Individual Seven Layer Dips with Homemade Salsa

During one of my tireless google searches for cute Superbowl appetizers, I came across these adorable individual seven layer dips on The Girl Who Ate Everything. These are perfect appetizers and party snacks for any kind of get together, especially a game day party or a summer BBQ. They're perfect because they prevent double dipping and you avoid that unappetizing mess that most seven layer dips turn into after a few people have dished themselves out a serving. These have a wow factor to them that make you look like you put a lot more work into them than you did!! So what are you waiting for? Plan on making these for your next party - you and your guests will love them. :)

I only made mine with five layers because I don't like veggies on top of my seven layer dip, but you can add green onions, tomatoes and olives if you want. My layers were as follows:

Refried beans - straight out of the can
Guacamole - this is a good recipe
Sour Cream - mix sour cream with some taco seasoning to taste
Salsa - recipe below
Cheddar Cheese - I used Tillamook Sharp Cheddar, but Pepper Jack would also be delicious
Garnish - I garnished with a tortilla chip

I piped in all of the layers except the salsa and the cheese using a freezer bag with the corner snipped off. Its far less messy and your layers will be prettier!

I am slightly concerned that this salsa recipe isn't going to get the attention it deserves because I've lumped it in with this seven layer dip recipe. But if you only try one thing from this post, try making the salsa - its quick - you can make it in under 5 minutes and it tastes soooo delicious. It is the closest to mexican restaurant salsa I've ever tasted and I LOOOOVVVVEEEEE that stuff. I found this recipe on Mountain Momma Cooks. I only changed the recipe a little because it was honestly such a delicious sounding recipe on its own!!

Speedy Salsa
Recipe minimally adapted from Mountain Momma Cooks

Ingredients:

• 2 14-oz cans of fire roasted, diced tomatoes
• 1/2 small onion, roughly chopped
• 1 clove garlic, minced
• 1 jalepeno, seeded and roughly chopped (leave the seeds in if you like additional heat)
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• large handful cilantro leaves, roughly chopped
• juice of 1 lime

Method:

1. Combine all ingredients in the large bowl of a food processor and pulse until your salsa reaches the desired consistency. I like mine quite finely minced, but you could pulse it for a very short time for a chunkier salsa.

Yep, thats it!! So easy and flavourful. Do you have a favorite salsa recipe or do you put something unexpected in your seven layer dip? I'd love to hear what you do!

Happy Cooking my Friends!

Beef Stroganoff

Beef stroganoff is comfort food for a lot of people, but I am definitely not one of those people. I didn't grow up eating this stuff and really didn't see what all the fuss was about. That is until I tasted this version of beef stroganoff! Anna Olson does such a wonderful job bringing in some really fresh flavours and it makes all the difference. I think I'm hooked!

Beef stroganoff is a very old dish, dating back to 1891 where it first appeared in a Russian cookbook. The original recipe didn't have any onions or mushrooms in it, but the recipe evolved from its roots to the many different variations we have today. There are versions that differ slightly in many countries of the world, including the UK, USA, Australia, China and Portugal. Some countries call it by a different name, but in essence the dish comes from the original one from Russia. Ingredients:

• 2 tbsp olive oil


• 2 tbsp butter


• 1 1/2 lb beef sirloin, cut into 1/4 inch strips


• 2 tbsp all-purpose flour


• 1 cup diced onion


• 3 cups cremini mushrooms


• 2 tsp chopped fresh thyme


• 1 bay leaf


• 1 1/2 cups chicken or beef stock


• 2/3 cup sour cream (not low fat)


• salt and pepper


• 12 oz wide egg noodles


• 2 tbsp chopped fresh italian parsley

Method:

1. Heat the oil and butter in a large saute pan over medium-high heat. Toss the beef with the flour and add to the pan, cooking until browned. Remove from the pan, reduce heat to medium and then add the onion, sauteing until browned. Add the mushrooms and saute until tender, about 5 minutes. Add the reserved beef, along with the thyme, bay leaf and stock and bring up to a simmer, cooking uncovered for 10 minutes. Stir in sour cream and season to taste.


2. While stroganoff is simmering, boil the egg noodles in salted water until al dente. Drain and stir into the stroganoff after the sour cream has been added. Garnish with chopped parsley before serving.

This is a really delicious and quick meal for a week night when you are craving something warm, but still really fresh and delicious. I love the dimension the fresh thyme and cremini mushrooms add to this traditional dish!

Happy Cooking my Friends!

Potato Soup with Bacon and Cheddar

Well, I think fall is officially here! We've had our first couple of frosts here in the lower mainland and its definitely starting to cool off. I've taken my scarves out of my closet and been wearing them most mornings to keep warm. I really love this time of year when the temperatures just start to drop, the days are crisp and sunny, and you can see the beautiful orange pumpkins in the fields when you drive by. It is absolutely beautiful. With fall come changes in cusine type too - we shift from fresh and light to heavier and warm dishes to compliment the weather. Since we're starting to see fall, I thought I would share a recipe for a deliciously hearty potato soup topped with bacon and cheddar cheese. I also have a recipe for cheddar cheese biscuits to go with the soup that I'm going to share with you.

I like Anna Olson's heading for this recipe in her cookbook Fresh:

"A good potato soup can warm you even on the coldest day, especially when its
topped with bacon and cheddar, just like a baked potato."

Potato Soup with Bacon & Cheddar

Recipe from Fresh p. 136

Ingredients:

• 4 strips bacon, diced
• 1 1/2 cups chopped leeks, white and light green parts only
• 1 1/2 lb yukon gold potatoes, peeled and diced
• 5 cups chicken stock
• 1 tbsp chopped fresh thyme
• 1 cup full-fat sour cream
• salt & pepper to taste
• 1 cup grated old cheddar
• 2 tbsp chopped fresh chives or finely chopped green onion, for serving

Method:

1. In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside. Reduce the heat to medium-low and cook the leeks in the bacon fat until soft, about 5 minutes. Add the potatoes, chicken stock, and thyme. Cover the pot loosely, and simmer until the potatoes are tender, about 20 minutes. Remove from the heat and puree. Strain the soup through a sieve and return the pot to medium heat. Stir in the sour cream and season to taste.
2. Serve the bowls of soup garnished with grated cheddar, the reserved bacon, and a sprinkle of chives or green onions.

This soup is absolutely divine and I love how simple the ingredients are! Try it with these cheddar cheese biscuits and you're set!

Cheddar Cheese Biscuits

Recipe adapted from Better Home & Gardens New Cook Book

Ingredients:

• 2 cups all purpose flour
• 4 tsp baking powder
• 2 tsp sugar
• 1/2 tsp cream of tartar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2/3 cup milk
• 1 cup grated old cheddar cheese (or whatever cheese you like)

Method:

1. Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening til mixture resembles coarse crumbs. Toss cheese with flour mixture. Make a well in the center, add milk all at once. Stir just until dough clings together.
2. Turn dough out onto lightly floured counter and knead gently for 10-12 strokes. Roll or pat dough out to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts. Transfer to ungreased baking sheet. Bake in 450F oven for 10-12 minutes until golden. Serve warm.

This is a delicious and comforting meal that will take the edge off the cold fall days! It doesn't really get much better than home made soup and biscuits - definitely the ultimate comfort food.

Happy Cooking my Friends!