The recipes this month are designed to give you a new spice in your life for the New Year. Most of them will also warm your insides. We are having a cold winter both North and South; therefore these recipes should serve both areas very well.
Here’s some more “star” recipes to go along with Emeril’s recipe
Here’s your SUPER BOWL EATS for the big game on Sunday.
MARZETTI BUFFALO BLUE CHEESE CHICKEN PANINI
Recipe from Marzetti
½ cup Marzetti Chunky Blue Cheese Dressing
½ cup all-purpose flour
1 tsp. paprika
1 tsp. chili powder
1 tsp. salt
1 ½ lbs. chicken breast-thin cut about 6 slices
2 tbsp. olive oil, plus extra for grilling bread
3 tbsp. hot sauce
1 tbsp. butter, melted
8 slices (medium thickness) favorite bread
Sliced red onion
In a shallow bowl combine flour, paprika, chili powder and salt. Coat chicken with flour mixture, Heat oil in a large nonstick pan over medium-high heat and cook chicken on each side until it is fully cooked, about 10 mins. Remove from pan. In a small bowl, combine hot sauce and butter. Brush each piece of chicken with hot sauce mixture. Allow chicken to cool slightly.
Preheat a sandwich grill or Panini press. Arrange bread slices on a work surface and spread each slice with 1 tbsp. Marzetti Chunky Blue Cheese Dressing. Layer cooked chicken and onions on four slices. Cover chicken with remaining four slices of bread, dressing side down
.Brush top and bottom of bread with olive oil and place Panini in grill or press and cover. Cook until bread is toasted, about 3-5 mins. Remove from grill and cut each sandwich in half. Serve sandwiches and celery sticks with extra Blue Cheese Dressing.
ALL-AMERICAN CHEESE DIP
From Land O Lakes
Sliced Land O Lakes Deli American Cheese
Milk
Diced pimentos, well-drained
Diced green chiles, well-drained
Tortilla chips
Stack cheese slices, coarsely chop. Combine chopped cheese and all remaining ingredients except tortilla chips in medium microwave safe bowl, mix well. Microwave on high (100% power), stirring every minute, until cheese is melted (2-4 mins.) Serve immediately with tortilla chips. Reheat as necessary.
MEXICAN APPETIZER CUPS
From Pillsbury
1 box (9 oz.) Green Giant frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz.) diced tomatoes with green chiles, undrained
1 package (8 oz.) cream cheese, softened
1 cup sour cream
½ tsp. taco seasoning mix (from 1 oz. pkg.)
40 to 45 nacho cheese-flavored tortilla chips
2 cans (12 oz. each) Pillsbury Grands Jr. Golden Layers refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz.)
Heat oven to 375 degrees. Spray 30 mini muffin cups with Crisco Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag, seal bag. Using rolling pin, finely crush to measure ½ cup. Stir crushed chips into spinach mixture.
Separate 1 can of dough into 10 biscuits, separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups, using floured fingers, press dough on bottom and up side of each cup.
Fill each cup with about 1 tbsp. spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 tsp. cheese. Bake 9-14 mins. or until edges of biscuits are golden brown. Cool in pan 5 mins., remove from pan to cooling rack. Cook 5 mins. longer. Repeat with remaining biscuits, filling and cheese, cooking pans between batches.
To serve, break each of the remaining 20-25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.
BAKED BUFFALO CHICKEN WINGS
From Daisy brand creams and cooking.com
4 lbs. chicken wings
3 tbsp. cooking oil
4 cloves garlic, chopped
1 ¾ tsp. salt
1 ½ tsp. cayenne
2/3 cup mayonnaise
1/3 cup sour cream
¼ lb. blue cheese, crumbled (about 1 cup)
2 scallions including green tops, chopped
5 tsp. vinegar
¼ tsp. fresh ground black pepper
¼ cup ketchup
1 tbsp. Tabasco sauce
8 ribs celery, cut into sticks
Heat oven to 425 degrees. In a large bowl, combine the wings, oil, garlic, 1½ tsp. of salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 mins.
Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 tsp. of the vinegar, the remaining ¼ tsp. salt, and the black pepper.
In a large bowl, combine the ketchup, the remaining 4 tsps. vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.
BARBEQUE GLAZED MEATBALLS
From Armour and Welch’s
1 1/2 cups (12 oz.) Welch’s Concord Grape jelly
1 cup barbeque sauce
1 bag (14 oz.) Armour Original Meatballs
Combine jelly and barbecue sauce in a large saucepan. Cook and stir over medium heat until jelly melts. Add meatballs. Heat over medium-low heat 15 mins. or until meatballs are hot and glazed, stirring occasionally. Serve in show cooker set on low if desired.
JOHNSONVILLE “BOLD” BEANS
From Johnsonville
1 pkg. (14 oz.) Johnsonville BOLD Smoked Sausage – Chili Cheese
1 pkg. (16 oz.) fresh bacon
1 large yellow onion
1 large green pepper
4 cups (22 oz. each) barbecue-style beans
Cut sausage into ½-inch chunks. Chop bacon. Peel and chop onions. Core and chop pepper.
In a saucepan, cook the bacon until crisp, approximately 8 mins. and drain. Add onion, pepper and sausage, cook until vegetables are tender. Stir beans into the sausage mixture and simmer over low heat for 30 mins., allowing flavors to merge together. 18 servings.
SLOPPY JOE SLIDERS
From French’s Mustard
1 ½ tsp. oil
2 cups chopped onion
3 lbs. ground beef
2 cups barbecue sauce or ketchup
1 cup French’s Classic Yellow Mustard
½ cup Worcestershire sauce
24 slider buns
Heat oil in large pan. Saute onion 3 mins. until tender.
Add beef to pot. Cook until browned, stirring to separate meat. Drain well.
Stir in barbecue sauce, mustard and Worcestershire. Simmer about 5 mins. until flavors are blended. Spoon onto slider rolls.
And for something sweet
ULTIMATE FUDGY ROCKY ROAD BROWNIES
From Land O Lakes
(This recipe will take a seasoned baker as some ingredient amounts are not listed.)
Brownies:
Land O Lakes butter
Unsweetened baking chocolate
Sugar
Vanilla
Land O Lakes All Natural Eggs
All-purpose flour
Baking powder
Salt
Topping:
Land O Lakes butter
Milk
Cream cheese
Unsweetened baking chocolate
Powdered sugar
Vanilla
Miniature marshmallows
Salted peanuts
Heat oven to 350 degrees. Grease bottom only of 13x9” baking pan. Set aside.
Melt 1 cup butter and 4 ozs. unsweetened chocolate in 2 qt. saucepan over low heat, stirring occasionally, until smooth (4-7 mins.) Remove from heat.
Stir in sugar and vanilla. Add 1 egg at a time, mixing well after each addition. Add flour, baking powder and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Spread mixture into prepared baking pan. Bake for 35-40 mins. or until brownies just begin to pull away from sides of pan (DO NOT OVERBAKE).
Meanwhile, combine ¼ cup butter, ¼ cup milk, cream cheese and 1 oz. chocolate in 2 qt. saucepan. Cook over medium heat, stirring occasionally, until melted (6-8 mins.). Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in marshmallows and peanuts. Immediately spread over hot brownies. Cool completely, cut into bars. Store refrigerated.
NOTE: The recipe doesn’t say how many eggs to use. I’m guessing 3. Also I don’t see amounts for flour, baking powder, powdered sugar et al. Use your best judgment.
DALE EARNHARDT JR.
(and Hellman’s Mayonnaise)
CHICKEN MACARONI CASSEROLE
1 cup Hellman’s Real Mayonnaise
1 can (10 ¾ oz.) condensed cream of chicken soup
1 can (3 oz.) mushroom pieces, drained
1 ½ cups finely chopped cooked chicken
2 cups grated Parmesan cheese
¼ cup chopped green bell pepper
¼ cup chopped pimentos
¼ cup chopped onion
4 oz. elbow macaroni cooked and drained
½ cup cracker crumbs
Preheat oven to 375 degrees. Combine first 4 ingredients in a large bowl. Stir in remaining ingredients except macaroni and cracker crumbs.
Stir in macaroni. Turn into 13x9” baking dish then evenly top with cracker crumbs. Bake 30 mins. or until bubbling.
DALE EARNHARDT JR.
(And Hellman’s Mayonnaise)
AUNT CATHY’S POTATO SALAD
6 medium red potatoes peeled and chopped
1 tsp. Shedd’s Spread Country Crock Spread
¼ tsp. salt
1 cup Hellman’s Real Mayonnaise
1 hard-cooked egg chopped
1 small bell pepper chopped
1 small onion chopped
1 cup chopped sweet pickles
1 tsp. dry mustard
Cover potatoes with water in 4 qt. saucepan. Add Spread and salt. Bring to a boil over high heat. Reduce heat to low and cook 10 mins. or until potatoes are tender. Drain and cool slightly.
Combine remaining ingredients and gently toss. Season if desired with salt and black pepper. Serve chilled or room temperature.
RACHAEL RAY’S
SWEET ONION POTATOES AU GRATIN
2 tbsp. butter
1 large or 2 medium sweet onions, such as Vidalia, thinly sliced.
Salt and pepper
½ tsp. ground thyme or dried if ground isn’t available
1 bay leaf, fresh or dried
2 lbs. baby Yukon Gold potatoes or fingerling potatoes
½ to 2/3 cup cream
½ cup grated Parmigiano-Reggiano cheese
½ lb. grated Gruyere or other Swiss cheese
Heat butter in a skillet over medium heat. Add onions. Season with salt, pepper, thyme and bay leaf. Cook until very soft, sweet and lightly carmelized, about 20 mins. Remove bay leaf.
While onions cook, place potatoes in pot and cover with water. Bring to a boil, salt the water, and cook until tender, 12-15 mins. Drain and return potatoes to pot.
Mash the potatoes with cream, season with salt and pepper, and mix in the Parmigiano cheese.
Preheat broiler. Arrange the potatoes in individual gratin dishes or a shallow casserole dish. Top with onions and Gruyere cheese. Brown gratin under hot broiler until bubbly, about 2 mins.
TRAY-BAKED CHICKEN
BY Chef Jamie Oliver
For the Brine:
1 quart water
2 tbsp. kosher salt
1/3 cup honey
3 cloves garlic, crushed
2 sprigs fresh sage, leaves only
¼ cup apple-cider vinegar
Juice and zest of 1 lemon
For the Bake:
4 chicken breasts, bone in, skin on
2 slices smoked bacon, finely chopped
3 sweet potatoes, scrubbed and thinly sliced
4 medium potatoes, scrubbed and thinly sliced
1 medium onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 sprigs fresh sage, leaves shredded
Olive oil
Sea salt and fresh black pepper
1 2/3 cups chicken broth, preferably organic
2/3 cup heavy cream
1 cup grated Parmesan cheese
A few pats of butter
Mix brine in a large bowl, add chicken. Cover with plastic wrap, refrigerate 2-8 hrs.
Remove chicken, let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
Preheat oven to 350 degrees in a roasting pan, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 mins.
Remove veggie pan from oven, pour in cream and sprinkle with pepper and Parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 mins. or until chicken is golden.
PORK CHOPS WITH APPLES AND WINTER SQUASH
By Chef Sandra Lee of the Food Network
4 boneless pork chops, cut about ¼” thick, trimmed
1 tbsp. grill seasoning
1 tbsp. olive oil
1 medium yellow onion, thinly sliced
1 box (12 oz.) frozen winter squash, thawed
1 can (10.75 oz.) condensed cream of celery soup
1 cup reduced-sodium chicken broth
¼ cup apple cider
1 tsp. Dijon mustard
1 tsp. dried thyme
1 large tart apple, peeled, seeded and sliced
Season chops with grill seasoning. Heat a large skillet over medium-high heat; when hot, add the oil. Add chops and brown about 4 mins. per side. Transfer chops to plate.
Add onions to the skillet. Cook for 2-3 mins. or until they begin to soften, stirring often. Add the squash. Cover and cook for 3-8 mins. or until barely heated through, stirring occasionally.
Stir in the condensed soup, broth, cider and mustard. Add the thyme, rubbing it between your fingers as you add it to the pan. Return pork chops to pan and top with apples. Bring to a boil; reduce heat to low. Cover and cook for 10 mins. Serve over rice.
EMERIL’S BROCCOLI AND CAULIFLOWER STIR-FRY
From Food Everyday Magazine
1 cup long-grain white rice
2 tbsp. vegetable oil
2 tbsp. minced garlic
¼ pound broccoli cut into bite-sized florets
¼ pound cauliflower cut into bite-sized florets
½ red bell pepper, diced
Red pepper flakes
½ cup low-sodium chicken broth
¼ cup oyster sauce
Cook rice according to package instructions. Meanwhile, in a wok or large skillet, heat oil over high. Add garlic and cook until fragrant, 10 seconds. Add broccoli, cauliflower, bell pepper, and pinch of red-pepper flakes and cook, stirring about 4 mins. Add broth and stir to combine. Cook, stirring constantly, until vegetables are crisp-tender, about 3 mins. Add oyster sauce and cook, stirring to combine, 1 min. Spoon over rice and serve immediately. Serves 4.
SOUTHWEST WHITE CHICKEN CHILI
From www.campbellskitchen.com
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 medium green pepper, chopped (about ¼ cup)
1 can Campbell’s Condensed Cream of Chicken Soup (regular or 99% fat free)
¼ cup water
1 ½ cups frozen whole kernel corn
2 cups (about 15 oz. each) white kidney beans (cannellini), rinsed and drained
2 tbsp. shredded Cheddar cheese
Heat oil in 4-qt. saucepan over medium-high heat. Add chicken, chili powder, onion, and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.
Stir soup, water, corn and beans in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 mins., stirring occasionally. Sprinkle with cheese.
BRAISED PORK WITH LEMON AND SAGE
By David Prince from myrecipes.com
3 lbs. boned pork shoulder roast, fat trimmed
2 tbsp. all-purpose flour
1 ½ tbsp. kosher salt
2 tsp. fresh-ground pepper
2 tbsp. olive oil
4 cloves garlic, minced
5 fresh sage leaves
3 ½ cups whole milk
1 tsp. grated lemon peel
Rinse pork and pat dry. In a small bowl, mix flour, salt and pepper, sprinkle mixture over pork. Pour oil into a 10- to 12” frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 mins. Transfer pork and any juices to a slow-cooker (at least 5 qt.)
Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 min. Add to the slow-cooker, along with milk and lemon peel
Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7-8 hrs. About 3 hrs. before pork is done, uncover the crock to let the pan juices reduce and thicken.
Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.
SPLIT PEA SOUP WITH BACON
From Casual Cuisines of the World - Diner
On cooking.com
2 tbsp. olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
2 carrots, peeled and thinly sliced
1 clove garlic, minced
1 ¼ cups green split peas, rinsed
6 slices thick-cut bacon
7 cups (56 fl. Oz./1.75 l) water
1 bay leaf
¾ tsp. salt
¼ tsp. freshly ground pepper
1 tbsp. finely chopped fresh parsley
In a large, heavy pot over medium heat, warm the olive oil. Add the onion and sauté until softened, 3-5 mins. Add the celery and carrots and sauté until the carrots are tender, 2-3 mins. longer. Add the garlic and sauté for 1 min. longer.
Add the split peas, bacon, water and bay leaf, raise the heat to high and bring to a simmer. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hr.
Remove the bacon and the bay leaf. Discard the bay leaf. Cut the bacon into small squares, set aside.
Using a blender or a food processor fitted with the metal blade or a hand blender, puree the soup until smooth and creamy. If a food processor or blender was used, return the puree to the pot.
Reheat the soup over medium heat, stirring occasionally, until very hot. Season to taste with the salt and pepper and stir in the reserved bacon. Ladle into warmed soup bowls, sprinkle the parsley over the tops. Serve immediately.
SANDY’S BEEF STEW
This is my own recipe. As usual, I don’t have exact amounts for you. The spices you use depend on your own taste and the size of the crock pot you use. Mine is about 2 quarts. Therefore, the spices listed are suggestions only. You may also use fresh vegetables if you have the time to cut them all up. Some vegetables, like carrots, take a while to become tender, so you may want to precook them before putting them in the crock pot. I do use fresh carrots and I put them in the crock pot first with enough water to cover while I am getting the rest of the ingredients ready to put into the pot. You may use any vegetables you have on hand, but I recommend chunky veggies to make a better stew. You may want to throw in a handful of frozen peas or corn, but otherwise, keep them chunky. Here’s what I generally put into my stew.
Spices: garlic powder, salt, pepper, thyme, parsley, 3 or 4 beef bouillon cubes
1 package of stew meat (about 1 lb.)
1 can diced tomatoes (14.5 oz.) Italian style
1 can tomato sauce (8 oz.)
1 can cut green beans (14.5 oz.)
1 can fresh cut potatoes (14.5 0z.)
1 medium onion
3-4 mushrooms
Using baby carrots, cut up into bite-sized chunks and start cooking in the crock pot with just enough water to cover them.
Cut stew meat up into bite-sized pieces, removing excess fat. Brown on all sides till no blood shows. Add meat with its juice to the pot. Add enough water to cover meat and carrots.
Cut up the onion into chunks the long way and add to pot. Open the green beans, drain and run water over them to remove excess salt if you wish. Do the same with the canned potatoes. Add onion and beans to the pot. Set potatoes aside.
Add the diced tomatoes with its juice and the tomato sauce. Add as many spices as you wish and the bouillon cubes. Don’t add water yet.
Add frozen peas and/or corn if you wish. Cook for several hours until the carrots are almost tender. Add potatoes, cutting into bite-sized pieces first. They will cook in about 15 mins. When the carrots are tender, the stew is done. It may be necessary to add a small amount of water, but don’t add unless necessary. I tend to add another bouillon cube if I have to add water.
Serve with hot biscuits or garlic bread.
SMOKY MOUNTAIN CHICKEN AND RICE CASSEROLE
From the USA Rice Federation on cooking.com
Vegetable cooking spray
2 cups sour cream
1 (10 ¾ oz.) can condensed cream of chicken soup
2 chipotle peppers in adobo sauce, finely chopped
1 tsp. salt
1 tsp. pepper
3 cups cooked rice
2 cups shredded cooked chicken
2 cups shredded smoked cheddar cheese
Preheat oven to 400 degrees. Lightly coat 13x9x2” baking dish with vegetable cooking spray. In large bowl, stir together sour cream, soup, chipotles, salt and pepper until well blended. Stir in rice, chicken and cheese. Spoon into baking dish. Bake uncovered in preheated oven 20-25 mins. until edges of casserole are bubbly. Turn oven to broil setting and lightly brown casserole.
BARBECUE BEEF AND VEGETABLE SKILLET
From Green Giant on tablespoon.com
1 lb. lean ground beef
3 cups frozen seasoned chunky-style hash-brown potatoes (from 28 oz. pkg.)
1 bag (12 oz.) Green Giant Valley Fresh Steamers frozen cut green beans
1 cup frozen bell pepper and onion stir fry
1 cup barbecue sauce
½ cup water
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add potatoes, green beans and bell pepper and onion stir-fry, mix well. Reduce heat to medium, cover and cook 8-12 mins or until vegetables are tender, stirring occasionally.
“NEW STYLE” LASAGNA
A Low carb, diabetic recipe from actor, Paul Sorvino
Cooking spray
12 low-carb lasagna noodles, such as Dreamfields
5 cups Paul Sorvino Foods marinara sauce, or preferred brand
1 15oz. container fat-free ricotta
2 cups shredded, part-skim mozzarella (packaged, not fresh)
Preheat oven to 350 degrees. Coat a 12x9x2” glass baking dish with cooking spray.
Cook noodles according to package instructions.
Spread 1 cup of pasta sauce on bottom of baking dish. Arrange three cooked noodles side by side on top of sauce, overlapping slightly. Spread about ½ cup of ricotta and ½ cup of mozzarella on top of noodles.
Repeat layering with pasta sauce, noodles, and cheeses 3 more times.
Top with 1 cup of sauce. Cover with foil and bake 20 mins. Uncover, top with remaining mozzarella and bake 25-30 more mins., or until cheese is golden brown.
SLOW COOKER CHICKEN MARSALA
By Betty Crocker from tablespoon.com
2 cloves garlic, finely chopped
1 tbsp. vegetable oil
8 boneless skinless chicken breasts
½ tsp. salt
½ tsp. pepper
2 jars (6 oz. each) Green Giant sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso chicken broth (fro 32 oz. carton)
½ cup water
¼ cup cornstarch
3 tbsp. chopped fresh parsley
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper, place in cooker over garlic. Place mushrooms over chicken, pour wine or chicken broth over all.
Cover and cook on Low heat setting 5-6 hrs.
Remove chicken from cooker, place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth, stir into liquid in cooker. Increase heat setting to High, cover and cook about 10 mins. or until sauce is slightly thickened.
Return chicken to cooker. Cover, cook on High heat setting 5 mins. longer or until chicken is hot.
To serve, spoon mushroom mixture over chicken breasts, sprinkle with parsley.
TERIYAKI BEEF AND MUSHROOMS
By Green Giant from tablespoon.com
1 1/3 cups uncooked regular long-grain white rice
1 2/3 cups water
1/3 cup teriyaki sauce
2 tbsp. dry sherry
2 tsp. cornstarch
1 tsp. grated gingerroot
1 tbsp. oil
¾ lb. boneless beef top sirloin steak, cut into thin bite-sized strips
6-7 oz. fresh shitake mushrooms, sliced
2 cups Green Giant SELECT frozen sugar snap peas
4 oz. (1 cup) fresh bean sprouts
Cook rice in water as directed on package.
Meanwhile, in small bowl, combine teriyaki sauce, sherry, cornstarch and gingerroot, blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips, cook and stir 3-4 mins. or until beef is browned and of desired doneness. Remove beef from skillet, cover to keep warm.
In same skillet, combine mushrooms and sugar snap peas. Cover, cook over medium-high heat for 4-5 mins. or until peas are crisp-tender, stirring once or twice.
Stir cornstarch mixture until smooth. Add cornstarch mixture, beef and sprouts to skillet, cook and stir until sauce is bubbly and thickened. Serve over rice.
ARIZONA CHILIE CHEESE CRISPS
From Chi-Chi’s Recipes
1 cup shredded Cheddar cheese
½ cup CHI-CHI’S 16 oz. Thick & Chunky Salsa Medium, drained
¼ cup grated Parmesan cheese
¼ cup CHI-CHI’S Diced Green Chilies, drained
4 CHI-CHI’S 8” flour tortilla, soft taco size
Heat oven to 350 degrees. In large skillet, heat 1” vegetable oil over medium-high heat until 360 degrees. Fry tortillas, 1 at a time, until golden brown on both sides. Drain on paper towels.
On large baking sheet, place tortillas. Sprinkle each with ¼ cup Cheddar cheese, 2 tbsp. salsa, 1 tbsp. chilies and 1 tbsp. Parmesan cheese. Bake 8-10 mins. or until cheese is melted. Break into pieces to eat.
NACHO BAKE
From Progresso
1 lb. lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 pkg. (1.25 oz.) taco seasoning mix
1 can (19oz.) Progresso Vegetable Classics hearty tomato soup
1 can (15 oz.) Progresso kidney beans, drained
1 can (11 oz.) whole kernel corn with red and green peppers, undrained
6 cups tortilla chips
1 cup shredded Cheddar or Monterey Jack cheese (4 0z.)
1 large tomato, chopped (1 cup)
1 cup shredded lettuce
1/3 cup sour cream
Heat oven to 350 degrees. In 12” skillet, cook beef and onion over medium-high heat 5-7 mins., stirring occasionally; until beef is thoroughly cooked; drain.
Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low, simmer uncovered 8-10 mins., stirring occasionally, until sauce is slightly thickened.
Meanwhile, place tortilla chips in 13x9” (3 quart) glass baking dish. Sprinkle cheese over chips. Bake 4-5 mins. or until cheese is melted.
Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.
BEEF AND BEER CHILI
From myrecipes.com, by Randy Mayor
1 ½ cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 oz. extra lean ground beef
2 garlic cloves, minced
1 ½ tbsp. chili powder
2 tsp. ground cumin
1 tsp. sugar
½ tsp. salt
½ tsp. dried oregano
1 (19 oz.) can red kidney beans, drained
1 (14.5 oz.) can no-salt-added diced tomatoes, undrained
1 (14 oz.) can low-sodium beef broth
1 (12 oz.) bottle beer (such as Budweiser)
1 tbsp. yellow cornmeal
1 tbsp. fresh lime juice
Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 mins. or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt, cook 1 min. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat and simmer 15 mins. Stir in cornmeal; cook 5 mins. Stir in juice.
ALAMO BEEF AND BEAN SOUP
From tablespoon.com by OldElPaso
1 lb. lean (at least 80%) ground beef
1 pkg. (1 oz.) Old El Paso taco seasoning mix
1 can (16 oz.) pinto beans, drained, rinsed
1 can (16 oz.) red beans, drained, rinsed
1 can (15 oz.) crushed tomatoes, undrained
2 cans (4.5 ox. Each) Old El Paso chopped green chiles
1 cup Old El Paso Thick ‘n Chunky salsa
1 ½ cups Progresso chicken broth (from 32 oz. carton)
1 ½ cups Green Giant Valley Fresh Steamers Niblets frozen corn
¾ cup diced yellow onion
1 tsp. salt
½ tsp. pepper
Toppings (tortilla chips, sour cream, Cheddar cheese, chopped avocado) if desired
In 10” skillet, cook beef over medium-high heat 6-8 mins., stirring occasionally, until thoroughly cooked; drain.
Spray 3 ½-4-quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings.
Cover; cook on low heat setting 7-9 hrs. Garnish each serving with toppings.
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