Tag Archives: easy

Pizza Dip

Hey everyone! I hope everyone has had a great week/weekend. I have a really great recipe for you guys today. It’s super easy and really delicious. My mom used to make this during football season and I figured since Labor day is tomorrow and most people will be having a cookout, this recipe is perfect. You’ll only need 5 ingredients, too. How awesome is that?

So here’s what you’ll need

Ingredients:

  • Cream cheese, 1 block
  • Pizza sauce
  • Pepperoni
  • Black olives, sliced
  • Shredded Mozzarella cheese
  • Fritos Scoops

Directions: In a small rectangular Pyrex dish spread cream cheese into an even layer to coat the bottom of the dish. Pour enough pizza sauce on top of that layer to coat. Sprinkle a generous amount of mozzarella cheese on top of the pizza sauce layer. Layer pepperoni in even lines on top of the mozzarella cheese. Sprinkle black olives and top with more mozzarella cheese. Bake in the oven at 350 degrees for 15 minutes. Serve HOT!

If you’d like, you can sprinkle basil, oregano and garlic salt on the top of the dip. It adds a really great Italian flavor to the dip.

This recipe goes best with scoop style Fritos. I’ve tried tortilla chips but they break too easily. This recipe is super easy and so freakin’ tasty!

Enjoy, Happy Kitchening and have a safe Labor Day!

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The Best Grilled Cheese EVER!

Did everyone have a good week? I hope so! I was in the car most of Thursday and Friday and our show in Boone went well. I guess kids up there don’t know what real rock and roll music is because they complained we were too loud. Seriously? Anywho… THIS RECIPE… you guys will absolutely die! Grilled cheese sandwiches have always been a really easy treat to make, but a BUFFALO CHICKEN GRILLED CHEESE?!?! I might just die! You won’t need too much for this recipe and you can always substitute certain things. By the way, I kind of have an obsession with buffalo sauce, so that probably explains a lot.

Buffalo Chicken Grilled Cheese Sandwich

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tbsp FRANKS RED HOT SAUCE
  • 1/2 tbsp mayo (optional)
  • 1 tbsp grated carrot
  • 1 tbsp sliced celery
  • 1 tbsp green or red onion, sliced or diced
  • 1 tbsp blue cheese, crumbled
  • 1/4 cup cheddar cheese, grated
  • 1 tbsp butter
  • sliced rye bread

Directions: Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl. Butter grill side of bread. Put the chicken mixture on the bread, top with cheeses and cook until sandwich is golden brown and cheese is melted.

And there ya have it. This sandwich is like a party in your mouth… and who doesn’t love to party? I’ve found that using rotisserie chicken is pretty easy. It’s much easier than boiling chicken, waiting for it to cool and shredding it.

Enjoy your weekend and if you live here in Atlanta, get outside. It’s beautiful out today! Irene can’t touch this!

 

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Easy Crockpot Chicken Dinner

Hey everyone. I hope your Wednesday is treating you well. I came across this recipe this morning while I was putting my kitchen back together after getting granite installed. Can I get a Hallelujah?!? HALLELUJAH!!!!! OK back to the recipe. I made this dish a while back and it is fabulous! And you know what makes it fabulous? Not just the way it tastes, because it is freakin’ delicious! But, it’s easy breezy! Here is the recipe for Dijon Mustard Crockpot Chicken:

Dijon Mustard Crockpot Chicken

Ingredients

  • 4 to 6 boneless chicken breast halves
  • 2 tbsp dijon mustard
  • 1 can 98% fat free cream of mushroom soup
  • 2 tsp cornstarch
  • dash of black pepper

Preparation

Wash chicken and pat dry, then place in the Crockpot. Combine remaining ingredients and spoon over the chicken. Cover and cook on low for 6 to 8 hours.

Serves 4.

Enjoy and Happy Kitchening
sorry, no picture this time ­čśŽ

UPDATE: Someone asked me earlier what some good sides would be with this. Fresh veggies, almond crusted green beans, cous cous or any kind of pasta go great with this dish.

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Taco Tuesday

Every Tuesday I get this weird feeling in my stomach. Most people would call this a craving, but I call it an unrelenting yearning for food. Mexican food to be exact. If I could eat one type of food for the rest of my life it would have to be Mexican food. I probably wouldn’t have much of a stomach left, but I’d enjoy every moment of delightful cheesy, saucy goodness. OK, so let’s cut to the chase. You love tacos, right? Who doesn’t? But, do you like taco salad?┬áThis recipe is a twist on your ordinary┬átaco salad.┬áSo here goes….

Beef Taco Salad with Chunky Tomato Dressing

Ingredients

For the Meat:

  • 3/4 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 can black beans (15.5 oz), drained and rinsed
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper, plus more to taste
  • 1/3 cup of water

Cooking the meat: Heat a large skillet over medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with a spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne pepper and water and stir until well combined. (Not all the liquid should be absorbed). Remove from heat and allow mixture to cool slightly. For convenience, you can make this meat mixture up to 3 days prior to making the entire recipe.

For the dressing:

  • 4 medium tomatoes, diced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

To make tomato dressing: In a medium bowl combine tomatoes, oil, lime juice, salt and pepper.

For the salad:

  • 2 hearts romaine lettuce, chopped
  • 1/2 cup grated cheddar cheese
  • 2 oz. baked corn tortilla chips (Tostitos)

To make the salad: Place 2 cups of lettuce on each plate. Top each with 1 cup of beef mixture then sprinkle with 2 tbsp of cheese. Pour tomato mixture over the beef and cheese mixture, then crush tortilla chips over the top of the salad.

You can also use chicken, pork or go VEGGIE!

DISFRUTAR! Or enjoy… whichever!

Hope you like this recipe and Happy Kitchening!

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Basil Stuffed Shells

I hope everyone is having a great Monday. Since Monday is always a “get back to real life” day, I figured I’d give y’all a recipe that will lift your spirits. My mom used to make stuffed shells when I was a kid. I hated them when I was really young (because of the ricotta cheese), but once I got older and gained more respect for the art of cooking, I grew to love stuffed shells. These are a little different than the ones my mom used to make. They have basil pesto in them. BASIL PESTO! I could eat the entire jar of this stuff. I made these for dinner last night and they were definitely a hit!

So here’s the recipe:

Basil Stuffed Shells

Ingredients:

  • 12 oz box of jumbo shells
  • 15 oz part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup basil pesto
  • 1 large egg
  • 1 jar of pasta sauce (regular flavor)

STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked).  Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.).  You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish.  Pack the shells in tightly. If you space them too far apart, they will dry out during the cooking process.  Pour the remaining pasta sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

Enjoy and Happy Kitchening

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