Hopefully you caught my recent post with some amazing recipes from Cinco de Mayo, available here. I accidentally omitted the queso recipe that my good friend Charity is asked to bring to Every. Single. Gathering. Yes, it’s that good!!!!
If that title didn’t catch your eye, I bet the picture below will:
This is the coolest cast iron skillet appetizer creation, and it’s delish and easy to make! I went pretty much by the recipe on round 1, then of course changed it up a bit for round 2. Cutting the rolls in 1/2 before placing them in the skillet will provide more dipping power and don’t be afraid of the pepper flakes! Next time I’m going to add a little more parmesan. I guarantee you that this dish won’t have any leftovers. I hope you give it a whirl – super easy and be sure to hop on over to meet Tara @newmexicomilkmaid
Thanks for stopping by, and Happy Saturday! ~Connie Kaye
12 Rhodes Thaw, Rise and Bake frozen dinner rolls, cut in half
2 tbsp melted butter
1/4 tsp garlic
1/4 tsp Italian herb seasoning
Green Chile Queso:
1 tsp basil
1/2 tsp red chile pepper flakes
2 cloves garlic
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 cup romano, parmesan, and asiago cheese blend, shredded (or Italian blend)
1/4 cup sour cream
8 oz cream cheese
14 oz artichoke hearts, drained and chopped
1 cup green chiles, drained
Salt, pepper, garlic salt to taste
*Grease a 12″ cast iron skillet with butter.
*Place 12 frozen Rhodes dinner rolls around the outside of the skillet. Recommend to cute them in half, but either way works. Cover and let thaw and rise at room temperature for 3-5 hours.
*Preheat oven to 375°.
*Using a hand mixer, mix queso ingredients until well combined. After the rolls have thawed, add cheese mixture to the center of the skillet.
*Combine the melted butter and herbs. Brush butter, herb mixture over the top of the rolls. Sprinkle with additional cheese.
*Bake at 375° for 20-25 minutes. Reduce heat to 350° for the final 10 minutes as rolls will get to brown.
Use rolls, tortilla chips, steak cubes, veggies, or just your finger to dip queso!
Anybody else glad it’s football 🏈 season besides me? My fantasy team isn’t going to win me millions but sure am glad to have #KSU back (and seriously kicking it, BTW) and the CHIEFS!!
I grabbed some more hatch chiles so roasted them this morning before the 90 degree weather showed up.
Put ’em on the grill until they’re really charred and then place in ziploc bag, seal it for about 30 minutes and the steam will help the skins come off. Remove skin and seeds, and they freeze well. They are sweet and great in tortilla rollups and a quick internet search will reveal many good recipe ideas!
I also smoked a piece of salmon with just these two spices:
Apologies for no pic, it came off the smoker and then with cream cheese on Ritz crackers for lunch. It was amaze sauce and so easy peasy. I will do that again soon! Also marinated a flank steak and smoked it. Sooo many things you can do with it – eat as is, fajitas, steak quesadillas, and we even got a call at a KCBS contest this year with steak and shrimp tacos in the Cooks Choice category.
Speaking of KCBS, got to meet this star yesterday at the American Royal BBQ – Diva Q is the bomb!!
ok, don’t run away immediately. I gotta admit, these aren’t my complete faves, but the hubs likes them, and they’re similar to a deli here in town, famous for their pickles and chili.
I personally like my Sweet and Spicy Pickles but he brewed these up today so I thought I’d share. At our recent fall party, they were gone, like wildfire! Super easy to make and you can adjust the horseradish to your liking.
Enjoy this beautiful fall weather, and those Kansas City Chiefs, who are on fire also!!!!
46 oz. jar whole dill pickles
1 C. Sugar
2/3 C. white vinegar
1/2 C. water
1/2 C. horseradish
Drain juice from pickles and slice to your liking. Bring sugar, vinegar and water to boil, let cool. Place pickles back in jar, and add horseradish and cooled mixture. Shake the livin’ tar out of it, repeatedly. Refrigerate, flipping jar occasionally to continue mixing ingredients.
As I watch it raining ice/snowing outside, it makes me sad to think of all the children who anticipated hunting for Easter eggs today, and all the people who devote so much time and effort to organize those events.
We are trying something on the smoker today — smoking a chuck roast that will turn into burnt ends. I found on the WWW that it has several names, one being Poor Mans Burnt Ends. However, there is nothing cheap about buying beef chuck roast. Anyway, we’ll see how this turns out, and will let you know (and share the recipe, if it works out). However, in the meantime, I wanted to try something that I thought my roommate would like for lunch. Here in the midwest, we love everything with gravy, and one delish meat item that goes with gravy is chicken fried steak. I made steak strips or fingers using beef cube steak, and whipped up some quick homemade gravy to dunk them in. Well, it was a hit, and I’ll be doing this again.
Note that the flour is really seasoned which is key, and I actually cut the steak into strips before it was completely thawed which made it a little easier.
Hope you have a wonderful Easter, and thanks for spending some of your Sunday with me!
Slice steak into thin long strips about 1/3 – 1/2” thick.
Set up a dredging station: In a bowl, combine flour, garlic powder, onion powder, paprika and cayenne, and season with salt and pepper. In a shallow bowl, whisk together milk and eggs. Season steak strips with salt and pepper. Dredge the steak strips in the flour mixture then add them to the egg mixture and turn the pieces to coat. Return steak to the flour and dredge once more.
In a deep skillet or dutch oven, add about 1” of vegetable oil and heat over medium heat. When the oil is shimmering and about 350°, place the steak strips, one by one, into the oil . (Do in batches) Cook until golden all over, about 2 minutes per side. Place them on a plate lined with paper towels to drain off any excess grease.
Make gravy: In a small skillet over medium heat, melt butter. When the butter is foamy, whisk in flour and cook mixture until the flour is golden, about 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to gently simmer the gravy until thickened. Season with salt and pepper to taste.
Not sure I’ve ever made anything with wonton wrappers, but my maiden voyage occurred to try these snacks for a recent KC CHIEFS! game. You’ll find them in the produce section and about a zillion come in the package. Mix 5 simple ingredients, and ta da! Delicious! And, you can adjust the heat according to your liking by the amount of jalapenos you include.
Recipe below, and I hope everyone has a safe and happy New Year. Here’s to 2018!
Food Network magazine recently featured a BBQ spiced nuts recipe so we thought we might give it a whirl for the holidays. WOW That’s all I got! I finally put a dish of them away or nobody else is going to experience these delish morsels. And, the best part is that they are super easy.
Note that there are a couple of different types of paprika — we didn’t have those, just a spanish paprika that we use to make barbeque rub, and just used one total tablespoon although the recipe calls for 2.
This would also be great to gift to friends and family. HAPPY HOLIDAYS!
1/4 cup packed light brown sugar
1 tbsp sweet paprika
1 tbsp smoked paprika (we just used 1 tbsp regular paprika, and it really isn’t spicy)
1 tsp cayenne pepper
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp freshly ground pepper
Preheat the oven to 325 degrees. Coat a baking sheet with cooking spray.
Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.
In a very random conversation last week at work, my friend shared that she had made a frittata with leftover spaghetti (no sauce, mind you). I replied “I always make too much and throw it out”. Laura is with us today to share a super easy, economical and delicious way to use that leftover spaghetti (who doesn’t cook too much)???
She found that this frittata is a great way to use up left-over spaghetti, and her family of three ate the whole thing and asked for it again the next night. I plan to try it soon, but I think I’ll have to mix it up with a few different meats cuz I live with Mr. All Meat Pizza – you could use browned sausage, canadian bacon, ham, etc. If you do try one of these alternatives to the bacon that Laura used, we would love for you to come back and comment below!
Step 1 involves chopping up the cooked spaghetti:
Step 2 – whisk the eggs and milk, and adding the yummy (bacon and cheese) ingredients:
The Final Frittata!
I could most definitely snarf a piece of that right now! I’m sharing Laura’s recipe below, and hope that you enjoy as I certainly plan to! Thanks for dropping by to get in on Laura’s quick weeknight meal!
Found this delicious recipe for Peach-Hot Pepper Jam in the Kraft Food & FamilyFREE magazine and it’s been a hit with many friends. (I’ve actually had friends trade me stuff for it) While the name implies that it’s hot, it’s not!!! Just delicious. We have used it on sandwiches, but the most popular way to consume it is to put it over softened cream cheese and dip with your favorite dipping instrument, such as Snack Factory Pretzel Crisps. We use the original pretzel flavor with this yummy appetizer/snack, but we snarfed up a bag of the sea salt & black pepper yesterday which were delicious. As rookies to the canning process, we learned on our first batch which wouldn’t set up – make sure the peaches aren’t too juicy, or add more pectin to adjust for the extra liquid. While the peaches are plentiful, we plan to make more for gifts. Hope you enjoy as we and our friends have!
1 cup finely chopped red peppers (about 1 large red pepper)
1 cup finely chopped jalapeño peppers
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
I found this recipe on a Rotel ad, I believe. Last night, thinking about watching some football playoff games – gotta track who my boys will be playing next Sunday! Anyway, this was just the ticket. Really good and super easy.
I had never bought these phyllo shells before, but found them in the freezer section, precooked. After filling, 15 minutes in the oven and they were ready to consume. I did make one change as the original recipe didn’t have blue cheese in it, so that’s optional. However, I figured buffalo sauce + blue cheese = yum!
4 oz cream cheese
1 tbsp cayenne pepper sauce
1 can Rotel Diced Tomatoes and Green chiles, drained well
Chopped cooked chicken breast
1/2 cup shredded mozzarella
crumbled blue cheese, optional
2 boxes frozen mini shells
Preheat oven to 350 degrees. Please cream cheese in microwave safe bowl with pepper sauce. Microwave on high for 30 seconds, stir until smooth. Add drained tomatoes, chicken and shredded cheese. Divide mixture between frozen shells, place in large shallow baking dish. Bake 15 minutes or until cheese melts.