Happy Mother’s Day!! My kids gave me some sweet (and pretty funny) cards. All of my kids are adopted from Russia and I remember the first mother’s day with the siblings, which was about nine months after they got to the U.S. My daughter was 7 years old and she gave me a card where she wrote, “I wouldn’t trade you for 9 dollars!” Every year there’s something hilarious but that remains my favorite.
I don’t like eating out on holiday when everyone else goes out, like Mother’s Day, Valentine’s, etc., so we had one of my comfort foods – Mexican dip with organic blue corn chips. You can sit on the couch and yell to someone how to make it, so it’s effortless.
Baked Mexican Dip
Small package of cream cheese
1 can vegetarian refried beans
1 can diced tomatoes or small jar of salsa
1 can black beans, rinsed and drained
1 can corn (optional)
¼ C fresh chopped cilantro
1 t cumin
1 C shredded cheese
Spread a package (whatever you have) of cream cheese around a 9×13 pan, then spread the can of refried beans on top. Add a can each of diced tomatoes (or salsa), black beans, and corn. My cilantro plant is growing like mad so I’d add a lot of fresh chopped cilantro – like ¼ cup. You can dust it with some cumin or chili powder. Sprinkle with shredded cheese if you want. Bake at 350 until it is bubbly, about 15-20 minutes.
