New favorite dip

My dad told me about this recipe. I don't know where it came from but it's my new favorite dip. I have made it a few times so far and it's well worth the pomegranate work.  I am sorry for the not so great pictures. I was in a huge hurry last time I made it that I didn't take the time to make sure the lighting was good.

Pomegranate and Avacado Dip

2 pomegranates, seeds only
2 avocados,  chopped
2 tomatoes, chopped
2 Tablespoons onion, finely diced
1/2 tsp. red cayenne pepper
1/2 tsp. ground corriander
1 tsp. Salt
1 lemon, just juice

Mix all together in bowl. Let chill in fridge before serving. Serve with chips or Fritos scoops.

Jalapeno Poppers

 I have a confession. I hate football season. When my husband and I got married his thought about me was college athlete must = college sports fan. WRONG. Sorry BYU. I love you and it was a great 4 years but I really don't care to watch your games. I do care about their swimming but since I can't watch that on TV I am out of luck. The reason for the hostility towards these next few months is the monster my husband turns into. Some of you may know what I am talking about. Our life the next few months will revolve around sports. Not the new baby coming in 7 weeks but the Boise State football season. I try my best to be supportive. He works hard and loves this time of year so I won't take ruin that for him. To help get in the "spirit" of no date nights for the next few months I made these jalapeno poppers for my hubby. I mean, at least he needs some good food to eat during these games right?

These little puppies aren't too much to look at I know (I should work on my styling) but they were better than any restaurant appetizer I have ever had. I have a fryer but I just did these on the stove top so anyone can do them!

Jalapeno Poppers


10 jalapeno peppers, cut in half lengthwise and seeded 
8 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
4 pieces cooked bacon, chopped
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
1.5 quarts oil for frying (may not need that much depending on your pan size)

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon. Spoon this mixture into the jalapeno pepper halves. Put the milk the flour and the breadcrumbs into separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet, heat the oil to 365 degrees F. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Creamy Dill Dressing

For those of you who don't know, I grew up in Northern California. I don't live there anymore and haven't for many years. One of my favorite places in NorCal is La Bou Bakery. They have the best dill dressing. I don't even get salads there I just get a full baguette and a side of their creamy dill dressing and devour the whole thing myself. I will literally scrape the last drop of dressing out of the little plastic cup so nothing goes to waste. It's been so long since I have been back that I wanted to make it myself to hold me over. I have tried several ingredients trying to bring back those memories. Here it is for you to enjoy. You can use it as a salad dressing (you may want to double it) or use it  as a dipping sauce for bread. 

Creamy Dill Dressing


1 Tablespoon Hidden Valley Ranch Dips Mix
2 large tablespoons fresh Dill (I used baby dill from the store) use more if needed
1/4 cup Mayo
1/4 cup cold water (less if you want it thicker)


Blend in blender for 30 sec. Chill before serving.

Chicken Lettuce Wraps

Yes these are similar to PF Changs lettuce wraps so if you like those you will love this. They are actually really easy to make you just need a handful of Chinese sauces and seasonings. This recipe is for my Dad. He makes these at home and when I asked him if I could post it here he challenged me to come up with a better recipe than his so here we go!

You will want to buy ground chicken. SO MUCH EASIER!

Here are the products you will need to get. You can find them in any grocery store. I WAS going to use fresh ginger and I decided against it:)

This is what it will look like done, still in the pan.

These two products mixed with soy sauce makes the yummy sauce to pour on the lettuce wraps. YUM!

Chicken Lettuce Wraps


2 heads of lettuce
1 pound lean ground chicken
1/2 onion, finely chopped
3 cloves of garlic, minced
1 tablespoon reduced sodium soy sauce plus more for dipping sauce
1/4 cup plus 1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons Asian chili sauce (same one used for sauce)
1 8oz can sliced water chestnuts, chopped
1 bunch green onions, thinly sliced
2 teaspoons sesame oil


Rinse your lettuce leaves. Keep them whole and set aside. Cook chicken in large skillet. Add onion, garlic, soy sauce, hoisin sauce, vinegar and chili sauce. Cook until meat is browned and broken up. Add water chestnuts, and green onions. Cook until onions begin to wilt, about 2 minutes. Stir in sesame oil.

SAUCE  
Pour about 1/4-1/2 cup soy sauce in small bowl. Add about 1/2 teaspoon of the Hot Chinese Mustard and 1/2 teaspoon of the Chili garlic sauce. Mix together. You can add more of the two condiments if you like it spicier or add more soy sauce if it's too spicy. 

This recipe makes about 7 dinner sized wraps and about 12 appetizer portions. 

Baked Artichokes with yogurt dip

My mom used to make artichokes for dinner. I remember that I loved them and that there was never enough. Here is a healthy way to prepare and serve them.

Yogurt dip


1 cup plain greek yogurt
juice and zest of one lemon
2 tablespoons olive oil
dash of salt

Mix ingredients ahead of time and chill in refrigerator until ready to serve.

Rinse and trim needles from the tips of the leaves.

Cut the top 1/2 inch

Spread leaves out

Drizzle olive oil, lemon juice, fresh garlic chunks and salt. Wrap in foil and bake for 50 minutes at 425 degrees

This is great for an appetizer for a dinner party or a first course to a meal. 

Mozzarella Bake

This is an easy appetizer. Throw it all in the oven and broil. Now if you will excuse me, I have to go eat the whole thing before the hubby gets home.

1 pound fresh mozzarella
3 Roma tomatoes
1 clove garlic*, minced
salt pepper to taste
extra virgin olive oil to drizzle over

Spray an oven proof dish with cooking spray. Layer slices of cheese with slices of tomatoes like a lasagna. Make sure you put the garlic in one layer. Salt and pepper and drizzle with oil before you bake it. Set your oven on a high broil. Bake 10-15 min. You will need to watch it because depending on how far it is from the top of the oven it may take longer or shorter to melt and brown. Serve with chips or a sliced french bread.
*I showed the whole bulb of garlic in the picture. You only need one clove from that and it will be plenty.