Queso Dip

I think it's pretty safe to assume that I do a majority of the cooking in our house.  But don't be fooled - Chris is an excellent cook and he definitely has his specialties.  For instance, his scrambled eggs - they are so good and the first time I came to visit him (we did the long-distance thing for a year), he made these for me in the morning and I never forgot them!

And let's talk about his catfish, shall we?

Being in the South, you can find catfish just about anywhere for lunch or dinner (it's a staple menu item at most places).  The thing is, it's always fried.  Don't get me wrong, fried is good.  Fried is VERY good, but it's not always the best for you and some places have a really heavy hand with their breading and I'm not much of a fan (neither is Chris).  But where he grew up in Alabama, grilled catfish is easier to come by and I gotta tell y'all, it is so, so good!  And when Chris makes it?  Oh lord, it's heaven!  It melts in your mouth and it's so tender.  We'll definitely have to add that to the list of blogging this Summer (we eat it a lot)!

And then there's his Queso Dip.  The infamous dip that is always requested for him to bring to gatherings of all kinds.  When we first started dating, he bragged about this dip and I thought, "Yeah, yeah, just another dip with Velveeta and salsa...no biggie!"

Well, yes, it does have Velveeta in it, but it doesn't have salsa and it's SO much better than any homemade queso I've tried thus far!  I know I'm a little bias, but I'm being honest here....it's really good!  It's one of those dips that you just can't.stop.eating.  No matter how hard you try, you just have to go back for one more chip.  And then one more.  Annnnnddd then one more.  Okay, I'm done!

Because we're trying our best to eat better these days (kind of hard to do with ribs and queso, but it was the Super Bowl), we opted to use ground turkey instead of beef.  Chicken would be exceptionally good in this as well!  And just like most of the recipes on here, you can really alter the heat to your liking.

 Queso Dip

Ingredients
1 lb. Ground Meat (Turkey, Beef or Chicken)
1 Med. Onion, diced
1 Lg. brick Velveeta Cheese
1 - 10 oz. can Diced Tomatoes with Lime Juice & Cilantro (we use Rotel)
1 - 10 oz. can Diced Tomatoes with Green Chiles (we use Rotel)
2 - 15 oz. cans Pinto Beans, drained and rinsed

Directions
In a large pan, cook the meat over med-high heat until browned.  Add in the onion and cook until tender.

In a large crock pot, add in the meat, cheese, tomatoes and beans; stir to mix.  Cook over low-medium heat for 2 hours or until heated through.

Serve immediately with tortilla chips, sour cream, lime, cilantro...whatever you want!

Yield: 12-14 Servings
Source: With a Cherry on Top Original

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Spinach & Artichoke Dip

Rounding out the list of appetizers we had on Turkey Day is this recipe for Spinach & Artichoke Dip.  I've definitely had my fair share of the dip and have tried my hand at a variety of recipes including those that are super easy and require very few ingredients to others that are much more complex, ingredient-heavy and time consuming.  This particular recipe falls right in the middle.  It's actually fairly easy to throw together and in fact, the lengthy part is the baking process. 

This recipe is yet another from the infamous Grand Temptations cookbook....don't you ever get tired of me talking about it?!  I've had that book for years and still haven't made every single recipe in it, so I knew it was time to indulge in this particular one, especially since I've been eyeing it for quite some time.  I'm not really sure why I never made it before, but I can definitely say that this, by far, is the best recipe I've made for Spinach & Artichoke Dip!

It's super creamy, a little rich (but not too heavy) and has the right amount and balance of spinach, artichokes, cheese and garlic.  Served with tortilla chips, crackers, bread or even veggies, this particular recipe is definitely sure to please at any gathering!

Spinach & Artichoke Dip

Ingredients

2 Tbsp. Olive Oil

12 oz. Fresh Baby Spinach

1 - 15oz. jar Artichokes, drained and chopped

1/2 Med. Onion, diced

1 1/3 cups Parmesan Cheese, grated

5 Garlic Cloves, minced

3/4 cup Fresh Basil, chopped

12 oz. Cream Cheese, softened

Salt to taste

Pepper to taste

Parmesan Cheese, shredded

Directions

Preheat the oven to 400 degrees.

In a large skillet, heat the olive oil over med-high heat.  Add the spinach to the pan in batches until it wilts down.  Remove from the heat and chop it up once it's cool to the touch.

In a medium bowl, mix together the spinach, artichokes, onion, grated Parmesan cheese, garlic, basil, cream cheese, salt and pepper.  Spoon the mixture into a baking dish and sprinkle with shredded Parmesan cheese.

Microwave on high for 45 seconds and then bake for 20-25 minutes or until golden brown.  Serve with crackers, chips, bread or vegetables.

Yield: 10 Servings

Source: Adapted from Grand Temptations



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"Classic" Stuffed Mushrooms

Adding to the list of yummy Thanksgiving apps this year were Stuffed Mushrooms.  I love, love, love stuffed mushrooms of practically any sort and it had been quite some time since I've sunk my teeth into one, so it was only right to make them for this food-filled holiday!

This is actually a very classic recipe and what some would refer to as the "original."  There are so many variations out there now for stuffed mushroom recipes that it can sometimes be hard to find one that is different, yet appealing to all palettes.  You can stuff them with crab, an assortment of cheeses, potatoes, different types of meat, etc.  When in doubt, I always refer to the tried and true, the classic, the original, the big guy...you get the point, I'm sure.

With a healthy (not waist-healthy but portion-healthy or size-healthy, if you rather) bite of sausage, cream cheese and Parmesan cheese stuffed into a juicy mushroom, your mouth explodes with depths of flavor and textures...it's pleasing in so many ways!  They're such a savory and slightly rich addition, that you don't need too many which is why this recipe can go a long way with guests, even leaving enough for seconds or thirds!

Oh and for what it's worth, please don't mind my picture...I accidentally left them in the oven too long!  Even after my timer told me it was time for them to come out, I was preoccupied with other kitchen tasks....who am I kidding?  I was stuffing my face "taste-testing" other yummies I was working on!  Irregardless, they were still good and we devoured every.single.one!

"Classic" Stuffed Mushrooms

Ingredients

24 oz. Button Mushrooms

1/2 lb. Pork Sausage (whatever flavor you like...I used Italian)

1/2 Med. Onion, diced

4 cloves Garlic, minced

1/3 cup Chicken Broth

8 oz. Cream Cheese, softened

1 whole Egg Yolk

3/4 cup Parmesan Cheese, grated

Salt to taste

Pepper to taste

Directions

Preheat oven to 350 degrees.

Gently wipe off mushrooms with a damp cloth or paper towel to remove dirt.  Pop out the stems, reserving both parts.

Chop up the stems into fine pieces and set aside.

In a skillet, cook the sausage over med-high heat until browned; drain the grease and transfer meat to a plate to set aside.

Meanwhile, add the onions and garlic to the skillet and cook over medium heat until softened (about 2 minutes).    Pour chicken broth into the skillet and deglaze the pan by running a whisk or spoon around the bottom of the pan to scrape up any bits left behind by the meat.  Continue cooking until liquid evaporates (about 5-7 minutes).  Add in the mushroom stems and cook to soften (about 2 minutes).  Remove from heat and set aside to cool.

In a medium bowl, mix together the cream cheese and egg yolk.  Add in the Parmesan cheese and mix until combined well.  Add in meat and mushroom mixture and mix well.  Refrigerate the mixture, allowing it to firm up (about 20 minutes).

When ready, smear the sausage mixture into each button cap cavity, allowing a generous amount to sit on top.  Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes (or until golden brown).

Yield: 12-16 Servings

Source: Adapted from The Pioneer Woman

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Sausage Cups

Happy post-Thanksgiving Day everyone!  I hope everyone survived the holiday and Black Friday madness (if you were crazy enough to get out in it)! 

Because our families live in other states, Chris and I spent Turkey Day at home, together, this year.  It was really nice with just the two of us and definitely complete with all the fixins!  We had the usual roast turkey, dressing, mashed potatoes and gravy, etc.  But I also made a few appetizers to help fill us up even more throughout the day! 

I decided to make new appetizers this year utilizing recipes that I haven't made before and I'm so glad I gave these Sausage Cups a place at the table this year.  They were the perfect mouthful of crunchy, chewy, spicy cheesiness!  And they were so easy to put together...they practically took no time at all!  And believe it or not, they're just as good leftover! 

This is such a versatile recipe and you really can change up the variation of flavors by changing out the ingredients you use!  I ended up using Italian sausage, but I think they would be dually delicious substituted with Hot sausage, ground chicken or ground turkey as well (especially if you're trying to avoid the heavy calories and flavors the sausage gives).  The original recipe called for a blend of Monterrey jack and cheddar cheese but I used what I had on-hand.  Either way, any mixture of cheese would work just fine!

We actually enjoyed these so much, I decided to make another batch of them today just to have for a snack and also to freeze them!

Sausage Cups

Ingredients

1 lb. Ground Sausage

1 pkg. Won Ton Wrappers

2 cups Cheddar Cheese, shredded

1/2 cup Ranch Dressing

Directions

Preheat oven to 350 degrees.  Spray a mini-muffin tin and set aside.

In a skillet over med-high heat, crumble the sausage until browned; drain. 

Meanwhile, insert the won ton wrappers into the muffin tin to form little cups or bowls.  Bake for 5 minutes.

In a medium bowl, mix together the sausage, cheese and ranch dressing.  Carefully spoon the mixture into the pre-cooked won ton cups and finish baking for an additional 10 minutes.

Yield: 30 Servings

Source: Adapted from Bob Evans

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Boneless Wings

One of Chris' favorite things to eat are wings (especially from Buffalo Wild Wings...AKA: B-dubs)!  While I'm not a huge fan of major chain restaurants, I do love me some B-dubs!  Don't get me wrong, chain restaurants aren't horrible by any means, but I'd much rather eat at a place highlighting local cuisine (you know, those wonderful hole-in-the-wall places that you just can't beat the flavor of)!

When we first moved down here, it was nearing Chris' birthday and his requests were: going out for wings and a cheesecake for dessert!  Luckily for me, I was able to accommodate both!  Being new to the area, I scoured the Internet for the closest B-dubs with no luck.  Wings are pretty popular down here and there are several local chains with "amazing" wings that were recommended to us, so we decided to try them out over the course of the time we've been here.  BIG MISTAKE!  HUGE mistake!  Apparently we had been spoiled....

But as every story has a happy ending, so does ours....not too long ago, B-dubs finally opened a restaurant in the area and even better yet, they're getting ready to open one right around the corner from us!  Woohoo!  Of course, as you know though, eating out isn't the best and I know that B-dubs may have some tasty fare, but going there regularly is not going to help our girlish figures!  So we decided to copycat one of our favorites here at home.  And you know what?  They were pretty darn good! In fact, we kind of liked them better than B-dubs!  Shhh....don't tell them!

Boneless Wings

Ingredients
1 lb. Boneless, Skinless Chicken Breasts, cut into 2" pieces
1 cup Flour
3 Eggs, beaten
2 cups Panko Bread Crumbs
Peanut Oil for frying
Wing Sauce of your choice - we used Asian Zing from B-dubs

Directions
Heat oil in a large pan over med-high heat. Set up a dredging station with the flour, eggs and Panko crumbs, each in their own dish.

Begin dredging the chicken pieces first in the flour, then in the egg and then into the Panko crumbs to coat evenly.  Place coated chicken pieces on a plate and continue dredging remaining chicken.

Once oil is heated through, carefully place the coated chicken pieces in the pan.  Cook the chicken until the coating on the outside is golden brown and the juices from the chicken have run clear (about 2 minutes).  Place cooked chicken on a plate covered with paper towels and continue cooking the remaining chicken.  Note: Do not overcrowd the pan with the chicken or it will not cook evenly!

Place the cooked chicken in a resealable container or bag, along with the sauce of your choice.  Close the container or bag and gently shake to coat the chicken even with the sauce.  Remove and serve with blue cheese or ranch dressing and celery sticks.

Note: You can also use vegetable oil in place of the peanut; however we prefer the peanut oil because it's better for you and it gives a little more flavor to the meat.

Yield: 4 Servings
Source: With a Cherry on Top

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Southern-Style Deviled Eggs

So it's Easter season (well, it was) and one thing that is for sure, there is always an abundance of Easter Eggs in most everyone's home!  I think the two most common ways to use those eggs up include Egg Salad Sandwiches and of course, Deviled Eggs.

I know, I know...Deviled Eggs.  Boring!  But, when I started this blog, I vowed to include all things good and in this case, that means Deviled Eggs!  You'd actually be surprised by how many people don't know how to make them.  That said, there are actually several ways and it's really more of a personal preference, what you grew up with and where you live.

Let me explain.  See, growing up, Deviled Eggs were always at every get-together, party, reunion, etc.  There really wasn't much to them other than a little mayo, yellow mustard and some paprika on top.  That's it!  Nothing fancy.at.all.

But in the South, they like to put pickles in their Deviled Eggs.  That's right.  I said it.  Pickles.  Can you believe it?!  When Chris asked whether I was making them for Easter, I casually said "No."  I hadn't planned on it because A). I didn't color eggs this year and B).  I didn't think about making them.  Can I tell you that he looked at me as if I were crazy?!  Well, it came to be that he thought it was tradition to have them for Easter and I can see where he would get that.

So, I said I would make them.  I had planned on using the traditional method I grew up with, except I thought I would doctor them up a bit and use Dijon Mustard instead.  Then comes the next question: "Are you gonna put pickles in them?"  What?!  No!  Then came the look.  Again.  Okay, fine, I'll put pickles in them.  All the while thinking...ew...gross.  But this was one of those moments where I ate my words!  Pickles in Deviled Eggs are delish!  I used the Claussen pickles and, in my opinion, they were better than any other kind (even though I've never had them with any other kind) because they added a hint of garlic, which you especially can't go wrong with!  I also made them a little fancy by piping the filling into the egg instead of spooning it in...so pretty!

Southern-Style Deviled Eggs

Ingredients
6 Eggs, hard boiled
1 Tbsp. Mayonnaise
1 Tbsp. Dijon Mustard
1 lg. Pickle Spear, chopped finely
Salt
Pepper
Paprika

Directions
Slice each egg in half and carefully remove the cooked yolks into a small bowl; set cooked eggs off to the side or on a serving dish.

Using the back of a fork, press into the yolk mixture, breaking it up into small crumbles. Add in the mayo, mustard and pickles; mix to combine until it forms a smooth mixture. Season with salt and pepper to taste.

Using a pastry bag and med-large round tip (or resealable bag with tip cut off), carefully pipe the yolk mixture into each egg half. Lightly sprinkle paprika on top and refrigerate until ready to serve.

Note: The measurements listed above may not be exact as I typically just throw things in and alter it by taste and/or sight. Just use your judgement to make it according to your taste!

Yield: 6 Servings
Source: With a Cherry on Top

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Teriyaki Chicken Skewers

With Easter being this past weekend, I couldn't decide whether I should cook something or if we should go out for brunch.  Being just the two of us, I really didn't see the sense in cooking a huge Easter dinner (we did that for Thanksgiving and it was a lot of work for just two people)!  The weather was absolutely gorgeous (I am seriously getting used to living in the South) and instead of the traditional Easter fare of ham, we decided to grill out!  So I put together a wonderful little menu including these babies, Spring Asparagus, Cilantro Potato Salad and Southern Deviled Eggs (by Chris' request)!

I can't even begin to tell you how good these were!  The entire meal was an absolute success and while I'll only toot my own horn on a rare occasion, I am definitely going to toot on this one - Toot, Toot!  I also gave myself a healthy pat on the back!  Everything was so good and the words, "This dinner is the bee's knees" came right out of Chris' mouth!  I've never gotten that kind of compliment before, so I knew this was serious stuff! I even made mention that this is now my favorite meal. Ever.

Back to the skewers (I'll be posting about the other items at a later time)....They're a little time consuming to put together, but what kabob isn't?!  I mean, the rigorous task of cutting the meat and veggies, skewering them so there's enough of everything on each one and then seasoning and/or marinating them before grilling... This one also had the added difficulty of wrapping bacon around each piece of chicken, which was definitely an issue in and of itself!

People, if you're going to make this dish, don't make the same mistake I did and buy cheap bacon.  Normally it's fine when you're cooking it but the stuff kept falling apart and not staying on, which added on to my time!

But in the end, it was all worth the blood, sweat and tears....they came out perfectly!  The meat was tender and the pineapple was caramelized just right.  They had the perfect combination of sweet teriyaki glaze coupled with the smoky flavor from the grill!  They were absolutely delightful!

Teriyaki Chicken Skewers

Ingredients - Skewers
1 lb. Chicken Breasts, cut into 1" chunks
1 lb. Bacon, cut into 3" pieces
1 lg. Pineapple, cut into 1" chunks

Ingredients - Teriyaki Sauce
1 Tbsp. Cornstarch
1 Tbsp. Cold Water
1/2 cup Sugar
1/2 cup Reduced Sodium Soy Sauce
1/4 cup Apple Cider Vinegar
1 Tsp. Garlic, minced
1/2 Tsp. Ground Ginger
1/4 Tsp. Pepper

Directions
To make skewers, take one piece of chicken, wrap it in one piece of bacon and slide the skewer through the seam of the bacon holding both pieces of meat on. Follow with two chunks of pineapple. Repeat until there are three pieces of bacon-wrapped chicken and six pieces of pineapple chunks on the skewer. Repeat process with remaining skewers and place in a deep baking dish.

Meanwhile, in a small saucepan, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper over medium-high heat; mix well. Bring to a boil and remove from the heat. Carefully spoon the teriyaki mixture over the skewers in the baking dish until they're well covered with the sauce.

Cover and refrigerate at least an hour before grilling.

Preheat grill. Grill the skewers over low-medium heat for 10-15 minutes (or until juices run clear from chicken).

Note: If using bamboo skewers, be sure to soak them in water for at least 1 hour before placing on the grill.

Yield: 4-6 Servings
Source: Adapted from Our Best Bites

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Baked Potato Chips with Gorgonzola Crumbles

See these? They look delicious don't they? Well let me be quite honest in saying that they are! One of my weaknesses includes snacks that are crunchy. You know, potato chips, crackers, pita chips, tortilla chips, etc. I love them all, but I don't love the fact that they're usually fried and really not the best thing for you. Now they have the baked potato chips out, which are really good (especially Lay's Baked! Cheddar & Sour Cream Crisps) but they're packaged and my whole philosophy behind packaged food is: It's Not Good For You! You know as well as I do, that we buy it (some of it) and eat it, but I really try to stay away from it because even though they're baked and supposedly "good for you" they're in a package and stuffed with preservatives and all sorts of other weird things that we cannot pronounce!

Lately, when I want a crunchy snack, I have been making my own! It's super duper easy and they actually taste a lot better than some of the crap you get in the store! Most people always have potatoes on hand and they go great with just about anything. And again, because you're making them, you control what goes on them...you can make them as salty as you like or as plain as you like. And if you really want to go all out (like I did), dress them up with a little Gorgonzola sprinkled on top, pop 'em back into the oven until it melts a bit and voila...a tasty and healthy snack! If you don't like Gorgonzola, use something else...cheddar, Parmesan, mozzarella, etc. You can dress them up even more by topping them with chili, sour cream and scallions or doing an Italian version. And if you really want to get creative, try making some of your favorite flavors: salt and vinegar, salt and black pepper, dill pickle, southwestern ranch....whatever your heart desires!

Baked Potato Chips with Gorgonzola Crumbles

Ingredients
2 Lg. Idaho Baking Potatoes, sliced thinly
Olive Oil Cooking Spray
Salt
Gorgonzola Cheese

Directions
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Spread potatoes out evenly on the baking sheet and spray lightly with cooking spray. Season, to taste, with salt and bake for 30 minutes (or until crisp).

Lightly sprinkle Gorgonzola, to taste, over the chips and bake for an additional 5-10 minutes (or until cheese begins to melt and becomes bubbly). Carefully remove the pan and serve immediately.

Yield: 2 Servings
Source: With a Cherry on Top

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Cheese & Rice Fritters

You know when people say that bacon goes with everything? Well, some people may say they're crazy, but I say they're right! Nowadays, you don't just eat bacon with your usual morning breakfast or on your BLT. Bacon is becoming a popular ingredient across kitchens throughout the country. It's really becoming quite popular in dessert form too. Yes, bacon as dessert. You can find it in chocolate, on doughnuts, in cupcakes and even in candy form! I haven't tried it yet, but I can imagine the combination of sweet and salty is to die for. Possibly quite literally!

I didn't make desserts with bacon, but I did make a yummy side dish with it. Fritters! I love fritters but I don't eat them all that often because, well, they're not that good for you being fried and all. But we had a super healthy meal recently with grilled catfish and grilled veggies, so I thought that a little fried-ness couldn't hurt and would probably do us some good.

These fritters are packed full with bacon and rice and cheese...it doesn't get much better than that, folks and why would you want it to?! They're bound together with egg and panko crumbs and fried in what you ask? Bacon grease!!! Ugh, they were super yummy and didn't last long around here. They added the perfect crunch and starchiness to the meal....they were really good. I think that next time, I will whip up some sort of aioli to dip them in because I think they would be extra scrumptious with a cool dipping sauce of some sort. These little hunnies would even fair well as an appetizer for a little get-together or gathering.

Cheese & Rice Fritters

Ingredients
1 cup Rice
6 slices Bacon, chopped roughly
1 cup Cheddar Cheese, shredded
1 cup Parmesan Cheese, grated
1 Egg, lightly beaten
Salt
Pepper
1/2 cup Panko Bread Crumbs
1/4 cup Olive Oil

Directions
In a medium saucepan, cook the rice according to package directions. Transfer to a large bowl and let cool slightly.

Meanwhile, line a baking sheet with parchment paper and add bread crumbs to a shallow dish or plate. Preheat a large skillet over med-high heat and cook the bacon until crisp. Using a slotted spoon, transfer the bacon to the rice, reserving the grease in the skillet.

Add cheese and egg to the rice mixture and combine well. Season with salt and pepper to taste. Using your hands, begin forming patties out of the mixture about 3" wide. Transfer the patties to the bread crumbs, gently pressing down to allow adherence to the bottom of the patties. Flip over and do the same thing until they are lightly coated. Transfer coated patties to the baking sheet with parchment paper while working on the others.

Add the olive oil to the skillet with the bacon grease and heat over med-high heat. Working in batches, add the patties to the skillet and cook until lightly browned on both sides (about 3 minutes per side). Drain on paper towels and serve after slightly cooled.

Yield: 4-8 Servings
Source: Adapted from Every Day With Rachael Ray

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Smoked Turkey Dip with Cranberries

The word STUFFED describes two things: A). What I'm still feeling after our big Thanksgiving dinner and B). The turkey we ate on Thanksgiving!  This year, Chris and I tried our hand at making all the fixings for Thanksgiving and even though it was just the two of us, we had a meal to feed our entire family!  In addition to the usuals of turkey, cornbread stuffing, homemade mashed potatoes and gravy, the infamous green bean casserole, rolls, cranberries, corn and pumpkin flavored desserts, we had a couple of appetizers that seemed to keep us even more full while preparing our hearty dinner!  We over-indulged in baked Brie with peach preserves and my "go-to" appetizer for any holiday get-together, Smoked Turkey Spread with Cranberries.  This dip has been a staple at parties and family gatherings around the holidays for many years now and is a recipe that is given out to many by the time the night is over!  It is a very rare occasion that I have any left to take home with me! 

The base is a simple cream cheese and mayonnaise mixture and while not all that "figure-friendly," it certainly provides a great base for any homemade dip at any occasion!  A combination of smoked turkey, cranberries and parsley bring back fond memories of gatherings in the past.  The medley of holiday-inspired ingredients make this a "must-have" for Fall and Winter celebrations alike!  This recipe, once again, is taken from my favorite, Grand Temptations, and was adapted to my taste pallet by leaving out the pecans in the original version!

Smoked Turkey Dip with Cranberries
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Ingredients
8 oz. Cream Cheese, softened
1/4 cup Mayonnaise
1 cup Smoked Turkey, chopped
1 Tsp. Green Onion, Minced
1/4 cup Fresh Parsley, chopped
1/4 cup Dried Cranberries
Salt
Pepper

Directions
Combine the cream cheese and mayonnaise in a medium bowl and mix well. Mix in the turkey, green onion, parsley and cranberries. Add salt and pepper to taste.

Spoon the mixture into a small serving bowl. Chill, covered, until ready to serve. Garnish with parsley sprigs. Serve with crackers. - I usually serve on a serving platter, spread out with crackers around the edges of the platter for a nice display.

Source: Adapted from Grand Temptations

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