Jalapeno Popper Dip

Super yummy dip for your football party. 

Jalapeno Popper Dip

• 16 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 6 pieces of bacon, cooked and chopped up
• 4 jalapeños, minced, control the heat by removing the seeds and veins (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
• 2 cloves garlic, minced
• ½ teaspoon cumin
• 1/2 teaspoon kosher salt
• 1½ cups shredded cheddar cheese

Topping:

• 2/3 cup panko breadcrumbs
• 2/3 cup grated Parmesan cheese
• 3 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 8x12 baking dish.

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Dijon Mustard Roasted Potatoes

Ingredients

• 2 1/2 pounds small red potatoes or Yukon Gold potatoes
• 1 large yellow onion, sliced
• 3 tablespoons good olive oil
• 3 tablespoons coarse ground Dijon mustard
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper 

Directions

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size and slice onions then place them on a sheet pan.  Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Turn the potatoes half way through cooking time so they brown evenly, adding another tablespoon of oil if needed. 

Crockpot Mexican Chicken (two meals from one dish)

Sorry, no actual picture of the dish this time.  Isn’t this crock pot adorable?  This is what my first one looked like (found on Etsy).  It was a good one.  I tried the recipe below last week and it was a winner.  Enjoy.

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
• 1 cup salsa
• 1 package taco seasoning
• 1 cup sour cream 
  

Directions:
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.  Serve over rice and top with cheese.

Bonus Chicken Enchilada Soup recipe for leftovers:

The next night I used the leftovers for a delicious soup.  I started by sautéing garlic, onions, and bell pepper in a little butter and then add in leftover chicken and sauce.  Thin with chicken stock and season if needed.  Serve with fried tortilla strips.  Yum! 

Baja Fish Tacos

These tacos certainly aren’t Tex-Mex but I like them anyway.  I can’t remember where I got the original recipe but I tweaked it slightly and they are delicious.
White Sauce
Ingredients:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1/2 – 1  teaspoon ground cayenne pepper, depending on personal tastes

Directions:  Mix all ingredients together and refrigerate for at least 30 minutes.
Batter
Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 1 cup beer

Directions:  Mix together and that’s it
Additional Ingredients:

• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 12 corn tortillas
• 1/2 medium head cabbage, finely shredded
• lime wedges (not optional)

Directions:
Thaw your fish and, if necessary, cut into 3-4″ strips.  Heat oil on medium high.  Dip fish into batter and fry until nicely browned.  Warm tortillas in a iron skillet with a little oil until flexible.
Place fish, sauce and cabbage on tortilla and garnish with a squeeze of lime.

That's Why I Pray

They're back.

Crockpot Lasagna

Who knew lasagna could turn out so perfect in the crockpot??  It’s delicious and easy.  No need to cook the noodles first.  Genius!
Ingredients:

• 1 box lasagna noodles
• 16 oz cottage cheese
• 2 lbs ground beef, cooked and drained
• 2 - 26 ounce cans or jars of spaghetti sauce
• 2 cups shredded Italian cheese blend

Instructions:

1. Place cottage cheese into the food processor and pulse until the consistency of ricotta . Spoon a layer of sauce in bottom of crock pot. Sprinkle small amount of ground beef over top. Top with a layer of noodles, breaking to make them fit. Be sure to alternate which way the noodles go with each layer. Top noodles with a layer of each cheese. Repeat process until all ingredients are used, ending with sauce.
2. Cover and cook on low 6-8 hours.

Four Bean Salad

This falls under the category of retro recipes but I still like it.  It’s great to take to a barbecue or a picnic.
Ingredients

• 1 can green beans
• 1 can green peas
• 1 can baby lima beans
• 1 can kidney beans
• 1 can of white corn
• 1/4 cup of sliced red onion
• 1-1/2 cups of chopped celery
• 1 small bell pepper, diced small
• 1/2 tablespoon of kosher salt
• 1 cup of granulated sugar
• 1 cup of apple cider vinegar
• 1/2 cup of canola or vegetable oil 
• 1 teaspoon of paprika
• 1/4 teaspoon of freshly cracked black pepper, or to taste

Instructions
Drain and combine the green beans, peas, lima beans, corn, red onion, bell pepper, celery and salt; cover and refrigerate for 1 hour. Drain off any accumulated liquid. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad, toss and return to the refrigerator for several hours or overnight.