Taco Dip

I find that one of my most requested appetizers, especially during football season is my taco dip. This is a classic seven layer dip that I came across, but have added and subtracted my own layers as time went on. I add ground beef to this because I am not a big fan of refried beans, so I feel like mixing it with the beans makes it taste better to me. I never bring any of this home with me from a party - just an empty pie plate.

Sevenish Layer Taco Dip



1 package of Taco Seasoning Mix
1 can (16 oz) Refried Beans
1/2 # Ground Beef, Browned
1 package (8 oz) Cream Cheese, softened
1 container (16 oz) Sour Cream
1 jar (16 oz) Salsa of your choice
1 can Diced Tomatoes (with chilies if you like a kick)
1 Green Bell Pepper, Chopped
1 Bunch Green Onions, Chopped
1 Small Head of Lettuce, Shredded
1 can (6 oz) Black Olives, Sliced and Drained
2 Cups Shredded Cheese (Mexican Blend is my Favorite)
Sliced Jalapenos (Optional)

Directions:

1) Brown Ground Beef in a skillet. Drain and Mix with Refried Beans. Spread the Mixture onto a large serving platter (I usually use a deep pie pan)

2) Mix the Sour Cream and Cream Cheese together in a medium-sized Bowl. Spread over the Refried Beans

3) Top the layers with Salsa, Tomatoes, Green Pepper, Green Onions and Lettuce. Then top with Cheese. Garnish with Olives and Jalapenos.

Here Fishy, Fishy

My husband has been fishing a lot, and bringing home his fresh catch of the day. I love not having to go grocery shopping, but I am always looking for new recipes for the fish. I found a great recipe for beer battered fish from Lake Michigan Angler. The recipe is for Lake Perch, which is what I made it with - but my guess is that you could use this recipe with most fish and it would be good. The only change I would make to this recipe, is that I would add more seasoning - more pepper and maybe a little garlic salt - but the consistency of the batter was perfect. It was delicious with a little lemon squeezed over it.





Fish Fry Beer Batter Recipe

Ingredients:
12 Lake Perch fillets (about 1 pound)
2 1/2 cups flour (reserve 1/2 cup of flour for dusting fillets)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1 12 ounce can beer warm
canola oil for frying

Directions:

1) Combine 2 cups of flour, salt, paprika, and pepper in a small bowl, mix well. Add warm beer to the flour mixture and beat with a wire whisk until well combined and foamy. Refrigerate the batter for at least 60 minutes

2) Remove skin from the Lake Perch fillets and wash with cold water. Dry the fillets with paper towels. Put ½ cup of flour in a plastic bag. Add the perch fillets to the plastic bag and shake to coat the fillets with flour.

3) In a large frying pan, heat the canola oil, 1/2 inch deep, to about 375 degrees. Remove beer batter from your refrigerator and stir well again with the wire whisk.

4) Take the floured fillets and dip one by one, into the beer batter to coat, and carefully place the fillet into the hot oil. Fry fillets till golden brown on both sides. Place cooked fillets on paper towels to drain excess oil.

Beef Wellington

This recipe is another inspiration from Gordon Ramsay, I can just hear him screaming now..."It's RAW". But these individual beef wellingtons won't be raw and is a great recipe if you are trying to impress some dinner guests.

Individual Beef Wellingtons



1 Pound Fresh Mushrooms, Sliced
1/2 C Chopped Onion
1/2 C Dry Sherry
1/4 C Butter
1/4 C Chopped Parsley
6 8oz Beef Tenderloin Fillets
1 17.5oz Package Frozen Puff Pastry, Thawed

1) In a Large Skillet over medium heat, combine the Mushrooms, Onion, Sherry, Butter, and Parsley and Saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of the steak with the mixture

2) Partially thaw the Puff Pastry Sheets and roll out the pieces enough to cover each piece of meat. Place steaks on a baking sheet, cover with plastic wrap and store in refrigerator until serving time.

3) Preheat oven to 425 and bake for 25 minutes. Steak will be rare but will continue cooking while the dish is sitting.

Pierogi

Because I am sort of nuts and thought that I needed more to put on my plate (literally), I started doing cooking challenges as a member of an online cooking community. This was one of my first challenges, and while it was very time consuming - the results were amazing. This is comfort food at its finest. One note on the filling - the recipe I used made a lot more filling than I needed - but I just froze the leftovers and used them as mashed potatoes another night.

Homemade Potato-Cheese Pierogi


(The Dough)

8 C All Purpose Flour
4 Eggs
8oz Sour Cream
1/2 tsp Salt
Warm Water

1) In a Large Bowl, Beat together Eggs, Sour Cream, and Salt. Stir in Flour and Warm Water. Add the Water until the dough feels like velvet. Turn Out onto Floured board and Knead until smooth.

2) Roll Out to 1/8 to 1/4 Inch thickness. Cut into circles with a glass or biscuit cutter. Cover with Waxed Paper to prevent drying if not filling immediately.

3) Place 1-2 Tbspn of filling into the center of each circle of dough. Fold over, and seal by pressing edges together with a fork. Repeat until all ingredients are used.

4) Bring a large pot of water to boil. Immerse Pierogi and cook until they float to the surface.

(The Filling)

4 Pounds of Mashed Potatoes
1 Pound of Cheddar Cheese
Salt and Pepper to Taste

1) In a large bowl mix mashed potatoes and shredded cheddar cheese. Season with salt and pepper to taste.

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

Chicken & Asparagus Risotto

I will tell you that ever since I got hooked on the TV show "Hell's Kitchen" and heard Chef Gordon Ramsay berating people for their mushy risotto, it has been a dream of mine to try and make one. I am glad that I tried this recipe that I found on AllRecipes, it was fairly easy and was delicious.

Chicken & Asparagus Risotto
By: Katie
Serves 2

2 Cups Chicken Stock
1 Tbspn Olive Oil or Butter
1 Tbspn Minced Garlic
2 Boneless, Skinless Chicken Breasts, Cubed
2 tsp Olive Oil or Butter
1/2 Large Onion, Minced
1 C Arborio Rice
1/2 C White Wine
8 oz Fresh Asparagus, Finely Chopped
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 C Grated Parmesan Cheese
Salt and Pepper to taste

1) Bring Chicken Stock to Boil in a Small Suacepan, then Keep Warm on Low Heat
2) Heat 1 tsp Olive Oil over medium heat in large Saucepan, Stir in Garlic and Cook 30 seconds until Fragrant. Add Cubed Chicken and Continue Cooking Until Firm and Lightly Browned - Set Aside.
3) Heat Remaining 2 tsp Olive Oil in the Saucepan and Cook until Onions are Translucent, About 1 Minute. Stir in the Rice and Cook Until Rice is Opaque, and the Onion begins to Brown
4) Stir in the Wine and Asparagus; Cook Stirring Constantly, Until the Wine Evaporates. Reduce the Heat to Medium and stir in 1/3 of the Hot Chicken Stock. Cook, Stirring Constantly, Until all the Liquid has Absorbed, 8-10 Minutes.
5) Stir in another 1/3 of the Chicken Stock and Continue Cooking Until Absorbed, 8-10 Minutes. Season the Risotto with Basil and Oregano. Pour in the Remaining Stock and Stir until Absorbed, 8-10 Minutes.
6) Season with Salt & Pepper to taste, then Stir in Parmesan Cheese and Chicken

Italian Cream Cheese Chicken

Someone sent me a couple of new crockpot recipes to try, and this one came out great. It is the perfect Monday recipe because it requires very little effort and comes out great. I will say that I wouldn't describe the flavor as "Italian", but it was great.

Italian Cream Cheese Chicken
Serves 4

4-6 Boneless, Skinless Chicken Breasts
1/2 C Water
2 Packages Dry Italian Salad Dressing Mix
1 Can Cream of Chicken Soup
1 8oz Package Cream Cheese (Room Temperature)
1 16oz Package Frozen Broccoli Cuts

1) Place Chicken in Crock Pot
2) Combine Water and Italian Salad Dressing Mix and Pour Over Chicken
3) Cook on Low for 3-4 Hours, or 3-4 Hours on High if Chicken is Frozen
4) Mix Soup and Cream Cheese Together, Stir into Chicken
5) Cook an additional Hour or Two on Low
6) Serve over Rice or Pasta

Greek Chicken & Orzo

One of the best things about summer is Greek Fest. If you have never been to one, you should find your local Greekpalooza and try all the wonderful food that you will find there. Greek is one of my favorite kinds of food, and one thing I can never get enough of is Greek-style chicken. This dish takes a little longer than I'd like it to on a weeknight, but really has great flavor, and I can usually get 1-2 days of lunch out of the leftovers.

Greek Chicken
2 Tbspn Flour
1/2 tspn salt
1/4 tspn black pepper
1 tspn dried oregano
1/4 # crumbled feta cheese
1 Tbspn fresh lemon juice
2 Tbspn olive oil
1 1/2 C water
1 Cube Chicken Bouillon
6 Boneless, Skinless Chicken Breasts
2 Cups loosely packed, torn spinach leaves
1 Ripe Tomato, chopped

Directions:

1) On a large plate, combine flour, salt and pepper - set aside. In a small bowl, combine cheese, olive oil, lemon juice and oregano.

2) With a meat mallet (or soup can if needbe), pound each chicken breast to 1/2 thickness. Spread cheese mixture on each chicken leaving 1/2" border. Fold chicken breasts in 1/2 and secure with a toothpick. Roll chicken in flour

3) In large skillet, heat oil over medium heat. Cook each chicken 1-2 minutes until golden brown on each side. In a small bowl, whisk together the water, the bouillon and the remaining flour - pour over the chicken in the pan. Add spinach and tomato to pan and bring to a boil. Simmer for 8-10 minutes or until chicken is cooked through. Discard toothpicks.

Greek Orzo

1/4 C olive oil
1/2 C fresh lemon juice
1/2 C pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 tspn finely chopped oregano
1 (8 oz) package of crumbled feta cheese
1/2 # dried orzo pasta
1 C chopped fresh parsley

Directions:

1) Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.

2) Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.