Doesn't this look tasty? What I love about this recipe is the tender, spicy of the chicken, and the added touch of tang.

Plus the slaw brings the coolness and the melted Monterey Jack brings the yummy cheesiness.

I love summer. I love the warm weather, the long days, and hanging out with friends and family. I also love taking trips. We're actually on our whirlwind summer trip right now to visit my family on the East Coast.

I'm writing this post from my hotel  room in NYC.  I put together this collage of some highlights of our NYC trip so far:

I was asked by Velveeta and Rotel to incorporate their Queso Dip Recipe in a football tailgater.

I thought it would make a great nacho cheese sauce, and what better food to serve at a football party than nachos! They're casual, fun, snack-able, tasty, and just a little messy.  Plus, they're simple to make (it's all about the layering).

I'm a huge French fry fan so I thought it would be fun to make my own homemade chili and paprika ketchup.

The ketchup was simple and turned out so tasty! The best part is you can adjust it how you like... dial up the tang, the sweet, or the spice.

If you want something hearty, that will stick to your ribs, but is still healthy. This white chicken chili is the dish!

What differentiates a white chili from a white bean soup is... chili peppers (and cumin)! This recipe features two kinds of green chili peppers, the poblano and the anaheim. Not too spicy, but they bring a nice feeling of heat and warmth to the dish.

Earlier this week, I posted the recipes I wanted to try over Labor Day and tonight my husband, David, and I got cooking. Here's what we made...

Heirloom Tomato Caprese Salad with Balsamic-Basil Vinaigrette