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Wednesday, October 26, 2016

Taco Dip

I absolutely love this dip! It's a cheesy cream cheese dip, but still tastes fresh since it is topped with salsa, lettuce, and tomatoes. Everyone always seems to love it.

It is definitely one of my favorite party appetizers to make. It's fast and easy, and I can throw it together in no time. I also love that it is a cold dip. Since I don't have to worry about baking it, I can transport it easily to someone else's house. It's also great to make if I know my oven will be crowded with other things.

You can top the cream cheese mixture with any of your favorite taco toppings. I usually stick with mild salsa, cheddar cheese, tomatoes, and lettuce since most people tend to approve of those toppings. If you and your crowd are a fan of olives, scallions, and jalopenos, however, then I would add them too! I have a friend who hates onions and a boyfriend who hates spicy things so I always have to keep them in mind! If it was up to me, I'd be using jalopenos, spicy salsa, and hot sauce on top! I like thinks spicy, but since most people don't, I usually keep this dip as mild as possible. Don't be afraid to customize the dip based on what you love. Hope you enjoy!!

  • 1 (16 oz) container sour cream
  • 2 (8 oz) packages of softened cream cheese 
  • 1 package of taco seasoning
  • 1 (16 oz) jar of salsa
  • 2 cups of grated cheddar cheese
  • 1 large tomato, diced
  • shredded lettuce
  • tortilla chips
  • Using a hand mixer, mix together sour cream, cream cheese, and taco seasoning.
  • Spread cream cheese mixture on the bottom of a dip dish
  • Spread salsa on top of cream cheese mixture
  • Sprinkle cheese on top of the salsa
  • Scatter lettuce and tomatoes on top of cheese
  • Serve with tortilla chips


Saturday, October 22, 2016

25 Minute Week Night Meal - Pesto Chicken and Roasted Tomatoes

This is by far one of the easiest weeknight dinner recipes on my rotation list. It takes only 5 minutes max to prep, and the chicken and tomatoes take 20 minutes or less to cook. Yes, I have to admit that I use jarred pre-made pesto sauce. That is why this recipe is so fast and easy. If you have pesto ingredients and are feeling like an over achiever, by all means make your own pesto. Either way, it will taste delicious!

  • 4 boneless, skinless chicken breasts
  • 1/2 cup of pesto
  • parmesan cheese
  • cherry tomatoes
  • olive oil
  • salt and pepper
  • Preheat oven to 400 degrees
  • Spray a baking dish with cooking spray
  • Season chicken with pepper, and spoon pesto over top of chicken
  • Sprinkle the top of chicken with parmesan cheese
  • Bake chicken for about 20 minutes, or until cooked through
  • Place cherry tomatoes on a baking sheet
  • Drizzle tomatoes with olive oil and sprinkle with salt and pepper. 
  • Roast tomatoes in oven for about 10-12 minutes

Thursday, October 20, 2016

Pumpkin Picking at Sweet Berry Farm

There is nothing like fall in New England. A couple weekends ago, we took a day to drive around to different farm stands. I wanted to find some pumpkins and fall directions to decorate the house.

We ended up finding Sweet Berry Farm in Middletown, Rhode Island. It was the perfect place for everything fall! They had apple picking, pumpkin picking, as well as a small market and cafe. It was adorable. We ended up getting a wheel barrel and picking some great pumpkins. It was my first time  pumpkin picking EVER so I was very enthusiastic!! I picked up the wheel barrel and was ready to get to work.
I ended up getting six pumpkins but I wanted even more! There were so many unique pumpkins to choose from. I especially wanted some white pumpkins and some heirloom pumpkins. No regular old orange pumpkins for me!! lol!
We came home and decorated the porch with the pumpkins we picked. We also got some hay and mums from a couple other farm stands near by. I think it makes home feel so cozy.
So far, my fall bucket list is going well. There are so many fun fall things to do. Next, is Halloween activities, and I can't wait.

Tuesday, October 18, 2016

Flank Steak with Chimichurri Sauce

  • 1 1/2 pounds flank steak
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 clove of garlic
  • 1 1/2 cups cilantro
  • 1 1/2 cups parsley
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/4 tsp cayenne 
  • salt and pepper
  • Stir together cumin, coriander, and some salt and pepper in a bowl. Rub mixture on both sides of steak. 
  • Place steak on hot grill. Grill for about 4-5 minutes on each side.
  • Transfer steak to cutting board and let stand for 5 minutes. 
  • Add garlic, cilantro, parsley, vinegar, cayenne, olive oil, and some salt to a food processor. Pulse and blend until sauce is made. 
  • Thinly slice steak, against the grain, and serve with sauce. 

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