Search Results for: dips

Roasted Tomatillo, Onion, and Poblano Guacomole

April 24, 2012 by Lynsey 1 Comment

I am a condiment girl. I love dips, sauces and dressing. Honestly, I could very easily make a meal out of salsa, cheese dip and guacomole. There is just something completely satisfying and delicious about that tasty trio. Since I’m such a huge fan of condiments and dips, it’s no surprise that I can never get enough guacomole. I love trying new variations of this classic dip, previously I made goat cheese and roasted poblano guacomole and it was amazing! When we had tacos a few nights ago I wanted to make guacomole as a side but I wanted to give it a little twist, so I decided to roast some of the vegetables before combining all the ingredients.

This dip starts out by roasting tomatillos, white onion and a poblano pepper. I love the deep rich flavor that is achieved by roasting the vegetables. It adds a nice smokiness to the overall flavor of the dip. The cilantro helps add a bright earthy flavor to the dip, while the lime lends brightness and slight tartness to the dip. Fresh, grape tomatoes not only add a bright splash of color but a refreshing burst of flavor to this already refreshing dip, making this a dip that will not only be addicting but a a crowd pleaser!

Roasted Tomatillo, Onion, and Poblano Guacomole

Ingredients:

4 Avocados
3 Small tomatillos
1 Poblano pepper
1/2 White onion
1/4 Cup grape tomatoes, quartered
1 1/2 Tbsp fresh squeezed lime juice
3 Tbsp cilantro
1/4 Tsp garlic powder
1/8 Tsp cumin
Salt and pepper, to taste
Dash of hot sauce

Directions:

Heat broiler.

Line a baking sheet with aluminum foil and spray with cooking spray. Cut the poblano pepper in half and remove the seeds, place cut side down on baking sheet. Thickly slice half a white onion and place on baking sheet. Remove husks from tomatillos, cut in half and place on baking sheet. Place baking sheet under broiler and allow to cook until skin on pepper is blistered and onions are slightly brown. Remove from broiler and allow to cool slightly.

Place avocados, cilantro, roasted pepper, onion, and tomatillos in a food processor and pulse until mixture combines, about 8-10 quick pulses. Season with garlic powder, cumin, salt and pepper, hot sauce and lime juice and pulse an additional 5-7 times, until mixture is smooth and seasoning is incorporated. Refrigerate until ready to serve.

Recipe source: Inspired by Goat cheese and roasted poblano guacomole

Chiles Rellenos with Tomato Sauce

March 29, 2012 by Lynsey Leave a Comment

I have a ~~slight~~ serious addiction with Mexican food. I don’t know what it is about this food that is so enticing to me but it definitely has a special place in my heart. What is it about endless freshly cooked chips, spicy (and super cold) salsa and that white cheese dip, how I love them all. ( I think I could make a meal out of the chips and dips alone!) Let’s not even get me started on the endless entree options, so full of flavor, I just love it. I honestly think I could eat it all day everyday and never get sick of it.

Since I have a fascination with Mexican food, I have a plethora of Mexican recipes bookmarked and saved just waiting for me to make. These chile rellenos made it to the top of the list recently and I just couldn’t wait to try them. Although both Spencer and I love chile rellenos but we very rarely, if ever, order them when we’re out. I’m honestly not sure why these take a back seat when we’re out; maybe we’re creatures of habit and order the same thing everytime we go out. Maybe it’s the fact that there are so many options that sound amazing that these simple stuffed peppers get pushed to the wayside for something more “exciting”. I’m not sure what it is but they always get pushed to the bottom of the list.

Well, it’s finally their time to shine. They moved to the top of the list and the head of the menu a few weeks ago. And boy, am I ever glad I saw this recipe and decided to make it! These chile rellenos have a lot going for them; veggie power with the peppers and corn, dairy and ooey gooey cheesy goodnedss, then an egg coating that results in a light and flaky outer shell once pan fried. These pan fried peppers are full of flavor and then layed on top of a bed of tomato sauce that is packed with even more flavor and veggie power. The tomato sauce is packed full of flavor; brightness is added with the addition of cilantro, lime juice, a touch vinegar, then a kick of heat is added with the addition of cayenne pepper and an underlying smokiness from the cumin. The combination of the crispy fried pepper and the bright and flavorful tomato sauce is a match made in heaven. Your taste buds will be awakened with the first bite and they will be forever thankful! This is a delicious meal, that was fairly simple yet impressive. I know it’s made an impression on us and will be making a regular appearance on our menu!

Chiles Rellenos with Tomato Sauce

Ingredients:

For the Tomato Sauce-

1 Tbsp olive oil
1/2 Onion, chopped
1 Tsp cumin
1/4 Tsp cayenne pepper
2 Garlic cloves, minced
1/2 Cup chicken stock
1/2 Cup grape tomatoes
2 1/2 Tbsp cilantro, roughly chopped
1 Tsp rice wine vinegar
1 1/2 Tsp lime juice
Kosher salt and freshly ground black pepper, to taste
For the peppers-
4 Large poblano peppers
4 Egg whites
2 Egg yolks
1/4 Cup all-purpose flour
1 1/2 Cups shredded jalapeno jack cheese
1/2 Cup corn
Vegetable oil
Salt and pepper, to taste

Directions:

For the tomato sauce-
Add oil to a medium saute pan and place over medium heat. Once the pan has preheated, add the onions and cook until softened, about 5 minutes. Once onions have softened add the cumin, cayenne pepper and minced garlic and cook until fragarent, about 1 minute. Add the chicken stock along with the tomatoes, stir to combine, reduce heat to low-medium. Cover and allow to simmer for about 5 minutes. Remove from heat and allow cool slightly. Carefully transfer the mixture to food processor or blender and mix for approximately 10 seconds. *The mixture will not be smooth. Add the cilantro, vinegar, and salt and pepper and pulse just to combine. Set aside.

For the peppers-
Turn broiler on high. Line a baking sheet with foil.

Place peppers on prepared baking sheet and place under broiler. Cook peppers until skin is bubbled and blistered, about 1 to 2 minutes per side. Remove peppers from oven and transfer to a bowl and cover with plastic wrap. Allow peppers to cool, at least 10 minutes. Once the peppers are cool enough to touch remove and discard the skins.

Meanwhile, place egg whites in a medium bowl and beat on high until stiff peaks are formed. Place egg yolks in a small bowl along with 1 tablespoon flour and 1/2 teaspoon salt, stir to combine. Gently fold 1/3 of the egg whites into the egg yolk mixture, once combined fold the remaining egg whites into the mixture until combined. Place the remaining flour on a plate or in a shallow dish, season with salt and pepper. In a small bowl combine the cheese and corn and stir to combine.

To remove the seeds from the skinned peppers, gently slice them open along one side. Slice about two-thirds the lenght of the pepper, do not slice the pepper completely in half, just enough to remove the seeds (using a small spoon). Stuff each pepper with the cheese and corn mixture. Squeeze each pepper gently after filling, so it stays together.

Pour oil in a large saucepan, filling about 1 1/2 inches deep. Place pan over medium-high heat to allow oil to heat. Meanwhile, gently roll the peppers in the flour mixture to coat. Gently place the peppers, one at a time, in the egg white mixture and turn to coat. Use a spoon to gently spoon the batter over the pepper to ensure even coating. Carefully lift the pepper and spoon off any excess batter hanging from the bottom. Gently place in the hot oil and fry until golden brown in color, about 3 minutes per side. Place cooked peppers on a paper towel lined plate to absorb any excess oil. Serve hot topped with chile relleno tomato sauce.

Notes-
The tomato sauce can be made in advance and stored, covered, in the refrigerator for up to 3 days. When ready to serve, place in a small sauce pan over low heat to warm.

Do not overcook the peppers. Cook just long enough to blister the skins the remove from the broiler immediately.

Do not overfil the peppers or they will not seal.

If peppers are too soft after stuffing, place on a plate or cookie sheet and put in the freezer for about 10 minutes. This will allow the peppers to cool off as well as slighty harden, and they will be easier to coat and fry.

Recipe source: slightly adapted from Melissa D’Arabian via Food Network

Tucker’s 2nd Birthday

January 12, 2012 by Lynsey Leave a Comment

I can’t believe my baby boy is 2. We celebrated his second birthday a few weeks ago. Where has the time gone? Honestly, he’s not a baby anymore, but a tornado of a toddler who is on the go all the time. He definitely keeps us busy! He has brought us so much joy over the past two years. Celebrating his birthday was truly a magical occassion, not only for Spencer and myself but our family and friends as well. We love this little guy so much!

This year has been all about cars. Give him a car, or anything with wheels, and he’s a happy little camper. Any car will make him happy but if it’s a car from the Car’s movie he’s in heaven! This year, when planning his party it didn’t take me long to determine that Disney Car’s would be the perfect theme. This past year has raced by, having a theme all about racing was the perfect fit! We watch the Car’s movie (or Car’s moonie as Tucker says), literally everyday. Since this movie and these characters are a staple in our everyday life right now I couldn’t imagine not including them in his birthday celebration.

Since invitations really set the stage for any event, I wanted to find some that were perfect for the racing day event. I was thinking something along the lines of pit passes, wrist bands or something else you might find at the race track. Then I came across these ticket invitations and I knew they would be perfect. Nothing sets the tone for a race party better than your very own race ticket with all access clearance!

Food is also a very important part of any celebration, so after finding the invitations the food planning was next on my list. Since the party was mid afternoon, I decided to keep the menu light. We had light finger foods as well as cake and a few other sweet treats. Last year I went all out and made tons of food, literally enough to feed an army, and I had so many leftovers. Lesson learned, this year I planned a menu that was equally delicious as last years but on a smaller scale.

The savory food included:
nugget tray from Chic-fil-a
mini, hot ham and cheese sliders (recipe to come)
sausage, cheese and cracker tray.

For the sweets:
chocolate covered bananas (oil dipsticks)
chewy frosted sugar cookies
Cookies-n-Cream cake (recipe to come)

I couldn’t resist making Tucker his own, personal cake. This was a 6 inch cookies-n-cream cake covered in “dirt” (crushed gold and chocolate oreo cookies) and completed with Lightening McQueen and a Route 66 sign.

I chose cookies-n-cream cake not only because it’s delicious but I thought it fit into the theme perfectly. The bits of cookie flecs throughout the cake resemebled pieces of asphalt and dirct fromt he race track. It was just one more element that help tie everything together.

Favors:
Mini cookies-n-cream cupcakes
*Each person got to take a little piece of asphalt from the race track home with them! The cupcakes were topped with half of an oreo, which I thought resembled asphalt that would be thrown around at the race track.

How I love this sweet little boy.

He couldn’t wait until we got home to speed around on his own, personal race car!

Vendor Information:

Invitation design: Pgioda via Ebay, they were very easy to work with I couldn’t be happier with the invitations
Party decor: Party City (balloons)
Party decor: The Dollar Tree (table clothes, plates, napkins, utensils, serving platters)
Party decor: Bed, Bath and Beyond (Gas pump drink dispenser)
Cars characters: Target, Toy’s R Us, and Wal-Mart
Car’s Pit Crew Shirt: Sears
Food: Chic-fil-a, nugget tray
Location: Bryant Fire Department

Thank you:
A special thanks to the Bryant Fire Department for allowing us to have Tucker’s birthday party at your fire station (Red’s house). Thank you to all of the firefighters for all your help with the party, you made his day so special and you helped out more than you know. Your help and involvment in Tucker’s party was truly appreciated and made Tucker’s day so special. Thanks for all you do and for your service. God Bless You!

Happy Cinco De Mayo

May 5, 2011 by Lynsey Leave a Comment

If you are still preparing for your Cinco De Mayo celebration or just need a little inspiration for a last minute dish or dip look no further. There are numerous people who look for an excuse to celebrate, no matter if the occasion originates in their country or not. I believe Cinco De Mayo is actually celebrated here in the U.S. more than in Mexico, how ironic is that? There are many people that go out to celebrate this holiday but a lot of people want to partake in Mexican food and drinks but avoid the busy and crowded restaurants. If you are one of those people who want to eat the wonderful food but avoid the crowd here are a few dips and dishes to help you join the celebration!

These cumin-seared scallop tacos are absolutely amazing! The smokiness of the cumin paired with the sweet mango salsa and the spicey tomatillo guacomole put this dish over the top. The salsa and guacomole are even delicious by themselves as a dip. Having this at your party will be a major crowd pleaser!

Black bean salsa would make a great addition to any fiesta or party. Pair these with Tostitos new artisan chips; Roasted Garlic & Black Bean or Fire Roasted Chipotle. Both chips are incredible by themselves, but paired with a dip like this would be amazing.

It wouldn’t be a celebration without something delicious to wash all the great food down. Try these beer margaritas at your next party, the perfect drink for the beer and margarita lover.

Happy Cinco De Mayo

French Dip Briskett

January 27, 2011 by Lynsey Leave a Comment

Let’s face it, sandwiches are a staple of pretty much everyone’s menu; whether it’s packed for a lunch or made for a quick fix for supper, everyone incorporates sandwiches in their menu on a regular basis. Although there’s nothing wrong with a quick turkey an cheese; sometimes it’s nice to have a sandwich with just a little more to it, a sandwich that is just a little more filling than your ordinary, everyday sandwich. If you’re looking for such a sandwich then look no further! You definitely get so much more with this french dip briskett sub! Now this is a sandwich!

I’ve always loved french dips; the au jus adds just a little extra something to what would be an ordinary sandwich. This sandwich takes french dips to the next level. The briskett is slow cooked all day, the veggies are marinated in the flavorful beef broth; the crunchy bread drenched in the au jus, and it’s all topped of with a heafty helping of cheese that slowly melts over the entire sandwich, can you say YUM? My mouth is watering just telling you about it! This sandwich is packed with so much flavor; it really is a meal all of it’s own. Just when you thought it couldn’t get better, it does! Put all these wonderful ingredients in the slow cooker, turn it on and walk away. When you come home from work (or a fun day of shopping!) your meal is waiting on you; just assemble, eat and enjoy!

French Dip Briskett

Ingredients:

1 Tablespoon extra virgin olive oil

4 Slices bacon, chopped

Salt and pepper

1 3 Pound briskett

1 Large onion, thinly sliced

3 Cloves garlic, finely chopped or grated

1 Bay leaf

1/2 Pound cremini mushrooms, wiped clean and quartered
2 Tablespoons Worcestershire sauce

2 Cups beef stock or broth

2 Tablespoons thyme, chopped
2 Tablespoons honey
to serve:
1 Loaf bread, cut into 4 sections split and toasted
Sliced Swiss Cheese
Chopped flat-leaf parsley

Directions:

Place a large skillet over medium heat and add 1 tablespoon of olive oil. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate.

Return the skillet to medium-high heat with the bacon fat. Season both sides of the briskett with salt and pepper, and sear on all sides until golden-brown, about 3-4 minutes on each side.

While the meat is searing, add the bacon, onion, garlic, bay leaf, mushrooms, worcestershire, stock, thyme, and honey to the crockpot. Season with salt and pepper and stire to combine. Add the seared meat and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.

Thinly slice the briskett. To serve, dunk the toasted bread into the “au jus” in the crockpot, top with briskett, veggies, more juice, cheese and parsley.

Recipe Source: Rachael Ray, Rachael Ray Show

Bacon Cheddar Dip

January 12, 2009 by Lynsey 1 Comment

At work, we all decided to have a little Christmas party on Christmas Eve. Everyone agreed to bring a few things that we could snack on throughout the day. The desserts were already taken care of so I decided that I would make some sausage balls, so we could have something to eat on during the morning, and then I also made some dip.

I wanted to make a dip that was pretty easy and that didn’t need to be heated or kept warm while being served. I started looking around on different websites to see if there was anything that just jumped out at me. It’s amazing how many different dips there are; it can be overwhelming especially if you don’t have an idea of what kind you want to make. I finally came across this dip on the Kraft Foods website and thought it sounded pretty good. There were very minimal ingredients and it would only take a matter of minutes to put together. Since I had some other stuff I needed to do in the kitchen I decided this was the one I would go with.

This dip was so easy to put together and didn’t take hardly any time at all. The recipe called for real bacon bits but I used real bacon and crumbled it up; which I think made it even better. I made it the night before so it could chill over night and so the flavors would infuse a little better. This is a dip that would be great served at any type of gathering any time throughout the year.

Bacon Cheddar Dip

Ingredients:

1 (16oz.) Container reduced fat sour cream

1 Cup sharp cheddar cheese, shredded

4-6 Slices bacon, cooked and crumbled
2 Green onions, sliced

Crackers to serve with dip (I used Triscuits)

Directions:

Mix all ingredients together (except crackers) and refrigerate at least an hour before serving.

Recipe Source: Kraft Foods

Bacon Avocado Griddle Pizza

July 17, 2008 by Lynsey 1 Comment

I love recipes that take two distinctly different dishes and somehow incorporate them into one dish that flows together so nicely. This pizza incorporates all the elements of a guacomole salad, yum, and istead of serving it as a dip it serves as the “sauce” on this light and delicious pizza. I could eat guacomole all day long, it’s one of my favorite dips, I didn’t think it could get any better but with the addition of bacon, chicken and spinach it takes it to an entirely different leve. I saw this recipe for Bacon Avocado Pizza in Rachael Ray’s magazine, and I knew instantly that I just had to make it.

This is the first time I have cooked a pizza in a less than traditional manner, I’ve always cooked my pizzas in the oven but I’m always up for something new and cooking this pizza on the griddle was so fun. The crust cooks up very quickly, and after you flip it once the pizza is ready to assemble. The crust itself is fabulous, it’s just the right consistency of bread and crunch, and topping it with the avocado mixture and the bacon just put this pizza right over the top. This is such a great twist on two classics but it’s also a very quick and easy meal to put together any night of the week.

Bacon Avocado Griddle Pizza

1 Cup lukewarm watter
2 1/4 Cups flour
One 1/4 ounce packet active dry yeast
1 Teaspoon sugar
Salt
1 Pint plum tomatoes, halved
1 Small onion, lightly sauteed
1/4 Cup extra virgin olive oil, plus some for drizzling
1 Tablespoon balsamic vinegar
Pepper
3 Avocados
One 12 ounce package bacon
2 Cups spinach
Garlic salt, to taste
Tobasco, to taste
Grilled boneless, skinless chicken breast (optional)

Directions:

In a large glass, whisk together the water, 1 tablespoon flour, the yeast and sugar; let stand until foamy, about 5 minutes. Using a food processor, combine the remaining flour and 1 teaspoon salt. With the machine on, pour in the yeast mixture and process until the dough forms a ball. Mix for another minute, then transfer to a large greased bowl, turning the ball of dough to coat. Cover and let rise until doubled in size, about 1 hour.
In a bowl toss together the tomatoes, sauteed onion, olive oil and vinegar; season with salt and pepper. Let stand at room temperature.
In a bowl, mash the avocados and then mix in garlic salt, pepper, and tobasco then press plastic wrap directly onto the surface to cover.
Preheat a large skillet; add the bacon and cook until crisp. Drain on paper towels.
Preheat a griddle over high heat or an electric griddle to 400°. On a lightly floured work surface, divide the dough into 4 pieces, then flatten each one into a disk. Stretch each disk into a 10-inch round (if dough is too elastic, let rest for 5 minutes).
Brush one side of each round with olive oil and transfer to the griddle, placing the oiled sides down. Cook, lightly brushing the tops with more oil and flipping once, until browned, about 6 minutes on each side. Transfer to a cutting board.
Spread the avocado evenly on each crust. Toss the spinach with the tomato mixture and scatter over the pizzas. Crumble the bacon on top.

Recipe Source: Slightly adapted from Everyday with Rachael Ray

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