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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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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Best-ever mashed potatoes

Get ready for a delicious recipe of mashed potatoes, this side dish goes well with any lunch or dinner. Perfect for Thanksgiving Day, Holidays and any other celebration. What you're waiting for? try the best-ever mashed potatoes! 

Preparation time: 25 minutes
Total time: 1 hour 10 minutes

INGREDIENTS 
5 lb. russet or Yukon gold potatoes
1 1/2 cup half and half cream
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter
1/2 cup chopped chives (optional)

DIRECTIONS

1. Peel and cut potatoes into large, even-sized pieces. Place in a large pot. Cover with water, and bring to a boil over high heat. Reduce heat. Simmer, covered, until very tender, 25 to 30 min. Drain well.

2. Pour cream into a large measuring cup or small saucepan. Whisk in Dijon, salt and pepper. Add butter. Heat in the microwave or on stovetop until hot, but not boiling.

Place drained potatoes back in pan over warm (but off) burner to evaporate excess moisture. Mash until very smooth. Stir warm cream mixture, then pour into potatoes. Fold or stir to evenly mix. Taste and season with more salt, if you like. Serve garnished with chives, if using.

NOTES FROM THE CHEF
Starchy potatoes such as russet, and creamy varieties such as Yukon Gold, yield the best texture.

















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

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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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Mini pumpkin scones with cinnamon cream cheese glaze

Autumn / Fall is here! and is the perfect for bake with pumpkin, give it a try! start with this delicious Mini pumpkin scones with cinnamon cream cheese glaze. Perfect for Thanksgiving, Autumn, Christmas or any season! 

Preparation time: 20 minutes
Total time: 40 minutes
Makes: 20 scones

INGREDIENTS
For scones:
2 1/2 cups all-purpose flour
1 tbsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp brown sugar, packed
1/4 cup unsalted butter, cold and cut into 1/2-in. cubes
1/4 cup non-hydrogenated margarine
1 1/2 cups canned pumpkin purée

For glaze:
1/2 pkg cream cheese at room temperature (about 125 g)
1/2 cup icing sugar
1 tsp ground cinnamon
2 tbsp hot water

DIRECTIONS

1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Stir flour with baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar in a large bowl. Lightly mix in the butter and margarine using a pastry cutter or fork. Stop mixing when it resembles a coarse meal; do not overwork.

2. Add pumpkin purée and stir until fully combined. Line your counter with a piece of parchment paper. Turn out dough onto parchment and press out until it is an even 1-in. deep.

3. Cut into 4-in. by 4-in. squares, then cut again diagonally to form rectangles. Bake for 10 to 12 min, or until golden. Remove to a rack to cool slightly.

4. Beat cream cheese with an electric mixer in a large bowl until fluffy. Mix icing sugar and cinnamon together in a small bowl. Add the cinnamon-sugar mixture to cream cheese and beat until fluffy. Add water and continue to beat until smooth and creamy. Cover with plastic wrap and set aside until ready to use. Drizzle glaze over warm scones and serve immediately, or refrigerate in an airtight container for up to 1 week.

Originally published in the Walmart Live Better Back to School 2013 issue / Photo: John Cullen

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Apple coffee cake with maple-caramel

If your new to baking, this recipe Apple coffee cake with maple-caramel is delicious and perfect for celebrations; Birthdays, Thanksgiving, Christmas. It taste delicious and it looks amazing.

Preparation time: 20 minutes
Total time:1 hour 20 minutes
Makes:8 to 10 servings

INGREDIENTS
butter for baking pan
2 apples (we used Pink Lady and Gala)
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
pinch ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
3 eggs
1/2 tsp vanilla
1 cup sour cream

TOPPING
1/3 cup maple syrup
1/3 cup brown sugar
pinch salt
1/3 cup whipping cream
1/2 cup chopped, roasted and salted cashews

DIRECTIONS

1. Preheat oven to 350F. Grease and flour the inside of a Bundt pan or angel food cake pan

2. Peel, core and grate apples. Set aside.

3. Stir flour with baking soda, salt and spices. Set aside.

4. Beat butter with sugars using an electric mixer until creamy, about 2 min. Add eggs, one at a time, beating between each addition. Beat in vanilla. Gradually beat in one-third of flour mixture just until blended, then half of sour cream. Repeat additions, ending with flour mixture. Stir in grated apple.

5. Spoon batter into pan, smoothing the top. Bake in centre of oven until golden and a tester inserted into centre of cake comes out clean, 50 to 55 min. Cool in pan on a rack for 10 min, then invert cake onto a cooling rack to cool completely.

6. Combine maple syrup, sugar and salt in a small pot over medium heat. Stir until sugar is dissolved. Bring to a boil, then reduce heat to low and simmer for 2 min. Add whipping cream and bring back to a boil. 

7. Reduce heat and simmer, stirring occasionally, until caramel is thick and deep golden, 10 to 12 min. Remove from heat and let cool completely.

8. Drizzle cooled cake with topping and sprinkle with cashews before serving.

Originally published in the Walmart Live Better Fall 2013 issue / Photo: Vince Noguchi 

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Espresso Martini

This is a must-share recipe, this delicious Espresso Martini is prefect for coffee overs just like me! The  cool espresso mix with coffee liqueur is perfect, serves for 1 person. Recipe for party, celebrations, and friends night.

INGREDIENTS
1 ounce espresso, cooled
1 ounce vodka
1 ounce coffee liqueur
1/2 ounce zambucca
1/2 ounce whipping cream (35%)
Ice
Coffee beans, for garnish (optional)


PREPARATION
1. Add espresso, vodka, coffee liqueur, zambucca, whipping cream and ice to cocktail shaker. Shake until condensation forms on shaker. Strain into martini glass.

2. Garnish with coffee beans, if desired. Serve immediately.


















[recipe from: cbc.ca]

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