Author: chefemrose

I’m not a seafood person, but my boyfriend ate up this dip and asked for more. It’s perfect for parties!

Top tips from me:
1) Chopped clams in juice are the way to go because then the chunks will be big enough and you can save the juice to fix the consistency of the dip. It should be neither too liquidy or too solid. 
2) If your local Giant does not sell chives like mine, scallions are a common substitute, especially if you just thinly chop them.
3) You need to chill this overnight or it will not be clammy enough — Laura’s orders.
4) Serve with whatever dipping vehicle you prefer, but I chose pita chips, carrots and bell peppers. Laura recommended these plus raw broccoli and grape tomatoes. 
5) While you will chill the dip, it’s important to leave your cream cheese out to soften so it’s easier to mix all the ingredients together.
6) It’s optional but definitely add the hot sauce. Laura said you can use sriracha, Cholula, Tabasco, habanero — you name it!

Time:
Chopping the chives then assembling the ingredients only takes about 5 – 10 minutes, but the dip needs to be chilled overnight or for 4 – 5 hours.

Ingredients:
1 8 oz block of cream cheese — chopped chives, approx. 1/2 cup — Worcestershire sauce — kosher salt and black pepper to taste — paprika, for dip and garnish — 1 6.5 oz can of chopped clams, reserve the juice — optional: hot sauce — vegetables and pita chips for dipping

Instructions: 

– Mix it all together and chill for 4-5 hours before serving with crudites. Voila!

Did you make this recipe and have any suggestions? Make sure to leave a comment!

You wouldn’t think green apples would work in potato salad, but they add a freshness to the mayo-coated dish.

Top tips from me:
1) I boiled my potatoes and carrots at the same time, with pickle juice to avoid overcooking, and they came out perfectly soft. 2) Boil the eggs ahead of time then run under cold water and stick in the fridge to cool. 3) Olga suggested I spread out the potatoes and carrots on a baking sheet and stick in the fridge so they cool evenly and quickly. 4) It’s easy to halve this recipe, which is what I did. Just eyeball when mixing components in to make sure it’s the perfect blend. 5) Olga has switched to using defrosted frozen peas, but I stuck with canned.

Time:
This recipe also takes about an hour from start to finish, and when halved, it yielded about 2-3 servings.

Ingredients:
3 carrots, peeled, boiled and cubed — 2 large potatoes, peeled and cubed (cook in water and a bit of pickle juice) — 2 hardboiled eggs, chopped — 1 cup canned peas, drained — 2 large pickles, chopped — enough mayo to coat everything — salt and pepper 

Did you make this recipe and have any suggestions? Make sure to leave a comment!

Try a new thing and make a wish, as my family would say, with this savory soup — cooled down with sour cream.

Top tips from me:
1) Try to chop everything up before cooking. The timing of boiling the cabbage and potatoes while sauteing the beets and other veggies was a bit stressful. 2) Expect the beets to stain your fingers. The juice will wash off the cutting board, spatula and knife, however. 3) Use a cheese grater to shred the beets. 4) Try this even if you don’t think you’re a fan of beets!

Time:
This recipe takes about an hour, including prep, and serves 6-8. Feel free to cut it in half if you just want a bowl then some leftovers.

Ingredients:
Olive oil — 8 cups water — salt — 2 bay leaves — 1 large Russet potato, peeled and cut into large chunks — 2 cups thinly sliced cabbage — 1 tablespoon olive oil — 3 medium-sized beets, peeled (cube 2 1/2 beets and shred the remaining 1/2) — 2-3 carrots, peeled and cut into moon shapes — 1 small onion, chopped — 2 garlic cloves, chopped — salt and ground pepper — 2 tablespoons tomato paste — chopped dill — sour cream

Did you make this recipe and have any suggestions? Make sure to leave a comment!