Here is an easy appetizer or mid-day snack for Watermelon Day. Cut some watermelon into cubes. Then take whatever mild cheese you have and cut into cubes also. I used Swiss cheese but Baby Bel or Monterey Jack would also work. The next choice is what type of skewers to use. You can use the long bamboo or metal skewers. I used some small cocktail sword skewers for small bite size snacks.You will notice that I placed some extra watermelon cubes in the center of my plate since I had some extra watermelon cut.
Today I’ll be sharing a Southern Hog Dog Topping since it is Hot Dog Day. I have previously shared a Garden Hot Dog Topping which is also very tasty.
¼ c. mayonnaise
¼ c. jarred diced pimentos
4 oz. Grated sharp cheddar cheese
To make pimento cheese, combine mayonnaise and pimentos in a bowl. Stir in cheddar cheese.
Serve hot dog with pimento cheese, pickles & barbecue sauce.
Good Morning! Another long weekend working, so today is sort of like most people’s Saturday. Just kickin’ back. I was trying to find something to write about this morning and found that it is Teddy Bear Picnic Day. Personally I don’t usually take stuffed animals on a picnic. But I guess if you do than a teddy bear is a good one to share a picnic. What do you like to take on your picnic? I think of potato salad. Guess what that means? Here is a Confetti Roasted Potato Salad recipe that adds roasted vegetables to a potato salad. It is very tasty.
2 lbs.potatoes, peeled & cut into 1/2” pieces
1 c. green beans, snipped into pieces
1 sweet bell pepper, cut into slices (red, orange or yellow)
¼ c. olive oil
Salt & pepper
2 to 3 tbsp. Grated Romano cheese
½ c. olive oil
¼ c. white wine vinegar
2 garlic cloves, minced
1 ½ tbsp. Granulated sugar
2 tbsp. Dijon mustard
1 tbsp. Dry basil or 2 tbsp. Fresh basil
Boil potatoes in a saucepan until almost done. Salt and pepper to taste. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Place the green beans, peppers and par boiled potatoes on the sheet; cover with olive oil. Bake for about 10 minutes or until the veggies are tender. Remove from oven and place in a bowl. Combine all the vinaigrette ingredients in a bowl. Toss the vegetables with the vinaigrette and sprinkle with cheese. Serve chilled.
I really like a good jalapeno popper. So I tried making them with Queso Fresco cheese and bacon. Not a complete success but on the right track. First I took some jalapenos and cut off the top and removed the seeds. I did wear gloves because every time I work with hot peppers I either blow my nose with a tissue or scratch my eye and then I have a burning sensation. Not this time – I got smart.
Then I stuffed them with the cheese and placed them in the refrigerator while cooking the rest of dinner.
About 15 minutes before dinner, I took them out and wrapped them in bacon. I buy pieces and ends of bacon because it is cheaper. In this application, you should have strips of bacon and not pieces. I used a toothpick to secure the bacon which then makes it hard to brown all sides of the bacon. Next time probably will deep fry them. Now when frying I just used a little bacon grease in an iron skillet and fried the poppers.
Although very tasty, they were not completely successful but I learned several things. First char and remove the skin from the peppers. This will make them cook a little faster and won’t be so crunchy after frying. Once the skin is removed you could probably even coat them with a beer batter before frying and it would stay in tack. Will have to give this a try. Secondly, I think the type of cheese is pretty important. Queso Fresco does not seem to melt as quickly as say cheddar or mozzarella. Which means it won’t all ooze out when being cooked. Next, make sure your bacon is nice long pieces that wrap completely around each popper. This ensures that the whole popper is covered and will cook through more evenly. Last, is the way they are cooked. If deep fryed, you won’t have uneven cooking even with the toothpicks inserted to keep the bacon on.
If anyone has any other suggestions, I would love to hear them. This is a great appetizer and not too time consuming to make. Can even be made ahead and refrigerated until ready to fry. I’ll give you an update next time I make Jalapeno Poppers.
Wasn’t it in the 70s when cheese fondue was fashionable? Whether you remember the 70s or not today is Cheese Fondue Day. Below is a recipe for Spicy Pepper Fondue from Celebrations.com.
I made a few adjustments to keep with my Ketogenic diet like using almond flour and Guar Gum instead of the flour. Also, so it was not the consistency of pudding, I used 2 cups of milk instead of 1 ½. I did not use as many peppers as the recipe listed but believe you can without it being too spicy. The peppers didn’t seem as hot once they were put in the fondue. Depending on how spicy you like it, you can add all 4 peppers if you like. We found that this fondue is also very good on baked potatoes. Enjoy!
4 Tbsp. Unsalted butter
6 Tbsp. almond flour
1 Tbsp. Guar Gum
2 c. milk
8 oz. Colby Jack cheese, shredded
1 large Poblano pepper, finely diced
2 Jalapenos, finely diced
1 Habanero pepper, finely diced
Salt & pepper to taste
Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until the butter has absorbed all the flour. Add the milk and bring the mixture to a low simmer (bubbles will start to form around the edges). Reduce the heat to low and add the shred cheese, whisking until all the cheese has melted. Stir in the peppers, salt and pepper.
Remove the fondue from the pan and transfer to either a fondue pan or a serving bowl. Serve with fruit, vegetables, bread or crackers for dipping.
If you want to make this fondue ahead of time, do not make it any more than 24 hours in advance.
As you know, we have been doing the Ketogenic diet for well over a year. The food I miss most is pizza. I made a pizza with hamburger, onions, peppers, olives, tomatoes and mozzarella cheese. Here is a Keto Pizza crust recipe which is from “the ketogenic cookbook” by Jimmy Moore and Maria Emmerich.
Preheat oven to 325 degrees F. Grease a lasagna pan or 12” cast-iron skillet.
Whip 6 egg whites and ½ teaspoon cream of tartar until very stiff. Slowly sift in ½ cup unflavored whey protein while the mixer is on low speed. Using a spatula, gently fold the 3 ounces of softened cream cheese into the whites.
Spoon the dough mixture into the prepared pan and prebake the crust for 18 minutes.
Remove the crust from the oven and increase the oven temperature to 400 degrees F.
Top with the sauce and hamburger mixture, tomato, olives and cheese and return to the oven. Bake until the cheese is melted and starts to brown about 5 minutes.
This year for Super Bowl, I’ll be having crackers and 2 or 3 dips. Found this cracker recipe from FatHead. This is a great low-carb cracker that is easy to make and has the taste and texture of flat bread or pita.
4 cups shredded/grated cheese mozzarella
3/4 cup almond meal/flour
2 tbsp cream cheese
salt to taste to taste
½ tsp flavorings of choice
( I used onion powder)
Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, and flavorings, mix gently.
On a piece of parchment paper place the dough and cover with plastic wrap. Roll with a rolling pin to flatten to make about the size of a cookie sheet.
Cut the dough into small bite size pieces.
Bake at 425F for 5 minutes on each side, or until browned on both side and crisp.
Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container on your pantry for up to 3 days.