Dinner Time!

We made this for dinner the other night and it was a big hit. I got the recipe from an old Taste of Home Magazine that my sister gave me. Add a salad and Wahlaaaa! It's Dinner Time :)

Enchilada Dip

Ingred;
2 lbs of hamburger
1 can of chili with beans
2 cans of pinto beans, drained
1 can of enchilada sauce
1 16 oz can tomato sauce
1c. corn chips
2c. shredded cheddar cheese
olives
sour cream
tortilla chips


Oven 375
Brown up the hamburger, add in the chili, beans, enchilada sauce, tomato sauce. Cook till bubbly, stir in the corn chips, pour into an 9x13 pan, top with the shredded cheese and olives.
Bake for 15-20 minutes. Serve with sour cream and chips for dipping.

I don't have any pictures of this, is was really yummy, but not very pretty and I was lazy that day :)

Fun with Artichokes

I have a couple more artichoke recipes that turned out to be keepers-

The first one is from AR, the only change I made was to add in some diced green olives.

Artichoke Salsa

Pretty good stuff, I think next time I will top it with some shredded cheese.


This next one is very versatile, it could be used as a cold pate.

Or topped with shredded mozzarella and baked as a dip.

Or used to stuff Mushrooms, it was yummy all 3 ways.

Artichoke Crab Spread
Ingred;
1/2c. marinated artichoke hearts
1/2c. crab meat
4 oz cream cheese
1/4c. parmesan cheese
1 green garlic stuffed olive
1/2t. salt

Blend all together in a food processor. If baking- bake at 400 degrees for about 15 minutes.

Next time I make this I think I will add 1/2c. shredded mozzarella into the mix. This is a recipe that I will be making for game night for sure.

Miss M was cooking right alongside me, she made 2 beautiful little tea cakes and a scarecrow cookie.

She told me the recipe is a secret though, so I am unable to share it with you, sorry : )

Bloggity Blogged Down

Hi all I am back. I have been back for a little over a week actually, I have just been bogged down with all the catching up I needed to do and with the things coming up and with the emotions I have been dealing with.

My trip was wonderful, I got to see all my SISTERS, and catch up with some great FRIENDS, but most of all I got to spend time and visit with my Gram :)
She hasn't been doing very well and I had been feeling for weeks that I needed to go and see her. I have SO many great and wonderful memories of my WONDERFUL Gram, she is one of those people who knows how to make you feel like you are the most special person in the whole world. Several of my Thanks giving recipes are from her so I will post more about that later.

I have 2 recipes for you, the first one my Cousin and I came up with while I was visiting. She is another special Lady that I couldn't do without :)

Hot and Mel's Artichoke Olive Dip

Ingred;
1 pkg Knorr spring vegetable recipe mix
1c. chopped, marinated artichokes hearts
1/2c. chopped garlic stuffed green olives
1/2c. mayo
1c. sour cream
1c. shredded mozzarella cheese
Bread or crackers for dipping

Oven 350
Stir together all the ingred except the bread ( of course :) and spread into a small baking dish. Cook for 30 minutes. Serve hot.

We had this with bread, chips and crackers it was delicious on all three. It's a new favorite for us :)




The other recipe I have is an old favorite of mine. A friend introduced me to pesto about 7 years ago, fresh, homemade pesto. I have never been able to bring myself to buy pesto since then, have you seen what passes off as pesto in the grocery stores???? ewwww.

Perfect Pesto

Ingred;
1c. basil leaves
1/4c. pine nuts
1/4c. parmesan cheese
1/2t. salt
1/4c. olive oil

Place all but the olive oil into a food processor, pulse until all is finely ground, drizzle in the olive oil while pulsing until all is combined.
Store in the fridge or you can freeze in ice cube trays for adding to soups and sauces later.

I am having mine over some chicken and pasta tonight, of course I had to try it right? :)

Perfect :) :) :)

I have received some very special awards from some very special Blog Friends that I will be posting sometime later this week.
Thank You All for the wonderful comments you left me.

Crispy Chicken Flatbread Wrap with Nellie's Avocado Salsa

I got the idea for this from the Blog What's for Dinner? She posted about Chicken Strip Tacos a couple weeks ago, I think, and I have been craving them ever since! Not only is she a great cook she is also one organized Lady I tell ya, if you need help organizing your pantry or figuring out weekly meal planning she is the Woman.

Crispy Chicken Flatbread Wrap
Ingred;
flatbread, I used whole wheat
cooked, still hot, crispy chicken strips, sliced
lettuce
shredded cheese
ranch dressing
Nellie's Avocado Salsa

I heated the bread in my microwave for about 15 sec, so I could wrap without it tearing, then placed in my lettuce, cheese and chicken squirted on some ranch. Then I added on top some of the avocado salsa and set some on the side for dipping. You could add in any sliced peppers, mushrooms, tomatoes, olives, the list could go on and on.

This was sooooo yummy, it had me wishing I had bought that spicy ranch dressing that caught my eye last week. It was wonderful without it though. This makes a pretty good sized sandwich, so unless you're REALLY hungry I would suggest you slice this in half and share with a friend :)

My little sister came up to visit and she made this delicious salsa for me, we dipped pieces of flatbread in it, heaven!

Nellie's Avocado Salsa
Ingred;
2 avacados, finely chopped
1 med. tomato, finely chopped
2 T. lime juice
1/2t. garlic salt
1/2t. onion powder

Stir all together and serve. This would be a great make ahead appetizer, this picture was taken a day after she made it and it held up really well. Good stuff.

What do you make when it's too HOT to cook?????

Salsa & Guacamole!!!!
The perfect summer night dinner ;)

I rounded up ingred. for a picture, then after I started mixing things I realized that there were a few things missing, dang it. Anyhow they are listed in the ingred. they just missed the photo opt, the slackers.

My Big Sisters Salsa
Ingred;
3 Roma Tomatoes
1/4c. Onion
1T. Lemon Juice
1 Clove Garlic
1/2t. Salt
1/4t. Cumin
1/4t. Chili Powder

I love my Salsa, non-chunky, so I throw everything in my food processor and pulse until it's really blended, however you can pulse it to whatever consistency you prefer.


Creamy Dreamy Guacamole
Ingred;
2 Avocados
1/4c. Onions
1 Clove Garlic
1/4c. Sour Cream
1/4t. Salt

Run the Onion, and Garlic in the food processor until finely minced. Add the remaining ingred. and pulse until completely blended.

Now I sprinkled chopped cilantro on top of both of both of these, but you could also add it into either of these when you are mixing them.

Add a bowl of Tortilla Chips into the plan and you have one tasty summer dinner/snack. There is a recipe on AllRecipes for Guac. that I wanted to try, it called for cream cheese which I didn't have on hand so it will have to wait for next time.

A Treat of Three

I wanted to post about something yummy, Tapenade. There are so many kinds and they are all wonderful. I wanted to share my recipe with you.
Here we have our yummy Olives, Black, Green stuffed with Garlic, & Kalamada (which I made the mistake of grabbing ones with pits), & a bit of Parsley.
Isn't it beautiful :)And of course you need some dippers- Asiago Cheese Bagette, and Pita Bread, brushed with Olive Oil & toasted. Here ya go-Now I dump the Olives, Parsley, a splash of Lemon Juice, Olive Oil, Salt & Pepper and wahlahhhhh-

3 Olive Tapenade





Now to try it on a bagette crisp-

And on a pita chip-

That is some good stuff :) :) :)







3 Olive Tapenade
2 cans Black Olives
1/4c. Green Garlic Stuffed Olives
1/4c. Kalamata Olives
1/8c. Parsley
2T. Olive Oil
1t. Lemon Juice
Salt & Pepper

Place in food processor 7 pulse until desired consistency, & enjoy!

This makes a good base for many other flavors, some Red Pepper, or Parmesan Cheese, there are lots of fun options.