Taco Dip

I was recently introduced to this dip at a girls night.  My friend Tiffany brought it and I could not get enough.  It was such a nice change that accompanied her veggie tray.  I'm so bored of the usual ranch dip that comes with a veggie tray.  Then - a few days later she brought it again to a holiday party and I again loaded up my plate with veggies that this awesome dip.

Not only is this dip awesome with veggies, but I dipped a few tortilla chips in it too - and it was divine.

Nom Nom Nom

 I could dunk veggies and chips and bread and crackers in this stuff all day long.  (Do you like my New Years nails?  I may or may not have a slight nail polish obsession.  This is Ciate Headliner with Nicole Kardashian Kolors Rainbow In The S-kyllie.)

This dip is super easy to whip together.  That's kind of my theme, huh?  Super easy, minimal ingredients, BIG flavor.  I love a recipe that is simple with amazing results, and this is no exception.

What's your favorite part of a veggie tray?  Lately I've been really in to the celery...which is weird...cause I've never been a big celery fan.  Regardless of your fav veggie - this dip will make it one thousand times yummier!  Promise.

1/2 cup light mayo

2/3 c plain non-fat greek yogurt

1 TBSP ranch dressing mix

1 TBSP taco seasoning

Combine all ingredients and stir until incorporated.  Serve with veggies, chips, or bread.  Refrigerate leftovers.

Summer Asparagus Salad

A few years back some friends brought this tasty side to a BBQ.  It was instantly gobbled up.  Everything about this salad screams summer to me.  I love the fresh colors and flavors!  This dish is PERFECT for summer evening dinners.  It is soooo good along side a grilled meat.  We had this with steaks and corn on the cob the other night with my family.  My brother said that the only thing he would change about it was to have more of it in his belly!

1 LB asparagus, trimmed and halved

1 pint small tomatoes (cherry, grape, herlium, etc.), halved

2 avocados, cubed

1 cup crumbled feta cheese

1/2 cup olive oil

2 TBSP dijon mustard

1 TBSP kosher salt

1 tsp black pepper

juice from one lemon

Boil a large pot of water.  Meanwhile, trim your asparagus and slice in half.  Half your tomatoes.  Cube your avocados.

Once boiling add salt to the water.  Toss in your trimmed and halved asparagus and blanch by boiling it for 2 minutes.  After 2 minutes drain your asparagus through a colander filled with ice to stop the cooking.  

Combine asparagus, tomatoes, avocados, and cheese.

Prepare dressing in a small bowl by whisking oil, mustard, lemon juice, salt and pepper.  Pour over the asparagus mixture and toss to combine.  Chill in fridge until served.

Roasted Broccoli with Cumin & Red Pepper Butter

If you don't like broccoli - try it prepared this way. This dish is so tasty, and is a great compliment to any meal.

1 head of Broccoli, chopped

3 TBSP Butter

3/4 tsp Salt

1/2 tsp ground Cumin

1/4 tsp ground Red Pepper

1/4 tsp Sugar

1. Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray.

2. In a small skillet over medium heat melt butter. Add Salt, Cumin, Red Pepper and Sugar; cook 30 seconds. Toss butter mixture with the broccoli in a large bowl.

3. Place broccoli on the prepared baking sheet and bake 12-15 minutes, stirring occassionally, until tender ad lightly browned.

Funeral Potatoes

This is a dish my mom always made growing up on holidays. I love it, and it is the ultimate comfort food.

7-8 Potatoes, boiled until very soft, cooled, peeled, and grated (Or use simply potatoes or frozen hashbrowns)

1 can cream of chicken soup

1 cup sour cream

2 TBSP melted butter

1/2 cup milk

1 1/2 cups grated cheddar cheese

1 cup crushed corn flakes

1 cup parmesan cheese

2-4 TBSP melted butter

Place potatoes in a greased cake pan.

Combine soup, 2 TBSP butter, milk, sour cream, and cheddar cheese. Spoon over potatoes.

Combine corn flakes, parmesan and butter. Sprinkle on top.

Bake at 350 degrees for 25-30 minutes.

Roasted Asparagus

A quick, easy and delicious side dish.

1 LB Asparagus

1/8 tsp ground black pepper

1 TBSP Olive Oil

3 TBSP grated parmesan

Preheat oven to 450 degrees. Place asparagus in a baking dish. Sprinkle with pepper. Drizzle with Olive Oil. Toss lightly to coat. Roast, uncovered for 15 minutes or until tender crisp. Toss twice during cooking. Transfer to a serving platter and sprinkle with cheese.

Marinated Cucumber Salad

3 Cucumbers, sliced

2 Avocados, sliced

2 Tomatoes, cut into wedges
1 Red Onion, sliced (optional)

1/4 C Heinz Gourmet Salad Vinegar or Cider Vinegar if you can't find the Heinz

4 TBSP Olive Oil

1 tsp Garlic Powder

1/2 tsp Italian Seasoning blend

1/2 tsp Salt

1/4 tsp Pepper

Toss ingredients together, and marinate in the fridge for 30 minutes prior to serving.

Seasoned Potato Wedges

1/3 Cup all-purpose flour
1/3 Cup grated Parmesan Cheese
1 tsp Paprika
3 Large baking Potatoes
1/3 Cup Milk
Olive Oil Spray

1. In a large ziplock bag, combine flour, Parmesan, and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.

2. Place in a baking pan that has been sprayed with Olive Oil Spray.  Spray the tops of the potatoes with the Olive Oil Spray.  Bake, uncovered at 400 degrees for 20 minutes.

3. Turn wedges; spray with Olive Oil Spray. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

4. Serve warm with dipping sauce of your choice - BBQ sauce, Ketchup, sour cream, or Ranch Dressing.

Grilled Chicken and Veggie Kabobs

4 Cups assorted Vegetable pieces

1/4 Cup Olive Oil

2 Tablespoons White Vinegar

2 teaspoons McCormick Montreal Chicken Seasoning

1 LB Chicken Breast, cut into bite sized pieces

1.  Combine oil, vinegar, and seasoning in a bowl.

2.  Thread ingredients onto skewers

3.  Place in a glass dish, and pour marinade over top.  Refrigerate for 8 hours, or overnight.

4.  Cook on a gas grill on medium heat until tender, and chicken is cooked through.

You can use whatever veggies are in season!  My favorites are Onions, Peppers, Zucchini, Mushrooms, Corn on the cob, Canned potatoes, and Pineapple.

Grilled Asparagus

1 bundle of Asparagus, ends trimmed

2 tbsp Olive Oil

1 Clove Garlic, minced

Generous pinch of Kosher Salt

Toss all ingredients together.  Grill on a pre-heated grill for about 10 minutes, or until tender.

Cheesy Potato Bake

6 Lg Red Potatoes, sliced

1 Can of Cream of Chicken Soup

1 8 oz Carton of Sour Cream

1/4 Cup Bread Crumbs

1/4 Cup Parmesan Cheese

1 Cup Shredded Cheddar Cheese

Cook Potatoes in boiling water until tender.  Drain.

Combine soup, sour cream, pepper, and cheese.  Mix Well.  Stir Cheese mixture into potatoes and transfer to a greased casserole dish.

Top with bread crumbs and parmesan cheese.

Bake at 350 degrees for 30 minutes or until golden brown on top.