Tag Archives: sour cream
Cobb Salad Dip
Well seems like my attempts at getting the blog done earlier with the new job isn’t working out. Today anyway. I thought I did it and then realized that was the day before! My brain is still adjusting to all of this.
I think pretty much everyone likes a good Cobb Salad. But with Super Bowl coming up I wanted something different to add this year. Salad is too healthy for Super Bowl snacking so this is the next best thing. Cobb Salad as a dip! Minus the lettuce of course. You can serve it with celery stick if you want but it will go best with crackers or pita chips! Yum…. I will be making this myself for the first time this weekend so I will swap out the picture for my own when I do.
INGREDIENTS:
1 cup light sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped about 1 1/3 cups, cut just before serving
¼ cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley
4 pieces bacon, well-browned and crumbled
DIRECTIONS:
Step 1: This can be done up to 1 day ahead and refrigerated in a covered container. Stir briefly and finish with step 2.
Place sour cream, blue cheese, lemon juice, salt and Worcestershire in a medium nonreactive bowl and stir until well combined.
Step 2: Fold in avocado, scallions, and parsley, transfer to a shallow serving dish and top with bacon. Serve with celery sticks or assorted crackers, chips, etc.
Firecracker Coconut Dip
Ever have one of those “hump” days that make the “hump” seem like it’s Mt. Everest? Well today was that day for me. I also think I should have made my New Year resolution something other than exercising more. I think it should have been for me to do my blog in the MORNING!! Well today’s mess started yesterday morning. Took my half-and-half out of the fridge for my coffee and thought the container seemed a little on the warm side. Hmmm…Started checking other items. Same thing. Freezer check. Most still frozen but a few items were soft. Not a good sign. So I put thermometers in both places and my fridge was reading 60 degrees! Um that’s not right! And the freezer was almost 50! Also not a good thing. So I cranked the temperature to the highest it would go and by that night the fridge only dropped maybe 5 degrees. Same in the freezer. So I called the service dudes. They told me they’d be here sometime today between 8 and 5! As usual! And they’d call 30 minutes before they arrived! OMG! I was now trapped in the house all day. Afraid to go in the shower for fear the guy would of course show up without calling or something. Couldn’t do anything! Then later in the afternoon I get my delivery from Apple computers with my new iLife 11 software for my iMac. A third of the way through the installation it froze!!! OMG again! Now I’m on hold for tech support and of course the service guy beeps in! He’ll be there in 30 minutes! Yikes! Go back to Apple and they guy on the other end is saying Hello?? Ok so we shut down my iMac (Fiona, I name all my computers) and we try again. He stayed on the phone with me the entire time. All went well! Just a brain fart! It happens. I was scared to do anything for fear I’d erase my entire computer! (that is how you get when you have PCs for most of your computer using life and they always have issues) And for anyone who knows me I am totally attached at the hip to my computer. So as I am saying thank you and hanging up with Apple the repair guy shows up! 5:00! 40 minutes later my fridge is working. For now. Some defroster/heater or something. I needed a drink! So here I am, at 7:15pm finally doing the blog! And now that I’ve put you all to sleep with my ramblings…Here is today’s recipe.
This is a low-calorie dip and so refreshing and different from your usual ranch veggie dips or whatever else is out there. I love making my own dips, I know what is in them and I know what isn’t! You can even serve this dip with grilled shrimp or pork or put it on a burger! Versatility is a wonderful thing! And the “firecracker” is the explosion of flavor you will get from the wasabi or horseradish. If you don’t like it too “hot” put less in. But its sooo good!!
INGREDIENTS:
1 package (8oz.) light cream cheese, softened
1 carton (8oz.) light sour cream
½ cup unsweetened coconut milk or light cream of coconut
1-2 tablespoons wasabi paste (you can also use 2 tablespoons prepared horseradish)
1 tablespoon grated fresh ginger
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
DIRECTIONS:
1. In a medium mixing bowl beat the cream cheese with an electric mixer on medium speed for about 30 seconds. Beat in the sour cream, coconut milk or cream of coconut, wasabi paste, ginger, lime peel and lime juice until smooth. Chill for at least an hour. Always better to let dips sit and mellow out.
2. Serve with carrots, sugar snap peas, celery, peppers or any other vegetables you like!
Makes about 2½ cups
Shrimp w/Sour Cream and Onion Dip
Well back to somewhat of a normal week. Christmas is over but we still have New Year’s coming up. So this recipe today is a redo of a dip I posted some time ago. Originally the recipe called for the shrimp to be chilled in it for at least 8 hours. This time I just cut the recipe in half and used it in place of the usual cocktail sauce. Nothing against regular cocktail sauce but it gets boring. When I served this dip with the shrimp last week it was a huge hit! Everyone loved it. The small amount I had left over also turned a little bit pink from the red onion in it. Festive! So make up a batch for New Year’s Eve and enjoy!
INGREDIENTS:
¾ cup light mayonnaise
¼ cup light sour cream
3 tablespoons lemon juice
2 tablespoons sugar (or Splenda)
¼ cup finely chopped red onion
1 tablespoon dried dill
1 pound medium-large cooked shrimp, shelled and deveined
DIRECTIONS:
1. In a bowl combine the mayonnaise, sour cream, lemon juice, sugar, onion, and dill. Mix well. Chill to set up at least an hour.
2. Serve with shrimp!
Onion-Horseradish Dip
I am always looking for new and different dips. You get tired of the same old onion dip, same old guacamole, same old veggie dip and so on. I have a stack of magazines that I need to go through for recipes and tips etc. for the blog. One weekend I was going through the Better Homes and Gardens and came across some recipes that all used an immersion blender. You know, the little boat motor thing. This recipe can actually be made in a food processor as well but I followed the directions and used my immersion blender. After splattering myself as I always do, the dip was finished. It was delicious! I would also say it was better the next day. First day the flavors were a bit strong. So if you can wait a few hours or even overnight, it will be worth the wait. I also tweaked it as I always do. It calls for ¼ of a medium red onion. But as you will see in the pictures, I didn’t quite have it so I added a chopped shallot as well. (The pic shows 2 shallots, but I only added one) The garlic clove I used is pretty big, it probably equals 2 normal cloves but we like garlic! I also used heavy whipping cream, calories weren’t that much different from the light so I went for the extra flavor. You can serve with veggies which we did the second night but I had just found these incredible chips at BJ’s Wholesale Club. OMG! They are incredibly light and crisp, salty and just plain delicious! (110 calories in 33 chips!) This recipe also makes a great topping for a nice steak, chops or even chicken!
INGREDIENTS:
4 oz. wedge blue cheese (cheaper than buying crumbled)
4 oz. light sour cream (you can use regular if you want)
¼ cup whipping cream
¼ of a medium red onion, roughly chopped (or a large slice like I have above)
1 medium shallot, roughly chopped
1 clove garlic, minced
½ – 1 teaspoon prepared horseradish (I used 1 teaspoon- we love horseradish)
DIRECTIONS:
1. In a medium bowl crumble about ¾ of the blue cheese. Add the sour cream, whipping cream, red onion, shallot, garlic, and horseradish. Use an immersion blender* to blend cheese mixture until almost smooth.
2. Transfer to small bowl. Crumble remaining blue cheese and sprinkle over the top. Serve with veggies or chips!
* If you don’t have an immersion blender put ingredients in food processor and blend till smooth.
Makes 10 servings (2 TBSP): Each serving has about 85 calories, 8 grams of fat, 23 mg cholesterol, 170 mg sodium, 1 gram carbs, 3 grams protein
Stroganoff Genua Style
I know I have already posted a beef stroganoff recipe but this is a different version of that recipe. Most stroganoff uses stew meat and heavy cream and noodles. Not this recipe. In my version I substitute lean ground beef for the stew meat, fat-free half and half instead of cream and my favorite low-calorie noodle, Tofu Shirataki Noodles! It sort of looks like hamburger helper but tastes so much better. It is easy and doesn’t take a very long time to cook. I’m always looking for ground beef recipes other than meatloaf and chili and I found one.
INGREDIENTS:
1 pound ground beef
1 medium onion, chopped
2-3 cloves garlic, chopped
1 -15 ounce can cream of mushroom soup (or fat-free)
1 package Tofu Shirataki Noodles (Fettucine style) (prepare as package directs)
2 French Onion Laughing Cow Light cheese wedges, cut up
¼ cup light or fat-free sour cream
¼-½ cup fat-free half and half, use as needed to thin the sauce a little.
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried parsley
salt and pepper to taste
DIRECTIONS:
1. In a large saucepan sauté the onions in olive oil till they start to soften. Add the garlic and continue to sauté till light brown. Remove onions and garlic from pan and set aside.
2. Add ground beef to same pan and cook until brown. Drain off excess fat. Return the onion and garlic to pan as well as the basil, oregano, and parsley. Stir thoroughly.
3. Stir in cream of mushroom soup and the Laughing Cow cheese. Stir till the cheese is melted.
4. Add the sour cream and stir till mixed in. Add ¼ cup of the half and half. If needed add more of the half and half until sauce is thinned a little. It shouldn’t be too thick.
5. Add the prepared noodles and stir in thoroughly. Add salt and pepper to taste.
Serves 2-4
Creamy Cucumber Pasta Salad
Any excuse to make a pasta salad is good for me. This is a different take on the usual pasta salads because you don’t usually have cucumbers in a pasta salad. This also has peas and cubed ham. Sounds delicious just thinking about it! I always use the lighter versions of mayonnaise and sour cream but you don’t have to. It’s up to you. I will also use the whole wheat pasta in this recipe but if you really don’t like it just use regular pasta. Either way it’s a tasty side dish for a hot summer day! Or cold winter day! Pasta salads are always a good quick meal or side dish for any occasion.
Photo is for illustrative purposes only
INGREDIENTS:
½ cup light mayonnaise
½ cup light sour cream
3 tablespoons white vinegar
1 tablespoon honey
1 teaspoon salt
1 cucumber, peeled and seeded, chopped in chunks
½ teaspoon dried dill weed, crushed
2 green onions (scallions), chopped
¼ cup chopped black olives
1 teaspoon white pepper
8 ounces fusilli pasta (spirals)
1 cup peas (canned is fine)
1 lb. smoked or plain ham, cubed
DIRECTIONS:
1. In a food processor or blender, purée the mayonnaise, sour cream, vinegar, honey, salt, cucumber, dill weed, green onions and pepper.
2. Cook pasta according to package, drain.
3. Toss warm pasta with the dressing ingredients. Stir in the peas and ham and olives. Chill until ready to serve.
You can even add some shredded cheddar or other cheese if you want.
DON’T FORGET TO CHECK MY WEBSITE: http://www.cucinadiandrea.com!!!
Sour Cream & Onion Tilapia
I made this dish for the first time last night and it was incredibly delicious! Quick, easy and healthy. Usually when I make tilapia I fry it with panko bread crumbs but I had just cleaned the stove and didn’t want the mess of oil all over it again! So I looked around online for tilapia recipes that were baked. I found quite a bit but none of them had everything I wanted so I took a little bit from a few of them and came up with this recipe. There were no leftovers and there was a request to make it again! Always a good thing! It is a light and refreshing twist on a baked fish dish. And did I mention it was really easy and quick? I wish I had leftovers for lunch! Cleanup was also a snap because it was all in one dish. I just served it with some veggies and dinner was served!
Sour Cream & Onion Tilapia
INGREDIENTS:
6-8 tilapia fillets
salt and pepper
½ cup light sour cream
1/3 cup light mayonnaise
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh dill (1 tsp dried)
2 teaspoons chopped fresh parsley (1 tsp dried)
1 teaspoon garlic powder
1 tablespoon fresh lemon juice
Parmesan Cheese for topping
DIRECTIONS:
1. Heat oven to 350º. Grease or spray a 13×9 inch baking dish or baking dish large enough to hold the tilapia in a single layer.
2. Place tilapia in the baking dish and sprinkle with salt and pepper.
3. Combine remaining ingredients (except for parmesan cheese) and spread evenly over the fillets. Sprinkle the parmesan cheese evenly over the fillets.
4. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork. When done you can broil for a couple of minutes to brown the cheese on top if you wish.
Serves 3-4
Shirataki Noodles & Cheese
I just tried a new recipe last night and found a new repeat dish! This dish can be a side dish or main entrée. Next time I make it I may try it with marinara sauce and make it a type of baked ziti. The noodles are the Shirataki Tofu Noodles we’ve started using quite a bit. I loved it and John loved it. So open your mind and accept the possibility of a new healthier dish. Macaroni and cheese is one of my all time faves and this dish is now my new go-to-dish! And after a week of company and going completely off my diet I need dishes like this to get me back on track.
Shirataki Noodles & Cheese
INGREDIENTS:
2 packages (80z) Shirataki Tofu Noodles (House Brand, found in produce section with the tofu products)
1 large egg
½ cup part-skim ricotta cheese
¼ cup light sour cream
1 cup shredded sharp cheddar cheese
¼ teaspoon salt
1/8 teaspoon white pepper
½ teaspoon hot pepper sauce
TOPPING INGREDIENTS:
1 tablespoon butter, melted
½ cup shredded sharp cheddar cheese
½ cup seasoned breadcrumbs (I used panko)
DIRECTIONS:
1. Preheat oven to 350º.
2. Prepare Shirataki Tofu Noodles according to package directions. Cut into 1-inch pieces.
3. Lightly beat egg in a bowl.
4. Add remaining ingredients and the noodles (not topping ingredients). Stir well.
5. Pour into a 1½ quart baking dish that is well sprayed or buttered.
6. In a small bowl mix the topping ingredients together and sprinkle over noodle mixture.
7. Bake for 25-30 minutes until set and top is crisp.
Makes 4 servings
Liverwurst Pate
Stop wrinkling your noses! It’s good! It’s actually really really good! I used to make this quite a bit and end up eating most of it myself. Not good! I’ve made this for many kinds of parties and it always raises eyebrows until you try it. One year I made it in the shape of a football for our Superbowl party and used olives slivers as the lacing on the football. It is usually served best with crackers but it works well with celery and carrots as well. It is NOT a low-calorie dish either. (Though it is low carb actually) I do use the light cream cheese and light sour cream to help a little bit. I’m getting a craving for it right now just thinking about it! Our friend Kevin Dery loved it when he had it at one of our parties.
Liverwurst Pate
INGREDIENTS:
8 ounces liverwurst (I use the tubes of Jones liverwurst)
1 package (80z) light cream cheese, softened
1/3 cup finely chopped onion
2-3 tablespoons light sour cream
½ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
Stuffed green olives for garnish, if desired
DIRECTIONS:
1. Mix the liverwurst, half of the cream cheese, onion, sour cream, Worcestershire sauce and hot pepper sauce, combining well. (I do this in a food processor)
2. Place pâté mixture onto a serving dish or in a serving container of choice. Place dish or container in the freezer for about 15 minutes until firmed up.
3. Remove dish from freezer and ‘frost’ with remaining softened cream cheese. (I microwave the cream cheese till it’s spreadable like frosting. Microwave at 10 second intervals to get it soft enough to spread easily.)
4. Slice olives and decorate on pâté as you wish. Serve with crackers or raw vegetables.
Makes 16 servings
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