Posts Tagged ‘red onion’

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Hot and Cheesy Corn Dip

June 15, 2017

This is a fun twist on gooey, cheesy dips that reminds me of summer with all the sweet corn inside. It goes wonderfully with crispy tortilla chips (we had a mix of blue corn and sweet potato chips on hand). If you have fresh summer corn at home, feel free to cut the kernels off a cob or two and mix it in before baking for extra crunch and the deliciousness of long sunny days.

20170505 Corn Dip 01

You will need:

 

  • 16 oz (2 sticks) low fat cream cheese, softened
  • 1/2 c sour cream
  • 3 cloves garlic, minced
  • 3 T hot sauce
  • 2 limes, zested and juices
  • 2 1/2 c shredded cheddar cheese, divided
  • ~30 oz canned corn, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 4.5 oz chopped green chiles (mild to spicy, depending on your taste)
  • 1 bunch scallions, trimmed and chopped
  • 3 T red onion, chopped
  • 1/3 c fresh cilantro, chopped

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a pie plate with nonstick cooking spray.
  2. Use a food processor to mix together the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheddar.
  3. In a large mixing bowl, combine the cream cheese mixture with 1 cup of the cheddar, lime zest, corn, feta, green chiles with their liquid, red onion, scallion and cilantro.
  4. Pour mixture into a prepared pie plate.
  5. Sprinkle with the remaining cheddar.
  6. Bake for 20 minutes or until bubbly and delicious.
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Lemon Dijon Turkey Breast

May 13, 2015

D and I made this for dinner on a whim after spotting some turkey breasts at a local grocery store. We paired them with red onion, mustard, lemon and capers for a delicious dinner.

You will need:

  • 2 lb turkey breast, cut into 6 pieces
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 T olive oil
  • 1 T butter
  • 1/2 small red onion, thinly sliced
  • 2 c dry white wine
  • 1/4 c Dijon mustard
  • 1 lemon, zested and juiced
  • 1 T capers, chopped

20150406 Dijon Turkey 02Then you will…

  1. Lightly pound the turkey pieces with a meat tenderizer/mallet until they are 3/4-inch thick.
  2. Pat dry with paper towels.
  3. Season with the salt and pepper on both sides.
  4. In a large nonstick skillet, heat the olive oil over medium heat.
  5. Add the turkey and cook 3 minutes per side, until golden and cooked through. Cook in batches if needed.
  6. Remove the turkey and place on a plate. Cover it loosely with tinfoil.
  7. Melt the butter in the same skillet over medium heat.
  8. Add the onion and allow to saute 3-5 minutes, until they start to soften.
  9. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
  10. Stir in the mustard, lemon zest, lemon juice and capers.
  11. Allow to reduce by at least half.
  12. Top the turkey with the sauce and serve hot!
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