Monday, January 30, 2012


Going along with the Mexican Dishes I made this weekend, I made some GREAT Queso! I wish I had taken a picture of this because it looked sooo good. I actually made it because the picture with the recipe looked outstanding. I was not disappointed. This stuff is GONE!

Spinach Queso
Category: Eggs & Cheese
Sub Category: Cheese

10 oz frozen chopped spinach,
thawed & drained
16 oz Velveeta, cubed
4 oz cream cheese, cubed
10 oz Rotel, undrained
8 slices bacon, cooked &

1. Combine all ingredients in a large bowl.

2. Microwave on high 5 minutes or until cheese is melted and mixture
is well blended, stirring after three minutes
Note: I get that Queso is unfriendly enough to your health before bacon and this recipe would probably still be awesome without the bacon, though after a day in the fridge you really could taste the bacon.

Mexican Dishes

I haven't posted in a while because nothing has really rocked our world, but we did have some success this weekend! I made King Ranch Chicken Mac & Cheese from last month's Southern Living. So good! Two of our favorite things - yes, please! I see Macaroni and Cheese recipes all the time that look sooo good, but then I look at the ingredients (heavy cream, whole milk, four kinds of cheese) and I just can't bring myself to call that dinner. As far as macaroni and cheese goes, this recipe wasn't too bad, though I certainly wouldn't enter it in any Heart Healthy Recipe Contests. Plus, it had chicken and some veggies and it really did seem like a meal. We ate it with salad and tortilla chips and it was excellent.

King Ranch Chicken Mac & Cheese
Category: Main Dishes
Sub Category: Chicken
Source: Southern Living

8 oz cellentani pasta
2 T butter
1 med onion, diced
1 green bell pepper, diced
10 oz Rotel
8 oz Velveeta, cubed
3 c chopped cooked chicken
1 can cream of chicken soup
½ c sour cream
1 t chili powder
½ t cumin
1 ½ c shredded Cheddar

1. Heat oven to 350. Prepare pasta according to package directions
2. Melt butter in large Dutch oven over med-high heat. Add onion and bell pepper and sauté 5 min or until tender. Stir in Rotel and Velvetta; cook, stirring constantly, 2 min or until cheese melts. Stir in chicken, next four ingredients and hot cooked pasta until blended.
3. Spoon mixture into lightly greased 11x7 baking dish; sprinkle with shredded Cheddar cheese
4. Bake at 350 for 25-30 min or until bubbly.
Notes: 1. I used penne pasta. Partially because that's what I had and partially because I don't know what that other pasta is. I also used whole wheat pasta and it was still good.

2. For the onion and green pepper, I used a cup of frozen diced Mexican blend (onions, celery and green bell peppers). It worked great. I'm a lazy cook.

3. I used canned chicken. Also worked fine. Still lazy.