My great friend Kristin is one of my all-time favorite cooks, and recently, she went with me to see another one of my all-time favorite cooks, Deb Perelman of the Smitten Kitchen blog. When I need a recipe, you’ll often find me searching Smitten Kitchen, so when Deb released a new cookbook, I rushed over to Book People to hear her speak.
Continue reading “Kristin Cookies”
My best friend Jennifer is one of the world’s best cooks. So when she says something is unforgettable, I believe her! This sounds like an amazing cheat meal!
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken
1 cup finely chopped celery
1 cup (4 oz.) grated cheddar cheese
1/2 cup slivered almonds
1/2 cup sour cream
1/2 cup mayo
1 (10 3/4-ounce) can reduced sodium cream of chicken soup
1 (4-oz) can water chestnuts, drained and chopped
11/2 cups French fried onion rings
Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11- x-7 in. baking dish.
Bake at 350 for 40 min. Sprinkle onion rings evenly over top. Bake 5 minutes or until bubbly around edges. Let stand 10 minutes before serving.
Oh how I love this recipe. It’s so versatile and I’d say dangerous if it wasn’t so darn healthy! It all mixes up in a food processor and will make any Mexican dish better. Or one could sit and eat it for breakfast with chips. Hypothetically. It would be a great topping for chicken or fish tacos, along with some queso fresco. Please make it and tell us if you woke up in the middle of the night thinking about it.
1 cup plain greek yogurt
1 cup fresh cilantro
1 jalapeno seeded
2 cloves garlic
1 teaspoon cumin
juice of 1 lime
Mix all ingredients in a food processor and taste for salt. Eat with a spoon like nobody’s watching!