Mexican – TAYONTHEMOVE

Like I told you last week, I got a brand new cast iron skillet and keep looking for excuses to use it. So today is another skillet recipe! hahaI took out the chili I made a few months ago from the freezer (I stored it in two 32 oz containers) and decided to do something new to it. It’s also perfect for those of you who enjoy making quick snacks for game night! Chili Cheese Dip Ingredients: -Leftover Chili (32 oz) -4 tbs Siggi’s Icelandic Yogurt OR Cream Cheese -1 cup Shredded Mexican Blend Cheese -1/2 cup Pico de Gaillo -1/2 Avocado -Tortilla Chips Instructions: 1. Take out your frozen chili the night before you want to make the dip and put it in the fridge to defrost. 2. Preheat the oven to 350º F. 3. Put the chili in your cast iron skillet, make sure it comes to a boil. 4. Once,…

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My first recipe, yay! Let’s see if I can manage to write out the measurements and instructions properly because I usually end up putting a little bit of this and a little bit of that and just eye ball things when I’m cooking. I’m going to share this very simple recipe because it was one of the first things I learned to make as a kid, when I was still a FOB (fresh off the boat). I didn’t grow up eating cereal or pop tarts or luncheables etc. I ate paratha egg rolls and dhaal chaval (rice and lentils). I even took that stuff to school. In middle school we had to take a home economics class which included a cooking unit. I was a bit hesitant about the cooking unit because I knew we would be making things I didn’t really like eating at the time. I obviously couldn’t…

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