spicy smoked gouda dip

I recently heard a statistic that Americans eat, on average, 23 pounds of cheese per year. I’m taking full responsibility for the high side of that average. It’s not a fact I’m especially proud of, but I just can’t quit cheese. Or dairy for that matter. You can take the girl out of Wisconsin but you just can’t take Wisconsin out of the girl.

And to put fuel on my I-eat-too-much-cheese fire, there are very few cheeses that I don’t love. Smoked gouda is one of them. It’s not that I dislike it, but I don’t love it. (And why eat a cheese you don’t love?)

What I do love? The spicy gouda dip from Whole Foods Market. Which is made with smoked gouda…go figure. It also costs like, $1 million/pound.

So I had to recreate it at home.

It’s reminiscent of pimento cheese, at least in its preparation but tastes smoky, spicy and cheesy. Obviously. (?!) We managed to eat the entire batch with crackers, but oh my would this be amazing in a grilled cheese.

It’s also the perfect football food…just in case you’re watching any these days. (I suppose this cheese-fueled post is a good time to officially deem myself a Packers fan. :))

 

Spicy Smoked Gouda Dip

by Emily Dingmann

Prep Time: 15 minutes

 

Ingredients (8 servings)

  • 2 cups shredded smoked gouda cheese (a 6-8 oz block should be plenty)
  • 4 oz light cream cheese
  • 1/4 cup light mayonnaise
  • 2 small jalapenos (less if you don’t like spice!)
  • 4 green onions, thinly sliced
  • few drops of Worcestershire sauce
  • season to taste: salt, pepper, red pepper flakes

Instructions

Stir together all ingredients until thoroughly combined.

Refrigerate for at least 30 minutes to an hour before serving.

Serve with crackers or crostini.

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roasted pepper relish

I had always been a bit apprehensive of roasting my own peppers so I continued to pay a ton for them at the store.

Then I had three peppers that needed to be used and I decided to just try roasting my own. Its easy to do right in the broiler! Heat the broiler on high, place peppers on a pan and essentially let them burn, turning to burn all sides. (Everyone can burn food, right?) Once you let the peppers cool you can easily the remove peel and seeds.

That’s it!

This relish can be used for just about anything. Try it with grilled steak or fish. Put it on pizza. Eat it with slices of bread and some melted cheese. Try it with eggs or just plain on its own.

Whatever you do with it, it’s sure to make any food look good and add delicious roasted pepper flavor to every bite.

 

Roasted Pepper Relish

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 15 minutes

Keywords: appetizer entree gluten-free low-carb vegan vegetarian

 

Ingredients (2-3 cups relish)

  • 3 peppers (I used yellow, orange and red)
  • 2 Tbsp chopped kalamata olives
  • 2 Tbsp chiffonade fresh parsley
  • olive oil
  • salt & pepper

Instructions

Preheat broiler to high.

Place peppers on a baking sheet on top rack, closest to the broiler.

Cook for about 15 minutes, rotating the peppers every few minutes when the skin gets dark.

Let peppers cool.

Remove seeds and skin. The skin should peel off pretty easily.

Thinly slice the peppers and blot with a paper towel.

Toss with olives and parsley, drizzle with olive oil and season with salt & pepper to taste.

Will keep in the refrigerator for 5 days.

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super bowl food ridiculousness

It seems that this is the week of super bowl food. Forget the commercials, it’s all about the food. Is the game even worth a mention anymore? I’m not sure…

Pinterest is FULL of cheesy dips, party foods and sweet treats. Which is pretty standard, but I swear there are more than normal! (super bowl recipe pins)

There is a full-fledged shortage of chicken wings – buy them sooner than later and you will be paying a premium!

Every article and headline is either low-calorie recipes so you don’t gain weight, or the opposite – drool-worthy, cheesy, gooey recipes that are begging to make your super bowl party food list.

Commercials are getting us geared up to think that we absolutely couldn’t watch the game without: soda, beer and a pizza delivery.

And I’ve even joined a #superbowlplus hangout on google+.

It’s a bit ridiculous, right? But what are we to do? Go completely overboard and indulge in everything we’ve seen online or on tv? Or serve some boring grilled chicken breasts with veggies and a low-fat greek yogurt dip? Don’t even get me started on soup – so not super bowl food. Ugh.

I’ve never been one for making things too healthy, and I’ve never been one to have a snack spread lacking some sort of vegetable. And even though I think it is all a bit ridiculous, I’ll still have to partake in the super bowl food fest. :) My spread will look something like this:

A balance of healthy and indulgent, fun and veggies.

What is on your super bowl food menu this year?  

*image via what the health magazine

spicy shrimp toasts

When I heard that shrimp toasts are a typical item on dim sum menus I needed to make them immediately. (Dim sum happens to be one of my obsessions). Last weekend I was in the mood for a night at home filled with wine, appetizers and the hope of staying up past 10pm. Yes, you read that correctly and sadly, no, that wasn’t a typo. Ten-o-clock-pm. I blame daylight savings but I was really struggling to stay awake past 9 last week.

The wine and appetizers at home turned into (hurry up and make some appetizers while you still have enough light to photograph it) and an impromptu California wine tasting. Appetizers were eaten pre, during, and post-wine. :)

The shrimp toasts totally remind me of dim sum so I kind of fell in love. The shrimp mixture is a bit spicy (though I could have used a touch more sriracha had it been just me) and the perfect topping for buttery toast. It would also be a delicious filling for homemade dumplings…maybe they are in my future?

Spicy Shrimp Toasts

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Keywords: appetizer snack

 

Ingredients (4-6 appetizer servings)

  • 8 oz raw shrimp (peeled, deveined)
  • 4 green onions, ends removed
  • 1 Tbsp mayonnaise
  • 1 tsp ground ginger
  • 1-2 tsp sriracha
  • sliced white bread
  • butter

Instructions

Add onions to food processor and process until chopped.

Add shrimp, mayonnaise, ginger and sriracha to food processor.

Season with salt & pepper and process until smooth.

Remove crusts from bread and cut in half.

Broil toasts until golden brown. Spread with butter and flip over.

Spread shrimp mixture on other side and return to broiler for 1-2 minutes, until shrimp is cooked through and golden brown.

Serve immediately.

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