Wednesday, January 29, 2014

Jalapeno Salad Dressing / Dip

16 oz - light sour cream or greek yogurt
1 pkg - Ranch Dip Mix
2 - whole large jalapenos, roughly chopped (seeded if you want less spicy)
2 - cloves of garlic
1/3 cup - fresh cilantro
1 whole lime, juiced
2-4 Tablespoons milk

Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

I do seed my jalapenos, and I have yet to use the milk.  I think it's just right.  I use it as a dip for veggies and veggies chips, and as a dressing.  It is addicting.

Tuesday, January 14, 2014

Cheesy Potatoes


2 lbs frozen hash browns
1/2 cup butter
1 (10.5 ounce) cans cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste


1. Defrost potatoes, melt butter, and mix together all ingredients.
2.  Bake at 350 Degrees for 1 hour in a 9 x 13 baking dish.

Red Beans and Rice


3 cups water
1 cup dried red kidney beans
1 cup chopped onion
1 cup chopped green bell peppers
3/4 cup celery
1 teaspoon dried thyme
1 teaspoon paprika
3/4 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
14 oz package of Andouille Sausage
1 bay leaf
5 garlic cloves, minced
1/2 teaspoon salt
3 cups hot cooked rice

Combine first 12 ingredients in a slow cooker.  Cover with lid; cook on high heat for 5 hours, or on low for 8 to 9 hours.  Discard bay leaf; Serve over rice.

Sausage & Cheese Grits Breakfast Casserole


2 lbs.  Breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten

Brown sausage in a large skillet, stirring until it crumbles and cooks through.  Drain well, and set aside.

Bring water and chicken broth to a boil in a large saucepan; stir in salt and grits then return to a boil.  Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally.  Remove from heat; add cheese, milk, butter, garlic, paprika, and cayenne pepper; stirring until cheese melts.  Stir in sausage and eggs.  Spoon mixture into a lightly greased 13x9 baking dish.

Bake, uncovered, at 352 degrees for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean.  Let stand 15 minutes before serving.

Make-Ahead directions: Prepare casserole mixture as directed but do not bake.  Cover and refrigerate overnight.  Remove from refrigerator; let stand, covered 30 minutes.  Uncover and bake as directed.

Baked French Toast Casserole with Maple Syrup


1 loaf of French bread (13 to 16 ounces)
8 large eggs
2 cups of half and half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple Syrup

Slice French bread into 20 slices, i-inch each.  (Use any extra bread for garlic toast or bread crumbs).  Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping in slices.  In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the milk/egg mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degree F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.  Makes enough for Baked French Toast Casserole.