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World Tour: The Road to New Orleans Pt. II

March 26, 2012 By Leave a Comment

The NCAA Division-I Men’s Basketball Final Four is now underway (and to my great disappointment, without the presence of the North Carolina Tar Heels), and everyone is preparing for the big showdown in New Orleans. I thought that I would have the opportunity to attend the big dance, but plans fell through and I’ll be watching the big screen instead with good friends. So, since I won’t be cashing in my American Airlines points to be book a flight to NOLA, I’ll be getting my game-day recipes ready instead. I thought I’d share a recipe for a great dip that I made after a late-night craving.

Monterey Beef* Dip

Monterey Beef Dip Ingredients ©JohnnaKnowsGoodFood

Ground Beef
Monterey Jack Queso (I used Medium)
Hot Sauce
Adobo Seasoning
Garlic
Seasoning Salt
Shredded cheddar cheese

Directions

Brown ground beef. Season with hot sauce, Adobo seasoning, garlic and seasoning salt (Seasoning amounts will be based on personal preference – I tend to go a little heavier on the hot sauce). Drain. Mix seasoned ground beef and queso until ground beef is covered throughout. Sprinkle shredded cheddar cheese on top and let melt.

Enjoy!

 

*Archele’s Tip: Feel free to substitute beef for ground turkey.

 

Filed Under: appetizers, dips, Food.Fun.Stuff., World Tour Tagged With: , , , , ,

Recipe: Easy No-Fat Yogurt Sauce

January 12, 2010 By Leave a Comment

Easy No-Fat Yogurt Sauce

1 tbsp. minced garlic
1/2 tsp. sea salt
1/2 cup no-fat plain yogurt
1 tsp. olive oil

In a small bowl, mash together the garlic and salt to form a paste. Stir in the yogurt and oil. Cover and place in the refrigerator for 15-20 minutes. Remove and serve.

*Johnna’s tip: Where there’s a will, there’s a way. We want to reduce our fat intake but we don’t want to give up all our comfort foods, so what do we do? We replace the fatty content with plenty of flavor. We say sprinkle a little sea salt on some sweet potatoes sliced into fries, slide them in the oven, bake/broil them and then pair them with this yogurt sauce. Delish.

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Filed Under: dips, finger-foods, health concious, sauces, vegetarian

Recipe: Onion Dip From Scratch

January 7, 2010 By Leave a Comment

Onion Dip From Scratch

2 tbsp. olive oil
1 1/2 cups onions (diced)
1/4 tsp. kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 tsp. garlic powder
1/4 tsp. ground white pepper
1/2 tsp. kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

*Johnna’s tip: Now the old rule is when cooking for a large group i.e. Thanksgiving or Christmas, you should never cook something you’ve never made before. Wish we had’ve listened. Last night was the D.C. Food Blogger Happy Hour and this month the theme was a potluck. It was a blast! A potluck is the absolute Food Blogger scene, it gives you the opportunity to show off your skills and check out what your fellow bloggers are cooking up in their kitchens. We chose a homemade onion dip recipe which turned out to be a big, fat failure. SMH (*Translation: Shaking My Head). Why did we choose the one thing that we had never cooked before?? Well here are a few reasons:

1. We needed to make it the night before b/c we have that thing called the day job and wouldn’t get home in time on Wednesday to whip up a fantabulous (*Our made up word for fantastic and fabulous:-) dish.

2. We also needed a dish that could be refrigerated so we could just go home and grab the dish out of the fridge. We didn’t want to have to fool around with warming anything up.

3. We thought if we chose a dish that we could warm up really fast when we got home, it would be cold by the time we arrived @ Union Row which would not be a good look if we’re trying to show off our “cooking skills”…and

4. For selfish reasons, we wanted to try a new recipe…add something to our cooking resume.

What we found was we didn’t show off much of our “cooking skills” with the onion dip…we just showed that yet again, we need to learn our boundaries. Stick to what we know was the lesson of the night. That’s the good thing, however, about cooking and life…every lesson teaches you something and if you pull the positive from it, you’ll get so much from that lesson. Now what shall we make for the next potluck??

*Johnna’s tip, tip: We pulled this recipe from Alton Brown (*the scientist foodie of the Food Network) and love the ingredients…pair with your favorite tortilla chips.

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Filed Under: appetizers, dips, finger-foods, vegetarian

Easy Cheese Fondue

November 17, 2009 By Leave a Comment

1 garlic clove (smashed)

4 tbsp. butter

1/4 cup all-purpose flour

1 (12 oz.) Yuengling beer

1/4 (12 oz.) Yuengling beer

3/4 tsp. Country Bob’s All Purpose Sauce

1/4 tsp. dry mustard

1/4 tsp. cayenne pepper

4 cups shredded Cheddar cheese

Assorted Dippers (*We suggest sauteed mushrooms, steamed broccoli, toasted french bread w/ homemade herb butter and/or cauliflower)

In a 4 qt. saucepan, rub the smashed garlic clove all over the sides and bottom of the saucepan; melt the butter over medium heat. Whisk in the flour and cook for 1 minute while constantly stirring until a roux is formed. Add in the beer and bring to a boil; reduce heat and simmer while stirring occasionally until the sauce is thick and consistent. Add in the All Purpose Sauce, mustard powder and cayenne pepper; stir to mix in completely. Add in the cheese one cup at a time ensuring to melt in between additions; stir until it is smooth. Add to fondue pot and serve with dippers.

*Johnna’s tip: It’s cold outside and time for warm, comfort foods. Fondue is a fun and easy start to a winter full of warm soups and the like. We paired our fondue with the suggestions we listed above and had a fun feast with our guests. The good thing about fondue is you can make just about anything into a dipping option, pick the foods you have taste for that match well with the cheese. This dish can serve up to four people or two very hungry people (*which is what we were last night…), Enjoy!

Filed Under: appetizers, dips, finger-foods, main dish, vegetarian

Recipe: Black Bean Dip

October 20, 2009 By Leave a Comment

Black Bean Dip

15 oz. canned black beans (rinsed and drained)
1 cup fresh cilantro leaves loosely packed
1/2 cup salsa
1/2 cup plain fat-free yogurt
1 tsp. ground cumin
1/4 tsp. table salt

Add all ingredients to a food processor and blend until desired consistency. Spoon mixture into a serving bowl and garnish with cilantro. Serve.

*Johnna’s tip: Weight Watchers has some pretty good recipes for healthier eating. We did not want to trust them when we first started skimming over the recipes they would send to our inbox, but after trying a few of their recipes, we must say, we do enjoy. They seem to balance what’s good and what will actually work with you trying to achieve your weight goals. Since we have no sense of discipline when it comes to food, trying a few of these recipes could unconsciously help us to drop a few pounds…Pair with your favorite raw veggies such as carrots and/or cucumbers.

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Filed Under: dips, vegetarian
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