Tag Archives: Sour Cream

Taco Dip

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Taco Dip

I’m so happy that it’s warming up (even if only temporary), being able to go outside without a heavy coat, gloves, and a scarf is such a welcome change!  The recipe I have for you today is perfect for warmer weather as it doesn’t require any cooking.  But, never fear, it’s delicious any time of year, I actually made it for a Super Bowl party when it was still freezing out, and everyone loved it!  This super easy taco dip will take you less than 10 minutes to put together but it has TONS of flavor, from sour cream and taco seasoning to fresh salsa and cheese, you can’t go wrong with this dip!

taco dip

First beat a packet of taco seasoning (or make your own with paprika, chili powder, cumin, onion powder, garlic powder, and pepper) with some sour cream and cream cheese.

sour cream, cream cheese, taco dip

Spread the sour cream mixture into a pan and top with fresh salsa (or you can be an over achiever and cut up your own vegetables but let’s be honest, I’m definitely too lazy for that).

salsa

Top the salsa with shredded cheese (I used a Mexican 4 cheese blend but any cheese you like will do) and shredded lettuce.

cheese and lettuce

Serve with tortilla chips.

Taco Dip

 

Recipe

Taco Dip

Makes 1 – 13 x 9″ square baking dish

Ingredients:

16 ounces sour cream

8 ounces cream cheese

1 packet (1.25 ounces) taco seasoning

16 ounces fresh salsa

2 cups shredded Mexican cheese

2 cups shredded lettuce

tortilla chips (for serving)

– Beat the sour cream, cream cheese, and taco seasoning until smoothed

– Spread the mixture into a 13 x 9 ” baking dish or cake pan

– Layer salsa on top of the sour cream mixture

– Sprinkle cheese on t0p of the salsa

– Top with the lettuce

– Serve with tortilla chips

 

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Southwest Chicken and Rice

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Southwest Chicken and Rice

Last night my friends and I got together for the season finale of American Horror Story (craziness!!!) and it was my turn to make dinner so I decided on Southwest Chicken and Rice.  This dinner is super easy, all you need is one pan and a great combination of smokey spices, vegetables, chicken, rice, salsa, and spicy pepper jack cheese make it incredibly delicious!

southwest chicken and rice

Start by browning some chicken tenders in oil in a large skillet, sprinkling with spices as they cook.

chicken

After you remove the chicken from the pan add some diced onion and bell pepper (the kitchen and probably much of your house will start to smell incredibly delicious at this point, this is normal).

onion and pepper

Stir in rice, garlic, and cilantro.

add rice

Add salsa (you should probably eat some with tortilla chips, ya know, just to be sure it’s good).

add salsa

After this has all cooked together for a few minutes add some water, black beans, and corn.

black beans and corn

Add the chicken back to the pan and cover, cooking until the rice soft and the chicken is completely cooked through.

return chicken

Sprinkle liberally with shredded cheese (everyone loves cheese and if they don’t you should probably reconsider why you’re cooking them dinner…), recover, and let it melt.

melt cheese

Serve with extra salsa, sour cream, and guacamole (try my recipe here) as desired.

Southwest Chicken and Rice

 

Recipe

Southwest Chicken and Rice

Serves 8

Ingredients:

2 pounds of chicken tenders

1 tablespoon extra virgin olive oil

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon dried cilantro

salt & pepper

1 large sweet onion – diced

1 bell pepper – diced

2 cups rice

2 cloves garlic – minced

2 cups southwest salsa – plus more for serving

3 cups water

16 oz can black beans – drained and rinsed

2 cups frozen corn

8 oz pepper jack cheese – shredded

sour cream – optional for serving

guacamole – optional for serving

– In a large skillet heat the oil and add the chicken tenders, sprinkle with paprika, chili powder, cumin, salt & pepper, brown both sides (about 3 minutes on each side) then remove to a plate

– Place the onion, pepper, and cilantro in the skillet and cook until tender (about 5 minutes)

– Add the rice and garlic to the skillet and stir, cooking for 1-2 minutes

– Stir in the salsa

– Add the water, black beans, and corn

– Return the chicken to the skillet, laying on top of the rice, cover and cook over low heat for about 20 minutes or until the rice is done and the chicken is cooked through

– Serve, topping with extra salsa, sour cream, and guacamole as desired

 

Chicken Bacon Ranch Macaroni and Cheese

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Chicken Bacon Ranch Macaroni and Cheese

I’m back!  After a crazy last few weeks of classes and a great Christmas break I’m bringing you the perfect recipe for the crazy cold weather.  Prepare yourselves for Chicken Bacon Ranch Macaroni and Cheese.  Yes folks, it’s as wonderful as it sounds!  A few weeks ago FoodPorn tweeted a photo of Chicken Bacon Ranch Macaroni and Cheese so I googled recipes and came across this one from  Of The Hearth.  It kind of reminded me of my nanny’s baked macaroni and cheese which is my absolute all time favorite food ever so I decided to use that recipe as a base, it turned out fantastically!

cbrmc

First cook some bacon and crumble it when it’s cool.  No recipe can be bad if it starts with bacon, that’s a scientific fact.

bacon

Then cook some chicken.  After it’s done shred it up.

chicken

While your chicken cooks boil some water and cook a box of macaroni according to the directions on the package.  After it cooks drain the macaroni, return it to the pan, and stir in sour cream and ranch seasoning.

macaroni, sour cream, ranch

Then mix in the bacon and chicken.

cbrmc

Put half of the macaroni into a buttered pan and top it with shredded cheese and pepper (you can add salt too if you like but in my opinion the ranch seasoning mix is salty enough).  Repeat with another layer of macaroni and cheese.  Pour some milk over the macaroni.

mac and cheese in pan

Place the pan in the oven and bake until the cheese is browned and bubbly.

browned and bubbly cbrmc

Serve up the deliciousness!!!!!  I kid you not, this mac and cheese is a cheesy, ranch mac and cheese with delectable bits of bacon and chicken, yummmmmmmm!

chicken bacon ranch macaroni and cheese

 

Recipe

Chicken Bacon Ranch Macaroni and Cheese

Serves 10-12

Ingredients:

6 slices bacon – cooked and crumbled

2 chicken breasts – cooked and shredded

1 box (16 oz.) elbow macaroni

1 cup sour cream

1 packet ranch seasoning mix

butter

pepper

24 oz. cheddar cheese – shredded

– Preheat the oven to 350 ºF

– Cook the bacon until slightly crisp, then crumble

– Cook the chicken, let cool, and then shred

– Cooke the macaroni according to box directions, drain and return to pot

– Stir the sour cream and ranch seasoning into the macaroni

– Mix in the crumbled bacon and shredded chicken

– Butter a 13 x 9 baking dish and pour half of the macaroni into the dish

– Top the macaroni with half of the cheese and some pepper

– Repeat the layering with the rest of the macaroni and the cheese

– Put the baking dish in the oven and bake until the cheese is browned and bubbly (about 40 minutes)

 

 

Mexican Lasagna

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Mexican Lasagna

Every Wednesday my friends and I get together to cook dinner and watch American Horror Story (I just started watching this season, if you haven’t seen it you’re missing out!).  This week we decided to make Mexican Lasagna and I’m super glad we did because it was fantastically delicious!  Now, you may be asking, “what exactly is Mexican Lasagna, that sounds strange”.  Well, let me tell you, you take the concept of lasagna, ya know, layered pasta, sauce, and cheese, and give it a twist with Mexican ingredients and flavors.  You end up with a spicy, cheesy, vegetable, beef filling with salsa and corn tortillas that will blow your mind!

mexican lasanga

First start by cooking some onion, garlic, and ground beef.  Then drain the grease, add a can of crushed tomatoes, belle peppers, and taco seasoning (I don’t have a picture of the first two steps because I was starving and forgot… oops).  After that cooks for a minutes stir in some corn and black beans.

beef/veggie mix for Mexican lasagna

Meanwhile, spread a thin layer of corn meal into the bottom of a baking dish.

corn meal layer

Put some corn tortillas on top.

corn tortilla layer

Scoop half of the beef/veggie mix on top.

beef and veggie layer

Add half of the salsa and shredded cheese.

salsa and cheese layer

And another layer of tortillas.

Second layer

Followed by more beef/veggies, salsa, and cheese.

Mexican lasagna pre-oven

Pop it in the oven until the cheese is melted and bubbly and amazing.

Pan of Mexican Lasagna

Let it sit for a few minutes (warning: this is a feat requiring enormous amounts of self control), then slice it and serve with sour cream as desired.

Mexican Lasagna

 

Recipe

Mexican Lasagna

Makes 1 – 13 x 9″ baking dish (serves ~12)

Ingredients:

1 tablespoon extra virgin olive oil

1/2 medium sweet onion – chopped

2 lbs ground beef

2 cloves garlic – minced

2 bell peppers – chopped

2 packets taco seasoning (or mix of cumin, chile powder, paprika)

15 oz can diced tomatos with green chiles

15 oz can black beans

8 oz frozen corn

1/4 cup corn meal

12 corn tortillas

4 cups shredded Mexican cheese

16 oz salsa

sour cream – optional for serving

– Preheat oven to 350°

– Cook the onion in a pan with oil for 5 minutes or until translucent

– Add the ground beef and garlic and cook until the beef is no longer pink, then drain the grease and return to the heat

– Add the pepper, canned tomatoes, and taco seasoning to the pan, and stir

– Stir in the black beans and corn

– Meanwhile sprinkle the corn meal into the bottom of a 9 x 13″ pan

Space out 6 tortillas on top of the corn meal

Layer the beef/veggie mix, salsa, and cheese

Repeat the layers of tortilla, beef/veggie mix, salsa, and cheese

Place in the oven for 20 minutes or until the cheese is melted

– Remove from the oven and let sit for a few minutes

Cut and serve with sour cream as desired

 

 

Zucchini Nachos

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Zucchini Nachos

It’s no secret that I have a major obsession with Mexican food.  I’m always trying to think up new ways to make Mexican food so when I saw this recipe for Grilled Zucchini Nachos from one of my favorite food blogs, Two Peas and Their Pod, I knew I had to try to make my own version.  They were cheesy, spicy, delicious, and even healthy!  I highly recommend you pick up some zucchini (from your garden, your local farm stand, the grocery store, anywhere will do!) and make these zucchini nachos this weekend!

zucchini nachoStart by slicing the zucchini.

zuchhini slices

Then grill it!  I used a George Foreman Grill but any old grill will do.

Grilled zucchini

Spread them on baking sheet and cover with cheese.  I used some spicy pepper jack but you can use anything you have on hand.

zucchini and pepper jack

Add some shredded chicken, corn, and more cheese (after all, nachos without cheese are an oxymoron, I used Monterey Jack for the top layer).  If I had had any black beans when I made these I would have thrown them on too.

zucchini nachos pre oven

Bake them in the oven until the cheese is melted.

baked zucchini nachos

Top with lots of fresh salsa and cilantro and squeeze some lime juice over the top (the flavor kind of reminds me of hint of lime chips, which are some of my favorite).

zucchini nachos with toppings

Serve up with some sour cream and guacamole as desired.

Zucchini Nachos

Enjoy!

Zucchini Nachos 2

 

 

Recipe

Zucchini Nachos

Serves 4

Ingredients

2 zucchinis – sliced 1/4″ thick

8 oz pepper jack cheese (or a mix of pepper jack and monterey jack) – shredded

1 chicken breast – shredded (I used this recipe)

1 ear of corn – cut off the cob

1 cup fresh salsa

fresh cilantro – for serving

sour cream (optional for serving)

guacamole (optional for serving – try this recipe)

– Grill the zucchini until tender then spread in a single layer on a baking sheet

– Sprinkle with shredded cheese, chicken, and corn

– Place under the broiler for a few minutes until the cheese is melted

– Top with fresh salsa and serve with sour cream and guacamole as desired

Baked Sweet Potato Fries with Greek Yogurt-Sour Cream Dipping Sauce

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Baked Sweet Potato Fries with Greek Yogurt-Sour Cream Dipping Sauce

My roommate Alyssa made some really delicious Sweet Potato Fries with an amazing Greek Yogurt-Sour Cream Dipping Sauce.  If you like sweet potato fries (and let’s be honest, if you don’t like sweet potato fries you probably don’t have taste buds) you should definitely make these, they’re really easy, and about 1000 times better than the fast food version.

spf

Naturally any form of fry needs a dipping sauce.  Now, I’m not the biggest fan of ketchup, especially with sweet potatoes, so we made this yogurt-sour cream sauce that Alyssa’s family makes.  Alyssa and I both have a borderline unhealthy obsession with sour cream.  One more than one occasion we’ve based our dinner choices on what would allow us to eat sour cream and have been known to questionably eat it with foods that really don’t call for sour cream (eggs, burgers, chips, the list goes on), or in some cases, by the spoonful (don’t judge, it’s delicious)… anyway, naturally, this dipping sauce is perfect for us, and I’m pretty sure you’ll enjoy it too!

sweet potato fries and sauce

Cut your french fries up, cover them in olive oil, salt & pepper (which Alyssa insists are the 3 key ingredients to making anything), and some garlic powder.  Bake them in the oven until they’ve reached whatever fry consistency you like best.

spfries

For the sauce you just mix up equal parts sour cream and plain Greek yogurt (the first time we made this we accidentally bought vanilla yogurt, and it actually turned out surprisingly well, however I would recommend sticking with the plain yogurt) with some salt and pepper (we used black pepper but her dad uses white paper, however, Alyssa insists “white pepper is just confused about its identity,”  you can use whatever you have on hand).

Serve up the fries and the sauce, they’re AMAZING!

spfyscs

 

Recipe

Baked Sweet Potato Fries with Greek Yogurt-Sour Cream Dipping Sauce

Serves: 2

Ingredients:

Fries

     2 sweet potatoes

     extra virgin olive oil

     salt & pepper

     garlic powder

Sauce

     1/8 cup plain Greek yogurt

     1/8 cup sour cream

     salt & pepper

 

– Preheat oven to 350 °F

– Cut the potatoes into roughly 1/2″ thick fries

– Place on a baking sheet and drizzle with olive oil, salt & pepper, and garlic powder, toss to combine

– Bake for 45 – 60 minutes, depending on how crispy you like your fries

– For the sauce mix the yogurt and sour cream together, seasoning with salt & pepper to taste

– Serve fries with sauce on the side

Chipotle Chicken Sweet Potato Skins

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Chipotle Chicken Sweet Potato Skins

I’ve mentioned before that I have an obsession with pinterest.  If pinning something magically made it appear in your closet/kitchen/backyard I would be one happy girl, but since that isn’t going to happen anytime soon, my roommate and I made these delicious Chipotle Chicken Sweet Potato Skins from Half Baked Harvest (check out the blog, it’s awesome!) appear in our kitchen the old fashioned way, by cooking them ourselves.

sweet potato skins

First, cover your chicken with some olive oil, salt & pepper, and bake it in the oven along with some sweet potatoes.  While the chicken and sweet potatoes are baking, wilt some spinach in a pan.  Mix up your sauce by mincing some dried chipotle peppers, a red bell pepper, and garlic, then combine it with olive oil, fresh lime juice, oregano, chili powder, salt & pepper, and fresh cilantro.

chipotle sauce

When the chicken is done shred it and mix it with the wilted spinach and about 3/4 of the sauce.

chicken spinach mixture

After the sweet potatoes are tender cut them in half and scoop our the insides so that there’s a small layer of sweet potato left (enough so the skins don’t collapse).  Then brush some sauce into each skin and return them to the oven.  Your kitchen will smell absolutely amazing at this point, you’re going to wish you could speed up time and eat the finished product!

sweet potato skins with sauce

Spoon the chicken/spinach/sauce mixture into the sweet potato skins and top with some grated sharp cheddar cheese.

skins with chicken

Return them to the oven to melt the cheese.

chicken sweet potato skins

Serve them with some sour cream (because sour cream makes EVERYTHING better).  Soooooo delicious!

chipotle chicken sweet potato skins

 

Recipe (adapted from Half Baked Harvest)

Chipotle Chicken Sweet Potato Skins

Serves 3

Ingredients

3 medium to large sweet potatoes

1 large (or 2 small) boneless, skinless chicken breasts

olive oil

salt & pepper

2 cups spinach

2 cloves garlic – minced

3 dried chipotle peppers – minced

1 red bell pepper – minced

1/4 cup extra virgin olive oil

1 whole lime – juice and zest

1 teaspoon dried oregano

1 teaspoon cumin

2 teaspoons chili powder

3 tablespoons fresh cilantro – chopped

5 oz sharp white cheddar cheese – grated

sour cream – optional for serving

– Preheat oven to 400 ºF

– Coat chicken with olive oil and salt and pepper, bake in the oven for 25 minutes (or until done)

– Wash sweet potatoes and place in the oven with the chicken for 50-60 minutes until tender when pricked with a fork

– While the chicken and potatoes cook, wilt the spinach by heating in a skillet

– Combine garlic, chipotle peppers, bell pepper, olive oil, lime, dried oregano, cumin, chili powder, cilantro, and salt & pepper (to taste) in a bowl

– When the chicken has cooked, allow to cool for a few minutes, shred with a fork, and mix with the wilted spinach and about 3/4 of the sauce

– After the sweet potatoes are done, cool for a few minutes, cut in half, scoop out the insides (leaving enough sweet potato flesh so that the skins can stand).  Brush some of the sauce into each skin and return to the oven for 5-10 minutes

 Remove the skins from the oven, fill with the chicken/spinach/sauce mixture, and top with grated cheese.  Return to the oven for about 10 minutes (or until the cheese melts)

Serve, topping with sour cream if desired

 

 

Chili and Cornbread

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Chili and Cornbread

Need an easy, delicious, hearty meal?  May I suggest chili and cornbread!  I absolutely love chili (mainly as an excuse to eat copious amounts of cheese and sour cream) and it’s super simple to make, especially if you make it in a crock-pot (such a strange word).

chili and cornbread

First brown up come ground beef in a skillet with a small chopped onion and a few cloves of garlic.  When the beef is done drain off the grease and transfer the beef to a crock-pot.  Add in beans, crushed tomatoes with chili, tomato sauce, a jar of salsa, brown sugar, chili powder, paprika, cumin, ancho chili powder, chipotle chili powder and salt and pepper.  Stir it all around and let it cook.  It’s that simple.

Chili in Crock-Pot

Now, for a delicious accompaniment to the chili, what’s better than some cornbread.  You just mix up some corn meal, flour, sugar, baking powder, salt, oil, milk, and an egg.  Place it in a greased pan and bake it.

cornbread

After the chili is and cornbread are done serve them up in a bowl with some sour cream, shredded cheese, and jalapeno.  Yum!

chili and cornbread

 

Recipe

Crock Pot Chili

Serves 6-8

Ingredients:

4 lbs. ground beef

1 medium onion – chopped

3 cloves garlic – minced

15 oz can black beans

15 oz can kidney beans

15 oz can pinto beans

16 oz jar salsa (I use medium, adjust heat based on your preference)

60 oz jar tomato sauce

10 oz can diced tomatoes with green chilies

1/2 cup brown sugar

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon cumin

1/2 tablespoon ancho chili powder

1/2 tablespoon chipotle chili powder

10 oz can diced tomatoes with green chiles

salt & pepper to taste

sour cream (optional for serving)

shredded cheese (optional for serving)

jalapenos (optional for serving)

Brown beef in a large skillet with the onion and garlic

Drain the grease and place the beef in a crock-pot

– Add the remaining ingredients to the crock-pot and stir

– Cook on high for 4 hours or low for 7 hours

Serve garnishing with jalapenos, sour cream, and shredded cheese as desired

 

Recipe

Cornbread

Yields: 1 – 9×9″ baking dish

Ingredients:

1 1/2 cups yellow corn meal

1/2 cup flour

1 tablespoon baking powder

1/2 cup sugar

1 teaspoon salt

1/3 cup canola oil

1 cup milk

1 egg

– Preheat oven to 425 °F

– Combine dry ingredients in a bowl

– Combine wet ingredients in a second bowl

– Add wet ingredients to dry ingredients, stirring just until combined

– Pour into a greased 9×9″ baking dish

Bake for 20-25 minutes at 425 °F