Recipe: Black Bean Salsa

Black Bean Salsa

1 (16 oz.) can of black beans (rinsed and drained)
2 tomatoes (chopped)
4 green onions (sliced)
1 clove garlic (minced)
1/4 cup fresh cilantro (chopped)
2 tsp. vegetable oil
2 tbsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper

Combine all ingredients; cover and refrigerate for 6-8 hours. Drain excess liquid before serving; serve.

*Johnna's tip: After our trip to Dallas this weekend, we picked up a new food fetish...TexMex. Not that we didn't already have a thing for all things queso and bean infused, but being in the rest haven for these foods gave us a new appreciation. It's funny because it seems in the District, we have a bit of a struggle finding real authentic Mexican food and in Dallas it's on every other corner. As we find on most of our journeys, however, we can always come home and remake what we discovered on the road...serve this dip (above) with tortilla chips.

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Recipe: Easy No-Fat Yogurt Sauce

Easy No-Fat Yogurt Sauce

1 tbsp. minced garlic
1/2 tsp. sea salt
1/2 cup no-fat plain yogurt
1 tsp. olive oil

In a small bowl, mash together the garlic and salt to form a paste. Stir in the yogurt and oil. Cover and place in the refrigerator for 15-20 minutes. Remove and serve.

*Johnna's tip: Where there's a will, there's a way. We want to reduce our fat intake but we don't want to give up all our comfort foods, so what do we do? We replace the fatty content with plenty of flavor. We say sprinkle a little sea salt on some sweet potatoes sliced into fries, slide them in the oven, bake/broil them and then pair them with this yogurt sauce. Delish.

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Recipe: Onion Dip From Scratch

Onion Dip From Scratch

2 tbsp. olive oil
1 1/2 cups onions (diced)
1/4 tsp. kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 tsp. garlic powder
1/4 tsp. ground white pepper
1/2 tsp. kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

*Johnna's tip: Now the old rule is when cooking for a large group i.e. Thanksgiving or Christmas, you should never cook something you've never made before. Wish we had've listened. Last night was the D.C. Food Blogger Happy Hour and this month the theme was a potluck. It was a blast! A potluck is the absolute Food Blogger scene, it gives you the opportunity to show off your skills and check out what your fellow bloggers are cooking up in their kitchens. We chose a homemade onion dip recipe which turned out to be a big, fat failure. SMH (*Translation: Shaking My Head). Why did we choose the one thing that we had never cooked before?? Well here are a few reasons:

1. We needed to make it the night before b/c we have that thing called the day job and wouldn't get home in time on Wednesday to whip up a fantabulous (*Our made up word for fantastic and fabulous:-) dish.

2. We also needed a dish that could be refrigerated so we could just go home and grab the dish out of the fridge. We didn't want to have to fool around with warming anything up.

3. We thought if we chose a dish that we could warm up really fast when we got home, it would be cold by the time we arrived @ Union Row which would not be a good look if we're trying to show off our "cooking skills"...and

4. For selfish reasons, we wanted to try a new recipe...add something to our cooking resume.

What we found was we didn't show off much of our "cooking skills" with the onion dip...we just showed that yet again, we need to learn our boundaries. Stick to what we know was the lesson of the night. That's the good thing, however, about cooking and life...every lesson teaches you something and if you pull the positive from it, you'll get so much from that lesson. Now what shall we make for the next potluck??

*Johnna's tip, tip: We pulled this recipe from Alton Brown (*the scientist foodie of the Food Network) and love the ingredients...pair with your favorite tortilla chips.

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Recipe: Easy Cheese Fondue

Easy Cheese Fondue

1 garlic clove (smashed)
4 tbsp. butter
1/4 cup all-purpose flour
1 (12 oz.) Yuengling beer
1/4 (12 oz.) Yuengling beer
3/4 tsp. Country Bob's All Purpose Sauce
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
4 cups shredded Cheddar cheese
Assorted Dippers (*We suggest sauteed mushrooms, steamed broccoli, toasted french bread w/ homemade herb butter and/or cauliflower)

In a 4 qt. saucepan, rub the smashed garlic clove all over the sides and bottom of the saucepan; melt the butter over medium heat. Whisk in the flour and cook for 1 minute while constantly stirring until a roux is formed. Add in the beer and bring to a boil; reduce heat and simmer while stirring occasionally until the sauce is thick and consistent. Add in the All Purpose Sauce, mustard powder and cayenne pepper; stir to mix in completely. Add in the cheese one cup at a time ensuring to melt in between additions; stir until it is smooth. Add to fondue pot and serve with dippers.

*Johnna's tip: It's cold outside and time for warm, comfort foods. Fondue is a fun and easy start to a winter full of warm soups and the like. We paired our fondue with the suggestions we listed above and had a fun feast with our guests. The good thing about fondue is you can make just about anything into a dipping option, pick the foods you have taste for that match well with the cheese. This dish can serve up to four people or two very hungry people (*which is what we were last night...), Enjoy!

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Recipe: Black Bean Dip

Black Bean Dip

15 oz. canned black beans (rinsed and drained)
1 cup fresh cilantro leaves loosely packed
1/2 cup salsa
1/2 cup plain fat-free yogurt
1 tsp. ground cumin
1/4 tsp. table salt

Add all ingredients to a food processor and blend until desired consistency. Spoon mixture into a serving bowl and garnish with cilantro. Serve.

*Johnna's tip: Weight Watchers has some pretty good recipes for healthier eating. We did not want to trust them when we first started skimming over the recipes they would send to our inbox, but after trying a few of their recipes, we must say, we do enjoy. They seem to balance what's good and what will actually work with you trying to achieve your weight goals. Since we have no sense of discipline when it comes to food, trying a few of these recipes could unconsciously help us to drop a few pounds...Pair with your favorite raw veggies such as carrots and/or cucumbers.

**Recipe via www.weightwatchers.com

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Recipe: Just Like Rosa Mexicano Guacamole

Just Like Rosa Mexicano Guacamole

Paste:
1 tbsp. finely chopped white onion
1 tbsp. fresh cilantro (chopped)
2 tsp. finely chopped jalapeno
1 tsp. salt

Guacamole:
1 medium ripe avocado
2 1/2 tbsp. plum tomatoes (diced)
1 tbsp. fresh cilantro (chopped)
1 tbsp. finely chopped white onion
Salt (to taste)

1 1/2 - 2 tsp. fresh lime juice (*This should be added and definitely added if you do not plan to serve immediately, Thanks Restaurant Refugee for the heads up!)

For the paste: Grind the onion, cilantro, jalapeno and salt together and mash until all ingredients become a paste. Set aside.

For the guacamole: Cut and take out the pit of the avocado. Scoop out the inside of the avocado being careful not to mash the avocado. Cut the avocado into large squares and gently fold in the paste. Add in the tomato, cilantro, onion and fold in gently being careful to keep the avocado in large pieces. Add in salt if necessary. Serve.

*Johnna's tip: This is it. This is the guacamole that we had been looking for. A year ago, you could not have paid us to put our lips to anything with avocado. That was until we came across the guacamole @ Rosa Mexicano...delicious. We couldn't stop eating it once we started and were disturbed to find that this is the only place that makes it like this (*Trust us, we searched high and low). We, however, feel that anything that can be made in a restaurant can be made at home and hence, our hunt began for Rosa Mexicano guacamole recipes. We think we've found it and thoroughly enjoyed this treat last night. Pair with your favorite tortilla chips or use as a topping for fish tacos. Enjoy!

**We snagged this recipe from http://www.delish.com/

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Recipe: Remoulade Sauce

Remoulade Sauce

1 cup mayonnaise
1/4 cup Emeril's Kicked Up Horseradish Mustard
1 tsp. cayenne pepper
1 tbsp. Hot Sauce
1 tsp. paprika

Add all ingredients to a small bowl and mix well. Serve.

*Johnna's tip: Aww we missed our tips of the day...we had stopped because we literally stopped cooking this summer. From one restaurant to the next, we roamed the city for the best and the worst cuisine neglecting our kitchen. So last night we took on the task of breaking in our new deep fryer (*which is awesome!) and we loaded it up with some finger-licking good catfish. We paired it up with this homemade remoulade sauce and were on Cloud 9, it was delicious! We actually found this recipe searching the web and had to substitute due to the constraints of our kitchen contents (*and budget...). We suggest a fun potato salad or chips as a side (*Try Cape Cod Parmesan and Roasted Garlic...we love the things they do with their chips!).

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Recipe: Feta Spread

Feta Spread

1 (4 oz.) pkg. crumbled garlic and herb Feta Cheese
1 (8 oz.) pkg. reduced fat cream cheese
1 tbsp. milk
5 dashes of freshly ground black pepper
3 cups vegetable dippers

Combine cream cheese, Feta cheese, milk and pepper in a bowl. Beat with an electric mixer on medium speed until mixture is well combined and at the desired spreading consistency. Cover and chill for 4-6 hours. Serve with vegetable dippers.

*Johnna's tip: Great snack idea. Pair with your favorite crackers or even use as a spread for bagels.

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Recipe: Chile-Con Queso

Chile-Con Queso

2 lb. box Velveeta Cheese (cubed)
6 cloves of fresh garlic (finely chopped)
2 jars (16 oz.) hot salsa
1 green pepper (chopped)
5 small cans of Chile peppers (chopped)

In a double-boiler, heat the cheese. Add in the garlic and salsa. Bring to a simmer and cook for 30-35 minutes. Add in the green pepper and Chile peppers; stir. Serve.

*Johnna's tip: The 4th is over, but the summer has just begun. This means you will still be entertaining at some point and it's good to have a couple of quick side dish recipes lying around that you can prepare on the spur of the moment. Serve with tortilla chips and some fresh chopped tomatoes...We even like the idea of serving with some baby tomatoes or inside tomatoes that have been seeded and emptied.

Picture source: https://www.bobevans.com/recipe/Sausage_Con_Queso_Dip.aspx

Recipe: Cucumber Dip

Cucumber Dip

1 lb. cream cheese (softened)
1 cup sour cream
2 tbsp. milk
2 tsp. grated onions
1/2 tsp. Worcestershire sauce
2/3 cup cucumber (finely chopped)
1/4 cup fresh dill

Combine cream cheese, sour cream, milk, onion and Worcestershire sauce in a bowl and mix well to combine. Stir in cucumber. Chill in the refrigerator for 4-6 hours and garnish with dill, Serve.

*Johnna's tip: It's the season of dips and chips. Cucumber dip is a good addition to your cookout spread this summer. It also might be cool as a spread over your juicy burgers;-) Try something new!

Picture source: http://www.midwestdairy.com/pages/recipe_detail.cfm?RECIPE_ID=25&TYPE_ID=3&TREE_ID=275

Recipe: Homemade Tapenade

Homemade Tapenade

1 cup pitted ripe olives
1/4 cup chopped fresh basil
3 canned anchovy fillets (rinsed and drained)
2 tbsp. capers
1 clove of garlic
1 tbsp. lemon juice
2 tsp. coarse-grained mustard
1/8 tsp. pepper
1/4 cup olive oil
Fresh thyme sprigs


In a food processor, add the first 8 ingredients and process until minced. While the food processor is running, slowly pour oil through the food chute and process for 2-3 minutes longer until mixture thickens, scrape down the sides occasionally. Garnish with fresh thyme and serve.

*Johnna's tip: Tapenade is a great compliment to select wines. Try with baguettes, an array of cheeses and hummus.

Picture source: http://www2.canada.com/vancouversun/arts/story.html?id=e9d31f6b-82fe-46cf-b77d-2230527d0e50

Recipe: Swazi-Fire Cocktail Sauce

Swazi-Fire Cocktail Sauce

1 cup ketchup
1 tbsp. prepared horseradish
1 tbsp. lemon juice
1 tsp. Swazi Fire Sauce
1 tsp. Worcestershire sauce

Mix all ingredients together. Serve.

*Johnna's tip: Be very careful with this sauce! Swazi Fire Sauce is pretty spicy and almost burned someones eyes out after handling this sauce and touching the eyes (*Trust us, we witnessed the pain firsthand...) Serve as the sauce for your shrimp cocktail or with oysters.

Picture source: http://swazigourmet.gourmetfoodmall.com/ProductDetail.php?product=28343

Cream Cheese Spread

Cream Cheese Spread

2 lb. cream cheese (softened)
1 lb. butter (softened)
11 oz. goat cheese (softened)
Roasted Garlic (to taste)
Rosemary (to taste)
Thyme (to taste)
Parsley (to taste)
Chives (to taste)
Salt (to taste)
Pepper (to taste)

In a food processor, add in the cream cheese, butter and goat cheese; process until soft, smooth and incorporated; add in the roasted garlic and blend. Transfer mixture to a mixing bowl and fold in the rosemary, thyme, parsley, chives, salt and pepper. Transfer to a serving dish. Serve.

*Johnna's tip: Kudos to Chef Anthony Acinapura of Zola Wine & Kitchen for passing this recipe along to JKGF. Hors d'oeuvres at wine tastings and the likes are usually just some cut up cheese and crackers to make you feel like you're getting the total experience. After visiting Zola Wine & Kitchen's weekly wine tasting on Tuesday, we have officially upgraded our standards for a wine tasting. The food was delicious! We stuck closer to the food/snack table than to the wine (*which, by the way, is totally out of the ordinary when it comes to JKGF and good wine...) Though the table was mostly made up of cheese and crackers, there were a few signature pieces that we couldn't resist going back to for a 3rd and 4th trip. This cream cheese dip is one of them alongside the hummus and tapenade. The food stash was a great compliment to the wines being presented by Trevor Jones (*who made his way all the way from Australia to show the good folks of Washington what Shiraz should really taste like;-). Try this recipe for your next dinner party.

Picture source: http://www.foodsubs.com/Chefresh.html

Recipe: Cold Crab Dip

Cold Crab Dip

2 (8 oz.) packages cream cheese (softened)
3 tbsp. milk
2 green onions (finely chopped)
2 tbsp. prepared horseradish
2 (6 oz.) cans crabmeat (drained and flaked)
1 tbsp. capers (finely chopped)

In a medium bowl, blend cream cheese, milk, green onions and horseradish; gradually mix in crabmeat by folding it in. Top with capers. Chill in the refrigerator for 4-6 hours before serving. Serve.

*Johnna's tip: It's warming up outside, so we gotta start cooling it down in the kitchen. This weekend will be the first official weekend that kicks off the summer of cookouts, bbq's and all the rest of the outdoorsy activities. Cold items are going to be needed alongside all the ribs and hot dogs that will be smoking on the grill. Try this as one of your appetizers and serve inside a King's Hawaiian Bread Round (*We love, love, love these as a way of serving cold dips such as cold crab dip or cold spinach dip). Just cut the top off of the bread round, scoop out the bread inside and break into small pieces for dipping, set aside. Fill the empty bread round with your dip and put the small pieces beside it, it's ready for serving. Have a great Memorial Day weekend!!

Picture source: http://www.tarbayseafood.com/Jumbo-Lump-Crab-Meat-1lb-p/cmf-j01.htm

Quick and Easy Cinco de Mayo Salsa

Quick and Easy Cinco de Mayo Salsa

2 large tomatoes (chopped)
1 can (4 oz.) black olives (drained and chopped)
1 can (4 oz.) green chiles (drained and chopped)
4 green onions (chopped)
3 tbsp. vegetable oil
1 1/2 tbsp. white vinegar
1 tsp. garlic salt
Salt (to taste)
Pepper (to taste)

Combine all ingredients in a serving bowl. Serve.

*Johnna's tip: Wondering where the spice is?? You know JKGF is not a huge fan of spicy food so we nixed the possible spice participants in this recipe. You, however, feel free to add in a jalapeno or two depending on how spicy you like it. This is a great, quick recipe in case you're throwing together a last minute Cinco de Mayo celebration. Serve with some tortilla chips and soak up all that Tequila you will be indulging in, Ole!

Picture source: http://en.wikipedia.org/wiki/File:Fresh_Salsa_2009_bg.jpg

POM Yogurt Dip

POM Yogurt Dip

Juice from 1 large POM Wonderful Pomegranate,* or 1/4 cup POM Wonderful 100% Pomegranate Juice
1/2 cup arils from 1 large POM Wonderful Pomegranate
2 cups chilled plain yogurt
2 finely chopped scallions
1/4 cup finely chopped fresh cilantro
1/4 teaspoon salt
Garnish (optional)
Fresh mint sprigs

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice.* In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro and salt. Gently fold in all but 2 tablespoons of pomegranate arils. Place in serving bowl and garnish with mint and remaining arils. Chill for 30 minutes.
*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

*Johnna's tip: For the portion of the recipe that calls for pomegranate juice, we suggest you just use the 1/4 cup POM Wonderful 100% Pomegranate Juice instead of making your own juice. This is only a suggestion is you are pressed for time. Now, if you have the time to make your own fresh juice, definitely try it and tell us how it turns out;-)

*Johnna's tip, tip: Who knew POM Wonderful could have so many creative uses?? Check out their recipe website here.

**Recipe courtesy www.pomwonderful.com

Picture source: http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=POM%20Yogurt%20Dip&DecorationGroup=Appetizers

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

1 can (16 oz.) garbanzo beans (drained)
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 tsp. dried basil
2 tbsp. minced garlic
1/2 tsp. black pepper
1/2 tsp. salt
1/4 cup chopped black olives

In a food processor, combine beans, tahini, lemon juice, garlic, salt and pepper; process until smooth. Add in the red peppers and the basil and continue to process until mixture is smooth and peppers are finely chopped. Spoon into another dish and cover with plastic wrap. Refrigerate for 4-6 hours, garnish with chopped olives and serve.

*Johnna's tip: Add in more salt if you like, 1/2 tsp. is just a good starting point. Serve with pita chips or pita bread.

Picture source: http://wildharvestorganic.com/servlets/recipeDetails?recipeId=5

Chocolate Fondue

Chocolate Fondue

12 oz. dark chocolate (*suggested: Hershey's Milk Chocolate Bars, 3 bars should be sufficient)
8 oz. heavy cream
Dash of salt

Heat heavy cream over medium heat until small bubbles begin to form (*do not bring to heavy boil), lightly boiling. Add in the chocolate and dash of salt (*Dash=just a drop...), whisking in the cream until fully incorporated and smooth. Immediately transfer chocolate mixture to the fondue pot (*fondue pot should be set on low heat). Serve from fondue pot (*Basically everyone can just use the fondue forks that comes with the fondue pot to take the dippers i.e. strawberries, marshmallows, etc. to dip into the chocolate in the fondue pot). Enjoy!

*Johnna's tip: The big Lovers Day (*i.e. Valentines Day) inspired us to pull out the 'ole fondue pot, which was a huge hit at our Valentine's get together this past weekend. Guests were able to indulge in the chocolate with dippables such as strawberries, marshmallows and brownies. Other great dippables are bananas, pound cake and cheesecake (*Cheesecake is a JKGF favorite, a must try on our list of dippables with fondue). Fondue pots are also inexpensive and add just the right flare to your small, intimate gatherings...try it!

Picture source: http://www.specialtyfoodamerica.com/ecommerce_catalogue/Ceramic%20Chocolate%20Fondue%20Set%20-%201.jpg

Avocado Dip

Avocado Dip

1 cup mashed avocado
1/2 lb. package cream cheese
3 tbsp. lemon juice
Dash Worcestershire sauce
1 tbsp. onion (grated)
1/2 tsp. salt

Blend together the avocado and cream cheese until smooth (*prior to making this dish, the cream cheese should be left at room temperature). Add in the lemon juice, Worcestershire sauce, onion and salt; mix well. Serve.

*Johnna's tip: Avocado dip tastes best when served cold (*Disclaimer: This is only the opinion of JKGF). If this is how you like yours, refrigerate after mixing all ingredients together for 4-6 hours before serving. Serve with seasoned crackers or toasted french bread.

Picture source: http://www.highcountryhg.com/quick_salsa_dip.html

Warm Crabbie Dip (Back by Popular Demand!!:-)

Warm Crabbie Dip

1 envelope vegetable soup mix
1 16 oz. sour cream
1 cup frozen crab meat (thawed)
1 3 oz. package cream cheese (softened)
1 tsp. fresh lemon juice
½ cup cheddar and mozzarella cheese

Pre-heat oven to 325 degrees. In a bowl, combine all ingredients. Transfer to a baking dish and bake uncovered for 30-35 minutes until there is light browning on top. Sprinkle cheese on top and bake for an additional 7-10 minutes, until cheese has melted on top and has begun to brown. Remove from oven and allow to cool for a few moments. Serve with whatever dipping option you choose.

*Johnna's tip: Warm crab dip is the perfect addition to your holiday spread. It is quick and easy to make and will hold your guests over until the real stuff comes from the oven (i.e. mac and cheese, stuffing...awww we can't wait!!) This recipe was one of the first to enter the pages of JKGF and has been a hit at all of our parties, gatherings and the likes (*It's being posted today by popular demand;-)...try it and tell us what you think.

Picture source: http://jas.familyfun.go.com/recipefinder/display?id=50614