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Cornmeal and Chia Crusted Tilapia with Chipotle Yogurt Sauce

DSC_0054You might be familiar with the chia seed because you have pasted the tiny seeds onto a porous clay figurine and heard the catchy/slightly annoying ch-ch-ch-chia jingle on the infomercials, but did you know that Chia seeds make a great addition to your diet and are said to be a “superfood”?  Chia comes from the Mayan word for strength, and the seeds were a staple in Aztec and Mayan diets.  Chia seeds are a good source of fatty acids, fiber, calcium, and antioxidants.  They are thought to help stabilize blood sugars, reduce joint inflammation, sustain a high level of energy, and lower your blood pressure.  They are also thought to have more antioxidants than fresh blueberries.

Chia seeds can be either black or white and used raw or cooked.  They have a mild, nut-like flavor and can be sprinkled on your cereal, salads, or yogurt.  The seeds, unlike flax, do not have to be ground, so they can are very easy to use!  The seeds also swell when mixed with liquids, so they can be soaked in a liquid of your choice to form a gel or pudding. That same swelling nature makes them a great substitute for egg in baked goods.  In Mexico, they are mixed with water and lemon or lime juice to make a drink called “Chia Fresca”.

When chia seeds are not soaked in a liquid, they have a nice, light, crunchy texture.  That light crunch is what makes them a perfect breading option for delicate fish.  Cornmeal and Chia Crusted Tilapia is a great swimsuit friendly way to work fish into your weeknight meal plans.  It only takes 20 minutes to prepare, and the Chipotle Yogurt Sauce adds a nice kick to keep your taste buds happy!

Cornmeal and Chia Crusted Tilapia with Chipotle Yogurt Sauce

  • 4 tilapia fillets
  • ½ cup yellow cornmeal ground
  • ¼ cup chia seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 8 ounces Greek yogurt, plain
  • ¼ cup chipotle flavored hot sauce (Tabasco or Cholula brands work well)
  • Pan Spray

Directions:

Preheat oven to 400 degrees.  In a shallow bowl, mix together cornmeal, chia seed, garlic powder, salt, and pepper.  In another small bowl, mix Greek yogurt and chipotle hot sauce.  Set aside.

Lay tilapia fillets on a cutting board and spread one generous tablespoon of chipotle yogurt sauce over the fillets.  (do not double dip into the mixture because the remaining amount can be used as a serving sauce.)

Lay the fillet, yogurt side down in the cornmeal mixture and press lightly.  Remove from the cornmeal mixture and place on a greased baking sheet cornmeal side up.  Spray each fillet with pan spray to help the cornmeal mixture brown evenly.

Bake for 15 minutes or until fillets are cooked through and the cornmeal mixture is golden brown.   Serve with reserved yogurt mixture.

Serves 4

 

 

Posted by on March 2, 2015 in Fish

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Cherry Pie Stuffed Chocolate Cake

Are you looking for an delicious and impressive dessert to share with loved ones today?  Or Maybe you are just planning on a nice quiet evening to yourself.  Either way, this Cherry Pie Stuff Chocolate Cake should be on your menu.  This fall we tackled the task of an apple pie inside of a spice cake and it was amazing, but the boys decided this time we should try this version as a twist on the very popular chocolate covered cherries.  To make this cake, I started with a pre-baked cherry pie and store bought cake mix.  You can also you the premade/bake yourself kind that is in the freezer section.  The cake pan I used was a 10 inch round by 3 inch deep pan that I purchased in the cake decorating aisle at a craft store.  You can use a smaller cake pan, if you wish, by just using 1 box of cake mix instead of 1.5.  Once the cake batter is prepared according to the directions on the box, pour half of it into the bottom of your prepared cake pan, place the prebaked pie inside of the cake pan upside down on the batter, then pour the remaining batter over the top.  50 minutes later, viola!  A pie/cake that is sure to be the talk of your kitchen table!  Get our your favorite glass of wine or milk and enoy!

Cherry Pie Stuffed Chocolate Cake

  • 2 – 15 ounce box chocolate cake mix prepared according to directions up to the baking portion
  • 1 prebaked cherry pie
  • Whipped Cream for Garnish

Directions:

Preheat oven to 350 degrees.  Prepare the cake batters large in a mixing bowl and whisk until all ingredients are evenly combined.  Pour ½ of the batter amount into a prepared 10 round cake pan.  (I use a 3 inch depth pan)  Invert the cherry pie onto the cake batter, remove the foil.  Top with remaining cake batter and bake in the oven for 50-55 minutes or until cake has risen, top is solid and cake tester comes out clean and free of cake batter.  (will have pie on it)

Remove from the oven and let cool for 2 hours.  (You can cheat and set it outside for 30 minutes in our subzero temps)  Invert cake onto a pie plate, slice and top with whipped cream for serving.

 

Posted by on February 14, 2015 in Desserts

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Crockpot Chicken Tacos

One of my latest family favorites to prepare is Crockpot Chicken Tacos.  This dish is really easy and only takes ten minutes to prepare, plus the additional four hours of cooking time.  I start by searing boneless skinless chicken thigh meat, diced onion, celery, and olive oil in the bottom of the of the crockpot until the chicken is slightly browned and the onions are translucent.  Most slow cookers don’t get to a high enough heat to get a proper sear on the meat, unless you have a multi-cooker.  I will admit that I was skeptical when I made the purchase, but it has really turned out to be one of the MVP’s of my kitchen appliances.  If you don’t have one, just place the chicken thighs, olive oil, and onions in a saute pan, cook on medium high heat until ready, then add to the slow cooker crock.  Add 1 jar chipotle salsa, a few cloves of garlic, frozen orange juice concentrate, cumin, chili powder, fresh lime juice, and a pinch of salt and pepper.  The frozen orange juice concentrate and lime juice add natural sugars to the meat that will help the caramelization process and add a sense of depth to the flavor of the meat.  You can make this dish as hot as you like by adding in fresh jalapenos, extra chipotles, or red chili flakes, but I find this recipe is a good starting point that pleases even the tiniest mouths in my family.

 

Now in all fairness, I must warn you that the smell of this cooking in the crockpot is sure to attract a few hungry members of your household to the kitchen (or even your new brother in law Jeff)!  I will also say that I got a few fist bumps from the boys because it was taco night!  To complete your taco night spread, I like to set out the usual taco toppings such as diced tomatoes, black olives, onions, cilantro, and of course, sour cream.  In my house we usually sub in greek yogurt, and no one is the wiser.

Crockpot Chicken Tacos

  • 3 lbs boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 2 cups hot chipotle salsa
  • 1/2 cup frozen orange juice concentrate
  • 2 tablespoons fresh lime juice
  • 4 garlic cloves, minced
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper

For tacos:

  • 12-16 corn tortillas
  • ½ cup diced onion
  • ½ cup sliced black olives
  • 1 cup diced tomatoes
  • 1 diced avocado
  • ½ cup chopped cilantro
  • 1 cup sour cream or Greek Yogurt

Directions:

In a multi-cooker, saute the chicken thighs, onions, and celery in olive oil until chicken is slightly browned and onions and celery are soft.  Add salsa, orange and lime juices, garlic, cumin, chili powder, kosher salt and cracked pepper.  Cook on low heat for 6 hours or high heat for 3-4 hours.  When done cooking, shred with 2 forks, turn heat to high or sear, and let simmer until liquid is almost evaporated.

Serve with corn tortillas, chopped onions, black olives, tomatoes, avocados, cilantro, and sour cream or Greek yogurt.

 

Posted by on February 12, 2015 in Poultry

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Ginger Chili Chicken Rice Soup

A steaming bowl of chicken soup has long been a very popular comfort food.  That combination of chicken, vegetables and broth has been said to cure ailments ranging from a case of the sniffles to even the most severe cases of homesickness.  There is even an entire series of books named after it!  A few weeks ago, I fell victim to a cold and was looking around my pantry for something soup-like.  I came across a few different chicken options, but none of them seemed like quite the right fix.  Not only did I want something I could actually taste, I also wanted something that had a little bit of a zip to help me to breathe a little easier or maybe even put some pep back into my step.  When I am not feeling well, I always look to use chili peppers, garlic, or ginger to help give my immune system an extra boost.

My Ginger Chili Chicken and Rice Soup brings a little bit of an Asian theme to your soup bowl.  You’ll fill your house with the deliciously light aroma of fresh garlic, ginger, and jalapeno sautéing in olive oil.  All of that chopping and mincing might sound like a lot of work, but there are now convenience tubes of garlic and ginger in the fresh herbs section of the grocery store as well as jars of chili paste in the ethnic foods section.  You’ll add another layer of flavors by adding Sriracha sauce, soy sauce, premade chicken stock, and brown rice to the pot.  Bring it to a boil, reduce the heat and let the mixture simmer for 35 minutes or until the rice is tender and almost cooked through.  The chopped rotisserie chicken, lemon juice, fresh red bell pepper, and bias chopped green onion are added for the last 5 minutes of cooking.  When the soup is finished, garnish it with fresh chopped cilantro and lemon zest.  The taste is the perfect balance of savory from the garlic, sweet, stomach-soothing ginger, and a very mild, good-for-the-sinuses heat at the end.

 

Ginger Chili Chicken and Rice Soup

  • 2 tablespoons coconut oil
  • 1 jalapeno, seeded and finely chopped
  • 4 cloves of garlic, minced
  • 3 tablespoons fresh grated ginger
  • 1 teaspoons Sriracha sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon kosher salt (optional)
  • 52 ounces of chicken stock
  • 1 cup of water
  • 1.25 cups brown rice
  • 2 cups diced rotisserie chicken
  • Juice from 1 lemon (save the zest for garish before juicing)
  • 1 bell pepper, cut into thin strips or julienne
  • 2 green onions, cut on the diagonal

Garnish:

  • 1/4 cup chopped cilantro, fresh
  • Zest from 1 lemon

Directions:

In a large soup kettle, combine coconut oil, jalapeno, garlic and ginger.  Cook over medium heat until fragrant and cooked through (about 2-3 minutes).  Add Sriracha sauce, soy sauce and kosher salt.  Cook for an additional minute.  Add chicken stock, water, and brown rice.  Bring to boil over high heat.  Reduce heat to medium/low and let simmer for 35 minutes or until rice is almost cooked through.  Add lemon juice, chicken, red bell pepper and green onions.  Let simmer for 5 minutes

For Garnish:

Combine the cilantro and lemon zest in a small bowl.  Sprinkle over the top of prepared soup.

 

Posted by on February 6, 2015 in Soups

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Karley’s Pheasant

One of the most common items that I am asked how to use is wild game.  Coming from a hunting family, I have plenty of experience working with various game.  While many of the questions refer to the 30 pounds of venison that are still in the freezer despite their family members out hunting for more, some of the questions are about pheasant.

Karley’s Pheasant, a common dish in my family for as long as I can remember, is cooked in a tarragon and sherry cream sauce.  The rich, indulgent flavors of the cream sauce are so well liked that this dish has been served at my family’s Christmas dinner for years.  We take the pheasant breasts, dredge them in seasoned flour, and sear them in a frying pan over high heat.  At this stage, you do not want to cook the pheasant completely through, as that will dry out the bird, so as soon as both sides of the breast are golden brown, remove them from the pan and sauté your mushrooms, garlic and onion.  Once that is complete, add the ingredients to make the cream sauce, add the pheasant back into the pan, then place in the oven or slow cooker for 30 minutes to 1 hour.  The results are tender, juicy pheasant breasts that are perfect over wild rice.

Karley’s Pheasant (Pheasant in a Tarragon and Sherry Cream Sauce)

  • 2 lbs pheasant breast
  • ¾ cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • ¼ cup olive oil
  • 3 tablespoons butter
  • 1 pound mushrooms, white, sliced
  • 3 cloves garlic, fresh, minced
  • ½ cup diced yellow onion
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 cup dry white wine (I used chardonnay)
  • 2 cans evaporated milk (not the fat free kind)
  • 2 cans cream of mushroom soup
  • 1 tablespoon dried tarragon (or 2 tablespoons fresh)
  • 1/4 cup dry sherry

 

Directions:

Place pheasant breasts in a reseal-able plastic bag with the flour, and first amounts of salt and pepper.  Seal the bag and shake until all the pheasant is coated with flour.  Heat the olive oil in a Dutch oven over medium-high heat until shimmering.  Add pheasant breast 4 at a time, or as many as can fit in the pan without overcrowding.  (cook in batches as needed)  Brown on each side and remove from the pan and set aside.  Add butter to Dutch oven, melt and add garlic, onion, and mushrooms.  Sauté over medium heat until all onions are tender and translucent and mushrooms have reduced by half in size.  Season with the 2nd amount of salt and pepper.  Add 2 cups white wine to the pan and scrape all of the browned bits off of the bottom of the pan.  Reduce wine by ½.  Add evaporated milk, mushroom soup and dried tarragon and sherry.

Add the pheasant pieces back to the mushroom cream sauce, bring to a simmer and place in the oven to bake at 325 degrees for 30 minutes to 1 hour.  Remove from the oven and serve over wild rice blend.

 

 

Posted by on February 2, 2015 in Meat, Poultry

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Pesto Bacon Potato Skins

Superbowl Sunday is here and we have most of our spread figured out.  Queso, chicken wings, and potato skins.  We are making three different flavors of potato skins three ways this year.  Classic with cheddar and bacon, pizza, and one my new favorites, Pesto Bacon.  I love the tastes of the fresh basil and garlic on the warm potato skins.  Delicious!

 

Pesto Bacon Potato Skins

  • 6 medium red potatoes, baked, halved and scooped out (leaving about 1/4 inch of potato  on the skins)
  • 1/ 2 cup basil pesto
  • 1/3 cup bacon, crumbled
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup diced fresh tomatoes

Directions:

Preheat oven to 375.  Place potato skins, cut side up in a baking pan.  Brush with pesto sauce, sprinkle with bacon and Parmesan cheese.  Bake for 15-20 minutes or until cheese is golden brown.  Remove from oven and top with diced tomatoes.  Enoy!

 

Posted by on February 1, 2015 in Uncategorized

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Game Day Oreo Truffles

This recipe is actually not my own and has been passed around many times, but I thought the idea was too fun not to share.  Pulse one package of Oreos in a food processor until it’s nothing but a pile of Oreo “dirt,” as my son calls it.  Next, add one block of cream cheese and pulse everything together until it just starts to come together, forming a dough.  If you don’t have a food processor, you can combine the cream cheese and finely crushed Oreo pieces in a bowl by mixing together with a good ‘ole wooden spoon or just your hands.  (Your tailgating friends will appreciate it if you wash your hands first!)  Once the cream cheese and Oreo dough is formed, shape the dough into balls, chill, then dip into candy melts of one of your team colors.  Once they have hardened, drizzle the contrasting team color over the top of each truffle.  They are so much fun to look at, and everyone loves Oreos!  (These would also be perfect with red pink and white melts for Valentines Day)

Game day Oreo Truffles

Ingredients:

  • 1 –  14 ounce package of Oreo cookies
  • 1 – 8 ounce package of cream cheese, softened
  • Candy melts or white chocolate and food coloring for dipping

Directions:

In a food processor, pulse Oreos until they are a fine crumb texture. Add in cream cheese and continue to pulse until the mixture comes together into one ball.  Remove from the processor and place in a bowl.  Roll into 1.5 inch balls and place on a sheet tray in the freezer for 30 minutes (or overnight if you want to make them the next day).

Melt candy melts in the microwave by cooking for 30 seconds at a time, stirring each time you restart the microwave until the mixture is smooth and creamy.

Dip the Oreo cream cheese balls into the candy melts and place on a cooling rack to let the excess chocolate drip off.  Place the contrasting color of chocolate into a Ziplock bag, seal it, snip the corner of the bag, and use it to pipe a strip pattern over the top.

Let chocolate harden and serve.
Makes 24 Oreo truffles.

 

Posted by on January 26, 2015 in Desserts, Snacks

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Fireball Chicken Lollipops

Many of you will be tuning into the Superbowl next weekend, and whether or not you are watching it at home with friends or family, for the game or for the commercials, you will also be looking for some tasty game day recipes.  Today, I am going to share with you a recipe for chicken drummies that is far from ordinary.  Fireball Chicken Lollipops is a quick and easy recipe that combines your usual buffalo sauce with Fireball Whiskey.  This combination sounds strange, but it gets really addicting after the first bite or two.  The warmth from the cinnamon adds a whole new dimension of flavor to your basic buffalo wing, but the newness doesn’t stop there.  A refreshing Cilantro Chutney is a nice change from the endless amounts of ranch or blue cheese dressing that are popular sides with wings.

To make the lollipops, I found the largest pack of drummies I could find.  You can use a smaller batch, but in my house full of boys, I find that chicken wings or dummies disappear just about as quickly as I can make them!  The drummies are turned into “Lollipops” by using a technique called “Frenching”.  To french the chicken, stand the drummie on its larger end by holding the narrow top and use a small sharp knife or a pair of kitchen shears to scrape and push the skin and meat down to make a plump “lollipop” while exposing the bone.  It takes a little extra effort than just going with regular drummies, but they keep hands clean and look so cute!  Once the drumettes are frenched, season them then fry in peanut oil for seven to eight minutes or until they are golden brown.  Remove them from the oil, let drain, and then bake in the oven until all meat has reached the proper chicken cooking temperature of 165 degrees.  While they are baking, prepare the amazing Fireball Buffalo Sauce.  To make the sauce, combine Franks Red Hot with Fireball whiskey and a touch of fresh grated ginger; then, bring it to a boil.  That’s it!  After removing the lollipops from the oven, roll them in the sauce.  You will also have time to prepare the Cilantro Chutney because it is just a dump, blend, and serve recipe.  My favorite.   Simply place all the ingredients into a food processor or blender, pulse so that it stays on the chunky side, and pour into your serving dish.  It can be made a few days ahead, but the color won’t stay as vibrant.

The flavors of the cinnamon whiskey buffalo sauce and the fresh herbs might not be what you originally had in mind for wings on game day, but this is sure to keep both foodies and football fans happy!

 

Fireball Chicken Lollipops

  • 3lbs chicken drummettes, frenched
  • 6 cups peanut oil
  • 1 teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper

 

Fireball Buffalo Sauce

  • 2 cups Franks Red hot sauce
  • 1 cup Fireball whiskey
  • ½ teaspoon fresh grated ginger

 

Cilantro Chutney

  • 1.5 cups parsley leaves
  • 1 cup cilantro leaves
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons fresh grated ginger
  • ¼ cup water

 

Directions:

Preheat peanut oil in a dutch oven on the stovetop over high heat to 375 degrees.  In a small bowl, combine ground ginger, garlic powder, kosher salt and cracked pepper  Season frenched chicken drummettes with mixture and gently place in hot oil, being sure to tip the chicken away from you to avoid splashing hot oil on yourself. Gently turn over occasionally to brown on all sides.  After about 7 minutes, the lollipops should have a nice color on them.  Remove them from the oil and drain on paper towels.  Preheat oven to 425 and place wings on baking sheet. Bake for an additional 10-20 minutes or until thermometer reaches 165 when placed in the thickest part of the meat but not touching the bone.

While lollipops are baking, prepare the Fireball buffalo Sauce and the Cilantro Chutney.  In a small sauce pan on the stove combine the sauce ingredients and bring to a boil.  Reduce heat to low and let simmer until ready to serve.  For the chutney, combine the ingredients in a blender or a food processor, and blend until combined and only slightly chunky.

 

To serve:

Remove the wings from the oven and dip and roll in the buffalo sauce.  Be sure to leave the ends clean and only dip the meat portion.  Serve with dipping cups of chutney or drizzle chutney over the top or bottom of serving platter.

 

Posted by on January 25, 2015 in Appetizers

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Roasted Tomato & Chorizo Nachos

My Super Bowl spread has changed a bit over the years, but there are a few dishes that have managed to stick around through thick and thin.  (That is fully intended to be a reference to my waistline! Ha!)  One of those dishes is nachos.  In one form or another, those crisp, salty, cheese-covered chips are always a crowd pleaser.  They are also the enemy of my new year’s fitness goals and my jeans the next day.  This year, I found a way to make them a little more of a waist pleaser with my Roasted Tomato and Chorizo Nachos.

Chorizo sausage is a delicious Spanish, Portuguese, or Mexican flavored fresh sausage.  Fresh Mexican chorizo is a type of sausage that needs to be cooked before eating as opposed to the more traditional European Spanish and Portuguese sausages that are fermented, cured, or smoked.  The Chorizo gets its distinctive red color and smoky flavor from smoked paprika in Spain or Portugal and from smoked chili peppers if it is made in the Mexican style.

No, sausage is not my trick to making these nachos more New Year’s Resolution friendly, but it is the trick to making me want to eat them.  After crisp frying the chorizo and setting it aside to drain, I add it to a lightly pureed blend of oven-roasted plum tomatoes, onions, bell peppers, and garlic.  Then the mixture is simmered for 20 minutes to make a delicious vegetable/meat sauce to pour over crisp, oven-baked (and lightly salted) corn tortillas.  The nachos are garnished with fresh guacamole, sliced jalapenos, black olives, and crumbled cotija cheese in place of the usual crock-pot of yellow gold.  This way I can still get my chips and queso, just a healthier version.  The sauce has been replaced mostly with vegetables, and the cheese is limited to a few sprinkles instead of an entire cup full.  Not only are the results are fantastic enough to make their way to more menus than just the Super Bowl, but my jeans can also rest easy!

Roasted Tomato and Chorizo Nachos

  • 4 cups Baked Tortilla Chips
  • 12 ounces chorizo sausage, removed from casing
  • 2 pounds plum or roma tomatoes
  • 1 small yellow onion, diced large
  • 2 red, yellow, or orange bell peppers, diced large
  • 5 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1/3 cup guacamole
  • ½ cup cotija cheese, crumbled
  • ¼ cup sliced black olives
  • 1-2 jalapenos, fresh, sliced
  • ¼ cup cilantro, fresh chopped
  • Light sour cream, optional
  • 1 diced avocado, optional (or Easy Guacamole)

Directions:

 Preheat oven to 400 degrees.  Cut tomatoes in half lengthwise and place in a re-sealable plastic bag along with the onion, garlic, bell pepper, olive oil, salt and pepper.  Spread out on rimmed baking sheet.  Bake for 30-40 minutes or until tomatoes have started to turn dark brown areas.

 Remove the pan from the oven and place all ingredients into a food processor.  Pulse until mixture is slightly chunky.

While the vegetable are roasting, use a small sauté pan over medium-high heat to cook the chorizo sausage until browned and slightly crispy.  Break the sausage apart as it cooks.  Removed the sausage from the pan and drain on a paper towel for 5 minutes.

Using a medium sauce pot, combine the roasted vegetables and chorizo and cook together over medium low heat for 20 minutes.  Season with additional salt and pepper if desired.  Remove the pan from heat.

Using a serving platter spread out tortilla chips.  Spoon the sauce over the chips and sprinkle with cotija cheese, jalapenos, and olives.  Add dollops of guacamole and sour cream as desired.  Garnish with fresh chopped cilantro.

 

Easy Guacamole

  • 3 ripe avocados
  • 1 cup salsa verde (green salsa)

Directions:

Combine ingredients and smash ingredients with a fork until desired texture. Store in refrigerator until ready to serve.

 

 

Posted by on January 20, 2015 in Dips, Meat, Snacks

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Bacon Cheeseburger Dip

If you’re looking for some game day snacks, this one is perfect!  Warm, melty, cheesy, meaty Bacon Cheeseburger Dip is great for a night on the couch with the family and some football!  The only thing this dip is missing is the ice cold beverage of your choice!

 

Bacon Cheeseburger Dip

  • 1 pound ground beef
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoon Worcestershire sauce
  • 3/4 cup chopped bacon bits (cooked until crispy)
  • 16 ounces light cream cheese
  • 1/3 cup yellow mustard
  • 1/3 cup ketchup
  • 1 – 11 ounce can Rotel
  • 1/2 cup half and half

 

Directions:

In a saute pan, brown hamburger with onion powder, garlic powder, salt and pepper.  Add Worcestershire sauce and cook until evaporated.  Add beef and all remaining ingredients to your slowcooker.  Cook on high, stirring occasionally for 2 hours.  Reduce heat to low or warm and serve with crackers and tortilla chips.

This recipe can also be made right in the frying pan, just turn the heat to low and stir until all  the cheese is melted.

 

Posted by on January 18, 2015 in Dips

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