A couple of recipes for you

Hi! It has been quite a while since I last posted anything. Moving and trying to get situated into a routine has been hectic to say the least! I promise, more blog posts are coming!! I know you all, the whole 3, maybe 4 people who take the time to read these ramblings, have missed me.

*crickets*

Hello?

Oh, well. Here are a couple of recipes for you. The first one is a Roasted Corn Dip that I have my dear friend Shelly to thank for giving to me. I’ve played with it a time or two, or four, and here is my variation of it.

Roasted Corn Dip

1 lb ground beef

1lb ground sausage

1 16oz pkg frozen corn

1 medium onion, chopped

1 14.5 oz can Fire Roasted tomatoes

1/2 cup chopped roasted red peppers

1/2 cup mayonnaise

1/2 cup sour cream

1 8oz block cream cheese

2 cups shredded cheddar cheese

 

Preheat the oven to 375*F. In a cast iron skillet, brown the ground beef and sausage. Drain, and set aside. In the same skillet, add the onions and corn. Stir occasionally, until the onions are transparent and the corn starts to “pop.” Add the meat mixture back to the skillet and stir. Add the roasted red peppers and the fire roasted tomatoes and stir. Add the sour cream, mayonnaise, and cream cheese. Stir to blend and finally, add the cheddar cheese. Stir together, then place the skillet in the oven. Let bake about 15 minutes, until the cheddar cheese is melted and the mixture is bubbly. Remove from the oven and serve, hot, with corn chips or tortilla chips.

*You could also place about 1/2 a cup of the mixture in a tortilla shell, add more cheese, such as pepper jack, and fold in half, to make quesadillas. Just heat on a griddle, flipping when one side browns.*

 

Buffalo Chicken Dip

2 12.5oz cans all white meat chicken, drained

1 cup Ranch dressing

3/4 cup Buffalo wing sauce**

2 8oz pkgs cream cheese

2 cups shredded cheddar cheese

Mix all the ingredients in a medium saucepan over medium-low heat. Stir occasionally to blend and melt the cheese. Serve hot with tortilla chips or corn chips.

**I used about a 1/2 cup of Buffalo wing sauce and 1/4 cup of Sweet Baby Ray’s creamy Buffalo Dipping Sauce.**

 


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About Jamie

I am the mom of 3 beautiful children and one fabulous husband. I have 2 boys and 1 very spoiled little girl. What is even more spectacular, I get to stay home and take care of these great people!! Life is pretty darn good and I am truly blessed!
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