Food is Love

Love Dip

(adapted from the Houston Chronicle)
Ingredients:
1 (8-ounce) package cream cheese, softened
1/4 cup tomato salsa
1 teaspoon cayenne pepper
1/8 teaspoon white pepper
1 teaspoon minced garlic
1/4 teaspoon crumbled dried tarragon or 2 leaves fresh tarragon
1/4 teaspoon salt
1 teaspoon chopped cilantro
1/8 teaspoon lemon juice

Method:
Throw all the ingredients except lemon juice in a blender and mix until smooth. Add lemon juice to taste.

Warning: This stuff is addicting. You will have garlic breath. I highly recommend it as a sandwich spread! It’s pretty darn fantastic!

It’s only Tuesday AM, but I’m thinking Happy Hour

Mexican Green Sauce (a la Los Cucos for you Houston Fans)

3 medium avocados
32oz can of green tomatillos
2 cloves of garlic, minced
1 large fresh jalapeno
2 springs of cilantro
2 tsp salt
8oz sour cream
1 tsp fajita seasoning
1 cup of water - as needed

Combine all ingredients, without water, in a blender until smooth. Use water to thin to your taste.

I have searched and tried and fixed far and wide for a recipe that rivals this sauce. This is the closest I've come. and I'm still tinkering it til perfection. ENJOY!

Crowd Pleaser

Jalapeno Poppers

1 bar of cream cheese
2 cups of cheddar cheese
1 package of ranch mix

Mix these ingredients.

1 large can of pickled whole jalapenos

Open, drain can. Slice peppers length wise. Seed and rinse. Scoop filling evenly into peppers.

1 package of bacon, thawed.

Cut bacon in half, wrap around each pepper. Place in foil pan on the grill until these are cooked through. Also works well in the oven. Make single layers so they do not stick to each other!

These are a huge hit every time I make them. My only word of caution is to make sure they stay warm! These can go from stud to dud easily if they get cold and greasy…if you do have leftovers, a rarity, de-stem those left, throw them in the food processor and spread over grilled chicken breasts.