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Tag Archives: tortilla chips

FRESH CRAB AND AVOCADO DIP

06 Saturday Dec 2014

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

avocado, basil, chives, fresh crab, lime, mayonnaise, sour cream, tortilla chips

We were recently invited to a casual back yard gathering with friends. They had made the decision at the beginning of the year, to place their focus on family, in order to be able to spend quality time together amidst their hectic schedules of sports and work-related travel. Therefore, they hadn’t been entertaining as much, so a potluck brunch was a perfect, relaxing way to visit, yet still maintain their resolution. They served the main course and a delicious Prosecco, and friends arrived with an array of appetizers.

FRESH CRAB AND AVOCADO DIP

crab and avocado dip

4 ripe avocados, peeled and pitted

1/4 cup sour cream

3 to 4 tablespoons of fresh lime juice, divided

2 tablespoons finely chopped fresh chives

15 ounces fresh crabmeat, squeezed dry

1/2 cup mayonnaise

3 tablespoons thinly sliced fresh basil

1 red chili, finely chopped

tortilla chips

Mash the avocados with the sour cream, 2 to 3 tablespoons of the lime juice and the chives, in a large bowl. Season with salt and pepper. Spoon evenly into a large serving bowl.

Lightly mix crab, mayonnaise, basil, jalapeño and 1 tablespoon of lime juice in a bowl. Season with salt and pepper. Spoon evenly over avocado layer. Cover and refrigerate until serving or up to 8 hours. Serve with chips.

Enjoy!

Recipe adapted from Taste of Home, June/July 2012

www.tasteofhome.com/recipes

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS and SLOW COOKER BEEF TACOS and BLACK BEANS AND YELLOW RICE and MEXICAN COLESLAW and MEXICAN BROWNIES

31 Wednesday Jul 2013

Posted by Ceri Wilkin in Appetizers, Dessert, main

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Tags

beef, black beans, brownies, chili, coleslaw, hummus, jicama, Mexican, rice, side, slow cooker, tacos, tortilla chips

A friend had Lasik surgery, which she was thrilled with, and I was thrilled to help out in some small way, and take her and her family dinner – even though it gave her respite from cooking for only one night.
I settled on a Mexican theme, and hoped it was a fiesta feast they would enjoy!
SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS

1 garlic clove, minced
1 can garbanzo beans, rinsed and drained
1/4 cup tahini
juice and grated peel of 2 lemons
1 packet (1.25 ounces) taco seasoning mix, divided
1 can (4 ounces) diced green chiles
6 flour soft tortillas or corn chips, for serving

Pulse garlic, beans, tahini, lemon juice, lemon peel, and all except 1 tablespoon of seasoning mix. Pulse several times until well combined. Pour into a bowl, fold in chiles.
Heat oven to 350F. Cut tortillas into 6 to 8 wedges, spread evenly on cookie sheet, spray with cooking spray, sprinkle with remaining 1 tablespoon seasoning mix.
Bake 4 minutes. Remove from oven, turn wedges over and bake 4 minutes more or until toasted and crispy. Serve with hummus.
Enjoy!

Recipe adapted from Homemade Mexican Favorites, 2012
www.ortega.com/
SLOW COOKER BEEF TACOS

2 pounds boneless beef chuck roast, cut into cubes
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6 ounce) can tomato paste
2 cups beef broth
1 onion
1 (8 ounce) can tomato sauce
1/2 green bell pepper
1 teaspoon ground cumin
1/2 teaspoon pepper
flour tortillas, warmed
toppings: sour cream, shredded cheese
Sprinkle beef evenly with salt.
Cook beef, in batches, in hot oil in a skillet over medium-high heat 5 to 7 minutes or until browned on all sides. Place beef in slow cooker, add chili powder, tomato paste, beef broth, onion, tomato sauce, green bell pepper, ground cumin, and pepper. Stir to combine, cook on high 4 hours or low for 6 hours, or until beef is tender.
Serve with tortillas and desired toppings.
Enjoy!
Recipe adapted from Southern Living
www.southernliving.com/food/
BLACK BEANS AND YELLOW RICE
1 package yellow rice mix
2 cans black beans, drained and rinsed
1 can mexican style stewed tomatoes
1 can chopped green chiles
1 cup shredded cheese
Prepare rice mix according to package directions. Heat beans, tomatoes, and chiles in a large skillet over medium heat. Add rice and cheese, stirring until cheese melts.
Enjoy!
Recipe adapted from Southern Living 
www.southernliving.com/food/
MEXICAN COLESLAW

1/3 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package finely shredded cabbage
1/2 pound jicama, shredded
1 carrot, shredded
1 jalapeño pepper, seeded and diced
1/4 cup fresh cilantro
Whisk together olive oil, orange juice, lime juice, garlic, cumin, salt and pepper, in a large bowl. Add shredded cabbage, jicama, carrot, jalapeño pepper and cilantro, and toss to coat.
Enjoy!
Recipe adapted from Southern Living
www.southernliving.com/

MEXICAN BROWNIES

FOR BROWNIES
4 ounces semi-sweet chocolate, chopped
1/2 cup butter
1 1/4 cups brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup chocolate chips
FOR THE BROWN SUGAR TOPPING
1 cup brown sugar
1/4 cup cream
1 tablespoon butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

MAKE BROWNIES
Heat oven to 325F. Line an 8 inch pan with foil, extending foil over sides. Stir semi-sweet chocolate and butter in large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
MAKE TOPPING
Whisk sugar, cream and butter in small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour.
Enjoy!

Recipe adapted from Bon Appetit, August 1996
www.bonappetit.com/magazine/toc

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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