Cooking School- 7 Layer Dip

This is the perfect thing to make with children in the kitchen. It is fun for the kids to help open cans, chop things, spread the layers and sprinkle everything on top.

My girls and I decided to make this dip for a family dinner with a Mexican theme. Mostly because I can remember making it as a child with my family when we would get together with my cousins. I remember everyone taking part in preparing the different layers and then putting it together.

I haven't made this dip since I've been married, although I have tried other versions, like this Meditteranean one and a lighter one for a cooking group I was in. My advice is to taste test the different layers as you go along to make sure they have the right flavor and let someone help you put it together. We had a lot of fun.

If you are lucky enough to have any leftovers, try them with scrambled eggs, in some sort of burrito or as part of a salad.
There are so many version of 7 Layer Dip out there, but this our adapted version of the one I remember making with my family as a child

7 Layer Dip
1 can bean dip or refried beans (seasoned with garlic powder to taste)
8 oz container sour cream (I used greek yogurt since I had it on hand)
1 pkg taco seasoning
3 ripe avocados
1 lemon
shredded lettuce
shredded cheese (We used a monterey jack/cheddar blend & the girls shredded it)
chopped tomato
sliced black olives (I accidentally bought chopped black olives this time)

1. On a large platter or in a deep dish, spread the bean dip/refried beans in a even layer.
2. Combine the taco seasoning and sour cream in a bowl; spread on top of bean layer.
3. Mash the avocados with a few Tbls of freshly squeezed lemon juice; season with salt and pepper. Spread the avocados over the taco sour cream mixture.
4. Sprinkle shredded lettuce on top of avocado, followed by the shredded cheese, chopped tomatoes, and sliced black olives.
5. Chill until ready to serve.
6. Serve with tortilla chips.

Greek Salad with Orzo and Black-Eyed Peas

So many things are going on in life right now. We have had a 24 hour stomach bug that is making it's way through our family. The third child had it this morning and had to be checked out of school. Fun times all around! Cross your fingers that it skips over the parents!

Anyway, I wanted to share this salad really quickly. This was something that I saw on epicurious and I thought it was so cute because they served it in little mason jars.
Greek salad is a serious favorite around here and I loved this take with black-eyed peas. I made a couple of changes to the recipe which are noted below.

This salad turned out really great. The first night I served it on top of romaine. There were enough leftovers that a few nights later I mixed in a can of tuna and a little more lemon juice and we were able to eat it again. Very good. I have to say that the peperoncini really made this delicious. They are definitely becoming a favorite of mine.

Recipe for Greek Salad with Orzo and Black-Eyed Peas
* I reduced the amount of feta cheese
* I used black olives instead of kalamata
*I omitted the red onion
*I didn't mix the tomatoes into the salad because some people don't care for them. I placed them on top for those of us who do like them

Greek Panzanella

A couple of weeks ago we were having company over for dinner. I always analyze and then over analyze what I should make when people come to dinner. I never know if our way of eating will satisfy someone else's taste, so I get a little crazy about it.
I think about food all the time anyway, so I really just spend too much time thinking, planning, undoing my plans, and re-planning.

It's a process.

I finally narrowed it down to a menu that would savor the last of summer fall-ish type dinner. Since we were still enjoying 90+ degree days and all my favorite summer foods were still readily found at the farmers market, we went with the summer menu.

I wanted to try this Greek twist on The Barefoot Contessa's Panzanella, because the original version is a crowd pleaser that we love.
It turned out to be the perfect choice. Everyone was really happy with this dinner. Phew!

* note--I always toast my bread cubes in the oven, drizzling them with a little bit of olive oil, to get them nice and crisp and also to reduce some of the fat in this meal. I also reduce the amount of oil in the dressing.

Recipe for Greek Panzanella
* I used black olives instead of kalamata olives
* I toasted my bread cubes in the oven instead of sauteing them in oil- it uses less oil and gets them evenly crisped
*I reduced the amount of oil in the dressing by about half
* I left out the red onion

Whole Wheat Linguine with Tuna, Spinach, Lemon, and Breadcrumbs

Here is a quick pasta dinner that we enjoyed a few weeks ago.
I saw it in an issue of Everyday Food Magazine and knew it would be quick and easy, which makes getting dinner on the table a little bit easier.

I changed a couple of things in this recipe. I used whole wheat linguine instead of normal spaghetti. I usually try to use whole wheat pasta whenever we have pasta dishes just to get some extra nutrition and whole grains into our meals. No one in my family can tell the difference between whole wheat and "normal" pasta. This isn't a picky food for us.
I used black olives instead of kalamata olives simply because I already had them in my pantry and my family likes the taste of black olives better than any other olive.
I also used albacore tuna.
I decided to wilt some spinach and add it to this dish because I wanted it to have some vegetables.

The fresh breadcrumbs and lemon flavor in this pasta really make it a winner. Everyone here really enjoyed it.
I saved the leftover breadcrumbs in a little baggie and then re-used them when I reheated the pasta that was leftover.

I also included the link to the recipe in its original form, in case making it that way sounds more appealing to you.

Whole Wheat Linguine with Tuna, Spinach, Lemon, and Breadcrumbs adapted from Everyday Food Magazine

• Coarse salt and ground pepper
• 2 slices whole-wheat sandwich bread
• 1 tablespoon plus 1 teaspoon olive oil
• 3/4 pound whole wheat linguine
  
• 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
• 1/2 cup chopped fresh parsley
• 3 tablespoons sliced black olives
• 2 cans (6 ounces each) albacore tuna in water, drained
• 5 or 6 oz bag spinach
  

1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
2. Cook pasta in boiling water until al dente. Steam spinach in microwave or on stovetop. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Stir in wilted spinach. Serve sprinkled with breadcrumbs.

Recipe for Spaghetti with Tuna, Lemon, and Breadcrumbs

Aggie's Food and Football Days- His and Hers' Nachos and Red Velvet UGA Cupcakes 2 ways, with Fluffy Meringue or Lemon Cream Cheese Frosting

This is my entry to Aggie's Food and Football Days event. I made one of my husbands favorite things to eat while he watches the game, featuring our Georgia Bulldogs!

I try to serve my family healthy dinners, but my husband would be happier eating the way that he wants too. That is why I decided to make him the Nachos of his dreams and decided I was going to have to make 2 kinds, because our nacho dreams are very different.

So, here I go with my stereotype. I made 2 kinds of nachos, his and hers. You might disagree with me and maybe it is different in your family, but this is how it works in ours. Above, are HIS (a little less healthy) nachos-ground sirloin, seasoned with spices, jalapenos, black olives, and a melty cheese sauce (I usually use a nice white, Mexican melting cheese, but after searching every grocery store in town and even making a special trip to a bunch of authentic stores, with no luck,) I settled for Velveeta mixed with salsa. HER nachos are below- multigrain tortilla chips with flaxseeds and seasoned with sea salt, spicy blue corn chips, refried beans, pinto and black beans, red and green pepper, tomato, and shredded cheese- popped under the broiler.

Now on to our team. My husband was born and raised right outside of Athens, Georgia. I grew up in Utah. I was lucky enough to finish up my degree at UGA. College Football is a different experience down in Athens. I had never seen anything like it. The tailgating, the clothes, the millions of people that are everywhere. You can't understand it until you experience it. It blew me away. We are diehard University of Georgia Bulldog fans. (GO DAWGS!)

So, in honor of the red and black, I decided to make red velvet cupcakes. I did a taste test, using 2 different cupcake and frosting recipes and made the colors a little more fun with alot of food coloring. The black cupcakes with meringue frosting were more popular with the kids and tasted very chocolaty. The red cupcakes with black lemon cream cheese frosting were more popular with the adults, so everyone was happy!

His Nachos by Mary Ann-serves 2 hungry guys or more if servings are smaller :)

White Corn tortilla chips

1 pd. ground sirloin

dehydrated onion

cumin, garlic powder, chili powder, oregano

jalapeno slices

sliced black olives

6 oz Velveeta cheese, cubed

3/4 cup salsa

In a skillet, heat 1 Tbls canola oil. Brown ground sirloin, breaking up with a wooden spoon. Season with onion, cumin, garlic powder, chili powder, and oregano. Cook completely and set aside.

In a microwavable bowl, combine velveeta and salsa. Melt in microwave, 30-50 seconds at a time, stirring, until completely combined and melted.

Place desired amount of chips on a plate or serving platter. Place seasoned meat on top of chips. Add jalapeno slices and sliced olives.

Drizzle warm cheese sauce over the top and Eat!

Hers' Nachos by Mary Ann-serves 5-6 adults

Multigrain Tortilla Chips with Flaxseed and Sea Salt

Spicy Blue Tortilla Chips

fat free refried beans

1 can black and pinto beans, rinsed and drained

1/2 each, red and green pepper, diced

2 medium tomatoes, diced

shredded cheese

Preheat broiler. On a large cookie or baking sheet, layer desired amount of chips. Drop spoonfuls of refried beans over chips. Spoon beans over chips. Add bell peppers and tomatoes. Sprinkle shredded cheese on top

Broil until cheese melts and nachos are warm.

Red Velvet Cupcakes with Fluffy Meringue Icing
Recipe courtesy Wes Martin (found on Food Network site)

Cupcakes:

1 1/4 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

1/4 teaspoon fine salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

2 teaspoons red gel paste food coloring ( I used black) (See Cook's Note*)

1 teaspoon pure vanilla extract

1/2 cup sour cream, at room temperature (I used half nonfat Greek Yogurt)

1 teaspoon white vinegar

1 teaspoon baking soda

Red, pink and white miniature nonpareils, for sprinkling

Meringue Icing:

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners
In a medium bowl, sift together the flour, cocoa powder and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made.
*Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved.

Red Velvet Cupcakes from Better Homes and Gardens
3 cups all-purpose flour
2 tsp unsweetened cocoa powder
¾ tsp salt
3 large eggs, at room temperature
¾ cup butter, at room temperature
2¼ cups granulated sugar
1½ tsp vanilla extract
1 ounce bottle of red food coloring (2 Tbsp.)
1½ cups buttermilk
1½ tsp baking soda
1½ tsp vinegar

1 Preheat oven to 350°F. Line cupcake pans with paper liners.
2 In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
3 In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Beat in food coloring on low.
4 Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
5 Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.
6 Frost with lemon cream cheese icing* or dust with powdered sugar

*Lemon Cream Cheese Frosting by Mary Ann
1 stick butter, softened
6 oz cream cheese, softened
1 pd powdered sugar, sifted
juice and zest of 1/2 lemon

Beat butter and cream cheese in a large bowl until smooth and creamy. Add powdered sugar and beat until smooth. Beat in lemon juice and lemon zest. Frost cupcakes when cool