Warm Seven-Layer Skillet Dip

I planned our Super Bowl menu around this dip. Thankfully, it was very well received! I served it in the skillet and we scooped it out onto individual plates to gobble up with tortilla chips. Some chips may have also been dipped directly into the pan. 😉

The recipe was adapted from a Bon Appétit “healthyish” recipe, contributed by Shilpa Uskokovic. The original recipe convinced me to use American cheese slices in the queso layer to help it emulsify and to keep the cheese layer from solidifying.

We ate it as our Super Bowl appetizer followed by Poblano, Black Bean & Cheese Enchiladas with rice and refried beans, Trader Joe’s Elote chopped salad, followed by Churro Cupcakes with Cinnamon Cream Cheese Frosting for dessert. Great.

Yield: 8 Servings

For the Beans:

• 4 T unsalted butter, cut into pieces
• 1 large yellow onion, finely chopped (I used a food processor)
• 6 garlic cloves, finely chopped (I used a food processor)
• 1 1/2 tsp ground cumin
• 3 canned chipotle chiles in adobo, finely chopped (I used a food processor)
• 2 (15 oz) cans pinto beans, rinsed and drained
• 1 T Diamond Crystal or 1 3/4 tsp Morton kosher salt
• 1 T apple cider vinegar

For the Queso & Assembly:

• 2 tsp adobo from a can of chipotle chiles in adobo
• 1/2 tsp ground cumin
• 1/4 tsp Diamond Crystal or Morton kosher salt, plus more
• 4 oz yellow American cheese, coarsely grated or chopped or torn if using singles (about 1 cup) (I used 6 Trader Joe’s singles)
• 3 oz Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
• 2 ripe avocados, cut into 1/4-inch pieces
• freshly squeezed juice from half a lime
• 1/4 cup (4 T) sour cream
• 1/2 cup good-quality salsa, drained if watery (I used Trader Joe’s Garlic Chipotle salsa)
• 1 (4 oz) can fire-roasted, diced green chilies or 1/4 cup sliced pickled jalapeños
• 4 scallions, green parts only, thinly sliced
• 1/4 cup (packed) coarsely chopped cilantro
• tortilla chips, for serving

To Make the Beans:

1. Melt the butter, cut into pieces, in a medium deep skillet over medium heat. (I used a 10-inch cast iron skillet.)
2. Add the chopped onion, stirring often, until tender and translucent, about 8 minutes. Monitor the heaat, and continue to cook, stirring often, until onion is pale golden brown, 3 to 4 minutes more.
3. With the pan over medium heat, and add the chopped garlic cloves and cumin. Cook, stirring, until garlic is fragrant, about 1 minute.
4. Add chopped chipotle chiles, pinto beans, rinsed, and salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher until mostly smooth.
5. Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.)
6. Remove from heat and stir in apple cider vinegar. Cover and keep warm.

To Make the Queso & To Assemble the Dip:

1. Whisk adobo, cumin, salt, and 1/2 cup water in a small saucepan and bring to a simmer over medium heat.
2. Add chopped/grated American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute.
3. Remove from heat and add grated Monterey Jack; whisk until cheese is melted and queso is smooth (return to low heat briefly if needed). (I cooked it over low for about 2 minutes to melt the additional cheese.)
4. Using your hands to avoid bruising, toss the avocados pieces with lime juice and a large pinch of salt in a medium bowl.
5. Uncover beans and pour queso over.
6. Top with dollops of sour cream, followed by salsa, diced chilies, and then avocados.
7. Scatter sliced scallions and chopped cilantro over the top.
8. Serve dip warm in skillet with tortilla chips.

Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.

Art Smith’s Turkey & Pinto Bean Chili

This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.

The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂

Yield: 6 to 8 

• 1/4 cup extra-virgin olive oil
• 3 pounds ground turkey
• 1 large yellow onion, cut into 1/2-inch dice
• 6 large garlic cloves, minced
• 1 1/2 tablespoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon chipotle powder
• 1 large or 2 small carrots, peeled and cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• One 28-ounce can crushed tomatoes or tomato puree
• three 15-ounce cans pinto beans, drained and rinsed
• 3/4 cup beer (such as lager)( I used Negra Modelo)
• 1 cup chicken stock or low-sodium broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped thyme
• coarse salt and freshly ground black pepper
• sliced scallions or chopped chives, for garnish
• sour cream, for serving, optional
• shredded cheese, for serving, optional

1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
2. Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
3. Repeat with 1 more tablespoon of oil and the remaining turkey.
4. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
5. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
6. Return the turkey to the pot.
7. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
8. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
9. Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.

Cowboy Caviar

My daughter was absolutely obsessed with making cowboy caviar this summer. This recipe made a large volume. The leftovers were perfect to have available to eat as a side, a dip, or over salad greens. Everyone loved it.

This version was adapted from The New York Times, contributed by Margaux Laskey. We ate it with tortilla chips and grilled chicken sausages for dinner. 🙂 I served the diced mango as an additional topping on the side to please everyone in my crowd.

Yield: 8 cups

• 5 T olive oil
• 4 T freshly squeezed lime juice or red wine vinegar
• 3 to 4 garlic cloves, minced
• 1 tsp granulated sugar
• Kosher salt and freshly ground black pepper
• 1/2 beefsteak tomato, seeded, cored, and diced plus 1/2 cup cherry tomatoes, halved (or any combination of tomatoes resulting about 1 cup diced)
• 1/2 red onion, finely diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans or black-eyed peas, drained and rinsed
• 1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)(I used kernels from 3 ears of corn)
• 1 red, orange, or yellow bell pepper, seeded and finely diced
• 1 jalapeño, seeded and finely diced
• 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
• 1 avocado, diced, optional
• 4 oz feta cheese, crumbled, optional
• 1 mango, diced, optional
• 1-2 scallions, white and green parts, chopped, for garnish, optional
• tortilla chips, for serving

1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
2. Cut the corn kernels off the cob directly into the bowl with the dressing.
3. Add the tomatoes, red onion, black beans, pinto/black-eyed peas, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste.
4. Cover with plastic wrap and refrigerate for 2 hours before serving.
5. To serve, toss well and season to taste. Add the diced avocado, crumbled feta, and diced mango, if using.
6. Transfer to a serving dish. Sprinkle with scallions and serve with tortilla chips. (Alternatively, the avocado can also be served over the top.)

One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits

We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.

Yield: Serves 8

For the Cornmeal Biscuits:

• 1 cup/120 grams all-purpose flour
• 2/3 cup/92 grams fine yellow cornmeal
• 2 tsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 1/4 tsp baking soda
• 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
• 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
• 1 scallion, thinly sliced, plus more for serving
• milk, more buttermilk, or yogurt, for finishing
• 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing

For the Turkey Chili:

• 3 T extra-virgin olive oil
• 1 1/2 to 1 3/4 pounds ground turkey
• 1 very large or 2 medium yellow onions, diced
• 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
• 6 garlic cloves, finely grated, passed through a press or minced
• 1 1/2 T chili powder
• 2 1/4 teaspoons fine sea salt, plus more to taste, divided
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
• 3 (15-ounce) cans pinto or black beans, drained and rinsed
• 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
• sour cream or Greek yogurt, for serving, optional
• sliced or pickled jalapeños, for serving, optional

To Prepare the Biscuit Dough:

1. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
2. Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
3. Fold in the buttermilk and scallion slices.
4. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
5. Heat oven to 425 degrees, preferably on convection.

To Prepare the Turkey Chili:

1. In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
2. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
3. Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
4. Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
5. Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
6. Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
7. Remove from heat and stir in cilantro. Taste and add more salt, if needed.

To Finish the Dish:

1. Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
2. Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
3. Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
4. Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.

Simple Sunday Soups

This first soup, Italian Bean Soup with Pappardelle, was hearty and delicious. It was inspired by a soup from Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. The second soup, Spanish Garlic Soup, was inspired by an “end of the month” meal, a “meal to make quickly with whatever is on hand and money is tight,” from José Andrés.

The recipes for these simple soups were adapted from Milk Street, the Italian bean and pasta soup from Milk Street Magazine, contributed by Rebecca Richmond, and the Spanish garlic soup from Milk Street TV, contributed by Christopher Kimball and Matthew Card.

Italian Bean Soup with Pappardelle

Yield: Serves 4

• 2 T extra-virgin olive oil, plus more to serve
• 1 medium yellow onion, chopped
• Kosher salt and freshly ground black pepper
• 2 T tomato paste
• 2 to 4 medium garlic cloves, smashed and peeled
• 2 15.5 oz cans Roman (borlotti), cranberry, or pinto beans, rinsed and drained
• 2 tsp chopped fresh rosemary or sage
• 1 piece Parmesan rind, plus finely grated Parmesan, to serve
• 8 to 9 oz fresh or dried pappardelle, tagliatelle, or fettucine, cut or broken into 2-inch lengths (see Note)
• freshly squeezed juice of 1/2 to 1 lemon (I used a Meyer lemon)

1. In a large saucepan over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.
2. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
3. Add the beans, rosemary, Parmesan rind (use if you have it!), 5 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
4. Off heat, remove and discard the Parmesan rind. Using an immersion blender, pulse the bean mixture until creamy but not completely smooth. (see Note) (Alternatively, if transferring to a blender, let cool for 10 minutes and purée in 2 batches before returning to the pot.)
5. Bring to a simmer over medium. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). (I used dried pappardelle, broken into 2-inch lengths, and cooked it for 6 to 7 minutes.)
6. Taste and season with salt and pepper. Stir in freshly squeezed lemon juice, to taste.
7. Ladle the soup into bowls, drizzle with oil and top with grated Parmesan and additional pepper, as desired.

Notes:

• If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares.
• Don’t puree the beans until completely smooth; leave them with some texture.

Spanish Garlic Soup (Sopa de Ajo)

Yield: Serves 4

• 6 scallions, trimmed and thinly sliced, whites and greens separated
• 6 large garlic cloves, thinly sliced
• 6 T extra-virgin olive oil, divided, plus extra
• 4 tsp sweet paprika
• 1 1/2 tsp smoked paprika
• 6 oz sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
• 6 cups water
• 2 T chicken bouillion (I used Better Than Boullion)
• Kosher salt and freshly ground black pepper
• 4 large egg yolks
• 2 T sherry vinegar

1. In a medium saucepan over medium-low, combine the scallion whites, garlic and 3 tablespoons of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
2. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
3. Add 1 cup of the bread cubes and stir well.
4. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
5. Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
6. In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot broth. (It is important to do this step to prevent the yolks from curdling when added to the pot.)
7. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar.
8. Taste and season with salt and pepper.
9. To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.

Weeknight Pork & Bean Soup with Cornbread Croutons

This rustic soup was described as a “delicious cross between baked beans and tomato soup.” It was quick to prepare and very flavorful. We ate it over rice, like a chili.

This recipe was adapted from Food and Wine, contributed by Grace Parisi. I increased the onions and garlic and used freshly made cornbread instead of a corn muffin for the croutons. We ate it with green salad and warm cornbread on the side. Great.

Yield: Serves 6

• 7 slices (9-10 ounces) thickly sliced bacon, cut into 1-inch strips
• 1 medium sweet onion, finely chopped
• 4 garlic cloves, finely chopped
• 3 tablespoons tomato paste
• 1 1/2 tablespoons pure maple syrup
• 3 15-ounce cans pink beans with their liquid
• 4 1/2 cups chicken stock (I used homemade Turkey Stock)
• coarse salt
• cayenne pepper
• 8 ounces cornbread, cut into 3/4-inch cubes
• chopped scallions, for garnish, optional
• rice for serving, optional

1. Preheat the oven to 400°, preferably on convection.
2. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
3. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes.
4. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes.
5. Add the beans and their liquid and cook until slightly thickened, 2 to 3 minutes.
6. Add the stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.
7. Meanwhile, spread the cornbread cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the croutons cool slightly.
8. Ladle the soup into deep bowls, garnish with the cornbread croutons and chopped scallions, as desired, and serve. (Serve over rice, if desired.)

One Year Ago:

• Braised Butternut Squash & Bacon Tacos with Arugula

Three Years Ago:

• Rick Bayless’ Classic Mexican Fried Beans with Onions & Garlic
• Super Bowl Tacos: Tacos of Creamy Braised Chard, Potatoes, & Poblanos

Four Years Ago:

• Black Bean Chili with Butternut Squash & Swiss Chard
• Mushroom, Red Onion, & Bacon Quesadillas

Vegetarian Chili with Winter Vegetables

Without knowing that I was repeating myself, I found myself saving this recipe in multiple places… a clipping from the paper, on my phone, on the computer… It was so (repeatedly) appealing to me! 🙂 I moved it to the top of my list.

This healthy chili has wonderful texture from dried pinto beans and contrasting sweet and creamy butternut squash. The use of dried beans requires extra planning but is completely worth the textural benefit in the final dish. It was mildly spicy (perfect for all palates in my house!) and tasty. This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. We ate it garnished with a blend of grated Monterey Jack and sharp cheddar cheeses… mmmm…. with green salad and Brown Butter Skillet Cornbread on the side. Great!

For the Simmered Pintos:

Yield: Serves 6

• 1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
• 1 medium onion, cut in half
• 2 to 4 large garlic cloves (to taste), minced
• 1 bay leaf
• coarse salt, to taste (at least 1 teaspoon per quart of water used)

1. Place pre-soaked beans and (2 quarts) of soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil.
2. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
3. Add salt and continue to simmer another 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
4. For the best flavor refrigerate overnight.

Advance preparation: The cooked beans will keep for 3 to 4 days in the refrigerator and freeze well.

For the Chili:

Yield: Serves 6 to 8

• 1 recipe simmered pintos (recipe above)
• 1 onion, finely chopped
• 1 large or 2 medium carrots, cut in small dice
• 1 red pepper, diced
• 2 large garlic cloves, minced
• 3 tablespoons mild ground chili (or to taste: use hot, or use more) (I used standard chili powder)
• 1 tablespoon lightly toasted cumin seeds, ground
• 1 28-ounce can chopped tomatoes
• 1 teaspoon dried oregano, preferably Mexican oregano
• 2 tablespoons tomato paste dissolved in 1 cup water
• 2 cups diced winter squash (about 3/4 pound) (I used butternut)
• coarse salt, to taste
• ½ cup chopped cilantro
• grated cheddar or Monterey Jack, or crumbled queso fresco for garnish, optional (I used a blend of cheddar & Monterey Jack)

1. Heat the beans (simmered pintos) on top of the stove in a large soup pot or Dutch oven.
2. Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes.
3. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan.
4. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes.
5. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
6. Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer.
7. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
8. Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheeses.

Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.

One Year Ago:

• Slow-Cooker Thai Red Curry with Chicken

Two Years Ago:

• Winter Squash Casserole
• Hungarian Lentil Stew
• Lentil-Kielbasa Soup

If you like this you may also like:

• Pressure Cooker Mushroom Chili
• Black Bean Chili with Butternut Squash and Swiss Chard