Layered Taco Dip

Layered Taco Dip

As I am adding the details to this blog, it is a dreary Wednesday. It’s already been a long week of work and I am ready to relax, but of course my day doesn’t end at the 5:00pm hour- we have a potluck to go to tonight. You know I love a good potluck, but I’m burnt out, have a case of the mid-week blues and need an easy recipe. For tonight, I decided to make a taco dip to share. It’s easy, quick, you don’t need a lot of ingredients and it’s always sure to be a hit.

In my recipe I simply top my sour cream, cream cheese, taco seasoning mixture with shredded lettuce, green onions, chopped tomatoes and shredded cheese. That is only because I have a picky family, you could add many more ingredients to this for some extra flavor. For example I’ve tried things like sliced black olives, black beans, chopped jalapeños, sliced avocado, salsa, taco sauce, diced chilies, etc. You get the idea. So be creative, add what you like and serve with your favorite tortilla chips. I hope you enjoy this yummy dish and that you keep calm and carry on through the rest of your work week. Stay strong- the weekend is in sight!

Layered Taco Dip
 
Ingredients
  • 2 - 1 Oz. Packages Taco Seasoning Mix
  • Shredded Lettuce
  • 16 Oz. Cream Cheese
  • 16 Oz. Sour Cream
  • Shredded Cheddar Cheese
  • 1 Cup Tomatoes, chopped
  • 6 Green Onions, chopped
Instructions
  1. In a large bowl mix together cream cheese and sour cream. Use electric mixer to obtain a less lumpy texture, or stir by hand to create a cottage cheese texture.
  2. Add both packages of taco seasoning mix.
  3. Spread evenly onto a serving platter.
  4. Evenly layer shredded lettuce, onions, cheese and tomatoes on top of cheese mixture.
Notes
Add more layers by using black olives, black beans, chopped jalapenos, sliced avocado, salsa, taco sauce, diced chilies, etc.
You can also season the top of the dip with a Mexican seasoning mix.

 

 

5 Ways to add Beans to your Diet!

Beans are good for you! Are you getting enough in your diet? Learn more at cobornsblog.com

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com
Ashley

You may have heard that beans are good for you! I’m here to reiterate that message and put some extra emphasis on that statement. Beans are AMAZING for you and you should try to incorporate them as often as possible.

Why? Beans are an excellent source of fiber, protein, and iron.  They are unique from other proteins sources such as animal products because they have fiber – a nutrient that is lacking from the average American diet. Oh, and I almost forgot to mention, my favorite benefit, they are so cheap! People tell me all the time, I can’t afford to eat healthy because it costs more! Not always the case and here is a great example of that – I’m referring to chickpeas (garbanzo beans), black beans, navy beans, pinto beans, cannellini beans, aduki beans and kidney beans NOT green beans.

Buying a variety is best as they have slightly different nutrients and different tastes so it depends on the recipe and what the recipe calls for.

As far as nutrition it is best to buy beans in all different forms canned and dried. Note that canned is just as nutritious as dried.  The main concern will be the added sodium, but if you buy no salt added or reduced sodium that takes care of the salt.  Even if you buy regular canned beans, draining and rinsing the beans for 2-4 minutes reduces the sodium by up to 41%.  Buying canned is so much more convenient as you don’t have to cook them and you will probably eat them more often thus reaping their nutritional benefits as compared to if you have to cook them each time.

Here are my top 5 ways to add more beans to your diet!

5 ways to add beans to your diet - www.cobornsblog.com

Here are a few of my favorite recipes to get you started! And, of course, I had to add the recipe for black bean brownies!

Fudgy Black Bean Brownies

Fudgy Black Bean Brownies - www.cobornsblog.com #Vegetarian

Fudgy Black Bean Brownies
Serves: 16
 
Ingredients
  • 15 Oz. Can Black Beans, drained and rinsed
  • 3 Large Eggs
  • 3 T. Canola Oil
  • ¾ Cup Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • 1 tsp. Vanilla Extract
  • ½ tsp. Peppermint Extract (optional)
  • ½ tsp. Baking Powder
  • Pinch of Salt
  • ½ Cup Mini Semi-sweet Chocolate Chips, divided
Instructions
  1. Preheat the oven to 350°F.
  2. Lightly oil or coat an 8×8-inch baking pan or dish with nonstick cooking spray and set aside.
  3. Place the black beans in the bowl of a food processor and process until smooth and creamy.
  4. Add eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder and salt.
  5. Process until smooth.
  6. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
  7. Pour the batter into the prepared pan, smooth the top with a rubber spatula and sprinkle with the remaining ¼ cup chocolate chips.
  8. Bake 30 to 35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
  9. Cool in the pan before slicing into 2-inch squares.

 

Quinoa Salad with Black Beans and Mango

Quinoa Salad with Black Beans and Mango Recipe - www.cobornsblog.com #Vegetarian #Vegan

Quinoa Salad with Black Beans and Mango
 
Ingredients
  • 1 Mango, peeled and diced small
  • 1 Red Pepper, seeded and diced as small as you can get it
  • 1 Cup Scallion, chopped
  • 1 Cup Fresh Cilantro, chopped
  • 2 T. Red Wine Vinegar
  • 2 T. Grapeseed Oil
  • ¼ tsp. Salt
  • 2 Cups Quinoa, cooked and cooled
  • 1½ Cups Black Beans, drained and rinsed (a 15-ounce can)
Instructions
  1. Combine mango, red pepper, scallions, and cilantro in a mixing bowl.
  2. Add the red wine vinegar, grapeseed oil, and salt and stir to combine.
  3. Add the quinoa and stir until everything is well incorporated.
  4. Fold in the black beans.
  5. Serve immediately or let it sit for a bit to let the flavors meld.
Notes
Dietitian’s Tip: The reason you want to rinse the beans is to get rid of the excess salt and sodium.

 

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus - www.cobornsblog.com

Roasted Red Pepper Hummus
 
Ingredients
  • 15 oz. Can Chickpeas / Garbanzo Beans, rinsed
  • ⅓ Cup Tahini
  • ¼ Cup Lemon Juice
  • 2 T. Olive Oil
  • 2 Cloves Garlic, crushed
  • ½-3/4 Cup Roasted Red Peppers
Instructions
  1. In a food processor, combine beans, tahini, lemon juice and olive oil.
  2. Process until smooth.
  3. Add red peppers and garlic until desired consistency.
  4. Garnish with parsley.
  5. Serve warm or cold with pita bread or toasted pita chips or fresh vegetables.

Quinoa Black Bean Burgers

Quinoa Black Bean Burgers - www.cobornsblog.com

Quinoa Black Bean Burgers
Author: 
Serves: 5
 
Ingredients
  • 1 (15 oz) Can Black Beans, rinsed and drained
  • ¼ Cup Quinoa
  • ½ Cup Water
  • ½ Cup Bread Crumbs
  • ¼ Cup Yellow Bell Pepper, minced
  • 2 T. Minced Onion
  • 1 Large Clove Garlic, minced
  • 1.5 tsp. Ground Cumin
  • ½ tsp. Salt
  • 1 tsp. Hot Pepper Sauce (such as Frank's RedHot®)
  • 1 Egg
  • 3 T. Olive Oil
Instructions
  1. Bring quinoa and water to a boil in a saucepan.
  2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
  3. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  4. Mix quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
  5. Form black bean mixture into 5 patties.
  6. Heat the olive oil in a large skillet.
  7. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

 

Peace and Wellness,
Ashley
Coborn’s, Inc. Supermaket Registered Dietitian

Click Here for more articles written by Ashley
Eat Healthy Shop Smart with Ashley - www.cobornsblog.com

Hearty Game Day Recipes

Hearty Game Day Recipes: Chili Cheese Dog, Loaded Twice-Baked Potatoes & BBQ Chicken Spread - www.cobornblog.com

Holly - Practial Party Planning - www.cobornsblog.com
Holly

I’m a Vikings watching, meat-and-potato eating, Minnesota girl. However, not to my surprise, the Vikings cease to make it to the Superbowl, or even the Playoffs yet again. Well, I still enjoy a good Superbowl party and great food. This year, I will be serving some hearty eats, including, but not limited to, loaded twice-baked potatoes, chili cheese dogs and a barbecue chicken spread. Here are my recipes, be sure to pin and save for later!

BBQ Chicken Spread Recipe - www.cobornsblog.com

How to make BBQ Chicken Spread - www.cobornsblog.comBarbecue Chicken Spread

First let’s start with the spread. Honestly, when I first read this recipe it didn’t sound the best, but trust me, it is delicious and you will not be able to stop at just one, or two, or three. I serve this dip with Ritz Bacon crackers, because… everything is better with bacon, right?

Barbecue Chicken Spread
 
Ingredients
  • 8 Oz. Cream Cheese, softened
  • 8 Oz. Sour Cream
  • 9 - 10 Oz. White Chunk Canned Chicken Breast, drained
  • 8 Oz. Finely Shredded Mozzarella Cheese
  • Barbecue Sauce
  • Snack Crackers
  • Green Onions (Optional)
Instructions
  1. Mix together cream cheese and sour cream and spread onto platter.
  2. Pour barbecue sauce over cream cheese mixture and evenly spread.
  3. Sprinkle chicken breast evenly on top of barbecue sauce.
  4. Top with shredded mozzarella and serve with snack crackers.
Notes
Chop green onions and add on top of the mozzarella. Get creative with this recipe and add your favorite ingredients, like green olives or tomatoes.

 

Chili Cheese Dog Recipe - www.cobornsblog.com

Chili Cheese Dog

Chili Cheese Dog Recipe - www.cobornsblog.comI have to be honest with you, I had never eaten a Chili Cheese Dog before I decided to make them for my Superbowl party. As I made them for this blog, I was excited to give them a taste. Well, let me tell you, this will not be the last time I eat them. I honestly think the key is the kind of “dog” you use. I chose the Coborn’s Signature Smokehouse ground course wieners. To put it lightly… delicious! I made it easy with canned Hormel Chili, but you could certainly make a chili from scratch. I topped my chili with chopped onion and Food Club chipotle shredded cheese. The chipotle shredded cheese is my go to – whenever I make a taco dip or baked potatoes with cheese, I like to use the chipotle cheese just to add a little extra flavor. It’s not too spicy, but just adds a little something more. Of course, I used the Coborn’s Own Hot Dog buns. These buns are made fresh in our own bakery each day. They are fresh, fluffy and delish!

Chili Cheese Dogs
Author: 
 
Ingredients
  • Coborn’s Signature Smokehouse Course Ground Wieners
  • Coborn’s Own Hot Dog Buns
  • 2 or 3 Cans Hormel Chili with Beans
  • 1 Red Onion, chopped
  • 1 Bag Food Club Shredded Chipotle Cheddar Cheese
Instructions
  1. Heat wieners and chili on stove-top or in microwave to desired temperature.
  2. Chop onion.
  3. Fill hot dog bun with wiener and top with chili, onions and cheese.
Notes
You could serve these buffet-style by keeping the dogs and chili in warmers and creating a buffet of toppings such as onion, cheese, sour cream, etc.

 

Loaded Twice-Baked Potato Recipe - www.cobornsblog.com

Loaded Twice-Baked Potatoes

Like I said, I am a meat-and-potatoes girl, so what better than topping your potato with meat? You could simply make baked potatoes and top with Hormel Chili, or you could take it a step further, like I did, and make a twice-baked potato by removing the filling, adding cheese and butter and baking again with chili and cheese. Serve with sour cream and your guests will love it!

Loaded Twice-Baked Potatoes
Author: 
 
Ingredients
  • 6 Russet Potatoes
  • ¼ Cup Butter
  • 1 Cup Shredded Cheddar Cheese
  • 2 Cans Hormel Chili with Beans
  • 2 tsp. Kosher Salt
  • Sour Cream
  • Pepper
Instructions
  1. Bake potatoes in 350° oven until soft, about one hour depending on size.
  2. Remove from oven and slice off a lid and set aside.
  3. Remove potato pulp from 4 potatoes and place in a bowl, keeping skins in tact.
  4. Remove potato pulp from 2 potatoes and reserve, keeping skins in tact.
  5. Add ½ cup cheese, butter and salt to 4 potato pulp mixture and mash.
  6. Season potato mixture with pepper to taste.
  7. Refill potato skins with potato mixture, pressing it into the bottom and against the sides, leaving a “bowl” to add the chili.
  8. Set filled potatoes back onto baking sheet and place lids skin side down on baking sheet as well.
  9. Fill potatoes with Hormel Chili with Beans and top with remaining cheese.
  10. Bake in oven until heated through and cheese is melted and browned, about 12 minutes.
  11. Remove potatoes from oven and transfer to a platter, top with a dollop of sour cream and place lid on top, if desired.
  12. Serve immediately.
Notes
Only use the pulp from 4 potatoes so that you have room to fill the skins with chili. Use the remaining pulp as you wish.

 

This year at your Superbowl party, forget about the popcorn and chips and fill those bellies with hearty, meaty and delicious food!

 

Party On,
Holly

 

Coborn’s, Inc. Social Media/Creative Specialist

Click Here for more articles written by Holly
www.cobornsblog.com - Practical Party Planning with Holly

Healthy Living – Salsa, Bean & Cheese Pizza

www.cobornsblog.com - Healthy Living - Salsa, Bean & Cheese Pizza

Salsa, Bean & Cheese Pizza
Serves: 4
 
Ingredients
  • 1 Package Full Circle Pizza Crust Mix
  • 4 tsp. Full Circle Olive Oil
  • 1 Medium Onion, chopped
  • 1 Can Full Circle Mushrooms
  • 1 Clove Garlic, minced
  • 1 Can Full Circle Black Beans, rinsed and drained
  • 1 Cup Full Circle Tomatoes, drained
  • 4 Oz. of your Favorite Shredded Cheese
  • 2 Tbsp. Fresh Cilantro, chopped
Instructions
  1. Pre-heat oven to 425°F.
  2. Make pizza crust according to package directions.
  3. Spread onto ungreased baking sheet.
  4. Lightly brush dough on both sides with 1 teaspoon of olive oil.
  5. Bake 5 minutes or until crust is brown and crisp.
  6. In a large skillet, cook onion, mushrooms, and garlic in remaining 3 teaspoons oil over medium heat until onion is tender.
  7. Stir in black beans and tomatoes; heat thoroughly.
  8. Sprinkle crust with half of the cheese.
  9. Spoon bean mixture over cheese.
  10. Sprinkle with remaining cheese.
  11. Bake another 5 minutes or until cheese melts.
  12. Sprinkle with cilantro.

 

Edgy Veggie – Big Bad BBQ Black Bean Burgers

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com

Coborn's Blog: Edgy Veggie with Andrew
Andrew

This may be overstating it just a bit, but the almighty Burger is a canvas upon which we can paint a million masterpieces. It’s real glory isn’t  hidden within the patty itself, and it’s certainly not the bun. Look instead towards the creativity with which we pile on the fixin’s. That’s why we call them fixin’s. Because it’s broke without them.

Veggie burgers are a simple staple in my kitchen, but I make sure to never do it quite the same way twice. There’s an infinite array of condiment combinations to conquer. I think of the patty as an especially mighty and palatial throne for Cheese. There’s no place it sits more formidably, and even the plainest of yellow floppy cheese product appears noble and kingly when melted over the edge.

You’ve probably seen the growing variety of frozen patties in our stores from Morningstar, Boca and Garden Burger. There is another way, because it only takes a couple of minutes to make your own from scratch. Plus, the home-made variety are less expensive and you can really customize them.

This Black Bean patty recipe is a starting point. Don’t be afraid to bypass my recommendations for fixin’s and construct your own monument to flavor.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
The better burger building blocks
Ingredients – Burger Patties

  • 1/2 medium yellow onion, chopped
  • 1 Tbsp. chopped garlic
  • 2 (15 oz.) cans Full Circle black beans, rinsed and drained
  • 2 Tbsp. fresh chopped parsley
  • 1 Egg
  • 1/2 Tbsp. cumin
  • 1/2 Cup bread crumbs
  • 1 tsp. chili powder
  • Salt and pepper to taste
  • 1 Tbsp. Olive Oil

Tools

  • Parchment or wax paper, cut into (4) 6″ squares.
  • Blender or food processor
The Fixin’s

  • Buns – big, fresh kaiser rolls
  • Mayo
  • Cheese – pepperjack or habanero jack
  • Tomato – fresh and ripe, sliced
  • Avocado – fresh and ripe
  • BBQ sauce – Famous Dave’s Devil’s Spit
  • Iceberg lettuce
  • Pickles – sliced, deli style
  • Pretentious olive on a self-important toothpick

Step 1: Heat it up.

Spray a large, flat pan with olive oil and heat to medium-low on the stovetop.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Blend your batch of burger mortar.

Step 2: Spin those beans. 

Place the onion and garlic in a food processor and pulse until they’re nice and fine. Add egg, parsley, cumin, chili powder, and half of the black beans. Pulse to thoroughly combine, taking care not overdo it.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Mix the blended portion of the mix with the rest of the ingredients.

Step 3: Mush! Mush!

In a large mixing bowl, transfer the blender contents. Add the remaining black beans and bread crumbs, then salt and pepper to taste. Mix and fold the ingredients together, but don’t go crazy. You want a good portion of the beans intact to give the patties structure.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Use the parchment paper to make burger flipping easy.

Step 4: Patty Time.

Lightly spray your parchment or wax paper with oil to prevent sticking. Place 1/4 of your mixture on each sheet and form it into patties. The sheets will make it easy to transfer your patties to the pre-heated pan, face-down. Cook about 6 minutes on each side, letting them brown and firm up. About a minute before the patties are done cooking, toast the buns in the pan.

Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Watch em’ sizzle.
Big Bad BBQ Black Bean Burgers - Edgy Veggie Blog @ CobornsBlog.com
Ooooh… almost done!

Step 5: Fix it up!

Add the toppings. It’s your time to shine.

Freezing Options

The raw burgers are great to freeze, then throw on the grill.

Edgy Veggie - Big Bad BBQ Black Bean Burgers
Prep time: 
Cook time: 
Total time: 
 
These black beans burgers are a perfect staple for all your great summer grilling efforts. Use this as a base and experiment with different ingredients.
Ingredients
  • Ingredients
  • * ½ medium yellow onion, chopped
  • * 1 Tbsp. chopped garlic
  • * 2 (15 oz.) cans Full Circle black beans, rinsed and drained
  • * 2 Tbsp. fresh chopped parsley
  • * 1 Egg
  • * ½ Cup Bread crumbs
  • * ½ Tbsp. cumin
  • * 1 tsp. chili powder
  • * Salt and pepper to taste
  • * 1 Tbsp. Olive Oil
  • Gear
  • * Parchment or wax paper, cut into (4) 6" squares.
  • * Blender or food processor
  • The Fixin's
  • * Buns - big, fresh kaiser rolls
  • * Mayo
  • * Cheese - pepperjack or habanero jack
  • * Tomato - fresh and ripe, sliced
  • * Avocado - fresh and ripe
  • * BBQ sauce - Famous Dave's Devil's Spit
  • * Iceberg lettuce
  • * Pickles - sliced, deli style
  • * Pretentious olive on a self-important toothpick
Instructions
  1. Step 1: Heat it up. Spray a large, flat pan with olive oil and heat to medium-low on the stovetop.
  2. Step 2: Spin those beans. Place the onion and garlic in a food processor and pulse until they're nice and fine. Add egg, parsley, cumin, chili powder, and half of the black beans. Pulse to thoroughly combine, taking care not overdo it.
  3. Step 3: Mush! Mush! In a large mixing bowl, transfer the blender contents. Add the remaining black beans and bread crumbs, then salt and pepper to taste. Mix and fold the ingredients together, but don't go crazy. You want a good portion of the beans intact to give the patties structure.
  4. Step 4: Patty Time. Lightly spray your parchment or wax paper with oil to prevent sticking. Place ¼ of your mixture on each sheet and form it into patties. The sheets will make it easy to transfer your patties to the pre-heated pan, face-down. Cook about 6 minutes on each side, letting them brown and firm up.
  5. Step 5: Fix it up! Add the toppings. It's your time to shine.

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com