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Appetizers and Sides

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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.

Classic Cheesy Chicken and Rice Soup

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.

The Famous “Crack Dip”

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. 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?

Crispy Parmesan Asparagus Sticks

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.” I also think that these will taste even better with thicker asparagus spears. [print_this] Crispy Parmesan Asparagus Sticks 1 bunch of asparagus (mine had about 30 spears) 2 egg whites 1/4 cup flour (I used whole wheat pastry flour) 1 cup seasoned panko breadcrumbs 1/4 cup parmesan cheese salt and pepper Preheat oven to 425 degrees. Snap off the tough ends of each asparagus spear. [/print_this] Okay.