Tag Archives: cheese

Taste it Tuesday: Jalapeno Cream Cheese Crescent Poppers, perfect for The Fourth!

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MY “PINTERESTING” TAKE:

Cream Cheese Jalapeno Poppers

“PINSPIRATION”, FROM PINTEREST:

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• Project: Taste it Tuesday: Jalapeno Cream Cheese Crescent Poppers, perfect for The Fourth!
• Difficulty rating (1=easiest, 5= way too hard!): 2, such a super simple appetizer to bring to any party
• Time: about 30 minutes
• Would I do it again? yes, these were SO yummy!
• What I would do differently: We love spice in my house and we added a few more of the jalapeno to our mix, but for others you might want to take out a few!
• Items used: wonderful recipe from: tastykitchen.com

Have you done anything from Pinterest lately? What’s inspiring you?
I hope you were inspired as much as I was. If not, click on “Recommend a Pin” above and I would love to hear any suggestions you might have!
Until ipinterest again!

Karie J

ipinterest.me

day 67: cooking it up/ easy super bowl appetizer/ jalapeno popper dip, SO good!

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

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Project: day 67: cooking it up/ easy super bowl appetizer/ jalapeno popper dip, SO good!
Difficulty rating (1=easiest, 5= way too hard!): 1
• Would I do it again? yes, if you like/love jalapeno poppers like I do, then this is a definite keeper!
• What I would do differently: if you’re afraid of spice, lessen the jalapenos, if you like the heat, add more. Which is what we did, we added 3 whole jalapenos, oh yes, we’re from Arizona!
• Items used: recipe from: http://www.bigredkitchen.com/2008/10/jalapeo-popper-dip.html

Jalapeño Popper Dip
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat (we added 3 whole jalapenos, chopped)

1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Until ipinterest tomorrow!
Karie J 🙂

day 53: cooking it up/ easy football party appetizer/ chili con queso, yum, yum!

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MY TAKE:

FROM PINTEREST:

Source: laaloosh.com via Karie on Pinterest

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• Project: day 53: cooking it up/ easy football party appetizer/ chili con queso, yum, yum!
• Difficulty rating (1=easiest, 5= way too hard!): 2 (it really was very easy, except for the fact that I didn’t read the recipe thoroughly, and since I’m such a novice at cooking, I jut threw in the cornstarch and milk with everything else. Yes, I know this is a cardinal rule of cooking that you are supposed to follow, but sometimes I just do things like that ;)! I had to call my husband over, whom is a much better cook than I to remedy the situation, which he did, laughing all the way!
• Would I do it again? for a weight watchers diet chili con queso it was pretty good. But honestly I really still like the real thing, that is pretty hard to steer from!
• What I would do differently: go for a full fat version, unless you’re really watching it, then keep it the same!
• Items used:

Recipe from: http://www.laaloosh.com/2011/02/01/chile-con-queso-recipe/

Chile Con Queso Recipe

Ingredients:
– 1 10-ounce can diced tomatoes, drained
– 1/2 cup diced Anaheim chilies
– 1/2 cup light ale beer
– 1 3/4 cups reduced fat shredded sharp Cheddar
– 1 1/4 cups skim milk
– 1 large onion, chopped
– 3 cloves garlic, minced
– 3 tbsp cornstarch
– 1/4 cup fresh cilantro, chopped
– 1/4 cup sliced green onions
– 2 tsp lime juice
– 1 tsp salt
– 1/8 tsp black pepper
– 1 tsp ground cumin
– 1 tsp chili powder

Directions:
Spray a large saucepan with non fat cooking spray and set over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, green onions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.

Entire recipe makes 4 cups
Serving size is ¼ cup
Each serving = 1 Points +

PER SERVING: 75 calories; 2 g fat; 3 g carbohydrates; 4 g protein; 1 g fiber

Read more: http://www.laaloosh.com/2011/02/01/chile-con-queso-recipe/#ixzz1kFZlYhwY
until ipinterest tomorrow!
Karie J 🙂

day 49: cooking it up/ baked chicken parmesan casserole, a hit!

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MY TAKE:

FROM PINTEREST:

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Project: day 49: cooking it up/ baked chicken parmesan casserole, a hit!

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Directions:

  • put olive oil. garlic, pepper flakes in a 9×13 Pyrex or casserole dish
  • layer chicken breasts, marinara, basil
  • put half of the mozzarella and parmesan
  • layer croutons
  • sprinkle the remainder of the cheeses on top
  • bake at 350 degrees for 35 minutes (or until your chicken reaches 155 degrees)
  • set for 10 minutes
  • enjoy!

until ipinterest tomorrow!

Karie J 🙂

day 46: baked apples and brie in a puff pastry, oh my!

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MY TAKE:

FROM PINTEREST:

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• Project: day 46: baked apples and brie in a puff pastry, oh my!
• Difficulty rating (1=easiest, 5= way too hard!): 3
• Would I do it again? yes! It was pretty simple, savory with a touch of sweet and a great way to finish off a wonderful meal done by my wonderful friend Jackie!
• What I would do differently: add a touch more cinnamon and sugar to each pastry, but it’s pretty important to keep the sweet and savory balance though!
• Items used: see recipe below from http://bloghungry.typepad.com/blog/2010/04/brie-and-apple-tarts.html

Individual Brie and Apple Tarts

1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar, divided

1 Tbsp butter, divided
1/4 tsp cinnamon, divided
1 medium wedge of brie
1 egg
flour (for rolling)

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a good-sized slice of brie and 3 or 4 this slices of apple the middle of each of the 4 squares. Sprinkle apples with cinnamon and brown sugar and top with a pat of butter. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

until ipinterest tomorrow!
Karie J 🙂

day 14: cooking it up/Chicken Enchiladas with green chili sour cream sauce, yum!

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MY TAKE:

FROM PINTEREST:

Source: joyful-mommas-kitchen.blogspot.com via Karie on Pinterest

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  • Project: day 14: cooking it up/Chicken Enchiladas with green chili sour cream sauce, yum!
  • Difficulty rating (1=easiest, 5= way too hard!): 3
  • Would I do it again? yes, it is very yummy!
  • Items used:10 soft tacoshells2 cups cooked, shredded chicken

    2 cups shredded Monterey Jack cheese

    3 Tbsp. butter

    3 Tbsp. flour

    2 cups chicken broth

    1 cup sour cream

    1 (4 oz) can diced green chillies

    1. Preheat oven to 350 degrees. Grease a 9×13 pan

    2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

    3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

    4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.

    5. Pour over enchiladas and top with remaining cheese.

    6. Bake 22 min and then under high broil for 3 min to brown the cheese.

until ipinterest tomorrow!

Karie J 🙂