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Mexican Three Cheese Dip
Ingredients
- 250 grams Low Fat Cream Cheese, room temperature
- 250 grams No Fat Yogurt (drained 12 hours to make yogurt cheese)
- 1 cup Shredded sharp cheddar cheese
- 1 cup Salsa (home made recipe below)
- 1 cup Avocado Paste or guacamole (home made recipe below)
- 1 teaspoon Cumin
- 1/4 teaspoon Smoked paprika
- 1 Clove garlic, finely minced
- Salt and pepper to taste
- 1 tablespoon Chives, finely sliced for garnish
- 1 Ripe avocado
- 2 tablespoons Lime juice (or more for a smooth paste consistency)
- 2 tablespoons Cilantro, finely chopped
- 1 tablespoon Shallot, finely chopped
- Salt
- 250 grams Mini tomatoes (if you use regular tomatoes, remove seeds 1/4 cup Cilantro, finely chopped 1 Clove garlic, finely minced 1 Green onion, finely chopped 1/4 cup Cucumber, finely diced Pinch of Cayenne pepper, or to taste 1 teaspoon Cumin 1/4 teaspo
- 1/4 cup Cilantro, finely chopped
- 1 Green onion, finely chopped
- 1/4 cup Cucumber, finely diced
- Pinch of Cayenne pepper, or to taste
- Splash of lime juice
- 1/4 teaspoon grated lime zest
- 1Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper. Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
- 2Whip room temperature cream cheese with yogurt cheese. Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
- 3Salsa, combine all ingredients and mix well. Set aside (this is best made the day before; if you find it is too liquid, stain using a fine sieve).
- 4Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
- 5Assembly: In a clear bowl, evenly distribute the cream cheese mix. Then smooth the avocado paste over it. Next is the salsa, reserve about a tablespoon, evenly spread the remainder. And last but not least, sprinkle the cheddar and garnish with a little r
Preparation
Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper.
Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
Whip room temperature cream cheese with yogurt cheese.
Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
Salsa, combine all ingredients and mix well. Set aside (this is best made the day before; if you find it is too liquid, stain using a fine sieve).
Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
Assembly: In a clear bowl, evenly distribute the cream cheese mix. Then smooth the avocado paste over it. Next is the salsa, reserve about a tablespoon, evenly spread the remainder. And last but not least, sprinkle the cheddar and garnish with a little reserved salsa and chives.
Serve at room temperature with flat breads, tortilla chips or corn chips. Enjoy!
Source: Foodista
Boozy Bbq Chicken
Ingredients
- 1/4 cup beer or white wine
- 12 ounces can of your favorite beer (I sugggest Hefeweizen's complementary fruity flavor)
- Large head broccoli
- 1 1/2 cups slow cook brown rice
- 12 cherry tomotoes
- 3/4 cup Dijon mustard
- 1 tablespoon fresh ginger or 1 tbsp wet ginger from a jar (no powder!)
- 1 tablespoon clove fresh garlic (minced) or 1 wet garlic from a jar (no powder!)
- 1 green pepper
- 2 tablespoons fresh ground pepper
- 1 juicy lemon
- 1/4 cup low sodium soy sauce
- 2 tablespoons molasses
- 12 bite sized mushrooms
- 1/4 cup olive oil
- 1 large orange
- 1/2 cup orange juice (or tablespoon/mash another orange
- 1/2 teaspoon pepper
- 1 red pepper
- 1 red onion
- 1/2 cup Newman's Own Low-Fat Italian Salad Dressing
- 1 tablespoon salt
- 2 tablespoons Sriracha or Tabasco sauce
- 3 1/2 cups water
- 1/4 cup white wine
- 1 whole chicken (about 3 lbs)
- Wooden skewers
Preparation
Cut orange, peppers, onion & broccoli into large bite-sized chunks (at least 1" thick) and place in the dish.
Add mushrooms and tomatoes.Stir veggies in marinade to coat.Cover and refrigerate while you prep chicken.Warm outdoor grill to medium heat.Rinse chicken and pat dry with paper towel (toss that towel!).In small bowl mix mustard, salt and pepper.
Brush chicken with mustard mixture.Wash your hands and go stir those veggies so all sides absorb the marinade.When beer is half empty, refill can with salad dressing and squeeze in juice from 1/2 lemon.Put can on a disposable baking sheet.
Place upright chicken on can like a stand, inserting can into cavity of chicken.
Place baking sheet with beer and chicken on the preheated grill.Cover. Set your time for 1 hour.Start on a second beer or that remaining white wine.In a medium saucepan, pour rice, water, and 3-4 splashes of your beverage (about 1/4 cup) into medium sauce pan.Bring to a boil, stir and reduce heat to low.Cover with lid and cook for 25-30 minutes.Back to the kebabs.
Remove veggies from fridge and using the sharp end of the skewer begin threading.Distribute veggies evenly onto 6-8 skewers.Check rice: It's done when all liquid is absorbed but before it starts sticking to the bottom of the pan.Turn off heat under the rice and let it sit.Go back to grill.You should be at about an hour on the chicken.Carefully slice in to see meat has gone from pink to white.
Remove from grill
Allow to cool for at least 15 minutes so you don't burn the hell out of yourself cutting it into pieces for your guest(s).In the meantime throw those kebabs directly on the grill.Flip them over after about 5 minutes to get the other side and allow to cook for another 5-8min.Kebabs are done when veggies are al dente (softened but still firm).Turn off grill and remove from heat.Put rice in a serving dish, and chicken pieces and full skewers on a platter. Squeeze remaining lemon juice over chicken.
Let people serve themselves.Eat, drink and be merry!DW | Food and Drink
Source: Foodista