Thursday, January 13, 2011

Spicy Rotel Dip

I am not sure where I found this recipe, but my entire family, including extended, love this cheese dip. It spices up regular Rotel and is a nice change from what we all know. It's a bit too spicy for young kids, but my kids try it anyways. They'll dip the corner of the triangle in it and that's enough for them! I usually make a batch and freeze half of it in a gallon size freezer bag, lying flat on a shelf in the freezer. Defrost and throw into crock pot for a last minute appetizer. If you don't like spicy then use regular Rotel to tone it down a bit, but HOT really makes the dip. It's almost Superbowl time and sadly (but not surprisingly) my hometome team, The KC Chiefs, will not be playing. Enjoy this dip anyways :)

1 package hot breakfast sausage
1 onion, chopped
2 lbs. Velveeta
1 can regular Rotel
1 can HOT Rotel
1 can chopped green chilies
1 jalapeno, chopped

In skillet, cook sausage and onion together until sausage is cooked and browned. Drain fat as needed. Add Rotels, Velveeta and green chilies. Cook over low heat until melted, strring frequently. Once melted, add jalapeno. Serve with tortilla chips or place in crock pot to stay warm. If freezing, let cool slightlyand pour into gallon bags.

Monday, January 10, 2011

Lemon Cream Chicken

I found this recipe at and we loved it. I think we loved the sauce more than anything, especially over rice. I fried the breasts like written (Option 1) but next time I'm going saute them (Option 2) in a little olive oil and save on the calories. Enjoy!

1/2 cup plus 1 T. flour divided (option 1)
1/2 t. salt (optional)
1/2 t. pepper (optional)
6 boneless skinless chicken breast halves
1/4 c. butter (optiona 1)
1 c. chicken broth
1 cup whipping cream, divided
3 T. lemon juice
1/2 pound fresh mushrooms, sliced

Option 1: In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm. OR

Option 2: Season chicken breasts as you would like. Heat a little olive oil in skillet. Cook chicken 6-7 minutes on each side until done. Remove chicken and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced to approximately 1/3 cup. Stir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes or util mushrooms start to soften. Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Serve over rice or noodles.

Wednesday, January 5, 2011

Macaroni Casserole

Happy New Year! And Merry Christmas, for that matter! It's been awhile but I'm finally back to normal after the holiday season. It's been a great year with great food. It's fun to go back and look at what I was cooking last year. This time last year, I posted Chicken Manacotti and Sausage Wontons. We had this casserole at a family Christmas and fell in love with it. I would have never put corn and pasta together because that's enough starch to send you to the moon but it's too good to do it any other way! Add a little fish on the side and enjoy!

1 can whole corn
1 can creamed corn
1 cup macaroni
1 stick butter, sliced
8 oz Velveeta, cubed
fresh Parmesan

Grease 9x13 baking dish. Combine all ingredients together (except Parmesan) and pour into dish. Bake covered for 30 minutes. Stir and top with fresh grated Parmesan. Bake uncovered for another 30 minutes.