Classic Cheesy Chicken and Rice Soup. 3 tablespoons extra virgin olive oil 1 large onion, finely chopped 4 stalks of celery, chopped 3 large carrots, peeled and chopped 2 tablespoons minced garlic 1 stick (8 tablespoons) unsalted butter 1/2 cup all purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 32 ounces plus 16 ounces reduced sodium chicken broth 2 cups shredded mild cheddar (I use Tillamook) 1 teaspoon hot sauce 3 cups cooked shredded chicken 3-4 cups cooked white rice 1/2 cup sour cream Additional salt and pepper to taste 1. 2.
Makes 8 servings.
The Famous “Crack Dip” I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting.
I thought, “hmm, anything with that title must be good!” , and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. So I never made it. Buffalo Chicken Dip (AKA: Crack Dip) 8 ounce package of cream cheese, softened 1/4 cup ranch salad dressing 1/4 cup blue cheese salad dressing 1/2 cup buffalo sauce or buffalo style barbecue sauce 1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted) 2 boneless, skinless chicken breasts, cooked and shredded Pre-heat oven to 350 degrees F. NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. *I used sliced baguettes and celery for dipping…mmm, MMMM! Share: Hot Spinach and Artichoke Dip. Salsa roja (roasted red salsa) « One Particular Kitchen.
I eat a lot of salsa.
A LOT. I am rather notorious for this, in fact. My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa? My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house. There is no risk of that. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales (more on that later).
And people, this salsa. Note that this makes a lot — a big mixing bowl full. 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)2-3 yellow onions20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)Stir it all together and eat with abandon. Yummy recipes / White Trash Dip 1 can chili (15 oz) 2 packages cream cheese (8 oz ea), softened 2 cups cheddar cheese, shredded 1 lb. bacon 4 green onions, chopped 1 tsp red pepper flakes Heat oven to 350 degrees. Cook bacon. Crumble. Mix together chili. Crispy Parmesan Asparagus Sticks. Who would have ever thought I would get excited about seeing something green on sale in the grocery store?
Not me. But that’s what happened when I walked by these super thin asparagus spears. How often do I find thin asparagus that doesn’t look half dead and is on sale? Rarely. And I sort of like asparagus. The whole upchucking thing usually doesn’t happen until the third of fourth spear. But I figured I could possibly prevent that mess if I coated these in something crispy and cheesy. These were so incredibly easy to make and tasted delicious – kind of like little asparagus “fries.”