Potato Skins

Very nearly every time we eat out our appetizer is one of three choices: mozzarella sticks, some sort of cheese dip or potato skins. Potato skins always get my vote, granted I'd most prefer spinach dip or salsa but those are simply NOT on the menu as far as my husband is concerned. I love how the crisp potato skin complements the ooey, gooey cheese and bacon filling. And, of course, anything served with sour cream is excellent. You can buy frozen potato skins at the grocery store now days but they are, well, kind of expensive for what you get. I've found an easy, quick way for making them at home.

I used to try baking the potatoes first, which always left me with an hour and a half wait coupled with either burnt skins or powdery, over-cooked potato. My wanting to start the potato skins this way always kind of baffled me because I always make our "baked" potatoes in the microwave. With that in mind, I tried something different this weekend. I cooked the potatoes almost done in the microwave then finished them in the oven. Perfect and in under a half hour. You can up the cheese to ½ lb if you like them overflowing with cheesy goodness.

Serves 3 - 5, as an appetizer

5 medium potatoes, scrubbed clean with a towel or brush. They must not be wet.
1/3 lb cheddar cheese, shredded
¼ lb bacon, cooked and crumbled
sour cream (opt.)

1. Preheat oven 450°F.
2. Place the potatoes evenly around the microwave. Try to place them so they don't touch each other. Do not prick them. I promise they won't explode.
3. Cook on HIGH for 6-8 min or until almost done.
4. Meanwhile, toss the bacon and cheese together in a small bowl.
5. Remove potatoes from microwave and slice each in half, length-wise.
6. Place each half, cut side up, on a baking sheet.
7. With a small spoon, scoop out the middle of each half, leaving about ¼" edge. Be careful not to go all the way through the skin. Reserve potato innards for another use.
8. Fill each cavity with the bacon/cheese mixture.
9. Bake for 15 - 20 min or until cheese is melted and skins are crisp.
10. Serve with sour cream, if desired.

Winter Waldorf Salad

This easy, no-cook, recipe was passed to me a few years ago by my brother-in-law. It was served as an appetizer, along with thick sesame sticks, at his college graduation party but would go lovely as a side dish. This fruit salad really is as beautiful as it is tasty. I just wish I had a picture to show you.

The famous Waldorf Salad was first seen in the late 1800s at the Waldorf Hotel (aka the Waldorf-Astoria Hotel) in New York. Traditionally, it consists of apple, celery, walnuts and mayonnaise. This version has been jazzed up a little to include 3 kinds of apples, raisins, grapes and a creamy, sweet, ginger dressing. Since the salad is better once the flavors marry, allow at least an hour and up to 2 days in the fridge. This fact makes it the perfect make ahead dish.

Serves 10-12, as an appetizer or side

¾ c. mayonnaise
¾ c. sour cream
1/3 c. honey
1 tbsp grated lemon rind
1 ½ tbsp lemon juice
¾ tsp ground ginger

3 large Granny Smith apples, chopped
3 large Golden Delicious apples, chopped
3 large Red Delicious apples, chopped
1 ½ c. diced celery
1 ½ c. seedless red grapes, halved
½ c. raisins

1 - 1 ¼ c. walnuts, toasted and chopped

1. In a large bowl, whisk together the first 6 ingredients.
2. Add the next 6 ingredients. Toss gently to combine.
3. Chill at least 1 hour and up to 2 days.
4. Just before serving, stir in the walnuts.

Rotel Dip

This super easy, hearty dip is almost a meal itself. Now that I think about it, yeah, I could probably sit down and eat a bowl full. My arteries would immediately seize up but you have to die of something, right? Never underestimate the appetites of your guests though. I turned around and it was gone, so sadly, no picture. Next time. (Updated since**) Imagine a creamy, off-yellow blend of cheese and sausage with flecks of red and green floating throughout. A southern dish with a definite southwest flair.

Make sure to serve this with a full-bodied chip, something that won't crumble under the weight of a pool full of warm, melted cheese and meat. Those little scoop chips, both tortilla and corn, work really well. I like to make this in a Crockpot, or as one of my friends calls it, a Slow Cooker. You can also use the microwave or stovetop. Remember to keep the heat ultra low and stir often. However you choose to melt things down, check on it frequently, maybe every 20-30 min during service, to check for burning. While cheese crisps are good, you don't want that here. It's no problem to keep the cheese warm for 6-8 hours before it starts to become dry as long as the dip remains covered.

Serves 6-8 as an appetizer

1 (10oz) can Rotel tomatoes and chilies (I use Original)
1 (32oz) block Velveeta cheese, cubed
1 lb sausage, cooked and crumbled

1. Combine all the ingredients in the Crockpot. Don't worry about stirring right away.
   
2. Set to Warm 30-45 min before guests are due. (If your Slow Cooker doesn't have a Warm setting, use Low for ~15 min)
3. Stir to combine as the cheese melts.
4. Once everything is melted and combined, it's ready to eat.
5. Vary the temperature between Warm/Low and OFF over the service time so that the cheese doesn't burn.

Creamy Chicken Dip

There's an old adage that says gossip is the highest form of flattery. If that's true then making someone else's recipe your own would be the highest form of culinary flattery. I commandeered this recipe after visiting a couple of our friends for Labor Day. I have to admit that I probably would never have thought of a dip like this on my own. I tend to lean more towards cheese or fruit when considering an appetizer. Despite all my preconceived notions, this chicken dip is so satisfying and easy to whip up that I couldn't help stealing the recipe.

Southerners absolutely love ranch. My husband was overwhelmed, I think, by the ranch mania when he first moved here from Michigan. I remember him exclaiming once, "do you guys (not y'all; he's a Yankee) put ranch in everything?!". Well, yes, we do put it in quite a few things. The ranch flavor of this recipe lends just enough of a back note that people wonder what it is they are tasting. I know I did when I first had it. Feel free to up the ranch dip mix if you want that "BANG, RANCH" flavor.

When I made it, I only had 4 oz of cream cheese in the fridge, so my dip was very loose. But you'll use the right amount and it'll be great! Thanks again Lanie!

Serves 4-6 as an appetizer

1 (10oz) can white meat chicken, drained
8oz cream cheese, softened
2 tbsp sour cream
2 tbsp mayonnaise
2 tsp ranch dip mix, more or less to taste

1. In a small bowl, stir chicken well to break up all of the chunks.
2. Add the cream cheese, sour cream, mayo and ranch.
3. Cream the ingredients together until you have a uniform mixture.
4. Cover and chill at least 4 hours.
5. Serve with crackers.

Hummus

Hummus has been described as one of the world's oldest prepared foods, dating back to ancient Egypt. It is essentially a dip or spread, usually served with pita bread, made from chickpeas. If you could meander through the streets of the Roman Empire, journey to Palestine around 4000 BC or take a trip to Mesopotamia, you would likely see a form of hummus offered by street vendors there. The popularity has lasted down through the ages, especially in Greek and Middle Eastern cultures. This may be partly due to its valuable nutritional qualities including being rich in protein, fiber, iron and vitamin C. Considering all that, hummus is perfect for those practicing a vegetarian or vegan diet, along with the rest of us who want to keep our waistlines slim.

I have discovered the perfect recipe for hummus. It comes from an excellent cookbook called In Nirmala's Kitchen by Nirmala Narine. While being very classic, this easy, no-cook, recipe could easily be adapted by adding flavors to your heart's content: chiles, roasted red peppers, scallions, dill, mint, sun-dried tomatoes. You get the idea. If you don't have a food processor, no biggie. A blender will work fine or even a mortar and pestle with a little (lot) elbow grease. Tahini is a sesame seed paste that can be found in most large grocery stores. If you can't find it check a natural food store. Don't panic though. While it won't be exactly the same, chicken or vegetable broth with an additional 2 tbsp of olive oil, can be substituted for the tahini.

Serves 4 - 6

2 (16oz) cans chickpeas, rinsed and drained
¼ c. tahini
2-3 garlic cloves, peeled, to taste
¾ tsp salt
3-4 tbsp lemon juice, to taste
½ c. olive oil + 2 tbsp
cayenne pepper, garnish
parsley, chopped; garnish

1. Combine chickpeas, tahini, garlic, and salt in food processor with metal blade.
2. Process until smooth, scraping down sides once.
3. Add lemon juice, pulsing a few times to incorporate.
4. Slowly add olive oil while machine is running. Scrape sides.
5. Adjust seasoning to taste.
6. Garnish with cayenne and parsley if desired.