The Best Queso Cheese Sauce

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Queso is my thing. I'm a terrible decision maker, but when I'm in the mood for queso, I have no problem deciding what's for dinner. Mexican. With queso. But it has to be GOOD queso. Not the watered down stuff. And this queso right here? It's pretty legit. If eating it straight out of the pot is any indication, I'd say it fits the bill perfectly (although I will neither confirm nor deny I did such a thing). Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional)
• 1 1/2 cups half & half
• 1/2 (15 oz.) can petite diced tomaotes with green chiles, drained
• 1 tbsp. cornstarch
• 4 oz. cream cheese, cut into cubes and softened
• 1 tsp. yellow mustard
• 8 oz. sharp Cheddar cheese, shredded
• 8 oz. Monterey Jack cheese, shredded

Place a medium pot over medium heat. Add the butter, shallots, garlic and jalapeño. Saute for 3-4 minutes to soften, then add the half & half and diced tomatoes.

Whisk in the cornstarch. Allow the mixture to come to a simmer, so the half & half can scald, then lower the temperature to medium-low. Then stir in the cream cheese and mustard.

Slowly start adding the shredded cheese. Stir and add by the handful, until the sauce comes together. If you prefer your cheese sauce a little thinner, add an extra splash of half & half. Serve immediately, or keep warm in a slow cooker or fondue pot.

Source: Adapted from A Spicy Perspective

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!

Printable Recipe

Ingredients

Marinade/Dressing:

• 6 tbsp. olive oil
• 2/3 cup freshly squeezed lime juice
• 1/4 cup. fresh cilantro, chopped
• 4 tsp. garlic, minced
• 2 tsp. brown sugar
• 1/4 tsp. red chilli flakes
• 1 tsp. ground cumin
• 1 1/2 tsp. salt

Salad:

• 4 boneless chicken thigh fillets, skin removed
• 1/2 green bell pepper, seeded and sliced
• 1/2 red bell pepper, seeded and sliced
• 1 small onion, sliced
• 5 cups Romaine lettuce leaves, washed and dried
• 2 avocados, pitted and sliced
• Extra cilantro leaves to garnish
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights

Blackened Chicken

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I usually order blackened chicken whenever I can, but now that I've found a recipe that trumps my go-to restaurant order, I'm going to start making it at home! You can put this chicken on a salad, in a sandwich or eat it plain. Or you can do what we did and serve it with a refreshing dollop of homemade guacamole. It's amazing however you have it. Enjoy!

Printable Recipe

Ingredients

• 1 1⁄2 tbsp. paprika
• 1 tsp. salt
• 1 1⁄2 tsp. onion powder
• 1 1⁄2 tsp. garlic powder
• 1⁄2 tsp. pepper
• 1⁄2 tsp. black pepper
• 1⁄2 tsp. thyme
• 1⁄2 tsp. oregano
• Dash of cayenne pepper
• 6 chicken breasts
• 2 tbsp. butter, plus extra if necessary

Combine all seasonings in a shallow bowl.

Dredge each chicken breast in the spice mixture and shake off the excess.

Heat a large skillet to medium-high heat. Add butter and allow to melt.

Add chicken in an even layer and cook for 5-7 minutes per side, cooking in batches if necessary and adding more butter.

Remove from skillet and serve immediately.

Source: Adapted from Food.com

Best Skinny Beef and Broccoli Noodles

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I had never cooked with Udon noodles prior to making this, but I'm a newfound Udon noodle lover! They're thick and creamy and work perfectly in this Asian-inspired dish. I love getting Beef and Broccoli when we order Chinese food, but having it in noodle form makes the dish really hearty and you don't have to worry about making additional sides since it contains protein and vegetables. It's absolutely tasty, too. Enjoy!

Printable Recipe

Ingredients

• 2/3 c. low-sodium soy sauce
• 6 tsp. garlic, minced
• Juice of 4 limes
• 1 1/2 tbsp. hot sauce
• 2 tsp. honey
• 5 tbsp. sesame oil, divided
• 2 tbsp. cornstarch
• 1 lb. flank steak, thinly sliced against the grain
• 1 lb. wide rice noodles or udon noodles
• 1 large head broccoli, cut into florets
• 8 oz. baby bella mushrooms, sliced
• 2 tbsp. water
• Lime wedges, for serving

In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and reserve for later. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.

When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and water and stir, cooking until tender, about 6 minutes more. Reduce heat to low. Add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.
Source: Adapted from Delish

Crockpot Peach Cobbler

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This month's SRC post comes from Angel at Angel's Home Sweet Homestead. I admit I was a little intimidated going into her blog just because her recipe list is so extensive (and everything sounds SO good), but as soon as I looked in the dessert section and saw "peaches"...I was sold. Then to top it all off, it's a dessert that's done in the SLOW COOKER. Um, hello? Is that like the best thing ever or what?

And it is. It's pure genius. It takes less than 10 minutes to throw together and then you let your crockpot do the rest of the work. And want to make it even easier? Use one of those crockpot liners and you won't have any mess to clean up! This recipe is yummy and it's nice to have on hand for when you have company. You won't have to worry about leaving your guests to go in the kitchen to get dessert together. Just prepare this before your company arrives and by the time dinner is over...you're good to go. Enjoy!!

Printable Recipe

Ingredients

• 2 (16 oz.) cans peaches, drained (4 cups of frozen peaches, thawed and drained may be substituted)
• 1/2 cup, plus 1 tbsp. sugar, divided
• 1 1/2 tsp. cinnamon, divided
• Pinch of nutmeg
• 3/4 cup self-rising flour
• 6 tbsp. butter, cut into pieces

Grease the bottom and sides of a 6 quart crockpot and set aside.

In a medium-sized bowl, stir together the peaches, 1/2 cup of the sugar, 1 tsp. of the cinnamon, and nutmeg. Pour peach mixture into the greased crockpot.

In another medium-sized bowl, whisk together flour, and remaining 1 tbsp. sugar and remaining 1/2 tsp. cinnamon until combined. 

Cut butter into flour mixture using 2 knives or a pastry blender, until the mixture resembles coarse crumbs.

Sprinkle flour mixture evenly over peach mixture in crockpot.

Place a paper towel or thin dish towel over the top of the crockpot, then cover with the lid. Cook on HIGH for 2-3 hours or until the crust turns golden brown.

Serve with whipped cream or ice cream.

Source: Angel's Home Sweet Homestead

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