Warm Jalapeno Dip

This is not a classy dip, nor sophisticated or fancy....catch my drift?  It is what it is.  It's a warm dip that disappears in no time when set on a table in front of people.  It'll warm you up in more ways than one.
I whipped this up with ingredients I happened to have on hand for a shindig, yes a shindig, and it was inhaled within minutes.  Obviously, I had stumbled upon something worth making again.  I usually use 3 jalapenos but have used 4 in the past.  It really depends on the heat from the pepper.  Test a tiny piece before and you'll know whether you'll be inflicting pain on your guests or not....perhaps some of them like pain.  That conversation is for another day....make the dip.
p.s. I used light mayo and light cream cheese (never fat free) so it wasn't so greasy but that's totally up to you and your preferences.

 

 

Warm Jalapeno Dip

 

1 250g container of Cream Cheese (I used Light)

1/2 cup Mayonnaise

3-4 jalapenos, seeded and finely chopped (don't touch your eye!)

1-2 cloves garlic, finely chopped

1 cup shredded cheese (I like sharp cheddar)

1/4 cup panko

1-2 tsp melted butter or olive oil

 

Pre-heat the oven to 350 F.  Combine cream cheese, mayonnaise, jalapenos, garlic and cheese.  Mix well and spoon into an oven safe dish.  Mix the Panko and butter or olive oil together until the Panko is coated.  Sprinkle over top of the dip.  Bake for about 20 minutes or until warmed through and golden on top.  It'll be hot so proceed with caution.

Warm Goat Cheese Spread

Imagine....a warm crock of goat cheese....and perfectly toasted pieces of baguette....yup.  Serious goodness.  Possibly the easiest appetizer and one of the most satisfying.  Also, there are endless possibilities. 
This version I used my oven roasted tomatoes, which were amazing if I do say so myself, but you could certainly use store bought sun-dried if you prefer.  A week ago, I drizzled homemade pesto on after if came out of the oven...wicked good.  This isn't so much a recipe as it is a base for whatever tickles your fancy.  Get creative.  Try this version and then tweak it if you are so inclined.  Warm goat cheese.  Enough said.
p.s. no measurements needed....use a small or a large log of cheese....it's up to you.

Warm Goat Cheese Spread

Log of Goat Cheese
Oven roasted tomatoes or sun-dried tomatoes
Pine Nuts, toasted

Pre-heat the oven to 350 F.  Spread the goat cheese in an oven safe dish.  Bake for 20 minutes or until soft and slightly golden on top.  Top with tomatoes and pine nuts.  Serves with crackers or crostini.

Zucchini and Basil Soup

I love Zucchini....grilled, sauteed, roasted, stuffed.... A client of my husbands gave us a beautiful big zucchini from their garden and I stared at it until I went cross eyed.  Well, not really but I did decide to make soup.  Unsure of what I would flavour it with, I also have an abundance of basil so it was a no brainer. 
This soup is easy, healthy, low in calories and fat, and has a simple fresh flavour with a little tang from the yogurt.  I'm quite addicted to it.  It'll keep well for few days in the fridge as well.  I've added a couple options for garnish and if I do say so myself, they're all good.
Tis the season for zucchini so make soup.
p.s. The basil was most flavorful the first day but lost a little of it's oomph by day 2, although the soup was still really, really good.  Garnish with a little fresh basil if you want the punch.

Zucchini and Basil Soup

Serves 4

2 lbs Zucchini, sliced and cut into chunks
1/4 cup sweet onion, chopped
3 cloves of garlic, chopped
4 cups low sodium chicken broth
3/4 cups water
1/2 tsp salt, or to taste
fresh pepper
2 tbsp fresh parsley
12-15 Basil leaves
3-4 tbsp full fat plain Greek Yogurt
Drizzle olive oil for garnish (optional)
Fresh grated Parmesan for garnish (optional)
Goat Cheese for garnish (optional)
Chili Flakes for garnish (optional)

Bring the chicken broth and water to a boil in a large pot, carefully add the zucchini, onion and garlic.  Simmer on medium high for about 20 minutes or until the vegetables are soft.  Add the parsley and salt and pepper.  Let the soup cool a little before blending to prevent scalding and splattering hot soup.  Once slightly cooled puree in batches adding the basil to the blender.  During the last batch, add in the greek yogurt and blend until smooth.  Place back in the pot to gently re-heat.