I made this themed appetizer for dinner inspired by the recent Total Solar Eclipse.

Four ingredients are melted together to make the ultimate easy, cheesy, and creamy dip that is a little eclipse of heaven!

We drove to the middle of the state to experience the total eclipse April 8th, and it was such an amazing experience to see in person.

We stopped in Clarksville at the city park and got a good spot on the lawn to watch the hour long event.

At 1:50, the sky darkened, it got cooler, and everyone cheered!

We watched the eclipse in its Totality for 3 1/2 min.

It really was an experience of a lifetime, and I am glad I got to see it was my kids and husband!

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Solar Eclipse Party Creamy Beef Queso Dip

Ingredients

• 1 lb lean ground beef
• 10 oz can Rotel tomatoes I used fire roasted
• 8 oz package cream cheese softened and cubed
• 2 cups shredded Mexican mix cheese
• black bean chips for topping and dipping
• orange tortilla or nacho chips for topping and dipping

Instructions

• Add ground beef to a large skillet over medium heat.
• Cook, breaking up, until no longer pink.
• Drain grease and turn heat down to medium low.
• Pour in Rotel and cubed cream cheese.
• Cook, stirring until melted and completely combined.
• Remove from the heat and stir in 2 cups of shredded cheese until creamy and melted.
• Pour into a round pan for the sun shape like a pie dish or cast iron.
• Top with black bean chips on half, slightly crushed then add the orange chips, slightly crushed in a crescent moon shape.
• Fill in any open space with the black bean chips so it resembles an Eclipse!
• Serve queso warm with additional tortilla chips in a bowl on the side.

I love how easy this appetizer is and in my opinion there are a few special ingredients that really “make” this queso over the moon (ha get it?!).

The fire roasted Rotel, which isn’t spicy but more sweet and lightly smokey is my favorite. Then of course, cream cheese, my old go to for making dip rich and creamy. And finally, these Beanitos black bean tortilla chips. I needed black chips for the Eclipse look. These look great but also taste delicious. My daughters compare the taste to Sun Chips!

Add ground beef to a large skillet over medium heat. Cook, breaking up, until no longer pink.

Drain grease and turn heat down to medium low.

Pour in Rotel and cubed cream cheese. 

 Cook, stirring until melted.

When completely combined, remove from heat. 

Remove from the heat and stir in 2 cups of shredded cheese until creamy and melted.

Pour into a round pan for the sun shape like a pie dish or cast iron. 

Top with black bean chips on half, slightly crushed then add the orange chips, slightly crushed in a crescent moon shape.

Fill in any open space with the black bean chips so it resembles an Eclipse!

Serve queso warm with additional tortilla chips in a bowl on the side.

The post Solar Eclipse Party Creamy Beef Queso Dip appeared first on For the Love of Food.

This week’s Cinco de Mayo celebration is underway and I have got the ultimate taco roundup to share today!

This ultimate roundup features over 100 tasty taco creations for your Cinco de Mayo parties and Taco Tuesday dinners.

Scroll down to check them out and comment and let me know your favorites!

1.  Deconstructed Jalapeno Chicken Taco Salads – For the Love of Food

2. Chicken Fajita Tacos – Maple and Mango

3. Mexican Ground Beef Tacos – Joy Food Sunshine

4. Baked Taco Cups – On My Kids Plate

5. Cheese Shell Sloppy Joe Tacos – For the Love of Food

6. Vegetarian Mexican Street Corn Tacos – Sprinkles and Sea Salt

7. Crockpot Mexican Chicken Tacos – Joy Food Sunshine

8. Blackened Fish Tacos – From Valerie’s Kitchen

9. Roasted Veggie Tacos – The Rustic Foodie

10. Crispy Oyster Mushroom Tacos with Easy Pico De Gallo – Naturallie Plant Based

11. Mexican Street Corn Chicken Tacos – Modern Honey

12. Tacos Rancheros – Vanilla and Bean

13. Ahi Tuna Fish Tacos with Wasabi Creme – For the Love of Food

14. Beer Battered Fish Tacos – Hezzi D’s Books and Cooks

15. Rotisserie Chicken Tacos – Wholesome Made Easy

16. Taco Pinwheels – Love from the Oven

17. Taco Casserole – Simply Stacie

18. Chipotle Grilled Chicken Tacos – Fresh off the Grid

19. Walking Taco Bar – For the Love of Food

20. Chipotle Chicken Tacos – Nibble and Dine

21. Chicken Taco Taquitos – Spaceships and Laser Beams 

22. Korean Beef Tacos – Twosleevers

23. Crunchy Taco Pizza – For the Love of Food

24. Easy Biscuit Tacos – The Flat Top King

25. Lobster Tacos with Cilantro Lime Aioli – The Suburban Soapbox

26. Easy Taco Skillet – Confessions of a Fit Foodie

27. Grilled Salmon Tacos with Strawberry Avocado Salsa – Recipe Runner

28. Turkey Tacos with Mango Salsa – The Food Blog

29. Instant Pot Pork Banh Mi Tacos – Sprinkles and Sea Salt

30. Honey Mustard Chicken Tacos – Bobbi’s Kozy Kitchen

31. Grilled Steak Tacos – Modern Honey

32. Easy Pulled Jackfruit Tacos – Vegan Blueberry

33. Tacos Gobernador – Gypsy Plate

34. Taco Soup with Homemade Taco Seasoning – For the Love of Food

35. Sazon Spiced Salmon Tacos with Mango Corn Salsa – Little Ferraro Kitchen

36. Fried Shrimp Tacos – Bellyfull

37. Slow Cooker Smoky BBQ Beef Tacos – Sip and Sanity

38. Baked Fish Tacos with Avocado Mango Salsa – For the Love of Food

39. Pollo Asado Tacos – The Sassy Foodie

40. Cranberry Bean & Pepper Tacos – Strength and Sunshine

41. Baked Chicken Tacos – A Seasoned Greeting

42. Leftover Pulled Pork Tacos – Midwexican

43. Pork Tenderloin Carnitas Tacos – Feasting not Fasting

44. Taco Pie – Recipes 101

45. Sheet Pan Chile Chicken Sweet Peppers Tacos – Whole and Heavenly Oven

46. Citrus Marinated Chicken Tacos – Cinnamon and Sage Co.

47. Roasted Potato Tacos – Occasionally Eggs

48. Easy Rotisserie Chicken Tacos – A Family Feast

49. Taco Dip With Ground Beef – On My Kids Plate

50. Easy Weeknight Chicken Tacos – How Sweet Eats

51. Grilled Citrus Chicken with Grilled Pineapple Salsa – Simply Designing

52. Jerk Chicken Tacos with Pineapple Mango Slaw – Your Home Made Healthy

53. Taco Pizza Rolls – Chocolate Moosey

54. Southern Style Barbecue Pulled Pork Tacos – For the Love of Food

55. Poblano Pepper and Mushroom Tacos – Laura Fuentes

56. Birria Tacos – Gypsy Plate

57. 30 Minute Taco Bake – A Grande Life

58. Ground Pork Tacos – The Toasty Kitchen

59. Tacos Dorados (Fried Tacos) – Thai Caliente

60. Ground Turkey Taco Bowl – Dr. Davinah’s Eats

61. Healthier Buffalo Chicken Tacos – Healthy with a Chance of Sprinkles

62. Fiesta Wonton Taco Cups – For the Love of Food

63. Chorizo Breakfast Tacos with Crispy Potatoes – Little Ferraro Kitchen

64. Air Fryer Blackened Cauliflower Tacos – Sprinkles and Sea Salt

65. Shredded Chicken Taco Lettuce Wraps – Your Home Made Healthy

66. Spicy Shrimp Tacos – The Oregon Dietitian

67. Etouffee Street Tacos – Ask Chef Dennis

68. Roasted Cauliflower Tacos with Refried Beans – Occasionally Eggs

69. Refried Bean Tacos – Create Mindfully

70. One Pot Taco Spaghetti – For the Love of Food

71. Taco Casserole – Love from the Oven

72. Spicy Potato Soft Tacos with Chimichurri – Two Cloves Kitchen

73. Vegan Buffalo Chicken Tacos – Strength and Sunshine

74. Black Bean Broccoli Tacos – Bites of Wellness

75. Fish Tacos with Mango Watermelon Salsa – Sprinkles and Sea Salt

76. Easy Chipotle Chicken Tacos and Chipotle Sauce – Pepper Geek

77. Cornmeal Baked Avocado Tacos – Create Mindfully

78. Taco Cup Appetizers – Pattern Princess

79. Fajita Tacos – Your Home Made Healthy

80. Ground Pork Tacos with Pineapple Salsa – Babaganosh

81. Cinco de Mayo Taco Cake – For the Love of Food

82. DIY Ta-Cones: Fun, Healthy & Portable Taco Cones – Two Healthy Kitchens

83. Chicken Tacos with Avocado Corn Salsa – Eat Move Make

84. The Best Halibut Fish Tacos – Homemade Heather

85. Taco Salad with Catalina Dressing – The Devil Wears Salad

86. Fish Tacos with Mango Salsa – Cooking with Curls

87. Crispy Hash Brown Tacos – A Worthey Read

88. Crispy Chickpea Tacos – Recipes from a Pantry

89. Slow Cooker Salsa Chicken Tacos – For the Love of Food

90. Sheet Pan Tacos – Princess Pinky Girl

91. Hawaiian Huli Huli Chicken Tacos – A Simple Pantry

92. BBQ Pulled Chicken Street Tacos – A Worthey Read

93. Cilantro Lime Chicken Tacos – Eating on a Dime

94. Taco Charcuterie Board – The Soccer Mom Blog

95. Queso Chicken Tacos – Princess Pinky Girl

96. Crispy Chicken Wonton Tacos – My Organized Chaos

97. Taco Bar – A Worthey Read

98. Korean BBQ Tacos with Quick Kimchi – The Oven Light

99. Applebee’s Chicken Wonton Tacos – The Girl on Bloor

100. Crock Pot Mexican Shredded Beef Tacos – Eating on a Dime

101. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

The post 100+ Ultimate Taco Recipes for Cinco de Mayo appeared first on For the Love of Food.

I have many fond memories of eating at Chili’s with my family and friends growing up. It was a popular restaurant in ym hometown and after most chorus concerts, school plays, and special dates we would end up there.  I had two favorites as a teen that I loved from Chili’s : chocolate lava cake and skillet queso dip. Years later I don’t get to eat there as often but I am still a queso lover! So I decided to make a tasty copycat version of Chili’s famous Skillet Queso Dip at home. 

There are a lot of versions of this recipe out there but I wanted to make mine a little different than the others. The main change was I used fresh crumbled ground beef instead of canned beef chili. I also did not make my version spicy. I wanted my whole family to enjoy it but you can also kick up the heat with some extra spices like cayenne!

Scroll down for the recipe. I am excited for you to give it a try!

Print

Skillet Queso Dip

Ingredients

• 1 lb lean ground beef
• 16 oz. Velveeta cheese cubed
• 1 cup milk
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin

Instructions

• Add the ground beef to a skillet over medium heat.
• Cook, crumbling until no longer pink. Drain any grease and set aside.
• In a large cast iron pan, add Velveeta cheese and heat over medium. Stir constantly so it does not burn.
• Once it begins to melt stir in milk.
• Continue to stir until smooth then add in seasonings and ground beef.
• Stir until it comes to a simmer then remove from heat.
• Serve warm in the skillet with tortilla chips for dipping.

Add the ground beef to a skillet over medium heat.
Cook, crumbling until no longer pink. Drain any grease and set aside. 

In a large cast iron pan, add Velveeta cheese and heat over medium. 

Continue to stir. Once it begins to melt stir in milk.

Continue to stir until smooth then add in seasonings and ground beef. 

Stir until it comes to a simmer then remove from heat.

Serve warm in the skillet with tortilla chips for dipping.

The post Copycat Chili’s Skillet Queso Dip appeared first on For the Love of Food.

It’s Burger Month y’all and I am so excited to be participating again this year!
These Stuffed Breakfast Burgers are a messy but good meal you will love! I use ground sirloin patties and stuff them with garlic and herb cheese spread, then top with peppered bacon, runny eggs, and gooey cheddar cheese! Serve these anytime of the day-they are a delicious meal for breakfast, brunch, lunch, or dinner!

Scroll down to enter the giveaway!

This month’s burger creation is sponsored by Cabot Cheese.

Connect with Cabot

#CabotUpYourBurger
https://www.cabotcheese.coop/

https://www.facebook.com/cabot/

https://twitter.com/cabotcheese

http://www.instagram.com/cabotcheese

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Breakfast Burger

Ingredients

• 1 lb ground sirloin
• 4 slices pepper crusted bacon
• 4 large eggs
• 4 Hawaiian sweet bread hamburger buns sliced
• 1 cup Cabot white cheddar cheese shredded
• 6 ounce tub garlic and herd spreadable cheese

Instructions

• Make 8 small (slider size) patties and place on a sheet of wax paper.
• Lay another sheet of wax paper on top and flatten patties with a rolling pin or a skillet.
• Place approx 2 tbsp garlic and herb spreadable cheese in the center of four of the patties and spread out some.
• Place the other four patties of top of the garlic cheese stuffed patties and seal edges so they are now four approx 1/4 pound burgers.
• Coat a grill pan or large skillet with cooking spray and heat over med. high.
• Add the four stuffed patties and cover with a lid to steam and cook.
• While burgers are cooking, coat another skillet and heat over medium.
• Add bacon slices and cook until crispy.
• Drain bacon on a paper towel lined plate and reserve.
• Flip burgers when they are brown on the sides and when they are almost done {about 3 more minutes}add a large sprinkle of shredded cheese on top of each.
• Cover and cook until cheese is melted.
• Remove to a plate and cover with aluminum foil to keep warm.
• To cook eggs, heat a small skillet and coat with cooking spray.
• Using a biscuit cutter or ring mold, break egg inside mold and cook until egg white is set.
• Remove mold gently (you may have to use a fork to scrap sides) and then flip egg.
• Repeat with remaining eggs.
• Cook to about over medium- all the white is cooked but the yolk is still slightly runny.
• Toast buns lightly and then spread a tbsp of garlic spreadable cheese on the inside of each bun top and bottom.
• Add a stuffed burger patty to bottom bread, top with an egg and one slice of bacon cut in two and then the top bread bun.
• Serve with lots of napkins and enjoy!

 

Check out all the BurgerMonth bloggers and recipes!

Girl Carnivore A Kitchen Hoor’s Adventures A Simple Pantry Abra’s Kitchen AcadiaTwo’s Kitchen Antics An Affair from the Heart Bakersbeans Betsi’s World Bowl Me Over by Sarah Halstead Caroline’s Cooking Cindy’s Recipes and Writings City Living Boston Cluttercafe Cooking With Carlee Convos with Karen Daily Dish Recipes Dance Around The Kitchen Dixie Chik Cooks Dizzy Busy and Hungry Doodlecraft Everyday Eileen Family Around the Table Family Food on the Table Family Spice Farmwife Feeds Food Above Gold For the Love of Food Grillax.com Grilling Montana Grumpy’s Honeybunch Hezzi-D’s Books and Cooks Honeybunch Hunts HORNS BBQ Intelligent Domestications It Is a Keeper Jersey Girl Books Jolene’s Recipe Journal Jonesin For Taste Juggling Act Mama Karen’s Kitchen Stories Kate’s Recipe Box Krazy Kitchen Mom Life Anchored Life of a Ginger Mildly Meandering Miss in the KItchen Palatable Pastime Pastry Chef Online Perspective Portions Plowing Through Life PNW Eats Pook’s Pantry Real Life With Dad Sarah’s Cucina Bella Seduction In The Kitchen Simple and Savory Souffle Bombay Spiced Spoonabilities Strawberry Blondie Kitchen SueBee Homemaker Sumptuous Spoonfuls Sweet ReciPeas Swirls of Flavor Take Two Tapas Tampa Cake Girl Taste And See The Baking Fairy The Beard and The Baker The Complete Savorist The Crumby Kitchen The Heritage Cookbook Project The Keto Guy The Redhead Baker The Rowdy Baker The Schmidty Wife The Shirley Journey The Spiffy Cookie This Farm Girl Cooks Thyme for Cocktails We are not Martha Well Fed Baker West Via Midwest What’s Cooking Italian Style Cuisine Who Needs A Cape? Wildflour’s Cottage Kitchen Wok & Skillet Zest & Simmer

 

a Rafflecopter giveaway

The post Stuffed Breakfast Burgers #BurgerMonth appeared first on For the Love of Food.

1.   IKEA Swedish Meatballs with Gravy – For the Love of Food Blog

10.     Slow Cooker Cheddar Stuffed Sloppy Joe Meatballs – For the Love of Food Blog 

15.    Oven Baked Meatball Subs – For the Love of Food Blog 

16.   Instant Pot Meatball Sandwiches – Wondermom Wannabe

17.    Swedish Meatballs and Sauce – Simple Sweet Recipes 

18.   Pork Meatballs Loaded with Cheddar and Apple – The Bewitchin Kitchen 

19.    Meatball Ravioli Lasagna – Flour on My Face 

20.   Baked Chicken Parmesan Meatballs – For the Love of Food Blog

The post The 30 Best Ever Meatball Recipes appeared first on For the Love of Food.

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Perfect Pot Roast

Ingredients

• One 3- to 5-pound chuck roast
• 2 whole onions peeled and halved
• 6 to 8 whole carrots chopped
• 1 bag {1.5lbs} small yellow or red potatoes
• 4-5 cloves garlic
• 4 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme
• olive oil for sauté
• salt and pepper to taste

Instructions

• You can make this in the Crock-Pot or the oven. If using the oven preheat to 275 degrees.
• Trim any excess fat from your roast and season well with salt and pepper.
• Add olive oil to a large pan over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots and garlic into the same pan and stir for a couple minutes until slightly browned. Reserve with the onions.
• Add more olive oil then place the meat in the pan and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate.
• Add 1 cup beef broth {or substitute red wine} to deglaze the pan scraping the bottom with a whisk.
• Place the roast in a Crock-Pot {or a large oven proof pot if baking} and add enough beef stock to cover the meat halfway.
• Pour on the pan drippings and then add in the onions, carrots, potatoes, garlic, and fresh herbs.
• Cover and cook on low for 4 hours.
• When ready to serve, remove from the pan and slice the meat.
• Serve with the cooked veggies on the side.

The post The Pioneer Woman’s Perfect Pot Roast appeared first on For the Love of Food.

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Homestyle Grits and Veal Grillades

Makes 8 servings

Ingredients

• 3-4 lb Cedar Springs Veal Roast
• 1 cup flour seasoned with salt and pepper
• 6 tbsp unsalted butter {or substitute olive oil}
• 1 Vidalia onion diced
• 5 cloves garlic pressed
• 1 red bell pepper seeded and diced
• 2 celery stalks diced
• 4 cups beef stock
• 14 oz can crushed tomatoes
• 14 oz can tomato sauce
• salt and pepper to taste
• 4 cups stone ground grits cooked

Instructions

• Place the roast in a large bowl or pot {I used my Crock-Pot}.
• Add the seasoned flour on top of the roast and toss to coat evenly.
• Add two tbsp of butter to a large stockpot or double boiler over medium heat.
• Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.
• Add the floured roast and sear, turning, until all sides are browned, about 10 minutes. Add another 1-2 tbsp of butter if needed.
• Remove the roast from the pan and add 2 more tbsp of butter to the pot.
• Stir up any bits from the bottom of the pot.
• Add the onions, peppers, celery, and garlic. Season with salt and pepper.
• Stir and cook until softened, about 10 minutes.
• Add the beef stock and bring to a boil.
• Add the veal roast back to the pot and then stir in crushed tomatoes and tomato sauce.
• Season with salt and pepper.
• Bring to a boil again then reduce to a simmer.
• Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.
• To plate: add the sauce from the pot to the center of the plate then top with a hearty serving of grits. Finally, top with slice veal.

Notes

*The veal can also be prepared up to 3 days in advance then added to the sauce.

The tender and juicy veal roast made this dish over the top
delicious and my family is still raving about it!

This review was made possible by Mountain States Rosen/ Cedar Springs Veal .  

The post Homestyle Grits and Veal Grillades appeared first on For the Love of Food.

Recently my husband had a couple busy weeks at work, so I knew when the weekend finally rolled around  I wanted to make him a mouthwatering meal that would put a smile on his face (and fill his tummy!) After all, as you know, I like to show my love and appreciation through my food! Well, it just so happened an episode of The Pioneer Woman was on that day and she made these delicious enchiladas for her brother. I was intrigued by her use of green chilies (my husband’s favorite) and her technique of frying and soaking the tortillas. I have a favorite enchilada recipe of my own: Creamy Chicken Enchilada but this recipe was so completely different from my version I had to give it a try. Boy, I am glad I did (and so was my happy hubby!).

This recipe was my #5 most popular recipe in 2013! View the Top 10 here

 

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Pioneer Woman's Perfect Enchiladas

Makes 10-14 enchiladas

Ingredients

Sauce:

• 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• One 28-ounce can enchilada or Mexican red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Meat:

• 1 pound ground beef
• 1 medium onion finely chopped
• 1/2 teaspoon salt

The Rest:

• Canola oil for frying
• 10 to 14 corn tortillas
• 2 4 ounce cans diced green chilies
• 1 cup chopped green onions
• 1/2 cup chopped black olives
• 3 cups grated sharp Cheddar cheese
• Cilantro for garnish

Instructions

For the sauce:

• In a saucepan over medium-low heat, combine the canola oil and flour.
• Whisk together and allow to bubble for 1 minute.
• Pour in the red sauce,
• chicken broth, salt and pepper. Bring to a boil.
• Reduce the heat and simmer while you prepare the other ingredients.

For the meat:

• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat.
• Drain the fat, add the salt and stir to combine.
• Turn off the heat and set aside.

For the rest:

• In a small skillet over medium heat, heat some canola oil.
• Lightly fry the tortillas just until soft. Do not crisp.
• Drain on a paper towel-lined plate.
• Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
• Next, one at a time, dip each tortilla into the sauce.
• Set the sauce-soaked tortilla on a plate.
• Place on some of the meat mixture, chilies, green onions and black olives.
• Top with a generous portion of grated Cheddar.
• Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish.
• Repeat with the rest of the tortillas and pour the remaining sauce over the top.
• End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly.
• Sprinkle chopped cilantro over the top and serve.

Notes

Recipe from The Pioneer Woman on Food Network.

Pour 1/2 cup or so of the enchilada sauce in your dish then using tongs (this can get messy!) dip your fried tortillas in the enchilada sauce then lay on a plate and add your fillings in the middle, roll up, and place seam side down in the baking dish.

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