Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Jalapeño Popper Dip March 13, 2011

Filed under: appetizers,Cookout/Potluck,dip,Parties,Quick and Easy — hmills96 @ 4:16 pm

I have gotten to be so famous at work for my cooking that people constantly beg me to bring something in. However, cooking for 50 people can get expensive, so for a while I hadn’t brought anything in. A couple of the girls on my team put their heads together and before I knew it, I had a big donation jar on my desk! I felt guilty at first–I thought it was awkward to ask for money, but it’s actually been really popular. I’m not out to make money, but it helps me pay for ingredients to feed all my guinea pigs!

It’s great for me, because I get to try out the dessert and snack recipes that I wouldn’t make for just me. I get to use some of my creativity to come up with some fun recipes and adapt them so they are easy to bring to work. Plus it gives everyone a nice little break.

I’ve had this dip in my binder for awhile, but had not had a reason to make it yet. When I took this dip to work the other day, I used all pickled jalapeno, but I’ve adapted the recipe below to include about half and half, fresh and canned. The canned were just not spicy enough for most of my GPs, although the flavor was excellent.

Jalapeno Popper Dip
Adapted from Cooking This and That

4 bricks of cream cheese
1 1/2 cups mayo (I used the Olive Oil kind)
8 oz diced green chiles, drained
4 oz pickled jalapeno peppers, drained and chopped
4-5 fresh jalapeno peppers, chopped
1 cup Parmesan cheese, grated
2 cups shredded Cheddar or Monterey Jack

Mix ingredients together in a crockpot. Heat on medium high until you are able to blend everything. Serve hot with tortilla chips.

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Buffalo Chicken Dip Revisited May 16, 2010

Filed under: Chicken,dip,My Recipes,Quick and Easy — hmills96 @ 4:39 pm
Tags: , ,

This recipe is by far the favorite of the blog. I get questions about it all the time, and it gets the most clicks. I can understand why. This stuff is like crack. Because of that, I don’t want to wait until I have some kind of social function to attend to make a huge crockpot batch. I realized the other day that this post does no justice to how I make it on a regular basis. I wanted to share this with you–with a warning. Once you start making this in small batches for yourself, your diet goes out the window. Seriously, I’ve made it three times already since J’s been out-of-town. You’ll start keeping a bottle of sauce on hand, and the rest of the ingredients. I know people who have gone out at 9pm just to get their fix. It’s dangerous stuff!

*Raises Hand* I, Haley W., am addicted to Buffalo Chicken Dip.

Stovetop Buffalo Chicken Dip
Original Recipe

1 chicken breast
1/2 cup buffalo wing sauce
1 Tbsp butter
Dash Worcestershire sauce
1/2 block cream cheese
1/2 cup shredded cheddar cheese
1/4 cup ranch dressing
More wing sauce if needed

In a small saucepan, add chicken breast, buffalo sauce, butter, and Worcestershire sauce.  Cook, covered, over medium-high heat until chicken is cooked through. About 15 minutes from frozen.

Take off heat. Remove chicken from sauce and shred. Put back into sauce. Over low to medium-low heat, mix in cream cheese, cheddar cheese, and ranch dressing. You can add more wing sauce if needed.

**Note–The measurements of the cheeses and ranch are estimates. Play around with it until you find YOUR favorite mix.

 

Easy Mock Queso Dip March 25, 2010

Filed under: cheese,Cookout/Potluck,dip,My Recipes,Parties,Quick and Easy — hmills96 @ 1:31 pm

When J. saw that I had posted my guacamole recipe the other day, he immediately had a craving. He stopped at the store on the way home and picked up the ingredients so I could make it that night. Normally, I buy Medium level salsa, but J. bought Hot. Holy crap. We like things spicy, but jesus this was major. We tried to eat it plain, but it just wasn’t refreshing, because it was so over the top. To cool things down a bit, I decided to play with some cheese, and see if that helped. It did! And it was pretty similar (though not at all authentic) to the dip at our favorite Mexican joint.

Mock Queso

1 Block Cream Cheese
1 cup shredded cheddar
1/2 cup salsa

Warm up cream cheese in microwave for 30 seconds. Stir in cheddar and salsa. Microwave for another 30 seconds, stir, then repeat if needed, until hot. Enjoy!

 

Guacamole March 23, 2010

Filed under: dip,My Recipes — hmills96 @ 12:47 pm

I am a sucker for food holidays. World Nutella Day (February 5) is a popular one, or National Bavarian Cream Pie Day (November 27) is one of the more random ones I found. They are a fun way to plan a menu, or give me a reason to try a new recipe that I haven’t tried before. This will not be the last food holiday I celebrate on here!

Today is National Chip & Dip Day. Who doesn’t love some kind of dip? J. and I are HUGE munchers–we are always craving some sort of salty snack, so chips and dip are a staple in our house. One of his favorites is guacamole. I never really cared for it, until his friend made it at a party one night. I had only ever tasted it at Mexican restaurants, where it is thin and bland (in my opinion).  This was chunky, and full of flavor. It is simple to make, so whenever I find avocados on sale I make sure to pick some up! The following recipe is for one serving, but just add an avocado and clove of garlic per person, and adjust your salsa accordingly.

Is there anything better than eating Guac out of a pig?

Guacamole

1 avocado
1 tsp lime juice
1 clove garlic, minced fine
Spoonful of fresh salsa (don’t use canned, make your own or look in your deli section for little plastic containers of the good stuff. Trust me, it makes a big difference.)
Cilantro, chopped

With fork, mash avocado and lime juice in a bowl to suit your tastes (I like mine with some texture). Mix in garlic, salsa, and cilantro. Enjoy.

What is your favorite kind of dip?

 

Buffalo Chicken Dip February 20, 2010

Filed under: cheese,Chicken,crockpot,dip,My Recipes,Parties,Quick and Easy — hmills96 @ 9:21 pm

I have not been grocery shopping in a LONG time. It had been at least a month and a half. I’m not even kidding. My pantry, fridge, and freezer were all but bare. It was pretty sad. J. and I went to the store today and were there for 2 hours! I’ve never spent that much on groceries before. It was pretty ridiculous. But, it was a pantry restocking trip, most of what we bought will last us awhile, and I have at least 3 weeks of meals planned out right now. Hopefully, my posts will pick up quite a bit!

By the time we got the car unloaded and everything put away (and who are we kidding, the dishes done), we were starving, and both pretty grouchy. We both wanted to veg out in front of the TV for awhile and watch Man VS Food, our latest obsession. That called for some serious snack food.

This is the perfect party dip, by the way. It was actually born out of a dip that my friend asked me to make. She gave me her recipe, but it just didn’t pack enough punch for me. I made a few changes to fit J. and I’s taste, and now we can’t get enough of it. The recipe below is for a Crockpot  for parties. Tonight I just halved it and made it on the stove for the two of us. It’s a pretty versatile recipe!

Definitely not an easy food to photograph!

Buffalo Chicken Dip

4 Chicken Breasts

1 Cup Wing Sauce

1 tsp Worchestershire sauce

3 bricks cream cheese

1/2 cup ranch dressing

1 cup shredded cheddar cheese

On the stove, poach the chicken breasts in wing and worchestershire sauce for 10-15 minutes until cooked thru. Remove from pan and shred chicken. Reserve sauce.

In Crockpot, melt cream cheese, ranch, cheddar cheese. Add chicken. Add wing sauce to taste (it should take most of it, but I usually start at half and go from there). Stir until creamy. Keep Crockpot on Warm setting throughout party. Serve with tortilla chips.

 

November 11, 2009

Filed under: dip,Herbs,NaBloWriMo,Quick and Easy — hmills96 @ 1:40 am

We had breakfast for dinner tonight. It was delicious, but no recipes came out of it. Just a couple of eggs and some hashbrowns, nothing special. Just an easy, comforting meal after what was a very nervous day. I was not in the mood for cooking a big fancy meal. However, we can now breathe a big sigh of relief.

The problem–what to blog about tonight? Crap! So I went to the reserves for this one. It makes a great snack dip, something I like to keep in the fridge to dip celery and carrots in. It would also be good to take to a party as well, although you might want to make a double recipe if you are going to be entertaining.
Dill Dip
1/2 cup mayo
1/2 cup sour cream
1 handful dill
1 tsp seasoning salt
1/4 tsp onion salt
1/2 tsp Worcestershire sauce
1 Tbsp dried minced onion
1 Tbsp dried parsley
1/4 tsp hot sauce
Mix ingredients together and chill. Serve with cut veggies. Also makes a good sandwich or cracker spread.