Chunky Guacamole

Having a little backyard bash. 

When the weather is so warm it makes you want to punch someone or yell in road rage all the way home from work, it's definitely too hot to cook inside.  Don't you think?

Time to cool off (literally) with a few friends, some margaritas and great food.  I thought that we'd start off this summer bash with a old favorite of ours, my Chunky Guacamole.  It's just like the table side guacamole they make in the restaurants.  We adore the chunkiness and spicy flavors and I make it quite often in the summer time.  It is soooo good that if I don't watch MGG he will eat it all before I get any....seriously, not joking one bit.   I learn from experience!

So this dip is easy to make.  I serve it with tortilla chips that we bake.  It would be great on tacos, grilled chicken, or alongside any Mexican dish.  

So, come on over and bring your margarita glass.  I'll have the dip waiting!

Chunky Guacamole

2-3 large Haas avocados
1 clove garlic, peeled and minced
1/4 c red onion, diced
1/2 c Roma tomato, seeds removed, chopped
1 jalapeno,  minced
1/2 c cilantro, chopped
Juice of 1 Lime
Salt to Taste


Cut the avocados in half. Remove the pits.  Scoop the avocado from the skins, and then slight chop with a fork leaving it chunky.  Add remaining ingredients and mix gently.  Eat immediately or cover and refrigerate for an hour to blend flavors. 

Tzatziki - Yogurt Dip with Garlic, Mint, and Dill

To go along with our Greek Memorial Day Menu we have to have an all time favorite.

Tzatziki

If you've had Greek food them I'm sure you tried Tzatziki.  It's a tangy yogurt based dip made with cool cucumbers, garlic, mint and dill.  Just perfect for with wedges of pita bread.

Don't stop there though!  Use this wonderful dip as a spread as well.  On top of the Chicken Souvlaki...yum, yum!  Use it inside a pita pocket with a salad or chicken, or lamb tucked inside. Here's MGG's favorite way to eat it.  You take a piece of pita bread and put some rice on it.  Then add some Chicken Souvlaki and top it with the Tzatziki, fold it up and take a big bite! 

Use it as a dressing on a nice Greek salad.  The uses are endless!

I love this dip...straight up or combined with other foods!  Of all the dips I think this is the best during the summer.  The coolness from the cucumbers pleases your hot palate.  

Tomorrow I'll show how to make a fresh, straight from the garden salad with a wonderful feta dressing!

Enjoy!




Yogurt Dip with Garlic, Mint, and Dill (Tzatziki)
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998)

2 cups plain strained yogurt (such as Fage)
About 1/2 English cucumber, peeled, halved and seeded
Salt, to taste
4 garlic cloves, minced
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh dill
1 Tbs. extra-virgin olive oil 2 to 3 tsp. fresh lemon juice

Using the large holes on a handheld grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

Transfer to a bowl and serve.  

 

Kopanisti - Greek Feta Spread

The other day I showed you a great Greek recipe for Chicken Souvlaki.

Chicken Souvlaki.

A wonderful dish to go with this is Williams-Sonoma's version of Kopanisti.  This is a Greek Feta Spread.  Kopanisti is really a type of cheese however, it also means beaten.  And this dish is just that....beaten.  You add a few ingredients to a food processor and "beat it"!

This version uses pepperoncinis as the wow factor.  Many versions use roasted red peppers, however the use of the pepperoncini gives this dip a definite kick!  Not for the person that likes things mellow, but if you can take a little heat, then this will put some zip in your step!

Easy to make, and goes perfect served with the chicken, along side, or used as a spread with pita.  Try topping the chicken with it too!  It's perfect anyway to try it.

Hope you enjoy this dish!  More to come later in the week.

Kopanisti - Greek Feta Spread

by Williams-Sonoma Kitchen

Makes 1 1/2 cups

Ingredients:

• 1/2 lb. Greek or French feta cheese
• 3 Tbs. extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 Tbs. minced fresh mint or 1 tsp. crumbled
   dried mint
• 1/4 tsp. red pepper flakes, plus more as needed
• 6 Italian peperoncini (pickled green peppers),
   chopped, plus more as needed

Directions:

In a food processor, combine the cheese, olive oil, garlic, mint, the 1/4 tsp. red pepper flakes and the 6 chopped peperoncini and process until smooth. Taste and add more red pepper flakes or peperoncini, if needed. Transfer to a serving bowl.

Hummus

I'm going on vacation for a couple of days but wanted to leave you with a delicious dip that we eat quite often in my house.


Hummus is becoming ever so popular.  It's great as a dip with pita bread, bagel chips, cut veggies, or crackers.  It's also a great spread for a sandwich, wrap, or pita pocket.  Try using it in various ways to liven up everyday dishes!  I served served this one as a traditional hummus dip, grilling some pita bread and cutting them into wedges for dipping.  

Enjoy!  I'll be back with a great chicken dish at the end of the week.

Hummus

1 (15-ounce) can chickpeas, drained and rinsed
1/3 cup Tahini
2 T fresh lemon juice
2 T chopped fresh parsley
2 garlic cloves
½ t salt
2 to 4 T water, as needed
Paprika, chopped tomatoes, olive oil (optional garnish)

Warmed or grilled pita bread cut into wedges

Place the chickpeas, Tahini, lemon juice, parsley, garlic and salt in a food processor and blend until smooth.  Add water as needed to reach desired consistency.  

If desired make a well in the center of the hummus and add a drizzle of olive oil.  Sprinkle with paprika and chopped tomatoes.  Serve with grilled or warmed pita wedges.

Creamy Dill Dip

It's spring, it's pretty outside...and sometimes you just want some dip!

This time of year we love to sit outside and relax, take in the cool temperatures before they soar toward summer. We also love to dine outside. It's a pleasure we enjoy most of the year, but after a rainy period we are dying to get outside and enjoy nature.


So a nice way to sit and relax and have a little snack is to make my Creamy Dill Dip. I love dill, and sometimes I just want that flavor in a nice little dip. Have it with some crackers or veggies to snack on with a big glass of iced tea and you are all set! Or you can smear it on bagel chips, or some nice sliced french baguette. It's all good!


Simple to whip up, with a short period in the refrigerator to blend the flavors, this recipes is quick and easy.


I know a lot of you are probably saying...dip is fattening. You can lighten this up by using lower in fat ingredients like light mayo and sour cream. That helps....but it's great to indulge every once in a while, and this dip won't last that long.  It's yummy!

Creamy Dill Dip


1 c lite sour cream
1 c lite mayo
1 T dill weed
1 T celery salt
1 tsp. onion powder


Mix ingredients together in a bowl until well combined. Place in refrigerator for about 1 hour to blend the flavors. Serve with crackers or veggies.

Black Bean Salsa

Yum

Today is Spring Forward Day, and I've been "off" all day long!

I actually forgot about changing the clocks today, so when I woke up I thought it was early and I had plans.  So many plans... I'd get some things done before I had to leave for today's cooking class.  But then I remembered...bummer.  It wasn't early at all.  To top it off, I had to rush to get ready to leave.  So much for my early morning plans.

If that wasn't bad enough I got a large sugar rush from taste testing the cakes from today's class.  Not so much from the cake per say...but the frosting!  Yikes!! Even though I scraped off most of the frosting ( a sin, I know...) I had a sugar buzz for hours...

Totally off today.

So to redeem myself I whipped up this healthy Black Bean Salsa.  Simple, quick, and full of good stuff.  It's a tangy salsa that's great served with chips as an appetizer, or you can spoon it into a lettuce cup to eat as a salad.  Either way the flavors are fabulous!

Try this soon.  It would be great to serve during March Madness, or a spring party!

Black Bean Salsa

makes 3 cups

1 roma tomato, diced
1 avocado, diced
1/4 c red onion, diced
1 15oz. can of black beans, drained and rinsed
2 T cilantro, chopped
1 T. olive oil
2 T lime juice
pinch of red pepper flakes
pinch of salt

Combine tomato, avocado, red onion, black beans, and cilantro in a medium bowl. cilantro
In a small bowl whisk together olive oil, lime juice, red pepper flakes, and salt, until well combined.  Pour over the black bean mixture, tossing to coat.  Serve immediately, or chill in the refrigerator for 1 hour.  Serve with tortilla chips for a dip or over lettuce as a salad.


Linked to:
Add a Pinch - Mingle Monday

Garlicky Lima Bean Spread

Need a good game day dip?

I've got the perfect one!  This dip is not your ordinary dip.  It's made of fresh and healthy ingredients so you don't get all the fat calories from it.

It's along the line of a hummus, but different in texture a little.  I found the Garlicky Lima Bean Spread in one of my favorite recipe books, "Cooking Light's Cooking through the Seasons".  This is a gem of a book.  You can see a picture of it in my sidebar under the Cookbook Corner.

This dip is a winner!  Garlicky in flavor, great with vegetables and crackers alike. You can even use it as a spread in a wrap.  Even your husband and children will love this.  It's that good!

Everyone needs a handful of great game day treats, but this would fit just as well at a nice brunch, or a holiday dinner.

I didn't take step by step pictures on this one, but I promise it is super easy to make.  You're gonna LOVE it!

Look at the wonderful green color!

Garlicky Lima Bean Spread

adapted from Cooking Light

2 cups fresh lima beans

1/3 cup fresh parsley leaves
1/3 cup water
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 teaspoons garlic paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce

Sort and wash beans; drain and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.

Place beans and remaining ingredients in a food processor.  Process until smooth.

 

Sweet Onion Salsa

Salsa is fat-free, fresh-tasting, and so flavorful. 

 I'm addicted.

So when I ventured into making fresh homemade salsa I couldn't believe I hadn't made it before!  I have been making my Salsa Roja almost every week!!!  I told you I'm addicted.

So I thought I would change up the flavors a bit and bring out some onion flavor.  So I decided to make a sweet onion salsa.  This is a smaller batch than my other recipe, but you can adjust it to make more if you like.  This makes around 3 cups or so.  It packs a great onion punch, leaving out the garlic so it doesn't compete with the flavors.  I also added more jalapeno to this recipe to zip up the spice factor.  You can always adjust the chili to you level of heat you like.

Another thing about salsa is the versatility it lends to other dishes.  Here are a few ideas:

• Add to scrambled eggs
• Add to rice
• Use as a burger topping
• Top a baked potato
• Use as a sauce for cooking salsa chicken
• Add to ground beef and use for taco or nachos
• Mix with ranch dressing to make a zesty salad dressing
• Mix to sour cream and mayo for a great dip
• Mix with guacamole to zip of the flavor.

So here's my recipe for Sweet Onion Salsa.  I hope you enjoy it!

For my Salsa Rosa recipe click here.

Sweet Onion Salsa

 

Ingredients:

1 14 oz can of whole or diced tomatoes

½ of a sweet onion such as Vidalia or Walla Walla

1 jalapeno, chopped (add less for a milder taste, remove membranes and seeds as well for less heat)

¼ of a bunch of cilantro – roughly 1 good sized handful

Juice from ½ a fresh lime

1/4 t kosher salt  

A pinch of sugar

1/3 t cumin

Directions:

 
Add all ingredients to a 10 cup capacity food processor.  Pulse until you get your desired consistency. Taste and adjust seasoning as desired. Place in a large container and chill to blend flavors.  Leftovers can be stored in the refrigerator up to three to four days. Makes about 3 cups.

Salsa Roja

What's America's favorite condiment?  Salsa!!!

Salsa Roja or "red sauce" is a common and wonderful blend of tomatoes, chili peppers, onion, garlic, and fresh cilantro.  

It's your basic or "restaurant style" salsa. 

I love relaxing with chips & salsa (plus a margarita!) and usually always have it on hand in the house.  Living in California we've grown up loving Mexican food and salsa is one of those items on the top of the list!  Some times we eat so much chips & salsa we're too full to eat our dinner!!!  Have you ever done that?

You are going to be soooo surprised how easy this is to put together.  And the FLAVORS, the FRESHNESS! Oh MY!!!  Once you try this you will never want to go back to jarred salsa again. Trust me...plus, the cost savings to making your own is tremendous.

Later on we will also explore a variety of dishes that utilize salsa so you get more bang for your buck!!  Stay tuned for those recipes.

So let's make salsa!!!

Add a 28 oz. can of whole or diced tomatoes to a large food processor.  Make sure to use at least a 10 cup capacity...this make a lot! (Party size!!)  Oh, and you can use 5-6 whole, fresh tomatoes instead of the canned if you prefer!

Add the onion, cilantro, a jalapeno (membrane and seeds removed if you want less heat), lime juice, salt, pinch of sugar, and cumin.

Turn on your processor or pulse and blend until smooth.  Or you can leave it slightly chunky if that's your thing...

Ole!  You have salsa!!  I told you it was simple....Now I put mine in the refrigerator for about 30 min- 1 hour to blend the flavors, but you can use it right away if you like.

Now go make some....go on!  It's oh soooo good!

Salsa Roja

Yield:  A little over 1 quart

Ingredients:

1 28 oz can of whole or diced tomatoes
½ of a yellow onion
2 cloves garlic
1 jalapeno, chopped (add less for a milder taste, remove membranes and seeds as well for less heat)
¼ of a bunch of cilantro – roughly 1 good sized handful
Juice from ½ a fresh lime
½ t kosher salt 

A pinch of sugar
½ t cumin

Directions:

Add all ingredients to a 10 cup capacity food processor.  Pulse until you get your desired consistency. Taste and adjust seasoning as desired. Place in a large container and chill to blend flavors.  When serving bring to room temperature if desired.  Leftovers can be stored in the refrigerator up to three days.