Tag Archives: sour cream

Andrew’s Superbowl Rice

I used to make something similar in college, though not by a recipe.  Here’s another quick, filling and satisfying Superbowl party snack.


  • 1 chopped green pepper
  • 1 cup of sour cream
  • 2 cups Monterey Jack cheese
  • 1 small can of chilies
  • 2 1/2 cups rice

Cook the rice according to the package.

While still steaming hot, stir in the cheese, sour cream, peppers and chilies in a large mixing bowl.

Cook in the oven at 350 degrees Fahrenheit for 15-20 minutes to melt the remaining cheese and heat the sour cream base.  If you like a crunchier topping, place the rice in the broiler with an additional sprinkling of 1/4 cup of cheese for 5-10 minutes until the top is golden brown.

Place in a serving dish that will keep the rice piping hot and serve.

Like I said, this is quick and simple.  The sour cream and cheese meld together to give the rice a creamy, cool base.  The chilies and green peppers add a bitter, spicy bite to the bland rice. If you like things spicier, toss in a jalapeno or habanero.  This would also taste good with green or black olives.  It’s perfect for the vegetarian in the group.


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Filed under Food, Gluten-Free, Lunch/Dinner, Snacks

Spice Cake Drenched in Cream Cheese Frosting

I obtained this recipe, after suffering its wonderous, moist, frosted phenomenon, from old family friends.  They deserve credit for this amazing cake I continue to make at least once a year. It’s perfect for that rich, Christmas or Thanksgiving dessert you were assigned to bring to the party.

For the cake:

  • 2 cups flour
  • 1 1/2 cup brown sugar
  • 1 cup sour cream (cream cheese substitution is okay)
  • 2 Tbsp. butter
  • 1/4 cup shortening
  • 1/2 cup water
  • 2 heaping tsp. cinnamon
  • 1 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 heaping tsp. cloves
  • 1/4 tsp. salt
  • 1/2 heaping tsp. nutmeg
  • 2 eggs

For the cream cheese frosting:

  • 1 package cream cheese, softened
  • 1 Tbsp. milk
  • 1 tsp. vanilla
  • 4 cups powdered sugar

Start by preheating the oven to 300 degrees Farenheit.  Grease and flour either a 13″ x 9″, 2 round cake pans, or a bundt cake pan (these would also make excellent cupcakes). 

Beat all ingredients with a hand mixer on low for 30 seconds.image  Beat for a remaining 3 minutes on high.image

Pour batter into your pan.  imageBake for approximately 40-45 minutes for a rectangular pan or 30-35 minutes for the round pans or bundt cake.  When a toothpick comes out of the center clean, the cake is finished cooking.

While the cake is cooling, whip up the frosting.image In a mixing bowl, beat the cream cheese, milk and vanilla together on low-speed with a hand mixer until smooth. image In doses of about one cup, add in the powdered sugar. image Cream together until frosting is smooth and spreadable. image

Spread cream cheese frosting over cake. Enjoy.image

I doubted the fridge’s holding of unexpired sour cream, and used cream cheese in the cake instead only to find out the next day we had not one, but TWO fresh cartons of sour cream. Whoops. The only difference I noticed was the dense cake was less moist than its sour cream compromised counter-part.  It was still enticing, then again, what, covered in cream cheese frosting, wouldn’t be?

I made a mini sampler size for taste testing, just in case the cake didn’t turn out using cream cheese inside the cake. Andrew refused to touch it, so I gave it to my mom and Dave first. They all agreed it was well-prepared and delectable, despite my impatience for both the trip to the store to buy sour cream and to allow the oven to fully heat up to 300 degrees Farenheit.

The spices remind me of sipping on a gingerbread latte from Starbucks, or slurping up some Pumpkin Black Bean Soup (minus the cayenne), not to mention it makes the whole house smell like a lit Yankee Candle.  Each bite is dribbled in luscious cream-colored gobs of icing.

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Filed under Dessert, Food

Parmigiano Reggiano Spinach Artichoke Dip

I was on appetizer and wine duty this Thanksgiving.  Despite my efforts to narrow it down to just one appetizer, I was only able to diminish myself to two.  This hot, cheesy dip is perfect for the vegetarian in the group to chow down on before the rest of the Turkey day meat lovers stuff their bellies with turkey, ham, gravy, stuffing and bacon-infused green bean casserole.

Inside the pie dish, you’ll need:

  • 1 10 oz. package frozen chopped spinach, thawed and drained
  • 1 14 oz. artichoke hearts,  drained and chopped
  • 1/2 8 oz. package cream cheese
  • 1/2 cup sour cream
  • 1/4 cup light mayo
  • 1 garlic clove
  • 1/2 tsp. sriracha
  • 2/3 cup grated Parmigiano Reggiano (or just Parmesan)
  • 1/4 cup shredded mozzarella

Start by preheating the oven to 350 degrees Farenheit.


Start by mixing together the creamy, liquid ingredients like the cheeses, mayo, sriracha, sour cream and garlic.

The sriracha gives the combo a vibrant pinkish, orange color.


Next, add in the drained spinach and artichokes.

Pour your light green  concoction into a baking dish.


I chose to use a glass pie dish for display purposes, but you can use an 8″ x 8″ square pan or any other dish.

Bake in the center of oven for 20-40 minutes or until the cheese starts to brown and bubble.

Serve with Hint of Pepperjack Tostitos, multi-grain crackers or Pepperidge Farm Cheese Crisps.

This dip, best served when steeping hot, was even better than the spinach dip you may order as an appetizer when out at, say, T.G.I. Fridays.  The artichokes were plentiful (which I always find restaurants to jip on), and the spinach wasn’t too  irony tasting,  a delicious pair with the creamy cheese and mayo.  The sriracha gave our taste buds a slight kick in the pants. For a party of 9, we only demolished half of this filling spread.  I finished the rest the next few days for lunch with the Pepperidge Farm Cheese Crisps. They added another salty sweet aspect which was to die for.

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Filed under Appetizers, Food

Crunchy Layered Squash Quesadillas

Another Epicurious success.  To make it, you will need:

1 butternut squash
1 white onion, chopped
1 16 oz. can of black beans, rinsed and drained
1/2 cup of salsa, and extra for garnish
8 6 to 8-inch tortillas
Olive Oil
0.8 lb block of pepper jack cheese, shredded
1 tsp. chilli powder
2 garlic cloves
1 tsp. red pepper flakes
Salt and pepper
Sour cream for garnish

For starters, cut your squash in half crosswise and place fruit side down on an oiled baking pan. Place in the broiler for 15 minutes.  Pull the softened squash out of the oven and let cool before cutting off the rind and scooping out the innards.  Cut the remainder of the squash into small chunks.  In a large frying pan, saute your onions with a tablespoon of olive oil for 3-5 minutes or until they become opaque and start browning.  Add in the squash squares and 2 teaspoons of pepper plus a dash of salt.  Cook until the squash is softened and slightly browned.


While you are cooking your vegetables, brush olive oil on four tortillas and place them oil side up on a baking sheet. Place them in the broiler for 2.5-3 minutes.  Watch these because you don’t want them to burn, just brown enough for a nice crunch.  Pull them out and flip them over.  Repeat with four more tortillas.


Squish your squash mixture into a pulp using a hand potato masher.  Place the squash-onion combo into a separate bowl and add more oil to your frying pan. Add in your rinsed and drained canned beans, crushed garlic cloves, 1/4 cup salsa, chilli powder, red pepper flakes, and salt & pepper.  Heat for a few minutes and then smash everything together into a lumpy mess using a potato masher.  Add in the remaining 1/4 cup of salsa and heat for another minute.


On your flipped over tortilla shells, which by now should have decreased in puffiness, place a decent helping of the golden squash on two of the four tortillas.  On another two, spoon the bean salsa blend into the middle.  The pepperjack cheese heaps onto two more of the remaining four tortilla’s, and the last two stand naked.  In batches of four place the tortilla’s back into the broiler for three minutes or until the cheese is completely melted and your vegetables start to brown on the top.  Remove them from the oven.  On a plate, start with the bean layer and top it with the cheese tortilla (cheese side up).  Atop these two place your squash and finally the plain tortilla.  Garnish with sour cream, salsa, and cheese.  Cut into four or just go at the whole stack with a fork.


The garlic chili powder combination with the black beans and salsa really sparks up a spicy meaty flavor which matches spot on with the sweetness of both the fresh butternut squash and the onion combination.  The black pepper adds its own layer to the tiered quesadillas pairing with the bite of the pepperjack cheese oozing out the sides.  This made my mouth quite content, and will with yours too if you are equally as big of a fan of Tex-Mex as I am.


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Filed under Food, Lunch/Dinner