1 cup green onions, chopped (plus more for garnish)
1 can (5 oz) sliced black ripe olives, drained
chopped tomatoes for garnish
This can be served either in a large straight sides glass pudding dish or on a 14 inch serving platter. If using a pudding dish, simple spread the layers so that the colorful layers can be easily seen. If using a serving platter, pile the layers of ingredients one over another with each successive ingredient leaving a margin of 3/4-inch in a pyramid fashion.
For the first layer, spread bean dip to 1/2-inch thickness. Over this, evenly spread a layer of avocado dip to the same thickness (but if using a serving platter, leave a 3/4-inch margin so the bean dish may be seen, and so on.) Next, spread a 1/2-inch thick layer of sour cream (leave a 3/4-inch layer). Layer the remaining ingredients in the same fashion.
Cover with plastic wrap and refrigerate for several hours before serving.
Sprinkle center lightly with paprika for added color. Garnish with green onions.
Here are the lightened up recipes you heard me talk about on “In Step with Kevin Aguilar”!
When Kevin asked me to come on and talk about what to serve at a Super Bowl party – it was a no-brainer. My husband and I have hosted SuperBowl for the last 5 years at our home. Some years only 10 or so, some years up to 30!!
Some tips for you!
~Have guests bring the simple things: Beer, wine, ice, corn chips for dips, veggie platter even! Leave things out of your shopping basket that others can provide – especially if they are not necessary to the cooking portion!
~Buy the 2 dollar plastic table cloth – this is football and we want to get messy and have fun piling our food up!
~Pull all your platters out in advance and select the serving devices you need. Get the plates, flatware (or plastic forks), napkins and serving utensils out up to a day before. All you should be doing is setting out platters as guests arrive!
~Have plenty of bottled water!
~If you have a lot of couples – Make an easy Sangria for the ladies!
On to the menus – enjoy these! remember to pick your recipes and make your shopping list! One last tip: Remember to enjoy your guests, eat the food and relax with them.
In a saucepan over med-low heat, combine cream cheese and blue cheese and sourcream and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well.
Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.
1 tablespoon fresh lime juice (or more!! I love this!)
1/8 teaspoon salt
1 garlic clove
1/2 small jalapeño pepper
1 ripe peeled avocado
1 tablespoon cilantro leaves
Place first 5 ingredients in a food processor; pulse 5 times or until finely chopped. Add avocado; process until smooth. Sprinkle with cilantro. Add extra lime wedges and serve alongside lightened up Nachos!!
Rinse pork but and cover with liquid smoke and sea salt. Place in crock pot for 10-12 hours, turning once. Pork will fall apart by the end. Pour contents into a drainer allowing all the excess fat to drain away and give the pork a nice squeeze to remove excess grease. Place into another bowl and use 2 forks to gently fluff the meat. Serve with rolls, shredded cabbage, or cole slaw and a squirt of sriracha hot chili sauce to liven up your party!!
Preheat oven to 350°F Line jelly roll pan, 15 1/2×10 1/2×1 inch, with aluminum foil. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with celery sticks and light blue cheese dip ( I use 1/4 cup blue cheese crumbles and 1 1/4 cup nonfat sour cream to make mine)
Cranberries!! Bleu Cheese! Walnuts! We have everything here in Oregon to make amazing treats for your friends and family. I was placed with the task of creating a Thanksgiving appetizer that would showcase the local bounty…here is what I came up with!
Oregon Bleu Cheese, Cranberry and Walnut Spread
2 x 8 ounce packages of cream cheese, softened (use less for a more potent bleu flavor)
6 ounces of fresh bleu cheese (I used Rogue, a local favorite) crumbled or chopped up
1/2 cup cranberry sauce, fresh preferable but if canned use the one with whole berries.
Coarsely chopped raw walnuts (I bought mine at the Portland Farmers Market)
I am almost embarrased by how easy this is! Pull out the Kitchenaid and put all the ingredients together in the bowl EXCLUDING the walnuts. Mix for a while on low, then turn it up and let it whip up! When done, spoon into your serving dish and chill. Right before serving sprinkle the nuts on top. enjoy on crackers, or use the spread on sandwches….perhaps TURKEY sandwiches?
I love hummus, and it is flipping expensive!!! I was fortunate enough to have a friend give me a copy of her “blender” hummus. I have been creating crazy hummus recipes ever since! I bought some truffle salt after having the very fabulous Mark Bitterman on my show and I have been adding it to everything! Now, just adding truffle salt may not be the equivalent of “truffling” but this is my blog and here it is…ha!
Anyways, this is gorgeous, tastes rich and delicious. It is healthy and a perfect easy party appetizer! Enjoy!!
Easy Truffled Hummus
1/2 cup tahini paste
1/3 cup of reserved chick pea water
4 tbs lemon juice
1/3 cup extra virgin olive oil
3 tbs minced garlic
1 1/2 − 2 tsp TRUFFLE salt
6 large fresh basil leaves
3 cups of cooked chickpeas or garbanzo beans (or 2 cans chickpeas), drained
Add all ingredients except the chickpeas to a blender.
Puree until garlic is minced and liquid is combined.
Slowly add chick peas and chickpea water until all incorporated. Blend to your preferred consistency.
Serve with a drizzle of olive oil, crackers or a soft cut up loaf of bread ENJOY!!
How fun! Why not make your own crackers?? I made some fabulous pumpkin hummus and I wanted a unique cracker to go with, so I found this simple recipe, tweaked it a bit, and mae it for you!
Simple Homemade Crackers!
2 cups of plain flour
¼ teaspoon salt
2 tablespoons softened butter
approximately 1 cup of milk
Toppers! I used sesame seeds and poppyseeds!
Preheat oven to 300.
Mix all your dry indredients then add the butter, I used my pastry cutter to cut thebutter in but you can use a food processer. Then start adding the milk until it forms a ball, but NOT TOO STICKY!
Split in half and roll out to cover a cookie sheet (this should make 2 cookie sheets worth COVER yout cookie shees with a baking mat or parchment paper) then cover with fun items, sesame seeds, pepper, sea salt, etc. Cut into shapes with a pizza slicer – have fun! Bake for 20 minutes ot until the crackers brown around the edges.
Have fun with this – include fresh rosemary or oregano in the dough….even cheese!
I am sitting here, waiting one last hour before the slow cooked baby back ribs I have in the crock pot are ready. Thanks to Melissa Baran! My dinner is going to be amazing. The great part of clow cooking is that it frees up time for other things….like making snacks!
I was at New Seasons today and I stopped at the counter that had recipes because they were ALL pumpkin recipes. This recipe grabbed my eye, so I made it the same day! I hope you enjoy it! It is spicy, nutty, and creamy! Give it a shot! Tis the season!
Spicy Pumpkin Hummus from New Seasons
1 1/2 cups fresh or canned pumpkin puree
1 1/2 cups canned chickpeas drained and rinsed
3 Tbls tahini
1 clove garlic
1 tsp cayenne
1 tsp cumin
2 Tbls olive oil
2 Tbls lemon juice
Salt and Pepper
In a food processor or blender, process pumpkin and chickpeas until smooth. Add the rest of the ingredients and process until smooth. Season to taste. Make 3 cups.