Creamy Parmesan and Bacon Tortilla Cups

 This appetizer happened sooo fast and was received so well, I had to share with my fellow Culinarians.  I had to stop in by Kroger, which is usually a once monthly deal, when I pick up my scripts and saw some sweet deals going on, my wallet approved of.  There was a gourmet dip in the deli section, reduced and reasonable, so I grabbed it up, taking advantage of something that would normally be out of my budget's comfort zone, saving me several dollars, that I would gladly keep for other essentials. 

 I was initially envisioning this gourmet dip, smothering a baked potato, turning a side dish into a main course with a few sauteed mushrooms or garlic shrimp and leafy green salad by its side.  As I made my way through the store, picking up some healthful steps with my Samsung Health app that's installed on my phone, I saw the tortilla cups.  These two items were not meant to converge, until I was back at home and having a few of the cups with a Spinach dip another family member picked up on the same visit.  I have a Ninja Foodi and it helps facilitate many of the spur of the moment ideas that may need my immediate attention, before I either forget, or fail to write down.  Luckily, this recipe became only a matter of putting 3 things I enjoy together and adding some heat.  I filled the cups with the Parmesan forward dip and sprinkled in a few real bacon pieces from the package, usually adorning a salad.  I placed my Foodi on the broil setting and in a matter of  minutes, there was this piping hot, cheesy, melty, crunchy and smoky 2 -3 bite snack, full of flavor and good enough to share with others.  The family loved it and looked forward to the next time they would be making an appearance.  That was good enough for me.  We don't normally agree on everything, at least not all the time, but this time, everything fell into place, like Plinkos on a game of The Price is Right, gotta love it when that happens!  

Recipe:

Tortilla Chip Cups

Parmesan and Peppercorn Gourmet Dip, (Kroger)

Real 🥓 Pieces

SPST (Salt and Pepper to Suit Taste)

Instructions:

Fill cups midway with Parmesan Peppercorn dip.

Sprinkle with real bacon pieces.

Place in Ninja Foodi or under a broiler.

Broil until bubbly and melty.

Plate and serve. 

Makes as many as you don't feel guilty eating.

P.s. The shadow you see directly behind the plate is actually one of our dogs, Grizzley, he wanted in on the action! I was out by my herb garden, trying to catch some good natural lighting and he was curious about what smelled so darn good and if there was enough for him! 

Rice Balls w/ Anchovy and Pineapple

I made rice balls for the first time during these last several weeks, at the request of my youngest and Anime fanatic, Bronwyn and they are a real treat.  The best part about them is that they are virtually a blank canvas for any toppings you can dream up.  This particular version features two ingredients that I think work really well together as far as flavor contrast and balance goes.

 Since this was a spur of the moment request, I didn't have any smoked salmon or crab to top these off or bury in its center, as the initial recipe suggested.  Bronwyn wanted them plain anyway, so no buried treasures of simmered ginger infused pork or spicy beef was anywhere in sight.  I topped my rice balls with delicate and umami forward portions of canned anchovy and complimented the saltiness with the sweetness of freshly cut pineapple pieces.  The black sesame seeds provided a nice nuttiness and  pop of color.

Sticky rice is a rather labor intensive dish, though it is not difficult.  The most important factor is rinsing the rice to remove the starch. It must be done so many, many times.  There is a particular variety of rice traditionally used for this by the Japanese called Sushi rice, also known as glutinous rice, which is sticky when cooked.  For this recipe, I chose to use Jasmine rice, though it is not as sticky when cooked as the suited rice.  It did however perform well.

For this recipe, I simply vigorously rinsed the rice several times and cooked according to the indications on the rice label, but I use 1 1/2 cups of water for every 2 cups of rice.   I then drizzled the rice with mirin mixed with seasoned rice vinegar, while in front of a fan, constantly tossing and turning the rice for even coating.  Afterwards, I took portions of the rice and attempted to shape them into the traditional triangles, but opted for the balls, because they were easier.  lol.

We used low sodium soy, smoked tamari and Thai Chili Sauce for dipping.

Frico Egg Art

How about something to get your kids engaged, that's easy to do, plus fills their bellies at the same time.  Enter this quick, simple and delicious two ingredient recipe.  Frico is a style that hails from North Eastern Italy and it involves heating cheese and sometimes adding other ingredients, this time it's a sliced boiled egg, but you can also use cooked slices of potato, peppers, mushrooms etc.. Execution is a breeze and you can exercise your creative muscles to make designs using your choice of ingredients.  Save the egg salad for later!

Recipe:

Grated Sharp Cheddar Cheese or other hard cheese
Sliced boiled eggs
large nonstick saute pan
Spatula
SPST

Directions:
Over medium high heat, place about 1 oz. of cheese.
Once cheese starts to melt, reduce heat to medium and arrange eggs in a pattern.
Place another scant pinch of cheese onto center of frico.
Use a spatula to help frico keep its shape around the edges.
Remove from heat and wait about 1 minute.
Invert onto plate to show design and serve or place on buttered  or toasted bread.

I want to wish my first born daughter Genesis, a very Happy 14th Birthday Today,

Hope Your Day is Filled with Memorable Blessings!!!

Love, Mom, Bronwyn, Braelyn ( The Bees), Gram. 

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Best,
D. Smith :)