Category: recipes

Fiesta dips!

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In honor of Cinco de Mayo, I thought I would share a tried and true salsa recipe, a copycat creamy jalapeño dip, and my mom’s 7 layer dip. When we knew we were going to be moving to Utah, I knew I had to learn the salsa recipe from my mother-in-law. She makes it every Sunday for Sunday dinners and I knew my husband wouldn’t be able to live without it. But, in good family recipe fashion, she didn’t have any measurements. I watched her for several Sundays so that I could perfect it just as she has! The creamy jalapeño ranch is a favorite of mine from a restaurant back home in Texas called Chuy’s. I spent many late night girls nights snacking on this- so I had to figure out how to make it so I could enjoy it here! And the 7 layer dip is one my mom made all growing up and is just a good-ol staple. SO, here you go! They are all super easy, quick, and sure to be favorites.

7 layer dip

Ingredients:

**now, I don’t put measurements because it is totally to your liking/taste! Add more of one layer or less of another depending on your favorites!

  • jalapeno bean dip (you can find this normally on the chip aisle)
  • sour cream
  • mayonnaise** optional
  • taco seasoning
  • avocados
  • lemon juice
  • shredded sharp cheddar cheese
  • roma tomatoes
  • green onions
  • black olives

Directions:

  • In a clear baking dish layer the jalapeño bean dip first.  In a separate bowl, smash the avocados together with a little salt, pepper, and lemon juice. Layer this on top of the bean dip. Then mix together, in a separate bowl, sour cream a tiny bit of mayo (optional) and taco seasoning to taste. Spread on top of the avocados. This will seal off the avocado layer so it doesn’t get brown. Then sprinkle the cheese to cover the top. Add chopped roma tomatoes, chopped black olives, and sliced green onions. This makes for 7 delicious layers!
    • Layer 1: Beans
    • Layer 2: Avocados
    • Layer 3: Sour Cream mixture
    • Layer 4: Cheese
    • Layer 5: Tomatoes
    • Layer 6: Black olives
    • Layer 7: Green onions

 

Salsa

Ingredients:

  • 1 large can of whole tomatoes
  • 2tbsp lemon juice
  • 1tsp kosher salt
  • 1/4tsp cumin
  • 1/4tsp garlic powder
  • 1/4tsp onion powder
  • 2-3 pickled jalapeños- most of the seeds removed (they come in a can, I just dump the can in a tupperware and keep it in my fridge)
  • 1 bunch of Cilantro

Directions:

Dump everything into a blender and blend away! Add salt/cilantro/jalapeño/lemon juice to taste from there! See I told you it was easy!

Creamy Jalapeno Dip

Ingredients:

  • 16oz light sour cream
  • 1 package (1oz) Ranch dip mix
  • 2 large jalapeños -seeded
  • 2 cloves of garlic -minced
  • 1/3 cup cilantro
  • 1 whole lime -juiced
  • 2-4tbsp (depending on desired thickness) milk

Directions:

  1. Add the jalapeños, cilantro and garlic to a food processor or blender. I use my vitamix. Pulse, and scrap down the sides, until you have a nice mixture. Add the rest of the ingredients, except for the milk, and blend until creamy. Add the milk- a tbsp at a time until you reach desired consistency. Enjoy!

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chicken salad

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This week I had some chicken breasts that I needed to bake, but no idea what to make.  I phoned my sister for ideas and she suggested chicken salad – YUM!  So she sent me her mother-in-law’s recipe which was – in true family recipe fashion – a laundry list of ingredients with no measurements or proportions whatsoever.  I used the list as a starting point, and came up with the following…

chicken salad

ingredients:

4 C shredded chicken (~3-4 chicken breasts; see below)
1 C mayonaise (plus more to taste)
1/4 C pickle juice
1/2 C dried cranberries
1 diced Granny Smith apple
2-3 stalks celery, chopped
salt and pepper to taste

optional add-ins: 
1/4 C chopped dill pickles
1/4 C chopped pecans

Simply stir all of the ingredients together and enjoy!  Serve on bread, with water crackers, as a sandwich, or on its own.
Tip:  Start with 1 cup mayo, and after you’ve added all of the other ingredients, if additional mayo is desired, add more mayo one or two tablespoons at a time.  It’s much easier to add more mayo than it is to try to take it out.  
Re pickles:  Some people love pickles in chicken salad, so I’ve included them as an optional add-in.  For me, a bit of pickle juice is plenty for taste and consistency.  Too many pickles and it starts to feel more like a tuna salad. 

shredded chicken:

chicken breasts (boneless/skinless)
garlic powder
pepper
salt

Place the chicken breasts in a slow cooker and sprinkle with garlic powder, salt, and pepper.  Cover and cook on low for 6-8 hours, depending on the size and number of chicken breasts being cooked.  Remove the chicken with tongs and place on a cutting board or large plate.  Cut the chicken into pieces (roughly 1-2 inch squares), then shred those pieces using two forks.  Use immediately, or freeze in ziplock bags for later use!  

I cooked up 5 chicken breasts, because that’s what I had.  For 4 cups of shredded chicken, you really only need 3-4 chicken breasts, depending on their size.  

Enjoy!
xoxo
-ash

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blackberry crisp

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All of the fresh berries at the farmers’ market and grocery stores got me in the mood for a blackberry crisp.  This is a recipe that I’ve pieced together and it’s great because you can use a variety of berries, or even mix them up – blackberry, raspberry, strawberry, blueberry — you get the idea!

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berry crisp

filling

1/2 C granulated sugar (or more to taste)
1/4 t cinnamon
3 T cornstarch
6-7 C berries

Butter an 8-9″ square or round baking dish.  Whisk together the sugar, cinnamon, and cornstarch in a large bowl.  Add berries to the bowl and toss gently to coat.  Pour the berries into the baking dish. 

crust

2/3 C flour
2/3 C rolled oats
3/4 C packed light-brown sugar
1/2 t cinnamon
1/4 t sea salt
6 T butter, cut into small pieces

Stir together the flour, oats, brown sugar, cinnamon, and salt in a bowl.  Use fingers to squish butter into the mix until spread throughout.  Sprinkle the topping evenly over the berry filling.   

bake

Bake at 375 degrees for 50-60 minutes, until bubbling in center and brown on top.  Let cool on stovetop or wire rack for about half an hour before serving.  I love to eat it with vanilla ice cream, and the hubs likes fresh whipped cream.

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Enjoy!
xoxo
-ash

ashLeave a comment

Spring inspired recipes

Don’t you just love that Trader Joes has out all these different gorgeous flowers for such amazing prices?! Grab a few to brighten up your space and celebrate SPRING!

I love spring! I love all the fresh flowers every where, eating on patios, and especially the yummy spring-inspired food! All things lemon, berries, and salads seem to be everywhere!

If you are hosting, or are going, to a lunch this spring- I have two recipes that are sure to be crowd pleasers. The first is a spring-inspired salad- full of so many yummy ingredients- but still light and delicious. The second is a lemon berry cheesecake trifle. Yes, you heard that right- and it is just as amazing as it sounds.

Spring Asparagus Lemon Goat Cheese Salad

Ingredients:

  • 1 bunch of Asparagus [you want to pick out a bunch on the thinner side}
  • fresh or frozen [defrosted] Peas
  • frozen [defrosted] Lima Beans
  • 5 Radishes- thinly sliced
  • 2 Zucchinis- made into ribbons using your vegetable peeler [avoiding the seeds!]
  • Red leaf lettuce chopped into bit size pieces
  • Mix of baby arugula & spinach
  • Goat cheese
  • Lemon zest from 1 lemon and the juice [and another one to slice up to make the salad pretty!]
  • Shaved Parmigiano Reggiano
  • Hazelnuts- toasted and cut in half-ish
  • Olive Oil
  • Red Wine vinegar.

Directions:

  1. Roast the asparagus. Place the asparagus drizzled with olive oil and salt and pepper on a sheet pan and most in a 375 degree oven just until slightly cooked, 5-10min. You still want them to have a crunch. Let them cool and then slice lengthwise.
  2. Make the dressing. Mix 2 parts fresh lemon juice to 4 parts olive oil and a bit of red wine vinegar in a bowl or mason jar and mix/shake. Salt & Pepper to taste. There is no science to this! Add the various ingredients to your liking!
  3. On a large platter arrange the greens, peas, lima beans, radishes, and zucchini ribbons. Top with the roasted asparagus. Sprinkle on the toasted hazelnuts & goat cheese.
  4. Drizzle/Spoon the dressing all over- Little goes a long way! You can always have a pretty bowl next to the salad for people to get more if they would like.
  5. Add the shavings of the parmiggiano region on the top and garnish with some lemon slices!
  6. Prepare to be hit of the party!

 

Lemon Berry Cheesecake Trifle

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This is a dessert that looks and tastes like you spent all day in the kitchen messing up a million dishes, but, you didn’t 🙂

Ingredients:

Crust

  • 2 cups graham cracker crumbs
  • 9tbsp melted unsalted butter
  • 2-3tbsp granulated sugar

Cheesecake

  • 2 boxes [11oz] no bake Jell-O Cheesecake
  • 3cups whole milk
  • 2tbsp fresh lemon juice
  • 2 jars lemon curd [whole foods/trader joes all have good ones!]
  • fresh blueberries, blackberries & raspberries

Homemade Whipped Cream

  • 2 cups heavy whipping cream
  • 6tbsp granulated sugar
  • 2tsp vanilla extract

Directions:

  1. In a large bowl, combine the graham cracker crumbs, butter, and sugar until well mixed. Pour this into your trifle dish [or you could even do little individual mason jars!] and press down into an even layer- but not too hard or you won’t be able to scoop it out!
  2. In a separate bowl, mix together the no bake cheesecake mix with the milk and lemon juice and beat until smooth and thick. Pour this over the crust layer in your trifle dish. Cover loosely with plastic wrap and chill in the fridge for at least 1 hour.
  3. Next, pour the lemon curd on top of the cheesecake layer- however thick you would like the layer to be. Top this layer with your fresh berries!
  4. Then the whipped cream…oh my!! Pour all the ingredients into a bowl and whip until soft peaks form. You can even add a little cream of tarter [a pinch or two] to make it hold up a little better. Pour the whipped cream on the very top and try not to eat all of it with your spoon before you do!
  5. Enjoy!!!

 

happy cooking!

xox

aj

 

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protein fudge

I found this recipe from Lisa at Lunchpails and Lipstick  and it is just too good not to share. I make one small change in the protein powder, but that’s it. It is a staple in my fridge…for the short amount of time it lasts before I eat it all! It is so easy. No chopping, food processing, nothing. Just throw it all together.

Ingredients

  • 1 16oz Jar Natural Creamy Peanut Butter (read your labels people! It should just be peanuts!)
  • 1 1/4 cup Natural, Raw Honey
  • 2 scoops Plant Based Chocolate Protein Powder (I use this one)
  • 3 cups Oats

Directions

  • Heat Peanut butter in the microwave for 90 seconds. Stir in honey. Mix in protein powder.
  • Combine oats with peanut butter mixture
  • Spread evenly in a 9×13″ pan and refrigerate for at least an hour, or freeze.
  • Cut into squares. Enjoy!

I promise these won’t last long! They are one of my favorites- and my kiddos!img_2705

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taco soup

A quick, tasty, and hearty meal that is super easy to make.  Seriously, just brown the meat and onion together, then dump the rest of the ingredients in and simmer.  Voila!  YOU CAN DO THIS.

taco-soup

ingredients

1 lb lean ground beef (also works with turkey)
1 large yellow onion, chopped
1 (1 oz) package Hidden Valley Ranch dressing mix
1 (1 oz) package taco seasoning mix
1 (15-16 oz) can pinto beans
1 (15-16 oz) can hominy or whole kernal corn
1 (10 oz) can diced mexican style tomatoes or Rotel tomatoes
half of 1 (10 oz) can diced tomatoes   (so ~5 ounces)
2-6 cups water (just depends how thick you like it, I use ~5 cups)
salt and pepper to taste

optional garnishes

shredded cheddar cheese
sour cream
cilantro
tortilla chips
avocado

directions

  1. Brown the ground beef and onions in a large pot.  Only drain off some of the fat if there is lots.  (I use 90% lean ground beef and I don’t drain anything off.)
  2. Mix the ranch dressing mix and the taco seasoning mix into the meat.
  3. Add all of the other ingredients WITHOUT DRAINING.
  4. Simmer for one hour.
  5. Serve with any or all of the garnishes.

Enjoy!

xoxo
-ash

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