nibbly thingies

Holiday season is upon us.  The Salvation Army bell ringers have set up on Wells by my apartment.  Christmas decorations fill the stores.  Thanksgiving Menus are being finalized and shopping lists created.  For the first time in my life I am getting to enjoy the holidays without finals looming, outlines to write and papers/memos to finalize.  Needless to say, I’m feeling the holiday cheer.  I’m sure that you have read about people’s turkey methods, pumpkin pie masterpieces and creative uses for the cranberry.  However, I am hear to tell you about a simple recipe that you could whip up to have as munchies in the kitchen while cooking your feast.

Purple Tomatillo Salsa

You know what I love most about fall.  It isn’t apples or crunchy fallen leaves or pumpkins, although they are pretty wonderful.  Its college football season.  For most people, the season got started last week but for TCU, my college alma mater, its this weekend.  We are playing UVA (bring it Andrea) tomorrow and I am very excited.  I knew when I made this salsa a few weeks ago that I would have to tell you about it to mark the beginning of TCU Football season.  I just couldn’t resist picking up a pint of purple (PURPLE!?) tomatillos at the market and I knew that I would turn them into salsa.

pickling

I have a bit of a confession to make. Even though my recipe index implies otherwise, I really prefer salty over sweet. For a while my “dessert” after dinner,would be a bowl full of salt and vinegar Lays (SOOO addicting and SOOO bad for you) rather than a couple of scoops out of a Ben and Jerry’s Pint. However, recently I have found a new way to get my salty-fix: jar pickles. Specifically, pickled sugar snap peas and spicy pickled carrots.

spiced nuts

I forgot to tell you about a simply recipe that made an appearance at my party a few weeks ago: Spice Nuts.  I have always thought that the addition of an almond or a pistachio can enhance a recipe (or draw me to the recipe in the first place.) And I have a strong memory of buying some warm almonds from a street vendor near Columbia in NYC last May.  

A Super Dip

I have one of my best friends to thank for this dip (Hey Ashley!!). During college when we were both living in the sorority house, we spent a Friday night in, chopping and stirring away, making a big bowl of this dip. Then sitting on her floor (she was President at the time so she got her own room), with tortilla chips or even a fork and eating away.

Since moving to Chicago, I have made this dip for every Superbowl party and it has not disappointed. The beans, avocado and corn is a nice change from all the other greasy, fried goodness on the table.

Last night my friends Brian and Julia had us over to watch the game and prepare WAY too much food that could be reasonably consumed by 4-6 people. I brought the Dip (recipe below) and made Bakerella’s famous Cake Balls by request (had to use yellow cake mix because red velvet was unavailable at two stores and I was too busy this weekend to make it from scratch). I also tried to class up queso by using Homesick Texan’s method. It was tasty but I wish I could have found “Longhorn Cheddar” because I think I used a little too much Monterrey Jack. It was reminiscent of PW’s Spicy Mac and Cheese, which of course is not a bad thing.

But the Dip is really something special. I wish I could have gotten this posted before the Super Bowl but it really is great for any party, picnic or potluck. It is sure to impress.

Ashley’s Famous Dip

1 can black beans-drained (rinse and drain well-you don’t want to turn the whole dip black)
2 cans of shoepeg white corn-drained (or yellow if that is all that you can find)
1 can Rotel (diced tomatoes and chiles) drained
1/4 to 1/2 purple onion-diced
1 bunch cilantro-chopped
3-4 Avocadoes-chopped
Juice of 2-3 limes
Fajita seasoning to taste
Kosher salt to taste.

Mix everything together. Don’t stir too hard so that the avocado stays somewhat in pieces.

Serve chilled with tortilla chips. Or even just a fork.