Jalapeño Popper Bacon Dip

Ingredients:
4 cloves roasted garlic
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded.
1/2 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/2 cup of Colby cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Spread into 8x8 dish. Top with topping and back 20-30 minutes.

Originally modified from this recipe found through pinterest:
http://www.simply-gourmet.com/2012/08/183-jalapeno-popper-dip.html?m=1


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Asian Noodle Slaw

Ingredients:

1/2 lb cooked Angel Hair Pasta, cooled
1 cup shredded carrots
1 cup shredded purple cabbage
1 bunch chopped cilantro (no stems)
1 bunch green onions, chopped

Dressing:
1/3 cup rice wine vinegar
1/3 cup TS garlic infused oil
1 inch fresh ginger, grated
2 garlic cloves, grated
3 tsp sesame oil
3 tbsp soy sauce
2 tbsp brown sugar (more if your rice vinegar is unseasoned)

Combine dressing and pour over salad, chill and serve

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American Spinach Salad

Ingredients:
1 bag of washed spinach
1 cup shredded carrots
1/2 cup shredded purple cabbage
3 sliced hard boiled eggs
5 slices cooked bacon, chopped
1/2 cup sliced radishes
4 green onions, chopped
1 cucumber, sliced
2 heirloom tomatoes, wedged
1 cup Tastefully Simple Vidalia Onion Salad Dressing

Directions: I layer this salad until its time to be dressed, then just add the dressing, toss and serve.


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Greek Orzo Salad

Ingredients:
1 package Orzo pasta, cooked
1/2 red onion, diced
1 can small olives, cut in half
1 cup grape tomatoes, cut in half
1 cucumber, peeled/seeded/chopped bite size
1 jar artichoke hearts in marinade, drained and chopped
1/2 cup crumbled feta cheese
3 tsp oregano
1 tsp crushed garlic
2 tsp thyme
1/2 cup Tastefully Simple Infused Garlic Oil
1/2 cup red wine vinegar

Directions: cook and drain pasta, combine all other ingredients, chill and serve cold



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Tortellini Roasted Veggie Salad

Ingredients:

1 package of 3 cheese tortellini, cooked
1 small red onion, big dice
1 zuchinni, big dice
2 yellow squash, big dice
1 bell pepper, diced
1 cup grape tomatoes, cut in half
1 small eggplant, big dice
3 cloves of garlic, sliced
Balsamic vinegar
Olive Oil
1 tsp sugar
Italian seasoning
Salt and Pepper

Directions:

Place all diced and chopped veggies on a baking sheet. Drizzle with olive oil and balsamic and then season with salt and pepper. Bake in 350 degree oven until fork tender.

Combine with cooked tortellini and mix. Sprinkle with sugar and
Italian seasoning and then dress with a drizzle of olive oil and balsamic.

Can be served hot or cold.

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Chicken Enchilada Soup

Ingredients:

6 to 8 cups of grandma's Mexican chicken broth

1 diced small red onion
1/2 a diced yellow pepper
1/2 a diced green pepper
1 small can crushed tomato
4 cups shredded chicken
1 small can drained and rinsed black beans
1 cup frozen corn
6 ounces cream cheese
Cayenne pepper & garlic powder
3 cups corn tortillas cut into strips
Olive oil
Salt & pepper
Cheese, green onion and sour cream to garnish

Directions:

After your broth has simmered awhile in a sauté pan cook your vegetables in olive oil until they are tender then add to broth with the chicken and black beans. Stir in cream cheese and tomatoes and let simmer 30 minutes. Salt and pepper to taste.

On a cookie sheet coat tortillas in a little olive oil and sprinkle with garlic powder and cayenne. Broil until crunchy (like a chip).

Serve soup in a bowl topped with tortilla shreds, shredded cheese, green onion and sour cream.


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caldo de pollo de la abuela

So I had a dream two nights ago that my friend Lynn's grandma was teaching me to make chicken broth soup. Mind you, the woman never taught me to make anything or spoke English in my presence but I'm not going to split hairs.

The grandma soup had whole chicken legs, potatoes cut in quarters lengthwise, halved carrots and big pieces of onion but the kicker was this broth.

The broth was filled with spices and flavor and while I didn't recreate the whole soup last night I did make the broth as a base for another soup using different pieces of chicken. Also, in her recipe she mixed dried chiles with oil and ran them through the food processor with tomato sauce but I just used a little enchilada sauce.

So here is my version of the broth.

Ingredients:
1 lb chicken breast
1 lb chicken thighs
1 yellow onion
3 carrots
2 celery stocks
2 bay leaves
1 adobo chile in sauce
1 small can red enchilada sauce
2 tablespoons each of cumin, chili powder and cayenne
1 tablespoon thyme
1 can diced tomatoes w/ chiles and onions (I used Rotel)
2 cups roasted tomatoes
3 crushed garlic cloves
Water
Salt & Pepper

Directions:

Place chicken and veggies in a sauce pan. Cover 2 inches higher than items in pot with water. Add garlic and bay leaves and thyme. Bring to a boil and simmer until chicken starts to fall apart a little. Remove chicken.

Take the tomatoes and blacken them on the BBQ, then dice them up to add to broth with everything else.

Place the broth and all remaining ingredients on low heat and simmer 1 to 2 hours.




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