Queso Blanco

My husband and brother-in-law and I love queso.  We usually make the Rotell and Velveeta standby.  (Derrick and I prefer the white Velveeta.)  Dustin likes to use Mama Lupe's salsa instead of Rotell.  It is the closest to the famous Taco Via queso that they love.

At the KSU Bowl Game Watch party, our friend Tara made this Queso Blanco Dip.  I loved it so much more than the Velveeta version.  I made it for the KSU/Baylor watch party we had last night - first party in our new house!  I don't think I will ever make the Velveeta version again!  You need to try this Queso Blanco.

1.25 - 1.5 pound of White American Cheese - you can ask for it sliced at the deli counter of any grocery store
1 (4 ounce) can diced green chilies
2 jalapenos, chopped
2/3 cup milk (it calls for half and half but milk works fine)
1/2 cup jalapeno juice (or water)
1/4 - 1/2 cup thin, non-chunky salsa such as Margaritas (we like a similar but fire roasted variety)
(Tara adds a dash of cumin - I didn't have any but will try it next time)
Tortilla chips

I threw all the ingredients into the crock pot to melt and stay warm during the party.  You can also just microwave on high for 5 minutes, stirring after every minute.  This way it may appear runny at first but will thicken as it cools.

Serve with tortilla chips.  We had chicken soft tacos that night and it is delicious to drizzle this on.

Whole Wheat Peanut Butter Blondies

Another recipe for you from Sally's Baking Addiction.  Ask Derrick - I have an outrageous sweet tooth (mostly just chocolate tooth), so it would probably be in my best interest to start finding more healthy recipes that are still chocolaty enough to satisfy.  So I'm so glad that Kelly referred me to this blog since Sally has a lot of lightened up and healthy recipes that she still claims are delicious.  This one is definitely not low calorie, but it has whole wheat flour, coconut oil, and, oddly, no eggs.

3/4 cup creamy peanut butter
1/3 cup melted coconut oil
1/2 cup brown sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup peanuts, chopped
1/3 cup chocolate chips

Drizzle:
1/4 cup chocolate chips
1 teaspoon creamy peanut butter

Preheat oven to 350 degrees.  Spray an 8-inch baking pan with PAM.  I lined it with aluminum foil first - you can also do parchment paper.  Make sure there is enough to hang over the sides for easy removal.

With an electric hand mixer, mix peanut butter, oil, and brown sugar until smooth.  Add the milk and vanilla.  Whisk.  Stir in flour, salt, and baking powder until combined.

Press into baking pan with the back of the spoon.  Sprinkle with peanuts and chocolate chips.  Press them into the batter.

Bake at 350 degrees for 20-25 minutes.  The edges should be browned.  Melt chocolate chips and peanut butter together.  Drizzle over the top. Cool completely for at least 3 hours before cutting or they will crumble.  Store in an airtight container.

Chocolate Peanut Butter Lovers Granola

A friend, Kelly, introduced me to this blog, Sally's Baking Addiction.  I was just browsing looking for future recipes (for when Kelly and I have a baking day in February!) when I came across a couple that we actually had all the ingredients for including whole wheat flour and coconut oil.  This is my first experience with coconut oil.  It starts as a solid, and you melt it to cook with it.  However, we did run out of peanut butter since, for some purely coincidental reason, I chose two chocolate-peanut butter recipes.  My mom volunteered to run to the store to pick up some more!  I love cooking with my mom!  This recipe is great because it only requires 7 ingredients.  It's the perfect healthy snack for your sweet tooth.

3 cups rolled oats
3/4 cup peanuts
3 tablespoons unsweetened cocoa powder
1/2 cup creamy peanut butter
1/3 cup honey
1/4 cup coconut oil
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
melted peanut butter to drizzle (optional)

Use a large baking sheet with parchment paper or foil (sprayed with PAM) or a baking mat.  Set oven to 325 degrees.

Mix first three ingredients in a large bowl.  In a medium, microwave-safe bowl, melt peanut butter, honey, and coconut oil.  Add vanilla and stir.  Pour melted ingredients over dry ingredients and mix together.  Spread on baking sheet.  Bake at 325 degrees for 30 minutes, stirring every 10 minutes.

After removing from the oven, it is optional to sprinkle chocolate chips on top and stir together so that the chocolate melts a little and forms clumps.  Before serving, you can also drizzle melted peanut butter on top.  You can eat it plain or over yogurt, with milk, or over ice cream.

Mexican Chicken Casserole

I found this recipe on Pinterest.  The first time I made it was when we went to see our friends Tom and Hannah Lemon and their new beautiful baby girl, Rose.  She is absolutely precious and perfect!  I didn't want to leave!  Can't wait to see you all again!

1 cup chicken broth
2 (4.5 ounce) cans chopped green chiles
1 3/4 pounds skinned, boneless chicken breasts
2 teaspoons olive oil
1 cup evaporated skim milk
1 1/2 cup shredded Monterey Jack or cheddar cheese, divided
1/4 cup (2 ounces) cream cheese
1 (10 ounce) can enchilada sauce (One time I didn't have this so I used salsa and it turned out fine!)
12 (6 inch) corn tortillas
1 ounce (about 6 chips) tortilla chips, crushed

Combine broth and 1 can of chiles in a large skillet.  Bring to boil.  Add chicken and simmer 15 minutes or until chicken is done.  Turn chicken once while cooking.  Remove chicken from liquid, reserving cooking liquid.  Shred chicken.

Preheat oven to 350 degrees.

In the large skilled combine cooking liquid, milk, 1 can of chiles, 1 cup of cheese, cream cheese, and enchilada sauce.  Stir well.  Stir in shredded chicken.  Cook 2 minutes until everything is melted.  Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray.  I tear the tortillas in half first.  Spoon 2 cups chicken mixture over tortillas.  Repeat layers twice, ending with chicken mixture.  Sprinkle with remaining cheese and chips.  Bake for 30 minutes or until heated through.  Let stand 10 minutes before serving.

Spanish Rice

We often make Spanish Rice to go with many of the Mexican dishes we make, especially Bang Bang Shrimp Tacos.  I have always bought the boxed kind at the grocery store, but last week when we made Bang Bang Shrimp, I didn't have any.  So I looked on-line for a recipe to make it from scratch.  We liked this version just as much - I will never buy the box again!

2 tablespoons oil

2 tablespoons chopped onion, optional

1 1/2 cups uncooked white rice (not instant)

2 cups chicken broth

1 cup chunky salsa

Heat oil in a large skillet over medium heat.  Stir in onion if you like onion.  Mix uncooked rice into skillet, stirring often.  When rice begins to brown, stir in chicken broth and salsa. Bring to a boil then reduce heat, cover, and simmer 20 minutes or until all liquid is absorbed.

Spanish Tortilla

I studied abroad in Salamanca, Spain the summer between my sophomore and junior years of college.  I loved the food in Spain, especially this traditional Spanish tortilla which is one of the most commonly served dishes in Spain.  I had it several times a week!  A lot of times it is sold at restaurants/bars as a bocadillo (little sandwich) - it is a triangle of tortilla between slices of a baguette.  Delicious.  I bought a cookbook of Spanish recipes while I was there and made this for my family when I came home.  My dad loves it.  He still requests it as often as possible.  I had never made it for Derrick yet, and he really liked it as well.

In Spain they sometimes serve it with sofrito, a tomato sauce.  We like it with siracha, salsa, or hot sauce.

6 medium potatoes, peeled

1 onion, optional

9 large eggs

olive oil

salt to taste

Peel the potatoes and slice in 1/8" slices.  If using an onion, chop and combine in a bowl with the potato slices.  Salt the mixture.

In a large pan heat a general amount of oil over medium heat.  I used 4-5 tablespoons. (It calls for much more than that.)  Spread the potatoes evenly in the skillet.  Leave in the pan until they can be easily broken with a spatula.  Then remove from the pan with a slotted spoon and drain.

Crack the eggs into a bowl and beat by hand.  Stir in potatoes.

Heat 2 tablespoons oil in the large pan.  Pour the egg potato mixture into the pan.  Spread out evenly.  Cover.  Allow to cook around 15 minutes until the edges look cooked.  Lift the tortilla to see if the bottom is browned.  The top should still be runny.

Take the pan to the sink.  Put a large dinner plate on top of the pan.  Flip with one hand on each side (with potholders).  Then slide the tortilla back into the pan to cook the other side.  Use a spatula to shape the sides.  Cover and cook 3-4 minutes.  Turn the heat off and let it sit 2 minutes.

Slide the tortilla onto a plate to serve.  Slice into 8 pieces like a pie and serve with sliced French bread on the side.

White Chocolate Puffs

My good friend, Sara Weishaar, brought this to our Book Club Christmas party.  It is addicting!  I love white chocolate covered popcorn which this reminds me of.  The cheddar puffs are sold at Trader Joe's.

1 bag Trader Joe's White Chocolate Cheddar Puffs

1 package white almond bark

Pour puffs into a large bowl.  Melt almond bark in microwave according to package directions.  Pour melted almond bark over puffs and toss to combine.  Pour onto wax paper to cool.  I think it would be good to drizzle with melted milk or dark chocolate or sprinkle with mini M&Ms.