Mexican Nacho Dip 28-06-15

 
Mexican Nacho Dip

Ingredients:
2 to 3 ripe avocados
1/8 teaspoon lemon juice
1 bunch green onions, including tops, chopped
1 sixteen-ounce carton sour cream
1 eight-ounce jar picante or taco sauce
2 ripe tomatoes, chopped
2 small green bell peppers, chopped
8 ounces Monterey Jack cheese, grated
Doritos or tortilla chips

Directions:

Mash avocados in a nine-inch pie plate. Sprinkle with lemon juice to prevent discoloration. Layer with remaining ingredients in order, except chips. Chill four to twelve hours. Serve with chips.

Servings: 12 to 15

Sesame-Crusted Ahi Tuna with Thai Ginger Dipping Sauce 15-06-15

Sesame-Crusted Ahi Tuna with Thai Ginger Dipping Sauce

Ingredients for Thai Dipping Sauce:

1/4 cup soy sauce
1/4 cup rice wine vinegar
1 Tablespoon minced fresh gingerroot
1-1/2 Tablespoons Wasabi paste

Ingredients for Ahi Tuna:

3/4 cup olive oil
1/2 cup orange juice
1/2 cup soy sauce
3 Tablespoons brown sugar
3 Tablespoons hoisin sauce
3 Tablespoons honey
1 teaspoon red pepper flakes
2 pounds fresh ahi tuna fillets
1-1/2 cups sesame seeds, toasted
1/4 cup olive oil

Directions:

For the sauce, mix the soy sauce, vinegar and gingerroot in a bowl. Add the wasabi paste and stir until dissolved.

For the tuna, whisk 3/4 cup olive oil, orange juice, soy sauce, brown sugar, hoisin sauce, honey and red pepper flakes in a bowl. Pour over the tuna in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 30 minutes; drain. Coat the tuna with the sesame seeds.

Heat 1/4 cup olive oil in a large nonstick skillet over high heat. Sear the tuna in the hot oil for about 1 minute per side. Cut into bite-sized pieces and thread on skewers. Serve with the sauce.

Note: Sesame seeds give this Asian-inspired dish a nutty flavor.

Serves: 6 - 8

RECIPE: HOT BROCCOLI DIP W/ PITA CHIPS

RECIPE: HOT BROCCOLI DIP W/ PITA CHIPS

Ingredients:

1 cup fresh broccoli florets, chopped (about 6 oz.)
2 TBSP onion, chopped
2 TBSP red bell, chopped
1 oz (1/4 cup) Parmesan cheese, grated
1 garlic clove, pressed
1 cup (4 oz.) shredded cheddar cheese
1/2 cup fat-free sour cream
1/2 cup fat-free mayonnaise
1/8 tsp ground black pepper

Directions:

Preheat oven to 375 degrees. Chop broccoli, onion, and bell pepper; place in a mixing bowl. Reserve 2 TBSP of the parmesan cheese and add the rest plus remaining ingredients to vegetables and mix well. Spoon into a small baking dish and bake 20-25 minutes or until heated through. Sprinkle remaining 2 TBS parmesan cheese over top and surround with Pita Chips for serving.

Yield: 2 cups (16 servings)

Category: Appetizers, Dips