Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Cheesy Queso Chicken With Rotel Vegetables And Rice February 26, 2013

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A few weeks ago I decided to try some Rotel. I had never had it or used it before, I had hardly even heard of it. I recently started using the blocks of Velveeta cheese for Macaroni and Cheese instead of Kraft boxes. On the back of the blocks it says Queso Dip and all it is, is half a block of cheese and a can of Rotel heated over the stove. I love anything spicy, Mexican, or just plain cheesy! We decided to try it out and see how we liked the dip. I had bought extra cans of Rotel because I saw that there were a lot of recipes that incorporated it and I thought I might try some of them and having it on hand would be smart. I went on the website and searched for a recipe I had all the ingredients for. I did have to tweak it a little bit, but it was so simple and I had everything right on hand. It came out so unbelievably good! The queso is delicious and we couldn’t pull ourselves away from the stove while it was still heating up! Andrew doesn’t really care for dips and cheesy food but he actually said it was one of the only cheese dips he had ever had that he really liked. We couldn’t stop eating it so when the food came out we put it on top, best decision ever!

You can find the original recipe, here.

Cheesy Queso Chicken With Rotel Vegetable and Rice

Ingredients:

1 Package Chicken Breasts, Cleaned and Sliced in half to 1/2 inch slabs

2 Cans Rotel With Green Chiles, Undrained

1/2  32 OZ Block Velveeta Cheese, (16 OZ) Cut Into 1 Inch Cubes

1 Can Sweet Whole Kernel Corn, Drained

1 Can Black Beans, Rinsed and Drained

1 Cup Brown or White Rice, (I use 1 cup for 3-4 people.)

2 TBSP Cumin

Shredded Cheese

Directions:

Preheat oven to 425°F.

Cut squares of tin foil, 1 for each person. Spray tin foil with cooking spray.

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Mix in large bowl corn, beans, cumin, and Rotel. In separate saucepan, mix second can of Rotel and 16 OZ Velveeta cheese and turn heat on low. In another saucepan, boil 2 1/2 cups of water and add 1 cup of rice. Simmer with cover on for 45 minutes.

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Place 1-2 breasts of chicken on each square of tin foil. Sprinkle chicken with salt and pepper, and spread bean and corn mixture over each chicken breast until gone. Close tin foil around chicken and bean mixture to form little chicken ‘packets’.

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When rice has about 20 minutes left to cook, place packets on sheet pan and into oven. Bake 20-25 minutes. When done, wait a few minutes before opening packets and be careful, steam is very hot. Open each packet and check each chicken breast. If not cooked, close back up and put back in oven for 5-10 more minutes.

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Continue stirring queso and turn up heat to boil gently.

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Serve rice, slide contents of packet out over top of rice, pour queso all over beans and rice, and chicken. Sprinkle with Shredded cheese.

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ENJOY!!

PS.

If you’re not used to buying brown rice or white rice, I always buy this kind. I find it right at Wal Mart or Hannaford’s. It’s easy to cook and the directions on the back are very clear and easily understandable. I say these things, because I have a very difficult time with rice. I can never cook it correctly and it always comes out really weird. This is the only rice I’ve used that I don’t have issues with.

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Juicy Meatloaf With Roasted Garlic And Potatoes February 22, 2013

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I had never had meatloaf before I made this, and honestly, I really hadn’t planned on it. A coworker kept telling me to make meatloaf while looking for dinner recipes, and I held off as long as I could. Finally, I ran out of things to make and decided to see if I could find a recipe that interested me. I did not, but I did find something that I could work with. Now, I make this all the time and my husband loves it. My friends always eat with us when I make this, and it reheats perfectly. It’s very easy to make and it’s so juicy and flavorful, and I even get to eat it with my favorite thing ever, KETCHUP! I changed a few things on this recipe and the result was fantastic. I hope everyone else enjoys this delicious recipe as much as we have! My coworker, a fan of regular, plain old meatloaf tried it without the potatoes, (because she is on a low carb diet) and loved it. She said she makes it all the time now instead of her old recipe and even her picky husband loves it!

 

 

Juicy Meatloaf With Roasted Garlic And Potatoes

Ingredients:

2/3 Cup Salsa, Any kind Will Work

2 LBS Ground Beef

1 Cup Small Bread Chunks

1 Egg, Beaten

1 TBSP Worcestershire Sauce

1 TSP Soy Sauce

1 Large Onion, Minced

4 TBSP Minced Garlic

2 TBSP Vegetable Oil

4 Small Potatoes, Chopped

Paprika

Directions:

Preheat oven to 350°.

Mix salsa, beef, bread, egg, worcestershire sauce, soy sauce, onions and half the garlic in large bowl.

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Shape firmly into baking pan.

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Stir together oil, garlic, and potatoes in bowl, and sprinkle paprika on top.

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Layer potatoes over top of meatloaf in baking pan.

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Bake for 1 hour, or until cooked through.

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YUMMMM

ENJOY!

 

Juicy And Delicious Lemon Chicken Piccata February 21, 2013

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This recipe is more or less a family recipe mixed with a recipe from the restaurant I used to work at with a little of my own little touches. My husband usually doesn’t show much emotion…about anything, much less, food. When I told him I was making that lemon chicken stuff with those green caper things on it, to my surprise he practically jumped for joy. Shocking. Andrew usually just says okay or asks for something else when I tell him the nightly dinners and if he likes something it’s hard telling. Katie and I just about keeled over when we saw his reaction to this chicken. Naturally, this got me really excited to make it. I would usually double or even triple the sauce recipe for this and serve it over pasta, but while looking through my recipe box I found a recipe for Hot Cheesy Reuben Dip, and I couldn’t resist. I know it’s not a very traditional combination, but I couldn’t resist, and I couldn’t decide. So I decided to just go without the pasta this time and enjoy some delicious reuben dip instead, after all, you only live once, right! The chicken came out so juicy and delicious and I LOVE capers, they just add SO MUCH flavor and give a nice look to the dish. Keep in mind, this recipe is for two chicken breasts, if you are feeding four you should double it. I personally like a lot of sauce because it’s so delicious, so I double it just for the two.

Juicy And Delicious Lemon Chicken Piccata

Ingredients:

2 Boneless, Skinless, Chicken Breast Halves

Salt and Pepper

Flour for Dredging

Butter

1/2 Cup White Wine, I used Pinot Grigio, but anything will work fine

1/2 Cup Chicken Broth

1/3 Cup Lemon Juice

2 TBSP Orange Juice

Approximately 2-3 TBSP Capers

1/2 TSP Sugar

Directions:

Dredge cutlets in flour and salt and pepper.

Melt butter in skillet, add 2 cutlets and saute, approximately 2 minutes, until cooked and browned on both sides. Set aside and repeat for all cutlets.

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Remove all cutlets, cover, and set aside. I like to cover them and put them in the microwave to stay warm, then when I’m finished with the sauce I zap them for about 20-30 seconds so they are nice and hot to be served.

Add wine to skillet with remaining butter and chicken flavorings, cook until liquid decreases by about half. Stir in chicken broth and boil. Cook sauce until reduced about half again and stir in juices. Cook about one minute on low heat and add in capers and sugar.

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Serve over Chicken and ENJOY!

 

Unbelievably Juicy Steak with Blue Cheese Dipping Sauce January 29, 2013

This is no hard recipe and if you don’t already have Adobo Seasoning as a household item, you need it. I first heard of this amazing stuff at a friends house last summer. They were grilling and we stopped in to visit. We were all sitting around on the couch and in they walked with plates full of steak and potatoes. Now I have smelled some pretty delightful smells, but this didn’t even compare. I had never smelled anything so good and they all get going on and on about how it was the most delicious steak they had ever had. Well the girlfriend was away on work so I was a little curious. I asked how they had cooked it and he said, “Well the wife uses this weird shit called Adobo so I put that on it and grilled it.” I was surprised that I had never heard of it coming from a restaurant, and then all of a sudden it was in every recipe I saw. So I hiked my way on down to the store and searched high and low. I finally found it. I literally just used it a month or two ago for the first time! My husband and all of my friends agreed it was the most amazing steak they had ever had!! I now put it on everything and every time I make steaks I never stray anymore, this is the only recipe I will use. It’s simple and only uses two ingredients!

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All you need is Butter and Adobo Seasoning for the steaks.

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Put A LOT of butter in the pan and let it melt. Place your steaks in the pan and sprinkle Adobo all over. I use my fingers or a spoon to press it in so it sticks to the steaks, and then flip them immediately and do the same to the other side. DO NOT ADD SALT!!!! Adobo already has salt AND garlic salt and is VERY salty on it’s own. then just cook to your desired temperature. Be sure the pan doesn’t go dry, I have to continue adding butter throughout cooking. Also, sometimes I get busy with other things and when I flip them, it’s a little dry so I just slather a little butter right on the steaks. Don’t be afraid to keep adding butter, the more you have to add, the juicier the steaks will be!

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That’s it!

For the Blue Cheese Dipping Sauce I just take bottled Blue Cheese, any brand, and mix a little mayo, a little white vinegar, and A LOT of crumbled blue cheese. The chunkier the better! You can heat it on the stove, but Andrew and I like cold or room temp.

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Enjoy!

 

Best Turkey or Beef Burgers EVER!! January 28, 2013

Filed under: Food,Main Course — courtneyk913 @ 6:49 PM
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This recipe is the most amazing burger I have ever had. It’s adapted from a recipe I got off of allrecipes.com and I added my own little twists. The recipe was originally for turkey burgers,(which I had never had until this) and then my husband requested beef burgers. Both have completely changed the burger for us! I would definitely recommend trying it both ways, don’t be afraid of ground turkey! It’s really not as scary as some people think and even my husband loved it! There are a few things about this recipe that can be changed. For example, if you do not like onions I would suggest sauteing them first for a softer and more subtle taste. Although I wouldn’t recommend it, you can leave them out if it’s a huge problem. Next, the Adobo peppers may scare some off, but they add the entire flavor of the burger and are not overly strong. They don’t add much heat to the burger either, but if they make you nervous you can try just putting one in instead of two. However, do not exclude them completely, you won’t regret it, I promise! Last, the jalapenos add the heat. I personally like everything REALLY SPICY! My husband on the other hand, well, not so much. I usually mix everything without the peppers, throw in a tiny bit for flavor, make his burger and then mix the rest of the peppers in for the rest of us heat lovers. He likes it better this way and it allows us to both be happy with the heat level of our burger. I like to add a lot of jalapenos, approximately 8-12 slices depending on size, then I chop them at the same time as the Adobo peppers to save time. I chop them as finely as possible and then throw in a tiny bit of the mixture and add the rest later. If you don’t like it that spicy you can use less jalapenos or exclude them all together. They really don’t change the taste as much as the adobo peppers. I also want to add that I never measure and I don’t really know if these measurements are accurate. The burgers will turn out fine, but feel free to add whatever amounts you prefer. I really like garlic so I usually put a little extra garlic in.

P.S. These burgers are REALLY messy! You may need to shower after devouring these delicious things!
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Best Turkey or Beef Burgers Ever!
1lb of ground Beef or ground Turkey
1 large Onion
2 large Adobo Peppers in Adobo Sauce
Sliced Jalapenos
2tsp Garlic Powder
2tsp Onion Powder
2tsp Minced Garlic
S+P
1Tbsp Soy Sauce
1Tbsp Worcestershire Sauce
Fresh Mozzarella Ball
Sliced cheese
Bacon
Optional:
Chopped fresh Cilantro
Chop onions as finely as possible, chop adobo peppers as finely as possible, chop as many sliced jalapenos as desired as finely as possible. Mix all ingredients in large mixing bowl. Break mozzarella ball into small chunks until desired amount (I usually use approximately half a ball per lb of meat) and mix into meat mixture. Don’t be afraid to mix with your hands! Mix well, form into burgers and grill with bacon. Top with slice of cheese. If you chooses to add Cilantro, chop as finely as possible and add into meat. I have trouble finding it in my local store, although it does make the burger much better.
Assemble burgers with bacon and other desired toppings.
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Delicious Buffalo Chicken Pizza

Filed under: Food,Main Course — courtneyk913 @ 4:09 AM
Tags: , , , , ,

This recipe has been changed so many times, yet the first time I made it was absolutely the best. There really is no secret to this, although not many people have been able to duplicate it. This recipe is something I make often and honestly I am adamant about every single ingredient. It’s so simple and quick and the specific brands such as Frank’s Red Hot Sauce are very important. Also, you should make your own Blue Cheese. Sometimes I get lazy and instead of making it completely homemade I will buy Blue Cheese chunks and add them to a bottle of Blue Cheese and then add a little white vinegar and a little bit of mayonnaise. It always turns out fantastic and it’s perfect for this pizza. Also, I know it seems like a lot of sauce, but you won’t regret it. I like everything extra juicy and saucy whether it’s a lot of mayo on my sandwich or a lot of ketchup with my fries or a lot of thousand island on my Reuben. Regardless, I like my food nice and messy! The next thing is when making crust for a pizza I am 100% all about using a fresh dough ball. Believe me, it makes a HUGE difference. So don’t use any different hot sauce and don’t use store bought dough in a can or pre-made pizza shells. One more thing before I give up my infamous Buffalo Chicken pizza recipe, I like to use fried chicken on my pizza, but sometimes I am too lazy to fry my chicken or I just don’t have time to do it. Also, it makes a huge mess, and is very wasteful of oil and flour and egg. I made my Buffalo Chicken Pizza last night for dinner and wanted the best of both worlds, fried chicken without the hassle. I decided to try something that sounded really silly, but alas, it worked! I wondered if I could use extra oil in my pan while cooking my chicken and sprinkle flour onto the chicken and get a similar taste as if it were fried. It wasn’t exactly the same, but it only took a second and the chicken came out great! You will have to continue adding oil every minute or so because the flour soaks it up, but as well as being quick and not messy, I also did not end up with a pan full of oil afterwards that I didn’t know what to do with! So basically you are going to cut the raw chicken into small pieces, put them in a pan with oil and cook almost all the way, add more oil and sprinkle flour on the chicken. Continue stirring little by little and adding flour until the chicken is coated and starts to brown up. You can add as much or little as possible but make sure there is always oil in the pan. Then, I just let the chicken sit and cook and brown up and the breading got nice and golden and crunchy. Once I was done I dumped the hot sauce right in the pan!

Now in the picture it looks a little burned, I’m not sure why, but in person it was golden and delicious. This pizza is pretty messy but that’s why we have napkins!
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Buffalo Chicken Pizza
Homemade Blue Cheese Dressing
Frank’s Red Hot Sauce
Chicken
Shredded Cheese
Dough Ball
Preheat oven to 450 Degrees.
Cut raw chicken into small pieces and cook in pan with oil. Sprinkle flour over chicken while cooking, be sure to keep pan wet with oil. Use as much or as little as you want of flour and oil to get it how you like. Let chicken brown and get a little bit crispy. Pour hot sauce over chicken when done, you should not have so much oil that it needs to be drained, but if it does, transfer chicken to a bowl and add hot sauce.

Press out dough ball to desired size and thickness. Use Blue Cheese as sauce and spread over dough, then add a little hot sauce over the dressing.. Sprinkle cheese over top. Sprinkle chicken over the cheese and then drizzle Blue Cheese and Hot Sauce over the top of the chicken all over pizza. Top with a light sprinkling of cheese and place in the oven. You can cook it however you want, I prefer to use a greased pizza pan, although you can use a pizza stone or put it right on the oven rack. I probably wouldn’t recommend using the oven rack as it can get messy, although if you are using much less sauce you probably will not have a problem. I usually don’t time it, but I keep an eye on it and when the cheese is melted and the dough is nice and golden I take it out. If you like your dough a little bit crispier leave it in longer.

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