The Dip

And here is the recipe for "the dip" as it is known in my family and circle of friends. It's a little change to regular ol' ranch dip for veggies/chips. And my mom uses it as salad dressing too. I'm sure there are a hundred different uses for it (and if you figure out something particularly tasty let me know) - but either way, it's pretty well loved. And I hope this turns out because I'm not a "measure everything out" kind of cook.

The Dip

2 packages of cream cheese - softened (can be reduced fat if you want)
1 lime
1/4 cup of minced cilantro (I go with a small handful)
1 & 1/2 teaspoons of ranch dip mix (I think it's the hidden valley dip)
2 - 3 chopped jalapenos (depending on how spicy you like it)
1/4 teaspoon of garlic powder
Veggies/crackers/chips for dipping (carrots, broccoli, bell peppers, celery, etc.)

Cut the jalapenos into thirds and mince them in a food processor. Leave them a little big because next you're going to add the cilantro and mince it some more. Then cut the cream cheese into thirds and add it into the food processor and mix well. Once it's mixed, add the ranch dip, garlic powder and juice from one lime - mix well. Taste it - if it's really thick and you can hardly taste the lime you might want to add in some more lime juice. It should have just a hint of spice and a ranch/cilantro/lime flavor. Slice your veggies for dipping and you're done.

Tuscan Salad

Ingredients

• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1 head Romaine lettuce, torn
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup pitted black olives
• 1/2 red onion, cut into slivers
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan (about 1/2 cup)

Directions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Recipe courtesy of Giada De Laurentis

Marisa's Crack Salad Dressing

Laura C. has dubbed this recipe "Marisa's Crack Salad Dressing" since she's convinced that it is as addictive as crack (how she'd know about the addictive qualities of crack is somewhat of a mystery, though). LOL! Anyhow, here it is, so give it a go and try not to get tooooo addicted. ;)

Marisa says [Laura's comments are in brackets]:

Into the blender [I use my immersion blender] goes:
1 cup grapeseed oil or olive oil [why grapeseed oil? Because it doesn’t coagulate when it gets cold! It’s also a neutral-flavored oil with a high heat point. I love it!]
1/2 cup apple cider vinegar [I use Bragg’s - do use a high quality one, please!]
1 TB whole grain mustard or dijon type mustard
1-2 garlic cloves [I usually only use one]
1 TB maple syrup or honey
salt and pepper to taste

Optional additions:
1/2 tsp dried thyme
1/2 tsp dried basil

Blend and taste adjust if needed. Should have a creamy consistency and should thin out a bit over time. Pour in jar, store in fridge for up to 2 weeks.

Great with salads, sauteed greens, rice, cold pasta, and veggie sticks. This really cannot be messed up. I use what I have on hand. Sometimes honey, sometimes maple syrup; a shallot if I’m out of garlic, but ALWAYS apple cider vinegar.

Shish Kabob Marinade

Here's the recipe for the fantastic marinade Adeline used for both her chicken and beef kabobs at the Momma BBQ on Friday:

1 chopped onion

1 cup honey

3 cloves garlic, minced

1/2 cup teriyaki sauce

1/2 tsp. ground ginger or 1/2 inch cube fresh, peeled

1/8 tsp. cayenne pepper

1 tsp. salt

1/2 cup dark brown sugar

the juice from 1 lemon

2 fresh jalepeno peppers ( use 1 and take out the seeds to tone down the spice)

Mix the ingredients in the blender (I use a food processor) for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.