What I love, What I do, (from the Kitchen): Dips

Showing posts with label Dips. Show all posts

Thursday, September 10, 2015

Rachel's Salsa

Rachel's Salsa

3-4 cloves garlic
1/2 jalapeno, seeded
1/2 onion
pepper, red, green. yellow, or arange.
1 qt. tomatoes
salt
lime juice

Combine the first four ingredients. Using a food processor to chop evenly. Add the tomatoes, salt, and lime juice to the food processor and blend until smooth

Saturday, May 10, 2014

Coconut Fruit Dip

Coconut Dip

8 oz. cream cheese, softened
1 15 oz. Cream of Coconut (not coconut oil or water!)
8 oz. Cool whip

Mix cream cheese and cream of coconut until WELL blended. Fold in cool whip and chill. Serve with fresh fruit. (Makes a very large batch.)

(This is my adaptation from a recipe I found on line. It was a huge success with my family. I made the mistake of doubling the recipe for a family event, it wasn't necessary to double it. The benefit was having it in the fridge for snacks!)

Thursday, December 9, 2010

Artichoke Dip

One of my favorite dishes to serve at gatherings. Frozen spinach, thawed drained, can be added to this as well. (Not in the picture below is the can of green chilies.)

I always cut the artichoke quarters a little bit more for the dip.

Mix all ingredients well in a bowl.

Spread into a baking dish and smooth out. Bake until golden brown and serve with crackers or rustic bread.

Artichoke Dip

1 14 oz. can artichokes, quartered (I cut them smaller)
1 c. mayonnaise
1 c. sour cream
1 c. grated Parmesan cheese
1 4 oz. can diced green chilies

Mix all ingredients in a 9x9 casserole dish. Bake at 400 for 30 minutes. Serve with crusted bread or crackers.

Monday, September 7, 2009

Avocado Dip

This dip was made by my mother made for a special treat. My family and my sister and I still love it and it doesn't last very long when it is placed out to eat.

2 ripe avocados

1 8 oz. package cream cheese, softened

lemon juice to taste

garlic salt to taste

Peel the avocado's and remove the pit, smash the avocado until smooth add the cream cheese and continue until blended and smooth. Add lemon juice to keep the avocado from browning (if placing in the refrigerator add the pit to keep it from browning to quickly) Add the garlic salt to taste. Serve with chips. We like Lays potato chips because they are just the right salt level to bring out of the flavor of the Avocado.

Tip: To mash avocados for this dip or for Guacamole I like to use a pastry blender, it cuts through a ripe avocado with great ease and isn't hard on your hands.

Monday, May 25, 2009

Heath Fruit Dip

A favorite recipe for a family gathering is this fruit dip. The first time I saw it served I thought it was not particularly appealing but after tasting it I quickly changed my mind.

½ c. brown sugar
¼ c. granulated sugar
½ t. vanilla
1 8 oz. pkg. cream cheese, softened
1 pkg. Heath pieces (I only use 3/4 of the package.)

Mix together and chill. Serve with fruits of your choice
(This should only be mixed up just before serving so that you can get the crunch of the toffee)

Thursday, April 2, 2009

Grandma's Dill Dip

Dill Dip

1 T. parsley flakes
1 t. Bonn Appetit (I like this better than most of the recipes that call for regular seasoned salt)
1 T. diced or fresh onion
1 t. dill weed
1 t. chives
1 c. mayonnaise
1 c. sour cream

Mix all ingredients together and chill before serving.

We use this at most of our family gatherings and it usually doesn't make it to the table because we snack on it with the fresh veggies while we are getting everything ready to go for the rest of the meal.

Wednesday, April 1, 2009

Easy Chicken Enchiladas

Easy Chicken Enchiladas

2-3 c. cooked chicken or turkey
1 medium onion, chopped
10-12 corn tortillas
2 c. Monterey Jack Cheese (or half Jack half Cheddar)
Hatches green chile sauce

Mix the chicken, onion and two thirds of the cheese in a large bowl. Place the tortillas between paper towels and microwave for 15-20 seconds to soften. In a 9x13 pan pour some of the sauce on the bottom, enough to cover the bottom slightly. Place a couple of spoonfuls of the chicken mixture into a tortilla and roll, placing seam side down in the pan. Continue until all of the chicken is used and placed in the pan. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Cover with foil and bake in a preheated 350 oven for 25 mins. Take foil off and bake for another 5 mins. to brown. Top with sour cream and Guacamole and serve with refried beans, Spanish Rice or corn.

Guacamole

2 ripe avocados, peeled and mashed roughly
1/4 small onion, chopped finely
1 T. lime juice, fresh is best
1 small Roma tomato, diced small
garlic salt, to taste

Blend ingredients and serve with tortilla chips or as a garnish.

Wednesday, August 13, 2008

Fresh from the garden

A couple of years ago I put together my version of "Pico" from the fresh ingredients in our garden. I fell in love with it and couldn't make enough. Peppers come in so many vibrant colors now that it makes it so colorful. It's very difficult to put the garden to bed for the winter because I have to buy ingredients from the local grocery store to make it and it just isn't the same. Nothing beats a fresh homegrown tomato!

Pico/Salsa
4-5 medium tomatoes, chopped
1 red, orange, yellow, or green bell pepper, chopped
(or several colors in smaller amounts of bell pepper)
2-3 cloves garlic, minced
1 medium onion, yellow or red, chopped finely
½ -1 jalapeno pepper, chopped finely
½ bunch cilantro, chopped
½-1 t. salt

Mix all ingredients and serve with tortilla chips or on salads etc. It is better if it has had time to set and let the flavors blend before serving. Refrigerate remaining salsa.

The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes

Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas

Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)