Chicken with mushrooms, jalapeno and a cheesy sauce

Thought I would try a quick chicken dish for lunch today.  It wasn’t perhaps the prettiest dish but it was very tasty. I am sure chicken breasts would work too; just adjust the cooking time accordingly.

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  • 8 o.z. mushrooms
  • 1 Tbs butter
  • 1 jalapeno
  • 4 boneless chicken thighs
  • 1/4 cup chicken broth or water
  • 4 o.z. cream cheese
  • 1/4 cup cheddar cheese

Saute mushrooms and jalapeno in butter for about 5 minutes.  Add chicken thighs and cover; cook for about 10 – 15 minutes or until chicken is cooked through flipping when needed.  Remove chicken from pan and add broth and cream cheese until heated through.  Stir in cheddar cheese until melted.  Serve mushroom sauce over chicken thighs.

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Enjoy ~ Kimberly

Green Onion and Dried Beef Cheese Ball

Just a quick post today for the tasty cheese ball I made.  A simple dried beef and onion version.  I did add a bit of horseradish just to zip it up and rolled it in some pecans.  I divided mine into 4 pieces and made mini cheese balls but you could make one regular size one if desired.

  • 1 package cream cheese
  • 2 green onions ~ sliced
  • 1 small jar dried beef ~ diced
  • 1 Tbs horseradish
  • 1/4 cup cheddar cheese
  • finely chopped pecans to roll ball in if desired

Combine all ingredients except for pecans.  Form into one or several balls or roll into a log. Roll in pecans if desired or use a little extra green onion or maybe come extra dried beef to coat the outside.  Serve with crackers or toasty bread.

Enjoy ~ Kimberly

Spicy Hot Buffalo Chicken Dip

I made a spicy buffalo chicken dip tonight.  I added extra hot peppers so it was quite spicy. Loved the flavor and the crunch of the celery was the perfect complement.  We served it with toasted baguette but I am sure tortilla chips would be tasty too if prefered.

  • 1 1/2 cups cooked chicken ~ shredded and diced
  • 1/2 cup franks red hot sauce or your favorite wing sauce
  • 2 stalks celery
  • 2 green onions
  • 1/8 cup diced hot peppers ~ i used some red hot cherry bombs and some tabasco from my garden, but jalapeno would be great too
  • 1 package cream cheese
  • 1/2 cup cheddar cheese

Combine chicken, hot sauce, diced celery, sliced green onion, hot peppers.

Add cream cheese and cheddar. Pour into buttered casserole and top with additional cheddar if desired.

Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Chicken Stuffed with Jalapenos and Cream Cheese

I love stuffing jalapeno with cream cheese and I love chicken so it just seemed natural to combine the two together.  I started by pounding out a couple of chicken breasts; I should have maybe flattened them a little more but it still worked very well.  Quite tasty although Charles and I both agreed to use more jalapeno next time!

  • 2 boneless skinless chicken breasts
  • 2 – 3 o.z. cream cheese
  • 2 jalapeno
  • salt and pepper
  • cheddar cheese

Pound chicken breast to even out and thin.  Place 1/2 of the cream cheese in the center of each breast.  Sprinkle with diced jalapeno.

Season with salt and pepper and roll up, tuck in ends to help keep the cream cheese inside the chicken.  Secure with toothpicks and season with a bit more salt and pepper and a bit of cayenne if desired.

Bake at 425 degrees for 30 minutes or until chicken in cooked through and juices are clear.  Sprinkle with cheddar cheese and broil one to two minutes to melt.  Remove from oven and allow to rest 4 – 5 minutes before serving.

Enjoy ~ Kimberly

Southwestern Cream Cheese Dip

I thought I’d try a different twist on my cream cheese dip tonight.  I decided to go with a southwestern flair; cilantro, lime, and jalapeno just sounded tasty.  The sweetness of the red pepper and the tartness of the lime worked very well with this spicy combination.  I don’t think I would change a thing. I couldn’t decide if bread or tortilla chips would be better; I tried both but enjoyed the crusty toasted baguette the best. This can be made ahead and baked just before serving.  It also reheats very well should you be lucky enough to have leftovers!

Southwestern Cream Cheese Dip

  • 1 8 o.z. package cream cheese
  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1/4 cup sweet red pepper ~ diced
  • 1/4 cup jalapeno ~ diced ~ I used 1 large jalapeno
  • 2 Tbs green onion ~ thinly sliced
  • 1/2 tsp lime zest
  • juice of 1/2 lime
  • 1 tsp chili powder
  • 3/4 cup cheddar cheese ~ shredded
  • 1 tsp cilantro ~ chopped

Allow cream cheese to soften at room temperature for about an hour.  Mix in sour cream and mayo until fully incorporated.  Add pepper, jalapeno, onion, lime zest and juice, chili powder, 1/2 cup of cheddar, and cilantro.  Spread into small buttered baking  dish or pie pan.  Top with remaining cheddar cheese.

Bake at 350 degrees for about 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Spinach and Artichoke Dip

Spinach and artichoke dip is one of my favorite appetizers.  We make this quite often; sometimes we use different herb combinations and other times we add jalapeno and different cheeses. This is the version that Charles made for me Sunday night.  It was very delicious; this makes a very large batch so cut in half if desired or make more for a crowd.

  • 10 o.z. fresh spinach
  • 1 tsp crushed red pepper
  • 5 cloves garlic ~ minced
  • 16 o.z. cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 cup fresh grated parmesan
  • 1/2 tsp italian herb
  • salt and pepper
  • 1 can artichoke hearts – drained; quartered

Place half of the spinach in large pan; sprinkle crushed red pepper and garlic on top and add remaining spinach. Add 1 cup of water and bring to simmer over medium heat; cook until spinach is wilted about 5 minutes; drain well squeezing out excess liquid.

In large bowl combine cream cheese and spinach until well blended.  Add sour cream, mayonnaise, herbs, and about 3/4 cup mozzarella and 1/3 cup of the parmesan; add salt and pepper to taste. Fold in artichoke hearts.

Pour into buttered 2 quart baking dish and sprinkle with remaining cheese.  Bake at 375 degrees for about 30 minutes or until hot and bubbly and beginning to brown.  Serve with toasted bread.

 

Enjoy ~ Kimberly

Baked Ham and Asparagus Frittata

Ok, so the asparagus will likely turn up in a few recipes this month.  Not a problem for me; I love asparagus.  If you prefer broccoli or zucchini could be used for this recipe as well.  I learned how to make baked frittatas from a gal I used to work with.  We worked out her recipes to make giant batches for breakfast parties but today I decided to make a small one for me and Charles.

Baked Ham and Asparagus Frittata

  • 1/4 cup diced ham
  • 1/4 cup sliced asparagus
  • 1 egg
  • 1/4 cup heavy cream
  • dash black pepper
  • 1 o.z. cream cheese
  • 1/4 cheddar cheese

In buttered small baking dish layer ham and asparagus.

Lightly beat egg and add cream to egg mixing well. Pour over top of ham and asparagus.

Next add cream cheese.  I smashed the cream cheese between my fingers to spread over top.

Sprinkle with cheese.

Bake at 350 degrees for about 40 – 45 minutes.

Enjoy ~ Kimberly

Crab Dip ~ Party Appetizers

I must share the great dip we had tonight.  With the upcoming Super Bowl this will be perfect for a game day party.  Serve with toasted bread ~ baguettes are our favorite.

Crab Dip

  • 8 o.z. cream cheese
  • 1 small jalapeno
  • 2 cloves garlic
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • 1/3 cup fresh grated parmesan
  • 3/4 cup shredded mozzarella
  • 1 slice thick cut bacon ~ cooked crispy and crumbled
  • 6 o.z. lump crab meat ~ we used the claw meat available in the seafood department

Allow cream cheese to soften.  Add jalapeno and garlic ~ both minced using a microplane.

Add paprika, pepper, thyme, half of the parmesan, and 1/2 cup of the mozzarella, crab meat, and crumbled bacon; blend well.  Spread into buttered baking dish ~ a pie pan is the perfect size.  Top with remaining half of parmesan and 1/4 cup of mozzarella. Bake at 350 degrees for about 30 minutes or until golden brown.

Enjoy ~ Kimberly

Tex-Mex Cheese Ball

With our busy schedules we enjoy snacking some evenings.  Charles has some time off work so I’ve left him to do the creating.  This was awesome.  In fact with a little summer sausage or bacon pieces on the crackers too it’s even more amazing!

Tex-Mex Cheese Ball

  • 8 o.z. cream cheese ~ softened at room temperature
  • 1/4 tsp black pepper
  • 1/4 tsp granulated garlic
  • 1/4 tsp salt
  • 1/2 tsp mexican oregano
  • 1 chipottle pepper from can of peppers in adobo
  • 2 o.z. shredded cheddar
  • 2 o.z. shredded mexican cheese blend
  • 2 tsp lemon juice
  • 1 1/2 o.z. chopped pecans

Mix together everything except pecans.  Form into ball and refrigerate for at least and hour.  Roll and pecans and serve right away or refrigerate until ready to enjoy with your favorite crackers.

Enjoy ~ Kimberly

Jalapeño Poppers ~ Broiled or Grilled!

I’m taking the easy way out today and posting one of my favorite appetizers. I can’t get enough of these. They are so simple and delicious.  Sometimes too spicy even for me but I eat them anyway; love the burn!

Take jalapenos (how ever many you are in the mood for) cut them in half, scoop out the seeds, spread cream cheese inside and sprinkle with paprika.  Broil for about 5 minutes 4-6 inches from broiler or grill till outsides are browned and bubbly.  The heat depends on the spiciness of your peppers. In the summer when our garden is growing we sometimes use red hot cherry bombs or serrano peppers.  Use your favorite mild or hot.

Enjoy ~ Kimberly