Category: Sides

Guinness Cheddar Dip

Happy St. Patrick’s Day week! My dear friend Sarah had a few of us over this afternoon for a little early St. Patty’s feast. While researching something tasty to bring, I stumbled upon this recipe from The Parsley Thief and couldn’t resist! While I’m not a huge Guinness beer fan in general, I love the tang of the draught when combined with some sharp cheddar and cream cheese. Serve with you favorite crudités like sliced veggies or some hearty crackers! (I considered spreading it on Irish Soda Bread, but I’m not sure how well that would work…)

Anyhoo, wherever you are, have a very merry St. Patrick’s Day! May you discover many rainbows with pots of gold at the end!

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GUINNESS CHEDDAR DIP
Guinness Cheddar Dip
Recipe Type: Appetizer
Cuisine: Irish
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 16
Happy St. Patty’s Day! Here’s a fun spin on the usual cheddar and cream cheese dip, using Guinness draft beer for a little extra tang. Hope you enjoy!
Ingredients
  • 1 8 oz. package cream cheese, softened (I used Kroger’s Greek Yogurt Cream Cheese which is lower in calories and half the fat!)
  • 2 cups sharp shredded cheddar cheese
  • 3 tbsp dijon mustard
  • 2 tbsp milk
  • pinch of salt, to taste
  • 1/3 cup Guinness beer
  • dash of hot sauce
  • 1 tbsp fresh minced parsley
  • 4 green onions, chopped, plus more for garnish
  • crudités: sliced radishes, carrots, pretzels and crackers
Instructions
  1. Combine cheeses, mustard, milk, and salt in a food processor and pulse until blended.
  2. Add beer and hot sauce and pulse a few more times until smooth.
  3. Stir in parsley and green onions.
  4. Chill for at least 1 hour and serve with crudités!

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GUINNESS CHEDDAR DIP
GUINNESS CHEDDAR DIP

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Homemade Honey Almond Pistachio Butter

Happy Snow Day! Again! Geez Louise, NC doesn’t know what to do with itself with all this snow! Just when the snow from Tuesday had melted away, we were hit with another good 6 inches of wet snow. Read: enough to close down the entire state for like, a week, and to cancel school for the eight day in the past two weeks.

With the extra time this morning, I decided to do a little recipe development. Honey Almond Pistachio Butter! I love the combo of almonds and pistachios, and I’ve been on a big almond butter kick lately. I like how it’s not too sweet (I’ve been buying the little packages of Justin’s Classic Almond Butter and adding it to oatmeal, plain yogurt, and cereal) but still nutty and creamy. I’ve also been meaning to make my own nut butter for months now. I keep hearing how easy it is, so why keep spending money on something I can make just as well at home? Plus, when you make it yourself you can really get creative and add lots of fun different types of spices and add-ins.

Here we go!

Homemade Honey Almond Pistachio Butter
Homemade Honey Almond Pistachio Butter
Honey Almond Pistachio Butter
Recipe Type: Nut Butter
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 24
Making your own nut butter could NOT be easier! Feel free to experiment with your own add-ins and other types of nuts!
Ingredients
  • 1 cup raw almonds
  • 1/3 cup roasted pistachios, shelled
  • 2 tbsp honey
  • 1 tbsp canola oil (coconut would work too!)
  • 2 tbsp milk or water
  • dash of cinnamon
  • dash of salt
Instructions
  1. Preheat oven to 375. Spread almonds and pistachios in an even layer on a baking sheet. Toast for 8 minutes, sifting halfway through. Nuts will be fragrant!
  2. Pour nuts into a food processor with blade attachment. Process on low for 2 minutes until the nuts form a gritty mixture.
  3. Scrape down the sides with a spatula and continue processing 8 more minutes, scraping down the sides every 2 minutes.
  4. Add honey, oil (optional), milk/water, and a dash each of cinnamon and salt. You can also experiment here with other add-ins!
  5. Process on low until smooth. It will take at least 5 minutes for the nuts to release their oils and become creamy!
  6. Store in mason jars in the refrigerator for up to a month.
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After two minutes of processing on low, your nuts will look like this- a fine crumb mixture!
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Keep on processing… the nut butter might form a big pasty ball! This is how you know it’s time to add in your liquids and spices.
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After a little bit more patience, your butter will start to look like this. Make sure to keep scraping down the sides!
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Store in mason jars in the fridge for up to a month!

Claire1 Comment

Cheesy Greek Yogurt Deviled Eggs

Who says deviled eggs can’t be angelic? This Christmas, try my Greek yogurt deviled eggs- Greek yogurt is such an easy substitute for mayonnaise and a good way to get in some extra protein to fill you up at that next holiday party! Add a touch of cottage cheese and parmesan to give these just the right amount of creaminess to balance out the tang of the yogurt. Feel free to experiment with your own mix-ins! I happened to have chives on hand, so I figured they’d look pretty on top (besides, with the chives and paprika, these become Christmas-themed!).

Merry Christmas, everyone!

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Cheesy Greek Yogurt Deviled Eggs
Cheesy Greek Yogurt Deviled Eggs
Recipe Type: Appetizer, Side
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 8-12
Who says you can’t substitute Greek yogurt for ANYTHING? Seriously, ya’ll. It’s like the magic ingredient that I will never, ever, ever get tired of. Here I used Greek yogurt as a sub for the traditional mayonnaise used in deviled eggs. With a touch of cottage cheese and parm, these eggs are cheesy, tangy and a protein powerhouse!
Ingredients
  • 8-10 eggs, hard boiled
  • 1 tbsp spicy brown mustard
  • 1 tbsp whole grain dijon mustard (LOVE my TJ’s brand dijon!)
  • 1/4 cup plain Greek yogurt
  • 1/2 cup lowfat cottage cheese
  • 2 tbsp parmesan cheese
  • 1/2 tsp dried chives
  • salt and pepper, to taste
  • paprika, to taste
Instructions
  1. Place hard boiled eggs on a paper towel and gently tap against countertop to break shell, then press down as you roll it lightly back and forth on the counter. Carefully peel away the outer layer of egg. *Note: It helps to soak the eggs in ice cold water for about 20 min before shelling them- it helps get the shell off in one big piece!
  2. Using a sharp knife, slice each egg lengthwise and pop out the yolk into a medium mixing bowl. Place egg whites on a deviled egg platter or festive plate! (It might also help to put down a pretty paper towel for eggs to rest on to avoid them sliding around!)
  3. To yolks, add mustards, yogurt, cheeses, and chives. Mash with a potato masher until smooth.
  4. Add yolk mixture to a large plastic bag and squeeze down to the bottom. Make your own piping bag by cutting off just one tip!
  5. Carefully squeeze out filling into cavity of each egg, working in a large circle around outline of the cavity and working your way in to fill up the center.
  6. Garnish with extra chives and paprika.

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Bagel & Lox Holiday Party Starter

I literally thought of this recipe on my way home from work. Sitting in traffic on I-440 from Raleigh to Durham at 6:00pm is miserable. Even with Christmas tunes blasting on the radio. I am always starving, have about two billion things running through my head of what I have to get done when I get home, and there is literally NOTHING I can do but wait! It’s probably good for me. But it’s still torture. Last night as I was fighting the traffic past the Glenwood Ave exit (mall shoppers apparently ALL choose the same way to get to Crabtree Valley Mall) I was brainstorming the quickest appetizer I could whip up for our Bible study Christmas potluck. I wanted it to be something easy but still somewhat “fancy,” and I knew we wouldn’t have a lot of meat in the spread, so I decided on these! All they are is mini whole wheat bagels, with some Greek yogurt cream cheese spread, topped with some dried dill, capers, a dollop of spicy brown mustard, and a few strips of smoked salmon! I don’t typically buy smoked salmon, but I think I’m going to more often now. What an easy and tasty way to add some protein to a salad or sandwich without having to actually cook anything! I love the smoky flavor and spices they add to the package as well. I’m told that it’s pricey… but honestly, last night I was in too much of a rush to even look!

Can’t wait to make these again for my next last-minute holiday appetizer frenzy. You could also enjoy them the next morning for a quick and healthy breakfast, or lunch!

BAGEL & LOX HOLIDAY STARTER
BAGEL & LOX HOLIDAY PARTY STARTER
Bagel & Lox Holiday Party Starter
Recipe Type: Appetizer
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A quick and easy way to add a little fancy to your holiday party spread! Layer mini bagels with cream cheese spread, dill, salmon and capers and top with a bit of spicy mustard!
Ingredients
  • 8 mini whole wheat bagels, halved
  • 2 packages smoked salmon (about 8 oz. total)
  • 1/2 container Greek yogurt cream cheese spread (or regular cream cheese, softened)
  • 1-2 tsp dill
  • 1/4 cup capers
  • baby spinach, optional
  • spicy brown mustard, optional
Instructions
  1. Place bagel halves on a large cookie sheet.
  2. Spread each bagel half with about 1 tbsp cream cheese spread. Top with a few leaves of spinach, salmon, sprinkling of dill, mustard, and capers (you can personalize each to your liking!)
  3. Serve cold or bake at 375 deg for 5-7 min or until bagels are toasted.

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Sugar n’ Spiced Nuts

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SUGAR N’ SPICED NUTS- circa Christmas 2014
sugar and spiced nuts
SUGAR N’ SPICED NUTS- circa Christmas 2013
“Sugar n’ Spice” Glazed Nuts
Recipe Type: Snacks, Holiday
Cuisine: Holiday, Christmas
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: Lots!
Separate these addictive little treats into holiday bags to give as gifts to friends and family, fill up a festive bowl and serve at your next holiday party, or just eat them by the handful right out of the oven!
Ingredients
  • 1 16 oz bag roasted salted almonds
  • 1 16 oz bag cashews
  • 1 12 oz bag pecan halves
  • 1/2 12 oz bag salted peanuts
  • 3/4 cup light brown sugar
  • 1 1/2 cups granulated sugar
  • 1-2 tsp kosher salt (more or less depending on whether your nuts are already salted)
  • 2 heaping tsps ground cinnamon
  • 1/2 tsp ground cayenne pepper (more to taste if you like it hot!)
  • 1/2 tsp nutmeg
  • a Pinch of smoked paprika
  • 2 egg whites
  • 2 tbsp water
Instructions
  1. Preheat oven to 300 deg. Generously spray a large baking sheet with cooking spray or use a Silpat (recommended for ease of cleaning).
  2. Mix all sugars and spices in a medium sized bowl until smooth. Make sure there are no lumps by using a whisk!
  3. In a separate bowl, beat egg whites and water until frothy but not forming peaks!
  4. Add all nuts in a large ziplock bag and shake to mix. Pour egg whites on top of nuts, close the top and shake, shake, shake! Nuts will be damp and fragrant.
  5. Little by little, sprinkle the sugar and spice mixture into the nut bag and continue shaking until well incorporated.
  6. Spread nuts in a single layer onto baking sheet. Bake 30 minutes, stirring every 10 minutes or so. The pan will have syrup in the bottom with each stir, but resist the urge to add more nuts- that syrup is melted brown sugar that will harden right up once the nuts cool!
  7. When finished baking, remove from oven and give one last toss. Cool on baking sheet for 10 minutes, then transfer nuts to a plastic container or bowl to finish cooling. Break apart nuts into pieces if they stick together!
  8. Separate into holiday bags to give as gifts to friends and family, or fill up a festive bowl and serve at your next holiday party! (Or just eat them by the handful right out of the oven- they’re SUPER addictive when they’re warm!)

 

Claire4 Comments

Massaged Kale & Edamame Salad with Honey Ginger-Lime Vinaigrette

MASSAGED KALE SALAD W/ HONEY GINGER-LIME VINAIGRETTE
MASSAGED KALE SALAD W/ HONEY GINGER-LIME VINAIGRETTE
Massaged Kale & Edamame Salad with Honey Ginger-Lime Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 12
A slightly sweet and tangy vinaigrette complements the chewiness of the kale in this simple, throw-together salad that will be perfect as a side for your next pizza party!
Ingredients
  • 1/3 cup apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey (more or less to taste)
  • 1/4 cup lime juice
  • 1 tbsp dijon mustard
  • 1 tsp minced garlic
  • 1 tbsp minced ginger
  • 1/2 tsp each salt and pepper
  • 1/4 tsp red pepper flakes
  • 1 bag chopped kale, rinsed
  • 1/2 cup frozen edamame
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup brussels sprouts, sliced or shredded
  • 2 large carrots, peeled into long strips
  • 2 clementines, peeled and wedged
Instructions
  1. Combine all ingredients for dressing (up to kale) in the bottom of a large bowl.
  2. Add kale and massage with both hands, working the dressing into the kale until it gets soft and slightly wilted.
  3. Add remaining ingredients and toss.
  4. Serve with extra vinegar or dressing if desired.

 

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