Thursday, May 23, 2013

Dill Pickle Dip

I am just getting to the end of my first trimester of my third pregnancy, and boy am I relieved!  I generally lose 10+ pounds during that time because food sounds gross.  I force down food that doesn't even sound good to keep my energy up.  I'm hoping the days of that will end any minute!  One day dill pickle dip actually sounded good, but I couldn't find any of the pre-made stuff I took it upon myself to make some.  It turned out great (as good as it could get for a sick prego lady)!
Dill Pickle Dip 

1 (8 oz.) carton sour cream
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 to 1 c. dill or kosher pickles (chopped fine)

Combine all ingredients. Chill to use.

Recipe Source:

Saturday, May 4, 2013

Sour Cream Rice

Cinco de Mayo is literally around the corner (tomorrow), and Mexican being my favorite kind of food, I am sure to join in the festivities!  I live in an agricultural area that has Mexican culture abounding!  In fact, for lunch my little fam is headed over to the big Cinco de Mayo festival in town, and I can't wait to get some awesome food!

This rice would make a great side to any spicy entree you are serving up for the big day.  Enjoy!

Mexican Sour Cream Rice

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste 

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Recipe Source:  Taste of Home Cooking

Thursday, May 2, 2013

Creamy Bacon and Pea Pasta

I love a meal that can be done in one pan.  Pure awesomeness!  This one was definitely done in under 30 minutes, and the kiddos even liked it...which happens rarely.  Serve it up with a yummy green salad and some garlic bread, and just like that...dinner's done! 

Creamy Bacon and Pea Pasta

12 oz campanelle pasta (can use bow-tie or penne)
32 oz low-sodium chicken broth
12 oz evaporated milk (I used 2%)
1 1/2 tsp garlic powder
1 tsp onion powder
1/4 tsp crushed red pepper flakes
1/2 cup grated parmesan cheese
4 oz cream cheese (can use light)
8  oz cooked, chopped bacon (can use turkey bacon)
1/2 cup frozen peas
pepper, to taste 

In large skillet, combine pasta, evaporated milk, chicken stock, onion powder, garlic powder and red pepper flakes.  Cover and simmer for 15-18 minutes, until pasta is done and liquid has reduced. 

Stir in parmesan, cream cheese, frozen peas and bacon.  Simmer for 5 minutes.  Remove from heat and let stand, covered, for 5 minutes for the sauce to thicken.  Add pepper, to taste.

Recipe Source:  adapted from Plain Chicken