If you’re searching for a healthy recipe, move along. If you’re looking for a delicious and easy appetizer/dip, you’ve stumbled upon the right one! I cannot recall where I found this jalapeño corn dip recipe a few years ago, but I’m certainly glad I did. It’s fast, tasty, and always a hit.
- 4 ounces softened cream cheese
- 1/2 cup sour cream
- 1 or 2 jalapeños minced. I typically use 2 and may upgrade to 2.5-3 the next time I make this, but we like food on the hot side around here.
- 9-11 ounce can sweet corn (or feel free to use fresh!)
- 1 cup shredded Monterey Jack cheese
- 1 green onion, finely chopped (Okay, I used two)
- 1/2 tsp seasoned salt
- Dash of cayenne pepper
- Preheat over to 400 degrees
- Mince jalapeños and chop green onion
- Drain corn and allow to dry on a paper towel in order to remove excess water
- Mix softened cream cheese and sour cream in a bowl.
- Add the corn, jalapeño, cheese, green onion, seasoned salt, and cayenne pepper and mix well
- Pour mixture into a baking dish and bake for 20 minutes.
I typically serve this with blue corn chips, but I think black bean chips would be excellent as well and of course, regular corn tortilla chips will do the trick.
I last made this as an appetizer for Thanksgiving and we were in such a hurry to head out to our feast that I failed to snap a photo of the dip once it emerged from the oven. My apologies. Trust me, it was perfection, but if you don’t believe me, I could potentially be convinced to make another round to update this post with an “after” photo…I’m sure my husband wouldn’t mind!
My mom has been making this cold veggie pizza appetizer for as long as I can remember. I’ve made it a few times in my adult life: a game night, a Super Bowl party, and most recently, for a Thanksgiving appetizer. Every time I make it, I wonder why I don’t do so more often. It’s really simple and super delicious.
- 1 can of crescent rolls
- 8 oz cream cheese, softened
- 2/3 cup mayonnaise
- 1 tsp dill weed (I’ll admit to putting more like 1.5-2 tsp in my mixture!)
- 1 tsp minced onion
- Shredded cheese (sprinkling to your taste)
- All of the fresh veggies you want to include. I typically use alfalfa sprouts, carrots, cucumber, green peppers, and green onion. (Lots of people add broccoli, red onions, etc as well.)
- Open the can of crescent rolls (I hate that part!) and spread them out on a lightly greased cookie sheet. You’ll want to close up any seams and spread the entire length and width of the pan. This will be the base of your pizza. Bake according to the directions on the package, but watch carefully so as not to burn. Once baked, set aside and allow to cool.
- To make the mixture which will go directly on top of the crescent roll base, take your softened cream cheese, mayo, dill weed, and minced onion and blend thoroughly. A few tiny cream cheese lumps are okay, but for the most part, you want this to be pretty smooth. Depending on how soft your cream cheese is (or isn’t), you may want to use a mixer. Once blended, spread the mixture evenly over the top of the cooled crescent roll base.
- Lastly, chop up and add all of the fresh veggies you desire! Sprinkle with shredded cheese, cut into squares, and serve! YUM!
The only “downside” is that you want to eat it all within a day or two, or else the bottom tends to get soggy from the cream cheese mixture. This isn’t really an issue though, because it’s so good that you’ll want to eat it all within a day or two anyway!
- Cold Veggie Pizza Appetizer
I let the chicken breasts marinate overnight and then baked them at 450 degrees for 20 minutes.
So now that the weather is cooling off a bit, it’s time to start making and enjoying some delicious soups! I had always loved ordering black bean soup at restaurants, but had never attempted to make it myself until a few years ago. A friend sent me this recipe from allrecipes.com and I added my own touches to it. Not only is it tasty, it’s super easy and very quick to make.
- 2, 15 oz cans of black beans, rinsed and drained
- 1.5 cups of vegetable broth
- 1 cup of chunky salsa (pick a hotter variety for a spicier soup; mild if you don’t want the heat!)
- 1 tsp ground cumin
- 1 Tbsp chopped onions (optional – one of my additions)
- 1/3-1/2 cup canned corn (optional – another one of my additions)
- 4 Tbsp sour cream (serving suggestion)
- 2 Tbsp thinly sliced green onion (serving suggestion)
After prepping the above ingredients, combine the beans, broth, salsa, cumin, and onions (if using). You can use an electric food processor or blender. I happen to be in love with my Vitamix, which I find to be quicker than my food processor or regular blender. Bonus: it will actually heat the soup up as well, though I’m going to use the saucepan method in order to keep the corn in-tact. Blend until fairly smooth.
Next, if you plan to serve the soup right away, pour the bean mixture into a saucepan over medium heat. This is the point in which you’ll want to add the corn if you’re including any. Thoroughly heat.
Top each bowl with 1 Tbsp of the sour cream and 1/2 Tbsp of the chopped green onion.
If you’re storing this soup for later, you can skip the saucepan step at this point and pour into a container or containers for future consumption. Be sure to heat the soup prior to serving and keep the additions of sour cream and chopped green onions in mind.a
I’d love to hear your favorite soup recipes, too. Please let me know if you have any to share!
I’m always looking for recipes that can be enjoyed with and without meat, seeing as my husband is a carnivore and I am not. It is so much easier than creating completely separate meals, or perhaps I’m just that lazy? Whatever the case may be, I stumbled upon this spinach ricotta pasta recipe and thought it seemed enjoyable enough on its own and paired it with baked chicken for my husband.
I’ll be honest. I didn’t win the meal of the year award with this one, but it was good enough, made plenty of servings (4), and could potentially be enhanced next time to be a little more flavorful. All suggestions to make this dish a little more interesting are welcomed!
- Fettuccine (1/2 lb, which is 1/2 of a basic sized box)
- 1 cup Ricotta cheese
- 1/2 cup milk
- 1/4 lb. frozen chopped spinach (thawed and squeezed as dry as possible)
- 2-3 cloves of garlic, minced (I used 3…wish I would have used more…) Still don’t have a garlic press? Order one!
- 2 Tbsp olive oil
- 1/4 tsp salt
Boil the fettuccine, drain, and set aside. To prepare the sauce, add the olive oil and minced garlic to a skillet. Cook 2 minutes on medium heat. Add the ricotta and the milk and continuously stir, reducing the heat to a simmer. As the sauce thickens, use the salt and pepper to season. Once you’ve squeezed all of the water out of the spinach, add it to the simmering sauce. Lastly, add the fettuccine and stir gently to coat.
If you’re opting to add chicken to this dish, I paired it with chicken breast marinated with dried onion, pepper, salt, olive oil, and garlic. I let it marinate for about 5 hours then baked it for 20 mins at 450 degrees.
As I’ve mentioned before, we’re newbies in our neighborhood. Our neighbors apparently get very into holidays and they went all out for Halloween (so much so that I’m thinking our Florida street may somehow be covered in snow for Christmas!) People had everything from ghosts in trees to gigantic spiders over garages to tombstones in their yard. There were lights and music and everything. So, the least we could do was carve some pumpkins, right?
And by carve I mean drill. Yep, we broke out a power tool to create our pumpkins this year. Next year we’ll be scary (right after I shop the clearance sales this week!) This year we went with cutesy and, frankly, easy. I found the idea to use a drill on Pinterest and my husband and I each created our own “masterpiece”. You start the same way as a regular carving – cut the top off, pull out the yucky stuff and seeds – but then instead of using knives or carving kits, you utilize a drill and different drill bits. Honestly, it was kind of fun and oddly therapeutic!
Here’s our Yorkie with my husband’s drilled creation and my version lit up last night.
So, the seeds – YUM! My husband doesn’t love them, so that means I get to roast them however I please. This year I tried a recipe from where else? Pinterest! (Do you see a theme here?) Thank you to Kami from NoBiggie.net for providing my pumpkin seed fix for the year. If you still have seeds you haven’t roasted yet, I’ve paraphrased her recipe below. Enjoy!
First, get all of the pumpkin yuckiness off of the seeds. Use a 1 cup Worcestershire sauce to 1 cup pumpkin seeds ratio and adjust according to the amount of seeds you have available. Bring to a boil and simmer for 10 minutes. Drain.
Pre-heat your over to 400 degrees. Line a cookie sheet or roasting pan with tin foil and then lightly oil with olive oil. Spread the boiled seeds and toss them gently to coat them in the oil. Try to keep the seeds in a single layer. Sprinkle with sea salt and then bake for 10-20 minutes until the seeds are golden brown.
This recipe has seriously bold flavor and reminds me a little of homemade Chex Mix (must be the Worcestershire sauce!)
We laid in a big supply of canned tuna for this year’s hurricane season and I hope I’m not
jinxing us by deciding that it’s time to start using some of it, since the season is nearing its end.
Now, if you know me, you also know that I’m a lacto-ovo vegetarian, which means I haven’t actually tried this recipe for myself – I’ve only made it. I can attest to it being easy to whip up, but you’ll have to take my husband’s word for it tasting good. I made him a sandwich with it today and he said it’s delicious. (That’s a relief, since I made enough and he’ll be seeing it again for lunch later this week with mixed greens!)
To make this simple tuna salad, you’ll need:
- 2 (6 ounce) cans solid white tuna (drained)
- 1/2 cup mayo
- 1/4 tsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 1 stalk celery, minced
- 2 Tbsp red onions, minced
- 2 Tbsp dill pickles, minced
- 1 clove garlic, minced or pressed (Need a garlic press? Order one here.)
- 1/4 tsp ground black pepper
- 1/2 tsp salt
In my most recent version of this recipe, I also threw in 1 Tbsp of green onions simply because I had them on hand and need to use them quickly, ha! In addition, I was lucky enough to be able to use fresh lemon juice from the lemon tree my husband recently planted in our yard. I look forward to sharing more about our new and growing garden with y’all very soon! In the meantime, enjoy the tuna salad!