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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Sweet & Smoky Wings

This recipe is perfect for Sundays or Friday nights, friends and family Sweet & Smoky Wings. It combines the perfect flavors: sweet, smoky and spicy! Serves 6 to 8 servings.

INGREDIENTS
2 1/4 pounds whole chicken wings
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. oregano
1 tsp. mustard powder
1 to 2 tsp. smoked sea salt
Freshly ground pepper, to taste
1 tsp. soy sauce
1 tbsp. vegetable oil
1/4 to 1/3 cup hot pepper jelly
Carrot and celery sticks, for serving (optional)

PREPARATION

1. Cut wings in half and remove wing tip.

2. For the spice mixture: Combine garlic, onion, paprika, oregano, mustard, smoked sea salt and pepper.

3. Add wings, spice mixture, oil and soy sauce to a large bowl. Toss to combine.

4. Preheat grill to high. Oil and clean grill.

5. Reduce heat to medium to medium low. Add wings. Grill, turning occasionally, until wings are just cooked through and golden brown, about 15 to 20 minutes.

6. Turn up heat to medium high. Brush wings with hot pepper jelly, turning frequently and basting with more pepper jelly until wings are lightly charred, about 3 to 5 minutes. Serve with carrot and celery sticks, if desired.

[recipe as seen in: cbc.ca]

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Toasted Coconut Shortbread

Have any ideas what to bake for this week? I have the perfect and easy recipe for you and the family, a delicious Toasted Coconut Shortbread! If you love coconut, you cannot miss this one - perfect serve with hot chocolate or milk.

Ingredients
1/2 cup (about 1.5 ounces) unsweetened shredded coconut*
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature**
1/2 cup plus 1 teaspoon sugar

1/2 to 3/4 teaspoon coarse kosher salt (Updated: for unsweetened coconut, the smaller amount; sweetened, the larger amount)

1/2 teaspoon vanilla extract

1 1/3 cups all purpose flour

Directions

1. Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.

2. Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

3. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.

4. Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)

From the Chef:

* I couldn't find unsweetened, so I used sweetened and dialed back the sugar by 2 tablespoons.

** If you’re looking for an excuse to splurge on the good butter, shortbread is it. You will absolutely appreciate the extra flavor as it shows up in this cookie.

[recipe credit belongs to: Smittenkitchen.com]

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Chicken and Rice Paprikas Casserole

photo / FoodNetwork

One of my favorites tricks in the oven, is how simple meals can turn into a delicious chef recipe and a great example is the Chicken and Rice Paprikas Casserole. A family-friendly dinner perfect for any night. This recipe is healthy and light, features brown rice, natural sweetness and rich in vitamins.

Preparation time: 10 minutes
Cook: 1 hour and 40 minutes
Total time: 1 hour and 50 minutes

Ingredients
2 pounds bone-in, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil
5 cloves garlic, finely chopped
2 large onions, finely chopped
2 large red bell peppers, finely chopped
1 tablespoon sweet Hungarian paprika
1 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cups low-sodium chicken broth
3 cups frozen brown rice, thawed
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons reduced-fat sour cream

Directions

1. Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.

3. Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.

[recipe as seen on: food network]

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Pink Lemonade Layer Cake

photo credit / food network

Desserts are one of my favorite recipes to make in the kitchen, and this Pink Lemonade Layer Cake by Paula Deen is the perfect example. Enjoy this delicious lemon and vanilla cake with your friends and family, is perfect for birthdays, celebrations or as a gift. Can be serve with juice, coffee or tea. 

Total time: 1 hour 8 minutes
Preparation time: 25 minutes
Inactive time: 10 minutes
Cook time: 33 minutes

Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 teaspoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 3 tablespoons sweetened pink lemonade drink powder
- 1 pound confectioners' sugar
- 5 tablespoons frozen pink lemonade concentrate
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest

Directions

1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

2. Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.

3. While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients until combined.

4. Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

[recipe credit belongs to: Paula Deen]

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