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Tailgate Taco Dip
AppsRecipes

Tailgate Taco Dip

by outtathyme
written by outtathyme

This dip is perfect for tailgates, couchgates and any other dip appropriate occasion.

Tailgate Taco Dip

This dip is perfect for tailgates, couchgates and any other dip appropriate occasion.   Print This
Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 8 oz cream cheese (I often use the lower fat version)
  • 1 avocado (soft enough for mashing), peeled pitted and smashed
  • 1/2 tsp Garlic powder
  • Half a lemon
  • 2 cups lettuce, chopped
  • 2-3 tomatoes, diced
  • 4-5 green onions, sliced
  • 1/2 green or red pepper, diced
  • 1 jar sliced black olives, drained
  • 2-3 cups shredded cheddar cheese
  • Bag of your favorite taco chips

Instructions

Soften cream cheese, add avocado and garlic powder, mix together well (a hand mixer really goes a long way here).

Spread over large serving plate, sprinkle with lemon juice.

Layer the rest of ingredients. Start with lettuce, then tomato, green onion, green or bell pepper, drained black olives and top with shredded cheddar cheese.

Serve with taco chips of your choice and enjoy!

*You can make this ahead of time, cover and refrigerate.

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Apple Sage Honey Ricotta Toasts
AppsFood + Drink

Apple Sage Honey Ricotta Toasts

by outtathyme
written by outtathyme

We are treating ourselves (and others) with Savory apple dishes this fall.  This new fav started out as an app and has transitioned in to lunch and also breakfast. CANNOT get enough!

We are treating ourselves (and others) with Savory apple dishes this fall.  This new fav started out as an app and has transitioned in to lunch and also breakfast. CANNOT… Print This
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • TOPPING INGREDIENTS:
  • 2 honeycrisp apples (or other sweet variety), cubed in ½” pieces
  • 1 small shallot, diced
  • 5 sprigs of sage
  • ½ cup of ricotta cheese
  • Honey
  • ¼ cup pistachios, shelled
  • 2 tbsp butter
  • Maldon salt
  • TOAST INGREDIENTS:
  • Baguette
  • 2 cloves of Garlic, remove skin
  • 2 tbsp OO

Instructions

TOAST STEPS:
Pre-heat oven to 375 degrees

Cut bread into slices
Drizzle or brush the bread with Olive Oil
Bake for 5-10 mins until golden brown

Rub garlic over bread

 

TOPPING STEPS:

In a dry sauté pan, toast pistachios on low for 3 mins, stir occasionally. Set aside.

Melt butter in a sauté pan and when sizzling add the sage.

Let shallot infuse the butter for 2 mins. When sage gets crispy, set aside the sage.

Add shallot to the butter, cook until translucent 2-3 mins.

Add apple and sauté on medium for 5 mins. Stir occasionally.

Put ricotta on toast. Add apple mixture and top with pistachios, fried sage and drizzle honey over the toasts. Finish with Maldon salt and serve.

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Peach Bruschetta
AppsFood + Drink

Peach Bruschetta

by outtathyme
written by outtathyme

 

Peach Bruschetta

  Print This
Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Topping:
  • 4 ripe peaches, diced
  • 3 Basil leaves, chiffonaded
  • 1 tsp Shallot, minced
  • Pinch of salt
  • Base:
  • Ciabatta Bread, sliced into 8 pieces
  • Burrata or buffalo mozzarella
  • 2 cloves of garlic, peeled and leave whole
  • 2 tbsp, Olive oil
  • Balsamic glaze, drizzled

Instructions

Mix peaches, basil, shallot and a pinch of salt – set aside.
Brush olive oil on the bread and grill until golden and crispy.
Rub peeled garlic on Ciabatta bread
Place burrata or mozzarella on bread and then top with the peach bruschetta
Optional but optimal – drizzle with balsimc glaze to finish
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Cucumber Watermelon Gazpacho
AppsSidesVeggie

Cucumber Watermelon Gazpacho

by outtathyme
written by outtathyme

Cucumber Watermelon Gazpacho

Cucumber Watermelon Gazpacho Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 5 cups of watermelon, diced
  • 1 cup peeled and seeded cucumber, diced
  • 1 cup red bell pepper, diced
  • 1 tbsp red onion
  • Juice of 1 lime
  • 4 basil leaves, chiffonaded
  • Pinch of salt

Instructions

Combine all ingredients, let us sit for a minimum of 20 minutes before eating. You can also blend this!

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Oh, My Gazpacho!
AppsSidesVeggie

Oh, My Gazpacho!

by outtathyme
written by outtathyme

Is there anything better than peak of the season veggies? Yes, when you add REALLY great olive oil and crusty bread to them. I was so lucky to study abroad in Madrid, Spain and fell in love with Gazpacho. Chunky or pureed, there is nothing more rereshing or flavorful than Gazpacho.

Is there anything better than peak of the season veggies? Yes, when you add REALLY great olive oil and crusty bread to them. I was so lucky to study abroad… Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • ½ a cucumber, peeled and seeded
  • ½ large red bell pepper, diced
  • 2 lbs ripe red tomatoes (heirlooms are really great in this)
  • 1 garlic glove, grated
  • ½ large shallot, chopped
  • Basil
  • Flaky sea salt (Maldon salt is my fav)
  • 3 tbsp Olive Oil, plus more for drizzling
  • Grilled or toasted bread for serving

Instructions

Combine all ingredients, minus salt and bread.

Divide into serving bowls, drizzle with olive oil, sprinkle salt and serve with bread.

OR

Combine all ingredients, minus salt and bread, and puree in the blender until smooth.

Divide into serving bowls, drizzle with olive oil, sprinkle salt and serve with bread.

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Radish + Butter Open Faced Sandwiches
Apps

Radish + Butter Open Faced Sandwiches

by outtathyme
written by outtathyme

When you can, eat like the French! I cannot and will not pass up a fresh baguette, is there anything better? Topping it off with butter, these gorgeous radishes and Maldon salt may just put me over the edge. These are so easy to put together on a busy day and moonlight as great appetizers too! Se la vie!

Radish + Butter Open Faced Sandwiches

When you can, eat like the French! I cannot and will not pass up a fresh baguette, is there anything better? Topping it off with butter, these gorgeous radishes and Maldon… Print This
Serves: 4-6 Prep Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Baguette
  • Butter, room temp so it spreads easily
  • Radishes, sliced thin
  • Maldon Salt, sprinkle

Instructions

  • Cut baguette in desired serving sizes
  • Spread butter over baguette
  • Top with radishes
  • Sprinkle with Maldon Salt or Sea Salt

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Epicurean Cutting Board

Global 7″ Santoku Knife

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“Guilty Pleasure” Fried Zucchini
AppsSidesVeggie

“Guilty Pleasure” Fried Zucchini

by outtathyme
written by outtathyme

Sometimes you just have to go all in and fry stuff. These remind me of my childhood and that’s a REALLY good thing.

Sometimes you just have to go all in and fry stuff. These remind me of my childhood and that’s a REALLY good thing.   Print This
Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 zucchini, sliced ¼” thin
  • 1 cup Italian breadcrumbs
  • 1 tsp milk (whatever you have in the fridge)
  • 1 tsp garlic powder
  • Sprinkle of S+P
  • 1 egg
  • 1 tbsp Olive Oil
  • Lemon wedge

Instructions

  • Mix egg and milk in a bowl and set aside
  • Mix all dry ingredients on a plate
  • Dip zucchini in egg and then transfer to the breadcrumb mixture, covering all sides. Set aside
  • In a sauté pan, heat up oil and “fry” the zucchini in the pan, 3 mins on each side
  • When done, set on a towel covered plate, for 2 mins or so
  • Serve with lemon wedges

 

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Acacia Wood 7″x6″ Appetizer Plate

 

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