You will need:

What, like that’s not a descriptive name?

Kiddo’s Aunt Myrtle (hands seen above) made this for me this weekend. We may or may not have eaten it sitting on the floor in front of the fireplace and a chick flick. Ahem.

You will need:

The first time I tried hummus? Not. A. Fan. I couldn’t even tell you now what I didn’t like about it (it was years and years ago) but I can for sure tell you I didn’t like it. Fast forward to this month when Kiddo’s BFF’s mom made it at her house. Seeing as how [...]]]>

The first time I tried hummus? Not. A. Fan. I couldn’t even tell you now what I didn’t like about it (it was years and years ago) but I can for sure tell you I didn’t like it. Fast forward to this month when Kiddo’s BFF’s mom made it at her house. Seeing as how it’d been years and years I wanted to try it again, so I sort of held my breath and took a bite. YUM! I don’t know what the difference is, but now I can’t get enough of the stuff.

Vanessa sent me her recipe so I made a big batch of this for last night. Halloween night at our place is hanging out with the neighbors on the front porch with food and wine while we hand out candy; we don’t go trick or treating because Kiddo doesn’t like candy (of course) so we just make it into a party (and I LOVE it!). In the three and a half seconds I spent looking in the grocery store I couldn’t find the tahini Vanessa’s recipe called for so I used natural peanut butter instead, a la Alton Brown.

Gather up:

• 1 can chick peas (drain, keep 1/3 c of liquid)
• 1/3 cup natural peanut butter (or tahini)
• 2 1/2 Tbsp. lemon juice
• 2 Tbsp. olive oil
• 2-3 cloves garlic, peeled or a couple spoonfuls of jarred minced garlic
• Healthy pinch of salt
• Cayenne pepper to taste

1. Put everything but the chickpeas in a food processor and process till garlic is well chopped; add in chickpeas and process till smooth and give it a taste — adjust salt and cayenne as desired
2. Chill; eat with pita chips and/or baby carrots

Enter: Jason’s Guac Starter. It’s made by a local guy, which is awesome, and I can pronounce everything in there. Also awesome. AND [...]]]> I resisted “guacamole mixes” for years. I mean, what exactly is IN those little packets of “spices,” “flavor enhancers” etc.? Likely stuff I can’t pronounce. And you KNOW how I feel about that.

Enter: Jason’s Guac Starter. It’s made by a local guy, which is awesome, and I can pronounce everything in there. Also awesome. AND it’s stuff I put in my guacamole anyway, so it’s a triple threat of awesomeness.

Plus? It’s GOOD.

I’m a woman converted.

So here’s what guacamole looks like in the OPK household these days:

To make this you will need:

• Two ripe avocados
• Two roma tomatoes, seeded and diced
• 1/2 cup Jason’s Guac Starter
• Salt to taste
• Eight ounces lump crab meat
• Chips (duh)

Quick assembly:

1. Scoop out the avocado into a bowl and mash with a fork, then stir in guac starter and diced tomatoes; taste and add salt as necessary
2. Top with eight ounces crab meat, drained
3. Nom nom nom all the while reminding yourself that avocados are the good fat

Disclaimer: I spent my own monies on Jason’s Guac Starter and was not compensated for this post. I am not a paid spokeseater, I am merely a crazed fan.

I’ve been doing a bit of desperation cooking around One Particular Kitchen.

In the initial thick of things with the flood we were trying to stay out of the way, stay home, and leave the available gas, water (oh the irony), roads and groceries for those who needed them far more than we did.

We [...]]]>

I’ve been doing a bit of desperation cooking around One Particular Kitchen.

In the initial thick of things with the flood we were trying to stay out of the way, stay home, and leave the available gas, water (oh the irony), roads and groceries for those who needed them far more than we did.

We figured since life gave us limes, we’d make margaritas. And margaritas call for chips and dip! A quick inventory of the pantry revealed no Rotel. How is that possible? I did, however, have:

• 1 can diced tomatoes
• 1 can chiles chilpotles
• 1 lb. Velveeta

Works for me!

1. Pour can of tomatoes (undrained) into a large bowl
2. Dice chilpotles and add to bowl
3. Cut Velveeta into cubes and add to bowl
4. Now melt this either in the microwave, stirring every minute or so, or by setting the bowl over a pan of boiling water, double-boiler style
5. After it’s all melted either serve as-is or use an immersion blender (carefully! This stuff is hot) to make it totally smooth
6. Serve with chips and mucho margaritas

Before I let you go make this, a note on my fair city: the water is going down. Nashville is open for business. We’d love to see you! Amazing things are happening here. The flood? We got this. Please come visit and see why I’m so proud to live here and why there’s no other place like this in the world. We are Nashville.

It’s another LuLu Buffett recipe! This was every so slightly modified from LuLu’s Crazy Cheesy Queso Dip. I love it especially right now because the red and green peppers look all Christmasey. Aww!

Here’s what I used:

This dip calls for exactly four ingredients:

When my alma mater is losing playing, I don’t want to spend all day in the kitchen! This is so quick [...]]]> Hi, it’s ridiculously simple week on One Particular Kitchen. Care to join me?

This dip calls for exactly four ingredients:

1. A block of cream cheese
2. A can of chili
3. An 8 oz bag of shredded cheese
4. A bag of chips

When my alma mater is losing playing, I don’t want to spend all day in the kitchen! This is so quick and easy to throw together that I can serve a crowd (recipe is easily doubled) and keep everyone full without missing a Crompton interception play.

So here’s what you do:

1. Using the foil from the package, press the cream cheese into the bottom of a pie plate or baking dish
2. Pour over the chili (I use Vietti, or leftover homemade chili)
3. Sprinkle on the cheese (I used colby jack; cheddar is also great)
4. Bake at 350F till everything is melty and bubbly. Serve with chips!

Whatever you do, please do not use reduced fat sprinkling cheese — it just doesn’t melt right, and meltiness (uh, it’s a word) is a key trait of this dish.

Now. How easy is that?