Food for Thought

Seems like a funny title for a thread, but you do need to fuel that big hunk of fat between your ears. So here goes with something good to fuel it with.

Chicken Fajita Queso Dip

1/3 to 1/2 Rotisserie Chicken (finely diced)
1/2 C Bell Pepper (diced)
1 Medium Onion (diced)
1 10 oz Can Ro-Tel Diced Tomatoes with Green Chilies (undrained)
2 TB Olive oil or Vegetable Oil
1 Lb Velveeta (1" cubes)
3 TB Fajita Seasoning

1) Heat oil in skillet on stove top, then add peppers and onions. Cook until tender, then stir in chicken and fajita seasoning. Stir occasionally until mixture is heated through. Set aside.
2) In a large sauce pan, combine velveeta and entire can of Ro-Tel tomatoes. Heat on medium until creamy, then stir in chicken mixture. Serve warm with chips, crackers or fresh vegetables.

Love it! Thanks for posting the recipe. I'm gonna try this tomorrow!!!

Bulgogi (Korean BBQ)

1 1/2 Lbs Thinly sliced meat
1/3 C Soy Sauce
2 1/2 TBs Brown Sugar
2 TBs Sesame Oil
3 Cloves Garlic (minced)
1 TBs fresh Ginger (grated)
1 Bunch Green Onions (white and green - chopped)
1/2 tsp Black Pepper
1 tsp Kochujang (Korean Chile Paste)

1) Mix all ingredients except meat in a large bowl, then add meat. Toss to coat well. Place meat, and pour remaining marinade into a large plastic ziplock bag. Regridgerate 4 hours to overnight.

2) After marinading meat desired time, remove from bag, and shake off excess marinade.

3) Cook on grill over high heat for 3-5 minutes per side or until desired doneness.

Serve over noodles or with Bibb lettuce.

Oriental Ramen Slaw

1 bag of cole slaw

1 bag of broccoli cole slaw

1 pkg. Oriental ramen noodles

1 small bag of slivered almonds

cashews or peanuts (optional)




Dressing

1/2 cup canola oil

1/2 cup sugar

1/4 cup cider vinegar

2 TBS. soy sauce

Season packet from the Ramen noodles

Preheat oven to 300-degrees.

Line a cookie sheet with foil to save on clean up.

Spread the bag of slivered almonds over the foil.

Break up the uncooked noodles in the

packet of Ramen noodles and spread them

out with the slivered almonds.

Bake noodles and almonds

for about 12 minutes or until golden like this:

If you are making this ahead to serve the

salad later, allow to cool,

then seal in a ziplock bag until ready to toss salad.

While noodles and almonds are baking,

mix up the dressing.

I start by measuring the sugar,

then mixing in the oil so the sugar doesn't stick to

the oil in the measuring cup.

Stir all the ingredients together and

set aside until you're ready to toss salad.

To toss salad, add the cole slaw

and broccoli cole slaw to a large bowl.

Mix the slaws together.

Add the toasted almonds and Ramen noodles

and mix.

Add 1/2 cup cashews or peanuts

if desired. I think the nuts really add flavor and crunch.

This day, I only had unsalted peanuts, but I prefer cashews

in this salad.

The dressing constantly separates,

so right before you add it to the salad,

stir well.

Then pour it quickly.

The salad will be tastier when marinated

with the dressing for one to two hours before serving.