Happy Valentine's Day

Bob and I have a Valentine's tradition of not eating out. Instead, we take turns making a nice dinner for each other. It's a chance to try out dishes we might not otherwise make as we try to impress each other.

This year was my turn. We started out with a strawberry chop salad with a strawberry vinagrette dressing. You can find the recipe here. It was not only beautiful (which is not fully reflected in the photo), but even Bob, the non-strawberry eater in our family, gave it a big thumbs up.

Valentine's Salad

The main course was chicken in a basil cream sauce, which was one of our favorite culinary discoveries this year. Here's the recipe. And the photo showing Bob's very own hand!

Valentine's dinner featuring chicken with a basil cream sauce

Sides included a mushroom rice pilaf with red peppers instead of green (it's Valentine's Day!) and roasted asparagus with balsamic vinegar (our new favorite way to roast asparagus).

One of the highlights of the meal was the heart-shaped chocolate cake:

Heart-shaped Valentine's Cake

The cake was fairly simple, but won the title of Coolest Thing Ever from our teenage daughters (they also thought it tasted really good when we ate it later). I remember making this cake when I was 14 or 15 with a church group. But I think the advisor who helped us make them must have had miniature cake pans, because this cake turned out to be enormous. Seriously, the only thing we had that it would fit on was a cookie sheet (aka a jelly roll pan), and then it barely fit.

I used a chocolate cake mix and put half of the mix in a 9-inch square pan, and half in a 9-inch round pan. After it was baked and thoroughly cooled, I cut the round cake in half and placed each half along the side of the square cake (turned it diagonally) so that it formed a gigantic heart.

I debated whether to make the lattice on the cake out of whipped cream or frosting. I opted for frosting; we (we being the girls and I) also debated whether to make the frosting pink, cream-colored, or light chocolate. You cans see that plain cream won out, and I think it was a good choice given the visual intensity of the cake. I used this frosting recipe, doubled it, and barely had enough. The frosting turned out to be a good choice, as we didn't even come close to finishing the cake in one sitting, and the frosting will hold up much better than whipped cream would.

I've already reminded Bob that it's his turn next year. Good luck, Honey!

Spinach Artichoke Dip

This is a crowd-pleasing appetizer that we've discovered just in the last few months. It's very easy to make, which is a good thing because it will get scarfed up quickly. The recipe is originally from one of those Betty Crocker cook book pamphlets that you pick up on your way through the grocery check out; I used to do a lot of work at General Mills and acquired a large collection of them that way. The original recipe called for a little crab added to the recipe. I forgot about the crab the first time I made it and didn't miss it, so I haven't added it since. The original recipe also called for frozen spinach (a ten-ounce box). I am much more likely to have fresh spinach on hand than frozen, so I just put in a few handfuls of fresh spinach until the colors (spinach vs. artichoke) look balanced.

Spinach Artichoke Dip
1 cup mayonnaise
1 cup freshly grated parmesan cheese
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
2-3 cups fresh spinach
1 cup shredded Monterey Jack or Cheddar cheese (I think I usually use a combination of the two)

Heat oven to 350 degrees. Mix mayonnaise and parmesan cheese in a medium bowl. Stir in artichoke hearts and spinach. Stir in most of the remaining cheese, reserving a little bit to sprinkle on top as a garnish.

Spoon into a medium-sized baking dish (about 1 quart). Sprinkle with the remaining cheese. Bake for 15-20 minutes or until cheese is melted.

We've tried eating this with a variety of crackers, chips, etc. I think our hands down favorite is some lightly toasted baguette slices.

Jalapeno Poppers

One of the things we love about our neighborhood is that there are a lot of people who care deeply about food. Bob especially loves this feature because many of the people who love food are men. This makes for fun sharing and comparing.

A couple of years ago, one of our neighbors stopped by on a summer evening with this particular snack, made from jalapenos from his own garden. Bob tried for a moment to figure out a polite way to let him know that he doesn't care for jalapenos, but then decided it would be a lot easier to simply try one. It changed him forever. He still doesn't like jalapenos in general, but he does love these poppers. I made them a couple of weeks ago when jalapenos were on sale. They are always a hit at our house.

Jalapeno Poppers
1 8-ounce package of cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
¼ tsp. salt
¼ tsp. garlic powder
¼ tsp. chili powder
1 pound fresh jalapenos (about 12), halved lengthwise, and seeded—wear plastic gloves and cut on glass surface (I have never cut on a glass surface because I have no glass surface. So far, they seem to turn out okay cut on a regular cutting board. Be aware, though, that you're going to feel like you're being gassed by the fumes from the peppers. And if you don't like spicy food, be sure to completely remove the seeds and membranes).
½ cup dry bread crumbs

Sour cream, onion dip, or ranch dressing for dip (we prefer ranch dressing; some kind of southwestern ranch would probably be really good).

In a large mixing bowl, combine the cheese, bacon and seasonings; mix well. Spoon about 2 tablespoonsful into each pepper half. Roll in bread crumbs. (Note: I’ve found that if you cut the peppers in half as evenly and perfectly symmetrically as possible, they tend not to fall over in the pan and leak cheese all over everywhere).

Place in a baking pan. Bake, uncovered, at 300 degrees for 20 minutes for spicy flavor, 30 minutes for medium, and 40 minutes for mild. Serve while warm with dip.

Stuffed Mushrooms

I've noticed that most people tend to have strong feelings one way or another about mushrooms. They either love them or they really don't. These stuffed mushrooms are hard to beat, and are really quite easy to make.

There are endless variations for the stuffing. We like seafood because it's a little lighter than sausage or bacon. But if your going for all out richness, substitute your favorite processed pork product and enjoy!

Seafood Stuffed Mushrooms

About 12 large mushrooms

1 small can broken shrimp and/or

1 small can crab meat

4 ounces or so of softened cream cheese

1/4 cup grated parmesan cheese

1-2 teaspoons worchestershire sauce

1/3 cup seasoned breadcrumbs

3 Tablespoon. butter

1 teaspoon finely minced garlic

Preheat oven to 350 degrees. Wash mushrooms thoroughly and remove stems. Slice off the woody ends of the stems and discard. Chop the stems very finely and place in a medium-sized mixing bowl. Add the shrimp and/or crab, the cream cheese, parmesan cheese, worchestershire sauce and breadcrumbs. Melt the butter and sautee the garlic in it for about ten seconds. Place the mushroom caps hollow-side up in a baking dish. Put a heaping tablespoon of filling in each mushroom. When all mushrooms are filled, drizzle garlic butter over the top of them. Bake for 20 to 25 minutes.

Chocolate Pecan Pie

David chose chocolate pecan pie for his birthday dessert. He is old enough now that we can't afford a candle for every year. One candle also looked much prettier than 19.

Previously, I did not have a chocolate pecan pie recipe. Bob and I had eaten it a few times at Mimis, and it's one of the desserts that he seems to get cravings for. My dad requested a pecan pie for Thanksgiving dinner, so I made one using this recipe, which I discovered on my friend Kip's blog. (I tried the Dear Abby's version because I didn't plan ahead very well and wasn't sure I had a full pound of brown sugar). I actually think it is the best-tasting pecan pie I've ever had.

Every time I've made the pie since then, Bob has magically appeared at the perfect time to drop in a handfull of chocolate chips. This seemed to delight everyone, so last night I carefully placed the chips on the bottom of the pie. You can't see them, but they're there and they are delicious. I recommend warming the pie and putting vanilla ice cream on top.

1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
9-inch unbaked pie crust
1/3 cup semi-sweet chocolate chips
1 heaping cup pecan halves

Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt, and vanilla; mix well. Place pie crust in a pie plate and scatter chocolate chips on top of the pie crust. Pour filling into unbaked pie crust; sprinkle with pecan halves. Bake for 45 to 50 minutes or until center is set. If crust or pie gets too brown, cover with foil for remaining baking time.

Pomegranate - Avocado Salsa

I admit to being a little bit sheepish about posting this appetizer. I got it from a friend a few years ago, and it took me awhile to persuade her to share it. She had obtained the recipe from a friend who felt it was hers. But it's got the most incredible flavors, and when you don't use mushy tomatoes (see above), it's downright beautiful. The perfect accompaniament for it seems to be Fritos (the big brown things sticking out of the middle of it, which was intended to be decorative). I like the larger Scoops version of Fritos because you can fit more salsa in the middle for a more diverse bite.

The colors make this a perfect Christmas appetizer (that and the fact that winter is pomegranate season). Perhaps the most difficult part of this recipe is seeding the pomegranate. The first time I tried it, I think the kitchen was almost completely pink with pomegranate juice. For a video that shows you an easy way to do it, see here.

Pomegranate-Avocado Salsa

1 ripe avocado, diced small
1 large tomato, diced small
1 T. finely chopped onion
1/4 t. ground coriander
1/2 t. salt
1 T. lemon juice
1/8 t. cayenne pepper (more if you like it spicy)
Seeds of one pomegranate

Mix all ingredients together. Serve with large Fritos corn chips or Fritos Scoops.

Shrimp Dip

Here it is, another remarkably simple appetizer that won't embarrass you, even in the nicest settings (unless someone's allergic to shell fish). This is a favorite of my dad's. We served it last night at a family party.

Shrimp Dip
1 8-ounce package of cream cheese, softened
1 bottle of cocktail sauce
1 6-ounce can of tiny shirmp

Spread the cream cheese evenly on a plate. I like to leave rather deep fork marks on the cheese so that it makes ridges for the cocktail sauce to settle into. Pour cocktail sauce over the cheese. I often only use about 3/4 of the bottle because I don't want it to be overpowering. Then sprinkle the tiny shrimp over the top. We usually serve this dip with an average sort of cracker such as Town House or Ritz; you don't want to use anything too flavorful or it will clash with the flavor of the dip.

Clam Dip

In honor of appetizer week, here's a recipe that we recently tried straight off of the clam can. It's a simple yet lovely dip that is a little more elegant than average.

The dip is shown here with a potato chip, the scoop of choice mentioned on the can. However, we found that the saltiness and greasiness of the chip overpowered the more subtle flavors of the dip. We tried some spread on baguette slices and liked it much better.

The recipe came from a can of Snow's clams. I've read other places that Snow's is an excellent brand in comparison to others; since I'm using their recipe, the least I can do is give them credit!

Clam Dip

1 8-ounce package of cream cheese, softened

1/2 cup sour cream

1 6-ounce can minced clams, drained, reserving

2 tablespoons clam juice

1 tablespoon chopped fresh parsley

1 clove garlic, finely chopped

1/2 teaspoon Worchestershire sauce

In a small mixing bowl, beat cheese, sour cream and reserved clam juice until smooth and well blended. Stir in remaining ingredients. Cover, chill thoroughly. Serve with sliced baguettes. Refrigerate leftover dip.

Ham Rolls

This is another favorite that we generally only make around Christmas. This was a recipe I learned from my sister Pat that my children have enthusiastically embraced. We always make a lot of these, and they never last very long. They're a simple yet beautiful little delicacy.

Ham Rolls

1 package deli or sandwich sliced ham
1 8-oz. package cream cheese, softened to room temperature
Green onion stems or chives

Spread a thin coat of cream cheese on each ham slice. Lay the green part of an onion stem (or chive) on the slice. Role the ham slice like a jelly roll or sweet rolls. Chill ham rolls for 1-2 hours, then slice into 3/4 –inch segments.

Pigs in a Blanket

One of our favorite holiday traditions is hosting an appetizer dinner party on Christmas Eve. We invite everyone from any side of our family. Half of the fun is thinking in the weeks preceding Christmas about all the many appetizers we can make.

This particular appetizer is a favorite with kids. It's also easy enough that our kids can make it. It's probably a stretch to even call it a recipe, but I'll include a recipe for honey mustard dipping sauce just to keep everything on the up and up. Other favorite dipping sauces include barbecue sauce or mandarin sauce. The kids insist that ketchup is also really good with them, but I haven't been able to bring myself to try it.

Pigs in a Blanket
1 package cocktail sausages, such as Little Smokies
2-3 packages pop out crescent rolls

Pre-heat oven to 350 degrees. Open the packages of crescent rolls. Cut each perforated roll into three roughly triangular sections. Wrap a cocktail sausage in each section of roll. Seal it carefully and place on an ungreased cookie sheet. Bake for 10-11 minutes or until golden brown on top. Remove from the oven and serve them while they're hot!

Honey Mustard Dipping Sauce
1/4 cup Dijon mustard
2 tablespoons honey
Mix honey and mustard and serve alongside Pigs in a Blanket

Cheese Ball

When I unveiled this cheese ball at a dinner party a few nights ago, someone commented that it must be holiday time. I guess nothing says "Christmas" like a cheese ball, even though I've been known to make this in the summer because we like it so much. It's simple and delicious, and looks a lot fancier than it really is. This is one recipe that I think I can take full credit for, even though I've experimented by looking at other cheeseball recipes through the years. This has become our standard.

As with many recipes, the possibilities for variations abound. I've found that sharp cheese really does make a difference. But green peppers work just as well as red peppers (although they aren't as festively pretty at Christmas time), and red or yellow onions can easily be substituted for the green onions if you prefer or don't have green onions on hand. And walnuts and pecans work equally well for the nuts on the outside.

Kathy's Cheese Ball
8 ounces cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese
1/3 cup finely chopped green onions
1/3 cup finely chopped red bell pepper
1/2 teaspoon granulated garlic
2 teaspoons Worchestershire sauce
1/2 cup chopped walnuts or pecans

Combine cheeses, onions, pepper, granulated garlic and Worchestershire sauce in a large bowl. I find it easiest to do this by hand, wearing a latex glove. When all ingredients are thoroughly mixed, shape the mixture into a ball. Place the chopped nuts on a plate and roll the ball in the nuts until all outside surfaces are covered. Refrigerate until about 30 minutes before serving time; then take it out of the fridge so that it will be soft enough to spread. We've found Wheat Thins to be the cracker to serve with a cheese ball because they're sturdy enough to not crack under the pressure of the cheese and also have a great complementary flavor.

Jalapeno Jelly

It's taken me a few months to decide when to post this recipe (and I ultimately decided more by default than by logic). I make this jelly in September or so when jalapenos and red bell peppers are abundantly available. It's good any time, and I actually discovered it at a party at my sister's house during harvest season. But the lovely colors make it a perfect holiday treat, and even a nice holiday gift. Since the jars are sealed, it will keep for at least a year after you make it. It's a wonderful combination of hot and sweet. Our favorite way to eat it is with a little bit of cream cheese on a Wheat Thin (for some reason they are the perfect complement for this particular spread).

The jars almost always seal on their own if you pour the jelly in when it's very hot. If they happen not to seal, you can process them in a steam bath for about 10 minutes and they should seal with no problem.

Jalapeno Jelly
1 cup red bell pepper, cut in strips
1 1/2 cups cider vinegar
1/3 cup fresh quartered jalapeno peppers, seeds removed (or you can leave the seeds in if you like it a little hotter)
5 cups sugar
1 pouch (3 ounce) Certo liquid fruit pectin (the powdered kind doesn't work with this recipe)

Combine peppers and vinegar in a food processor. Process to desired size; I like the pieces a little smaller than 1/4 inch. Combine peppers and vinegar with sugar in a large saucepan and bring to a boil. Boil for five minutes. Remove from heat. Cool for two minutes, then mix in pectin. Pour into sterilized half-pint jars and fasten lids. If the pepper pieces aren't evenly distributed, invert jars a few times after 30 minutes to distribute evenly before jelly sets.

This recipe makes about six cups.