Tag: recipe

Food

Chuy’s Creamy Jalapeno Dip

meghanewhite

In case you’ve never heard of Chuy’s, it’s a Tex-Mex restaurant that started in Austin. My favorite thing at Chuy’s is this amazing creamy jalapeno dip. When they bring chips and salsa to your table, they also bring creamy jalapeno dip. It is so addictive and so delicious! If you have never been to Chuy’s or never had this incredible dip, you are going to want to make it.

This dip is super easy to make. Throw everything in the food processor and in a few minutes you’ve got creamy, spicy, deliciousness on a chip. It’s really close to the original Chuy’s recipe, maybe even better. That’s just my opinion. I’ll quit talking and get to the recipe. That’s what we all want anyway.

Happy Eating!

Cast all your anxiety on him because he cares for you. 1 Peter 5:7

Chuy’s Creamy Jalapeno Dip

Equipment needed: Food processor, blender, or immersion blender

Yield: 2.5 cups

Ingredients

2 to 3 jalapenos chopped, (seeds and ribs removed)

handful of fresh cilantro, chopped

3 gloves garlic, chopped

juice of 1 lime

1 (4 oz.) can diced green chiles

1 cup mayonnaise

1/2 cup sour cream

1/4 cup buttermilk

1 packet ranch dip mix (1 oz.)

Instructions

  1. In a food processor add jalapenos, cilantro, garlic, and lime juice. Pulse until finely chopped.
  2. Add the green chiles, mayonnaise, sour cream, buttermilk, and ranch dip mix. Pulse until smooth.
  3. Now it’s ready to enjoy. Keep in the refigerator for up to a week.

Notes

*The consistency is runny. Don’t be alarmed if it’s not thick. It’s not supposed to be.

*If you like things hot and spicy then add another jalapeno, or leave the seeds intact. It’s not super spicy, it’s mild.

* The flavors get better the longer it sits in the fridge. You can enjoy the dip right away, or let it chill for a few hours first.

* Ranch dip mix vs. ranch dressing mix. I use the dip mix. I assume the ranch dressing mix works as well.

Photo Credits: Meghan E. White 

 

Food

Peach and Tomato Salad

meghanewhite

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It’s peach and tomato season. Why not use them together in your next salad? This combination may sound weird, but I assure you that it’s delicious! Sweet juicy peaches with flavorful tomatoes are a winning pair. They compliment each other beautifully when tossed in a simple oil and vinegar dressing. The addition of red onion and basil balance out the sweetness from the fruit. It’s a fantastic mix of flavors.

This salad would go well with grilled steak or salmon. The light refreshing fruit and tangy dressing are a nice contrast to savory meat. Perfect for a summer meal, or any time of the year. If you love salad and want to try something new, then this peach and tomato salad may just be your new go to side in the warm months.

Happy Eating!

If we live in the Spirit, let us also walk in the Spirit. Galatians 5:25

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Peach and Tomato Salad

Ingredients

4 large peaches – sliced into wedges

3 large tomatoes – sliced into wedges

½ red onion – sliced thin

¼ cup fresh basil leaves chopped

2 Tbsp. olive oil

1 ½ Tbsp. apple cider vinegar

1 Tbsp. agave nectar or honey

Salt and pepper to taste

Instructions 

  1. In a large bowl whisk together olive oil, apple cider vinegar, agave, and salt and pepper.
  2. Add peaches, tomatoes, red onion, and fresh basil. Toss everything together. Serve and enjoy!

Notes 

  • Use your favorite tomato: Roma, beefsteak, heirloom, etc. 
  • Place the sliced red onions in a small bowl of cold water for 30 minutes, then drain them, before adding to the peach/tomato mixture. This will reduce the bitterness. 
  • Use honey or sugar instead of agave if you prefer. 
  • Let the tomatoes sit in a separate bowl to drain some of the water before adding them with the peaches.
  • This salad is best served fresh but will last up to a day in the refrigerator. 

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Photo Credit: Meghan E. White

Food

Lemonade

meghanewhite

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Fresh squeezed lemonade on a hot summer day is so refreshing. With a little effort you can have a cool glass of ice cold deliciousness. It’s not difficult to make homemade lemonade, and you may become addicted, like me. With some lemons, sugar, and water you’ve got sweet, tart, goodness in a glass.

Right now groceries are quite expensive, so that means lemons aren’t exactly cheap. Homemade lemonade would be a treat, but worth it, in my opinion. I completely understand if you don’t want to spend the extra money. However, for a few extra dollars, you will be happy with your purchase. I’m just giving you the simple recipe and it’s on you whether or not you decide to give it a try. I really hope you do!

When life gives you lemons, make lemonade.

Happy Eating!

Therefore I tell you, whatever you ask for in prayer, believe that you have received it, and it will be yours. Mark 11:24

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Lemonade

equipment needed:

potato masher

citrus juicer and or citrus press

strainer

Yield: 2.25 quarts

Ingredients

12 medium sized lemons (10 lemons for 2 cups of juice and 2 lemons sliced)

1 1/2 cups sugar

7 cups water

Instructions

  1. Thinly slice 2 lemons and remove the seeds. Place one of the sliced lemons in a large mixing bowl. Add 1 1/2 cups of sugar. Mash the lemon and sugar together until the sugar is wet.
  2. Juice 10 lemons to get 2 cups of lemon juice. Pour the fresh squeezed lemon juice into the bowl with the mashed lemon and sugar. Add the 7 cups of water. Whisk together until the sugar is dissolved.
  3. Place a strainer over a large bowl, or the pitcher you will use, and pour the lemon/sugar/water mixture through the strainer.
  4. Add remaining lemon slices to the pitcher and enjoy!

Notes:

  • Don’t worry about seeds when you juice the lemons since everything will go through the strainer.
  • I strain the lemon mixture into a separate bowl before pouring it into a pitcher because I have spilled it when straining it directly into a pitcher.

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Food

Cobb Salad

meghanewhite

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Cobb salad is my all time favorite salad. I order this at restaurants whenever it’s on the menu. If I’m really having a craving for a good Cobb salad, I just make my own, and you can too. With a little bit of prep, you can have a delectable, and nutritious meal.

If you don’t want to cook chicken, just grab a rotissere chicken at the grocery store. There is no need to stand over a frying pan cooking bacon. Use fully cooked bacon, and warm it in the microwave. These are just a few suggestions to cut your time in the kitchen so you can enjoy more time indulging in this fantastic salad.

Some fun food history about this infamous salad. The Cobb salad was created by owner of the Hollywood Brown Derby, Robert Cobb, way back in 1937. Mr. Cobb did a fantastic job combining some of my favorite things like avocados, and bacon.

Please enjoy my favorite salad. It’s a winner.

Happy Eating!

For every animal of the forest is mine, and the cattle on a thousand hills. Psalm 50:10

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Cobb Salad

Yield: 6 servings

Ingredients

8 slices cooked bacon

4 hard boiled eggs

2 cooked chicken breasts

1 (10 oz.) container cherry tomatoes

2 medium avocados

1 (5 oz.) container blue cheese crumbles

2 heads of romaine lettuce

Salad Dressing

2/3 cup olive oil

1/3 cup red wine vinegar

1 tablepsoon dijon mustard

salt and pepper to taste

Instructions

Make the dressing:

In a small jar with a lid, add the olive oil, red wine vinegar, dijon mustard and salt and pepper. Replace the lid and give it a good shake. Taste and add more salt and pepper as needed.

Make the salad:

  1. Rinse the lettuce. Pat dry, and chop into bite size pieces.
  2. Chop the bacon.
  3. Slice the eggs into quarters.
  4. Cut the chicken into small chunks.
  5. Slice the cherry tomatoes in half.
  6. Halve, pit, and dice the avocados.
  7. Add the lettuce to a large bowl or platter. Arrange the bacon, eggs, chicken, tomatoes, avocados, and blue cheese crumbles in rows on top of the lettuce.
  8. Drizzle with dressing. Enjoy!

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Photo credits: Meghan E. White