Recipes From Down Under

Whats for dinner?

Dip March 7, 2011

Filed under: Appetizers,Sides — Aussies Kitchen @ 3:58 PM
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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!

 

 

 

Homemade Tortillas October 4, 2010

Filed under: Sides — Aussies Kitchen @ 2:46 PM
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Thought it might be fun to make my own tortillas for our fajitas one night. Lets just say they tasted wonderful and definitely better than the store bought ones but it is wayyyyyyyyyyyyyy easier and quicker to just buy them from the store! These guys do come out nice and fluffy and you have the ability to make them as thin or thick as you like, which I enjoyed. I think next time I’ll make a whole lot and then freeze the left overs.

Homemade Tortillas:

Ingredients:

  • 2 cups Tortilla Flour (I used a brand called La Paloma)
  • 1/2 cup warm water

Directions:

Preheat a griddle or electric skillet to 400-425 degrees.

Pour 2 cups flour into a large mixing bowl and then add 1/2 cup warm water. Mix well. Knead mixture for about 5 minutes until the dough is smooth and slightly elastic. If the dough is sticky then add a little more flour.

Cover in bowl with a damp cloth and let rest for about 15-20 minutes.

Depending how big you want your tortillas divide your dough into small little balls. This batch made about 8-10 tortillas. On a lightly floured surface roll out the dough balls using a rolling pin. Make them about 1/8 inch thickness. Don’t worry if the dough looks thin, it will fluff up once you start heating it.

Place tortillas on the hot skillet and cook for about 2 minutes on each side. Making sure they are golden brown on each side.

Adapted from my friend Dina 🙂