I’ve got serious Summer Fever. It feels as though it’s NEVER going to get here! I might as well prepare for it to make it feel like it’s closer. Summer…’Tis the season for dips, right? I feel like all summer long I always have various parties and events to attend that involve bringing a dish or snack to pass. My go-to, never-fail is always a tasty dip. This is a queso dip (“queso” means “cheese” in Spanish).
You need a block (32 oz.) of Velveeta cheese, an 8 oz. package of cream cheese, a 10 oz. can of Rotel (diced tomatoes and green chile), 1 can of cream of mushroom soup, and 1 lb. of ground beef or sausage (or a combination of the two!).
Brown the meat and set it aside. Cut up the Velveeta and cream cheese into cubes and put them in a crock pot. Pour in the Rotel and cream of mushroom soup (don’t add water to the soup). Let these ingredients melt and cook for an hour. Add the ground meat and let sit another 30 minutes before serving. Enjoy with tortilla chips!
I’ve been getting really sick of the meals I’ve been making lately. I feel like it’s the same things over and over again. For as many recipes and I share, you would think that I would have more variety in the foods I eat. I decided to try out this cashew chicken recipe and I loved it! Since cashew chicken is my favorite thing to order at the Chinese restaurant we always go to, it’s nice to have this recipe at hand.
You will need:
2 lbs of boneless, skinless chicken thighs, each cut into smaller pieces
1/4 cup of all purpose flour
1/2 tsp black pepper
1 tbsp canola oil
1/4 cup soy sauce
2 tbsp white rice wine vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper into a resealable food storage bag. Add chicken and shake to coat. Heat oil in a skillet over medium-high heat and brown chicken for about 2 minutes on each side. Place the chicken in a slow cooker. Combine all other ingredients (except for the cashews) in a bowl, stir and pour over the chicken. Cook on low heat for 3 to 4 hours, add cashews, and serve over rice.
Does this picture instantly take you to somewhere warm, perhaps the beach or on a boat? That’s how it makes me feel and that is exactly why I am excited for summer! I can’t wait for the nights of campfires, the days on the beach and in the water, and the gorgeous tan that I hope to get.
46 ounces of pineapple juice
40 ounces of Coco Lopez cream of coconut
1 pint of half and half
frozen strawberries in syrup
2 tablespoons of water
Directions: In a bowl, puree strawberries and water. In the blender, combine the Coco Lopez, pineapple juice, ice and half and half. Mix well and make sure there aren’t chunks of ice. Pour the strawberry mixture into cups and top with the frozen coconut mixture. Enjoy!
I love trying out new recipes in the summertime. Even though Spring JUST started, I’m already looking for great recipes I can try out this summer for grilling season. I found this recipe online for chicken salad. I can’t wait to try it out this weekend for a get together with our friends! I know they will all love it.
All you need for this is:
- 3/4 lb (2-3 cups) of cooked chicken meat, coarsely chopped
- 2 stalks celery, chopped
- 1/2 red bell pepper, seeded and chopped
- 4-6 green olives, pitted and minced
- 1/4 cup of chopped red onion
- 1/2 to a whole apple, cored and chopped
- 1/3 head of iceberg head lettuce, sliced and chopped
- 5 Tbsp mayonnaise
- 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
- 2 teaspoons fresh squeezed lemon juice
- Salt and pepper to taste
Combine all of the salad ingredients and toss them together in a large bowl. You can then prepare a small bowl of the salad dressing and combine the two.
I LOVE potatoes, so my recipe box is filled with delicious recipes that use potatoes. This is a twice baked potato casserole that goes over extremely well at my house and I thought I’d share it with you all.
You will need:
1 and 1/2 pounds of red potatoes, scrubbed and cut into one inch squares & baked
1 lb. sliced bacon, crumbled and cooked
3 cups of sour cream
2 cups of shredded mozzarella cheese
2 cups of shredded cheddar cheese
2 sliced green onions
Lay half of the potatoes in a 9 x 13 baking dish. Top with half of the bacon, half of the sour cream, and half of each of the cheeses. Repeat layers with the second half of the potatoes and the rest of the ingredients. Bake at 350 degrees for 25 minutes until all of the cheese is melted. Then add the green onions and enjoy!