Posts Tagged ‘monterey jack’
If you don’t already follow Devon of The Food Bitch Blog, now is the time. With recipes such as Funfetti Cupcakes with Golden Oreo Buttercream and Bacon and Gorgonzola Stuffed Crust Pizza you shouldn’t need any further persuasion. I also recently made her Balsamic Chicken which was simple to make and delicious to eat, but obviously I have failed to post it yet (for shame). Additionally not only do we both have adorable tuxedo kitties, we are also obsessed with all things football: college game day, tailgating, watching the game itself, and all the glorious food that comes with it. And just in time for football this weekend she is sharing a great recipe today for you to prepare and enjoy while watching your favorite match-ups. Even if you don’t like football you can still appreciate the food!
One year ago: Chicken Salad with Grapes, Apple, and Pecans
Happy Wednesday, new friends! I’m Devon, and I’m the wino that blogs at The Food Bitch Blog. While Erin is off being a total BAMF in her PhD program, I’ve stopped by to share a recipe I threw together this past weekend while watching football.
Two things about me: Firstly, this Saturday is my birthday! Which leads me to my birthday plans and the second thing about me: I love football. Like whoa. I’m a Florida State Alum, so I spend my Saturday cheering on my Seminoles from the comfort of my couch. On Sundays, I’m a Jacksonville Jaguars season ticket holder screaming in the stands like a crazy person. So for my birthday, we’ll spend Saturday watching NCAA, and Sunday we’ll be tailgating it up for the Jaguars home opener versus the Kansas City Chiefs!
As much as I love the actual game, I think I love the food a little more. Football food is the best, hands down. Whether you’re watching the game with your friends at home or spending the day tailgating, these Pulled Pork Taco Cups are a crowd-pleaser that’s a step outside of the box.
As long as you make your pork beforehand (I use this method), you can whip these up in about half an hour. When I serve them, I set out some salsa, sriracha, and sour cream for toppings.
Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips. You can barely find the leafy greens under all of that but hey, it’s still a salad right?
Prepare yourself, for an awesomely different looking chicken dish – it’s GREEN!! This is not Dr. Seuss’s green eggs and ham, we’re talking about Cinco de Mayo food!
In addition to the delicious strawberry margarita mix from On The Border, which I used to make the cupcakes I shared yesterday, I also received their Monterey Jack Queso, Medium Salsa, and Guac Blast Tortilla Chips. Did I get your attention with that last item? Because it surely caught my eye when I first saw them. They really are very green and since they taste like guacamole you almost don’t need to dip them in anything. But that didn’t stop me from dipping them into the Monterey Jack Queso… MmMmm.
I decided to have some fun with these products and used the chips as the breading for an oven-fried chicken. It resulted in a fabulously green and festive exterior, which was packed with flavor and crunch to boot. The queso was mixed up with some Greek yogurt (my favorite sour cream substitute), to then be dolloped on top of the cooked chicken along with some salsa and cheese. It’s a full blown Mexican fiesta all on one piece of chicken!
One year ago: Chocolate Chip Cookie Dough Brownies
One cajun mac and cheese has been seen on here already, and despite being incredibly similar to the one today I had to post it as well because it was good enough to not care. Besides, this one is made with chicken instead of sausage!
Stovetop mac and cheese is my favorite kind because it is always extra creamy compared to the baked versions I have had. I once even made one so creamy it should’ve been illegal. But I do appreciate the crunchy tops they tend to get after being baked. I suppose a little trip under a broiler with a crumb topping would give me the best of both worlds, but that little idea will be saved for another day because it did not occur to me until just now while writing this post.
Remember when I told you all the good things about The Laughing Cow’s Smooth Sensations Cream Cheese Spread? Well here are the waffles I made using the garden vegetable variety! They reminded me of the bacon-corn fritters I made, but with a lot more going on.
Vegetable Cream Cheese + Whole Wheat + Bacon + Corn + Onions + Cheese = Savory waffle overload! They are basically manly waffles. Man-waffles. Maffles maybe? Oh who am I kidding I am a woman and these waffles were definitely meant for my belly. Back off men.
Did you ever try the cream cheese chicken enchiladas I posted? They are the #1 most viewed recipe on this blog of mine, so it seems as though you should if you have not yet. But before I send you away, focus on this new enchilada recipe I am sharing with you today. It is another deliciously creamy enchilada, but this one is packed with avocado and some spicy serrano pepper! Do you think it could be a serious contender for the future #1 spot? I certainly enjoyed it and the leftovers .
If you are not into spicy things, seed the serrano pepper or use a jalapeno (which is less spicy), and use mild salsa verde instead of medium. I think these could also be prepared ahead of time, but I did not try it out for myself yet.
Quick announcement before getting to my post today - I AM A “SO YOU WANNA BE A CAKESPY” CONTEST FINALIST!
The Grand Prize is a trip for two to CakeSpy headquarters in Seattle and a visit to one of CakeSpy’s favorite bakeries for an afternoon of sweet treats. Other prizes include original signed CakeSpy artwork, CakeSpy goodies such as unicorn socks, and signed copies of CakeSpy Presents.
It would be super awesome of you to vote for me by either liking my entry on Facebook and Flickr, or leaving a comment on CakeSpy’s post saying my Funfetti Truffle Chocolate Cupcakes are your favorite!
Moving onto less sugar-filled things. Don’t you love spinach artichoke dip? How about if I made that into a pasta entree? If so, head over to Duchess of Fork to see my guest post today!
SPINACH ARTICHOKE PASTA
One year ago: Stuffed Jalapeno Chicken Rolls
Spinach artichoke dip is delicious. But I’ve always been afraid to make it because I was convinced it couldn’t possibly be as good as when you order it at the restaurant. Mostly because I know it’s one of the most unhealthy dips to order out and I would end up trying to healthify it, which when it comes to fatty creamy things doesn’t always work out.
Yes I did healthify this dip. I used Greek yogurt instead of sour cream and mayo, and I didn’t notice for one second. Although it didn’t turn out as creamy as I has hoped it was still spot on for flavor. I may have added more garlic than some may enjoy (doubled from the original recipe), but I brought this dip to a clothing swap and no one said a thing about the garlic being too heavy.
SPINACH ARTICHOKE DIP
Yields 12 servings
1-14 oz. can artichoke hearts, drained and finely chopped
1-10 oz. package frozen chopped spinach, thawed and drained
1-1/2 cups finely shredded or grated Parmesan cheese, divided
1-1/2 cups shredded Monterey Jack cheese, divided
4 oz. reduced fat cream cheese, softened
1 cup nonfat Greek yogurt
4 garlic cloves, finely minced
Crushed red pepper flakes, to taste (optional)
- Preheat the oven to 350 degrees. Press the excess moisture from the spinach.
- Combine the artichokes, spinach, 1-1/4 cups of Parmesan cheese, 1-1/4 cups of Monterey Jack cheese, cream cheese, Greek yogurt, and garlic in a bowl and mix well.
- Spoon the artichoke mixture into a 1-1/2-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with red pepper flakes, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.
Source: Adapted from Brown Eyed Baker
Guess what? I have money in my bank account again (for now)! First thing I bought? The ingredients for this meal and my shopping list consisted of: cream cheese, enchilada sauce, green chiles, scallions, and tortillas. Yes, that was all I had to buy. I never realized until the past two weeks how stocked my kitchen is before going to the grocery store. And how many different and delicious things I could make without leaving home.
But regardless of what your pantry looks like, buy whatever ingredients you do not already have and make this. Very easy to prepare and it cooked while I got ready to meet up with friends for drinks. I definitely took a moment to slow down and enjoy this delicious thing that I put on my plate before going off into the night with a full and happy belly!
Cheese. It’s the one thing I have several different kinds of in my fridge at all times. Sometimes I sit back and think it might be gross how much cheese I go through… I really should join the Cheese of the Month Club. How fun would that be? Coming up with different recipes using all kinds of cheese. Mmm it would be heavenly.
Speaking of heavenly, this mac and cheese by Jessica from How Sweet It Is has a Mexican twist. And since I’m a sucker for any variation of mac and cheese, my daily question of “What do I want for dinner?” was easily answered. I even mixed up a quick guacamole to eat along side. I was tempted to mix it in, but decided against it. This Mexican mac and cheese wasn’t missing anything!
2 boneless, skinless chicken breasts, cooked and shredded
2 cups dry whole wheat elbow noodles
1/2 cup red onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup corn (frozen is fine, just thaw and dry) <– I used frozen
3 garlic cloves, minced
1 Tbsp olive oil
1/2 Tbsp cumin
1 tsp chili powder
Pinch of cayenne pepper
1 Tbsp butter
1 Tbsp flour
2 cups milk
1 cup grated Monterey jack cheese
1-1/2 cups grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup reduced fat sour cream
Salt and pepper
1/4 cup Panko bread crumbs
Cilantro for garnish (I used dried and put on before baking)
- Preheat oven to 350 degrees. Prepare pasta water, bring to a boil, and cook noodles.
- While noodles are cooking, heat a skillet on medium heat and add olive oil. Add onions and peppers and saute until soft, about 5-6 minutes. Add garlic and corn and cook for another minute. Add shredded chicken and cumin, chili and cayenne, mixing to combine. Turn heat down to low. [Whenever pasta is done, just make sure to drain it and add it to the chicken/pepper mix.]
- Heat a small saucepan on medium heat and add butter. Once butter is sizzling, add flour and whisk to create a roux. Cook flour mixture for about 1-2 minutes, whisking continuously. Add milk and turn heat down medium-low. Add cheeses and stir, allowing cheese to melt and and sauce to thicken. It will take about 5-8 minutes for sauce to thicken – keep and eye on it and stir every minute or so to ensure the bottom is not burning. Once sauce is thick, add it to the chicken and pasta and mix to combine. Stir in sour cream and salt and pepper to taste.
- Spray a 2-1/2 quart baking dish and add mac and cheese. Top with bread crumbs, cilantro and additional cheese if desired. Bake for 20 minutes, or until cheese is golden (I broiled mine for 5 minutes at the end to get the Panko bread crumbs extra toasty).
Source: Adapted slightly from How Sweet It Is