Wednesday, January 30, 2013

'SUPER' Super Bowl Recipes

"Any one of these recipes would be a great addition to your Super Bowl get-together. 

Chia's Chipotle Chili
1 pound ground beef
1 roll Jimmy Dean Premium Pork Hot Sausage
1 large onion, chopped
1 green pepper, chopped
6 jalapeno peppers, finely minced
2 cloves garlic, finely minced
3 chipotle peppers in adobo sauce, finely minced (from a 12 ounce can) *We use La Costena brand.
1 can (28 ounce) diced tomatoes
1 can (6 ounce) tomato paste
2 cans (16 ounces each) red kidney beans
2 cans (14 ounces each) beef broth
1/2 cup white or red wine
1 teaspoon liquid smoke
3 Tablespoons chili powder
2 Tablespoons brown sugar
1 Tablespoon cumin
1 Tablespoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cinnamon

In a large saucepan, stock pot or dutch oven, brown ground beef and sausage; along with onion, green pepper, jalapeno peppers and garlic, until browned. Add remaining ingredients and stir to combine. Simmer chili on medium heat for about 1 hour. Ladle into bowls and top with grated pepper jack or cheddar cheese and sour cream. Serve with oyster crackers or corn bread muffins.

Italian-Style Pasta Toss
1 can (14-1/2 ounce) diced tomatoes with garlic and onion, undrained
1 bottle (8 ounces) Italian salad dressing
1 can (6 ounces) pitted ripe olives, drained
1 package (3 ounces) sliced pepperoni
1 medium green pepper, chopped
2 medium carrots, thinly sliced
2 green onions, sliced
4 cups cooked cheese tortellini
Shredded Parmesan cheese

In a large bowl, combine the first eight ingredients. Add tortellini and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

Jalapeno Green Chile Artichoke Dip
2 cloves of garlic, minced
2 cups grated Parmesan cheese
2 (8 ounce) packages of cream cheese, softened
1 cup mayonnaise
2 (14 ounce) cans of artichoke hearts (I like to use 1 regular and 1 marinated), drained & chopped
1/2 cup chopped green chilies
1/2 cup chopped pickled jalapenos
2 cups mozzarella cheese

Mix together all ingredients, except mozzarella cheese. Place in a baking dish that has been sprayed with non-stick cooking spray. Top with mozzarella cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with crackers, crostini or vegetables.

Chia's Guacamole
juice from 1/2 of a lemon
2 avocados
1/2 small onion, chopped
1 tomato, chopped
Pickled jalapenos, chopped, to taste
2 cloves garlic, minced
1/2 cup mayonnaise
1/4 cup sour cream
salt, to taste
chipotle chili powder, to taste
garlic powder, to taste
pinch of cumin

Mash avocados up well. Add onion, tomato, jalapenos and garlic. Squeeze lemon over mixture. Add mayonnaise and sour cream. Add salt, chipotle chili powder, garlic powder and cumin. Mix well. Serve with tortilla chips or on tacos.

Chia's Simple Salsa
4-(14.5 ounce) cans Hunt's Diced Fire Roasted Tomatoes with Garlic, drained
1 red onion, quartered
4 cloves garlic
1-(7 ounce) can Ortega Diced Fire Roasted Green Chilies
1-(4 ounce) can La Victoria Diced Fire Roasted Jalapenos
Juice of 2 limes
1 Tablespoon salt
1/2 Tablespoon or 1-1/2 teaspoons black pepper
1 Tablespoon garlic powder
1-1/2 teaspoons cumin
1 Tablespoon dried cilantro

In the bowl of a food processor, process drained tomatoes until desired consistency and transfer to a large mixing bowl. Add red onion and garlic to food processor and process until finely minced; stir into tomatoes. Add green chilies and jalapenos. Add lime juice, salt, pepper, garlic powder, cumin and cilantro and mix well. Serve with tortilla chips, if desired. Makes approximately 2 quarts.

Feta Chip Dip
1 ripe avocado, peeled and diced
2 plum tomatoes, diced
1/4 cup red onion, finely chopped
1 garlic clove, finely minced
1 Tablespoon fresh oregano, finely minced
1 Tablespoon fresh parsley, minced
1 Tablespoon olive oil
1 Tablespoon red or white wine vinegar
4 ounces of Feta cheese, crumbled

Carefully mix together the avocados, tomatoes, onion and garlic in a bowl. Add in the oregano and parsley. Gently stir in the olive oil and vinegar. Add feta cheese. Cover the dip and place in the refrigerator to chill for 2-6 hours. Serve with tortilla chips or your favorite dippers.

Hot Crab Dip
1/2 cup milk
1/3 cup salsa
3-(8 ounce) packages of cream cheese
16 ounces of crab meat
3-4 green onions, sliced
1-(4 ounce) can green chiles, such as Ortega

Combine milk and salsa. Place everything in a slow cooker. Cook on low heat for 3-4 hours, stirring every 30 minutes to combine. Serve with tortilla chips or your favorite dippers.

Wednesday, January 23, 2013

Sour Cream Banana Cake with Caramel Icing

"This is one of my favorite cakes that my Mom makes.  The sweet caramel icing complements the banana cake perfectly!"
1/4 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream
2 ripe bananas, mashed
Preheat oven to 350 degrees.  Cream together the butter, sugar, eggs and vanilla.  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients to the creamed mixture.  Add sour cream.  Stir in mashed bananas.  Spoon into a 13x9x2 pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for 30-35 minutes.  Allow to cool completely and frost with Caramel Icing (Recipe follows).
Caramel Icing:
1/2 cup or 1 stick of butter
1/2 cup brown sugar
1/4 cup evaporated or canned milk
2 cups powdered sugar
1 teaspoon vanilla
In a saucepan, bring butter, brown sugar and canned milk to a boil.  Remove from the heat and allow to cool.  Mix in powdered sugar and vanilla.  Ice cake.  
This recipe was featured on Gooseberry Patch's Blog.
Check it out at

Wednesday, January 16, 2013

Any Dressing Coleslaw

"This is one of the easiest side dish recipes that I've made.  You can use any flavor salad dressing so you can customize it to your family's taste."

1 bag of Cole Slaw mix (Found in the Produce Department, this mix usually contains shredded cabbage and carrots.)
2-3 green onions, sliced
Creamy Salad dressing of your choice ( I used Bleu Cheese dressing, but you can use Ranch, Caesar or Creamy Cucumber.)
1 teaspoon celery seed
Salt and pepper, to taste
Combine Cole Slaw mix, green onions and enough salad dressing to coat all ingredients.  Stir in celery seed, salt and pepper.  Chill for about 2 hours to allow flavors to combine.   

Wednesday, January 9, 2013

Philly Beef Sandwiches with Parmesan Horseradish Mayo

"These sandwiches are delicious.  The combination of roast beef and horseradish is a classic and these sandwiches bring the combo together perfectly!"

1 medium sweet onion, sliced
1 green pepper, sliced
2 Tablespoons canola oil
Leftover shredded roast beef or I have used 1 pound of shaved Angus roast beef from the deli
4 Slices of mozzarella, Swiss or provolone cheese
4 Hoagie rolls
packet of Au jus, we love Knorr brand
Parmesan Horseradish Mayo (Recipe follows)

In a saute pan, heat canola oil and add sliced onion and green pepper.  Saute for about 15 minutes or until vegetables are tender.  While vegetables are cooking, prepare Au jus packet, following package directions.  Add roast beef to the Au jus and simmer to heat thoroughly.  Prepare Parmesan Horseradish Mayo.

Parmesan Horseradish Mayo
1/3 cup mayonnaise
2 Tablespoons prepared Horseradish
1 Tablespoon grated Parmesan cheese
Salt, pepper and garlic powder, to taste

Combine all ingredients.

To Assemble Sandwiches:

Split hoagie rolls and place on baking sheet.  Layer sliced cheese on bottom of hoagie rolls.  Using tongs, remove roast beef from the Au jus and place on top of the cheese.  (The tongs will allow the Au jus to drain off of the roast beef so the bread doesn't get too soggy.)  Top with onions and green peppers.  Slather hoagie roll tops with Parmesan Horseradish Mayo and place on top of the onions and green peppers.  Place sandwiches under the broiler just long enough to melt cheese.  Serve sandwiches with Au jus for dipping.     

Wednesday, January 2, 2013

Peanut Butter & Banana Breakfast Boats

"I saw Rachael Ray make this easy recipe several years ago on her 30-Minute Meals show.  I never wrote down the exact recipe and I don't know what she called it, but this is how I make it.  It's the perfect healthy combination of protein, whole grain and fruit and it's a delicious way to fill you up for your busy day."

1 banana
1 Tablespoon peanut butter
1 teaspoon honey
1/4 cup granola (My favorite granola for this recipe is Bear Naked Maple Pecan.)

Spoon peanut butter into a microwaveable bowl.  Pour honey over the top of the peanut butter.  Microwave for about 40 seconds.  Pour over banana and top with granola.  See, I told you it was easy!