Port City Life artistic director Susan Hackett and freelance photographer Fred Field came on over today to shoot for their September issue. What wonderful people. Fred's son Robert came along, too and was an extraordinary young man. I love 13 year old boys who have good manners, are kind to their parents, have a good sense of humor and are extremely patient while their dad works. He was a delight! Susan was a hoot and right on target with set up and vision for the shots she needed. Fred on the other hand... well, I guess I'd have to say that anytime he wanted to shoot anything I'm cooking up- he can take the pix and eat it up afterward. He got some shots that were absolutely beautiful! Rich apple butter sliding off a spoon into mid-air; the first glistening, golden droplet of pure maple syrup as it hovered, gravity calling it to it's appley future home... apples in shadow, apples in light. He has a gift for capturing the essence of his subjects. Thanks so much Fred for sharing your talents!
Ok, now for some food, We're going to a party this weekend and I'm bringing a dip that I haven't made for a long time. It's an old stand by that everyone loves- an 80's classic you might say.
7 Layer Dip
Take an oven safe platter or casserole dish and grease it lightly with oil.
Spread evenly in layers:
1. 16 ounces of cream cheese or Neufchatel lower fat cream cheese sprinkled with 1 teaspoon chili powder
2. 1 can or about 2 cups of lowfat refried beans sprinkled with 1 t ground cumin
3. 2 cups shredded jack cheese
You can stop here and chill it overnight if you'd like. An hour or so before serving, place the dish in a cold oven and turn it on to 350 degrees. Set the timer to 30 minutes when you put it in. Check it at 30 minutes and if it is bubbly take it out and proceed.
Gently layer the remaining ingredients on next.
4. 2 cups of your favorite salsa
5. 1/3 cup roughly chopped fresh cilantro
6. 1 cup sour cream mixed with the juice of a lime and 2 or more dashes of Chalula or other hot pepper sauce
7. Sprinkle with 4 or 5 scallions that you've sliced up finely and a handful of pickled jalapenos that have been finely chopped.
Serve with lots of tortilla chips for dipping and napkins of course.
Savor. Linger. Enjoy! -Cynthia
Showing posts with label tortilla chips. Show all posts
Showing posts with label tortilla chips. Show all posts
Tuesday, July 17, 2007
Monday, March 19, 2007
Quickie Weeknight Nachos
Tonight was a night for food fast. This is a great example of how to make things work without going the "fastfood" route. Here is my slow food version of a quickie meal. You can choose to serve up the meat and toppings in a soft tortilla instead of over chips for tacos or roll up the meat, with a layer of refried beans, top with the cheese and bake a while for another burrito style version. Pickled jalapenos are a great addition. Here, as always, adapt the recipe to your taste- add a little more of this, a little less of that. Whatever tastes good to you and your family. Keep in mind that you want your dinner to be healthy...then go for the gusto!
Quickie Weeknight Nachos
You can have your dinner on the table in 20 minutes.
1 lb lean ground turkey
1 sweet onion- sliced or minced
1 T olive oil
1 clove garlic- minced
3/4 c salsa- we used black bean and corn
1 t or more chili powder
juice of half a lime
Tortilla chips
shredded cheese
avocado- peeled, pitted and coarsely chopped or sliced- spritzed with the juice of half a lime
lettuce- chopped or torn into bite sized pieces
1 fresh tomato- chopped
more salsa
crushed red pepper flakes
Heat the oil in a skillet. Add the onions and turkey. Cook until the turkey is completely done, breaking up the meat with your spatula into smaller than bite sized pieces. Add the garlic, salsa, chili powder and lime juice. If you like your nachos spicy- add more chili powder or red pepper flakes. We placed our chips on a sheet pan and heated them in a 300 degree oven while the meat was cooking. Pile the chips onto an individual or serving plate. Top with the meat and shredded cheese. At this point you can heat them again in the oven to melt the cheese or you can just let the heat from the meat and chips melt the cheese. Just before serving top with slices or chunks of fresh avocado, lettuce, more salsa and whatever else you like on your Nachos. We sometimes sprinkle the top with cooked black beans, adzuki beans or add a dollop of sour cream. Mmmm! Soo gooood!
Quickie Weeknight Nachos
You can have your dinner on the table in 20 minutes.
1 lb lean ground turkey
1 sweet onion- sliced or minced
1 T olive oil
1 clove garlic- minced
3/4 c salsa- we used black bean and corn
1 t or more chili powder
juice of half a lime
Tortilla chips
shredded cheese
avocado- peeled, pitted and coarsely chopped or sliced- spritzed with the juice of half a lime
lettuce- chopped or torn into bite sized pieces
1 fresh tomato- chopped
more salsa
crushed red pepper flakes
Heat the oil in a skillet. Add the onions and turkey. Cook until the turkey is completely done, breaking up the meat with your spatula into smaller than bite sized pieces. Add the garlic, salsa, chili powder and lime juice. If you like your nachos spicy- add more chili powder or red pepper flakes. We placed our chips on a sheet pan and heated them in a 300 degree oven while the meat was cooking. Pile the chips onto an individual or serving plate. Top with the meat and shredded cheese. At this point you can heat them again in the oven to melt the cheese or you can just let the heat from the meat and chips melt the cheese. Just before serving top with slices or chunks of fresh avocado, lettuce, more salsa and whatever else you like on your Nachos. We sometimes sprinkle the top with cooked black beans, adzuki beans or add a dollop of sour cream. Mmmm! Soo gooood!
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