Moms 7 Layer Dip

When the sun is shining, parties are happening. And when it's August 11th, there's usually a birthday party for me happening! Ha. Yep, it's my birthday. Hooray! Party, party, party!

This is my favorite and staple party appetizer. Perfect pick for my birthday post, don't you think? I wont be making it today, but I will likely be making it soon. Or maybe my mom will be making it for me this weekend. She's awesome like that.

It makes a large amount (or you can easily scale it back), always pleases the natives, and it's a great take-along too. I'm guaranteed to make it, if my friend Kelsey is going to be at the party. She says it's her favorite (and, since it happens to be mine too - why not indulge us both?).

One warning: It's filling. People usually like it so much, that they eat most the dip and get full before dinner! My sister makes it a habit of eating appetizers for dinner (bah!).

I would make this for our housewarming party in September, but since we're pretty sure we're having a German theme, I don't think it will fit. Rest assured though, it will be made soon. Even if it's just for Tim and I to enjoy on a lovely sunny weekend.


Moms 7 Layer Dip

1 can vegetarian refried beans (I usually don't use the entire can)
1 large ripe avocado, mashed
1 cup sour cream
1 package dry taco seasonings
3 medium vine ripened tomatoes, cored and chopped
1 small or medium can sliced black olives
2 cups shredded mexican cheese blend (using all cheddar is also ok)
1 bag tortilla chips

* Measurements are approximate. Use more of what you like, and less of what you don't.

Mix the sour cream with 1.5 tablespoons taco seasoning mix. Stir until well combined, then refrigerate at least 10 minutes. This can also be done the day before to let the flavors blend. Keep in refrigerator until ready to use.

On a large serving platter, spread the beans in an even layer to approximately one inch from the edge of your platter. Dollop the mashed avocado on top and carefully spread evenly across all of the beans. Next, layer your sour cream (same way you did the avocado).

Now, sprinkle the black olives evenly on top of your sour cream layer. Next, the tomatoes. Again, sprinkling evenly across all your black olives. And lastly, the cheese. The cheese should almost completely cover your dip. Sometimes I like to let some tomato and olives peek out of the cheese, it looks nice. As with all ingredients, use as much or little cheese as you like.

Done! Serve with tortilla chips in a bowl next to the dip and let your friends and family feast.

If you want to make the dip ahead of time (although, it's super fast to whip up the day of), it will keep 1 day in the refrigerator: Follow the steps through the olives, then cover with saran wrap and refrigerate. When ready to serve, cut and add your tomatoes and the cheese on top. It also makes decent leftovers for lunch the next day. Mmmm.

Shhh, don't tell anyone. But my 7 layer dip is only 6 layers! I leave out the green onions, since I don't like them. But if you do, feel free to add the 7th layer. Our secret, ok?

More dip love:
- Spinach Artichoke Dip
- Baked Parmesan Dip
- Crab Dip, from Al Dente (Tom Douglas recipe! Yum)

Guten appetit!

Spinach Artichoke Dip

This recipe was first made for me by a friend, Erica. She was pregnant and had been diagnosed with Gestational Diabetes. For a girls lunch, we were all to bring a dish, and Erica brought this Artichoke and Spinach Dip, with veggies to use for dipping. She needed to stay away from carbs, and I thought it was a brilliant choice. Not to mention very tasty! Everyone at the lunch complimented her on it and wanted the recipe, including me.

Best part of this recipe, it's ridiculously easy. Will take you approximately 5 minutes to make, or less. There was so little for me to do and prepare when I made it a couple months later for my sister's housewarming party, that I can't even put together a 4-square picture collage. I suppose I could have taken a picture of someone eating the dish, but isn't it cruel and unusual punishment to publicly post pictures of others eating? I think so.


Once you hear the source of this recipe, you might not believe me that it has a creamy, delicious flavor and the perfect mix of flavors. It's from Atkins. Yes, I know! I hear anything 'diet' related, and cringe. But I promise you, it's delicious. It was fully consumed at my sister's housewarming, just as it had been at our girls lunch. A definite crowd pleaser, and I promise, no-one will know it's from a diet source.

Spinach Artichoke Dip
from Atkins

1 (10-ounce) package frozen chopped spinach, thawed
1(13 3/4-ounce) can artichoke bottoms, drained
2 garlic cloves
8 ounces cream cheese
1 cup Parmesan
1/4 teaspoon pepper

Mix, mix, mix
Ready to bake
Heat oven to 350F. Grease a 1-quart ovenproof pan. In a food processor, process spinach, artichokes, garlic, cream cheese, Parmesan and pepper until well combined, scraping down sides of processor, as needed.Spread mixture in prepared pan. Bake until warmed through, about 30 minutes. Serve hot with sliced vegetables.

Dips to love:
- Hummus
- Fresh Salsa
- Tom Douglas's Crab Dip, from Al Dente
- Hot Sweet Onion Dip, from Closet Cooking

Guten appetit!

Fried Spring Rolls

Do you ever have cravings for certain types of food? I think most people do. Maybe it's mexican, or could be italian. Since I eat both of those regularly, my cravings usually come in the form of chinese or thai. I wouldn't say I crave fried food, but I will say that sometimes, a fried spring roll sounds utterly delicious. The kind of delicious that only fried can offer.

For this recipe, I'm torn on how to describe it. Basically, they were an experiment by Jill at Hey, that tastes good!, and one that I decided to replicate.

Typically you would not use rice paper wrappers for frying spring rolls. That was the experiment. Jill even called her post 'ugly, but delicious'. That should tell you a lot about why you don't use rice paper.

I almost bought both kinds of wrappers to do a comparison test. But in the end, I decided to try it Jill's way, and then remake another spring roll in the future with the typical, flour wrappers for frying. Plus, using the rice wrappers would leave me with a few sheets leftover to make fresh spring rolls later.

In fact, Jill was right, they are 'ugly but delicious'. Both Tim and I enjoyed them and quickly ate 2-3 each. If you pile them on a plate, as I did, be forewarned that they will stick together.

In the end, I'm not sure I would remake them this way, just because my curiosity is peaked to use the regular wrappers (this was my first time making fried spring rolls). I have to try the other wrappers to decide which is better. But these were fun, different and tasted pretty darn good! Definitely satisfied my fried spring roll craving.

If you are adventurous enough and had some small hands lurking around the kitchen, wrapping and rolling the spring rolls could be a fun project for kids.


Fried Spring Rolls (using rice paper)
from Hey, that tastes good!

8 ounces mixed mushrooms
3 baby bok choy (I substituted ¼ green cabbage head)
1 teaspoon grated ginger
2 scallions
1 carrot, peeled
A handful of spinach (I didn't use)
2 teaspoons soy sauce
1 teaspoon mirin (rice wine)
1/4 pound chopped tofu
1/4 package of rice noodles
1 egg white (not necessary, water holds the paper together just fine)
1 package rice paper wrappers


Soak the rice noodles in a bowl of hot water until softened. Thinly slice your mushrooms and carrots and put in separate piles. Cut the leaves off the bok choy and set aside, thinly slice the bottoms and add to the carrot pile. Slice the scallions thinly and set aside. Cut the spinach and boy choy leaves into strips.

Heat 1 T oil in a pan (wok if you have one - a large skillet works fine). Add the ginger and scallions and cook for a few seconds, then add the tofu, carrots and bok choy bottoms. Cook together a few minutes, then add the mushrooms. Once those have cooked most of the way through, add the spinach, bok choy leaves, soy sauce, noodles, and mirin. Cook until liquid is mostly gone and greens are wilted. Pour filling into a strainer, and set aside to cool/drain for a few minutes.

Once cooled, fill a shallow bowl with hot water. Dip one rice wrapper into the water and hold it there until softened. You will know when it’s ready. Lay the wrapper carefully on your work surface, and put a tablespoon of filling in the center.

Pull the bottom half up, then fold over the right side and then the left.Squoosh the filling in as tight as you can, wet the last side with egg white, and then fold over. Set aside, and repeat until all the filling is gone. Heat about an inch of oil in a pan, and when shimmering, slowly drop in the first roll. Let fry for a few minutes, then flip, carefully. It will puff up all crazy but don’t worry. That’s why they’re ugly. Once you feel they’re fried enough, drain on a paper towel and repeat.

Serve immediately with a sweet chili sauce.

Because sometimes you just want it fried:
- Vietnamese Crispy Spring Rolls, from Sunday Nite Dinner
- Southwest Spring Rolls (omit the chicken for veggies), from My Kitchen Snippets
- Veggie Wontons, from Chef Michele's Adventures

Guten appetit!

Coconut Prawns

Seems to be seafood week, I know. But this recipe was another favorite pick for Valentines Day. I like the idea of 'breaking out the big guns' for a special occasion and your special person. Makes me all giddy and excited to celebrate and do something extra wonderful. I guarantee this recipe will elicit: "I can't believe you love me THIS much". Or if you're not at that stage yet, "I never knew you cared like this!"

I have already made this recipe twice - once at my dad's birthday, and then an encore performance at my sister's house warming (after she begged). Both times, not a shrimp was left. My family had no qualms woofing them down, and hovering over me as I fried each batch. At the house warming, people were a little more polite and took only a couple shrimp at a time. However, they never strayed far from the platter, and returned almost immediately after their current allotment was gone. It's a good feeling when people noticeably enjoy and appreciate your food. Yay.


If these don't make your Valentines menu, make them just because. Just because you are worth it! Just because, on a random day, you want to do something special for someone! Just because coconut is on sale! But definitely make these.

Coconut Shrimp
from Ray's Boathouse Cookbook

2-3 quarts canola oil for frying

Seasoned Flour:
3 tablespoons flour
1 teaspoon kosher salt

Batter:
1/2 cup milk
1 cup flour
2 large eggs
2 teaspoons kosher salt
1/4 teaspoon curry powder

Coating:
2 cups unsweetened flaked coconut (I used sweetened, and was great)
2 cups panko bread crumbs

24 prawns (16-20 per pound), tail on


Set up a deep fryer and heat oil to 300 degrees farenheit.

Set up 3 bowls. In the first bowl, combine four and salt. In the second bowl, combine milk, flour, eggs, salt and curry powder to make a batter. In the third bowl, combine flaked coconut and panko.

Holding the tail, dredge each prawn in the seasoned flour and gently shake off excess. Then, dip prawn in batter. Third, toss prawn in coconut mixture to coat completely and pat gently to press mixture into batter.

Deep-fry immediately until golden, about 30 seconds. Using a slotted spoon, transfer prawns to a plate lined with a papet towel to drain. Serve warm with Sesame Plum Sauce.

Serve with a sweet thai chili sauce. Serves 6-8, as an appetizer.

More prawn recipes:
- Garlicky Shrimp and Spinach Bake, from Karina's Kitchen
- Shrimp with Snow Peas, from Rasa Malaysia
- Arugula Shrimp Salad, from Cooking with Amy
- Firecracker Shrimp with Sweet Chili Sauce, from Steamy Kitchen

Guten appetit!

Pesto-Marinated Sea Scallops

It's hard to live in Seattle and not love seafood. I can't claim to be a true vegetarian because I eat seafood, but that's OK with me. It's a great source of protein, tastes delicious and can be bought very, very fresh (or take a boat out and catch your own!).

Needless to say, Seattle has numerous fantastic seafood restaurants. Some of the most well known: Anthony's, Flying Fish, Matts in the Market, Palisades and Ray's Boathouse. Anthony's Cafe might be my ultimate favorite, due to their fish tacos. What can I say, I'm a girl with simple tastes. But Anthony's main restaurant has a crab and corn chowder to die for. De-licious!

I'm not sure how my mom acquired the Ray's Boathouse Cookbook, although my brother worked there for a summer. Possible previous Christmas present? However she came by it, I feel so lucky! I know, it's not my book. But it's my moms. That gives me visitation rights, right?

I devoured this book during my last visit to my mom's house. I must have copied ten recipes, and made three within a few days time. I couldn't resist.

This scallop recipe, and I'm not even a big fan of scallops, looked beyond normal taste bud goodness. I decided to try it out for my grandmother's 94th birthday, as the appetizer. My sister decided to save the four leftovers and eat them as her main dinner. They were good. Really good.


Just thought they could provide one option for you, as you begin to plan your Valentines dinner menu. xoxo

Pesto-Marinated Sea Scallops
from Ray's Boathouse Cookbook

1/2 cup fresh basil
1/4 cup pine nuts
1 tablespoon chopped garlic
1/2 cup olive oil
Juice of 1 lemon
1/2 teaspoon kosher salt
Pinch of black pepper
1 pound sea scallops (approx. 10-20 per pound, depending on size)


In a blender or processor, combine basil, pine nuts, garlic, olive oil, lemon juice, salt and pepper. Blend until smooth, scraping sides with a spatula. Pesto can be made a day in advance and refrigerated.

In a bowl, combine pesto and scallops. Toss to coat evenly. Cover and marinate scallops in the refrigerator for at least 4 hours.

Heat a grill or nonstick pan to medium-high. Remove scallops from the marinade and place on the grill or in the pan. Cook until the centers just lose their translucency, about 1 minute on each side (mine took longer, probably because they were so large). Serve warm or chilled.

Serves 4 as a main course, or up to 8 as appetizers.

Other scallop recipes:
- Sun Gold Tomatoes with Tarragon, Seared Scallops and Brown Butter, from White on Rice Couple
- Bourbon-Maple Seared Scallops, from Redacted Recipes
- Baked Sea Scallops and Linguine in Roasted Pepper Sauce, from La Mia Cucina
- Sauteed Scallops with Garlic, from Kalyn's Kitchen

Guten appetit!

Baked Parmesan Dip

For a recent dinner party, I was making Happy Hour Mushrooms, and needed a second appetizer. A spinach-artichoke dip seemed like a possibility, but I just didn't feel like it. I wanted to try something new.

Tim and I LOVE cheese. I can't tell you how many times during our initial days of dating we had a cheese, cracker and wine dinner. Heaven. Now, we still slice some parmesan cheese to enjoy with a glass of wine before dinner. Especially on lazy weekend days.

When I saw this recipe in a holiday e-mail a couple months ago, I tucked it away, knowing I would want to make it sometime soon. And soon enough, my dinner party came up! Baked Parmesan Dip - yep, my perfect second appetizer.

I originally made the recipe exactly as stated, but have adjusted it below based on feedback and my preferences. First, it was tasty, and super easy! It received rave reviews, people ate it up. Yay! Second, while I really like mayonnaise, I also like to pretend I'm a healthy person and not overdo it... hence, I reduced the mayo from 1 cup to 3/4 cup in the recipe for future. Wont be a drastic change to the taste/consistency, but hopefully slightly healthier. If only by a small amount. A very, very small amount. I also used regular mayo, and while using reduced-fat would also help my conscience, I prefer the taste of regular.

Definitely a contender for super bowl party dips! Enjoy.



Baked Parmesan Dip
adapted slightly from Safeway

1 package (10 oz) frozen chopped spinach, thawed
3/4 cup reduced-fat (or regular) mayonnaise
1 package (3 oz) cream cheese
3/4 medium onion, peeled and minced
1 clove garlic, minced
1 cup plus 2 tablespoons shredded parmesan cheese
1/8 teaspoon pepper
1/2 teaspoon paprika
1 Baguette, thinly sliced diagonally


Squeeze spinach to remove liquid.

With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup of the parmesan cheese, and pepper until thoroughly combined.

Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tbsp. parmesan cheese and paprika.

Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.

Serve hot to spread on baguette slices.

More interesting parmesan recipes:
- Parmesan Poppy Seed Crackers, from White on Rice Couple
- Butternut Squash and Parmesan Dip, from Apartment Therapy
- Crispy Baked Parmesan Crusted Tilapia, from Green Lite Bites

Guten appetit!

Leftover Tortillas

We exclusively eat soft, corn tortillas. Flour tortillas are available, I just love the corn. Makes me wonder if Tim would prefer flour - I've never asked! Hey, if I do the shopping, I should get to choose, right? Right.


We almost always have left over tortillas, since they are sold in a large pack. I either freeze them, or I make chips. It seems silly and too easy to post a 'how-to make your own chips', but hey, why not?

To make your own tortilla chips:

Preheat oven to 350. Cut round tortillas into wedges (slice in half, and repeat a couple more times). Place on an ungreased baking sheet (or pie plate- it's all I have), do not overlap the tortillas triangles. Bake for 15-20 minutes, until the tortillas are firm and crispy. They will not be AS crispy as store-bought, but they will taste more delicious. Salt if necessary/desired (jamie).

Serve with chipotle salsa, or guacamole.

On a total side-note, rant:

I buy our delicious, homemade corn tortillas from the only Mexican store in Munich: Mercado de Mexico. When we moved to Germany, I knew the food would be different. But what a lot of people don't think about is the grocery food also being VERY different, or simply not available. Living in a foreign country always makes me appreciate the diversity and availability of food in the US. Mexican food in particular, hasn't made it much further than the Atlantic.

I remember students of mine in Japan, who when traveling to LA for business, would stay in a Japanese run hotel, and only go out to eat at Japanese restaurants. I wanted to yell, 'branch out!'. But diversity is the minority, not the majority in the world. People who grow up in a homogenous culture seem to be steadfast and loyal to what they know. As I said, I think we are very lucky in US.

Happy Hour Mushrooms

Do you have a family food that was made for every holiday, all birthdays, any gathering that involved a party type atmosphere while you grew up? You know, the foods that crossed occasion boundaries (not just a food specific to christmas or thanksgiving). These are foods that when you walk in the front door of your mom's, grandma's, aunt's house, you smell home and familiarity. And you know it's a special occasion.

Most of our family foods of this type are appetizers, since usually the main course changes based on occasion. One of my favorites is my mom's Happy Hour Mushrooms. This was a recipe she was given by a friend at a potluck back in Fort Huachuca in Arizona, where my sister was born. So, circa 1980. She liked it so much, she made it all the time for our special occasions. It was the ONLY mushroom I would eat while growing up.

Now that I'm grown up, I also make them for special occasions. Sometimes I like to make them on a random Tuesday, to surprise Tim. He loves them, and I love how his eyes light up when I say I'm making them. The oohs and ahhs from everyone else is more reinforcement to continue the tradition. I remember serving them at our housewarming, and one of the guests standing at the table inhaling the mushrooms (nothing could make me happier as a party hostess!).

Now, if you are not a mushroom fan, I still hope you'd give these a shot. They may make you a convert (or a partial convert). But don't feel obligated. Some people are just not into fungi.

Once you get the hang of this recipe, it's also easy enough to make off the top of your head, without measuring ingredients (very forgiving, and they always turn out great), and to adjust the volume you make (it's a great way to use up a few left-over mushrooms).

In 15 short minutes, you go from this:

To this:Delicious!

Happy Hour Mushrooms
from my super-mom

1/2 pound small to medium sized button mushrooms (I prefer small ones, but they are a bit harder to fill)
4 tablespoons soft butter
1 small garlic clove, minced or mashed
3 tablespoons shredded jack cheese (I use an emmentaler/cheddar mix, as they don't have jack cheese here)
2 tablespoons red table wine
1 teaspoon soy sauce
1/3 cup fine cracker crumbs (Ritz work best, but any plain butter cracker is OK)
2 tablespoons butter, melted

Preheat broiler.

Clean and remove stems from mushrooms (you can use the stems for mixed rice).

Combine 4 tablespoons soft butter, garlic and cheese in a medium bowl. Mix well. Add wine and soy sauce. Combine with cracker crumbs to make a paste.

Brush the open end of the mushroom caps with 2 tablespoons melted butter (I melt the buter in a ramekin and dip the mushrooms in - easy, but makes your fingers a bit messy). Place mushrooms on a baking sheet or heat-proof serving plate.

Put under broiler about 5 inches from heat, for about 3 minutes or until bubbly and lightly browned. Serve with tooth picks. Makes approximately 16 appetizers.


Guten appetit!