A Roasted Red Pepper Spread for Every Occasion

 

 

It’s no secret that I love roasted red peppers. One or more jars are always tucked away in my pantry, and this is one staple I never want to be without. I can’t think of many other ingredients in my kitchen that are more versatile. With the possible exception of sweets (and the jury is still out on this one), roasted sweet red peppers can be used successfully in almost any type of recipe, from appetizers to salads and soups to side dishes and main courses.

 Over the weekend, I decided to try my hand at making a roasted red pepper cheese spread. I love keeping Homemade Boursin in the refrigerator, along with one or two varieties of hummus — basil is my favorite. It’s wonderfully convenient to be able to grab one or more of these things and make up an impromptu snack tray when an unexpected guest drops by. It’s also nice to have something delicious waiting in the refrigerator when you’ve worked like a dog all day and the very thought of cooking is enough to make you want to order takeout.

This spread is easy to make and absolutely delicious. The addition of mayonnaise makes it wonderfully spreadable right from the refrigerator, so there’s no waiting for it to soften and no suffering through broken crackers when you simply can’t wait. The lovely color of the spread also makes it especially appealing this time of year. In addition to being perfect for crackers and crudités, it’s wonderful for breakfast when slathered onto a fresh bagel.

 In other words, this is exactly the sort of thing I like to have in my refrigerator: easy, versatile, and ready whenever I need a little something to eat.

Roasted Red Pepper Spread

 8 oz. cream cheese, softened

2 T. Duke’s mayonnaise

½ c. diced Melissa’s Fire Roasted Sweet Red Bell Peppers

4 scallions, chopped

½ t. Cajun seasoning, or more to taste

Pinch of garlic powder, or more to taste

 Blend all ingredients together using a hand mixer.

Cover and refrigerate for 3 hours to allow the flavors to meld.

Serve with crackers or fresh vegetables, or use it as a spread for your favorite sandwich. It’s also particularly good slathered onto a fresh bagel. 

A recipe this easy is one of the reasons I always keep roasted red peppers in the pantry.

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Longhorn Steakhouse Stuffed Mushrooms Copycat (Better Than the Restaurant!)

 

I’ll be honest, I’ve never actually tried the stuffed mushrooms at Longhorn Steakhouse, but I’m incapable of walking past a stuffed mushroom on any menu. One bite of this copycat version and I was hooked. These are legitimately restaurant-quality: earthy mushrooms filled with garlic-herb cream cheese, nestled in a rich four-cheese Alfredo, and topped with bubbly cheddar and golden buttered breadcrumbs. In other words, absolute perfection.

 The best part? You can prep everything ahead, refrigerate, and bake right before serving. I made mine in stages while watching the Cardinals blow a seven-run lead — don’t get me started.

 I made just one small change to the original recipe. After washing the mushrooms (Yes, you can give them a good rinse, mushrooms don’t absorb water the way many people believe.), I placed them upside down on paper towels while I prepared the filling. Removing any excess surface moisture helps the filling stay creamy instead of watery.

Other than that, this recipe is prepared exactly as written by the folks at CopyKat.com, and it is every bit as delicious as promised. 

LongHorn Steakhouse Stuffed Mushrooms (Copycat)

 Mushrooms & Filling

16 oz. baby portobello mushrooms

4 oz. Boursin Garlic & Fine Herbs cheese

 ½ c. grated white cheddar cheese

 Buttered Breadcrumb Topping

1/3 c. Italian breadcrumbs

3 T. butter, melted

¼ t. garlic powder

Pinch salt

 Four Cheese Alfredo Sauce

 3 T. unsalted butter

2 t. finely minced garlic

1 T. flour

1 c. heavy cream

1/3 c. half-and-half

½ c. grated Parmesan cheese

¼ c. shredded white cheddar

¼ c. shredded Gruyère or Fontina

Salt and white pepper, to taste

 Topping

1 c. grated white cheddar cheese

2 t. finely minced parsley

 Preheat oven to 375°F. Lightly grease a 2-qt. baking dish.

 Remove the stems from the mushrooms and wash the caps. Place them upside down on a paper towel-lined plate while you prepare the filling.

 Combine the Boursin cheese and ½ c. of the white cheddar until well blended. Fill each mushroom cap generously, but don’t overfill.

 To make the Alfredo sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour and cook for another minute. Gradually whisk in the heavy cream and half-and-half. Stir in the Parmesan, white cheddar, and Gruyère until smooth. Season with salt and white pepper.

Pour enough Alfredo sauce into the baking dish to lightly coat the bottom.

 Arrange the stuffed mushrooms, filling side up, in the sauce.

Spoon a little more Alfredo over each mushroom. Sprinkle with the remaining 1 c. white cheddar. Combine the breadcrumbs, melted butter, garlic powder, and salt. Sprinkle evenly over the cheese.

 Bake for 10–12 minutes, or until the mushrooms are tender and the cheese is bubbling. Switch the oven to low broil and broil for 2–3 minutes, watching carefully until the breadcrumbs are golden brown.

 Garnish with parsley and serve immediately.

 

Tips

Don’t overfill the mushrooms. As the cheese softens, excess filling will spill into the sauce.

 If the Alfredo thickens while assembling the dish, stir in a splash of half-and-half over low heat until pourable.

 Reserve extra Alfredo for serving alongside the mushrooms or spooning over individual servings.

 

For more delicious copycat recipes, I highly recommend this book. You can grab a copy here. 

 

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Sun-Dried Tomato Dip – A Flavorful, Versatile Spread

 

I’m a self-proclaimed dip enthusiast—give me a fridge stocked with hummus, tapenades, spreads, and dips, and I’m a happy camper. There’s something so satisfying about having a variety of flavorful spreads on hand. Whether I’m slathering them onto crackers to accompany soup or salad, spreading them on baguette slices and popping them under the broiler for a quick appetizer, or setting out a bowl for unexpected guests to enjoy with drinks, dips are my go-to for versatility and flavor.

 One recipe that’s recently caught my attention is Ina Garten’s Sun-Dried Tomato Dip from FoodNetwork.com. It’s a creamy, tangy blend of sun-dried tomatoes, cream cheese, sour cream, mayonnaise, and scallions with a kick of hot red pepper sauce. I had some sun-dried tomatoes languishing in my pantry, and this recipe was the perfect way to put them to good use. With a yield of about 2 cups, it’s just the right amount for a small gathering or to keep in the fridge for snacking.

 Here’s my take on Ina’s recipe, with one tweak: I cut the kosher salt in half. Trust me, the original 1 teaspoon of kosher salt felt like overkill to my taste buds, and if you’re using regular table salt, it could turn this dip into a salty brine. So, proceed with caution and adjust to your preference. Other than that, this dip is a winner! It’s bursting with the summery flavor of sun-dried tomatoes and scallions, yet it feels just as at home in the fall for tailgating or cozy entertaining. Bonus: it gets even tastier after a night in the fridge, letting those flavors meld into something truly garden-fresh and irresistible.

Sun-Dried Tomato Dip

¼ c. Melissa’s sun-dried tomatoes in oil, drained and chopped (about 8 tomatoes)

1 8-oz. pkg. cream cheese, at room temperature

½ c. sour cream

½ c. Duke’s mayonnaise

10 drops hot red pepper sauce

½ t. kosher salt (or less, to taste)

¾ t. freshly ground black pepper

 2 scallions, thinly sliced (white and green parts)

 In a food processor fitted with a metal blade, puree the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, hot red pepper sauce, salt, and pepper until smooth.

Add the scallions and pulse twice to incorporate.

Serve at room temperature with crackers, veggies, or baguette slices. For a warm twist, spread on baguette slices and broil until bubbly.

 Yield: 2 cups

Keeps in the fridge for up to a week; flavors improve overnight.

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Fresh and Zesty Pico de Gallo

 

I could make a meal out of pico de gallo, I love it that much. Despite my love, I tend to only have it during the summer when the ingredients are the freshest. This summer, I am growing all of the ingredients in my little deck garden and look forward to every fresh, crisp bite. If you are looking for a vibrant, fresh salsa to enhance your taco night or add a burst of flavor to your chips, my version is your answer. Packed with juicy tomatoes, crisp cucumbers, zesty lime, and a kick of jalapeño, this homemade salsa is a crowd-pleaser. It’s simple to make, ready in minutes, and perfect for any occasion—whether it’s a summer barbecue, game day, or a quick snack. Be sure to serve it in a colorful Talavera bowl.

Fresh and Zesty Pico de Gallo

1 c. finely chopped red onion
1 jalapeño pepper, seeded and finely chopped
2 limes, juiced
2½ c. tomatoes, seeded and chopped
1 Melissa’s mini cucumber, seeded and chopped
½ c. chopped fresh cilantro
½ tsp. salt
½ tsp. Melissa’s Pico de Gallo Seasoning

In a medium bowl, combine all ingredients: red onion, jalapeño, lime juice, tomatoes, cucumber, cilantro, salt, and Pico de Gallo seasoning.

Stir gently to mix thoroughly.

Let the mixture sit for 15 minutes to allow the flavors to meld.

Serve with tortilla chips, tacos, grilled meats, or as a topping for your favorite dishs.

Tips:
- Adjust the jalapeño quantity for your preferred spice level.
- For extra freshness, chill the salsa before serving.
- Store leftovers in an airtight container in the fridge for up to 2 days.

 

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Bacon Tomato Bites

 

This is a recipe of my late mother’s. She made these as far back as I can remember. They were always a huge hit, with everyone asking for the recipe. Everyone, that is, except me because I always thought they looked way too fiddly for my man hands. I got to thinking about these the other day when I was thinking about my mother because I still associate the two, and I thought I would give it a whirl. I used Melissa’s baby heirloom tomatoes because they are larger than cherry tomatoes, and the perfect size to use with the small end of a melon baller, making the cleaning out much less difficult than I anticipated.

 

The filling can be made ahead and refrigerated for stuffing tomatoes within a day or two. The tomatoes can be stuffed and stored in the refrigerator overnight; you decide which you prefer. They work equally well at a brunch as they do at luncheon, picnic, or dinner. I guarantee all who consume these are going to ask for the recipe. As an aside, these little rascals do tend to roll, so serving them in an olive dish just may not be a bad idea.

Bacon Tomato Bites

24 Melissa’s baby heirloom tomatoes
1 lb. bacon, cooked and crumbled
½ c. finely chopped scallions
2 T. grated Parmesan cheese
½ c. Duke’s mayonnaise
Freshly ground black pepper

Remove stems from tomatoes and, using a sharp knife, cut a thin portion of the top off. Carefully hollow out tomatoes using a small spoon, grapefruit spoon, or the small end of a melon baller, as I did, leaving a 1/8-inch thick shell. Invert the tomatoes onto a paper towel-lined plate, and allow to drain while you make the filling.

 In a medium bowl combine bacon, scallions, cheese, and mayonnaise; stir until well blended. Fill tomatoes with bacon mixture, top with freshly ground black pepper, and refrigerate for a number of hours before serving.

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Dijon Potato Soup

  

Yesterday I reviewed the unique and fascinating Food to Die For, Recipes and Stories from America’s Most Legendary Haunted Places cookbook. Today I am sharing a recipe from that cookbook. This recipe was adapted from Tastes and Treasures: A Storytelling Cookbook of Historic Arizona produced by the Historical League, Inc., a nonprofit fundraising arm of the Arizona Historical Society, published in 2007, featuring modern recipes from historical places for today’s cooks. It’s an easy soup to make, creamy and delicious, with a lot of complexity to the taste. 

   Potato Dijon Soup

1 yellow onion, chopped,
2 leeks, cleaned and sliced*
3 oz. pancetta, diced
6 c. chicken broth
3 russet potatoes, peeled and diced
2 T. Dijon mustard
1 c. heavy cream or half-and-half
Salt and freshly ground black pepper, to taste
Fresh chives, and/or parsley, chopped, for garnish.

In a large stockpot over medium heat, cook the onion, leeks, and pancetta until the vegetables are soft and pancetta is rendered, about 10 minutes.

Add the broth and potatoes, and bring the mixture to a boil. Cook over medium heat for 15 minutes, or until the potatoes are tender. Add the mustard, and simmer for five minutes.

Purée the soup using an immersion blender, or in batches in a stand blender. Add the cream or half-and-half, and then simmer until hot. Add the salt and pepper to taste, and garnish with fresh herbs.

* I made it easy on myself and used 2 6-ounce packages of Melissa’s cleaned and sliced leeks.

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Spinach and Artichoke Dip Party Squares

 

I love “party food.” That’s how my family refers to a meal that consists of starters and appetizers. Back in the day, my aunt used to host Christmas Eve dinner. The whole family would go to church for the 5:30 Christmas Eve service, and then head to my aunt’s for dinner and gifts. Sometimes she would bake a ham, but the most memorable times she served party food, and her party food was legendary.

 

Invariably the buffet would start with a meat tray (remember those?) from a local deli that was always a huge hit. Then there were the meatballs in gravy that were served with those little tiny buns, crab puffs, mini pigs in blankets, mini ravioli, spinach squares, and a green salad to be virtuous. Don't get me started on her phenomenal cookie trays! It was an incredible spread. When I saw this recipe, I thought of those Christmas Eve gatherings, and had to make them. They are really delicious, and the nice thing about them is that they are equally tasty whether they are served hot, warm, room temperature, or even cold directly from the fridge.Spinach and Artichoke Dip Party Squares

Adapted from thekitchenismyplayground.com

 2 packages crescent rolls

 1 (1.4 oz.) envelope Knorr Vegetable Soup & Recipe Mix

½ c. Duke’s mayonnaise

½ c. sour cream

1 10-oz. pkg. frozen chopped spinach, thawed and drained

1 12-oz. jar marinated artichoke hearts, drained & chopped

1 8-oz. can water chestnuts, finely chopped

  1 t. Melissa’s minced garlic

2 c. grated Monterey Jack cheese

½ c. grated Parmesan cheese

Freshly ground black pepper

Preheat oven to 357°F.

In a mixing bowl combine soup mix, mayonnaise, and sour cream; set aside for soup mix to soften while you prepare the remaining ingredients.

Unroll crescent rolls and fit into a lightly greased jelly roll pan or rimmed cookie sheet; press seams together to form a crust. Bake for 10-12 minutes or until very light golden brown. 

Add garlic, spinach, artichokes, water chestnuts, and Monterey Jack cheese to soup mixture. Stir well to combine.

Spread soup mixture over partially-baked crust. Sprinkle Parmesan evenly over the top. Grate pepper over all. Bake for an additional 10-12 minutes until heated through.

Cut into squares and serve.

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Pineapple Meatballs

 

Who doesn’t love a good meatball? Whether they’re served as a main dish or an appetizer, meatballs always seem to be crowd pleasers. I like them so well that, with the posting of this recipe, I will have an even dozen different varieties featured on this blog. These pineapple meatballs are unique in that pineapple is a key ingredient, making them tangy and delicious. I served these as a main dish on top of Hawaiian sticky rice with a side of peas, and it was a delicious meal. Pineapple Meatballs

For the Meatballs:

1 lb. ground chuck

½ c. plain bread crumbs

1 extra large egg

1 T. dried minced onions

1 t. hot sauce

¼ c. whole milk

½ t. salt

¼ t. freshly ground black pepper

 ¼ t. freshly grated nutmeg

 For the Sauce:

1 T. oil

1/3 c. finely chopped onion

½ green bell pepper, chopped

½ t. salt

1/3 c. ketchup

2 T. cider vinegar

½ t. cornstarch

1 8-oz. can crushed pineapple in syrup (reserve syrup)

 For the Meatballs:

Preheat oven to 350°F. 

 

Mix all meatball ingredients together in a large bowl. Form into small meatballs according to your size preference. Place meatballs on a foil or Silpat-lined balking sheet and bake for 40 minutes if large, or 20 minutes if small.

For the Sauce:

In a large skillet, heat oil. Add onion, green pepper, and salt. Cook until tender.  In a small bowl, combine ketchup and vinegar, mix well. Add to skillet. In another small bowl, whisk together reserved pineapple syrup and cornstarch. Add to skillet and cook for 3-5 minutes, or until mixture thickens. Stir in crushed pineapple, and simmer for 3 minutes.

Add meatballs and cook until heated through.

Put into a serving bowl, garnish with green onions, and serve.

 Makes 10 large meatballs or 20 appetizer meatballs.

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Toasted Cheese Rounds

 

If you are in need of a last-minute appetizer, would like to plan for some point in the future, or are looking for a wonderful accompaniment to soup or salad, these toasted cheese rounds are your answer. They are simple to put together, contain ingredients that you likely already have on hand, and are golden bits of cheesy deliciousness.  Guests will love them, and gobble up these cheesy comestibles like there’s no tomorrow. You just may want to make a double batch.

Toasted Cheese Rounds

1 c. Duke's mayonnaise

1 c. grated mozzarella

1 c. grated sharp cheddar

1/3 c. grated Parmesan cheese

Pinch of garlic powder

Pinch of dry mustard

Freshly ground black pepper, to taste

4 scallions, minced

40 ½" thick slices of French baguette

 Preheat the oven to 350°F. Line a baking tray with parchment or a Silpat; set aside.

Place all ingredients (except the bread) into a medium bowl, and mix to combine.

 Dollop a bit of a generous amount of cheese mixture onto one side of each slice of the bread rounds, place cheese side up on your prepared baking sheet, and bake for 15 minutes until bubbling and golden brown.

 NOTE: These can be prepared ahead of time and frozen for use at some point in the future. Freeze them on a baking tray until solid. Then remove from breaking tray and place in a zipper top freezer bag to until ready to use. To bake from frozen add five minutes to baking time.

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