Dip March 7, 2011

 

 

 

 

 

 

 

 

 

 

 

 

7 Layer Bean Dip:

 

Ingredients:

• 1 can refried beans
• 2 tablespoons Jalapeno juice
• 1/2 cup diced tomatoes
• 1/4 cup diced onions
• 4 garlic cloves, crushed
• Juice from 1 lime
• 1 large avocado
• 1 container of sour cream
• 1 cup shredded cheese
• 1/4 cup sliced olives
• 1/4 cup diced green onions
• Tortilla chips

Directions:

Heat refried beans on the stove top and add the jalapeno juice. Stir until nice and smooth. Add beans to a serving dish and spread out evenly.

Next make the guacamole. Combine 1/4 cup diced tomatoes, 1/4 cup diced onions, garlic cloves, lime juice and avocado. Stir until well combined and smooth. Add salt and pepper to taste. Spread this mixture on top of the refried beans.

Next add the sour cream and smooth out evenly. Sprinkle shredded cheese all over the top and then sprinkle the remaining diced tomatoes, green onions and olives.

Serve with tortilla chips. Enjoy!

 

 

Lettuce Wraps August 4, 2010

Thai Chicken Lettuce Wraps:

Ingredients:

• 1 lb chicken breast meat, cut in small pieces
• 2 tablespoons peanut oil
• 2 tablespoons ginger, minced
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup shredded cabbage and carrot mix
• 3 green onions, chopped
• 1/2 cup plum sauce
• 1 cup basil leaves, roughly chopped
• 1 tablespoon fish sauce
• Iceberg lettuce leaves separated

Directions:

Heat a large skillet. Add oil, then chicken and cook for about 2 minutes. Then add ginger, garlic, peppers, cabbage/carrot mix and green onions. Stir fry for another 2-3 minutes. Add plum sauce and mix well. Then add basil leaves and fish sauce. Toss for 1 more minute.

Place spoonfuls of chicken into a piece of lettuce and fold over like a taco and enjoy.

Adapted from foodnetwork.

Guacamole June 29, 2010

I love love love guacamole. I seriously could sit there all day eating it. It’s fabulous and it’s really easy to make.

Guacamole:

Ingredients:

• 5-6 ripe avocados
• 4 roma tomatoes, diced
• 1 small onion, diced
• 1 jalapeño, diced
• 4 cloves garlic, crushed
• Handful of cilantro leaves, chopped
• Juice from 2-3 limes
• Salt and Pepper to taste

Directions:

Combine all ingredients into a large bowl and mix well. You can also add a dash of garlic and onion powder if you wish to give some more flavour.

Depending on the size of your avocados (or how much you want to make) you may need more or less of the tomatoes, onions and jalapeños.

Enjoy with your favorite tortilla chip!

Time to Party June 27, 2010

3 Cheese Crostini:

Ingredients:

• 1 1/2 cups quartered cherry tomatoes
• 3 tablespoons thinly sliced shallots
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 tablespoon balsamic vinegar
• 3/4 cup ricotta cheese
• 1/2 cup crumbled blue cheese, loosely measured
• 3 garlic cloves, crushed
• 1/4 cup prepared basil pesto
• 3/4 teaspoon salt, divided
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon peel, loosely measured
• 16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
• 2 to 3 grinds black peppercorns (using handheld grinder)
• 3 tablespoons finely chopped fresh basil leaves
• 1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured

Directions:

Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.

In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes. Turn the mixture, using a spatula, and broil 3 minutes longer. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.

While the tomatoes are broiling, combine the ricotta, blue cheese, garlic, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.

Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.

To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

Adapted from foodnetwork.

Bite Sized Wonders

Artichoke Bites:

Ingredients:

• 1 Onion, finely chopped
• 3 garlic cloves, crushed
• 1 tablespoon olive oil
• 2 (6 1/2 oz) jars of marinated artichokes, drained and chopped
• 6 eggs, beaten
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated
• 2 teaspoons italian seasoning
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon pepper
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1/4 cup italian seasoned breadcrumbs

Directions:

Preheat oven to 325 degrees.

Saute onion and garlic in a skillet with the oil until tender. Set aside.

Combine artichokes, eggs, cheeses, seasonings and sauces in a large bowl. Mix well. Stir in onion and bread crumbs.

Grease a mini muffin pan and fill with the artichoke mixture.  Bake for about 15-20 minutes or until firm and lightly golden.

Adapted from recipezaar.