First in 10 (seven layer dip plus 3!)

5 Feb

First in 10 Layer Dip

(Serves 10-15)

It’s Super Bowl and though I’m blue through and through I decided to go for flavor over flair in my game day apps.  I love a good 7 layer dip.  Anything that transports tortilla chips to my mouth is good by me.  Now take that classic dip and add 3 MORE LAYERS and you’ve got a game day classic.  All in!

2 (15.5 ounce) cans black beans

1 package taco seasoning

4 ounces queso fresco, crumbled

1 (15.5 ounce) jar salsa- I like a thick and chunky with some heat

1 recipe guacamole

3/4 cup sour cream

2 cups shredded cheddar cheese

1 cup shredded iceberg lettuce

1 cup sliced black olives

1/2 cup sliced pickled jalapenos

1 cup prepared pico de gallo see recipe below

Pico de gallo

1/2 cup chopped fresh tomato

1 tablespoon minced red onion

2 tablespoons minced fresh cilantro

2 tablespoons sliced scallions

1 teaspoon lime juice

1 teaspoon olive oil

salt and freshly ground pepper

In a food processor combine black beans (including liquid in can) with taco seasoning.  Puree until smooth and then spread to fill the bottom of a clear baking dish by 1/4 inch. Next, add queso fresco and then salsa and spread evenly over beans.  Top with guacamole, spreading evenly.  Next add sour cream, cheddar cheese,  iceberg lettuce, then olives, then jalapenos.  In a small bowl, mix ingredients for pico de gallo.  Season to taste and strain extra liquid.  Finish 10 layer dip by topping with pico de gallo and sprinkling with a touch more salt.  Serve with corn chips and enjoy the game!

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Coconut Curry Chicken and Vegetables

30 Jan

Coconut Curry Chicken and Vegetables

(Serves 2-3)

Here’s a delightfully easy and tasty chicken dish that will spice up your normal dinner roster.  The coconut milk makes the chicken incredibly succulent and the Thai curry packs in the flavor.  Not bad for a Monday night meal.

1 (13.5 ounce) can light coconut milk

3 teaspoons Thai red curry paste (available in jars on the International aisle in your grocery store)

2 chicken breasts, cut into thin strips

2 tablespoons sesame oil

2 cups diced red potatoes (about 4 small potatoes)

1 small yellow onion, sliced thinly (yield 1 cup)

salt and freshly ground pepper

1 red pepper, diced (about 1.5 cups yield)

3 cloves garlic, crushed

1 cup baby corn (admittedly I would have used the whole can, had I not eaten half by now)

1 teaspoon arrow root

1 lime, juiced

brown rice

In a medium sauce pan, combine coconut milk, 1/2 cup water, and curry paste.  Mix and then bring to a simmer.  Add chicken and cook for about 6-8 minutes until just done.  Remove chicken with a slotted spoon and set aside.  Bring coconut mixture to a boil.  Boil about 10 minutes to reduce.

Meanwhile, in a saute pan add sesame oil and bring to medium-high heat.  Add red potato and season with salt and pepper.  Cook about 10 minutes stirring from time to time and then add in onion and cook an additional 2 minutes.  Cover pan and allow to steam for 3-4 minutes then add in red pepper.  Cover and cook another 3-4 minutes.  Then add in garlic and baby corn and toss ingredients together.  Cover with coconut- curry sauce.

In a small bowl, mix arrow root powder with equal parts water and stir to create a slurry.  Stir into saute pan of coconut vegetables and lower heat as sauce thickens.  Add in chicken and mix all ingredients together, heating for an additional 2 minutes.  Finish with lime juice.  Serve warm over brown rice.  Enjoy!

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Couscous with Dill, Golden Raisins, and Pumpkin Seeds

27 Jan

Couscous with Dill, Golden Raisins, and Pumpkin Seeds

(serves 10-12)

I made this as a big batch and I was certainly glad I did.  It is an AMAZING snack throughout the day filled with fresh ingredients and hitting on so many cravings at once– while still being incredibly healthy.  It is another one of my go-to lunch options that I make on Sunday and eat throughout the week.

2 cups couscous (cooked according to package instructions–I love using the boxes from Near East– in which case use 2 for this recipe)

1 yellow pepper, finely diced

1 bunch scallions, sliced thin

1 cup mixed pitted olives, roughly chopped

1 cup pepperoncini, thinly sliced

1 cup golden raisins

1 cup roasted and pumpkin seeds

1 cup chopped dill

In a large mixing bowl, combine all ingredients.  Stir.  Yes, it is that simple! And couscous is one of my favorite grains because it cooks so fast.  If you chop fast, this is literally a 10 minute recipe.  Enjoy warm or as a chilled couscous salad.

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Alice in Wonderland Styled Shoot

25 Jan

photographer/propping: Adrienne Abseck

sylists: Laurie Knoop, Aurora Nessly, & Gina Mungiovi

 

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Balsamic Glazed Chickpeas and Baby Bellas

23 Jan

Balsamic Glazed Chickpeas and Baby Bellas

(Serves 4 portions)

I find it so helpful to cook on Sundays for the rest of the week.  That way I set myself up for delicious home cooking that I can just grab and go or heat on the fly.  It works out so well not only for my budget but for my time and health as well.  It is much easier to make good choices when you set yourself up to do so.

3 tablespoons olive oil, divided

2 cups sliced white onion

salt and freshly ground pepper

1 teaspoon sugar

3 tablespoons balsamic, divided

1 package baby bella mushrooms, cleaned and quartered

1 (1 13 ounce) can chickpeas

3 cloves garlic, pressed

In a large saute pan over medium-high heat, add two tablespoons of olive oil.  Add in onions and season with salt and pepper.  Sprinkle with sugar and add in 2 teaspoons of balsamic vinegar. Cook for 4-6 minutes, turning several times, until onions have begun to turn translucent and are beginning to caramelize.  Then add in the mushrooms and the remaining olive oil.  Cook another 4-6 minutes until mushrooms begin to tenderize.  Then add in the chickpeas and the crushed garlic.  Finish with remaining balsamic and cook until balsamic has reduced into dish (about 3-4 minutes).  Stir frequently.  Season to taste and serve warm or store for later.  This dish is fine served cold too– it makes a wonderful snack.  Enjoy!

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Roast Beef and Vegetable Sandwich

18 Jan

Roasted Beef and Vegetable Sandwich

(Serves 1 hearty meal)

Sometimes something as simple as a sandwich can offer the most succulent sustenance. 

Okay, so I’ve been enjoying a little more life lately and find myself lost to hours upon hours of wedding searching—seriously losing track of time and reality.  As a result, I have been regrettably amiss in my kitchen experiments.  However, in the midst of my fantasyland of white, I have discovered some absolute gems as far as quick fixes.  This is by far one of the most scrumptious.

2 tablespoons olive oil, divided

1 small zucchini, sliced thinly lengthwise

Salt and freshly ground pepper

¼ cup sliced yellow onion

½ teaspoon balsamic vinegar

2 tablespoons mayonnaise

1 tablespoon horseradish

2 slices good bread (I love large loafs with thick crunchy crusts—this was a basic country bread but sourdough is exceptional as well)

3 slices roast beef (the redder the better)

2 slices pepper jack cheese

½ roasted red pepper

Preheat oven to 350.  In a large sauté pan, add 1 tablespoon of olive oil and bring to medium-high heat.  Add in thinly sliced zucchini and season with salt and pepper.  Cook about 2-3 minutes per side until browned and tender.  Remove from heat.  Add remaining olive oil to pan and toss in sliced onion.  Add balsamic vinegar and stir.  Cook on medium till onions begin to caramelize (about 3-4 minutes).  Remove from heat.

Next, in a small bowl combine mayonnaise and horseradish.  Stir till thoroughly mixed.  Then begin assembling sandwich on a baking sheet.  Start by spreading bread with horseradish mayo and then top with roast beef and pepper jack cheese.  Toast in oven until cheese is melted (about 4-6 minutes).  You could also grill in a panini machine, should you so desire.  Once cheese has melted, top sandwich with roasted red pepper, zucchini, and onions.  Eat while still toasty warm.  Enjoy- and oh you will!

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Lemon and Caper Chicken with Roasted Parmesan Asparagus

10 Jan

Lemon & Caper Chicken with Roasted Parmesan Asparagus

(serves 2 for dinner with leftovers for 2 for lunch)

The new year for me is all about simply delicious.  Foods that are naturally well paired, succulent, and enticing not just for their taste but for the ease with which the dishes come together.  Less effort and better results…at least that’s the goal :)

Roasted Parmesan Asparagus

1 bunch of asparagus

3 tablespoons olive oil

salt and freshly ground pepper

2 tablespoons grated parmesan cheese

1 teaspoon lemon zest

Preheat oven to 350.  Trim the asparagus so that only the tender stalk is left (I like to snap off the grisly end- that way I don’t just cut to make even stalks– I find I get more tender pieces this way).  Next, line a baking sheet with aluminum foil. Rinse asparagus then shake dry and spread along baking sheet.  Drizzle with olive oil and season with salt and pepper.  Shake it all up a bit- coating all sides and bake in the oven for 10 minutes.  Turn asparagus and continue baking for 8-10 minutes until slightly charred and cooked through.  Immediately cover with grated parmesan and lemon zest. Taste a piece and season to taste with additional salt and pepper.  Serve warm.

Lemon & Caper Chicken

2 chicken breasts

1/4 cup flour

2 tablespoons olive oil

2 lemons juiced

1/2 stick butter

1 cup chicken stock

1 teaspoon arrow root powder

3 cloves garlic, pressed

2 tablespoons capers

salt and freshly ground pepper

Begin by cutting each chicken breast in half length-wise.  Then place chicken filets between two sheets of saran wrap and pound with a mallet until they are about 1/4 inch thick.

Next, dredge chicken in flour and pat excess off.  In a large saute pan, add olive oil and bring to medium-high heat.  Cook chicken in batches, two filets at a time, 2-3 minutes per side till just cooked.

In the mean time, take a medium sauce pan and fill with lemon juice, butter, and chicken stock.  Bring to a boil.  Cook for 4-6 minutes at a boil.  In a small bowl, combine arrow root powder with equal parts water and mix thoroughly.  Add arrow root slurry to the lemon sauce and mix until sauce begins to thicken.

Lower to a simmer and stir in garlic and capers.  Continue cooking 4-6 minutes and season to taste with salt and pepper.  Return 2 chicken filets to the saute pan and cover with 1/2 of the sauce.  Simmer 2-3 minutes till chicken is coated on both sides.  Serve with mashed potatoes and roasted asparagus.  (the rest, pack up for lunch).  Eat your dinner and savor.  Enjoy!

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