7-Layer Taco Dip

The other night we were invited to a potluck birthday party. I did not have much time to cook and wanted to prepare something really easy but delicious. So I thought that a taco dip could be my best option. I found many recipes for 7-layer taco dips on the net and decided to adapt them with the ingredients I like. For instance, one recipe called for cream cheese mixed with sour cream. I think that this is too rich and left out the cream cheese. I added a homemade guacamole instead. I served this dip with round tortilla chips and everyone raved about it. 

Ingredients

1 (20 ounce) can Refried Beans 

1 (500ml) container low-fat sour cream (reserve 1 tablespoon)

Cumin

Oregano

Chilli powder

4 small Italian tomatoes, chopped

2 large avocados, mashed

About 2 tablespoons red onion, chopped

1 (16 ounce) jar mild or medium salsa

2 green onions, chopped

2 cups grated cheddar cheese

1 (6 ounce) can sliced black olives

Directions

1. In a bowl, mix refried beans with cumin and chilli powder. Add as much spices as you like. Spread the mixture in a 13x9 inch dish (not smaller!)

2. In a bowl, mix sour cream, cumin, chilli powder, oregano and black pepper. Season as much as you like. Spread sour cream over refried beans.

3. In a bowl, mix mashed avocados with chopped tomatoes and 1 tablespoon sour cream. Add onions, salt and pepper. Spread over sour cream.

4. Spread about half of the jar of salsa if using medium salsa (not everyone likes spicy food). If using mild salsa, spread the entire jar over avocado.

5. Sprinkle chopped green onions over salsa.

6. Top with grated cheddar cheese

7. Garnish with black olives.

Broil in oven for about 2 minutes or until cheese has melted. Serve immediately.

To recap, here are the layers:

1) beans

2) sour cream

3) guacamole

4) salsa

5) green onion

6) cheese

7) olives

Olympic TV Dinner

So a couple of weeks ago I was watching Best Recipes Ever, where the best Canadian Living recipes are presented by Kary Osmond. On that day, they were making the ultimate TV dinner, which looked so good. Since the only thing on TV for the last two weeks were the Olympics, I thought that I should make an ultimate olympic TV dinner. Unluckily for me, the only thing on during dinner time was women's curling, and we lost the gold medal to Sweden.  Anyhow, I carefully followed all three recipes on the website, and two of them turned out to be really good, while the corn-zucchini saute was so-so. I would suggest stir-frying or steaming your favortie veggies.

Roasted Garlic Mashed Potatoes

2 garlic heads, roasted

4 medium Yukon Gold potatoes

Some milk

Salt and Pepper

Olive oil

1 green onion, chopped

1. Roast garlic in the oven. Follow this link to learn how to do so. 

2. Meanwhile, peel and quarter potatoes. In medium pot of boiling water, cook potatoes until very tender, about 25 minutes. Drain water and leave potatoes in pot.

3. Squeeze roasted garlic over potatoes. Add milk, salt, and pepper and mash until desired texture. If too dry, add more milk. Top off with chopped green onions.

*This is what your roasted garlic should look like when done:

Chicken Fingers with Peanut-Apricot Sauce 

2 boneless, skinless, chicken breasts (about 1 pound)
1 egg
1 tablespoon water
1 cup dry breadcrumbs
2 tablespoons chopped coriander
1 tsp cajun seasoning
1/4 teaspoon salt

Sauce:

1/4 cup apple juice

1/4 cup peanut butter

2 tablespoons apricot jam

1 large garlic clove, chopped

1 1/2 teaspoon vinegar (cider, rice, or white)

1. Slice chicken breasts into small strips. Set aside.

2. In a small bowl, whisk egg and water. In another bowl, combine bread crumbs, coriander, cajun spices, salt. Dip chicken strips in egg, then in bread crumbs, and coat well. Place chicken strips on a greased baking sheet.

3. Bake at 350 degrees F, until crispy and well cooked, about 15-17 minutes.

For Sauce 

1. In a microwaveable, add all ingredients for sauce. Microwave for 2 minutes, stirring after 1 minute.

2. Serve sauce with chicken strips...mmm...

Note: If you have left overs, simply heat chicken in oven and microwave sauce for 1 minute. 

Corn and Zucchini Saute  

1 tablespoon olive oil

4 green onion, sliced

3 small zucchinis (or 2 medium), cubed

1/2 teaspoon dried oregano

salt and pepper

2 cups frozen corn

1. In a large skillet, heat oil over medium heat. Fry green onions for about 2 minutes. Then add zucchinis, oregano, salt and pepper and saute until zucchini is tender-crisp.

2. Add frozen corn and cook until hot.

Click here for original recipe

Rosemary Potato Gratin with Pesto Goat Cheese Stuffed Chicken Breasts

Ingredients for Rosemary Potato Gratin

• 5 medium Yukon Gold potatoes
• 2 sweet potatoes
• 1 small onion, coarsely chopped
• 1/3  cup butter
• 1/3 cup all-purpose flour
• 1 tsp salt
• 2 teaspoons dried rosemary
• pepper
• 3-3/4 cup milk
• 1/2 cup grated cheese

Directions

1. In a small pot, over medium heat, melt butter. Then add flour, rosemary, salt and pepper. Cook for one minute, stirring constantly.
2. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 15 minutes. Set aside.
3. Peel, wash, and thinly slice potatoes. Layer half of the Yukon Gold potatoes in a greased 13x9 inch glass baking dish. Spread with half of the onions. Layer with sweet potatoes, remaining onions, and Yukon Gold potatoes. 
4. Pour sauce over top of potatoes. Cover dish with greased aluminum foil and bake at 350 degrees F for about 1 hour. 
5. Sprinkle with cheese and bake uncovered, until tender and brown, about 15 minutes.
6. Enjoy!

Recipe taken from here

Ingredients for Chicken Breasts

• Chicken breasts
• Pesto
• Goat cheese
• 1 egg white
• Bread crumbs
• Olive oil

Directions

1. Pre-heat oven to 375 degrees F.
2. On a plastic cutting board, use a very sharp knife and open up chicken breasts like a book.
3. In a small bowl, mix the same amount of goat cheese and pesto. Add some olive oil if mixture is too dry.
4. With chicken breasts opened up like a book, spread some of the cheese-pesto mix in the center of the chicken. Close the breasts over the filling and press the edges together to seal.
5. In a medium bowl, beat egg white. Place breadcrumbs in another bowl. Dip chicken breasts in the egg, then dredge in the breadcrumbs.
6. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on one side, about 4 minutes.
7. Place chicken, brown-side up, on a baking sheet. Bake until the chicken is no longer pink, about 15-20 minutes. 

For original recipe, click here 

Lemon and Rosemary Asparagus

Ingredients 

• 1 pound asparagus
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 teaspoon rosemary
• salt and pepper
• 2 teaspoons cold butter, cut into pieces

Directions

1. Snap off the coarse ends of the asparagus. Place asparagus in a bowl of cold water and soak for 30 minutes.
2. Pre-heat oven to 400 degrees F. Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes, until tender but firm. Drain, rinse under cold water, and pat dry.
3. In a bowl, whisk together all of the ingredients except butter. Add asparagus.
4. Transfer mixture to a baking sheet, spacing out asparagus evenly. Top with pieces of butter and bake for 5-7 minutes, until roasted and tender. 
5. Serve as a side dish.

Recipe taken from Cuisinez Avec Maria Loggia

Oven-roasted potatoes

Oven-roasted potatoes can never go wrong, except if you don't roast them! Make sure that you space out  the potatoes on the baking sheet, or else they will cook instead of roasting. They will become mushy instead of crispy!

Ingredients 

• 4 medium Russet potatoes, peeled, cut in half, and then cut in four
  
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• About 1/2 teaspoon of chilli powder (or put as much as you like)
• Salt and pepper to taste

Directions

1. Pre-heat oven to 400 degrees F. Place rack in the centre of the oven.
2. Peel potatoes and put in a bowl of cold water. Soak for 30 minutes.
3. Pat dry potatoes with a cloth and cut as directed above.
4. In a large bowl, toss potatoes with olive oil, oregano, chilli powder, salt and pepper to coat evenly. 
5. Place potatoes on a baking sheet and bake for 30-40 minutes or until crisp but tender, flipping them halfway.
6. Season again if necessary. Enjoy!

Vegetable Tian with Goat Cheese

Last night I was invited at a potluck and was told that I had to bring the side dish. I first thought that cooking the side dish was boring and wanted to make the appetizers instead. But then I found this recipe, and thought that it was an original way to serve vegetables. You can easliy make this recipe ahead of time and re-heat in the oven at 350 degress F for 15 minutes. Even better, only add the goat cheese before re-heating. Mmmmm...this was delicious and healthy!

Cook and prep time: 1h15

Serves 6

Click here to see original recipe

Ingredients

• 1/3 cup olive oil
  
• 1 small red onion, sliced thinly
  
• 2 large garlic cloves, minced
• 2 yellow zucchinis, sliced 1cm thick
• 2 green zucchinis, sliced 1 cm thick
• 4-5 italian tomates, sliced 1 cm thick
• 2 teaspoons herbes de Provence
• salt
  

Directions

1. Pre-heat oven to 375 degrees F.
2. Line bottom of baking dish with onions, half of the garlic, half of the herbes de Provence and salt. Drizzle with half of the olive oil.
3. Overlap sliced vegetables. Season with salt, remaining garlic, herbes de Provence, and oil.
4. Bake for about one hour, or until vegetables are tender.
5. If desired, add sliced goat cheese to top of vegetables 15 minutes before end.

 

Gratin Dauphinois

Ingredients 

• 6 large potatoes
  
• about 1L whole milk
  
• 3 bay leaves
  
• 1 1/2 teaspoon salt
• nutmeg
  
• pepper
• about 1/2 cup 15% cooking cream
  

Directions

1. Pre-heat oven to 350 degrees F. 
2. Slice potatoes thinly and place in a saucepan. Cover potaotes with milk. Add nutmeg, bay leaves, salt, and pepper.
   
3. On med-low heat, bring potatoes to a boil. Once potaotes boil, reduce heat and cook for about 10 minutes, stirring frequently and scraping bottom of pan, until milk has become creamy and potatoes are slightly tender (don't over cook potaotes since they will bake in oven).
   
4. Transfer potates (with the milk of course) to a large baking dish (3 L).  
5. Add cream and a little nutmeg to the top of potatoes.
6. Bake for about 35 mintues, until bubbly and golden brown.
7. Serve!

Recipe inspired from Chocolate and Zucchini

Oven-roasted Sweet Potatoes and Balsamic Tofu

Prep and cook time: 40 minutes

Ingredients for oven-roasted sweet potatoes

• 3 medium-sized sweet potatoes with skin on
  
• 3/4 teaspoon of salt
  
• 1 1/2 tablespoon olive oil
  
• 1 1/2 tablespoon balsamic vinegar
  
• pepper
  

Directions

1. Wash and cut potatoes in 4-6 strips lengthwise.
   
2. In a large bowl, mix potatoes, salt, olive oil, and pepper.
3. Heat oven to 375 degrees F. Place potatoes on a greased baking sheet and bake for 25 minutes.
4. Add balsamic vinegar and bake for another 10 minutes, or until potatoes are tender.
   
5. Note that baking time can vary depending on the size of the potatoes.
   

Ingredients for Balsamic Tofu

• 454g (one package) of extra-firm plain tofu
  
• 1/2 cup of constarch
  
• 1/2 cup of balsamic vinegar
  
• 1/4 cup of fresh lemon juice
• 2 tablespoons brown sugar
• 1 tablepoon dijon mustard
• 2 tablespoons hoisin sauce
  
• 2 tablespoons olive oil

Directions

1. In a small saucepan, bring together balsamic vinegar, lemon juice and sugar to a boil. Reduce heat and let simmer for 20 minutes, or until reduced to a thin glaze.
   
2. Whisk in dijon mustard and hoisin sauce, cover and keep it warm.
   
3. Meanwhile, cut tofu in bite-sized cubes. In a bowl, combine tofu and cornstarch. Make sure tofu is completely covered with cornstarch.
4. In a large skillet on med-high heat, heat olive oil. Stir-fry tofu until it is crisp and brown, about 5 minutes.
5. Add glaze to tofu and combine (add glaze a little at a time, since this glaze has a strong taste).
6. Serve immediately with rice.

*note that balsamic vinegar has a strong smell while cooking, so don't freak out if your whole house smells like vinegar.

Recipes taken from enlightenedcooking.com

Zucchini Patties

Prep and cook time: 40 minutes

Makes about 15 patties

Ingredients

• 3 cups of grated zucchini
• 1/2 large red onion, chopped
• 2 large eggs
• 1 cup of all-purpose flour
• 5 tablespoons fresh parmesan cheese
• 1 and 1/2 teaspoons of cumin
• 1 teaspoon of salt
• pepper
• 2 tablespoons olive oil
  

Directions

1. In a large bowl, combine grated zucchini, onion, eggs, flour, cheese, cumin, salt and pepper. Mix well.
   
2. In a large frying pan, heat olive oil on medium heat. With a tablespoon, drop heapings of dough in the pan, in order to form small pancakes.
3. Cook for 5 minutes per side, until crisp and golden brown.
4. Serve with a fresh tomato-feta salad for a light dinner.
   

Click here to see the original recipe from enlightened cooking.