Mississippi Sin Dip
24 oz cream cheese softened
1/2 cup mayonnaise
8 oz chopped green chilies
2 cups cheddar cheese
16 oz sour cream
12 oz deli honey ham, very finely chopped.
Preheat over to 250. Mix all ingredients together. Bake for 30 minutes 'til hot and bubbly. Serve with corn chips or any type of cracker you like.
Friday, April 17, 2015
Sunday, April 5, 2015
Red Posole
Red Posole
1 tablespoon vegetable or canola oil
1 (2 or 2.5 pound) boneless pork loin roast
1 (14.5 ounce) can MEDIUM enchilada sauce
1 (28 ounce) can MILD enchilada sauce
4 (15.5 ounce) cans chickpeas, drained and rinsed
1 onion, chopped (or dried chopped onion)
1 (4.25 ounce) can chopped green chiles, undrained
1 (32 ounce) carton beef broth
4 cloves garlic, minced
1/4 teaspoon cayenne pepper, or more if you can handle it!
1 tablespoon dried oregano
1 (6 ounce) can tomato paste
1/2 teaspoon salt
Cut the pork loin into large chunks, about 6-8 big pieces. Heat the canola oil in a skillet over high heat. Place pork in skillet and sear all sides. You don't want to fully cook the pork, just sear the sides to seal in all the juices. Place the meat in a large crock pot. Pour the enchilada sauce over the meat. Top with the chickpeas, onion, chiles, garlic, cayenne pepper, and oregano. Pour in enough beef broth to fill the slow cooker (you might not need the entire carton). Cover and cook on High for 6 to 7 hours. Remove the chunks of pork spoonfuls at a time to shred. At this point, you should only have to smash them with a large wooden spoon and they fall apart. Find and discard any bits of fat. Stir in can of tomato paste to crock pot until blended. Carefully put shredded pork back in crock pot. Add salt. Cook for about another hour on low. Taste broth and add additional salt or cayenne pepper as necessary. Serve with fresh tortillas, chips or corn bread.
1 tablespoon vegetable or canola oil
1 (2 or 2.5 pound) boneless pork loin roast
1 (14.5 ounce) can MEDIUM enchilada sauce
1 (28 ounce) can MILD enchilada sauce
4 (15.5 ounce) cans chickpeas, drained and rinsed
1 onion, chopped (or dried chopped onion)
1 (4.25 ounce) can chopped green chiles, undrained
1 (32 ounce) carton beef broth
4 cloves garlic, minced
1/4 teaspoon cayenne pepper, or more if you can handle it!
1 tablespoon dried oregano
1 (6 ounce) can tomato paste
1/2 teaspoon salt
Cut the pork loin into large chunks, about 6-8 big pieces. Heat the canola oil in a skillet over high heat. Place pork in skillet and sear all sides. You don't want to fully cook the pork, just sear the sides to seal in all the juices. Place the meat in a large crock pot. Pour the enchilada sauce over the meat. Top with the chickpeas, onion, chiles, garlic, cayenne pepper, and oregano. Pour in enough beef broth to fill the slow cooker (you might not need the entire carton). Cover and cook on High for 6 to 7 hours. Remove the chunks of pork spoonfuls at a time to shred. At this point, you should only have to smash them with a large wooden spoon and they fall apart. Find and discard any bits of fat. Stir in can of tomato paste to crock pot until blended. Carefully put shredded pork back in crock pot. Add salt. Cook for about another hour on low. Taste broth and add additional salt or cayenne pepper as necessary. Serve with fresh tortillas, chips or corn bread.
Bowtie Lasagna
Bowtie Lasagna
1 lb bowtie pasta
1 tablespoon olive oil
1 lb ground chuck
1 jar spaghetti sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1 heaping teaspoon Italian seasoning
1 cup shredded mozzarella
1 cup sour cream
Boil pasta in large pot of salted water until al dente, drain. In large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to pan. Pour cooked pasta on top of meat, then drizzle on olive oil. Pour on jar of sauce, salt, garlic powder and Italian seasonings. Stir. Add cheese and sour cream. Stir over low heat until cheese is melted and all ingredients are combined. Taste and add salt and pepper, if necessary. Serve with parmesan or additional mozzarella, if desired.
1 lb bowtie pasta
1 tablespoon olive oil
1 lb ground chuck
1 jar spaghetti sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1 heaping teaspoon Italian seasoning
1 cup shredded mozzarella
1 cup sour cream
Boil pasta in large pot of salted water until al dente, drain. In large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to pan. Pour cooked pasta on top of meat, then drizzle on olive oil. Pour on jar of sauce, salt, garlic powder and Italian seasonings. Stir. Add cheese and sour cream. Stir over low heat until cheese is melted and all ingredients are combined. Taste and add salt and pepper, if necessary. Serve with parmesan or additional mozzarella, if desired.
Kentucky Sweet Corn Pudding
Kentucky Sweet Corn Pudding
2 large eggs
1 tablespoon all-purpose flour
2 tablespoons sugar
Dash salt
1 14-3/4 oz can whole kernel corn, drained
1 14-3/4 oz can creamed corn
2 tablespoons unsalted butter, melted
Preheat an oven to 400 degrees F. In a medium mixing bowl beat the eggs, then add the flour, sugar and salt, mixing well. Fold in the corn and melted butter. Pour the mixture into an 8″ x 8 glass” casserole dish or tall 8″ ramekin. Without stirring further, bake at 400 degrees F for 30 – 40 minutes until the top is browned. Remove the finished pudding from the oven and allow it to set for a few minutes before serving.
Notes: Add a few small (1/4″ square) blocks of butter to the top of the pudding before baking to improve browning if desired. The whole kernel corn can certainly be replaced with newer products containing chopped bell peppers and other additions. Other additions can also be made such as chopped or sliced jalapeno, chopped green onion, or even chunks of cooked bacon or ham. Use your imagination!
2 large eggs
1 tablespoon all-purpose flour
2 tablespoons sugar
Dash salt
1 14-3/4 oz can whole kernel corn, drained
1 14-3/4 oz can creamed corn
2 tablespoons unsalted butter, melted
Preheat an oven to 400 degrees F. In a medium mixing bowl beat the eggs, then add the flour, sugar and salt, mixing well. Fold in the corn and melted butter. Pour the mixture into an 8″ x 8 glass” casserole dish or tall 8″ ramekin. Without stirring further, bake at 400 degrees F for 30 – 40 minutes until the top is browned. Remove the finished pudding from the oven and allow it to set for a few minutes before serving.
Notes: Add a few small (1/4″ square) blocks of butter to the top of the pudding before baking to improve browning if desired. The whole kernel corn can certainly be replaced with newer products containing chopped bell peppers and other additions. Other additions can also be made such as chopped or sliced jalapeno, chopped green onion, or even chunks of cooked bacon or ham. Use your imagination!
Crock-Pot Chicken & Tomato Soup
Crock-Pot Chicken & Tomato Soup
2 onions, diced
2 Large chicken breasts, frozen or thawed
1 can diced tomatoes
1 can tomato sauce
3 celery stalks, cut into 1 inch pieces
4 cups broth
1 Tsp garlic powder and paprika (if you have any)
Salt & pepper to taste
*Add more veggies if you want, we were just low so I used what I had!*
In a 5 quart crock pot place the diced onions, then the chicken breasts, diced tomatoes and tomato sauce, celery, then stock. Add the seasonings and gently stir. Turn slow cooker onto low for at least 5 hours if the breasts are frozen, or 3-4 hours if they aren't. This can stay in the slow cooker for up to 8 hours on low. Once ready to eat, get the chicken breasts out of the slow cooker by using tongs, or two spoons, or whatever. Just pull them out and place them onto a cutting board. Cut or shred the chicken, then place back into the crock pot (you will find the chicken is very tender and may fall apart as you take it out of the crock pot, but that's a good thing so don't worry about it!) Give it all one good stir, add salt & pepper as needed, scoop it up and serve!
2 onions, diced
2 Large chicken breasts, frozen or thawed
1 can diced tomatoes
1 can tomato sauce
3 celery stalks, cut into 1 inch pieces
4 cups broth
1 Tsp garlic powder and paprika (if you have any)
Salt & pepper to taste
*Add more veggies if you want, we were just low so I used what I had!*
In a 5 quart crock pot place the diced onions, then the chicken breasts, diced tomatoes and tomato sauce, celery, then stock. Add the seasonings and gently stir. Turn slow cooker onto low for at least 5 hours if the breasts are frozen, or 3-4 hours if they aren't. This can stay in the slow cooker for up to 8 hours on low. Once ready to eat, get the chicken breasts out of the slow cooker by using tongs, or two spoons, or whatever. Just pull them out and place them onto a cutting board. Cut or shred the chicken, then place back into the crock pot (you will find the chicken is very tender and may fall apart as you take it out of the crock pot, but that's a good thing so don't worry about it!) Give it all one good stir, add salt & pepper as needed, scoop it up and serve!
Lemonade Magic Pie
Lemonade Magic Pie
One 9-inch chilled crumb pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip
Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator 12 hours.
One 9-inch chilled crumb pie crust
One 15-oz. can sweetened condensed milk
One 6-oz. can frozen concentrate lemonade
One 9-oz. container Cool Whip
Blend milk with thawed can lemonade. Stir until well blended. Fold in Cool Whip. Blend well. Pile lightly on chilled pie shell. Chill in refrigerator 12 hours.
Chicken and Corn Chowder
Chicken and Corn Chowder
4 chicken thighs, boneless, skinless
4 cups chicken broth, low sodium
2 cups milk
2 cups corn, canned, organic, drained
1 cup sharp cheese, grated
1 cup potato flakes
1 tablespoon creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon oregano, dried, crushed
1/2 cup bell pepper, diced
1/2 cup white onion, diced
2 cloves garlic, minced
green onion to garnish
cheese to garnish
extra virgin olive oil
Mix seasoning blend together and set aside. Rinse chicken, pat dry, cut into 1 inch cubes, place in a large bowl. Season chicken with half the seasoning blend, mix well. Place 2 tablespoons of olive oil into a soup pot over medium heat. Add chicken, saute chicken for about 3-4 minutes per side. Add vegetables to pot and saute 5 minutes more. Add broth and corn, remaining seasonings, mix well. Bring mixture to boil, cover, reduce heat to low, simmer 10 minutes. Remove lid, stir in milk, cheese and potato flakes. Cook 5 minutes more. Serve with cheese, garnished with green onions.
4 chicken thighs, boneless, skinless
4 cups chicken broth, low sodium
2 cups milk
2 cups corn, canned, organic, drained
1 cup sharp cheese, grated
1 cup potato flakes
1 tablespoon creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon oregano, dried, crushed
1/2 cup bell pepper, diced
1/2 cup white onion, diced
2 cloves garlic, minced
green onion to garnish
cheese to garnish
extra virgin olive oil
Mix seasoning blend together and set aside. Rinse chicken, pat dry, cut into 1 inch cubes, place in a large bowl. Season chicken with half the seasoning blend, mix well. Place 2 tablespoons of olive oil into a soup pot over medium heat. Add chicken, saute chicken for about 3-4 minutes per side. Add vegetables to pot and saute 5 minutes more. Add broth and corn, remaining seasonings, mix well. Bring mixture to boil, cover, reduce heat to low, simmer 10 minutes. Remove lid, stir in milk, cheese and potato flakes. Cook 5 minutes more. Serve with cheese, garnished with green onions.
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