Cheddar Olives

How good do these look... if you like warm olives...ugh! I tried this recipe a few weekends ago when we had guests over. Husband doesn't like green olives so I had to test it out on company. They were ok, I guess. I just like my olives cold.

Cheddar Olives at Apartment Therapy

Whats for Dinner?

This recipe was a little time consuming, but it turned out really good. I couldn't find "farmers cheese" but used queso cheese and it was just fine. Could of used more though. I LOVE cheese! Never had tomatillos before. They are surprisingly good. Wasn't sure if I was gonna like it!

(not a good photographer, looks like the lens is kinda fogged up! tee hee!)

Chicken Chilaquiles

TOTAL TIME: 35 MIN 4 TO 6 SERVINGS

Chilaquiles is a Mexican dish originally created to use up leftovers. It's traditionally made with corn tortillas, chiles, cheese and meat that are either tossed together and sauteed or layered like lasagna and baked.
ingredients
1 1/2 pounds fresh tomatillos—husked, rinsed and halved
2 large garlic cloves
1 large jalapeno—halved lengthwise, stemmed and seeded
1/4 cup packed cilantro
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon coriander
Salt and freshly ground pepper
1 pound shredded cooked chicken (3 cups), at room temperature
1 1/2 cups shredded pepper Jack cheese (6 ounces)
1/2 cup farmer cheese (4 ounces)
1 scallion, sliced
One 6-ounce bag tortilla chips (8 cups)
1/4 cup sour cream
directions
1. Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeno and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
2. In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
3. Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.

via Shelterrific via Food and Wine

Whats for Dinner?

We love chicken wings around here, so I thought I would try this recipe. I usually make fried rice once a week anyways, so I just paired the chicken legs with the rice. Very tasty. I think I might try it in the crock pot next time.

SESAME GINGER GLAZED CHICKEN LEGS

1/2 cup soy sauce
1/2 cup honey
1 tablespoon roasted sesame seeds
3 teaspoons fresh ginger, minced
2 lbs chicken legs (I use skin on)

Blend the soy sauce, honey, sesame seeds, and ginger well. Place the legs in a glass baking dish and baste with the sauce. Bake in a 400 degree oven for 50-55 minutes,or until the chicken is done,basting every 15 minutes or so with the sauce.

I doubled the recipe. (BIG family)

via Mommy Cooks

BLT Dip

I had a request from my husbands coworkers to make this. It is hands down the best stuff that you will ever put in your mouth!!!

BLT Dip

1 cup mayo

1 cup sour cream

2 medium tomatoes, chopped

1 lb. bacon, cooked & crumbled

Combine all ingridients and stir well. Serve with triscuits.