Decadent Holiday Bites

Happy holidays, one and all! Happy pandemic, one and all?! We must celebrate in the storm. And food is the best way I know to do that, even if I can’t be with my loved ones. Thank GOODNESS the KC Chiefs are blazing a trail to the Superbowl, right? It’s the little things!

As you know, I’m a savory not sweet girl. I have not been baking much this year. Sourdough starters take way too much tending, and if you know me you know I’m not much of a caretaker. So, this week and next I’m throwing some savory bites and dips at you, and hoping they’ll stick. Like pasta on the kitchen wall. 


Ingredients are a tad decadent, like steak! Kick it up a notch with filet mignon instead of tenderloin if you’d like. And swiss/gruyere instead of cheddar for a new spin. Instead of Ritz crackers, splurge on a fresh boule from Farmhouse Bakery or Forest and Field Bakery. Support these local carb wizards this season. Lastly, these snacks are pretty. Pretty is a must this season. If I could sprinkle glitter on these babies, I would. But I will be satisfied with red and green. 


Snuggle up with the puppies, the kitties, the kiddos, whatever you have and enjoy. Bon appetit!



Balsamic steak bites


Makes 15-20 bites




1 ½ pounds top sirloin steak

1 pint grape tomatoes

1 bundle asparagus tops

¼ cup balsamic vinegar

3 Tablespoons olive oil

Kosher salt and cracked pepper

Fancy toothpicks




Set oven to 400.

Prepare asparagus by cutting off tops with a bit of stalk. Next week we’ll use the stalks for a soup! Toss asparagus and tomatoes in a bit of olive oil and sprinkle with salt and pepper. Arrange onto a baking sheet covered with aluminum foil. Spread out tomatoes so they roast and don’t steam. Roast until tomatoes just start to burst. Watch asparagus carefully so they don’t burn. 


Cut steak into one-inch pieces. Sprinkle with salt and pepper. Pour a Tablespoon of olive oil into a cast iron skillet (or regular skillet) and turn to medium high heat. With tongs, place steak pieces into skillet with a bit of space between each piece. Don’t move for 2 minutes. Check one to see if seared. Sear pieces on all sides. Just before last side is ready to sear, pour in balsamic vinegar and let the steak soak it up. Move steak to a plate and let rest. Cook in two batches if necessary. 


Once all ingredients have cooled to room temp, assemble with steak on the bottom, then tomato, then one or two asparagus tops. Serve with other apps, creamy soup, and/or crusty bread and butter.



Hot chicken artichoke dip


Serves 6



2 cups shredded swiss or gruyere cheese

1 cup Parmesan cheese

1 can chicken breast chunks (or rotisserie)

1 can artichoke hearts 

1 jar pimientos, drained

½ cup sour cream

½ cup mayo

Handful fresh parsley, finely chopped (or teaspoon dried)

2 teaspoons garlic powder

1 teaspoon onion powder

1 ½ teaspoons crushed red pepper or hot sauce to taste (optional)

Kosher salt and cracked pepper



Heat oven to 350. Mix all ingredients in a medium bowl. Pour into a sprayed casserole dish. Sprinkle with Parmesan. Bake for 20-25 minutes until cheese is bubbly and Parmesan on top is melted but not burned. Serve with sturdy crackers or torn fresh bread.

Chiefs Game Spread