There are countless variations of Mexican queso dip out there, but my goal was to create a recipe that would truly stand out and impress everyone. This recipe delivers a rich cheese flavor, a spicy kick, and plenty of deliciousness. I always serve this dip with tortilla chips or warm flour tortillas, but feel free to experiment with veggies or crackers, and let me know what you prefer. Trust me, this recipe will outshine all other queso dips, and you might not even feel the need to order it at certain establishments.
How I got to this Queso Dip
I tested different variations of cheese along the way and landed on American cheese because it melts well and marries perfectly with butter and milk. Make sure you use high-quality cheese, as it plays a big role in the flavor. Sautéing the peppers with butter and spices mimics roasting the peppers. If you want the full flavor of roasted peppers, put them on a grill before dicing them. It adds a completely different flavor to the dip. The recipe is simple to prepare and 1 pound of cheese goes a long way. The only change I have made in the past few years is reducing the amount of butter because it started to overtake the flavor.
Tips for Preparing the Best Mexican Queso Dip
Sautéing the peppers with butter and spices mimics the flavor of roasted peppers. For the full roasted pepper flavor, grill them before dicing. This will add a unique taste to the dip. The recipe is simple to prepare and 1 pound of cheese goes a long way.
Start with small amounts of cayenne pepper. I purchase my spices from a farmers market and have two variations with Scoville Heat Ratings at 40,000 and 60,000. When using the 60,000 version, I usually use less than half the amount. The level of spice also depends on who will be eating the dip. My goal is always to provide a little kick so that everyone can enjoy the dip.
My wife and I use a great non-stick skillet to prepare the dip. We have found that the wide bottom speeds up melting the cheese and makes clean-up much easier. I tried a double boiler and found that the clean-up was always a chore to clean.
My experience with cheese is that high quality is critical when the cheese flavor is a prodominent flavor of the dish. I specify high quality cheese for this recipe, so I recommend using Boar's Head and Land O Lakes American Cheese. Both have been excellent.
Equipment Used:
Michelangelo Deep Frying Pan: This is one of our favorite pans to use for all types of cooking. The non-stick surface is wonderful and the pan is very light weight. Recommended for cooking on low to medium heat to maintain best nonstick performance. So, I would not use it for high temp searing. Leave that task to a well seasoned cast iron skillet.
Mac Knife: I have owned this knife for 30 years and it is still my favorite knife in the kitchen. Keep it sharp and it never fails to perform. My rule in the kitchen is knives don't go into the dishwasher. First of all, the detergent will destroy the wooden handle. Second, before dishwashers came with the third top tray, the sharp edge could cut into the rack. This would expose the metal under the protective coating and in no time, you would see rust marks on the racks.
Prevent your screen from going dark
Best Mexican Queso Dip
This dip is guaranteed to be a hit with any crowd. Pair it with warm tortilla wedges for an unbeatable combination. The rich and creamy texture is the epitome of comfort food. Plus, it's perfect for tailgating!
Saute Jalapenos with butter, salt, pepper, and cayenne pepper.
Add cheese and milk, and melt cheese on low heat.
Stir as needed to mix and keep the cheese from burning on the bottom of the pan.
Serve with Tortilla chips and/or warm flour tortillas.
Notes
This recipe freezes very well. Place in airtight container and allow to cool before sealing lid. I have found the best way to thaw the dip in the microwave is on a low power setting (30%) for about 3 minutes. This keeps it from bubbling on the sides and making a big mess. I also use multiple containers so I can thaw smaller portions at a time.
This Chicken Chili is a twist on a cherished family beef chili. Years ago, Changes over the past few years have included using San Marzano tomatoes, black beans instead of kidney bans (thanks to KM), and now ground chicken. When my wife and I had to eliminate beef and pork from our diet—goodbye, filets—I shifted my focus to developing a chicken-based recipe that mimics the rich taste of the original beef chili we loved. I experimented with ground turkey, but its flavor was too strong for the dish. The mild flavor of ground chicken. Keep in mind that bouillon is high in sodium, so I omit additional salt from this recipe. If you prefer, you can use a low-sodium version. I personally like to use Better Than Bouillon paste. I worked with this recipe over several iterations and believe I have created the Best Chicken Chili and hope you agree. Comments and suggestions are welcome.
Serving Options for Chicken Chili:
In our house, the chili is the main dish and the side dish is saltine crackers. You can always serve the chili over rice or add toppings like cheese or sour cream. I remember my mother used to put chili over toast. One of our staple tailgating recipes is a layered dip that starts with chicken chili as the base layer.
Tips for the Best Chicken Chili:
I use crushed San Marzano tomatoes in this recipe. If you can't find crushed, you can always use whole peeled tomatoes and crush them with your hands. Or just break them up in the pot with a wooden spoon or spatula.
The order in which the ingredients are listed is the order they should be introduced.
When you are cooking the chicken, if you don't stir it enough, it will cook into larger chunks. I like it to break into small pieces, so I stir it a lot while cooking. Breaking the cooked pieces is harder than while it is still cooking.
This recipe freezes very well. Don't be worried when the water separates when thawed. When heated on the stove top, allow it to simmer for a bit and the water will boil off. Don't pour the water off before heating! If you only have access to a microwave, heat the chili slowly on low power for 4-5 minutes. I usually heat this on 30% power.
For those that like the spice, add more Cayenne Pepper or Tabasco (substitute your favorite hot, if desired). But I want to know what you use so I can try it.
I always de-seed the Jalapeno Peppers with the membrane. The flavor of jalapenos is so good, but sometimes they can have a real kick to them.
If the spice is too much for your taste after cooking, add butter to the batch to help cut the heat. Just add small amounts at a time (2 tablespoons) to a full batch. stir it in and allow it to simmer for about 5 minutes.
I don't consider this to be a seasonal recipe, I make this year round and freeze portions to reheat during the week. I know the chili is fine in the freezer for up to a month, because that is how long it lasts in our home.
This delicious recipe tastes like beef chili. The lower fat content means you can enjoy a modest portion and not feel bloated. My wife used to cover her chili with sour cream and cheese. She doesn't need the toppings with this recipe. Enjoy!
1teaspoonBeef Bouillon pasteRecommend Better Than Bouillon
2EachRed Bell PepperDiced
3EachPepper, Jalapeno Finely chopped; de-seeded
2ClovesGarlicThinly sliced
3PoundsChicken ground chicken
56OuncesTomatoesSan Marzano Plum canned, crushed
2TablespoonsTomato PasteDouble concentrated tomato paste from Italy
2EachBay leaves
½teaspoonCayenne PepperReduce for less spice
4TablespoonsChili Powder
1TablespoonCumin
2teaspoonsOregano
25DropsTabasco
28OuncesBlack beansDrained and rinsed.
Instructions
Have all ingredients ready to add.
Heat oil in a large stew pot over medium heat.
Add onion, with a pinch of black pepper, and saute for 5 mins. Add beef bouillon paste and stir thoroughly.
Add both peppers and stir to mix in.
**Garlic will burn fast**. Add garlic and saute until you smell the garlic.
Quickly add chicken to pot and stir in to stop garlic from burning. Continue mixing the chicken and onion mixture to break up the chicken into small chunks.
Add tomatoes and tomato paste, and stir to mix well.
Add all spices and mix well.
Add hot sauce, and stir.
Simmer on low for 30 minutes.
Add drained black beans and heat on low for 10 minutes.
Notes
This recipe freezes very well. Place in an airtight container and allow to cool. I have found the best way to thaw in the microwave is on a low power setting (30%) for about 5 minutes. This keeps it from cooking the chili. I also use multiple containers to thaw smaller portions at a time.
Changing you diet can be tough, especially when you are used to eating whatever you want. When my wife and I had to eliminate beef and pork from our diet, I was forced to find new ways to create recipes for burgers, BBQ, and a slew of others. When it comes to burgers, the classic beef patty often steals the spotlight. But there's a new contender in town that's equally delicious and maybe even a bit healthier—the chicken burger. If you're looking for a flavorful twist on a beloved favorite, look no further. Today, we're diving into the world of chicken burgers and exploring what makes them a standout choice for any meal.
Why Choose Chicken Burgers?
Chicken burgers offer a lighter alternative to traditional beef burgers without sacrificing flavor or satisfaction. In order to mimic the taste of the classic hamburger, I use beef bouillon in the patties.
Crafting a Delicious Chicken Burger:
The key to an exceptional chicken burger lies in the preparation and ingredients. Here are some tips to ensure your chicken burger is the star of the show:
High-Quality Ground Chicken: Start with fresh, high-quality ground chicken. Opt for a mix of white and dark meat to balance flavor and moisture.
Season Generously: Season the meat with a blend of spices and herbs. Classic choices include oregano, thyme, paprika, and pepper. I also add fresh minced garlic and diced jalapeno peppers to the mixture.
Keep the Patty Together: For every pound of ground chicken, add one egg and ½ cup bread crumbs.
Keep It Moist: To prevent your burger from drying out, mix in a bit of olive oil or mayonnaise with the ground chicken. This adds moisture and a touch of richness.
Forming the Patties: Gently form the patties, being careful not to overwork the meat. Over-mixing can result in a tough burger. Make a small indentation in the center of each patty to help them cook evenly.
Cooking to Perfection: Cook the patties over medium heat until they reach an internal temperature of 165°F (74°C). This ensures they're fully cooked but still juicy.
Serving Suggestions:
Chicken burgers are incredibly versatile and can be served with a variety of sides. Consider pairing them with:
Leeanne's Greek Fingerling Potato Fries
Sweet potato fries or classic French fries
A crisp garden salad or coleslaw
Grilled vegetables or corn on the cob
Conclusion
Chicken burgers are a fantastic option for those looking to enjoy a lighter yet equally satisfying burger experience. With the right ingredients and preparation, you can create a juicy, flavorful patty that stands out in any meal. So next time you're in the mood for a burger, give chicken a try—you might just find your new favorite!
Mix Egg and Bouillon in a separate bowl and whisk to mix together thoroughly.
Combine the ground chicken, breadcrumbs, egg mixture, minced garlic, pepper, paprika, oregano, and thyme in a large mixing bowl. Mix well until all ingredients are evenly distributed.
Divide the mixture into 4 equal portions and shape each into a patty. Divide into 8 patties for sliders. Press patties into shape with even thickness.
If cooking the burgers in a pan:
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken patties to the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
If cooking the burgers on a grill:
Preheat grill to 400°F for about 5 minutes. If you are cooking over coals, allow the coals to heat all the way through.
Add the chicken patties to the grill and cook for about 4 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Add cheese at the end and allow to melt for 1 minute, if desired.
Discover the delightful blend of flavors in our family's beloved orange-nut oatmeal cookies! Combining the hearty texture of oatmeal with the bright zest of orange and the satisfying crunch of nuts, these cookies are a cherished treat perfect for any occasion. Join us as we share this treasured recipe that has brought joy to our family for generations. Whether you're baking for a family gathering or just for a cozy snack, these cookies are sure to become a favorite in your home too. Happy baking!
Which Oranges make the Best Orange-nut Oatmeal Cookies?
Navel oranges are best between November to January. They are usually available year round, but the best flavor will be found in the winter. The image included in the recipe shows an orange that has been zested just right. I accomplish this by using a small hole grater. I rock the orange across the grates while sliding it slightly. Make sure not to dig too deep into the rind. You only want the good orange peel. The right amount of peel will make the Orange-nut Oatmeal Cookies pop with flavor.
Oatmeal Cookie Texture:
Tips for Baking Orange-nut Oatmeal Cookies:
To achieve a soft cookie, bake them until the tops are just starting to brown. This is usually at 13-15 minutes, depending on your oven. Once they cool, they will be soft but not gooey in the middle.
If you like a crunchy cookie, bake the oatmeal cookies until the tops are browned on top. Be careful not to cook them too long or they will develop a burnt flavor that destroys them.
In a stand mixer with a beating attachment, cream butter and sugar on high until completely mixed.
Turn the mixer to low and add Cinnamon, nutmeg, and salt.
Combine Flour and Baking Powder and slowly add one heaping spoonful at a time (this reduces the mess).
Add grated orange and juice. Mix well.
Next, add oatmeal being careful not to mix too long.
If using Pecans, mix them into the batter by hand, using a large spoon.
Place tablespoon-sized scoops of batter on a cookie sheet and bake for approximately 13 minutes. For softer cookies, cook them until the tops are light brown with a few dark spots. For crunchie cookies, cook them until the tops are brown. Once a pan is removed from the oven, allow them to cool in the pan for a few minutes, then move them to a cooling rack with a spatula. Repeat this step until all cookies are done.
Italian cuisine is a symphony of flavors, a celebration of fresh ingredients, and a testament to the art of culinary craftsmanship. Within its rich repertoire of dishes lies a comforting classic: Chicken Bolognese. Originating from the vibrant culinary landscape of Bologna, this dish offers a delightful twist to the traditional Bolognese sauce by incorporating succulent chicken.
Unraveling the Recipe:
At its core, Chicken Bolognese is a marriage of tender chicken, aromatic vegetables, tangy tomatoes, and a symphony of herbs and spices. The process begins with finely diced onions, carrots, and celery sautéed in olive oil until they release their sweet aroma, forming the flavor base known as "soffritto."
Next comes the star of the show: lean ground chicken. Browned to perfection, it infuses the sauce with a rich, savory flavor while maintaining a light and delicate texture. To enhance the depth of taste, a splash of white wine is added, followed by a generous pour of tomato passata or crushed tomatoes, transforming the sauce into a vibrant crimson hue.
But what truly elevates Chicken Bolognese to culinary excellence is the slow simmering process. Over gentle heat, the flavors meld together, creating a velvety sauce that coats each strand of pasta with sheer indulgence. The combination of spices in this recipe adds a final flourish, infusing the dish with an aromatic bouquet that tantalizes the senses.
Reducing Acidity:
Tomatoes, a key ingredient in Bolognese sauce, are naturally acidic. While this acidity adds brightness and depth to the sauce, it can sometimes overwhelm the palate. Milk acts as a natural acid neutralizer, softening the sharpness of the tomatoes and mellowing out the overall flavor profile. The result is a smoother, more nuanced sauce that is both comforting and satisfying. For more information regarding the use of milk in Italian dishes, see this article, Why is adding milk in Bolognese a common practice in Italy.
A Healthier Twist:
One of the hallmarks of Chicken Bolognese is its lighter profile compared to its beef counterpart. By substituting chicken for beef, the dish retains its robust flavor while offering a leaner alternative that's perfect for health-conscious individuals. Packed with protein and lower in fat, it's a guilt-free indulgence that doesn't compromise on taste.
Don't Forget about the pasta:
While traditionally served with spaghetti or tagliatelle, Chicken Bolognese is a versatile delight that welcomes experimentation. My personal favorite is high quality Pappardelle, or you could make the pasta from scratch. For a healthier twist, opt for whole wheat or gluten-free varieties.
Prevent your screen from going dark
Chicken Bolognese
This delicious chicken bolognese is best over Pappardelle pasta. It is the perfect substitute to heavy beef bolognese.
1TablespoonFreshly Chopped BasilDivide amount of fresh Basil by 3 if using dried.
½teaspoonDried Marjoram
½teaspoonDried RosemaryGround
½teaspoonDried Sage
½teaspoonDried Thyme
½teaspoonDried Oregano
¼teaspoonDried Parsley
¼teaspoonRed Pepper Flakes
½teaspoonWhite Pepper
½teaspoonBetter Than Bouillon - Beef
2TablespoonDouble Concentrated Tomato Paste
2CupsTomato Sauce
½CupWhole Milk
¼CupPasta Water
1PoundPappardelle Pasta
1CupParmigiano Reggiano
Instructions
Heat olive oil in a deep frying pan or stew pot. Saute onions, carrots, and celery for 5-10 minutes with medium heat.
Add garlic and cook for approximately 30 seconds. Once you smell the garlic cooking, add white wine and simmer for 10 minutes.
Add ground chicken and stir to brown. Continuously break the chicken to small pieces.
Add all spices and stir to mix well.
Add beef bouillon, tomato paste, and tomato sauce.
Reduce heat to low, cover, and cook for 2 hours.
Add whole milk and simmer on low for one hour.
In a pot, add water and salt. Bring water mixture to a boil. Add Pappardelle and cook to al dente. Before you drain the pasta water, reserve ¼ cup and add to the sauce. Mix it thoroughly.
Drain pappardelle.
Place the pasta back in the pot and pour the sauce over the pasta. Mix gently to allow the sauce to coat the pasta. Serve in bowls with freshly grated Parmigiano Reggiano cheese.
Savoring Simplicity: The Irresistible Allure of Chicken Tacos
Introduction:
In the realm of culinary delights, few dishes can match the universal appeal and comforting satisfaction of tacos. When it comes to versatility, chicken tacos reign supreme. From their humble beginnings on the streets of Mexico to their global popularity today, chicken tacos have captured the hearts and taste buds of millions around the world. Let's delve into the irresistible allure of these delightful creations.
The Beauty of Simplicity:
One of the most captivating aspects of chicken tacos lies in their simplicity. At their core, they are a harmonious marriage of tender chicken, vibrant vegetables, zesty sauces, and warm tortillas. It's a dish that celebrates the essence of uncomplicated yet delicious cuisine. Whether you're a seasoned chef or a novice cook, crafting a batch of chicken tacos is as straightforward as it is rewarding.
Adding the Hearty Flavor of Beef:
Chicken tacos are a canvas waiting to be painted with a myriad of flavors and textures. From traditional Mexican spices to exotic ingredients from around the globe, the possibilities are endless. I add beef bouillon to this recipe to give it a flavor that mimics tacos made with ground beef. The advantage of doing this gives you a beef flavor without the heavy feeling that comes with beef tacos. The endless variations of toppings—from crisp lettuce and juicy tomatoes to crunchy radishes and piquant onions—each add its own dimension to the culinary symphony. I keep it simple with pepper jack cheese, cilantro, and fresh lime juice.
A Healthy Indulgence:
In a world where health-conscious choices are becoming increasingly important, chicken tacos offer a guilt-free indulgence. By using lean cuts of chicken and loading up on fresh vegetables, you can enjoy a satisfying meal without compromising on nutrition. Swap out traditional flour tortillas for whole wheat or corn alternatives for an extra dose of fiber. With the right ingredients, chicken tacos can be a wholesome addition to any balanced diet.
Perfect for Any Occasion:
Whether you're hosting a casual gathering with friends, enjoying a weeknight dinner with family, or simply craving a quick bite, chicken tacos are always a crowd favorite. Their versatility makes them suitable for any occasion, from laid-back picnics to festive celebrations. With minimal prep time and virtually endless customization options, they're the ultimate solution for busy days when you need a meal that's both convenient and satisfying.
How to cook ground chicken
I have found that the easiest way to cook ground chicken is to break it up as you brown it. This will help reduce the large chunks that can form during the browning process. Click this link for more information on How to Cook Ground Chicken.
Taco Salad Option
Prevent your screen from going dark
Best Chicken Tacos
The recipe follows the theme of making chicken taste like beef.
½teaspoonBeef Bouillon PasteI recommend Better Than Bouillon
4teaspoonsChili Powder
2teaspoonsCumin
1teaspoonGarlic Powder
½teaspoonOnion Powder
1teaspoonOregano
¼teaspoonBlack Pepper
2TablespoonsTomato pasteDouble Concentrated
½CupWater
12Each4" Flour Tortillas (Street Tacos) See Notes Below
Toppings (as desired)
1BlockPepper Jack CheeseGrated
1BunchCilantro
8OuncesSour Cream
Guacamole
Lettuce, Shredded
1Chopped Tomatoes
4LimesCut into wedges
Instructions
Heat a large skillet over medium-high heat. Add olive oil to pan and allow to heat up.
Saute Jalapeno Peppers with salt for 5 min.
Add the ground chicken to the skillet and cook, crumbling with a wooden spoon or spatula, until browned.
Reduce the heat to medium and add the chili powder, cumin, bouillon, garlic powder, dried oregano, onion powder, pepper, tomato paste, and water to the skillet. Stir to combine and cook, stirring often for 5 minutes, until taco meat is fully cooked and has reached your desired texture.
Serve the taco meat in warmed tortillas, with toppings as desired.
