Pizza Dip

I haven't made this dip in a while, but I will be making it for my fantasy football draft tomorrow night.  It's a family tried-and-true favorite.

8 oz pkg. cream cheese, softened  

1/2 C sour cream

1 t oregano                                 

1/8 t garlic powder

1/8 t crushed red pepper               

1/2 C pizza sauce

1/2 C chopped pepperoni               

1/4 C green onion, chopped

1/4 C green pepper, chopped         

1/2 C mozzarella, finely grated

Beat cheese, sour cream, oregano, garlic and red pepper.  Spread on pie plate.  Spread pizza sauce on top.  Sprinkle with pepperoni, onion, and green pepper.  Bake at 350 for 10 minutes.  Top with mozzarella cheese and bake 5 minutes longer, or until cheese is heated.  Serve with bread sticks, sliced green pepper or crackers.

Blood Orange Jalapeño Martini

Last time we were in Vegas, they made us this drink at the Aureole at the Mandalay Bay.  Its got to be one of the best martinis I have ever had!  The host guaranteed we would like it and we did.  I watched the bartender make it and tried to remember... I couldn't find blood oranges so I had to settle for navel oranges.  It might need a little more jalapeño, but I was pretty pleased with the result.

4 thin slices jalapeño pepper 
2 oz grey goose l orange vodka
1/2 oz simple syrup
2 1/2 oz fresh blood orange juice (2 oranges)
1 /4 oz fresh lime juice
1 oz cranberry juice
crushed ice

Remove the seeds from the jalapeño, unless you like it very spicy.  Muddle 3 of the jalapeño slices in a martini shaker, leaving last slice for garnish.  Add remaining ingredients and shake.  Serve straight up with the last slice of jalepeno.

Roasted Tomato, Mozzarella Pasta with Olives

I made this recipe up tonight.  I used what I had in the house.  It turned out pretty good.  You have to almost burn the tomatoes to get a good roasted flavor.

2 pints grape tomatoes
5 cloves garlic, diced
8 sprigs fresh thyme, stems removed
olive oil
1 dozen kalamata olives, diced
2 oz fresh mozzarella cheese, diced
6-8 oz cavatelli pasta, cooked
8-10 fresh basil leaves, cut

Roast tomatoes with garlic, thyme and olive oil at 425 for about 30 minutes stirring several times until just starting to burn.  Toss with pasta, olives and cheese. Top with basil.

Roasted Tomatoes

My sister turned me on to this.  She makes hers with a little balsamic vinegarette.  The uses are endless.  I served it on toasted bread, like bruschetta. You can also use it for pizza or pasta.  Add some diced kalamata olives for an extra pop.

2 pints grape tomatoes
5 cloves garlic, diced
1 T fresh thyme leaves
olive oil
salt

Arrange tomatoes in a single layer in a 9 x 13-inch baking pan.  Add garlic and thyme.  Drizzle liberally with olive oil.  Roast for 45 minutes in a 375 degree oven, stirring several times.  Add a little more olive oil and raise oven to 400.  Roast until starting to brown, but don't burn.

Toasted bread:  Drizzle with olive oil and rub with garlic, if desired.  Place bread on a cookie sheet lined with foil about 6 inches from the flame.  Watch carefully, removing toast and rearranging, as necessary.

Cheesy Jalapeño Dip

I made this dip for the NFC Title game.  It was pretty spicy.  Cut back on the jalapeños for a dip with a little less pop. Have the bakery slice the baguette for you.

1 (8 oz) pkg cream cheese (softened)
1/2 C mayonnaise
1/2 C cheddar cheese (grated)
3/4 C parmigiano reggiano (seperated)
4 jalapeño peppers (diced)
Canola oil
1/4 C panko bread crumbs
1 French baguette (sliced and toasted)
1/4 C butter


Sauté jalapeños in a little canola until just tender.  Blend cream cheese, mayonnaise, cheddar cheese, 1/2 C parmigiano reggiano.  Add jalapenos and mix well. Spoon into a baking dish.  Mix the panko bread crumbs and remaining parmigiano reggiano and sprinkle over the dip.  Bake in a 375F oven until bubbling on the sides and golden brown on top (15-20 minutes). Melt the butter and brush on the sliced baguette.  Toast under the broiler, watching closely until just browned.