Yeah...so this isn't complicated. But it's good. It can be made into nachos, the filling for "double stacked" tacos (soft shell, salsa cheese dip, hard shell, taco filling), served over Taco Burgers...possibilities are endless!
Salsa Cheese Dip
16 oz Velveeta, cubed (I like 2%)
1 12 oz jar of chunky salsa
8 oz fat free sour cream
2 cans diced green chiles
1. Combine ingredients in small slow cooker.
2. Cook over high heat, stirring occasionally, until completely melted.
Serve with tortilla chips.
ALTERNATIVE: Place ingredients in 2 quart sauce pan and heat over medium heat until fully melted.
ADD IN: I love to add 2 lbs of prepared taco meat to this.
Sunday, November 13, 2011
Taco Burgers
We all know my family can never agree on dinner. I made the mistake (again) of asking for opinions. "Burgers!" "Tacos!" "Just feed me!" Ummm...this is what I came up with...
Taco Burgers
2 lbs lean ground meat
1 cup finely crushed black bean flavored tortilla chips
3/4 cup milk
2 eggs
2 1/2 tsp cumin
2 1/2 tsp chili powder
2 tbs dried minced onion
2 tsp beef bouillon
1/4 tsp ground red pepper
Shredded Mexican blend cheese OR Salsa Cheese Dip
chunky salsa
shredded lettuce
sour cream
anything else you like on tacos
12 ciabatta rolls or hamburger buns
**You can sub all of the spices for 2 taco seasoning packets if you prefer**
1. In large mixing bowl beat eggs and milk together until smooth. Add crushed tortilla chips, cumin, chili powder, dried onion, beef bouillon, and red pepper. Allow to sit approximately 15 minutes.
2. Add ground meat and mix well with hands. Form into 12 patties.
3. Fry each patty over medium high heat in a cooking spray coated skillet. Keep patties warm on a platter in the oven while you finish the rest.
4. Top burgers with shredded cheese and allow to melt. Serve on bun with salsa, sour cream, and lettuce (or any other taco topping you happen to love).
Taco Burgers
2 lbs lean ground meat
1 cup finely crushed black bean flavored tortilla chips
3/4 cup milk
2 eggs
2 1/2 tsp cumin
2 1/2 tsp chili powder
2 tbs dried minced onion
2 tsp beef bouillon
1/4 tsp ground red pepper
Shredded Mexican blend cheese OR Salsa Cheese Dip
chunky salsa
shredded lettuce
sour cream
anything else you like on tacos
12 ciabatta rolls or hamburger buns
**You can sub all of the spices for 2 taco seasoning packets if you prefer**
1. In large mixing bowl beat eggs and milk together until smooth. Add crushed tortilla chips, cumin, chili powder, dried onion, beef bouillon, and red pepper. Allow to sit approximately 15 minutes.
2. Add ground meat and mix well with hands. Form into 12 patties.
3. Fry each patty over medium high heat in a cooking spray coated skillet. Keep patties warm on a platter in the oven while you finish the rest.
4. Top burgers with shredded cheese and allow to melt. Serve on bun with salsa, sour cream, and lettuce (or any other taco topping you happen to love).
Crockpot Magic: Pumpkin Pudding
I love pumpkin pie, but I hate the crust (I know, sacreligious. But what can I do?). This "pudding" tastes just like pumpkin pie filling.
Pumpkin Pudding
1 15 oz can 100% pumpkin
1 cup milk OR 12 oz can evaporated milk
3/4 c sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp allspice
1/2 c baking mix
2 eggs, beaten
2 tsp vanilla extract
1. Mix all ingredients with wire whisk in medium mixing bowl.
2. Spray small slow cooker with cooking spray. Transfer pudding mixture to slow cooker.
3. Cook on low 3 1/2 to 4 1/2 hours, until mixture reaches 180 degrees (I use a meat thermometer to check this).
Pumpkin Pudding
1 15 oz can 100% pumpkin
1 cup milk OR 12 oz can evaporated milk
3/4 c sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp allspice
1/2 c baking mix
2 eggs, beaten
2 tsp vanilla extract
1. Mix all ingredients with wire whisk in medium mixing bowl.
2. Spray small slow cooker with cooking spray. Transfer pudding mixture to slow cooker.
3. Cook on low 3 1/2 to 4 1/2 hours, until mixture reaches 180 degrees (I use a meat thermometer to check this).
Friday, November 11, 2011
Hot Crab and Swiss Dip
Hot Crab and Swiss Dip
2 pkgs imitation crab meat, cubed
8 oz neufchatel cheese, softened
1 cup fat free mayonnaise
8 oz shredded swiss cheese
1/2 cup sliced green onion
3.75 oz jar of horseradish (regular or hot and spicy -- suit to taste)
1 tsp garlic
1/8 tsp black pepper
1. Spray 2 quart casserole dish with cooking spray.
2. Mix all ingredients in large mixing bowl until smooth. Transfer to casserole dish.
3. Bake at 375 30-40 minutes, until bubbly. Stir to mix in melted cheese. Allow to sit 10 or so minutes before serving with assorted crackers or slices of Italian or French bread.
Note: the crab flavor is mild when this dip is hot. It really comes out if you let it chill and sit overnight. It can be eaten, and enjoyed, cold :D.
.
2 pkgs imitation crab meat, cubed
8 oz neufchatel cheese, softened
1 cup fat free mayonnaise
8 oz shredded swiss cheese
1/2 cup sliced green onion
3.75 oz jar of horseradish (regular or hot and spicy -- suit to taste)
1 tsp garlic
1/8 tsp black pepper
1. Spray 2 quart casserole dish with cooking spray.
2. Mix all ingredients in large mixing bowl until smooth. Transfer to casserole dish.
3. Bake at 375 30-40 minutes, until bubbly. Stir to mix in melted cheese. Allow to sit 10 or so minutes before serving with assorted crackers or slices of Italian or French bread.
Note: the crab flavor is mild when this dip is hot. It really comes out if you let it chill and sit overnight. It can be eaten, and enjoyed, cold :D.
.
Monday, November 7, 2011
Cheesy Chicken Pot Pie
Little Buddy has been begging for chicken pot pie for over a week now. Dancing Queen, OTOH, has been begging for me NOT to make chicken pot pie. This dish is really a cross between chicken broccoli casserole and a chicken pot pie. With its cheesy filling and crescent roll crust both girls are currently licking their plates!
Cheesy Chicken Pot Pie
2.5 lbs chicken, cut into 1 inch pieces
1 tsp paprika
1/8 tsp ground black pepper
1/2 tsp garlic powder
10 oz frozen California vegetable blend, thawed
1 pkg light cream cheese or neufchatel cheese, softened
1 cup light mayonnaise
8 oz shredded light cheddar cheese
2 pkgs refrigerated reduced fat crescent roll dough
1. Coat a skillet with cooking spray. Heat over medium high heat. Add chicken, paprika, pepper, and garlic. Cook, stirring occasionally, until chicken is no longer pink and juices run clear.
2. Add vegetables to pan. Cook and stir 5 minutes more. Stir in cream cheese or neufchatel, mayonnaise, and cheddar. Cook and stir until smooth.
3. Transfer to cooking sprayed 15 X 9 X 2 inch baking dish. Top with unrolled crescent roll dough, tucking sides around filling to seal.
4. Bake at 375 20-25 minutes until a knife inserted in center comes out clean.
Cheesy Chicken Pot Pie
2.5 lbs chicken, cut into 1 inch pieces
1 tsp paprika
1/8 tsp ground black pepper
1/2 tsp garlic powder
10 oz frozen California vegetable blend, thawed
1 pkg light cream cheese or neufchatel cheese, softened
1 cup light mayonnaise
8 oz shredded light cheddar cheese
2 pkgs refrigerated reduced fat crescent roll dough
1. Coat a skillet with cooking spray. Heat over medium high heat. Add chicken, paprika, pepper, and garlic. Cook, stirring occasionally, until chicken is no longer pink and juices run clear.
2. Add vegetables to pan. Cook and stir 5 minutes more. Stir in cream cheese or neufchatel, mayonnaise, and cheddar. Cook and stir until smooth.
3. Transfer to cooking sprayed 15 X 9 X 2 inch baking dish. Top with unrolled crescent roll dough, tucking sides around filling to seal.
4. Bake at 375 20-25 minutes until a knife inserted in center comes out clean.
Subscribe to:
Posts (Atom)