Today's Post: A Recipe~

Hello All from Metro Airport.

What to do when your flight is delayed and you have internet access with nothing better to do? Why blog of course!

So, rather than show you a bunch of photos of stuff I have worked on (*kinda boring lately*!) I will share a recipe. Now, this recipe comes with a story. What doesn't with me? (wink!) My friend Molly decided to start a recipe club. So we meet once a month, and the hostess gets to choose the "theme". So, a few weeks ago we went to Molly's and the theme was "Easy Appetizers". APPETIZERS???????? My favorite! I have a gagillion appetizer recipes! Which one to choose?!?!?! My friend Carey, also invited to the recipe club, doesn't cook....at all. Using her own words, "All my DOUBLE oven has seen is the occasional DiGiorno's pizza!" Can we swap ovens Carey? Anyhow, I digress.

So, I'm feeling kinda badly for Carey, so I throw out one of my recipes for her to use. And she did. And it was FAB!!! I couldn't stop eating it. So, here it is for your viewing pleasure! Hope you enjoy!


Sassy Chicken Enchilada Dip

INGREDIENTS
3 cooked, boneless chicken breast halves, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika

DIRECTIONS
In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

I would serve with tortilla chips, but you'll need a spoon or knife too because this stuff is THICK!

Now, back to the task at hand....when the hell will I ever get out of the airport?