It's Super Bowl Sunday and my mom has asked me to make the dreaded seven layer dip. You might be wondering why I would dread making such a simple recipe. It's because I've never liked eating this wretched dip. The first time my mother pressured me into making this dip it was for her Christmas holiday party. Apparently it was so popular that she didn't really get a chance to eat much of it. These measurements aren't exactly precise since this I'm making this just for my family.

On another note, I hate olives! So this recipe strays from most seven layer dips since I don't include them. The only time I've ever liked eating an olive was at this great french restaurant in Baltimore called The Brass Elephant. The SGC girls and I went out for dinner and we decided on a cheese platter that had different looking olives on them.

Ingredients:

• 1 taco seasoning packet (I use the cheesy one)
• lettuce, shredded 
• 1 can refried beans 
• container of chunky salsa 
• sour cream
• cream cheese
• 1 green bell pepper, chopped
• 1-2 tomatoes, chopped
• 1 cup shredded Monterey Jack cheese
• 1lb, ground beef 
• 1 small white onion

Instructions

1. Chop up the white onion. Cook the onions with the beef and half of the taco mixture. 
2. In a medium sized bowl take the refried beans and blend the taco seasoning with it. 
3. In another bowl blend the cream cheese and the sour cream.
4. In your serving container spread the refried bean mixture. Then the cream layer.
5. In top of the cream mixture spread the layer of salsa, beef, peppers, tomatoes, and lettuce. 
6. Top with the cheese. 

Optional: I love guacamole but apparently my parents don't. I would have some guacamole on the side for an extra layer. Or if you get some avocados I would slice them and squeeze some lemon juice and sprinkle some onion powder on top. You could toss it in with the tomatoes and bell peppers. 

Korean Green Onion and Beef Soup

Well here is some Korean inspired food. Katie unfortunately (or fortunately) introduced Lizzie to foodgawker. This resulted in Lizzie sending me a recipe to make. Good thing I have so much time on my hands! Oh summer.

Ingredients:

• 1.5 liter water
• 3/4 kilo beef
• 1 red onion
• 10-15 garlic cloves
• 2 chilies
• bowl full of oyster mushrooms
• 7-10 scallions 
• 3 tbsp soy sauce 
• 3/4 cup sesame oil  
• salt and pepper

Instructions:
Boil the beef in the water, onion and garlic for about 1 hour. Take out the beef, onion, and garlic. Set aside the beef and stock. Discard the onion and garlic.

Seasoning: coursely chop two chilies, use 3 tsp of chili paste, 3 tbsp of soy sauce, 2 tsp salt, 5 minced  garlic cloves, and 3/4 cup sesame oil. Put all of the ingredients into a skillet for about 5 minutes making sure it doesn't burn.

Take 6 scallions and cut them into thirds. Blanch them in boiling water for about 2 minutes. Remove onions from the water and put them in a bowl. Put a little salt and pepper in the water and toss in the oyster mushrooms. Blanch for 2 minutes. Take out the mushrooms and put them in a bowl. Drizzle some sesame oil on the mushrooms and make sure every piece is coated.Set aside the water for later.

When the meat is cool enough to handle shred it. Put 2 tbsp of the seasoning  on the beef and massage/mix thoroughly.Put the remaining of the seasoning on the green onions and mix thoroughly.

 Reheat the beef stock again. Once it gets close to boiling start adding the meat, onions, and mushroom. If there isn't enough liquid use the water you set aside for the blanching. Add salt pepper and more spice to taste. Simmer for about 10 minutes or until the onions are completely wilted.