dinner and a hike

Yesterday we were invited to a friend’s house for the evening.  They have an amazing property out in the country with cows grazing nearby and deer running over the hills.  The kids had a great time leading us on a hike through the prairie while picking apples and flowers along the way. 

When we made it back to the house we sat down to a supper with our choice of chicken and noodles with bits of carrots and corn or a cheesy cauliflower (we opted for both).  Along with that, homemade applesauce and bread.  I brought a dip with home-fried tortilla chips. 

Yesterday afternoon I was pressed for time so I was looking for something to share that was quick to make.

I’m sure there is nothing easier than making your own tortilla chips.  That is aside from buying a bag, but where’s the adventure in that? 

I cut plain flour tortillas into wedges and fried them in hot oil in shallow pan until they were golden on the edges then I flipped them to cook thoroughly.  This takes a matter of seconds rather than minutes.  Then they drain on a paper towel and get a sprinkle of kosher salt. 

The dip is adapted from the Southwestern Cheese Dip from Sara Foster’s, The Foster’s Market Cookbook.  It’s spicy and cool at the same time thanks to a mix of jalapeno and sour cream. 

Southwestern Cheese Dip

1 cup mayo

3 cups shredded cheddar cheese

3/4 cup sour cream

2 Tablespoons lemon juice

1/2 jalapeno, roasted, seeded, and chopped

One 4 oz. can chopped green chili peppers

1 roasted red bell pepper, peeled, cored, seeded and diced

3 scallions chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon ground cayenne pepper

1/4 teaspoon ground cumin

1/2 teaspoon ground coriander

The peppers can be roasted over a flame for a couple of minutes or in a 450 degree oven for 20 minutes.  If you are cooking them in the oven be sure to turn them a couple of times.  After they cool they peel easily.

Combine the ingredients and stir until well blended.  Store it in an airtight container in the refrigerator for up to 5 days.  That’s it, just stir it up and put it in the fridge.