Monday, May 4, 2015

taco DIP

• 2 lbs lean ground beef
• 2 packets (1 oz each) taco seasoning mix
• 1 (16 oz) can refried beans
• 1 (16 oz) container sour cream

• 4 medium to large avocados
• Juice of 4 limes
• 3-4 jalapenos chopped
• 3 cloves of garlic
• ½ Large red onion, chopped
• 1/4 tsp kosher salt
• 1 packet ORTEGA guacamole seasoning
• (let the guacamole sit one hour before eating)

• 2 cups shredded cheddar or Mexican blend cheese
• 1 bag shredded lettuce
• 1 bunch fresh green onions, sliced
• 4 vine ripened tomatoes, seeded and diced

1. In a heavy skillet, combine ground beef with 1 packet of taco seasoning. Stir well and cook on medium until cooked through. Drain. Combine cooked beef with refried beans and set aside.
2. In a bowl, whisk together the sour cream and 1 packet of taco seasoning mix. Set aside.
3. In a bowl, place peeled and seeded avocados and mash well. Add lime juice, chopped cilantro, chopped red onion, kosher salt, garlic and seasoning. Set aside
4.In a 9x13 or similar size serving dish, evenly spread the beef/bean mixture on bottom. Continue layering in the following order: sour cream mixture, guacamole, and shredded cheese, and lettuce. Top evenly with a layer of green onions and tomatoes. Wrap tightly, keep chilled, and serve with hearty corn chips. (instead of the tomatoes and onions I topped it with leftover pico de gallo, which I added to the end and is entirely optional)

Homemade Taco Seasoning: (I used a couple batches of this instead of the packet stuff)
• 1 Tbsp. Chili Powder
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/4 tsp. Crushed Red Pepper Flakes
• 1/4 tsp. Dried Oregano
• 1/2 tsp. Paprika
• 1 1/2 tsp. Ground Cumin
• 1 tsp. Sea Salt
• 1 tsp. Black Pepper
• Ingredients
• 3-6 large diced tomatoes
1 diced medium sized onion
¼-1 bunch of cilantro (use more or less depending on your taste)
juice of 1-2 limes
1/2 teaspoon of minced garlic
1 tsp of salt
2 jalapenos (or more if you prefer it hotter), I have also used a couple of TBS of jarred jalapenos chopped plus the juice they are in
(let sit at least an hour before eating)

Tuesday, February 17, 2015

Soft Pretzels

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F /45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt or 4 Tbs sugar and 1tsp cinnamon (for cinnamon sugar pretzels)
garlic butter would also be good for a savory pretzel

Directions: 1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 2 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner (you can roll each piece to about half the length then go back and finish rolling so that the one you started with has rested awhile and will roll more easily).
4.Twist into a pretzel shape, and dip into the baking soda solution. Lay the pretzel on a paper towel just long enough to turn it back onto your cookie sheet. This way they didn't puddle in the excess water and it's easy to reshape them parchment covered baking sheets, and let rise 15 to 20 minutes. (you will need to put 6 pretzels per baking sheet)
5. Preheat an oven to 450 degrees F (230 degrees C).
6. Bake in the preheated oven for 8 to 10 minutes (in top 1/3 and bottom 1/3 of oven) switch baking trays halfway through baking, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.