It's game night. And this game night is one we Utahns wait for all year. The so-called "Holy War" between the University of Utah and BYU. You might remember my family bleeds red (16 years and probably around $80,000 at the "U" between my husband and me make us true believers). But whatever team you side with in your team's rivalry game, you are going to want to have these amazing football game appetizers at your next game day party. Trust me. Best. Dips. Ever.

This first recipe is a new discovery for me, but a fast favorite in our extended family. I'd even venture to call it a new football game staple (or summer BBQ staple, or New Year's Eve staple--really the must-have dip at any get-together you have planned). It comes from my friend Danielle, so I often refer to it as Danielle's Famous Pickle Dip. But if you don't know Danielle you can just call it Game Day Pickle Dip. Either way it's outrageously delicious. I usually double this recipe for larger crowds.

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When I was at Cost Plus World Market the other day, I saw some blue corn and flax seed chips that I really wanted to try. But you know how it is. If you find a bag of chips you want to try, you know you are going to need some salsa to go with it. When you want to get some salsa to go with the chips, you end up finding two different kinds of salsa you want to try.

Then when you have that in your cart, you decide you need to come up with a dinner to go with it. So you buy a whole bunch of other items to make it happen.

Then you decide to add a few treats to that. They apparently did not make it home because they were nowhere to be found when I took some pictures. I do remember them tasting mighty delicious though.

Then get yourself ready to make a delicious dinner with all the lovely items you found at Cost Plus World Market (and eat a few chips with salsa along the way).



Santa Fe Salsa Chicken
6 chicken breasts
1 jar salsa (any kind you like!)
1 packet taco seasoning
1 can black beans
optional: (some frozen corn if you didn't use a corn salsa
any toppings you like: cilantro, cheese, lettuce, tomatoes, etc.

-- Place all ingredients in slow cooker. Cook on low for about 6 hrs or until chicken can be shredded. You can eat this on tortillas as shredded chicken tacos (my family's favorite) or over rice.





**Grand Prize package includes:

A trip for two to to Santa Fe, New Mexico (this is a 5 day Trip for 2 to Santa Fe which includes airfare and hotel)
Hands on Southwestern Cooking class with Master Chef
Personally signed glossy cookbook
Multi-course dinner at the acclaimed Geronimo
Southwestern Foodie Tour with a cultural kick
A $1,000 World Market gift card

There will also be 3 runner up prize winners that will each receive a $500 World Market gift card!
The Gourmet Getaway Sweepstakes runs from August 18, 2012 until September 21, 2012.
Also, if you share the sweepstakes with 5 of your friends (via FB share or email) you can receive 5 additional bonus entries!

Be sure to follow Cost Plus World Market on Twitter, Facebook, and Pinterest for the latest information.



This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™, but all my opinions are my own.

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It's not our normal recipe day, but I have been canning peaches the last few days and haven't had time to finish the posts I have in the works. Since so many of you asked for the recipes shown on my recipe board, I thought we'd have a bonus recipe this week! The others will follow soon. Enjoy!


Mexican Bowtie Pasta

1 can black beans, drained and rinsed
1/2 c. frozen corn, run under cold water for a minute
1/4 c. diced red onion
1 avacado, diced
1/2 c. diced tomato
Juice from 1 lime (I used 2 Tbsp. bottled lime juice in a pinch)
1/2 c. mayonaise
1 c. salsa of your choice
2-3 c. bowtie pasta (cook 2 min. less that directed)
1 c. or less chicken or steak, booked and cut into bite-sized pieces
1/2 c. shredded colby-jack cheese
1/2 c. chopped cilantro

Combine first six ingredients (through lime) in a bowl. Chill.

Mix mayo and salsa together and pour over cooked pasta. Chill.

Before serving, add veggies to pasta. Toss with cheese, meat, and cilantro. Serve cold.

*You can also omit the pasta and serve as a yummy dip with tortilla chips!

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Something about summer screams fresh veggies to me. Fresh salads, corn on the cob and salsa to name a few. My friend, Amanda gave me this recipe after she made it for a 4th of July BBQ last year and I can never get enough of it. She calls it veggie salsa, but when another friend called it cowboy caviar, that stuck for me. I know there are many versions of this out there, but I love this one.

Cowboy Caviar
1 can corn
1 can black beans, drained
3 large tomatoes, chopped
3 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water

In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.

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Here in the Pacific Northwest where winter can get quite rainy, soup is a staple in my home. There is something about rainy weather that makes me want soup. It is always an inexpensive and quick meal option which is great as well. The weather has actually been warming up quite a bit and Mr. Sun has made many appearances in the last few weeks. This is a sign that soup season is coming to an end for me, so I had to sneak in this taco soup for dinner recently. My friend, Miranda shared this recipe with me last year and it is one of my absolute favorites. It is so easy to make and we all love it!


Taco Soup
1 can (16 oz) refried beans
1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) black beans, rinsed and drained
1 can (14 oz) chicken broth
1 1/2 cups frozen corn OR 1 can whole kernel corn
3/4 cup salsa
3/4 cup cubed cooked chicken OR 1 lb. ground beef, browned
1/2 cup water
2 cups shredded cheddar cheese
Tortilla chips, optional

In a large saucepan, combine first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheese. If you like, crumble tortilla chips on bottom of bowl and ladle soup over chips. You can also just crush a few chips on top of the soup if you prefer. It's also great topped with a spoonful of sour cream.

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2009 is here, and with that comes New Year's Resolutions. My personal resolution is to not fool myself into believing I will actually keep a resolution. Therefore, I am not making any. We know plenty of you out there do make them, and do actually keep them! Because of that, and the fact that the most popular resolution is to be healthier, we've decided to offer you a few healthy recipes to start the new year off right.

A wonderful site, eatbetteramerica, is a great resource. The site offers diet and fitness tips, as well as tons of healthy recipes. Below are two of their recipes for you to try. When they take some already favorite recipes and make them a bit healthier, who wouldn't want to try them?



Creamy Chicken Enchiladas

1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup Green Giant® Niblets® frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4. Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.


Garlic Shrimp Pasta

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

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