French Onion Dip

Ingredients

  • 1 1/2 Cup Sour Cream
  • 1/2 Cup Mayo (Dukes)
  • 2 Cups Medium White or Yellow Onion – Diced (2 Onions)
  • 2 Tsp Worcestershire
  • 1/3 Cup Chives – Diced
  • 1/2 Tsp Salt
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Ground Black Pepper

Directions

  1. In a medium pan, heat 1 1/2 Tbs olive oil over medium heat.
  2. Sauté the onions in the medium pan for 10 minutes, stirring occasionally so it does not burn.
  3. Reduce the heat to low and continue to sauté for another 20 minute to brown all of the onions.
  4. Set the onions aside to cool.
  5. Place all of the ingredients in a medium sized bowl, to include the cooled onions, and mix well to combine.
  6. Put the mixture in the refrigerator for 4 to 6 hours, best it is overnight, and then spoon into a serving bowl.
  7. Serve with corn chips or your favorite chip that goes with onions and enjoy!!

Cheddar Bacon Ranch Crack Dip

Ingredients

  • 16 Oz Sour Cream
  • 1 Oz Ranch Dressing Mix Packet
  • 6 Bacon Slices – Crumbled
  • 1 1/2 Cup Cheddar Cheese – Thinly Shredded
  • 1/2 Tsp Ground White Pepper
  • 1/2 Tsp Cayenne

Directions

  1. Pre-heat the oven to 400 degrees (f).
  2. On a foil lined baking sheet, cook the bacon for 18 to 24 minutes. Ensure the bacon is crispy and then place on a paper towel to soak up the grease.
  3. Chop the bacon up into small pieces and set aside to cool.
  4. Once the bacon is at room temperature, combine all of the ingredients in a medium sized bowl and mix well.
  5. Place in the refrigerator for at least 2 hours to set before serving.
  6. Place it in a bowl to serve and enjoy with some ruffled chips or those of your choosing.

Chicken Tortellini Soup

Ingredients

  • 1 Rotisserie Chicken – Skin Removed and Chopped
  • 18 Oz Bag Cheese Tortellini
  • 3 Celery Stalks – Diced
  • 2 Medium Carrots – Peeled, Halved, and Sliced
  • 8 Cups Chicken Broth
  • 3 Garlic Cloves – Minced
  • 1 Tbs Fresh Basil – Chopped
  • 1 Tsp Italian Seasoning
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1 Tbs Olive Oil
  • 1 Lemon – Juiced

Directions

  1. In a large pot or dutch oven, heat 1 Tbs of olive oil.
  2. Add the carrots and celery. Season with a pinch of salt and ground black pepper and sauté for 6 to 8 minutes.
  3. Add the garlic, Italian seasoning, black pepper, onion powder, and basil. Sauté for another 1 to 2 minutes or until the garlic is fragrant.
  4. Add in the chicken broth, lemon juice, and the chopped chicken. Bring to a boil.
  5. Once at a rolling boil, add the chopped chicken and tortellinis. Cook for 4 to 6 minutes or when the tortellinis are soft. Remove from heat.
  6. Serve in a bowl by itself or with some crispy garlic bread.

Cajun Fettuccine Alfredo

Ingredients

  • 1 Lb Fettuccine
  • 1 Lb Colossal Shrimp (13/15) – Peeled, Deveined, Tail Off
  • 1 Lb Andouille – Sliced
  • 3 Garlic Cloves – Minced
  • 2 1/2 Tsp Cajun Seasoning
  • 1 Tsp Ground Black Pepper
  • 1 Pint Heavy Cream
  • 1 Tsp Dried Parsley
  • 1 Cup Parmesan – Grated
  • Kosher Salt

Directions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
  2. While the pasta cooks, heat 1 Tbs olive oil in a large skillet over medium-high heat.
  3. Add the shrimp and sausage and season with 2 Tsp Cajun seasoning and the ground black pepper. Sauté , stirring occasionally, until golden brown on both sides, about 2 minutes per side. Add the minced garlic and sauté for an additional 1 to 2 minutes.
  4. Add the dried parsley and heavy cream and bring to a simmer to reduce, about 2 to 3 minutes. Stir in the Parmesan to thicken. 
  5. Strain the fettuccine and reserve a cup of the pasta water. Add pasta to the large skillet. Stir to combine and coat the fettuccine. Add in the pasta water a spoonful at a time to get your sauce to your desired thickness.

Chicken Fajita and Rice Casserole

Ingredients

  • 1 Lb Chicken Breast – Diced in 1 inch cubes
  • 2 Tbs Fajita Seasoning
  • 2 Tbs Extra Virgin Olive Oil
  • 2 1/2 Cups Chicken Broth
  • 1 1/2 Cups Rice
  • 2 Poblano Peppers
  • 1 Green Pepper – Diced
  • 1 Red Pepper – Diced
  • Chipped Green Chilis
  • Diced Tomatoes
  • 3 Tbs Tomato Paste
  • 2 Cloves Garlic – Minced
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Chili Powder
  • 1/2 Tsp Cumin
  • 1/2 Tsp Salt
  • 1/4 Tsp Onion Powder

Directions

  1. Place the diced chicken breast in a gallon zip lock bag with the fajita seasoning and 1 Tbs extra virgin olive oil. Mix well and refrigerate to marinade for at least 1 hour.
  2. Roast your poblano peppers. There are several easy ways to roast them. No matter which method you choose, allow your pepper skins to blacken. 
    • Gas stove – place the peppers right over the flame of your gas stove
    • Broiler – using tongs to turn them, broil each side of the peppers
    • Skillet – char them over high heat
    • Grill – roasting peppers over charcoal creates a wonderful smoky flavor.
  3. After the skin is blackened on all sides, place them in a plastic bag or cover them with with saran wrap to trap in some of the heat for a few minutes.
  4. Open the bag, remove the peppers, and rub the skins off as best as you can.
  5. Then remove the seeds and dice the poblanos.
  6. Heat 1 Tbs of olive oil in a sauté pan and cook the chicken through, about 5 to 7 minutes.
  7. Remove the chicken and place in a bowl for later.
  8. Over medium heat, add the peppers and green chilis. Sauté for about 3 to 5 minutes to soften. Add the garlic and continue to sauté for another 2 minutes.
  9. Add the tomato paste and continue to sauté for 2 minutes.
  10. Add the diced tomatoes, chicken, rice, chicken broth, ground black pepper, chili powder, cumin, salt, and onion powder. Bring to a boil.
  11. Reduce the heat, cover, and simmer the mixture for 20 to 25 minutes. Until the rice is tender.
  12. Serve with the condiments of your choice. Sour cream, shredded cheese, cotija cheese, cilantro, etc.

Breakfast Cakes

Ingredients

  • 20 oz Shredded Hash browns
  • 1 Lb Breakfast Sausage (Hot)
  • 2 Cups Mild Cheddar – Shredded
  • 1 1/2 Cups Bisquick
  • 8 oz Cream Cheese – Softened
  • 1 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Ground Onion

Directions

  1. In a sauté pan, cook the breakfast sausage. While the sausage cooks, break it into small pieces, and cook through.
  2. Drain the sausage and place it aside to cool.
  3. Preheat your oven to 400 degrees (F).
  4. Once the sausage is cool enough to handle, place all of the ingredients in a large bowl.
  5. Using a stand mixer, a hand mixer, or your hands, mix all of the ingredients well.
  6. Line a baking pan with aluminum foil and use cooking spray to coat the foil.
  7. Using your hands or a 3 oz ice cream scoop, form the mixture into little balls and place on the baking pan. This recipe makes about 25 cakes. (The balls will fall and form into small cakes.)
  8. Bake for 20 minutes, then remove the pan and flip the cakes, baking for another 10 to 12 minutes until the underside is cooked to your doneness.
  9. Remove the pan from the oven and let them cool before serving.
  10. Serve them with ketchup or your favorite condiment for sausage and hash browns.

Philly Dog

Ingredients

  • 1 Lb Ribeye – Shaved
  • 6 Hot Dogs
  • 6 Hot Dog Buns
  • 1 White Onion – Sliced
  • 1 Green Bell Pepper – Julienne
  • Lawry’s Seasoned Salt
  • 1/2 Cup Provolone – Shredded

Directions

  1. Heat 1 Tbs of oil in a sauté pan over medium heat.
  2. Add the shaved ribeye, onions, and green peppers, season with Lawry’s season salt and sauté for 7 to 9 minutes.
  3. Cook your hot dogs by your preferred method and doneness.
  4. At the last minute, add the shredded provolone to the cheesesteak mixture and combine.
  5. Assemble the Philly Dog by placing the hot dog in the bun and topping with the cheesesteak mix.

Sloppy Buffalo

Ingredients

  • 1 Lb Ground Chicken
  • 1/2 Medium Onion – Diced
  • 2 Celery Stalks – Diced
  • 1 Medium Carrot – Peeled and Grated
  • 2 Garlic Cloves – Minced
  • 3/4 Cup Tomatoes – Crushed (Can)
  • 3/4 Cup Buffalo Sauce (Your brand of choice)
  • 2 Tsp Worcestershire
  • 1/4 Tsp Paprika
  • Salt
  • Ground Black Pepper
  • Blue Cheese Crumbles
  • Buttermilk Ranch Dressing
  • 6 Buns

Directions

  1. In a medium sauté pan, heat 1 Tbs of oil over medium heat.
  2. Add the onions, celery, and carrots. Season with the a pinch of salt, black pepper, and paprika and sauté for 3 to 5 minutes. Then add the garlic and sauté for another 2 minutes.
  3. Add the chicken in the sauté pan and season with a pinch of salt and pepper. While the chicken is cooking, break it into small pieces, cooking the chicken through, about 5 to 7 minutes.
  4. Add the crushed tomato and mix, cooking for another 2 to 3 minutes.
  5. Stir in the buffalo sauce and Worcestershire. Bring to a simmer for about 20 minutes to reduce.
  6. Assemble your Sloppy Buffalo by placing the cooked chicken mixture on the bottom of the bun, top with blue cheese and buttermilk ranch dressing and enjoy!

BBQ Pork Dry Rub

Ingredients

  • 1/4 Cup Brown Sugar
  • 1/4 Cup Salt
  • 1/4 Cup Paprika
  • 2 Tbs Ground Black Pepper
  • 2 Tbs Jalapeno Powder
  • 2 Tbs Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Cumin

Breakfast Tots and Gravy Scramble

Ingredients

  • Sausage Gravy
  • 1 Package Tater Tots
  • 1 Medium White Onion – Diced
  • 1 Green Bell Pepper – Diced
  • 10 Eggs
  • Salt
  • Ground Black Pepper
  • Shredded Cheese (your choice)

Directions

  1. Cook the tater tots according to the package instructions but it’s best if the tater tots are well done and crispy. If using the oven, add the diced onions and peppers.
  2. If you are not using an oven, sauté the onions and peppers in a sauté pan over medium heat for 5 to 7 minutes. You will need two sauté pans or pans for this recipe.
  3. If cooking separately, remove the onions and peppers from the sauté pan, place in a bowl, and set them aside while you finish cooking the rest of the ingredients.
  4. While the tots cook, make the sausage gravy in a large sauté pan or cast iron skillet.
  5. While the sausage gravy simmers to tighten to your desired thickness, beat the 10 eggs well in a medium bowl.
  6. Add 2 tablespoons of butter to the sauté pan over medium-low heat. Once melted, add the eggs and cook.
  7. Using a spatula, slowly moved the egg mixture around as it cooks, about every 20 seconds.
  8. Continue to move the eggs until they are scrambled to your desired doneness. Remove from heat.
  9. Season the eggs with salt and black pepper.
  10. To serve, start with a serving of tater tots, onions, and green peppers in a large bowl or plate, or if you cooked them separately, add some of the sautéed onions and green peppers to the tater tots. Top with a large ladle of the sausage gravy, then add the scrambled eggs. To finish, add shredded cheese, freshly ground black pepper, and other items like hot sauce, salsa, etc. if you prefer.