Queso Fundido w/ Chorizo

This is one of our favorite appetizers (and sometimes a meal by itself). Super easy to make and comes together quickly. 

• ½ lb. chorizo (or regular sausage, if you prefer)
• ½ onion, diced small
• 2 small orange and/or red bell peppers, chopped
• 1 lb Monterey Jack cheese, shredded
• Chopped tomatoes, if desired
• Green onions, if desired

Preheat oven to 400 degrees F. In your cast iron skillet, over medium heat, cook your chorizo, onion and bell peppers until the meat is cooked through and veggies are browned. Remove from heat. Cover with cheese and place entire skillet in the oven. Cook 10-15 minutes or until bubbly and brown. Top with tomatoes and onions and serve warm with tortilla chips.

Potato Leek Soup w/ Bacon & Dill

This past week I received 3 very large leeks in my bountiful basket. I knew exactly what I wanted to do with them. This is one of our favorite soups. We usually top it with bacon, fried onions, and cheddar. But you can top it however you like.

• ½ pound of bacon, chopped
• 2 yellow onions, diced
• 2 leeks, chopped thin
• 2 large potatoes, peeled and diced
• ½ cup white wine, I used a cooking sherry
• 1 (32oz) box chicken broth
• 1 Tablespoon fresh dill
• ½ cup heavy cream
• Salt and pepper to taste

Heat a large pot over medium heat. Add a splash of olive oil and the chopped bacon. Cook until bacon is crispy. 5-10 minutes, depending on the thickness of your bacon. Remove bacon to paper towel lined plate. To the bacon grease and the diced onions. Cook until browned, about 10 minutes. Stir in the leeks and potatoes. Add the wine and let simmer until reduced by half. About 5 minutes. Add the chicken broth and salt and pepper. Let simmer on low until potatoes are soft. About 30 minutes. Add the dill and blend the soup, either with an immersion blender or in batches in your blender (carefully, it's hot!). Add heavy cream and serve hot topped with fresh dill and bacon. 

Freezer Directions: cook through and let cool before putting in freezer friendly storage containers. 

Vegetarian option: skip bacon and add extra olive oil or butter to cook onions in. Use vegetable broth instead of chicken broth. 

The Best Chicken Salad!

• 1 whole cooked Rotisserie chicken
• 1-2 stalks of celery, chopped
• 3 green onions, chopped
• 3 cups grapes, halved
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain yogurt
• 1/4 cup half and half
• fresh dill, minced (as much or little as you like)
• 1 cup slivered almonds
• lemon juice
• salt and pepper

Remove as much chicken as you can from the Rotisserie chicken, you should get around 2 cups of chicken. Chop up the fruit and vegetables and place them in a big bowl with the chicken. In a smaller bowl mix up the mayo, sour cream, some lemon juice, and some salt and pepper. Add your dill and mix. Pour the mayo mix into your chicken mix and add the almonds and mix until well blended. Eat it as is or put on top of your favorite bread. Personally I prefer it on a buttery croissant. :o)

Recipe adapted from:

http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/