Layered Taco Dip

 

This is the ultimate party appetizer—bold, creamy, and scoopable. It's so simple to make.

Layered Taco Dip

1 lb. ground beef

1 package taco seasoning

1/4 tsp cayenne pepper

1/2 cup chicken broth

1 can refried beans

1 cup prepared guacamole

1 cup well blended salsa

1 cup shredded lettuce

1 cup sour cream

4 oz. cream cheese, softened

1/2 cup pepper jack cheese, shredded

1/2 cup colby jack cheese, shredded

¼ cup black olives, sliced

¼ cup pickled jalapeños, chopped

¼ cup cilantro, coarsely chopped

Tortilla or corn chips for dipping

Heat a skillet on medium heat. Add ground beef and brown, breaking up as it cooks. Add taco seasoning and cayenne to the ground beef, stir. Add the chicken broth (or water) to the beef and allow to simmer until most of the liquid has evaporated.  

Heat refried beans in a medium sauce pan at low-medium heat. Spread the beans evenly in a 9 x 9 casserole dish, the deeper the better. Spread the browned beef over the beans. 

Spread guacamole evenly over beef mixture. Spread salsa evenly over guacamole. Sprinkle the lettuce over the salsa. In a small bowl blend sour cream and cream cheese until smooth. Spread mixture over lettuce. 

Sprinkle shredded cheese over the top. Sprinkle black olives, jalapeños, and cilantro over the top. Allow to chill in refrigerator covered for 2 hours. Serve with tortilla chips.

NOTES:

If you don't have taco seasoning or prefer not to use it, you can make your own. My suggestion: 1 tsp salt, 4 tsp cumin, 2 tsp garlic powder, 2 tsp chili powder, 2 tsp oregano, and 1 tsp smoked paprika.

Fresh guacamole and salsa is always best but sometimes I'm lazy. HOWEVER, for the love of all things holy, AT LEAST use guac and salsa from the deli or produce section. That shit on the chip aisle is an abomination and tastes like a tin can.

Some add in suggestions: fire roasted corn and red onion. My Street Corn Salsa has been an amazing addition in the past.

This can be enjoyed as a dip with tortilla or corn chips and even crackers. It can even be enjoyed as a salad or wrap by adding more lettuce.

ENJOY!

~ Asha Cole

Spicy Fettuccine Alfredo Marinara

Some days I can't decide if I want some creamy alfredo drenched pasta or some good old-fashioned spaghetti. This poses a dilemma but why not have both? AT THE SAME TIME!?! Seriously! Why are carbs so freaking delicious? 

Spicy Fettuccine Alfredo Marinara

1 tbsp vegetable shortening

1 lb. box fettuccine

1 tsp salt

2 lbs. ground hot Italian sausage

1 sweet onion, finely chopped

4 cloves garlic, minced

1 tsp Cajun seasoning, divided

¼ red chili pepper flakes

2 tsp oregano, chopped

2 tsp basil, chopped

15 oz. can tomato sauce

3 oz. tomato paste

¼ cup butter

½ tbsp flour

1 ½ cups heavy cream

4 oz. parmesan cheese, shredded

2 cups mozzarella cheese, shredded

¼ tsp smoked paprika

1 tbsp parsley, chopped

Preheat the oven to 350°F. Grease a 9”x13” baking dish with shortening. Set aside. In a stock pot, bring water to a boil for the pasta. Add salt once the water is boiling and then add the pasta. 

Cook for about 10 minutes, or until al dente. Reserve ¼ cup of pasta water. Set aside and drain the pasta in a large colander. Add the pasta back to the stock pot and set aside. In a large skillet, cook the sausage and onions over medium high heat until the sausage is browned and the onions are tender. Add the garlic to the sausage and cook until fragrant, about 1 minute. 

Add ½ tsp of Cajun seasoning, pepper flakes, oregano, and basil to the sausage. Stir and allow to cook for about 1 minute. 

Then, add the tomato sauce and paste. Stir to combine. Cover and lower heat to medium low. 

Let it simmer while you make the white sauce, stirring occasionally. In a medium saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter. Whisk to combine until it is smooth. Slowly pour in the heavy cream, whisking constantly until the flour mixture and cream are well combined and not lumpy. 

Add in the Parmesan a little at a time. Continue stirring until melted. Add ¼ tsp Cajun seasoning. 

Next, add in the reserved pasta water and stir. Pour the cheese sauce over the pasta in the stock pot. Use tongs to gently mix the sauce and pasta together. Once all the pasta is well incorporated, add the pasta to the baking dish. Spread the pasta out evenly. 

Add the sausage mixture over the top of the pasta and spread evenly. 

Top the sausage mixture with mozzarella cheese. 

Bake the uncovered for 20 minutes or until the cheese is melted. Remove from the oven and sprinkle the remaining Cajun seasoning, paprika and parsley over the top of the cheese. Allow the dish to cool for about 5 minutes before serving.

NOTES:

I prefer to use fresh herbs but you can used dried herbs you'd like. You may want to scale the measurement back a bit. The grasshoppers went to town on my herb garden so I ended up using dried basil and everything came out just fine.

If you a pressed for time (or feeling a little lazy), you can always use store bought marinara and/or alfredo sauce. This will trim some cooking time as well as eliminate some dirty dishes.

ENJOY!!

~ Asha Cole

Pigs in a Blanket

These "Piggies" make a great party food but also a fun snack that doesn't disappoint. 

Pigs in a Blanket

8 oz. refrigerated crescent rolls

14 oz. package cocktail sausages

3 tbsp butter, melted

1/4 tsp garlic powder

1/2 tsp dried parsley

1/4 tsp Cajun seasoning, divided

1/3 cup mayo

1 1/2 tbsp yellow mustard

1/8 tsp cayenne

Preheat the oven to 375°F. Prepare a large baking sheet by spraying it generously with cooking spray. Set aside. 

Gently roll out the crescents from the packaging. Using your fingers pinch the seams together to form a single sheet. Slice the dough into strips. You need one strip for each sausage. 

Wrap a strip around a sausage. Pinch the end of the dough to the rest of the dough to seal it. Place the wrapped sausage onto the prepared baking sheet. Repeat these steps until all of the sausages are wrapped. Set aside. 

In a small microwave safe bowl, melt the butter. Stir in the garlic powder, parsley, and a pinch of Cajun seasoning. 

Use a pastry brush to baste the tops of each wrapped sausage with the butter mixture. 

Place the baking sheet of wrapped sausages into the oven. Bake for about 15 minutes or until the tops are golden brown. 

While the pigs in a blanket are baking, prepare the dipping sauce. In a small bowl, whisk together the mayo, mustard, cayenne, and the remaining Cajun seasoning. Set aside. 

Remove the pigs in the blanket from the oven. Serve warm with the dipping sauce.

NOTES:

We prefer to use the cheddar flavor cocktail sausages.

There are typically about 30 cocktail sausages in a 14 oz. package of Hillshire Farms Lil Smokies. Make sure you have enough strips of dough before you start rolling.

A pizza wheel works best for slicing the dough into strips.

Don't overcrowd the pan. Leave space for the dough to expand.

Sprinkle some flaky sea salt on the pigs in the blanket after the butter basting for some added pizzazz.

ENJOY!

~ Asha Cole

Street Corn Salsa

In this house, dip is an absolute staple. I'm always looking for new ideas. Recently, we've been enjoying Street Corn Salad and I thought "what if this was creamier and dippier?" So, viola! That's how Street Corn Salsa came to be in our household.

Street Corn Salsa

2 cans fire roasted corn, drained

1-2 jalapeños, chopped

1 cup red onion, chopped

1/2 cup cilantro, chopped

1 lime, juiced

1 cup sour cream

1/2 cup mayonnaise

1/4 cup hot salsa

1 tsp chili powder

1/2 tsp smoked paprika

1 tsp cumin

1 tsp garlic powder

1/2 tsp Cajun seasoning

1/2 cup cotija cheese, grated

1 cup pepper jack cheese, shredded

1 cup colby jack cheese, shredded

In a large bowl, add the drained corn. 

Next, add the jalapenos, onion, cilantro, and lime juice to the corn. 

Add the sour cream, mayo, and salsa to the bowl. 

Next, add the seasonings and cotija cheese. Give everything a good stir until well combined. 

Sprinkle the shredded cheeses a little at a time over the salsa and stir. Repeat this step until all the shredded cheese has been added. 

Cover the bowl with some plastic wrap and place the bowl in the refrigerator for at least an hour before serving. Serve with tortilla chips.

NOTES:

For the love of all that is holy, do NOT use any of the jarred "salsa" you find on the chip aisle. If you aren't going to use homemade, at least hit up the produce section of your local market and get "fresher" salsa. 

In a pinch, you can substitute the cotija cheese with grated parmesan.

Adding the shredded cheese a little at a time and stirring, allows the cheese to distribute without clumping. If you are using pre-shredded bagged cheese, this step is less important but keep in mind the pre shredded stuff will make the salsa less creamy due to the starch used to prevent clumping.

For a better marriage of flavors, let the salsa sit in the fridge for about 3-4 hours.

I personally like to use tortilla chips but any chips or crackers work. Fritos Scoops are pretty yummy with this dip.

ENJOY!

~ Asha Cole

Baked Rigatoni & Italian Sausage

Baked pasta dishes are one of my favorite comfort foods only second to pizza. What can I say? I really like carbs, gooey cheese, and marinara sauce.

Baked Rigatoni & Italian Sausage

1 lb. rigatoni pasta

1 lb. ground Italian sausage

1/2 sweet onion, chopped

4 cloves garlic, minced

24 oz. marinara sauce

1/2 tsp red chili flakes

1/2 tsp black pepper

1/4 tsp Cajun seasoning

2 cups mozzarella cheese, shredded

1 cup parmesan cheese, shredded

2 tbsp parsley, chopped

Preheat the oven to 350°F. Prepare a 9"x13" casserole dish by spreading a thin layer of vegetable shortening inside the dish or spray with cooking spray.

 In a stock pot, bring salted water to a boil. Add the rigatoni and allow to boil for about 10 minutes or until al dente. Drain the cooked pasta in a colander. Set aside.

 While the pasta is boiling, brown the sausage over medium high heat. When the meat starts to brown, add the onions and allow to cook for about 8 minutes or until translucent. Add the garlic and cook for about 1 minute or until fragrant. 

Add the marinara sauce, chili flakes, black pepper, and Cajun seasoning to the meat. Reduce the heat to medium and allow to simmer for about 6 minutes, stirring occasionally. 

Add the pasta to the prepared casserole dish. Once the pasta sauce has simmered and is warmed through, add the sauce to the casserole dish with the pasta. 

Gently mix the sauce and pasta until everything is well distributed evenly in the dish. 

Sprinkle the cheeses over the pasta. 

Place the dish into the preheated oven and bake uncovered for about 15 minutes. Remove the dish from the oven and sprinkle parsley. Allow the pasta to cool for a few minutes before serving. Serve with some garlic bread.

NOTES:

I like to use spicy sausage AND spicy marinara.

ENJOY!

~ Asha Cole

Chicken Parmesan

Some nights, I just want a little taste of Italy at home. Of course, someone's Italian grandmother would definitely scold me for using store bought sauce. She'd probably also tell me that this isn't REALLY an authentic Italian dish. 

In any case, this Chicken Parmesan feature crispy chicken, some marinara, and gooey melted cheese. That enough to fulfill any craving I have for an Italian inspired comfort dish.

Chicken Parmesan

1/2 cup flour

2 1/2 tsp Cajun seasoning, divided

1 tsp black pepper

1 1/2 tsp garlic powder, divided

1/2 tsp paprika

1/4 tsp cayenne pepper

3 eggs, beaten

2 1/2 cups panko breadcrumbs

1/2 cup Parmesan cheese, grated

2 tsp Italian seasoning

3 large boneless skinless chicken breasts, trimmed and sliced in half lengthwise

1 cup vegetable oil, for frying

2 cups marinara or spaghetti sauce, store bought is fine but homemade is best

2 1/2 cups mozzarella cheese, shredded

1 tbsp fresh parsley, chopped

Preheat oven to 400°F. In a plastic storage bag, combine the flour, 1 tsp Cajun seasoning, black pepper, 1/2 tsp garlic powder, paprika, and cayenne by sealing the bag and shaking it. Pour the flour mixture into a shallow bowl. Set aside. In a small bowl, whisk together the eggs and the remaining garlic powder. Set aside. In another plastic storage bag, combine the panko, Parmesan cheese, and Italian seasoning. Pour the panko mixture into a shallow bowl. Set aside. 

Cover the chicken cutlets with plastic wrap. Using a meat mallet, pound the chicken until it is about 1/2" thick. Use a paper towels to pat the chicken dry. Place the chicken onto a large plate and season both sides of the chicken with the remaining Cajun seasoning. Set aside. 

Dredge a chicken cutlet in the flour mixture, shaking off the excess flour. Next, dip the chicken in the egg mixture. Drain off the excess egg. Next, coat the chicken with the panko mixture, pressing the breadcrumbs into the chicken to ensure it adheres well. Set the breaded chicken cutlets onto a clean plate. Repeat these steps for each piece of chicken until all of the cutlets are breaded. Set aside. 

In a large deep skillet, heat the oil over medium high. Once the oil is glistening, add the chicken to the hot oil. Do this in batches. Do not overcrowd the skillet. I usually fry two pieces at a time. Fry the cutlets for about 3 minutes on each side or until golden brown. Feel free to adjust the heat, if needed. 

When the chicken is golden brown, remove them from the heat and place them on a wire cooling rack over a baking sheet. Repeat these steps until all of the chicken has been browned.

 Leaving the chicken on the wire rack, spoon some of the marinara sauce over each fried cutlet and top with mozzarella cheese and parsley. Place the chicken into the oven and bake for about 10 minutes. The cheese should be melty and bubbly. If you want the cheese a little more brown, on the top you can put the oven on broil for about 1-2 minutes. Watch it closely so it doesn't burn. Remove from the oven and serve warm. I typically serve this with spaghetti, a simple salad, and some variation of garlic bread like Garlic Pull Apart Rolls.

NOTES:

It is very important to watch the temperature of the oil to ensure crispy chicken. Adjust it as needed. If it isn't hot enough, you will end up with soggy chicken. If it is too hot, you'll end up with burnt breading and raw chicken.

Be sure the chicken reaches an internal temperature of 165°F before serving. I always check it before turning the oven to broil. If it hasn't reach that temperature yet, I leave it in the oven for a little longer. 

Leftover chicken parmesan makes a great sandwich! 😉

ENJOY!

~ Asha Cole

Creamy Broccoli & Potato Soup

In my house, we enjoy soup year round. That's why air conditioned was invented, right? For soup eating purposes? No? Let's just roll with it for the sake of this post.

Creamy Broccoli & Potato Soup 

1 lb. broccoli, divided

1 lb. Yukon gold potatoes, peeled and cubed

3 tbsp butter

1 sweet onion, chopped

2 carrots, peeled and shredded

½ tsp Cajun seasoning, divided

3 cloves garlic, minced

1 Parmesan cheese rind, cubed

6 cups vegetable broth

2 cups milk

2 cups sharp cheddar cheese, shredded

½ tsp black pepper

1 tsp celery salt

2 tsp Dijon mustard

¼ tsp red chili pepper flakes

Cajun seasoning, to taste

French fried onions, for garnish

Bacon, cooked and crumbled for garnish

Green onions, chopped for garnish

 

Cut the florets off the broccoli and rinse in a colander. Set aside. Use a vegetable peeler to remove the thick outer layer of the broccoli stems. Dice up the stems. Set aside. In a 4-quart stock pot, melt the butter over medium-low heat. Stir in the broccoli stems and onions and cook for about 10 minutes. Stir occasionally until the onions are translucent. Stir in the carrots and ¼ tsp Cajun seasoning and cook for another 2 minutes. Add in the garlic and cook for about 1 minute, until fragrant. Add the Parmesan rind and vegetable broth. Cover the pot and increase the heat to medium-high. Bring the soup to a boil and stir. Then, uncover and reduce heat to medium. You want the soup to stay at a simmer. Reduce heat more if necessary. Add the broccoli florets and potatoes. Cook for about 30 minutes. Slowly pour in the milk, stirring gently. Heat until the soup returns to a simmer. Add the cheese into the soup. Stir until the cheese has fully melted. Stir in black pepper, celery salt, Dijon mustard, and chili flakes.

 Remove the soup from the heat. Remove about half of the broccoli and potato pieces and place them in a bowl and set aside. Carefully, puree the remaining soup using an immersion blender. Add the reserved broccoli and potatoes back to the soup. 

Return the soup to the heat and bring back to a simmer allowing it to cook for about 10 minutes more or until tender. Add Cajun seasoning, if needed. Garnish with French fried onions, crumbled bacon, and green onions. Serve immediately with some pieces of French bread.

NOTES:

 Depending on how thick you prefer your soup, you can substitute the milk with either half and half or heavy cream. Also, keep in mind if you use pre-shredded cheese it will thicken the soup due to the cellulose coating.

ENJOY!

~ Asha Cole