Saturday, April 30, 2011

Taco Con Queso Dip

I made this dip last weekend for Katy's birthday party and is was super easy. I got the recipe off of the frito lay website, and served it with fritos of course! The actual recipe said to heat up the cheese dip before adding it to the top, but I wanted to make it ahead so I opted to leave it cold and chill it in the fridge, and it was just as good!

You will need:

-1 package cream cheese, softened

-3 tbsp sour cream

-1 package taco seasoning, I used mild

-3 green onion chopped

-picante sauce (I used 1 small jar of PACE b/c that's what I had)

-jar of tostidos SALSA CON QUESO (I used about 3/4 of the jar)

*Mix first 3 ingredients together until smooth. Layer picante sauce, then salsa con queso, then sprinkle with green onions and chill.

Friday, April 22, 2011

Chicken Pasta Primavera

I recently discovered Philadelphia's new cooking creme so I decided I had to check this stuff out. After looking at all the different flavors they offered at the store, I decided on the Italian Cheese and Herbs. I was planning on winging it and making my own concoction, but happened to look at the back of the container and saw this looked good so I decided to give it a try. This dish was so easy and soooo good! I added a few extra touches, but the basics of this recipe are so simple and fast. I looked on Philadelphia's website to see if they had any other recipes, and there are lots of them, in all different flavors.....can't wait to try another one, but I know I will be making this one again for sure! You will need:

-1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

-box of fettucine

-1 container Philadelphia's italian cheese and herbs cooking creme

-2 cups frozen stir fry vegetables (I used the bag with snap peas, broccoli, carrots, peppers, etc)


-1 lemon

-grated parmeson/romano cheese (I used Kraft)

*Cook fettucine according to package directions **TIP-make sure and reserve a little of the pasta water before draining ( I used about 1/2 cup), then add it back to the pasta and stir so the fettucine doesn't get sticky while you are waiting, it will make the sauce creamier at the end too*

*Heat a little olive oil on medium heat in a large nonstick skillet

*Salt and pepper the chicken then cook for 5-6 minutes or until chicken is done, stirring frequently

*Add vegetables and cook 3 minutes, or until heated through, stirring occasionally

*Add cooking creme and cook and stir 3 more minutes

*Drizzle the juice of one lemon over chicken mixture (I even added a little zest)

*Add fettucine and toss to coat

*Serve hot and top with grated kraft parmesan/romano cheese....I had this in the fridge so decided to sprinkle some on, and it totally made the dish. Enjoy!

Sunday, April 3, 2011

Mini Caprese Bites

I was looking for appetizer recipes a few days ago and found these on Southern Living's website...they looked fun and easy so I couldn't wait to try them. These were super simple and perfect for spring....we had a crawfish boil today with Kevin's family and I made these for a little appetizer....we finished them all! The recipe called for fresh mozarella balls...the only ones I could find were in the special cheese section, and I opted for the marinated/seasoned ones...they were great! These are pretty much all the things that make a caprese salad....just on a convienient?

Mini Caprese Bites

You will need:

-1 pt grape tomatoes, halved

-1 tub fresh small mozarella balls, cut into thirds

-1/4 cup extra virgin olive oil

-2 tablespoons balsamic vinegar

-1/4 tsp kosher salt

-1/4 tsp pepper

-6 thinly sliced fresh basil leaves

-kosher salt and pepper to taste

-toothpicks, or skewer

*Thread one tomato half, one piece of cheese, and other tomatoe half onto pick, set into serving dish

*Whisk together oil, balsamic vinegar, salt/pepper and drizzle over top of tomatoes

*Sprinkle with basil and more salt/pepper to taste...I also added a few more drizzles of balsamic vinegar, just because we like it. Enjoy!