Taco Dip

Taco Dip

For the taco seasoning:

1 ½ t. chili powder

1 t. paprika 

1/2 t. onion powder

1/2 t. garlic powder

1/4 t. salt

1/4 t. cumin 

1/4 t. dried oregano

1/8 t. pepper

For the dip:

16 oz. refried beans 

1 c. sour cream

8 oz. softened cream cheese

1/2 c. plain yogurt

1 ½ c. iceberg lettuce, shredded

1 c. cheddar cheese, grated

1 c. chopped tomatoes

1 red bell pepper, seeded, chopped

1 small red onion, chopped  (or green onions or chopped chives)

2 fresh jalapenos, thinly sliced

Chopped cilantro, as desired

Tortilla chips, to serve with

Make the taco seasoning mix: stir all the ingredients together.

Make the dip: mix sour cream, softened cream cheese, yogurt, and prepared taco seasoning in a bowl until well combined.

On a large platter:  spread a layer of refried beans and then spread the dip mixture over the top of the refried beans.  

The add a layer of lettuce, a layer of cheese, and a  layer of tomatoes.

Sprinkle the bell pepper, onion, jalapenos, and cilantro over the top of the tomatoes. 

 

Serve the taco dip immediately with some tortilla chips on the side.

Spaghetti Seasoning Mix

This recipe, adapted from the University of Maine Cooperative Extension, yields about 2 ¼ cups of mix, enough for eight recipes of spaghetti sauce. 

Homemade spaghetti sauce seasoning mix

½ cup instant minced onion

½ cup parsley flakes

½ cup cornstarch

2 tablespoons Italian seasoning

2 tablespoons sugar

2 teaspoons salt

1 teaspoon garlic powder 

Instructions for the mix

In a bowl, combine all the dry ingredients.

Stir the mixture thoroughly until well blended.

Store the mix in a sealed, airtight jar or divide it into smaller packets for single-use servings. 

How to make the sauce

This mix can be used to make a classic spaghetti sauce with canned tomatoes and ground meat. 

Sauce ingredients

1 pound ground beef, Italian sausage, or ground turkey

1 (6 ounce) can tomato paste

2 cups water

¼ cup of the homemade seasoning mix 

Sauce instructions

Brown the meat. Cook your choice of ground meat in a large pot until it's no longer pink. Drain off any excess fat.

Add the seasoning mix. Sprinkle ¼ cup of the seasoning mix over the cooked meat and stir to combine.

Create the sauce. Add the tomato paste and water to the pot and mix well.

Simmer. Bring the sauce to a simmer and cook for at least 15 minutes, stirring occasionally, until it thickens to your desired consistency.

Adjust the thickness. If you prefer a thicker sauce, you can add a cornstarch slurry. Mix one part cornstarch with one part cold water and slowly whisk it into the simmering sauce.

Serve. Use the sauce over spaghetti noodles and top with cheese. 

Cinnamon Zucchini Coffee Cake

Cinnamon Zucchini Coffee Cake
 1 1/3 c. brown sugar

1 1/3 c oil

1 egg 

1 c. buttermilk

1 1/2 t. vanilla

1 t. baking soda

1/4 t. salt

2 1/2 c. flour

1 1/2 c. grated zucchini

1 T. orange or lemon zest

For the Topping:

1 c. sugar

2 t. cinnamon

2 T. butter

2 T. butter

In a large mixing bowl, combine brown sugar and oil, beat well. Beat in the egg and vanilla.  Add the buttermilk, baking soda, vanilla, and salt. Gradually mix in the flour until just combined. Fold in zucchini and orange zest. Set aside.
Prepare the Topping: In a food processor combine: sugar, cinnamon, and butter, pulse until crumbly.

Pour half the batter into a greased 9x13 inch pan. Sprinkle half the cinnamon-sugar topping evenly over it. Add the remaining batter, then finish with the rest of the topping.
Bake at 325 for 45 minutes, or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean.  If making muffins bake for 20 to 25 minutes.  

Blooming Onion

Blooming Onion |  Serves 4
1 large Sweet Onion 
1/2 c. Milk or buttermilk
2 Eggs, beaten

1 1/2 c. flour
1 1/2 T. Paprika
1 1/2 t. Salt, and some for sprinkling over the top after frying 

1 1/2 t. Onion Powder

1 1/2 t. Garlic Powder

1/4 t. Cayenne pepper 

1/2 t. Pepper

4-8 cups Oil, enough to cover the onion 
Slicing:
Make a tiny slit across the tip (not the root) of your onion and peel the brown shell away. 
Place the onion with the root facing up. With a knife, begin slicing around 1/2 inch away from the root in a circular motion. You should be able to create 12-16 even slices depending on the size of your onion.
Flip the onion and gently spread out the petals.
Coating:
Combine in bowl:  flour, paprika, cayenne pepper, oregano, garlic powder and salt & black pepper. In another bowl combine eggs and milk.
Place the onion in the dry mix, spread out the petals and thoroughly coat.. Shake away excess, then place into the wet mix. Coat thoroughly.  Allow excess to drip off and then place back into the flour. Coat again, thoroughly coating each petal, carefully spreading them out as needed and shaking out any excess so the petals don't clump and stick together.
Frying:
In a suitably sized pot, heat up enough oil to cover the entire onion. Heat oil to at least 350 degrees. . Using a large spoon slowly and carefully place your onion root side up in the hot oil. Allow to fry for around 2-3mins, then very carefully flip it over. It's ready to flip when the very tips of the petals begin to brown.
Continue frying until deep golden and crispy all over. Depending on the size of your onion it should take around 6-10 minutes to fry. Do not pull it out to soon,  the batter with taste powdery and yucky.  You want a deep golden color before you take it out. Be sure to keep it submerged in the oil and  try and maintain the oil temperature during the entire frying process.
When done, place upside down on a paper towel to drain. Flip over and sprinkle with salt. Serve with your favorite dip!

There is enough to make 2 blooming onions.  

Sriracha Mayo

1 c. mayo

2 T. Sriracha

1/2 t. garlic powder

juice of 1/2 lime

salt to taste

Mix together and serve in the skin of the lime.  

Sweet Chili Mayo

6 T. mayo 

4 T. sweet chili sauce (more if needed)

Stir and serve

BBQ Mayo

1/4 c. mayo

1/4 c. bbq sauce

1 t. vinegar

1 t. Worcestershire sauce

1/2 t. paprika

1/2 t. onion powder

1/2 t. garlic powder

Stir together.  Cover & chill.  Serve

If you want it creamier add more mayo.  If you want more BBQ flavor add more BBQ sauce.  

Idaho Fry Sauce

1 1/8 c. mayonnaise

1/4 c. sugar

1/2 t. salt

1/2 t. onion powder

1/4 t. ground mustard

1/8 t. paprika

1/2 c. ketchup

2 T. red wine vinegar

1/1/2 t. Worcestershire sauce

Stir together and chill for 30 minutes.  Serve.

Easy Fry Sauce

1 c. mayo

2 T. Ketchup (more if desired)

1 T. dill pickle juice

Stir together. Serve.

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Tangy Cucumber Salad

We have too many cucumbers in the garden right now.   Here is a new favorite that is tasty and healthy too.  

Tangy Cucumber Salad

4 c. sliced cucumbers

2 - 3 T. finely chopped fresh chives

1/4 c. vinegar

1 1/2 T. oil (olive or avocado is best) 

2 T. sugar or stevia 

1/4 t. salt

1/4 t. pepper

Place cucumbers and chives in a serving bowl.  Set aside.

Whisk together the vinegar, oil, sugar, salt and pepper.  Pour over the cucumbers.  

Cover and chill for at least 30 minutes or overnight.  

No Churn Ice Cream

No Churn Ice Cream

2 ½ c. heavy cream

7 oz. (½ can) sweetened condensed milk

1 T. vanilla extract

Directions

Combine all ingredients in a large mixing bowl.

Beat on high speed with an electric mixer until thick, stiff peaks form.

Pour the ice cream into an 8x5-inch loaf pan, and cover tightly with plastic wrap.

Transfer to the freezer and freeze until solid, at least 4 hours.

Serve with your favorite ice cream toppings.