Jalapeno Corn Dip

 

I love a good creamy, mildly spiced dip.

Hubby loves Jalapeno,

We made it not too spicy so the boys loved it too!!

Let me know what you think!!

Ingredients

• 3 bacon strips, cooked crispy 
• 3 tablespoons butter
• 4 sweet corn ears
• 3 cloves garlic
• 3 green onions, sliced green and white parts separated
• seasoning salt to taste, about 1/2 tsp
• 1/2 tsp cracked pepper
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp sugar
• 1/4 cup nacho jalapeños also called pickled jalapeños
• 1/4 cup spicy mayo regular mayo can be used instead
• 6 oz cream cheese, softened 
• 1/3 cup half & half
• 1.5 cups mozzarella and medium cheddar, shredded I use a combination of both
• Topping: hot sauce, fresh parsley and thinly sliced fresh jalapenos. 
• Serve with: tortilla chips, carrot stick, cucumber rounds, etc. 

Instructions

• In a skillet over medium heat, add butter and saute green onions (white parts) and garlic until they are fragrant. Add the pickled jalapenos and corn, followed by all of the seasonings. Mix well to combine.
• Reduce heat to medium low. To the corn add softened cream cheese and allow it to melt, about 3-4 minutes. Add the mayo and incorporate both into the corn mixture.
• Add half and half, then the cheeses, stirring them until melted. Top it with fresh jalapeño slices and hot sauce. Enjoy!

Mexican Corn Dip

 

Having the Griddle makes me so excited about

all of the food we are able to make next!

The options are endless!

Hubby made this and it was just so perfect!

While he's making our Main Dish outside,

I was in charge for the Appetizer.

He still did help me making this. 

I wanted something creamy and fresh and just a good dip.

MEXICAN CORN DIP

Ingredients

2 tablespoons chili powder

2 teaspoons smoked paprika

½–2 teaspoons cayenne pepper (adjust to taste)

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups corn kernels (from 3–4 raw ears)

2 cloves garlic, chopped

Kosher salt and black pepper, to taste

6 ounces cream cheese, at room temperature

⅓ cup sour cream

4 tablespoons salted butter

⅓ cup olive oil mayonnaise (or plain Greek yogurt)

2 tablespoons fresh lime juice

¾ cup crumbled cotija cheese

1 grilled ear of corn, kernels removed from the cob

¼ cup fresh cilantro, chopped

Instructions

1. Prepare the Spice Mix: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Set aside.
2. Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add corn kernels, garlic, and 1 teaspoon of the spice mix. Season with salt and pepper. Cook until the corn is tender, about 5 minutes.
3. Create the Creamy Base: Reduce heat to low. Stir in cream cheese until melted and creamy. Add sour cream and cook until warmed throughout. If desired, thin the dip with a splash of milk.
4. Prepare the Spicy Butter: In a separate skillet, melt butter over medium heat. Add 3 teaspoons of the spice mix and a pinch of chili flakes and salt. Cook for another minute, then remove from heat.
5. Mix the Mayo and Lime: In a small bowl, combine mayonnaise and lime juice with a pinch of salt.
6. Assemble the Dip: Transfer the creamy corn mixture into a wide serving bowl. Top with grilled corn kernels, drizzle with the mayo-lime mixture, and swirl in the spicy butter. Sprinkle with crumbled cotija cheese and chopped cilantro.
7. Serve immediately with tortilla chips, pita chips, or fresh vegetables for dipping.

I'm so glad I found the Cotija Cheese!

I think that was important!

It turned out sooooo good!!!

Let me know what you guys think!

Hubby's Fajita Burrito!

Hubby's Fajita Burrito turned out perfect too!

I had Fajita Burrito in one of the Mexican restaurant we ate

at in Missouri from then 

It's a kind of burrito I only like,

It was so good!

Pretty much a Fajita in a Burrito.

Sooo good!!!

xo

Tomato Burrata Salad

On ( Hubby's Birthday )

I was so excited to make an amazing Appetizer. 

It makes me so happy that we can easily get Burrata, 

I have been wanting to make this for a while.

It just taste so fresh and it reminds me of Italy.

So so easy to make!!

Let me know what you guys think!

Ingredients

•  Cherry tomatoes (about 1 lb)
•  Fresh basil leaves
• 4.4 ounce burrata cheese ball 
• flaky sea salt to taste (about 1/4 to 1/2 tsp)
• freshly ground black pepper (about 1/8 tsp)
• 1/4 cup extra virgin olive oil

Instructions

• Slice the tomatoes about 1/4" thick and arrange on a serving platter.
• Evenly sprinkle the fresh basil leaves over the tomatoes.
• Slice the burrata into bite-sized pieces using a serrated knife. I usually cut a 4.4-ounce ball into 8 pieces. Lay on top of the tomatoes.
• Sprinkle the salt and pepper evenly over the top of the tomatoes and burrata, then drizzle on the extra virgin olive oil and aged balsamic vinegar.
• Serve immediately, with toasted baguette and enjoy!

YESSSS!!!

Enjoy!!!!

xo

Creamy Chorizo Dip

If you guys don't know yet,

We love Finger Food nights!

Especially on Fridays,

We made this and it was a hit.

Definitely going to be one of our favorites!

Ingredients

• 1 tablespoon butter
• 1 onion
• 16 ounces ground chorizo sausage casings removed if necessary
• 3 tablespoons all-purpose flour
• 1 ½ cups Milk
• 2 1/2 cups Cheddar Shredded Cheese
• 8 ounces cream cheese
• 1 15- ounce can diced tomatoes undrained
• 1 15- ounce can yellow corn drained
• 1-2 fresh Roma tomatoes seeded and diced
• 1 tablespoon fresh scallions or chives minced
• Kosher salt to taste

Instructions

• In a large skillet over medium heat, melt butter and add diced onion. Cook, stirring often, until soft; 3-4 minutes. Crumble in chorizo sausage and cook until no longer pink. Drain grease from the pan, leaving about a tablespoon.
• Add flour and stir to coat. Cook for one minute.
• Whisk in milk and simmer until thickened; about 3-4 minutes.
• Turn heat to medium-low. Stir in 8 ounces of cream cheese until melted, then add tomatoes, corn and 6 ounces of Horizon Organic Cheddar Cheese (reserve a small amount for topping, if desired). Stir until melted and combined, and continue to cook, stirring often, over medium-low heat until cheese is melted and bubbly. Season with salt if desired.
• Remove from heat and garnish with diced tomatoes, fresh chives and reserved cheese, if desired. Serve hot with tortilla chips for dipping.

So so good!

Perfect for Finger Food Night!

Let me know what you guys think!

xo

Spinach Artichoke Dip with Bacon

I can't tell you enough how much I love Spinach Artichoke Dip.

I have the store-brought one all the time in the fridge for everything!

Dip, to match with rice or anything.

Nothing taste better than homemade though. 

..And its crazy how easy to make this!

Added some bacon because hubby loves anything Bacon. 

Let me know what you guys think!

Ingredients

• 8 oz. cream cheese, well softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 garlic clove, minced (1 tsp)
• 2/3 cup (76g) finely shredded parmesan cheese
• 1/2 cup (56g) finely shredded mozzarella cheese
• Pepper, to taste
• 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
• 6 oz. frozen spinach, thawed, squeezed to drain excess liquid
• Bacon (cooked and chopped)

Instructions

• Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
• In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
• Stir in artichokes, bacon and spinach.
• Spread mixture evenly into prepared baking dish, Sprinkle more Bacon on top.
• Bake in preheated oven until heated through and melty, about 20 minutes. 
• Serve warm with tortilla chips, crackers or toasted baguette slices.

Enjoy!

 

Tortang Giniling

As much as I can, I try to make different kinds of dish/meals for my boys to have. 

It's so easy to just make them Pizza or Chicken nuggets.

But, I don't want them to grow up eating the same thing and become so picky. 

Also, they are half Filipinos SO they need to at least try all the Filipino Dish. 

For today, I made Tortang Giniling.

It's a kind of Filipino Omelette.

I mean, very basic, easy to make.

It's the best way to hide those veggies. 

I think they loved it. 

We also made it as a Sandwich and it was a good idea!

Let me know what you guys think!

Ingredients

• 3/4 lb. ground pork or beef
• 6 pieces raw eggs
• 1 medium-sized onion diced
• 2 medium sized tomatoes diced
• 4 cloves garlic chopped
• 1 small green bell pepper minced
• 1 small red bell pepper minced
• 1/2 cup frozen green peas
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

• Heat a frying pan or wok and pour-in 2 tablespoons of cooking oil
• When the oil is hot enough, sauté the onion, garlic, and tomato.
• Add the ground meat and cook for 8 to 10 minutes.
• Put-in the bell peppers and green peas. Cook for 3 minutes.
• Add salt and pepper then stir to distribute. Transfer to a large bowl. Let it cool down.
• When the cooked ground meat reaches room temperature, beat the eggs and pour into the bowl same bowl. Stir to distribute all the ingredients.
• Heat a clean non-stick pan. Add the remaining cooking oil.
• Scoop 1/3 of the egg and pork mixture to the pan.
• Cook each side for 3 minutes or until you see that the eggs are fully cooked. Avoid overcooking the eggs. Do the same step until the mixture is consumed.
• Turn off the heat and transfer to a serving plate.
• Serve with banana ketchup or any dip preferred.

I also made Air fried Tilapia. (30 mins in the Air fryer 375F Flipping half way.)

I can never get tired of Seafood.

Now that I can make Fried Seafood whenever I want and not worry about all the mess.

It makes me so happy!

I also made my favorite Mango Salsa to pair it with.

( Mango Salsa )

 

Enjoy!!

xoxo

Black Bean Salad with Corn and Avocado

I have been making all different kinds of Dips these past few weeks.

I can say, So far they are all good.

Check the Appetizer section on the Recipe tabs to check it all.

Today, I want to share this one that I made last weekend. 

Perfect for Mexican night or just you want a Dip that is fresh and light.

What is good with this is that you can add anything you want!

INGREDIENTS

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained and rinsed
• 1 medium tomato, diced
• 1 medium avocado, pitted, peeled, and diced
• 1/2 small red onion, finely diced
• 1/2 cup packed fresh cilantro leaves, finely chopped
• 1 medium jalapeño, ribs and seeds removed, finely diced
• 1 small garlic clove, minced
• 2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper

Look at all of the colors!

INSTRUCTIONS

1. Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.

   
   

   
   

   

   
   

   Perfect with chips or crackers.

   Let me know what you guys think!

   
   

   xoxo

   -Jen