Mexican Corn Dip

Ingredients
•    2 cups (8 ounces) shredded cheddar cheese
•    1 can Mexican corn drained
•       4 ounces pepper Jack cheese, shredded
•    1/4 cup chopped green onions with bottoms
•    1 can (4 ounces) chopped green chilies
•    2 jalapeno pepper, seeded and chopped
•    3/4 cup mayonnaise
•    3/4 cup sour cream
•        Tortilla or corn chips for serving

This stuff is so good I can set and eat it until I am sick!  Great thing...

with the Fritos Scoops it is gluten free! 

If you don't believe me, make it and bring it over.  I'll prove it to you.

Buffalo Chicken Blue Cheese Tacos

Here Goes! This is so easy it is ridiculous....1 chicken breast will make 3-4 tacos so you decide how many you make

This is the MAGIC bullet.  Tuong Ot Sriracha---------it's Chinese for DANG THIS IS HOTT!

So, while your chicken is grilling, cut up anything you want on your tacos.  I used tomatoes, shredded lettuce, green onions, jalapenos, and an avocado.  Oh, and don't forget the CRUMBLED BLUE CHEESE! Grill your chicken breasts and coat it with the buffalo sauce.  When you turn it, coat it again! 

THIS. IS. IMPORTANT.  When you take it off the grill and cube it, squeeze 1/2 a lime on it.  THEN...if you want it hotter, put it in a pan and add more sauce heating it slowly.  I didn't because we are pansies in this house!  I served all of this on a corn tortilla, but let's not kid, those things fall apart so you decide if you want a corn or flour tortilla.

This sauce is ridiculously good, and (sarcasm note*)  so easy to clean up!

Bring out the big guns for your cutting board!

 As you well know if you follow my blog, I never get a picture of the 'plated' dish!  I live with savages.  But they are my savages and they love this dish.  Throw a few chips and hot sauce out and you've got an easy meal!

Spicy Chicken and Shrimp Penne

Put your water on to boil and cook your penne as directed!

As you may have noticed if you follow my blog at all, I cook by taste and not much by measurements.  So I will do my best to add those here as it is necessary for this dish.  Take 1 cup chopped fresh tomatoes or 8 sun dried tomatoes, 3-4 chopped green onions, 3 cloves of chopped garlic, and place in a sauce pan with 1 tablespoon of olive oil.  Add 1 tsp salt, 1/2 tsp ground pepper, and 1/4 - 1/2 tsp of red pepper depending on how spicy you want it.

Once you have sauted the veggies, add a 12 oz can of evaporated milk and the above secret ingredient, Santa Fe Blend Philadelphia cooking cream.  Blend constantly until the cream is melted over a medium low heat.

 

It should look like this!  YUMMY.  Next, you want to add 2 cups of Mexican Style shredded cheese and not until it is melted do you add your meat.

I cheated, (sarcasm note:  and I feel so guilty about it) I added a bag of precooked chicken breasts and diced it up after the cheese was melted and BEFORE the sauce began to thicken.

I also bought precooked shrimp for my seafood loving boys and they added it accordingly to the final dish.

When the sauce begins to thicken, turn it off and get ready to serve over your penne pasta and a beautiful salad.

It NEVER fails, every time I plate a meal and want to take a picture for blog, some BOY takes it and begins to eat.  So you will have to just take my word for it, this is a beautiful and colorful dish!