Debbie’s Shrimp Dip

My mom actually adapted this recipe from one her friend gave her, who, more than likely, found it online. Really, my mom just changed the type of cheese and added the diced tomatoes, which lightened up the flavor some. Note: this dip is addictive. The more you let it sit, the more the flavors mix!

Debbie’s Shrimp Dip

1 package (8 oz.) cream cheese (leave out to soften)
½ cup Cocktail sauce (more or less to taste)
Salad Shrimp (frozen, already cooked shrimp – defrosted, or regular-sized shrimp sliced up)
Diced Tomatoes (real tomatoes, not canned)
Shredded Parmesan Cheese

Soften and spread cream cheese in bottom of bowl.
Mix shrimp with some cocktail sauce.
Spread over cream cheese.
Top with grated Parmesan & tomatoes.
Refrigerate 1-2 hours.

Sticky Balsamic Chicken

I have something I need to confess. I have a problem. It’s almost an addiction. When I get up in the morning, I`ll check bloglines, then, it’s on to flickr to browse through groups, hoping to get a fix of what I need. My bookmarks are filled with links to these… sites. Recipes, food photos, god, when will it end? Do I even want it to?

Anyway, here’s a recipe that I adapted to my own tastes. It’s delicious. Even the boyfriend enjoyed it. Serve it up with my Lemon & Garlic Broccoli. It’ll blow your mind.

Sticky Balsamic Chicken

4 Boneless, skinless chicken breasts (cut into 1 inch pieces)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
2 tsp. Minced garlic (I used the jarred kind)
1 tsp. Crushed red pepper flakes (Really, more or less to taste)
Squeeze of lemon juice

1. Add all ingredients (besides chicken) in a saucepan over a high heat. Bring to a boil, then reduce to simmer for about 25 minutes.
2. Brown the chicken breasts
3. Add the chicken breasts to pan for additional 15 minutes or until sauce thickens (there are some problems with it thickening. I just went on and used it as a loose sauce, but you can either continue to cook it, or add a dash of cornstarch).