Bean Dip

It's football season, which means: FOOTBALL FOOD!

I'm not a die-hard football or anything, but I am a die-hard fan of good appetizers. And this one definitely hits the spot!


INGREDIENTS:

1 (30 ounce) can of refried beans

1/3 cup of finely chopped white onion

8 ounces of ground beef

2 Tbsp of taco seasoning

1-2 Tbsp of water

1 green onion finely chopped

4 ounces of softened cream cheese

2 Tbsp of mayo

3 Tbsp of sour cream

1/4 tsp of garlic powder

salt

black pepper

freshly grated cheddar (reserve some for the topping)



You will also need:

your favorite chips :)


INSTRUCTIONS:


Preheat your oven to 375 degrees F.

1. Coat three small ramekins with baking spray and set aside. You may use an 8x8 baking dish as well.
2. Into a hot skillet, add in some extra virgin olive oil. Add in your onions, a pinch of salt, and cook until softened.
3. Add in your ground beef and cook until no longer pink. Drain your beef well, wipe down your skillet with a clean paper towel, and place your skillet back on the stove.
4. On medium high heat, add your browned beef back into your skillet. Add in your taco seasoning, and a little bit of water. Cook for 1 more minute and then set this aside.
5. Into a large mixing bowl, add in your refried beans, browned beef, softened cream cheese, cheddar cheese, sour cream, mayo, green onion, garlic powder, and black pepper. Mix well and taste check for seasoning. Add a pinch of salt if needed.
6. Evenly divide your bean dip into all 3 ramekins. Top with more cheese. Cover with saran wrap and place into freezer for later, or place into the oven and bake for 20 minutes (or until cheese has melted and is bubbly). Serve immediately with your favorite chips.

Mini Caramelized Onion Tarts

I kid you not...these mini onion tarts are REALLY addicting! ESPECIALLY hot out the oven! I can probably eat about a dozen of these in one sitting, but I wont...

Because I'm lactose intolerant.

But these are so good, that despite my intolerance, I often make these and like to shove a few in my face before they've even cooled down.

Besides, what's not to like??

Caramelized onions??

GOOD.

Pie crust??

GOOD.

David Beckham??

GOOD.

(That last one had nothing to do with the recipe, but let's face it..David Beckham is ALLLLLL GOOD.)

 

INGREDIENTS:


2 store bought pie crusts

1 whole white onion thinly sliced

2 Tbsp of butter

2 Tbsp of extra virgin olive oil

1 green onion chopped

4 ounces of softened cream cheese

1 Tbsp of grated parmesan

4 ounces of freshly grated white cheddar (reserve some for topping)

2 Tbsp of sour cream

2 Tbsp of mayonnaise

1 egg yolk

garlic powder

salt

pepper

INSTRUCTIONS:

1. Into a skillet on medium heat, add in your butter and extra virgin olive oil. Once the butter has melted, throw in your onions. Season with a pinch of salt and black pepper. Turn the heat up to get a good sizzle, and reduce heat to medium low. Continue to cook (stirring frequently), until onions have caramelized, about 30-40 minutes. Drain on paper towels.
2. Into a bowl, add in your softened cream cheese, sour cream, mayo, cheeses, green onion, egg yolk, pinch of salt, black pepper, and garlic powder. Mix well. Set aside.
3. Onto a lightly floured surface, roll out your pie crusts and cut out your mini crusts, using a two inch biscuit cutter.
4. Grease your mini muffin tins.
5. Push your crusts, firmly into the bottom of your muffin tins (watch the video below, for my trick on how to do that).
6. Evenly distribute your filling into each tin, and then top with a little bit of shredded cheese.
7. Bake at 375 degrees for about 15-18 minutes, or until the cheese has melted, and the tops are slightly golden brown. SERVE IMMEDIATELY!

Eggplant Wrapped Tofu

Who doesn't love Thanksgiving? We all know that you should be thankful no matter what time of the year it is, but during this special holiday, you suddenly feel extra THANKFUL and just a little bit more BLESSED. You also get that ONE day to stuff your face without anyone really judging you. Which reminds me...I wonder if I can locate my old maternity pants? Stretchy pants are an absolute MUST on Thanksgiving Day!

This recipe is an easy one and the great thing about it is IT'S HEALTHY. Grilled eggplant and fried tofu make a beautiful pair and I promise you, that for just a few moments…you will have forgotten that you are a meat eating carnivore.

INGREDIENTS:

3-4 Indian eggplants(may use any purple egg plants)
2 packages of fried tofu(small or large)
sesame oil
salt and pepper
toothpicks

FOR THE DIPPING SAUCE:

1 ounce of ginger  peeled then sliced julienne
1 small carrot sliced julienne
2 cloves of chopped garlic
2 Tbsp of finely chopped shallots
1/2 cup of water
1 Tbsp of soy sauce
1 Tbsp of hoisin sauce
1/2 tsp of salt
2 Tbsp of brown sugar
1/8 tsp of black pepper
peanut oil
some corn starch mixed with a little bit of water

ADDITIONAL GARNISHES:

cilantro or parsely

INSTRUCTIONS:

1. Start by making your dipping sauce. In a small mixing bowl, combine your water, soy sauce, hoisin sauce, salt, brown sugar, and black pepper. Mix well.

2. In a saucepan, add in some peanut oil. Add in your chopped shallots and cook until softened. Add in your garlic, cook for a couple of seconds and then toss in your ginger and carrots. Cook until fragrant or until softened to your liking.

3. Add in your soy sauce mixture and cook on medium high heat for 2-3 minutes. It should be slightly boiling. Take some cornstarch and mix it with some water. Add that mixture into your saucepan and cook until slightly thickened. Remove from heat. Mixture will thicken more upon standing.

4. Remove your tofu from the packaging and rinse them in some really hot water to remove any excess oil. Drain and then pat them dry. Cut them in half if you are using the larger ones.

5. Wash your eggplants and then pat them dry. Cut off the ends first, and then begin to slice your eggplants into thin pieces, about an 1/8th of inch wide(or thinner). Coat both sides of your eggplant with some sesame oil and lightly season with salt and pepper. Grill your eggplants until done and allow them to cool down slightly before wrapping them over your tofu.

6. Wrap your grilled eggplant over your tofu by inserting a toothpick right into the center. Place them on a serving platter along with your dipping sauce and serve immediately.

Fresh Spring Rolls

Ingredients:

rice paper
very warm water

For the filling:

rice vermicelli noodles(cooked accordingly to the package)
1 pound of shrimp(deveined with the shell on)
fried tofu
Vietnamese ham(click here for my homemade recipe)
bean sprouts
green leaf lettuce
mint
cilantro
saw tooth coriander(optional)
chives(optional)

For the peanut sauce:

1/2 cup plus 1 Tbsp of hoisen sauce
1/4 cup of creamy peanut butter
1 Tbsp of sugar dissolved in 1/2 cup of very warm water
1/2 tsp of garlic powder
chopped peanuts for garnish
*you may double the recipe

For the sweet and sour fish sauce:

1/2 cup of sugar dissolved in 1/2 cup plus 1 Tbsp of very hot water
1/3 cup of fish sauce
1-2 limes
3 cloves of chopped garlic
1 Tbsp of ground chili paste
some sliced Thai chili peppers
some carrots sliced julienne(optional)

INSTRUCTIONS:

Start off by making your dipping sauces.

To make the peanut sauce:

Add all of the above ingredients(except for the chopped peanuts)into a food processor and puree until smooth. Taste check and adjust seasoning as needed. Sauce will slightly thicken upon standing. Store any leftovers in an air tight container in the fridge.

To make the sweet and sour dipping sauce:

Add all of the above ingredients into a small mixing bowl EXCEPT for the ground chili paste and chili peppers. You want to taste check for seasoning first, and then add the chili last after it's to your liking. Start off with the juice of 1 lime and add more as needed. Store leftover sauce in an air tight container in the fridge, as well.

Add your shrimp in some boiling water until cooked through. Drain and then slice them in half. Remove the shell and then set aside.

Take your tofu and rinse them in some hot water to remove the excess oil. Drain and then pat dry. Cut them in half and then again into thirds. Set them aside.

Cut your Vietnamese ham into the same size as your tofu. You want thin strips to make it easier to roll.

Wash all of your herbs and veggies VERY WELL, and then dry them in a salad spinner.

*Make sure you have all of your fillings, herbs, and veggies in front of you before you begin to assemble.

How to assemble your spring rolls:

Dip your rice paper into some very warm water for about 5 seconds. Place the rice paper on a wooden board. Use your hands to smooth out the rice paper a bit. It will also help soften the rice paper. Take a small piece of lettuce and place it in the middle(make sure you leave at least a 1/2 inch border on the sides to roll up the seams). Add your bean sprout first, and then follow with your choice of herbs and veggies. Top with a small portion of noodles(less is more). On the next row, add two slices of tofu then top that with two slices of ham. For the third row, add 3 pieces of shrimp(the cut side of the shrimp should be visible to you).

Start rolling the rice paper over the veggies and noodles(getting a tight grip), then over your tofu and ham, and right before you roll over the shrimp, fold in the sides of the rice paper, and finally, tightly roll over the shrimp.

Serve immediately with your choice of dipping sauce.

NOTES: Fresh spring rolls do not refrigerate well. The rice paper will become tough and hard, when cold. Make sure you always use very warm water for best results. You do not have to use a wooden board to roll your spring rolls. Personally, it just works better for me because I feel that the wooden boards soak up the water from the rice paper better, so it makes for easier rolling.

Lemongrass and Chili Oil Infused Edamame Beans

These edamame beans are the perfect game day snack. They are also the perfect thing to snack on while watching Korean dramas...just sayin'.

So easy to make but even more, they are DELICIOUS! My husband and I can eat a whole 1 pound bag of it, in one sitting. These beans will also have you licking your fingers dry, so please remember to wash your hands before consuming.

Ingredients:

1 pound of cooked edamame beans
3 cloves of chopped garlic
2 Tbsp of finely minced lemongrass
1/2 tsp of chili flakes
1 Tbsp of soy sauce(or more)
2 pinches of salt
1/2 tsp of sugar
1 tsp of sesame oil
1 tsp of chili oil
roasted sesame seeds

*You will also need some olive oil.

Instructions:

1. In a small bowl, combine your soy sauce, salt, sugar, and then set aside.
2. On medium heat, pour in some olive oil. Add in your minced lemongrass and cook for 3-4 minutes or until softened.
3. Add in your garlic and chili flakes. Continue to cook until fragrant.
4.Stir your reserved soy sauce mixture and then add it into the skillet. Mix well with the lemongrass and garlic.
5. Toss in your cooked edamame beans. Turn up the heat a little bit and continue to cook until all of the beans are evenly coated with the sauce, or until heated through.

Notes: Feel free to add a little bit more soy sauce or salt if you want it saltier. If you have some ginger, grate some of that in too for another kick of flavor! YUM!!

Salsa Fresca(Pico de Gallo)

My husband loooooves Mexican food. I make Salsa Fresca often and we enjoy it with blue corn chips and especially in steak fajitas!




Ingredients:

12 diced roma tomatoes(cut them in half and discard pulp before dicing)
1 lime and a half(reserve the half lime for later if needed)
2 cloves of chopped garlic
1 onion finely chopped(soak in cold water first to mellow them out)
1 de-seeded jalapeno minced(do not de-seed if you like it spicy)
1 or 2 finely chopped green onion
6 T. of chopped cilantro(more for garnish)
1/4 tsp plus a small pinch of cumin powder
1 tsp plus 1/4 tsp of salt
1/4 tsp pepper(optional)
1/2 T. to 1 T. of sugar

Instructions:

Add all ingredients into a large bowl and mix thoroughly. Cover and place into the fridge for at least 1 hour. I prefer overnight.

Notes:

Even though I've offered measurements to you, you really don't need it. Taste as you go along, adding more or less of whatever you'd like. You must let all ingredients sit in the fridge for at least 1 hour. I like it better the next day. The amount of liquid in the pico will triple in volume the longer it sits cause tomatoes give out so much liquid. Serve and garnish with some cilantro.

In the tutorial, I cut the recipe in HALF and used 6 roma tomatoes.

French Cut Green Beans

This so called "side dish" is sooo good...that I can probably eat it as a "main dish", instead! Everything that is good in this world can be found in this recipe. First, I cook some shallots and garlic in some bacon grease, then...add the green beans in, along with some sliced mushrooms, and FINALLY, top it all off with some crunchy bacon! Did I say ANYTHING wrong, here?? :)

Ingredients:

18 ounces of French cut green beans
8 ounces of sliced mushrooms
1 shallot finely chopped
1 pkg of bacon, roughly chopped
3 cloves of garlic, finely chopped
1 tsp of red pepper flakes
fish sauce, salt, sugar, black pepper to taste
lemon juice(optional)

Cook your bacon in a cast iron skillet until crispy. Place the bacon on a paper towel lined plate and reserve the bacon grease for later use.

Get an ice water bath ready.

Boil some water. Add in some salt. Cook your green beans for about 1-2 minutes. If you're using regular green beans, cook them for about 5 minutes. Drain them well and then place them in your ice water bath. Drain them well again, and then pat completely dry.

With a skillet on medium high heat, add in 2 Tbsp of bacon grease. Add in your chopped shallots and cook until tender. Add in your garlic plus 1 tsp of chili flakes, and cook until fragrant. Add in your mushrooms, along with a pinch of salt, pinch of sugar, and some black pepper. Cook until mushrooms are almost tender. If your pan seems dry, add in some more bacon grease as needed.

Next, add in your green beans along with some fish sauce and a pinch of sugar. Lastly, add in your crispy bacon and continue to cook for about a minute. Adjust seasoning as needed. If using, squeeze in some lemon juice and toss to coat before removing from heat.

Watch the video here.