Adapted from from Mark Bittman's recipe, a quick queso that is addictive and so satisfying. 2 tablespoons olive oil8 ounces cremini mushrooms, sliced2 garlic cloves, peeled and mincedSalt and pepper8 ounces Monterey Jack, Oaxaca, or mozzarella cheese, grated4 ounces … [Read more...]
Rosemary Pecans
These yummy treats became known as our Super Bowl specialty years ago, when we used an old recipe from Gourmet. Peter McQuaid's much improved version for Rosemary Spiced Nuts appeared recently in the New York Times so we adapted it. 1 pound unsalted pecans or mixed nuts 1 … [Read more...]
Buffalo Chicken Dip
I have loved Buffalo Chicken in all its forms since first trying it at a Wing-Stop restaurant in Charlotte in 2006. When granddaughter Grayson put together a Buffalo Chicken Dip, I wanted some. Sure enough, it was great. Happily for us, Grayson revealed the recipe. It has some … [Read more...]
Dill Scallion Dip
Adapted from CountryLife. 3/4 cup Greek yogurt (or sour cream) 1/2 cup mayonnaise 1/2 cup sliced scallions 3 tablespoons. finely chopped fresh dill 1 lemon, zested with microplane juice of 1/2 lemon 1 small garlic clove, finely chopped kosher salt and freshly … [Read more...]
Spicy Molten Blue Cheese Dip
From Melissa Clark at the New York Times who says, "Hot and savory and almost fondue-like, this blue cheese dip has a zippy flavor that works just as well with tortilla chips as it does with bell pepper strips, and keeps you coming back for more." We made this for our Super … [Read more...]