Healthy Living: Black Bean Dip

Looking for a healthy dip alternative? I was – I wanted a guilt free dip that I could enjoy with vegetables or for a treat with tortilla chips. This recipe is the result and I was so pleased with the delicious, easy, healthy dip created with such simple ingredients!

BLACK BEAN DIP
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2 cans black beans (1 drained, 1 not)
1/2 c. cilantro
1/2 tsp. lime zest
juice of 1 lime
1 jalapeno, cut into large chunks
1/2-1 tsp. salt

Combine all ingredients in a food processor or blender. Process until smooth and creamy. Chill before serving or serve at room temperature. Serve with prepared vegetables or tortilla chips. Enjoy!

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Superbowl Snacks: Jalapeno Dip

We are being pounded with bad weather and ice here in Indiana and sadly, that means I don’t have a picture of this for you today – I simply didn’t have all of the ingredients on hand to make a batch. But, I have made it several times and I will add a picture as soon as I am able.

My family and friends can vouch for the delicious goodness of this recipe! I first had Jalapeno Dip this fall – my boss made something similar for an open house we had at work. It is not low in fat or calories so if you want a healthy superbowl party, look elsewhere.  But it is so easy and so popular with everyone – you may become a celebrity with this dip! 🙂 Oh and you can easily halve this recipe…but you won’t want to!

JALAPENO DIP
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2 (8 ounce) packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Monterey Jack or Cheddar Cheese 
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced jalapenos – double if you want it spicier
1 cup bread crumbs (panko or regular)
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Butter crackers or a thinly sliced French baguette (my personal favorite).

Weekend Fare: Pumpkin Dip & Pumpkin Pie Spice

Our magazine review will be tomorrow with our picks for the best Thanksgiving magazines!

Today, I’m sharing a recipe that wouldn’t generally be in my repetoire but is delicious and very easy for holiday entertaining, so I’m making an exception. 🙂 This is a quick, easy, and wonderful dessert dip. It’s great for this time of year – perfect for showers, open houses, and snacks. I requested the recipe after enjoying it at an event and modified a little for our taste. You can serve this with gingersnaps, cinnamon grahams, cinnamon pita chips or whatever else sounds good to you!

PUMPKIN FLUFF DIP
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1 container (8 ounce size) frozen whipped topping, thawed (or equivalent stabilized, sweetened whipped cream)
1 box (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 1/2 tsp. pumpkin pie spice (I make my own – recipe below)

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

PUMPKIN PIE SPICE
4 tsp. Cinnamon
2 tsp. Ginger
2 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cloves

Combine and store in an airtight container.

Weekend Fare: Easter Brunch

I love holidays and Easter is the one I most often host for my great big family! Planning the menu, setting the table, designing the favors/placecards, and then actually cooking are all so fun for me.


For the past couple of years, I have done an Easter brunch with ham as the centerpiece. I’m always looking for an excuse to serve brunch. Unfortunately, I’m not hosting this year since we are still living in a hotel from the smoke damage a couple of weeks ago. We are making the best of it and I will still be helping with some of the cooking at my parent’s house and I’m planning to do the favors. Anyway, here are a few recipes that we enjoy for a special brunch.

I often use asparagus and tomatoes with a balsamic vinaigrette so I’m posting two version of this recipe but only have one photo. These are both beautiful with lots of color!


MARINATED VEGETABLE SALAD
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1 pint cherry tomatoes, halved
1 bunch asparagus, blanched and sliced into 1 inch pieces
3 carrots, peeled and sliced into coins
1 english (seedless) cucumber, sliced or diced
Italian dressing (you can buy this or make your own)
Salt & Pepper to taste

Combine all vegetables in a pretty serving dish. Season with salt & pepper. Dress with Italian dressing and toss. Allow salad to marinate for at least 30 minutes before serving. Serves 8 or so.

TOMATO ASPARAGUS SALAD
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2 bunches asparagus, blanched and cut into 1-inch pieces
2 pints tomatoes (I use cut up campari or romas, cherry, and sometimes yellow pear)
salt & pepper to taste
Olive oil
Balsamic vinegar

Combine tomato and aspargus. Season with salt & pepper. Dress with twice as much olive oil as balsamic vinegar (or you can purchase a Balsamic Vinaigrette (Newman’s Own is excellent). Toss to coat. Makes 8 servings or so.

These tiered platters make fruit presentation gorgeous! For Easter, I would add strawberries even though it’s a little early for them, I love that they remind me of spring! You can use whatever seasonal fruits you want. Arrange them on a platter and serve with this simple dip.


GREEK YOGURT FRUIT DIP
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1 – 16 oz container plain greek yogurt
1/4. honey
1/2 tsp. cinnamon

Combine all ingredients. You can add more honey if you prefer it sweeter. Serve with fresh fruit.

I made these blueberry lemon scones and they were delicious! They are also beautiful! Lemon is another spring-y flavor to me. So these would be an excellent brunch addition.


BLUEBERRY LEMON SCONES

(adapted from food network)
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2 c. all-purpose flour
1 Tb. baking powder
1/2 tsp. salt
2 Tb. sugar
5 Tb. unsalted butter, cold, cut in chunks
1 c. heavy cream, plus more for brushing the scones
1 c. fresh or frozen blueberries
1 Tb. fresh lemon zest

Lemon Glaze
1/2 c. freshly squeezed lemon juice
2 c. confectioners’ sugar, sifted
1 lemon, zest finely grated
1 Tb. butter, melted

Preheat the oven to 400 degrees F.

Sift together the dry ingredients. Using 2 knives or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Stir in the lemon zest. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

For the glaze, combine the lemon juice, sugar, zest, and melted butter. Whisk to incorporate and remove any lumps. Drizzle on warm scones.