Caramelized Onion Dip

French Onion Dip is one of my favorite dips.  I could eat it almost every day.  I like the full fat stuff too, not the Lite.  So it is very rare treat for me.  My husband and son on the other hand like the Lite stuff, and eat it with pretzels quite often.  A couple years ago I saw a recipe for caramelized onion dip that was warm and had a crispy bread crumb topping.  I made it a couple times, and it was very good.  But not quite what I was looking for.  So recently I decided to try again. 

This one is over the top delicious, in my opinion.  I took it to a party, and it got rave reviews by all.  It makes a lot, so good thing it is good the next couple days too!  This version is cold, which is how I think dip should be. 


Caramlized Onion Dip
Adapated from The Barefoot Contessa
Printable Recipe

3 large sweet onions (yellow or white)
3 Tbls butter
3 Tbls olive oil
1 tsp salt
1/2 tsp black pepper
8 oz cream cheese, softened
1 cup sour cream
1 cup mayo

Slice all of the onions very thin.  Heat the butter and oil in a large pan over medium heat.  Add the onions, salt and pepper.  Saute for 10 minues.  Reduce heat to medium low, and continue cooking for about 20 minutes.  You want the onions to get soft and caramel in color.  You don't want them browned from too high of a temp.  Once cooked, allow to cool slightly. 

In bowl of an electric mixer combine cream cheese, sour cream and mayo.  Beat until smooth.  Add in the onions and mix until well combined.  Serve immediately or chill to serve later.  Works well with potato chips, and pita chips are my favorite dipper with this!

Zucchini Fritters

I struggle on a daily basis to get my family to eat vegetables.  Corn on the cob (which is borderline a vegetable) is about the only thing that flies.  Sometimes I get sneaky and put them in muffins and other things, so they can't be identified.  And I refuse to deep fry veggies to get them eaten, talk about defeating the point.  So I continue to put them out there, in hopes that one day they will get eaten.  In the mean time I will try recipes like this to see if they work.  It kind of did. 

So I refuse to deep fry, but put breadcrumbs on it and bake it is fair game.  And provide a dipping sauce....bonus!  I enjoyed these very much, but I like vegetables.  My husband who has taken probably one bite of zucchini in his life, actually ate the equivalent of half of a zucchini prepared this way.  My son......he had 2 before he decided he didn't like it.  But that was 2 more than ever before!   Last time I got him to try zucchini, it touched his tongue and it was an immediate this is gross, drinking milk to get it down, disaster.  So I am going to count this one as a win for me. 

Zucchini Fritters
Adapted from Taste of Home Healthy Cooking
Printable Recipe

1/4 cup buttermilk
1/4 cup egg substitute
1/2 cup panko breadcrumbs
1/2 cup breadcrumbs
1/4 cup Parmesan cheese
2 Tbls Taco seasoning
1/4 tsp garlic salt
2 small zucchini

Sauce
1/4 cup sour cream (fat free)
1/4 cup salsa
1/4 ranch dressing (low fat)

In a bowl combine the buttermilk and egg substitute.  In another bowl combine breadcrumbs, panko, cheese, taco seasoning, and garlic salt.  I didn't realize this, but you can buy a tiny carton of buttermilk at the store for like $.39.  I was hesitant at first, because I didn't want a huge thing of buttermilk around that wouldn't get used.  But then I saw it was only $.39 - score!



Slice zucchini into 1/4 inch thick slices.



Dip zucchini into buttermilk, and then into breadcrumbs.  Place on a baking sheet coated with cooking spray.  Spray the zucchini with cooking spray as well.  Bake at 400 degrees for 20 minutes, turning half way.


For the sauce combine everything in a small bowl, and mix it together. 

Serve the fritters with the sauce for a great appetizer or a side dish with dinner. 

Pokey Sticks

If you went to a big college town in the midwest (Madison, Iowa City), you probably know what Gumby's Pizza is.  And you have probably had Pokey Sticks a time or two in your day.  Do you remember how good they were?  Oh my goodness, they were like pure heaven with dough and cheese.  Well, now that I am out of college, and don't live near Gumby's, I had to figure out a way to fill the void.  My husband is very grateful that I have! 

Now....If you have never had these, they are a meal.  They could be described as cheesy breadsticks, but they aren't just an appetizer.  Both of our parents had heard us talk about these, but didn't get it.  So finally we made them when they were around.  I think they finally go it, full meal, not just breadsticks!  Think of it as pizza, with different sauce, just cheese, in stick form :)  Dip in Ranch (I have not duplicated Gumby's Ranch, much to my husbands disappointment), or pizza sauce, and you have yourself a delicious, cheesy, buttery, meal.  This has come to be somewhat of a tradition in our house.  Sunday nights...Pokey Sticks and Amazing Race.  Pretty good combination :)  We even have a designated plate that is the "Pokey Stick plate".  If my son sees it in the dishwasher, he gets upset that we may have had Pokey Sticks without him!


Pokey Sticks
Inspiration from Gumby's Pizza
Printable Recipe

Dough
2 1/2 cups flour
1 Tbls Rapid Rise Yeast
1 tsp salt
1 tsp sugar
1 cup Hot water (115 degrees)
1 Tbls Canola oil

Topping
2 Tbls Parmesan Cheese
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp onion powder
1/4 cup margarine, melted
1 cup Mozeralla Cheese

Mix together the dry ingredients for the dough.  Combine the water and oil, and mix into the dough.  Mix until it forms a ball.  Turn onto floured surface and knead for about 2-3 minutes.  Just until it is no longer sticky.  Put into a bowl sprayed with non-stick spray and let rise for 20-25 minutes, until it looks like this:



While the dough is rising mix together the cheese, and seasonings in a small bowl.  Now, margarine is not usually written into recipes, usually it is butter.  But for some reason I think margarine tastes more authentic in this.  Use whatever you want, but I buy the stick margarine just for Pokey Sticks.  Melt the margarine, and mix in the seasonings.



Spread the dough out onto a prepared baking sheet.  I like to grease it, and then sprinkle with corn meal so the dough doesn't get to soggy.  I just use my fingers to get the dough into about a 12 in circle.  Spread the margarine mixture around the entire surface, and top cheese. 



Bake at 450 degrees, for 12-14 minutes.  Now, when they come out, you have to make sure to cut them correctly :)  Cut once across the middle, and then cut opposite that way, to make little sticks. 

Chicken Tostada Bites

Friday night was Girls Night Out!!!  Well actually, girls night in this time.   We all brought something to share, ate, laughed, had a margarita, and had a great time.  It had been way to long!  I chose to make Chicken Tostada Bites, and they were a hit. I was told to make sure that I blogged about this, so they could all have the recipe! I had seen something like it over at Apple a Day, but put my own spin on it.  Usually I make something like this on real Tostada's, but I thought serving on chips was a cute idea and much more fitting for Girls Night!

Unfortunately I was so excited to see my girls, I forgot about taking pictures - oops! 

Chicken Tostada Bites
Printable Recipe

Tortilla Chips
Chicken
1 pound boneless skinless chicken breasts
1 jar salsa
1/2 of lime, juiced


For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 Tbls chopped fresh cilantro
3 Tbls red onion, diced
Salt

For the Guacamole
2 large avocado
5 Tbls red onion, diced
1/2 tsp chili powder
1/2 tsp paprika
Salt and Pepper to taste
Juice from 1/2 of lime

Put chicken in a 13x9 baking dish.  Pour a jar of salsa (whatever flavor or heat level you like) over the chicken.  Bake at 350 degrees for about 20 minutes, or until it is cooked through.  Once it is cooked through, using 2 forks shred the chicken.  Squeeze lime juice over the chicken.  Toss back in with the salsa. Cover with foil so it stays warm. 

While the chicken is cooking get the pico de gallo and the guacamole ready. 

Pico de Gallo - combine tomato, chili, cilantro and onion in small bowl.  Season with salt.  I squeezed a little lime juice on it as well.  Set aside

Guacamole - Halve the avocados, remove the pits, and scoop out the flesh onto a plate.  Using a fork, mash the avocados.  Mix in the onion and seasonings.  Squeeze in the lime juice.  I always taste test, and adjust the seasonings.  It really depends on the avocado how much salt and other seasonings you need.  So start light, taste and add more if you want.  I usually add in tomato with my guacamole, but because this was using pico de gallo as well, I left them out.

To serve stop each chip with a scoop of guacamole, and spoonful of chicken, and then a little pico de gallo.