>> Monday, March 30, 2009

This could also be called heart attack on a cracker... or just crack on a cracker. Since I am still not able to eat wheat, it was crack on a potato chip for me. Still, it was damn good and I'll bet it was even better on a Ritz cracker.

This bacon cooking method makes for crispy bacon and easy clean up.

- 1 Cup Mayo
- 1 Cup Sour Cream
- 1 Lb. Bacon
- Ranch Dressing Mix Packet
- 2-3 Plum Tomatoes
- 1 Cup Shredded Cheddar Cheese
- Ritz Crackers

Pre-heat oven to 375 degrees
Line two cookie sheets with tin foil and lay out bacon on the cookie sheet
Bake for 20 minutes or until bacon is very crispy but not quite burned
Remove bacon and place on paper towels to soak up excess grease and to cool

Mix mayo and sour cream with a spoon or spatula until well blended
Add about a tsp. of ranch dressing mix and mix thoroughly

Chop bacon into very small pieces (I tried crumbling but chopping was a lot easier)
Pour bacon into the mayo/sour cream mix and mix well
Add cheese and mix again

Taste. YUM. Refrigerate until just before serving. If you add the tomatoes too early they will get really mushy.

When ready to serve:
Slice tomatoes in half lengthwise and discard seeds and juice (if you leave them in the dip will be watery)
Chop tomatoes and add them to the mixture. Stir well.
Taste and if needed, add a sprinkle of ranch mix
Garnish with some cherry or grape tomatoes cut into small rounds

Serve with Ritz crackers or whatever sounds good


Frozen Peanut Butter Pie

>> Wednesday, March 25, 2009

This pie is really more like a cheesecake. This is my grandpa Bud's fave dessert and my mom used to make a version of it whenever he came to visit.

I recently made this for a pie pot-luck and it was a HUGE hit. It's a little sweet, a little salty and has a great texture. I let it thaw for the party but it was much better frozen.

You can mess with this recipe by making a topping out of chopped peanut butter cups or toffee candy bars. Also since I'm looking to lose a pound or two, I made this pie lighter by using neufchatel instead of cream cheese. If you can't find neufchatel, you can always sub cream cheese. Lastly I used skim milk and light whipped topping.

Bon Apetit!

- 8 oz Neufchatel Cheese (1 box)
- 1 cup Confectioners Sugar
- 1/2 cup Jif Peanut Butter
- 1/2 cup Skim Milk
- 1 tub Whipped Topping (low fat)
- 1 Readymade Chocolate Cookie Pie Crust
- Candy-Shell Chocolate Ice Cream Topping

Soften the cream cheese by leaving it out or nuking it for 10-20 seconds

Beat the cream cheese and sugar in a mixing bowl with a hand mixer until smooth

Add 1/2 cup of peanut butter, keep beating

Add 1/2 cup of milk and beat until blended and smooth

FOLD in the whipped topping slowly with a spatula to keep it fluffy

Pour/spoon mixture into pie crust and freeze, preferably overnight

Remove and squeeze on some chocolate candy-shell topping in whatever design you like

Serve right out of the freezer


Spicy Corn and Chicken Chowder

>> Monday, March 23, 2009

This recipe turned out really well thanks to some tweaking.
My personal touches were chucking out the nasty soap weed (cilantro) and adding in a healthy dose of cayenne.
I also cooked the hell out of the onions and used sweet walla walla's instead of barfy white onion which one of the original recipes I used called for.
I also indulged my lazy bone by using pre-cooked, frozen chicken breast strips from Trader Joe's. God I love TJ's. Get used to hearing me talk about it. Their produce is hit or miss but always cheap cheap cheap as Tommy Wiseau would say. Where was I...

If you use some shortcuts, you can make this meal in a snap. It's hearty, comforting and makes for some delightful leftovers.
Bon Apetit!

- 1 tbsp butter
- 3-4 strips of bacon (diced)
- 1 large russet potato (peeled and diced) (should be 3-4 cups)
- 1 medium vidalia or walla walla onion (small dice)
- 3/4 cup red bell pepper (chopped)
- 1 tbsp minced garlic
- 1 small jalapeno ( small dice)
- 3 cups chicken stock
- 3 cups frozen sweet corn kernels (thawed)
- 1 1/2 cup milk or cream
- 1 cup thawed frozen chicken breast strips (diced)
- 1 tbsp fresh thyme
- 1/2 tsp cayenne pepper
- salt and pepper to taste
- squeeze of lime

In small stock pot heat butter and add in diced bacon, cook until crisp, remove bacon with a slotted spoon and reserve on a paper towel for later.

Add in onion, red pepper and a pinch of salt and pepper, cook until soft and barely caramelized

Add jalapeno and garlic, cook 1-2 min. then add potatoes and pour in chicken stock. Cover and bring to a boil, cook covered at a low boil for 10-12 minutes until potatoes are soft

Add corn and cook 5-6 minutes.

Pour half of the mixture into a blender or food processor and puree then pour back into the pot. Add milk, bacon, chicken, thyme, cayenne pepper and the squeeze of lime juice. Taste then add salt and pepper to taste.

top with a few pieces of extra bacon and serve! YUM



I love to cook and I always take pictures of my completed masterpieces.
Since my recipes tend to be a mish-mash of recipes I cull from far and wide, I have to write them down to remember them.
I think it's time to share them.
Sometimes I may just post pictures but if you want the recipes, just let me know and I'll dig them up for you.

Bon Apetit!