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!
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.
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!