Cheesy Salsa Dip ~ Quick After School Snack

January 15, 2013 by 2 Comments

My kids are HUGE chip & salsa fans, as am I. This dip is a quick and easy, 2 ingredient recipe that disappears fast! A lot better for you than that processed nacho cheese in the can. Best part, it’s kid friendly. I don’t think I’ve ever met a kid that didn’t like a cheesy dip with their tortilla chips, have you? This makes for a quick and tasty after school snack that can be whipped up in a jiffy.

Cheesy Salsa Dip ~ A Quick After School Snack
 
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Ingredients
  • ½ cup your favorite salsa (we use organic from Costco)
  • 1½ cups grated cheese (we use mexican blend)

Instructions
  1. In a large non stick pan, heat salsa and grated cheese until cheese melts; stirring contantly over medium heat.
  2. Serve with tortilla or pita chips and vegetables

 

Ingredients

  • 1/2 cup your favorite salsa (we use organic from Costco)
  • 1 1/2 cups grated cheese (we use mexican blend)

Directions

  1. In a large non stick pan, heat salsa and grated cheese until cheese melts; stirring contantly over medium heat.
  2. Serve with tortilla or pita chips and vegetables
Filed Under: Appetizers/Beverages, Budget Friendly, Kid Friendly Tagged With: , , , , , ,

Pita Bread ~ Budget Friendly Recipe

November 6, 2012 by 7 Comments

Oh heavens! Do you know how long I’ve wanted to make pita bread?! For ages. But I kept putting it off.  ”Oh how sorry I am - you hot, fresh, delicious, pita you. Come to momma!” I have a new food crush. Yes, it’s that stinkin’ good! You know what else? I took these babies and used them for a pizza crust the next day for the kiddos and let me tell you, I got smiles all around. They each had their own individual sized pizza. Pizza + Pita = Yummy and happy tummies! Next time I’ll double the recipe, for sure. I can honestly say,  I will never buy another pre packaged pita again. These also freeze well too. So, kinda a double duty if you will… budget/freezer friendly.  Enjoy!

November is the month of Thankfulness on MCK. Do you write a Thankful post? Want to share it? I would love for you to come link up with us every Thursday for the month of November.

5.0 from 2 reviews

Pita Bread ~ Budget Friendly Recipe
 
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Pita Bread
Author:
Recipe type: Bread
Serves: Yields 15 pitas

Ingredients
  • 3 cups warm water
  • 1 teaspoon white sugar
  • 4½ teaspoons active dry yeast
  • 2 teaspoons sea salt
  • 3 tablespoons olive oil
  • 6 cups unbleached all-purpose flour
  • 1 tablespoon salted butter, melted
  • 1 teaspoon garlic powder

Instructions
  1. Preheat oven to 500 degrees F.
  2. In a small bowl combine yeast and sugar, stir in 1 cup warm water. Let rest approx. five minutes until dissolved/foamy.
  3. In a large bowl, combine flour salt; whisk together. Make a large well in the center.
  4. Measure out two cups of warm water, add olive oil; set aside.
  5. Slowly pour yeast mixture into the middle of the well, stir flour while pouring. Slowly stir in the remainder of the water/olive oil. Dough will be really sticky.
  6. Coat a large bowl with approx. 2 tablespoons olive oil. Place dough in greased bowl and turn to coat top. Cover with plastic wrap and a clean dish towel.
  7. Let rise in a warm place approx. 1 hour or until doubled in size. Punch down dough and divided into 15 equal pieces. Shape dough into balls. Cover and let rest approx. 15 minutes.
  8. Roll each ball out on a well floured surface. flatten each dough ball into approx. a 5 inch circle.
  9. Place pita dough disks 2 inches apart onto a greased baking sheet.
  10. In a small bowl, combine 1 tablespoon of melted butter with 1 teaspoon garlic powder. Brush on top of each pita. Bake in a preheated 500 degree F. oven for 8-10 minutes or until pitas are lightly brown.

Notes
To make more healthier, you can use whole wheat flour or use ½ unbleached all-purpose and ½ whole wheat flour.

Ingredients

  • 3 cups warm water
  • 1 teaspoon white sugar
  • 4 1/2 teaspoons active dry yeast
  • 2 teaspoons sea salt
  • 3 tablespoons olive oil
  • 6 cups unbleached all-purpose flour
  • 1 tablespoon salted butter, melted
  • 1 teaspoon garlic powder

Directions

  1. Preheat oven to 500 degrees F.
  2. In a small bowl combine yeast and sugar, stir in 1 cup warm water. Let rest approx. five minutes until dissolved/foamy.
  3. In a large bowl, combine flour salt; whisk together. Make a large well in the center.
  4. Measure out two cups of warm water, add olive oil; set aside.
  5. Slowly pour yeast mixture into the middle of the well, stir flour while pouring. Slowly stir in the remainder of the water/olive oil. Dough will be really sticky.
  6. Coat a large bowl with approx. 2 tablespoons olive oil. Place dough in greased bowl and turn to coat top. Cover with plastic wrap and a clean dish towel.
  7. Let rise in a warm place approx. 1 hour or until doubled in size. Punch down dough and divided into 15 equal pieces. Shape dough into balls. Cover and let rest approx. 15 minutes.
  8. Roll each ball out on a well floured surface. flatten each dough ball into approx. a 5 inch circle.
  9. Place pita dough disks 2 inches apart onto a greased baking sheet.
  10. In a small bowl, combine 1 tablespoon of melted butter with 1 teaspoon garlic powder. Brush on top of each pita. Bake in a preheated 500 degree F. oven for 8-10 minutes or until pitas are lightly brown.

Adapted Recipe/Photos By: My Crowded Kitchen

Original Recipe By: Soup Bowl West Pg. 87

This post is shared at:

Recipes For My Boys 11/8/12

Michelle’s Tasty  Creations 11/8/12

Clever Chicks 11/6/12

 

 

Filed Under: Bread/Rolls, Budget Friendly Tagged With: , ,

Jalapeno Cheese Bread

October 31, 2012 by Leave a Comment

We love spicy food! Can’t get enough of it. The spicier the better. These loaves are a favorite in our home. We had a rainy day, perfect for bread making. I decided to pull out a recipe that I had adapted for Cheese Bread. Coach would have me buy Jalapeno Cheese Bread every time I’d go to the store when we were newly married. He’d take it to work and share with Uncle Phil. I knew I had to do something, so I set out to find or adapt a recipe that he’d love equally as well. Coach was really excited to come home and find that I was making his very favorite bread, Jalapeno Cheese. I almost wasn’t able to get the picture for today’s post. He devoured 1/2 the loaf in one setting. These two, huge, round loaves don’t last but a day and a half at my place. Enjoy!

Jalapeno Cheese Bread
 
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Jalapeno Cheese Bread
Author:
Recipe type: Bread

Ingredients
  • 2 cups warm milk 100-110 F.
  • 2 teaspoons sea salt
  • 2 cups medium cheddar cheese + extra for topping loaves
  • ¾ cup sliced jalapenos + extra for topping loaves
  • 3 tablespoon white sugar
  • 1 cup warm water 100-110 F.
  • 2¼ teaspoons active dry yeast
  • 7 cups bread flour

Instructions
  1. In a small bowl, combine 1 tablespoon sugar, yeast and 1 cup water; let stand 5 minutes or until yeast is foamy.
  2. Next, in a standing mixer, combine warm milk, salt, cheese, jalapenos and (two) tablespoons sugar.
  3. Add Yeast mixture to cheese mixture.
  4. With the dough hook attached, slowly stir in 1 cup of bread flour at a time. With the dough hook still attached, knead in mixer for approx.10 minutes. (Dough will be sticky.)
  5. Grease a large bowl, place dough in greased bowl and turn dough over to coat top. Cover bowl with plastic wrap and a clean kitchen towel. Let rise approx. 1 hour or until doubled in bulk.
  6. Punch dough down, divide and shape into two, 16 inch round disks. Top disks with jalapenos and cheddar cheese.
  7. Place disks onto a large greased baking sheet. Cover and let rise again approx. 1 hour.
  8. Bake in a preheated 375 degree F. oven for 40-50 minutes or until browned on top.
  9. Loaves should sound hollow when tapped on the bottom. Remove disks from baking sheet and cool on wire racks.

 

Ingredients

  • 2 cups warm milk 100-110 F.
  • 2 teaspoons sea salt
  • 2 cups medium cheddar cheese + extra for topping loaves
  • 3/4 cup sliced jalapenos + extra for topping loaves
  • 3 tablespoon white sugar
  • 1 cup warm water 100-110 F.
  • 2 1/4 teaspoons active dry yeast
  • 7 cups bread flour

Directions

  1. In a small bowl, combine 1 tablespoon sugar, yeast and 1 cup water;  let stand 5 minutes or until yeast is foamy.
  2. Next, in a standing mixer, combine warm milk, salt, cheese, jalapenos and (two) tablespoons sugar.
  3. Add Yeast mixture to cheese mixture.
  4. With the dough hook attached, slowly stir in 1 cup of bread flour at a time. With the dough hook attached, knead in mixer for approx. 10 minutes. (Dough will be sticky.)
  5. Grease a large bowl, place dough in greased bowl and turn dough over to coat top. Cover bowl with plastic wrap and a clean kitchen towel. Let rise approx. 1 hour or until doubled in bulk.
  6. Punch dough down, divide and shape into two, 16 inch round disks. Top disks with jalapenos and cheddar cheese.
  7. Place disks onto a large greased baking sheet. Cover and let rise again approx. 1 hour.
  8. Bake in a preheated 375 degree F. oven for 40-50 minutes or until browned on top.
  9. Loaves should sound hollow when tapped on the bottom. Remove disks from baking sheet and cool on wire racks.

 

Adapted Recipe/Photo by My Crowded Kitchen

Original Recipe For Cheese Bread by Soup Bowl West Pg. 77

This post is shared at:

Weekend Potluck 1/4/13

 

 

 

 

 

Filed Under: Bread/Rolls, Budget Friendly Tagged With: , , ,

Mexicali Fettuccine ~ Quick Dinner Recipe

October 16, 2012 by 7 Comments

Are you ready for some creamy, fatty fat goodness?! Buttah, heavy cream, do I need to go on?! Holy Mackerel this was good. I only took a few bites because of that darn “D” word, but enough to get my taste buds to thank me. I skipped dinner all together and had a piece of that chocolate cake I told you about yesterday. I’m feeling kinda sugared up, come to think of it. Won’t be doing that again. I concocted this recipe yesterday after one of my sons asked for fettuccine Alfredo for dinner. I thought, why not make a Mexicali version. The results were a huge hit.

I got a special surprise when I was cleaning up. My bestie from Cali called and we gabbed for a bit while I was doing the dishes. You know, dishes are so much more fun to do when you are preoccupied talking on the phone with your bestie. I am so blessed to have several besties who truly are like sisters.

Mexicali Fettuccine
 
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Mexicali Fettuccine
Author:
Serves: 6

Ingredients
  • 1 cup salted butter
  • 2 heaping teaspoons minced garlic
  • 1 teaspoon dried chopped onion
  • 1 cup heavy cream
  • ¼ teaspoon garlic salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon whole dried oregano
  • 1 tablespoon diced green chiles
  • 1 can (14.5 oz.) diced tomatoes, drained
  • ½ cup parmesan cheese
  • ½ cup pecorino romano cheese
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 1 pound fettuccine pasta

Instructions
  1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
  2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
  3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
  4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
  5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

 

 Ingredients

  • 1 cup salted butter
  • 2 heaping teaspoons minced garlic
  • 1 teaspoon dried chopped onion
  • 1 cup heavy cream
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon whole dried oregano
  • 1 tablespoon diced green chiles
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1/2 cup Parmesan cheese
  • 1/2 cup pecorino romano cheese
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 1 pound fettuccine pasta

Directions

  1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
  2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
  3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
  4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
  5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

 

Filed Under: Budget Friendly, Main Dishes Tagged With: , , ,

Homemade French Fries

July 26, 2012 by 5 Comments

I admit – I’m a little snob about my taters. Thank goodness we live in the tater state! I talk to people all the time in the food business - all the time. I’m constantly asking questions. Like this one – “What’s your secret to great fries?!” I’ve learned that if your quiet and listen – most of the time they will reveal their little secrets to great recipes. Coach and I eat at this little hole in the wall and LOVE – (yes – all in caps.) their french fries. I started a conversation with one of the gals and all of a sudden – I had their fry recipe. :)  Apparently - unbeknownst to me - there are three secrets to a great french fry – want to know what they are?! Okay – I’ll tell you. Let your fries take a bath in cold water for about 20 minutes – fry them at 325 degrees for about 6 minutes then turn up the heat to 375 degrees and fry again. Holy guacamole! Who knew?! I’m sure a lot of my foodie friends did – but I had no idea. Thank you my precious for telling me your little secret to great tasting fries – I will never forget you! Hugs.

On another note.. What’s your favorite dipping sauce for fries? Mine… Ketchup and malt vinegar. Delish! But I’d be lying if I left out ranch! ;)

Ingredients
10  medium Idaho potatoes ;)
canola oil for frying
kosher salt to taste
water, for bathing taters
Directions
In an electric fryer, heat oil to 325 degrees. Wash and scrub potatoes. Let dry. Slice potatoes into french fries. Place fries in cold water for 20 minutes. Remove fries from water, pat dry with clean dish towel or paper towels. Place fries in fryer basket and fry for 6-8 minutes depending on the thickness you slice your fry. (we slice ours about 1/2 inch thick.) Remove fries from fryer, reheat oil to 375 degrees. Cook fries until golden brown. Remove form fryer and drain fries on a paper towel. Serve with your favorite dipping sauce.Notes: If making several batches turn oven to 250 degrees F. After you’ve drained the oil off the fries, place fries on a large baking sheet and stick in the oven until ready to eat.

Our favorite dipping sauce recipes
Honey Mustard 
Homemade Ranch

Filed Under: Appetizers/Beverages, Budget Friendly, Side Dishes

Pinto Beans

August 10, 2011 by Leave a Comment
I like to go meatless at least two times a week. In order to do this, I rely on beans and lentils. They are packed full of protein. This is one of our favorite vegetarian meals. We like to top our pintos with my pico de gallo, cheese and sour cream. I’d never thought that my family would like something as simple as this, but they love it! I especially love that I use my crock pot for the pintos. It’s so easy, I just throw all the ingredients in the crock pot and by dinner time the beans are tender and ready to eat.
Ingredients
32 oz. pinto beans, rinsed
32 fl. oz. chicken broth
11 cloves garlic, processed
1 large onion, processed
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes
6 chicken bullion cubes
10 1/2 cups water
Directions
1. In a food processor, process onion and garlic until fine.
2. Place beans in a colander and rinse under water.
3. Place all ingredients in the crock pot. Set on high. Cook at least 7 hrs.
4. Serve
Note: Serve using a slotted spoon.
Rinse pintos
This is why it’s important to rinse your pintos. Dirt…

 

Process garlic and onion

 

 

Add seasonings

Filed Under: Budget Friendly, Pinto Beans, Side Dishes

Homemade Flour Tortillas

May 25, 2011 by 5 Comments
I love fresh homemade tortillas! The night before last I set out to make homemade flour tortillas. I don’t live near my aunt Layla, who happens to be Hispanic, so I was on my own. Um, let’s just say they were totally edible, but they looked like something that came out of an abstract art book! Don’t get me wrong the first batch was delish, but for me it’s the accomplishment of conquering the task at hand. They not only had to taste good, but I wanted them to at least resemble somewhat of a circular shape and not some funky looking, distorted version of one. My aunt would of cried with hysterical laughter! Yep, we had a tortilla dinner two nights in a row, but I was bound to perfect these if it was the last thing I did! So.. last night I started from scratch, did my research, called several different people and voila’. If you get the chance to make these you will not be sorry they are delicious! Eating one straight from the pan was SO good! I rubbed butter all over the inside, rolled it up and inhaled!
Ingredients
3 1/2 cups unbleached flour
1 teaspoon salt
1/2 teaspoon baking powder
8 tablespoons vegetable shortening
1 cup hot water (add more if needed)
Directions 
In a large mixing bowl, add flour, salt, baking powder; stir. Add shortening to bowl. Use a fork or pastry blender or your fingertips to incorporate shortening into flour mixture until mixture becomes crumbly. Add water, mix with hands.  Once dough is formed, knead dough for about 1 to 2 minutes. Place dough back in bowl and cover with a clean towel for about 20 minutes. Form dough into 1 inch balls. Place balls back in the same bowl, cover with a clean towel. Working with one ball at a time, shape into a circle. (You can do this with your hand or rolling pin or both. I found that it was easier to start with the rolling pin then use my hand to perfect the circle and make them thinner. Try to get your tortilla as thin as you can.) Meanwhile warm a nonstick pan over medium heat. Place uncooked tortilla in hot, nonstick pan. Cook until the side facing you forms little bubbles, flip tortilla and continue cooking until little brown spots form on reverse side. Be watchful these babies cook super fast! About 1 minute. Enjoy!
Note: You can substitute 1/2 the unbleached flour for whole wheat flour.
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Filed Under: Bread/Rolls, Budget Friendly, Homemade Flour Tortillas