White Pesto Sauce

 

This recipe originals from Giadzy. I ended up doubling the recipe to use the entire container of ricotta. I also added roasted chicken, sundried tomatoes, cooked spinach and used Jovial gluten-free shells. This was yummy!

Ingredients:

• 1 cup walnuts, toasted
• 1 cup whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup EVOO
• 2 cloves garlic, minced
• 2 teaspoons grated lemon zest
• 1 teaspoon salt
• fresh torn basil, to taste
• 1 cup frozen spinach, partially cooked
• 4 sundried tomatoes with oil, cut up, use more if desired.
• cooked chicken, 1/2 cup per serving or so

Directions:

Pulse the walnuts in a food processor until finely chopped. Add the ricotta, Parmesan, EVOO, lemon zest, basil and salt. Process until well combined. Tranfer to a bowl.

Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water. Drain the pasta.

Combine the cooked spinach, cooked chicken and sundried tomato. Heat gently.

Place portions of pasta into serving bowls, add 1/4 cup white pesto and enough pasta water to desired consistancy.

Add the chicken mixture to each bowl and combine. Adjust salt and enjoy!

Warm Multi-Layer Enchilada Dip

 

This recipe is from The Secret Sauce. I inadvertantly happen on these Organic Corn Dippers at Trader Joe's. With this recipe I created a similar dish we always order at our favorite Mexican restaurant in Boulder, Santos. I would rather eat this than any dessert...

Ingredients:

For the dip:

• 1 pound lean ground beef
• 1 1/2 tablespoon taco seasoning (I use homemade: Taco Seasoning (2/21/2004) Label: Mexican
• 1 cup refried beasn
• 8 ounces salsa (I used: Roasted Tomato Salsa (10/25/2023) Label: sauce

For the Adobo Queso:

• 16 ounce cottage cheese
• 2 adobo peppers
• 1 tablespoon adobo sauce
• 2 garlic cloves
• 1/2 tablespoon onion powder 
• 1/2 tablespoon paprika
• 1 cup Cheddar cheese, shredded

For the Creamy Lime Sauce

• 3 tablespoons mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• juice of 2 limes
• handful of cilantro
• small jalapeno
• 1 garlic clove
• salt, to taste

Directions:

Preheat oven to 400-degrees.

Cook the ground beef with the taco seasoning in a skillet over medium-high heat, breaking it up well, until browned and finely crumbled. Drain excess fat if needed.

Spread the refried beans evenly into the bottom of an oven-safe dish. Top with the cooked beef, then pour salsa evenly over the top.

In a food processor or blender, blend cottage cheese, adobo peppers, adobo sauce, garlic, onion powder and paprika until completely smooth. Spread over the beef layer.

Sprinkle shredded cheese over the top and bake uncovered for 15 minutes, until hot and bubbly.

While the dip bakes, blend the mayonnaise, yogurt, lime juice, cilantro, jalapeno, garlic and salt until smooth.

Drizzle the sauce over the baked dip and finish with your favorite topping, avocado, diced tomatoes, olives.

I served in a deep bowl. First a generous helping of the corn dippers and topped with the dip. Yum!

Serves 6