Tag Archives: Dips

Sarah’s Kitchen: Easy Enchiladas and Sophisticated Guacamole

18 Nov

Straight from my kitchen comes my first weekly recipe- easy enchiladas with guacamole dip as an appetizer. The guacamole is a mixture of avocado, edamame, and pesto sauce, with some onion and lemon juice. I like avocado, but in smaller doses, so this is a great mixture of flavors.  The enchiladas are super easy and absolutely delicious. To cut down on the number of ingredients, I use a packet of McCormick’s Enchilada Seasoning. This recipe actually comes from the back of the seasoning packet. This is not the quickest meal, especially if you also make the guacamole, so give yourself a little time for this one. The result, however, is a hearty meal that is large enough for a group and will please any boyfriend! Fair warning- if you don’t have a food processor, the guacamole can be pretty tedious. I don’t have a food processor (Though it’s on my Christmas list :). That’s how you know you’re getting old; when your Christmas list consists of work clothes and cooking gadgets!) I actually cook the edamame, then put it in a big plastic bag and mash it up with a hammer, then my hands. Your guacamole will be a little on the chunky side but still delicious!

Edamame Avocado Dip:

  • 1 12 oz. package of frozen shelled edamame
  • 1 medium avocado, peeled, seeded, and cut up
  • 1/4 cup chopped onion
  • 3 Tbsp. lemon juice
  • 2 Tbsp. purchased basil pesto
  • 3/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • chopped tomato (optional)
  • pita chips (I love Stacy’s Pita Chips)

Combine edamame, avocado, onion, lemon juice, pesto, salt and pepper in a food processor and process until nearly smooth (or chop and mix well by hand). Top with chopped tomato and serve with pita chips.


  • 1 1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 package McCormick® Enchilada Sauce Mix
  • 1 pound ground beef or ground turkey (I use Laura’s Lean Beef)
  • 8 corn or flour tortillas (6-inch), warmed
  • 1 cup shredded low fat Cheddar cheese
  • low fat sour cream

Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. While sauce is cooking, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. (Tip: use a little of the sauce as a kind of glue to hold the tortillas together.) Pour a little sauce into the bottom of a greased 11×7-inch baking dish. Place enchiladas seam-side down in dish, and pour remaining sauce over enchiladas. Sprinkle with cheese. Bake 15 minutes or until sauce is bubbly and cheese is melted. Top with sour cream. This makes about 6 enchiladas. (I split it up into two smaller dishes to make saving leftovers easier.)

Tailgating Recipes

30 Oct

After tailgating this weekend for a UK football game, I decided to write a post on my favorite tailgating recipes. Some of these are my go-to’s when it comes to tailgating, and I also added in some that I haven’t tried yet but look scrumptious. If you have any quick and easy tailgating recipes, let me know! You can post here or link to your own blog. (Note: these are not my photos; I wish I could claim them!)

Good ‘ole Buffalo Chicken Dip

This dip is so popular right now and really easy to make. It’s not the healthiest, but I use all fat free ingredients to reduce the calories. You can serve with crackers, tortilla chips, or carrots/celery to boost the nutritional value.

  • 1 cup buffalo sauce (you can also use hot sauce, just use a lesser amount)
  • 1 cup fat free ranch
  • 1 package fat free cream cheese
  • 2-3 large cans of chicken
  • 2-3 cups shredded cheddar cheese

Mix all the ingredients and bake in a casserole dish at 325 degrees for about 25 minutes until hot and bubbly.

Bacon Wrapped Mushrooms

You need a grill for this one. This is another simple appetizer and it’s so delicious!

  • Large whole mushrooms
  • Bacon
  • Sweet chile sauce
  • Toothpicks

Wrap mushrooms in bacon strip and secure with a toothpick. Brush with sweet chile sauce and grill until the bacon is crispy. You can get the sweet chile sauce in the ethnic food section of your local grocery. It’s in the Asian food section at Kroger.

Pumpkin Dip

I haven’t made this yet but I had it at the tailgate this weekend and it was sooo good! You can serve it with ginger snap cookies or apples. I’ve seen a couple different recipes but this one looks pretty simple. It’s from a great blog called She Wears Many Hats.

  • 1 pkg (8 oz.) fat free cream cheese
  • 1 cup light brown sugar
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 tsp cinnamon
  • 1 15 oz. can pumpkin puree

In a food processor (or in a bowl by hand) pulse the cream cheese until smooth. Add next 4 ingredients (lt. brown sugar, ground ginger, ground nutmeg, ground cinnamon) to food processor and blend well. Empty cream cheese mixture into a bowl, add the pumpkin puree and mix well. Refrigerate until served.(makes about 3 cups)

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