Posted in Dips and Spreads, Lunch Boxes, Quick n Easy, Snacks

Quick and Easy Strawberry Fruit Dip

easy cream cheese strawberry fruit dipSome of my best creations come out of the necessity to repurpose kids’ lunch leftovers.

Okay, not really. But this great idea was born from just that.

I had already planned to make a simple fruit dip with cream cheese and maple syrup and vanilla. But then … leftover frozen strawberries emerged from not just one … but two lunchboxes.

leftover strawberries in the magic bullet

Because they didn’t have time to eat them.

And so this strawberry fruit dip was born. And the world became a better place. Well, our little food world, anyway … for a few days at least.

This is so incredibly easy, even the least-talented of home chefs could make it. I promise.

I used a Magic Bullet, but you can use a blender or a food processor.

This is really one of those wing-it, suit-it-to-your-tastes kind of recipe, so consider that as you make it. We tend to like our strawberry fruit dip on the less-sweet side, so if you like yours on the more-sweet side, you may need to add some more syrup.

Quick and Easy Strawberry Fruit Dip
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 ounces cream cheese
  • 5 frozen strawberries, thawed
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Put all ingredients in a blender or food processor or Magic Bullet and blend until smooth.
  2. Adjust sweetness to your taste.
  3. Serve with fruit for dipping (my favorite was the galia melon).
  4. Share. This is so good you'll want to eat it all yourself.
Notes
If you don't have lunch-leftover strawberries to repurpose, you can use fresh. The dip will likely be a bit thicker.

What do you do with your kids lunch leftovers if they don’t eat them as a snack?

Posted in Dips and Spreads, Mexican

Pico de Gallo

IMG_3844.JPG

So, we’re in the store on Sunday …

This kid (The Bread Guy) sees the “fresh-made in the store” Pico de Gallo and begs for it.

I tell him to read me the ingredients.

Seems pretty fresh until … Potassium sorbate. Sodium benzoate.

“No way. But YOU can make it.”

So, I quickly rework the menu plan to accommodate his whimsy. He runs around the produce aisle picking up all of the necessary ingredients. For Pico de Gallo. That I think HE is making.

That he never made.

Apparently, my memory of these events was incorrect and somehow I obligated myself to making Pico de Gallo without ever knowing or realizing it.

Joke’s on me?

Yep. Egg all over my face.

Big sucker.

Pico de Gallo
 
Author:
Ingredients
  • 6 Roma tomatoes (under ripe is fine)
  • 2 jalapeno peppers
  • ½ small red onion
  • ½ cup fresh cilantro
  • 1½ tablespoons lime juice (or the juice of 1 lime)
  • Salt and pepper to taste
Instructions
  1. Cut tomatoes in quarters and scoop out seeds.
  2. Dice tomatoes. Yes. This takes for-evah!
  3. Put tomatoes in bowl.
  4. Cut jalapenos in half and scrape out seeds and membranes. If you like it a bit spicy, leave in the some of the membrane. I like mine blah.
  5. Chop jalapenos - keeping them fairly small - and add to bowl.
  6. Chop onion and add to bowl.
  7. Chop or rip cilantro and ... you got it ... add to bowl.
  8. Add lime juice, salt and pepper and give it a stir.
  9. Let sit at room temperature for at least an hour.

But it was delicious. And he ate it. Tomatoes, onions, and all.

Personally, I think this was a well-concocted, mastermind to get out of having to ever go to the grocery store with me ever again.

Which may have worked.

Posted in Dips and Spreads, Quick n Easy

French Onion Dip

What could be better than a Sunday with no obligations?

Give up?

A Sunday with no obligations and one in which I do not have to worry about prepping or cooking dinner.  Woo. Hoo!

How is it that I stepped into this pot o’ lucky?  Well, to make a long story much shorter (because the rest of this story will be long enough), The Man and The Bread Guy were on the hook to make dinner to help contribute to the cost of a way-too-expensive bat that they bought.  (They plan, prep, and cook dinner = a break for me without having to eat out = extra money in our pockets.  Win, win.)

Because I didn’t have to worry about dinner and we were getting ready to go away for Thanksgiving, I was busy with laundry, bathrooms, packing … you know, Mom stuff.  You didn’t actually think I was sitting and watching football like they do on Sundays while I’m making dinner, did you?

I also got inspired to make this homemade onion dip because, of course, that’s what I do when I’m not obligated in the kitchen – find something to do in the kitchen. Plus, we had a half container of sour cream in the fridge that had no purpose.  And sour cream makes me think of dip.  I do love a good dip.  But my people are not dip lovers.  So, I decided to make it just for me.  And I was jonesing for some onion dip and chips.  I had never made my own onion dip, but it only took 3.2 minutes with my friends at Google to figure out that all I had to do was caramelize some onions and add a little flavor and voila.  I’d have my dip.

I had intentions of wowing you with the story of  how wonderful the dinner was and what a nice job they did making their homemade pico de gallo and chicken quesadillas, with maybe a picture or two. But … alas … a Sunday with no obligations is bound to turn up some unexpected adventure here in casa Becker.

This one started with Big Britches crying on the front lawn.

Because this happened.

IMG_3299

And many hours and many tears later …IMG_3298

That was his dinner.

Mine was … Onion Dip.

Onion Dip
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1-2 Tbsp bacon grease or butter
  • 1 small red onion
  • 4 oz sour cream
  • 4 oz Greek yogurt (You can use all sour cream or all yogurt if you like, I just thought the combo would be nice.)
  • ¼ tsp garlic powder (omit if making a day in advance)
  • salt and pepper to taste
Instructions
  1. Chop onion.
  2. Heat bacon grease in medium skillet over low heat.
  3. Cook the onions low and slow and stir often. This is how you caramelize. Low and slow, baby. Takes time to bring out that sweet deliciousness that's hiding inside the very unassuming layers of onion-y goodness. It should take about 20 minutes to get a good brown on them.
  4. Remove from heat and let cool.
  5. Dump sour cream and yogurt into a medium-sized bowl.
  6. Add the caramelized onions.
  7. Add garlic powder.
  8. Give it a stir. Add salt and pepper to taste.
  9. This is best if you let it sit at room temperature for at least 30 minutes to give the flavors some time to blend together. It is still tasty if you eat it right away, but in more of a onion+yogurt+sour cream kind of way. You know, rather than an onion dip kind of way.
Notes
I did try this with all sour cream and I don't think the flavor was quite as nice. It worked fine but wasn't quite as tasty.

Sundays with no obligations are highly overrated anyway.