Tomatoes

Light Queso Dip

January 8, 2014 by Kay Leave a Comment

I was so surprised when I posted a photo of this recipe on Facebook on Sunday before the Packer game and I had over 150 people view that post. If you are like me, when you saw the photo it made your mouth water and you had happy thoughts of dipping your own chip into the dip and enjoying it! Well, now you can enjoy because like I promised, here is the recipe.

Light Queso Dip

This recipe comes together quickly. Chop the onions & peppers and saute. If you like more heat, keep the membrane and/or seeds from the jalapeno. Add in some the liquids and spices and mix together.

Peppers, Onion & Spices

Once the mixture is nice and bubbly and has thickened add in the tomatoes, juice and spices. Remove from the heat and add in the cheese and stir until cheese has melted.

Add some cheese.

The end result is this tasty dip!

Light Queso Dip

Enjoy!

Light Queso Dip

Rating: 51

Yield: 2 3/4 cups

Light Queso Dip

Ingredients

1 cup skim milk
3 tbsp. cornstarch
2 tsp. olive oil oil
1 medium onion, chopped small
3 garlic cloves, minced
1 poblano pepper, diced
1-2 jalapeños, seeded and diced
1/2 cup low sodium chicken broth
10 oz can Rotel tomatoes diced with chiles, drained
1/4 cup fresh cilantro, optional
juice of 1 lime
salt and black pepper, to taste
1 tsp. ground cumin
1 tsp. chili powder
1 cup reduced fat sharp cheddar cheese, shredded

Instructions

In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp. of cornstarch to create a thick sauce .
Heat a saucepan on medium heat; add the oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes.
Add the broth and the rest of the milk, bring mixture to a boil and add the cornstarch mixture, stir to combine. When the mixture starts to bubble and thicken, reduce heat to low and add in the tomatoes, lime juice and seasonings. Remove from heat and stir in the cheese. Serve immediately.

https://www.lovefoodwillshare.com/light-queso-dip/

Adapted from Skinny Taste

Buffalo Chicken Chili

January 6, 2014 by Kay 5 Comments

I am so excited to start posting recipes that aren’t a sweet or treat. For my first non-sweet treat, I am featuring Buffalo Chicken Chili. I made this for the play-off game between Green Bay & San Francisco. I have a lot of “buffalo” lovers in my family, so this went over really well, I think it earned a 5 Star from everyone. I don’t care for things with too much heat, but this was just perfect.

The lowest temperature today was a -50, that’s right, I said a negative 50! I still made it to work and my car started when I left, thank goodness. Did you make it into work today?

Buffalo Chicken Chili

You start by sauteing onion, celery and carrots until they are tender, then add in the garlic and spices.

Saute the vegetables and add the spices.

Then toss in the kidney beans. I used light and dark kidney beans, but you can pick any bean you like.

Add the beans.

Toss in the chicken. I poached some chicken breasts for this, but you could easily use a rotisserie chicken.

Toss in the chicken.

Next comes the tomato sauce and diced tomatoes. Then you let it cook over low heat to blend all the flavors.

Let it simmer.

After it is done simmering add in the hot sauce and cream cheese. If you like things extra hot, add in more hot sauce. Serve it up and top it with blue cheese.

Buffalo Chicken Chili

Soups and Chili are the perfect comfort food for football games and cold Wisconsin weather, try this one today! Enjoy!

Buffalo Chicken Chili

Rating: 51

Yield: 8 Servings

Buffalo Chicken Chili

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 rib celery, diced
1 large carrot, peeled and diced
3 cloves garlic, chopped
5 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 pound chicken, cooked and shredded
2 (16 ounce) can’s Kidney Beans, drained
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes, undrained
1/4 cup your favorite hot sauce (I used Franks Red Hot)
4 ounces cream cheese, softened
crumbled blue cheese (optional)

Instructions

Heat oil in a 4-quart saucepan over medium heat. Add onion, celery and carrot. Cook 5 minutes; stir often.
Add the garlic and dried spices and cook until fragrant, about a minute.
Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
Stir in hot sauce and softened cream cheese until smooth. You can add more hot sauce if you like.
Serve topped with crumbled blue cheese, if desired.

https://www.lovefoodwillshare.com/buffalo-chicken-chili-2/

Adapted from Tidy Mom

Silky Tortilla Soup

December 8, 2013 by Kay Leave a Comment

The silky in this Silky Tortilla Soup refers to the fact that you need to process the soup through a blender to make it smooth and silky. It is packed full of deliciousness and best served with a piece of crusty bread to dip into the soup but crunchy tortilla chips and some diced tomatoes are also good. Add more chipotles in adobo if you want more heat. You can also add chicken if you want to add some protein to your meal. This tastes best when served with an ice cold beer.

Silky Tortilla Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt
1 1/2 pounds plum tomatoes, halved
4 chipotle chiles in adobo sauce, seeded and coarsely chopped
8 cups chicken stock
1 stick unsalted butter, diced
4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken (optional)
Crumbled queso fresco, dried chile and cilantro leaves, for garnish

Instructions

In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring, until softened and starting to brown, 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.
Carefully ladle 1/3 of the soup into a blender and add 1/3 of the stick of butter. Puree until smooth. Pour the pureed soup into a large saucepan. Repeat two more times with the remaining soup and butter. Gently reheat the soup, you can add chicken at this point. Season with salt.
Serve the soup in bowls, garnishing with queso fresco, chile, cilantro and tortilla strips.

https://www.lovefoodwillshare.com/silky-tortilla-soup/

Adapted from Food & Wine

Silky Tortilla Soup

Tomato Basil Tart

December 3, 2013 by Kay 2 Comments

Have you ever baked or had Rhodes Rolls? You find them in the frozen foods section at the grocery store. All you need to do is let the rolls rise and then bake them. They are soft and yummy, especially when eaten right out of the oven. This recipe from the Rhodes Rolls web site, is a delicious way to use up the Rhodes Rolls you may have in your freezer (my daughter bought the 72 roll pack and that is why I have extras to use up).

Tomato Basil Tart

Ingredients

9 Rhodes dinner rolls, thawed and risen
1 1/2 cups grated fresh Parmesan cheese
1 1/2 cups grated Gruyere cheese
3 tablespoons chopped fresh basil
3-4 medium size tomatoes, sliced
salt and freshly ground pepper
1-2 tablespoons olive oil

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 12-inch circle. Place on a large sprayed baking sheet.
In a bowl, combine cheeses and basil. Spread cheese mixture evenly over dough, leaving a 2-3-inch border all around. Top with sliced tomatoes and salt and pepper.
Fold the 2-3-inch border of dough up over filling, pleating as you work your way around the tart. Brush crust with olive oil and secure in a few spots with toothpicks if necessary.
Bake at 325°F 35-40 minutes.
Variation: Use what ever variety of tomatoes you might have on hand. As you can see I added in some cherry tomatoes when I made this recipe.

https://www.lovefoodwillshare.com/tomato-basil-tart/

Tomato Basil Tart

Tomatoes

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