Hot Layered Bean Dip

I know, we all have a layered bean dip recipe …. but this one is hot, creamy and delicious! Serve it with taco chips or toasted pita chips. Thanks to Lorellei for sharing this one – a brilliant addition to Sloan’s 5th birthday party.

Any time you have a crowd to please, go for this hot bean dip!

Any time you have a crowd to please, go for this hot bean dip!

1 tin refried beans
2 avocadoes (soft and ripe)
juice of 1 lemon
1 tbsp hot sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp chili powder
1 tsp cumin
1 crushed garlic clove
1 tsp paprika
1 tsp salt
1 tsp pepper
3/4 cup grated cheddar
3/4 cup grated mozzarella
1/2 cup sliced green onions
1/3 cup cilantro, chopped
1/2 cup pitted kalamata olives, halved

Grease a 9 x 11 baking/serving dish.
Spread out beans on the bottom of dish
Mash avocado, lemon juice and hot sauce – spread on top of bean layer
Mix sour cream, mayonnaise, garlic and spices – spread over avocado layer
Mix cheeses together and sprinkle over sour cream layer
Top with halved olives, then scatter with green onions and cilantro

Bake at 350 for around 25 minutes, until cheese is golden, bubbly and looking delicious.

This can be made ahead of time and kept in the fridge until ready to heat.

Patzcuaro, Michoacan Jan 2015

What a lovely little Colonial town, smack dab in the midst of Purepecha country. All the buildings around the centre of town are white and red, and so beautifully maintained. Naturally, churches and squares everywhere, and the markets are amazing.

You never know what is behind a doorway in Mexico.  In this instance, our welcoming and comfortable casa was perfect.

You never know what is behind a doorway in Mexico. In this instance, our welcoming and comfortable casa was perfect.

How could you not love stepping into a front entry like this?

How could you not love stepping into a front entry like this?

We were fortunate to find an AirBNB place to stay, Casa Nana de Ree – and it is a beautiful place. Shared kitchen and common rooms, but 3 separate bedrooms to stay in. We chose the blue room, with a private bath.

Our blue room at Casa de Nana Ree - king size bed and private bathroom.

Our blue room at Casa de Nana Ree – king size bed and private bathroom.

Kitchen area - way nicer than my home kitchen.

Kitchen area – way nicer than my home kitchen.

For the most part, we had the house to ourselves, for 2 nights another couple were here from San Miguel de Allende, but they were out a lot. So nice to have space, be able to make a cup of tea or even dinner a couple of nights. After spending less than 100 pesos in the market, and 80 pesos for a roasted chicken, we had enough for 2 dinners and 3 breakfasts.

It's pretty hard to only buy as much as you need at the mercado - all the produce is so fresh and inviting.  Love having a kitchen to use.

It’s pretty hard to only buy as much as you need at the mercado – all the produce is so fresh and inviting. Love having a kitchen to use.

These chickens can be found everywhere - large pit with a fire in the centre and chicken on a stick, or goat on a stick, or even chorizo.  Just delicious.  They chop it up, put it in a container, squeeze lime and orange juice over and for 80 pesos they also throw in some orange habanero salsa.  Fabulous!

These chickens can be found everywhere – large pit with a fire in the centre and chicken on a stick, or goat on a stick, or even chorizo. Just delicious. They chop it up, put it in a container, squeeze lime and orange juice over and for 80 pesos they also throw in some orange habanero salsa. Fabulous.

You never know what is behind a doorway in Mexico.  In this instance, our welcoming and comfortable casa was perfect!

You never know what is behind a doorway in Mexico. In this instance, our welcoming and comfortable casa was perfect!

After a day of hiking, sight seeing or just being a tourist, it is pretty nice to be able to relax on these couches.

After a day of hiking, sight seeing or just being a tourist, it is pretty nice to be able to relax on these couches.

I'm not sure why but Patzcuaro had more old men sitting chatting in the plaza than any other place we've been - they were everywhere.  Socializing and usually laughing.

I’m not sure why but Patzcuaro had more old men sitting chatting in the plaza than any other place we’ve been – they were everywhere. Socializing and usually laughing.

We enjoyed Lupitas a couple of times in Patzcuaro - either for a meal or just a drink in this cozy bar.

We enjoyed Lupitas a couple of times in Patzcuaro – either for a meal or just a drink in this cozy bar.

Outside most of the cathedrals you will find a stall like this one, selling homeopathic remedies.

Outside most of the cathedrals you will find a stall like this one, selling homeopathic remedies.

Patzcuaro is well known for their handicrafts -these beautiful lights are just one example of the amazing art to be found.

Patzcuaro is well known for their handicrafts -these beautiful lights are just one example of the amazing art to be found.

All around Uruapan, and the entire way on the highway from Uruapan to Patzcuaro are avocado trees, as far as you can see.  So interesting to them alongside pine trees.

All around Uruapan, and the entire way on the highway from Uruapan to Patzcuaro are avocado trees, as far as you can see. So interesting to them alongside pine trees.

These photos were taken from the bus window, and hardly do the avocado groves (orchards?) justice.

These photos were taken from the bus window, and hardly do the avocado groves (orchards?) justice.

Being able to make your own guacamole and salsa at the end of a day and just sit with your feet up is so relaxing.

Being able to make your own guacamole and salsa at the end of a day and just sit with your feet up is so relaxing.

Perfect breakfast, fresh mangoes and avocado on toast with coffee.   How's my hair?

Perfect breakfast, fresh mangoes and avocado on toast with coffee.
How’s my hair?

Patzcuaro has been a great place to use as a base for seeing so much in the area, Quiroga, Tzintzuntzan, Isla Janitzia, Morelia and more.

However, the beach is calling our (my?) names so we are off for a night in Uruapan again (mainly to check out a restaurant we have heard about in yet another small town with a big name). Then, it is back to the beach area …..somewhere.

Hasta la vista.

Uruapan 2015 Jan 25

Pronounced ….. “oo rah pan” …. We took a bus from Zihuatenajo here yesterday morning, and checked into Hotel Mi Solar, a beautiful old hotel built in the early 1940’s to accommodate all the tourists flooding into town to view the site of the newly erupted Volcan Paricutin.

Entry of Hotel Mi Solar

Entry of Hotel Mi Solar

Our beautiful carved headboard

Our beautiful carved headboard

Cozy seating area right outside our room

Cozy seating area right outside our room

Uruapan has a couple of other qualities that make it worth a visit – namely the location of the primary avocado growing! Lining the roads are avocado orchards (groves??) everywhere you look. Some of the trees are so massive I don’t understand how they harvest them.

The next big claim to fame here is Parque Nacional Barranca del Cupatizio – an absolutely enormous natural park in the midst of the city. Waterfalls cascade over boulders and down hillsides in an amazing array of waterfalls. They have also constructed many areas for water falls to allow different paths and it is so beautiful. Very lush and jungle like in the park, many cobbled paths to walk along with a multitude of birds and butterflies. We spent about an hour wandering around and just loved it.

Beautiful water, cascading everywhere

Beautiful water, cascading everywhere

It felt like walking through a jungle along these wide cobbled pathways - so beautiful - very difficult to imagine a big city outside the walls of the park

It felt like walking through a jungle along these wide cobbled pathways – so beautiful – very difficult to imagine a big city outside the walls of the park

El Parque National Uruapan

Kathy @ el Parque National

This is definitely a poor area of Mexico – we have never seen such an amount of graffiti, and vacant buildings just waiting to crumble. Yesterday we did spot a couple of Gringos – but not today. I think few venture into this region.

Today we hopped onto a bus again, to go tour the area of the volcano. This is actually the only known volcano to have erupted while being witnessed. Some poor guy was going about his business in 1943 – just tilling his field (by hand of course) and a bit of his field started to quake, spit bits of fire and steam. He tried to put it out himself but soon realized the futility of it as it just kept growing. Thankfully he alerted the residents of the village and once they realized what was happening, and that they couldn’t control it – the village and the next village both evacuated with haste, taking all their belongings. The volcano erupted for 9 years, and within the first year grew to a height of 410 meters. During this time the lava flow completely obliterated both villages and left only the upper portion of a church uncovered.

After the bus trip, and the long walk to the base of the climb, I was pretty lucky to find some banos ….

After the bus trip, and the long walk to the base of the climb, I was pretty lucky to find some banos ….

Hmmmmm … was I lucky to have found banos …??

Hmmmmm … was I lucky to have found banos …??

Lava rock all around the church, the lower levels completely submerged but this upper portion remained - with the altar intact inside

Lava rock all around the church, the lower levels completely submerged but this upper portion remained – with the altar intact inside

Climbing up the lava rock …. up up up

Climbing up the lava rock …. up up up

DSC01371

The town of Angahuan is the closest to the church and where we went to go tour the area. As soon as we got off the bus we were met by a couple of caballeros (cowboys) with horses trying to talk us into taking a tour. Somehow the idea of a minimum of 6 hours on horseback did not appeal to either of us. A person just needs to be conditioned for riding in order to do that – particularly given that those saddles may be polished enough to look like leather but they are in fact wood!

Horses all over town

Horses all over town

Eventually one guy talked us into letting him guide us for 150 pesos. I am not sure we really needed him, we could have found our way on our own, but he did speak some English and it is always interesting to learn about a village. This village of 12,000 still speaks their native indian language, along with spanish. We thought Uruapan was poor, but this is really a poor village. We weren’t sure if it was prosperous at one time because there seemed to be evidence of larger buildings. All dirt streets or cobblestone, most people get around by old trucks or horseback. Women and children walk everywhere, with all the women still dressed in the traditional fashion, which is very colourful and elaborate. Needless to say I did try to get some photos, but it just isn’t easy to do when in stealth mode.

typical street in Angahuan

typical street in Angahuan

Angahuan street

We went into one village home - hard to see across the room with wood used for heat as well as cooking and poor ventilation - blue corn hanging everywhere to dry.

We went into one village home – hard to see across the room with wood used for heat as well as cooking and poor ventilation – blue corn hanging everywhere to dry.

Jesus, our guide, took us on the 1 hour hike to the base of the lava, over a wide path that manages either trucks, horses or the odd walker (and believe me we were considered odd). The path may be wide but it sure wasn’t easy. I couldn’t decide if it was tougher trying to walk on the lava stone cobblestones which were very jagged and uneven or the lava sand that was literally like walking on a black sandy beach either up or down hill. We made our way through that to the area where you can see the church as it remains. Apparently the lava stopped right at the altar! It was quite amazing to see – and you can see the top of the volcanoes right behind the churches. Eventually there were 2 volcanoes erupting, one spewing lava and one spewing ash.

After making our way down to the base we had a blue corn gordita, which was delicious and then started our hike back to the village.

Maria, making us gorditas from blue corn flour - traditional methods and traditional clothing used in this village.

Maria, making us gorditas from blue corn flour – traditional methods and traditional clothing used in this village.

Quite the stove set up Maria has ….. and no cutting board, just cut everything right into her hand and then the pot.

Quite the stove set up Maria has ….. and no cutting board, just cut everything right into her hand and then the pot.

Blue corn gorditas stuffed with potato and chorizo

Blue corn gorditas stuffed with potato and chorizo

As we got through the village and close to the highway we saw the bus pull away ….. meaning just sitting there to wait for the next bus and that is always a questionable idea. Within minutes a collectivo came along – a van type bus that people just pile in and out of. We were able to fit in, and thus began our most harrowing drive of this trip ….. speed limits being mere suggestions and all of this over crazy winding roads. At one point he even moved over to the right (in a 40k zone) in order to go PAST 2 police trucks at 80 k!! Before we knew it, the little adorable snotty nosed sleeping 2 year old girl in the seat next to mine started doing a familiar sounding cough ….. obviously the next step was listening to her vomit. Grant convinced the guys up front to open the window and for the rest of the trip to town I practiced “mind over matter” in an effort to not do the same. I can handle all sorts of crap, but that is not one of them. I was afraid the guy behind the little girl might start next as he started to do that kind of cough thing but he held onto it.

Once we were out of the van I was so happy to be walking – stepped into the first bodega and bought a bag of lime chips and then we headed to a tea shop for a bracing cup of manzanillo tea. Whew.

Tomorrow we are headed for Patzcuaro, and staying at an AirBNB place where hopefully I can do a little cooking and we can get our clothes laundered as well.

Hasta la vista

Avocado Salad Dressing

Ever slice open an avocado to use in a salad and think …. yuck … half of this is disgusting????  That happened to me this week when I really had a craving to add creamy avocado to my salad.  After fuming for a moment I decided to turn it into a dressing.  I know I always say to taste taste taste – but it is really important to do that with this dressing – you really want it to pack a punch of flavour into a mouthful.  By the time you dilute it with all your salad ingredients you still need to get all that avocado party going on.

Avocado Salad Dressing

In a mortar and pestle combine:

avocado (1/2?)

grainy dijon mustard (1 tsp)

1/4 tsp salt

1/4 tsp pepper

1 tbsp red wine vinegar

1 tbsp lime juice

Grind well until it is all creamy and bright – slowly drizzle in about 1/3 cup good quality olive oil and continue until it is all smooth.  (Yes, sure – you could do this in a blender, or a bullet, or just in a bowl)

Taste and adjust for seasonings.  If you like it a bit spicy, add a few chili flakes.  If you like garlic, add a garlic clove before you really start grinding it with the mortar and pestle.  You get the idea – add stuff you really like.  And – yes, that is a glass of wine in this photo – everything I make tastes better when I cook with wine! 

Burgers Mexicana

I love making burgers that pack lots of flavour into every bite.  These are guaranteed to do just that! The addition of chipotle aoili makes anything have a hint of Mexican flavours.  Feel free to add a bit of minced chipotle pepper to the burger mix as well if you like to kick the heat up a bit.

1 pound ground lean pork

1 pound ground chorizo sausage or spicy italian sausage meat

1/4 cup minced fresh herbs – basil, oregano, rosemary and parsley

2 garlic cloves, minced

1/4 cup finely sliced chives or green onions

1/2 cup monterey jack or havarti jalapeno cheese, grated

Gently toss just until ingredients are blended well and form into patties.  If you place them on a cookie sheet in the freezer for a while they will hold their shape much easier on the grill.  When you put them on the grill, gently place them on an oiled grill (or lightly oil the burger) and do not move until they have formed up.  Rotate for nice grill marks.  Flip when they are able to hold their shape, and cook through.

Grill:  avocado slices, tomato slices and onion slices

Grilling tomato and avocado slices is easier than you think – and for any vegetarian in the crowed – just use portabello mushrooms!

Chipotle Aioli:  Mix 1/2 cup mayonnaise with 1 minced chipotle pepper (in adobo sauce), 1 tbsp sliced green onions and 1 tbsp fresh lemon juice -season to taste with salt and pepper

To serve burgers:  Grill buns, then spread the both halves with the chipotle aoili – place bun on bottom bun and pile it up with the avocado, tomato and onion slices – simply divine!

Nationalist Guacamole

Named for the colors of the Mexican flag – white, red and green!

  • 2 large onions, peeled & finely chopped
  • 15 oz FRESH lemon juice
  • 4 large avocados
  • 4 oz fresh cilantro
  • 3 oz serrano chilies, deseeded, deveined & chopped
  • salt & freshly ground black pepper
  • 2 oz fresh pomegranate seeds
  • 2 oz ricotta or feta cheese, crumbled

Marinate the onion in the lemon juice for 30 minutes, then drain and set aside.  (I usually use the lemon/onion juice for something else….) Mash the avocado, add cilantro, marinated onion, 1/2 the pomegranate seeds and serrano chilies. Season with salt and pepper.

Arrange in bowl with scattered pomegranate seeds and crumbled cheese on top.