Cream Cheese Dip

This is for all of you that know me, and I've made this. Now you can make it yourself instead of waiting for me to do it. This recipe is a GREAT party pleaser. Its always the first of the dips to go. Great for sports events, or even just a snack. I will warn you, it looks disgusting. But its FANTASTIC!!!

Ingredients:

2 (8 oz) block of Philadelphia cream cheese
I jar of dried beef
2 cans of rotel (I find the 'hot' to be better but I like spicy)
1 package of green onions

Directions:

Soften the cream cheese, the softer the less chunky.

Add your rotel, mix together.

Chop up all the dried beef and all the leafy parts of the green onions. Add that to the mix

And stir it all up.

It tastes a lot better when you have let it sit in the fridge overnight, but I can never let that happen. I start eating it before its finished. Lol smh

Homemade Enchiladad/Pico de Gallo

So today I made dinner for the boyfriends family. I made the only thing I really KNOW how to make very well.  Enchiladas. And you can't have enchiladas without pico de gallo. So here was my recipe for today, this makes one pan. 

Enchilada
Ingredients:

3 large chicken breasts
1 red bell pepper (diced)
1/4 cup green onion (chopped)
2 regular cans of red enchilada sauce
(Or one big one)
1/4 cup cilantro
Shredded mexican style cheese
White corn tortillas
Cooking oil

Enchilada Directions:

-First things first, you have to boil the 3 chicken breasts. Boil on high heat I'd say about 30-45 minutes, or until there is no pink in the middle.

-While the chicken is boiling, soften the tortillas. The way I do it is you get a pan with some cooking oil poured in it, and soak the tortillas on each side for maybe 3-4 seconds. If you do it too long you'll be making tortilla chips. I'd say make about 15. Then preheat your oven to 350 degrees

-When the chicken is done boiling, shred it. I just take two forks and tear it all apart. It beats burning fingers.

-Once shredded add one can of enchilada sauce. (If you got the big can only use half)
Then add the green onions, red bell peppers, cilantro, and about 1/4 cup of the shredded cheese.

-Once you mixed all that together. Roll the chicken mix evenly between tortillas, then place the folded side on the pan.

-When you have all your rolled tortillas on the pan, pour the other can (rest) of enchilada sauce on top of all enchiladas. Make sure you spread it out.

-Then you want to cover the top with the shredded cheese.  And stick them in the oven for about 25 minures. Or until all the cheese is melted.

Now for the Pico de Gallo.

Ingredients:

1 big firm tomato (diced)
1/2 onion (diced)
3-6 jalapenos (diced)
      (Depends how hot you want it)
1/4 cup fresh cilantro (chopped)
1 tablespoon lemon juice

Directions:

Mix all ingredients together in a bowl. :)

I hope you guys enjoyed this as much as I did. I ate 4 of them lol.

If you have any suggestions for the next time I make them, please feel free to leave a comment. I will try anything at least once.

Spicy honey chicken

So tonight I'm not cooking. But here is a recipe that looks really good!