Smoked Salmon Dip

The key to this dip is quality salmon. The fresher it is the better this will be. Before you smoke the salmon you need to cure it. The cure really adds to the dish. You can simply substitute smoked salmon from the grocery store, but it won't be cured the same and will taste a bit different.

Ingredients:

• 1/4 cup of salt
• 1/4 cup of brown sugar
• 4 cups water
• 1lbs fresh salmon
• 1-2 chipotle peppers in adobe sauce, cut up
• 1-2 tablespoons capers, cut up
• 1-2 tsp Adobe seasonings
• Flat-bread or crackers
• 1 8 oz package of cream cheese (softened)

Directions:

1. Mix salt, sugar and water together. Put mixture in a big zip-lock bag of pan you can cover.
2. Put salmon flesh side down into pan and let sit overnight or for at least 4 hours.
3. Smoke the salmon for about 1 1/2 hours or until it reaches 145°
4. Set out cream cheese to soften
5. When salmon is done cooking mix salmon, cream cheese, chipotle pepper, capers, and adobe seasoning together
6. Eat with flat-bread or crackers
7. You can also let this set-up in the fridge and it will be great several hours later. 

An appetizer

"What can I bring?" I asked.
"Bring a healthy appetizer to go with the Pinot Noir we'll be sipping as I fix dinner," she said.
"Uh sure thing!"

But I was using up all the food in the fridge because we were leaving on vacation soon and then I had another trip to see family the following week. So I had to make something out of what I had on hand, and what I had on hand wasn't much. Plus she requested that the dish be healthy and also go with red wine. So with those restrictions in mind, this is what I made.

Ingredients:

• 1/4 C feta cheese crumbles
• 1/4 C balsamic vinaigrette (I used Paul Newman's Own Lighten Up version)
• about 1/2 C each diced cherry tomatoes and sliced mushrooms
• Finely sliced red onion, about two or three slices; then cut the slices into smaller pieces
• 1/3 to 1/2 C cooked pasta (I used my favorite Gemelli)

Directions:

1. Cook the pasta according to package directions; drain and allow to cool.
2. While the pasta is cooking, prep the vegetables.
3. Assemble the vegetables, feta crumbles and dressing in a bowl large enough to hold everything. Toss well.
4. Once the pasta is cool, add to the bowl and toss again.
5. Enjoy!

Note: Obviously you could use Parmesan cheese but again, I had to go with what was on hand. This is a basic pasta salad and can be gussied up with whatever you like. If I'd had any, I'd have put artichoke hearts in there too, and also roasted red peppers. But I didn't have any.

Honey-roasted Almonds

Be warned, these won't last long. I made a batch for Saturday night's soiree and they vanished. Then I made a batch yesterday and they lasted about 90 minutes. I'm making another batch today and expect similar results.

Ingredients:

12 ounces raw almonds
2 T honey
2 T water
2 t canola oil
1/4 C sugar
1 1/2 t salt

Directions:

1. Preheat oven to 325F.
2. Place the almonds in one layer on a baking sheet and bake for about 20 to 30 minutes until roasted.
3. While the nuts are roasting, mix the sugar and salt in a bowl large enough to hold all the nuts, and set aside.
4. About 10 minutes before the almonds are finished, mix the honey, oil and water in a large frying pan and heat almost to boiling.
5. Add the toasted nuts to the pan. If the liquid hasn't already come to a boil, the heat of the nuts will make it boil. Stir over medium heat until all the liquid is gone.
6. Put the coated almonds in the bowl with the sugar/salt mixture and stir until the nuts are entirely coated. You may have some extra sugar/salt mixture left over. You can save it for the next batch of nuts (because there will be a next batch).
7. Enjoy!

Pizzeria Cheese Sticks

Everyone loves cheese sticks! I worked a local pizza shop in College and learned the tricks to make irresistible cheese sticks that the whole family will love.



Ingredients:
Half a batch of my Perfect Pizza Dough recipe
Mozzarella cheese (use a block of whole milk mozzarella and cut off slices with a knife about 10 slices, or use about a cup of shredded mozzarella.)
2 tablespoons of melted butter
Garlic Powder
Italian Seasoning

Directions:

1. Stretch out the dough on a greased pizza pan.
2. Brush melted butter over the uncooked dough.
3. Spread cheese over the dough.
4. Sprinkle with garlic powder and italian seasoning.
5. Bake at 450° for about 6 minutes, just until the cheese is melted but before the dough gets brown.
6. Cut into slices and enjoy by dipping into some pizza sauce!
7. Enjoy!
   

Mexican Corn Jalapeno Taco Quesadilla

This is an easy to make and deliciously quick appetizer.

Ingerdients:
1 10 inch Flour Tortilla
1/2 Cup Shredded Mild or Sharp Cheddar Cheese (Jack or Fresco Cheese is also good)
1/2 Cup Browned Ground Beef (I prefer to season thsi beef with a Taco Seasoning Packet)
18 to 20 Slices of Jalapeno Pepper (For this recipe I prefer Mt. Olive Brand Jar Slices)
1/4 Cup Corn Kernels
1/2 Cup Tomato based Salsa of choice
1 tsp Butter or Margerine
1/4 Cup Sour Cream
1/8 tsp Paprika (I prefer Smoked Paprika for a kick)
1/8 tsp Cumin
1/8 tsp Granulated Garlic
Salt and Pepper

Fun Tip!: "Think of the preparation steps as if you were building a pizza!"

Directions:

1. Spread butter evenly on 1 side of tortilla
2. Place large skillet on Medium High and allow to preheat for 45 secs
3. Place tortilla buttered side down on skillet
4. Sprinkle evenly your Cheese or Cheeses over the tortilla.
5. As the cheese begins to melt add Seasoned Ground Beef evenly over the tortilla
6. Sprinkle Corn Kernels evenly over the tortilla
7. Place Sliced Jalapenos like evenly over the tortilla
8. Using a tablespoon sprinkle and slather 1/4 cup of your Toamto Salsa over the tortilla
9. Pinch or Sprinkle Paprika, Cumin and Garlic over the tortilla
10. Salt and Pepper to taste
11. As tortilla turns a golden brown using your spatula fold the torilla in half
12. Flip the Quesadilla as needed till you see that the cheese is now soft and melted
13. When grilled to liking place Quesadilla on cutting board and slice into 6 even pieces
14. Place 6 slices on pplate and garnish with Paprika Spinkles and Jalapeno
15. Add small cups of Sour Cream and Salsa and serve warm

ENJOY!