Glide Zen

One pin down 1,000 to go. I love when I finally get around to trying that pin I've been wanting to make. I found this over at The Pea Kitchen  a few months ago and have thought about making it many times since. I figured Thanksgiving season would be the perfect time. It's pie season! This dip is quick and easy and it tastes just like a delicious apple pie filling. So you get all the flavors of apple pie without the wait and without all that tedious prep work. I think this recipe has also inspired me to sprinkle my apple pie crust with cinnamon and sugar this year, yum! There are many different ways you could serve this and I've listed in the recipe a few ideas. I left them out of the picture just so you could get a good glimpse of the actual apple pie dip, but If you were to serve it with the ice cream or whipped cream it would be even more like the real thing, and the caramel sauce would just take it over the top. Also, the cinnamon sugar chips are such a simple a...

If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I've been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I'm not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine - Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it's not processed .  I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don't like ...

If you've been following I'm sure you know by now that I love a good slow cooker meal. Who doesn't? Meals prepared in a slow cooker yield flavorful and tender results with such minimal effort. This soup is definitely proof of that. If you don't have a slow cooker you could also make this on the stove top. I've also prepared it on the stove top before and added grilled chicken to it. If you choose to prepare it on the stove top add cooked chicken and allow the soup an hour to simmer over low heat so all the flavors have some time to develop and meld together.  I love Mexican food. I could eat it everyday. It has such unique and exciting flavors. Addictive flavors if you ask me. I hope you enjoy another Slow Cooker Meal from Cooking Classy =). Slow Cooker Chicken Tortilla Soup Yields about 5 servings Ingredients: 20 oz boneless skinless, chicken breasts halves 3 (14.5 oz) cans low-sodium chicken broth 1 (14.5 oz) can diced tomatoes with green chi...

If you ask me, made from scratch Mexican food is just about as good as it gets. I've mentioned before that Mexican and Italian food are my two favorite kinds of food. One thing I love about each of them (other than the number one reason - the incredibly delicious flavors) is their use of so many fresh ingredients and how a lot of it is made from scratch. I've been to Mexico just a few times and one of my favorite things there was always the fresh tortillas. I loved stopping by the market to get a bag filled with a large stack of fresh flour tortillas from the bakery (I loved the fresh churros they have too, mmmm). I could probably eat that whole stack in one sitting. These may seem like one of those things that's not worth the time and effort but I'm telling you, it is! I just don't like the flour tortillas from the store that are pre-made and loaded with preservatives, they just taste weird to me. Once you've had fresh tortillas, you know what I mean when ...

If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I've been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I'm not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine - Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it's not processed .  I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don't like ...