Onion Dip with dill and lemon for Chips or Veggies

I thought I would try a vegetable dip tonight.  It came out pretty good; reminded me quite a bit of a french onion potato chip dip but the hint of lemon lightened it up so it was tasty on the veggies.

  • 1/2 cup sour cream
  • 1 Tbs toasted dried onion flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp dill
  • 1/2 tsp parsley
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice

Combine all ingredients in bowl at least 30 minutes before serving.  Chill until ready to serve.

Enjoy ~ Kimberly

Hamburger Black Olive and Tortilla Casserole

Thought I would try something new today with my hamburger.  Went for a mexican flair; didn’t come out too bad.  Not quite what I was envisioning but good flavor over all.  I think it might make a good dip for corn tortillas if I cheese it up a bit more and omit the flour tortillas; I’ll have to play around with this one again.

  • 1 pound hamburger
  • 1/4 cup diced onion
  • 2 jalapeno ~ sliced or diced
  • 1 tsp mexican oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 1/2 tsp crushed cumin seed
  • 1/2 cup salsa
  • 4 o.z. cream cheese
  • 1 small can sliced black olives
  • 1 can tomatoes ~ I like to use whole tomatoes and smash them up; they seem to have the best texture
  • 2 – 3 tortilla shells; cut into small squares or strips

Cook hamburger, onion, and jalapeno in large skillet until meat is cooked through.  Drain and return to skillet; stir in remaining ingredients except for the tortillas.  Heat through and stir in cut tortillas.  Serve with sour cream, shredded cheese, lettuce, jalapeno or any desired condiments.

Enjoy ~ Kimberly

Loaded Baked Potato with Cheddar Broccoli and Bacon

I bought a couple of huge baking potatoes today and decided to make us a stuffed potato for lunch.  I thought a broccoli soup of sorts would be perfect and it was.  I chopped my bacon before cooking it but crumbled cooked bacon will work lovely too if you happen to have some leftover bacon waiting to be used.  I microwaved my potato today but feel free to cook them however you prefer.

  • 2 strips bacon – diced
  • 1 Tbs flour
  • 1 1/2 cups milk
  • 1 1/2 cups broccoli – chopped
  • 1 jalapeno – minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup cheddar
  • 1/4 cup sour cream

Cook potatoes and set aside.  Meanwhile, cook bacon until crispy.  Set aside reserving about 1 Tbs of bacon fat in skillet. Add flour to bacon fat, stir and cook for about 1 minute.  Add milk and stir until thickened.  Add broccoli, jalapeno, salt and pepper.  Cook for about 4 minutes until broccoli is desired tenderness.  Stir in cheddar until melted; add sour cream.  Serve over 2 giant baked potatoes or 4 small ones and sprinkle with bacon.

Enjoy ~ Kimberly

Dill Sauce ~ a perfect condiment for fish

I made a tasty dill sauce to go with some salmon patties.  A great compliment to the salmon (which I will post tomorrow); I am sure this would be delicious with any fish baked or fried.  The dill works very well along side the dashes of cayenne and garlic. I think the balance of lemon juice, sour cream and mayonnaise is the key.

  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1 1/2 tsp fresh dill
  • 2 tsp lemon juice
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • salt and pepper to taste

Combine all ingredients ahead of time and refrigerate for 30 minutes or so before using.

Enjoy ~ Kimberly

Beef Stroganoff ~ a quick and easy recipe with ground beef and fresh mushrooms

Just a quick post for the stroganoff I made a couple of days ago.  I remember mom making a quick hamburger stroganoff when we were kids and this is my version.

  • 1 pound ground beef
  • 8 o.z. fresh mushrooms ~ sliced
  • 1/2 onion ~ diced
  • 2 cloves garlic ~ minced
  • 1 tsp each salt and pepper
  • 2 tsp paprika
  • 1/2 tsp crushed red pepper if desired
  • 1/2 tsp marjoram
  • 1 cup chicken or beef stock
  • 1/4 cup ketchup
  • 1 Tbs Worcestershire sauce
  • 2 bay leaves
  • 1 Tbs corn starch
  • 1/4 cup cold water
  • 1/2 cup sour cream
  • Cooked noodles

Combine ground beef, sliced mushrooms, and onion in skillet; cook until mushrooms are tender and beef is cooked through. Add garlic, salt, pepper, paprika, crushed red pepper, marjoram, stock, ketchup, Worcestershire, and bay leaves.  Bring to simmer and reduce heat cooking for about 10 minutes. Combine cornstarch and cold water.  Remove bay leaves and stir cornstarch mixture into simmering skillet; stir until thickened.  Take a spoonful or two of the hot stroganoff and stir into sour cream until blended well (this will temper the sour cream to keep it from curdling).  Stir sour cream mixture into hot stroganoff; heat through and serve over hot noodles.

Enjoy ~ Kimberly

Taco Salad Dressing ~ the perfect dressing to top off a great salad

I really enjoy a good taco salad; especially one made with leftover chili.  The trouble is I don’t eat ranch dressing and just plain sour cream is a little thick to really give a nice dressing type effect to a salad.  So, I created a sour cream based dressing to top off any taco salad.

  • 1/2 cup fresh diced tomato
  • juice of one lime
  • 2 fresh jalapeno ~ finely diced
  • 1/2 cup sour cream
  • a few sprigs of fresh cilantro
  • 2 teaspoons sugar
  • a pinch of salt and a dash or two of pepper

Dice tomato and combine with lime juice and jalapeno.

Stir in sour cream; add chopped cilantro, sugar, salt and pepper.

If you prefer a smooth dressing you can puree in the food processor or blender; otherwise simple serve as is.

Enjoy ~ Kimberly

Apple Pecan Coffe Cake

I tried a new coffee cake today; not nearly as sinfully delicious as my banana coffee cake but still quite tasty.

Apple Pecan Coffee Cake

  • 1/4 cup butter ~ softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 apple
  • 1/4 cup pecan pieces
  • 2 Tbs brown sugar
  • 1 tsp cinnamon

Cream together softened butter and sugar.  Add egg and vanilla mixing well; stir in sour cream.  Add flour, baking powder, baking soda, and salt; stir until just combined.  Peel and dice apple.  Add 1/2 of the apple to the batter.

In small bowl combine remaining apple, brown sugar, cinnamon and pecans.

Pour batter into buttered pie pan and top with apple mixture.

Bake at 350 degrees for about 35 minutes or until tooth pick inserted near center comes out clean. Cool for at least 20 minutes before serving.

Enjoy ~ Kimberly

Steak Burritos ~ using up some leftovers for a tasty quick dinner

I’d picked up a little steak on sale the other day and needed to use it up.  I decided to make some burritos with the leftover corn and black beans from a few days earlier and I had some extra cooked rice too.  I like my beef medium to medium rare so adjust accordingly for the cut of meat used.

Steak Burritos

  • 8 o.z. steak
  • 3/4 cup leftover corn and black beans or 1/2 cup corn and 1/4 cup black beans
  • 2 tsp cumin seed crushed
  • 1/2 tsp salt if desired
  • 1/2 cup diced tomato
  • 1/2 cup leftover cooked rice
  • 1 Tbs diced pickled jalapeno
  • soft tortilla shells, cheese, sour cream, avocado, and any other desired toppings.

Thinly slice beef and set aside.  In skillet begin warming corn and black beans.

Once heated add steak; sprinkle with crushed cumin and salt; cook for about 3 minutes then stir.

Add tomato and rice; stir and remove from heat.

Serve in tortilla shells with desired toppings; should be enough for 4 – 5 large burritos.

Enjoy ~ Kimberly

Potato Salad ~ with garden fresh new potatoes, bacon and sour cream

There are hundreds of ways to make potato salad; I couldn’t even begin to guess which is my absolute favorite but this one came out quite tasty.  It would even work well warm.  Based on a loaded baked potato I took some new baby potatoes I found at the farmers market today and gently boiled them and added in all the yummy ingredients.

The only thing I lacked today was green onion so I used a  little Vidalia I had.  The green onion is a better choice I think; plus it would have added a bit of needed color with the green. Delicious either way!

Potato Salad ~ with garden fresh new potatoes, bacon and sour cream

  • about 2 – 2 1/2 pounds new potatoes
  • 3/4  cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup diced onion ~ preferably green onion
  • 5 strips cooked bacon ~ crumbled or diced
  • 1/2 cup cheddar cheese ~ shredded

Cut potatoes in half or quarters as needed to make them large bite size.  Cover with water and bring to boil.  Reduce heat and cook 8 – 10 minutes until tender. Drain and rinse with cool water.  Refrigerate until chilled a bit.  Add remaining ingredients and stir.  Check for seasoning and creaminess.  I ultimately added another 1/4 cup sour cream but test before adding.

Enjoy ~ Kimberly

Chicken Tostadas ~ with salsa fresco, guacamole, and cilantro lime sour cream

I had to revisit a few recipes today.  Chicken tostadas just sounded terrific and I figured I should test some of my posts just to make sure everything was as delicious as when I first made them.  I couldn’t have been happier with the results.  Perfectly seasoned, very spicy, full of flavor …. just the way I like it!

I started off with preparing my cilantro lime sour cream.

I then prepared the Salsa Fresco.  I did only use 1 half of the jalapeno as it was very large and I added a little extra tomato but the chunks were larger so ounce for ounce it was likely about the same.

I then prepared my Taco Seasoning for the chicken.

I haven’t posted my guacamole recipe; perhaps I shall do that tomorrow but here is a picture just to get the mouth-watering!

After all the prep work is done it’s time to cook the chicken.  I used 2 chicken breast which I thinly sliced.  Before cooking I tossed with the taco seasoning.

In a hot skillet with about 1 Tbs olive oil sauté the chicken for about 4 – 5 minutes until cooked through.  Squeeze about 1/2 a lime during the last minute of cooking.

Set aside and prepare corn shells for the tostadas.  I like to fry mine for about 1 minute, sprinkle with salt, and bake for 4 – 5 minutes in a 350 degree oven until nice and crispy. Build your tostadas as desired.

Enjoy ~ Kimberly