This dip is creamy, saucy, and so flavorful! Chicken Enchilada Dip combines your favorite flavor profiles from Chicken Enchiladas into a shareable, munchable snack!
To make this dip I used my Slow Cooker Shredded Chicken , but you can also use Rotisserie Chicken to save time. I really love the extra depth the seasoned taco chicken gives it though and we always have leftovers of that chicken so it works out perfectly!
You’ll also need cream cheese, enchilada sauce, pinto beans, refried beans, cheddar cheese, and cilantro.
Chicken Enchilada Dip
Start by pre heating your oven to 350 degrees. In an oven safe dish (I used a small pyrex.) start layering your dip.
First spread your refried beans on the bottom. Then, on top of that spread a layer of cream cheese.
Next, add the enchilada sauce & the pinto beans.
Then take your shredded chicken covering the top.
Finally, add shredded cheddar cheese.
Place it in the oven for about 15-20 minutes. Once the dip is bubbling and starting to brown on top you’ll know its ready!
Garnish with Cilantro all over! I also added chopped tomatoes and a fresh squeeze of lime (totally optional!)
When I’m not busy cooking away in the kitchen, I love ordering take out just as much. And Chinese Food is one of my favorites! Today I was really craving Beef with Broccoli, and it’s one of my son’s favorites too! So, I decided to make it in the instant pot with this super tender, & deliciously flavorful Instant Pot Beef with Broccoli!
Note: You can also make this recipe in the crock pot. (I’ll include that variation at the end of the recipe.)
Instant Pot Beef with Broccoli
First, start by making your marinade. Make the marinade by combining: soy sauce, sesame oil, brown sugar, teriyaki sauce, minced onion, mirin, onion powder, ginger powder, garlic, and a little rice wine vinegar. Set one and a half cups aside in the fridge for later! Leave the rest out to add to the steak!
Place your steak on the cutting board and slice it into one inch strips. Next, marinate your steak overnight.
Place the steak in a ziplock bag; Add the marinade you made above. Zip the bag and place it in the fridge over night.
When you’re ready to make it, remove the steak from the fridge.
On the Instant Pot, turn the Sauté setting on. Add half of the steak strips, browning them for a few moments on both sides. Place them on a plate/bowl and put the rest of the steak into the pot to sauté. Repeat until they are all browned. Then add the first batches back into the pot as well!
Next, add the extra cup and a half of marinade (The one you set aside in the fridge yesterday) into the pot as well. Add the broccoli. Switch to the Slow Cook setting and place the lid back on. Cook for an additional 20-30 minutes. Release the steam!
Let it cool for a few moments and Serve with rice!
Make the marinade: combine soy sauce, sesame oil, brown sugar, teriyaki sauce, minced onion, mirin, onion powder, ginger powder, garlic, and a little rice wine vinegar.
Set one and a half cups aside in the fridge for later! Leave the rest out to add to the steak!
Place your steak on the cutting board and slice it into one inch strips. Next, marinate your steak overnight.
Place the steak in a ziploc bag; Add the marinade you made above. Zip the bag and place it in the fridge over night.
Remove the steak from the fridge.
Turn the Sauté setting on. Add half of the steak strips, browning them for a few moments on both sides.
Place them on a plate/bowl and put the rest of the steak into the pot to sauté. Repeat until they are all browned.
Then add the first batches back into the pot as well!
Add the extra cup and a half of marinade (The one you set aside in the fridge yesterday) into the pot as well. Add the broccoli. Switch to the Slow Cook setting and place the lid back on.
Cook for an additional 20-30 minutes.
Release the steam!
To make this in the crock pot: Prepare the steak as you would above, by marinating over night, When you're ready to cook it sear the strips of steak on the stove top. Once they're browned place them in the crock pot. Add the extra marinade and the broccoli. Cook on low for about four hours! The meat and broccoli should be nice and tender and ready to eat!
This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade
If you’re looking for authentic Carne Asada look no further! This recipe is the perfect way to make tender, flavorful Carne Asada right on your grill at home! The key to this is marinating it ahead of time! I’m using a simple marinade made with Mazola® Corn Oil as the main ingredient in the marinade – it will come out tender & perfect every time! A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com
I’ve had the air fryer for about 3-4 months now. I realized this weekend I had yet to make a toasted ravioli in it. So, I’ve whipped up this quick and easy recipe for Air Fryer Toasted Ravioli. You only need 4 ingredients!
Air Fryer Toasted Ravioli
To make these crisp, “fried” ravioli you’ll need frozen ravioli, Italian bread crumbs, milk, and eggs. Also, a dipping sauce is highly encouraged!
Let’s Get Started
Combine one egg and one cup of milk in a bowl. Next, add italian bread crumbs to a separate bowl. I also added some additional seasoning to the bowl – garlic powder, minced onion, and Parmesan cheese.
Line your tray with foil or parchment paper, then spray with non-stick cooking spray.
One at a time, dip a ravioli into the egg mixture – covering it. Then dip it into the bread crumb mixture make sure it is fully coated.
Place it right on to the foil. Leave a little room in between the ravioli. It doesn’t have to be too much, just enough so that they aren’t touching.
Once you’ve finished all of your ravioli or filled your tray (If you’re doing a lot.)
This is where our “secret” step comes in! This step makes the difference in breading that is soggy & falling off and breading that is crisp & perfectly coating it’s ravioli! We’re now going to take the tray of breaded ravioli and place it in the freezer for about half an hour.
At this point you can turn on the air fryer so that it starts to preheat! I set mine at 380 degrees. Once it’s done pre heating place the tray of ravioli in and set the timer for about twenty minutes turning half way through . I flipped them as well so that they would cook evenly on both sides!
Once they are golden brown and the internal temp reaches 165 degrees – they are ready to go!
Optional but, delicious : Sprinkle with a little Parmesan cheese and fresh parsley. Serve them with marinara sauce and enjoy!
This Instant Pot Chicken Noodle Soup is ready in less than 15 minutes! Homemade Soup in less than 15 minutes! Delicious juicy chicken, with hearty vegetables in a satisfying broth. This soup is perfect for anytime!
When I think of soup, I tend to think of slow-cooked, simmered for hours and flavors melding together. But, sometimes you just don’t have all day . That’s where the Instant Pot comes in.
Making this Chicken Noodle Soup in the instant pot is a really quick process. It’s amazing how helpful the instant pot can be while putting together a hearty family dinner.
Not only is it time savvy, all of the flavors are there! The delicate noodles, savory carrots, celery, delicious chicken, it’s the perfect any time soup! Comfort food in less than fifteen minutes.
Instant Pot Chicken Noodle Soup
To make this soup I’m using Rotisserie Chicken – it’s so convenient. Plus, it’s affordable and delicious. I’m also using carrots, celery, onions, vegetable broth, chicken broth, and fettuccine noodles.
Start by putting 2 Tbsp of unsalted butter in the instant pot. Turn the pot to sautee. Add your onions, celery, and carrots.
After you’ve browned the vegetables for a few moments change the setting to soup/broth . Add the vegetable broth and the chicken broth.
Next, add the fettuccine noodles and the chicken!
Return lid. Cook for about ten minutes.
Stir and check to see if the noodles are tender enough. If they are not replace lid and cook for an additional 5 minutes.
It’s that easy!
Serve the soup right away! I like to serve mine with those tiny little oyster crackers.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HomemadePizzaCrust #BakeFromScratch #HomemadeBaking #CollectiveBias
Making homemade pizzas is one of our favorite, fun things to do as a family! With Friday night upon us we’ve got movies, pizza, and milkshakes lined up. All from the comfort of our own couch! We’re making a cuban inspired pizza called The Cubano Pizza with Homemade Pizza Crust.
This cuban inspired pizza combines swiss cheese, mozzarella, pulled pork, diced ham, and pickles. It’s topped with a garlic dijon aioli and all housed on a delicious homemade pizza crust.
It’s so easy to make pizza from scratch when you use Fleischmann’s® RapidRise® Yeast . As a family we’ve been using Fleischmann’s® Yeast for generations.
Making homemade pizza dough is also really fun! Mixing, measuring, pouring, and kneading. My son loves helping out! Of course his favorite part of family pizza night is the “decorating” part!
Not only is it fun, It just tastes sooo much better when you make it from scratch.
The Cubano Pizza with Homemade Pizza Crust
Making the crust is easy! Simply follow the directions on the package.
The dough has a rise time of only ten minutes! And even if you’ve never done this before its very easy to make!
Start by pre heating the oven to 425°F.
Combine 1 cup of flour, the undissolved yeast, sugar, and salt in a large bowl.
Add luke warm water and corn oil. Mix until it is well blended, for about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and be slightly sticky. Knead on a floured surface. Add additional flour if necessary, until smooth and elastic, this will take about 4 minutes.
Place the ball of dough in a large bowl. Now, cover the bowl of dough with saran wrap or a clean dish towel. Set aside and allow to rest for ten minutes.
By this time the dough should have increased in size and be ready to use!
Pat the dough with floured hands rolling and stretching dough on a floured surface to about a 12-inch circle. Place the dough on a greased pizza pan. Form a rim about an inch thick for the crust, by pinching the edge of the dough.
Topping The Cubano
Place mozzarella cheese all over , add swiss cheese dispersing evenly. Next, add your ham cubes & pulled pork. Now is also the time to place your red cherry peppers on top!
Bake your pizza on the lowest rack for about 12-15 minutes or until your crust is a golden brown and the cheese is melted and bubbling!
While it cooks make your Garlic Dijon Ailoi. Combine a 1/2 cup of mayonnaise, 2 Tbsp of Dijon mustard, 1 Tbsp crushed garlic, 1 tsp of honey, and 1 tsp of pickle juice in a bowl, mixing well. Set aside.
As soon as the pizza is done baking, remove it from the heat and let it cool for five minutes. Add your pickle slices all over the pizza. Finally, drizzle the pizza with the Garlic Dijon Aioli.
I finally purchased an Air Fryer before Christmas. I’ve been so so excited to start cooking with it! Plus, I found these Hatfield Frenched Bone In Pork Chops on sale at my local Acme so, I really felt inspired to make these Air Fryer Herb Crusted Pork Chops.
And I’m so glad I was because these were the most tender pork chops ever, with a crunchy delicious crust at that! This pork is coated with a crunchy herb crust and cooked to perfection in the air fryer!
I started eating Hatfield a few years ago after working on a project with them and ever since they’ve been my go to when buying pork products! Everything I purchase from them ALWAYS turns out so juicy and tender!
I’ve been Air Fryer converted and I’m not going back! I can’t wait for you to try these Air Fryer Herb Crusted Pork Chops for yourself!
Air Fryer Herb Crusted Pork Chops
First, turn on the Air Fryer, I’m using the Instant Pot Vortex Air Fryer so be sure to adjust times or temps to your specific brand of air fryer if need be!
You want it to pre heat to 380 degrees on air fry.
Next, In a large bowl mix the eggs, milk, and mayonaise together. Set aside.
In a separate bowl mix your dry ingredients and herbs (panko, rosemary, sage, thyme, parsley, salt, pepper, parmesan cheese, onion powder, and garlic powder). Set aside.
First, dredge your Pork Chops in the egg mixture, next dip them in the panko herb mixture.
Set each pork chop on your air fryer pan. You can either do all 4 at once by using two pans (you may have to up the cooking time a little) or you can do two pork chops at a time, which is what I did.
Once your Air Fryer is pre heated place your pork chops inside. Set the timer for 28 minutes. Be sure to turn the Pork Chops half way through the timer (flip them and turn pan).
Pork should be cooked to at least 145 degrees, personally I like mine at 160 degrees. You can use a thermometer to see what temperature yours has reached. Once they are golden brown and cooked thoroughly, they are ready to serve! This time I served these with some easy fries, and zucchini coins but these would also be really fantastic with my Loaded Twice Baked Potatoes & Lemon Garlic Asparagus Spears !
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AD #CollectiveBias #HamUpTheHolidays #WhatsLeftForWhatsNext
Ham and eggs are perfect together right? Today I’m doing something a little different with them and throwing it back to my son’s Korean heritage! These Bibimbap Ham & Egg Breakfast Bowls are tasty and filling. The best part is they start with Hatfield® Ham. If you’re like me and you cook a whole Hatfield® Classic Boneless Ham or even a HatfieldOriginal Hardwood Smoked Ham Steak for your holiday dinner – you now have the perfect dish to use your leftovers in the next day!
I love Hatfield because they are a family owned company, and everything is ethically raised.
I also love that it’s all so versatile. The Ham is fully cooked and it’s perfect for entertaining. Whether it’s breakfast, lunch, dinner, or just snack time they have the perfect variety just for you!
I easily found the HatfieldOriginal Hardwood Smoked Ham Steak in the Ham section of my local Acme!
Bibimbap are bowls traditionally made with rice, a protein, and vegetables. Then they’re topped with an egg – over easy (of course, so that gorgeous yolk can run all over!), sesame seeds, & just a hint of gochujang!
By making these with your leftover Hatfield Dinner Ham the end result is a delicious, filling, and convenient dish!
Start by making your rice. The secret to perfect sticky rice is always to wash the rice (before cooking) until the water runs clear. This is usually 4-5 times. Next, boil and steam the rice according to the directions on the package. Set aside.
Take your leftover ham and chop it into cubes. Place it in a skillet to heat it up a little.
Make sure the carrots and zucchini are jullienned. Heat them with the snap peas in a skillet.
Assembling the Bowls
Place a couple of large scoops of cooked rice in the bowl. Next, add your cooked carrots, zucchini, snap peas, and ham.
Get ready to cook your eggs. We save this for the last minute because they do not take long to and you want them to stay warm!
In a medium skillet spray non-stick cooking spray. Turn to medium heat. add your egg to the pan. Let it cook for about 3-4 minutes. It’s ready when the white part of the egg is solid. Place it on top of your bowl.
Finally, add toasted sesame seeds & chopped green onions.
Serve with a side Gochujang sauce and chopsticks to tie it all together!
Slow Cooker Shredded Chicken Tacos are so easy to make. They are full of flavor and take less than ten minutes to prep. All of your ingredients go in the slow cooker and it does the work for you! You can enjoy these Slow Cooker Shredded Chicken Tacos that taste just like they came from your favorite Mexican Restaurant!
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