Tomato - Green Chile Relish

Have you ever had the pleasure of enjoying a Santa Maria-Style barbecue?  It traditionally features a tri-tip steak served with pinquito beans, fresh salsa (think pico de gallo) and garlic bread.  A tri tip is one of our favorite cuts of meat.  Mr. Devilish Dish often puts one on the smoker.  The result is the smokiness of a brisket, but the taste and texture of steak or a really good roast beef if you slice it a little thinner.  We don't always prepare the tr-tip Santa Maria style, but a while back we did and I made this delicious variation on the traditional Pico de Gallo style fresh salsa.  This "relish" features ripe red cherry tomatoes that are bursting with flavor, accompanied by a dressing made with balsamic vinegar.  Now you might be thinking that sounds like the flavors of a Caprese-style salad, but the addition of the green chiles to this recipe really brings it back to the Santa Maria flavors.  The chiles really tone down the strong flavor of balsamic, and give this relish the versatility of being served both like a salsa or a side salad.  If you chopped the tomatoes a little finer, this would be ideal with the sliced tri-tip either inside a fajita or on a sandwich.  The ideas are endless.  We planted 5 Super 100 cherry tomato plants this year, so I'm hoping the harvest will be abundant and I'll be able to prepare this recipe often.

This is bursting with flavor.  It is so delicious with
a Santa Maria-style barbecue, but also ideal as 
simple salad for any meal.

It's time for those beautiful fresh cherry tomatoes
to be bursting with flavor.

Halve the tomatoes and serve this relish
like a delicious salad with any meal, or chop finer
and enjoy like a salsa or on a sandwich.

Enjoy the unique flavor combination of this
relish.  You won't be disappointed!

TOMATO-GREEN CHILE RELISH

4 cups cherry tomatoes, halved
1/4 cup balsamic vinegar
1.5 teaspoons dried oregano
1/2 cup olive oil
1/4 cup diced green chiles (1 small can, drained)
5 green onions, finely chopped

salt and pepper to taste

Whisk together the balsamic vinegar and oregano.  Gradually add in the olive oil, whisking constantly.  Stir in the green chiles and green onions. This will be your dressing.  You can prepare this ahead if desired.  When ready to serve add in the tomatoes and toss to coat with dressing.  Season with salt and pepper.  

Enjoy,

Homemade Bean Dip

There are a few food combinations that go so well together, they are iconic:  Peanut Butter & Jelly, Grilled Cheese & Tomato Soup and of course Fritos Corn Chips & Bean Dip!  That dip in a can was a household staple growing up.  It was our go-to snack food all through college.  When Mr. Devilish Dish decided to make it from scratch a while back, it became an instant hit.  I just happened to have my college friends in town, so he whipped up a batch and everyone agreed how delicious it was.  We even gave it to my Mom & Aunt for Mother's Day.  That is how often this snack staple is enjoyed by my family.  The best part about this dip is it goes together in seconds, with just a hand full of ingredients.  It is so easy to keep an couple of cans of pinto beans in the pantry to pull out whenever we need a quick side dish or snack.  Of course tailgate season will be here soon, and I know this recipe will be on repeat.  Creamy, with just a hint of spice, this dip is ideal for dipping or as the base for a 7-Layer Dip.  Grab a bag of corn chips, and put this recipe into your summer snack rotation immediately! 

The ultimate snack combination...

This is so simple and delicious.

Just dump everything together.

Process until smooth.

Enjoy with corn chips for dipping.

We double this recipe every time we make it.
It's that good.

HOMEMADE BEAN DIP

1 can Pinto Beans, drained
1 Tablespoons Jalapeno brine
3-4 pickled jalapeno slices
1 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon chili powder

Place all ingredients into a food processor or blender and mix until smooth and creamy.  You can enjoy immediately, or even better if you let the flavors meld together in the fridge for a couple of hours.

NOTE:  We double this recipe every time we make it.

Enjoy,

 

Charcuterie Nachos for National Wine Day...The BEST snack with WINE!

Add this one to my big list of GIRL DINNERS.  I have so many recipes that I make for myself when Mr. Devilish Dish is away, like Asian Chicken Salad and Dumpling Dinner.  In fact, I have been considering adding a search category on here for both GIRL DINNER and CHARCUTERIE BOARD, and this would qualify as both.  Like any charcuterie board, any thing goes.  Pepperoni? Sure.  Olives? Go for it.  Same for nachos.  That is our favorite use for Mexican ingredient leftovers.  In fact, last night we made an amazing pan of nachos using leftover charro beans, diced carne asada steak, guacamole and pico de gallo. This recipe is a delicious match up of both ideas, and ideal with a couple of glasses of crisp white wine.  Simply pick a bag of your favorite thick kettle-style chips (Sea salt or Truffle work great) and add all of the tasty things you might share on a charcuterie board.  You are only limited by your creativity.  I'll let you in on a little secret.  I had planned to enjoy this by myself when Mr. Devilish Dish was out of town, but I would up preparing it on a night he was home and he loved it.  So much for my girl dinner category tab lol. 

A salty snack, with a little tang and sweetness too.
This is the ideal girl dinner, with a glass of 
crisp white wine.

Here is what I used, but the topping ideas
are endless.  I've added a list of suggestions below.

Spread the potato chips on a baking sheet. 
Top with pieces of prosciutto and brie cheese.
Broil under a low broiler.

Drizzle with balsamic glaze.

Such a good snack or light meal.

CHARCUTERIE NACHOS

1 bag kettle-style potato chips (sea salt or truffle work well)
1 package prosciutto
1 small package brie cheese (peeled and diced)
balsamic glaze for drizzle

Place your potato chips on a baking sheet.  Tear the prosciutto strips into small pieces and sprinkle over the potato chips.  Top with diced pieces of brie cheese.  Place in the oven under a low broiler until cheese is melted and prosciutto is starting to crisp a little bit.  Drizzle generously with a balsamic glaze before serving immediately.

Other topping ideas:

sliced olives
pepperoncini pepper rings
fig or apricot jam
pepperoni slices
salami slices
mozzarella or goat cheese

hot honey

Enjoy,

Strawberry Goat Cheese Crostini

Spring is finally here and I'm ready for lighter meals, sunshine and cocktails on the patio!  It feels like we've been shut in with heavy comfort food and I'm ready for time with good friends and food that is almost too pretty to eat.  Strawberry Goat Cheese Crostini is exactly that.  Almost too pretty to eat.  Almost.  It's so light and tasty, with crisp crostini bread and creamy goat cheese.  Topped with sweet strawberries and a balsamic reduction, it is the perfect combination of sweet and savory flavors.  Lovely as a snack with a crisp glass of wine, or the ideal appetizer for any upcoming events like bridal showers and Mother's Day gatherings.  This tasty little snack tastes as delicious as it looks and comes together so quickly.  Share it at your next girl's night for a WOW treat.

The perfect little light snack
for warmer weather.

Just a handful of ingredients with an
elegant result.

So quick and easy to prepare, and
strawberry season is upon us.
They will be perfectly ripe and sweet.

Sweet strawberries pair perfectly with the 
tartness of the balsamic glaze. (SEE NOTE)

Grab a glass of your favorite crisp wine and 
enjoy this simple, but sophisticated
appetizer on the patio in the sunshine.

STRAWBERRY GOAT CHEESE CROSTINI

1 Baguette, sliced into 1/2-inch slices
Olive oil
4 ounces goat cheese, softened
1 cup sliced fresh strawberries
Balsamic reduction, glaze or your favorite balsamic vinegar
basil leaves, cut into chiffonade
fresh cracked black pepper

Preheat the oven to 400 degrees F.  Arrange the baguette slices on a baking tray.  Brush lightly with olive oil and bake for 8-10 minutes or until golden and crisp. 

Let the baguette slices cool and then spread each slice with a thin layer of softened goat cheese.  Top with a few sliced strawberries and drizzle with balsamic glaze.  (SEE NOTE) Garnish with basil leaves and freshly cracked black pepper.

NOTE: You can purchase balsamic glaze, or make your own by reducing balsamic vinegar on the stovetop at a low simmer until the amount has reduced by half.  It will become thick and syrup-y.  Or if you have a tasty flavored balsamic vinegar, feel free to use that.  We had a little bottle from a trip we enjoyed on our crostini.

Homemade Salsa in the Blender

It's that time of year where we are either entertaining, going to parties or we are just so darned busy we don't even want to mess with cooking a full meal.  Sometimes we just have snack night and we will eat mini naan breads with hummus, or little freezer tacos with queso.  Or <GASP> pizza rolls.  I'm not too much of a food snob to hit the freezer snack section of the grocery store once in a while, BUT the one thing I am picky about it store-bought salsa.  There is really only one kind I like, and I swear everyone in town must like it too, because it is always out of stock.  Only a couple of stores around town even carry it, and on the rare occasion I do see it, I'll buy several jars.  When I can't find it however, I prefer to make my own.  I love this version because not only is it super easy, it's made with canned whole tomatoes.  Of course I love salsa made with fresh from the garden tomatoes, but now it is the time of the year the grocery store tomatoes are mealy and white in the middle with no flavor.  This version has much more flavor and you can control with spice with how many jalapenos you use.  It's great for Mexican food night, or company because most of the ingredients are items you probably have on the pantry shelf.  Grab a bag of chips and give this a try - it might just be your favorite (or in my case, my second favorite!)

This is so quick and easy to make.

Just a few ingredients.  Use as many or as few
whole pickled jalapenos as you would like to 
make your salsa milder or hotter.  I usually use
around 6-8 PLUS the juice from the can.

Grab some chips and enjoy.

HOMEMADE SALSA IN THE BLENDER

1 (28 ounce) can whole tomatoes
1 small can whole pickled jalapenos (AND the liquid from the can)-use as many as you want to make it hotter or milder

1 small red onion (or part of a red onion if it is larger)
1 garlic clove
handful of fresh cilantro (to taste)
juice of one lime
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar (this helps the canned tomatoes not taste so canned)
1/2 teaspoon Kosher salt (or to taste)

Combine everything in a blender or food processor and pulse until everything is chopped and combined.  Check for seasoning and add more salt if necessary.  Will keep in the refrigerator for 4-5 days.

Ham & Swiss Sliders

 A while back we went to visit my Devilish Nephew and family.  We had quite the fun get-together.  There were 8 adults and 4 children present.  We had folks arriving at several times throughout the day.  Errands to run, a doctor's appointment, a big party planned for the next day.  All the men gathered around a giant brisket on the smoker.  I knew lunch would be need to be simple, with everyone in and out of the house all day.  I decided to make a couple of batches of slider sandwiches.  These are easy to eat, delicious hot or cold and made a hearty little lunch served with a couple of store bought chips and dips.  I managed to whip up two kinds of sliders, a batch of my Pumpkin Spice Pretzels, Pumpkin Spice Rice Krispie Treats, Apple Cider Donut Muffins, along with a big batch of side dishes for a football watch party.  All this, AND quality time with the Littlest Devils.  That should tell you how quick and easy these are to whip up.  A total crowd pleaser, these would be ideal for a tailgate or sports watch party, OR an easy meal on a busy day during the upcoming holiday season!

The best little hot ham and cheese sandwich.

Cut the rolls in half horizontally.

Place the roll bottoms in to the pan.

Top with ham.

Top with cheese.
I did two layers of each.

Cover with the roll tops.

Pour butter mixture of tops of rolls.

Ready to go into the oven.

Cover with foil and bake for 15 minutes.
Remove foil and bake for an 
additional 10 minutes until browned

Cut into 12 sandwiches and enjoy.

HAM & CHEESE SLIDERS

1 package (12) Hawaiian dinner rolls

1 pound thinly sliced deli ham
1 pound sliced Swiss cheese
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tablespoon poppy seeds
1 tablespoons dried minced onions

Preheat oven to 350 degrees.  Lightly grease a 9x13-inch baking pan and set aside.  Cut the rolls in half horizontally and place the roll bottoms in to the pan.  Top the bottoms with the ham.  Place the cheese slices on top of the ham.  Cover with the roll tops.  Combine the melted butter, brown sugar, Dijon mustard, Worcestershire sauce, poppy seeds and dried minced onion.  Pour the mixture over the tops of the rolls.  Cover with foil and bake for 15 minutes.  Remove the foil and return the pan to the oven and bake for 10 minutes uncovered.  Cool slightly, cut in to 12 slider-sized sandwiches and serve.

Bloomin' Onion Dip

I'll have to admit, it's been years since I've had a Bloomin' Onion.  It's been years since I've eaten at an Outback Steakhouse.  Don't get me wrong, from what I remember it's pretty tasty.  I just have my own guy cooking steaks "OUT BACK" in my own backyard.  When Mr. Devilish Dish and I were first married, I used to make the bloomin' onions all of the time.  I would carefully cut the onion, batter and fry it.  I would even make that delicious horseradish-infused dipping sauce.  So when this dip recipe went viral, and I've seen it allover the place, I decided that the holiday season was the perfect time to bring this tasty appetizer back.  Even better, is the flavors are combined in a tasty dip form, so there's no mess of dipping into batter or frying.  It even features the kick of horseradish just like the dipping sauce.  And, the best part is the topping of those crispy French fried onions.  I love a good hot dip recipe for a party, and I know we will be making this viral sensation again during the holidays, or even out back, next summer lol.

All the flavors of that famous
Outback Appetizer, in an easy
hot dip form!

Here's the line up.  It seems like a lot of 
ingredients, but it all gets stirred together in one
bowl. So easy.

Simply stir it all together.
Much easier than cutting and frying
an onion.

Spread the dip mixture into the prepared
dish and top with the fried onions and bake.

Garnish with chopped green onions and
serve with pita chips.

No wonder this recipe went viral!
So good.

Bloomin' Onion Dip

8 ounces cream cheese, softened
8 ounces sour cream
1/2 cup mayonnaise
1 cup finely chopped white onion
3/4 cup grated Parmesan cheese
1/4 cup Panko breadcrumbs
1 1/2 tablespoons prepared horseradish
2 teaspoons Worcestershire Sauce
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
salt & pepper to taste
1 cup crispy French fried onions
chopped green onions

Town House Sea Salt Pita Chips for dipping

Preheat the oven to 375 degrees F.  Lightly grease a deep pie dish or casserole dish and set aside.  Combine the cream cheese, sour cream, mayonnaise, chopped onion, Parmesan cheese, panko breadcrumbs, horseradish, Worcestershire sauce, cayenne, oregano, paprika and salt and pepper in a bowl.  Stir well.  Spread this mixture into prepared dish and top with the fried onions.  Bake approximately 20 minutes, until browned and bubbly.  If the onions are starting to get too brown, cover with foil for the last few minutes of baking.  Remove from oven and garnish with chopped green onion tops and serve hot with pita chips.

Dirty Martini Dip

We took a Fall break to Colorado to see Devilish Nephew and Fam.  Well really to see those Littlest Devils.  My Oklahoma Sooners just happened to be playing a big away game, so of course a huge watch party ensued.  The night before the big party however, we wanted to have a nice family dinner.  Mr. Devilish Dish made Chicken Saltimbocca and Garlic Bread.  It was a late meal, because of course I have to make sure the Littlest Devils get their bath, put on their jammies, brush their teeth, say their prayers and then I get conned into reading about a dozen books and singing a whole lot of lullabies.  I probably should not admit their favorite bedtime songs include "Boomer Sooner", "Oklahoma" and "You're the Reason God Made Oklahoma." By the time and literal song and dance is done, sometimes we don't eat until 8:00 pm.  In addition to Mr. Devilish Dish and I making the trip out to Colorado, Little Devil and her boyfriend came to visit, along with one of the Devilish Nephew's fraternity brothers and his wife and children.  Once the kids were all down, we had nice grown up meal planned for 8 adults.  The Chicken Saltimbocca is so good, it stands alone, and we decided all we needed to serve with it was some crusty bread.  But I thought while Mr. Devilish Dish was preparing dinner we could use some kind of appetizer or antipasto.  Literally on the fly I the grocery store I settled on a Dirty Martini Dip.  I was so tired from cooking, shopping, singing and dancing I needed a simple appetizer to prepare.  I've seen this several times, with the olives chopped up and served in martini glasses, but I thought serving it on a big platter would be fun with a couple of different kinds of olives.  Honestly I wish I would have doubled the recipe, spread the dip onto a big charcuterie board and added several kinds of olives.  That's definitely happening soon.  It was truly a fun appetizer, light and tasty and not too filling before our delicious main course. 

A great party appetizer.

Combine the ingredients in a 
food processor or mixer and blend
until smooth.

Spread mixture onto a platter.
Drizzle with good quality 
olive oil.

Top with your favorite
pitted olives.
We love the Castelvetrano olives.
I opted for the Jalapeno stuffed since the
dip already contained blue cheese.
(Normally blue cheese stuffed
olives are my go-to for a good martini.)

This is such a pretty alternative to
just chopping the olives and 
serving the dip in a bowl.

DIRTY MARTINI DIP

8 ounces cream cheese
4 ounces crumbled blue cheese
2-3 tablespoons olive brine
1 tablespoon vodka
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
zest of 1 lemon
good quality olive oil for drizzling
1 jar of olives (Your choice - or use several different kinds.  I used Castelvetrano Olives and Jalapeno Stuffed Olives)
Chips of your choice for dipping

In a food processor or mixer combine the cream cheese crumbled blue cheese, olive brine, vodka, white pepper, garlic powder and lemon zest.  Mix until smooth.  Spread the dip onto a plate or platter.  Drizzle with olive oil and place the olives on top.  Serve with pita chips, crackers, pretzel chips or tortilla chips for dipping.