7 Layer Dip Burrito

INGREDIENTS 1 package (8) burrito size flour tortillas 2 (16oz) cans refried beans 2 cups cheese 1 cup light sour cream 1 head green leaf lettuce, chopped 1 (6oz) can medium black olives, sliced 2 tomatoes, diced 1 cup guacamole INSTRUCTIONS 1. Place refried beans in a bowl and heat them in the microwave, stirring occasionally, until hot. 2. Spread a layer of beans on the tortilla. Then add a layer of guacamole, tomatoes, cheese, sour cream, chopped lettuce, and sliced olives. Fold burrito up, cut in half and enjoy!

Mexican Street Corn

INGREDIENTS 4 ears of corn 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon garlic salt 2 teaspoons paprika 2 teaspoons chili powder 1 bunch cilantro (finely chopped) 1 cup crumbled Feta cheese 2 limes INSTRUCTIONS Preheat oven to 350 degrees. Place corn (still in husk) directly on oven rack. Bake for 30 minutes or until corn is fully cooked, remove and let cool for at least 5 minutes. In a bowl, whisk together mayonnaise, sour cream, and garlic salt. In a separate bowl, whisk together paprika and chili powder. Remove husks from corn. Spread about 1 Tablespoon of mayonnaise mixture on each ear of corn. Sprinkle with paprika/chili powder mixture. Top with feta cheese and minced cilantro. Serve with […]

Best Guacamole Recipe

INGREDIENTS 3 ripe avocados 1/2 lime, juiced 3/4 cup grape tomatoes, quartered 1/2 cup diced white onion 1 jalapeno, finely diced (or two if you like it spicy!) 1/2 cup chopped cilantro 1/4 teaspoon salt Freshly ground black pepper INSTRUCTIONS Mash avocado in a medium bowl, but not so much that it becomes overly creamy. You want a mixture between chunky and creamy consistency. Next add in lime juice, grape tomatoes, diced onion, jalapeno, cilantro and salt and pepper. Give it a stir. Taste and adjust seasonings as necessary (add more salt if you like it a little bit saltier!). Garnish with extra sliced grape tomatoes, cilantro and jalapenos. Enjoy with blue corn tortilla chips.

20 Minute Broccoli Cheddar Soup

Ingredients: (Serves 4) 1 tablespoon butter 1 small onion, diced 1 cup diced carrots 3 cups fresh broccoli 2 cups chicken broth ½ teaspoon each thyme and garlic powder salt & pepper to taste 2 tablespoons flour 1½ cups light cream 1 cup sharp cheddar cheese ⅓ cup fresh parmesan cheese Instructions: In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes. Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth. Place flour in a small bowl. Add in cream a little at a time stirring until smooth. […]

Balsamic Mushroom Pasta

Ingredients: 4 ounces fettuccine pasta 2 tablespoons butter, divided 1 tablespoon olive oil 1/4 cup shallot, finely diced 2 garlic cloves, minced 8 ounces baby portabello mushrooms, sliced 1/4 cup balsamic vinegar 1/4 cup heavy cream 1 tablespoon fresh parsley, chopped 1/4 cup grated parmesan cheese, plus a few tablespoons for garnish salt & pepper Instructions: Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce. In a large pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened. Add in the sliced mushrooms and toss them […]

Mexican Street Corn Recipe

Ingredients: 6 Ears Fresh Sweet Corn 6 Tablespoons Mayonnaise ½ Teaspoon Garlic Powder 1 Cup Cotija Cheese, Crumbled 6 Tablespoons Fresh Cilantro, Roughly Chopped 1 Teaspoon Chipotle Chili Powder 2 Limes, Quartered Instructions: Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender. While corn is cooking, in a small bowl combine garlic powder and mayonnaise. When corn is done brush with garlic mayo. Roll in cotija cheese. Sprinkle with cilantro and chili powder. Squeeze with fresh lime juice if desired.

Broccoli Cheddar Baked Potato

Ingredients: BAKED POTATOES 4 russet potatoes (2 lb. total) $2.99 1 Tbsp olive oil $0.16 Salt $0.02 BROCCOLI CHEESE SAUCE ½ lb. frozen broccoli florets $0.85 3 Tbsp butter $0.23 3 Tbsp all-purpose flour $0.03 3 cups whole milk $0.93 ½ tsp salt $0.03 ¼ tsp garlic powder $0.02 6oz. medium cheddar, shredded $1.46 Instructions: Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. […]

Key Lime Pie

Ingredients: 1¼ C graham cracker crumbs ¼ C sugar 5 Tbsp butter, melted 2 14 oz. cans sweetened condensed milk ½ C sour cream ¾ C key lime juice grated lime zest for garnish Whipped cream for garnish Instructions: Crust – Combine crumbs, sugar and butter. Mix until blended Press crumbs into bottom and sides of a 9 inch pie pan Pie –  Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth Pour into pie pan Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface. Turn off oven and let pie sit in oven for 30 minutes – do not allow to brown. Chill before serving Garnish with whipped cream […]

Blueberry Oatmeal Bread

Ingredients: 1 cup blueberries 2 cups flour, plus 1 tablespoon 1 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup Greek yogurt 2 eggs ½ cup (1 stick) butter, melted and cooled slightly 1 teaspoon vanilla ½ cup oats Instructions: Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour. In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine. Scrape the mixture to […]

Spinach & Artichoke Quesadillas

Ingredients 1/4 TBS oil 8 ounces artichoke hearts, drained and chopped 6 ounces baby spinach leaves 4 ounces cream cheese 1 cup shredded mozzarella cheese 1/4 cup shredded Parmesan cheese 8 TortillaLand flour tortillas Instructions: 1. Using a large skillet, cook 8 tortillas as directed on package (just heat on each side for 60 seconds). 2. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often. Mix in the cream cheese and mozzarella and Parmesan cheeses, and let it melt entirely while stirring. Season with salt and pepper to taste. Remove from heat. 3. Assemble your […]