Double Chile Queso Dip

queso dip 064

Happy Mother’s Day to all the Mom’s out there. I saw this on facebook and had to share it! I want this sign so bad now I’m wondering where I can get one?

10294225_706128552766370_2136997128892722783_n

This is one of my babies. He’s kind of crazy. Really skiddish around some people and has the cutest under bite in the World.

queso dip 043

On Mother’s Day we all just sat around and I ate queso dip. This queso dip I found in the latest edition of Food Network’s magazine. Was kind of scared to try it at first because it called for 2 different kinds of chiles but my store didn’t have them so I ended up using serranos. It was still spicy.

I’ve been messing around on pinterest a lot lately. Have you ever heard of group boards? I’m part of 3 of them and would like to be added to some more. It’s a lot of work sometimes depending on what the owner of the board wants you to do but once you are in they are well worth it. I’ve joined so many food group boards lately thats all I see when I log in. That and pretty views of landscapes. Do you have a group board that I can be added to? If so you should add me to it on pinterest because I’d love to contribute to it. http://www.pinterest.com/jgisvold01/

queso dip 030

Queso dip is so cheesy and yummy and cheesy and yummy. It’s been a really cheesy weekend. Had loaded nachos at Lucky 13′s yesterday while we played Bingo. We didn’t win any cash at all but it was still fun. Tomorrow is Monday… crap.

queso dip 062

Recipe FoodNetwork Magazine
Double Chile Queso Dip
 
Ingredients
  • Ingredients
  • 1 shallot, finely diced
  • 2 Campari or other small vine-ripened tomatoes, diced
  • ¼ cup roughly chopped fresh cilantro
  • 1 tablespoon unsalted butter
  • 2 serrano chile peppers, thinly sliced into rounds
  • 1 red jalapeno pepper, thinly sliced into rounds
  • Kosher salt
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 cup grated pepper jack cheese (about 4 ounces)
  • 1 cup grated American cheese (about 4 ounces)
Instructions
  1. Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside.
  2. Melt the butter in a medium saucepan over medium heat. Add the remaining diced shallot, the serranos, jalapeno and ½ teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes.
  3. Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro. Transfer to a bowl and top with the tomato mixture. Serve with chips.

Taco Pie

tacopie 001

This is a pretty fun take on tacos. The next time you have taco night with your family, try making a taco pie instead. You take a can of crescent rolls and press them into a pie pan and then layer on the beef, cheese and tortilla chips.  I used the garlic butter crescent rolls instead of just the plain crescent rolls and I think the garlic flavor helped make this pie even better. Once the pie comes out you can top it with your favorite Taco toppings. I recommend taco sauce. We didn’t have any in our house, and now I wish we did. It would have made this taco pie really good. I’d make this again. Maybe with some beans and corn inside the meat sauce next time.

tacopie 007

Taco pie recipe adapted from Taste and Tell

Taco Pie

Ingredients

  • 1 can crescrent rolls (8oz)
  • 1 pound ground beef or turkey
  • 1 tablespoon taco seasoning
  • 1/2 cup salsa
  • 3/4 cups crushed tortilla chips
  • 1 cup sour cream
  • your favorite taco toppings

Directions

Step 1
Preheat the oven to 375F.
Step 2
In a skillet, cook the ground beef until browned and cooked through. Add in the taco seasoning and the salsa and cook until warmed through.
Step 3
Unroll the crescent rolls. Separate the dough into 8 triangles. Line the pie dish with the triangles, with the small point at the bottom middle of the dish and the wide end at the top. Press the edges together.
Step 4
Pour the cooked beef mixture onto the crust. Sprinkle the crushed chips over the top of the beef. Drop the sour cream in dollops over the chips and gently spread. Top with the cheddar cheese.
Step 5
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve topped with lettuce, tomatoes and avocados.

Baked Sweet and Sour Chicken

friedrice 018

I’ve been sick lately and haven’t been in the mood to cook anything until tonight. Being sick around Christmas time sucks. I was supposed to go to my cousin’s in Grand Forks, ND but I didn’t, because I didn’t want to get my whole entire family sick. They were having prime rib and my Mom said that it was fantastic when she got back on Christmas day. Hopefully getting sick around Christmas time doesn’t become an annual thing…..

This has been one of the best recipes on pinterest I’ve found in quite a long time. I think I look at pinterest too much during the day, because I’ve noticed that a lot of recipes get pinned over and over again. Every once and awhile, I’ll find something good I want to try though.

friedrice 006

The rice reminded me of the rice they served at the Habachi restaurant I went to at the beginning of this month. The only thing that was missing was the butter, so I added a tablespoon. I swear, I think when I saw them making it, they added a whole stick. The sweat and sour chicken was great too. You could totally cheat with this recipe and buy some of those chicken bites in the store that are already breaded and just dump the sauce over that. I will be making this recipe again. The next time you feel like going out for Chinese food stay at home and make it instead. You probably already have a lot of the ingredients on hand. Having frozen peas, carrots, and onions in the freezer always helps too! Here is the recipe. The recipe for the fried rice can be found at the link below too.

Recipe from Life as a Loft House

Baked Sweet and Sour Chicken

Ingredients

  • 3-4 bonless chicken breasts
  • salt and pepper
  • 1 cup corn starch
  • 2 eggs beaten
  • 1/4 cup canola oil
  • 3/4 cups sugar
  • 1/2 cup distilled white vinegar
  • 1 tablespoon soy sauce
  • 1 tsp garlic salt
  • 4 tablespoons ketchup

Directions

Step 1
Start by preheating your oven to 325 degrees.
Step 2
Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
Step 3
Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

 

Lasagna Skillet

 

I have a new favorite recipe site. I’ve been pinning recipes like mad from food.com I think it’s a sister site of foodnetwork.com, because I see it linked on the bottom of theirs. You should check it out.. Oh yah, and the greatest part of that website is that they have nutrition info on there too. SCORE!

Lasagna skillet takes less than 30 minutes to make. It’s a lot faster than making the layered lasagna. The noodles cook in the skillet with the water and marinara sauce. There’s only one pan to wash in the end instead of 3 or 5 different ones. You can use your favorite store bought marinara sauce and mine just happens to be Trader Joe’s Roasted Garlic marinara sauce. So good on top of anything. Make this version of lasagna instead, the next time your craving some Italian food. Use different types of sauces and meat to change it up.

 

Servings: 8

Points Plus: 8 (I used part skim mozzarella, part skim ricotta, and 95% lean ground beef to figure out the points)

Nutrition Info: Calories 492.6, Fat: 17.2g, Carbs: 63.2g, Protein: 20.1g, Fiber: 7g (from food.com)

Recipe from food.com

Lasagna Skillet

Ingredients

  • 1 pound ground beef, turkey, sausage
  • 2 cloves garlic
  • 1/4 tsp crushed red pepper
  • 6 ounces curly lasagna noodles
  • 26 ounces store bought marinara sauce
  • 2 cups water
  • 1/2 cup part skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 3/4 cups ricotta cheese
  • 1/4 cup fresh basil

Directions

Step 1
Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
Step 2
Drain meat and return to skillet.
Step 3
Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic)
Step 4
Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
Step 5
Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
Step 6
Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.

Step 7
Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan cheese.
Step 8
Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
Step 9
Cover and let stand off heat until the cheeses melt (about 3-5 minutes).

Bourbon Chicken

One of my favorite things to get at the Asian restaurants in the mall is Orange Chicken. The Bourban chicken is good too, it kind of reminds me of Orange chicken in away.  The bourban chicken in those places are always deep fried and twice the calories. This recipe has half the fat and calories in it and the whole recipe comes together in no time. There’s no bourban in the recipe but other ingredients in the recipe make up for that. If you don’t like it spicy just cut back on the red pepper flakes. We both really liked it, and I’d make this meal again. This recipe had over 2,000 reviews on food.com. Glad, I found it!

Our cook book, 50 Shades of Bacon, got on the front page of my local news paper today. If you get on the front page, you’re  considered a local celebrity in this town. :) We also had one of the radio stations in town here get a hold of us and asked if we wanted to do an interview. Pretty awesome! Don’t forget to pick up your copy or try to win your own 2 posts below this one.

Servings: 6

Calories: 267, Fat: 9.15g, Carbs: 15.46g, Fiber: 0.2g, Protein: 29.66g

Points Plus: 7 (without rice)

 

Bourban Chicken

Ingredients

  • 2lb boneless skinless chicken breast
  • 2 teaspoons olive oil
  • 1 clove garlic
  • 3/4 teaspoons crushed red pepper
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce

Directions

Step 1
Heat oil in a large skillet.
Step 2
Add chicken pieces and cook until lightly browned.

Read more at: http://www.food.com/recipe/bourbon-chicken-45809?oc=linkback
Step 3
Remove chicken.
Step 4
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Step 5
Add chicken and bring to a hard boil.

Step 6
Reduce heat and simmer for 20 minutes.

Step 7

Serve over hot rice and ENJOY.

30 Ways to Cook with Bacon

30 Ways to Cook with Bacon

1. Bacon Wrapped Shrimp

2. Bacon wrapped chicken

3. Fish wrapped in bacon

4. Bacon Deviled Eggs

5. Chocolate Covered Bacon

6. Bacon

7. Bacon Jam

8. Brown Sugar Bacon

9. Bacon Cheddar Waffles

10. Bacon Cheese Burgers

11. Bacon Lettuce and Tomato Sandwiches

12. Bacon Ice Cream

13. Cobb Salad

14. Bacon Fudge

15. Bacon Wrapped Little Smokies

16. Figs wrapped in Proscuitto (another kind of bacon)

17. Maple Bacon Donuts

18. Bacon and Eggs

19. Double Bacon Cheeseburger

20. Apple pie with a bacon lattice topping

21. Bacon Turtle Dogs

22. Bacon and Cheddar Scones

23. Bacon Popcorn

24. Bacon Bits

25. Bacon Extract

26. Wonton’s stuffed with bacon and cream cheese

27. Bacon rolls with ricotta and figs

28. Chocolate Bacon Cupcakes

29. Chocolate Cookies with Bacon

30. Bacon Tacos

Spaghetti and Meatball Soup

I just love soup. Can you tell? I think it actually helps with weight loss and I’m considering going on an all soup diet. I especially love soup when I see someone make over a classic dish like take for instant Enchiladas, Tacos, or this one: Spaghetti and Meatballs. Yum! What else are they going to think of next that hasn’t been done before? Dessert soup? Pizza Soup? Burger soup? You can’t go wrong with soup that’s for sure.

About a week ago my store had these mini meatballs on sale so I picked them up, thinking I’d be using them for my next treat day. They were so tiny, I didn’t think it would serve a lot. When, I saw this recipe, I was like great, I have something new to try and make with the meatballs I just bought at the store. This soup comes together really fast if using frozen meatballs. If you were really dedicated, you could make your own meatballs. I just like the convenience of these though. Try this one soon, and put it on your menu for next week. It’s a keeper. :)


Don’t have a food processor? You’re missing out. It chops veggies so fast and can do so many other things!


cook the veggies, including the garlic.


Add in the liquids, noodles and meatballs.

Recipe From Iowa Girl Eats
serings: 8
Calories 267 | Fat 10.98g | Carbs 29.65g | Fiber 2.2g | Protein 12.76g
Points Plus: 7 (1 cup)

Ingredients:

2 teaspoons extra virgin olive oil
2 large carrots or 10 mini carrots, shredded
1 small zucchini, shredded
1/2 onion, shredded or finely chopped
2 garlic cloves, minced
salt & pepper
42oz low-sodium chicken broth
24oz marinara sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon red chili pepper flakes
1lb mini meatballs
1 cup cut spaghetti or other small pasta

Directions:

Heat oil in a large soup pot, add vegetables, season with salt & pepper, and saute until soft. Add in chicken broth, marinara sauce, Italian seasoning and red chili pepper flakes and bring to a boil. When boiling, add in meatballs and spaghetti. Simmer until pasta is cooked. Ladle into bowls and top with parmesan cheese, if desired.

Pizza Rollups

Sorry I haven’t made anything in awhile.  It’s been a multiple number of reasons. 1. Because I’m a camera snob. My little Olympus camera just doesn’t compare to my Nikon. and 2. I haven’t been finding very many new recipes to try lately. Pinterest seems to have all the same recipes posted over and over again. Have to go back to the old recipes books and Food Network again. :)

This recipe is actually from pinterest. It’s so good, the first time I didn’t have a camera charged up to take the pictures. It almost reminds me of stromboli, if you’ve ever had that before and it’s really simple. If you don’t want to wait for frozen bread dough to defrost then you could always make your own. Use whatever pizza toppings you like. I did try making one with pulled pork and pineapple. I thought the pulled pork pizza roll was going to explode in the oven from all the ingredients. Pulled pork and pineapple are very wet ingredients and it made the dough kind of soggy, so I wouldn’t suggest it. We just love having pizza this way and Ben thinks they’re so good even without the marinara dipping sauce. (He’s weird.) :)

I do have the week of Christmas off and hope to be posting a lot of recipes then to make up for slacking this week. :)

Ingredients:

1 jar of marinara sauce
16 oz of mozzarella cheese
pepperoni
2 frozen bread dough loafs
2 tablespoons of melted butter
1 tablespoon of Italian seasoning or favorite spice blend

Directions:
Roll dough out to 11 X 11 in square. Top with pepperoni slices and cheese. Roll up into a log and place on a baking sheet. Use a pasty brush to brush the butter on the top of the pizza so that it helps to turn a nice golden brown color. Sprinkle Italian seasoning on top of the dough. Bake at 375 for 15-25 minutes or until golden brown on top.