Archive for the ‘appetizer’ Category

Knock Off Chuys Creamy Jalapeño Dip

September 7, 2015

Chuys is our favourite Texas restaurant.  We miss their food so much, but we really miss their creamy jalapeño dip.  It is amazing.  I am always tempted to ask for a spoon and skip the chips!  This recipe is the closest that we have come to feeling like we are back there sitting in a booth.  It is best it if is made ahead and eaten the next day, but still pretty good eaten right away.

Original recipe found here.

1 quart mayo
1 cup buttermilk
1 cup jalapenos, canned & a little of the juice
1 cup tomatillo sauce
1/2 bunch cilantro, chopped
3 packs dry Ranch mix
Throw it all in the blender and blend it up.  Best if made the day before.  This makes a ton so feel free to cut recipe in half.

Hummus & Tahini

June 29, 2010

I recently experimented making hummus.  I am so glad that I finally gave it a try because it was so easy and very yummy.  The recipe calls for a can of garbanzo beans.  Those work well, but I also really like to buy dried beans and make them up myself.  I soak all day, drain soaking water, add new water and cook in the crock pot on low overnight.  They store well in the freezer, just drain before storing or they will get mushy.

I also made my own tahini.  It was so much cheaper than buy a large jar that I knew would take me forever to get through.  Sesame seeds are really cheap when you get them from the bulk foods bins.


  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Tahini- this recipe can be reduced to half or even less
  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil

Toast sesame seeds for 5-10 minutes in a pan on the stove top, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

Buffalo Wings

September 4, 2009

James asked me to help him make some buffalo wings for a football party that he was going to.  I had no clue how to make them and I think I have only tried them once or twice.  I was surprised to find out that they are normally fried.  I try to stay away from frying so I searched for a recipe that didn’t require it.  This one was a hit.

I also went the easy route and did small drumstick instead of wings.  You don’t have to worry about trimming the wings and there is more meat on each piece.
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank’s Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

Broil wings 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with Ranch or Blue Cheese dressing and celery sticks.

Herbed Blue Cheese Dip

October 4, 2008

1 small garlic clove, minced fine
1 large scallion, including green top, cut into 1″ pieces
1/4 c. parsley leaves
8 oz. Cream cheese, softened
2 oz. Blue cheese, room temperature
1/4 c. sour cream
2 t. worcestershire sauce
½ t. dried dill weed
*You can add a little ½ and ½

Mince all ingredients.  Mix well. Refrigerate several hours or overnight. Serve with crackers and/or vegetables

Crab Dip

October 4, 2008

6 oz. cream cheese
1 T. unflavored gelatin dissolved in 3T. cold water
1 c. celery
1 c. mayonnaise
1 can cream mushroom soup
1 green onion
7 oz. can crab meat

Heat soup and gelatin mixture
Remove from heat and cool
Dissolve cream cheese and may in soup
Cool a little and add rest of ingredients
Put in mold overnight

Serve with crackers.

Cheese Ball

October 4, 2008

A family favorite.  My parents often give these cheese balls to the neighbors for New Years instead of giving Christmas cookies.

2 8 oz. Pkgs. Cream cheese
1 small bottle Old English Sharp
1 oz. Blue cheese
3 small green onions, chopped finely
2 shots Worcestershire sauce
pecans, chopped finely

Let cheese soften to room temperature.  Mix all together except for pecans.  Put in fridge & let set a little before molding into balls. Roll balls in pecans.

Artichoke Dip

October 4, 2008

Combine in a blender:
1- 15oz can artichoke hearts (not marinated)
1 c. mayo
1 c. parmesan cheese, grated
1 tsp garlic salt
1- 4oz. can Ortega chopped chilis

Put in a small oven proof casserole dish

Bake 350 degrees 20-25min or until bubbly hot.

Serve with crackers.