Archive | July, 2012

Spicy Tortilla Wrap-Ups

11 Jul

I found this recipe on I tried it on a whim last year to bring to a picnic and fell in love with it immediately… did everyone else!

The ingredients

This is PERFECT to bring to a picnic/party/BBQ/tailgate/whatever! It’s the right amount of spice and creaminess and zing!

Now stir this together!

Schmear the mixture onto the tortilla

Closeup of the schmear

You can control the heat in this recipe and adjust it accordingly for your audience. I’ve made it REALLY hot before (not as good) and I’ve made it not-so-hot before (also, not as good). It’s best to find a good medium.

Roll ’em up!

These wrap-ups are super easy to throw together the night before, too! I love do-ahead recipes. I made these most recently for a Dave Matthews Band tailgate in Saratoga Springs, NY (SPAC). It was a huge hit and they keep well!

All sliced up and ready for the tailgate

Spicy Tortilla Wrap-Ups


  •                     1 (8 ounce) package cream cheese, softened
  •                     1 (2 ounce) can chopped black olives
  •                     1 (4 ounce) can diced green chiles
  •                     1 (4 ounce) jar sliced pimento peppers, drained
  •                     2 green onions, minced
  •                     3 tablespoons hot pepper sauce
  •                     3 tablespoons chopped fresh cilantro
  •                     10 (10 inch) flour tortillas

In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.

Slice the roll ups and serve.

-Serves 30-


Cheddar Jalapeno Cornbread Muffins

8 Jul

My dear friend, Liz Kaiser, was texting me earlier this week looking for good cornbread recipes that include whole kernels of corn. She was looking for a moist cornbread recipe to showcase the corn. My cornbread recipes didnt have what she wanted, but I quickly found a couple decent recipes on foodgawker. Then I told her she was crazy for baking in this heat, to which she agreed. And then I proceeded to bake both these and a birthday cake for Robbbb on the hottest (102) day of the year…..who’s crazy? Oh, right…..

Dry Ingredients

Wet Ingredients

I was perusing foodgawker 2 nights later and came across this recipe for cheddar jalapeno cornbread muffins. I started reading the recipe and immediately was drawn to it. And I decided I needed to bookmark to try. But I had some buttermilk on hand and had most of the other ingredients – including a fresh jalapeno from my garden! So I decided to try this recipe ASAP!

Wet, Dry, corn, and pepper

The mixture

These muffins are CHOCK full of flavor! I also included about a cup of corn, and almost a cup of diced jalapeno because I love the taste and like chunky muffins. I also ended up using 2 cups of shredded cheddar. Oooops 🙂

Ready to bake

Freshly baked

Talk about taste……let me tell you how moist and delicious these babies are! I can envision taking these to a picnic/BBQ or using as an accompaniment to a BBQ meal. In fact, I will be making BBQ chicken and serving these on the side 🙂

Look at that lil beauty

Pile of Yum

Extreme Closeup

Cut Open

This recipe definitely makes more than 12 muffins as it says…..My count was about 24 muffins.

Cheddar Jalapeno Cornbread Muffins

Yield: 12 muffins


  • 1 1/4 cups flour
  • 3/4 cup yellow cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 2 lg eggs
  • 4 Tbsp cheddar cheese, grated (plus some for topping)
  • 2 Tbsp butter, melted
  • 3/4 cup corn kernels
  • 3 Tbsp jalapeño, chopped


Preheat oven to 425 degrees.

In a large bowl combine the flour, cornmeal, baking powder, baking soda and salt.

In another bowl whisk together the buttermilk, eggs, cheese, and butter.

With a large spoon slowly stir in the wet ingredients to the flour and cornmeal. Add the corn kernels and jalapenos.

Place into greased muffins pans and fill about 3/4 of the way. Top each muffin with a little bit of cheese and bake for 10 minutes or until golden. (NOTE: In my oven, the muffins took more like 15-17 minutes – so check them at 10 and add on time so they get really nice and golden on top)

Cowboy Caviar

5 Jul

My mom gave me this recipe a few years back when I was looking for fun things to take to a picnic. For some reason, I decided not to make it until 3 years later. Why on earth did I wait so long?


Corny Beany Tomatoey Goodness!

Talk about a GREAT dip!!! This chunky dip has a lil something for everyone – corn, beans, tomatoes, avocado……and a little bit of a bite from the hot sauce! But the great thing about that is you get to control how spicy to make it according to your audience.

Closeup of yum!

All you have to do is take a tortilla chip and DIG IN! You will be requested to bring this to parties. This dip is crazy-good.

DIG IN!!!!!

Cowboy Caviar


  • 1 can black beans
  • 1 can of corn
  • 3 avocados, cubed
  • 6 roma tomatoes, diced
  • 1 jalapeno (optional)
  • 1 bunch of cilantro, coarsely chopped
  • 1 lime, juiced
  • 2-3 tsp tabasco
  • 1 tsp garlic
  • Salt and pepper


Drain and wash the black beans and corn.

Combine all ingredients in one bowl and let sit overnight if possible (or at least a couple hours)

Serve with chips.

Greek Dill Pea Dip

2 Jul

Greek Dill Pea Dip….or “Mockamole” as my friend, Vira, likes to call it! This stuff like like a delicious smooth creamy dip that is VERY green in color! It is so fresh and light and perfect on a hot day.


My sisterinlaw, Julie, found this recipe and made it for a summer family pool party 2 years ago and everyone instantly fell in love with it. It’s a Weight Watchers recipe – 2 points for 1/4 cup!

Green and Creamy

As you take your first bite, you think “is this guacamole?” and you still arent sure as you are eating it those first 3 seconds…..then you taste the dill and the peas. It is so surprisingly good. And the greek yogurt is a super low-fat way to get some great protein and slim it down (instead of sour cream).

Once you make this for an occasion, people will be ASKING you to make it again. I am only sorry I didnt catch an action shot of someone dipping their chip or carrot stick into it!

Greek Dill Pea Dip


  • 1 cup frozen green peas
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup plain fat-free yogurt, Greek-variety recommended
  • 1 medium scallion(s), chopped
  • 1/2 cup dill, fresh
  • 2 tsp fresh lemon juice
  • 2 tsp olive oil, extra-virgin
  • 1 medium garlic clove(s), or more to taste
  • 1/2 tsp ground cumin, or more to taste
  • 1/4 tsp table salt, or more to taste


Bring 1 cup of water to a boil in a small saucepan. Add green peas and return to a boil; simmer until tender, about 3 minutes. Drain, rinse under cold water and drain again.

Place peas and remaining ingredients in a food processor or blender; process until smooth.

Serve dip immediately or cover and refrigerate up to 2 days.

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