Saturday Down South: Creamy Taco Dip with Taco-Ranch Sour Cream, Shredded Colby Jack Cheese, Crunchy Hearts of Romaine, Homemade Pico de Gallo, + a Drizzle of Salsa Verde Crema

I don't have many recipes that require very little work... but hey, I've got one for you today! It is literally so easy-peasy, that it took me less than 20 minutes to whip up. Hell, you could easily make it faster if you buy a store-bought pico de gallo instead of making it from scratch! Essentially this has all of the components from a bite of a taco. What doesn't sound good about that? We've been on a real Mexican kick as of lately... nearly eating it every other day. So when the weekend came, I knew I wanted to make this. The dip starts off with a cream cheese + sour cream layer that is fortified with loads of flavor from taco seasoning, ranch seasoning, and hot sauce. Spoon this mixture onto a serving plate, and then sprinkle the colby jack cheese on top, followed by scattering the shredded romaine all over the dip. Next, make a mound of the pico de gallo and finish it off by drizzling some of the salsa verde crema + a sprinkle of chili powder. That's it... it's all done! All you have to do is serve it with some tortilla chips and you're gold as gold! Enjoy y'all :)

For the Taco-Ranch Sour Cream:

8oz Cream Cheese, Softened

8oz Sour Cream

1 Package of Taco Seasoning

¼C Ranch Seasoning

¼C Hot Sauce

For the Pico de Gallo:

5 Whole Roma Tomatoes, Diced

1 Small Red Onion, Diced

2 Jalapeno Peppers, Minced

¼C Candied Jalapeno, Minced

4 Cloves of Garlic, Minced

¼C Fresh Cilantro, Chopped

1 Lime, Zested + Juiced

1T EVOO

Salt + Pepper, To Taste

For the Salsa Verde Crema:

½C Mexican Crema

½C Salsa Verde 

For the Creamy Taco Dip:

Prepared Taco-Ranch Sour Cream

8oz Colby Jack Cheese, Shredded

1-2 Hearts of Romaine, Shredded

Prepared Pico de Gallo

Prepared Salsa Verde Crema

Chili Powder, For Sprinkling

Directions:

1. For the Taco-Ranch Sour Cream: In the bowl of a standing mixer, fitted with the whisk attachment, beat the softened cream cheese until smooth. With the mixer running on low, start adding the sour cream a little at a time. Next, toss in the taco and ranch seasoning, followed by the hot sauce. Beat to combine.

2. For the Homemade Pico de Gallo: Combine all of the ingredients in a bowl and toss to combine. Refrigerate until you are ready to serve.

3. For the Salsa Verde Cream: Whisk together the salsa verde and sour cream. Spoon this mixture into a squeeze bottle and set it aside.

4. Assembling the Creamy Taco Dip: Spoon the Taco-Ranch sour cream onto a serving plate. Sprinkle the shredded colby jack over the sour cream and scatter the shredded romaine on top of the cheese. Top the lettuce with a mound of the homemade pico de gallo. Finish the dip by sprinkling on some chili powder and drizzling the salsa verde all over the dip. Serve with tortilla chips and enjoy!

Chicken Tinga + Grilled Corn Enchiladas with Candied Jalapeno-Sour Cream Sauce + Homemade Avocado Salsa Verde

I'll go ahead and admit it... I'm not a fan of classic Mexican food. Don't get me wrong, I could drink a bowl of queso and I quite fancy a gourmet taco. But, I am by no means a burrito, enchilada, or nacho kinda gal. However, I came across a recipe for an avocado salsa verde on Diners, Drive In's, + Dives, and I know I just had to recreate it and use it for a meal. I loved this verde salsa... it's refreshing, a little bit spicy, + has hunks of diced avocado in it. Although, this wasn't the best part of the meal; it was most certainly the chicken tinga! Most traditional recipes call for using this tinga sauce with chorizo, but I absolutely adored this sweet + spicy sauce on chicken. It is a quick and easy recipe that still packs a punch, without the hassle of finding a bunch of hard-to-find ingredients in order for it to taste delicious. Typically, chicken breasts are poached in the sauce, so it is infused with all the wonderful Mexican flavors. My solution to avoiding the poaching process... just buy a ro-to chick and pull the meat into bite-size shreds. Oh and P.S., a "ro-to chick" is just a store bought rotisserie chicken, and trust me, it cuts out a bunch of steps and it tastes just as good! This pureed sauce combines onions, garlic, oregano, cumin, fire roasted crushed tomatoes, chipotle peppers, adobo sauce, sorghum molasses (honey or maple syrup will be a perfectly fine substitute), chicken stock, and grated bittersweet chocolate. Most tinga recipes don't call for grated chocolate, but I loved the idea of making this a little bit sweet and a'whole'lotta heat. And by adding this element to the sauce, it gives you that Mexican mole feeling to it. Once that has been assembled and simmered, throw in your shredded ro-to chick and toss it until the chicken is extra juicy and coated in the unbelievable yumminess. As for the rest of the recipe, place a couple spoonfuls of the chicken tinga, a handful of grilled corn, and a sprinkling of Monterey Jack cheese into flour tortillas... making sure to roll them tightly and place them seam-side down in a baking dish. After the tortillas have been stuffed and place into the prepared baking dish, spread some of the avocado salsa verde and red tinga sauce over the top. The last component you have to complete is the creamy, velvety candied jalapeno sour cream sauce. This sour cream is tangy and quickly take away the burn from all of the spicy flavors. Though, I decided to add candied jalapenos for an extra kick and a wee bit of sweetness. Finish the dish by pouring the sour cream sauce over the enchilada, scattering a bunch of Monterey Jack cheese on top, and a heavy sprinkle of crumbled feta. Bake these chicken tinga + grilled corn enchiladas in the oven until the cheese has melted and the edges have begun to brown + bubble. Garnish with some leftover grilled corn and minced cilantro. Enjoy this dish while it is still hot!! Enjoy :)

For the Avocado Salsa Verde:

½lb Tomatillos

2 Bunches of Green Onion

1 Poblano 

1 Avocado

4 Cloves of Garlic

1 Jalapeno, Roughly Chopped

½C Fresh Cilantro

1 Lime, Zested

Juice from Half a Lime

1T Apple Cider Vinegar

¼C Water

2-3T Hot Sauce

½t Cumin + Dried Oregano  

Kosher Salt + Fresh Cracked Pepper, To Taste

Pinch of Sugar, To Taste

1 Avocado, Finely Diced

½C Sweet Vidalia Onion, Finely Diced

For the Candied Jalapeno-Sour Cream Sauce:

4T Unsalted Butter

¼C AP Flour

15oz Chicken Stock

1C Sour Cream

4oz Candied Jalapeno, Finely Minced

For the Chicken Tinga:

1 Rotisserie Chicken, Pulled into Pieces

2T EVOO

2C Sweet Vidalia Onion, Diced

4 Medium Cloves of Garlic, Minced

½t Oregano

½t Cumin

2 14.5oz Can of Fire Roasted Crushed Tomatoes

2 Chipotle Pepper + 4T Adobo Sauce

½C Sorghum Molasses

1C Chicken Stock

2 Bay Leaves

2T Finely Grated Baker’s Chocolate (bittersweet or unsweetened)

For the Chicken Tinga + Grilled Corn Enchiladas:

8 Flour Tortillas

Prepared Chicken Tinga (with some leftover sauce to top the enchiladas with)

Grilled Corn

2C Monterey Jack Cheese, Shredded

4oz Crumbled Feta

Prepared Avocado Salsa Verde

Prepared Candied Jalapeno-Sour Cream Sauce

Fresh Cilantro, Minced

Directions:

1. For the Avocado Salsa Verde: Char the tomatillos, green onion, and poblano on the grill until they are black and blistered. Cut off the ends of the green onion and place them into a food processor, along with the tomatillos. Put the blackened poblano into a plastic bag and let the pepper steam for 10 minutes. Peel the skin off of the poblano and toss it into the food processor as well. Add in the avocado, garlic, chopped jalapeno, cilantro, zest of a lime, juice from half of a lime, apple cider, water, hot sauce, cumin, and oregano. Pulse until blended and smooth. Pour the salsa into a medium mixing bowl and stir in salt, pepper, and sugar to taste. Finish the salsa verde by folding in the diced avocado and minced onion. Keep it cold in the refrigerator until you are ready to serve. 

2. For the Chicken Tinga: Add EVOO, onions, and garlic to a Dutch oven, over medium-high heat, and cook, stirring occasionally, until the onions have browned around the edges, about 5 minutes. Reduce the heat tow low and simmer for another 4 minutes. Add in the oregano and cumin and cook until fragrant, about 30 seconds. Toss in the tomatoes, chipotle, adobo sauce, sorghum molasses, and grated chocolate. Remove from heat. Transfer the sauce to the jar of a blended and puree until smooth. Pour the sauce back into the pan, stir in the chicken stock, and bay leaf, and bring to a boil over medium heat. Cook for 10-15 minutes. Remove from the heat and discard the bay leaf. Pull the rotisserie chicken into shreds, discarding the skin, fat, and bones. Stir the chicken into the sauce and cook over medium heat until warmed through, about 3 minutes. Season with salt and pepper to taste.

3. For the Candied Jalapeno-Sour Cream Sauce: Melt the butter in a medium saucepan; stir in the flour to make a roux. Cook until bubbly, and then gradually in the chicken stock. Bring to a boil, making sure to stir constantly. Remove from the heat and stir in sour cream and minced candied jalapenos.

4. For the Chicken Tinga + Grilled Corn Enchiladas: Preheat the oven to 400 degrees and spray a baking dish with Pam. Spread ¼C of the Avocado Salsa Verde in the bottom of the dish. Divide the warm chicken tinga evenly between 8 flour tortillas. Sprinkle some of the shredded cheese and grilled corn on top of the chicken. Roll the enchiladas and place seam-side down. Spoon on some of the Avocado Salsa Verde and leftover Tinga sauce on top of the enchiladas, followed by an even layer of the Candied Jalapeno-Sour Cream Sauce. Top with 1C of shredded Monterey Jack cheese and some crumbled feta. Place the assembled enchiladas in the oven and bake for 20-25 minutes until the cheese has melted and the edges of the sauce have begun to brown and bubble.

5. Garnish the hot enchiladas with some leftover grilled corn, and minced cilantro, and serve with a side of rice.

Saturday Down South: In 'n Out Animal Style Double Bacon Cheeseburger Dip with Mustard Grilled Burger Crumbles, Pan Fried Caramelized Onions, Cubed Dill Pickles, Diced Tomatoes, Crispy Bacon Lardons, + Secret Sauce Drizzle

It's officially the most wonderful time of the year... football season!! I swear my Mountain Man has been counting down the days since we won the national championship last season. Now comes the time of friends, tailgating, fatty food, bonfires, and plenty of booze. 

One of the mainstays of our menu is hearty dip, and this recipe that I am featuring today is just that! The inspiration came from a burger joint that is extremely popular in California... In n' Out Burger. Since Alabama is playing USC tomorrow, I thought this would be the perfect time to feature my first (of many) tailgate recipes this year. When you order a burger or fries "animal style", this usually means that it comes with extra secret sauce, caramelized onions, mustard grilled patties, and pickles. So, I started off with a creamy dip base and added mustard grilled burger crumbles, crispy bacon lardons, pan fried caramelized onions, cubed bread n' butter pickles, diced tomatoes, and shredded cheese. After it is baked in the oven until golden brown + delicious, you whip a batch of my not-so-secret secret sauce and drizzle it over the top. At this point, everyone will be salivating, so all that is left to do is serve with some some chips or crackers. I also like to put out some different bowls with burger toppings for extra garnishing... pickles, tomatoes, shredded lettuce, + more sauce. That way, when a friend grabs a chip and some dip, they can sprinkle a little bit of this and a little bit of that on top for the perfect bite! This recipe is super easy, so almost anyone can whip it up, don't y'all worry. I hope y'all love this first recipe of the season!! Enjoy :)

For the Mustard Grilled Burger Crumbles:

1lb 75-25 Ground Chuck

¼C Yellow Mustard

Kosher Salt + Fresh Cracked Pepper, To Taste

4T Unsalted Butter

For the Pan Fried Caramelized Onions:

2 Large Vidalia Onions, Sliced

4T Unsalted Butter + 2T Vegetable Oil

Kosher Salt, To Taste

¼C Sugar

For the Dip:

8oz Herbed Cream Cheese, Room Temperature

1C Sour Cream

½C Mayo

2C Shredded Cheddar, Split

2C Mozzarella Cheese, Split

1 Garlic Clove, Minced

1-2T Worcestershire Sauce

½t Smoked Paprika, Garlic Powder, & Onion Powder

Kosher Salt + Fresh Cracked Pepper, To Taste

Prepared Mustard Grilled Burger Crumbles

Prepared Pan Fried Caramelized Onions

1 Medium Tomato, Diced

½C Bread n’ Butter Pickles, Diced

Shredded Romaine Lettuce

For the Secret Sauce:

1/3C Mayo

3T Ketchup

1-2T Sweet Pickle Relish

1t Sugar + 1 White Vinegar

¼t Garlic Powder, Onion Powder, + Paprika

Kosher Salt + Fresh Cracked Pepper, To Taste

Directions:

1. Preheat the open to 350 degrees and spray a pan with Pam.

2. For the Mustard Grilled Burger Crumbles: In a large skillet, over medium high heat, brown the ground beef. Pour off any extra fat and stir in the mustard. Season with salt and pepper, and then set it aside.

3. For the Pan Fried Caramelized Onions: Heat the butter and onion in a large sauté pan over medium heat. Add the onions, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

4. For the Secret Sauce: Mix together all of the ingredients until everything is incorporated. Taste the sauce and adjust to your taste preferences. Set this sauce aside until you want to top the dip with it.

5. For the Dip: Place the cream cheese, sour cream, and mayo in the bowl of an electric mixer, fitted with the paddle attachment, and bet until smooth. Add in 1C each of the shredded cheddar and mozzarella (saving the rest to put on top), followed by the mustard grilled burger crumbles, cooled caramelized onions, minced garlic, Worcestershire, spices, diced tomato, and diced pickles. Season with salt and pepper to taste. Sprinkle the left over cheese on top and bake in the oven for 20-30 minutes until the cheese has melted and begun to brown on top. Remove the dip from the oven and drizzle the secret sauce over the top. Serve with Ritz crackers or potatoes chips, and have a bowl of shredded lettuce on the side to garnish the dip.

Layered Brown Sugar Pavlova with Sour Cream Whipped Cream, Meyer Lemon Zabaglione, + Macerated Berries

Layered Brown Sugar Pavlova with Sour Cream Whipped Cream, Meyer
Lemon Zabaglione, + Macerated Berries

As a food blogger, I get asked a'shit'ton of questions. Most of those questions I am perfectly happy to answer... I mean, that's why I am here, right?! Well, more so than questions, I get asked for recipe requests from family + friends. Although I want to please them right away, my Willy-Wonka-inspired-brain has about 100,000 recipes that I want to try first. So most of the time, they get put on the back burner until I am truly motivated to make whatever their little heart desires. Birthdays are a good time to make up for lost time, but in this case, I did it by creating my mother's ultimate favorite dessert, Pavlova. If you haven't had a Pavlova, you must... especially if you love meringue, which my mom is mildly extremely obsessed with. What is so wonderful about meringue is its' balance of textures. One moment is crispy + crumbly and yet somehow dissipates into your mouth like thin air. It's unbelievable. Yet when all that outer texture is gone (and the pavlova has to be cooked perfectly), but the inside remains soft, chewy, & almost-marshamallowy-like. It is fabulous. Every texture note is hit... spot-on. I especially adored this recipe because it included brown sugar, which is my favorite sugar, simply because of its molasses-like flavor and the moistness that it adds to any recipe. The brown sugar isn't a stand-out flavor, but you can certainly tell by the picture that it is most definitely an ingredient. The other components could easily be switched out... but there is something so lovely about fresh summer berries that have been macerated until their sweet juices seep out and create a sugary syrup. One little secret ingredient for the berries... balsamic vinegar. Just trust me on this one-- it will really accentuates + deepens the sweetness of the fruit. And what pairs better with sugary-berry-goodness? Well, personally, I love to pair it with some zing, some pop, a little pucker... and that's where the Meyer Lemon Zabaglione comes in. If you haven't made it before, don't fret, it ain't very hard to make. Think of a creamy lemon curd... with the added step of heavy, rigorous whisking. If you can't find Meyer Lemons, that's fine too, just sub in the classic. I just prefer to use the Meyer variety because it's toned-down acidity. In order tone down the lemony flavor + syrupy berries, the Sour Cream Whipped Cream is the ultimate cure. The tanginess of the sour cream and fluffy whipped cream smooth out all the flavors, creating the most-melt-in-your-mouth-groan-until-you-fall-asleep-moment. Yep, it's that good. This dessert has it all-- the texture, the balance of flavors, the gourmet components, and the refreshing taste of summer that is just peaking around the corner. To say the least, my mom was thrilled when I surprised her with this layered pavlova cake for Mother's Day. But hey, it would be great for any party really... especially a cutesy-tootsy brunch with pals + mimosas. I really urge y'all to give this dessert a try because it exceeded our expectations in every way possible!! Enjoy :)

the beginnings of mother's day brunch

whippin' up some brown sugar meringue... ain't it purdy

And the layering begins :)

so many macerated summer berries + their juices

aren't they gorg?

And look at that luscious Meyer Lemon Zabaglione + Sour Cream Whipped Cream

layers upon layers upon layers

even miss molly loved it too :)

For the Brown Sugar Pavlova Meringue:

1C Superfine Granulated Sugar

½C Light Brown Sugar

1 ½T Cornstarch

2t Vanilla Extract

2t Distilled White Vinegar

1t Almond Extract

¾C Egg Whites (from about 5-6 Large Eggs), Room Temperature

Pinch of Salt

For the Macerated Summer Berries:

1lb Strawberries, Trimmed + Quartered

1lb Blackberries

1lb Raspberries

3T Sugar

1T Balsamic Vinegar

1t Vanilla

Pinch of Salt

For the Meyer Lemon Zabaglione:

2 Large Eggs

4 Large Egg Yolks

½C Sugar

2 Meyer Lemons, Zested

1 Meyer Lemon, Juiced

¼C Marsala Wine

2T Brandy

For the Sour Cream Whipped Cream:

2C Heavy Cream, Chilled

2/3C Sour Cream

1t Vanilla

1T Confectioners’ Sugar (sifted)

Directions:

1. Preheat the oven to 275 degrees with a rack in the middle. Lightly spray 3 cake pans with Pam, line with parchment paper, and dust with confections’ sugar (knocking out the excess until a light coating is left).

2. For the Brown Sugar Pavlova Meringue: Pulse the superfine sugar, brown sugar, and cornstarch in the bowl of a food processor until well combined. Whisk together the vanilla, vinegar, and almond extract in a small bowl, set it aside. Beat the egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add the sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add extract-vinegar mixture, and then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops. Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like). Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour (the meringues may sink slightly and crack while cooling). Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.

3. For the Macerated Summer Berries: Toss berries with sugar, balsamic, and vanilla; let stand at room temperature until ready to use (up to 1 hour). Season with a pinch of salt, if needed, right before layering into the Pavlova.

4. For the Meyer Lemon Zabaglione: Combine all the ingredients in a stainless steel bowl and set aside. Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer. Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple in volume and thick and frothy. Lift the bowl off the steam a few times, while whisking, to insure that the mixture does not get too hot and scramble the eggs. The total cooking time will be about 8 minutes. Remove the bowl from the heat and whisk to cool slightly. Serve now, or cover with plastic wrap pressed directly onto the surface and use within 2 hours. It may need to be whisked again just before serving.

5. For the Sour Cream Whipped Cream: Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Chill until yo are ready to use.

6. Layering the Pavlova: Put 1 meringue on a serving plate, spread one third of sour cream whipped cream over it, followed by one third of the meyer lemon zabaglione. Spoon one third of macerated summer berries, with its’ juice over top. Repeat with remaining meringues, cream, and fruit. Dust with confectioners’ sugar and serve immediately.

source: three layer berry and brown sugar pavlova. lemon zabaglione.