WHAT'S COOKING

This will simply be my recipe page. I try out lot's of new recipes that are either gathered from making it up on my own, Pinerest.com, or cook books. I will give due credit to the inventor of a recipe since finding a good go-to recipe is always important in my house since I cook almost every meal we eat!

Spinach Artichoke Dip

1 bag of fresh spinach, stems cut off

1 14 ounce can or jar of artichoke hearts, drained

1 8 ounce pkg. of cream cheese, softened

1 cup of sour cream

4 1/2 minced garlic

1 teaspoon of fresh ground black pepper

1 teaspoon of hot sauce, add more for a kick :)

1 1/2 cup of shredded mozzarella

1/2 cup shredded parmesan

1/2 teaspoon of paprika

Preheat oven to 350 degrees. Using your stand mixer, pour the spinach, artichokes, cream cheese, garlic, pepper, hot sauce, 1 cup mozzarella, and parmesan into your bowl. Mix using your flat beater until all your ingredients have mixed and your spinach has been shredded. Pour into a oven safe casserole dish and spread the remaining mozzarella and paprika evenly on top. Bake for 30-35 minutes until hot and bubbly. Yummy!!!

CHICKEN KEBABS

1 POUND CHICKEN BREASTS, ABOUT 4 PIECES, CUT INTO SMALL CUBES

3 TBSP OLIVE OIL

1 TEASPOON OF MINCED GARLIC

1 1/2 TSP GROUND CUMIN

1 TSP GROUND CORIANDER

1 TSP SMOKED PAPRIKA

1/4 TSP GROUND CINNAMON

1/2 TSP OREGANO

JUCE FROM 1 LEMON

SALT TO TASTE

CHOPPED CILANTRO, FOR GARNISH

MIX ALL INGREDIENTS TOGETHER, EXCEPT THE CILANTRO, IN A NON METALLIC BOWL. MARINATE IN THE FRIDGE FOR AT LEAST 8 HOURS. SPREAD EQUAL AMOUNT OF CHICKEN ON PREPARED SKEWERS. GRILL UNTIL CHICKEN IS COOKED THROUGH WITH NO PINK. GARNISH WITH CHOPPED CILANTRO. 

Buffalo Chicken Sliders

About 5-7 chicken breasts

1 can of chicken broth

1 celery stalk

1/2 of a white onion, diced

1 tablespoon of minced garlic

1/2 cup hot pepper sauce

Your favorite buffalo sauce

8 oz. cream cheese

1 tablespoon of butter

your choice of favorite rolls

In your crock pot, throw in chicken breasts, broth, celery, onion, garlic, hot pepper sauce. Cook on low for like 6 hours or until chicken is cooked. Drain your mix into a bowl with a stainer and reserve the liquid. Next, throw out the celery and onion. Shred chicken. Return chicken to the crockpot. Add cream cheese, butter, and about 1 cup of reserved liquid. Add more liquid as need until you reach your desired "thickness" of a chicken sandwich. I only added about 1 cup or less since I don't want my chicken to be too runny. Get it? Add in buffalo sauce to the amount that covers enough of the chicken for you. Everyone is different in how much sauce they like so add slowly and stir until you are happy. Add chicken to rolls....eat...it....all!!! Yummy.

Chicken Vegetable Soup

5-6 Chicken breasts

3 cans of low sodium Chicken broth

1 pkg. of McCormick Taco seasoning

1 28 oz. can of green beans, drained

1 28 oz. can of corn, drained

1 14.5 oz. can of diced tomatoes, drained
1 15 1/4 oz. can of peas, drained

1 small can of diced chile's
2 Tablespoons of mince garlic

1 ripe avocado, diced

1 bunch of cilantro, stems removed

salt and pepper to taste

1 Tablespoon of Creole seasoning

Mix all ingredients except avocado and cilantro into a stockpot and bring to boil. Lower heat and shimmer for about 20 minutes. Chicken should be cooked after 20 minutes, if not, simmer longer. Pull chicken out of stockpot and shred, I use my Kitchen Aid stand mixer, and return chicken to the stockpot. And avocado and cilantro. Served with bread or crackers. I like to also add a little shredded cheese as a topping.