Monday, June 30, 2008

Vacation Eats

Sorry for being all lazy poster, but I just got back from a week long visit to Florida and it was heaven. I loved every second of it. It was also my boyfriend's first visit to the ocean, which was incredibly adorable...till he threw me in fully dressed.
As we all know, vacation is ALL about food. I wanted to take pictures of everything delicious I ate, but alas I was too obsessed with the seafood and key lime goodness to keep to the plan. But I snapped a few!

When you look below, you may think, "Kara, where are all the pictures of seafood?" I'm glad you asked! Seafood is my favorite ever. Trust me. I ate it every single day. From grouper sandwiches to blackened sword fish. This girl was happily satisfied by ocean critters. I was just too lazy to take pictures :)

Here's some eye candy of just a smidgen' of the deliciousness that was my vacation:

King Crab Legs- I think Caleb seriously high off of how delicious these were.
Dreamciscle Pina Colada. Very Girly. Very Delicious:
Rib dinner from a local guy with a smoker at the outdoor market. THAT RICE! Wow. Incredible. It has pieces of smoked chicken in it.

Just Ribs, for the BBQ purist:
My Mom's incredibly excessive Chili Dog:

Gyro from Hella's in Tarpon Springs, FL. Seriously the best Gyro I've ever had. Ever. (don't mind the sunburn)

Thanks for Stopping By!

Wednesday, June 11, 2008

One Speedy Potato

I did a quick post about this website on by other blog. However, this very cool idea needed to be shared with the Kara cooks community. I'm SO trying this next time I make some mashed taters, which just happens to be my favorite food in the entire world.

Check it out...

Has anyone tried this before?

Want to know how to repaint a piece of furniture? Check out Inspired Kara, my new blog!

Thanks for stopping by!

Friday, June 6, 2008

Chicken Enchillada Dip... a Guarenteed HIT!

I love cheese, chicken, and enchiladas so why not make them into a dip?!! I first had this at my aunt and uncle's place in Cleveland. I've been obsessed ever since. This is one of the EASIEST dishes to throw together for a last minute gathering or BBQ. I always try to keep the ingredients on hand so I can grab them in a pinch. This stuff is SERIOUSLY delicious. I've never gotten less then great things to say about this dip. Warning. It's addictive, very addictive.

The key to this recipe is a QUICHE pan. A pie pan would probably work, but for my purposes I use a Kitchen Aid Ceramic Quiche Dish. It is the perfect size. I purchased it from Tuesday Morning. Have you guys heard of this place? I love it!! Nothing glamorous about it, but tons of home stuff on major markdowns!

Here's the Recipe:

- 1 cup mayo (the real stuff)
- 1 package softened cream cheese
- 1 large can of chicken (the kind you get next to the tuna)
- 1 - 1.5 cups of your favorite shredded cheese
- 1 can of diced chilies
- 1/4 teaspoon cumin
- 1/4 teaspoon Cayenne pepper
- A handful of shredded cheese for the top

Combine all ingredients together in a large bowl. You can either use a spoon or dig down in there with your hands. Then, spread the sticky, semi-gross looking mixture into your dish, sprinkle with remaining shredded cheese. Cook at 350 degrees for about 10-15 minutes, or until very bubbly. Serve with some scoops, or your favorite tortilla chips!

Here's What I Got: (Warning, no FINAL picture. I had to run out the door to a party before I could snap a pic.)

The cast of characters. Yes, I'm a generics girl. I hardly ever buy name brands.

The pre-baked dip in all it's gooey glory

Sorry for the missing pictures. There should be one of it all spread out with shredded cheese on top, and one after I pull it out of the oven with it all bubbly and chickeny and cheesy and gooey and yummy.

What I learned:
- ALWAYS, I repeat, ALWAYS ask for a recipe when somebody makes something delicious. It's worth it!!!
- I love this dip for the days I'm feeling non-impressive and non-domestic. It's SOOO easy
- Plan for some time for the dip to cool just a bit, instead of trying to immediately head out the door with a 350 degree dish in your hand, not that I would EVER do that

Thanks for Stopping By!!!