Thursday, November 18, 2010

French onion dip

I know you can very easily buy this from the grocery store but, it is so easy to make and well worth the effort. Go on! give it a try.
  2 tablespoons vegetable oil
3 large sweet onions (2 1/2 pounds), halved and thinly sliced
6 ounces cream cheese (3/4 cup), softened
1/4 cup sour cream
1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground pepper
Potato chips, for serving
      In a large skillet, heat the oil. Add the onions and cook over moderately high heat, stirring occasionally, until they begin to soften, about 10 minutes. Reduce the heat to moderate and continue to cook until the onions are light golden and softened, about 30 minutes. Remove from the heat and let cool to room temperature. In a medium bowl, mix the cream cheese, sour cream, mayonnaise, mustard, Worcestershire sauce, garlic powder and onion powder. Stir in the onions and season with salt and pepper. Serve with potato chips.

Maple-Chipotle Hot Wings

I love an excuse to make hot wings, love them and these are great as appetizer for thanksgiving. Last year I tried this recipe and man was it good, as my hubby said "It was so good,  it makes your tongue slap your brains out." I guess you would say it is pretty good. These wings are worth the effort folks.

   2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried sage
2 pounds chicken wingettes and drumettes (see Note)
2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
2 tablespoons unsalted butter, melted
1 canned chipotle pepper, minced
2 tablespoons maple syrup
Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, chipotle pepper and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.

Blue Cheese and Walnut Spread

I am hosting the family's thanksgiving this year, we are going to have a lot of guest this year. I love cooking and such, so for me it is fun. I am going to serve some appetizers and this is a good one that I use. I ususally slice some granny smiths with a squeeze of lemon and serve this dip with some whole grain crackerc along  the granny smiths  on a pretty platter, it is a big hit which makes me look like, I know what, I am doing.

·         4-ounce bar of cream cheese, room temperature
·         1/2 cup walnuts, chopped
·         Coarse salt and ground pepper
·         4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
·         Crackers or crostini, for serving
In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl; smooth top. Serve with crackers . To store: Cover with plastic wrap and refrigerate, up to 1 week