Serving Up {Entree}: Reuben Eggrolls

Last summer I admitted on this blog that I have a bit of a love affair with anything "reuben".  I shared the recipe for a Reuben Calzone, which is downright brilliant if I do say so myself.  And then, thanks to my dear friend pinterest, I saw this recipe and I thought that I had died and gone to heaven!  Reuben eggrolls!  Seriously?  It is beyond brilliant!!!  

Now, I am not generally interested in taking part in the labor intensive job of making homemeade eggrolls...all the chopping of ingredients and the rolling of the rolls and the deep frying...give me take out!  But let me tell you, I didn't even blink an eye when it came to these.  I was all over this recipe and I really didn't find it overly labor intensive.  It was a labor of love and the end product was worth the few extra minutes in the kitchen.  Let's sum up the praise with this....even my kids ask for more!

One Year Ago: Rigatoni
Two Years Ago: Coconut Banana Muffins
                          Creamy Beef Taco Meat

REUBEN EGGROLLS     
(recipe from Foodie with Family)
printable version

24 egg roll wrappers
2 pounds deli corned beef or pastrami, coarsely chopped
1 cup sauerkraut, rinsed and well drained (squeeze as much excess liquid off as you can)
2 cups shredded Swiss cheese
1 tsp. caraway seed, optional
2-3 inches canola oil in a high sided, heavy bottomed pan

In a large bowl, combine the coarsely chopped corned beef and the well drained sauerkraut.  Add the shredded Swiss cheese and caraway seed (if using).  Toss the ingredients together so that everything is evenly combined.
Place a small bowl with fresh water next to your work space (for moistening the egg roll wrapper edges) and a clean plate to place the egg rolls on once they are rolled.  Place a single egg roll wrapper in front of you, with one point facing toward you and one point facing away.  Dip your finger in the bowl of water and moisten the two edges farthest away from you.  Place 1/4 cup of the corned beef filling onto the egg roll wrapper and roll it away from you, tucking the edges as you go and sealing the edges by pressing gently.
Repeat for additional egg rolls until the filling is used up.
Heat the oil to 350 degrees.  Cook 4-5 egg rolls at a time, depending on the size of your pan.  They should cook for about 3 minutes, turning 2-3 times during that time.  Cook until they are evenly golden brown in color - do not overcook.  Remove from oil and place on a plate lined with multiple paper towels to allow oil to drain and eggrolls to cool slightly.
Serve hot with dipping sauce.

Dressing/Dipping Sauce:
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup sweet pickle relish
1/4 minced sweet onion
3 Tbs. ketchup
pinch cayenne pepper
Mix all ingredients together using a fork or small whisk.  Refrigerate until ready to use.

Serving Up {Fish}: Almond-Topped Fish

I am staring at this computer screen, and the photo of this delicious fish, and drawing a complete blank as to what I want to type.

The recipe is easy and delicious.  Is that saying enough?  It may have to be.

I have a list a mile long of what I need to accomplish this week and yet both of my day's off are filled so I am not sure when I will accomplish anything on my list.  The result is that I am anxious to jump up from my desk and get out the door.  Will you hold it against me?  I hope not.

If you like fish, try this recipe.  In fact, it is a perfect recipe for a busy week like mine because it comes together so quickly.  I love that about fish - it seems like a fancy meal and yet, in truth, it is one of the easiest things to pull together on a busy night.  I think I know what we will have for dinner tonight :)

One Year Ago: Pumpkin Curry Soup

ALMOND TOPPED FISH     
(recipe from allrecipes.com)
printable version

1 Tbs. butter
1 small onion, thinly sliced
4 6-ounce fillets cod or haddock
1 tsp. seasoned salt
1/2 tsp. dill weed
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 Tbs. parsley
1 Tbs. lemon juice
2 Tbs. sliced almonds, toasted

Place butter in a 13.9 baking dish and place in a 400 degree oven until melted.  Remove pan and tilt to spread butter evenly over the bottom of the dish.  Arrange onion slices in the bottom of the pan.  Place fish on top of sliced onion.  Sprinkle fish with seasoned salt, dill and pepper.

Combine mayo, Parmesan cheese, parsley and lemon juice and spread over fish.  Bake, uncovered, at 400 degrees for 20 minutes or until fish flakes easily with a fork.  Sprinkle with almonds prior to serving.

Serving Up {Chicken}: Sesame Chicken

My oven has been officially declared "not broken" by the repair guy but after having two meals go down the drain, I don't know that I am convinced.  I have used it with success over the weekend but am still opting for oven-free meals until I am sure.

So today you get another recipe that only uses the stove top - which comes in helpful if your oven is broken but can also be refreshing during the summer when you don't want to heat up your kitchen by turning on the oven.  This dish is surprisingly simple and uses ingredients that I generally have on hand - I love feeling gourmet without having to purchase "special" ingredients.  The real selling point is that my kids all give this recipe a double thumbs up!  Hope you do too.

One Year Ago: Halloween Bark

SESAME CHICKEN     
(recipe from Your Homebased Mom)
printable version

2 skinless boneless chicken breasts or thighs, thinly sliced or cubed
1/2 cup sugar
3/4 cup white vinegar
2 Tbsp. chicken broth
1/4 cup soy sauce
2 Tbsp. sesame oil
2 Tbsp. sliced green onion, optional
Sesame seeds to sprinkle on top

In a large skillet, heat 2 Tbsp. oil.  Add the chicken and stir fry for 3-4 minutes or until just cooked through. Remove from pan and keep warm.

Stir together sugar, vinegar, broth, soy sauce, and sesame oil. Bring to a boil and cook until sauce thickens and becomes sticky - this could take 10-15 minutes so be patient, but watch the sauce as it can burn easily. Add the chicken to the sauce and mix well.

Serve over rice. Garnish with green onions and sesame seeds.

Serving Up {Beef}: Sirloin Burger with Balsamic Mayo

I owe you an apology.  A really big one!  Like a 1/3 pound, mouthwatering apology topped with mushrooms and swiss cheese and dripping with balsamic mayo.  Oh wait, I think I have this burger on the mind!

I owe you an apology because I had planned to post this recipe last month while we were still knee deep in BBQ season....because this is the ultimate BBQ burger!  Sadly I am late in posting it but, at least here in the Northwest, the weather seems to be cooperating in extended our BBQ season out a few more weeks so maybe if you haven't put away your grill for the season you can grill this baby up and it will tie you over until next summer.  

One Year Ago: Baked Beans
                        Green Smoothie

SIRLOIN BURGERS WITH BALSAMIC MAYO     
(recipe from Rachel Ray)
printable version

1/4 cup chopped onion
1 1/3 pounds ground sirloin
1 Tbs. Worcestershire sauce
Steak Seasoning Blend (McCormick Montreal Steak Seasoning)
Extra-virgin olive oil
4 crusty rolls, split
4 portobello mushrooms, thinly sliced
Coarse salt and pepper
4 slices Swiss cheese
3 Tbs. Balsamic vinegar
1/2 cup mayonnaise
Coarse black pepper
1/4 pound baby spinach

Preheat grill pan or large nonstick skillet.  Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender.
Combine meat with Worcestershire sauce, sauteed onion and steak seasoning blend.  Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Place burgers on grill or in a skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium-well doneness.

Heat a medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat.

Pile the cooked mushrooms on top of the burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.

Toast your buns.
Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
To assemble, place burgers with mushrooms and Swiss cheese on the bottom of the bun. Slather tops of buns with the balsamic mayo blend and baby spinach. Set burger tops in place.

Serving Up {Pizza}: Reuben Pizza Calzone

I have a bit of a condition that is very serious and thus far I have no cure...if I find myself at a restaurant that serves sandwiches and a reuben is on the menu, I am hopelessly bound to order the reuben.  I love them and still remember being introduced to them for the first time while staying with my aunt while my parents were on vacation.  I have been enjoying them ever since.

It is no wonder that when I stumbled across this recipe a number of years ago, I let no time pass before I promptly made it and have been making it ever since.  Should you find yourself with a similar obsession with reubens, I hope you enjoy this recipe and find it to be a delightful variation on the perfect sandwich.

One Year Ago: Garlic Chicken Farfalle

REUBEN PIZZA CALZONE     
(recipe from Rachel Ray)
printable version

1 pound pizza dough (refrigerated or make your own)
1 1/2 cups shredded swiss cheese
1 pound deli-sliced pastrami
1 cup sauerkraut, rinsed
1/2 Tbs. olive oil
1/3 cup mayonnaise
2 ½ Tbs. ketchup
2 Tbs. finely chopped dill pickles

Position a rack in the lower third of the oven and preheat to 425 degrees. If you are using a pizza stone, put your stone in the oven and preheat it for at least 20-30 minutes.

Cut the pizza dough in half and form each half into a disk. Place on a lightly floured work surface and cover one with a towel.

Roll out the other piece of dough into a 9-inch round and place on a parchment lined baking sheet. Sprinkle half of the cheese on top, leaving a 1-inch border all around. Arrange the pastrami and then the sauerkraut evenly on top. Top with the remaining cheese.

Roll out the second piece of dough in to a 10 inch round and place over the filling. Tightly crimp together the edges to seal. Brush the top with the olive oil and cut 3 vents in the center.

Bake the pizza until browned and crisp, 20-25 minutes. Let it cool briefly.
Meanwhile, in a small bowl, stir together the many, ketchup and pickles. Cut the pizza into wedges and serve with the sauce.

Serving Up {Beef}: Homemade Sloppy Joes

My daughter loves sloppy joes and will ask for them regularly, which I am glad of because I don't always think about sloppy joes when I am planning the weeks menu.  This is our go to recipe for sloppy joes and it is really good.  It is the only recipe I use.  Seriously - I stopped looking at sloppy joe recipes after finding this one.  The key is the BBQ sauce.  The result is a smoky, BBQ flavor which seems to satisfy everyone at our home.

One Year Ago: Ravioli with Balsamic Browned Butter

                       Spinach, Pear, Prosciutto & Gorgonzola with Balsamic Vinaigrette

SLOPPY JOES     
(recipe from Mel's Kitchen Cafe)
printable version

2 Tbs. vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef
2 Tbs. tomato paste
2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
Freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe up to 2 days in advance and reheat it over low heat or in the microwave.
Serve over buns.

Serving Up {Entree}: Frito Mess

This meal is not really attractive to look at.  It isn't even healthy.  But it comes together in less than 5 minutes, my kids LOVE it, and when we are in the doldrums of summers and mom wants something quick that does not require the oven to be turned on...well this just hits the spot.  The original recipe did not call for ground beef, but by adding it I feel like it makes the dish into more of a meal.  Combine with some fresh fruit and you are set for a cool, light summer meal.  

One Year Ago: Frosted Banana Bars

                        Creamy Lemon Pasta

FRITO MESS     

printable version

2 cans corn, drained

5 green onions, sliced

1 bell pepper, diced

1/2 cup grated cheddar cheese

1/2 cup mayonnaise

1 lb. ground beef, browned and drained***

1 bag chili cheese fritos

Toss all of the ingredients, except fritos, together in a large bowl and stir until well combined and thoroughly coated with mayo.

Just before serving, add the bag of chili cheese fritos and toss to combine.

*** The original recipe did not call for beef, so feel free to leave it out.  I add it so that I can call this meal dinner without any guilt :)

Serving Up {Pasta}: Rigatoni

Pasta is pretty much a staple in our home.  The kids kind of demand it!  Okay, so I admit that they don't have to ask more than once as I am a pretty big fan of pasta too.  This super easy, super quick, super delicious pasta dish is one that I grew up eating.  It just never goes out of style!

One Year Ago: Coconut Banana Muffins
                        Cashew Chicken Salad

RIGATONI     
(recipe from Linda W.)
printable version

1 pkg. rigatoni noodles, cooked and drained
1 pound hamburger or sausage, browned
2 pkgs. dry spaghetti sauce mix, Italian flavored
2 8-ounce cans tomato sauce
2 cups water
8 ounces mozzerella cheese, cut into 1/2" cubes
1 8-ounce pkg. cream cheese, cubed

Combine the cooked meat, sauce mix, tomato sauce and water in a large dutch oven pan.  Heat and add 1/2 of the mozzerella cheese and 1/2 of the cream cheese; melt slightly.  Pour the sauce over the cooked noodles and stir to combine.  Add the remaining cheese cubes and transfer all to a large baking dish.  Bake for 15-20 minutes at 350 degrees.

Serving Up {Salad}: Chinese Cabbage Salad with Peanut Sauce

I have a tried and true Oriental Chicken Salad that I have been making for years and I am pretty sure that most of you have eaten a variation (or two) of it.  You know the recipe, the one with ramen noodles and cabbage....such a yummy salad!

When I saw this particular version of the salad, with napa cabbage, toasted ramen noodles and a peanut sauce, I knew I just had to try it.  The flavor of this salad is completely different from my tried and true, so I think there needs to be space in my recipe box for both!

This recipe does not call for chicken, but if you wanted to serve it as an entree dish you could absolutely add a couple of cups of diced chicken.  If doing so, my recommendation would be to increase the dressing by 1/2 and use that additional dressing to toss the chicken with prior to adding it to the salad.  That would enhance the yummy peanut flavor, versus adding plain chicken which would decrease the flavor of the dressing.

Unlike the original recipe, which I think tastes better after the first day (the ramen noodles get nice and soft), I prefer this salad served right away while the noodles are nice and crisp (you just sauteed them in butter to toast them for heaven's sake).  I am curious if you agree...

One Year Ago: Chilled Raspberry Soup
                          Strawberry Cream Cake

CHINESE CABBAGE SALAD with PEANUT SAUCE     
(recipe from Jamie Cooks It Up)
printable version

2 pounds nappa cabbage
5 green onions
3 packages ramen noodles
1/2 cup butter
1/4 cup sliced almonds
1/4 cup sesame seeds

Dressing:
3/4 cup peanut oil *
1/2 cup sugar
1/4 cup rice vinegar
2 Tbs. soy sauce

Cut the end off of your cabbage, discarding it.  Thinly slice the rest of the cabbage and place it into a large bowl.  Slice your green onions and toss them into your bowl.
Carefully crush your ramen noodles while still in their package (you could open them and place in a ziplock bag if preferred).  Place butter in a large skillet over medium heat to melt.  Add almonds, sesame seed and crushed ramen noodles.  Cook, stirring frequently, until everything is toasted well.  Set aside.
Combine peanut oil, sugar, rice vinegar and soy sauce for the dressing.  Mix well until well combined and sugar is dissolved.
When ready to serve, combine cabbage, raman noodles and dressing and toss until well coated.

*If you cannot find peanut oil, there is a tip for substitution here*

Serving Up {Entree}: Sausage Stuffed Potatoes

My son announced recently that after eating potatoes at a friend's home for dinner he now loves potatoes.  Since I know how short lived such proclamations can be, I have jumped on the potato bandwagon and have been serving a number of potato entrees.  

I'm pretty sure whether a declared potato lover or not, these sausage stuffed potatoes would be a hit.  I use Sage flavored sausage, which only adds to the flavor of the end product.  The mayonnaise sauce, with it's dijon kick and lemon undercurrent, makes the entire dish.   I hope you agree.

One Year Ago: Spinach Artichoke Stuffed Shells

SAUSAGE STUFFED POTATOES     
(recipe from Smitten Kitchen)
printable version

4 large russet potatoes, scrubbed
6 Tbs. mayonnaise
2 Tbs. plus 1 tsp. water, divided
2 Tbs. tomato paste
1 tsp. anchovy paste
4 Tbs. Dijon mustard, divided
1 medium onion, finely chopped
2 Tbs. olive oil plus additional for coating potatoes
1 slice firm white sandwich bread
2 Tbs. milk
1 pound bulk breakfast sausage
2 Tbs. chopped parsley
1 tsp. fresh lemon juice
8 cups salad greens

Prick potatoes with a fork.  Bake until tender (I like to bake my potatoes in the crock pot).  Cut each potato in half lengthwise and scoop out center (save for another use), leaving 1/2-inch-thick walls.  Coat skins of potatoes lightly with oil.  Place in shallow baking pan.  Preheat oven to 350 degrees.

Whisk together mayonnaise, 2 tablespoon water, tomato paste, anchovy paste, and 3 Tbs. mustard.  This is your mayonnaise sauce.

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 4 Tbs. of mayonnaise sauce.

Divide filling between potatoes and cook in preheated oven until the sausage is cooked through, about 30 minutes.

While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 Tbs. mustard and 1 teaspoon water, and salt and pepper to taste.  This is your dressing for your greens.

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until bubbly, 3 to 5 minutes. Cool slightly.

Toss greens with dressing and serve with potatoes.

Serving Up {Pizza}: Deep Dish Pizza

I like the idea of having a "pizza night" every week - yummy homemade dough, toppings for everyone to create their own masterpiece and knowing that everyone leaves the family table satisfied and happy.  In search of that "perfect" homemade pizza I have tried EVERY dough recipe that I come across but most leave me still searching.  Recently however, I discovered that it wasn't the dough recipe that was keeping my weekly pizza night from becoming a reality - it was my method!  And now that I have corrected that, we are proudly eating pizza ALL THE TIME!!!   I am quickly becoming the awesome mom I have always known I could be if I only served pizza more.

My pizza epiphany came when I was browsing pinterest and saw a pin for "pizza hut deep dish pizza".  Due to the fact that I was still in the "try every recipe I come across" I printed off the recipe and made the knockoff.  The verdict from my family was that the recipe had the "deep dish" method down, but even my kids complained that they thought the dough itself was bland.  That is probably because our favorite homemade dough is very flavorful and delicious - my reason for not making it more frequently is that I truly don't love rolling it out.  Why this method seems "easier" to me, I'm not sure.  A couple of days later I tried making my dough recipe but cooking it in the deep dish method and my family gave me a "keep the recipe" rating, which is the equivalent of 5 stars!

The recipe for the sauce is from the pizza hut recipe - I had my own homemade sauce recipe, but I just can't get over the five ingredient version so the sauce recipe listed has become my "go to" sauce as we become regular pizza makers at our house.

DEEP DISH PIZZA     
(printable version)

1 1/2 cup warm water
1 packet yeast
1 Tbs. honey
1 Tbs. oil
1-2 cloves garlic, crushed
1 tsp. basil
1 tsp. oregano
1 1/2 tsp. salt
1 Tbs. dough enhancer (optional)
3 1/2 - 4 cups flour


Turn oven to 150 degrees.  Once temperature is reached, turn off the oven.


Prepare three 9" cake pans by oiling each with 2 Tbs. oil (I use 1 Tbs. melted butter and 1 Tbs. olive oil).  Set aside.

Combine water, yeast and honey in a large mixing bowl and allow to sit for 3-5 minutes, until the yeast foams.   Add oil, garlic, basil, oregano, salt, dough enhancer and 2 cups flour.  Mix well and add remaining flour 1/2 cup at a time until the mixture pulls away from the sides of the bowl.  Continue to mix on "knead" setting for an additional 5 minutes.

Turn out the dough onto a floured surface and divide into three equal balls.  Stretch dough or use a rolling pin to create a 9-inch circle from each dough ball.  Place dough into oiled cake pan.  Cover the cake pan with a large plate and place it in the warmed oven (make sure you have turned the oven OFF!).  Allow to rise 30-60 minutes.

While the dough rises, prepare the sauce:
1 can (8-ounce) tomato sauce
1 tsp. dry oregano
1/2 tsp. dry basil
1/2 tsp. marjoram
1/2 tsp. garlic salt
Combine in a bowl and allow to sit for an hour.

Once dough has raised, remove from oven.  Preheat oven to 475 degrees.
For each pizza, spread 1/3 of the sauce, sprinkle with freshly shredded mozzerella cheese, add any additional toppings, end with additional shredded mozzerella.
Bake at 475 degrees for 10-12 minutes, until cheese is completely melted and bubbly.

Serving Up {Chicken}: Outback's Alice Springs Chicken

I will admit that I have never ordered Alice Springs Chicken at the Outback Steakhouse - it is a steakhouse after all.  So with the caveat that I have no idea how close this recipe is to the restaurants version, I will nonetheless declare this recipe to be some delicious chicken.  Hello!  Bacon, mushrooms, cheese, honey dijon sauce - I almost forgot that it was a chicken dish under all that luscious yumminess!  Prepare to lick your plate on this one :)

OUTBACK'S ALICE SPRINGS CHICKEN     Pin It
(recipe from Karen S.)
printable version

Boneless, skinless chicken breasts
Bacon, cooked to crispy
Monterey jack cheese, shredded
Cheddar cheese, shredded
Fresh mushrooms, sliced
Butter
Salt, pepper, dash of paprika

Honey Mustard Marinade:
½ C. Dijon mustard
½ C. honey
1 ½ tsp. vegetable oil
½ tsp. lemon juice

Combine the ingredients for the Honey Mustard Marinade.  Reserve a small amount of marinade and marinate the chicken in the remaining marinade for a few hours or overnight, if desired. Grill or broil chicken. Brush with the reserved marinade (not the marinade that had raw chicken in it). Season with salt and pepper and a dash of paprika.
Meanwhile sauté the mushrooms in butter until tender.
Cook bacon.
To prepare chicken, place cooked chicken breasts in a baking dish.  Stack two pieces of cooked bacon on each chicken breast. Spoon the sautéed mushrooms on top of the bacon. Place a generous amount of both kinds of cheeses on top. Bake in the oven to melt cheese.
Serve with honey mustard sauce on the side.

Honey Mustard Sauce:
½ C. honey
2 C. mayonnaise
1/3 C. Dijon mustard
Mix ingredients together in a small saucepan and heat (on low) until warm.
Serve over the cooked chicken.

Serving Up {Entree }: Whole Bowl

Portland is such a cool city for food!  Case in point - we are the city of food carts.  Seriously!  The last number I read was that Portland has over 200 food carts, and more are popping up everywhere!  Most of the food carts are organized into "pods" which are gatherings of food carts, usually in empty lots.  Upon my moving here last summer I took the train downtown to meet my sister-in-law at the public library and we went to a pod for lunch.  I looked to my SIL for direction since it is almost overwhelming to choose from so many options.  She directed me to the Whole Bowl and she changed my life :)

I knew she was onto something when the line for this food cart was two or three times longer than any other line in the pod.  It is truly nothing more than a rice bowl but the key ingredient is the sauce.  It's called Tali sauce, but it has nicknames including Yumm sauce and Crack (as in addicting) sauce.  I searched online to find a knockoff for the sauce and have been making our own "whole bowls" at home ever since.  I set it up buffet style and everyone creates their own bowl.  We have added meat before, just in case you can't imagine a meal not consisting of meat.  Let me just reiterate - it really doesn't matter what is in the bowl as long as it is all topped with a generous helping of the Tali sauce.  Yum!

WHOLE BOWL     Pin It
(recipe from here)
printable version

Brown rice

Red & black beans
Tali sauce
Salsa
Cheese
Avocado
Cilantro
Black olives
Sour Cream

Layer the desired ingredients in a bowl. Enjoy!

Tali Sauce:
1/4 cup Olive oil
1/4 cup Almonds (soaked)
2 Tbsp. Nutritional Yeast
1/4 cup Garbanzo Beans (soaked and cooked - I use canned)
1/4 cup Water
1/4 cup Lemon juice, fresh
1 clove of garlic
1/2 tsp. Sea salt
1 tsp. Curry powder
1 tsp. Cumin
1/2 tsp. Onion powder
2 Tbsp. Dijon mustard

Combine all the ingredients together in a blender until smooth and creamy.