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!

 

 

 

Super Easy Pasta Dish that is Delish! May 17, 2010

Filed under: Main Dish,Pasta — Aussies Kitchen @ 7:23 PM
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If you love the flavours of garlic and lemon, then this is the dish for you. Just make sure you have some gum handy after eating it! This pasta is a very nice light dinner on a hot summer afternoon. It also is great for lunch the next day. The longer you keep it in the fridge after making it, the more the garlic flavour will infuse into the pasta noodles. You can also add various other herbs such as basil, flat leaf parsley, rosemary or sage. Also try putting crumbled feta, brie or cheddar Monterey Jack cheeses on top.

Tomato, Artichoke and Olive Penne:

Ingredients:

  • 14 oz penne pasta
  • 1 lb ripe roma tomatoes, diced
  • 4 scallions, finely chopped
  • 2 jars of artichoke hearts, drained and quartered
  • 1/3 cup kalamata olives, sliced in half
  • 4 tablespoons of shredded parmesan cheese

Tomato Oregano Dressing:

  • 3 tablespoons extra-virgin olive oil (or oil from jar of artichokes)
  • Grated zest and juice from 2 small lemons
  • 2 tablespoons of tomato paste
  • 4 cloves of garlic, crushed
  • 6 tablespoons fresh oregano, chopped
  • 1 teaspoon pesto paste
  • Fresh ground pepper

Directions:

Cook pasta according to package.

Mix together tomatoes, scallions, artichoke hearts, and olives in a large bowl. In a separate bowl, mix oil, lemon zest, juice, tomato paste, garlic, oregano, pesto paste and pepper to taste.

Drain pasta and add to the large bowl. Drizzle the dressing on top and toss well. Garnish with Parmesan and serve immediately.

Adapted from Fast Healthy Food