Beef Enchilada Dip Recipe Beef Enchilada Dip makes one of my favorite hot dips to serve during game day activities or anytime during, really. So easy to pull together, this beef enchilada dip is really a crowd favorite whenever I serve it. I think you’ll find that once you begin making it, the more requests you’ll get to bring it along for parties and events. I promise. It is in serious demand. But you know, what’s not to love about all that deliciousness? You’ll want to keep a few of the ingredients on hand so that you can make this beef enchilada dip whenever the urge strikes you. There have been so many occasions that I’ve made this dip as an appetizer and then we’ve decided that it is all we wanted for our supper. Here’s my Beef Enchilada Dip recipe. Beef Enchilada Dip Recipe Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. Author: Robyn Stone | Add a Pinch Serves: 8 Ingredients Instructions Brown ground beef in a large skillet. Enjoy!
Chicken With Cornmeal Dumplings - Chicken and Dumplings Recipe This slow cooker chicken is a one-pot meal with a cornmeal dumpling topping. Cook Time: 6 hours, 30 minutes Total Time: 6 hours, 30 minutes Ingredients: 2 cups diced potatoes1 1/2 cups chicken broth 1 (12 oz.) can V-8 or tomato juice (1 1/2 cups)1/2 cup sliced celery1/2 cup chopped onion 1/2 tsp. salt1 tsp. chili powder4 to 6 drops Tabasco sauce2 cups cubed, cooked chicken1 1/2 to 2 cups frozen cut green beans, thawed1 1/4 cups packaged biscuit mix1/3 cup yellow cornmeal2 tbsp. finely chopped fresh parsley or snipped fresh chives1 cup shredded Cheddar cheese 2/3 cup milk Preparation: Combine potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce in the slow cooker.
Lemon Garlic Gnocchi by ila on October 9, 2008 How is everybody doing? Aren’t the days going by fast? Here’s a quick one that never fails: lemon butter. Lemon Garlic Gnocchi – serves 2Inspired by Giada’s Lemon Spaghetti recipe 2 cups gnocchihalf a lemon worth of juice1 tbsp butter1/4 cup grated parmesan1 garlic clove, finely minced1 tsp lemon zest (if you have any… It makes it more lemon-y)2 little basil leaves, finely choppedcoarse ground pepper 1. The tiny basil leaves came from my windowsill ‘garden’. Since this post is unexciting bland in color, here’s a picture I shot with my Lomo at Balboa Island two weekends ago. After I Saw This Video, I Never Bought Potato Chips Again! - LittleThings.com Potato chips are, simply put, my vice. The one indulgence I allow myself on a weekly basis. While I’m otherwise a very healthy person, for some reason I just can’t say no to a handful (or entire bag) of chips! Good thing I stumbled across this video, because now I can eat my chips without the guilt! If you’ve ever wanted to know how to make your own healthy version of those deliciously addicting snacks, then this clip is for you. If you’ve tried — and failed — to make healthy chips in the oven (mine always came out burnt), then try this trick and let us know if it works! Please SHARE!
mexican It’s almost laughable now, but here’s yet ANOTHER Mexican inspired dish!! Of course, I can take no credit for this one. I found it on one of my favorite blogs. This took almost NO time to make, minus the time it took to spread the mix and roll the taquitos. We devoured these little bites of creamy greatness in a very embarrassing few short minutes. 2-3 chicken breasts, cooked and shredded {OR grilled fajita chicken strips if you’re in a hurry!} 1/3 cup {3 oz.} cream cheese 1/4 cup green salsa {salsa verde} 1 tbsp. lime juice 1/4 tsp. cumin 1/2 tsp. chili powder 1/2 tsp. onion powder 1/4 teaspoon garlic powder 3 tbsp. cilantro, chopped 2 tbsp. green onions, chopped 1 cup pepper jack cheese, grated Cooking spray Kosher salt Tortillas, corn or flour {I used flour} Heat oven to 400. Mix together chicken, cream cheese, salsa verde, lime juice, cumin, chili powder, onion, powder, garlic powder, cilantro, green onions, and pepper jack cheese. Roll the tortilla and place on a baking sheet, seam side down.
Essentials: Ina Garten's Mac & Cheese Recipe This week UPI reported that sales of boxed macaroni and cheese increased by 10% in 2007 (story via Jezebel). Furthermore, “half of the country's children will feast on macaroni and cheese at some point during the next two weeks.” Wow! Though my younger self would have wrinkled her nose at their crusty tops and pale interiors—in fact, I probably would have refused to eat anything that had to be sliced rather than spooned up out of an orange-glowing pot—I was pretty proud of my béchamel-bound macaroni casseroles with their rotating cast of cheeses. Remember this macaroni and cheese controversy from a couple of years ago? This week UPI reported that sales of boxed macaroni and cheese increased by 10% in 2007 (story via Jezebel). Remember this macaroni and cheese controversy from a couple of years ago?
twice-baked potatoes with kale As I do every year, I woke up the morning after Thanksgiving with dueling urges to consume pie for breakfast as well as to repent with an endless sequence of brothy vegetable soups until I no longer dreamed of pumpkin cheesecake, cranberry caramel almond tarts and chocolate silk. I vowed make the wholesome side triumph this year, however, yet somewhere along my righteous path to eating kale salad for breakfast, lunch and dinner, I remembered that kale salad tastes absolutely nothing like pie and that was basically the end of that. By dinner that night, we were digging into terrifying heaps of spaghetti and meatballs at Carmine’s, followed by overstuffed chocolate cannolis. There wasn’t a ribbon of kale in sight. The inspiration came from a version on Food52 created by the blogger behind Brussels Sprouts for Breakfast who had served these, I think rather brilliantly, as a side to her family’s surf-and-turf Christmas Eve tradition. Serves 6 as a side; 3 as a hearty main
Pierogi Recipe | Cooking Momofuku at home October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.