Colby-Pepper Jack Cheese Dip

Colby-Pepper Jack Cheese Dip

1 (8 oz.) package cream cheese, softened

2/3 cup sour cream

1/3 cup mayo

1 T finely chopped canned chipotle pepper in adobo sauce

2 T chili powder

2 cups chopped cooked chicken (I didn't include chicken in mine)

2 cups shredded colby-Jack cheese blend

1 (4 oz.) can chopped green chilies

NOT 4 green onions, finely chopped

2 jalapeno peppers, seeded and minced

1/4 cup fresh cilantro

Tortilla and sweet potato chips

Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased

8-inch square baking dish.

Bake at 350 degrees for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish with cilantro if desired. Serve with tortilla and sweet potato chips.

(Southern Living, November 2008)

Too Much Time on My Hands

An old post I never published...not because I'm eating this right now.  But boy, I'd sure like to!!!

I'm checking out food blogs from others blogrolls and finding all kinds of goodies! I'm posting to share (and so I can find them again later, when I can be in my own kitchen). Hope this is as fun for you as it is for me...YUMOLA!

The blogs I really love I'm adding to my blogroll over there to your right. Wheee!


Piece of Cake's Chocolate Dipped Coconut Macaroons
(I think I love anything with Coco Lopez in it!)

Sausage Cheese Scone from King Arthur's Flour



Alton Brown's Chocolate Chip Cookie
(because we're all searching for the best recipe)

Hummus

I've always liked hummus, but it's not been my go to dip.  Now it is because it's the only one I can eat.  I didn't want to buy one that contained processed foods, so I emailed my trusty friend Greta, knowing that she would have a good one.  It is!!  I'm glad I have it, this one's a keeper.

Greta's Hummus

2 cups chick peas, soaked and cooked (equals 1 cup of dry)
3 cloves of garlic, minced
3 T lemon juice
1/4 cup water
3 T tahini
1 t. cumin (I probably used 1T)
1/2 t. paprika
1 jalapeno--seeded and veined and diced (optional)

Place all ingredients in a food processor and blend until smooth.  Use a variety of ingredients to make different flavors (kalamata olives, pesto, sun dried tomatoes, fresh herbs, etc.)  Great on toast, with veggies, on sandwiches to replace fattening mayo, with crackers, and of course on toasted pita!

*I made mine with kalamata olives and love it!  Best hummus ever!  I eat it with cucumber slices.*

Thank you, friend!!

Asian Edamame and Carrot Salad

This recipe is from Family Fun magazine.  I clipped it long ago because it was pretty (bright green and orange)! I thought my boys would eat it.  Well, I made it for the cleanse and I loved it!!

Asian Edamame and Carrot Salad

1 pound edamame (frozen, shelled)
3 grated carrots
pinch of salt
3 T rice vinegar
2 T soy sauce
2 tsp. toasted sesame oil
1 T sugar (I omitted for cleanse and used Stevia)

Cook edamame according to package directions.  Drain, rinse in cold water and blot dry with a paper towel.  Toss in large bowl with grated carrots and a pinch of salt.

In a small bowl, mix 3 tablespoons of rice vinegar, 2 T of soy sauce, 2 tsp. toasted sesame oil, and a tablespoon of sugar.  Pour this dressing over vegetables, tossing well.  Serve immediately or refrigerate--it's even better the next day.

**To fill me up as a main dish for lunch, I added a small can of tuna right on top of it and could eat this one often!**

(www.familyfun.com)

Italian Fish and Veggie Pockets

Randomly saw this episode of Giada's show a day or two before the cleanse was starting.  I found the recipe so we could add it to our menu.  Delish!

Italian Fish and Veggie Pockets

1 lemon, zested
1 1/2 tsp. salt plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine (I omitted this because of the cleanse)
1/4 cup lemon juice
4 tsp olive oil
4 4 ounce trout fillets, skinned (or other fish about 1/2 inch thick)
8 thin slices lemon
1/4 cup chopped mint leaves (I skipped this one)

Preheat oven to 350 degrees.  In a small bowl, mix together lemon zest, salt, and pepper.  Set aside.

Lay out the 4 sheets of aluminum foil.  Place 1/4 of the sugar snap peans, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil.  Over each pile of vegetables drizzle 2 T of white wine, 1 T lemon juice, and 1 tsp. olive oil.  Sprinkle with salt and pepper and gently toss.

Top each pile of seasoned vegetables with a piece of fish.  Sprinkle the fish with some of the reserved zest mixture.  Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet.  Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish.  Sprinkle the fish with mint just before serving.

(www.foodnetwork.com--Giada De Laurentiis)
(Serves 4)

Turkey Meatloaf Muffins

I inappropriately renamed these Turkey Balls.  Don't let that sway your opinion.  These were great!

Turkey Meatloaf Muffins

2 lbs ground turkey (or chicken)
3 egg whites
1 cup quick cooking oats
1/2 tsp cumin (I probably used over 1T)
1/2 tsp dried thyme
2 tsp. dry yellow mustard
2 tsp black pepper
1 tsp salt
2 T garlic powder or 2 cloves minced
NOT 1 small onion (finely chopped)
2 celery stalks (I used 3 because I certainly didn't put that onion in my turkey balls!)

Preheat oven to 375 degrees.  Spray muffin pan with canola or olive oil.  Mix all ingredients together in large bowl.  Roll mixture into balls and place in muffin pan.  Muffins should be about the size of a racquetball.  (No they won't fill up the pan OR look like muffins).

Bake 40 minutes.

I'm a dipper and had mine with ketchup or mustard.

Women:  2 muffins
Men:  4 muffins

(80 calories, 2 grams fat, 4 grams carbs, 11 grams protein)
(www.bodybuilding.com)

Oven Fried Sweet Potatoes

Oven Fried Sweet Potatoes

4 medium sweet potatoes, peeled and cut into 1/4 inch slices (about 1 1/2 pounds)
1 T olive oil
1/4 tsp. salt
1/4 tsp. pepper
Olive oil cooking spray
1 T finely chopped fresh parsley
1 t. grated orange rind
1 small garlic clove, minced

Combine the first 4 ingredients in a large bowl; toss gently to coat.  Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray.  Bake at 400 degrees for 30 minutes or until tender, (probably about 40 minutes for me), turning the potato slices after 15 minutes.

Combine parsley, orange rind, and garlic in a small bowl; stir well.  Sprinkle parsley mixture over sweet potato slices.

www.myrecipes.com
(Serves 7)