We spent yesterday afternoon in front of the television watching the horses race in the Belmont so dinner ended up being "linner". We love snack food around here. Actually, is there any food we don't love?
From "Taste of the Territory, The Flair and Flavor of Oklahoma", these little rolly pastry thingies are a perfect solution when you want a little heavier hors d'oeuvres. Loaded with Southwest flavor, the filling includes cream cheese, cheddar, green chilies, minced onions and black olives - although if I ever make 'em again, I may have to leave the black olives out. Not much of a fan, I found they really took over the flavors especially since I would have preferred the taste of green chilies and cheddar.
Anyway, all the creamy innards are piled on top of a tube of the Dough Boy's crescent rolls that's had the perforations sealed. Rolled up jelly roll fashion and sliced into half inch pieces and baked, it comes out looking like this. Oh ya, baby!
Of course, we're all about variety and having choices, so I also whipped up this very different Guacamole Dip. From the Best of the Best of Arizona Cookbook Big Guy just brought back to me from his Grand Canyon adventure, it's a surefire way to stretch a single avocado into 2 cups of creamy, delicious dip that not only tastes quite different because of the addition of dill, it doesn't change color as it sits either.
It's a keeper and much like the avocado crema we've made before only with much more body. It's addictive and a perfect excuse for working your way through a basket of chips.
Poco Pepper Snacks (from JBug’s Kitchen adapted from Taste of the Territory, the Flair and Flavor of Oklahoma)
1 – 8 ounce package cream cheese – room temperature
1 cup grated sharp cheddar cheese
1 – 7 ounce can chopped green chilies
1 – 2.5 ounce can sliced olives
2 tablespoons minced onion
1/2 teaspoon hot sauce
1 can refrigerator crescent rolls
In a small bowl, combine together cream cheese, cheddar, green chilies, olives, onion and hot sauce stirring until well mixed. On a floured surface, roll out crescent rolls, pinching perforations together to make one piece of dough. Roll out to approximately 9 x 13 inches. Spread filling on top and roll up from the long side like you would a jelly roll. Seal edge by pinching dough. Slice into half inch thick pieces and arrange on a sheet pan that has been sprayed well with cooking spray. Bake in a preheated 400 oven for 18 to 20 minutes, or until golden brown. Cool for 5 minutes before removing from sheet pan.
Creamy Guacamole Dip (from JBug’s Kitchen adapted from The Best of the Best from Arizona Cookbook)
1/4 cup minced sweet onion
1 large avocado, peeled and pit removed
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 cup sour cream
1 – 8 ounce package cream cheese (light is fine)
1/2 teaspoon dried dill weed (or dill seeds)
3/4 teaspoon salt
Dash hot sauce
Place all above ingredients into food processor and pulse until smooth. Store well sealed in refrigerator until needed. Makes 2 cups.
A year ago - Chicken Paillard with Lemon Dijon Sauce
Two year's ago - Andouille and Shrimp Gumbo