Friday, January 23, 2015

Easy Queso Dip


Football season is a fun time of year in our home! My oldest son has become a huge football fan over the past couple of years. For Christmas his list only had football items on them. Such as a mouth piece, shoulder pads, football, football pants, Arizona Cardinals jersey, black eye paint, football gloves and so on. I actually love watching football with my husband and boys. And on top of everything I love appetizers. Especially the not so healthy typical football appetizers! With football season coming to a close and the super bowl coming up I thought I would share this easy ramped up queso recipe using Pacific Foods Queso.


Easy Queso Dip
2 (12.75) Pacific Foods Queso
1 pound ground sausage, cooked
1 can Ro-Tel tomatoes with green chiles
1 small jar of Pace Picante Salsa

Grab a crockpot and place the cooked ground sausage in the bottom. Add the Ro-Tel and salsa. Stir and add the Pacfic Foods Queso dip. Let cook on low for 2-4 hours staring occasionally.






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Thursday, January 22, 2015

Mexican Steak Rub and Guacamole



  1. My husband is the main griller in our home. And before I had my Sous Vide Supreme grilling is the only way that we would cook steak. But ever since I received my Sous Vide I have ended up cooking our steaks in my supreme more than our girl! It is so easy to use and makes your steak guaranteed to be cooked perfectly! 

Mexican Steak Rub
4 Tablespoons butter, softened
1 garlic clove, minced
1/4 teaspoon finely grated lime zest
1 Tablespoon fresh lime juice
1 Teaspoon kosher salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle powder

Guacamole
4 large avocados, seeded, diced and scooped out
1 1/2 Tablespoons lime juice
1/3 cup red onion, finely chopped
1 large tomato, diced
1 garlic clove, minced
2 Tablespoons cilantro, chopped
Salt and pepper to taste


First you preheat your Sous Vide Supreme to 130 degrees F. Grab your ingredients for your Mexican steak rub and mix them all together in a small bowl. Then grab your New York strip steak and season well and then put the steaks into a cooking pouch and seal them. Submerge them into the water and cook for 8 hours. Remove them for the water oven and sear the steaks in a cast iron pan. Grab the ingredients for the guacamole and combined them. Add some guacamole and place a large spoon full on a plate. Top with sliced New York strip and top with pico or diced tomato and purple onion. Add some fresh lemon juice and cilantro. 



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Tuesday, January 20, 2015

Corn Chowder



Corn Chowder is such a yummy, easy, family friendly soup. It is even better when you can cook it in the crockpot.

Corn Chowder
1/4 cup butter
10 slices of bacon, thinly chopped or crumbled
1/2 cup chopped onion
1/3 cup chopped celery
2 cups potatoes, peeled and diced
1 cup half and half
1 cup chicken broth
10 ounces frozen corn
1 (14.75 ounce) can creamed corn
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon pepper


In a skillet add butter, chopped bacon, onion, celery and potatoes. Saute' for about 5 minutes or until bacon starts to become crispy. Grab a crockpot and dump the saute' mixture in. Add the chicken broth and half and half and pour in. Mix together. Add corn, creamed corn, sugar, salt and pepper. Stir and cook on low for 4 hours. 




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Friday, January 16, 2015

Strawberry-Banana Smoothie


With the start of the New Year it seems like I see a lot of people posting, pinning, and looking for healthy smoothie recipes to add into their diet. So here is a collection of some yummy and delicious smoothie recipes. And don't forget to check out my other smoothie recipes here.

Strawberry- Banana Smoothie

2 (10 ounce) packages of frozen strawberries
1 (11.3 oz) can strawberry-banana nectar
1 large ripe banana
1 cup vanilla yogurt
1 cup milk

In a blender combine all ingredients. Process until smooth.


Check out Somethin' to Sip On
by Madeitateitlovedit at Foodie.com


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Tuesday, January 13, 2015

Pork Chili Verde and my favorite Rice



This recipe is so versatile. You can serve it over rice or as a burrito bowl. Or use the chicken for tacos, enchiladas, burritos, or really anything you want. The meat is just so yummy you can even eat it plain. I have done that too! But for today I will be sharing my go-to rice recipe side by side with this yummy pork chili verde!

Rice
4 cups water
1 1/2 Tablespoons chicken bouillon
2 Tablespoons dry parsley
2 Tablespoons dried onion
1/2 cube butter
2 cups uncooked rice

Bring all to a boil and then add the 2 cups of rice. Put lid on and cook for 20 minutes on low. Leave on the burner, but turn the heat off for another 10 minutes. 

Pork Chili Verde
1 pound tomatillos, rinsed and husked remove, cut in half
3 garlic cloves 
2 roasted hatch green chiles, chopped
1 Jalapeno, seeded, and chopped
1/2 bunch cilantro, chopped
2 1/2 pounds pork roast, cut into 1 inch cubes
2 teaspoons kosher salt
2 teaspoons black pepper
1 yellow onion
1 Tablespoon minced garlic 
2 teaspoons oregano, dried
1 1/2 cups chicken stock

Turn on broiler and on a baking sheet place tomatillos and garlic cloves and broil for 5-7 minutes or until skin is lightly blackened. Remove from oven and set aside. In a food processor add the roasted tomatillos, roasted garlic cloves, roasted hatch green chiles, chopped jalapeƱos, and cilantro. Pulse until all ingredients are mixed together.  Season pork roast cubes with salt and pepper. Grab a cast iron skillet and drizzle olive oil in it. Brown the pork cubes on all sides. Place in a bowl using tongs. Use the excess fat and oil to cook the onions. Cook the onions for about 5 minutes add the minced garlic to the onions and cook for another minute or two. Add the oregano, tomatillo puree, and chicken stock. Mix together then add the pork cubes back to the pan. Simmer uncovered for 2 hours.





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Wednesday, January 7, 2015

Sonoran Style Enchiladas

At the start to each New Year a lot of people set different types of goals. I personally love goal setting and achieving! I know I get a lot of people asking me how I meal plan so that when dinner time comes around it is a more enjoyable time and not a chaotic race to get something on the table with their family starving around them as they are trying to cook. 

Each week I set a menu of the things that I will be cooking that week. That menu has everything from main dishes to sides and desserts. Usually I am on some type of kick and you can tell exactly what that is when you read my menu.

I was able to pick up some amazing Zaycon Ground Beef a few weeks ago. I met their Social Media Coordinator Arah in Seattle last year and was able to re-connect with her later and set up a chance for me to try out their products. My husband and I were pleasantly surprised with the high quality of ground beef that we were given! Not only is it 93/7 super lean, it comes from grass fed cattle, it also has amazing flavor and tastes very good! Besides these yummy Sonoran style enchiladas we have used the meat for tacos, hamburger patties, meatballs, spaghetti sauce, and still have a freezer full of meat for me to use throughout the next couple of months. Buying meat in bulk also makes meal planning easier. That way you always know what meat you have so that it is easier to put a meal on the table! 

Here is the process of the Sonoran style enchiladas:

Grab your Zaycon Ground beef and brown it with minced garlic, salt, and some diced onions. 


In a small frying pan add a little oil and heat up. Dip tortillas in oil. Pat dry with paper towels.
Heat up enchilada sauce in a sauce pan.
On a skillet frying up some eggs.
Then get it all layed out and ready to assemble.


Grab a tortilla place it on a plate. Add a scoop of ground beef and cheese, then add a tortilla add more ground beef and cheese, and repeat to as many tortillas as you want. 
Then top with enchilada sauce.




Then top with a fried egg.


Add sour cream and you can add diced tomatoes and lettuce too! 



Break the yoke and enjoy!


Sonoran Style Enchiladas

Oil (for frying)
2 pounds lean ground beef
1 Tablespoon minced garlic
1 teaspoon salt
1/2 medium onion, diced
1 large can Macayo red enchilada sauce
Cheddar cheese
8 eggs
2 dozen corn tortillas
1/4 cup butter
Lettuce and tomato for garnish
Sour cream for garnish

In a small frying pan, dip tortillas in oil. Pat dry with paper towels. In a large frying pan, brown ground beed with minced garlic, salt, and diced onions. Drain ground beef and set aside. Heat enchilada sauce in saucepan. Grab a tortilla and start layering. Put a spoonful of meat, sprinkle with cheese and then layer 2 to 4 times depending on how large you want it. Top with a butter basted over medium fried egg. Garnish with lettuce, tomato, and sour cream. 




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Monday, January 5, 2015

Chicken Gnocchi Soup




With the holiday and holiday food behind us and the cold weather still in full force I always try to mix in a soup every once in a while. I have a few go to soups like my crock pot baked potato souptoscana soupchili, and a white chicken chili.

I made a few different types of soups a few weeks ago with my mom and her friend gave this amazing gnocchi recipe to her. If you are a gnocchi fan this is a must try! Head over to her blog to get the complete recipe and directions. Plus do yourself a favor and check out her amazing decor and other recipes!



Chicken Gnocchi Soup 

1 T. olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken(rotisserie chicken works great!)
4 cups chicken broth
1 (16 oz) package potato gnocchi
1 (6 oz) bag baby spinach
1 T. cornstarch
2 T. cold water
2 c. half and half
salt, pepper, and a few shakes of red pepper flakes (optional)

To see the directions for the soup head over to Me and Jilly!

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