Wednesday, September 17, 2014

Jalapeño Corn Dip

I am obsessed with this dip! Mom and I made it when she was in town. I have since made it 3 more times and almost daily wish I could eat some....but I am trying to eat a little better so I stop myself! Try it for your next party, everyone will love you!

Jalapeño Corn Dip
1/2 cup mayo
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
2 ears of corn
2 jalapeno
1/4 tsp smoked paprika
1/4 tsp salt
Mix together mayo, sour cream, cheeses, paprika and salt.
Place bowl in fridge to keep chilled.
Grill corn and jalapeño peppers until charred on all sides.
Remove corn and jalapeño from grill and allow it to cool for a few minutes. Cut corn off the cob.
Peel the tough skins off the peppers. Dice peppers, remove the seeds if you want less heat.
Stir corn and peppers into cheese mixture and chill in fridge for about 30 minutes until ready to serve.
Serve with Fritos scoops! 

Sunday, September 14, 2014

Ricotta Meatballs with Chianti Sauce

Last night, Megan and I co-hosted a Baby Shower for my friend Amanda. I was supposed to be in charge of helping out with the food and last minute we had to move it over to my place due to plumbing issues at the Lewis household. It worked out great and we had a blast!
It was themed a "Sprinkle" since it is Amanda's second and she is having another girl. I love the big colorful raindrops that Megan decorated with. The flowers really brought it all together too! Matching napkins and chargers...egh who needs those! We decorated with what I had and it worked out great.

 These are the famous Pot de Cremes that Meg and I love to make! The secret is, they are so EASY! People will think you slaved all day after taking a bite. 

 Such an easy and beautiful appetizer idea! We threaded cherry tomatoes, basil and mozzarella balls, then drizzled them with balsamic and olive oil. We also did melon balls with prosciutto and they were delicious. 

Here we are with the lovely Mommy, Amanda.

 It was just a few months ago that I was hosting a shower for Meg when she was pregnant with this cutie! How adorable is Liam in this outfit!?
 Amanda with her sister.
 It was a lovely group of ladies!

As I said, I was in charge of the food. I had just made this dinner when Meg asked what we should serve. Everyone loves Pasta and Meatballs! These are the BEST meatballs I have ever eaten and this recipe is perfect for a dinner party because it makes so much food. We served them with a Delicious Italian Salad and also had my favorite new Melon Frescas! PS this recipe also comes from my new fav cookbook, Kitchen Revelry

For Sauce:
1/2 onion
1/4 cup olive oil
3 garlic cloves
2 oz prosciutto
1/2 cup dry red wine
1 28oz can of crushed San Marzano tomatoes (I used whole ones and crushed them after they cooked)
1 cup beef Broth

 Finely dice onion.
 Heat oil in a heavy sauce pan and cook onions for 5 minutes.
 Dice Prosciutto and mince garlic.
 Add garlic and prosciutto to pan and cook for 2 minutes.
 Add red wine and cook 2 more minutes.
 Add tomatoes and broth to pan and simmer for 30 minutes.
For Meatballs:
1 pound lean ground beef
1 pound ground pork
1 cup bread crumbs
1/2 cup fresh parsley, chopped
2/3 cup ricotta
2 eggs
2 tsp fennel seeds
1 tsp cumin
1 tsp red pepper flakes
1 tsp kosher salt
1 tsp black pepper

 Preheat oven to 450. Add all ingredients to a mixing bowl.

 Use your hands to mix the ingredients together.
 This recipe makes a TON of meatballs. I actually froze half of them after par baking them to use for next time.
 Roll 2 inch meatballs and place on a greased baking sheet. Bake for 10 minutes.
 Sauce is looking good! 
 Remove meatballs from oven.
 Place meatballs in the sauce and allow it to simmer for 15 more minutes or until cooked through.
 Serve over pasta with fresh grated parmesan cheese!

Monday, September 8, 2014

Melon Fresca

I have been obsessed with making these lately. You could do so many different varieties! It is also a great way to use up those cantaloupes and watermelons you buy that aren't perfectly sweet.

Melon Fresca
1/2 cantaloupe
1/2 mini watermelon
juice of 1 lime
juice of 1 lemon
3 Tbsp Agave nectar
2 Tbsp mint leaves
2 Tbsp basil leaves
2 cups of water
sparkling water - I used lime flavored La Croix
Cube melons.
Work in 2 batches. Blend half the melon, herbs, agave, lime and lemon juice and 1 cup of water.

Strain through a fine mesh seive or cheese cloth. Toss the pulp. Repeat blend the second batch and strain.
Fill a glass of ice 3/4 the way with juice and then the rest of the glass with sparkling water. (You could also add some rum or vodka for a refreshing cocktail!)

Friday, September 5, 2014

Shrimp with Mint and Feta

My mommasita bought me this cookbook by Ali Later for my birthday and I have LOVED it. I have already tried several recipes and this is one of my new favorites!

Shrimp with Feta and Mint

1/4 cup dry white wine
juice from 1 lemon
1 Tbsp plus 4 more of olive oil
1.5 pounds large peeled, deveined Shrimp
1 cup fresh mint leaves
1/2 cup crumbled feta cheese
2 limes, halved
salt and pepper
Optional: 1 cup cooked brown rice or 1 Sour dough Baguette (I used both)

In a skillet add wine, lemon juice and 1 Tbsp olive oil. Bring to a boil.
Add half the shrimp to the pan and cook for 2 minutes on each side. Remove and then add the rest of the shrimp and repeat. Pour cooking liquid in a separate bowl and place in the fridge to cool for a few minutes. Place shrimp in a separate bowl to cool in the fridge as well.
Layer ingredients on a large platter. If using rice, place it on the bottom. Sprinkle with half the mint leaves (coarsely chopped).
Then layer Shrimp, feta and remaining mint. Drizzle with cooled cooking liquid, the juice of 2 limes and 4 Tbsp of olive oil. Sprinkle with a dash of kosher salt and some coarse black pepper.
Lightly toss to mix the flavors. 
Serve with a slice of sourdough bread to soak up the juices!
This makes an amazing leftover lunch. I added a little more rice, 1 diced avocado, 4 cherry tomatoes halved, some more mint and the juice of 1/2 a lime, tossed it in a bowl and it was divine!