Tag: garlic

Amye’s Smoky Cheese Dip

smoky-cheese-dip-123

If you visit Not Just Sunday Dinner often you know that my new obsession is chipotle peppers in adobo sauce.  I believe I could add chipotle peppers to just about anything and love it!

Cheese dip is one of the first things I made as a young cook.  Everyone loves cheese dip.  Over the years I have used a total of three different recipes.  My first recipe was pretty simple, some Velveeta, some sharp cheese, a can or Rotel, ground beef and sausage.  A few years back I switched up my recipe to the Queso dip that you’ll find here on NJSD.  I still love that dip but there can be picky eaters that don’t like the spinach.  They drive me crazy, but they do exist!  Not that the Queso dip needed any improvement,  it is perfect just they way it is (to me).  However, I was really craving the smoky flavor of chipotle in a cheese dip, so I started experimenting.

What I have come up with is a huge hit at our house!  The number of chipotle peppers is totally up to your taste.  If I were not feeding others I might possibly add more than this recipe suggest.

Amye's Smoky Cheese Dip
 
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Ingredients
  • 1 lb. ground beef
  • 1 lb. sausage
  • 1 medium onion, chopped
  • 1 tbsp. minced garlic
  • 1-2 tbsp. olive oil
  • 2 lb. Velveeta, cubed
  • 1 lb. Pepper Jack cheese, cubed
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ⅛ tsp. cayenne pepper
  • 2 c. milk
  • 1 can Rotel, undrained
  • 2 - 3 chipotle peppers (or to taste) in adobo sauce, seeds removed and chopped fine
  • ½ tbsp - 1 tbsp. adobo sauce from the can of chipotle peppers, or to taste
Instructions
  1. Brown ground beef and sausage in a skillet. Drain and pour the beef and sausage into a slow-cooker.
  2. In the skillet, add oil and saute onion until soft. Add garlic during the last minute of cooking. Add to the slow-cooker. Add the Velveeta, Pepper Jack cheese, cumin, paprika, cayenne pepper, milk, Rotel, and chipotle peppers. Stir to combine.
  3. Cook on low, stirring occasionally, until melted.
  4. Serve with corn chips.

 

Huevos Rancheros for One

Huevos-Rancheros-for-One

Finding a low-carb breakfast, that I enjoy, has been a struggle for me. I tend to crave everything that I’m told I shouldn’t eat…French toast, scones, and muffins. I’ve never been a big fan of eggs, even though I will eat cheese eggs occasionally. Omelets aren’t my thing, and bacon or sausage is just an occasional indulgence for me. What to do, what to do?

I have been on a mission to find a way to eat eggs that I actually enjoy. Even better, it was a bonus if my family liked them too. I have tried recipe after recipe. One recipe that I hit on early was Huevos Rancheros “rancher’s eggs”. After tweaking the recipe, I now make this easy and delicious dish at least twice a week.

Traditionally, these eggs are served over fried corn tortillas with refried beans. Adjust the spices and hot pepper to your taste. I like the look of the small skillet for individual servings. However, if you want to serve a family, and you don’t have several small skillets lying around, use a 10 to 12-inch skillet and increase the ingredients to your need.

 

Huevos Rancheros for One
 
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Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. diced onion
  • Chopped serrano or jalapeno pepper, to taste (a tsp. or so)
  • 1 garlic clove, minced
  • ½ c. canned pinto beans, drained
  • 1 tbsp. water
  • ⅛ tsp. ground cumin
  • ⅛ tsp. smoked paprika
  • ⅛ tsp. ground ancho chili pepper
  • 1 egg
  • Queso Fresco
  • Kosher salt and freshly ground black pepper
  • Serve with: diced avocado, chopped tomato, chopped cilantro, sliced lime, additional Queso Fresco, sour cream, and hot sauce
Instructions
  1. Preheat oven to 400°F.
  2. Heat skillet, add olive oil and heat.
  3. Add onion, pepper, and garlic to hot oil and saute for a minute or so, until tender. Add beans, water, cumin, paprika, and chili pepper. Stir to combine and heat just until the mixture starts to bubble.
  4. Crack the egg in the center, on top of the bean mixture. Place skillet in the preheated oven and bake until the egg is cooked to your liking and the beans and hot and bubbly. Usually about 5 to 7 minutes for a well cooked egg.
  5. Garnish and serve immediately.

 

Asian Pork Sliders

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It is hot and humid here in our neck of the woods. I’m reminded daily, when I pass the parched fields of cotton and peanuts, just how much the farmers are being affected by this drought. We are in need of a slow moving tropical storm!

In this heat, I have lost all desire for cooking. The problem is, it still has to be done, and that falls under my job description. I usually prefer to grill during the hot summer months. It keeps the kitchen and house cooler, and Greg usually likes to help out with the grill.

This recipe is a fairly new find, from foodandwine.com.  I have made these sliders a few times this summer, and we love them! I usually get around 16 sliders, but you can easily make eight full-size burgers instead. They are perfect topped with mayonnaise and Sriracha and served with Napa Cabbage Salad.

 

Asian Pork Sliders
 
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Ingredients
  • 3 lb. ground pork
  • 4 scallions, thinly sliced
  • 2 tbsp. grated fresh ginger
  • 2 lg. garlic cloves, minced
  • 3 tsp. sesame oil
  • kosher salt and freshly ground black pepper, to taste
  • buns
  • Mayonnaise and Sriracha
Instructions
  1. Heat grill to high heat (about 450°F). Without handling the pork too much, mix the pork, scallions, ginger, garlic, sesame oil, salt and pepper in a large bowl. Pat out into 16 sliders.
  2. When the grill is ready, grill the burgers, flipping only once, until the burgers have reached an internal temperature of 160°F.
  3. During the last few minutes of grilling toast the buns if desired.
  4. Top each burger with mayonnaise and Sriracha, if desired.

 

Confetti Pasta Salad

Confetti-Pasta-Salad

 

While writing this article, I decided to do a little research about Memorial Day.  Honestly, I am not sure I’ve ever understood the difference in Memorial Day and Veteran’s Day until now.  Memorial Day is among our oldest holidays, originally conceived in the aftermath of the Civil War.  It is a time to remember and honor those who have fallen in service to our country.    As it turns out there is quite a bit of controversy about Memorial Day.  More than I care to get into but much can be found on the internet, if you are interested.  If I could make two suggestions, the first would be to read this article by a former Navy pilot  http://observer.com/2015/05/its-perfectly-ok-to-say-happy-memorial-day/  and watch this video on the lone Marine  https://www.youtube.com/watch?v=qTPmcp-ZGWQ.

With Memorial Day just around the corner, many will be gathering with friends and family. Anything that can be cooked on a grill will most likely be prepared that day. Many ribs, hamburgers, and hot dogs will be cooked. Potato salad and homemade ice cream will be in abundance!

Greg is typically in charge of the grilling on big cookout days at the Melton house while I am in charge of all other food, including appetizers, sides, and desserts. Doesn’t seem quite fair does it? It’s a good thing I enjoy being in the kitchen!

I am always looking for a new dish or two to throw into the mix.  This year I plan to serve this delicious Vera Stewart recipe for Confetti Pasta Salad. Made with fresh spinach and dill, grape tomatoes, and lemon juice the flavor is light and will pair great with the other dishes you will serve this Memorial Day.  Considering that many dishes will have to be prepared, the ease of this recipe is also quite appealing.

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Confetti Pasta Salad
 
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Ingredients
  • For the Salad:
  • 8-oz. uncooked small to medium shell pasta
  • 2 c. coarsely chopped fresh spinach
  • ¼ c. finely chopped onions
  • 1 (4-oz.) pkg. crumbled feta cheese
  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 3 tbsp. chopped fresh dill
  • For the Vinaigrette:
  • ¼ c. fresh lemon juice
  • 1 lg. garlic clove, pressed
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • ½ c. vegetable oil
Instructions
  1. Cook pasta according to package directions; drain.
  2. For the vinaigrette, combine lemon juice, mustard, garlic, salt, and black pepper. Slowly whisk in oil until combined.
  3. Toss pasta with tomatoes and remaining ingredients, including vinaigrette. Serve immediately, or cover and chill up to 8 hours.

 

Fried Chicken Tacos with Buttermilk Jalapeño Sauce

Fried-Chicken-Tacos-with-Buttermilk-Jalapeno-Sauce

If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place.  These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s).  I  mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing.  This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings.  Add more jalapeño for more heat or reduce the amount for less.  This is a great weeknight dinner that you can have on the table in very little time!

Fried Chicken Tacos with Buttermilk Jalapeño Sauce
 
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Serves: 6
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Ingredients
  • 1 c. refrigerated Ranch dressing
  • 1 lg. jalapeno pepper, stemmed, seeds removed
  • 1 bunch fresh cilantro (about 1½ c. loosely packed)
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh lime juice
  • 12 fried chicken breast tenders
  • 6-inch flour or corn tortillas, warmed
  • Sliced radishes
Instructions
  1. Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.