A Super Simple Dip for Super Bowl Sunday - Jalapeno Popper Dip

From the kitchen of One Perfect Bite...This dip really does taste like jalapeno poppers. I've seen the recipe for it for years, but today, for whatever reason, the spirit moved me and I decided to give it a test run. If you like a dip with some bite, I suspect you'll enjoy this, both for its flavor and its ease of preparation. It is effortless to make and my only complaint regarding the recipe is that it makes too darn much for a party of two. The Silver Fox and I are not great snackers, but we tried the dip on some crackers and then thinned it with some milk and used the remainder of it to make an other worldly mac n' cheese. Feel free to use cheddar or a blended Mexican cheese when you make this. Interestingly, the dip can be served hot or cold. If, however, you decide to serve it cold, cut back a bit on the crumb topping. The topping is lovely for the warm version of the dip because it adds some color to an otherwise pale dish, but its a bit much for the cold version. If you are looking for simple something something to serve while watching the Super Bowl and you enjoy heat, why not give this easy recipe a try. Here is how the dip is made.

Super Bowl Hot Vegetable Dip

From the kitchen of One Perfect Bite...I know it is a bit early, but the Super Bowl is next week-end and I wanted to share this recipe with you while there is still time for it to be considered as a new game go-with. I found the recipe on the Whole Foods website and gave it a test run this afternoon. The recipe was simple to begin with, but I made it simpler still, by using pre-packaged ingredients that did away with the need to peel or slice or dice anything at all. The Silver Fox, who is in charge of provisions for the next week or so, came home from the store with a 12-ounce bag of cauliflower florets, a 6-ounce bag of baby spinach and a 12-ounce bag of shredded cheese. That wasn't what I had on the list, but this is one of those occasions where I applaud his independence and take-charge mien. I cooked the cauliflower in the microwave and then threw everything into the bowl of a food processor. Save for wait-time, the whole process took about 5 minutes of my time. I know you all will enjoy this dip, but vegetable lovers will be in heaven. The dip has layered flavors and the only change I made to the original version was to add the juice of a small lemon to the mixture before it was warmed. You'll want to adjust salt and pepper to your own tastes. This is best served with sturdy chips or vegetable sticks. If there is any of the dip remaining after the game, it can be thinned with milk or cream and used to dress pasta. I hope you'll give this recipe a try. It's worth 5 minutes of your time. Here is how the dip is made.

Super Bowl Hot Vegetable Dip...from the kitchen of One Perfect Bite courtesy of Whole Foods

Ingredients:
Florets from 1/2 head cauliflower (about 2-1/2 cups), steamed until very soft and cooled
4 ounces 1/3 less fat cream cheese
1/4 cup mayonnaise
1 fresh jalapeño peppers, seeded and finely chopped
2 cloves garlic, chopped
3/4 teaspoon salt
12 ounces (about 3-1/2 cups) shredded Cheddar-Jack cheese
3 lightly packed cups (about 5 ounces) baby spinach leaves
Optional: Juice of 1 small lemon

Directions:
Heat oven to 375 degrees F. Pulse cauliflower in a food processor until very smooth. Add cream cheese, mayonnaise, jalapeño, garlic, salt and all but 1/2 cup of the cheese shreds and pulse until very smooth. Add spinach and pulse until chopped. Addlemon juice if using. Adjust salt to taste. Scrape into a lightly greased 1-quart ovenproof baking dish or casserole, sprinkle with remaining cheese and bake until hot and bubbling, about 35 minutes.

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Three Blind Mice AKA Baked Jalapeno Poppers

From the kitchen of One Perfect Bite...Strange things happen when food bloggers are housebound for long stretches of time. The food they feature can get fringy and the names used to describe it can become downright silly. That would never happen here, of course. We strive to give the food we make, names that perfectly describe the dish that is featured. Now I know that the name of today's recipe seems strange, but if you take a good look at the accompanying photo I think you'll agree the title perfectly fits the subject. I'm featuring the mice today, because I wanted to make finger food for Sunday's game. I thought poppers would be a perfect addition to a spread that was starting to look a bit like old Mexico. Years ago, I'd deep fry poppers and everyone loved them. The trick here was to come with a version that could be baked but still retain the delicious crunch that everyone loved. With all due modesty, I have to say I was successful, but I was really disappointed with the anemic appearance of my poppers. The next time I make these I'm going to season and toast the bread crumbs before using them to coat the peppers. I will also remind myself that smart people wear gloves when they work with large numbers of hot peppers. The ingredients, particularly the seasonings, I used are meant to be suggestions. I hope those of you who are tempted to try this recipe will make it your own with herbs and spices that are to your liking. These are very easy to make and they can be prepared days before you actually plan to use them. Here's the base recipe.

Baked Jalapeno Poppers...from the kitchen of One Perfect Bite inspired by the Savage Feast

Ingredients:
15-20 green jalapeno peppers
8 ounces or Neufchâtel cheese, softened
2 cups shredded cheddar or Monterey Jack cheese, room temperature
2 teaspoons dried oregano
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1/2 cup onion, finely minced
2 cloves garlic, minced
2 teaspoons of cumin
2 eggs
1/4 cup milk
1 cup flour
2 - 3 cups of breadcrumbs (fresh if possible)

Instructions:
1) Remove and discard upper third of peppers leaving stem intact. Remove ribs and seeds. Set aside.
2) Mix minced onions, garlic, fresh herbs, dried spices and both cheeses in a large bowl.
3) Fill each pepper with cheese mixture, mounding with a spoon.
4) Beat eggs and milk together. Set up a breading station with flour on left, egg mixture in center and bread crumbs to right. Lightly coat peppers with flour, dip in egg mixture and then coat liberally with crumbs. Place on paper-lined tray.
5) Bake for 30 minutes at 375 degrees F until golden brown and bubbly. You can also bake them for about 20 minutes then freeze them. Frozen poppers can be reheated at 400 degrees F for 20 to 25 minutes,or until they are golden brown. Yield: 15 to 20 poppers.








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Sweet and Spicy Bacon Wrapped Breadsticks

From the kitchen of One Perfect Bite...This recipe, while new to me, was popular several years ago. I've seen it in many places but I wanted to credit the correct source before using it here. It took a bit of searching and some back -tracing but I was able to identify Bon Appetit magazine as the place it originally appeared. These breadsticks appealed to me because they are really simple to make and I thought they'd be a wonderful addition to a game day spread. If you like bacon, I suspect you'll love these. There are a couple of tricks to making this a nosh that everyone will enjoy. You'll need to use a good quality bacon and exercise some judgment when it comes to baking it. I baked my breadsticks for 10 minutes longer than the time suggested in the recipe to assure the bacon was properly cooked. Once you take them from the oven, you'll want to move and roll them around so they don't stick to the racks as they cool. This is tricky because they'll be soft, but they'll firm up again as they cool. I suggest making these several hours before you plan to serve them. We were of two minds when it came to these. The Silver Fox, who loves bacon, thought they were great. Me? Maybe not so much. If you are looking for easy snack for game day these are worth a try. Here's the recipe.

Sweet and Spicy Bacon Wrapped Breadsticks...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
3/4 cup lightly packed brown sugar
3 tablespoons chili powder
Pinch of cayenne pepper (optional)
12 slices thin cut bacon
24 long thin breadsticks (grissini)

Directions:
1) Preheat oven to 350 degrees F.
2) Combine brown sugar and chili powder and optional cayenne in a shallow pan; set aside.
3) Cut bacon in half lengthwise. Wrap 1 piece of bacon around each breadstick barber pole style. Roll each bread stick in brown-sugar mixture. Place bread sticks in a single layer on a cooling rack. Place rack on a foil-lined 15 x 10 x 1-inch jelly-roll pan.
4) Bake for 25 to 30 minutes. Let cool for 10 to 15 minutes. Serve at room temperature. Yield: 24 breadsticks.









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