Monday, February 27, 2012

cheesy, oozy guacamole bean dip

Prep time: 20 minutes |Cook time: 30 minutes |Total time: 50 minutes |Servings: 8•1 16-ounce can of refried beans
•3 large avocados
•3 tbsp. of fresh lime juice
•2 8-ounce containers non-dairy sour cream
•1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)

•1/2 cup(s) of diced mild green chiles, drained

•1/2 cup(s) of sliced black olives, or more if you like
•5 tomatoes, chopped

•2 cup(s) of shredded vegan Cheddar cheese

1.Preheat the oven to 350 degrees. 

2.Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. 

3.Pit and peel the avocados, and place in a bowl. 

4.Mash the avocados together with the lime juice, and spread on top of the refried beans.
5.Stir together the sour cream and taco seasoning, and spread over the avocado.

6.Sprinkle the chiles over the sour cream, and top with a layer of black olives.

7.Add the tomatoes, and sprinkle with the cheese.

8.Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.

9.Serve warm or at room temperature.

Crispy Skin Salmon
2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves
Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.

Preheat the broiler to high.

Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.

In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.

What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

Sunday, February 26, 2012

Poppyseed Dressing

1/2 cup pineapple
1 tbsp apple cider vinegar
1 tsp olive oil
1 tsp honey mustard 1 tsp honey (or more to taste depending on how ripe your pineapple is)
pinch of salt
1/2 ish tsp cayenne pepper
Blend all together and

then add
1 tsp poppy seeds