Individual 7-Layer Dips

My Devilish Nephew and his sweet wife come to visit pretty often.  Like a Mama Duck, nothing makes me happier to have all of my little ducks in a row.  I'm truly overjoyed when everyone is here.  I'm the happiest of course when everyone is here eating.  They have a pretty long drive here from Texas, and often they arrive at odd hours.  Not really a meal time, but definitely a snack time.  On their last visit, they were coming to Oklahoma to pick up their new puppy Finley.  He's an English Cream Retriever, who got to spend a few, very entertaining days with me before their arrival.  They rolled in late on a Friday evening, hungry of course.  Nothing makes a better late night snack than chip and dip.  Even better are these individual dips.  Unlike the traditional large pan of 7-Layer Dip, these were easily made ahead and the guacamole didn't turn brown and the salsa didn't get watery.  The colors were vibrant and the flavors were delicious.  I cheated and used a store bought guacamole and salsa because face it, I had better things to do.  Like snuggle with an 8-week old puppy.  A terrific snack, and still good a couple of days later.  Definitely perfect for a party or tailgate.  I will be making my 7-Layer Dip this way from now on.  More free time to play with pups!

The Party Perfect Portion

Just add tortilla chips!

A new twist on a traditional dip.

8 snacks.  7 layers.

Aren't they fun?

And isn't he fun?
Just a puppy in pajamas.
Advertising 7-Layer Dip.

Individual 7-Layer Dips


Makes 8 servings

1 (16-ounce) can refried beans
1 (1 ounce) package taco seasoning (I use gluten-free!)
1 (8 ounce) container sour cream
1 (8 ounce) package prepared guacamole
1 (8 ounce) container prepared salsa or pico de gallo, drain the liquid out
1 (8 ounce) package shredded Monterey Jack/Cheddar cheese
2 Roma tomatoes, finely diced
3 green onions, thinly sliced
8 (9 ounce) clear, disposable cocktail cups

In a small bowl, combine the refried beans and taco seasoning.  Divide evenly among the 8 cups.  Use a small spatula to spread it out.  Repeat with the sour cream, guacamole, salsa and cheese.  Finally sprinkle the top with chopped tomatoes and green onions.  Cover each with plastic wrap until ready to serve with tortilla chips.

Prep Time:  Approximately 20 minutes     Cook Time: 0 needs to chill

 

 

Antipasto Skewers and Foodie Photography

A while back I was given the idea of a food photography post from a company called Light.  I was very flattered, but also a little embarrassed to tell them that I'm really not much of a photographer. I explained the challenges of taking photographs in my own kitchen, i.e. it's too dark, my space is limited, and there's even a dog underfoot.  They went on to explain that photography and cooking are very similar in that there are so many factors that contribute to creating a good final product, and they were interested in hearing how food bloggers like myself adapt their individual situations to produce good photographs.  Light is working on a food photography project, and I was invited to participate!  Thanks to their encouragement, I created these Antipasto Skewers with some straightforward photography tips in mind.  Like photography, they are simple to create, but the final product has a serious wow factor. 

A wonderful snack and appetizer.
Look at the brilliant color!
The perfect go-to snack.
Even better for the upcoming
Summer BBQs.

My kitchen walls
are black.  Lighting is a big challenge
in my kitchen.  I usually try to open curtains and
let in as much natural light as possible.

Sometimes natural light isn't enough.
I've been known to sneak the lamp from my
sewing table onto the kitchen counter, sans shade
for an additional light source.

I try to focus on the food as much as possible.
So you don't see the clutter in the background.
I may be a food photographer and blogger, but first
and foremost I'm a wife, mom and woman with
a messy kitchen just like everyone else.
So when I take a picture of my antipasto skewers...

What you don't see is the mess in the background.There's
always a Diet Coke, a dish rag and usually ingredients for
a million other things when I'm cooking.

The biggest space on my counter happens to be in front of
my display of favorite cookbooks.  I think they make a
nice colorful background for my photos so that's usually where
I place my dish and take my pictures.

I try to zoom in so you don't see that is also my catch-all
spot for recipes, my grocery list, and to-do list.

As I said, my counter space is limited.  Why? Well we have
our food sealer, food processor, toaster, three utensil holders
and two mixers out on the counter.  I guess you could say
we are true foodies around here.  Two mixers is a bit of an
extravagance, but one is for very large tasks, and the baby mixer
is my favorite for everyday cooking.

When I focus on the food you don't see all of
those appliances in the background.  All you see is the
food.  And sometimes a bit of color.  Whenever possible
I'll try to add a napkin or place mat to liven up the photo.
My counter tops are grey and when you use a white serving dish,
the photo seems washed out.

I also try to capture the food from an angle.  When I stand directly
over the dish for an "aerial view" I make a shadow and
the food just doesn't look as pretty.

Here are the skewers from the side.  You can even see
the char on the fire roasted red peppers.  See how those
cookbooks are barely in view?  It's okay because
they are out of focus.  The important part of the image
is the food.  You can even see the bits of peppercorn
in the salami.  When you see that, can't you almost
taste that salami?  Like my husband always says,
"We eat with our eyes first."

Food photography has come a long way.
Check out this 1950's meal.  They've got the whole
table in the image.  Plus that groovy plant and lots of
artwork in the background.  I'm not sure if we are supposed
to focus on the shrimp cocktail or that giant lettuce bowl.

These days the trend in food photography is to zoom in and
capture the food.  It's okay to show the crumbs on the plate
or a half-eaten cookie.  It looks so much more lifelike this way
doesn't it?

Light has the answer to every food photographer's struggle.
The Light L16 has 16 lenses that work together to produce
pictures that are worth a thousand words.

And yes, there really is a dog underfoot!
Here's Ghirardelli "Elli" for short, hoping a crumb gets dropped.
Check out the wagging tail action shot!

Antipasto Skewers

1 carton Ciliegine or Bocconcini (Mozzarella Balls), drained
1 package Italian salami
1 small jar Pepperoncini peppers, drained
1 small jar roasted red pepper pieces, drained
small skewers

Slice the salami into bite size chunks.  It the Pepperoncini peppers are large in size, cut those into bite sized pieces as well.  On each skewer place a Mozzarella ball, piece of salami, Pepperoncini pepper, and piece of roasted red pepper.  Place on platter and serve.

Other skewer ingredient possibilities:

pitted olives
pickled okra
artichoke hearts



Prep Time:  Approximately 10 minutes     Cook Time: 0

Grape Salad

Remember all of the church potlucks and family reunions with all of the colorful salads?  That weren't really salads at all?  Because salads don't contain marshmallows.  Those "SALADS" belong at the dessert end of the table.  This is one of THOSE SALADS.  When Little Devil asked what was for dinner on Memorial Day I replied, "BBQ Beef Tips, Crockpot Cheese Corn and Grape Salad."  Of course I got an Ewww Face along with, "Grape SALAD???" in a grossed out tone of voice.  I said, "Well you know how Snickers Salad isn't really a salad, but it's fruit and candy bars and a bowl of awesome? Think variation on Snickers Salad."  It was a huge success.  I think the crushed Butterfingers on top were the biggest hit.  Mr. DD who rarely eats seconds in the summertime actually brought the bowl to the table for more than one refill.  It's cool and decadent and hardly a SALAD.  But boy is it good.  Totally a "Don't knock it til you tried it" Recipe.  Seriously.  Give this one a try. It's unusual but it is a keeper! 

It's hardly a salad.  I don't know what to call it
besides bowl of awesome!

I used my Great-Aunt's Vintage Pyrex bowl.
Perfect for this recipe!

Butterfingers on top?  Yes please.
Now that is MY KIND of salad!

GRAPE SALAD
2 pounds red seedless grapes
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1/2 cup granulated sugar
1 teaspoon vanilla
2 full-sized Butterfinger candy bars, crushed

Wash the grapes, remove from stem.  With an electric mixer combine the cream cheese, sour cream, sugar and vanilla until smooth and creamy.  Gently fold in the grapes until well coated.  Place in serving bowl and garnish with crushed Butterfinger candy.  Serve immediately. 

Prep Time:  Approximately 10 minutes     Cook Time: 0

Orange Julius Fruit Dip

Without giving away my age, remember when it was cool to go to the mall with your friends?  And get the latest cassette tape?  And lots of Mrs. Grossman's stickers for your sticker album?  Yeah, I don't either because I'm not that old ;)  But the quintessential mall treat back then was an Orange Julius drink.  Cold, frothy and citrus-y.  Not quite a milkshake and not quite a smoothie.  But totally awesome-ly satisfying for 80s kids every where.  I don't know about your area, but we no longer have Orange Julius at our local mall, but you can still enjoy the flavors in this refreshing fruit dip.  It's a slightly healthy dessert with just a few ingredients that will take you back to the good ol' days when you listened to Tears for Fears and had those little teddy bear stickers stuck to all of your notebooks. 

Tastes just like 80s hair bands, jelly shoes and
ORANGE JULIUS at the mall!

Orange Julius Dip

1 (6 ounce) can frozen orange juice concentrate, thawed
1 1/4 cup whole milk
1 small package instant vanilla pudding mix
1 (8 ounce) Cool Whip topping, thawed

In a mixing bowl, dissolve the orange juice concentrate in milk.  Add the pudding mix and mix well.  Fold in the Cool Whip and chill several hours or overnight.  Tastes just like an Orange Julius.  Serve with fresh fruit for dipping.

{Gluten-Free} Indian Fry Bread

I'm an Okie, born and raised.  Our quintessential State Fair Food is the Indian Taco.  We have our fair share of chicken fried steak, BBQ and Mexican food too.  And don't forget about a good 'ol Fish Fry.  But the Indian Taco is my go to recipe when someone from out of town comes to visit and I want to give them the full Oklahoma experience.  I've been making them since 4th grade.  It's also my go-to recipe when I have leftover buttermilk, can't think of anything to cook, or I'm hungry.  I've had lots of trial and error converting recipes to gluten-free.  I was determined to master Indian Fry Bread, because I wasn't about to give up Indian Tacos.  Even Mr. Devilish Dish and the Little Devil agreed this version is close to the real thing.  It bubbled up and was soft and airy in texture.  The perfect base for the tasty taco ingredients, or a side to a bowl of green chile. 

Finally!  I light, bubbly
GLUTEN FREE
Version.

Ideal for Indian Tacos.

Check out the crispy, golden edges.

I'm so pleased with how this turned out.
This is the closest I've come to the real deal.

{Gluten-Free} Indian Fry Bread

Makes two large pieces or four small pieces

1  cup Bob's Red Mill Gluten Free 1 to 1 Flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons Xanthan Gum
1/2 cup buttermilk
oil for frying

In a skillet over medium high heat, melt shortening for frying.  Meanwhile combine flour, baking powder, salt, Xanthan Gum,  and buttermilk.  Divide into 2 even sized pieces and flatten and roll out slightly.  This will make 2 large pieces for Indian Taco bases.  Can also be made into smaller pieces to serve with cinnamon/sugar and honey.  When oil has reached 350 degrees F, place dough in skillet and fry until golden.  Flip over and fry until other side is golden brown.  Drain on paper towels.

*Note  I usually make the Gluten Free Version for myself, and my regular recipe for the rest of the family. I roll my dough out on a separate surface using the gluten free flour.  I fry my bread in the oil first to avoid any cross-contamination.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 6 minutes

For Indian Tacos, I like to top the fried dough pieces with:

Warmed Ranch-Style Beans
cooked and crumbled ground beef
lettuce
tomato
onion
shredded cheese
hot sauce   

Asian Chicken Chopped Salad

This salad recipe is probably my all-time favorite "girl dinner" meal.  Mr. Devilish Dish does not enjoy sesame oil or cilantro and I love them both, so I make this often when he is out of town.  I've made this recipe dozens of times.  It's a recipe that Little Devil and I adapted to suit our tastes years ago.  I especially like it because the chicken gets cooked in the oven, but still manages to stay moist and flavorful.  I don't really want to mess with the grill when he's away from home.  Sometimes if I know he is going to be gone for several days, I will have him grill a few things for me ahead of time, like a steak so I can make Thai Beef Salad.  Pretty much when he's away I eat an entirely Asian menu.  Whether it is this salad, lettuce wraps, or Asian Dumpling Salad, if the cat is away, you can guarantee the mouse is having Asian food.  Not only is this my favorite salad flavor wise, I also really enjoy this recipe because the marinade and dressing can be made ahead.  When Mr. Devilish Dish is out of town, I've been known to do major projects like take the front door off and paint it, or landscape the entire backyard, or sew all new curtains for the windows.  I mix up the marinade and dressing first thing in the morning, and then when I have a break from whatever insane project I'm tackling, it is super easy to marinate and bake the chicken and then assemble the salad ingredients.  So easy, so tasty and definitely a winner.

My original "girl dinner"

The ingredients

Let your chicken breasts marinate awhile
before cooking.

While the chicken cooks, prepare the
salad ingredients.

So delicious, and a hearty "meal" salad
with the juicy sliced chicken breasts on top.

You can also add peanuts, chow mein noodles,
or tortilla strips for an even heartier salad.

Enjoy!

ASIAN CHICKEN CHOPPED SALAD


4 boneless, skinless chicken breasts

FOR THE MARINADE:

3 tablespoons hoisin sauce
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons sesame oil
1 teaspoon red pepper flakes

FOR THE DRESSING:

3 tablespoons rice vinegar
juice of 1/2 lime
2 teaspoons sugar
1 1/2 tablespoons canola oil
1/2 teaspoon sesame oil
1/2 teaspoon grated ginger
1 clove garlic, minced
salt to taste
1/4-1/2 teaspoon red pepper flakes

FOR THE SALAD:

1 head butter lettuce, chopped
1 head romaine, chopped
4-6 ounces salted cashew halves & pieces
4 green onions, chopped
2  (15 ounce) cans mandarin oranges, drained

In a small bowl combine the marinade ingredients.  Place in a large plastic bag and add chicken breasts.  Allow to marinate at least one hour, or as long as overnight.  When you are ready to cook the chicken, remove chicken breasts from marinade.  Preheat oven to High Broil.  Place chicken breasts on a foil covered baking sheet.  Bake on high broil for 5 minutes.  Turn chicken breasts over and bake the other side for 5 minutes.  (Make sure the chicken is no longer pink in the middle and its juices are running clear.)  Allow to cool slightly before slicing.

While the chicken is cooking, whisk together the dressing ingredients and set aside.  Place the salad ingredients in a large bowl.  Pour the dressing over and toss to combine.  Place servings of salad on plates and top with sliced chicken pieces. 

Prep Time:  1 hour to marinate     Cook Time:  Approximately 10 minutes

[Gluten-Free] Sour Cream Chicken Enchiladas

As I've said previously, the hardest thing about switching to a strictly gluten-free lifestyle is giving up convenience.  We've been out to eat a couple of times and thankfully several restaurants offer many gluten-free options.  Fortunately for me I'm not a huge Italian fan, so giving up pasta hasn't been that difficult.  My weakness as you all know is Mexican food.  For the most part that has been adaptable, especially cooking at home.  Gluten-free corn tortillas are readily available, and we are very careful to prepare our salsas and dressings from scratch.  My husband and the Little Devil have been very accommodating as guinea pigs on my gluten-free journey.  They've suffered through the failure of gluten-free won ton wrappers and gluten-free crust for chicken pot pie.  When Mr. DD suggested we have Sour Cream Chicken Enchiladas, I reminded him that most sauce recipes require flour.  He reminded me that we could almost certainly come up with a gluten-free version.  And I'm happy to say he did.  We used the Bob's Red Mill Gluten Free 1 to 1 Baking Flour to thicken the sauce, and it made a beautiful roux and thickened beautifully.  He and Little Devil could taste no difference and there was no notable difference in texture.  It was a thick, creamy, flavorful sauce, perfect atop chicken enchiladas.  I hope this is one of many gluten-free recipes (especially Mexican ones!) that I get to share on this journey with you as well.  

You'll never notice they are gluten-free...

A thick, creamy rich sour cream sauce...

Cover the chicken enchiladas with sour cream sauce,
cheese and chopped green onions.

Bake until hot and bubbly

You CAN have your gluten free Mexican food,
and eat it too!

[Gluten-Free] Sour Cream Chicken Enchiladas

12 gluten-free corn tortillas
1 pound chicken breasts, cooked and shredded (I poached mine in salted water for 20 minutes)
1 tablespoon gluten-free taco seasoning
2 cups shredded Monterrey-Jack cheese, divided
3 tablespoons unsalted butter
3 tablespoons Bob's Red Mill Gluten Free 1 to 1 Baking Flour
2 cups gluten free chicken broth
1 cup sour cream
1 (4 ounce) can diced green chiles
3-4 green onions, chopped

Preheat oven to 350 degrees F.  Grease a 9x13-inch baking dish and set aside.  In a bowl, combine shredded chicken, taco seasoning and 1 cup of cheese.  Heat tortillas in microwave in a tortilla warmer or between two damp towels until they are pliable.  Roll chicken mixture up inside tortillas and place in baking dish.  In a medium saucepan, melt butter over medium-high heat.  Stir in flour and whisk for 1 minutes.  Add broth, whisking until smooth.  Bring to a boil, then reduce heat and stir constantly until thickened.  Remove pan from heat (so the sour cream does not curdle) and stir in sour cream and green chiles.  Pour mixture over tortillas.  Top with remaining 1 cup of cheese and sprinkle with chopped green onions.  Cover with foil and bake 20-25 minutes or until hot and bubbly, and cheese is melted.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 25 minutes