JALAPEÑO POPPERS

JALAPEÑO POPPERS 
8 fresh jalapeños
4 ounces cream cheese, softened
8 slices thin bacon, cut in half crosswise
Cut the chiles in half lengthwise; scrape out seeds and membranes*. Fill each half with cream cheese, but do not mound it. Four ounces should be just about the right amount for 8 average size jalapeño halves. If you have extra large chiles, make sure you have a full 8 ounces of cream cheese on hand. Wrap each with 1/2 slice raw bacon, making sure to start with the end on the bottom of the chile. Stretch the bacon slightly to make it go all the way around each chile once, then tuck ends underneath. Place cream cheese side up on foil-lined baking sheet. These can be assembled and chilled until just before baking and serving. Bake at 375º 20-25 minutes. If bacon isn't quite done, broil a few more minutes to brown.

Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes
1 Tablespoon extra virgin olive oil
1 lb ground beef
1 medium onion chopped
1 green pepper chopped
1/4 cup steak sauce
1 cup beef broth
salt and pepper to taste
4 hamburger buns
1 Tablespoon Butter
1 Tablespoon flour
1 cup milk
1 cup shredded provolone cheese
In a large skillet heat the extra virgin olive oil over medium high heat.  Add the ground beef and brown while breaking up in chunks with a spatula or spoon.   Add the chopped green pepper and onion cooking for about 3-4 minutes until they start to become tender.  Drain all excess liquid.  Add the beef broth and steak sauce and bring the mixture to a boil.  Continue cooking until sauce is thick and bubbly.  While this is cooking, Split the hamburger buns and butter each side.   Place the buns side down onto a separate skillet until golden brown.  To make the cheese topping, melt the butter in the skillet and add the flour.  Cook for one minute.  Whisk in milk and continue cooking until it starts to thicken.  Remove from heat and stir in the cheese until incorporated.  To assemble, place the bun on the bottom.  Spoon the meat mixture on top and pour the cheese mixture on top topping with the bun.

Crockpot Cheesy Chicken & Rice

Crockpot Cheesy Chicken & Rice
1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
4 boneless skinless chicken breasts
2 cups shredded cheddar cheese, or cheese blend
1 medium onion, chopped
1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
1 (15oz) can of corn, drained
2 cups chicken stock
Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.  Mix together the two cups of chicken broth and can of cream of chicken soup.
Pour mixture over chicken.  Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.  Right before serving, shred chicken with 2 forks.  Add in cooked & prepared Zatarain’s rice, cheese and corn.  Mix well, until cheese is melted.

Sweet Potato Stew

Sweet Potato Stew
4 tablespoons vegetable oil
2 small onions
4 cloves garlic
1 yellow bell pepper
1 red bell pepper
4 cups water
1 (28-oz.) can diced tomatoes
3 cups diced peeled sweet potatoes
2 (15-oz.) cans black beans
1 (4-oz.) can ORTEGA® Diced Green Chiles
1/2 cup tomato sauce
2 tablespoons chili powder
2 teaspoons ground cumin
HEAT oil in large saucepan. Add onions and garlic; cook until lightly browned. Add bell peppers; cook for 5 minutes. Stir in water, tomatoes, sweet potatoes, beans, chiles, sauce, chili powder and cumin. COOK over medium heat for 20 to 25 minutes or until thickened and potatoes are cooked through. Season with salt and ground black pepper.

PHILLY CHEESESTEAK STUFFED PEPPERS

PHILLY CHEESESTEAK STUFFED PEPPERS
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms - Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste
(2 Tbs. Peace and Love)
Slice peppers in half lengthwise, remove ribs and seeds.  In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.  Preheat oven to 400°.  Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.  Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone cheese.  Bake for 15-20 minutes until the cheese on top is golden brown.

El Dorado Casserole

El Dorado Casserole
2 pounds ground beef
1/2 cup onion, chopped
1/2 teaspoon garlic powder
8 ounces tomato sauce
1 cup chopped black olives
8 ounces sour cream
1 cup cottage cheese
16 ounces Monterey jack cheese, shredded
1 can green chiles, chopped
1/2 cup salsa
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.  Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2-quart casserole. Cover with remaining cheese. Bake at 350 degrees F for 30 minutes.

Cheesy Bacon "Potato" Bake

Cheesy Bacon "Potato" Bake
1/2 medium head of cauliflower, cleaned and separated into florets
5 slices of thick cut bacon cooked and crumbled
3 green onions including green tops, sliced finely
4 oz cream cheese (I used Philadelphia)
1/4 cup sour cream (I used Daisy)
1 cup extra sharp cheddar cheese, grated
salt and pepper to taste
paprika to sprinkle on top, optional but adds a pretty color
Preheat oven to 350 F.  In a large pot with half a cup of water, steam cauliflower until tender (about 15 minutes) Turn off the heat.  This is a very important step please don't skip it! Drain the cauliflower and add back to the hot pot. There will still be residual heat on the pot and that heat will help dry the excess moisture from the cauliflower. Mash the cauliflower roughly. It's better if it's not completely smooth.  Add the cream cheese to the cauliflower and stir until completely combined. Add the sour cream, green onion, bacon, and extra sharp cheddar. Mix until completely combined. Season with salt and pepper to taste.  Add the mashed cauliflower to an oven safe pan. And top with paprika.  Bake in the oven for 20 minutes until it is hot and bubbly. Serve.