Cooking for Seven

I have always liked cheese dip for corn chips. However, once I learned that processed cheese was not exactly a health food, I needed to find an alternative recipe. I tried making chili con queso (which was delicious), but the texture was not correct. Then some friends gave me the idea of a cheese dip made with cream cheese. Brilliant!

I do not have a recipe for this dip. However, I do have the formula. Just follow these simple instructions. But don’t get too attached to them. Experiment with your own seasonings and the ratio of beef to cream cheese. Make this dip your own.

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Here’s What You’ll Need:

• Ground Beef (I usually use about 1 lb)
• Olive or coconut oil
• Finely Chopped Onion
• Garlic
• Tomato Paste
• Water
• Chili Powder
• Cumin
• Oregano
• Ground Black Pepper
• Salt
• Mexican Seasoning (or spices of choice)
• Cream Cheese (I usually use about 3 8-oz. packages per lb. of beef), cubed

Here’s What To Do:

1) Heat about 2 tablespoons of oil in a large skillet over medium heat. Saute the onions until soft. Add the garlic, seasonings, and beef and cook until the beef is no longer pink.

2) Add about 1/4 cup of tomato paste and water and stir until well mixed. Add water until a thick sauce is formed.  Adjust the heat to medium-low and add the cream cheese. Stir until the cream cheese is melted and the dip is hot. Serve immediately.

It is Dad’s philosophy that when you find the perfect recipe for a particular dish you should stick with it. We believe we have found the perfect guacamole recipe. I can’t remember the last time we used a different recipe. It was in the far past.

This recipe has a wonderful blend of flavors - creamy avocados, spicy jalapeno pepper, tasty cumin, tangy lime…

One recipe isn’t nearly enough for us. We usually double it.

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Guacamole

Ingredients:

• 3 medium, ripe avocados, preferably Haas
• 2 tablespoons finely minced onion
• 1 medium garlic clove, minced
• 1 small jalapeno chile, stemmed, seeded, and minced
• 2 tablespoons - 1/4 cup fresh cilantro leaves, chopped
• 1/4 - 3/4 teaspoon sea salt, or to taste
• 1/2 - 3/4 teaspoon ground cumin, or to taste
• 1 - 2 tablespoons lime juice, or to taste

Directions:

1) Cut the avocados in half, remove the pits, and score with a knife in several places both lengthwise and crosswise. Use a spoon to remove the flesh into a medium-sized bowl.

2) Add the remaining ingredients to the avocados. Mash lightly with a potato masher or fork and stir until well combined. Taste and adjust seasonings if necessary. For best flavor, allow the ingredients to meld: press a piece of plastic wrap onto the guacamole and place in the refrigerator for 1 hour. Serve cold or at room temperature.

dev’ il, v.t.: (from the notion of heat) to prepare (food) with seasoning, condiments, etc.

When I was a little girl, one of my favorite things to make (and one of few I was allowed to make on my own) was deviled eggs. Each time I made them I would add different spices, trying to come up with the perfect combination.

Then, about nine years later, I sank my teeth into these elegant little eggs. The flavors are excellently paired. And the pretty piping is irresistible.

According to Wiki, ‘The term “deviled” dates back to the 19th century, referring to the use of particularly hot spices in cooking.’

I prefer my eggs with slighly less kick, and this recipe delivers. If you like your eggs more devilishly hot, simply increase the spices.

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:: Deviled Eggs ::

Ingredients:

• 7 large eggs, hard boiled
  
• 3/4 teaspoon whole-grain mustard
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons white or red wine vinegar
• 1/4 teaspoon Worcestershire sauce
• Salt & Pepper

Directions:

1) Peel the eggs and cut each in half lengthwise. Remove the yolks and place in a small bowl. Discard two of the most unsightly whites and arrange the remaining whites on an attractive platter.

2) Mash the yolks with a fork. Add the mustard, mayonnaise, vinegar, Worcestershire sauce, and salt & pepper to taste. Stir with a rubber spatula, mashing against the side of the bowl until smooth. Taste and adjust seasoning, if necessary.

3) Fit a pastry bag or zippered bag with a hole cut in one corner with a large star tip. Fill the bag with the yolk mixture. Pipe the whites with the yolk mixture, mounding the filling approximately 1/2 inch above the edge of the whites. If using a zippered bag, squeeze gently to pipe as the tip may pop out. Serve immediately.

Makes 1 dozen egg halves.

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