Taco Layer Dip

In our home, no matter who visits, or what the celebration is, the Taco Layer Dip is always a hit. 

Seldom are ever any leftovers. 

Serve with chips, home-made tortillas, veggies or pita chips.

Easily enjoyed as a main entrée, Taco Layer dip may be served similarly to pizza at meal time 

- except -

this dip is far tastier and much more nutritious than any "mere" pizza.

INGREDIENTS

    * 2 avocados - peeled, pitted and diced

    * 1 1/2 tablespoons fresh lime juice

    * 1/4 cup chopped fresh cilantro

    * 1/4 cup salsa (see our recipe in the right column)

    * garlic salt to taste

    * ground black pepper to taste

    * 1 (8 ounce) container sour cream

    * 1 (1 ounce) package taco seasoning mix

    * 4 roma (plum) tomatoes, diced

    * 1 bunch green onions, finely chopped

    * 1 (16 ounce) can refried beans

    * 2 cups shredded Mexican-style cheese blend

    * 1 (2.25 ounce) can black olives - drained and finely chopped 

DIRECTIONS

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.

2. In a small bowl, blend the sour cream and taco seasoning.

   

3. Chop your favorite onions and fresh peppers (include bell, banana and if desired, jalapeño) add seasonings (your family's favorites)

4. In a 9x13 inch dish or on a large serving platter, spread the refried beans.

5. Top with sour cream mixture.

6. Spread on guacamole.

7. Top with homemade salsa (tomatoes and a variety of fresh bell and banana peppers) green onions, Mexican-style cheese blend and black olives.

The finished product is delicious and sure to be a hit!

  

Stuffed Tomatoes

While the original recipe calls for Roma Tomatoes, we have found this works with any of the regular-size tomatoes:

Stuffed Roma Tomato Appetizers

(colorful and flavorful, perfect as a side dish or buffet style dinner party)

Prep Time approximately 1 hour

(can be prepared the day before baking)

Ingredients:

5 firm Roma tomatoes

5 chopped scallions

1/2 bunch chopped parsley

1/4 teaspoon thyme

4 cloves garlic

1 tablespoon chopped (or dried) chives

Salt and pepper to taste

Freshly grated Parmesan cheese

Freshly grated cheese of choice (not American) for topping

1/2 cup sour cream

8 ounces cream cheese

1-2 tbsp extra virgin olive oil

1/2 cup extra sharp cheddar cheese, grated

Slice tomatoes in half lengthwise, scooping out seeds and pulp, creating a "shell" to hold prepared cheese mixture.

Cheese mixture:

In Food Processor, place parsley, thyme, garlic, salt & pepper, sour cream, cream cheese, olive oil, blending until it makes a creamy paste.

Remove filling and place in bowl. 

Add scallions, extra sharp cheese, chives and stir by hand. 

Pack the cheese mixture carefully into the tomato shells.

Preheat oven to 400 degrees.

Sprinkle cheese of choice onto top of tomatoes.

Place in your favorite baking dish, place in oven, and bake for 20 minutes until cheese is bubbling or brown.

Garnish with freshly grated parmesan cheese and serve.

Stuffed tomatoes may be prepared ahead of time, and placed in oven just before needed.

They are extremely flavorful.

Consider adding pre fried bacon or cooked spicy sausage, or spinach for a change!

Jalapeno Poppers

Ingredients

3/4 package cream cheese, depending on the size of your pepper, softened to room temperature

2 cloves chopped or minced garlic

2 tbsp finely chopped sun-dried tomatoes 

6 fresh basil leaves, chopped

1 tsp salt

12   Jalapeño peppers (larger then average size will make them easier to stuff)

1/2 strip bacon per popper

Toothpicks (soaked in water to prevent burning on the grill)

1 stem fresh oregano, chopped

1 sprig of fresh thyme, chopped

Directions

Preheat the grill.

Soak toothpicks.

Slice jalapenos in half lengthwise.

Remove the seeds unless you enjoy very spicy-hot poppers.

Mix cream cheese with garlic, oregano, thyme, sun-dried tomatoes, salt and basil until soft.

Press the filling into the opening of half of each pepper, being careful not to overfill as as it may pop out while cooking on the grill.

Place top half onto stuffed portion of jalapeno and wrap each pepper with 1/2 strip of bacon, securing the bacon with a toothpick.

NOTE: use one or two strips if desired.

HINT: if grilling a large number of poppers, consider using skewers to make things a little easier.

Grill the peppers until lightly roasted and bacon is fully cooked. 

HINT: Use some foil to cook on if your peppers are cooking or burning too fast on a very hot grill or BBQ.

Flat Bread with Tomatoes

Flat Bread and

Pizza Dough Recipes are just about the same. 

We use the same recipe for both. Here is one of our favorites:

Adapted from

Cento’s Pronto Pizza

www.cento.com

Ingredients:

1 pkg active dry yeast

3/4 cup warm water

1/2 tsp sugar

1/2 tsp salt

2tbsp extra virgin olive oil

2 cups all-puprose flour

Method:

1. Dissolve yeast in warm water, stir in sugar, salt, oil and all but 1/4 cup flour.
2. Turn onto well-floured surface.
3. Knead in enough of the remaining flour to prevent sticking. 
4. Pizza dough does not need to rise, It may be used immediately.
5. Spread the dough on a large pizza pan, or square cookie sheet. 

Toppings:

• Olive Oil
• Freshly grated Reggiano Parmigiano
• Sliced Tomatoes
• Chopped fresh basil, oregano, rosemary

(in that order)

Toppings may include just about anything! 

Bake at 400F for about 20 minutes, or until crust is brown.

Slice and use as finger food during parties, for lunch or snacks, or use as appetizers.