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Taco Dip Recipe You Don’t Want to Miss

It was a New Year’s Day tradition when I was growing up: making appetizers and watching college football bowl games. The food usually changed every year, but one appetizer always stayed the same — taco dip. I often revive the tradition these days, inviting family and friends over for munchies and football. Of course, the famous taco dip recipe is always the highlight of the day! There probably isn’t an easier taco dip recipe to make. If I can make it successfully — than anyone can. Taco Dip Recipe 2 packets of taco seasoning 1 16 oz. container of cream cheese 1/2 cup sour cream 1 package of fresh ground beef 2/3 cup of water 1 bag of shredded cheddar cheese 3 tomatoes, diced 1 can sliced black olives 1 bag shredded lettuce 1 can sliced jalapenos 1 bag tortilla chips (the sturdier the better) Brown the ground beef, drain the fat, and then add one packet of taco seasoning and 2/3 cup of water. Cook another four or five...

Posted by Tim Lewis

74th Street Ale House Red Reuben Sandwich

There are some great Reuben sandwiches in Seattle, but the 74th Street Ale House Red Reuben Sandwich has to be in the conversation for best Reuben in town. Foursquare has already crowned the 74th Street Ale House Red Reuben Sandwich the king of Emerald City’s Reubens. It’s ranked No. 1 on their list of the top 15 Reuben sandwiches in Seattle. Plus, it shows up on several other lists of the city’s best. Here’s how 74th Street Ale House describes its Red Reuben Sandwich: Boar’s Head brand lean corned beef, braised in Blackthorn hard cider, sliced and piled high on rye bread with our freshly made red pickled cabbage, melted Swiss cheese and house-made Thousand Island dressing. The Reuben is then grilled golden brown, baked in the oven and served hot. So here’s the deal: the 74th Street Ale House Red Reuben Sandwich isn’t a “traditional” Reuben (like the one you find at Market House Meats). Instead of sauerkraut, this tasty sandwich features red pickled cabbage. With that said, the...

Posted by Tim Lewis

Cornbread Chili Dog Recipe

There are a million ways to jazz up a hot dog, but there was always only one way to make a chili dog; cook up a hot dog, throw it in a bun, and splash some chili on top. Well, now things have changed. Check out this Cornbread Chili Dog Recipe (courtesy of BuzzFeed Food and Ball Park Brand). It’s time to twist up the traditional chili dog! Cornbread Chili Dog Recipe Serving Size: 6 INGREDIENTS 2 boxes corn bread batter 6 hot dogs * Note: The original cornbread chili dog recipe called for just one box of cornbread, but we chose to use two 8.5-ounce boxes instead. Hot Dog Chili 1 pound ground beef ½ white onion, diced 3 cloves garlic, minced Salt and pepper, to taste 2 tablespoons chili powder 1 tablespoon dried oregano 1 teaspoon cayenne 1 teaspoon red chili flake 1 hot dog 1 can diced tomatoes 1 can black beans, drained and rinsed 1 can pinto beans, drained and rinsed Garnish 1 cup cheddar cheese, shredded...

Posted by Tim Lewis

Un Bien | Paseo Comes Back to Life in Seattle

Are you missing the incredible sandwiches they served at Paseo in Seattle? Don’t fret! The old Paseo is back — in a way — but it’s now known as Un Bien. Located in a pink and green shack on 15th Avenue (7302.5 15th Ave. NW to be exact) in Ballard, Un Bien has many of the same characteristics as Paseo (which was shutdown in November 2014 and eventually bought by new ownership). That’s because Un Bien is owned by Julian and Lucas Lorenzo, the sons of original Paseo owner Lorenzo Lorenzo. The father has reportedly been seen at Un Bien since it opened in June 2015, helping his sons get their restaurant off the ground. Paseo had arguably the best sandwiches in Seattle (some might even argue the entire country), and they still might (although the recipes changed with new ownership). We honestly haven’t been back to Paseo since it reopened. All we do know is that Un Bien has a similar menu as Paseo, and it also has the...

Posted by Tim Lewis

Queen Anne Beerhall | A Slice of Europe in Seattle

There’s something special about walking into a beer hall in Europe: the sights, the sounds, the smells. It’s a unique experience you can usually only find overseas. With that said, Queen Anne Beerhall offers a slice of Europe right here in Seattle. Queen Anne Beerhall (203 W. Thomas St.) is a huge space, occupying more than 7,000 square feet in Lower Queen Anne. With communal tables (including the rumble of conversation), a large selection of beers, and sausage cooking on the grill, Queen Anne Beerhall truly feels like a European beer hall. Not to mention, they have live European music on the schedule (much like beer halls overseas). From German IPAs, to Pilsner Urquell served from a tap from the brewery in the Czech Republic, to local craft brews, there is a constantly rotating selection of 25 draft beers and more than 50 bottles at Queen Anne Beerhall. You can choose from a half liter or full liter (served in a real beer stein) when you order your brew...

Posted by Tim Lewis

Easy, Fresh Homemade Salsa Recipe

Tomatoes, peppers, and onion, oh my! There’s nothing more rewarding than growing your own plants from seed, and then turning them into something delicious. That’s exactly what we did recently with this easy, fresh homemade salsa recipe. Looking for something to do with the excess produce we grew on our mini-plot at First Light Farm in Carnation, I found this easy, fresh homemade salsa recipe on AllRecipes.com. Not exactly knowing what I was doing (which shows just how easy this is), I turned our homegrown vegetables into what Tove called the “freshest salsa I’ve ever had.” Here’s how you can make your own easy, fresh homemade salsa: 3 cups chopped tomatoes 1/2 cup chopped green bell pepper 1 cup onion, diced 1/4 cup minced fresh cilantro 2 tablespoons fresh lime juice 4 teaspoons chopped fresh jalapeno pepper (including seeds) 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper Chop everything up, throw it in a bowl, and mix it up. Done and done. In just...