Skip to content

Month: December 2007

Mexican Bean Dip

1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 oz.) refried beans
1 lb. cheddar cheese, grated
1 Tbsp pickled jalapenos, chopped
1 can (10 oz.) enchilada sauce
1/2 cup salsa
1 tsp cilantro
1 tsp parsley

Cook the ground beef in a saucepan over medium heat. When browned, drain the beef and set aside. Add onions to saucepan and cook until soft, about 5 minutes. Add the garlic in the last 30 seconds to 1 minute of cooking. Add the cooked ground beef, refried beans, cheddar cheese, jalapenos, enchilada sauce, salsa, cilantro, and parsley to the pan and heat through until thoroughly melted and mixed.

Roasted Cumin Potatoes

1.5 lbs. red/new potatoes, quartered or cubed
2 Tbsp olive oil
1/2 cup red onion, finely chopped
2 garlic cloves, minced
1 Tbsp cumin powder
1 tsp paprika
1/2 tsp ground coriander
salt, to taste (about 2 tsp)
black pepper, to taste (about 1 tsp)
2 Tbsp fresh cilantro, chopped

Preheat the oven to 375 degrees. In a mixing bowl, toss the potatoes with the olive oil, red onion, garlic, cumin, paprika, coriander, salt, and pepper. Roast potatoes for 30-40 minutes or until the potatoes are golden brown. Remove from heat and toss with chopped cilantro.

*Note: 450 for 20-25 minutes also works

Rosemary-Garlic Roasted Potatoes

1.5 lbs. red/new potatoes, quartered or cubed
2 Tbsp olive oil
1/4 cup chopped rosemary
4 garlic cloves, minced
salt, to taste (about 2 tsp)
fresh ground black pepper, to taste (about 1 tsp)

Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with the olive oil, fresh rosemary, garlic, salt, and pepper. Roast potatoes for 20 minutes, add garlic and toss the potatoes, cook another 15-20 minutes or until the potatoes are golden brown. Toss the potatoes with a little fresh rosemary.