Pro Bowl Taco Dip

Being a football junkie, and a closet Drew Brees fan (don't worry I will never officially cheat on my Giants), I wanted to celebrate the game in Hawaii with what else... taco dip!  This is a serious crowd pleaser.  I have never made this and had left overs.  Bring it to holiday parties, game day parties, or make it for yourself and enjoy with a pitcher of margaritas (not alone preferably, but I'm not judging).

Layered Taco Dip
1 can refried beans (16 oz.)
1 container sour cream (16 oz.)
1 packet of taco seasoning
Shredded cheese- preferably of the Mexican variety
Shredded iceberg lettuce
2-3 Roma tomatoes, diced
2-3 ripe avocados
A few sprigs of fresh cilantro
2 ripe limes
1 bag tortilla chips

1.  Find a decent sized serving platter or shallow baking dish.  The first layer is the refried beans.  Open your can and spoon the beans onto the platter.  Using a spatula, spread the first layer evenly on the plate.

2.  For the next layer, I like to utilize a food processor.  Half the avocados and scoop out the inside, discarding the large core.  Combine avocados, leaves from the cilantro, and the juice of the 2 limes in the food processor.  Blend until the cilantro is finely diced.  I have no patience for the cilantro leaves when I have to dice them, but if you don't have a food processor you can do this all by hand.  Take this mixture and spread evenly on top of the refried bean layer.



3.  In a bowl, combine the entire container of sour cream with the taco seasoning packet.  Mix well.  Spoon this mixture onto the avocado layer and spread evenly.





4.  The remaining layers are the lettuce, then the cheese, and then the tomato layer.

Once your layers are complete- you are ready to serve.  Enjoy with your favorite tortilla chips!

Some alterations to this recipe- I recently started adding the avocado layer, but without it this dip is still delicious.  I have also topped this dip with black olives, chopped onion, and jalapeno peppers.  It really just depends on your preference. I have also utilized fat-free sour cream and low fat cheeses- all work just as well. You can't go wrong with taco dip!

Penne Pasta with Meat Sauce

For dinner the other night I was really craving some pasta. (gotta love carbs in the winter). So I decided to make a penne pasta with meat sauce. It is so tasty, and you can prepare the sauce and let it sit in the crock-pot all day, and then just make the pasta when you are ready for dinner!

Penne Pasta with Meat Sauce
1-1 1/2 lbs ground beef (or ground turkey)

My favorite options

1 box of penne (use whatever you like)
1 green pepper
1 sweet onion
1 jar of your favorite tomato sauce
1 can of diced tomatoes
2-3 tablespoons of olive oil
2 cloves fresh garlic, minced
salt and pepper
*it's also good to have some seasonings like basil and garlic salt on hand

1.  Diced up your pepper and onion.  In a small frying pan heat the olive oil and garlic over medium heat until the garlic starts to cook through a little (you don't want it to burn).  Add the pepper and onion and sauté about 5 minutes.  Set aside.







2.  Brown your beef and drain.  In your crock-pot, pour in the jar of sauce, the can of tomatoes, the sauteed onion and pepper, and the meat.  Mix well.  Season with salt, pepper, basil, and garlic salt.  Let sit in crock-pot on low heat for about 4 hours, stirring occasionally.






3.  When you are ready, cook your pasta and combine with sauce.  Top with some fresh grated parmesan and serve with a side of crusty Italian bread.

4.  Enjoy!






*if you do not have time to utilize the crock-pot, I have made this dish just by heating the tomato sauce and diced tomatoes on the stove in a sauce pan, and then adding in the peppers, onions, and meat once they were cooked.  If you let it all heat on the stove about 20 minutes over low heat it will still get a delicious flavor!

Alternative options- I utilized the Barilla Plus pasta when I made my penne.  It has fiber, omega 3, and protein.  This is a good alternative pasta for people who hate whole-wheat pasta (my dad).
However, this dish is delicious when prepared with whole wheat pasta and turkey meat, and also lower in calories!

Penne pasta with meat sauce and a side of sauteed power greens. Yum!

*the sauteed power greens came together in a bag from A&P.  It includes spinach, kale, and red chard.  They are sauteed in olive oil and salt and pepper over medium heat for about 3 minutes.  Delicious!

Home sick with Chocolate Chip Cookies

I have been sick with a yucky sinus infection for about a week now. So, to soothe my pain, I made some delicious chocolate chip cookies. I had this recipe from my very good friend Jamie, and I made them all throughout Christmas for friends and colleagues.  Everyone raved about them! So here it is-

Jamie's Chocolate Chip Cookies
1 cup butter or margarine
1/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 box of vanilla instant pudding
2 1/4 cups of flour
1 teaspoon baking soda
1 bag semi-sweet chocolate chips (I love the Ghirardelli ones)

1.  Preheat oven to 375 degrees
2.  Mix butter, sugar, eggs, vanilla, and pudding with an electric mixer on medium until the mixture is light and fluffy.
3.  Add flour and baking soda and mix well.
4.  Stir in chocolate chips.
5.  Drop by teaspoons onto cookie sheet about 2 inches apart.  (I line the cookie sheets with parchment paper- the cookies cook so nicely and so much less mess to clean!)
6.  Bake until golden brown, about 10-12 minutes.
7.  Remove from oven and let cool on baking sheet about 2-3 minutes and transfer to a cooling rack.

I like to keep them a little softer so I only let them cool on the rack about 5-10 minutes and then put them in a container lined with parchment when they are still a little warm.

*Additions to these cookies are nuts or peanut butter chips.  I have been wanting to try it with raisins but haven't had the chance yet. Go crazy, they are your cookies! Enjoy!

NFC Championship game... and Spinach and Artichoke Dip

Sadie roots for big blue!

So tonight at 6:30pm... the fate of my beloved g-men will be decided. Either on to Indianapolis or home to NY (well technically NJ.. but whatever). To get in the spirit, I will be making delicious spinach and artichoke dip!












Baked Spinach and Artichoke Dip

• 1 (8 ounce) package cream cheese, softened (for a lower calorie version, go for Fat Free or Light CC)
• 1/4 cup mayonnaise (again, go for Low Fat if you are watching calories)
• 1/4 cup each grated Parmesan cheese and grated Romano cheese (I buy the plastic tub that has both-or grate your own- so fresh and delicious!)
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil (can be found in the spice aisle)
• 1/4 teaspoon garlic salt (or more if you are garlic crazy!)
• salt and pepper to taste (I like the fresh ground black pepper and sea salt)
• 1 (14 ounce) can artichoke hearts, drained and chopped (make sure they are not the marinated kind)
• 1 package frozen chopped spinach, thawed and drained
• Shredded mozzarella cheese
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• 1.  Preheat your oven to 350 degrees.  Grab a small baking dish and lightly grease.  (I just spray it with PAM)
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• 2.  In a medium-sized bowl, mix together the softened cream cheese, mayo, shredded Parmesan and Romano, garlic, garlic salt, basil, salt, and pepper.  Once that is mixed, stir in the chopped artichoke arts and thawed spinach.
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• 3.  Transfer the mixture to the baking dish.  Sprinkle the top with the mozzarella cheese, adding as much or as little as you like, but enough so it covers the top of the dip.  Bake about 25 minutes until the cheese on top is lightly browned and bubbly.
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• Serve with tortilla chips, pita chips, veggies, or utilize it in a wrap with some turkey for a yummy lunch! 
• Delicious!
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• *there have been times where I have forgotten the fresh garlic or added too much of the spices. Don't worry if you miss something or add too much, it will still be delicious. Unless you do something dumb like forget spinach or artichokes. Then the only advice I have for you is to stop being such an idiot.
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Dinner at The Octopus's Garden

Last night was girls night at The Octopus's Garden! I was able to go to dinner with two wonderful friends, and we had a feast!
First.. we started out with that yummy bread and delicious hummus! I wish they sold that hummus, or gave it away for free in a huge tub. It's probably good they don't because I would devour it all in one sitting. Then, it was on to apps.  We enjoyed the Seared Ahi Tuna and the Seasoned Calamari with Basil Marinara.  I was craving Tuna Tartar, but I guess that is a specialty designated to the summer months.  The seared ahi was perfect though, and the calamari was tasty.  I enjoyed it because it was not over fried and the taste of the squid really came through.  (if calamari isn't your thing... I apologize because you are missing out!) The basil marinara was also delicious! We all got soup and salad with the specials.  I had the New England chowder and caesar, and my one friend had the Manhattan and house salad.  The chowders are delicious, and the dressings on the salad are light enough that they don't fill you up!
Then, being it was fresh fish night, we all decided to sample something off the special menu. I wish I could say that we all had different things so there is more to report on, but the Louisiana Redfish looked so amazing that we all had to get it... and amazing it was.  The fish was cooked to perfection, light and flaky.  It was served with sun-dried tomatoes, artichoke hearts, and sweet Vidalia onions.  This dish was heavenly.  Then it was topped with lump crab meat, and finished off over a citrus risotto. I highly recommend it if you ever have the opportunity to go on fresh fish night!

Also, on Wednesday's there is live entertainment.  A wonderful duet of piano and singing.  They played "Fly Me To the Moon" by Frank Sinatra for our little group, and walk around taking requests all night.  Perfect.

I have also enjoyed the coconut shrimp, the salmon, the sesame tuna, and the lobster night at The Octopus's Garden.  It is a favorite place of mine! Plus, it is open year-round, so that helps when you want some great seafood in the off season.  And if you know me, you know I love a BYOB! This girl loves her wine! Girls night is going to become a more regular occurrence, so hopefully many more restaurants to report on in the upcoming months!

So round up the ladies, or grab a hot date, a few bottles of vino, and treat yourself!

Wine and fresh fish to all,
xoxoxox

Homemade Sloppy Joes with a side of Roasted Asparagus

So this recipe was passed along to me by a friend's mother.. so I will name them after her!

Joyce's Sloppy Joes
1 lb lean beef
1 tbsp. fat (Crisco)
1 c. chopped onions
1 c. chopped green pepper
1/2 tsp. sugar
2 tbsp. prepared mustard (I used Heinz yellow)
1 tbsp. vinegar
1 tsp. salt
1 c. ketchup
6-8 rolls

1. Brown the beef in the Crisco.
2. Once cooked, add the remaining ingredients and simmer 30 minutes covered.

*I did not drain the meat once it was browned, it helped add to the sauce.  However, this dish is not for those trying to prepare a healthy dinner! The fat does add to the caloric count.. but that's what made it so delicious! I served them with potato rolls and oven roasted asparagus.
*Some alteration ideas- use turkey meat instead of the beef! I'm sure that would be delicious. If you are worried about the Crisco, try it without! That's how recipes are made anyway, trial and error. This is a great dish to prepare for the game on sunday.  Utilize mini Hawaiian rolls or mini potato rolls and make sliders! Cheese is a great addition too!

Oven Roasted Asparagus

1 bundle of asparagus
3-4 tbsp. olive oil
Salt and pepper
Preheat oven to 425 degrees

1. Rinse the asparagus.
2. Cut off the thick bottom of the stem.
3. Lay out on a rimmed baking sheet.  I patted the asparagus dry once they were on the sheet so they didn't "steam" in the oven.
4. Drizzle generously with the olive oil. Use more if you would like.
5. Sprinkle with salt and pepper. Use as much as you like. I love fresh ground black pepper and sea salt, so I was a little generous.
6. Place in oven and roast about 10-12 minutes.
7. Remove from oven and enjoy!

Grilled Cheese with Guacamole

I had some leftover guac from yesterday's fiesta... so I decided to make a grilled cheese with guac. I vaguely remember reading it in a mag awhile ago. It sounds like an odd combo, but it is amazing!

Grilled Cheese with Guacamole

Bread of your liking (I used french loaf and cut it into slices, but wheat, white, rye, whatever!)
Butter for the bread
Sliced cheese (again, use whatever you love! I tried it with cheddar, yum!)
Tomato
Left over guac (see guac recipe from yesterday if you are making fresh!)

*cater the quantities to however many sandwiches you are making

1. Heat up your pan or griddle to about medium heat.

2.  Butter the bread. I usually lay one slice down, then the cheese, spread with the guac, top with tomatoes, more guac, another piece of cheese, and the last slice of bread.  You can also assemble the sandwich before placing it on the heat, whatever is easiest for you! Flip with turner until golden brown on both sides.  Let cool and enjoy that deliciousness!

Some alteration suggestions- add turkey bacon/regular bacon, switch up the cheese, make it a panini if you have a panini press.