Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Thursday, May 27, 2010

Quick Chili Dip

Hello everyone! Hope everyone is keeping well. I just thought I would would quickly give you another "throw together" dip recipe - easy, and yummy and no measuring! Use your left over, frozen or canned chili to make this recipe - put as much or as little of each ingredient as you like it, to your taste! It is a success every time I make it!

For all of your information - I am now an Epicure consultant!!! I use their spices all the time, so, why not become part of the team, righ? If any of you need anything at all to make your cooking easier and tastier than ever, please let me know! Check out the website at I am more than willing to ship to any of you! Take care and let me know what you think of the dip!

In a bowl mix together chili, sour cream (use full fat for a thicker dip), cream cheese (at room temperature) shredded cheddar cheese, chopped red chili pepper (or you can use green jalapenos), a dash of hot sauce, some chopped cilantro. (I would add a couple of Tablespoons of Nacho Cheese Dip by Epicure here too) Put the whole thing in an oven proof casserole dish, or any oven proof container (or even a tin container for warming on the bar be cue), and place in the over or microwave (or bar be cue) and warm it up until it is of desired heat. Serve with nacho chips - yummy!!!!!


Wednesday, May 19, 2010

Quick sun dried tomato pesto

Hi everyone! So, last night I was at a loss of what to have for supper! So, I grilled up some chicken, and then, made this great pesto out of herbs and things I had in the fridge, and just drizzled it on the chicken breasts, and it was soo good, so, I thought I would share it with you!
I don't really consider it a recipe, but, if you mix this pesto with some mayo and some sour cream, it makes a great dip! Otherwise, just a quick sauce for chicken, or pork, or even white fish!


A large bunch of basil
A small jar of sun dried tomatoes in the olive oil (not the dried ones)
A handful of pine nuts
Romano cheese (a little nippier than parm and stands up to the sun dried tomatoes)
A clove of two of garlic
Extra virgin olive oil

Whir the whole thing in a food processor adding some of the oil from the sun dried tomatoes, and then, using the olive oil as you need it. If you are making this for a dip, omit the Extra virgin olive oil and just use the oil from the tomatoes. You may also add a little chopped up sun dried tomatoes, and chopped up black olives on top for a garnish!

Try it - it is soo good!

Cheers to all!

In a food processor

Tuesday, May 11, 2010

Italian Pasta Salad

It is warm weather time! With the warm weather comes bar be cues and with those, come salads - lots of salads! So, here is a GREAT pasta salad recipe! AND, no measuring! So, take all the ingredients and put in as much or as little as you want - make it the way you like it!
Try it for your next bar be cue!


Small cut pasta (I like farfalle), cooked to al dente and cooled completely
Zucchini (lightly blanched), cut in bite size pieces
Sun dried tomatoes, diced
Red or yellow peppers, diced
Red onion, diced
Roasted red peppers, diced
Canned artichokes, cut into bite sized pieces
A bunch of fresh basil, julienned
Bocconcini (try the smaller bite sized ones)

Dressing: (3 parts oil to one part total acid)

Olive oil
Juice and rind of one lemon
Red wine vinegar
Salt and pepper

That's it - pretty easy, huh? and you can toss it together days in advance!