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

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

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?


Today’s post is a joint effort. Rhonda is handling the Kale Chips and Ashley is going for the deviled eggs. 🙂

Rhonda –

I am no stranger to kale chips.  I hate the ones you can buy in the store, but have always enjoyed making them at home for a crispy snack.  When I looked over Anna’s recipe, I thought, cool… I just need to buy kale and White Balsamic Vinegar.  Easy, right?  LOL.

Truth be told, my kale chip experience was supposed to go up last week, but I have struggled to find the white balsamic.  I have gone to every store in my area.  I finally gave up and decided to use the regular balsamic that I have at home.

 

Listen, the recipe calls for washing and drying and cutting up a bunch of kale.  Ain’t nobody got time for that when the store sells it in giant bags already prepped.  I used to eat a lot of kale and I have never bought it in any other form.

One thing that makes cooking more enjoyable for me, along with having a drink and dancing to some loud music, is having cooking tools that I enjoy.  I recently got these copper pinch bowls at Target and am pretty much OBSESSED.  I also got a new set of measuring cups and spoons because we were missing so many.  That mixing bowl?  Yep, it’s new too because I never have any the size I need!

Anyway, these were quick to prep and they cooked in half the time, thanks to me using prepped kale.  The pieces are smaller than they would have been if I had used a bunch and cut it myself.

I have made kale chips probably 30 times, and loved them every time.  These were on another level though and I will absolutely be making them again.  I mean, I do have a giant prepped bag of kale to go through now.

 

 

Ashley –

Sooo, deviled eggs? Listen, I’m southern so I for sure love some deviled eggs. They’re like a staple in our diet around here. Granted – typically they are loaded with unnecessary things like cornbread or some other form of bread crumb BUT  we are still down with the deviled egg here in the south.

I baked my eggs instead of boiling them. Y’all – it’s so much easier. Thank you to Rhonda for introducing me to that life hack.

Besides the absence of some kind of grain being stuffed into these bad boys – Anna’s Deviled Eggs are missing that usual key deviled egg ingredient : mayonnaise.  If I had to admit any kind of apprehension when making these, it would be that I was for sure that without mayo these bad boys wouldn’t taste quite right.

I literally had an internal battle raging the entire time of… maaaaybe I could just put like a dollop of mayo in the mix. I repeatedly had to tell myself to trust Anna – cause she hasn’t let me down yet. 🙂  OH and the green onions. Cause I’m just not a raw onion (of any kind) fan. Again, I trusted Anna.

I ‘got fancy’ as Anna said and put my deviled egg filling in a zip lock baggie to dispense it into the egg halves. Why? In actuality, it was because that was way less messy than spooning it into each egg half. Also, I may or may not – ok actually I did – eat some of the filling straight from the zip lock bag when I was finished filling all my eggs. It’s so good man. So good. I didn’t even miss the mayo! Nor did I mind the green onions. I was shook.

Now, because I’m from the south I couldn’t resist sprinkling the filled eggs with some kind of red spice. Typically people use paprika – I like things real spicy so I grabbed some chili powder. To be fair, I did taste one without the chili powder and it was delicious. 🙂 So good – and so good for you cause there’s no pesky grains or sugars added to these babies.

 


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

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: 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