Mmmm. Better Than Sex Dip! So simple, so yummy. Unfortunately my DA future step dad forgot to put it back on the stove top to warm it up because it is meant to be eaten hot, so it sits un touched in my fridge.
Again, this is a sad excuse of a recipe, but it's so good! It really doesn't need anything. You could even take this recipe to the next step and serve it as an appetizer in a phyllo shell. It's light, it's creamy, it's spicy, and it is FABULOUS. I don't even like sausage and I love it!
The great thing about this recipe is the versatility. You can use whatever salsa you like, and get as crazy with it as you want. Fi doesn't have a very... what's the word... broad palette. He likes what he likes, but he doesn't like much outside of meat, potatoes, and cheese, so I have to go with a boring, atypical mexican restaurant salsa. I think that a pineapple mango salsa or a black bean and corn salsa would be excellent with this recipe. Both of those are just a little sweet, and it would really balance well with the creamy texture from the cream cheese, and the salty, spicy sausage.
The best thing is that from between the sausage and the salsa, you really don't have to season it at all. It is perfect as is.
It would also be good with chopped onion and/or black olives. It might even be good with artichoke. Again, I'm limited with fi, so I can't really experiment with that.
1 block low fat cream cheese
1 jar salsa of your choice
1 tube of the sausage of your choice. I chose a basic mild breakfast sausage.
1 1/2 tbsp evoo
Pour evoo into the bottom of a sauce pan, heat it on the stove top on med/med-high. Break the sausage into the bottom of the sauce pan, and break it up with a wooden spoon so it crumbles as it cooks. When the sausage is cooked all the way through, turn the stove top down to low and stir the cream cheese into the meat until it melts. Stir in the salsa, and serve!
It's good cold, but it's best served hot with frito's, boiled fingerling potatoes, or whatever your heart desires.
Showing posts with label Great for Pre-gaming. Show all posts
Showing posts with label Great for Pre-gaming. Show all posts
Sunday, March 2, 2008
The mini boy's night at my house, part 2.
Tuesday, February 26, 2008
Nacho Spuds
I also hi-jacked this one off of Celeste's blog: http://www.sugarandspice-celeste.blogspot.com/
But also, this recipe has been floating around the boards on The Nest so I figured it's my turn to try it! As you can see, I couldn't wait to get it in my mouth.
2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds
2 1/2 tbsp. E.V.O.O.
Salt & Pepper
1/2 lb. lean ground beef sirloin
One 15 oz. can black beans, rinsed
2 tbsp. taco seasoning
One 8 oz. package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving
Directions:
1. Position a rack in the upper third of the oven and preheat to 450 degrees. On a rimmed baking sheet, toss the potatoes with 2 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.
2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
3. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.
Source: Everyday with Rachael Ray magazine
Holy cow. This recipe is one heck of a man pleaser. I accidentally froze the lettuce, which completely ruined it, so I just served it with sour cream and at the reccomendation of the nesties, Spicy Ranch. As soon as I put it in front of Jason, he inhaled the whole plate in like 5 seconds flat. It actually gave me inspiration to try making some kind of a sauce for it with sour cream, spicy ranch, and maybe a few other things.
How I tweaked the recipe:
I chopped up 1/2 of a medium onion and threw it in with the meat as it started to cook.
I also used a little more evoo than the recipe called for in the skillet, but I didn't put water in with the taco seasoning. It ended up making the beans really, really soft, which fi and I liked.
But also, this recipe has been floating around the boards on The Nest so I figured it's my turn to try it! As you can see, I couldn't wait to get it in my mouth.
2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds
2 1/2 tbsp. E.V.O.O.
Salt & Pepper
1/2 lb. lean ground beef sirloin
One 15 oz. can black beans, rinsed
2 tbsp. taco seasoning
One 8 oz. package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving
Directions:
1. Position a rack in the upper third of the oven and preheat to 450 degrees. On a rimmed baking sheet, toss the potatoes with 2 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.
2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
3. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.
Source: Everyday with Rachael Ray magazine
Holy cow. This recipe is one heck of a man pleaser. I accidentally froze the lettuce, which completely ruined it, so I just served it with sour cream and at the reccomendation of the nesties, Spicy Ranch. As soon as I put it in front of Jason, he inhaled the whole plate in like 5 seconds flat. It actually gave me inspiration to try making some kind of a sauce for it with sour cream, spicy ranch, and maybe a few other things.
How I tweaked the recipe:
I chopped up 1/2 of a medium onion and threw it in with the meat as it started to cook.
I also used a little more evoo than the recipe called for in the skillet, but I didn't put water in with the taco seasoning. It ended up making the beans really, really soft, which fi and I liked.
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