Monday, June 7, 2010

Chili bean/cheese dip

This is a recipe I made to finish off a bunch of random food in my fridge and it turned out really really tasty!!

2 cans chili (whatever kind. any brand works)
4 oz cream cheese or more if you like
a handful of chopped cilantro (1/4 cup?? i'm not totally sure how much, i just add it to my liking each time)
2 tomatoes
1 or 2 cloves of fresh pressed garlic (depends on the clove size and your liking)
3 tablespoons of lime juice or 3 or 4 fresh squeezed limes (or more. i like LOTS of lime)
2 big handfuls of cheddar cheese or more if you like!

Heat chili in pot and add cream cheese. Stir until cream cheese is totally melted and mixed in. Then chop and add the rest! I prefer to add the lime at the very end because I add more and more until its perfect! Mix well and serve with chips or hotdogs or whatever sounds good!


Thursday, June 3, 2010

Chicken Pockets

This is a really good recipe if you have leftover chicken, especially from chicken with gravy so it is a little moist.

8 oz cream cheese softened
3 green onions
6-8 stems fresh parsley
OR 8 oz. cream cheese with chives

3 8 oz cans crescent rolls (reduced fat)
5 chicken breasts shredded
1/4 tsp pepper and salt

Melted butter
Bread crumbs

Open crescent rolls and use 2 rolls per pocket. Add chicken and cream cheese mixture. Fold sides over and seal together. Brush each side with melted butter and sprinkle bread crumbs. Will make 12 chicken pockets.

Bake at 375 for 17-20 min (until rolls are baked)

-Jessica Flake