Let me start by saying that I apologize for being MIA for the last few months. My life has been full of  some big changes and it has taken me awhile to find a new work/life balance that included finding time to cook, eat and write. Well, to be honest, the eating part has been easy, it is the cooking and writing part that has been more of a challenge. I started a new career doing public safety software training and it has me traveling every week, which is fun in terms of exploring new regions and new foods, but also finds me damn tired by the time I fly home on a Friday night. I am starting to get into the groove and really recognize that I need to get back to what I love, which is writing about food and sharing my journey with those who enjoy to read about it.

As some of you know I have what some people may call an obsession of sorts. I love appetizers!! I think it is just fun food and there is something about an appetizer that instantly makes the day or event feel more festive. It is also a great way to try different kinds of foods without stealing bites off of peoples plates, which some people find offensive. I think they are just dead wrong, but I still don't care to be bitch slapped for trying to take a bite of a strangers food. On a side note, but seriously if you put the tables so close together that I can reach the other table with my Tyrannosaurus Rex arms than that food should be consider fair game, just saying.


Back to appetizers. I made these appetizers that I found in an old Rachael Ray magazine for a July 3rd party I went to. In my area, they do fireworks not only on the 4th of July, but also on the 3rd...don't ask...it is So Cal...they just do their own thing. Anyway since I failed to write about them back in July and it is corn and harvest season I decided to share this yummy appetizer recipe now. In my opinion if there is a recipe that combines chips and cheese I am just all over it, it is one of the closest things to heaven in my opinion...especially if you throw in a glass of wine...which we did!! Love it!!

So to begin with, combine cream cheese and shredded pepper jack cheese, frozen corn and an egg. I am sure you can also use fresh corn, but the recipe does call for frozen. Take scoop shaped chips and place a dollop of filling on each chip.


Yeah this is probably the most technical and time consuming part of the recipe....cheers to simple and tasty food!!


Bake the stuffed chips in a 350 degree oven for 20 minutes. Sprinkle with chives and serve. Seriously does not get much easier than that!! These appetizers were a big hit!! They were creamy and the filling almost reminded me of a savory cheesecake and the corn from the filling and the corn from the chips complimented each other perfectly!


If you want to add some more spice the recipe also said you could add fresh jalapeño or chipotle chiles in adobo sauce, however I was cooking for a family event and I didn't want them too spicy. It also said you could try adding olive tapenade, salsa or black beans and I honestly think any of those options would be tasty!!

Here is the actual recipe:

ingredients
8 ounces cream cheese, at room temperature
1 cup shredded pepper Jack cheese
1 large egg
1/2 ounce corn kernels
48 scoop-shaped tortilla chip (one 10-ounce bag)
Chopped chives or cilantro, for sprinkling

directions
Preheat the oven to 350 degrees . In a large bowl, mix the cream cheese, pepper jack cheese, egg and corn.
Arrange the chips on a large rimmed baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 minutes.
Sprinkle the corn bites with the chives; serve warm.

I have definitely been to some amazing restaurants and taken some incredible food pictures so I can't wait to get into more of a writing pattern again so I can share with you all. Cheers!!