Yummy Bread

I finally tried out a bread recipe that I've had bookmarked for awhile. If you like crunchy on the outside and airy, soft on the inside I think you'll like this bread. We were having spaghetti tonight and I think it went perfectly. I like it by itself, but I think it goes well with food that you can soak up too (saucy recipes or soup type recipes). Here's the recipe which does not require a bread machine:


http://steamykitchen.com/168-no-knead-bread-revisited.html


Enjoy!

Mexican Stuffed Bell Peppers

We tried something different last night, and I thought I would pass it along in case you are also in a food slump. I'm not a great cook, nor very adventurous, but for once winging it payed off! Here's what we did:

Mexican Stuffed Bell Peppers

Serves 6 people (yup, I made way too much but hopefully it will be good leftovers).

6 bell peppers, cored and rinsed (we used the sweet ones because that's what we had)
1/2 to 1 lb seasoned ground beef or chicken, cooked.*
1 cup of Spanish rice, cooked**
Shredded cheese
Black beans or refried beans (optional, we're going to add next time)
Salsa or diced tomatoes

We layered the ingredients in each bell pepper and then cooked in the oven for 30 minutes at 400 degrees. I put a tiny bit of chicken broth in the bottom of the dish to try to keep them from getting too dry, but I don't know if it made a difference.

Remove from oven, serve with sour cream and guacamole if you're into that, and enjoy!


*I ended up cooking a whole pound of taco meat and two chicken breasts so it's hard to say, but I could see how this would be a good way to use up leftover taco meat too. We had some of both meats left over.
**We make Spanish/Mexican rice an easy way. Boil 1/2 cup of chicken broth, 1/2 cup of salsa and then add 1 cup of minute rice. Not authentic, but still tasty!

Buffalo Chicken Dip

Boomama is hosting a 'Diptacular' today and seeing as I love all things 'Dip', I thought I would participate.

My Aunt introduced me to this recipe and I love it! It goes great with fritos or tortilla chips.

2 cans of white meat chicken, drained
2 pkgs of cream cheese, softened
1 cup of Franks Red Hot Buffalo wing sauce (more to taste)
3/4 cup of ranch dressing
2 cups of shredded cheddar cheese

Spread the cream cheese on the bottom of a 9 X 13 pan. In a medium bowl, crumble the chicken and mix with the buffalo wing sauce and ranch dressing. Spread chicken mixture over the layer of cream cheese and top with the shredded cheese. Bake for 30 mins at 350 and you're done!

Yummo Salsa

Living in Texas for five years definitely spoiled us as far as Tex-mex is concerned. I recently found this fresh salsa/pico de gallo recipe and we are in love! Here's our take as well as the link to the original recipe. It makes a lot, so keep that in mind.

12 Roma tomatoes

1/2 C fresh cilantro

1 onion (we used Vidalia)

10-15 drops tobasco

1 T vinegar

juice of a lime

salt

pepper

1/2-1T garlic salt

1 jalapeno pepper

1/4 t cumin

We don't have a good chopper, so we put it in our little food processor. If you had a chopper (or are better at chopping than I am) it makes a pretty pico too.

The last time we made it, we cut the amount of tomatoes and cilantro in half and used the same amount of the other ingredients in the original recipe. It made it spicier and a better amount for just the two of us, but I wished we would have cut the onion in half (Bri liked it that way though). Enjoy!!


Original Recipe from Finding my feet blog

My favorite easy recipe

Since all my posts lately seem to be about food, I thought I would share my favorite easy recipe =). My friend Shannon gave me this recipe along with the website years ago and Brian and I have enjoyed it ever since! If you like this, go onto Kraftfoods.com and look at more recipes. It's not a website for 'chefs' but if you like quick and easy it's right up you alley!!

Mexican Chicken and Rice

We use picante sauce instead salsa and sometimes add jalapenos, but otherwise I cook it like they suggest. Let me know if you like it too!