OK now that I have that off my chest. On to my eats for Super Bowl Sunday. Mr. J decided we should have egg sandwiches for breakfast. I have been going to the gym right at 7 on weekend mornings which means I can go and come back for a joint breakfast. A fried egg with cheese on a English muffin. OJ and sparkling water mixed drink.
Our big activity for the weekend was a TV purchase. Both TVs we had are over 10 years old. The big boxed version. We have been thinking of upgrading for a while but it is hard to get rid of something that works perfectly fine.
We picked this up and Mr. J was able to set it all up in about 30 minutes. I was impressed. The new TV meant we could now use our new TV stand I got right after Christmas on sale. The TV was for Mr. J. The stand was for me. Everyone was happy.
This dip was also for me. It was from a Ellie Krieger recipe I used a few years ago for a potluck. It was delicious.
The other dish we made was chicken wings so it was good to know this dip is healthy. I tried to fill up on this as much as possible. Not hard to do when it tastes so good. I alone ate half of this. Probably not so healthy when you devour the whole thing.
Five Layer Mexican Dip
Prep Time: 15 minutes
Cook Time: 8 minutes
Keywords: saute blender appetizer black beans Mexican
Ingredients (serves 12)
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
- 4 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 1 tablespoon water
- 1/2 teaspoon salt
- 2 cups corn kernels (10-ounce box frozen corn)
- 1/4 cup chopped cilantro leaves
- 2 ripe avocados
- 4 medium tomatoes, seeded and diced (about 2 cups)
- 1/4 cup thinly sliced scallion
- 1 tablespoon finely diced jalapeno pepper, optional
- 3/4 cup shredded extra-sharp Cheddar
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
I hate that I go to bed early. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.
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Mr. J got chicken wings. He made a super good sauce - one of his best yet. Thank goodness too since chicken prices seemed to have increased quite a bit.
Although we only used one habenero pepper the sauce was still hot enough to numb my lips. I guess that is a sign for a good wing sauce.