Easy and Quick Recipes

Beef Queso Dip Ingredients: 1 tablespoon olive oil 8 ounces ground beef 1 teaspoon Emeril's Essence Creole Seasoning 1/2 teaspoon chili powder 1/2 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 8 ounces VELVEETA®, cubed 1/2 cup shredded Monterey Jack cheese 1/2 cup canned diced tomatoes 1/4 cup canned chopped green chiles 1/4 cup salsa verde 2 tablespoons chopped fresh cilantro leaves See full recipes on : damndelicious.net

Warm Bean Dip Ingredients : 1 8 ounce package of softened cream cheese 1 cup of sour cream 1 pkg. of taco seasoning 2 16 ounce cans of refried beans 4 cups of shredded monterrey jack/cheddar cheese Directions on mylifeinaustin.com

Ingredients : DIP: 1/2 cup fat-free sour cream 1/2 cup reduced-fat mayonnaise 1/2 canned chipotle chile in adobo, seeds removed, chopped (about 1 Tbsp.) 1 tablespoon chopped fresh cilantro 2 tablespoons lime juice 1/2 teaspoon salt SWEET POTATOES: Salt 4 sweet potatoes (about 2 1/2 lb. total), peeled, halved lengthwise, each half cut into 4 wedges 2 tablespoons vegetable oil 1 1/2 teaspoons garlic salt Directions : Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill. Make sweet potatoes: Bring a large pot of salted water to a boil; add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray; pat dry. Let cool. Preheat grill to medium. Oil grates. Toss potato wedges with oil; sprinkle with garlic salt. Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes. Just before serving, taste dip; add additional salt and pepper, if desired. Serve potato ...

Ingredients: 1 small eggplant (about 1 lb.) 1 large red onion 1 large red bell pepper, seeded 7 tablespoons olive oil 2 teaspoons red wine vinegar 1 small clove garlic, finely chopped 1/2 teaspoon fresh oregano or 1/4 tsp. dried Salt and pepper 2 teaspoons smoked paprika 1 teaspoon cumin 3 6-inch regular or whole-wheat pitas Fresh oregano for garnish, optional Directions : Preheat a grill or grill pan to medium-high. Cut eggplant lengthwise into 1/2-inch-thick slices, discarding end slices that are mostly peel. Slice onion into 1/2-inch-thick rounds. Cut bell pepper lengthwise into 2-inch-wide slices. Brush vegetables on both sides with 3 Tbsp. olive oil and grill, working in batches if necessary, until charred on both sides and cooked through, 3 to 5 minutes per side. When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, oregano, salt and pepper. Pulse until mixture is finely chopped...

Ingredients 1 teaspoon extra-virgin olive oil 1 medium zucchini, grated on the large holes of a box grater 1 garlic clove, minced 1/2 teaspoon fresh thyme leaves Coarse salt and ground pepper 1/2 cup ricotta 1 tablespoon lemon zest 2 teaspoon lemon juice Directions In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

Ingredients 1/4 cup mayonnaise 4 ounces cream cheese, room temperature 1 garlic clove, minced 1 teaspoon Worcestershire sauce 1 tablespoon prepared horseradish 2 teaspoons paprika 1/2 teaspoon cayenne pepper 8 ounces sharp cheddar cheese, coarsely grated 4 ounces Monterey Jack cheese, coarsely grated Directions Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes. Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

Ingredients 1/2 pound peeled and deveined frozen shrimp (any size), thawed 1/2 cup reduced-fat sour cream 1/2 cup light mayonnaise 2 scallions, coarsely chopped, plus more for garnish (optional) 1/4 cup finely chopped fresh parsley 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice Coarse salt and ground pepper Crostini, crackers, or crudites, for serving Directions Fit a large saucepan with a steamer basket, and fill with 1 inch water; cover and bring to a boil. Add shrimp; cover and cook, tossing once, until opaque throughout, 30 seconds to 4 minutes (depending on size of shrimp). Immediately transfer to a colander, and run under cold water to stop cooking. Pat shrimp dry with paper towels, then finely chop. In a medium bowl, combine shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days). Serve shrimp dip g...

Ingredients 1 tablespoon olive oil 2 Vidalia onions (1 pound total), finely chopped Coarse salt and ground pepper 1 cup reduced-fat sour cream 2 ounces reduced-fat bar cream cheese, room temperature 1 1/2 teaspoons white-wine vinegar 1/4 cup finely chopped chives Potato chips, for serving Directions In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.

Ingredients 1  (14.5-ounce) can diced tomatoes, drained and divided 1/2 teaspoon   hot pepper sauce 1/4 teaspoon   salt 1/4 teaspoon   ground cumin 1/4 teaspoon   dried oregano 1  (16-ounce) can pinto beans, rinsed and drained 1  (16-ounce) can fat-free refried beans 1  (4.5-ounce) can chopped green chiles, drained Cooking spray 3/4 cup (3 ounces) shredded sharp cheddar cheese Preparation Preheat oven to 350°. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Ingredients : 1 large ripe avocado, peeled, pitted 2 teaspoons fresh lime juice 1/2 cup chopped fresh cilantro (I left this out) 1/4 cup finely chopped onion 2 garlic cloves, finely chopped 2 large serrano chilies, seeded chopped 1/4 teaspoon salt Directions : Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, serrano chilies and salt and stir to combine.

Ingredients : 1 large eggplant 1/4 cup tahini, plus more as needed 3 garlic cloves, minced 1/4 cup fresh lemon juice, plus more as needed 1 pinch ground cumin salt, to taste 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1/4 cup brine-cured black olives, such as kalamata Directions : Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, th...

Ingredients 1 pound   deep orange-fleshed sweet potatoes (often labeled "yams"), peeled and cut into 1- to 2-in. chunks 2 teaspoons   chopped fresh ginger 2 tablespoons   white (shiro) miso 1 1/2 tablespoons   tahini (sesame paste) 2 teaspoons   soy sauce 2 tablespoons   thinly sliced green onion tops 1 1/2 teaspoons   toasted sesame seeds Preparation 1. Steam sweet potatoes in a large saucepan with a steamer basket and 1 in. water until very tender, about 20 minutes. (If you don't have a steamer, just simmer chunks in the water, stirring occasionally.) Drain, reserving liquid, and let cool slightly. 2. Whirl ginger in a food processor to mince. Add sweet potatoes, miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture, about 3 tbsp.; whirl until smooth. 3. Transfer dip to a bowl and stir in 1 1/2 tbsp. green onions. Sprinkle with remaining 1/2 tbsp. onions and the sesame seeds. Serve slightly warm or ...