Clam dip is my father in law’s all time favorite dip. It’s served on game day, the holidays, family gatherings…pretty much anytime there’s a party at their house. There’s a good reason why. It’s pretty darn tasty and straight up addicting. How can you go wrong with salty chips dipped in a creamy and savory dip? You can also serve this dip with veggies too. Here’s my mother in law’s recipe…it’s easy to make and will definitely be a favorite in your home too.
Today is Kitchen Runway’s 1st “birthday” or is it 1st “anniversary”, either way I can’t believe that it’s already been a year! We want thank everyone who has visited the blog – it means so much to us! It’s been a fun year and we’ve enjoyed sharing a little part of our life with you. To celebrate, we’re sharing a “two-for” one recipe: Apple, Mango, Cheesecake Turnovers and Crisp. These flaky turnovers are a sweet way to start the day and the warm apple and mango crisp is a comforting way to end the day!
You’re not going to believe how easy this is to make….the secret is that the foundation of this recipe is a can of apple pie filling. I add fresh chopped mangoes and a tiny bit of candied/crystallized ginger and cinnamon to the apple pie filling to elevate the flavors. The next layer of flavor comes from a cheesecake filling. I know it sounds a bit odd…but trust me it works. It’s like a danish and pie all wrapped up in one.
To top it all off…Lucky Leaf Premium Pie Fillings is sponsoring a giveaway for our birthday. The giveaway is one can of Premium Apple Pie filling, a can of Cherry Pie filling and a Lucky Leaf cookbook (a full color collection of award winning recipes). I’ve tried both of the apple and cherry filling and they are delicious. The cans are packed full of fruit and the cherry pie filling was one of the best I’ve ever tried. The cherries are plump and are just the right amount of sweetness. I know you’re going to enjoy the pie fillings and cookbook.
Happy Valentine’s Day everyone! How can you celebrate Valentine’s Day without a little chocolate treat? What makes this even better is that it’s super easy to make and just adorable. I found these JUMBO sized marshmallows at Target and just had to get them. The Kraft Jumbo marshmallows are about 4 times bigger than the large sized marshmallows. At the time I didn’t know what I was going to make with them – but I knew I wasn’t going to melt it down for rice crispy treats. I wanted to showcase the JUMBO-ness of these fluffy marshmallows. I’ve made many marshmallow pops in the past for a nautical baby shower, woodland baby shower and even a Valentine’s Day tea party…but this time I’m forgoing the stick and candy melts and going with a regular sized cupcake liner and quality Belgium milk chocolate! I think these chocolate dipped marshmallow “cupcakes” turned out pretty cute and would be a fun activity to do with the kids.
Last Sunday was Superbowl Sunday… and a Superbowl spread is not complete without some good chips and dip. As some of you may know…corn is a staple in our household and we’re not going to watch the big game without one of our favorites. Our friend Vivian usually makes a corn and bean dip for large get togethers. You can always count on this addicting dip to be served up in a large bowl with plenty of tortilla chips at poker parties and gatherings. Sadly, Vivian and her family has moved up to Northern California and we miss them very much! Derrick requested that I recreate Vivian’s dip for the Superbowl. Here’s my take on a tomato-less corn and black bean salsa. I added green and red bell peppers for texture and color. It’s tangy, fresh and tasty! It’s a nice change to the traditional salsa, guacamole and onion dip. This corn salsa recipe is so easy, quick and makes enough to serve a crowd. You can make this in advance so that you can actually relax and watch the game. This recipe can be halved or doubled if needed and would also be great served with tacos, over grilled chicken or fish.
Let me start by setting the stage for everyone. An inconspicuous Wednesday night in Rosemead, CA at the Panda Express Headquarters, a small group of local Southern California Food Bloggers gathered to take part in Panda Express’ first ever Wok Star Challenge. The evening included the opportunity for the Food Bloggers to explore Panda Express’ test kitchen and take in a live cooking demonstration from Executive Chef Andy Kao (known as the creator of the infamous Orange Chicken). Following the demonstration, the Food Bloggers drew straws (or shall I say chopsticks) and were paired into teams of two to compete in a quick fire challenge with a grand prize of $250 each for the two members of the winning team to present to the charities of their choice. I am proud to have had Quyen represent Kitchen Runway in the competition and we were equally as excited to compete on behalf of Southern California Golden Retreiver Rescue. Quyen was paired up with a wonderful teammate, Cathy from Gastronomy Blog. The other contestants included Hong and Kim of The Ravenous Couple, Vernon of Stellar Recipes, Patti of Worth the Whisk, H.C. of L.A. and O.C. Foodventures, and Jenna of Eater LA.
Cathy is the best teammate ever -- she's smart, sassy, fun and has an incredible palate! Go Team 1!
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