Dips

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Jalapeno Popper Dip

Kale and Artichoke Dip

So my weekend consisted of a CubScout Pinewood Derby and making dips for the playoff games! 

Here is the bragging...Zach won 3rd place and it was his first derby race ever!(I am a little bit of a proud mom.)

Back to the dips! And no I don't mean people...edible dips!  I love dips, especially during football season.  Something easy to make and easy to eat too!  So check these two out...Make 'em for the SUPERBOWL!

Utensils:


Spatula
Bowl
Chef knife
Container to bake in(I used large muffin tins, since I was doing more than one and I also did not want to make massive amounts since it's just me eating it!!)




Jalapeno Popper Dip
Ingredients:


3 jalapenos, deseeded/veined, roasted, diced
5oz cream cheese
1oz goat cheese
2oz heavy cream
2T egg whites(I use the box liquid egg whites, you can use fresh, but I think it's easier this way)
2oz shredded pepper jack cheese(you can really use whatever cheese you like, cheddar, mozzarella etc.)
1tsp salt
1/2tsp black pepper


Mix all the ingredients together well.
Preheat your oven to 350F.
Place mixed ingredients into baking dish.
Sprinkle with a little more cheese and I added some bread crumbs to the top as well.
Bake for 25-30 minutes.

Spinach and Artichoke Dip:


Ingredients:


4oz ricotta(my next post will show you how to make this)
1 cup artichoke hearts, chopped
1 cup spinach, if frozen-thaw, drain, chop, if fresh-saute with butter, salt, chop
*oh and I used kale as an alternative to spinach, super healthy just like spinach and it gives a slightly different flavor to this dip. Take a look at the bottom article about the 8 most nutrient dense foods.
4oz mozzarella cheese
1oz parmesan cheese
1 tsp salt
1/2 tsp black pepper



Mix all ingredients together well.
Preheat the oven to 350F.
Place ingredients in your baking dish and sprinkle with a little more parmesan.
Bake for 25-30minutes.

Ok so I used kale btw.  It is pretty darn healthy!

Health Watch:

http://www.organicauthority.com/health/most-nutrient-dense-healthy-foods-on-earth.html

http://www.kalenutrition.net/

CHILI!!

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This chili is super hearty and  I wanted to do this recipe because of an idea from a lady in the liquor store. I was picking up tequila for my margarita pops and a lady in the store asked if I was making chili with it....hmmmm, no I wasn't, but now I am! What isn't better than using tequila in my chili with lots of cilantro!  My love for cilantro came from when I was in Florida.  I actually hated cilantro before this experience, never really understood it I guess.  I began culinary school at Florida Culinary in West Palm Beach.  I actually loved this experience more than anything!  Did I love West Palm Beach, no, but I found my passion for cooking there and my love for cilantro.  The guy I was dating at the time had a father who is an amazing Chef.  He was not school trained as a chef, nor does he have the credentials to say that he is one, but damn could he cook.  He worked in the food industry and has done forever, he has gained his chef stature from me through his experience alone.  Anyway, he put cilantro on everything.  We would pick it fresh from the yard, chop it slightly and then just throw it on at the end.  I had to learn to like it or would be picking it out of my meal for hours!  Good thing I have an open mind and heart when it comes to food.  And so the love affair began, me and cilantro, cilantro and me!  How I do miss it down there sometimes! And now, I bring you my tequila chili with cilantro and a poblano jalapeno sour cream.


*Oh and don't forget to check the bottom for the health benefits of cocoa and peppers!

Really I should be giving you Zach's(my son) recipe for chili.  The kid gave me a list of ingredients right before Thanksgiving of his chili.  He wanted to make it for everyone as Thanksgiving dinner! It actually sounded pretty good; I was impressed...gotta love him! Maybe I will put it up later and you can decide between the two, or make both and do a taste test.

Tequila Chili

Utensils:
Large pot
Chef knife
Ladle
Measuring spoons
Measuring cups
Can opener
Saute pan

Ingredients:

1/2c  flour

1/2tsp pepper

1/2tsp chili powder

1/2tsp cayenne

1/2tsp coriander

1tsp salt

1 package stew meat

2-3T oil

½ onion, diced

1 large clove garlic, minced

3 cups chicken stock or water

1 can pinto beans

1 can kidney beans

1 can tomatillos, diced

1tsp chili powder

1tsp cayenne

1/4c tequila

1/4c lime juice

2T butter

Cilantro, coarsely chopped(to garnish)

Mix flour, pepper, chili, cayenne, coriander and salt together.

Dice stew meat into bite size pieces.

Add oil to large pot and heat on med-high

Dredge meat in flour mixture(save the flour mixture for later) and sear off in large pot.

Brown all sides of meat and remove from pot. (you will need to do this a little at a time, so you do not overcrowd the pot)

Add in onion and sauté until translucent

Add in garlic and sauté, do not let brown or burn

Add stock or water a little at a time and stir all the goodness off the bottom.

Add the beans and stir.

Add diced tomatillos and stir gently.

Simmer for 5-10 minutes.

Add the meat back in and simmer for 5 minutes.

Add chili powder, cayenne, tequila and lime, stir and simmer for 1 hour.

Season to taste with salt and pepper.

*If your chili is too thin for your liking, melt 2T butter and add 2T of the flour mixture. Cook on low for a minute or so, do not let this burn! It will stink up your hole kitchen.(trust me) Slowly ladle some of the hot chili liquid into this mixture and stir continuously.  Once you have incorporated about 3 ladles, add this back into the chili and stir. Simmer for another 15-20 minutes.

Flour, cocoa, salt, pepper, cayenne, chili powder, coriander

Butter and flour mixture

Poblano Jalapeno Sour Cream

Utensils:
Tongs
Bowl
Spoon

Ingredients:

1 1/2c sour cream

1 can pickled jalapenos or any type of jalapeno

1 poblano pepper

salt

pepper

oil

Coat poblano with oil, salt and pepper.

Put under the broiler and turn regularly.  

Take out when the skin has blistered and the pepper is soft. 

Place in a bowl and cover with plastic for 5 minutes. Remove skin from poblano and seeds from inside. 

Mince and add to sour cream.

Mince 5 pieces of pickled jalapeno(or more to taste) and add to sour cream.

Chill.

Serve the chili with the cilantro on top and then a dollop of sour cream.  Mmmmmm, delish!


Health benefits of cocoa and peppers:
http://www.emaxhealth.com/1020/cocoa-powder-health-benefits-surpass-fruit

http://www.oohoi.com/natural%20remedy/everyday_food/cocoa-powder-benefits.htm


http://www.whfoods.com/genpage.php?tname=foodspice&dbid=29
http://factoidz.com/the-health-benefits-of-cayenne-and-chili-peppers/