Loaded Dip

I was excited to make Loaded Baked Potato Salad for dinner when I placed my grocery pick up order.  This was back in August of 2020 and things were out of stock like potatoes.  I had everything else I needed but no potatoes.  After a week and 1/2 of waiting to see if they were available they were still out of stock.  I needed to use up my other ingredients so this is where this dip came a thing.  I am not mad though because this was absolutely delicious.

Loaded Dip

10 slices bacon, cooked and cut into 1/2 inch pieces

1 green onion, for garnish

1 small sweet onion

salt and pepper to taste

8 ounces shredded cheddar cheese

1 container sour cream (16 ounces)

2 teaspoons oil

Directions:

cook bacon set aside

add oil and diced sweet onion to a fry pan cook until translucent.

In a bowl add the sour cream, diced cooked onion and bacon, cheese, salt and pepper to taste.

mix well taste for proper spice level.

serve in a nice bowl with green onion as garnish, and serve with fries, crackers or vegetables.

Enjoy!!

Greek Pizza

I was missing restaurants the summer of 2020 and I was trying new recipes to get my favorite flavors at home.  I bought a ton of ingredients to make souvlaki and decided to use up my ingredients with a twist.  One thing I loved was the Greek pizza.  This was fun and easy to make.  Enjoy!!

Greek Pizza

1 refrigerator pizza crust

2 boneless skinless chicken breast

3 tablespoons Greek dressing

tzatziki sauce

feta cheese, one small container

1 can jumbo black olives, any size is fine

1 tomato

1 English cucumber

1 small red onion

Directions:

Start by dicing the chicken, put in a zip top bag and add Greek dressing, marinate 1 hour

dice the onion, cucumber, tomato and slice olives

after the hour marinating time, add crust to a pan, spread the crust over pan and add 1/2 the feta cheese. bake per instructions

while that is baking pan fry the chicken.  cook until done.

When crust is cooked add the cooked chicken veggies and spread sauce on top. add remaining feta to top.

enjoy!!

 

Chicken and Arugula Pesto Pasta

It is so hard to find new recipes.  I have been enjoying my fresh pasta with pesto sauce, but wanted something different.  After 2020 we are being very creative with our food.  This tastes great and its a great way to get a new flavor introduced to your weekly meal plan.

Chicken and Arugula Pesto Pasta

2 chicken breast, diced

1 tablespoon olive oil

1/2 can chicken broth, about one cup

1 cup heavy whipping cream

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup parmesan cheese

1/2 pound dry noodles. cooked per directions

4 ounces mozzarella cheese

1/2 jar arugula pesto, I found this at Target, if you cant find regular pesto is fine to use

1 teaspoon corn starch

Directions:

In a large sauce pan cook noodles per directions

Dice the chicken and add 1 tablespoon oil to the fry pan, fry the pieces up until cooked through and browned.

remove chicken from fry pan, add the cornstarch to the bottom of the pan along with the broth and heavy cream, whisk to combine.  Add the pesto can cheeses. Add the spices and the 1/2 jar pesto sauce.  Mix well.  Add the cooked chicken and noodles to pot, mix to coat.

Serve with cherry tomatoes.

Enjoy!!

 

 

 

Flan Cake

I really enjoy flan, but some people find it a difficult dessert.  In my opinion this recipe makes it seem so much easier to make.  Its a creamy delicious dessert.  Great for any occasion.

Flan Cake

Ingredients

For the Caramel

• 1 cup sugar

For the Flan

• 4 large eggs
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1/2 can table cream
• 4 oz cream cheese
• 1 tsp Mexican vanilla extract, regular can be used if you can’t find the Mexican vanilla

For the Chocolate Cake

• 1 box devils food cake mix
• Ingredients from the box of cake mix

For the Caramel

• In a large non stick pan add the 1 cup of sugar
• Move the pan around until the sugar starts melting.  You can mix it a bit, but it will get lumpy, just keep turning pan to prevent burning when it starts melting.
• Being sure to use pot holders to prevent burning yourself, Pour the caramel mix into greased bundt pan making sure you pour it so it evenly fills bottom of pan. 
• Let the caramel cool for at least 10 minutes before adding the flan mixture. 

 

For the Flan

• Combine all of the ingredients in a blender and blend until smooth. 
• Add the flan mixture to the bundt pan.
• Cover the bundt pan with aluminum foil and cook using the water bath method for 35 minutes in the oven at 375 degrees.
• Remove from the oven and remove the aluminum foil

For the Chocolate Cake

• Prepare the cake mix according to the box instructions. 
• Pour the batter into the bundt pan on top of the flan. 
• Bake at 375, uncovered 40 minutes, or until a toothpick comes out clean. 
• Let cool for 4 hours in fridge, or overnight
• After cooled, place the pan into a hot water bath for about two minutes to release the caramel from pan then remove cake from pan and flip onto a large plate.
• Enjoy!!