Tag Archive | Sour Cream

Recipe: Layered Dip

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Layered Dip

I served this layered dip with tortilla chips at little man’s birthday party. Everyone loved it and we loved what little leftovers we had.

Ingredients:

Black beans
Salsa
Guacamole
Sour cream
Shredded cheddar cheese

Instructions:

Simple really, just layer on everything in order starting with the black beans and ending with the cheese. It’s great to make ahead and store in the fridge.

Recipe: Chicken Poppy Seed Casserole

Chicken Poppy Seed Casserole

Chicken Poppy Seed Casserole

This recipe comes from a dear friend of mine. She made this for me shortly after I had my son. My husband loved it so much that he asked for the recipe. And now, I share it with all of you.

Ingredients:

3 Chicken Breasts, diced
16 oz. Sour Cream
2 cans Cream of Chicken
2 Tbs Poppy Seads
1 Sleeve Ritz Crackers
1 Stick Butter

Instructions:

Pre-heat oven to 350°. Mix together the sour cream, cream of chicken and poppy seeds in a glass 9×13 pan. Mix in the chicken. Crush the crackers and sprinkle over the top. Melt the butter and pour over everything. Bake for 30 minutes.

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Recipe: Tangy Fruit Dip

Tangy Fruit Dip

This is such a versatile fruit dip! You can use it as a dip, mixed in with a fruit salad, or to create a Plantain Pudding!

Ingredients:

8 oz. Cream Cheese, softened
8 oz. Sour Cream
3 Tbs Milk
1 Tbs Muscovado Sugar
1 tsp Vanilla

Instructions:

Whip everything together in a large bowl. Store in an airtight container in the fridge for up to a week.

Recipe: Loaded Baked Potato

Loaded Baked Potato

Loaded Baked Potato

Ingredients:

Potatoes (1 per person)
Sour Cream
Chives
Cheese, shredded
Bacon

Instructions:

Pre-heat oven to 425°. Scrub potatoes and prick all over with a fork. Wrap in foil and bake for 1 hour. Remove potatoes from oven and test that they are done (they give when you squeeze them). Remove the foil and cut a slit in the top of the potatoes. Squeeze the potato together to create a nice hole in the top of the potato. Top with your choice of toppings. We used sour cream, chives, shredded cheddar cheese and bacon!

Recipe: Carrot Soup

Carrot Soup

Carrot Soup

This soup is an easy way to use up some carrots. It gets a lot of heat from the cayenne pepper. Makes 2 “bowls” or 4 “cups”.

Ingredients:

2 Tbs Butter
2 Tbs Dried Minced Onion (1/2 c fresh chopped onion)
1 Tbs Flour
1 c Milk
1 1/2 c Chicken Stock
2 1/2 c Carrots, sliced
1 tsp Dried Parsley
1 tsp Dried Basil
1/2 tsp Cayenne Pepper (to taste)
1/4 tsp Dried Minced Garlic (2 cloves, minced)
1/8 tsp Black Pepper
4 Tbs Sour Cream
1 Carrot, shaved
1/2 c Shredded Sharp Cheese (optional)

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Instructions:

Melt butter in a stock pot, saute onion, whisk in flour to make a roux. Whisk in milk so no lumps form. Add in stock and carrots. Add in spices (parsley, basil, cayenne pepper, garlic, black pepper). Bring to a boil, then let simmer, covered, for 20 minutes. Purée with an immersion blender. Serve topped with sour cream and shaved carrot or cheese.

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If you like my carrot soup, you’ll love my other recipes!

Recipe: French Pancakes (Crepes)

Crepes

French Pancakes (Crepes)

Many years ago while I was in high school, we hosted a french exchange student. She made us this delicious breakfast that could moonlight as a dessert. It was Crepes! These very thin “pancakes” are surprisingly easy to make. Filled with fresh fruits, you can’t go wrong! Cook up a batch for breakfast and let me know how you like them!

Ingredients:

1 1/2 c Flour
1/2 tsp Salt
2 tsp Baking Powder
2 Tbs Demerara Sugar
4 Eggs
1 1/3 c Milk
2/3 c Water
1 tsp Vanilla

Fillings:
Butter
Sour Cream
Fruit (sliced banana, diced apple, blackberries, jam…)

Instructions:

Mix all your dry ingredients in a large bowl (flour, salt, baking powder, sugar). Mix all your wet ingredients in a medium bowl (eggs, milk, water, vanilla). Pour your wet ingredients into your dry ingredients and lightly mix. It’s ok if there are lumps. Ladle crepe mix onto a hot griddle making a large, thin pancake circle. When the edges look like they are completely set and starting to dry, flip them gently with a large spatula. You want a nice light golden brown color on the crepes. Cooking time will very, but for my griddle, it’s around 3 minutes per side. Fill the crepes with your desired fillings and gently roll up. Sprinkle a little sugar on top of the crepe and you’re done!

Flour Flour, sugar, salt, baking powder Four Eggs Add Vanilla Bananas, Apples, Blackberries Crepe side 1 Crepe side 2 Wife's crepe Husband's crepe Berry crepe

What do you fill your crepes with?

If you liked my crepes, you’ll love my other recipes!

Recipe: Chicken Schnitzel

Chicken Schnitzel

Ingredients:

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
2 Chicken breasts, filleted and pounded thin (makes 4 thin breasts)
1 egg, beaten
2 Tbs dried minced onion
1 can Cream of Mushroom Soup
1 cup Chicken Stock
1 tablespoon cornstarch
1/2 cup sour cream

Instructions:

1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate shallow dish. Heat oil in a large skillet over medium-high heat. Dip chicken in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2. Remove the chicken to a platter and keep warm. Add onion and cream of mushroom to the skillet and cook until lightly browned. Pour in stock. Simmer for about 20 minutes, you want this to reduce a bit. Stir together the cornstarch and sour cream then stir it into the skillet. Cook over low heat until thickened but do not boil. Spoon over the chicken and serve immediately.