Today's menu started off with a few appetizers to go with some Sunday football games on the big screen.
We began with a Jalapeno Pepper Spread which was very good - I wish you could smell the photos..(if only the screen was scratch and sniff). This combination of cream cheese, green chili's, jalapeño peppers and Parmesan cheese was truly excellent, every bite was an incredible rush of flavors. I must also warn you, this is one of those foods that takes a lot of will power to stop eating because it tastes so darn good. I recommend eating the dip with tortilla chips or bread, but many different foods would go good with this spread/dip; vegetables, pita bread, doritos chips and more.
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Directions
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes - or -
If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.
Next up on the menu was Bruschetta with White Beans and Walnuts. This recipe had a surprising mixture of tastes and textures with the toasted walnuts, garlic, olive oil and sourdough, those flavors went together very well with the pureed white beans.
Ingredients
1/3 cup walnuts
a 15- to 16-ounce can white beans
2 garlic cloves
1 1/2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
six 1/4-inch-thick slices rustic Italian bread
Garnish: chopped fresh flat-leafed parsley leaves
Preheat oven to 350°F.
Directions
In a shallow baking pan toast nuts in middle of oven until fragrant, about 10 minutes, and when cool coarsely chop. Rinse and drain beans. In a food processor mince garlic and purée with beans, lemon juice, and 1 tablespoon oil until smooth.
Toast bread and drizzle with 2 tablespoons oil. Divide purée among toasts and top with nuts. Drizzle remaining tablespoon oil over bruschetta and garnish with parsley.
Enjoy!
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