MJ's Moderation

Cheddar Ranch Dip

So easy to make, it will be your "go-to" dip. Warning: can be deliciously addicting. Seriously.

INGREDIENTS:
Two (2) 8-oz. blocks of cream cheese
1/3 cup of beer (regular or non-alcoholic)
2 cups of shredded sharp cheddar cheese
1 package of Hidden Valley Ranch seasoning mix (dry)
1/4 tsp. ground black pepper
4 spring green onions, thinly sliced

DIRECTIONS:
Soften blocks of cream cheese at room temperature in a large mixing bowl. Add 1/3 cup of beer, ranch seasoning, and pepper, and mix well using wooden spoon or electric mixer. Gently stir in the shredded cheese and half the sliced green onions until thoroughly combined. Place in serving bowl and garnish with remaining sliced green onions. Serve with pretzel or crackers.

NOTES: Do not use the tub-style of cream cheese as this can make the dip too soft. However, you can substitute reduced fat versions of both the cream cheese and the shredded cheddar cheese. Also, use only the tender white and light green parts of the spring onions. The darker tops are a little too tough for this recipe.

Cream of Chicken and Wild Rice Soup

Cold and dark winter weekends call for a day in the kitchen, cooking up a pot of this hearty and delicious soup.

INGREDIENTS:
1/2 cup uncooked wild rice * Prepare wild rice using directions on the package.

2 cups diced, cooked chicken
2 cans chicken broth/stock
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
2/3 cup sliced celery
2/3 cup chopped onion
1 Tbsp. butter
1/2 cup cream or half&half
1/2 cup dry white wine
1/2 cup water
1/3 cup mashed potato flakes or buds
1 bay leaf
1/4 tsp. pepper
salt to taste

Roux:
3 Tbsp. flour
3 Tbsp. butter

DIRECTIONS:
Prepare wild rice, as noted above.

Into a separate soup pot or kettle, add the two cans of chicken broth, the cooked wild rice, and diced chicken.  Cook over medium heat, stirring occasionally while doing steps below.

In an open skillet, melt one T. of butter and saute onion and celery until translucent and tender. Add to soup kettle along with water, thyme, bay leaf, and pepper.  Continue to cook soup over medium heat.

In the same skillet melt 3 T. of butter and whisk in 3 T. of flour until roux becomes light brown and slightly bubbly.  (See image at left.)

Add half the wine and stir until it forms a paste-like texture.  Add this to the hot soup, along with the remainder of the wine, and stir until completely dissolved.  Soup will thicken a bit.

Next, add the cream and the potato buds.  Continue to cook until thickened to desired consistency - adding additional potato flakes or cream, as needed.

Serve with sourdough baguette slices and a salad for a warming winter meal.
( 4 to 6 servings.)

*The wild rice cooks up to be much more than you would imagine, so sometimes I save 1 cup of the cooked rice and set it aside to use in a cranberry-wild rice salad.  I'll post this recipe separately.

Bacon and Egg Salad

This variation is an old recipe from a friend back in the '80s... [Thanks, Juli!] The fresh veggies give it crunch, and the chili sauce a subtle underbite.

INGREDIENTS:
4 hard-cooked (boiled) eggs, chopped
4 strips of crisp, crumbled bacon
2 large radishes, diced
1/2 celery stalk, thinly sliced
1 Tbsp. red pepper, diced
1/2 tsp. dried dill weed
1/2 tsp. of Asian/Thai red chili sauce*
1/2 tsp. dry mustard
1/3 cup mayonnaise
salt and pepper to taste

* you can buy this chili sauce in the Asian food aisle at your local market. In the past we've even made our own version using dried & crushed hot red chili pepper flakes from our garden, along with rice vinegar, garlic, and sugar. A bottle of this stuff will last for a year in the fridge! You can also find a variety of recipes for this on the internet.  Don't omit it - it really gives a pleasant kick.

DIRECTIONS:
Mix the chopped eggs with the crumbled bacon.  Add the celery, red pepper, and radish.  In a separate small bowl combine the mayo, dry mustard , chili sauce, and dill weed. Add to egg mixture and stir until combined.  If it seems a little dry, you can always add more mayo. Add salt and pepper to taste. 

It's easy to customize this recipe.  Sometimes I'll use green pepper instead of red pepper, or add a little pickle relish. Serve with toasted & buttered pumpernickel rye bread and Boston (butter) lettuce leaves to make sandwiches, or use as an appetizer dip with baguette slices or crackers.

Best if used within 24 hours.

Molasses Cookies

You may remember these cookies from your childhood - big chewy wagon-wheels with a spicy molasses taste, sporting a sugary, crackled top.

Ingredients
 3/4 cup butter, softened
 1 cup dark brown sugar
 1/4 cup molasses
 1 egg
 2 cups all-purpose flour
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 1 teaspoon ground cinnamon
 1/2 teaspoon ground cloves
 1/2 teaspoon ground ginger

Directions
1.  In a mixing bowl, cream butter and sugar. Beat in molasses and egg. Combine dry ingredients; gradually add to creamed mixture. Chill for 1 hour or until firm.
2.  Shape into 1-in. balls; roll in granulated sugar and place on greased baking sheets. Press slightly flat with bottom of a glass dipped in sugar.
3.  Bake at 325 degrees F for 12-14 minutes. They may not appear quite set, but let them cool for a minute on the baking sheet before removing them with a spatula to a cooling rack.
   
For a crackle-top crunchy cookie, you can instead bake at 350 degrees F for approx. 10 minutes. These will be more "squat" than cookies baked at lower temp.

You can also drizzle with a lemon-ginger icing, as I did above:
Icing Recipe:
1-1/2 cups powdered sugar
1/8 tsp. powdered ginger (optional)
2 Tbps. fresh lemon juice

Beat until smooth and creamy - adding as little or as much of the lemon juice as needed to get the creamy consistency desired.  Pour into piping bag or zip-top plastic bag and snip off the end to drizzle over cookies.  Let set until dry. 

Store in a covered container.  These also freeze well.  Enjoy with a big glass of cold milk or an afternoon cup of coffee.