Chicken Nachos

(This is my leftovers that I took to work with me today, not a very good pic, but you get the idea)

I got this recipe last week from my wards crock pot night with the Relief Society and it is fantastic! I don't have the exact recipe in front of me, so this is going off of my memory, but I''m pretty sure I'm not forgetting anything.



4-6 chicken breasts

1 can corn drained

1 can black beans drained

2 cups salsa

8 oz cream cheese



Combined all (minus cream cheese) into crock pot, cook on low 4-6 hours or until chicken is cooked. Add cream cheese last 30 minutes of cooking. Stir and serve (the chicken should be tender enough that you can shred it. I learned a tip at the crock pot night that you can stick your beaters in and beat it all together for a couple seconds and it automatically shreds and stirs it, amazing!) You can either use it as a dip, or pour it over your chips, mmmmm......

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Pesto Dip

This recipe is SO SIMPLE. But beware, you WILL become addicted. This is my absolute favorite appetizer to make (and eat).

Pesto Dip


1 8-oz package cream cheese, softened
1/3 cup pesto


Mix cream cheese and pesto. Refrigerate 3-4 hours. Serve with assorted cut-up vegetables and/or multi-grain crackers.

ENJOY!!

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Spinach Dip

I totally forgot that I had this recipe because we haven't made it in awhile. It is totally delicious!

Spinach Dip

1 10-oz package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 tsp dried parsley
1 tsp lemon juice
1/2 tsp seasoning salt
1 1-lb loaf round, crusty Italian bread

1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and seve.

Serves 8-10

ENJOY!!

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Cool Cucumber Dip

The weather down here persists with the hot. It's mid October, and it's still over 90 every day. It is killing me. So I broke out my yummy cucumber dip recipe. It's cool and refreshing. Try it!

1 1/2 c. finely diced cucumber*
2 c. plain yogurt**
1/2 c. chopped fresh flat leaf parsley
pita chips (for dipping)

*I use much more cucumber. It's yummy.
** I tried Greek Yogurt this time, and I think I prefer normal plain yogurt.

Combine and refrigerate. Serve cold.

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Black Bean Salsa

Ok, I'm going to level with you here. I could label this "the best," but you wouldn't believe me. So I am just going to tell you this fact: This recipe makes A LOT, it's perfect for throwing a party. I have to break out my huge bowl to make it. Am I throwing a party? No. I am not. I have made this salsa for myself, and me alone. (the husband hates salsa) I will be downing this bowl and a bag of tortilla chips over the week. For lunch, for dinner, sometimes for breakfast.

It is that good. 

So grab yourself a giganta-bowl (preferably with a sealable top) and toss this stuff in it! 

2 cans drained corn
2 cans drained black beans
1-2 chopped tomatoes
1 chopped yellow (or purple) onion
1-2 chopped jalapenos- or 4 oz. can diced (or, if you don't like spicy, leave it out altogether)
1 small can chopped black olives
cilantro- to taste
2 tea. cumin
juice of a few limes
1 pkg. taco seasoning
chili powder- to taste

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Hummus

WOW! It has been forEVER since I have posted on this. And I'm making a lot of new things now that it's fall, so I promise to keep posting. This post is for Ashley. This will go GREAT with your pita chips. It is also good on grilled sandwiches or for veggie dipping.

Hummus
1 can chickpeas (I drain it, but you don't have to)
about 1 Tbsp EVOO
a couple squirts of Lemon Juice
1 small to med clove of garlic
salt and pepper to taste

Throw the chickpeas in a food processor with the garlic clove. Buzz it a couple times then slowly drizzle in the EVOO until it's the consistency you like it. Taste it and see how much lemon juice it'll need. The lemon juice counter acts the oniony garlic taste, so add as much as you like. Add some S&P to taste and buzz it a couple more times.
Serve and enjoy!!!

*sorry no pics*

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Aunt Belle's Guacamole

This is the best guacamole you will ever eat... and I'm not just saying that... a few of my friends can attest to this statement... I will provide references, if needed!

I have to admit, I never ate guacamole before CH (Chubby Hubby) and I got married. He was craving the delectable dip one day, so I told him to get me the recipe and I would make it. I have tried tasting a few guacamoles at restaurants, but I am always disappointed. This really is the BEST!

The original recipe is courtesy of his Aunt Belle. I have slightly altered it to reflect our tastes.

Aunt Belle's Guacamole
4 ripe Avocados (the ones that are more black than green, but not too squishy)
3 cloves of garlic (yes, it is a lot of garlic, but that's the secret to success)
1 shallot (here is where the difference is, Aunt Belle uses onion, but I hate the taste of raw onions, so I use the more mild shallot)
1 can diced green chile
1/4 cup-ish your favorite salsa (i say -ish b/c i have never actually measured the salsa, i just eyeball it; also to note, if you are really into the green color of the guac, use a green salsa, and you will have an amazingly green guac!)
1 medium tomato, diced
a splash or two of lemon juice
salt, to taste

1. Peel, pit and scoop the avocados into a bowl.
2. Finely chop the garlic and shallot (we are lucky enough to have a mini food processor that does this part for me, fast and very efficient), add to avocados
3. Add green chile and salsa to avocado. Then we smash and mix! (I have found that the potato masher does an excellent job of smashing the avocado and mixing the other elements at the same time. Doing it this way also produces a light and airy guac)
4. After you have smashed and mixed to your heart's desire, add the diced tomato, lemon juice and salt. Gently stir (you don't want to break the tomatoes down too much).
5. Serve with tortilla chips.

ENJOY!

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