#tastykick

This Fiesta Corn Dip is a spicy and cheesy appetizer that is great for any party or get-together. Adding Tony Chachere's Creole Seasoning gives it a tasty kick that goes well with the corn's sweetness and the green chilies' heat. A hit with everyone, it's simple to make and even simpler to enjoy!

Ingredients: 1 can 15.25 oz whole kernel corn, drained. 1 can 4 oz diced green chilies, drained. 1 cup shredded cheddar cheese. 1 cup mayonnaise. 1/4 cup grated Parmesan cheese. 2 tablespoons Tony Chachere's Creole Seasoning. 1/4 cup chopped fresh cilantro optional, for garnish.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine the drained corn, diced green chilies, shredded cheddar cheese, mayonnaise, grated Parmesan cheese, and Tony Chachere's Creole Seasoning. Mix well. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top. Once baked, remove from the oven and let it cool slightly. Garnish with chopped fresh cilantro, if desired, before serving. Serve warm with tortilla chips or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 25 minutes

This spicy garlic chicken thighs recipe is easy to make and only needs one pot. It's full of flavor and great for a quick dinner during the week. Adding garlic, paprika, and cayenne pepper to the chicken gives it a tasty kick, and cooking it in chicken broth keeps it juicy and tender. Put it on your plate with your favorite sides for a full meal!

Ingredients: 6 chicken thighs, bone-in, skin-on. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chicken broth. 2 tablespoons chopped parsley for garnish.

Instructions: Cut up the garlic and put it in a small bowl. Add the olive oil, paprika, cayenne pepper, salt, and black pepper. Make sure the chicken thighs are evenly covered by rubbing the spice mix over them. Use medium-high heat to warm up a big skillet. Put the chicken thighs in the pan with the skin down. Cook for 5 to 6 minutes, or until the skin is golden brown and crispy. Add chicken broth to the pan and flip the chicken thighs over. Bring the temperature down to medium-low, cover, and let it simmer for 15 to 20 minutes, or until the chicken is fully cooked and reaches 165F 75C. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes