Tag Archives: gluten-free

Fiesta Layer Dip, Stubb’s Style

Fiesta Layer Dip, Stubb’s Style
Stubb's Fiesta Layer Dip

Stubb’s Fiesta Layer Dip

Now that summer is here, it means we’ve got plenty of reasons to celebrate — Father’s Day, 4th of July, Labor Day, pool parties, backyard barbecues, you name it. But what’s the most important part of a great summer party? The food, of course! Here’s a fun, festive and easy-to-prepare snack for summertime entertaining.

Mexican layer dip seems to be a staple at many parties during these warmer months. Why have one dip when you can have multiple in one big bite, right? Well here’s a twist on the original where Mexican layer dip gets an injection of Texas barbecue flavor, thanks to Stubb’s Legendary Bar-B-Q sauce and rub.

For this recipe, I blended Stubb’s Spicy Bar-B-Q Sauce with some black beans, onion, garlic, and cilantro for a smoky and slightly spicy kick to the dish. To take it up another notch, I mixed Stubb’s Pork Rub into the sour cream layer — it features chili pepper, paprika, and lime, and is a perfect complement to the other flavors in the dish. The result is a Tex-Mex barbecue makeover that’s sure to have you and your guests wishing you’d made a second batch. The black bean dip and spiced sour cream are even great on their own as solo dips if you’re in need of quick-fix appetizers.

Try this out for your next fiesta and you’ll surely be asked to make it again.

Check out the recipe on Stubb’s Legendary Bar-B-Q’s website!

A fresh take on asparagus: Asparagus-Hazelnut Pesto with Mint

A fresh take on asparagus: Asparagus-Hazelnut Pesto with Mint

Asparagus Pesto 2_logo

Spring is in the air which means your local grocers will have their produce aisles stocked with plenty of colorful seasonal veggies. One of the most accessible vegetables during this time of the year is asparagus. This green, stalk-like vegetable (that’s infamous for making your pee smell funny) is fantastic because it’s so very versatile — you can boil, blanch, broil, grill, steam, saute, and even roast it.

But lately, I had become bored with asparagus because I’ve used it in almost every way possible, and in just about everything. (Except in my cereal. That would be gross.) Luckily, while perusing a recent issue of Food and Wine magazine, I stumbled upon a recipe that used asparagus as a base for pesto. Huzzah! I had to try it, but of course, put my own spin on it as well.

The original version is very similar to traditional Italian pesto, containing basil, olive oil, and Parmigiano-Reggiano cheese. I decided to use mint in place of basil as it adds a cooling note to the dish. My adaptation of the pesto will also put a spring in your step as it is lighter in calories than most other recipes. I didn’t use much oil in it (water is great for thinning it out without adding calories) and I omitted the Parmesan cheese that’s traditionally used in most pestos — therefore it’s also vegan. But I promise this recipe doesn’t sacrifice any of the flavor (but it’ll still probably make your pee smell funny).
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“Quick and Dirty” Greens: Braised collard greens with mustard spice rub

“Quick and Dirty” Greens: Braised collard greens with mustard spice rub

Collard Greens logo

Though traditional, “low and slow” cooked collard greens are grand, these greens can also be cooked (as I like to say) “quick and dirty” in a fraction of the time. Braising or stir frying collard greens at a high temperature keeps their verdant color and also helps to tenderize them quickly.

To kick up my collards, I like to use dried spices and — as every good Southerner does — a splash of red wine vinegar. Dried mustard powder goes well with sauteed greens, so I decided to use Stubb’s Chicken Spice Rub. The dried mustard, smoked salt, honey and garlic complement the slightly bitter taste of the greens.

The next time you need a quick, vitamin- and nutrient-packed side dish, be sure to give this dish a try!
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Shades of Verde: Baked egg in avocado with pepita pesto

Shades of Verde: Baked egg in avocado with pepita pesto

Makes for a healthy, filling breakfast.

I must admit that two of my favorite things in the food world are avocados and breakfast. I could eat the soft, green fruit (yep, it’s a fruit) on just about anything and even by itself, and breakfast to me isn’t just a meal that can only be eaten during one time of the day.

Recently, I’ve been pondering: How can I incorporate avocados into breakfast? Yeah, I could chop it up and put it on top of my eggs or slather it on toast, but what about using an avocado as the star attraction on my morning plate? Then it came to me. Instead of putting avocado on top of the eggs, why not put the eggs into the avocado? So I baked an egg inside an avocado half. Think ‘Toad in a Hole’ minus the toast and replaced with an avocado.

Now I’ll admit that I’m nowhere near the first person to attempt this, but the recipe I used below is a fresh and jazzed up way to eat huevos en aguacate (free Spanish lesson for ya there). By itself, the dish is a bit plain, so it definitely needs to be topped with a salsa or sauce. I whipped up a batch of pepita (pumpkin seed) pest with basil and cilantro, and the culinary marriage was a match made in heaven, as the tangy pesto cuts through the fattiness of the avocado and egg. Finish it off with a sprinkle of cayenne pepper or hot sauce and you’re set.

Now don’t limit this to just a breakfast — this could easily serve as a lunch or dinner main dish as well. It’s also very filling, so one half of an avocado and one egg per serving is plenty. Bonus: for you folks with dietary issues or on special diets, this recipe is vegetarian, gluten- and nut-free, and perfect for someone following the Paleo diet.
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Raw Ambition: Fudgy Raw Brownie Bites

Raw Ambition: Fudgy Raw Brownie Bites

What would you say if I told you that these fudgy gems (see photo) were not only utterly delicious but also incredibly good for you? They’re also quick and easy to prepare, plus there’s no heat involved in their creation — they’re raw!

These brownie bites are chock-full of chocolatey goodness, and bonus: they’re gluten-free, vegan and filled with beneficial vitamins, minerals, healthy fats and protein — thanks to superfoods like nuts, dates, raw cacao and coconut.

I know some of you might be wondering how can I give you a dish swimming in cream and cheese one week and then turn around and offer a recipe for what some would consider “earthy, crunchy hippie food” the next. It’s because life is about balance. And just because you have to get healthy foods into your diet doesn’t mean you have to sacrifice flavor.

To further sell you on these, let’s break down the health benefits in the ingredients: Medjool dates have a rich flavor and act as both a natural sweetener and a binder for these brownies. They’re used in many raw desserts and are a great replacement for sugar or honey, plus they have high levels of potassium, magnesium, copper and manganese, and are a great source of fiber. Nuts — in this case pecans — are ground up and serve as the “flour” for the brownies. Nuts contain both protein and contain healthy unsaturated fats and omega-6 fatty acids (particularly pecans and walnuts), which aid in the prevention of vascular diseases.

Powdered raw cacao is the pure, ground form of the “meat” of the cacao bean, also known as the “nib.” This is the raw form of chocolate before it has been mashed into a paste and melted down. Not only does cacao contain a natural chemical which acts as an aphrodisiac (aka: theobromine), it also has more antioxidant flavonoids (cancer and cardiovascular disease fighters) than any other food, and has up to four times more antioxidants than green tea. As for the coconut, it is rich in fiber, vitamins, minerals and healthy fats.

If I’ve sold you on these brownies’ salubrious benefits (or haven’t scared you off with all this healthy talk), be sure to give them a try. You’ll wonder why you ever wasted the empty calories on those standard baked ones.
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