The Menu
Layered Tex-Mex Salad
Farmstand Gazpacho
warm tortillas
9 Layer Bacon Bean Dip
Cream Puff Pie
Wine Pairing:
Villa Puccini Chianti Riserva 2007
The Recipes
Layered Tex-Mex Salad
serves 8
The Layered Tex-Mex Salad has lettuce, tomatoes, cucumber, red onion, avocado, and olives tossed in a creamy dressing with the flavor boost of Picante Sauce. This classic 7 layer salad is great for parties and taco salad lovers. Try this with your favorite vegetarians at home.
http://www.recipelion.com/Salad/Layered-Tex-Mex-Salad/ml/1#epPXjRjfOamQe9Mc
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1/2 cup Picante Sauce
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
3 cups coarsely shredded lettuce
2 medium tomatoes, chopped (about 2 cups)
1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)
1 medium red onion, sliced
1 large avocado, peeled, pitted and thinly sliced (about 1 cup)
1/4 cup sliced pitted ripe olives
Stir the picante sauce, mayonnaise and sour cream in a small bowl.
Layer the lettuce, tomatoes, cucumber, onion and avocado in a large clear glass bowl.
Spoon the picante sauce mixture over the top. Sprinkle with the olives. Serve immediately.
Note:
If you wanted, you could add a protein to this salad, I prefer chicken, but you can use anything you like.
Farmstand Gazpacho
PARADE in June 2008
serves 8
Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.
http://www.epicurious.com/recipes/food/views/Farmstand-Gazpacho-242766#ixzz
21pq0OiMm
2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce
1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.
Serve in Margarita glasses with a wedge of lime on the side.
9 Layer Bacon Bean Dip
6 servings - make 2 for this menu!
Uncover layers of flavor with one of our favorite easy appetizer recipes: this 9 Layer Bacon Bean Dip. Featuring all of the classic bean dip ingredients, plus a few extra kickers, this delicious layered dish is great to serve at parties because no one can resist it! Whether you eat it as a snack or serve it as a side dish, this layered bean dip is not to be missed.
http://www.recipelion.com/Dips/9-Layer-Bacon-Bean-Dip/ml/1#osoLR5pyMycl1aqZ
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http://cookingclassy.blogspot.com/2011/12/9-layer-bean-dip-with-bacon.html
1 (16 oz.) can Traditional Refried Beans
1/4 cup water
2 tsp taco seasoning mix
1/2 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 large ripe avocados
1/2 lime, juiced*
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup sour cream
5 slices bacon, cooked and crumbled
1/2 cup black olives, sliced
1 large Roma tomato, diced
2 green onions, chopped
2 Tbsp chopped cilantro
Freshly ground black pepper to taste
Tortilla chips, for serving
In a medium mixing bowl, combine refried beans, water and taco seasoning. Stir mixture until well combine. Spread bean mixture evenly into the bottom of a small casserole dish (I used a 1 1/2 quart 8x6 dish). Sprinkle beans evenly with both grated cheeses.
Peel and mash avocados with a fork, blend in lime juice, onion powder and garlic powder. Spread guacamole mixture evenly over cheese in casserole dish. Dollop sour cream over guacamole and spread evenly (if you want to do it the way I did in the photos, spread 1/4 cup sour cream over guacamole then reserve 1/4 cup.
Drizzle the remaining 1/4 cup over completed dip using a snipped ziploc bag). Sprinkle bacon next, followed by tomatoes and olives. Garnish lastly with green onions and chopped cilantro. Season with fresh ground pepper over top to taste. Serve with tortilla chips and store dip covered, in the refrigerator.
*if it's not a very juicy lime you'll probably want to juice the whole lime
****************
Wine Pairing:
Villa Puccini Chianti Riserva 2007
winery: Villa Puccini
varietal: Sangiovese
region: Italy > Tuscany > Chianti
type: Red Wine
upc: 8002153991077
http://www.stirlingfinewine.com/r/products/villa-puccini-chianti-riserva-20
07
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Cream Puff Pie
Yields about 8 - 10 servings
Recipe Source: adapted slightly from allrecipes.com
Let me state things plainly, you are going to want to make this pie =). It is one of the easiest and tastiest pies I've ever made. I adore cream puffs. Basically I could eat about 20 or more in one sitting (if I didn't exercise any self control). So, when I saw this cake, and noticed how many of the reviewers had made a pie version of it I knew I had to give it a try. I don't want a little wimpy piece of cake I want a big slice of pie! I'm so glad I tried this pie. I like it equally as much, if not more than cream puffs.
I used a different pastry cream than that listed on the original recipe. I like to call it "cheaters pastry cream" because it is made from a boxed pudding mix. It's not often I use mixes when I cook and bake but in this case, for pastry cream, I love to. It always guarantees the perfect consistency, a great texture, and I also like how it's just a bit sweeter than your average pastry cream that's made from scratch. I don't know if I would love it so much if it weren't loaded with so much cream though =). I've said it before, cream makes everything better. Yes, my Momma taught me right. She loves cream and she definitely handed that down to me. You will find this pie is anything but shy on the cream. That is what makes it so incredibly creamy, delicious and decadently divine. You may even want to make two of these because they are going to go quick.
http://cookingclas sy.blogspot.com/search/label/dessert
1/2 cup water
1/4 cup butter
1/8 tsp salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 cup heavy cream
1 cup milk (preferably whole or 2%)
1 (5.1 oz) package instant vanilla or white chocolate pudding mix
3/4 cup heavy cream
3 Tbsp granulated sugar
To prepare puff pastry pie shell:
Preheat oven to 400ºF. Generously butter a 9 inch pie dish, set aside.
In a medium saucepan over medium-high heat, bring water, butter and salt to a boil. Once mixture reaches a boil, reduce heat to low and stir in flour. Cook, stirring constantly, until mixture comes together forming a ball and pulls away from the sides of the pan.
Remove from heat and while stirring, add in eggs one at a time mixing until well combine after each addition.
Using buttered hands, spread mixture into an even layer over the bottom and halfway up the sides of the pie dish. Bake in preheated oven for 35 minutes until golden brown. Cool pie shell completely.
Meanwhile (you can do this while the pie shell bakes), prepare chocolate sauce by combining semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave safe bowl. Microwave chocolate mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Cool completely (it needs to be cool or it will melt the whipped cream, you can chill it in the fridge while the pie shell bakes and cools, then reheat it slightly in the microwave on HIGH power in 5 second intervals, stirring after each interval until desired consistency is reached).
To prepare cheaters pastry cream:
In a large mixing bowl, whisk together 1 cup heavy cream, milk and pudding mix, for about 3 minutes until mixture has thickened. Spread pastry cream into an even layer over cooled puff pastry pie shell (note that it's pretty much inevitable that you're going to have some bubbles in the pie shell, you can try and flatten them a bit before spreading in the filling).
To prepare sweetened whipped cream:
In a large mixing bowl, using an electric hand mixer, whip 3/4 cup heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over pastry cream layer.
Cut pie into slices and drizzle each slice with cooled chocolate sauce. Serve immediately. Note: this pie is best served the day prepared. Also note, the sweetened whipped cream will begin to separate after about 3 hours so plan accordingly. Store in refrigerator in an airtight container.
Layered Tex-Mex Salad
Farmstand Gazpacho
warm tortillas
9 Layer Bacon Bean Dip
Cream Puff Pie
Wine Pairing:
Villa Puccini Chianti Riserva 2007
The Recipes
Layered Tex-Mex Salad
serves 8
The Layered Tex-Mex Salad has lettuce, tomatoes, cucumber, red onion, avocado, and olives tossed in a creamy dressing with the flavor boost of Picante Sauce. This classic 7 layer salad is great for parties and taco salad lovers. Try this with your favorite vegetarians at home.
http://www.recipelion.com/Salad/Layered-Tex-Mex-Salad/ml/1#epPXjRjfOamQe9Mc
.99
1/2 cup Picante Sauce
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
3 cups coarsely shredded lettuce
2 medium tomatoes, chopped (about 2 cups)
1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)
1 medium red onion, sliced
1 large avocado, peeled, pitted and thinly sliced (about 1 cup)
1/4 cup sliced pitted ripe olives
Stir the picante sauce, mayonnaise and sour cream in a small bowl.
Layer the lettuce, tomatoes, cucumber, onion and avocado in a large clear glass bowl.
Spoon the picante sauce mixture over the top. Sprinkle with the olives. Serve immediately.
Note:
If you wanted, you could add a protein to this salad, I prefer chicken, but you can use anything you like.
Farmstand Gazpacho
PARADE in June 2008
serves 8
Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.
http://www.epicurious.com/recipes/food/views/Farmstand-Gazpacho-242766#ixzz
21pq0OiMm
2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce
1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.
Serve in Margarita glasses with a wedge of lime on the side.
9 Layer Bacon Bean Dip
6 servings - make 2 for this menu!
Uncover layers of flavor with one of our favorite easy appetizer recipes: this 9 Layer Bacon Bean Dip. Featuring all of the classic bean dip ingredients, plus a few extra kickers, this delicious layered dish is great to serve at parties because no one can resist it! Whether you eat it as a snack or serve it as a side dish, this layered bean dip is not to be missed.
http://www.recipelion.com/Dips/9-Layer-Bacon-Bean-Dip/ml/1#osoLR5pyMycl1aqZ
.99
http://cookingclassy.blogspot.com/2011/12/9-layer-bean-dip-with-bacon.html
1 (16 oz.) can Traditional Refried Beans
1/4 cup water
2 tsp taco seasoning mix
1/2 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 large ripe avocados
1/2 lime, juiced*
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup sour cream
5 slices bacon, cooked and crumbled
1/2 cup black olives, sliced
1 large Roma tomato, diced
2 green onions, chopped
2 Tbsp chopped cilantro
Freshly ground black pepper to taste
Tortilla chips, for serving
In a medium mixing bowl, combine refried beans, water and taco seasoning. Stir mixture until well combine. Spread bean mixture evenly into the bottom of a small casserole dish (I used a 1 1/2 quart 8x6 dish). Sprinkle beans evenly with both grated cheeses.
Peel and mash avocados with a fork, blend in lime juice, onion powder and garlic powder. Spread guacamole mixture evenly over cheese in casserole dish. Dollop sour cream over guacamole and spread evenly (if you want to do it the way I did in the photos, spread 1/4 cup sour cream over guacamole then reserve 1/4 cup.
Drizzle the remaining 1/4 cup over completed dip using a snipped ziploc bag). Sprinkle bacon next, followed by tomatoes and olives. Garnish lastly with green onions and chopped cilantro. Season with fresh ground pepper over top to taste. Serve with tortilla chips and store dip covered, in the refrigerator.
*if it's not a very juicy lime you'll probably want to juice the whole lime
****************
Wine Pairing:
Villa Puccini Chianti Riserva 2007
winery: Villa Puccini
varietal: Sangiovese
region: Italy > Tuscany > Chianti
type: Red Wine
upc: 8002153991077
http://www.stirlingfinewine.com/r/products/villa-puccini-chianti-riserva-20
07
****************
Cream Puff Pie
Yields about 8 - 10 servings
Recipe Source: adapted slightly from allrecipes.com
Let me state things plainly, you are going to want to make this pie =). It is one of the easiest and tastiest pies I've ever made. I adore cream puffs. Basically I could eat about 20 or more in one sitting (if I didn't exercise any self control). So, when I saw this cake, and noticed how many of the reviewers had made a pie version of it I knew I had to give it a try. I don't want a little wimpy piece of cake I want a big slice of pie! I'm so glad I tried this pie. I like it equally as much, if not more than cream puffs.
I used a different pastry cream than that listed on the original recipe. I like to call it "cheaters pastry cream" because it is made from a boxed pudding mix. It's not often I use mixes when I cook and bake but in this case, for pastry cream, I love to. It always guarantees the perfect consistency, a great texture, and I also like how it's just a bit sweeter than your average pastry cream that's made from scratch. I don't know if I would love it so much if it weren't loaded with so much cream though =). I've said it before, cream makes everything better. Yes, my Momma taught me right. She loves cream and she definitely handed that down to me. You will find this pie is anything but shy on the cream. That is what makes it so incredibly creamy, delicious and decadently divine. You may even want to make two of these because they are going to go quick.
http://cookingclas sy.blogspot.com/search/label/dessert
1/2 cup water
1/4 cup butter
1/8 tsp salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 cup heavy cream
1 cup milk (preferably whole or 2%)
1 (5.1 oz) package instant vanilla or white chocolate pudding mix
3/4 cup heavy cream
3 Tbsp granulated sugar
To prepare puff pastry pie shell:
Preheat oven to 400ºF. Generously butter a 9 inch pie dish, set aside.
In a medium saucepan over medium-high heat, bring water, butter and salt to a boil. Once mixture reaches a boil, reduce heat to low and stir in flour. Cook, stirring constantly, until mixture comes together forming a ball and pulls away from the sides of the pan.
Remove from heat and while stirring, add in eggs one at a time mixing until well combine after each addition.
Using buttered hands, spread mixture into an even layer over the bottom and halfway up the sides of the pie dish. Bake in preheated oven for 35 minutes until golden brown. Cool pie shell completely.
Meanwhile (you can do this while the pie shell bakes), prepare chocolate sauce by combining semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave safe bowl. Microwave chocolate mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Cool completely (it needs to be cool or it will melt the whipped cream, you can chill it in the fridge while the pie shell bakes and cools, then reheat it slightly in the microwave on HIGH power in 5 second intervals, stirring after each interval until desired consistency is reached).
To prepare cheaters pastry cream:
In a large mixing bowl, whisk together 1 cup heavy cream, milk and pudding mix, for about 3 minutes until mixture has thickened. Spread pastry cream into an even layer over cooled puff pastry pie shell (note that it's pretty much inevitable that you're going to have some bubbles in the pie shell, you can try and flatten them a bit before spreading in the filling).
To prepare sweetened whipped cream:
In a large mixing bowl, using an electric hand mixer, whip 3/4 cup heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over pastry cream layer.
Cut pie into slices and drizzle each slice with cooled chocolate sauce. Serve immediately. Note: this pie is best served the day prepared. Also note, the sweetened whipped cream will begin to separate after about 3 hours so plan accordingly. Store in refrigerator in an airtight container.
