Phyllo Brie Tarts

I have a confession to make; sometimes (okay, more times than not) when I go to the grocery store and I see something interesting or on sale I will buy it, even if I have no idea what I am going to do with it.  I try to talk myself out of it, but I just can't pass up a good deal or a new find, so into the cart it goes.  These little tarts are the result of one of those purchases, and I am happy to report they were delicious! 

While cruising the aisles at Fry's one night I spotted an aisle display of these little babies.

I was surprised to see them in the middle of an aisle because normally they are kept in the frozen section, so I was intrigued, I was even more intrigued that they were on sale for just $1.00 per box!  With the holiday season coming up (yes, this is another recipe I made before Thanksgiving) I figured there would be some party coming up that would require me to bring an appetizer, so I threw 2 boxes in my basket.  Sure enough, just a few days later I was invited to my friend Jenny's "Modern Family Thanksgiving Dinner" so I quickly volunteered to bring an appetizer!  I googled around the web a bit and I came up with the idea for these tarts...and let me just say...they have a lot going for them:

1. They are EASY!

2. They look very IMPRESSIVE!

3. They taste DELICIOUS!

One of the nice things about these is you can change up the flavor of jam based on your preference or what you have on hand (blueberry for me, another one of those impulse buys!) and the second bonus is that they taste delicious hot out of the oven or at room temperature, so they are the perfect party food!  Plus, who doesn't like mini sized food...it lets us eat more right?

Phyllo Brie Tarts

from Jenn

1 pkg. Athens Mini Fillo (Phyllo) Shells

1/2 c. or so jam or preserves of your choice

Brie cheese, rind removed, cut into 1 inch cubes (You will need as many cubes as you have shells)

Pecan halves (Once again, one nut per shell)

Preheat oven as directed on package of shells.  Place shells on a baking sheet and spoon a teaspoon of preserves into the bottom of the shell.  Top with a cube of cheese, then press a pecan halve on top.

Bake about 5 - 10 minutes, just until the brie has started to melt and the phyllo starts to brown.  Enjoy!

Championship Bean Dip

Three things I really love:

1. Beans (especially refried)

2. Dip (especially when it includes beans)

3. My crock pot

So what happens when I can bring all three things together for a common cause....MAGIC!  I love this dip, it is the ultimate dip in my world, and it is just so easy!  I served this when I had friends over to watch the ASU football game, and everyone was raving about it, it really is the best bean dip ever!  I found the original recipe in an old Fix It and Forget It cookbook that was my grandmas, and modified it a bit for my tastes.  It is the perfect party dip because you throw it all in the crock pot and 2 hours later you have a delicious dip!  Serve with tortilla chips, Fritos or corn chips and you have yourself a winner!  With football Bowl Games and the Superbowl just around the corner this is just the dip to cheer on your favorite team to victory!

Beans are not one of the most photogenic foods....so please no judgements on the photo!

Championship Bean Dip

2 (15 oz. each) cans refried beans (I use Rosarita Spicy Jalapeno)

2 c. picante sauce (I use Medium heat Pace)

2 c. Pepper Jack cheese, shredded

2 c. cheddar cheese, shredded

1 1/2 c. sour cream

6 oz. cream cheese, softened

2 Tbsp. chili powder

1/2 tsp. ground cumin

Chips for serving

Combine all the ingredients, except chips, in the crock pot; stir well to combine.  Cover and cook on High for 2 hours, or until heated through, stirring once or twice during cooking.  When ready to serve, turn crock pot to warm and serve with chips!

Note: This makes a really, really big batch, feel free to cut all the ingredients in half, but I like to have leftovers to make burritos!

Jalapeno Chicken Casserole

Well, looks like the cat is out of the bag, Laura (my sister) if you are reading this, please forgive me!  Why am I asking for her forgiveness?  I may or may not have not mentioned the word jalapeno when I invited my sister over for dinner and told her what I was making!  My sister is a wimp when it comes to spicy food; for instance, she claims to LOVE buffalo wings, but then wipe all of the sauce off of each one before she eats it....so weird!!!  So when she asked what I was making, I told her Mexican Chicken Casserole, she said yum, so I said see you at 6!  I knew that if I mentioned the "J" word she would not even try it, so I had to be a little bit sneaky....but isn't that what big sisters are for???

So at 6 last Sunday night, my sister and my parents arrived for dinner; we sat down and ate, and guess what?  They all liked it!  My sister made a little mention that a few of her bites were a little spicy, but like I said before, she is a major spice wimp.  This was really good, and fresh tasting.  I liked that it didn't use a canned soup as the base, which I am not against at all, but they can sometimes make dishes feel really heavy.  I also really liked the addition of the spinach, it was a good way to get in some veggies, this almost tasted like a spicy spinach dip with chicken, which is definitely not a bad thing in my opinion!

My only suggestion when making this would be to use more chicken.  The pound of chicken called for in the recipe seemed a little sparse to me, but do what you like!  I was also thinking of maybe instead of adding more chicken, to just use a can of black beans, or even use no chicken at all and just black beans....mmm beans....well they don't call me The Bean Queen for nothing!

I am really sorry I didn't get a picture of the insides, but trust me, it was very pretty!

Jalapeno Chicken Casserole

adapted from Chaos in the Kitchen

2 Tbsp. butter

1 onion, diced

3 jalapenos fresh, chopped
2 cloves garlic, minced
2 Tbsp. flour
20 oz chicken stock
salt and pepper, to taste
10 oz pkg. frozen spinach, thawed and drained
2 Tbsp. pickled jalapenos, diced
2 Tbsp. jalapeno pickling liquid
2 c. light sour cream
4 green onions, tops only, diced
2 Tbsp. lime juice, or about 1 lime
1 large bag of tortilla chips
1 lb chicken, cooked and chopped
2-3 c. cheddar and Monterrey Jack cheese, shredded
fresh cilantro, chopped

Melt butter in a large pan over medium heat. Pre-heat the oven to 350°F. Saute onions, jalapenos, and garlic until soft. Sprinkle flour over jalapeno mixture and cook for several minutes until golden. Add chicken stock to pan and stir until smooth. Cook, stirring often, until simmering and slightly thickened. Season sauce with salt and pepper, to taste.

Meanwhile in a medium bowl, combine spinach, pickled jalapenos and liquid, sour cream, lime juice and green onions. Add chicken stock mixture to sour cream mixture and stir thoroughly until mixed.

In a 9 x 13 baking dish, layer a handful of crushed tortilla chips, chopped chicken, and half of the sauce mixture. Sprinkle with half of the cheese. Add another layer of crushed tortilla chips, and the rest of the chicken and sauce mixture. Sprinkle with the remaining cheese. Top casserole with another layer of crushed tortilla chips and sprinkle with fresh cilantro.

Bake casserole for 30 to 40 or until hot and browned. Top with fresh pico de gallo, if desired.

I served mine with a big pot of pinto beans.....mmm mmm good!

Caprese Skewers

A couple of weeks ago my sister moved into a new condo that she recently purchased.  She was so excited for her new place that she just had to have a housewarming party ASAP, never mind that she didn't even have bedding or things to put on the walls when she decided this.  But nonetheless, she planned it for a weekend after we got back from vacation, and asked me to help out with the food.  She had some very specific requests of things for me to make, but luckily they were all pretty easy to pull together.  Although the whole weekend was a mad rush with us spending all day Saturday running around to different stores to finish decorating the place and then going to buy and make all the food by 4:00 pm on Sunday, but we got it done with just minutes to spare!  I have to say, her place looks really good, and she was able to pull it together really quickly.  It took me months to figure out my place, although I was behind to start with because all I owned was a bed, TV and a retro baby blue recliner!  Oh the days of simplicity!

Here is a picture of the spread that we put out for the guests, and over the next couple of posts I will share with you what I made, starting with Caprese Skewers!

The guests loved all the food, and I just had to call my sister out when she was showing off all the food that SHE (code for me, Jenn, her sister) made!  But hey, that's what sisters are for :)  It is almost embarrassing to share this as a recipe, because it is really more of an idea, but it makes for such a great item to take to a party or a picnic because it can be made ahead of time and doesn't require a fork!  I first made these for one of my football tailgates and everyone went wild over them, so I knew I had me a keeper!

Caprese Skewers

by Jenn

Cherry Tomatoes (I bought a box at Costco and had about half leftover)

Fresh mozzarella (Once again, I bought this at Costco, it comes in a pack of 2, but I just used one log)

Prepared Pesto (I used Classico Brand, found on the pasta aisle, but use fresh or make your own!)

Toothpicks

Dice mozzarella into cubes, about 3/4" by 3/4".  Put cheese and tomatoes in a large bowl, spoon a couple of tablespoons of pesto into the bowl; stir to combine and coat the cheese and tomatoes.  Add more pesto until you get the desired amount of coating. 

Skewer the tomatoes and cheese onto toothpicks.  I usually do cheese, tomato, cheese; but do whatever combination you like!  Put skewers in a sealed container in the refrigerator and let sit at least an hour to let the pesto marinate into the cheese.  Enjoy!

Cheesy Potatoes Gratin

By no means has it actually felt like Fall yet here in Arizona, but that hasn't stopped me from wanting to eat Fall type foods, specifically, casseroles!  I know I have previously pledged my love for almost all things casserole, so when I say these on Kaitlin's blog, I knew I just had to make them soon.  As luck would have it, I happened to have a package of homestyle potato slices in my fridge that were quickly approaching their expiration date, so I took it as a sign!  After getting home from work one night, I was able to quickly throw these together, especially since the potatoes were already sliced (the original recipe called for peeling and slicing the potatoes).  I had just gotten these cute little red ramekins and had been looking for a reason to try them out, but I suppose you could just put everthing in one large dish, it might just have to cook for a bit longer.

I had one little problem while making these, at some point, my toaster oven that I was baking these in turned off!  I was pretty sure that I set the timer for the alotted time, but somehow it went off, and I didn't hear it ding over the TV.  When the smell finally brought me into the kitchen, I could tell that they weren't done, so I just had to guess on how much time they needed until they were done.  After the delay,I was finally able to dig into the potatoes, and they were worth the wait!  They were creamy, cheesy and just so comforting!  I think I went a little bit overboard with the garlic, but that is a personal preference, so adjust accordingly!  These could even be made into a nice meal with the additional of some ham to the mix....but entree or side dish, they are still delish!

Cheesy Potatoes Gratin

adapted from Kaitlin in the Kitchen

20 oz. pkg. Simply Potatoes Homestyle slices (found in the refrigerated section by the eggs)

1/2 c. half and half

4 Tbsp. Parmesan cheese, grated

2 c. extra sharp cheddar cheese, shredded, divided

2 small garlic cloves, minced

Salt and pepper to taste

Butter, to butter the gratin dishes

Preheat oven to 375 degrees.

In a large bowl, add potato slices, half and half, 1 3/4 cup cheddar cheese, Parmesan cheese, garlic and salt & pepper.  Stir to combine, making sure all the potatoes are well coated; if needed add more half and half.  Generously butter your ramekins or baking dish (this adds flavor, don't use spray).  Spoon the potatoes evenly into 4 small ramekins and flatten to make sure they're in an even layer.  Bake in the preheated oven for 40 minutes, then remove and sprinkle with the remaining cheese.  Bake for an additional 15 minutes or until cheese is bubbly and golden brown.  Let cool for about 5 minutes before eating.

Beer Cheese Dip

I actually made this dip for one of my tailgates earlier this season, but I forgot my camera that day, and my sister called dibs on the leftovers. I told her she could have them as long as she took a picture and sent it to me....well, she lost her camera cord....so it took awhile....but she finally sent it so I can post the recipe for all of you!

At this point, I can't even clearly remember what game I made this for, but I am thinking it had to be University of Washington....which was an exciting game as my Sun Devils scored a touchdown as time expired to win the game!! Everyone in the stadium figured we were heading into overtime (which I was a bit miffed about because my DVR was going to miss overtime...and yes, I go to the game and re-watch it on TV, it is just my thing, don't judge me!).....but then a beautiful rainbow pass dropped the ball into the waiting hands of Chris McGaha, who seemed to be in just as much shock as the rest of the crowd! It always seems that we come up on the short end of these last minute scores (which, incidentally, is the reason for three of our losses this season), but this night was different for a change.

We were having a really casual tailgate that night, just Washington "Husky" Dogs, Washington Apple Pie....you get the drift. I knew we needed some sort of munchie to tide us over until we grilled the hot dogs, so I went searching on Recipezaar and came up with this little gem. After reading the ingredients, I was sold, and I knew my crew would be to....I mean it has two kinds of cheese, ranch dressing and beer in it...can it get any better? Well, I whipped this up in my Kitchen Aid mixer, and let it sit overnight until game day, the verdict, it was a HIT! Everyone wanted to know what was in it, and couldn't stop eating it. I served it with some pretzel crisps that I found at Costco, because pretzels + cheese + beer = YUM! Like I said earlier, my sister took home the leftovers, and I am guessing they didn't last long. For those of you weary of the beer part, you really couldn't taste it, but if you want to leave out the liquor all together, just substitute some apple juice!

Beer Cheese Dip

adapted from Recipezaar

2 (8 oz. each) pkgs. cream cheese
1 pkg. Ranch dressing mix (Like Hidden Valley)
2 c. sharp cheddar cheese, shredded
1/4 c. green onion, tops only, chopped
1/3 - 1/2 c. beer, any flavor (I think I used Bud Light) or use apple juice

In a medium bowl, combine the cream cheese and the ranch dressing mix; mix until smooth. Stir in the cheddar cheese and the green onions. Slowly add beer until you reach your desired consistency. Cover and refrigerate overnight; serve with pretzels, crackers, veggies, etc!

Bacon Mac & Cheese

Up until about a year ago, I had had a subscription to Cooking Light Magazine for almost 10 years, but when it came up for renewal the last time, I broke up with Cooking Light. It is not that Cooking Light hadn't been good to me and provided me with lots of delicious food over the years (I can honestly say, there wasn't a recipe that I tried that I didn't like), it was just that over time, it's offerings became less and less appealing to me. I am not sure if it was the mile long ingredient lists, or the obscure ingredients for that matter, but I hadn't tried a recipe out of my last 10 issues....so it was just time to move on.

So it only figures that since I decided to go and break up with them, they have changed their format and started putting out much simpler (and more personally appealing) recipes! I saw this recipe posted on a couple of different blogs, and all gave it rave reviews. My current Mac & Cheese favorite was a stove-top version that I had gotten out of an older version of Cooking Light, so I was eager to try a new version. Let me just say one word about this version....WOW! This is hands down my new favorite Mac & Cheese, it is so simple, so delicious, and it came from a light cooking magazine; does it get any better?

Oddly enough, the item that I think gives this the most flavor punch is actually not the bacon, but the green onions! I happen to love green onions, and the flavor of them, mixed with the creamy cheese and the bacon was amazing! Another thing that I really liked about this recipe is the way that it reheated in the microwave, it came out really creamy, not clumping up like some reheated versions.

So with fall upon us.....it is time for some comfort food....and this certainly fits the bill!

And now I am left to ponder if I really should have broken up with Cooking Light after all!

Bacon Mac & Cheese

Adapted from Cooking Light September 2009

3 1/4 tsp. salt, divided

12 oz. elbow macaroni

4 tsp. flour

1 1/2 c. skim milk, divided

2 c. shredded extra sharp cheddar cheese, divided

1/4 c. green onions, sliced

1 tsp. hot sauce

1/4 tsp. pepper

4 slices center cut bacon, cooked and crumbled

Cooking spray

Preheat broiler

Bring 6 quarts of water and 1 tablespoon of salt to a boil. Add pasta; cook al dente, drain.

Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk, bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes, or until it cools to 155 degrees. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper and bacon; stir. Add pasta; toss. Spoon into a 2-quart, broiler safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes or until cheese is melted.

Crab Fondue

Growing up a child in the eighties, it seemed that every time my mom had a party, she made fondue. This particular fondue was always a favorite, and the one she made most often. Even though my sister and I usually didn't get to attend the parties, we always were anxious to get our hands on a pre-party sampling of the fondue! My mom would always keep this warming in a crock pot, so we would always beg for a taste before being banished to our rooms with a babysitter, and being the cute kids that we were, mom usually caved and gave us a taste! As kids, neither my sister or I were really fond of crab, but just about anything can be eaten if you cover with cheese! This fondue has a mellow, creamy taste that is just divine and it is a snap to prepare and stays warm in the crock pot, making it the perfect party food!

This is one of my sister's all-time favorite things, and she used to request it every year for her birthday dinner. She wanted to have it for her birthday this year, but we were out of town and just never got around to it. Yesterday was our friend Kristen's birthday, and she wanted to just come over and hang out and watch movies. I said I would take care of some snacks, so I decided to go ahead and make the fondue, my sister was so excited! Everyone really loved this, it is one of those things that is hard to stop eating....which is why I don't make it very often!

Crab Fondue

from Mom

1 (6 oz.) can crab meat, drained
5 oz. white American cheese (You get this from the deli counter, just ask for a chunk)
1/4 c. milk
1/4 tsp. garlic salt
1/8 tsp. cayenne pepper (I left this out, I didn't have any on hand)
1 Tbsp. Worcestershire sauce

1 loaf French bread, cut into 1" cubes and toasted in the oven

Combine all ingredients except for the bread in a fondue pot or crock pot and let melt, stirring occasionally. Once everything is melted and combined, serve with toasted bread cubes.

Green apple slices are also good dippers for this!

Creamy Jalapeno White Sauce & Shrimp Enchiladas

Every summer when I visit Coronado with my family, there is one thing that I always have to do...go and eat at Miguel's Cocina! My family has been eating here since I was a toddler, and I have many fond memories of spending time there with both family and friends. When we first went back to stay in Coronado after about a 15 year hiatus, I was really excited to go back to Miguel's. It looked just how I had remembered it, but one thing that I didn't remember was the Jalapeno White Sauce that they serve alongside the chips and salsa. Let me just say....it was love at first bite! Maybe I never ate this stuff as a kid, or maybe it had just been too long, but I could not believe that I didn't remember it. Even though there are jalapenos in it, it is not really spicy, it is just a smooth, velvety white sauce that goes great with just about everything on the menu!

On my recent trip to Coronado, I was only able to get to Miguel's once (I usually try to sneak in at least two trips) but I savored every bite of the sauce, knowing that I wouldn't get to have it again for an entire year. Well.....I was wrong! The other day I was surfing around on the Internet and came across a website full of secret restaurant recipes, it got me thinking, and so just for fun I Googled "Miguel's Cocina Jalapeno White Sauce," and to my complete surprise it popped right up! In reading the blurb, apparently Miguel's will actually give you a recipe card if you ask for the recipe at the restaurant....who knew??!! With the secret recipe now in my hot little hand, I knew that I was going to have to try it out ASAP. And while I am always a fan of eating just dip for dinner, I decided I need to be a little bit more grown up and actually make some real food as well, so I got some shrimp at the butcher counter to make into some enchiladas with the sauce on top!

The instructions for the dip seemed pretty simple, but they did call for "clarified butter." I had heard of that before, but didn't know how to make it, so after some Internet research I was good to go. It actually was pretty simple, but a word to the wise, start with double the amount of butter that you actually will need, because the clarifying process reduces it by half. Once I had the butter ready it was smooth sailing, and the sauce came together in just 10 minutes! I tasted it, and it was almost a perfect duplicate of my beloved sauce from Miguel's! I think it could have used even a bit more jalapeno, so adjust according to your heat tolerance. Once the sauce was ready, I prepared the enchiladas and I had myself a delicious (although, not low fat at all) Mexican feast! I think next time I will try and make it using half and half and see how it works out!

The possibilities are endless for this sauce.....thank you Miguel!

Creamy Jalapeno White Sauce

2 c. whipping cream
1 c. sour cream
1 tsp. chicken base
2 Tbsp. clarified butter
1 Tbsp. flour
1 jalapeno pepper, seeded and minced (Or more if you like it hot!)
1 Tbsp. juice from jarred jalapenos
1/2 c. shredded cheese (Mexi-Mix)

Heat whipping cream in a saucepan over high heat. When cream is ready to boil, stir in sour cream. When sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.

While cream is simmering, make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.

Just before cream mixture is about to boil again, add roux, whisking briskly until it is incorporated. Remove from heat and stir in minced jalapeno and shredded cheese.

Shrimp Enchiladas
(I just made enough for me, so adjust accordingly)

8 extra large shrimp, peeled and deviened
1 tsp. garlic powder
1 tsp. cumin
Olive Oil
1/2 c. Jalapeno cheese sauce
3 corn tortillas
1/2 c. shredded Monterrey jack cheese
Green onions, chopped

Heat oil in a saucepan. Add shrimp; sprinkle with seasonings and some of the onions. Cook until shrimp are pink. Remove shrimp and roughly chop. Add in a touch of the cheese sauce.

Warm tortillas in microwave. Spread a small amount of sauce on the bottom of a glass baking dish. Fill tortillas with shrimp mixture; roll up and place seam side down in dish. Spoon remaining cheese sauce over the top and sprinkle with cheese and onions.

Bake at 350 degrees for about 10 minutes or until heated through and bubbly. Enjoy!

Bacon Tomato Garlic Cheese Toasts

On Friday I was not feeling very good, I had somehow managed to catch myself a summertime cold, which, is not a good time. I was feeling run down and tired, so I decided to go home from work early and just relax on the couch. On my way home I decided I needed to get some movies, so I went to Safeway to see what the RedBox had to offer and while I was there decided to pick up a few items for the road trip that I was taking the next day up to Flagstaff for Cardinals training camp. But as I was wandering the aisles, I couldn't help but think that later on I was going to need to eat something (you know, "feed a cold") so when I was on the freezer aisle and spotted the garlic bread, I immediately remembered a recipe that I had just seen that morning on Krista's Kitchen. The recipe originally came from Food Network Magazine, which I am a subscriber to but have yet to make anything from it, even though it all looks delicious! The recipe originally calls for plain Texas Toast, but Krista had used garlic toast, and I thought that that sounded like the way to go for me as well. I scanned my memory banks and realized that I had just about everything at home already, I just needed to get the garlic bread and a tomato.

After laying on the couch for a few hours, my stomach told me that it was time to make some food, so I set off to throw these toasts together. I have to say, they were pretty simple; cooking the bacon is what took the longest. I generally cook my bacon in a skillet to collect the grease to make beans, or just toss it in the microwave, but that night I decided I wanted to give it a try in the oven....and the results, this is my new favorite way to make it! It is so easy, you don't have to turn it and if you line the pan with foil, the clean up is a cinch! So if you haven't tried this method, just cook at 400 degrees for 15 - 20 minutes until your desired level of crispiness...and voila...hands free bacon!

I didn't put the sliced zucchini on the toasts as the original recipe called for because mine in the fridge had passed the point of no return, and I also omitted the parsley because I don't really think it adds much flavor and then I have a whole bunch leftover in my fridge that just shrivels up and dies. I just went the plain and simple route, cheese spread, bacon and tomato. These were quite rich, but they were tasty, and I could definitely see myself making them again once the weather gets cooler.

Bacon Tomato Garlic Cheese Toasts

adapted from Food Network Magazine Aug/Sep 2009

1 large, ripe tomato
Kosher salt
8 strips bacon (Cooked using your preferred method)
4 slices Texas Toast Garlic Bread, thawed

3/4 c. cheddar cheese, shredded
3/4 c. mozzarella cheese, shredded

3/4 c. mayonnaise (I used light)
5 scallions, finely chopped

Preheat oven to 400 degrees and line a baking sheet with heavy duty foil.

Core the tomato and thinly slice. Place in a colander in the sink and sprinkle with 1/2 tsp. salt; let drain for at least 15 minutes.

Combine the cheeses with the mayonnaise and scallions in a bowl. Spread cheese mixture on the toasts, reserving about 1/3 cup. Crumble 2 slices of bacon onto each slice of bread. Shake off any excess liquid from the tomatoes; distribute tomatoes among the toasts. Dot with the reserved cheese mixture. Bake until golden brown, 15 to 20 minutes. Serve warm.

Chicken Quesadilla Dip

This past weekend was busy for me, Saturday was a blur between moving stuff at the sorority house and going to the Keith Urban concert, so by the time Sunday rolled around, I just didn't feel like doing much. I was able to drag myself out into the 115 degree weather to make a quick run to the grocery store, which allowed me to gather everything I needed to make this dip. I thought it would be the prefect snack to munch on while spending a lazy afternoon on the couch.

This was really quick to throw together, and can definitely be altered to whatever spiciness level you prefer based on how many jalapenos you use. The original name for the dip was Chicken Enchilada Dip, which I found to be a little funny because there is no enchilada sauce involved! After tasting it, I decided that it tasted like the yummy filling inside of a chicken quesadilla, so I decided to rename it. I made it as originally written, but I think for the future, I am going to make one change to give it more of a dip consistency....add more cream cheese! This is excellent with tortilla chips, but it would work just as well spread inside a tortilla for an easy quesadilla party!

Chicken Quesadilla Dip

2 (8 oz. each) pkgs. cream cheese, softened (Original calls for 1 pkg., but I think 2 is better)

½ cup of mayonnaise (I used reduced fat))

4 c. shredded Cheddar cheese

1 (4 oz.) can diced green chile peppers

2 Tbsp. pickled jalapeno peppers, finely diced (I just chopped up some rings from a jar)

4 green onions, chopped

1 tsp. of Tony Chachere's (Green Can): Cajun Seasoning

1 tsp. of Garlic Powder

1 (10 oz.) can white meat chicken breast

Preheat oven to 350 degrees.

Thoroughly combine all ingredients in an oven safe casserole dish. Bake for 30 minutes until bubbly. Serve with tortilla chips.

Philly Cheesesteak Mac & Cheese

When I came across this recipe on Krista's Kitchen a few month's ago, I just knew that I had to try it for it was bringing together two things that I really enjoy. Within a short amount of time, I had procured all the necessary ingredients, but, for some reason I just didn't ever get around to making it. I knew that I needed to get to it soon, or risk losing the cheese to spoilage, so I invited Laura, Whitney & Billy over to have dinner and watch So You Think You Can Dance.

I knew that the recipe was originally adapted from a Rachael Ray recipe, so theoretically, it was supposed to take just 30 minutes. Well I have tried some of her recipes in the past, and had yet to be able to get done from start to finish in under 30 minutes, so I started an hour before it was time to eat. But to my surprise, this actually came together really quickly and I was done before my guests even arrived! The part that took the longest was just getting the water boil in order to cook the pasta!

This pasta was rich, but not too rich, and the flavor of Philly really shined through. I served it with some garlic toast and steamed green beans. I would make this again, especially since the leftovers are really delicious....cold!

Philly Cheesesteak Mac & Cheese

adapted from Krista's Kitchen

2 Tbsp. extra-virgin olive oil
2 large onions, thinly sliced
Salt and freshly ground black pepper
1 pound bow tie pasta
2 Tbsp. butter
2 Tbsp. flour
2 c. skim milk
3 c. Mozzarella & Provolone cheese, shredded
1/2 c. beef broth
1 pkg. Steak Umms slices, roughly chopped

Place a large pot of salted water over high heat and bring it to a boil. Once the water boils, cook the pasta to al dente according to package directions. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in. While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions to the pan and top them with a lid or piece of aluminum foil for 2-3 minutes, just to get them cooking. Remove the lid or aluminum foil and continue cooking the onions until tender and lightly caramelized, 8-10 minutes.

While the onions are caramelizing, melt the butter over medium-high heat in a medium-size pot. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and stir in the shredded cheese. Season with salt and freshly ground black pepper and reserve.

To the skillet with the onions, add the broth and the Steak Umms. Cook until the meat is no longer pink.Add the cheese sauce and the onion-beef mixture to the pot with the drained pasta and toss everything to combine. Transfer to a casserole dish. Top with additional cheese and parsley. Broil until the cheese is melted and bubbly.