Hot Corn Chip Dip

May I just say that Pinterest is both an amazing and awful thing? Not only does it give me wonderfully fattening recipes to try, it also allows me to store them all in one place so, tada! There they are, just begging to be made. I gave in and tried this one that I found from Buns in My Oven. Definitely go check out her stuff. So here is the recipe. Oh and might I just add that I’m normally not a fan of chip dips that contain peppers. Prepare yourself to be amazed.

Hot Corn Dip


  • 1-2 tablespoons butter
  • 2 cups fresh or canned corn
  • 1-2 tablespoons butter
  • 1/2 cup yellow onion
  • 1/4 cup bell pepper (or not)
  • 1/4 cup green onions
  • 1 jalapeno, diced (I only used 1/2 a jalapeno. I’m a wimp.)
  • 1 clove garlic, diced
  • 1/4 cup mayo
  • 1/4 teaspoon cayenne pepper
  • 1-2 handfuls monterey jack cheese
  • 1-2 handfuls cheddar
  • salt and pepper, to taste


  1. Melt butter in pan.
  2. Add corn. Season with salt and pepper to taste. Cook for about 5 minutes, until corn starts to brown, stirring occasionally. Set aside.
  3. Melt butter in pan and add onions and bell pepper. Cook for about 2 minutes, until onions are soft.
  4. Add in the jalapeno, green onions, and garlic. Cook another two minutes, until softened.
  5. Dump jalapeno and onion mixture into the bowl of corn. Add in 1-2 handfuls of monterey jack cheese, mayo, and cayenne pepper. Stir to combine.
  6. Spread in a baking dish and cover the top with shredded cheddar cheese.
  7. Bake for about 15 minutes, or until warmed through and the top has browned.
  8. Serve warm with tortilla chips. Die happy.

Just look at that mouth-watering goodness.


Allow yourself to breathe and don’t speed on the way to the grocery store to get some of this. I did use fresh sweet corn and excluded the bell pepper (he went in last night’s skillet). I also used the Kraft Mexican Four Cheese, some nacho taco cheese, and cheddar cheese. All amazing. I do have to say that there are some leftovers which are going to work with me tomorrow. Eat up!


Zucchini Alfredo (Tis the season)

So my next few posts will probably involve a lot of zucchini. The wonderful thing about zucchini is it is very versatile and when it’s in season, there is a ton of it! So this recipe is a spin off my traditional fettuccine alfredo, but the idea came once again from Since our diet has been lacking in protein, we also made Garlic Cheddar Chicken. Here are both recipes!

Zucchini Alfredo


1 (12 ounce) package uncooked egg noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk

4 ounces cream cheese, cubed

1/2 cup chopped fresh basil

salt and pepper to taste

grated Parmesan cheese (optional)


  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Garlic Cheddar Chicken


  •  1/2 cup butter
  • 4 cloves garlic, minced
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 cups shredded Cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 skinless, boneless chicken breast halves – pounded thin


  1.  Preheat oven to 350 degrees F (175 degrees C).
  2.  Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  3.  In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
  4.  Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  5.  Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

I made a few adjustments as usual, adding some Italian Seasoning, oregano, onion powder, and parmesan cheese to the alfredo. We also normally halve the chicken recipe, since we are two people and as much as I love this chicken, I don’t want to eat it for a week straight! Enjoy!

Hamburger Stroganoff (cheating) and Cream Cheesy Zucchini

Yes, I am alive. I started my first “out-of-college” job a little over a month ago, so maybe I should rename the blog… Anyways, I’m back to cooking! It is summer, so therefore there is a whole host of yummy veggies for me to experiment with (coming from the girl who used to never touch veggies). So far, I’ve been playing with zucchini. ‘Tis the season, and normally I just slice it thinly length-wise, toss it in olive oil with some salt, pepper, garlic powder, and onion powder and throw it on the grill. But since it’s a billion degrees outside, I decided to find a recipe that I could do indoors. My good friend,, sends me wonderful daily e-mails with yummy recipes, and this past week they had a zucchini-themed e-mail. Tada! I paired this with some Hamburger Stroganoff (I cheated and used Hamburger Helper with a few of my own additions) and my famous garlic bread. What a wonderful meal! Here are the recipes!

Cream Cheesy Zucchini


  • 2 tablespoons olive oil
  • 4 cups cubed zucchini
  • 1/2 teaspoon lemon zest
  • 1 pinch red pepper flakes
  • salt and freshly ground black pepper to taste
  • cayenne pepper to taste
  • 2 tablespoons cream cheese
  • 2 teaspoons chopped fresh oregano


  1. Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
  2. Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
  3. Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.


I made a few modifications, as usual, so I used lemon juice instead of lemon zest (didn’t have a lemon), and used some garlic powder, onion powder, seasoned salt, and paprika. Oh and some freshly grated parmesan cheese. The Hamburger Stroganoff was supplemented by a can of cream of mushroom soup, some garlic powder, onion powder, parsley, and ground pepper. All in all I’d say this was a successful meal!

Pot de creme aka sin in a cup

Be ready to have your mind blown. Away. Imagine the best dessert you’ve ever had, multiply that by 27 and minimize the ingredients to 4 simple ingredients that you may have in your cupboard right now. So go look cuz you’re gonna want some of this, now. May I introduce you to my new favorite thing in the world (beside my boyfriend and puppies), pot de creme.


4 oz good semisweet chocolate (Ghiradelli works nicely)

1 c. heavy cream (bye bye abs)

3 T plus 1 t sugar

1/2 t vanilla


Finely chop chocolate and put in a large bowl. Heat cream, sugar, and vanilla on stove just until it boils. Pour over chocolate and let sit for a minute. Whisk until chocolate is completely melted. Pour into 4 small dishes or coffee cups. Chill for 5-6 hours until firm. If you have extra cream, pour into a bowl and whip until firm. Stir in 1 t vanilla and 1 T sugar. Top pot de creme and for a fancy flare sprinkle a bit of cocoa powder on top. Enjoy!

Caution: May induce extreme salivation.

Please don’t try to eat your computer screen. If I can make these so can you. These are a simple treat for get-togethers or for a date night. Enjoy and send one to me when you make them!

Basil and Garlic Chicken Stuffed with Chavrie Goat Cheese

Intimidating title, I know. Trust me on this one, these babies are awesome! I’ve been in a chicken mood lately, varying the usual breading on my chicken and then I happend across this wonderful idea. I had always wanted to make chicken cordon bleu, so this was my segway into mastering the art of stuffing chicken. Ish.

I’m cheap. Come on I’m in college! So I buy flash frozen chicken tenders instead of chicken breasts for 2 reasons; a) they’re cheaper (duh) and b) they are smaller, which means less eating for me, which equates to less inches around my waist. Score! So as usual this recipe called for chicken breasts and I substituted my chicken tenders. Bad idea. I mean, don’t get me wrong, they still turned out AmAzInG, but having actual chicken breasts for this recipe would have put it on a pedestal. So here ya go!

Basil & Garlic Chicken Stuffed with Chavrie Goat Cheese

  • 4 chicken breasts, boneless & skinless
  • 5.3 ounce pkg Chavrie Basil & Roasted Garlic Goat Cheese
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried basil
  • salt & pepper to taste
  • 1 egg
  • 2 cups Panko Bread Crumbs
  • 4 tablespoons melted butter

Preheat oven to 375.

Filet the chicken breasts, then pound with meat mallet until roughly 1/4 inch thick. Sprinkle with salt and pepper, garlic, and basil.  Fill with Chavrie, and roll up.  Tie each piece of chicken with two pieces of cooking twine.

Scramble the egg in a wide bowl.  Dip each piece of prepared chicken in the egg, then dip into bowl of panko crumbs.  Press crumbs onto all sides of the chicken, and place in casserole pan.  Repeat with remaining chicken.  Pour melted butter over each piece of breaded chicken.  Bake at 375 for 30 minutes, or until chicken tests done.

Doesn’t that make you hungry?

I made a few modifications, as usual. I seasoned the breadcrumbs with some garlic powder, onion powder, basil, secret seasoning, and pepper. This Chaverie goat cheese I used was the basil and roasted garlic kind. Aka wonderful. If you google Chaverie and go to their website, you can get a $1 off coupon by liking them on Facebook. I love coupons.

I paired this wonderful dish with some instant mashed potatoes (forgive me) courtesy of Betty Crocker and then some green beans and red peppers sautéd with some wonderful seasonings.

This is definitely on my list of things to cook again in the very near future. Enjoy!

Best. Cookies. Ever.

Previously, I had thought I discovered the perfect recipe for chocolate chip cookies: until I found this one. Stumbling is a great thing, especially if you’re trying to be productive. Not! But it does bring about some awesome recipes from fellow bloggers like myself, and I occasionally get up the gumption to try them. So for all of you who gave up sweets for lent, stop reading now. Do NOT look at the picture below. It is amazing!

Chocolate Chip Lava Cookies

1/2 cup (1 stick) butter, softened

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg

1/2 tablespoon vanilla extract

1 3/4 cups (210 grams) all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy! (credit where credit is due)

Serving suggestion shown with vanilla bean ice cream, whipped cream, and extra chocolate sauce.

Now try and tell me you don’t want to run to your kitchen right now and make some of these. The best part is that they’re super simple. More yummy recipes to come!

Crab Rangoon

So for the new year, I thought I would attempt one of my favorite “Chinese” foods: crab rangoon. They are always so yummy!!! We found a recipe online that didn’t look too terribly difficult and gave it a spin. (Props to my boyfriend for his assistance in the kitchen)

Crab Rangoon
1/4 c sour cream
2 (8) oz pkgs cream cheese, softened
3/4 c crab meat
2 green onions, sliced thin
1 large clove garlic, minced
2 t soy sauce
1 t sugar
Wonton wrappers
Oil (for frying)

Whip together sour cream, cream cheese, soy sauce, and sugar until smooth. Fold in remaining ingredients (except the wrappers of course). Hear oil to med-high and it needs to be 1 1/2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers. Place about 1 1/2 t of filling in center of wrapper. Moisten edges, bring up corners and pinch together, along with the sides so the filling doesn’t come out. Place in hot oil and fry until golden brown. Repeat until all the filling is gone.

These turned out so good!! We halved the recipe since one of my resolutions is to eat healthier. A few tips though: only fill 3 wrappers at a time and leave the rest in the fridge otherwise they’ll dry out. Enjoy!