Eat Happy : Chicken Queso Dip

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?



Hey Hey! 🙂 Today’s post is all about Anna’s Chicken Queso Dip. Let me just say that I was super excited to make and eat this. It’s got my most favorite ingredients: chicken, spicy peppers, and cheese. What’s not to love?

This was probably one of the MOST simple things I’ve made since we began this journey of cooking through Eat Happy which is saying a lot because the recipes in this book are generally not complicated. I love that. Cause cooking is not my favorite thing to do…so the less steps the better.

The dip did not disappoint me. It was super yummy, and made the perfect dinner. I used some pork rinds and extra crispy bacon to scoop it up with. Easy peasy peeps.

While this dip would be great to make on any week night for your family, I think that it would make a great addition to any party or get together.

And I mean really, that’s all I have to say about this fabulous dip! Go get yourself this cook book and start treating your body to some yummy meals that are grain free and sugar free. I promise you’ll feel and look amazing. 🙂

Until next time!


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

4 Food Shows on Netflix that You need to Binge…ASAP

Hey boo things. Sooo, it’s Tuesday. And if you’re a regular around here you know we are doing a series where we post our experiences cooking through the Eat Happy cook book. However, I’m a slacker and don’t have my post ready for today.

I forgot. Blogger fail? I will for sure for sure get to it later this week, but listen it’s just not happening tonight.

I do have something else foody and  fun to share…if you’re interested? 😉

I don’t know about you, but I love watching food shows. I like watching actual cooking shows, HELLO PIONEER WOMAN, and I also like just watching shows that are about food…eating it…talking about it…experiencing it… etc etc. Food is life. Literally. And figuratively.

Since I have a mild obsession, I thought I’d share with you some of my absolute favorite food shows on Netflix that I feel like you need to begin to binge watch ASAP so that your life will be complete.

Sound good? Cool. Let’s get to it shall we?

  1. Ugly Delicious – This is like a food documentary/travelouge that follows James Beard Award winning chef, David Chang on a journey hitting up really fantastic restaurants that have non main stream but super successful food concepts. It’s just so good. They eat food that I’ve never even heard of, and it’s just so much more than a food show. They talk about the cultural impact that food has had on us as a society and in different countries.
  2. The Great British Baking Show – y’all. I love this show. I actually just finished season two, and I’m in desperate need of more. It’s basically a baking contest consisting of 12 (or 13 for season 2) amateur British bakers and tests their skill and knowledge over the course of several weeks. One by one the bakers get eliminated until only one baker remains as champion! It’s funny and full of dry humor that I love.  I also really like how it’s only filmed on the weekends. That’s just so realistic and practical. The contestants aren’t holed up and being kept away from the real world. They don’t have to quit their day jobs to participate. Everything about this show is great.
  3. I’ll Have What Phil’s Having / Somebody Feed Phil – These two shows follow Phi Rosenthal, the creator of Everybody Love’s Raymond, around as he journeys all over the world trying new food or revisiting places he’s been to and loves. The thing that makes these shows? It’s Phil. He’s so so so funny and amusing to watch. His facial expressions alone are worth a couple episodes of your time. Not to mention he knows a lot about food and great places to eat all over the world.
  4. Nailed It – This. Show. Is. So. Funny.  It’s a cooking competition show wherein contestants are brought in to recreate some Pinterest worthy food creations to the best of their ability. As you can imagine things don’t typically turn out Pinterest worthy which is hilarious in and of itself. BUT the best part of this show is the host, comic Nicole Byer. She seriously makes me belly laugh while watching this show.

Andddd I could go on, but we will save those for a follow up post…cause between these four shows – you’ve got quite a bit of binge watching ahead of you. 😉

What are some of YOUR fave food shows on Netflix? Fill me in. Give me some suggestions.

Thanks for stopping by and I hope your Tuesday was fantastic!

Eat Happy: Bacon Wrapped Dates

Hey hey and welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We started with the very first recipe and are working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. Thanks for being here. Let’s get into it.

Let me just start by saying, I did NOT want to make this.  Okay, I admit that I love bacon and goat cheese and things like that, but dates?  It’s a no for me, dawg.

However, I fully trust Anna and her recipes.  I can usually see the appeal with a food I don’t like.  I don’t eat dates because they are incredibly sugary, and well…. they are ugly.

Just look at em!

I have eaten them plenty of times, pulverized into foods as sweetener…namely, in Larabars which I used to eat the shit out of until I realized all that sugar was doing me no favors.  Just straight up?  Naw.

Overall, this is the type of recipe I tend to shy away from because I hate the tedium of wrapping shit in bacon or stuffing anything.  Turns out the most tedious part of the process was waiting for the bacon to reach room temperature.  I hadn’t read through the recipe ahead of time and was just sitting there like…

I went ahead and popped some goat cheese peppers in the oven too since I had just bought some mini peppers.

These things tasted amazing while cooking, but then I had to talk myself into taking a bite.

 

They were nice and caramelized and better than I expected, but I still just can’t with dates.  Claudia tried a bite and liked it until she looked down at it and decided it was ugly.

If you like dates, this is for you.  In fact, come on over and get these.

Eat Happy: Broccoli Dip

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Sooo this week I made Anna’s Broccoli Dip, and let me just tell you that liking broccoli is not required to like this dip. Cause ya know…per usual – I don’t really care for broccoli. It’s honestly really just a texture thing. All those little balls… I just don’t care for a bunch of tiny balls in my mouth. It reminds of grits. I never like grits for that very reason.

But yeah – enough ball talk. Let’s get to the dip!

Dips are my fave. I love a dip. I could eat a dip for an entire meal. In fact, I did that with this dip.

I did have some mishaps while making this dip which actually have nothing to do with the dip itself, just me needing to get my life together. Want to indulge me and let me rant for a bit? I mean. Thank goodness this is a one sided conversation, because I’m gonna do it anyway. 😉

  • Obviously this is Wednesday…and these posts are supposed to go up on Tuesdays. Can we say blogger fail?
  • Broccoli seriously stinks when you steam it. Like my whole house smelled terrible. HOWEVER, I am super glad it stunk because I went to throw out the offending left over broccoli florets and remembered that I had forgotten to take the trash to the curb! So I mean, thank you Anna for helping me to remember to get that full trash can out.
  • Instead of pre mincing my shallot before throwing it in the food processor, I just threw it in there and let the food processor do the work. People. Then my house smelled like raw onion and steamed broccoli. Not a great combination. I lived through it though and got a delicious dip as a result.
  • Prior to getting this post up, I got hit with one of those “throw everything out, clean everything up” moods. Like, I couldn’t function unless I went through the fridge and pantry, mopped my floors, got all the sheets and blankets stripped from the bed for washing….etc. I almost slipped and busted my ass on my freshly mopped floors. So that was fun.

So ANYWAY – despite all those things I made it here to my computer with the most yummy broccoli dip I have ever tasted. I had planned on sharing this with my mom….but it may not make it to work tomorrow. Sorry mom! 🙂

It’s super easy to whip up. Mine turned out more green than the one pictured in Eat Happy, but I kind of like it that way. I thought about how it would make a cute festive Christmas Holiday dip since it was so green. I also added some chili flakes to the top for a little more heat. As Anna suggested in Eat Happy, this dip would be great with fresh veggies, but all I had on hand were pork rinds which are also serving as the perfect vessel for this dip!

So good.  You guys so need to purchase this book and make this dip! It is seriously yummy and seriously good for you. Why? Cause: no sugars and no grains! 🙂 🙂

Thanks for stopping by today!


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Goat Cheese Stuffed Mini Peppers

 
Welcome back to our Tuesday post, where we share our experience with cooking through the best cookbook on earth: Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook, because you should be buying the book to support the author.  However, we will be telling you about our experience with the process, as well as our opinion of the outcome.  Let’s do this.

I was really excited to do this recipe.  I love cheesy anything and love working with mini peppers.  I underestimated this simple little gem though.

As usual, I had grocery shopping misadventures when preparing for this recipe.  There were NO regular bags of mini peppers left like I usually buy.  There was ONE bag of organic, which doesn’t have as many peppers but I had to just roll with it.  It left me wondering though, what in the fuck is happening mid-March that everyone needs peppers?!

After a WalMart, a Target, and a local grocery store, I still couldn’t find the specific goat cheese the recipe requires.  I had to stop in the grocery store to look up what’s so special about that cheese.  I discovered that it’s made creamy like a spread, instead of crumbled like the one I could find.  I decided to just roll with it.

The cheese was a little difficult to get into the peppers and had just as much all over my countertop, but it was fine.  They smelled absolutely DIVINE while they were cooking!

I didn’t realize until I pulled them out of the oven that I forgot fresh herbs, so I foraged around in my spice cabinet and emerged with my finest dried parsley.

Absolutely could not stop eating these and had to force myself to save 3 for Stuart to try.  100% will be making these again…soon.

Eat Happy: Cheese Biscuits

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

This recipe is also made to where you can make cheese straws, which are a good ole southern tradition, but I did not have time for an extra step so I went with a good ole biscuit shape.

I hate, hate, hate grating or shredding cheese but I avoid the extra fillers in most shredded cheese if I can manage taking 5 extra minutes to do it myself.  I also happened to already have block cheese and it needed to be finely shredded, so I just went for it with my hand grater.

When I got the dough ready, I was 100% convinced that it was not done correctly and I had to just roll with what I had going on.  It was much wetter than anticipated.  These bitches smelled AMAZING while cooking.  The kids were just watching the oven, waiting for them to be ready.

When they came out, I was a little confused over how flat they were, but upon looking in a Facebook group where most of the members cook from this book, I realized that wasn’t uncommon.  The most common solution seems to be to add more almond flour, which I will try next time.

And there will be a next time, like probably tomorrow… the kids woofed them down in 30 seconds and begged for more.  Easy and delicious and they will make the perfect addition to a lot of our regular meals.

Eat Happy : Kalamata Olive Tapenade

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Sooo Olive Tapenade. Two things before we get started:

  1. I LOVE olives. Like. I could just eat a bowl of olives. So you know. Be surprised that I’m not saying I hate the main ingredient of this dish. 😉
  2. I messed this one up. Ooops.

Alright, as I stated above I’m a huge fan of olives so I was looking forward to making this dish. As with every other Eat Happy dish I’ve tried, I really appreciated that all the ingredients were super easy to find and that the recipe wasn’t complicated. Even though Tapenade sounds fancy, it wasn’t overly complicated.

It’s definitely one of those just gather the ingredients, dump them in the food processor, and mix it all up type of things. What could possibly go wrong? Well. A 2.5 year old could interrupt you. A four year old could have problems with his video game that you have to go attend to. Usual stuff. So I may have blended everything too long. My Tapenade looked like an olive paste.

It was still super yummy though! I made some Almond Meal Pita Chips to eat with it…I also had pizza and put some of the Tapenade on top of my pizza. Cause I mean…who doesn’t like olives and pizza together??

And as always with Eat Happy, this dish is grain and sugar free – so it’s good for your bodaaaay.

But yeah. That’s about all I’ve got on this one you guys. It’s easy peasy…just don’t be savage with your food processor technique. 😉

If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Sausage Stuffed Mushroom

 

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


 

Sooooo. Another recipe another ingredient I don’t like. I mean. I feel like disliking mushrooms is a pretty common thing. Just because I dislike cucumbers and now mushrooms … doesn’t mean I’m super picky. Right?

Right??

Irregardless, I’m in this for the long haul – so I’ll try anything. And I have to go ahead and say that despite the whole mushroom thing…this was SO GOOD.

I don’t have any stories about having trouble finding ingredients on this one. Surprised? I sure was…cause that seems to have been a common theme for us so far. Not this time though.

I actually meant to cook this on Sunday night. You know. Be a prepared and responsible blogger. Not do things the night before. But eh. Where’s the fun in that? Also. I opened Eat Happy and looked at the recipe and was all “ NAH. I’ll do it tomorrow.” Cold feet like cray.

So I gave myself the pass Sunday night which meant Monday night was the night. I dove right in starting with the prep of all the cutting/chopping/ worst part…whatever you want to call it. My dad is an incredible cook. He always cooked our meals growing up. He would fondly call me his sous chef. I hated it. I was the one shredding the cheese and cutting the vegetables and cleaning up the messes he left in his wake. He was preparing me for real life. Or using me. How ever you choose to look at it. 😉

But yeah, everything was going great. I had to Google how to prepare a mushroom for stuffing. I spent HOURS chopping all the stems. Then, I ran across a piece of the inside of one of the mushrooms. I guess it came off with one of the stems I popped out? And um. I have that thing where I can’t stare at holes. Like clusters of them. It’s a thing. Trypophobia. Google it. I’m thinking about it now, and I think I may climb out of my skin. ANYWAY – the inside of this mushroom gave me a similar feeling as staring at a bunch of holes. Not cute.

So I threw that bad boy away and moved on with life. Like every other recipe I’ve tried from Eat Happy – even though the concept was intimidating to me – the actual execution of the recipe was easy because Anna keeps things simple and straightforward.

I got the stuffing mixture combined with only a slight issue with opening the cheese. Y’all. This stuffing. It’s amazing. So delicious. And if you know me this won’t come as a surprise, I have this vision of making this again but chopping up ALL the mushrooms and just mixing it all together and eating it like that. Cause I couldn’t help myself. I unadshamedly ate several spoon fulls of the stuffing all by itself.

AND while the stuffed mushrooms baked – they smelled incredible. I was actually looking forward to trying one. So, 45 minutes later – plus 10 more for cooling…it was the moment of truth. I chose one and put it on in my mouth. It was good. Really good. Cause that stuffing is bomb. But, I just can’t get past the squishy texture of a whole mushroom. Sooo – yeah I think next time I’ll just chop it all up and eat in in a bowl or something. Haha

It was seriously yummy though. You need to put this on your list of things to try. And again? The best part? It’s SO GOOD for your body. No sugars or grains to fuck you up. 😉

If you want to read more posts about Eat Happy, I’ve got all the links compiled here nice and neat for ya.

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini
Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

 

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Hey hey! So today isn’t Tuesday, but we have something else planned for this Tuesday…so here we are on a Monday doing Eat Happy. 🙂

My task to cook this time? Tzatziki Dip and Almond Meal Pita Chips.

Soooo, confession time? The main ingredient in the Tzatziki Dip is cucumbers.  I hate cucumbers. I don’t like the way the smell. I certainly don’t like the way they taste. BUT I refuse to be that person that won’t try something new. Don’t get me wrong. I freaking love my comfort zones, especially when it pertains to food. I can eat the same meal all week. I will order the same thing at a restaurant…indefinitely. I’m just not going to put a hard no on something  – when it’s being prepared differently than I’ve ever had it. The thing is, you can be in the camp of not liking a certain food, but someone could cook or prepare it in such a way that you end up really enjoying.

But yeah. Not a cucumber fan – however, I dove into this recipe with confidence and zero cucumber hating baggage.

First hurdle? I had a hard time finding almond meal. I can remember when I first started NSNG, and how it was never a big deal to find coconut flour or almond meal at places like Walmart and Target. Now, the shelves were bare and weren’t restocked for over a week. Rhonda and I talked about it and she pointed out that it was probably because more people are being turned on to limiting grains and finding substitutes for traditional flour. Anyway, I finally found some almond meal at Winn-Dixie.

The batter is pretty simple and straightforward – I did have one hiccup. I forgot to buy parchment paper that was supposed to use to line the pan. You know. To prevent sticking. I’ve been out of tinfoil for a couple of weeks now. Zip lock bags too. I’ve been sending my son’s weekly magazine cut outs that start with his class’s letter of the week just stuck all willy nilly in the pocket of this school folder. So I mean – there for sure was no parchment paper in the house. Solution? I just heavily greased the pan with some kerrygold butter and sprinkled that with a little bit of almond flour. For the most part it worked. Thankfully you’re supposed to just break apart the pieces so it was ok that they didn’t come out all perfectly shaped. 🙂

The almond meal pita chips turned out fantastic. They were so good I could have ate that whole pan. I had to quickly wrap them up and put them away.

While the chips cooled, I got started on the Tzatziki Dip.  You have to roughly chop the cucumbers and sprinkle them with salt to help draw out some of the moisture.  I have to say that that part was super interesting. To let the cucumbers sit and come back to cucumber juices leaking everywhere.

Once the cucumbers were ready – I threw them into the food processor with all the other ingredients. Let me just tell you that pureed cucumbers have an even more intense smell. I was definitely taken aback. And then I regained my composure cause: I’d left my cucumber baggage at the kitchen door. 😉

I tried several bites – and it wasn’t too bad. Not something I’d choose to make again…but not something I’d turn my nose up at which says a lot considering I have a strong-ish dislike for cucumbers. And once again, I brought this beauty to my Mom cause girl loves cucumbers. 🙂 🙂

Thanks for coming by…and if you want to see our previous week’s Eat Happy posts feel free to click on through:

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini
Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Welcome to our second post in the Eat Happy cook-through series!  Last week Ashley cooked some yummy stuff and I was excited for my recipes to be extremely simple on a week that I was busy and sick….

Then I got started.

First I did Cheese Crisps, since they are my 12-year-old’s longtime favorite snack and he was wanting to eat crap.  They are also quick and easy and I was going to use the microwave method while working on cooking their dinner.  Easy.

Eating cheese while it cooks is always necessary.

I made them into a large disc that I broke into fourths, but also made a few smaller round ones.

After I had their dinner made, I moved onto the peaches.  I knew going in that I don’t like peaches OR prosciutto, but Stuart likes both and I figured it would be good for me to try something new.  The recipe was very straightforward.  What could possibly go wrong?

 

I got out all of my ingredients and tools and well… it was a pain in the ass.  My peaches weren’t ripe enough, so they were hard to peel AND hard to remove the pit.  Once I got them sliced, I thought the hard part was over.  I mean, what’s so hard about wrapping peaches in a thin slice of meat right?  HAHAHAHAHA.

FML.

The prosciutto was hard to handle without it tearing, yet wanted to stick to my hands as I tried to wrap it.  So annoying.  I have never been so frustrated trying to make something so simple.

When it was done, I  tried one and passed the rest to Stuart and Claudia.  Cause, yep, still don’t like peaches OR prosciutto.  Stuart raved about them too, so if you’re into those couple of things, GO for it!