Caramelized Onion Dip

The big game is coming up this weekend and I don't know about you, but football food is a must whether you're just watching for the commercials or you're a die-hard fan.  Last year I featured a few menu ideas here and here and I also have several game day favorites here so you can add this recipe to the mix.  It's a little bit time consuming, but it's so much better than the jarred or (gasp!) canned version at your local grocery.  Skip the powdered crap and make it from scratch!!  Need the recipe for the best Super Bowl Sunday ever?!  Whip up your favorite dips, build some monster sandwiches, pour half a dozen bowls of chips, and keep the beer extra cold!

2 tablespoons olive oil

3 pounds onions, halved and thinly sliced

salt and pepper

1/4 cup red wine vinegar

1 tablespoon fresh thyme, chopped

8 ounces cream cheese, softened

1 cup sour cream

french fried onions and paprika, for garnish

Heat olive oil in a heavy-bottomed pan over medium-high heat.  Cook onions, stirring occasionally, until soft and golden brown, about 15 minutes.  Cover and reduce heat to low.  Cook, stirring occasionally, until caramelized, about 40 minutes.

Raise heat to medium and season onions with salt.  Stir in vinegar and simmer until absorbed.  Stir in thyme and remove from heat.  Let cool.  Coarsely chop the onions.

With an electric mixer on medium speed, beat cream cheese until smooth.  Fold in sour cream and chopped onion mixture.  Season with salt and pepper.  Transfer to serving bowl, cover with plastic wrap, and chill 1 hour (or up to overnight) before serving.  Garnish with fried onions and paprika.  Serve with chips, crackers, and fresh veggies for dipping.

Recipe adapted from Martha's American Food, by Martha Stewart.

Quarterback Queso Dip

It's not Game Day without some sort of warm dip, oozing over crispy tortilla chips.  My family is a big fan of the classic Rotel & Velveeta combination, but this year I wanted to do something a little different.  I combined a few of my favorite flavor combinations, pulled from a few tried and true cheese dips and queso recipes, and stirred it all together in a cast iron skillet to add just a touch more pizzaz.  The result was this dip, which was declared a winner, no matter which team my guests were rooting for!

1 pound ground beef

2-3 cloves garlic, minced

1 packet taco seasoning

1 16-ounce jar of chunky salsa

2 cups shredded cheddar cheese

8 ounces cream cheese, cut into cubes

1 can black beans, drained and rinsed

In a medium skillet (I like cast iron) over medium heat, brown the beef along with the garlic.  You may need to add some olive oil, depending on the leanness of the meat.  Add the taco seasoning and salsa, bringing to a simmer.  Cook uncovered for 10 minutes, stirring occasionally.  Drop the heat to low and add the cheese, cream cheese, and beans.  Cook until just melted.  Serve hot with tortilla chips

Traditional Swiss Fondue

Fondue is such a fun dinner idea.  Whether you're planning an at-home date night or a fun dinner party with another couple, there's just something about dipping your dinner!  I remember many chocolate fondue desserts as a little girl, thinking they were so much fun!  As a teen, I graduated to a full-on fondue dinner while vacationing at a fabulous ski chalet in the French Alps.  In college, there was a great fondue restaurant where I celebrated many special occasions with friends and family.  Most recently, fondue has become a Valentine's tradition for my husband and me, since this was our first special dinner together way back when.

3 1/2 cups shredded Gruyere cheese

2 tablespoons flour

1 cup white wine

2 tablespoons lemon juice

2 teaspoons finely chopped garlic

1 ounce sherry

1/2 teaspoon freshly ground pepper

dash of ground nutmeg

Toss cheese with flour in a bowl.  Place a metal bowl over a saucepan filled with two inches water (you can also use a double broiler).  Reduce heat to medium and add wine.  Stir in the lemon juice and garlic, whisking as you go.  Cook for 30 seconds, stirring constantly.

Add half the cheese and cook until melted.  Add the remaining cheese, a little at a time, until all the cheese is completely melted.  Add the sherry slowly, around the edges of the bowl.  Pull the cheese mixture away from the edge of the bowl and cook about a minute, until the alcohol cooks off.  Stir to incorporate all the ingredients.  Season with pepper and nutmeg.

Pour into a warm fondue pot and keep warm over low heat.  Serve with cubed bread, fresh veggies (broccoli works great!), and boiled baby potatoes to dip.

Recipe adapted from Dip Into Something Different, from The Melting Pot.

Jalapeno Popper Dip

I don't know about you, but jalapeno poppers are one of my favorite snacks.  The only problem is that they can be kind of a pain to make...  Enter this dip.  It has all the flavors, serves a crowd, reheats well, and is so good I could eat it with a spoon all by itself.  I've made this as written below, and I've also made it using reduced fat cream cheese, mayo, and cheddar.  I think I actually prefer the reduced fat version, since it's not so heavy as to turn quickly into a meal substitute!!  Either way, this dip is delish, and your guests, guys and gals alike, will love it!!

2 8-ounce packages cream cheese

1 cup mayonnaise

1/2 cup shredded cheddar cheese

1 4-ounce can chopped green chilies

1 4-ounce can diced jalapeños

1/2 cup shredded Parmesan cheese, divided

1/2 cups Panko

1 tablespoon olive oil

Fritos and chopped veggies, for dipping

Using a stand mixer fitted with the paddle attachment, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.

In a small bowl, combine the panko, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown.

Serve hot, with Fritos and veggies for dipping!

Devils on Horseback

This dish is the perfect starter for just about any type of get-together.  It's classic, yet simple.  It's different, but not so exotic people are afraid of it.  The ingredients are pretty easy to find in any grocery, and the dish comes together in about 15 minutes, making it the perfect solution for a last-minute hors d'oeuvre!  It tastes good warm or at room temperature, and even slightly chilled.  And I promise these little bites of deliciousness will be gobbled up in no time at all!!

24 pecan halves

24 pitted dates

8 slices bacon, cut into thirds

1-1 1/2 cups mango chutney

Preheat the oven to 400.  Line a baking sheet with parchment paper.

Insert a pecan half into each date.  Wrap with bacon, and place, seam side down, on the prepared baking sheet.

Bake until bacon is crisp, 10-12 minutes.  Drain on a paper towel.  Serve with mango chutney for dipping.

Recipe adapted from The Comfort Table, by Katie Lee.

Parmesan Steak Fries

I've tried making French fries before.  While tasty, they didn't have the right crispy-on-the-outside-soft-on-the-inside texture for my liking.  And, I'll be honest, when it comes to fries, I tend to prefer the smaller shoestring variety than large steakhouse styles.  Until I made these.  Not only are they super easy, but they're incredibly versatile.  There are endless ways to change the flavors and seasonings to fit just about any meal.  And let's face it, when you're serving a steak dinner, big wedges of potato are a whole lot more sophisticated than a side of fries!  Serve these with your favorite dipping sauce or a dollop of flavored butter....or eat them plain.  The world is your oyster; enjoy!

3 large egg whites

3 baking potatoes

1 cup grated parmesan cheese

salt to taste

Preheat oven to 425.  Line a baking sheet with parchment paper.

Whisk the egg whites into a shallow dish.  Wash the potatoes and cut each into 6 long spears.  Add to the egg whites and turn to coat.  Place the parmesan in a separate shallow dish.

One at a time, remove the potato spears from the egg whites, allowing the excess to drip off.  Roll the spear in the parmesan, coating each spear evenly on all sides.  Place on the parchment-lined baking sheet.

Bake, without turning, until the potatoes are fork-tender and golden brown, about 30 minutes.  Season with salt to taste.

Serves 4.

Recipe adapted from Great Food Fast by Martha Stewart Living.

Spicy Mussels

To celebrate my graduation from nursing school last August, my mama took me to Charleston for a Girlie Get-Away.  One evening, we enjoyed refreshing cocktails and a bowl of mussels at the rooftop bar of our hotel.  It was my first experience with mussels and I'm so glad I was adventurous enough to try them!  A few months later, when my best friend came to visit, I thought it would be fun to serve mussels for dinner one night.  My BFF's family has a summer home in Maine, and they frequently gather fresh mussels right off the beach for a tasty meal, so I was glad to have her help selecting my mussels at the grocery.  Mussels are an inexpensive, healthy, and elegant main course sure to treat guests at your next dinner party!  As long as your friends don't have shell-fish allergies, serve up something different and try this recipe!

2-4 tablespoons olive oil 

1 small purple onion, chopped

4-6 cloves garlic, minced

¼ cup fresh basil roughly torn/chopped 

¼ teaspoon red pepper flakes

1 cup white wine

¼ cup water

1 can diced tomatoes with juices

4 pounds mussels, scrubbed and beards removed

Clean the mussels under cool water with a soft vegetable brush.  Pull off the "beard" (the long stringy/weedy part attached to some shells).  Discard any mussels with broken shells or any that don't close after you tap them gently.  Mussels must be cooked while alive to prevent contamination that causes illness!

Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add onion and garlic and cook until tender and translucent, about 3 minutes. Add basil, red pepper flakes, wine, water, and tomatoes. 

Bring everything to a boil, cook for 1 minute. Add mussels, give them a big stir, pop on the lid, lower the heat to medium, and cook about 10 minutes, until the mussels are open.  This time, discard any mussels with tightly closed shells.

Serve hot, with lots of bread to soak up the yummy sauce!

Port Wine Cheese Ball

Who doesn't love a cheese ball?!  This is a favorite family appetizer in my family, the perfect precursor to a later meal or addition to the hors d'oeuvres table at a cocktail party.  This year, half of our out-of-town guests were arriving late Christmas evening, pushing our Christmas supper to well after the traditional dinner hour.  I had this cheese ball on hand to hold us over until everyone had arrived and all the gifts had been unwrapped.  It's equally wonderful for a game night snack or a gift to surprise neighbors or a favorite teacher!  Change up the cheese, dried fruit, herbs, and nuts to make the flavor your own!

1 cup tawny port

1 package cream cheese, softened

1 2-cup package shredded cheddar cheese

1/4 cup dried cherries, chopped

3 tablespoons minced fresh chives, divided

2 teaspoons tawny port

1/8 teaspoon ground nutmeg

salt and pepper to taste

3/4 cup chopped pecans

Boil 1 cup tawny port in a small saucepan until reduced to 2 tablespoons.

Combine cream cheese, shredded cheese, cherries, 1 tablespoon chives, remaining 2 teaspoons port, and nutmeg in a stand mixer fitted with the paddle attachment.  Season with salt and pepper.  Stir port syrup into cheese mixture just to swirl.  Roll into a ball.

Combine pecans and remaining chives and spread on a plate or in a shallow dish.  Roll cheese ball into mixture to coat evenly on all sides.  Wrap in plastic and chill until ready to serve.

Spicy Almonds

Growing up, family meals, especially holidays and celebrations, were preceded by "Party Time" when my dad would mix cocktails (or Shirley Temples for the kids) and we'd snack on hors d'oeuvres while my mom finished the cooking.  For my first Christmas in our new home (last year) and the first time we really had the space to spread out, I wanted to have a festive array set out for Party Time.  With two small children, I guessed that Christmas Dinner would be delayed, even with the best planning, and I was right.  We didn't eat until almost 10:00!  Thank goodness we had plenty to tide us over while I finished the main course!

2 cups whole almonds, with the skin

1 teaspoon salt

2 teaspoons olive oil

1 or 2 pinches crushed red pepper flakes

1/4 teaspoon garlic powder

Preheat the oven to 325.  

In a medium bowl, combine the almonds with 2 tablespoons water and the salt, tossing to coat evenly.  Spread the almonds on a baking sheet and bake 8 minutes.  

Remove from the oven and drizzle the olive oil over the nuts.  Use a spatula or wooden spoon to mix the nuts until the oil is thoroughly incorporated.  Sprinkle the pepper flakes and garlic powder onto the almonds and mix to coat well.  

Return the almonds to the oven and bake 5-6 minutes more, stirring after 3 minutes to ensure even cooking.  Remove from oven and let cool.

Almonds will keep in an airtight container up to 1 week.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Warm Marinated Olives

Olives are an acquired taste.  One I took a few years to acquire.  But now I love them and recently got chided for eating almost an entire jar of garlic stuffed olives my mom was saving for a special occasion.  Oops!  This hors d'oeuvre is especially Mediterranean and was a perfect snack for my Christmas dinner last year.  It would be equally divine at a holiday cocktail party.  Play around with the olive varieties according to availability at your market; just make sure you have different colors and sizes for visual appeal!

1/2 cup Picholine olives

1/2 cup Moroccan olives

1/2 cup Nicoise olives

1 orange

1 lemon

leaves from 2 springs fresh thyme

1 clove garlic, minced

1 1/2 tablespoons olive oil

Rinse the olives under cold water to remove any brine.  Pat dry.

Remove half of the orange's zest in long strips.  Do the same with the lemon's zest.

In a bowl, toss the olives with the zests, thyme, garlic, and olive oil.  Just before serving, heat the olives in a medium saute pan over low heat just long enough to bring out their flavors and gently warm them.

Serve in an earthenware crock or dish with small ramekin for discarded pits.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

This Month: Holiday Cocktail Party

The holiday season is rife with cocktail parties, open-houses, cookie and ornament exchanges, and celebrations galore!  I love to throw a simple cocktail party as opposed to a sit-down dinner.  When you're from a military family, you typical mix with many circles, so this setting is perfect to let your guests mingle and get to know each other.  Also, you don't need to worry if you have enough chairs or matching place settings.  You can set up stations throughout your party space, having areas dedicated to the drinks, sweet, and savory dishes.  My version was simply the appetizers leading up to Christmas dinner, but these can easily be incorporated into a wonderfully sophisticated cocktail party!  Enjoy!

Rudolph's Tipsy Spritzers

Warm Marinated Olives

 Spicy Almonds

Smoky Cheese Fries

I don't know about you, but there is just something about football games that screams for cheesy fries!  These pack some heat with the added chipotles, so adjust the flavors as you see fit.  Try different cheeses to your liking.  Season the fries, or even try different cuts of fry to sop up as much of the sauce as your little heart desires.  Just make sure to keep it warm....no one likes cold cheese...or cold fries!

1 large pacakge frozen waffle fries

2 tablespoons butter

2 tablespoons flour

2 tablespoons tomato paste

2 cups milk

2 cups grated cheddar cheese

2 chipotles in adobo, plus 1 to 2 tablespoons adobo sauce

salt

Preheat the oven and bake the fries according to package directions.

Melt the butter in a small pot over medium heat.  Stir in the flour to make a roux.  Add the tomato paste, stirring to combine.  Whisk in the milk.  When the milk begins to bubble and thicken, add the cheese, chipotles, and adobo sauce.  Season with salt.

Serve the fries piping hot with a bowl of the hot cheese dip on the side.

Bourbon Street Buffalo Wings

I don't know what it is, but for some reason, nothing screams football more than wings and beer!  I'm not a huge wings fan, but I do enjoy the occasional trip to B-Dubs to watch the big game.  In fact, there was one particular Notre Dame - Michigan game while I was in college where I remember one of my roommates' parents took a bunch of us there for dinner after the game.  That memory spurred me to make my own wings for that same game this year.  Maybe it's because this was this last scheduled game of the long-standing series.  Doesn't much matter, because ND shut the Wolverines out in an epic game under the lights.  I couldn't be prouder of my team!  Go Irish! And, even if you're not a Notre Dame fan, these wings are delicious, so you should try them!

2 tablespoons butter

1 large shallot, chopped

4 cloves garlic, chopped

1/4 cup bourbon

1/2 cup firmly packed brown sugar

1/2 cup honey

1 tablespoon ancho chile powder

1 cup sriracha

1 cup BBQ sauce

canola oil, for frying

3 pounds chicken wings

your favorite dipping sauces (I like blue cheese)

Melt the butter in a medium saucepan over medium heat.  Add the shallot and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.  Stir in the bourbon, brown sugar, and honey.  Heat through, 2 minutes.

Whisk in ancho chile powder, sriracha, and BBQ sauce.  Bring to a simmer and cook, stirring occasionally, about 2 minutes.  Keep warm while you fry the wings.

Heat about 4 inches of oil in a deep skillet or deep-fryer.  Fry wings in batches until golden on both sides and cooked through (mine took about 7 minutes per batch in a small fryer).  You may want to pre-heat the oven to keep wings warm while you're frying.  Remove wings from oil and drain on a platter lined with towels or a baking rack.

Toss the wings and sauce in a large bowl, pile onto a serving platter.  Serve with dipping sauces on the side and shots of bourbon to beat the heat!

Recipe adapted from Bobby Flay's Throwdown, by Bobby Flay.

Sassy Pimento Cheese Spread

My mama and I have been in Charleston this weekend, celebrating my graduation from nursing school.  And, while I've been thoroughly enjoying the fabulous low country cookin' down here, it's the pimento cheese that had my mouth watering all the way from Virginia!  There are a handful of things that all Southern cooks are expected to know to make, and have the ingredients on hand to whip up in a jiffy, and pimento cheese spread is one of them.  In fact, the just other day I had nothing on hand for lunch, so I put together a bowl of this creamy, cheesy goodness in under five minute (and that was with a three-year old helping!) and had lunch in no time!

8 ounces cream cheese

3/4 cup mayonnaise

8 ounces shredded sharp cheddar cheese

8 ounces shredded colby-jack cheese

6 ounces chopped pimentos, drained

2 cloves garlic, minced

1/4 cup minced onion

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce

1 tablespoon sriracha

dash cayenne

Pepper

Mix all together in a stand mixer on low speed until well combined.  Adjust seasonings to taste.

Serve over toast, Ritz crackers, as a dip for sweet peppers or celery, or even over a patty melt!

Heirloom Tomato Gazpacho

I've been to Spain a few times now, and there's nothing I love more than a refreshing bowl of gazpacho. The spiciness is contrasted with the cool cucumber and tomato, and, as my dad would say, the flavors explode in your mouth! My husband isn't one for chilled soups, but I'm a big fan. That's fine, because the longer these flavors meld together in your fridge, the better it tastes. Perfect for a summer lunch, appetizer to a Spanish-themed party, or a snack to have on hand after a day of soaking up sun and sand at your favorite Mediterranean beach.

2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting color for garnish (or use red and yellow grape tomatoes)

2-3 cloves fresh garlic

1 large cucumber, peeled and roughly chopped

1 medium green bell pepper, roughly chopped

1/3 cup cilantro leaves

1/2 small red onion, roughly chopped

1 small jalapeño, seeded and chopped (more or less to taste)

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

V-8 juice as needed (no more than a cup or two, I like the spicy kind)

In a blender or food processor, combine all except V-8.  Puree until smooth (but not completely liquid, you want some texture).  Taste for flavor and adjust ingredients as needed.  Add V-8 as needed to adjust heat and/or color.  This soup is prettiest when it's a bright red, but depending on the colors of your vegetables, it may look rather pale without the extra tomato juice.

Transfer gazpacho to a covered container or pitcher and refrigerate until chilled, about 30 minutes.

Just before serving, cut remaining tomato into small dice.  Divide soup among shallow bowls, or even juice glasses as I did above.  Garnish with diced tomato and extra cilantro.  Serve cold.  Equally delicious sipped directly from the glass!

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer, by Arthur Agatston.

Mango Salsa

Nothing says Island Fever like a fresh tropical salsa!  I love mangos; I love spicy food; and I love bright, fresh, vibrant ingredients on my plate!  I didn't necessarily eat mango salsa on my honeymoon in Jamaica, but this dish instantly took me back to the cool blue water and hot sun of the Caribbean when I made it a few weeks ago. In fact, I loved it so much that I went and bought the ingredients to make it a second time.  This salsa is fabulous on grilled tilapia (the way I served it) but it's also tasty on a plain cheese quesadilla (my lunch the following day) and would likely be amazing over grilled chicken (I haven't tried that yet!).  Or, if putting salad on a main course isn't your thing, simply serve this as a cool summer salad or for chips and dipping when you host your first cookout of the season!

1 large mango, peeled, pitted, and diced (alternatively, drain a few of the fruit cups of prepared mango found in the produce section of your grocery near the bagged lettuce)

1/2 cup minced red onion

1/2 cup diced red bell pepper

2 tablespoons finely chopped cilantro, plus more to taste

2 tablespoons fresh lime juice

1 tablespoon minced jalapeño

1 teaspoon olive oil

salt and pepper to taste

Combine all ingredients in a large bowl.  Gently toss to distribute the flavors evenly.  Serve over grilled fish or chicken at room temperature, or slightly chilled as a salad.

Recipe adapted from The South Beach Diet Super Quick Cookbook by Arthur Agatston.

Coconut Shrimp Beignets with Pepper Jelly Sauce

I couldn't tell you where I got this recipe, but it's so worth the trouble of heating oil and frying these bad boys up!  With Mardi Gras tomorrow, this month's meal them is Fat Tuesday Favorites.  Check back Mondays this month for recipes for your own fabulous festival foods.

Vegetable oil

1 small jalapeño, seeded and finely chopped

1 cup apple jelly

2 tablespoons cider vinegar

2 tablespoons whole grain mustard

1 teaspoon hot pepper sauce

1 pound shrimp, peeled and deveined

Salt and pepper

2 cups flour

1 cup shredded sweetened coconut

1/4 cup finely chopped scallions

1 tablespoon baking powder

1 12-ounce bottle amber beer (I used Yuengling)

In a small saucepan, heat 1 tablespoon oil over medium heat. Add the jalapeño and cook, stirring occasionally, for 5 minutes. Add the apple jelly, cider vinegar, mustard and hot sauce and cook until the jelly is melted. Pour the pepper jelly sauce into a serving dish.

In a large skillet, heat 2 tablespoons oil over high heat. Add the shrimp, season with salt and pepper and cook until pink, 1 to 2 minutes. Transfer to a papertowel- lined plate and let cool.

Fill a heavy, medium saucepan halfway with oil and heat over medium-high heat until the oil registers 360° on a deep-fat thermometer. Meanwhile, in a large bowl, toss together the flour, coconut, scallions, baking powder and 1 teaspoon salt. Whisk in the beer and 1/4 cup water. Stir the shrimp into the batter.

Using two soup spoons, scoop some shrimp and batter into one spoon, then, with the other spoon, scrape the batter into the hot oil. Fry 6 beignets at a time, turning once, until puffy and light brown, 1 minute on each side. Transfer the beignets to a paper-towel-lined plate; season with salt. Serve hot with the pepper jelly sauce.

Serves 4 as a main dish or 8-10 as an appetizer.

Fried Green Tomatoes with Buttermilk Green Goddess Dressing

Anyone remember reading (or watching) Fried Green Tomatoes at the Whistlestop Cafe?  I've always loved both the movie and the book, but for the life of me, I committed a sin to all Southerners: I'd never tasted a fried green tomato in my entire life!  That is, until my husband and I were visiting family in Kentucky and went out to dinner with his best friend and his wife.  K ordered some fried green tomatoes and insisted I try one!  Oh my word was I hooked!  I couldn't wait to make up my own batch, so when I saw this recipe in a magazine, I couldn't wait to try it!  Living in California, green tomatoes are hard to come by; luckily, tomatillos are available year-round!

For the tomatoes:

1/2 cup well-shaken buttermilk

1 large egg

1/3 cup flour

1/2 cup cornmeal

2 tablespoons sugar

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

canola oil for frying

4 large green tomatoes (or tomatillos) cored and sliced into 1/2-inch thick rounds

For the dressing:

1/2 cup well-shaken buttermilk

1/4 cup mayonnaise

1 small cucumber, peeled and chopped

2 tablespoons fresh chives

2 tablespoons fresh tarragon

2 teaspoons Dijon mustard

Juice of 1/2 a lime

5 fresh basil leaves

Salt and freshly ground black pepper

Preheat the oven to 200.  Line a rimmed baking sheet with a brown paper bag or parchment paper.

Place the buttermilk and egg in a shallow bowl and whisk to combine.  Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.

Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot.

One at a time, dip the tomato slices in the buttermilk and then in the flour mixture to coat both sides, shaking off excess.  Working in batches to avoid overcrowding the skillet, carefull place 4-6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes.

Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain.  Place in the oven to keep warm and repeat the process with the remaining tomato slices.

Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.

Make the dressing:  Place all ingredients in a blender or food processer and puree until smooth.  Season with salt and pepper.  Refrigerate in an airtight container until ready to use or for up to one week.  Makes about a cup.

Serves 6-8.

Recipe adapted from Southern Kitchen, by Sara Foster.

Salmon Cakes with Lemon-Caper Yogurt Sauce

This is a great seafood dish at a fraction of the cost!  Using canned salmon, you don't need to worry over the fish counter's availability at your grocery and you can justify serving these dreamy little cakes for a dinner party.  But they're equally as good as a weeknight meal and my one year-old even loves them!  Make a bunch and freeze them to pan-fry later, make a bit-sized version to serve as hor d'oeuvres, throw them on a toasted bun as a sandwich, or on a bed of lettuce as a salad.  Play around with the ingredients, changing things up as your tastes dictate!

For the salmon cakes:

1 14.75-ounce can boneless, skinless pink salmon, drained

1 large egg, beaten

1/3 cup chopped, fresh chives

2 cups panko, plus more as needed

1/2 cup frozen corn, thawed

1/4 mayonaise, plus more as needed

2 tablespoons Dijon mustard

1 tablespoon capers, drained

1 tablespoon lemon zest

1 tablespoon lemon juice

3 tablespoons vegetable oil

3 tablespoons butter at room temperature

For the sauce:

1/2 cup plain Greek yogurt

1 1/2 tablespoons capers

1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Make the salmon cakes.  Using a fork, flake the salmon into 1/2-inch pieces in a mixing bowl.  Add the egg, chives, 1/2 cup panko, corn, mayonaise, mustard, capers, lemon zest, and lemon juice.  Mix gently until just combined.  Adjust mayonaise and/or panko if mixture is too dry or wet.  Form into 10 patties, about an inch thick.  Carefully coat in the remaining panko, place in a single layer on a baking sheet, and refrigerate 20 minutes.

In a nonstick skillet, heat the oil and butter over medium heat.  Add the salmon patties and cook 7-8 minutes per side, until golden and crispy.  Drain on paper towels.

Make the sauce.  Combine all ingredients in a blender of food processor and process until smooth.

Arrange the salmon cakes on a platter and serve the sauce alongside.

Serves 4-6.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Pairs well with Snap Pea and Edamame Saute.

Grilled Artichokes with Creamy Champagne Vinaigrette

I used to live not far from Castroville, the artichoke capital of the world!  So, since moving to the Central Coast last year, I've sampled several different 'chokes, and come to really enjoy this sophisticated flavor.  When I first flipped through Giada's new cookbook, I knew this recipe would be among the first I prepared.  I did have to do a bit of searching for creme fraiche (Whole Foods, in case you're wondering...or you can make your own) and champagne vinegar, but it was sooo worth it!  And when my husband said, "I've never tasted a better artichoke!" I knew I'd struck gold!  I'll be making this again and again.  Oh, and before I forget, the leftover dipping sauce makes a fabulous salad dressing!

1/3 cup plus 1/4 cup olive oil

1 tablespoon chopped fresh rosemary leaves

2 garlic cloves, minced

salt and pepper

1 pound frozen (or canned) whole artichoke hearts, thawed

1/2 cup creme fraiche

2 tablespoons champagne vinegar

2 tablespoons honey

In a medium bowl, whisk together 1/3 cup olive oil, rosemary, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.  Add the artichokes and toss until coated.  Allow to marinate at least 30 minutes.

Heat a grill pan over medium-high heat or preheat a grill.  Grill the artichokes for 1 or 2 minutes on each side, until lightly charred.  Transfer to a serving bowl and set aside to cool slightly.

In a medium bowl, whisk together the creme fraiche, remaining 1/4 cup olive oil, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.  Serve alongside the artichokes as a dipping sauce or to toss a salad.

Serves 2-4.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.