Layered Bean Dip

Cooking:

So, last weekend, law school besty texted me with a simple question:  what's a fun thing to bring to a Super Bowl party that's not too intense as far as cooking?  That's right up my alley, of course.  When I told her about this bean dip, she asked if it was on the blog.

The answer, of course, was NO because I have been remiss in my blogging.  I suck.

This dip doesn't.  And it's easy.  A layer of beans.  A layer of salsa.  A layer of corn and onions, then a layer of cheese.  You could add more layers, I don't care, but put the beans on the bottom and the cheese on the top to seal in the goodness, and you'll be good to go.

I like this hot, because everything sort of oozes together and gets all creamy.  I've topped this with avocado and sour cream, in the past, and it's wonderful.  And I haven't, still wonderful.  And perfect for the Super Bowl.

Reading:

I am becoming well-versed in the snark of Simon Doonan, and I love every minute of it.  His latest, The Asylum, is no exception.  He is funny, he tells great stories about himself and the wonderful world of fashion, and he seems to know EVERYBODY which I love.  It's like having a best friend who's friends with famous people but with whom you are not actually friends.  For someone like me, who is actually a friend of the friendless, this is perfect.

Wearing:

The H and I are going to the South Beach Wine and Food Festival in a couple of weeks, and I need these:

Christian Louboutin via Neiman Marcus

These will be perfect for meeting my NEW best friend, Alex Guarnaschelli, and brunching at Tongue & Cheek.  I can't wait.  The countdown is on (14 days, for those who are counting).

Two Bean Sausage Chili

So what do you think of the blog's facelift?  I would love to hear from my readers; I think it's much more true to my personal style (black!  simple!  black!) and allows the food to be more of the focus.  I'm also going to work on better-incorporating the shoes into the post, by picking shoes that relate to the recipe at hand.  Ready? 

Two Bean Sausage Chili

1 can black beans (drained and rinsed)
1 can great northern beans (drained and rinsed)
1 lb hot ground sausage, browned
1 bottle beer of your choosing (can be substituted with water)
1 can (8 oz) tomato sauce
2 cans diced tomatoes (I used "chili" tomatoes, that had chili powder added)
2 jalapenos, diced (seeds removed if you're afraid of the heat)
to taste:  white pepper, cayenne, salt, cumin, oregano, rosemary, chili powder, garlic

Dump EVERYTHING into the crockpot, turn the heat on low, and watch the magic happen!  Seriously, 6-7 hours on low (4-5 on high) and this chili will be ready for game day (Tuesday).

I top my chili with plenty of cheese and lots of finely-diced red onions.  Typically I add oyster crackers to the mix, as well, but we were fresh out and I didn't miss them.

Chili with a kick calls for shoes with a kick, don't you think?

Christian Louboutin via Barneys

If these don't fit the bill, I'm not sure there are a pair out there that do!

Jalapeno Popper Dip

All of my regular readers know that football season is big business around our house.  You can find us cheering for Notre Dame on Saturdays and for the Bears on Sunday (or the Raiders if you're the F, but that's not important).

Regular readers also know that we love our food spicy, so it should come as no surprise that I put a total of 10 large jalapenos in this dip.  From both a texture and a heat perspective, I think it was the right choice.

I based my recipe on this recipe, but I obviously used many more jalapenos and I substituted fat free sour cream for the mayo (a decision that I strongly recommend).  I also used substantially less of the topping than the recipe indicated, with great results.

The dip turned out great and I would definitely make it again.  I honestly didn't think it was spicy enough, but that's easy to remedy with additional jalapenos (or I may even add hot sauce).

I would also probably add more bacon because, really, who doesn't love more bacon.

I am worried that having such gorg wedding shoes is going to turn me into some sort of Fendi-aholic.

Fendi via Barneys

Between the wedding shoes and these, I'd say it's a totally reasonable and understandable addiction, wouldn't you?

Quickie Friday: Cheesy Spinach Dip

I am a lover of all things spinach.  Combine that with cheese and you have a winning combination, in my book.

I threw a block of 2% velveeta, 10 oz. of frozen spinach (thawed and squeezed dry, of course), a block of fat free cream cheese, and two cans of Rotel (the habanero kind) into my crockpot with cayenne and white pepper (plus a little salt) and set the whole thing on low.  Let me tell you, peeps, it was DELISH.  And couldn't have been easier.  We had this dip with whole grain tortilla chips and whole grain pita bread slices, and it was perfect.

On Wednesday I signed up to take my first class at Above the Barre Fitness and I am super excited.  I know not, however, what to wear, especially on my feet.  A little googling led me to these:

via
Have any of you ever taken a barre class?  Any tips or tricks?  I'm going in blind . . . and completely out of shape.

Buffalo Chicken Rolls

My love of buffalo chicken has been discussed around these parts before (see here, here, and here) so when I stumbled upon another buffalo chicken recipe, this time on pinterest, I had to give it a try.

I shredded two chicken breasts (that I had boiled) and coated them, heavily, with Frank's Red Hot Wing Sauce.  It's important to let the chicken sit in the sauce for awhile, and stir it regularly, because it is very absorbent and you want the chicken to be as buffalo-laden as possible.

I laid out my wontons and, in one corner, placed bean sprouts (for crunch), some of the chicken, and a little bit of crumbled bleu cheese.

I baked them, on a preheated baking stone, at 375 degrees for about 15 minutes.

And the result was nothing short of wonderful.  They were light, crisp, extremely flavorful, with just the right amount of crunch from the sprouts and zing from the bleu cheese.  We had ours with a football full of ranch for dipping (naturally).

Because buffalo chicken is a staple in our diet (particularly during football season) I thought it perfect to feature a shoe that is staple in one's wardrobe.  Behold the simple, pointed-toe pump.

Jimmy Choo via Saks

Now, obviously, the tangerine color makes it a little more of a standout than a staple, but given that I live in Florida and that color tends to pop against tan skin, I think they're entirely appropriate as a go-to pump.  No?

The Super(ball): Sans Balls

And we're back!  I apologize for the long hiatus, peeps, but sometimes a girl's just gotta step away for awhile.  If you recall, prior to my absence, I was going on and on and on about the Superbowl and all of the delicious balls I whipped up for the big event.

This dip relates to balls in no way, shape, or form, but was nonetheless a part of the major spread I created for the F and myself.  A little Hormel beanless chili combined with onions?  Why yes, I think I'll start there!

The chili mixture was layered atop a package of fat free cream cheese (spread to cover the bottom of the baking dish), then topped with jalapenos.

The whole thing was topped with shredded cheese, then baked at 325 degrees until hot and bubbly.  We enjoyed this dip with whole wheat tortilla chips and, of course, all of the balls!

In the spirit of wonderful dips and other wonderful things, I present to you these, which are on wonderful sale:

 Yves Saint Laurent via Barneys

If your feet are a size 10, that is.  Sadly, mine are not, so I present them in the hopes that one of my dear readers loves a good sale and a beautiful shoe as much as I do!!!

The Super(ball): Part Three

The final event in the Super(ball) extravaganza occurred thanks to Tasting Table, which arrives in my inbox everyday and delights me to no end (today's recipe was about pork and bourbon.  What's not to love?!).  Typically I am not a lover of these sorts of meatballs, but the title "Have a Ball:  Meatballs get Cheesy" won me over, and I went for it.

This was the first time I'd used fresh bread to make my bread crumbs, and I really do believe it made all the difference (I also used the fresh bread for these balls, too).

These balls did require a bit more work than the last, in that they required a brief stint in my grill pan prior to baking.  But it was well worth it.

The F didn't even think that these balls required sauce, which is saying a great deal as he prefers nearly all foods with sauce.  These were great reheated as well as an appetizer, and would be ideal thrown on top of some spaghetti.

The F is in the throes of planning our honeymoon and telling me enough to make me want to know more but not enough so that I have any idea what he's planning.  I do, however, have reason to believe that it will involve Europe and yours truly rockin' these:

Miu Miu via Barneys

Flat, comfortable-looking, and go with any and everything.  Perfect for a European honeymoon.  Or a beach honeymoon.  Or a safari honeymoon.  Or an Alaskan honeymoon.  Ok, maybe not that.

The Super(ball): Part Two

Because yesterday was simply a part one, today I present to you balls part deux.  Part dos.  Part awesome.

These buffalo chicken meatballs (discovered in the local paper by the F) were wonderfully easy to make, healthy, and delicious.  Get yourself some ground turkey, wing sauce, butter, celery, and bread crumbs and you have the makings of a tasty ball, peeps!

Baked up and served up with a dipping sauce of your choice (bleu cheese for me, ranch for the F) and these make a mean appetizer for a crowd (Yes, there are approximately 53 meatballs in that pan.  Yes, the F and I watched the Superbowl by ourselves.  Yes, sometimes I make too much food because I like to cook and we have no friends.  IS THAT A CRIME?!)

Are these?

Lanvin via Barneys

I want to like them.  I do.  I just . . . I can't.  That leather toe with the espadrille bottom.  Just.  No.

The Super(ball): Part One

I'm not going to lie, my two favorite things about this year's Superbowl were seeing Cee Lo Green dressed as some sort of bedazzled priest, and listening to Gisele complain about the game.  "My husband can not f****ing throw the ball and catch the ball at the same time."  Thanks, Gisele.  I'm sure it eased the pain of the loss for poor Tommy.

My other favorite thing about the Superbowl:  the balls.  And not the balls on TV (take that as you may).  The F and I enjoyed a feast of balls this year, beginning with these deep-fried cheddar cheese balls.  You'll need a one pound block of cheddar diced into half inch cubes (then put in the freezer so they get REALLY cold) and the following:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup beer
• a deep frier or a lot of hot oil in a pan

Mix the first five ingredients together, then dip the cheese cubes in the batter and lay them out on a sheet of wax paper.  Then freeze them for a few hours.

They will look like this when they're frozen (which is to say, weird) but don't fret, all will make sense.  Heat your oil to between 375 and 400 degrees, and drop those suckers in 5 or 6 at a time.  Let them fry until they're golden brown, then drain them on a cooling rack (with ample paper towels underneath).

Eat them hot, and with a vat of ranch dressing if you're so inclined (and we were, if you couldn't tell by the ceramic football full of ranch.  Don't worry, it was light).

Not light:

Edmundo Castillo via Saks

Don't get me wrong, those are some beautiful colors.  But I think they look heavy.  Like peeps on the street might think I fancy bricks as footwear.  What say you, peeps?

Quickie Friday: Bean Dip

Full disclosure:  the F was NOT a fan of this bean dip.  "God forbid we eat a healthy dip during football," I responded.  And so he ate.  And the longer it sat, the spicier it got, and the more we both enjoyed it.  So, peeps, if you're lookin' to spice up your football Saturdays or Sundays, leave this in the crockpot a little bit longer.

I combined 1 can of fat free, spicy refried beans with 1 can of rinsed black beans, 1 can of mexicorn, 1 cup of salsa, garlic, chili powder, cayenne pepper, white pepper, and salt to taste.  Put it in the crock pot on low for as long as you can handle the delicious smells, then about 20 minutes before you're ready to eat, top it with sliced green onions and shredded Mexican-blend cheese.  Easy and not too darn bad for a football dip, if I do say so myself.

It has FINALLY started to "cool down" here in Florida (it gets into the low 70s at night!  YAY!) so cute boots are definitely even more in order than they were before, and I'm loving all the short boots I've been seeing lately.

via Forever 21

For an under $35 bootie, these are pretty cute.  And the 4" heel height is just right for traipsing around town.

Superbowl Snacks: Part Three

Last, but certainly not least, in my superbowl snack fiesta are parmesan garlic chicken wings.  A nice change of pace from these wings (which are crispy and greasy while remaining delicious) the garlic parmesan variety are baked, have a great texture, and are STILL delicious!

In my food processor I combined 1/2 cup of butter, 1/2 cup of vegetable oil, 1 head of garlic (roasted) and 1 tablespoon of garlic powder and pureed it until it was smooth (then poured it into a breading tray).  In another tray, I combined equal parts parmesan cheese and bread crumbs, and seasoned it with salt and pepper.  I put the wings through the breading process and layed them out it a 9x13 baker.

I baked the wings at 350 for 50 minutes, and they turned out nice and crispy and full of flavor.

I thought the wings tasted great sauce-free, but the BF informed me that they were even better dipped in Frank's Red Hot Wing Sauce.  To each his own, I guess!

For my final wedge-centric shoe obsession, I present you a pair that I can afford (and WILL own):

Sam Edelman via Nordstrom

These are different, the height of the wedge is awesome, and they would inject some much-needed pattern into my wardrobe!

Superbowl Snacks: Part Two

The third item up on the big stupid bowl menu:  potato skins.  I had never made these before, but they were a HUGE hit.  The BF and I both loved the way they turned out and, given my hatred of all things potato, that's a step in the right direction.

To start, I washed and dried the potatoes, brushed them with olive oil, pricked them with a fork, and baked them for an hour at 425.  While they were baking, I grilled 4 slices of pepper bacon, chopped the bacon, and set it aside.  After the potatoes were done baking, I cut them in quarters, scooped out the pulp (leaving about 1/4 inch on the peel) and set it aside (to be used for mashed potatoes . . . or something . . . later).

Then I laid out the skins in a baking dish, sprinkled them with mexican cheese and the bacon, and popped them back in the oven at 350 for about half an hour.

Topped with jalapenos and served with sour cream and salsa, these were AWESOME and went perfectly with the wings I made (post to come tomorrow)!

Another pair of wedges on my lust-list for spring/summer:

Elizabeth and James via Saks

I love the combination of suede and metallic.   They would be (yet another) perfect addition to my wardrobe.

Superbowl Snacks: Part One

Can I just tell you all that the BF and I made (and ate) WAY too much food on Sunday.  It was borderline absurd, peeps.  The first thing to go into the crockpot for the big game was this dip, a favorite around these parts.  The second crockpot delicacy for (what I like to call) the "stupid bowl" (only this year . . . stupid #*&$^*@#&^ packers) was the 'ole lil' smokies standby.

My first tip, go with the beef lil smokies instead of the regular pork guys; the beef absorb the sauce so much better and are, therefore, so much tastier!

For two packs of smokies, I combined 2 cups of ketchup, 2 cups of hot barbecue sauce, 1 cup of brown sugar and 1 cup of grape jelly.  It made an excess of sauce, but they were so good that I couldn't get enough of the smokies OR the sauce!  I couldn't even take a picture of the finished product because we tore through these so fast!

This month begins the season of visitors - the BF and are booked solid through the first weekend in April - so I am in need, I believe, of a pair of go-everywhere, comfy wedges like these:

Ash via Saks

Perfect for going from beach to bar, if you ask me!