Monday, June 11, 2012

Field Pea & Corn Dip

I'll be honest...the first time I saw this dip I thought...ewwww!  Then I heard others saying, "Ooooh" and "Mmmm" and figured I should try it.  It is delicious and very fresh tasting.  This is a perfect dip for summertime.  Not too heavy and made with good ingredients.  Eating it with the Fritos gives just the right salty kick to it.  This makes a TON so the recipe can be halved very easily.  Let me know if you love it!

2 cans field peas with snaps (15.8 oz can), rinse and drain
2 cans shoepeg corn (11 oz can), drained
2 cans Rotel tomatoes (10 oz can)
1 can diced tomatoes (14 1/2 oz can)
5 green onions, slices
2 cloves garlic, minced
1 Tbsp finely choppe fresh parsely
Prepared Good Seasons Zesty Italian Dressing (you need the packet of seasoning, olive oil and red wine vinegar)

Stir all ingredients together.  Cover and chill 8 hours.  Add 2 diced avocados when ready to serve.  Drain.  Serve with Frito Scoops.  Yields 8 cups.

Saturday, June 09, 2012

Cream Cheese Chicken Enchiladas

Recipe from:

I.HEART.MEXICAN.FOOD!  Seriously, I could eat it every day.  My oldest son, Hayden, just the other day said, "Why do we always eat mexican food?"  Hmmm..."cause Mom's addicted to it, sweet boy."  The picture on Pinterest sucked me in and made me want to try this recipe.  The black beans and rice in the enchilada mixture is a little different but really good and very filling.  The cream cheese, in addition to everything else, makes it all come together. Speaking of really liking mexican...recently Hayden said, "When are we going to have those enchiladas with the black beans?"  I think he takes after his mom more than he would admit.  Ha!

2-3 chicken breasts, shredded
1 8 oz. pkg. light cream cheese
1 28 oz. can green enchilada sauce
1 can black beans, drained & rinsed
2 cups cooked rice
1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.  Roll up each of the tortillas and place them in the baking dish seam side down.  Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese.  Cover the baking dish with foil and bake at 375 for about 25 minutes.  Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.