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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Roasted asparagus risotto

Who says eating healthy is boring? Well I have a healthy-delicious recipe for you, family and friends. This risotto recipes uses arborio rice, asparagus and is perfect as a side dish for lunch or dinner.

Preparation time: 20 minutes
Total time: 45 minutes
Makes: 6 servings

INGREDIENTES
900-mL pkg chicken or vegetable broth
2 tbsp olive oil
1 medium white cooking onion, finely chopped
1 garlic clove, finely chopped
2 cups arborio rice (Can’t find arborio rice? Click here if you’re using white rice instead.)
2/3 cup dry white wine
1 bunch roasted asparagus cut into 1-in. pieces
1/2 cup grated Parmesan cheese
1 tbsp butter

DIRECTIONS
1. Simmer broth plus 1 1/2 cups water in a pot over medium-high heat. Remove from heat. Keep warm.

2. Heat oil in a large pot over medium-low heat. Add onions and cook until very soft but not browned, about 8 min. Add garlic and cook for 1 more min. Add rice and stir until it is well-coated with oil, about 1 min. Add wine and stir continuously until the wine has been absorbed by the rice. Add 2 cups warm broth and cook, stirring, until the liquid has been absorbed. Repeat, adding broth in 1/2-cup increments until rice is soft, with a slight firmness in the centre. The cooking time will be about 20 min.

3. Remove from heat and stir in roasted asparagus, Parmesan and butter. Season with salt and pepper. salt and pepper to taste.













Originally published in the Walmart Live Better Spring 2013 issue / Photo: Steve Krug

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Baked Salmon with Avocado Mango Salsa

photo credit / simply recipes

Searching for ideas of "what to do with the salmon in the fridge"? Well let me share this delicious recipe with you all. A easy 10-minute oven recipe. Quick, healthy and light. Enjoy this recipe with your favourite drink, recipe includes ingredients like: red onions, avocados, mango and lime juice.

Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Ingredients
- Olive oil
- 4 6-ounce salmon fillets
- Salt
- Freshly ground black pepper
- 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds of mango)
- 2 just ripe avocados
- 1/4 cup minced red onion
- 1 serrano chile, minced (with seeds for more heat, without for less)
- 2 limes, juiced (about 4 Tbsp lime juice)

Directions

1. Preheat oven to 400°F. While the oven is preheating, prep the mangos.  Either peel and then cut away the   mango flesh from the core seed, and then cut the mango into 1/3-inch cubes, or follow the instructions here on How to Cut a Mango. Set the cut mango aside in a medium bowl.

2. Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan.  Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes.

3. While the salmon is cooking, prep the other ingredients. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern. Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together.

4. Serve the salmon fillets with a generous portion of avocado mango salsa.







[recipe credit belongs to: simplyrecipes.com]

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