Tuesday, May 31, 2011

Elia's Dip (Sausage and Cream Cheese Dip)

I've seen this dip called so many different things. We call it "Elia's Dip". Elia is a long time friend and fellow Army wife. We used to live in the same apartment complex years ago. She brought this yummy dip to one of our parking lot BBQ's and everyone fell in love with it. What makes hers different than the rest is loading it up on lime flavored tortilla chips. Something about those chips just makes it better!!

Elia's Dip (Sausage and Cream Cheese Dip)

1 pound sausage
1 (10 ounce) can diced tomatoes with green chile peppers **
2 (8 ounce) packages cream cheese, softened
Lime flavored tortilla chips***

Let's Get Started:

1. In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Drain grease.

2. Add sausage, cream cheese and diced tomatoes to a crock pot on low to medium heat. Heat until cream cheese is melted and dip is warm.

When re-heating dip you may want to add a little milk.

**can sub diced tomatoes with green chile peppers flavored with lime and cilantro
***if using lime and cilantro flavored tomatoes use regular tortilla chips


*Not my photo.  I borrowed it from allrecipes.com.  I will be posting one of my own photos as soon as I make the dip again.

Monday, May 30, 2011

Buffalo Chicken Enchiladas

I love all things Buffalo!  I have several buffalo chicken recipes I plan on sharing in the future.  I also have a love of enchiladas.  So, I set out to put the two together.  I searched the Internet only to find the same recipe over and over using canned soup.  I have nothing against canned soups, really I don't.  I use them on occasion. But, it wasn't what I wanted for this recipe.  Another love, The Pioneer Woman.  Her White Chicken Enchiladas are to die for.  So I used her recipe as inspiration for my Buffalo Chicken Enchiladas.

Buffalo Chicken Enchiladas
inspired by The Pioneer Woman

2½ cups Cooked, Shredded Chicken--I prefer to boil my chicken when I want it shredded.  It  tends to shred much easier than baked.  But, shredded baked or rotisserie chicken will work just fine.

1 3/4  cups Reserved Broth From Chicken, broth from a can is fine too

12 -18 whole Flour Tortillas--depends on how much you add.  I always end up with a different number of enchiladas everytime I make them!

1 cup chopped celery

2  tablespoon canola oil or butter

1/2-1 cup of Buffalo Sauce -- I prefer Frank’s Buffalo Sauce, I don't recommend Hot Sauce of any kind though.  The amount is going to depend on how spicy you want your chicken. 

½ cups Heavy Cream

2 Tablespoons Butter

2 Tablespoons Flour

1 cup Sour Cream

1 Tablespoon Ranch dressing powder mix**

2½ cups Sharp Cheddar Cheese, Grated

Salt And Pepper, to taste

Green onions and/or blue cheese crumbles for garnish

Let's Get Started
1. In large bowl, mix chicken and buffalo wing sauce until coated.
2. Heat  2 tablespoon canola oil or butter in a large skillet over medium heat. Add celery and saute for 5-7 minutes or until soft. Add buffalo chicken. Stir together. Add 1/4  cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.  Mixture will thicken.

3. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Reduce heat, then stir in sour cream and ranch powder (**Can use sour cream ranch dip instead). Add 1 1/2 cups grated cheese and stir to melt.  Add salt and pepper to taste.

4.To assemble, spoon chicken mixture on top of tortillas, one by one and roll up. Place seam side down in a 9 x 13 casserole dish.
5.Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like then bake at 350 degrees for 30 minutes.

Garnish with green onions. If you find that you've added a little too much buffalo sauce, a spoonful of sour cream should bring down the heat little! 


Saturday, May 28, 2011

Cream Cheese Chocolate Chip Cookies

For my very first post I've decided to share one of my very favorite recipes. Chocolate chip cookies. I love 'em! I have several go to recipes that I use. It just depends on what I have on hand. These won't disappoint...at all! Cream cheese and chocolate....it doesn't get any better. Does it? The cream cheese isn't an obvious addition either. No one ever has to know your secret ingredient. These cookies and light, fluffy, soft, chewy, and oh so sweet! They may be the perfect chocolate chip cookie.....ever.

Cream Cheese Chocolate Chip Cookies
Recipe from Jenn
Check her out she's got some great stuff!

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8oz package of cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
12oz bag of milk or semi-sweet chocolate chips

Let's Get Started:

Preheat oven to 350 degrees F.

In a large bowl, combine the flour, baking soda, and salt. Whisk to combine and set aside until later.

 Beat the cream cheese and the butter on medium speed until creamy and light, should take about 2 minutes.
Add the brown sugar and  then mix well. 
Scrape down the sides of the bowl as needed and add the egg and vanilla. Beat on medium speed for 1 minute.
Slowly, add the flour mixture a little at a time, until well combined. 
Fold in chocolate chips.
I suggest placing the dough in the freezer for a few hours. In my experience the cookies come out better. But, this step isn't necessary.
Roll dough into walnut size balls then place on a greased cookie sheet. 
Bake for 12 minutes, or until the edges are golden in your pre-heated oven. Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely.

 Pour yourself a glass of cold milk, sit down, and enjoy!