Queso Fundido

Last week my girlfriend Rachel had a company "Souper" Bowl party at work and was asked to bring a dish.  While we all know Queso isn't necessarily a soup, she was told she could bring anything as long as it was in a crock pot.  When she first asked me to prepare something I immediately thought of this yummy Queso Fundido recipe from my Cook This Not That book, and since she loves queso I decided it would make the perfect contribution.  Many of you would assume that I'm the designated cook in our household, and well, your assumption would be right on target but this time I decided to let Rachel take the reigns and step into my sanctuary.  She accepted the task, with some hesitance, but was ready to go full force.  After sauteing the veggies for her, I prepped the remaining ingredients the night before and gave her a quick consultation and sent her on her way. The morning of the event she finished preparing the queso dip and it turned out to be some of the yummiest stuff  I ever did taste!  She also mentioned it being a huge hit at the event, and it being totally devoured.  It's not often at all that I relinquish control and let her enter the kitchen, but I have to say, she did a fantastic job...I'm proud of my little grasshopper!

Queso Fundido


Ingredients

• 6 corn Tortillas cut into triangles (we also recommend Baked Tostitos)
• 1 1/2 Tbsp Canola Oil
• 1 small Onion, minced
• 2 cloves Garlic, minced
• 2 cups Mushrooms, diced
• 1 cup diced Tomato
• Salt & Pepper to taste
• 1 can (4oz) Green Chiles
• 1 1/2 cups shredded Pepper Jack cheese

Preparation

1. Preheat the oven to 425 degrees.  Toss the tortillas with 1 tablespoon of the oil and arrange on a large baking sheet.  Bake until lightly brown and crispy, about 10 minutes.
2. Heat the remaining 1/2 tablespoon oil in a large cast-iron skillet or saute' pan over medium heat.  Add the onion and garlic and cook for 2 to 3 minutes, until translucent.  Add the mushrooms and tomato and cook for 2 to 3 minutes, until softened.  Season with salt and pepper.  Turn the heat down to low and add the chiles and cheese, stirring constantly so the cheese melt uniformly.  When the cheese has fully melted and starts to bubble, immediately remove from heat and serve, using the tortilla chips to scoop directly from the pan.

*Makes 4 servings

*340 cals, 21g fat (10g saturated), 470mg sodium

*Cost per serving: $1.46

*Compare to: Chili's Skillet Queso w/ Chips, 920 cals, 73g fat (30g saturated), 4,040mg sodium, $4.99

Beijing "Sticky" Wingz

As we all know yesterday was Super Bowl Sunday (did your favorite team win?), and I was invited to a Super Bowl party.  Of course I couldn't go empty handed so I decided to reference my handy dandy Cook This Not That book to see what appetizer recipes I could choose from to prepare for the occasion.  I chose their Beijing Wing recipe and adapted it to make it my own, hence the name Beijing "Sticky" Wingz.  These wings are great for any type of casual gathering (recipe can be doubled) or for a nice laid back meal at home.  Judging by all the bare bones lying on empty plates, I'd say the wings were a hit!  What were some of your favorite Super Bowl snacks?

Beijing "Sticky" Wingz

Ingredients

• 1/2 cup low-sodium Soy Sauce
• 1/4 cup Brown Sugar
• 4 cloves Garlic, minced
• 1 Tbsp grated fresh Ginger
• 2 lbs Chicken Wings
• 2 Tbsp Butter
• 1 Tbsp Sriracha
• 1/2 cup Sweet Chili Sauce
• Juice of 1/2 lime
• 1/2 Tbsp dried Parsley for garnish (optional)

Preparation

1. Combine the soy sauce, half the brown sugar, the garlic, and ginger in a sealable plastic bag.  Add the wings, mix to coat, and seal the bag.  Marinate in the refrigerator for at least 1 hour or up to 8.
2. Preheat the oven to 450 degrees.  Remove the wings from the marinade and lay out on a baking sheet lined with lightly oiled aluminum foil, making sure they're evenly spaced.  Roast for about 15 minutes, until the meat firms up and is cooked through and the skin begins to caramelize and crisp up.
3. Heat the butter, sriracha, lime juice, sweet chili sauce, and the remaining brown sugar in a large nonstick skillet.  When the butter has melted, add the wings and saute' for 2 to 3 minutes, until the sauce clings lightly to the chicken.  Garnish with the dried parsley.

*Makes 4 servings

*290 cals, 10g fat (4.5 saturated), 890mg sodium

*Cost per serving: $1.94

Compare to: Outback Kookaburra Wings, 1,377 cals, 100g fat (31g saturated), 3,819mg sodium, $7.95