Spicy Roasted Pepper, Garlic And Beer Southwestern Dip

Nothing kicks off a Superbowl party like a spicy appetizer dip...especially one that includes beer!

I love southwestern flavors like cumin, coriander, and oregano. Roasting the veggies brings out the sweetness and the charring adds a layer of smokiness. Oven roasted onion is a fantastic contrast to the raw spring onions.

When the sharpness from the beer and lime juice, mild heat of paprika, chili powder, and turmeric is blended into a creamy sour cream and cream cheese base with a kick of cayenne, you have a delicious first course that pairs perfectly with cold beer, good friends, and Superbowl Sunday!  

Corn chips make the perfect bed for this appetizer dip. But you could use any type of tortilla chip, Dorito, or even pita chips. If you want to add a healthy crunch, serve with sweet bell peppers and celery sticks!

Spicy Roasted Pepper, Garlic And Beer Southwestern Dip

 

Printable Recipe

 

Prep Time:  20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: approximately 2 cups

 

Ingredients

 

-1/2 orange bell pepper

-3 garlic cloves, unpeeled

-1/4 wedge of large onion

-1/2 tablespoon olive oil

-salt and pepper to taste

-4 ounces cream cheese, softened

-3/4 cup sour cream

-2 tablespoon beer

-1 tablespoon fresh lime juice

-2 pinches salt

-1/4 teaspoon brown sugar

-1/2 teaspoon ground cumin

-1/2 teaspoon ground coriander

-1/2 teaspoon paprika

-1/2 teaspoon chili powder

-1/4 teaspoon turmeric

-1/8 to 1/4 teaspoon cayenne pepper

-1/4 teaspoon dried oregano

-2 tablespoon green onions plus more for garnish

 

Directions

 

1.  Heat oven to 375 degrees.

2.  Place vegetables on a sheet pan.

3.  Drizzle oil over vegetables. Massage evenly into each one.

4.  Sprinkle with salt and pepper.

5.  Roast until they start to char and the garlic is fork tender, about 30 to 40 minutes. 

6.  Blend cream cheese and sour cream in the food processor bowl.

7.  Peel charred skin off of bell pepper and squeeze garlic out of skin.

8.  Add pepper, onion, garlic, beer, and lime juice into bowl. Pulse a few times, then blend until combined.

9.  Sprinkle in the next 9 ingredients. Pulse until combined well.

10.  Spoon into a bowl and stir in the green onions so you don't pulverize them.

11.  Garnish and serve with corn, tortilla, or pita chips.

 

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Creamy Chicken, Lime And White Bean Chili

Out of the kitchen studio comes another work of art in a bowl! This is a cross between chicken tortilla soup and white bean chili, dished up in clay bowls that my dad used to serve roasted oysters from the grill in :) As temperatures drop, why not Create More of those warm comforts that you crave in winter?

I thought these were the perfect rustic vessels to carry this thick, creamy, spicy meal.

The white beans give your palate the feel of chili, while the spices and crushed tortilla chips offer a sense of chicken tortilla soup.

I’ve eaten tortilla soups with a tomato paste and those with a heavy cream base. I’ve also had thinner chicken stock versions. I was going for chicken chili rather than a red sauce variety and I wanted a creamy smooth texture. Thick homemade chicken stock is packed with layers of flavor compared to canned. Then, I added cream of celery soup. That lent the consistency I desired and was a terrific pairing with the green chilies.

This chili is layered with oregano, cumin, coriander, and red pepper flakes, along with lime juice, and white wine, sweet onions in the mix, and topped off with a sprinkle of spring onions and lime tortilla chips. I love green snippets of onions on the surface of soups and other Mexican fare.  

I use the lime flavored tortilla chips for my chicken nachos as well, because I love the lime and salt combination. Use whatever type of corn chips you prefer.

Creamy Chicken, Lime And White Bean Chili

 

Printable Recipe

 

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings:  4 to 5

 

Ingredients

-3 tablespoons olive oil

-1 teaspoon dried oregano

-1 teaspoon ground cumin

-1 teaspoon ground coriander

-1 teaspoon red pepper flakes

-2 cups chopped onion

-pinch of salt

-1/3 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)

-juice from 1 lime

-2 cups chicken stock (I used homemade but you can use canned)

-1 10 ¾ ounce cream of celery soup

-1 ½ cups chicken, chopped

-1 – 4 ounce can green chilies

-1 – 15 1/2 ounce cannelloni white kidney beans with juice

-1/3 cup heavy cream

-dollop of sour cream (optional)

-spring onions for garnish

-lime tortilla chips or your favorite variety

Directions

1.  Heat oil over medium heat in a Dutch oven.

2.  Add next 4 ingredients. Stir for about 30 seconds to release the fragrant oils. Keep stirring and be careful not to let them burn.

3.  Toss in onion and sauté until tender, about 10 minutes.

4.  Pour in wine and deglaze pan for about 5 to 10 minutes, until alcohol evaporates.

5.  Add lime juice.

6.  Then chicken stock. If you’re using fresh and it’s been refrigerated or frozen it can take a few minutes to dissolve. If you’re using canned, just stir to heat through.

7.  Add celery soup. Bring to a boil and whisk to dissolve.

8.  Turn down to medium. Add chicken, chilies, and beans. Cook for about 20 minutes to heat and meld all of the flavors together.

9.  Pour in the cream and continue cooking for about another 10 to 15 minutes to thicken.

10.  Serve with sour cream, a bit of onions, and crumbled tortilla chips.

 

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Smoked Turkey, Horseradish Cheddar And Cherry Panini With Red Wine Rosemary Mayonnaise

I was stacking meat, cheese, and veggies between 2 slices of bread and cooking them in a butter coated skillet long before I heard the name panini. Whatever you call it, this sandwich delivers on sweet, smokey, succulent, and spicy between a crunchy salty Portuguese roll.

Thanks to frozen sweet cherries that are delicious, you can Create More of this sandwich all year long, not just during the summer!

I first ate smoked turkey over the holidays a few years ago. Then I discovered horseradish cheddar, which is a fantastic pairing with the smokiness and fruit. The ruby colored ripe cherries gently pop on your palate with sweet and tangy flavor.

And then the mayo is creamy and fruity from the wine and rosemary's piney scent is fantastic with a sweet sauce.

Try a bourbon barrel red blend or cabernet that has smokey warm tones from the barrel, jammy fruit, cherry, and violet notes. You could also go with an Oregon or Washington state pinot noir for something lighter with a high concentration of tart cherry and earthiness.

Horseradish cheddar creates an interesting kind of heat at the back of the palate and through the nose as opposed to the tip and middle of the tongue. While my first bite proved that I was right on with this combination, I had miscalculated on just how slippery the cherry halves would be when pressed against the turkey and cheese and squeezed between the bread. A few went overboard into the butter pool, which I quickly rescued and placed back inside when the sandwich finished cooking.

The fix for this is simply to carve out tiny wells in the top or bottom of the bread. Then secure the cherry cheeks flush with the bread. Problem solved!

I had stocked up on cherries when they were on sale so I had plenty to play with. But this gourmet sandwich is worth going to the store today and purchasing some fresh or frozen sweet cherries so you can reward yourself with a panini for your lunch break :)

Smoked Turkey, Horseradish Cheddar And Cherry Panini With Red Wine Rosemary Mayonnaise

 

Printable Recipe

 

Prep Time: 15 minutes

Cook Time: 20 minutes

Total time: 35 minutes

Servings 1 sandwich

 

Ingredients For Sandwich

-1 tablespoon butter

-1 Portuguese roll

-6 to 8 cherries, cheeks cut off (or frozen cherries, sliced in half, no need to thaw)

-1 slice horseradish cheese

-2 slices smoked turkey

-fresh basil leaves, enough to cover cheese ( I used cinnamon basil but sweet would also work)

 

Ingredients For Red Wine Rosemary Mayonnaise

-2 tablespoons mayonnaise

-1/2 tablespoon dry red wine (bourbon barrel red blend or a Pinot Noir)

-1 teaspoon fresh rosemary, minced

 

Directions For Sandwich

1.  Heat butter in skillet over medium heat. I like iron frying pans because the bread gets crunchier.

2.  To keep the cherries from slipping out of the edges of the sandwich when you're pressing on the panini dig out little holes from the top of the bread and place a cherry cheek in each one.

3.  Layer on the cheese against the bread and then the turkey and basil leaves.

4.  Place the sandwich in the pan and press down as it cooks to seal everything together. When it browns on the first side, after about 10 minutes, flip it over and brown the other and cook until the cheese melts, another 5 to 10 minutes.

5.  While the sandwich is cooking whisk together the mayo and wine.

6.  Then stir in the rosemary.

7.  Spoon into a small bowl.

8.  Slice the sandwich in half and serve with the mayo as a dipping sauce.

 

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5 Reasons Artists Need To STOP Resisting Repurposing Your Work

As a right-brain soul, originality is everything, so it may sound crazy but I’ve been resisting repurposing content. See, I had this wild notion that viewers might be turned off by seeing the same content in more than one place even if it was in multiple forms.  

I saw this tactic as copying, which is an evil 7 letter word. If a visitor landed on my blog and read my posts then traveled onto Amazon and saw a collection of them for sale or read an Ezine article, only to stumble upon an audio or video containing the same information, wouldn’t it seem like I wasn’t delivering unique content?

 

 

Now, after some serious cyber voyeurism of the experts who have more years in the internet trenches than I do, I’ve changed my perception. Delivering my art and message across various mediums empowers people to receive information in their own way, on the platform of their choice. Ecommerce opens up another exciting avenue for artists to Create More and share your work on a variety of products.

 

Here are 5 reasons you need to get over it and start re-purposing:

 

Bird Photos And Poem: When Wild Birds Become Feathered Friends

Welcoming birds into your yard is a labor of love and a lesson in humility. Agile and adaptable, I'm in awe of how they forge through life with amazing ability.

 

 

Faced with humans cutting trees that send nests crashing to the ground, or the force of Mother Nature blowing their homes down.

 

 

Crows gobble up eggs as soon as they are laid.

Mom and dad fight to defend each clutch, but still a high price is paid.

 

 

From the mockingbird that choruses all night long,

 

Tuna Asparagus Panini With Viognier Tarragon Sauce

Oh these photos were making me want another one of these today for lunch :)

 

 

The instigator for this fancy sandwich? Landana Asparagus Gouda from my favorite cheese shop, Murray's at Kroger. Fresh, green, spring flavor with that characteristic creamy texture but a bit saltier than some Goudas. It's a seasonal cheese so go grab some and make this panini today!

 

 

Much like a dressing makes the salad, a sauce makes the sandwich. Tarter with a couple of twists.

Organization Turns Your Techno-Procrastinator Into A Productive Writer

Creating More organization as a writer is not the sign of a sick mind but a mastermind. The right brain life is not orderly but the right brain branding lifestyle demands that you be better, do more, and become more. So preserve your right to live creatively but stay open minded to change that can improve your life and provide a happier ride.

 

 

If you had to evacuate from your house, what treasured valuables would you take? What would you risk leaving behind? I've been fortunate, compared to many who have suffered from recent thunderstorm and tornado outbreaks. In the past, a hurricane forced me to walk away from where I live, uncertain of the destruction I’d find upon returning. Organization may not help in the moments before a tornado but if you have time, it does make it easier to scoop up the most crucial business material that would keep you functioning, if the worse case scenario happened. Better to invest in the effort when you're not under pressure, especially life and death kind.

 

5 Ways To Help Wildlife Survive Winter

 

 

Every morning I take roll call to make sure all of my backyard birds survived, especially when harsh weather strikes. Mr. and Mrs. cardinal, 2 bluebird couples, pine warblers and 2 yellow rumped warblers, sparrow clan, chickadee and titmice pack that always travel together. 

 

 

And the list goes on...

 

 

I worry for my babies when the wind howls and the temperatures plummet. Piling on layers of clothing and trekking like an eskimo through slippery ice patches and snow drifts two times a day (in sickness and in health) isn't always fun. But the inhabitants of my wildlife sanctuary are stuck 24/7 in wind chills and inclement weather with dwindling food selections so my few minutes of teeth chattering chills pales in comparison.

 

And yes, you may have an uninvited guest but all wildlife is welcome, particularly during the hardships of winter when harvesting their natural food sources becomes impossible.

 

 

Here are 5 things you can do to empower backyard birds and other wildlife to survive another day.

How To Use Cuban Oregano With Pork Tenderloin And In A Cocktail

 

Ever thought of adding fresh oregano to your cocktails? How about tossing a tablespoon of the fragrant leaves in an omelet? Oregano is a powerfully pungent herb but used in moderate quantities it lends a unique aromatic combination of earthy, floral, and spicy tones to both cocktails and savory dishes.

 

Most of the dried you buy in the store is a combination of Italian oreganos so you probably won't duplicate that mixture exactly but you can create delicious blends from your own dried herbs.

 

To dry fresh oregano trim the plant in the morning (this is when the leaves are the most fragrant) Wash well, drain. Then wrap them in a towel to remove most of the moisture. Transfer to drying racks for a couple of days.

 

Then, cover them loosely with tissue paper to keep dust off for the next two to three weeks, while they completely dry. When they crumble between your fingers, they're ready to be stored in glass jars or sealed in paper bags with holes punched in them. Keep in a cool dark place, if possible and try to use within one year.

 

Keep in mind that dried herbs produce a more intense flavor, so reduce the amount that you would use fresh by 1/2 or even 3/4 in some recipes.

 

There are at least three to four dozen species of this perennial. Here, I'm going to chat about Cuban Oregano. Mexican, Italian and hot and spicy are also growing in my own little farmer's market.

 

Cuban Oregano

 

 

As soon as your fingers stroke the thick fuzzy leaves, the aromatic oils waft through the air. At first touch, its succulent suede textured leaves cause you to think it's ornamental, rather than edible. But do not hesitate to dress up an omelette, sausage, or pork tenderloin with this floral, earthy herb. Some describe it as having an intense lemon lime taste. It pairs deliciously with other strong herbs such as, sage, rosemary, bay, and marjoram.

 

It's a member of the mint family, which is interesting, considering it doesn't smell like your typical mint. Cuban oregano originated in Southern and Eastern Africa and Southeast Asia. Like most herbs, it does not survive the cold. So once temperatures stay below 50 to 55 degrees, plan to trim it completely back for oils and vinegars, or to use as a dried spice. You can also keep it in a flower pot inside by a sunny window until spring.

 

This bold culinary character also has a property in it that helps neutralize spice or capsicum.

 

You may not have thought of oregano as a cocktail ingredient but it pairs perfectly with stone fruits, like nectarines. Here's a cocktail for you to enjoy while you're cooking the delicious pork tenderloin recipe below:

 

 

Spicy Sweet And Green Cocktail

 

Printable Recipe

 

Servings - 1

 

1 nectarine (1/2 to muddle and 1/2 sliced in 1/4 inch wedges)

1/2 tablespoon brown sugar

5 fresh Cuban oregano leaves plus a fresh stem of leaves for garnish

2 ounces mango rum

2 ounces original spiced rum

2 to 3 tablespoons of brown sugar in a paper or glass plate to rim top of glass

splash of club soda

 

Directions

 

Place half of nectarine, brown sugar and oregano leaves in a martini shaker. Muddle, to extract as much juice as possible.  Add both rums. Shake. Take one nectarine wedge and slide along rim of 12 ounce glass. Rotate rim of glass in brown sugar to coat. Add ice and nectarine wedges to the glass. Pour liquid over ice and top with club soda. Garnish with fresh oregano.

 

Is your first thought for using oregano to toss it in spaghetti or sprinkle on pizza? Here's a scrumptious new take on how to use Cuban oregano:

 

 

 

 

This Brandy Plum Pork Tenderloin is sweet, tender and full of flavor from the brandy and plum sauce. Pair fresh sage, Cuban oregano, caramelized onions, my secret ingredient added at the end, and then pile it all onto an individual corn cake, and you have an amazing palate pleaser!

 

 

 

Brandy Plum Pork Tenderloin Served On Buttermilk Corn Cakes

 

Printable Recipe

 

Prep Time - 45 minutes to 1 hour

Cook Time - approximately 1 1/2 hours

Total Time - 1 1/4 - 2 1/2 hours

Servings - 6 (if each person eats 2)

 

Ingredients For Pork

 

2 tablespoons olive oil

1 cup onion

1 cup bell pepper

1 teaspoon fresh ginger

1/2 teaspoon sesame oil

1 pound pork tenderloin cut in 1/2" slices

2 ounces brandy

1/2 cup plum sauce (a Chinese style cooking and dipping sauce found in Asian grocery store or in Oriental section of regular market)

2 teaspoons fresh oregano or 1/2 teaspoon dried

2 teaspoons fresh sage or 1/2 teaspoon dried

1/2 tablespoon dark pomegranate balsamic vinegar

 

Ingredients For Buttermilk Corn Cakes

 

2 cups all purpose flour

1 cup self rising corn meal mix

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon table salt

2 large eggs

3/4 cup sugar

8 tablespoons (1 stick) unsalted butter, melted

6 ounces of Greek vanilla yogurt (I used Chobani)

2 tablespoons sour cream

1/2 cup buttermilk, shaken

1 to 2 tablespoons of butter and canola oil for frying cakes

 

Directions For Pork Tenderloin

 

You need to scroll down and make the corn cakes before the pork OR you can make them 1 or 2 days before, rather than doing it all in the same night.

 

Salt and pepper each side of the pork slices.

Heat oil in a deep 12 inch skillet or stir fry pan. Add onions and peppers and cook for 2 to 3 minutes. Add ginger and sesame oil. Cook for another 6 or 7 minutes, until they are soft.

When you add the ginger, shove the peppers and onions to one side of the pan and place the pork slices into the skillet in a single layer. Cook 3 to 4 minutes per side. Stir meat and vegetables together.

Pour in brandy and allow to evaporate for 2 or 3 minutes. Add plum sauce and herbs. Allow sauce to just heat through and herbs to blend with everything. Then right before removing from heat, pour in balsamic vinegar.

 

Directions For Corn Cakes

 

This may seem a bit long and complicated for a corn muffin recipe but they're the most moist, tender, and flavorful ones I've ever tasted! You can transform your own corn muffin into a corn cake if you prefer.

 

Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.

Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogeneous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each.

Blend yogurt and sour cream together. Add half of that to the egg mixture, along with half of the milk. Whisk to combine. Whisk in remaining sour cream and milk until blended. Add wet ingredients to dry ingredients. Mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over mix.

Heat 1/2 tablespoon each, of butter and oil in a skillet on medium heat. Add additional grease to pan as necessary.

Using a medium ice cream scoop or spoon, pour batter into pan to make approximately 2 inch cakes. They don't have to be perfect. Just make them about the same size as the pork slices or slightly larger. Cook until fluffy and golden brown, about 2 to 3 minutes per side.

This recipe makes approximately 48 corn cakes or 24 regular muffins. You need about 12 for this meal. You can do half muffins and half cakes. Leftovers corn cakes do make scrumptious pancakes with melted butter and warm maple syrup! You can also freeze either one in freezer Ziploc bags for 1 to 2 months.

 

Whether you dress up breakfast, lunch, dinner, or cocktail hour with Cuban oregano, I hope this article has given you ideas to try, and the inspiration to experiment in your own kitchen with the fresh flavor of herbs.

 

Check out the oregano video on my, Quick Tip Herb

Gardening Video board on Pinterest

 

Strawberry Moonshine French Toast Topped With Pistachio Lime Cream

Enjoying summer strawberries happens in stages for me. Since I live in the largest strawberry producing city in Virginia and go through close to a bushel each season, I consider myself an expert in this tasty subject :)

 

Stage one of my bright summer berry journey launches with the first of the season, the most scrumptious, best ever Pungo Chandler berry. Small to medium, vivid ruby red with a juicy sheen.

One of those close your eyes and appreciate every succulent moment, knowing it will end but trying not to think about it. A brief pleasure that I long for and anxiously await each April/May.

 

Next, are the rest of the local crop, always far superior to grocery stores and still supporting farms and knowing where your produce comes from.

The final stage is mid summer, when I must say farewell to another strawberry season and try to adjust to 10 months of grocery store berries.

So, what to do with a bounty of perishable berries? Again with the stages, the first 10 to 15 strawberries are greedily devoured over the counter, as I transfer them into open containers for the frig. My daily recipe menu for these precious gems is very basic. Yogurt, cereal, bowl of mixed fruits. To quench my fancy side, there's 

Cinnamon Basil And Cognac Strawberry Shortcake On A Vanilla Waffle 

and 

Citrus Pineapple Sage And Tequila Pork Burgers With Strawberry Basil Slaw

annndd

Vanilla Ginger Cookie Cheesecake With Honey Bourbon Strawberries

Email me at [email protected] for the above recipes.

 

For this brunch, the most important thing was letting the fruit shine without a lot of additions. Nothing to cover up the flavor, only a little strawberry moonshine enhancement.

Then there's the bed for that luscious topping. Bread for French toast makes a difference. It's an important part of the package. I'm a big fan of Pepperidge Farm flavored breads. They're small enough to stuff or to just layer 2 or 3 slices with fresh fruit! To continue the summery theme I'm using their limited edition strawberry. A hint of fruit flavor, soft and dense enough to soak up the rich custard.

French toast is not just a throw together brunch for me but a premeditated indulgence of seasonal fruit, interesting textures and a fantastic way to explore what's in my liqueur cabinet. Some Tequila Rose Strawberry Cream liqueur found its way into the cream:) You see what's happening...we're building layer after layer of the same flavor in different forms.

Not that I don't love my maple syrup but this delicacy deserved a unique topper. Introducing...pistachio cream, featuring two of my favorite flavors, mascarpone cheese and crunchy pistachios. Where has this nut been all my life? For years I wouldn't eat them because every pistachio dessert I tried featured a heavy dose of almond flavoring, which I don't like. So I associated that taste with pistachios. Boy was I wrong! Now, I add those roasted crunchy little nuggets to savory dishes, vanilla ice cream, salads, and even a spoonful of Nutella topped with a few nuts for a snack!

Moral of this brunch saga is, try this strawberry French toast. It will definitely wake up your palate and maybe turn you into a morning person ;) Welll, that might be stretching it a bit, but give it a whirl and please share your favorite seasonal French Toast in the comments!

Strawberry French Toast Topped With Pistachio Lime Cream

 

Printable Recipe

 

Prep Time – 30 to 40 minutes

Cook Time – about 12 minutes

Total – 42 to 52 minutes

Servings - 3

 

Ingredients For Fresh Strawberry Topping

 

3 cups fresh strawberries, sliced

3 tablespoons strawberry moonshine (I used Midnight Moon)

2 tablespoons sugar

 

Ingredients For Pistachio Lime Cream

 

8 ounces mascarpone cream, softened

2 tablespoons powdered sugar

2 teaspoons lime zest

1 teaspoon fresh lime juice

1/2 cup pistachios, ground to paste plus some whole nuts for garnishing

 

Ingredients For Cream Custard

 

2 eggs

1/4 cup heavy cream

1 teaspoon vanilla

1/2 cup Tequila Rose strawberry cream liqueur

pinch of salt

1 tablespoon of butter

6 slices Pepperidge Farm strawberry bread (leave on the counter to dry out while you prepare everything)

powdered sugar to sprinkle on top (optional)

 

Directions For Strawberries

 

Mix all ingredients in a bowl and allow to marinate while you make everything else.

 

Directions For Pistachio Lime Cream

 

Stir first four ingredients together. Then blend in pistachio paste. Set aside.

 

Directions For Cream Custard

 

Whisk first five ingredients into a bowl. Heat skillet over medium heat. Add butter. Dunk each slice of bread into the cream, making sure both sides are well coated. Place into the skillet and cook until golden brown on each side, about 5 or six minutes per side.

 

Top with the strawberries and a delectable dollop of pistachio lime cream. For a pretty final touch, sprinkle some whole pistachios and powdered sugar on and then block out some time to kick back and enjoy!

 

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