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Cheesy BBQ Chicken Dip

Cheesy BBQ Chicken Dip

I am so, so behind! This year has become quite busy and I haven’t had time to keep up with everything. It’s been so hectic! Here’s what I’ve been doing:

  • I’ve gone on a couple of different short trips including: a trip to visit friends in San Francisco and a work conference
  • I got a promotion at work (yay!), which comes with more work
  • I’m volunteering with four different groups (Baha’i children’s classes, the team that plans the Baha’i holy day activities, and with two non-profits in the community)
  • I plan and host a monthly devotional and craft night with a friend
  • I have a fairly intense exercise regimen and, at the same time, am trying to be more calm and meditative
  • Lastly, I’m trying to keep up with all of our friends and, take some time for me!

Anyways, here’s the last of the recipes I plan to share back from our game night in November. (It’s May now and I’m recapping from November?! Whoops…)

Cheesy BBQ Chicken Dip

This was so easy to prepare and so, so, so delectable! I absolutely love dips and I love finding ones that are easy to make at home. It didn’t take long to make – probably about 45 minutes including chopping  and oven time. First I mixed the garlic powder, BBQ sauce, and softened cream cheese. (Low-carb/keto tip: Buy or make your own sugar free BBQ sauce!)

Cheesy Chicken Dip | Stone House Rock

Then I mixed in my shredded chicken. (Preparation tip: Cook a large quantity of chicken and shred it. Freeze it in smaller quantities for use in recipes. I thawed this overnight.)

Cheesy Chicken Dip | Stone House Rock

Below is a picture of the other ingredients, plus a can of black beans that isn’t pictured. I mixed these all in to the chicken mixture, transferred it into an oven-safe lasagna pan, and cooked it at 375 degrees F for 25 minutes – until it was golden on top and the cheese was bubbly.

Cheesy Chicken Dip | Stone House Rock

Lastly, I sprinkled the dip with the remaining onion, cilantro and BBQ sauce and served with chips! (Low-carb/keto tip: Serve with sliced vegetables like carrots or celery instead of chips.)

Cheesy Chicken Dip | Stone House Rock

Here is the link to the Cheesy BBQ Chicken Dip recipe that I used. (Low-carb/keto tip: Cut out the black beans to keep this very low carb!)

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Caprese Skewers

Caprese Skewers

I made these yummy caprese skewers back in November at the game night. They were so simple to make!Caprese Skewers | Stone House RockYou only need four ingredients:

  1. Cherry tomatoes or another small variety
  2. Fresh basil
  3. Small mozzarella balls
  4. Balsamic reduction – this means the balsamic is thick and less runny than your run of the mill balsamic vinegar. You can buy this in stores or make it yourself. I got mine from a lovely coworker. 🙂

Caprese Skewers | Stone House RockThe first thing you do is slice the ends off your tomatoes so you can sit them upright without falling over. I put the toothpicks in first but quickly found out that that made everything harder… though it did make for a pretty picture!Caprese Skewers | Stone House RockThe reason it made it harder was that it took longer to put on the basil and the mozzarella balls. In the future, I’d put the tomatoes on the plate after cutting them, tear up bits of basil into a pile and then while holding the basil and mozzarella on top of the tomato – spear all of them at once with the toothpick. It would save so much time and effort!Caprese Skewers | Stone House RockThis is what it should look like when done – whether you use the toothpicks the most efficient way or not. Ha!Caprese Skewers | Stone House RockLastly, you drizzle all the caprese skewers with the balsamic reduction for a pretty and sweet result!

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Jalapeño Poppers

Jalapeño Poppers

I hope everyone had a wonderful holiday season and a happy new year! I took a much needed 11 days off from work during the holidays and slept, crafted, played games, and saw friends and family. Now that we’re well into the new year though, I’m making plans and goals and trying to be productive.

A few of my goals are to write blog posts and post on Instagram more regularly, finish P90X3 (which I started last week), craft at least two nights a week and get more sleep!

Today’s post is about: jalapeño poppers!!

I made these for my husband’s birthday party/game night in November. It was my first time making them and they turned out soooooo goood! They were eaten up fairly quickly out of all the treats that I made. If you want the full recipe, please visit this blog.

Jalapeno Poppers | Stone House Rock

I didn’t think far enough in advance, so I had to heat the cream cheese in the microwave a little to bring it to room temperature. After that, I mixed it up with chopped jalapeño (de-seeded). Instead of wonton wrappers, I found egg roll wrappers at the store. Those worked great! I cut each piece into 4 and used 3 of them per popper to form the nice crispy shell.

Jalapeno Poppers | Stone House Rock

After loading the top with cheese, bacon and one slice of jalapeño, I baked the poppers for about 10 minutes until the edges were crispy and the cheese was fully melted. Looks so good doesn’t it!? By the way, if you’re vegetarian, you can easily just not add the bacon – like I did on the the right half of the picture below.

Jalapeno Poppers | Stone House Rock

Just thinking about these makes me want to make them again… such a cheesy, gooey, delicious treat!

Jalapeno Poppers | Stone House Rock

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