Last week my friend Julie and I had a play date. We’ve been wanting to get together for a while, and even though she lives just a little over an hour from me, it seems like it’s always hard to find the time with both of our busy schedules.

We talked about cooking up some lunch, playing with our cameras and just hanging out but little did I know that our time together was going to stir up both of our creative juices in the kitchen. Personally, I’ve been in somewhat of a cooking slump since the holidays, really not in the mood to try anything new…basically it’s been survival mode around here with lots of easy pasta dishes and big pots of soup. That’s not a bad thing. But I’ve missed the excitement and energy I get when I start playing around in the kitchen, and of course I’ve been wanting to share new stuff with all of you!

Our plan that day was to learn how to make Chinese dumplings together. It’s one of my kids’ favorite things to order when we pick up take-out and something I’ve been wanting to get better at making at home. Well, it turns out, Julie was a natural at putting these dumplings together. They turned out delicious and my kids scarfed them down at dinner time. I’m seriously so excited about making them again and experimenting with different types of fillings.

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I don’t know about you, but chili is definitely one of my many favorite fall foods. I love pumpkin, I love apples, I love all the funky looking squashes – there really are so many fall foods to love aren’t there?

Fall doesn’t officially start for another week, but I have already started craving chili as I’m sure some of you have too. There’s nothing like a pot of chili bubbling on the stovetop on a lazy Saturday or Sunday afternoon, while football is playing in the background. I made this season’s first pot of chili earlier in the week and am looking forward to many more…especially after browsing all of my favorite blogs for new ideas. My stomach is officially growling…

These 35 mouthwatering chili recipes will surely get you in the fall chili making mood:

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I try to listen to my body when it comes to cravings. I have heard often enough that when your body is craving certain foods, it could mean that maybe it needs or is lacking a certain nutrient that is found in the food you are craving.

Or that could all be baloney and you’re really just hungry, obsessed with food, stubborn or all of the above. I choose all of the above (most of the time).

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When it comes to building a quesadilla, I think it’s pretty safe to say “anything goes”. I think that’s what I love the most about making them. They are basically just the vehicle for whatever ingredients you have on hand, and most of the time I would say, it’s pretty hard not to get it right.

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The post Zucchini, Red Onion and Black Bean Quesadillas appeared first on Aggie's Kitchen.

I don’t know about you but it’s feeling a little like Christmas this weekend. It snuck up on me, but it’s definitely here. And we are excited!!!

Hello college football weekend!

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The post Feeling Dippy? Hot Black Bean Fiesta Dip (plus a few more dips to snack on while watching college football this weekend) appeared first on Aggie's Kitchen.

I can not get enough of this dip lately. It’s been the perfect munchie to make on the weekends, especially with football season in full swing. It’s super simple to make and pretty to look at, don’t ya think? Something about fresh cilantro and sliced jalapenos as garnish just put a smile on my face and instantly makes me hungry.

So go ahead, grab a Corona and dig in.

I’m sharing the recipe for Black Bean Fiesta Dip over at Babble’s Family Kitchen this week…enjoy!

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My baby boy turns SEVEN today. I can not believe I am the mother of a 7 year old. I swear, he was just born the other day. People are not kidding when they say having kids makes time fly by.

(special breakfast today…Daddy’s grilled cheese but only because mama forgot to buy eggs to make chocolate chip pancakes! Boo!)

I feel like he was just 7 weeks old…

Or 2…

Even 3 years old…

Now he’s all grown up… an awesome big brother and even more awesome son. Gosh, I just LOVE this kid!!

(He’s 4 here…)

We are going to celebrate him today…go kart racing after school then at his request headed to a hibachi steakhouse for some dinner, then home for some brownie sundaes and of course….presents!!  (We will be in LEGO heaven this evening…). Happy Birthday Sammy!!! xoxoxo

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While you’re here…I have to share with you these awesome Baked Boardwalk Fries that my fam and I just can’t get enough of. I just posted them on Babble so head over there to check out the recipe! Serious yum!!

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Is summer flying by or what? The first part of our summer seemed so slow and lazy…but then July kicked in and phew…it’s almost over!  School is starting here in less than 3 weeks. Craziness!

If I had to pick a favorite meal this summer…it might be this pizza. I made it a couple times last week with some naan bread I took out of the freezer and some leftover pesto I had in the fridge. I used what I had which happened to be yellow bell peppers, vidalia onions and tomatoes for toppings. And freshly grated Parmesan cheese.

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I’m a bit of a hummus addict. I seriously can’t get enough of the stuff. I put it on everything…sandwiches, salads and just plain old on my plate with some veggies and crackers. Good stuff.

A few weeks ago I felt that I had had my share of hummus for a while. I don’t know what it was, but I just got sick of it. I stopped buying it, stopped making it…I just needed a break. But I found myself missing something in the afternoons when I was getting that snack attack I always get around 4pm. I needed something crunchy, and something to dip that crunchy in. I needed a replacement for hummus.

I had seen the words “edamame dip” around the web but had yet to try it myself. Using the bag of edamame that has been screaming at me from the freezer, some pantry items and some fresh herbs from the garden, I whipped up this recipe from Whole Foods one afternoon and served it to a friend of mine who was coming over for before-dinner glass of wine. A plate of this dip and some dippers, a glass of good vino and some happy kids splashing in the pool…we were set.

I’m happy to announce…edamame dip is my new friend.

This dip has a very fresh flavor…a little bit sweet from the edamame, a little bit earthy from the herbs. Its not super creamy like hummus, but instead more on the smooth-chunky side if you know what I mean. I loved how it tasted and loved it’s pretty green color even more.

Let me know if you try it. Enjoy!

Edamame Dip

Ingredients:

• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1 medium onion, sliced thinly
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1 (16-ounce) package frozen shelled edamame
• 1 cup vegetable stock
• Sea salt, to taste
• 1/2 teaspoons pepper

Directions:

1. For dip, heat 2 tablespoons olive oil in a sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, 8 to 10 minutes. Stir in garlic, parsley and rosemary and cook until fragrant, about 2 minutes. Stir in edamame, followed by stock. Cook until beans are tender and liquid has reduced considerably, 8 to 10 minutes. Let cool slightly.
2. Pour edamame mixture into a blender. Take care as the ingredients are hot - keep your hand over the blender lid. Purée ingredients, gradually pouring in remaining half cup of olive oil. When completely puréed, add salt and pepper. Taste and adjust seasoning.
3. Pour dip into a serving bowl. Cover and chill until ready to serve.

Recipe from Whole Foods Market

Grab some dippers and try out these healthy dips:

Lemony Artichoke Hummus

Kalamata Olive and Feta Dip

Healthy Honey Mustard Dip | Cupcakes & Kale Chips

5 Minute Black Bean Dip | Cookin’ Canuck

Avocado-Cilantro White Bean Dip | Chelsea’s Messy Apron

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Since Super Bowl Sunday is coming up, I thought I’d put this recipe up to share with you since it would be a perfect one to serve your friends while watching the game and drinking a nice cold beverage.  I love pistachios, even more so with the shell still on.  I don’t mind the work.  These spicy pistachios have such a nice kick to them from the chipotle, but with a hint of of cinnamon lingering in the background.  It’s really a great flavor combination.  They are a little different from your traditional bowl of mixed nuts and are great to have around when you’re feeling snacky.

What’s fun (or not fun?) about pistachios is that it keeps you busy while watching the game or even a movie on movie night. Because they are so labor intensive as far as snacking goes, it’s harder to over do it, and really since they are nuts they are a pretty healthy snack option in my opinion!

Try ’em, you’ll like ’em.

Southern Living's Spicy Pistachios

Ingredients:

• 3 tablespoons butter, melted
• 1/4 cup Worcestershire sauce
• 1 teaspoon ground chipotle chile pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cinnamon
• 4 cups shelled dry-roasted pistachios (about 8 cups unshelled)

Directions:

1. In large mixing bowl, stir together first 5 ingredients, add pistachios, tossing to coat. Arrange pistachios in a single layer on a lightly greased cookie sheet.
2. Bake at 350 degrees for about 20-25 minutes, stirring after 10 minutes. Let cool. Store in an airtight container.

Recipe from Southern Living magazine.

More spiced nuts to snack on:

Gingerbread Spiced Nuts

Indian Spiced Mixed Nuts from The Lemon Bowl

Roasted Almonds with Smoked Paprika and Rosemary from Cookin’ Canuck

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