Tuesday Recipe: Shrapnel Dip

When good friends get together, there's good food to go with the fun. Why bother with the plates when the party can happen standing around the kitchen island loaded with fare that brings us together? 

"Mmmm!"
"That is sooo yummy!"
"Oh my goodness!"
"I gotta have this recipe!"

One dish that had us hanging over the bowl scooping with tortilla chips was texted to me while hanging over the bowl scooping with tortilla chips! Thanks, Gabs! Now, you can hang over the bowl scooping with tortilla chips laughing it up with friends!

Shrapnel Dip

1 can White Beans (like navy beans)
1 can Black Beans
2 cans Green Giant Steam Crisp Corn! (Trust me on this!)
1-2 Avocados, diced
1-2 Red or Orange Bell Peppers, diced (Because they're pretty!)
Grape or Cherry Tomatoes, halved & quartered
Cilantro, leaves only chopped
Fresh Lime Zest & Juice
Salt & Pepper, to taste
optional: 2 Tablespoons Red Onion, finely chopped (None for me.)


Choose the sauce... What brings it all together depends on your tastebuds. I experimented with 4 different options, all to taste and texture:
(1) 3-4 Limes, zest and juice (My fave!); or
(2) Italian Dressing; or
(3) Wish-Bone Balsamic Vinaigrette; or
(4) NEW! Wish-Bone E.V.O.O. Dressing Lemon Herb (What I went with for an after party!)

• Drain AND Rinse beans and corn together in colander. Then, PAT DRY to remove excess liquid. Ain't nobody got time for soggy chip.
• Gently mix all veggies, cilantro and lime zest together.
• Squeeze lime juice over the veggie mixture.
• Decide which sauce choice to gently fold into the veggie mixture.
• Serve with tortilla chips!

Here's an idea... add a finely chopped jalapeño for some heat!

Go #playwithyourfood!

Tuesday Recipe: Cheesy Potato Bake

Mmmm! All around our family post-Easter dinner table decided this side dish was a keeper! I mean, after all, potatoes and cheese and garlic just go.to.ge.therrrr!

Cheesy Potato Bake

1-2 tablespoons Olive Oil
Figure 1 Russet Potato per person (thinly sliced rounds) 4 potatoes for this particular recipe
1 large Red Bell Pepper, chopped
1 Onion, diced
1-2 cloves Garlic, coarsely minced or chopped
1 (8 oz) block or package Pepper Jack Cheese, shredded
S&P, to taste
(optional: fresh Cilantro, coarsely chopped)

• Preheat oven to 400 degrees.
• Heat olive oil in skillet over medium-high. Add bell pepper and onion. Sauté until tender. (OR, if you prefer, consider a dry sauté or water sauté.)
• Add garlic; sauté slightly.
• Arrange half of the sliced potatoes in a lightly oiled casserole dish.
• Season potatoes with Salt & Pepper; spread half of the bell pepper, onion and garlic sauté mix and sprinkle with half of the shredded cheese. **Our family really loves cilantro. I sprinkled half of the cilantro, stems and all, on this first layer and saved the rest for after baking.**
• Repeat with another layer of potatoes, seasoning, sauté and cheese.
• Cover (with foil or lid) and bake 40 minutes.
• Uncover and bake until potatoes are tender and cheese is golden, 15-20 additional minutes.
• Remove from oven, sprinkle with cilantro and serve!

Comfort food with a Latin kick OR NOT, instead use your fave cheese! Play with your food!