Southwestern Layered Bean Dip



First of all I'd like to say Happy 2nd Blogiversary to Fisch Foods!!! That's right, we've been sharing the recipes that we make in our very own kitchen for two whole years now. What a better way to celebrate then to share our most recent 5 fish rated discovery.  

Ryan found this recipe and we've made it a few times this month. It's a perfect Sunday afternoon munchie.  I think it's safe to say that this is going to be one that we make on a regular basis. When you read the ingredients you'll see it's got all the good stuff, and I think that the fresh veggies just make it taste refreshing.

It even got two thumbs up from Mama Ellen (Ryan's Mom). Her and I both really loved the fresh avocados. 

Recipe from Eating Well

Ingredients

• 1 16-ounce can nonfat refried beans, preferably “spicy”
• 1 15-ounce can black beans, rinsed
• 4 scallions, sliced
• 1/2 cup prepared salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup pickled jalapeño slices, chopped
• 1 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 1/2 cups chopped romaine lettuce
• 1 medium tomato, chopped
• 1 medium avocado, chopped
• 1/4 cup canned sliced black olives, (optional)

Directions 

1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

 

Nutrition
12 servings, about 1/2 cup each
Per serving:
146 calories
7 g fat ( 3 g sat , 3 g mono )
12 mg cholesterol
15 g carbohydrates
7 g protein
5 g fiber
288 mg sodium
164 mg potassium

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Pesto Cheese Ball and my award

Happy New Year!!! Whew....(insert big sigh of relief). Even though I LOVE the holidays it's nice to see a few days open up on our calendar now that they're over. 

This is a picture of yours truly with my awards. That's right!!! I won best appetizer at one of our family Christmas'. Do you like my "King/Queen of the Kitchen Crown"? It doesn't get any more regal than a Santa hat labeled with puffy paint. So fun!!!

Anyhow....I won with this masterpiece of an appetizer. It's like lasagna on cracker. Just fabulous!!!

This recipe came from Paula Deen, but I discovered it at a holiday wine tasting party that we were at. My hubby pulled me over and told me to taste it. I was hooked! I had to get the recipe. So Ryan and I listened to how our friend's Mom made it. Then...I had to get the recipe again the next day, because even though Ryan has an excellent memory....after a few glasses of wine we didn't want to rely on just that to make it correctly.

We even had a discussion on how it couldn't possibly be Paula Deen's recipe. Why were we skeptical? No stick of butter anywhere in the ingredients.

You know...come to think of it, I never did give a speech when I won....

Eh hem....

First of all I would like to thank the Ross' for inviting us over to their wonderful wine tasting party where I was able to discover this dish. It was soooo much fun, and we hope to be invited back next year. (At least invite me even if you don't want to invite Ryan...just kidding honey...sort of. )

Next I would like to thank the McGuire's for hosting the family Christmas party where I was honored to win this prestigious award. That was another fabulous party, and what a brilliant way to get people to bring unique and fun appetizers for people to graze at. Man was I stuffed, but I totally could have kept eating it was so good.

Last but most definitely not least.....I'd like to thank my husband Ryan for taking time out to arm wrestle me while I was in the middle of making this delectable treat so that he could use his sense of smell to realize that I wasn't paying attention and I chopped cilantro instead of parsley before I added it to the dip.

Now....I just have to be on the lookout for next Christmas' contest entry!!! 

Enjoy everybody. Wishing you a healthy and happy 2012 from Fisch Foods!!!

  Recipe from Paula Deen

Ingredients

• 1 -8oz pkg sliced provolone
• 2 -8oz pkg cream cheese (room temperature)
• 20 pistachios, shelled
• 2 cloves garlic
• 1/2 c fresh basil
• 1/2 c fresh parsley
• 1/2 c pine nuts
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil
• 3 oz oil packed sundried tomatoes

Directions

Line medium bowl with plastic wrap. Reserve 3 slices of provolone. Line bowl with provolone. Process cream cheese, pistachio and one clove of garlic in food processor and clean. Next process basil, parsley, pine nuts and remaining clove of garlic in food processor. Dissolve pepper and salt in olive oil and add to running machine. Drain tomatoes and puree. Spread some cream cheese mixture over provolone. Spread pesto, then 1/2 c remaining cream cheese mixture, then sundried tomato puree then remaining cream cheese then last three pieces of provolone. Freeze until firm (keeps up to 3 months in freezer).

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Shrimp Hot and Sour Soup

When we order Chinese food we usually order hot and sour soup with our entree. So of course, we had to try and make it at home. What a perfect Fall/Winter soup to make on a Sunday. It turned out great, and was excellent warmed up the next day for leftovers. Ry likes a lot of spice and I like just a little. This recipe has just enough spice, but not too much.

Ingredients

8 cups chicken broth
7 tablespoons soy sauce
1 bag of shrimp - tails removed
1 oz pkg fresh mushrooms, diced
1 1/2 tablespoon garlic chili sauce
1/2 teaspoon ground white pepper
1/2 cup white vinegar
1 cup canned bamboo shoots, julienned
7 oz block of tofu, cut into 1/4 inch dice
4 tablespoons cornstarch
4 tablespoons cold water
2 eggs, beaten
5 green onion stalks, diced (including tops)
1 teaspoon toasted sesame oil

Directions

Bring chicken broth to a simmer in a large pot.

Add soy sauce, shrimp, mushrooms and garlic red chili paste.

Simmer for five minutes.

Add white pepper, white vinegar, bamboo shoots, tofu.

Simmer for five minutes.

Combine four tablespoons of cornstarch with four tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.

Simmer for five minutes until soup is thickened.

Beat eggs in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.

Wait 30 seconds.

Add green onions and sesame oil to soup. Stir well. Remove from heat.

Serve hot.

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Stuffed Green Peppers

Ry made this recipe one weeknight for supper. It was great!!! I have never had stuffed peppers before, but now I'm hooked for sure. One stuffed pepper each was just enough to fill us up and there were extra to warm up for yummy lunches the next day at work.

Ingredients

2 cups water
1 cup uncooked Brown rice
4 large green bell peppers, halved and seeded
1 pounds lean ground beef or turkey
1 onion, diced
2-3 cloves garlic
1 (14.5 ounce) can diced tomatoes with garlic and olive oil
2 cups finely shredded mozzarella cheese

Directions

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 30 minutes.

Preheat oven to 400 degrees.

Place peppers in a 9x13 inch baking dish (lightly oiled.)

In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic, salt and pepper(if desired.) Pour in diced tomatoes and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.

Spoon the meat mixture into each of the green peppers and cover with foil.

Bake in the preheated oven for 25-30 minutes.

Remove Foil and bake for 10 more minutes.

Sprinkle mozzarella cheese over the top of each stuffed pepper.

Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

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Pan-Seared Chicken Breasts with Walnuts and Apples

I can't even begin to explain this recipe. It was great. It's like eating dinner and dessert at the same time. The flavors together just rocked. Both Ry and I were pleasantly surprised. This is a must try. Plus, it was a perfect Fall dish to use up some of our apples that we got from the apple orchard that we didn't can or freeze. Even if you're skeptical you should still try it.

Recipe from Flat Belly Diet Cookbook

Ingredients

1/2 cup walnuts, chopped
2 teaspoons canola oil
4 boneless, skinless chicken breast halves (5 ounces each)
1 tablespoon all-purpose flour
1 Granny Smith apple, unpeeled, quartered and sliced
1 small red onion, quartered and sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup apple cider

Directions

Place the walnuts in a large nonstick skillet and cook over medium-high heat, shaking the pan often, for 3 to 5 minutes, or until lightly toasted. Transfer to plate.

Return the skillet to medium-high heat and add the oil. Lightly dust the chicken with the flour on both sides. Place the chicken smooth side down in the skillet. Cook for 4 to 5 minutes, or until browned on the bottom. Flip and continue cooking for 4 to 5 minutes, or until cooked through. Transfer to plate.

Add the apple, onion, salt, and pepper to the skillet. Toss for about 2 minutes, or until the browned bits in the bottom of the skillet are clinging to the apples. Add the cider. Bring to a boil, then reduce to a brisk simmer. Cook for 4 minutes, or until the cider is reduced by about half. Add the reserved chicken and any accumulated juices on the plate and toss to coat. Serve the chicken with the apple-onion mixture spooned over the top. Sprinkle 2 tablespoons of the toasted walnuts over each serving.

Nutrition per serving (4 servings)

317 calories
35g protein
13g carbohydrates
14g fat
1.5g saturated fat
80mg cholesterol
240mg sodium
2g fiber

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Vegetarian Lasagna with Tofu

We tried it again and liked it again! I'm referring to tofu.

This veggie lasagna turned out pretty good. It was nice to have a casserole type dish that was healthier and not so heavy. I love lasagna, but not so much after eating it because I usually get this extremely full and sick feeling.......until now. This was tasty, flavorful, but....it was a tad bit runny I'd have to say. Otherwise, it was very good and tasty warmed up for leftovers. Next time I think I'll make it ahead of time and keep it in the fridge overnight to see if that helps, because that can make a difference.

Recipe from Flat Belly Family Cookbook

Ingredients

2 cans (14.5 ounces each) no-salt-added basil-oregano-garlic diced tomatoes
1 package (12 ounces) soft silken tofu
6 no boil lasagna noodles (4 ounces) (I used regular whole wheat noodles I had in the cupboard)
1/4 cup pesto sauce
4 cups baby spinach
1 cup (4 ounces) shredded reduced-fat Italian cheese blend
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat the oven to 375 F. Coat an 8x8 baking dish with cooking spray.

Cook the tomatoes in a small nonstick skillet over medium heat until slightly thickened, about 10 minutes.

Place a strainer over the sink or a bowl and crumble in the tofu, squeezing it dry of excess liquid. Set aside.

Spread one-third of the tomatoes over the bottom of the baking dish. Layer ingredients in this order: 2 noodles, 2 tablespoons pesto, half the tofu, 2 cups spinach, 1/3 cup cheese, and 1/8 teaspoon each salt and pepper. Spread one-third of the tomatoes over the top. Repeat a second layer: 2 noodles, the remaining 2 tablespoons of pesto, the remaining tofu, the remaining 2 cups spinach, 1/3 cup of the cheese, and the remaining 1/8 teaspoon each salt and pepper. Place the remaining 2 noodles on top. Cover with the remaining tomatoes. Set the remaining 1/3 cup cheese aside. Cover the dish tightly with foil.

Bake for 30 minutes, or until hot and bubbling. Carefully remove the foil and, with a spatula, gently press down the corners of the noodles to submerge in sauce. Sprinkle with the reserved cheese. Bake uncovered for 20 minutes, or until the top is slightly browned. Remove and let rest for 10 minutes before cutting.

Nutrition
4 servings
363 calories
14g protein
38g carbohydrates
14g fat
5g saturated fat
20 mg cholesterol
610 mg sodium
6g fiber

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Taco Salad

This was a creation of our very own. We had some leftovers and produce that needed to be used up so we decided to get creative. We piled it all together and the result was this yummy masterpiece. It was not only filling, but refreshing and it's a healthier version of the taco salads that we're used to.

Ingredients

Spring mix lettuce
Turkey burger (can be leftover taco meat)
1 can black beans
Shredded cheese
Avocado
Tortilla chips
Sour cream
Penzey's Bold Taco Seasoning
Tomatoes

Directions

Brown turkey burger and add the Penzey's Bold Taco Seasoning or taco seasoning of your choice. You can also use leftover seasoned hamburgers from last nights tacos.

Drain and rinse black beans and warm up in the microwave.

Crush the tortilla chips and dice up the avocado and tomatoes.

Layer all of the ingredients on top of lettuce.

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