Ultimate Seven Layer Dip

I love a good layered dip. You know the one I'm talking about... with the refried beans, cheese, guacamole... and ALL the chips. It makes you think of childhood. It is delicious.

This is my updated version of the classic dip, but with a few fresh ingredients and a little added flair. The extra few minutes it takes will be well worth it I promise! Make this dip for your next party on the patio and it will be a hit (serving with a margarita is suggested)!

Ingredients for the beans*
1 can pinto (or black) beans, drained & rinsed
½ yellow onion, diced
1 clove garlic, minced
1 tsp olive oil
½ cup chicken broth
2 tbsp chili powder
1 tsp cumin
½ tsp salt & pepper
dash of ground red pepper

Ingredients for the pico de gallo
(the other) ½ yellow onion, diced
3-4 roma tomatoes, diced
1 jalapeno, seeded & diced
2 tbsp fresh cilantro, diced
salt & pepper to taste
Juice of 1 lime

Ingredients for remaining layers1 avocado
¼  cup sour cream (or plain Greek yogurt)
½ cup shredded mild cheddar cheese½ cup shredded pepper jack or monterey jack cheese
1 cup olives, sliced

Step One
Heat olive oil over medium heat in a sauce pan. Sauté onions for 3-4 minutes or until translucent. Add in garlic and cook an additional minute. 

Step Two
Pour (drained & rinsed) beans into saucepan and cook, stirring around, for about one minute.Take a fork and smash the beans in the pan. Pour in chicken broth, bring to a boil, then turn to a simmer and cook until liquid is absorbed (about 10-15 minutes), stirring every few minutes. Add more broth if needed. Mash out any large lumps. They won't be completely smooth, but should have the consistency of refried beans. Set beans aside to cool off.

Step Three
Mix remaining onion + tomatoes + jalapeno + cilantro (and salt & pepper to taste ~ maybe ½ tsp each) in a small bowl. Squeeze lime over the top and stir. Set aside.

Step Four
Using a fork, smash the avocado. Stir in 2 tbsp of the pico de gallo (voila! you've got guacamole). Set aside.

Step Five (you're getting close!)
Using a round dish, spread beans on the bottom. Add the first layer of cheese (whichever one you prefer). Then spread the sour cream/Greek yogurt, followed by the guacamole. Add the next layer of cheese, topped by the slice olives, completed by the final layer of pico de gallo. 

And there you have it. Seven glorious layers of dip perfection. Chill for at least one hour or until ready to serve

Enjoy, y'all!

Favorite Black Beans

My 3-year-old son LOVES beans, so--per his request--I cook them at least once a week. Burrito bowls are one of my go-tos because they are easy, healthy (depending on your topping choices), filling and versatile. I just use whatever produce (tomatoes, avocados, corn, cilantro, etc.) or protein (chicken, steak, pinto or black beans) I already have on hand, which makes it a stress-free, no-extra-trip-to-the-grocery-store-needed kind of dinner. :) Side note: I ALWAYS have onions and garlic in my house--must-haves for most of my cooking!

When I cook beans, I do like to take an extra step to add a little more flavor to them. See other evidence here (this one involves bacon + pinto beans--yes please!).

Here are the details for our favorite black beans:

Ingredients
1 (15oz) can black beans, rinsed & drained
½ small yellow onion, diced
1-2 cloves garlic, minced
2 tsp olive oil
½ tsp each salt & ground cumin½ cup broth (vegetable or chicken, whichever you prefer)

This feeds 3 of us, so feel free to double the recipe if you have 4 or more people dining.

Step One
Heat oil in skillet on medium-high heat. Sauté onion for 2 minutes, then add in garlic and cook for an additional minute. 

Step Two
Add black beans and spices to pan and cook (still on medium high heat) for about 3 minutes.

Step Three
Pour in broth and bring to a boil. Turn down to a simmer and let beans cook for 5-8 minutes, or until most of the liquid is absorbed. Add cheese if you like (remove from heat put the lid on so it will melt but not overcook the beans).



Enjoy, y'all!

Glazed Poppyseed Bread

This is one of my ALL time favorite sweet bread recipes. I love to make it when company is coming over, or to give as a little thank you to a friend or my little man's teachers. You can get some adorable (and functional) mini loaf pans from Micahel's that are perfect for this type of gift giving!

May your weekends be sweet, y'all! : ) Enjoy!

Ingredients for the bread
3 cups all-purpose flour
½ tsp salt
1 ½ tsp baking powder
3 eggs
2 cups granulated sugar
1 tbsp butter, at room temperature
½ cup canola oil
1 ½ cups milk
1 ½ tsp vanilla
1 ½ tsp orange juice
1 tbsp poppy seeds

Ingredients for the glaze
¼ cup powdered sugar
3 tsp orange juice

Preheat oven to 350°

Step One
Mix first three (dry) ingredients in a large bowl, set aside.

Step Two
In a stand mixer (or using a hand mixer), beat together eggs, sugar and butter. Then blend in oil, milk, vanilla, and orange juice.

Step Three
Slowly add dry ingredients into wet ingredients until blended, then add in poppy seeds and mix for 30 more seconds. Pour bread mixture into two (greased) loaf pans and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Step Four
While bread is cooling (for approx 5 minutes), in a small bowl stir together orange juice and powdered sugar for the glaze. Poke each loaf of bread with a toothpick and pour glaze over the top. Let sit at least 10 minutes before serving.

Chicken & Black Bean Tamale Pie

Tamale pie. Creamy cornbread, flavorful Mexican spices, bubbling cheese, and fresh cilantro. This is comfort. It's also pretty simple to throw together... AND if you happened to have turkey for your holiday celebration you could easily swap it out for the chicken below and cut back on a step (I love re-purposing leftovers into a new, fun dish).

Ingredients
1 box corn muffin mix (such as Jiffy)1/3 cup milk
1 egg
1 can cream-style corn
1 (4oz) can of green chilies
2 tbsp chili powder, divided
2 tsp cumin, divided
2 tsp garlic powder, divided
1 tsp each, salt & pepper, divided
1/4 tsp red pepper flakes
1 can black beans, rinsed & drained
1 1/2 cups shredded chicken (you can use leftovers or a rotisserie chicken)
2 tbsp cream cheese, softened (optional)
1/4 cup red or green onion, diced
1/2 cup cheddar cheese
1 can red enchilada sauce (or use this homemade version found here).
chopped cilantro for garnish

Preheat oven to 400°.

Step One
In a medium size mixing bowl, stir together first four ingredients. Add in 1 tbsp of the chili powder and 1 tsp each of the cumin & garlic powder, and 1/2 tsp each of the salt and pepper. Pour mixture into a round pie dish (coated with spray). 

Bake for 25-30 minutes, or until lightly golden and cooked through.

Step Two
While corn mixture is cooking, stir together black beans, chicken, cream cheese, remaining spices + red pepper flakes, and onion.

Step Three
Pull out corn mixture and pierce with fork (the texture will be a little mushy like a tamale). Pour enchilada sauce over the mixture, layer the bean & chicken mixture over the top, sprinkle with cheese.

Bake for about 15 minutes or until cheese melts. Remove from oven and let sit for 10 minutes. Garnish with fresh cilantro and cut into 8 pieces. Serve with a side salad and some tortilla chips. Yum!

Enjoy, y'all!

Banana-Coconut Muffins

Merry (almost) Christmas, y'all! We have visitors in town for the holidays, so I always try to have some fresh muffins or {sweet} bread on hand when anyone is coming through town. These muffins are one of my go-tos, and are great with a cup of fresh coffee!

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick butter, softened
1/2 cup brown sugar
1/2 c granulated sugar
2 eggs, room temperature
1/2 tsp vanilla
3 (ripe) bananas, mashed
3/4 cup sweetened shredded coconut, plus some extra for topping (up to your liking)

Preheat oven to 350°

Step One
Mix flour, baking soda & salt in a separate bowl and set aside

Step Two
In the bowl of a stand mixer, beat together butter & sugars until fluffy. Add in eggs, vanilla and bananas and mix until smooth. Fold in the coconut until blended.

Step Three
Pour into muffin cups (filling about 3/4 of the way full), sprinkle some of the remaining coconut on top and bake for 25-30 minutes (or until cooked through).


Enjoy, y'all!

Fresh Blueberry Bread

Blueberries are one of my toddler's favorite things to snack on...he also loves to help me in the kitchen so I try and include him as often as I can. So, when you have an excess of blueberries from the Farmer's Market or blueberry patch, tyou invite that cutie in to help make fresh blueberry bread (and hope he doesn't eat all of the main ingredient before you get it finished)! Watching him help in the kitchen and "sneak" bites of the ingredients is seriously one of the cutest things I've ever seen, though. I know, I am biased. : )

If you are a blueberry fan and enjoy the smell (and taste) of fresh baked bread, give this recipe a try... and include your munchkin if he/she is interested in helping out. It is a simple recipe and they will be so proud to measure, pour and stir!

What You Will Need
½ stick butter, melted & slightly cooled
1 egg
½ cup milk
2 cups unbleached, all-purpose flour
¾ cup sugar + 1 tsp, divided
2 tsp baking powder
½ tsp salt
2 cups fresh blueberries

Preheat oven to 350°.

Directions
Step One
Whisk butter, egg and milk in a mixing bowl.

Step Two
In a separate bowl, mix dry ingredients together (except the 1 tsp sugar). Slowly pour into wet ingredients and mix until all combined.

Step Three
Stir in blueberries, being careful not to break them. Pour into greased loaf pan and sprinkle remaining tsp of sugar on top. Cook for 50-60 minutes, or until toothpick inserted comes out clean and top is golden brown.

Enjoy, y'all!

Whole Grain Vegetable Pasta Salad

Pasta salad is a summer side dish go-to! In an effort to up my intake of whole grains and veggies but not cut back on flavor I made this Whole Grain Vegetable Pasta Salad. The summer veggies were just what I had on hand from the farmer's market so no worries if you don't have this exact ingredient list...the idea is to use what you have and in the amounts you like...I promise you can't go wrong!


Ingredients for pasta
½ box whole grain penne pasta
1 medium summer squash, thinly sliced
1 medium hothouse cucumber, thinly sliced
½ cup red onion, thinly sliced
½ pint cherry tomatoes, halved
1 green pepper, thinly sliced

Ingredients for vinaigrette
2 small garlic cloves, minced
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
Juice from half a lemon
1 tbsp Dijon mustard
1 tsp each dried oregano & parsley
½ tsp each salt & pepper
Dash of red pepper flakes


Step One
Cook pasta according to package. Rinse, drain and set aside.

Step Two
While pasta is cooling, mix vinaigrette ingredients in a mason jar and shake up (you can also mix in bowl and stir but I enjoy the shake method).

Step Three
Mix pasta, veggies & vinaigrette together in a large mixing bowl. Let set in refrigerator for at least an hour before eating (the longer the better it tastes), stir once more and pour into a serving bowl.

Enjoy, y'all!



Vinaigrette recipe adapted from Budget Bytes.