Azoresgal~Life on an Island

 This Onion Dip is creamy and decadent, and oh so easy to make. The best part is that it is made with greek yogurt, it's a fabulous substitute for so many recipes made with mayo or sour cream. So consider this a “lighter” version of the classic Onion Dip. I  recommend making a double batch if you’re making it for a party, because it will disappear in a snap!   In a bowl mix one packet of  Onion soup mix into 2 cups Greek yogurt. Thats it ! **I like to grind up the soup mix into a powder, in my food processor.

This is so  fast and easy, I made it in under 10 minutes. Throw everything in a blender then cook for a few minutes on the stove until thickened. Seriously, you can make it, and within the hour use it as a dipping sauce for chicken fingers, egg rolls or drink it with a straw... .trust me it's that good !   3 large garlic cloves, peeled 2 red Jalapeño or Serrano peppers, (deseeded if you want less heat) ¼ cup white distilled vinegar ½ cup sugar ¾ cup water ½ tablespoon salt 1 tablespoon cornstarch 2 tablespoons water In the blender, purée together all the ingredients, except for the last two. Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sau...

This very simple 3 ingredient recipe is perfect for a fruit plater and perfect for summer ! Yes you read that correctly, 3 ingredients, cream cheese, marshmallow fluff, and vanilla extract. I serve this creamy dip with strawberries, but you could add pineapple, apples, other fruit or even cookies —  I barely need the fruit,I can eat this with a spoon ! 1 8 oz. pkg cream cheese, room temperature 1 jar marshmallow fluff 1 tsp vanilla extract In a medium bowl whip with beaters the room temperature cream cheese, until completely smooth. Add marshmallow fluff and vanilla extract and whip very well to combine until smooth. Cover and refrigerate for at least 3 hours or overnight. Serve with cut up fruit of choice.

  I love hummus, but I have never made it, because the one ingredient I was always missing was tahini (ground sesame seed paste). Well, I bought  some while I was in Lisbon, and now can make it when ever I want. Hummus is healthy, yummy, and it can be a meal a snack or an appetizer. I could eat it up with a spoon (maybe I do??) , there are so many ways to eat it. It’s fantastic on wraps, sandwiches, salads, or with some fresh veggies.  Hummus requires very few ingredients and takes only minutes to make. This simple hummus recipe is so good, you'll want to eat it every day. 1  large can (15.5 ounces) of chickpeas (or garbanzo beans), drained and reserve the liquid 3 cloves garlic, minced 2 Tbs lemon 2 Tbs tahini salt to taste 2 Tbs olive oil paprika to garnish Drain chickpeas and set aside the liquid from the can. Put chickpeas, about 1/4 cup of the reserved liquid, lemon juice, garlic, salt, and tahini into the blender.  Blend on a lo...

For those of you who share my love for all things cheese, here is a recipe for baked Camembert. Super easy to make, and so delicious. The Camembert  melts into a hot, cheesy dip. Pure heaven. Scoop it up with some crusty bread, or crackers. A great Saturday night snack for two, or if your not in the mood for sharing, just for one.  a box of Camembert Cheese (250g)  2 cloves of garlic, peeled and finely minced  1 sprig of fresh rosemary, pick the leaves off the woody stalk sea salt and freshly ground black pepper  extra virgin olive oil red peppercorns optional  Open the box of cheese and unwrap it. Place it back into the wooden container ( mine did not come in a wooden container so I placed it in a oven safe dish).  Score a circle into the top of the skin, then lift it off and discard.  Lay the garlic on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil.  Scatter the...

These Chicken Fingers are a meal my kids just love....Mr.G and I love them too! Plus, I love knowing that we are eating real chicken. The dipping sauce is delicious, and I think both together in a sandwich would be out of this world ! Both are super simple to make and your family will love them! Ingredients: 2 chicken breast fillets 1/3 cup plain flour 1 garlic clove, crushed Salt and pepper to taste 2 eggs, lightly beaten 2 cups flavored bread crumbs ¼ cup to 1/2 olive oil Method: Cut chicken into strips approximately 1cm diameter and 10cm long. Toss chicken strips in flour, shake off excess. In a bowl whisk eggs, add garlic, salt and pepper. Cover chicken strips in egg mixture then roll in breadcrumbs. Heat oil in a deep frypan and fry the chicken strips in  batches until golden brown. Dipping Sauce  : 1/2 cup mayonnaise 2 tablespoons prepared yellow mustard 1 tablespoon Dijon mustard 2 tablespoons honey 1/2 tablespoon lemon juice Mix ...

Nacho Cheese Sauce....seriously your not in the kitchen yet ?? This is so yummy, easy, inexpensive and much healthier than anyhing you buy in a jar. After you make this a couple of times, trust me you will , you can adjust the flavors to your liking, add some cumin, or diced jalapenos etc. Make it as hot or as mild as you like ! 1 cup grated  cheddar cheese ( try and use block cheese, it will melt better) 1 tablespoon corn starch 1 can evaporated milk 2 teaspoons hot sauce ( Franks,tabasco,piripiri) or more.. Toss cheese and cornstarch, in a bowl, mix well. Add to a medium saucepan, with  1 cup evaporated milk and hot sauce. Cook over low heat, stirring with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first, but keep stirring , it will thicken and come together after heating. Thin to desired consistency by adding more evaporated milk. Serve with tortilla chips. *** you can mess around with t...

Homemade pesto is oh so easy to make ! It adds so much flavor to dishes, add it to cooked pasta, serve with grilled chicken or spread on sandwiches, or as the base for a pizza. See so many ways to use it up ! The only tiny down-side is it lasts about a week in the fridge, so make it and use it up. I warn you pine nuts are expensive, if you like you can use walnuts or almonds. Please, please use good parmesan, and the garlic is optional. 4 cups packed fresh basil leaves 4 cloves garlic 1/2 cup grated Parmesan cheese 1  cup olive oil 1/2 cup pine nuts salt to taste Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor. Blend to a smooth paste. Pour into a jar, add a layer of olive oil on top, and store in the fridge.

This white bean roasted red pepper dip is excellent. It is very lite, great for dipping crackers and veggies. The dip takes less then ten minutes to whip together and can be stored in the fridge and eaten over a few days...... if it lasts that long ! 1  can of white cannelini or navy beans, drained and rinsed 1 can roasted red peppers, drained 1package cream cheese, softened 2 cloves garlic, Juice from half a lemon Salt and pepper to taste Puree everything in a food processor until smooth. Chill before serving. * I used a large can of beans, and a large can of peppers....you could use a small cans instead, and add half the cream cheese. *you could add other spices..I think cumin, would be really nice  xo, Diana

This dip is fantastic, but I have a confession to make, the key ingredient, the ranch dressing mix.....we don´t have here..........so I have it "smuggled" in from Canada or the States. I swear to goodness, when my parents visit, my mother will ask me, what should I bring for the kids, what do you need ??, to which I always reply, ranch dressing mix mother, please bring tons of it. So when they visit they bring coloring books and crayola crayons for the grand kids, a tshirt for my hubby, and plenty of ranch dressing mix for me! So here is the recipe...... OR... if no one smuggles any mix in for you : this works well to, island friends ENJOY :)