Appetizers

Creamy Chicken Enchilada Dip

January 11, 2018 by Mirlandra 2 Comments

This simple Creamy Chicken Enchilada Dip takes a classic dinner and makes it into the perfect appetizer for game day or your next party. Minimal ingredients and great flavor make this recipe a party regular!

Last summer I was making chicken enchiladas when my sister-in-law suggested that the filling would make great dip! Rachel was right, of course, and I ended up adding a few more creamy ingredients to make this creamy chicken enchilada dip.

Our household is comprised of Mexican food lovers and taking a favorite dinner and turning it into dip has been a big hit. I make it for parties of course but also for dinner! Sometimes the hassle of stuffing all the enchiladas just annoys me and this dip means everybody can just dip their own chips or stuff a tortilla at the table.

If I do serve it for dinner, I usually put out a salad or Mexican rice and some veggies like tomatoes and olives.

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: Does your kitchen have high quality measuring equipment? Upgrading to a good quality stainless steel set that goes all the way down to 1/8 tsp. is a worthwhile investment. Make sure you get a strong set and one that is accurate. (Decorative sets are not always accurate.)

Love simple appetizers? These Teriyaki Meatballs in Pineapple Sauce are one of my favorites!

4.8 from 5 votes

Creamy Chicken Enchilada Dip

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 10

Calories 261 kcal

Author Mirlandra

Ingredients

1 pound cooked and shredded chicken
8 oz cream cheese very soft
1 cup sour cream
1/3 cup salsa Verde
1 can chopped green chilies 4oz
8 oz shredded Mexican blend cheese additional cheese to garnish if desired
1 package taco seasoning or the equivalent from the canister

Instructions

Preheat oven to 375 F.
Butter or oil a 9”x9” casserole pan (you can use a larger casserole dish and make a thinner dip if desired – just reduce the baking time.)
Combine the cream cheese and sour cream together until smooth.
Mix everything else into the cream cheese mixture and spread in an even layer in the pan.
Bake at 375 for 45-60 minutes or until hot through and bubbly at the edges.
Garnish with additional cheese if desired and continue to bake just until melted.
Serve hot with tortilla chips or use to fill flour tortillas.

Nutrition Facts

Creamy Chicken Enchilada Dip

Amount Per Serving

Calories 261 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 10g 50%

Cholesterol 58mg 19%

Sodium 303mg 13%

Potassium 98mg 3%

Total Carbohydrates 2g 1%

Sugars 2g

Protein 7g 14%

Vitamin A 12.9%

Vitamin C 0.6%

Calcium 19.7%

Iron 1.4%

* Percent Daily Values are based on a 2000 calorie diet.

Free Simple Weeknight Meal Plan

My Favorite 16 Recipes of 2017

January 9, 2018 by Mirlandra 2 Comments

Last week I gave you a list of the 10 most popular posts from 2017. This week I’m giving you a list of my favorite 16 posts from 2017. There is absolutely no overlap! Every recipe I share is one I love but these are my special favorites. Happy cooking!

Broccoli is a beloved snack, appetizer, and side dish at our house because we serve it up right with an easy Korean BBQ Sauce for dipping. Traditional flavors of ginger, garlic, green onions and soy sauce make for some darn good sauce! Kids and adults love the sweet and salty flavor and the broccoli disappears fast. These flavorful meatballs in a sweet teriyaki pineapple sauce always go quickly! We serve them as appetizers or with rice and veggies for a simple dinner.

Tender blueberry scones with a crunchy top and creamy vanilla glaze. You won’t be able to resist this warm, buttery treat full of berries. They are a perfect mid-winter pick-me-up or a glorious summer treat.

This chocolate cake is everything you want a classic chocolate cake to be: chocolaty, moist and decadent. Whipped vanilla buttercream is the cherry on top!

This Creamy Chicken and Rice Casserole is a family favorite full of flavorful rice and creamy sauce with celery, mushrooms and chicken. It only takes 10 minutes to get it into the oven which makes it perfect for busy nights! If you have leftovers they heat up well.

This lemon drop martini is my version of heaven. Simple to prepare, and lemony perfection to drink. Try my lemon sugar recipe on the rim – it is excellent! You can make these a few at a time or mix up as a big batch cocktail for a party. Perfect for bridal showers, Easter brunch, or summer BBQs.

Easy no chill sugar cookie dough, fluffy cream cheese sauce, and piles of fresh fruit toppings make this Fruit Pizza a smash hit for any occasion.

5 minutes. 5 ingredients. 1 perfect salsa! This recipe is fast and easy but makes some of the best salsa I have ever had! We eat it on everything from breakfast burritos to chips. It is a healthy way to add some veggies to our life and great flavor to our food. It is great mild or spicy.

Refreshing and delicious, this Frozen Watermelon Margarita is my favorite summer drink. It is the perfect blend of tequila, sweet watermelon and tangy lime.

These Refried Beans get their amazing flavor from a smoked ham hock, several aromatic veggies and a bit of bacon drippings. I lick the spoon every time!

Grilled chicken the way it should be! Tender, sweet and savory – grilled up with juicy brown sugar pineapple for an easy dinner in 20 minutes.

Creamed corn is the perfect side dish for dinner or the holidays. This rich and creamy slow cooker version only takes five minutes to throw together.

7 Up cake is a true Southern classic – sweet, moist and flavorful! Nobody can resist this lovely citrus pound cake with 7Up glaze.

These Soft Chocolate Chip Cookies are my perfect cookie! They have just the right soft chew, tons of chocolate chips and excellent flavor! This is the recipe for all of us die hard chocolate chip cookie lovers! These are the best soft chocolate chip cookies I have ever made by far!

Fall in love with these delicious no chill cinnamon roll sugar cookies! The cookies are soft and sweet and packed full of the delicious cinnamon roll filling we all love. These are the most addictive cookies I have made to date and actually easier than they look (you don’t even have to chill the cookie dough.)

Sticky honey garlic shrimp is a fast and healthy dinner full of flavor with just the right amount of stickiness. This Asian take on shrimp is always a hit! Serve it over rice or individually as a party food if you like. Either way, be prepared for it to disappear quickly!

Free Simple Weeknight Meal Plan

Fruit and Cream Cheese Crackers: A Simple Healthy Snack

January 2, 2018 by Mirlandra Leave a Comment

When I’m craving cheesecake I bust out these simple Fruit and Cream Cheese Crackers instead. They are an easy healthy option when I’m in treat mode. They also work great as a toddler snack, party appetizer, after school snack or game day treat.

Full Disclosure: Albertsons compensated me for developing this recipe with their products. That being said I have been an Albertsons shopper since I was a little girl and shop there on a regular basis. My promise to you is that I will only promote products and companies I love and use in my home.

Pregnancy is what it is. I’m tired and trying to figure out food is a never ending crazy train. I always like cheesecake but with this pregnancy I want it all the time! Pregnancy treats are fine but I refuse to eat cheesecake Every. Single. Day. Even I have more sense than that!

I’ve worked hard this pregnancy to take better care of myself and that means better snacking. Of course, I’m exhausted all the time so better snacking also has to mean simple snacking! Bonus if my toddler likes what I’m having.

When I was a little girl my Dad sometimes opened up a tube of crackers and spread them with cream cheese and jam for us to snack on. We would sit in his cabin in the mountains and eat our crackers with tall glasses of milk and watch cartoons or old John Wayne movies. Those crackers hit the spot when I was a kid and they still do today. Dad just bought whatever jam he found at the store but I’ve become a pretty conscientious label reader.

When I shop for jam I want the first ingredient to be fruit and I want to make sure that whatever sugar is in the jam is real – not some corn syrup sweetener of mysterious origin. The O Organics line of preserves available in my area exclusively at the Albertsons family of stores does a great job of making a high quality preserve that meets my label requirement.

Recently I was invited over to a friend’s house and noticed she had a lot of O Organics products on the counter while she was preparing the party food. I’m always curious to hear why other people are choosing food items so I asked. She told me she has switched to all organic food for health reasons and that O Organics products are reasonably priced compared to other products on the market. I appreciate the variety of products that O Organics has available and the price point they have set.

O Organics products are available in my area exclusively at Albertsons but they can also be found in the entire Albertsons Companies family of stores. I shop at Albertsons here in Boise and at Safeway when I’m in Oregon visiting my family. In your area the stores may be under one of these names: ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway. You can visit Albertsons.com to find a store near you and to get more great recipes like this.

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: You can use a frosting spatula or regular butter knife to spread the cream cheese for this recipe. However, if you use a lot of soft cheeses I suggest picking up a nice little set of cheese spreaders at some point.

Looking for more healthy snack options? I love these easy Triple Chocolate Raspberries to get my chocolate fix without overdoing it.

When I'm craving cheesecake I bust out these simple Fruit and Cream Cheese Crackers instead. They are an easy healthy option when I'm in treat mode. They also work great as a toddler snack, party appetizer, after school snack or game day treat.

0 from 0 votes

Fruit and Cream Cheese Crackers: A Simple Healthy Snack

When I'm craving cheesecake I bust out these simple Fruit and Cream Cheese Crackers instead. They are an easy healthy option when I'm in treat mode. They also work great as a toddler snack, party appetizer, after school snack or game day treat.

Course Appetizer

Cuisine American

Prep Time 5 minutes

Servings 4

Calories 427 kcal

Author Mirlandra

Ingredients

1 box O Organics classic round organic crackers
4 oz O Organics cream cheese
2 oz O Organics strawberry preserve
5 oz O Organics frozen raspberries

Instructions

Spread cold cream cheese on crackers.
Top with strawberry preserves or frozen raspberries or both.

Nutrition Facts

Fruit and Cream Cheese Crackers: A Simple Healthy Snack

Amount Per Serving

Calories 427

% Daily Value*

Total Carbohydrates 4g 1%

* Percent Daily Values are based on a 2000 calorie diet.

Free Simple Weeknight Meal Plan

15 Minute Sticky Honey Garlic Shrimp: A Fast & Healthy Dinner

December 27, 2017 by Mirlandra Leave a Comment

Love shrimp? So do we! This 15 minute sticky honey garlic shrimp was popular at our house from the first day I made it. The dish is fast and simple. The flavor is excellent. In the end you get a meal that is better than restaurant quality for a fraction of the price and very little effort.

I put some rice in my rice cooker to steam while I make this and if I’m feeling really energetic I cook up some broccoli or make a salad too. The only problem with this recipe? It is intended to serve four but Jonathan can eat the entire pound of shrimp by himself…

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: Having a good quality rice maker is a worthwhile investment if you like to make rice on the fly for simple dinners like this. I recommend investing in one with fuzzy logic technology for more precise cooking. We have had this one more than five years and still love it.

Love simple seafood recipes? Check out this quick Baked Salmon with Brown Sugar Glaze. Tasty, fast and healthy!

Sticky honey garlic shrimp is a fast and healthy dinner full of flavor with just the right amount of stickiness. This Asian take on shrimp is always a hit! Serve it over rice or individually as a party food if you like. Either way, be prepared for it to disappear quickly!

4 from 12 votes

15 Minute Sticky Honey Garlic Shrimp: A Fast & Healthy Dinner

Course Dinner or Appetizer

Cuisine Asian

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4 people

Calories 248 kcal

Author Mirlandra

Ingredients

1/3 cup honey
1/4 cup soy sauce
1 Tbsp. minced garlic
1 tsp. fresh ginger minced
1/4 tsp. coarsely ground black pepper
1/8 tsp. white pepper optional
¼ tsp. crushed red pepper flakes optional
1 pound raw shrimp size medium (see note)
1 Tbsp. canola oil
1 tsp. corn starch
2 green onions sliced thinly on the diagonal

Instructions

Serving Suggestion: For a fast dinner toss some rice in the rice maker before you start the shrimp and steam up some broccoli or heat up some frozen broccoli. Alternately these shrimp go great over stir fried veggies or even just by themselves! Party food anybody?
In a small bowl, whisk everything together except the shrimp, corn starch and onions.
Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.
Heat the oil in a frying pan over medium-high heat. Add the shrimp to the hot oil. Cook about 1 minute, stirring at least once.
Whisk corn starch into the rest of the marinade and add to the pan. Cook about one more minute until shrimp are cooked through. Tip: Shrimp turn a nice light pink right through to the middle when they are cooked. Cut open the thickest part of a shrimp if you want to double check.
Sprinkle green onions over the shrimp and serve hot over rice or on a plate. (Rice is a great delivery system for the delicious sauce on the shrimp.)

Recipe Notes

Choosing Shrimp: You can buy shrimp fresh or frozen but do make sure it is raw shrimp – not something already cooked. You can buy any size you like but medium works well for this and if you buy smaller or bigger shrimp you will need to adjust the cooking time accordingly. Select peeled or unpeeled, tail on or off as you prefer. Just remember if you have to peel the shrimp that will take more time!

Nutrition Facts

15 Minute Sticky Honey Garlic Shrimp: A Fast & Healthy Dinner

Amount Per Serving

Calories 248 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Cholesterol 285mg 95%

Sodium 1693mg 71%

Potassium 152mg 4%

Total Carbohydrates 25g 8%

Sugars 23g

Protein 24g 48%

Vitamin A 1.2%

Vitamin C 7%

Calcium 17.2%

Iron 16.5%

* Percent Daily Values are based on a 2000 calorie diet.

Free Simple Weeknight Meal Plan

Cheesy Garlic Pull Apart Bread (AKA Crack Bread)

October 31, 2017 by Mirlandra Leave a Comment

Hot, crusty bread is drenched in melted butter, crushed garlic, flavorful herbs and then smothered in cheese. Serve it as an easy appetizer or side dish! No matter how you serve it up nobody can resist pulling off piece after cheesy piece!

Today started out crisp and frosty at our house. I was in heaven! Days like today were made for soup and a fresh loaf of this cheesy garlic pull apart bread.

I know the internet calls it “crack bread” and I understand why: bread + butter + garlic + cheese = addictive. But since I’m not actually putting crack in bread I feel a bit more inclined to name my version Cheesy Garlic Pull Apart Bread. However, you can call it whatever you like!

This is one of those recipes that everybody loves. I make it to serve with soups, pastas, salads, or even just as a hearty snack! It is a great addition to game day food or pretty much any party. Frankly it is well worth putting on your holiday table next month if you are so inclined! Just don’t expect leftovers…

Have a great week. Thanks for stopping by to cook with me!

Tools In This Post: You need a bread knife to slice this correctly. A bread knife is just a long, serrated knife. I love this one from Wusthof and the price is reasonable!

I’m loving the fall food season! Don’t miss this easy Slow Cooker Pot Roast recipe – it is another fall win that is easy and comforting.

Hot, crusty bread is drenched in melted butter, crushed garlic, flavorful herbs and then smothered in cheese. Serve it as an easy appetizer or side dish! No matter how you serve it up nobody can resist pulling off piece after cheesy piece!

0 from 0 votes

Cheesy Garlic Pull Apart Bread (AKA Crack Bread)

Course Bread / Breakfast / Brunch / Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 19 minutes

Total Time 29 minutes

Servings 10

Author Mirlandra

Ingredients

1 loaf of French bread any kind but firmer loaves hold up better (use cooked bread, not dough)
½ cup salted butter melted
2 tsp. minced garlic
1 Tbsp. Italian Herb Blend freeze dried such as Litehouse is preferable
1 cup shredded mozzarella or other favorite cheese that melts well

Instructions

Preheat the oven to 400 F.
Use a serrated bread knife to cut the bread on a diagonal into 1” sections being careful to not cut through the bread. This means cut diagonally across the loaf from one end to the other and then come back making diagonal cuts the other direction. As long as the bread ends up cut into sections that go almost to the bottom crust it should work. You do need to end up with a diamond pattern from the end of the loaf and not a square pattern.
Place the loaf of bread on a large piece of foil. Combine melted butter, garlic, salt and herbs.
Use one hand to gently separate the chunks of bread and drizzle the herb butter into the cracks with a spoon. The butter can be drizzled over the top and down into the cracks – It won’t look messy after you bake it. The goal is just to get the butter distributed through all the cracks of the bread.
Tuck the cheese down into all the tops of the cracks (pushing it in too far causes the bread pieces to fan open more).
Wrap the bread in the foil and bake for about 15 minutes until the cheese is melted. Unwrap and bake for another 5 minutes to crisp everything up.
Serve hot.

Free Simple Weeknight Meal Plan

Jalapeño Popper Wonton Cups

October 5, 2017 by Mirlandra Leave a Comment

These Jalapeño Popper Wonton Cups are loaded with bacon, cream cheese, jalapeños and cheddar. It is everything you love about poppers in a crunchy wonton! It is the perfect appetizer for a party or the big game!

October has arrived! Idaho is finally done being a smokey inferno and we are enjoying the delicious crisp fall weather. With fall comes the party and sports season which we all know is unofficially appetizer season.

I should probably just blog on my love of appetizers but then I would miss dessert and dinner. Oh well – gotta just fit them in when I can! My latest obsession is seeing what I can put in a wanton cup!

These Jalapeño Popper Wonton Cups slipped in and stole my heart pretty fast. Hot melted cheese. Spicy peppers. BACON! What’s not to love? I hate when you try to eat a regular popper and the mess gets everywhere. In this recipe the peppers are chopped up which gives great flavor distribution and the mixture is easy to eat. When it comes to not getting messy I need all the help I can get!

Make sure you add these to your next game day party or get together. Then drop me a line in the comments and let me know how you liked them!

Have a great week guys. Thanks for stopping by to cook with me!

Tools In This Post: For fast prep I use this handy tool for dicing the peppers. They come out evenly and perfectly sized in a snap. The tool rinses out easily and I save a ton of time cutting up food for meals like soup, salsa and stir fry. If you cook much, this is a worthwhile investment.

These Teriyaki Meatballs in Pineapple Sauce are another of my go to hot appetizers. They are pretty hard to resist!

0 from 0 votes

Jalapeño Popper Wonton Cups

Course Appetizer

Cuisine American

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Servings 12 people

Author Mirlandra Neuneker

Ingredients

12 wonton wrappers
8 oz cream cheese
¼ tsp. coarsely ground black pepper
2 -3 jalapeños
1/3 cup cooked and crumbled bacon or real bacon bits plus additional to garnish
1 cup sharp cheddar cheese shredded (plus additional to garnish)

Instructions

Preheat oven to 400 F.
Spray a regular sized muffin tin with cooking spray.
Put one wonton wrapper in each muffin cup.
Bake wrappers about 5 minutes until they are starting to brown.
While the wrappers are in the oven start the filling.
In a medium glass mixing bowl, microwave the cream cheese for 30 seconds.
Add the black pepper. Stir together with a fork.
For a less spicy recipe remove and discard the seeds and white pith from the jalapenos (leave it in for more spice). Dice peppers small – almost minced.
Add jalapenos, green onions, bacon and cheddar cheese to the cream cheese mixture – stir to combine.
When the wontons have browned, use a cookie scoop to add the filling to the wonton cups. Garnish with reserved bacon and cheese.
Return filled wontons to the oven for 7-9 more minutes until hot through and cheese is melted.

Free Simple Weeknight Meal Plan

Instant Pot Refried Beans

April 11, 2017 by Mirlandra 6 Comments

These Refried Beans get their amazing flavor from a smoked ham hock, several aromatic veggies and a bit of bacon drippings. I lick the spoon every time!

I am completely crazy about high quality Mexican food. I do like some of the canned refried beans in the store but none of them come close to this amazing recipe.

My husband loves Mexican food but dislikes beans in general. The notable exception to that rule is this refried bean recipe. He loves these and is always happy to see them on the table.

The secret to excellent refried beans is flavor. Beans are bland. They are a simple, wholesome food but for them to also be delicious you have to add a few things. I experimented with a few different versions before settling on this one. The combination of ingredients gave me the most flavorful refried beans I had ever had. Make sure you drop me a note and let me know what you think!

Happy Cooking!

Tools In This Post: Over the last few months I have become quite fond of my Instant Pot. The 6 quart size works for most families. I cook for big groups and opted for the 8 quart size.

The other tool I love for refried beans is my Cuisinart Immersion Blender. They are inexpensive and easy to store. I use mine to make nice, smooth beans for this recipe and also when making jam and some of my soups. They are handy to have around.

If you are making refried beans take five more minutes and make this amazing salsa too. Friends have told me it is the best salsa they have ever had!

These Refried Beans get their amazing flavor from a smoked ham hock, several aromatic veggies and a bit of bacon drippings. I lick the spoon every time!

4.67 from 3 votes

Instant Pot Refried Beans

These Refried Beans get their amazing flavor from a smoked ham hock, several aromatic veggies and a bit of bacon drippings. I lick the spoon every time! (This recipe makes about 7 cups of refried beans. I make a big batch and freeze some to keep handy for later.)

Cuisine Mexican

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 12

Author Mirlandra Neuneker

Ingredients

1 pound dry pinto beans picked over
6 cups water
1 smoked ham hock
1 bunch of cilantro stems see note
½ sweet onion cut into four chunks
1 jalapeno pepper optional
1 tsp. coarsely ground black pepper
2-3 Tbsp. bacon drippings
1-2 tsp. salt add after beans are cooked

Instructions

Including time to come to pressure, my Instant Pot has these done in about 1 hour and 15 minutes.
Look through beans and make sure there are no rocks etc.
Put the beans, water, smoked pork hock, cilantro stems, onion, and black pepper into the pressure cooker. If you want to add the jalapeno remove the seeds or leave them in. Cut the pepper into 4 chunks and add it to the pressure cooker.
Use a spoon to make sure all the beans are submerged in the water. Put the lid on the Instant Pot in the locked position. Make sure your vent is set to “sealing”.
Select “Manual setting” and then “+” to increase the cooking time to 40 minutes on High Pressure. The display will show “on” after a few seconds and then the pot is coming up to pressure. Eventually the display will start counting down showing you how much time is left.
When the pot is done cooking flip the vent to the “venting” position to do a quick release. When finished remove the lid.
Remove the ham hock and eat or discard. Use an immersion blender to puree the beans.
Stir in salt and bacon drippings and taste for seasonings. Add additional salt, bacon drippings or pepper as desired.
Serve warm with your favorite foods. For bean dip I like to stir in some mixed Mexican cheese and serve hot.

Recipe Notes

Note: Cilantro is usually sold in bunches. I use the leaves to serve fresh and usually throw away the stems. However, the stems give some amazing flavor to these beans. Don’t bother to use the leaves, just toss in the stems. They will get mashed up when you mash the beans.

Free Simple Weeknight Meal Plan

5 Minute Restaurant Salsa

April 4, 2017 by Mirlandra 4 Comments

I may be addicted to this salsa but I don’t care! Right now there is always a quart of it in the fridge and I’m eating it with multiple meals a day. I’ve even shared a few batches at various events. Friends are saying it is the best salsa they have ever had! They are not kidding – it is awesome stuff.

I start with Mexican Stewed Tomatoes which are not hard to find at grocery stores. They give excellent flavor all year so tomatoes don’t even need to be in season for you to have great salsa!

The tomatoes get tossed into the blender with a few other ingredients and presto – salsa! I’m in love…

The batch makes about a quart so you will have plenty to munch on and it is a wonderful healthy to add some veggies to your life.

Happy cooking!

Tools In This Post: While I love my electric juicer for big projects, I also own this simple little juicer to just make a bit of quick lime or lemon juice.

Of course if you are always juicing something you may want to invest in an electric juicer more like this one. I use mine all the time for fresh squeezed lemonade and wonderful fresh squeezed orange juice!

Crazy about Mexican Food? Try Taco Balls, one of our family favorites!

5 minutes. 5 ingredients. 1 perfect salsa! This recipe is fast and easy but makes some of the best salsa I have ever had! We eat it on everything from breakfast burritos to chips. It is a healthy way to add some veggies to our life and great flavor to our food. It is great mild or spicy.

5 from 3 votes

5 Minute Restaurant Salsa

Prep Time 5 minutes

Total Time 5 minutes

Servings 30

Calories 11 kcal

Author Mirlandra Neuneker

Ingredients

2 jalapeno peppers
½ sweet onion peeled and cut into 8 chunks
1 bunch cilantro leaves
2 cans Mexican stewed tomatoes 14.5oz each (I use S&W brand but sometimes a store brand is also available)
¾ - 1 tsp. salt start with ¾ and add more if desired
1-3 Tbsp. fresh squeezed lime juice optional (see note)

US Customary - Metric

Instructions

Slice the ends off of the jalapeno peppers. Remove the seeds for a milder salsa or include for a hotter one. Slice peppers into about 1” pieces.
Remove the skin from the sweet onion and slice in half. Use one half of the onion cut into about 8 chunks.
All the ingredients to a food processor or blender in the order listed. Pulse a few times and then blend until you have the texture you want.
Taste and add additional salt if you like. If the salsa is to tart you can also add ½ tsp. of granulated sugar.
For best flavor allow salsa to sit for an hour or two in the refrigerator before serving. Additionally you can always stir in kernels of corn, black beans, chopped tomatoes or minced green onions.
Serve with tortilla chips or your favorite Mexican food
Store in the refrigerator for about a week.

Recipe Notes

Lime juice is a personal preference. If you like a hint of tart lime go for it. My husband loves limes but thinks this salsa is better without the lime juice. If you do choose to add the juice I suggest squeezing some from limes instead of bottled. The flavor is just better! Lime juice also acts as a preservative so adding it will help keep your salsa from going bad longer.

Nutrition Facts

5 Minute Restaurant Salsa

Amount Per Serving

Calories 11

% Daily Value*

Potassium 10mg 0%

Vitamin A 0.6%

Vitamin C 1.8%

Calcium 0.1%

Iron 0.1%

* Percent Daily Values are based on a 2000 calorie diet.

Free Simple Weeknight Meal Plan

Classic Deviled Eggs

March 17, 2017 by Mirlandra 4 Comments

These Deviled Eggs are true classics – creamy and perfectly seasoned with Dijon mustard and finished with smoked paprika.

Deviled eggs have become an iconic American dish. They show up on the table around Easter and Thanksgiving without fail. Many people feel like it’s not a party until the eggs come out!

Food that is “deviled” simply means food cooked with spices. Usually this means mustard, black pepper or other strong spices. I’m a firm believer in using Dijon mustard for that perfect deviled flavor.

Once you have the flavor down, deviled eggs are all about presentation. I always include a few extra yolks to get nice full eggs and I use a piping tip to pipe the filling in. For the grand finale I like to use smoked paprika. It gives the eggs a little something extra. You can also use hot paprika for a bit of pizzazz.

Happy cooking!

Tools In This Post: I use my Wilton 1 M tip to do all sorts of “fancy” stuff in the kitchen. It makes anybody look like a genius in food presentation.

I pair my tip with these disposable bags. Simple prep and simple cleanup.

Love “deviled” stuff? Check out these Chocolate Cheesecake Deviled Strawberries. They are easy to make for a crowd and always popular!

These Deviled Eggs are true classics - creamy and perfectly seasoned with Dijon mustard and finished with smoked paprika. Instant Pot instructions included.

0 from 0 votes

Classic Deviled Eggs

These Deviled Eggs are true classics - creamy and perfectly seasoned with Dijon mustard and finished with smoked paprika. Instant Pot instructions are included.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12

Author Mirlandra Neuneker

Ingredients

14 large eggs older eggs are easier to peel over fresh eggs
1/4 cup plus 1 Tbsp. mayonnaise
1/4 cup Miracle Whip see note
1 heaping Tbsp. Dijon mustard
½ tsp. finely ground black pepper – fresh ground preferable
¼ tsp. salt
smoked paprika for garnish
fresh chives for garnish

Instructions

Make Ahead Tip: Deviled eggs taste best the first day the are filled. If you like you can prep the halves and store them in a Ziploc bag and prep the filling and store it separately. Then, when it is time to serve you can fill the eggs, garnish, and serve right away. I like to plan on about 2 halves or 1 egg per person.

To Boil The Eggs

Hard boil the eggs in an Instant Pot pressure cooker or on the stovetop – instructions for both follow:
INSTANT POT: Add about a dozen ice cubes to a large bowl and fill with water. Set aside.
Place the eggs in a steamer insert or on the rack that came with your pot. Pour 1 cup of water over the eggs. Put the lid on the Instant Pot in the locked position. Make sure your vent is set to “sealing”.
Select “Manual setting” and then “+” to increase the cooking time to 5 minutes on High Pressure. The display will show “on” after a few seconds and then the pot is coming up to pressure. Eventually the display will start counting down showing you how much time is left.
When the pot is done cooking flip the vent to the “venting” position to do a quick release. As soon as you can, open the pot and submerge the eggs in the bowl ice water. Peel the eggs when they are cool enough to handle.
STOVE TOP: Add about a dozen ice cubes to a large bowl and fill with water. Set aside.
Put about 1” of water into the bottom of a large pot. Put a steamer insert, cover the pot and bring the water to a boil over high heat.
Add the eggs to the steamer basket, replace the cover on the pot and continue to cook on high for 12 minutes.
Immediately place the eggs in the bowl of ice water. Peel the eggs when they are cool enough to handle.

To Devil The Eggs

Peel the eggs by tapping them gently on the counter until they are cracked in a few places. Then remove the shells, using running cold water as needed to assist.
Slice each egg in half from the tip to the bottom. You can wipe the knife on a wet paper towel between each cut if you want to make the eggs extra pretty.
Use a spoon to gently remove the yolks into a medium mixing bowl or gently squeeze the eggs to pop out the yokes. Arrange 24 of the best looking whites on a platter, cut side up. Eat the remaining four or feed to the dog or discard.
To the bowl of yolks add the mayo, mustard, black pepper and salt. Use a hand mixer to beat the mixture on high until it is smooth and creamy. Taste and add additional salt and pepper if desired.
Transfer the filling to a piping bag fitted with a round tip or a 1 M tip or alternately use a Ziploc bag with the corner cut off.
Pipe the filling into the egg whites so each egg is mounded over the top a bit. Of course, you can always use a spoon if you would rather!
Refrigerate until ready to serve. Garnish with smoked paprika or chives or both. Leftovers are best the first few days.

Recipe Notes

Using some Miracle Whip helps keep the filling light and fluffy. You can choose to use mayo instead of the Miracle Whip if you desire.

Free Simple Weeknight Meal Plan

Chocolate Cheesecake Deviled Strawberries

March 10, 2017 by Mirlandra 9 Comments

Creamy chocolate cheesecake filling is perfectly flavored and whipped, then spread unto strawberries for an elegant appetizer. Move over deviled eggs – there is a new “deviled” treat in town!

I know everybody loves deviled eggs but why should they have all the fun? When Easter rolls around spring comes with it. I’m always chomping at the bit to say goodbye to winter serve the most colorful foods I can get my hands on.

This year I have been playing with a chocolate cheesecake batter piped until beautiful spring berries. Chocolate and strawberries are always a winning combo and a hint of almond extract brings all the flavors together beautifully.

Thankfully these are also quick and easy so they leave lots of time for family and other more crazy cooking projects. OK, so maybe I’m the only one with crazy holiday cooking projects but just in case I’m not, these are a beautiful addition to the table with little extra work.

Happy Cooking!

Tools In This Post: A Wilton 1M tip is perfect to pipe the filling unto the berries. It is also great for cupcakes, deviled eggs, and lots of other pastry applications.

I keep a box of these disposable decorating bags on hand and they keep cleanup simple. If you don’t make cakes every day, disposable bags are a good option.

I’m using a classic deviled egg plate to display my berries. These are fairly inexpensive and can be used for a variety of party foods and holiday treats – not just deviled eggs.

If you love simple cheesecake desserts, make sure you try my White Chocolate Raspberry Cheesecake Dip. It is absolutely amazing!

Creamy chocolate cheesecake filling is perfectly flavored and whipped, then spread unto strawberries for a elegant appetizer. Move over deviled eggs - there is a new "deviled" treat in town!

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Chocolate Cheesecake Deviled Strawberries

Creamy chocolate cheesecake filling is perfectly flavored and whipped, then spread unto strawberries for an elegant appetizer. Move over deviled eggs - there is a new "deviled" treat in town!

Prep Time 20 minutes

Total Time 20 minutes

Servings 16

Author Mirlandra Neuneker

Ingredients

2 pounds large strawberries
8 oz package cream cheese room temp
1/2 cup salted butter room temp
3 cups powdered sugar
½ cup unsweetened cocoa powder such as Hershey’s
1 tsp. vanilla
¼ - ½ tsp. almond extract

Instructions

Wash strawberries and leave in a colendar to drain well.
In the bowl of a stand mixer beat the cream cheese and butter for 30-60 seconds on high until combined. Add the powdered sugar, cocoa powder, vanilla and ¼ tsp. almond extract.
Beat on high several minutes, scraping sides occasional. When the mixture if fluffy and no lumps remain it is done. Taste and add additional ¼ tsp. almond extract if desired (it brings out the flavor of the chocolate and enhances the chocolate / strawberry combo.)
Slice strawberries in half leaving the stems attached. Arrange in on a deviled egg platter or your favorite tray.
Fit a pastry bag with a 1M sized frosting tip (I’m using a Wilton one with their numbering system) and pipe a row of cheesecake filling unto each half strawberry. Leftover filling can be used on additional berries, raspberries or frozen for future use. If you freeze it you will have to whip it up again after thawing.
These will hold for up to a few hours in the fridge. After some time the strawberries will start to look dry and less appetizing. Leftovers can be refrigerated for a few days.

This recipe is participating in Weekend Potluck!

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