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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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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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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Roasted cheese and herb stuffed mushrooms

This delicious Roasted cheese and herb stuffed mushrooms will impress your guests, family and friends. The cheese and mushrooms are the perfect combination for your celebrations, what better appetizer that one made from the chef! (you)

Preparation time: 25 minutes
Total time: 45 minutes
Makes: 24 servings

INGREDIENTS
2 pkgs large button mushrooms (each 397 g)
125-g pkg goat or brie cheese
1/3 cup bread crumbs
2 tbsp chopped chives, plus more for garnish
1 tbsp finely chopped parsley, plus more for garnish
4 strips bacon

DIRECTIONS
1. Preheat oven to 425F. Line a baking sheet with foil or parchment paper. Remove stems from mushrooms and place on prepared baking sheet. Crumble goat cheese into a small bowl. If using brie, dice and place in bowl. Add bread crumbs and herbs. Stir to evenly mix (you may need to rub the mixture with your fingertips). Divide cheese mixture stuffing into mushrooms.

2. Cook bacon in a medium skillet over medium heat, stirring often until bacon is brown, crisp and most of the fat has been rendered off, 8 to 10 min. Crumble cooked bacon overtop mushrooms.

3. Bake in centre of preheated oven until mushrooms are tender, about 18 to 20 min. Garnish with chopped chives and parsley, if you like. Serve warm.







Originally published in the Originally published in the Walmart Live Better Fall 2013 issue./ Photo: John Cullen

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Black Eyed Pea and Peach Salad

This delicious Black Eyed Pea and Peach Salad is the perfect example of how to mix fruits with your salad, it gives a sweet touch to the recipe. Is perfect as an appetizer, side dish, lunch or celebrations. You can replace the peaches for pears, apples or nectarines. Serves 6 dishes.

INGREDIENTS
6 large handfuls baby spinach (about 8 cups)
1 (14 ounce) can black-eyed peas
2 peaches, sliced
5 slices bacon, diced and cooked until crispy
1/2 red onion, sliced
Handful chopped toasted pecans, for garnishing

Dressing
1/3 cup olive oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
Pinch sugar
Salt and freshly ground black pepper, to taste

PREPARATION
1. Add spinach, black-eyed peas, peaches, bacon, red onion and pecans to a large large bowl.

2. For the dressing: combine olive oil, white wine vinegar, Dijon mustard, garlic, sugar and salt and pepper.

3. Toss salad with dressing. Taste and adjust for seasoning. Garnish with more pecans, if desired.











[recipe courtesy of: cba.ca and Stefano Faita]

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Fudgy Brownie Bites

Chocolate lovers have never been more happy, know why? This Fudgy Brownie Bites will make anyone happy! perfect for kids, family and friends. Good for Sunday snacks, appetizers, dessert, or just for fun!

Ingredients

8 ounces (2 sticks) unsalted butter, chopped

2 cups sugar

1 cup unsweetened cocoa powder

4 ounces 70% cocoa chocolate bar, chopped

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

3 large eggs, cold

3/4 cup cake flour

Directions

1. Butter a mini muffin pan (with 36 muffin cups); preheat an oven to 325°F with a rack in the bottom third of the oven.

2.  Place the butter in a large bowl over a pot of simmering water (bain marie). When it begins to melt, add the sugar, cocoa powder and chocolate bar. Stir occasionally until the butter and chocolate have completely melted and mixture is completely mixed together–it may still appear a bit grainy.

3. Remove the bowl from the bain marie and allow the temperature of the mixture to cool slightly.

4. Add the vanilla and stir. Then add each egg, one at a time, mixing well after each to completely incorporate it.

5. Add the cake flour and mix the flour in until it is completely dispersed. Continue to mix for another minute to ensure the mixture is smooth. The batter will be very thick.

6. Spoon the batter evenly into the mini-cupcake pan. Place in the preheated oven and cook for 15 to 20 minutes, or until a toothpick inserted comes out covered in crumbs and a paste-like substance, but not a liquidy looking substance (it should stick to the toothpick and not run or fall off). Baked for 18 minutes.

7. Allow the brownies to cool to room temperature then place the pans in the freeze for 20 minutes–this will help the brownies come out of the pan easier. Remove from the freezer, run a knife along the outside of each brownie and pop the brownie bite out.

[recipe as seen in: chasingdelicious.com]

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Crunchy Coconut Corn Fritters

photo / food52

This delicious recipe will set the mood in any celebration or event.  There's many recipes for Corn Fritters but this one is one of my favorites! The mix between corn and coconut is perfect, share with your friends and family this unique appetizer or snack. Enjoy!

Preparation time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Ingredients

- 1 cup all purpose flour

- 1 tsp baking powder

- ½ tsp salt

- ½ tsp sugar

- ½ tsp cayenne

- 1 egg

- ½ cup coconut milk

- a few dashes of hot sauce

- 1 ½ tbsps butter, melted

- 1 ¼ cups fresh corn kernels (about 2 ears)

- 1 cup frozen, grated unsweetened coconut, thawed

- ¼ cup scallions, thinly sliced

- 1 tbsp green chilies, finely minced (optional)

- salt

Directions

1. In a bowl, sift together flour, baking powder, salt, sugar, and cayenne. In another bowl, beat together egg, coconut milk, hot sauce, and butter. Add wet ingredients to dry ingredients and mix until it comes together. 

2. Don’t overmix. Fold in remaining ingredients. In a large heavy saucepan, dutch oven, or deepfryer, heat about 4 inches of vegetable oil to 325˚ F. Carefully, drop spoonfuls of the batter and cook until golden brown, working in batches. 

3. Remove to a towel-lined plate and sprinkle with salt. A few things: (1) don’t overcrowd because it will bring the oil temperature too far down, and (2) be careful – it splatters when cooking. Serve warm with a dipping sauce of your choice…a cilantro aioli would work well here or even a spicy ketchup.

[recipe credit belongs to: food52.com]

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Sweet Potato Oven Fries with Avocado Dip

photo / allthatsplatters.blogspot.ca

One of the most popular appetizers in restaurants is the Oven potatoes with Avocado Dip on the side. Now you can make this super easy recipe as an appetizer or side dish. You can change the potatoes to regular ones, but Sweet Potatoes gives a delicious flavor that goes perfect with the Avocado Dip.

Preparation time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Ingredients

- 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries

- 2 tablespoons olive oil, or more as needed

- 1 teaspoon paprika

- 1/2 teaspoon chili powder

- 1/2 teaspoon ground coriander

- Coarse ground rock salt and freshly ground black pepper, to taste

- Avocado Dip, recipe follows

Directions

1. Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

2. Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

3. Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip

- 1 avocado

- 1/3 cup mayonnaise

- 1/3 cup cream cheese

- 1 jalapeno, seeded and chopped.

- 2 scallions, white and light green part only, chopped

- 1 lime, juiced

- Salt and freshly ground black pepper

1. Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

[recipe as seen on: footnetwork]

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Mini Peach Cobblers

photo/foodnetwork

Mini Peach Cobblers are a wonderful recipe to share with your friends, family and kids! It can also be presented as a appetizer or dessert, this Mini Peach Cobblers are elegant and easy to make! Let me share with this favourite recipe that you'll fall in love with!

Preparation time: 25 minutes

Cook time: 45 minutes

Total time: 1hr 20 minutes 

Ingredients

- Nonstick cooking spray

- 2 1/2 pounds ripe peaches, pitted and cut into large chunks

- 1 tablespoon cornstarch

- 1/2 cup plus 2 tablespoons sugar

- 3/4 cup all-purpose flour

- 2 tablespoons ground flax seed

- 1/4 teaspoon kosher salt

- 3 tablespoons cold unsalted butter, cut into small pieces

- 2 tablespoons reduced-fat buttermilk

- Non-fat vanilla yogurt or frozen yogurt, for serving, optional

Directions

1. Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.

2. Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.

3. While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.

4. Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.

Nutrition Info:

Per Serving (does not include yogurt for serving): Calories: 203; Total Fat: 6 grams; Saturated Fat: 3 grams; Protein: 3 grams; Total carbohydrates: 38 grams; Sugar: 25 grams; Fiber: 3 grams; Cholesterol: 12 milligrams; Sodium: 64 milligrams

[recipe credit / copyright belongs to: foodnetwork.com]

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