New ways to up­grade your apps

The Kutztown Area Patriot - - LOCAL NEWS - By Emily Ryan

The heat is on – time for back­yard bar­be­cues, pic­nics in the park and beach­front bashes. So, grab some crack­ers, chips or veg­gies and dip into sum­mer!

“It’s kind of like a slow-eat­ing thing be­cause you can talk and drink and dip,” said chef Jan­ice Wi­ley of The Sea­soned Ar­ti­sans, a per­sonal chef and cater­ing ser­vice, and Too Busy Cooks in Col­legeville.

Spice up your next party with her roasted red pep­per dip or chili chicken dip.

“I’ve been mak­ing that one for years,” she re­called. “I love Mex­i­can food, so I love all the dif­fer­ent spices that are in­cred­i­ble.”

Served warm, “the chicken one is prob­a­bly my fa­vorite,” Wi­ley ad­mit­ted. “And sal­sas. I love to make sal­sas.”

Noth­ing beats sum­mer­time sal­sas packed with lo­cal pro­duce.

“It’s just re­ally nice to use what’s com­ing into sea­son,” said Deb Czarto­ryn­ski, deli man­ager at Weaver’s Or­chard in Mor­gan­town. “We do a peach salsa when peaches are com­ing in and tomato-pineap­ple salsa in the sum­mer when the toma­toes are ripe.”

Cus­tomers can’t wait for her cre­ative com­bi­na­tions.

“Pick the fresh­est, best fruit and veg­eta­bles that you can,” she ex­plained. “And don’t be afraid to ex­per­i­ment.”

Pre­fer wine and cheese? Then this last dip’s sure to please. At spe­cial events, Manatawny Creek Win­ery in Dou­glassville of­fers a mix of Mer­lot, lo­cal ched­dar and roasted gar­lic.

“What a good combo – roasted gar­lic, cheese and wine,” said wine­maker Joanne Le­ven­good. “Do you re­ally need any­thing more in life?”

“Maybe some chocolate,” she added with a laugh.

Roasted Gar­lic Ched­dar Cheese Mer­lot Dip

IN­GRE­DI­ENTS 8 ounces shred­ded ched­dar 8 ounces cream cheese 8 ta­ble­spoons butter ½ cup Mer­lot wine 1 tea­spoon dry mus­tard 1 tea­spoon Worces­ter­shire sauce ½ cup chopped pars­ley 16 roasted gar­lic cloves 1 tea­spoon fresh chopped rose­mary (or to taste) Salt and pep­per

IN­STRUC­TIONS Puree all in food processor un­til smooth. Ad­just sea­son­ings to taste. Serve at room tem­per­a­ture with fa­vorite crack­ers or veg­eta­bles. RECIPE COUR­TESY OF MANATAWNY CREEK WIN­ERY

Fresh Tomato & Pineap­ple Salsa

IN­GRE­DI­ENTS 8 medium toma­toes (about 4 pounds) 2 chopped or­ange bell pep­pers 1 medium chopped red onion 6 gar­lic cloves, minced Chopped cilantro to taste 2 seeded and finely chopped jalapeño pep­pers Juice of 2 limes 1 tea­spoon salt Chopped pineap­ple to taste

IN­STRUC­TIONS Com­bine all in­gre­di­ents in a large bowl and add cilantro, salt and pep­per to taste. Serve with tor­tilla chips. RECIPE COUR­TESY OF DEB CZARTO­RYN­SKI, WEAVER’S OR­CHARD

Fresh Peach Salsa

IN­GRE­DI­ENTS 10 peaches, skins re­moved and chopped ½ medium onion, chopped 1 finely chopped jalapeño pep­per, seeds re­moved Juice of 2 limes Cilantro, finely chopped, to taste Salt and pep­per to taste IN­STRUC­TIONS Com­bine all in­gre­di­ents in a large bowl and add cilantro, salt and pep­per to taste. Serve with tor­tilla chips. RECIPE COUR­TESY OF DEB CZARTO­RYN­SKI, WEAVER’S OR­CHARD

Wa­ter­melon Salsa

IN­GRE­DI­ENTS 2 cups diced seed­less wa­ter­melon 1 tomato, chopped ¾ cup finely chopped red onion 1 can black beans, rinsed and drained

2 jalapeño pep­pers, seeded and chopped ¼ cup minced fresh cilantro 2 tea­spoons brown sugar 1 gar­lic clove, minced ½ tea­spoon salt IN­STRUC­TIONS Mix to­gether, cover and re­frig­er­ate for 1 hour. Drain if nec­es­sary be­fore serv­ing. RECIPE COUR­TESY OF DEB CZARTO­RYN­SKI, WEAVER’S OR­CHARD

Roasted Red Pep­per Dip

IN­GRE­DI­ENTS 1 (7-ounce) jar roasted sweet red pep­pers 1 to 2 tea­spoons bot­tled chopped red jalapeño pep­per (or 1 small fresh pep­per, chopped) 8 ounces cream cheese (or goat cheese) cut up 2 ta­ble­spoons olive oil 1 ta­ble­spoon honey 1 clove gar­lic, quar­tered 2 ta­ble­spoons fresh rose­mary (or oregano)

IN­STRUC­TIONS In a food processor, com­bine all in­gre­di­ents ex­cept for the rose­mary and process un­til smooth. Add rose­mary and pulse un­til com­bined. Trans­fer to a serv­ing bowl and serve im­me­di­ately or cover and re­frig­er­ate for up to 2 days. Serve with as­sorted veg­eta­bles and/or chips. Makes 1 cup. RECIPE COUR­TESY OF THE SEA­SONED AR­TI­SANS

Chili Chicken Dip (to be served warm)

IN­GRE­DI­ENTS 2 tea­spoons chili pow­der 2 tea­spoons ground cumin 1½ tea­spoons oregano 1 tea­spoon gar­lic 1 tea­spoon crushed red pep­per flakes 1½ pounds ground chicken 2 medium toma­toes, chopped 1 cup ched­dar cheese (op­tional) Chopped green onion for gar­nish


Blend spices; mix into ground chicken. In a non­stick skil­let coated with cook­ing spray, sauté chicken over medium heat 7 to 8 min­utes un­til done. Add toma­toes and sim­mer 5 to 8 more min­utes. Serve warm in a shal­low dish. If de­sired, top with cheese and green onions. Serve with tor­tilla chips. Makes 4 cups. Notes: For a low-fat op­tion, omit the cheese and serve with baked tor­tilla chips. For a veg­e­tar­ian op­tion, re­place the ground chicken with “meat­less crum­bles.” RECIPE COUR­TESY OF THE SEA­SONED AR­TI­SANS


For a twist on tra­di­tion, try this fresh tomato and pineap­ple salsa from Weaver’s Or­chard.


Farm-fresh toma­toes make the best salsa.


Nix that same-old dip and sa­vor some new recipes.


Im­press guests with home­made tor­tilla chips and this creamy dip fea­tur­ing roasted red pep­pers.

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