Serving Up {Appetizer}: Mexican Seven Layer Dip

Well, hello!

It's been a while.  Six whole months to be exact.  What started as an unintended lapse in posts over the busy Christmas holiday became a deliberate time off as I had to consider my purpose in posting to this blog and what I wanted to accomplish.  What it finally came down to is that I post recipes for fun and for my family.  Period.  I want to stay true to that purpose and needed the break from posting to spend time in my larger role as mom and wife.  It's kind of the idea of good...better...best.  The blog is a good thing but I have a lot of better's and best's in my life that needed to be attended to and the break helped me to re prioritize some of the other areas that demand my time.

Six months ago I was preparing some hearty soup recipes to share and other spring holiday favorites, but those recipes will just have to wait cause right now IT'S SUMMER!

This recipe seemed like the perfect recipe to post since summer has just started here in the NW.  A week ago I was sending my children out with jackets still on but this week we are cranking the a/c and looking for ways to cool off.  And with the 4th of July only two days away, this recipe celebrates all the holiday BBQ gatherings that I enjoyed as a child because this dip was at every one of them - it wouldn't have been a family gathering without it!

Aside from being a great appetizer, I have served this on more than one occasion as the entree.  I figure all the food groups are represented - why not?  You could even prepare it with a layer of taco meat if you really felt that it couldn't be served as a main dish without the beef :)  Another variation that I have enjoyed is replacing the refried bean layer with this black bean recipe.  Totally awesome variation!

One Year Ago: BBQ Potato, Bacon & Corn Salad
Two Years Ago: Homemade Root Beer Float Ice Cream

MEXICAN SEVEN LAYER DIP     
(recipe from aunt Mary)
printable version

2 cups of your favorite refried beans
1 cup sour cream
1/4 cup mayonnaise
1/2 pkg. taco seasoning
3 ripe avocados
3 drops Tabasco
2 Tbs. lemon juice
1-2 bunches green onions, chopped
2 medium tomatoes, chopped
small can slices olives
2 cups Monterrey jack & cheddar cheese

Combine sour cream, mayonnaise and taco seasoning and set aside to chill.
Meanwhile peel, pit and mash the avocados.  Add the Tabasco and lemon juice and set aside to chill.
To assemble, choose a large platter and spread the beans to cover the entire platter - you only want the beans to be about 1 inch thick.  Then spread the avocados over the beans, leaving the beans exposed along the edge.  Then spread the sour cream mixture over the avocado layer.  Sprinkle evenly with chopped green onions, chopped tomatoes, olives and end with the cheeses.
Serve with tortilla chips.

Serving Up {Tacos}: Crispy Black Bean Tacos with Crumbled Feta

I don't consider myself a "food blogger".  This is a hobby and it's quite a few rungs down on my priority list should push ever come to shove.  But with that said, if there were any question I think this past week would prove that I will never be anything more than a want-to-be....I ran out of sugar (completely) and my oven broke.  What kind of food blogger let's that happen?  Obviously me - the not-a-food-blogger :)

The sugar issue was resolved by my hubby making a grocery store run for me.  Unfortunately the oven issue was not as easily repaired.  Without a working oven, I found myself tweaking the menu plans I had lined up with some recipes that could be prepared completely on the stove top.  Today's recipe was one of those stove top recipes and it came together SO quickly.  Truthfully less than 20 minutes start to finish!  So give this recipe bonus points for being quick, for not using the oven and for being completely vegetarian - a great recipe to have on hand!

One Year Ago: Pear Pecan Muffins

CRISPY BLACK BEAN TACOS WITH CRUMBLED FETA     
(recipe from "Spilling the Beans" Cookbook)
printable version

1 19-ounce can black beans, rinsed and drained
1/3 cup salsa
1 green onion, chopped
1 tsp. chili powder
1/2 tsp. cumin
salt to taste
2 cups coleslaw mix or finely chopped cabbage
1/3 cup chopped cilantro
2 Tbs. mayo
1 Tbs. lime juice
8 small corn or flour tortillas
1/2 cup crumbled feta cheese

In a small bowl, roughly mash the black beans with the salsa, green onion, chili powder, cumin and salt.
In another bowl, toss the coleslaw with the cilantro, mayo and lime juice.

Heat a drizzle of olive oil in a heavy skillet set over medium heat.  Divide the bean mixture among the tortillas and then told the tortillas in half; add 2 to the pan at a time and cook until golden brown on each side, adding more oil and flipping as needed.

Remove from pan, add coleslaw mix, feta cheese and additional fresh cilantro if desired.

Serving Up {Appetizer}: Easy Salsa

My 9 year-old claims that he loves Mexican food but the truth is that he really only loves salsa.  While we were on vacation this summer my dad pulled out the tortilla chips and this salsa and asked if anyone wanted some.  You should have seen my son's eyes light up!

Before we had left, my son had been hands on in the kitchen making his own batch of salsa.  Promptly upon arriving home from vacation he declared that we needed to get the ingredients to make our own batch - which we did.  We have been enjoying it ever since on everything from chips to our scrambled eggs. 

One Year Ago: Zucchini Bread
                        Ranch Vegetable Dip

CASON'S SALSA     
(recipe from Linda W.)
printable version

2 28-ounce cans tomatoes, drained
1 large onion
1 each green, yellow, red pepper
1-2 jalapeno pepper
1/4 bunch cilantro
2-3 cloves garlic
1/4 cup vinegar
1/2 cup sugar
3 tsp. salt

Use a food processor to chop the vegetables to desired size (can process less for chunkier salsa or more for smoother salsa).  The heat of the salsa is determined by the jalapeno pepper seeds; generally we use the seeds from only one of the two jalapenos.  When all the vegetables have been chopped, combine into a large bowl and add vinegar, sugar and salt.
Taste and add additional jalapeno seeds to increase heat level if desired.
For chunkier salsa you can add 1 15-ounce can of petite diced tomatoes (drained) at the end.

Store in the refrigerator.

Serving Up {Tacos}: Easy Fish Tacos

I tend to order fish tacos frequently when I eat out, because I really like them but seldom take the time to make the "real thing" at home.  What I do make frequently at home, and is a great alternative, are these quick and easy cheater fish tacos.  Because they use fish sticks, they come together really quick and are a perfect meal when you need something tasty but not time consuming.

At our house I set out all the toppings and everyone makes their own.  My daughter usually rolls hers up in a tortilla drenched in ketchup.  Gourmet I know!  My son is a bit closer to my heart because he will actually throw some shredded lettuce/cabbage in there and then he adds salsa and cheese.  My own taco begins with the coleslaw-shredded cabbage, fish sticks, a generous squeeze of fresh lime, pico de gallo and then a squirt of ranch dressing.  I will take two thank you!

One Year Ago: S'more S'morgasbord

EASY FISH TACOS     
6-inch corn tortillas
frozen fish sticks
shredded lettuce or cabbage
lime
pico de gallo
sour cream or ranch dressing
avocado (optional)

If you are even still reading this please comment and tell me why!  Really, a recipe?  These are simple!
Heat up those fish sticks.  While they are baking, warm your tortillas on the stove.
Fill the tortillas with fish sticks and any other delicious topping you so choose - please get creative and don't limit yourself to my list above.

Serving Up {Salad}: Cilantro Ranch Dresing

I'm wrapping up my week of dreamy Cafe Rio Pork Barbacoa in celebration of my being in Utah and, hopefully, enjoying Cafe Rio in person.

Now that you know how to make the pork and the rice, it's time to assemble.  If you are going for the Barbacoa Burrito, fill your tortilla (use the ones you have to cook from Costco, please!) with a scoop of the Cilantro Lime Rice, a scoop of black beans, a scoop of the sweet pork and some Monterey Jack cheese.  If you are going totally authentic then at this point you would wrap it up, smother it in salsa verde and top it with more cheese and place it in the oven until the cheese is melted.  Then serve the burrito with a side of sour cream, guacamole and pico de gallo.  So good!

Their salad's are layered similarly with a tortilla base, cheese, rice, black beans, pork and romaine lettuce topped with (more) cheese, pico de gallo, sour cream and guacamole.  Then serve the salad with this Cilantro Ranch Dressing.

I have taken the liberty of messing with perfection and because I love this dressing SO much, I use it inside of my burritos when I make them.  It adds such a delicious flavor that I frequently wrap by burrito as pictured above and skip the smothering of it with salsa verde - which is saying something because I really like salsa verde!  Sometimes it just seems like a lighter meal when I don't have the sauce and additional cheese.   

I said "lighter", which no matter how you define it does NOT mean less delicious!

CILANTRO RANCH DRESSING     
(recipe from Favorite Family Recipes)
printable version

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, quarter
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (keep the seeds for spicy, remove the seeds for mild)

Mix all the ingredients together in a blender and pulse until smooth.  Chill at least one hour prior to serving.

Serving Up {Side Dish}: Cilantro Lime Rice

I am in Utah this week and by now ought to have satisfied my craving for Cafe Rio's Pork Barbacoa burrito - a real Utah favorite.  I posted the pork recipe yesterday and today we are moving on to the rice.

Whether you take your Pork Barbacoa burrito style (like me) or salad style (like my mom) you will want some of this delicious Cilantro Lime Rice.  It's become a staple whenever I make burritos - regardless of whether I'm going for the Cafe Rio copycat or simply using one of my other chicken or beef recipes.  It's just a great flavor combination and can even be served as a side dish.

CILANTRO-LIME RICE     
printable version

3 cups cooked rice, white or brown ***
1 Tbs. lime zest, minced
3 Tbs. fresh lime juice
3 Tbs. finely minced fresh cilantro

Cook rice according to directions package directions.
*** replace water (all or part) with chicken broth when making rice for a more flavorful end product

Immediately toss lime zest, lime juice and cilantro with the cooked rice. 

Can be servee warm or cold.

Delicious served in burritos with shredded meat and black beans.

Serving Up {Pork}: Shredded Sweet Pork

This week I am on vacation to visit my family in Utah.  You can bet large sums of money that at some point while there I will be eating a gigantic Pork Barbacoa burrito from Cafe Rio and will finish the entire thing in one sitting.  Because it's just that good!

Now I know that I am not the only person completely obsessed with Cafe Rio's Pork Barbacoa because there are a TON of copycat recipes out there in the blogosphere.  Most of the recipes for the pork involve cooking the pork in soda.  I'm not a big soda fan (okay, I am totally and completely against it) and so I was happy to find this copycat recipe that didn't call for the can of soda.  The result was still sweet and delicious pork which is the most important ingredient when making a Cafe Rio Sweet Pork salad or burrito.  Stay tuned over the course of the week for the rice and dressing recipes.  By this weekend, you too will be enjoying deliciousness to blow your mind!

SHREDDED SWEET PORK    

(recipe from The Sister's Cafe)

printable version

3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (aboutt 8 hours).
One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add…

1 c brown sugar
1 c red enchilada sauce

Turn off the crock pot and replace the crock pot lid until ready to serve.

Serving Up {Beef}: Creamy Beef Taco Meat

I have to admit something.  This summer break is kicking my fanny!  I was really looking forward to the school break - mostly looking forward to slower paced mornings and no homework at dinnertime.  Yet my days are flying by and I'm not accomplishing anything!  Thank goodness for quick meals like this one.

This is a simple way to spice up your average taco meat to use in tacos or as part of a taco salad.  I have been preparing our taco meat this way for as long as I can remember.  I frequently will make a large batch of this meat and then freeze it in portions to feed our family.  It's nice to have meal prep involve nothing more than thawing out a package of already prepared meat.  Who knows, if it's that easy dinner may be the only thing on my  "to do" lists that actually gets done this week.

CREAMY BEEF TACO MEAT     
printable version

1 lb. ground beef
½ C. water
1 pkg. taco seasoning
1 (7 oz) can diced green chilies
1 C. taco sauce
3 oz. cream cheese, softened

Brown ground beef and drain fat. Put meat through food processor to coarsely grind it (or just break it up well with a spatula).  Return meat to the pan and stir in water and seasoning mix.  Bring to a boil – reduce heat to low. Add chilies, taco sauce and cream cheese; stir until cream cheese is melted and meat is heated through.
Use either over taco salad or use in taco shells. Top with favorite taco toppings.

Serving Up {Mexican}: Cream Cheese Enchilada

Tomorrow is Cinco Di Mayo.  Have you got your Mexican Menu planned?  If not, may I suggest (very humbly) these delicious enchiladas?  I promise you that you will plan to only eat one, but you will find yourself reaching for another.  It happens EVERY time I make them.  I know, I know, I need to work on my will power - but that takes will power that I just don't have.  A vicious cycle!

I generally double this recipe for two reasons - first is that they are so good you will simply want twice as many. Secondly, I dislike recipes that call for anything less than 8 oz. of cream cheese because any leftover will just go bad in my fridge. So I double this recipe for ease and just use one block of cream cheese.

I am going to put in a plug here for the tortillas from Costco that you cook yourself.  They make ANY tortilla recipe better.  It's the only tortilla I buy anymore and the only tortilla I have used to make these enchiladas.

I will mention that this recipe originally called for a red salsa.  I have never made it with red salsa.  I prefer salsa verde and so that is what I used when I made it the first time and that is how I have made it ever since.  It's delicious and I can't imagine red salsa would improve it any.  But just in case you aren't a salsa verde person, feel free to go for red salsa and let me know how it is...

CREAM CHEESE ENCHILADA     
(recipe adapted from Cassie Craves Blog)
printable version

5 oz. cream cheese, softened
1/4 cup sour cream
2 cups salsa verde
1 cup shredded cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
2 cups cooked chicken, shredded
1 cup frozen corn kernels, thawed
1/2 tsp. chili powder
1/4 tsp. cumin
Salt and pepper
4 scallions, thinly sliced
8 tortillas

Preheat the oven to 325 degrees.
In a medium bowl cream together the cream cheese and sour cream.  Stir in 1/2 cup salsa and 1/2 cup of each type of cheese.  In a second bowl combine the chicken, corn, cumin, chili powder, salt, pepper and half  of the scallions.  Add the chicken mixture to the cheese mixture and stir until well combined.
Spread about 1/2 cup of salsa in the bottom of a baking dish.  Place 1/3 to 1/2 cup of the filling on a tortilla; roll up and put in the dish seam side down.  Repeat the process for the remaining tortillas.
Pour the remaining salsa over the enchiladas, spreading it to cover all of them.  Sprinkle with the remaining cheese.
Bake in preheated oven and bake for 20-25 minutes, until hot and bubbly.  Sprinkle with remaining scallions prior to serving.

Serving Up {Soup}: Orange Tortilla Soup

 

I love to warm up with soup. Problem is, we lived in Las Vegas for nine years. Count em - nine years of "not really soup" weather. Don't get me wrong - I am not complaining about Vegas' perfect weather (yes, it is perfect). It's more of an opportunity for me to look on the bright side of our cold, wet days in Oregon by acknowledging that I now have a reason to pull out all of my soup recipes and put them to good use.

Tortilla Soup is a favorite of mine. It comes together super fast or can even be prepared in a crock pot and allowed to simmer all day. It's also one of the few (only?) soups that all four of my kids will eat.  Maybe if I served tortilla chips with all soups then all soups would be better received...

This recipe comes from The Sister's Cafe blog. While most Tortilla Soup recipes are just a variation upon a common theme (pull out the can opener) this recipe uses chicken and does not have canned beans.  Something about the lack of canned ingredients, and the subtle citrus taste from the orange juice, made me feel like this was a bit fresher, maybe even healthier. Oh, and most importantly, it passed the kids test!

If you are looking for a new twist on an old favorite, give this one a try.

ORANGE TORTILLA SOUP     
(recipe from The Sisters Cafe)
printable version

1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ cups Chicken Broth
1 ½ cups Orange Juice
1 14 oz. Can Tomato Sauce
1 cup Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts

Grated Pepper Jack or Cheddar Cheese
Tortilla Strips/Chips
Sour Creams
Avocado

In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.  Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to the simmering soup.
Add your favorite toppings. Enjoy!