greek nachos

So the superbowl is coming up. I'm not a big fan of football, but any event that gives me a reason to eat appetizer-based foods is a reason to celebrate. Right? And I'm hoping that Bravo TV will do us non-football fans a favor and run a couple Top Chef marathons? In my eyes, appetizer-type foods are really the best pig out foods, as long as there are a few to choose from. If you are looking for an easy appetizer to serve for a superbowl party, make sure to add this one to your list. It is very easy to assemble together and has incredible layers of flavors. These greek nachos I stole from my friend over at Macheesmo. (Originally they come from Mark Bittman). With these greek nachos, I pretty much followed the recipe, but used whole wheat pita instead and omitted the mint as I am not a fan of mint unless it's in ice cream form.
I also added in a few more spices to the meat and pita. The sauce for these nachos is OUTSTANDING. Oh heavens was it good. I had some leftover and used it on sammies, as a dip and with my hummus rollup. A very versatile sauce indeed.



Ideas for your superbowl party:

Don't forget those cheesy tater tots I made. You know I can't forget them.

Want to get a little funky and make some pineapple-bacon crackers?

How about some hummus with artichoke bread?

Or maybe some agedd cheddar & cranberry crackers? Savory indeed.

The one dish that would steal the show is my General Dawn's Tso Chicken. Can easily be served as an appetizer.

Do you want fries with that? Sweet potato fries w/ spicy caramelized onion-horsey sauce

Make mini curry chicken burgers w/ tzatziki sauce

Are you a slider fan? Try these tangy capicola & cheese sliders outstanding & very addicting! I warned you.



Greek Nachos
(adapted from mark bittman via Macheesmo)
print recipe

12-16 pitas, cut into eights. (I used whole wheat)
1 1/2 pounds ground lamb (I used ground beef)
1 ts cumin
(I used 1 oversized ts greek oregano)

Olive oil, about ¼ cup or so, for the coating on the chips
Salt & Pepper for chips
(I used some garlic & onion powder for chips)
(I sprinkled the chips, just before baking, with paprika)

Feta Sauce:
1 Container (17.6 ounces) Greek yogurt
1 to 1 1/2 Cups Feta Cheese
1 Lemon, juice and zest
3 TB fresh mint (did not use this)
2 TB olive oil

Toppings: (whatever your taste buds crave)
1 red pepper, diced
1/4 Cup sun-dried tomatoes, diced (I used regular tomatoes)
1/2 Cup feta, crumbled
1/4 Cup kalamata olives, diced
1/2 red onion, sliced
1 cucumber, peeled, seeded, and diced
2 jalapenos, de-seeded and diced

Take a small bowl, fill with ¼ cup (or less) of olive oil, mix in some salt & pepper, and a few pinches of garlic & onions powders, mix well.
Heat oven to 400 degrees. Take your cut pita wedges and place on a baking sheet, make sure not to overlap them. Brush or drizzle the chips with a generous amount of the oil mixture. Just before baking sprinkle them all with a light coating of paprika. Bake until they begin to color, turning once or twice, about 10 minutes or less. When done you may or may not need to sprinkle with salt. Do a taste test and see. Keep the chips warm in the oven until ready to use.

In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)

Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add beef, cumin, Greek oregano, and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more.
Put chips on a serving plate and top with beef mixture, sauce, tomatoes, cucumbers, olives, and whatever else you desire. I highly recommend using the olives, red onions, and cukes. Should serve four.

gingerbread cookies

Just a quick post to thank everyone who sent me well wishes with the move to my new home. I am finally in and have left the money pit behind. Good riddance right? I have a normal house now; one with a working newer stove, a working newer fridge, heat, concrete foundation, etc... Goodbye to the days of ocean water in the basement, families of racoons living in the attic, crappy landlords, fridges in the living room, oh I could go on and on. Right now as I type this I have mountains of boxes to unpack, a kitchen that is partially together, not to mention lots of stress. But everyone tells me the stress will decrease as the days pass--I hope.
Obviously I'm not doing any baking, but thought I'd share a post with you from the days when I had a working oven...way before Thanksgiving. Here is a recipe and photo from my archives (I need to weed through the archives more as I have a lot of stored up recipes and photos).
I'll try my best to keep up with posting and replies on all your blogs--I miss you guys dearly. And miss all your blog posts.

As for these cookies, they are the perfect gingerbread cookies, you will never need another recipe. It hails from the folks at America's Test Kitchen. You can make them flat or thick. And trust me when I say, it has the perfect balance of flavors; nothing too strong nor too weak.

Chewy Gingerbread Cookies
from Baking Illustrated
print recipe

3 cups all-purpose flour
3/4 cup packed dark brown sugar
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons softened unsalted butter, cut into pieces
3/4 cup molasses
2 tablespoons milk

In a food processor, combine the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Process about 10 seconds until combined.
Scatter the butter pieces over the dry mixture and process again until the mixture is fine and sandy, about 15 seconds.
With the machine still on, slowly pour in the molasses and milk and process until the dough forms a soft moist mass, about 10 seconds. It will be VERY soft and sticky. (This dough can also be made in a stand mixer).
Divide the dough into roughly two portions. Place one portion between two sheets of parchment paper, and roll out to about 1/4" thick. Repeat with the other portion of dough.
Leaving the dough between sheets of parchment, stack on a baking sheet and freeze until firm, about 15 to 20 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Take one of the dough sheets from the freezer and peel off the top parchment sheet, then replace. Flip the dough over and remove the other parchment sheet.
Use desired cutters to cut shapes out of the dough, and transfer to the baking sheets with a metal spatula. The scraps may be gathered and rerolled to be cut into more shapes.
Bake cookies until they just slightly give in the middle when pressed, about 8 to 11 minutes, rotating sheets halfway. Do not overbake or they will became hard crispy gingerbread.
Let cool on sheets for a couple of minutes, then remove and finish cooling on wire racks. Makes about 30 cookies

general 'dawn' tso's chicken

Finding a decent Chinese take away where I live is like looking for a needle in a haystack. It cannot be done. To get good Chinese I have to go to Baaahston into Chinatown for the real stuff. And for good Italian I go to the North End. Do I go into Boston a lot? Hell no. I'm lucky if I cross the bridge to leave the island. So that leaves me with recreating some of my favorite Chinese dishes at home. If any of you are General Tso chicken lovers then have I got the perfect dish for you. This was so so so so good. I'm a fussy eater of my own cooking creations, I have to have perfection or I will not eat it. I scarfed this one down. It was way better than PF Chang's--and that's saying a lot from me. Sorry PF Chang's, I still love you and will still come for the shrimp with candied walnuts & melons.

general dawn’s spicy tso chicken
by Dawn
print recipe

Vegetable oil, for deep frying
4 boneless chicken breasts (you can use dark meat)
3 eggs
2 ts cayenne pepper
Salt & freshly ground black pepper
1 cup all-purpose flour
¼ cup plus 2 TB cornstarch
1 – 1 ½ cups of panko crumbs

Sauce:
1 large orange, zested
1 ¼ cups orange juice (with pulp is best)
½ cup dark brown sugar
3-4 TB plum sauce
1 stick of unsalted butter
2 ts hot pepper flakes
2 TB Worcestershire sauce
1 – 2 TB cornstarch

1 red bell pepper, cut into small strips
¼ - ½ cup of sweet & spicy pecans (I found at Trader Joe’s)

In a large heavy-bottomed pot, use about one bottle of veggie oil or enough oil to cover your pot about 1/3 of the way full. Heat pot over medium heat until oil reaches 350 degrees F.
Cut chicken into 2 or 3-inch pieces.
In a large bowl, whisk the eggs, cayenne, salt & black pepper, set aside.
In another large bowl mix the flour, cornstarch and salt & pepper, set aside.
In a medium bowl put the panko crumbs in.
Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Then coat in the panko crumbs, making sure to push down and get them nice and coated. Line them up on a tray to get ready for frying. It’s best to let them sit for a few minutes to absorb all the dry coatings.
To prepare sauce use a large sauté pan, melt 6 TB of the butter, then add in the orange zest, orange juice, dark brown sugar, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and add in the 3-4 TB of plum sauce, bring to a boil again and sprinkle on the cornstarch (use your hands or a sifter to avoid any cornstarch clumps). Stir well, let cornstarch dissolve, taste as you go, it might need a pinch or two of salt. Let simmer a bit till thickened—maybe 10 minutes? Add the last 2 TB of butter, stir until melted.
Carefully place chicken in hot oil and fry in small batches until golden and crispy; should take about 5 - 8 minutes. Transfer cooked chicken to paper towels to dry a bit. (this recipe belongs to dawn finicane)
Add the cooked chicken to the sauté pan with the sauce and toss until evenly coated. Then add in the red pepper strips and pecans, toss again and serve with white sticky rice.

dark-white chocolate pb cups

My obsession with peanut butter and chocolate is a never ending struggle. One that always has me up at night thinking of what can I add to these two perfect ingredients to make them better or make a new candy-cookie-muffin-cake-what-have you. And then it hit me, why haven't I added white chocolate to the mix? Duh, right? I know a total 'duh' moment. In all the years of making chocolate peanut butter cups I've never made them with white chocolate. Oh I've added cayenne pepper, caramel, cereal, espresso, coconut, cinnamon (very good), and of course my favorite potato chips (I need to post those, they were disgustingly good, and I mean that in a good way).
To make these dark-white chocolate pb cups just follow the dark chocolate pb cups I made from before, and the only change is to add a layer of melted white chocolate on top of the chilled peanut butter. Then chill that layer, then add your final layer of dark chocolate, then chill again and you're done.

Here are some interesting winter photos from my side of the world.

Icy cold Atlantic, shot taken at the Sandwich Marina lobster docks. Isn't the ocean color gorgeous?

Lots of fishing rope waiting for the next boat.

rows and rows of empty dry docked boats--like a ghost town of sorts

wanna place an order?

just outside sandwich diving school. clearly this diver is in the wrong element.

homemade cheesy tater tots

Cheesy tater tots, now? Yeah yeah new year's resolutions, I got it--everyone is on a diet....blah blah blah. Homemade cheesy tater tots will make you cheat on your new diet. That's it. LOL Kidding. I'm a foodie, it's hard for me to diet, I try I do. I doubt I will ever give up my fatty fried foods and calorie dense sweet treats. Foodie for life--word! I just have to workout more and more, and then again some more.
These fabulous cheesy tater tots I made I got inspiration from Nick over at Macheesmo (love that name). I pretty much followed his recipe, but wondered why he hadn't added cheese to the potato batter. You know? So I added cheese and did a couple other things.
So if you are looking for the BEST superbowl appetizer, oh yeah this is it. Or if you really want to make something for your friends, family or sweetheart and watch them just melt with happiness, this is it! Yes, this will impress. There is no way you can eat just 5, I mean when I made these Christmas day, they were gone in 10 minutes. That friggin good. Deep fried, crispy, cheesy, gooey, salty goodness dipped in sauces baby! Can I get an amen? Food of love people, food of friggin love.



cheesy homemade tater tots
adapted from Macheesmo
print recipe

4 Russet potatoes, peeled & chopped I used 5 medium)
1 egg (beat well in a small dish)
1/2 Cup milk (I did NOT use this)
3 TB unsalted butter (I used 5 TB)
1 Cup all-purpose flour
(½ cup sharp cheddar cheese grated fine)
Salt & Pepper
2 Large bags, plain kettle cooked chips or a few cups of Panko crumbs. (I used all Panko crumbs)

Deep-fry thermometer

Making the tots. It should be no surprise that these guys start with potatoes.
The first step for these guys is to make mashed potatoes. Now I’m not sure how they make real tater tots. I know it’s closer to a hash brown product, but mashed potatoes are a lot easier to shape and also happen to be delicious. To start, just peel and slice your potatoes.
Boil them for 10-15 minutes in salted water until the potato pieces are fork tender. Then drain them and transfer them to a bowl.
Using a fork, mush up your potatoes and let them cool for a few minutes until they are room temperature or slightly warmer. (Beat egg, well, in a small dish before adding to mix). Then add your butter, flour, egg, and (cheese). Add a good pinch of salt and pepper. Filling mixed.
To make the crunchy exterior of the tot and also give it some shape, I decided to try out two different toppings: crunched up kettle chips and Panko breadcrumbs. Both worked pretty well actually.
You cannot shape these until they are coated with the Panko crumbs. Make them into the size of a teaspoon, yes that small. Just drop a few teaspoons of mashed potatoes in your bowl of crust. Roll them around until they are coated all the way around. Then you can easily pick up each tot and shape it easily in your hand. Just roll them like you would a cookie only not as much pressure. You can try making them into a cylinder shape like Nick did. Then transfer them to a baking sheet and until ready to deep fry.
Cooking the tots. Make sure your oil is at 350 degrees before you do any type of frying. This is crucial. Once the oil reaches 350 degrees then you can start frying; do not overcrowd pan though. Unless you have a large pot you really should do semi-small batches. (I fried about 10 per batch in my 8 quart pot with about 3-4 inches of oil). They should only need about 5-7 minutes per batch. Once you scoop them out of the oil, transfer them to a paper towel and salt them immediately (I did not salt them—they really did not need it). Feel free to add whatever seasoned spices you crave. Serve with sauces--any kind would work actually. Here are a couple that I used.

horsey-blue cheese dip
from vanillasugarblog.com

3 tb of horseradish sauce
2 tb of blue cheese dressing
2 tb of Hellmans mayo
2 tb of sour cream
1 -2 ts of superfine sugar
Dashes of paprika and freshly chopped chives

spicy ketchup

ketchup with a few dashes of spicy chili oil and whatever else you desire.