Dip Here, Dip There

For Thanksgiving this year
I was charge of bringing the Veggie Tray

which I accompanied with my Grandmother's
fantastic Dill Veggie Dip!

Gobble, Gobble, Gobble!

And since I was doing that,
I decided I'd also make a Fruit Tray (plus pb celery sticks)

with which I decided to serve
an adaptation of many recipes, and created
Apple Pie Dip!

So, here's my new creation:
Apple Pie Dip
(Dip Apples or Graham Crackers in this scrumptious Dip!)

Two 8oz packages Cream Cheese, softened

1/2 bucket of Cool Whip

1/4 cup brown sugar

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

pinch of Kosher salt

prepared caramel sauce

Beat together cream cheese, sugar and vanilla.

Add cool whip and spices, and beat again.

Spread mixture onto a plate,

and drizzle caramel sauce over top.

Refrigerate.

(Before serving, remove from fridge

at least 1/2 hour before,

in order to allow cream cheese to soften a bit.)

As mentioned above, 

you can dip apples or graham crackers in,

and it's FANTASTIC!

Happy Holiday Eating!

Maybe you can serve this at your next Christmas get together =)

Meat and Taters Soup

This soup is modeled after and inspired by the
Zuppa Toscana from Olive Garden.

I saw that someone made it into a Facebook  slide
and was passing it around for "likes"
so we made our own kid-friendly
(and picky-hubby friendly)
version last night!

Oh.My.Goodness!!

So good!

ZUPPA TOSCANA

1 package Turkey Kielbasa
5 med. size Russet Potatoes, peeled, chopped to bite size
1 Vidalia Onion, chopped

2 Tbsp Minced Garlic

4 c. Chicken Broth
1 c. Fresh Baby Spinach, roughly chopped
1 c. Heavy Whipping Cream

2 Tbsp Flour (could use GF flour)

(4 slices crisped bacon, chopped, for garnish)

1. Cut Kielbasa links length wise, then cut slices.
(I think it would be great with pork kielbasa,
but we like the flavor and less fat of the turkey)

2. Brown sausage in a saute pan, then put in crockpot.

3. Saute onions and garlic in sausage drippings until beginning to carmelize.

4. Add onions/garlic, chicken broth, potatoes into slow cooker.

5. If potatoes are still above liquid, add water until all is covered.

6. Cook on HIGH 3-4 hours (or until potatoes are soft).

THEN 30 MINUTES BEFORE SERVING:

7. Pour cream in measuring cup, and mix flour until no longer lumpy.

(I think using a GF flour would work
if you need to serve those that eat gluten free.)

8. Add cream/flour to Crock Pot. Stir.

9. Add spinach. Stir.

(I think you could use frozen spinach if that's what you have on hand.)

10. Cook on HIGH 30 minutes or until slightly thickened.

SERVE with Bacon Pieces on top!

The recipe I used called for cayenne and/or salt & pepper,

but we found that it was unnecessary.

The recipe I used also called for Italian Spicy sausage,

not Kielbasa, but we really liked this flavor combo!

The recipe I used also called for Swiss Chard instead of Spinach
but I know my hubby and kids wouldn't have enjoyed that,
plus as a breast-feedin' mama, I'm not doing cabbages right now.

This was satisfying, easy on the wallet,
and SO delicious!

I recommend it for any cool (or freezing) evening!!

Ecuadorian Shrimp Ceviche

Growing up as a missionary kid in Ecuador
meant that I fell in love with lots of food items
that just can't be found easily
in many regions of the United States.

So now that I live here
I have to either only eat them in my dreams
(not an option)
or try to learn to make some of it myself.

This holiday season
I hit up my brother for his adapted version
of this fantastic Ecuadorian dish,
and this is now MY adapted version of that!
(with more instructions)

My brother, Neil, actually went to a little hut on the beach
and asked the cook if he could watch him prepare it
and took loose notes on what he did....

Ecuadorian Shrimp Ceviche
(inspiration from Bernabe’s in Atacames, Ecuador)

1.5 lbs cooked shrimp (thawed)

   (I use size med- about 36-40 shrimp per pound)

6 limes, juiced

6 lemons, juiced

½ tsp salt

1 Tbsp sugar

3 Lg tomatoes, grated with fine edge, discard skins

3 Tbsp yellow mustard

3 Tbsp ketchup

1 tsp salt

1 Tbsp sugar

1 Tbsp vegetable or canola oil

1 cup cilantro, roughly chopped

1 large red onion, sliced thin

Instructions: 

Detail all shrimp.
In a large bowl, combine lime and lemon juice, salt and sugar.
Toss shrimp in juice. Soak for 30-60 minutes.

In separate bowl,
grate tomatoes (discarding the skins),
add mustard, ketchup, salt, sugar, oil.
Combine. Add cilantro.

In kitchen strainer, place onion slices,
and run under hot tap water for 2 minutes.
Add onions to tomato bowl.

When shrimp has soaked for 30-60 minutes,
use a slotted spoon to put shrimp from juice into tomato bowl.
DO NOT THROW LEMON/LIME JUICE AWAY!
Combine shrimp with tomato mixture.
Add ½ cup lemon/lime juice into tomato bowl.
Mix ½ cup more juice into tomato bowl.
Continue to add 1 Tbsp juice into tomato bowl until it tastes balanced.

Let marinade for AT LEAST 8 hours,
stirring occasionally if desired.
Best if marinates up to 24 hours.

YOU MUST
Give it a taste test:
(OPTIONAL FOR MORE FLAVOR IF NEEDED) 

In a small bowl combine ½ cup lemon/lime juice,
2 Tbsp mustard, 2 Tbsp ketchup, a pinch of salt and sugar.
Then mix the new mixture in with the marinated shrimp mixture.
Sometimes it needs this, and other times it doesn't.
Serve chilled.

Serving ideas: 

Serve as opening course to a seafood or steak meal,
top with slices of ripe avocado,
top with unbuttered popcorn,
serve with fried plantains,
serve with lemon or lime wedge

Fresh Corn Salsa

My mom has this great recipe she calls "Vegetarian Salsa"

that she often even just warms up

and eats as though it's a Tortilla Soup!

I wanted a "fresh" version of this salsa,

especially in summer when the corn on the cob

is just so VERY VERY inviting

and the smell of corn cooking makes me salivate!

So here's my very own version,

a little more veggies and using fresh corn when possible!

Fresh Corn Salsa

1 can black beans, drained and rinsed

3 cobs corn, cooked, cut off cob

   (or 2 cans whole kernel corn, drained and rinsed)

1 red, yellow or orange bell pepper, chopped

¼ purple onion, chopped finely

10-15 grape tomatoes, cut in fourths

2 heaping Tbsp cilantro, roughly chopped

3 Tbsp lime juice

1 Tbsp olive oil

1 Tbsp red wine vinegar

1 tsp salt

½ tsp black pepper

½ tsp sugar

(optional ½ tsp ground jalapeño)

Instructions

Combine beans and chopped veggies.
In separate bowl, combine dressing ingredients.
Pour over veggies and beans.
Stir well.
Cover and chill at least 4 hours, best if overnight.

Serving ideas

serve with chips or quesadillas, 

serve with Mexican spiced Tilapia fillets, 

add chopped avocado or sour cream on top, 

serve as a soup, burrito or taco topping,

endless possible uses!