Sundried tomatoes are one of my favorite ingredients. Ever since college, when I first started making versions of sundried tomato pasta, I have been a huge, huge fan. So, whenever I see an alluring package of little, flat dried tomatoes, I have to buy them and use them. They are good in everything from pesto to foccacia to meatballs … and many things in between.

This past weekend, some good friends visited from New York and I wanted to make a few good dishes for them. But, the dishes needed to be mostly cook-ahead — I wanted to enjoy the company, not slave in the kitchen while they were there. On the menu was this spread: a high-flavor mix of white beans, sundried tomatoes, garlic and basil. Not only is it really tasty, but it’s also a cinch to make.

To make this, you start with some hot olive oil. Toss in some crushed garlic, chopped basil and chopped sundried tomatoes and let it simmer for a few minutes to bring out the flavor. I love the scent that is produced while the mixture is cooking. It’s positively intoxicating. Now, the sundried tomatoes I use are dry-packed. They’re simply my favorite — and I may or may not actually snack on them from time to time. Just sayin’.

Next, you toss the beans with the sundried tomato mixture — just enough to coat them. I use Great Northern beans in this recipe because I like the meaty taste of them. But if you prefer, you could use a different white bean.

Finally, everything gets poured into a food processor. Oil, tomatoes, garlic – the works. You whirl it around a bit until the beans are totally pulverized and it’s got an even, thick texture. Remember, this is a spread so it’s supposed to be pretty thick.

Transfer it to a bowl and serve it up with some thin slices of French bread. If you want, you can put some pretty basil leaves on top and drizzle it with a little (very good) olive oil, just before serving. Make sure you have a knife or spreader handy so everyone can help themselves.

What do you like to make when guests visit? Share in the comments!

Sundried Tomato Spread
serves 8 or more
Click here for the printable version on Tablespoon.com

1/4 cup olive oil
2 cloves garlic, crushed
2 tbsp chopped basil
1/4 cup sundried tomatoes, chopped
2 cans Great Northern beans, drained and rinsed
salt and pepper

Heat olive oil in a medium saucepan over medium heat.

Add garlic, basil and sundried tomatoes and reduce heat to low. Simmer for five minutes.

Add the beans and toss to coat. Transfer the mixture to the bowl of a food processor.

Pulse until well combined.

Serve with thin slices of French bread.

When I was in college, I had a roommate one semester who loved garlic bread more than anyone I had ever met. Her mom would buy her a loaf from the grocery store every week and she’d bake it up one portion at a time. As much as I adore garlic bread myself, that was a level of adoration that I hadn’t expected.

Nonetheless, I get it. The combination of warm, melted butter, garlic, salt and perhaps a little parsley and cheese is just delicious. Make that butter into a nutty brown butter and it’s extraordinary. And that’s exactly why I decided to put it on some snack mix.

My family wasn’t the snack mix making sort of family, so honestly, the first time I ever bought these cereals was when I was making this recipe. Will was a little surprised to see me buying three boxes of cereal at once. I rarely buy cereal … and certainly not en masse. But sometimes it’s okay, right?

If you’ve never made a snack mix at home, then you are totally missing out. Sure, it sounds fussy, but it’s totally not. All you need to do is stir, mix and bake. Really!

Want a different variety of snack mix? Check out my latest post on Tablespoon for ideas.

Brown Butter Garlic Snack Mix
serves 8

I never like to specify brands when I am writing recipes, but in this case Chex is the only one that will do — the texture and shape is important to the recipe. If you don’t want to buy three separate cereals, you can alter the measurements — just be sure that it works out to 6 cups of cereal, total.

2 cups Wheat Chex
2 cups Rice Chex
2 cups Corn Chex
2 cups cheese crackers
1 cup small pretzel twists
1/4 cup unsalted butter
2 tbsp grated Romano cheese
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp smoked paprika (use regular paprika if you don’t have smoked)

Preheat oven to 250 degrees.

In a large bowl, combine the three varieties of Chex, the cheese crackers and pretzels.

In a small saucepan, melt the butter, stirring occasionally until it just begins to brown. Pour immediately over the cereals, crackers and pretzels. Toss to coat. Sprinkle with Romano, garlic powder, salt and paprika. Toss to coat.

Spread the mixture into a 9×13 inch baking pan. Cook in the preheated oven for 1 hour, stirring every 20 minutes. Eat it hot from the oven or let it cool and store in an airtight container.

Forgive me, I don’t have a great photo of this recipe. Sigh.

For Christmas, my husband got me something that I’ve been wanting for a long, long time: a point and shoot camera. I love my big Canon with its lenses and power and sharpness. But I wanted something that I could tote around everywhere and capture impromptu shots of the kids anywhere.

The only problem? I am completely inept when it comes to taking pictures with this camera. I can’t seem to get the hang of it to get brilliant, clear, in-focus shots … The photo below? Taken with the point and shoot (and thank goodness, since I hadn’t taken many shots of this dip!). Figures, I can handle a camera with about a billion settings, but the point and shoot eludes me. Am I the only one with this problem?

Okay, onto the dip. I love spinach artichoke dip, and have since my very first bite of it years and years ago. The combination of cheese, spinach and artichoke is just delightful — and perfect for a party. Last week, when I wrote about it for Tablespoon, I also decided that it would be great to make for Super Bowl Sunday. This healthier version was a huge hit — Paige, my two year old, couldn’t get enough of it (seriously, she kept asking for more … and licking it off the bread).

With ingredients that are a little lighter (reduced fat cheese, milk, etc), and a hearty dose of spinach and artichokes, this recipe is a little friendlier on your waist than some others … as long as you don’t eat it all yourself.

Looking for an appetizer for a crowd? This is fast, easy and won’t disappoint.

Healthified Spinach Dip with Artichokes
recipe adapted very slightly from Tablespoon

1 8 oz package 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat mayonnaise
4 tablespoons freshly grated Romano cheese, divided
1/4 cup reduced fat milk
2 cloves garlic, finely chopped
2 tsp fresh chopped basil leaves
1 9 oz box frozen chopped spinach, fully thawed and drained (press to remove excess water)
1 14 oz can artichoke heart quarters, drained and lightly chopped

Preheat the oven to 350 degrees. Spray an 8×8 glass baking dish with cooking oil spray.

In the bowl of a stand mixer, beat the cream cheese until it’s smooth. Add the mayonnaise, 3 tbsp of the Romano, milk, garlic and basil and beat until well blended. Add the spinach and artichokes to the bowl and beat well.

Pour the spinach mixture into the prepared pan. Sprinkle with the remaining tablespoon of Romano cheese.

Place the dish into the oven and bake for 25-30 minutes, until ever-so-slightly browned on the edges and warm throughout. Serve with bread, crackers, tortilla chips or vegetables.

This post would be more accurately titled “Letting Kids Do the Cooking,” but I don’t want to interrupt the flow of this weekly feature (which I totally love, by the way). And besides, this was still cooking with kids, since I did all the prep work and set Will’s mise en place out for him. But he was responsible for the idea, the push and the actually making of the dish.

And that dish was delish. (Sorry, I couldn’t resist the rhyme.)

Will was inspired by a photo of a fruit salsa that he saw. He immediately asked to make it. And while I wasn’t game for the actual pictured salsa (too many odd ingredients), I was more than happy to help him create his own version. We used frozen mango that we defrosted in a bowl for a few hours. The pineapple is from kid-friendly cups of pineapple that I keep in the cupboard. We always have red peppers on hand (everyone in the house eats them, YAY!)–same with the lime. And we just had to pick up the cilantro at the store.

The result? A kid-made, kid-friendly salsa that we devoured during the game last night. I love fruity salsas and this one, with its hint of citrus and whisper of cilantro is a perfect non-hot version.

Will’s Fruity Salsa
yields about 3 cups

2 cups diced mango (about 1/2 inch dice)
1/4 cup diced pineapple
1/4 cup diced red peppers
2 tbsp chopped fresh cilantro
juice of 1 lime
salt

Combine all ingredients in a large bowl and stir until well mixed. Chill until ready to serve.

This will last for about a week in the fridge in an air-tight container.

What do you do on New Year’s Eve? Nearly every year for as long as I can remember, I have stayed home, watched a movie and ate some delicious food. At midnight, I always have some sort of sparkling wine or champagne.

Back when I was a teen, our family tradition was to eat a spread of appetizers in lieu of dinner: ultra-hot buffalo wings, spicy nachos and mozzarella sticks. Then we’d watch a movie that ended just in time for Dick Clark’s New Year’s Rockin’ Eve. These days, I still watch the movie. However, dinner is takeout eaten earlier in the evening with the kids.

But I still love the idea of an apps spread.

Looking for a great appetizer for your New Year’s Eve celebration? These 10 fabulous appetizers (after the jump) are perfect.

1. Turkey Pepperoni and Cheese Stuffed Puff Pastry – Flaky puff pastry is stuffed with two cheeses and slices of turkey pepperoni. This kid- and guy-friendly appetizer is a great finger food.
2. Hot Spinach and Artichoke Dip – Just the idea of spinach, artichokes and cheese in a piping hot dip is enough to make the mouth water. This delicious version from In Good Taste lightens it up a little.
3. Mango Chipotle Shrimp – These sweet and spicy shrimp are a definite crowd-pleaser. Serve them on cut toothpicks with extra sauce in a bowl for dipping.
4. Chipotle Lime Deviled Eggs – Deviled eggs are one of those quintessential appetizer foods that look perfect on an appetizer spread. This spicy-tangy version comes from Kalyn’s Kitchen.
5. Roasted Garlic and Artichoke Bread – Sweet and rich roasted garlic is spread on bread and topped with tangy roasted artichoke hearts and then sprinkled with asiago. It’s a little bit complicated but totally worth the effort.
6. Pancetta Crisps with Goat Cheese and Pears – Are you drooling yet? Sweet, creamy and salt come together in this mouthwatering appetizer from Sweetnicks.
7. Prosciutto Wrapped Roasted Asparagus – Salty prosciutto makes roasted asparagus just amazing. This one is so quick and easy, yet totally beautiful on a plate.
8. Stuffed Mini Sweet Peppers – Small sweet peppers are stuffed with herbs, tomatoes and cheese. Not only are these tasty, but they also can be made ahead. Score!
9. Fillo Clams Casino – Love the salty, buttery taste of clams casino? These delicious little cups have it, no clam-opening required (read: way easier!).
10. Bruschetta with Tomato and Basil – I am a big fan of cooking in season, but bruschetta is a bright and wonderful appetizer for any time of year. This one from Simply Recipes sounds perfect.

There is something delightfully wonderful about puff pastry. It’s flaky and tender, satisfying and comforting. Puff pastry reminds me of France, for its similarities to croissants … It’s fantastic. If I could, I would eat it daily. But it’s also quite caloric, and I don’t think my waistline would ever forgive me. Still, for holiday parties (whether it’s these winter holidays or another holiday through the year), it’s fantastic for h’or deuvres.

One great party food idea: Puff pastry tarts. You can either do it the traditional way in a tart pan or make freeform ones like these. Slice each one into eight rectangular pieces before serving and you have a lovely pre-dinner bite (or cocktail party bite). Mix up the fillings … there are so many possibilities.

The tarts you see here are of two varieties. The first is Simple Roasted Butternut Squash with a mix of sliced havarti cheese and grated parmesan. It had a wonderful sweet-savoriness to it. The second tart is more of a dessert tart with sliced fresh pears, blue cheese and caramelized onions. It’s absolutely addictive and decidedly sweet. I could have eaten the whole thing myself … but of course, the kids liked it too.

What’s your favorite tart filling? Share!

Puff Pastry Tarts (Basic, Adaptable Recipe)
serves 8

1 sheet frozen puff pastry, defrosted for about an hour
toppings (see below)

Preheat the oven to 425. Line a baking sheet with parchment paper.

On a floured cutting board, roll out the puff pastry dough until the seams are going and it’s a slightly larger square. Use a pizza cutter to cut the dough into two rectangles.

Working with one rectangle at a time, fold over about 1/2 inch of dough on each side of the rectangle, using a fork to seal the edges. When all four sides have been folded, transfer the dough to the prepared baking sheet. Prick the center of the pastry with a fork several times.

Cook for 5-7 minutes, until puff pastry is lightly browned. If the center of the dough has risen, then use the fork to punch it back down.

Top the pastry as desired. Return to the oven and cook for an additional 8-10 minutes. Let cool for 5 minutes before serving.

Potential Toppings:

• Simple Roasted Butternut Squash with a sharp-flavored cheese (such as gorgonzola or feta) or a creamy cheese like havarti (shown above with havarti and parmesan)
• Pear slices topped with caramelized shallots and blue cheese
• Pesto, roasted tomato slices and fresh mozzarella
• Apple butter, sharp cheddar and chopped walnuts

What I’m Cooking With: Circulon 11-by-17-Inch Metal Cookie Pan, large spatula, parchment paper, bamboo cutting board, pizza cutter

James Beard once wrote:

Canapes

Here is a world in itself. The canape world presents all sorts of problems and rules which have been laid down by one person or another. I think I shall disregard the majority of them and proceed under my own power and see if I can’t reach a logical and fairly simple conclusion. First of all, every well-built house needs a good foundation. We have the same problem here; so let’s build some foundations.

That’s a portion of the introduction of James Beard’s Hors D’oeuvre And Canapes, an out-of-print book first published in 1940. I scooped up a copy at my town’s annual library book sale a few years ago, and it’s sat on my bookshelf ever since.

Most people know James Beard as the man for whom the James Beard Foundation is named – the organization that awards promising chefs, cookbook writers and food writers. But before all that, he was a chef whom the New York Times once dubbed “the dean of American cookery.” Hors D’oeuvre And Canapes was his first book, and furthermore, the first major cookbook that dealt with the small bites that come pre-meal.

While the recipes for Hors D’oeuvres with, um, tongue, don’t exactly appeal to me, Beard’s writing is beautiful and inspirational. If you haven’t heard him, you should.

As Beard was saying, a canape needs a good foundation. As for as that goes, puff pastry is a great one. At it’s best, it’s flaky and delicate, but yet sturdy too. And these days, we needn’t fuss with ice water, flour and butter to make a good puff pastry. Trader Joe’s carries a fantastic artisinal variety, and most grocery stores in America carry a passible version. Yes, you can make your own and it will be a wonder. But for those of us who are time pressed, with work, children, activities and obligations, a store-bought puff pastry will do just fine.

If Beard were alive today and he were to revise this book again, I am sure that he would include more recipes like this one. Beard was conscious of social trends — even mentioning food appropriate for watching sports. This is a great appetizer (or light lunch with a salad) for anytime, whether it’s while watching the Sunday game or sharing laughs with friends.

And best of all, it’s easy, inexpensive and tasty.

Puff pastry is filled with turkey pepperoni, a lower fat version of the American favorite, along with mozzarella and cheddar. You pre-cut the top of the pastry, so that once it’s cooked (and puffed and flaky), it’s easier to slice up and serve.

Turkey Pepperoni and Cheese Puff Pastry
serves 4

1 sheet frozen puff pastry, thawed
3/4 cup mozzarella cheese
1/3 package sliced turkey pepperoni
3/4 cup cheddar cheese

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Roll out the puff pastry on a floured board until slightly thinned. Spread the mozzarella cheese down the center of the puff pastry. Cover with three rows of turkey pepperoni. Spread the cheddar on top.

Fold the two sides of the puff pastry in and transfer to the prepared baking sheet, with the seam-side down. Cut deep slits about one-inch apart down the length of the puff pastry.

Bake for 20-25 minutes, until the puff pastry rises and takes on a golden brown color.

Let cool for 10 minutes, then slice and serve.

Got chips?

It was mid-summer when I started dreaming up this cranberry concoction. While my family and I were contemplating whether the elevated temperatures really warranted turning on the air conditioner, I was also starting to fantasize about how I could take some traditional Thanksgiving tastes – like cranberry sauce – and give them a new life.

And this? This ain’t your grandmother’s cranberry sauce. Oh no, it’s totally different.

This Cranberry Salsa is made from ripe cranberries that I bought roadside on Cape Cod. It’s sweet and spicy, a perfect contrast to salty tortilla chips. It should also be amazing on a turkey sandwich … you know, the day after Thanksgiving. It’s something that you take one bite of and instantly want more. And perhaps the best part? It takes no time to make.

To make it hot, I used a habenero pepper, which gave it a hearty bite. If you like really hot, include the pepper seeds in the salsa. For a milder salsa, use a milder pepper like a jalapeno.

This might not be the sauce you thought you wanted for Thanksgiving. But it’s amazing — use it as an appetizer or alongside the turkey. The leftovers will be ideal for turkey and cheese quesadillas, nachos, alongside omelets …

But, that’s if you have any leftover to eat. It’s just so amazing.

For the recipe, head over to SheKnows where I wrote about three alternatives to cranberry sauce, including this one.

Until last week, I had never carved a pumpkin myself. There was this one time in high school where I insisted on having a carved pumpkin … but aside from a tiny knife jab or two, I didn’t do the actual carving. But on Halloween, I carved two pumpkins and my husband carved another two. I can’t tell you how excited I was to see them lined up and lit on our front steps … heck, I may or may not be still lighting them since I love them so.

Pumpkins are fun. They are also very tasty (and nutritious! Don’t forget nutritious!). Just look at all the pumpkin recipes I have written about lately. Pumpkin Chocolate Chip Pancakes, Pumpkin Cupcakes, Pumpkin Coconut Muffins … yum.

But the flesh of the pumpkin isn’t the only wonderful, edible, tasty part … the seeds are also amazing — especially when they are roasted. Between the kids and I, we polished off a whole batch of these in just days. Honestly, a few pumpkins are on my farmers’ market list for this weekend. I am hoping to puree and freeze the flesh and roast more seeds.

Chances are, the seeds won’t last long.

As far as snacks go, this is one that I can feel good about serving to the kids. According to World’s Healthiest Foods, they have a good amount of protein, iron and even anti-inflammatory benefits. For men, they may even help with prostate health.

Roasted Pumpkin Seeds
8 servings/2 cups

2 cups raw, whole pumpkin seeds
1 tbsp unsalted butter, melted
salt and pepper

Preheat oven to 300 degrees.

Rinse the pumpkin seeds, removing as much of the pumpkin flesh debris as you can. Lay the seeds out on paper towel to get the excess water off. It’s okay if you don’t get it all.

Line a rimmed baking sheet with aluminum foil. Spread the pumpkin seeds out and drizzle with butter. Use a spatula to mix well around the sheet. Sprinkle with salt and pepper and mix again.

Bake for 40-55 minutes until the seeds are lightly browned. Stir every 5-10 minutes after 40 minutes for even browning.

Popcorn. That’s what this is about. Popcorn … and movies.

See, Shawn was a little disappointed to pop over here and find that the photo in my last post was a map and there was nothing about family or food. Can’t please everyone, right? … Nonetheless, this is decidedly about family and food.

When it comes to family, creating memories is something that just happens. Memories happen when you are least expecting it – an impromptu trip to the playground, a game of tag, a baking session … There are also memories that are born from traditions. And creating traditions is a little more challenging. You need repetition and it has to be something that everyone looks forward to.

That’s what movie night is in my house. It’s a new habit we are getting into that I want to be a tradition.

It all starts with popcorn. Will absolutely loves popcorn … then again, so does Paige. So we pop some fresh popcorn (not to be confused with the other popular popcorn around here – Smartfood). Often, I will melt some fresh butter, pour it over and sprinkle with sea salt. But sometimes I want the popcorn to be a little different, a little more special. In those cases, I go for more flavor – like the Cheesy Garlic or Chocolate popcorn below.

Once the popcorn is ready, we start the movie. Obviously, it has to be kid friendly … This week, that meant Jessica Rabbit strolling across our screen as we watched Who Framed Roger Rabbit? The kids were enamored with the whole story … and Will’s expression when we found out that the bad guy was a toon was priceless. He was just in shock … and maybe a little taken aback. “Mommy, I don’t like that guy!”

I love these quiet, inexpensive family experiences. It’s low-key. We can huddle under blankets or retreat to ends of the couches. We can curl up on the floor, or even bring dinner into the living room. The usual decorum that dictates where and when we eat is set aside in favor of relaxation and togetherness. What can I say? It’s just perfect.

While I do my best to focus on the present, I always have it in my mind how the present can impact the future – Will and Paige’s future. When my kids grow up, I want them to remember the fun times we spent as a family during their childhood. And I want that to be something that they look forward to coming home to when they are away at college. I think it’s a mom thing …

What are your family traditions?

Cheesy Garlic Popcorn
serves 4-6

6 cups popped popcorn (it should be just popped and still very hot)
2 tbsp grated Romano cheese (get it from the cheese case at your supermarket — it will be incredibly fresher than the kind in the can)
1 tsp garlic salt

Combine all of the ingredients in a large resealable bag. Shake vigorously. Pour into a bowl and devour.

Chocolate Popcorn
serves 4-6

6 cups popped popcorn (it should be just popped and still very hot)
2 tbsp hot chocolate mix (the better the mix, the better the popcorn — make sure its sweetened)

Combine ingredients in a large resealable bag. Shake vigorously. Pour into a bowl and devour.