This is a complete experiment that turned into complete awesomeness! It's so simple to make, anyone can do it!
1/2 cup of ranch dressing
1/2 cup of sour cream
3 green onions, chopped
3 teaspoons of black peppers
2 pinches of parsley flakes
Combine ranch and sour cream. Add spices and onions. Stir until well blended. Refrigerate for at least 12 hours. It gives the dip time to absorb all the flavors and thicken a little more. Grab a bag of Reduced Salt chips and have at it! Enjoy!
Monday, February 11, 2013
Tuesday, January 29, 2013
Sesame Ginger Chicken Stir-Fry
Hi everyone! Here's the video as promised. Next month I plan on doing another video and another set of polls to ask for more input from my followers! Thank you to those who participated and I assure you there will be more videos to come! Enjoy!
Tuesday, January 15, 2013
Video for 1-year Anniversary
Hey everyone! If you haven't already be sure to cast your vote on which recipe you'd like to see a video for. You can cast your vote by going to my facebook page @ https://www.facebook.com/CookingWithLitaB or my Google+ page @ https://plus.google.com/u/0/b/105186733508443730713/105186733508443730713/posts
Vote now!
Vote now!
Sunday, January 13, 2013
Freezing Meat Tip
Hey folks. I decided to do something a little different and provide a food tip to help save on prep time. Because I do a lot of stir-fry and other recipes that require cubed meat (mostly chicken), I tried to find a way to defrost meat faster. I'm one of the few people in this world that doesn't have a microwave, both for financial reasons and to avoid the allure of TV dinners...also I don't have a lot of counter space.
The Quick and Easy Process:
Step 1) When you get home from the supermarket, unwrap the meat from its container.
Step 2) For chicken, set aside as many Ziploc bags (sandwich size) as there are chicken breasts. For ground meat, divide into 4-5 equal sections and take out 4-5 Ziploc bags.
Step 3) If you are bagging chicken, leave a couple of breasts whole and cube the rest. Place each chicken breast's worth of meat in a Ziploc baggie. For ground meat, place each section that was divided into the respective baggie.
Step 4) Place in freezer.
*Tip* If you don't want to use the microwave for thawing, then fill a mixing bowl full of hot water. Place the bag of meat in the bowl and throw a towel over the bowl to lock in the heat. Switch out the water every 30-60 minutes because it will cool significantly. Once the meat is closer to being thawed out you won't have to switch the water out as often.
The Quick and Easy Process:
Step 1) When you get home from the supermarket, unwrap the meat from its container.
Step 2) For chicken, set aside as many Ziploc bags (sandwich size) as there are chicken breasts. For ground meat, divide into 4-5 equal sections and take out 4-5 Ziploc bags.
Step 3) If you are bagging chicken, leave a couple of breasts whole and cube the rest. Place each chicken breast's worth of meat in a Ziploc baggie. For ground meat, place each section that was divided into the respective baggie.
Step 4) Place in freezer.
*Tip* If you don't want to use the microwave for thawing, then fill a mixing bowl full of hot water. Place the bag of meat in the bowl and throw a towel over the bowl to lock in the heat. Switch out the water every 30-60 minutes because it will cool significantly. Once the meat is closer to being thawed out you won't have to switch the water out as often.
Friday, January 11, 2013
Mexi-Chicken Bean Dip
Here's an upgrade to the bean dip that I did back in August of 2012. I decided to make it more hearty and flavorful.
1 chicken breast, sliced into small chunks
1/2 can of dark red kidney beans
1/2 can of black beans
2 large spoonfuls of taco seasoning
1/2 cup of Mexi-Blend Cheese
1 spoonful of crushed red pepper
1 cup of salsa
In a medium-sized frying pan, spray bottom and sides with cooking spray; turn the burner to medium heat. Once you've cut up your chicken into small chunks, place the chicken in the frying pan. Add taco seasoning and crushed red pepper; stir so all the chicken is coated in the seasoning. When the chicken is white on all sides add in salsa and cheese. Once cheese begins to melt, add beans. Cook for about 5-7 minutes or however long the chicken needs to be cooked all the way through. Turn off burner and serve with tortilla chips. *Bonus* Goes great with sour cream!
1 chicken breast, sliced into small chunks
1/2 can of dark red kidney beans
1/2 can of black beans
2 large spoonfuls of taco seasoning
1/2 cup of Mexi-Blend Cheese
1 spoonful of crushed red pepper
1 cup of salsa
In a medium-sized frying pan, spray bottom and sides with cooking spray; turn the burner to medium heat. Once you've cut up your chicken into small chunks, place the chicken in the frying pan. Add taco seasoning and crushed red pepper; stir so all the chicken is coated in the seasoning. When the chicken is white on all sides add in salsa and cheese. Once cheese begins to melt, add beans. Cook for about 5-7 minutes or however long the chicken needs to be cooked all the way through. Turn off burner and serve with tortilla chips. *Bonus* Goes great with sour cream!
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