again later.

Mix sugars, salt, and *whatever spices you want to use, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.  Carefully pour in the melted butter and mix again.  It’s not necessary to get it all the butter, because it will keep the nuts from sticking.

Spread the nuts into a single layer in the buttered pan. Bake for 25-30 minutes, stirring every 10 minutes.  They will look golden when done.  Watch carefully during the last 10 minutes so they don’t burn.  Remove from oven, and let the nuts cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

These are great for munching on, but also good chopped coarsely and sprinkled on ice cream, or whipped cream on any dessert.

Artichoke Squares

These have been served as appetizers forever, it seems.  Always a hit, and pretty easy to keep the ingredients on hand when you need something at the last minute.

2 jars (6 oz. each) artichoke hearts marinated in oil*

½ C finely chopped onion

1 garlic clove, minced

1/4 C fine dried bread crumbs

1/2 t each pepper and dried oregano

1/4 t Tabasco (optional)

2 T chopped capers

2 C (8 oz.) shredded sharp cheddar cheese

 4 large eggs

1. Preheat oven to 350°.  Spray 10” glass pie plate or 9" square pan with oil.

2. Drain marinade from artichokes into a cup.  Chop all artichokes, cutting off tough leaves.

3. Heat about 2 T oil from reserved marinade into a frying pan over medium heat.  (Okay to get some of the marinade into the pan.  Discard rest of marinade.)  Add onion and garlic and cook, stirring, until onion is soft, about 5 minutes.  Turn off heat, then add artichokes, bread crumbs, pepper, oregano, Tabasco, capers, and cheese. 

4. Whisk eggs in a bowl to blend. Stir into the onion mixture.

5. Pour mixture into the prepared pie plate and bake, uncovered, until it feels set when lightly touched, about 30 minutes. Let sit at least 10 minutes before cutting into small squares or pie sized pieces, if serving for dinner.

Make ahead: Up to 1 day, chilled. Reheat, uncovered, 12 minutes at 325°.

*Trader Joe's has a 12 oz. jar.

Wasabi Deviled Eggs

In looking through recipes in my mother's recipe box, I came across some deviled egg recipes clipped from the newspaper years ago.  The one that intrigued me was this one.  
To make great deviled eggs, one needs to have great boiled eggs.  It helps in peeling them, if the eggs have been bought a week or so ago.  Put the eggs in a pot and fill so there is about 1" of water to cover.  Put on high heat and bring to a boil.  Boil for 1 minute, then turn off heat and let rest for about 15 minutes.  Meanwhile, get some ice cold water ready.
Drain the water from the pot, run some cold water over them and drain again, then shake the pan to break the shells.  Place the eggs into the ice water for about 15 minutes.  Peel and proceed with the recipe.

6 hard boiled eggs 
1/4-3/8 cup mayo
1-2 tsp of wasabi paste 
1 drop green food coloring (optional)

Cut eggs in half and remove yolks to a bowl.  Mash with a fork then add in mayo* and wasabi paste.  Start with 1 teaspoon, taste and keep adding until it reaches the flavor you want.  (Wasabi can slowly hit you, so be cautious.). Add the food coloring if you desire a greener color.  The color also serves as a warning that this is not a regular deviled egg.
*I like the filling creamy, so I tend to add more mayo than less.

Terry's Terrific Bean Dip

This dip always gets rave reviews.  Shared by my sister-in-law, Terry.

2 cans Bean Dip                                          1 small can sliced olives

1 pkg Lawry’s Taco seasoning                 ¼ C chopped red onion

1 C sour cream                                            2 T chopped cilantro

8 ounce cream cheese, softened           

1 pound ground beef, cooked fat drained, and crumbled, (optional)

Mix all ingredients together.  Put into a serving bowl and heat in oven at 350 for 25-30 minutes or in microwave until hot.

Serve with tortilla chips and veggies.

Mom K’s Crispix Senbei

Senbei are Japanese seasoned rice crackers.  These are even tastier than the original.

            ¼ C corn syrup

            ¼ C sugar

            ½ C butter or margarine (DON’T use light or diet type)

            3 T. soy sauce

12 oz box of Crispix cereal      

            Stir together sauce ingredients in a 4 C glass container.  Heat in microwave 1-2 minutes until sugar dissolves.  Pour over cereal and mix until most of the sauce is absorbed.

            Line 2 cookie trays (with sides) with foil.  Divide cereal between two trays.  Bake at 250° for one hour, stirring every 15 minutes.  Cool, then store in a tightly covered container.

Hot Artichoke Dip

This one is a combination of many recipes.  Love these flavors!

1 can artichoke hearts              1 C shredded cheddar

1 jar artichoke hearts              ½ C grated parmesan cheese

4 oz. can diced chiles              ½ C mayonnaise

1 clove garlic, chopped

Mix together; put into pie plate or other small casserole.  Bake at 350° for 20-30 minutes or until heated through.  Serve with tortilla chips.