Apple, Grape and Endive Salad with Tangy Buttermilk Vinaigrette

It is that dreaded time of the year. No, not the holidays. Flu season.

The last couple of weeks I had been hearing mumblings about various illnesses around the building at work and now it is no longer mumblings. It is full blown screaming.

Both Lindsey B and I have running noses, and tickling coughs and I highly suggest that if you see us coming, you run the other way.

Tonight, I’m going to try and sweat it out, drink lots of liquids (alcohol free of course) and try to get a good night’s sleep.

No cooking for this little nugget until conditions improve.

Good thing I have a couple of gems stockpiled away for such an occasion.

You will need…

2 honeycrisp or fuji apples cored and thinly sliced

1 ½ pounds Belgian endives, halved lengthwise and cut crosswise into 1-inch pieces

2 cups green grapes (preferably seedless) halved

½ cup toasted pecans, broken into pieces

¼ cup goat cheese crumbles

½ cup reduced-fat sour cream

¼ cup low-fat buttermilk

2 tablespoons cider vinegar

Salt and pepper

Start by combining everything but the wet ingredients in a salad bowl.

In a bowl or food processor, whisk together the sour cream, buttermilk and vinegar.

Season the mixture with salt and pepper to taste.

Toss the salad with the creamy dressing and serve.

Love and Beer Floats

Angela

Onion Dip

I may be a lush and a recluse, but no matter what happens, I always follow through.

Yesterday, my department at work had our annual bonding event. This year we headed to the Orange County Fair for some food and fun.

Naturally, I had some beers to celebrate the event. We are an action sports company, beer is a major part of our bonding!

And of course we had to have some pre-event mimosa bonding. And some after event beach volleyball bonding.

By the time I got home at seven in the evening, I was sun drunk and too buzzed to even think about what to make for the baby shower we had this afternoon at work.

The one that I of course volunteered to cook for.

So after a nap, dinner and a second nap, I dragged my sun exposed booty to the grocery store to get the ingredients for this delicious dip.

And then spent the next couple hours making multiple dips.

Followed by a couple hours of jewelry making. Apparently hours of naps at night prevent you from sleeping?

Who would have thought?

The late night was well worth it because this dip got devoured.

You will need…

2 tablespoons olive oil

2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)

2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)

2 cups sour cream

1 cup mayonnaise

1 teaspoon celery salt

1 teaspoon Worcestershire

1 teaspoon freshly ground black pepper

2 teaspoons salt

Start by heating the oil in a large sauté pan over medium heat.

When the oil is hot, add the onions and sauté them stirring occasionally until golden brown and caramelized, about 35 minutes.

Add the shallots to the pan and sauté for 15 minutes more until the onions and shallots are dark brown.

Remove from heat and let cool for 5 to 6 minutes, then chop the mix into tiny pieces. Set them aside until they are room temperature.

Meanwhile, in a medium bowl, combine the sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper.

Add in the onion mixture and mix till completely combined.

Let the mixture sit in the fridge for at least an hour but preferably over night.

Even wild women can pull it together sometimes.

Love and Beer Floats

Angela

Spinach Artichoke Dip

Friday night, Morgan and Blake came over to join Eric and me for a night of bad for us appetizers, beer and board games. It was the perfect end to what felt like a really long week (even though it was 20% shorter than the average week). We made pigs in a blanket, crustinis with shallots and goat cheese, nachos, chili dip and spinach artichoke dip. And we ate, and we drank and then my heart stopped beating from all the abuse I just hit it with.

Well, my heart didn’t actually stop, but I did almost die on Friday. You have to promise that when I tell you this story you will not judge me. Promise? Uncross your fingers. Okay, I’ll tell you.

I know this may come as a surprise to you, but I am a little competitive. Just a little. Barely even a smidge. But, sometimes my competitive nature gets the best of me. Usually when I am drinking and playing board games. Even though Eric is totally aware of this, he still plays with me. Bless his heart. After five scoreless rounds of Cranium, I was more than a little frustrated. On turn number six, the time wound down with out us getting the answer right, and something inside of me snapped. What happened was not intentional. I did not mean to chuck the Playdough at Eric’s head. I did not mean to hit him square in the forehead at 90 miles per hour. It just happened.

The look on Eric’s face after what I can only refer to, as “the incident” was hands down the scariest thing I have ever seen. It was a mix of anger, shock and sadness. Instantly, I realized that what I had done was a big deal. A REALLY BIG DEAL. And oh man was it AWKWARD. Not only did Eric want to kill me, but also Blake and Morgan wanted to run out the door so they weren’t witnesses to the beating I totally deserved.

However, Eric is a much MUCH better person than me. So, he let me live. He even did his best to salvage the night and we even went on to win the game. Thanks to Eric, I am still alive today to tell you this story (you said you would not judge) and to show you the amazing food.

Thank you Eric! Enjoy

Love and Beer Floats

Angela

Spinach Artichoke Dip

Ingredients

1 (14-ounce) can artichoke hearts, drained and finely chopped

1 (10-ounce) package frozen chopped spinach, thawed and drained

1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided

1½ cups (6 ounces) shredded Monterey Jack cheese, divided

4 ounces cream cheese, softened

2/3 cup sour cream

1/3 cup mayonnaise

2 garlic cloves, finely minced

Paprika, to taste (optional)

Preheat the oven to 350 degrees F. Press the excess moisture from the spinach. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

..."we need to have a talk"

I have the greatest parents. We are talking... top notch here people. They have been such amazing examples to my brothers and I and I could have never asked for more.

But, just as anyone else... they have flaws. For instance, my dad is incapable of cooking anything unless it involves a barbeque. He made rice for my brothers and I once when my mom was out of town and it was so sticky we deemed it to be the primary weapon in the great food fight of 1994. He also has this remarkable ability to immediately start dozing the second he lays down on the couch. Then there is my mom. My mother is literally incapable of telling a lie. She never, EVER lies. Now, normally this is an amazing trait. But sometimes a little white lie might be nice... come on.... just once?! And my personal least favorite... my mom's ability to absolute terrify me with her vagueness. "We (her and my dad) need to talk to you. Just you. One on One." I haven't lived in my parents house for 6 years, but something about her lack of detail and overly calm voice always sends me into a panic. It's always nothing, yet I can't help myself from going back through the past days, weeks, months racking my brain for what I could have possibly done wrong??? Did I forget to put the house key under the frog? Did I leave my late night drunk snack somewhere and now it's rotting and stinking up the room??? Did I forget to make my bed??? Well... I had no idea what on earth I could have done this time, but I decided the best way to go find out would be to soften the blow with a new food tuesday meal.

So... I headed to my parents tonight fully armed with distractions and blow softeners. Food.

Like... potato and carrot pancakes

and salmon with a red wine reduction over a water crest puree... which by the way i have yet to be able to pull off a "reduction."

So far I have made hot red wine with herbs and stuff and herbs and stuff that really taste like red wine. Maybe the 3rd attempt will be a success.

And an asparagus salad.

As usual, the new food and the unknown made me nervous and a little scared, but everything ended up being great.

The food was delicious (I highly recommend the pancakes... so does Dad) and my parents and I had a great talk about goals and our barbeque for my dad's birthday.

And Lily was super stoked because... like a true wannabe foodie, I dropped one of the pieces of salmon on the floor on the way to the plate and she got to eat it.

Love and Beer Floats

Angela

Potato and Carrot Pancakes

3/4 pound (about 3 medium sizes) white potatoes, peeled

3 medium carrots, peeled

3 green onions, thinly sliced

1/2 to 3/4's cup matzo meal or seasoned bread crumbs

1 egg, lightly beaten

coarse salt

1/4 cup peanut or vegetable oil for frying (I like peanut, I think it has better flavor)

Grate the carrots and potatoes into a large bowl. Add in sliced green onions and mix the veggies together with your hands. Season with about 2 teaspoons salt. Add in bread crumbs/matzo meal and the egg and mix until it will hold together. Use all of the mix to make about 8 pancakes about 1/2 inch thick.

Heat the oil over medium-high heat. Add the pancakes a couple at a time. Do not crowed the pan. Cook until golden brown about 2-4 minutes a side.

Remove from pan and place on paper towel to soak up any excess oil.

Sour Cream and Caper dipping sauce (brace yourself because I made this one up)

1/2 cup sour cream

1 tablespoon capers

5 basil leaves

1 garlic clove

salt and peper

Mix ingredients together in food processor, blend and serve.