Bacon-wrapped Water Chestnuts

My friend Leslie from La Cocina de Leslie and I started the series She Made, Ella Hace over 5 years ago. The past couple of years, our posting has been very sporadic, but we've decided that there is no better time than the present to get back on track and start post on a regular monthly basis again - hooray! We're kicking off the year with appetizer recipes, in anticipation of the Super Bowl (can I type that out loud?) this coming weekend.

Today I'm sharing a recipe that has been in my family for as long as I can remember. We've always referred to them as "water chestnut hors d'oeuvres" or simply, water chestnuts (e.g... "who's making the water chestnuts this year?"), but I'll refer to them bacon-wrapped water chestnuts for clarification purposes.

Bacon-Wrapped Dates stuffed w/ Blue Cheese & Smoked Almonds

In my family, we have a couple of favorite holiday appetizers and nibbles. Okay, maybe more than a couple, but let's just go with it. Those appetizers are both wrapped in bacon. I wonder why everybody loves them so?

The first are bacon-wrapped water chestnuts. Looking back over the last 5-1/2 years of recipes that I've shares here, I'm dumbfounded that I have never shared them before. The recipe is simple, and it's one of the longest-running recipes in my family. Generations upon generations have been clamoring around the oven for them to finish cooking during family holiday get togethers. Mental note - share them SOON.

The other bacon-wrapped nibble is one that I started making 12 years ago, give or take. They don't have the longevity of the water chestnuts (yet), but check back with me in 50 years. Again, they're so simple to make, and even simpler to pop in  your mouth.

Roasted Red Pepper, Basil, and Almond Pesto Crostini {#FreshGifts}

This is a sponsored post written by me on behalf of AeroGarden in conjunction with Kitchen PLAY.  All opinions are my own.

Living in the midwest, I am a "four seasons" kind of gal.  I sweat under the hot summer sun.  I welcome the rain and the tender green buds in spring.  I slog through the snow and ice in the winter.  I rejoice in the cool air and colorful leaves in autumn.  And no matter how much I complain that it's too cold, or too hot, or that a certain perfect season isn't long enough, I wouldn't want it any other way.

That said, I do miss summer's bounty when it comes to cold weather cooking and entertaining.  Especially when the holidays roll around.  Sure, I can run to the market and pick up some herbs and veggies that have been either shipped or (preferably) locally grown in a greenhouse.  And I do.  But isn't it so much easier, and much more satisfying, to walk barefoot to the garden and harvest your own?  That would be a yes.

Enter the AeroGarden.  It's high tech.  It's high output.  It's an indoor garden.  That means that even there's a foot of snow on the ground outside my window, I can still wander barefoot to the garden and harvest my own herbs (or veggies, or even flowers).

Roasted Garlic-Bacon Dip

Every time I make a something that is absolutely jam-packed with garlic - like this dip - my husband asks me if I can believe that he didn't like garlic before he met me.  I always answer with a "no".  I cannot believe it.

You see, garlic is probably my one favorite ingredient, or "food in the raw", out there.  Not that it has to actually be raw, I just mean in-and-of-itself, it's a glorious thing.  Not only is it so good for you, it makes pretty  much anything better than it was before you added garlic.

I'm not talking cake and ice cream here people.  Well okay, yes I am.  But really, you don't have to go there if you don't want to. {bwaaaak  bwak bwak}

But please, please DO go here.  Go to Flavor Town.  Grab a bag of your favorite chips and treat yourself.  But make sure you're treating your friends, too - otherwise you'll wind up all by your lonesome.  With only your garlic breath to keep you company.

Roasted Garlic-Bacon Dip

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 45-60 minutes (to roast garlic

Keywords: roast appetizer condiment snack bacon garlic sour cream Labor Day Memorial Day National Garlic Day Super Bowl tailgating American

Ingredients (~2½ cups)

• 2 heads garlic
• olive oil
• 1½ c. sour cream
• ¾ c. mayonnaise
• few fresh chives, chopped
• 1-2 scallions, sliced thinly
• few drops of Worcestershire sauce
• salt
• freshly ground black pepper
• 6 slices bacon, cooked until crisp & crumbled

Instructions

Cut the tops off of the heads of garlic (so just the top portion of garlic is exposed), drizzle with olive oil, wrap in foil and bake at 400° F until tender, 45-60 minutes. When cool enough to handle, squeeze the roasted garlic pulp from the skins.

Mix roasted garlic with sour cream, mayonnaise, chives, and scallions. Add Worcestershire, salt, and pepper, to taste. Stir in bacon. (Set a little sprinkling of chives and bacon crumbles aside to garnish the top, if you wish.)

Serve with potato chips, tortilla chips, crackers, veggies, or bread for dipping.

adapted from Food Network

Black-Eyed Pea Dip

We had black-eyed peas two way on New Year's Day.  And neither was Hoppin' John, if you can believe that.  I almost can't believe it myself.  But I wanted to go a different route this year.  For lunch, we had little pot pies that had ham and collards along with the black-eyed peas (much like HJ, actually)... and a white cornbread crust.  That one is coming your way soon.

The other way we had 'em was in a dip.  A fairly unimpressive looking dip.  But the taste?  Oh, it was impressive.  And nobody stopped scooping until the dish was scraped clean.

Now, this isn't one of those ooey-gooey-oooh-and-aaah-at-the-site-of-glorious-cheese-ribbon dips.  It is a humble bean dip.  Easily overlooked next to its fromagey neighbors.  Just remember not to judge a book by its cover, okay?

That was one of the most valuable lessons my mama life has taught me.  While the stuff on the outside attracts your attention more easily, it's the stuff on the inside that you fall in love with.

Now hurry up and go get acquainted with this Black-Eyed Pea Dip.  Get lucky even after January 1st.

Black-Eyed Pea Dip

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: bake appetizer vegetarian beans cheese New Year Super Bowl American

Ingredients (serves 4)

• 1 (~15.5 oz.) can black-eyed peas, drained & lightly rinsed
• ½ c. (4 oz.) sharp Cheddar cheese, shredded
• ½ c. (4 oz.) Mozzarella cheese, shredded
• ¼ c. sour cream
• 3 Tbs. roasted salsa verde
• ~1 Tbs. hot sauce (I used Cholula Chili Garlic)
• 1 jalapeño en escabeche (pickled), sliced or chopped
• 1 Tbs. minced, dried onion
• salt, to taste

Instructions

Preheat oven to 350° F.

Place about ⅔ of the black-eyed peas into a medium-sized bowl and mash. Add the remaining whole beans to the bowl along with all of the other ingredients and mix well.

Dump the whole thing into a small baking dish that has been sprayed with non-stick spray. Slide into preheated oven and bake for ~30 minutes, or until hot and bubbling around the edges.

Serve with tortilla chips and enjoy.

adapted from The Pioneer Woman

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Hot Crab Dip

I think I may have burnt myself out a bit going fast and hard for pretty much all of November and the first half of December.  So I've been taking it easy lately.  And let me tell you - it feels good.  I've still been cooking.  And eating (as if that weren't an option).  But I'm getting started on my resolution goal early.  I'm going to force myself to slow down.  If it kills me.

I want to remember what it was like to take time to smell the roses... or taste the crab, if  you will.  How about you?  Do you have any goals set for yourself going into a new year?  I don't like to call them resolutions.  I mean, resolutions seem made to be broken.  I prefer goals.  Goals are attainable.

It may seem little, but along with slowing down the pace (on posting, not on living), I want to eat more appetizers.  Ridiculous?  Perhaps.  But true, nevertheless.  Here's a notch for my belt.  Dips.  I love dips and spreads.  That may just be because I'm a bread-freak.  Dips and spreads are made so that we have an excuse to eat more bread, and for that, I am totally down.

Hot Crab Dip

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 45-50 minutes

Keywords: bake appetizer cream cheese crab Christmas Easter New Year Super Bowl Thanksgiving American

Ingredients (~2¼ cups)

• 12 oz. cream cheese, at room temperature
• ¼ c. mayonnaise
• ¼ c. sour cream
• ½ c. freshly grated Parmesan
• 6 Tbs. green onions, chopped
• 3 large garlic cloves, minced
• 3 tsp. Worcestershire sauce
• 3 Tbs. freshly squeezed lemon juice
• 2 tsp. Tabasco (or other hot sauce)
• ¾ tsp. Creole seasoning (like Tony's or Zatarains)
• 12 oz. lump crabmeat
• freshly ground black pepper

Instructions

Preheat oven to 325° F.

Beat together cream cheese, mayonnaise, and sour cream in a medium bowl. Stir in next 7 ingredients until well combined. Fold in the crab, breaking it up as little as possible. Taste and season with salt and pepper, to taste. Transfer to a small casserole dish.

Slide into preheated oven and bake for 45-50 minutes until lightly golden on top.

Serve hot with sliced French bread (or baguette, crackers, chips, toast points, etc.) and a bottle of hot sauce and some lemon wedges on the side for those who want them.

adapted from You've Got to Taste This

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Sugar & Spice Roasted Shrimp {#MWLDinnerParty}

Well, the time has arrived.  The time to put all of that holiday planning into motion.  Holiday parties are in full swing, which means gifts are being exchanged, conversation is merry... but also, tasty food and cocktails are being served at every turn.  From gatherings full of finger food and cocktails to fancy sit-down dinners, to time around the family table, people are gathering.

Unfortunately, not everybody knows where their next meal is coming from.  Not everybody enjoys holiday parties and feasts.  Not everybody.  Though not the only group in need, there are seniors across our country who who not have meals were it not for Meals on Wheels.  Meals on wheels provide seniors in America with more than 1 million meals a day.  Food plays such an important role in our daily lives - yes, our bodies need it - but more than nourishing our bodies, it can also nourish our souls.  Especially when enjoyed with a smile... in the company of friends and family... when it is made with love.

That's why, today, several days before Christmas, I am honored to join in a virtual dinner party hosted by Made With Love: The Meals on Wheels Family Cookbook.  A group of bloggers is coming together with recipes from a book that raises money to help feed seniors in your community.  Made With Love is a compilation of recipes and inspiring stories from all sorts of people, from recognizable names like Helen Mirren, Mario Batali, Paula Deen, Spike Mendelsohn, and First Lady Barbara Bush, to names that may not be as recognizable (but include food writers, NFL players, actors, governors, company heads, music producers, and musicians, to start).

So in the spirit of giving and the holidays, I hope you'll consider helping end senior hunger by purchasing this book, donating, or helping out at your local Meals on Wheels chapter.  I'm bringing an appetizer to the party... a platter of ridiculously addictive, sticky shrimp that is both sweet and spicy at the same time.  It would make the perfect appetizer or hors d'eouvre for any gathering.

Sugar & Spice Roasted Shrimp

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 8-10 minutes

Keywords: roast appetizer shrimp Christmas Super Bowl New Year

Ingredients (serves 4)

• 1 c. sugar
• 2½ tsp. coarse salt
• ½ tsp. freshly ground black pepper
• 1 fat clove garlic, minced
• 1 (1½") piece ginger, minced
• ½ tsp. ground cayenne
• ½ tsp. ground allspice
• ¼ tsp. ground turmeric
• 2 Tbs. flour
• 1 lb. raw shrimp, peeled (tails on or off)
• lime wedges, for serving

Instructions

Preheat oven to 500° F. Grease a baking sheet with oil, or spray well with nonstick spray.

Combine all ingredients except shrimp and lime in a large bowl; toss to combine.

Dredge the shrimp in the sugar and spice mixture. Shake off excess and place on prepared baking sheet in a single layer.

Slide tray into preheated oven and roast for 8-10 minutes, or until cooked through.

Remove from oven and use a thin-bladed spatula to lift the shrimp and the caramelized juices from the tray onto a serving platter. Squeeze a few lime wedges over the shrimp and serve immediately.

notes:

Use any size shrimp you like, it's really up to your budget and your preference. Also, do yourself a favor and double or triple this recipe if you have a lot of people eating - these will disappear quickly! If doubling, you probably won't have to double the whole sugar and spice mixture. Just work quickly when dredging so that it doesn't clump up too much to become hard to work with.

adapted from Susan Orlean via the Made With Love: The Meals on Wheels Family Cookbook

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Click through to see tweets and links to the other recipes featured at the Made With Love Virtual Dinner Party!

I received a free copy of this book. All thoughts and opinions stated in this post are my own. This post contains Amazon affiliate links.

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Sticky Wholegrain Mustard & Ginger Cocktail Sausages

Often, when holiday meal planning rolls around, I tend to neglect the appetizers.  And, though I hate to admit it, the beverages often take a back seat, as well.  At least the "special" beverages.  It doesn't take much planning to grab some beers or a couple nice bottles of wine.  And pulling the liquor from the cabinet? No work at all.

Now, I find this to be an absolutely ridiculous predicament, as I am that person who stands around the appetizer table and nibbles.  Toothpick in one hand, cocktail in the other.  So yeah, two of my favorite parts of any get together, and I neglect them when it comes to my own planning.  So not cool.  Well, I'm making a vow to change that.  I'm going to start exploring more appetizer options.  And diversify my cocktail and mocktail offerings.

Now, one thing that screams appetizer is little weenies.  Now, normally I've used the little smokies or little hotdogs, but this time I went with the slightly larger breakfast sausage links.  Thanks to my girl, Nigella.  If anybody knows how to throw a party with plenty of hors d'oeuvre and cocktail options, it's her.  I mean, I know I want to be a guest at her house.

These are going in my permanent rotation, because they are so durn addictive.  Sticky.  Slightly sweet.  Slightly savory.  Perfect with a hunk of toasted sourdough.  Pass the toothpicks!

Sticky Wholegrain Mustard & Ginger Cocktail Sausages

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 45-60 minutes

Keywords: bake appetizer sausage ginger mustard Christmas Thanksgiving Super Bowl tailgating

Ingredients (50 sausages)

• scant ½ c. orange marmalade
• scant ½ c . wholegrain mustard
• 1 Tbs. vegetable oil
• 1 clove garlic, minced
• 1 Tbs. soy sauce
• 2 tsp. freshly grated gingerroot
• 1 tsp. ground ginger
• 50 uncooked breakfast sausages (~2¼-2½ lbs.)
• thick-crust bread for serving, optional (preferably a round loaf, sourdough or rye, ~9" in diameter)

Instructions

If making immediately, preheat oven to 350° F. Line a baking sheet with foil (or use a couple of disposable foil pans) - it's gonna get messy.

Combine all of the ingredients except the sausages and bread in a large bowl and whisk together. Add the sausages and turn them around in the mix to coat (using your hands is easiest).

Dump the whole thing onto the prepared tray. Slide into the oven and bake for 30 minutes. Turn up the oven to 400° F and stir the sausages around, being sure to pick up any gooey juices and coat the sausages. Close oven and bake another 15-30 minutes, stirring again halfway through, until sticky and burnished and cooked through.

To serve in a bread bowl, cut a circle around the top of a round loaf of bread and lift it off like a lid. Dig out the bready center with your hands, leaving the crust intact. (You won't need the insides, so make them into bread crumbs for another use.)

Fill the emptied-out loaf with as many of the sausages as you can, refilling as necessary. Set out with toothpicks on the side for spearing the sausages.

Advance Preparation:

Place all of the ingredients except the sausage and bread into a gallon-size, freezer-safe, zippered baggie. Squish everything around to mix. Add the sausage, squeeze the air out and seal the baggie, and then squish around again until they are well-coated in the mixture.

Store in the fridge for up to 2 days, and then cook as directed. Freeze for up to 3 months, thaw overnight in the fridge, and then cook as directed.

notes:

You can also use a hearty, rectangular loaf of bread and hollow out the center in the same fashion to have a bread "tray" instead of a bread "bowl". This is especially handy when making a double-batch.

I am EXTREMELY picky when it comes to sausage. I don't like it floppy. And I don't like it even the least bit under-cooked. I want that sticky, browning on the outside for maximum flavor. If you these are cooked too long for your liking, start with the higher heat and decrease the cooking time by 15 minutes of so.

p.s...don't forget to eat the emptied-out bread bowl once the sausages are gone. That has that sticky goodness will have seeped into it, making it an irresistible midnight snack (in true Nigella fashion). Mmmm....

adapted from Nigella Kitchen