Five Layer Mexican Dip

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Are you celebrating any special occasion? Birthday, Summer party, Father's Day, you name it! this recipe will be the center of attention, a Five Layer Mexican Dip. Everyone will love you in the party! This recipe is courtesy of  Ellie Krieger, chef and author of Healthy Appetite.

Total Time: 23 minutes

Prep: 15 minutes

Cook: 8 minutes

INGREDIENTS

2 teaspoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed

1 tablespoon minced chipotle pepper in adobo

4 tablespoons lime juice

1/4 teaspoon ground cumin

1 tablespoon water

1/2 teaspoon salt

2 cups corn kernels (10-ounce box frozen corn)

1/4 cup chopped cilantro leaves

2 ripe avocados

4 medium tomatoes, seeded and diced (about 2 cups)

1/4 cup thinly sliced scallion

1 tablespoon finely diced jalapeno pepper, optional

3/4 cup shredded extra-sharp Cheddar

DIRECTIONS

1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

4. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Per Serving:

Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

Recipe author/credit belongs to: Food Network Chef Ellie Krieger

Photo belongs to: Pinterest/Food Network 

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Thai Chicken with Carrot-Ginger Salad

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Hello! Ready for a spicy dinner tonight? This delicious Thai Chicken with Carrot Ginger Salad is a must in your dinner list. The recipe is share by Food Network Magazine, it's a exotic (and a bit spicy!) recipe that everyone will love.

Total Time: 40 minutes

Prep: 15 minutes

Cook: 25 minutes

Yield for: 4 servings

INGREDIENTS
2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.

2. Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

3. Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Per serving: Calories 407; Fat 20 g (Saturated 7 g); Cholesterol 126 mg; Sodium 235 mg; Carbohydrate 16 g; Fiber 4 g; Protein 41 g

Photograph by Antonis Achilleos

Recipe courtesy of : Food Network Magazine

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Summer is here!

Summer is here! After a cold winter, the heat and sunlight is one of the best feelings in the world. Now is time for picnics, camping and outdoor activities, the perfect time to prepare delicious and refreshing recipes that the whole family will love!

Summer is family and love: Summer is the month of family, after a cold winter enjoy as much as you can the hot season, outdoor activities and of course the patio-family reunion is a must. Make delicious recipes in the grill and amaze the family with your chef skills.

Garden time! If you enjoy planting and doing gardening then summer is the perfect season for you. Search for new ways to grow veggies, flowers and even make plans for a new garden landscaping. 

No time to spare, is vacation time and summer doesn't last forever before the cold breeze of fall comes. Make sure you enjoy the 100% of summer with the family. Travel, explore and visit unique places. 

 

January	February	March
Chinese New Year	Carnival Recipes	San Patrick's Day!
...		......

April	May	June
Easter	Mother's Day	Father's Day
	Victoria's Day	...

July	August	September
Canada Day	Summer Center	Back to School
	Victoria's Day
Summer Day!

October	November	December
Halloween	Thanksgiving (USA)	Christmas!
Thanksgiving (CA)	Fall Harvest	Happy New Year
...	Sports Party	Hanukkah

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Cheesy Fan Potatoes

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If you love potatoes and cheese, then this is the perfect recipe for your. Potatoes fill with rich cheese, butter and cream, perfect for lunch or snacks. Kids and adults will love it! Yields 8 portions.

INGREDIENTS
8 medium Yukon Gold potatoes, skin on, scrubbed
1/2 cup butter, room temperature
2 garlic cloves, chopped
1 1/2 cup grated aged cheddar cheese
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
About 1/2 cup whipping cream
2 tbsp. chopped chives, for garnish
Sour cream, for serving

PREPARATION

1. Preheat oven to 425 degrees F. Line 9-inch x 13-inch baking dish with parchment paper.

2. Combine butter, garlic, 1/2 cup cheddar, Parmesan cheese, and salt and pepper. Set aside.

3. Without cutting all the way through, make 1/4-inch slices into the potato.

4. Spoon butter mixture onto potatoes and transfer to baking dish. Cover and bake until potatoes are just tender, about 1 hour to 1 hour and 10 minutes. Uncover and drizzle about 2 heaping tsp. whipping cream over top of each potato and then sprinkle with remaining 1 cup cheddar. Bake until potatoes are fork tender and cheese melts, about 15 to 20 minutes more.

5. Garnish with chives and serve with sour cream.

[recipe as seen in: cbc.ca]

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Balsamic & Fig Glazed Ham

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Surprise everyone this Christmas with a Balsamic & Fig Glazed Ham recipe from the chef Stefano Faita. The glaze is so good, you may just want to make a double batch so you have enough for leftovers too. Recipe serves 18 to 20 people.

INGREDIENTS
Balsamic and Fig Glaze
1 cup chopped fresh figs, stems removed
1/2 cup balsamic vinegar
1 tbsp. chopped rosemary
1 cup white wine
1 cup water

1/3 to 1/2 cup honey

Baked Ham

20 pound fully cooked, smoked whole ham, bone-in

Water, as needed for roasting pan

PREPARATION

Balsamic and Fig Glaze

1. Add figs, balsamic vinegar, rosemary, white wine, water and 1/3 cup honey to saucepan. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally until mixture thickens, about 20 to 30 minutes. Taste and adjust for sweetness, adding more honey, if needed. Divide mixture in half, using half for brushing on to ham. Reserve remaining half for serving with ham.

Baked Ham

1. Preheat oven to 325 degrees F. Fit rack in roasting pan.

2. If needed, remove skin off the ham and trim any excess fat. With a sharp knife, diagonally score ham in a diamond pattern.

3. Place ham on a rack fitted in a roasting pan. Add enough liquid to come about 1/2-inch up the sides of the pan. Cover and bake until internal temperature reaches 100 to 110 degrees F., about 2 hours, adding more water if pan starts getting dry.

4. Increase heat to 400 degrees F. Uncover. Brush lightly with glaze. Continue baking uncovered, glazing every 15 to 20 minutes, until internal temperature reaches 130 to 140 degrees F., about 45 minutes to 1 hour.

5. Tent with foil and let rest for 20 to 30 minutes before serving. Serve with remaining Fig and Balsamic Glaze.

Chef Tips: If you can’t find fresh figs, substitute with 1/2 cup dried figs that have been stemmed and then purée the glaze before using.

[recipe as seen in: cbc.ca]

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Veggie Cups with Ranch Dip

Looking for the perfect-healthy snack? Then you must try this delicious Veggie Cups with Ranch Dip. Be creative and unique, cause eating healthy doesn't have to be boring! This recipe is perfect as a appetizer, celebrations, snacks and for the diet. Recipe serves for 8 people.

INGREDIENTS
1 1/2 cups plain yogurt or plain Greek yogurt
1/2 cup mayonnaise
1 garlic clove, minced
1 to 2 tbsp. finely chopped chives
1 tbsp. finely chopped dill
2 tbsp. finely chopped parsley
1 to 2 tsp. mustard powder
1 tbsp. liquid honey
1 to 2 tbsp. lemon juice
Salt and freshly ground pepper, to taste
Veggie sticks, such as cucumber, carrots, celery, bell peppers, and/or skewered grape tomatoes, for serving

PREPARATION
For the Ranch Dip: Add yogurt, mayonnaise, garlic, chives, dill, parsley, mustard powder, honey, lemon juice, salt and pepper to a bowl. Whisk to combine. Taste and adjust seasoning. (Makes about 2 cups.)

Divide dip into 8 mini cups. Add veggie sticks to each cup and serve.













[recipe as seen in: cbc.ca]

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