Monday, May 11, 2015

French Fry Dipping Sauce

This is a recipe I created on my own, this is a more creamy and zingy dipping sauce for your fries. It doesn't take long to make and actually could be used as a spread for a hamburger.

5 tablespoons mayonnaise
3 tablespoons A.1. Steak Sauce
1 tablespoon of minced sweet onion
1 teaspoon paprika
1/2 teaspoon cayenne pepper

In a small pan saute the onions on low hear until the are translucent. In a small bowl mix all the ingredients well and then refrigerate at least for an hour. The longer it has a chance to season the better it will taste. This will make about one cups worth of dipping sauce. 

Wednesday, May 6, 2015

Extremely Cheesy Sour Cream Chicken Enchilada's

I got the original recipe from a friend of mine but I added in some changes to make it for the better. This is a rib sticking enchilada recipe that will make you want to take a nap after eating a couple of these.


1 lb. cubed chicken breast
1 sliced orange bell pepper
1 sliced green bell pepper
1 poblano pepper sliced 
1/2 medium sized sweet onion sliced
2 clove garlic chopped
2 blocks cream cheese
4 cups shredded Monterrey jack cheese
8 ounces sour cream
2 tablespoon chili powder
1 tablespoon cumin
3 tablespoon Fiesta Brand Southwest Fajita Seasoning
1 dozen 6"-8" flour tortillas - I can get a flour/corn tortilla at my local grocery store which work great
Preheat oven to 375 degrees

In a medium sized pot over medium heat add in chicken, seasonings and all the vegetables, cook until chicken is cooked. By the time the chicken is cooked through all the vegetables will be sauteed to perfection. Next take the heat down to low and add in both blocks of cream cheese, two cups of cheese, and sour cream. You will need to stir until all the cheese has melted thoroughly, this should take about 10 minutes. At this point the mix will be a real thick sludge, so you will want to slowly add in the chicken broth, a few ounces at a time. You will want to get the consistency to a nice thick gravy, if it's too thin it won't hold together once you have baked it. Next grease a 9 x 13 casserole dish and get ready to start rolling. On a small plate lay a tortilla and add in about a 1/2 cup to 3/4 cup of the mixture, then roll it and begin your row in the casserole dish. Some of the mixture will fall out, it's will be fine. You will not be able to make two rows of enchiladas that are parallel to each other, to fill the void you will have to lay the last few enchiladas perpendicular  to the others. Once you have completed rolling the enchiladas, use the remains of the mixture and pour it on top of the enchiladas, be sure to cover any exposed tortilla so it wont burn in the oven. With the remaining 2 cups of cheese, sprinkle it on top and put it in the oven for 15 minutes. Once the time has finished you should see the mixture bubbling around the edges, then turn your oven onto the broil setting. I like to get the cheese on top nice and brown. But if you do this be sure to be standing by and watch it, it only takes a few minutes to get the cheese brown. Let it cool for about 10 minutes, serve with fresh sliced avocado!

Tuesday, May 5, 2015

Not Your Grandma's Pasta Salad

We have had all out share of pasta salad's at various different social gatherings, so I decided that I needed to take one to the next level. This is a great recipe for any gathering, parties, showers, and pot luck dinners.

1 1/2 lbs chicken breast cooked and cubed - I seasoned mine with Fiesta Brand Southwest Fajita Seasoning
4 slices of thick cut bacon cooked and chopped
1 orange bell pepper chopped
1 green bell pepper chopped
1 cucumber chopped
5 cups of cooked pasta of your choice
2 cups homemade ranch dressing
6 ounces uncooked baby spinach
3 stalks celery chopped
Salt and pepper to taste

In a large mixing bowl mix all ingredients except the ranch dressing. You can add all of the dressing if you would like or just as little as you please. There are some who like it swimming in ranch and others like it just be lightly covered in dressing. I also added in salt and pepper to taste. Serve chilled!