Rolfes used to make this all the time in college, and it’s a hot, easy, always-devoured dip that doesn’t miss. I like to throw in a little cayenne pepper to keep things spicy, but it’s just as good old school.
2 cans of artichoke hearts
1 cup mayo
1 cup parmesan cheese
- Preheat oven to 350.
- Drain artichoke hearts. Coarsely chop.
- Mix all ingredients. Put in a baking dish and top with a little extra parm.
- Bake for 15-20 minutes or until golden brown.
Serve with frito scoops or assorted crackers, and get your hands out of the way. I’ve seen people become violent over this at many a Nashville Supper Club. And to that I say “Well done, ladies!” Miss Hutchison would be so proud, may she rest.
Because Mother Nature is a temperamental manic depressive, she has decided we need one more grossly cold blast this season before she gives it up to spring like she knows she’s gonna. What a sneaky trick.
Because of this, we at Nummy would like to offer you one last warm soup for cold weather. This is Chef Ben Smith’s recipe from Tsunami, and when Chef Bear Bear made it (sorry buddy – you can’t show me e-mails like that and expect me not to pick up that nickname), everyone was a big fan of the lemongrass bite and the creamy coconut flavor. Put yo’self a pot on today.
4 tbsp unsalted butter
1 yellow onion, sliced
1 tbsp ginger, peeled and minced
5 large sweet potatoes, peeled and diced
4 stalks fresh lemongrass, white part only, minced
2 jalapenos, seeded and minced
1 13.5 oz of coconut milk
6 cups of water
salt to taste
- In a stockpot, melt butter and add onions. Saute the onions until soft and add ginger, sweet potatoes, lemongrass, and jalapenos. Cook for 5 minutes, stirring occasionally.
- Add coconut milk and water and bring to a boil. Reduce to a simmer and cook until potatoes are soft, about 40 minutes. Season with salt and puree the soup while still warm.
Barrett likes to top creamy soups like this with toasted walnuts or something similar to give it a crunch, and I second that emotion.
This is a recipe I remember fondly from my childhood. I’ve re-purposed it many times over the past few years for brunches, bachelorette parties, pre-Steeplechase breakfasts – it has been a staple at every one because it is very easy and very good. In fact, I recall Rusty-Dusty in particular asking me 3 or 4 times if I “really actually made this, like seriously?” when he had some because he apparently thought me incapable of doing anything domestic. Preesh.
1 package hot sausage, cooked and crumbled
8 slices white bread (any bread you have on hand will work)
1 pkg Mexican shredded cheese (2 cups)
1 dozen eggs
1 can Rotel tomatoes, drained
salt & pepper or Cavender’s/Tony’s
- Preheat oven to 350.
- Line a lightly greased baking dish with bread slices.
- Beat eggs. Season with Cavendar’s and hot sauce. Add cheese, sausage and Rotel tomatoes and mix. (You can do this the night before if you want.)
- Pour over bread and bake for 30 minutes or until center of casserole bounces back when touched lightly. Cut into squares and serve.
I often use this recipe as a base for experimentation, so feel free to swap out the sausage for ham or chicken, add veggies such as mushrooms or jalapenos, or dress it up with an Italian cheese blend. Just don’t leave out the eggs. That tends to make for a very dry situation.
Despite The Chef’s unfortunate aversion to making standard, run-of-the-mill soups, I whined enough to finally get him to make me some tortilla. And it was anything but standard. I even got his brother-in-law JR to back me up on the fabulosity of this, so maybe that will give me some leverage when I beg him to make it again.
2 tsp vegetable oil
1 onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 jalapenos, minced
4 garlic cloves, minced
1 tsp oregano
1 can of chopped green chilies
2.5 cans of diced tomatoes
1 tbsp of chili powder
1/2 tbsp cumin
1 1/2 quart of chicken stock
3 cups of shredded cooked chicken
salt and pepper to taste
- Heat oil in a large pot over medium heat. Add all of veggies except tomatoes. Cook until soft and caramelized (this is the most important part of making this soup right).
- Then add tomatoes, stock, chili powder, and cumin. Simmer for about an hour.
- Then add chicken, heat through, and serve. Garnish with fried tortilla strips, chopped cilantro, a squirt of a lime, and sliced avocados.
I also dose this up with some shredded Mexi cheese, but that’s your judgment call to make. The Chef’s Mexican Crema would also be a welcome addition. This soup becomes even nummier after a few days, so make enough to munch on all week.
I think we’d all agree that Houston’s Chicago-Style Spinach Dip is the shiz. I think we’d also all agree that we can’t have it as often as we’d like due to time, distance, or simple lack of funds.
Fortunately for us, the Hutchison class of 2001 foresaw our dilemma and included it in the adorably titled “Graduate and Be Glad You Ate.” Make sure you pick up some sour cream, salsa and well-salted tortilla chips. Just wouldn’t be the same without the trimmings.
2 packages frozen chopped spinach, cooked and drained
1.5 cans artichokes, chopped and drained
1 onion, chopped
1 stick of butter
1/2 tspn cayenne pepper
salt, pepper and garlic powder to taste
8 oz cream cheese
8 oz shredded monterey jack
4 oz shredded swiss cheese
4 oz shredded mozzarella cheese
4-6 oz heavy whipping cream
4 oz shredded parmesan cheese
Tortilla chips (If you’re in Memphis, Las Delicias has the perfect chips for this dip.)
- Saute onion in butter until tender.
- In a mixing bowl beat cream on medium speed, gradually folding in cream cheese until it forms creamy mixture.
- Add the rest of the ingredients except the parmesan cheese and mix well.
- Marinate in fridge at least 2 hours (the longer the better).
- Preheat oven to 325.
- Top with parmesan and heat until bubbly.
I thought this recipe was a no-brainer, but you’d be surprised how many people ask what the actual seven layers are in Seven Layer Dip. So here ya go.
The secret is using picante sauce where so many people use salsa because it gives you just enough zing to cut through the creaminess.
(It’s also technically 8 layers if you include the tomatoes on the top, but it will be so good that no one will complain.) Now go getcho chips and enjoy.
2 15 oz cans refried beans with green chiles
1/2 cup mayo
1/2 cup sour cream
2 cups guacamole
picante sauce (medium or hot), enough to cover the guac layer
2 cups shredded cheddar and monterey jack cheese
4 green onions, chopped
4 oz can sliced black olives
3 tomatoes, seeded and chopped
Fritos or Scoops
- If you want to serve the dip hot, preheat the oven to 350.
- Mix mayo and sour cream together.
- Layer ingredients in order, starting with beans and ending olives.
- Bake for 30 minutes, top with tomatoes and serve. Or, if you’re of the more impatient variety or you prefer this cold, add tomatoes, sit and chow.
I took like 2 whole years of French in high school (and ironically ended up pretty much taking them again in college from the same teacher), so I thought I was well-equipped to tell you that “au gratin” means “with cheese.” Apparently I’m only half right. It means cooking something either covered in cheese or breadcrumbs or both, so go figure. If I can’t at least use my mad French skillz to translate seamlessly while blogging, I think Hutchison or UT owes my parents some money back.
3 1/4 pounds of Idaho potatoes
5 garlic cloves
32 ounces of milk
ground nutmeg, to taste
kosher salt, to taste
black pepper, to taste
12 ounces heavy cream
4 ounces of butter, cut into small cubes
Gruyere cheese, grated
- Preheat oven to 375.
- Peel and thinly slice the potatoes as thin as you can cut them. Use a mandolin if you got one.
- Put garlic in saucepan with the milk and bring to a boil. Season with nutmeg, salt, and pepper. and add sliced potatoes.
- Return milk to a simmer, and cook potatoes for 10 to 12 minutes, taking care that the milk does not boil over. Discard garlic cloves.
- Transfer potatoes and milk to a buttered baking dish, pour cream over the top, and dot with the butter. Sprinke the gruyere cheese on top.
- Bake for 45 minutes or until golden brown and the milk has been absorbed.
- Allow potatoes to rest for 10 to minutes before slicing and serve up.
Chef says this is a huge portion, so plan accordingly.
1 bag fingerling potatoes, washed
1 head garlic
3 tablespoons coarsely chopped rosemary
salt and pepper
- Preheat oven to 425
- Cut the potatoes in half lengthwise. In a large bowl, combine potatoes with 2-3 tablespoons of olive oil, season heavily with kosher salt and pepper, and toss to coat in oil.
- Arrange potatoes cut side up on a large sheet tray.
- Cut bulb of garlic in half, wrap each half in foil with a teaspoon of olive oil and pinch of salt and place on the sheet tray or oven rack. Bake garlic and potatoes for 30 minutes at 425.
- Sprinkle rosemary over potatoes and continue cooking another 10-15 minutes or until the cut side of potatoes is brown and blistering.
- Remove garlic from foil pouches and squeeze the roasted cloves out over the potatoes.
Pitts likes to eat the leftovers cold dipped in hummus or – even better – warm dipped in truffle aioli. Now he’s speaking my language.
Dot gave me The Lee Brothers Southern Cookbook for Christmas a few years ago and, as sometimes happens when you get cookbooks (or enormous soup pots or aprons) very often, it hasn’t gotten its fair share of airtime.
So yesterday I did what any rational 28-year-old woman would do: I threw a hissy fit and insisted we incorporate it into our dinner despite the fact we already had plenty of food and we had no idea whether or not it would be good.
As is seldom the case, my age-inappropriate behavior paid off. This dish had a lot of flavor yet was not difficult to make (though I did read the recipe 10+ times because my mind was only working at half-speed yesterday). I think The Chef dosed it with some extra red pepper flakes which gave it great heat.
I’d even be willing to stake RipleyPickles’ name on this one because I totally don’t care about rice, but this was legitimately nummy. I’m thinking next time we amp it up with andouille and take it to main-dish status.
4 slices bacon, cut into small dice (kitchen shears make this process much easier)
1 yellow onion, diced
3 cloves garlic, crushed
1.5 cups long-grain rice
2.5 cups chicken broth
28-oz. can stewed tomatoes
1 teaspoon crushed red pepper flakes (+ more if ya nasty)
1 teaspoon paprika
1 teaspoon salt & pepper
Cavendar’s or Tony Chachere’s to taste (because my tastebuds are completely whacked by MSG-goodness, so season at your own risk)
- Preheat oven to 425 degrees.
- In a food processor puree tomatoes, crushed red pepper flakes, paprika and seasoning. Set aside.
- In a large skillet fry bacon, remove with slotted spoon and set aside.
- Saute onion and garlic in bacon fat over medium heat until soft. Add rice and cook for 2 minutes, stirring frequently. Add 2 cups broth and mix.
- Add tomato mixture to skillet and bring to a boil then reduce and cover. Simmer for 20 minutes.
- Make sure rice is still slightly “soupy” (add extra broth if necessary), and transfer to oven. Bake for 25 minutes or until liquid has been absorbed.
- Stir in bacon and serve. Nummo.
“Velveeta does a body good” – Erin Raizk. Straight from Soul Food cookbook and Erin’s kitchen, the BEST mac and cheese recipe. There is nothing healthy about this one. I can attest to this recipe because I have been at parties where Erin has made this, and it is pretty much finished before any other food has been touched. Erin says: I only trust “soul food accredited” comfort foods, and this mac and cheese will make you famous. If you like spicy, I suggest using 12 oz rather than 4 oz. of chopped jalapenos- cuts the insane cheesiness perfectly. – ts
16 oz box of macaroni
1 stick of butter (softened)
1 13 oz can of evaporated milk
1 block of sharp cheddar cheese (approx 16 oz)
1 block of sharp or milk cheddar cheese (approx 8 oz)
1 box of Velveeta
1 4oz can of jalapeno peppers, chopped
salt and pepper to taste
- Cook the macaroni according to package directions.
- Cook about 1 minute less then the package directions.
- While the macaroni is cooking, cut 16 oz block of cheese into small cubes and slice Velveeta into pieces.
- Then take the cooked macaroni, drain but do not rinse. Return the macaroni to pot.
- Add butter, milk, cheese cube and slices to hot macaroni. Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely.
- Add jalapeno peppers; add salt and pepper to taste. Pour into baking dish.
- Cover the top with the remaining cheese (grated, sliced or cute into cubes).
- Bake at 350 for 35 minutes. You want the top to brown and the pasta to set.