Seven Layer Taco Dip

Seven Layer Taco Dip is an essential (and yummy) party dish that I just can’t get enough of. It also reminds me of my mom for some odd reason. Perhaps because I have memories of her serving it when we had company when I was growing up. I hadn’t had it for YEARS, but was recently asked to bring a side to go with Mexican food and it fit the bill perfectly. I thought it was a pretty universally well-known recipe, but so many people asked me how I made it that I thought I’d share it here! Some people use lettuce or put the taco seasoning in the refried beans, but my mom never made it that way so I went with guacamole and taco seasoning in the sour cream. Once again, it didn’t disappoint! I was even asked to make it again the following week! This is one of those dips that you don’t want to leave yourself alone with – it’s highly addicting!

When I made it the first time, I actually made one with, and one without, olives. So one is a six layer dip, but who’s counting?!

Seven Layer Taco Dip

Ingredients

1 16-oz. can refried beans

2 cups sour cream

1 pkg. taco seasoning mix

2 avocados, pitted, peeled and mashed

2 tsp lemon juice

3 cloves garlic, minced

2 cups shredded Cheddar cheese (or enough to cover dish)

4 green onions, diced

1/4 cup black olives, sliced

1 tomato, diced

Tortilla Chips

Spread beans in the bottom of a 10″ round or square clear glass dish; set aside. Combine sour cream and seasoning mix; spread over beans. Mix avocados, lemon juice and garlic; layer over sour cream mixture. Sprinkle with cheese; top with onions, olives and tomato. Serve with tortilla chips or eat with a spoon!

Veggie Lasagna Roll-Ups with Homemade Roasted Red Pepper Sauce

Do you love the flavors of lasagna, but wish it didn’t leave you with such a heavy and stuffed feeling? We tried out this recipe for Veggie Lasagna Roll-Ups recently and really enjoyed it. You could easily add meat to it if you wanted; ground chicken, turkey, sausage or even pepperoni would be good. We went the veggie route this time and I’m looking forward to having it again soon!

The original recipe says to microwave the dish, but I opted to bake them in the oven at 375 for 25 minutes. You could try the microwave version if you’re really short on time, but I’d recommend taking the oven route.

Veggie Lasagna Roll-Ups with Homemade Roasted Red Pepper Sauce

Ingredients
Lasagna:
8 uncooked lasagna noodles
4 tsp olive oil
1/2 cup finely chopped onion
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
3 garlic cloves, minced
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil, divided
1/2 tsp salt
1/4 tsp crushed red pepper

Sauce:
1 Tbsp red wine vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained
1/8 tsp crushed red pepper

To prepare the lasagna rolls, cook noodles according to package directions. Once cooked, drain and rinse the noodles under cold water.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach and 3 garlic cloves. Sauté for five minutes or until the onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, salt and crushed red pepper.

To prepare the sauce, place vinegar and remaining ingredients in a blender and process until smooth.

Place the cooked noodles on a flat surface and spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with the short side. Place the rolls, seam sides down, in a shallow 2-quart dish. Pour 1/4 cup of sauce over each roll.

Bake at 375F for 25 minutes. Broil during the last few minutes to give the cheese a nice golden brown color.

Garnish with 2 tablespoons basil, if desired.

Adapted from this recipe.

Vegetarian Quinoa Chili

A couple of weeks ago we decided to have a menu of meat-free dinners. It was chilly outside and chili sounded good, so we went on the search for a good vegetarian chili. This is one of the first recipes I came across and after reading the ingredient list, my search was over! It was the first time we had ever made quinoa and Van wasn’t so sure about it. He’s not crazy about the look of it when cooked, but I thought it added the perfect amount of texture and protein to the dish. You can probably make it without the quinoa, but I’d highly recommend keeping it in. I especially liked this recipe because it didn’t have to cook for several hours. Once all of the vegetables cook for a few minutes, it just simmers for 30 minutes, and voila! Dinner’s ready! Leftovers are delicious the next day as well.

Ingredients:
1/2 cup quinoa (Mine came pre-rinsed, but if your package doesn’t say that, you’ll want to rinse it)
1 cup water
1 Tbsp. olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
3 Tbsp chili powder
1 Tbsp ground cumin
Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, cornbread, etc.

Directions:
1. Combine the water and quinoa in a medium sauce pan and cook over medium heat until the water is absorbed, about 15 minutes. Set aside.

2. Heat the olive oil over high heat in a large pot. Add the onion and cook until tender, about 5 minutes. Stir in the garlic, jalapeño, carrot, celery, peppers and zucchini. Cook until the vegetables are tender, about 10 minutes.

3. Add all canned ingredients and stir to combine. Stir in the cooked quinoa and season with chili powder, cumin, salt and black pepper. Simmer the chili on low for about 30 minutes. Add toppings and serve!

Original recipe from Two Peas and Their Pod.

Hot Cocoa Cookies

Oh my chocolate! If you are a chocolate lover, and I mean serious chocolate lover, then you will adore these cookies! They are chocolately to the extreme and topped with a fluffy, somewhat melted, marshmallow. These are amazing straight out of the oven and just as good at room temperature the next day. Eat them solo if you dare, but I recommend that you have a glass of milk nearby!

I made these scrumptious treats for a Super Bowl party we attended. I know they don’t scream football or Super Bowl party food, but I just couldn’t get them off my mind and HAD to make them! If I wasn’t on maternity leave at the time, I would have given half of them to my chocolate-obsessed boss. Sadly she didn’t even get a taste so I’m thinking I will have to make them again once I return to work.

Hot Cocoa Cookies

1 stick unsalted butter

12 oz. chopped semisweet chocolate (I used the Baker’s bars)

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp. baking powder

1/4 tsp. salt

1 1/4 cups light brown suger

3 eggs, room temperature (important!)

1 1/2 tsp. pure vanilla extract

Melt the unsalted butter and 12 oz. semisweet chocolate together over medium heat in a saucepan. Stir frequently until smooth. Let cool for 15 minutes.In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a separate bowl, use an electric mixer to beat together the brown sugar, eggs and vanilla extract. Beat on low speed until smooth, about two minutes. Mix in the cooled chocolate mixture until just blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or using a baking mat (I love Silpat – nothing compares!). Using a tablespoon or cookie scoop, scoop the dough and roll between your palms to form one-inch balls. Arrange about 16 balls two inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

While the cookies are baking, cut 7.5 ounces of semisweet chocolate (bars) into half-inch squares (or smaller if you prefer). Snip eight marshmallows in half crosswise and stick one square of chocolate onto each of the cut sides.

Immediately after removing the cookies from the oven, gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about four minutes. Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to racks and let cool.

Recipe adapted from Pip and Ebby.

Creamy Chia Oatmeal

On mornings that I don’t feel like slicing a banana for Whipped Banana Oatmeal or know that I will need a few extra minutes while breakfast is cooking, I opt for this delicious Creamy Chia Oatmeal. It is seriously one of my favorite ways to start the day and has been my go-to breakfast for the past few weeks. To add a little sweetness, I have swapped out brown sugar for maple syrup and it is equally as good. Give it a try and let me know what you think!

Creamy Chia Oatmeal

1 2/3 cup water

Pinch of salt (I like using Kosher salt)

3/4 cup rolled oats (not quick oats)

1 Tbsp. chia seeds

2-3 Tbsp. milk

1/2 tsp. ground cinnamon

2 Tbsp. brown sugar (or other sweetener)

1 Tbsp. peanut butter (optional, but I always include it!)

Combine water, salt, oats and chia seeds over low heat. Cook for six to eight minutes or until oats and chia seeds are puffed up and the oats just begin to bubble. Add in the milk, cinnamon and sweetener. Cook for two to three minutes, until the oats have absorbed the milk and the mixture is creamy. Remove from heat, transfer to a bowl and top with peanut butter.

Original recipe from Espresso and Cream.

Vanilla Pudding Chocolate Chip Cookies

Last week I posted about these delicious cookies that I made and I think I’ve left you waiting for the recipe for long enough! These cookies are so delicious. The vanilla pudding does something magical in them and I’m positive that you’ll love them as much as we do! Like most people, I’m a big fan of chocolate chip cookie dough, and this one doesn’t disappoint! In fact, I think it’s extra good. Try these and let me know what you think!

Vanilla Pudding Chocolate Chip Cookies

Makes 3 dozen cookies

1 cup unsalted butter at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Using a mixer, beat together the butter and sugars until creamy. Add in pudding mix, eggs and vanilla extract. In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients in several batches and mix until just combined. Stir in the chocolate chips.

Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Using a cookie scoop works best for me and ensures even-sized cookies. Bake for 10-12 minutes, or until slightly golden. Remove cookies from oven and let cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Recipe from Two Peas and their Pod

Spinach and Black Bean Enchiladas with Easy Homemade Enchilada Sauce

Each week I try to make one or two new recipes for dinner. Some attempts are much more successful than others and this recipe was a huge success! Van and I both loved it and found the homemade enchilada sauce to be especially delicious. No crazy ingredients and minimal chopping results in dinner coming together pretty quickly! We have had this twice now and it has become a new favorite. Give it a try and let me know what you think!

Spinach and Black Bean Enchiladas with an Easy Homemade Enchilada Sauce

For the sauce:

3 cups vegetable broth (I used low sodium, but either works)
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper

For the enchiladas:

2Tbsp. olive oil
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (canned or frozen, thaw if using frozen)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded cheese (three or four cheese blend)
8 whole wheat or flour tortillas

In a saucepan, heat olive oil over medium heat. Add the tomato paste, flour, cumin, garlic powder, onion powder and chili powder. Cook 1 minute while whisking. Whisk in broth and bring to a boil. Reduce to simmer and cook until slightly thickened, about 8 minutes. Lightly salt and pepper to taste. Remove from heat and set aside.

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. It doesn’t need to be completely cooked as it will continue to do so in the oven. In a large bowl, combine beans, 2 cups of cheese, spinach, corn, green onions, cumin and cilantro. Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour in a small amount of the sauce to coat the bottom. Generously fill tortillas with the mixture. Roll up tightly with ends tucked in, and place seam side down in dish. Pour the remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup of cheese on top. Bake for 20 minutes and garnish with cilantro and/or green onions (optional).

Recipe adapted from The Garden Grazer.

Whipped Banana Oatmeal

Days are much longer lately and I need as much fuel as I can get to keep me going for as long as possible! Eating breakfast and then getting hungry again an hour later can be very annoying so I’ve been looking for filling and energy-packed foods to start the day. One of my very favorites has become Whipped Banana Oatmeal. Whipping the bananas helps create a think, creamy consistency. The bananas also act as a natural sweetener so there’s no need to add sugar of any kind. I also like the addition of chia seeds, which puff up and help keep you fuller longer. You can buy them at pretty much any store that has food in bulk bins like Whole Foods or Earth Fare. I think I have seen them packaged at grocery stores like Harris Teeter too.

Whipped Banana Oatmeal

1/3 cup old fashioned oats
1/3 cup milk
2/3 cup water
1 banana, thinly sliced
1/2 Tbsp. chia seeds
Pinch of kosher salt
1 tsp. Vanilla extract

Combine the oats, chia seeds, salt, water and milk in a saucepan over medium heat. Slice a banana into thin pieces and add it to the oatmeal. Allow the mixture to heat and once it begins to steam or bubble, stir vigorously to whip the banana into the oats. Stir until the pieces of banana are incorporated into the oatmeal. Cook for about five minutes and remove from heat once it reaches your desired consistency. Incorporate the vanilla and then pour the oatmeal into a bowl. You can add any toppings you’d like – peanut butter, nuts, granola, dried fruit, etc. Anything is good, but a tablespoon of peanut butter is my favorite! Enjoy!

Recipe adapted from Kath Eats.

Let’s Get It Started…

I’m about to begin this weekend’s baking adventure. On the lineup…

Rose Cookes from i am baker. I surely hope my roses look as pretty as hers!

And Margarita Cupcakes from my friend Emily. She didn’t post a picture, but I envision them looking like this:

And I fully intend to put a straw in them. So excited about these. I sure hope they taste good and turn out as cute as I’m hoping they will.

Wish me luck!

Weekend in Review: Drive-in Movie!

This past weekend was so much fun! On Friday night Van played in a softball tournament (that went from 6:30-2:30 AM whoa.) and Anna spent the night at my house. We made paninis with chicken, pesto and cheese…such a delish and easy meal! She then treated us to Starbucks and we watched Duplicity to finish the evening. If you haven’t seen that movie, you should. Cute and a little mysterious…a keeper for sure.

On Saturday afternoon I ventured over to Van’s and after hanging out for awhile we made quite a tasty meal. We made green beans (with a slight variation on this recipe from allrecipes.com). We omitted the ham and added a few other little touches…like baby red potatoes. I never thought I liked green beans before…but these were good! Next time we will go lighter on the butter…but overall they were a great success. We also had an awesome cantaloupe that Van picked out and some marinated chicken breasts.

Then we did something that I’ve been dying to do since Van told me that it exists nearby…we went to a drive-in movie! We went to see Toy Story 3 but for $5 you could watch that movie and then Karate Kid after that. They also had another screen that was showing the new Shrek movie and A Team. We got there at about 7:45 but the movie didn’t start until 9:30. Of course there was lots of great people watching so we were entertained for awhile. I’ve always wanted to see a drive-in movie and I can now say that it was worth the wait. I definitely want to go back!

On Sunday morning we celebrated Father’s Day with Van’s dad and then I drove home to spend time with my family. My dad and I played our fave game Boggle (he won…clearly. It’s Father’s Day!) and then I got started on the Blackberry Cobbler that he suggested (from Pioneer Woman…LOVE her sinfully delightful recipes) and grilled pizza. Both were super yum! The pizza was a little stressful because it was hot and I didn’t know exactly what I was doing. But I will definitely attempt it again.

This lovely weekend ended with serving/church and then more time spent with the fam. Yay!