America's STORYTELLER
Telling Untold Stories in Photographs, Prose and Public Speaking
http://tellmeastory-marcia.blogspot.com
RECIPES
Crock Pot Fiesta Chicken
and
Queso Blanco Spinach Dip
My daughter, Kristin, posted a recipe for chicken cooked in a crock pot/slow cooker on her facebook page.
Daughter Kristin. COpyright 2014 Marcia Norwood |
I made Kristin's chicken recipe. It's delicious, and I named it Crock Pot Fiesta Chicken. Trust me, it tastes a lot better than it looks in my photographs.
Copyright 2015 Marcia Norwood |
Crock Pot Fiesta Chicken
- 4 Chicken Breasts
- 1 Packet Fiesta Ranch Mix
- 1 Can Black Beans
- 1 Can Rotel
- 1 Can Corn (Do not drain)
- 1 Block Cream Cheese
- Cilantro
Sprinkle packet of Fiesta Ranch Mix on raw chicken breasts.
Add all ingredients to crock pot/slow cooker.
Cook for 4 to 6 hours on low.
Eat over rice or with tortillas.
Garnish with cilantro.
Copyright 2015 Marcia Norwood |
Mother's Day, my daughters, Faith and Sarah and I enjoyed a delicious dip made with white cheese and spinach with our meal at Chili's restaurant.
I tried to recreate the white cheese dip to go along with the chicken dish. I named it Queso Blanco Spinach Dip. Don't tell your children it has spinach in it, and they will love it.
P.S. I love cheese, but until today, I never knew there was such a product as Velveeta's Queso Blanco.
Copyright 2015 Marcia Norwood |
Queso Blanco Spinach Dip
- 1 Pound (16 ounces) Queso Blanco Velveeta (cut in cubes)
- 2-3 Tablespoons Spinach from a can (drained)
- 1 Can Rotel (diced tomatoes)
- 1 Can Corn (drained)
- Fresh Cilantro
Mix together in a saucepan until cheese is melted.
Garnish with cilantro.
Serve with tortilla chips
Copyright 2015 Marcia Norwood |
Copyright 2015 Marcia Norwood |
After the girls and I made up our own recipe....I noticed there is a recipe on the side of the Velveeta box for Velveeta Queso Blanco Spinach & Artichoke Dip. (The dip at Chili's restaurant also had artichokes in it, but my girls liked it better without the artichokes.)
Here's the recipe on the side of the box:
Velveeta Queso Blanco Spinach & Artichoke Dip
- 1 Pound (16 ounces) Queso Blanco Velveeta (cut in 1/2 inch cubes)
- 1 Package (10 ounce) frozen chopped Spinach (thawed and well drained)
- 1 Can (14 ounce) artichoke hearts (drained and chopped)
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- Fresh Cilantro
Combine ingredients in microwavable bowl.
Microwave on HIGH 5 minutes (Stir after 3 minutes) or until Velveeta is completely melted and mixture is well blended.
Garnish with cilantro.
Serve with tortilla chips.
My Beautiful Daughters: Sarah, Kristin and Faith. Copyright 2014 Marcia Norwood |
GOD gave me Kristin and Benjamin
through the miracle of birth,
and Sarah and Faith
through the miracle of adoption,
and four beautiful grandchildren:
Joshua, Megan, Emily and Caleb.
Handsome Son: Benjamin and Granddaughter Megan Jewell. Copyright 2009 Marcia Norwood |
Daughters Faith and Sarah; Grandsons Caleb and Joshua, Granddaughters Megan and Emily. Copyright 2008 Marcia Norwood |
I am grateful for the each one GOD trusts me with.
Mother's Day 2015. Copyright 2015 Marcia Norwood |
Come back often, and invite a friend!
Mary Marcia
America's STORYTELLER
Telling Untold Stories in Photographs, Prose and Public Speaking
http://tellmeastory-marcia.blogspot.com