BLT Dip…

With the Super Bowl a few short weeks away, I thought I would share this with you.

 The original recipe calls for seasoning salt and onion powder. I replaced those with Ranch Dressing seasoning mix. This is simple recipe and a true crowd pleaser.

Serve with crackers, bread or even vegetables. For those who like to get creative, cut shapes out of your bread such as stars, or footballs.

For my dieting friends, you can still have this wonderful dip, just use light mayonnaise, non-fat sour cream and omit the bacon drippings.

 I like to use this instead of mayonnaise on my BLT sandwich.

Ingredients:

1 lbs cooked bacon, crumbled

1 cup mayonnaise

1 cup sour cream

1 teaspoon of bacon drippings

2 teaspoons of Ranch Dressing mix

2 medium tomatoes, chopped

Directions:

Combine all ingredients in a bowl, cover

Refrigerate for at least half hour before serving.

Enchilada Lasagna

So you planned on making enchiladas from dinner, only to find out someone has opened your tortillas. Instead of eight you only have six, not enough to feed the entire family. I have hit this dilemma several times over the years. Instead of coming up with something different to cook, I use what I have.

If you must put a name to it, you can call it enchilada lasagna. You can use four or six tortillas, depending on preference. I serve with refried beans and Spanish rice. I will dress it up bit and lay the enchilada slices on a bed of shredded iceberg lettuce.

Ingredients:

1 pound of browned ground meat, your choice

6 tortillas

1 can of enchilada sauce, I use Old El Paso

2 cups grated cheese, I use Kraft Mexican blend or Cheddar Jack Cheese

Salsa, you choice

Sour Cream

Directions:

Spray a glass 9” X 13” pan with Pam cooking spray

Preheat oven to 350°F

Reserve half cup of cheese

Mix browned ground meat, prefer beef, with half can of enchilada sauce

In pan layer of tortilla, ground beef, and cheese, repeat until you end with a tortilla on top

Pour remaining enchilada sauce on to top tortilla, followed by salsa and reserved cheese

Place in oven and cook for 15 minutes or cheese is completely melted.

Serve by cutting into squares, top with sour cream

Green Bean Supreme and Honey Smoked Pork Chops



It is well know I cannot leave a recipe alone, I have to tinker with each of them. The green bean supreme recipe came from my mother-in-law, when I married her son. This dish is a staple on our holiday table, and to be honest, I did not really tinker with this one too much until the other day.

Green Bean Supreme
Ingredients:

2 Tablespoons of butter

1 small yellow onion minced

2 Tablespoons of flour

2 Tablespoons of water

½ teaspoon of fresh lemon peel

1 large 28-33 ounce can of French style green beans (drained) I prefer Del-Monte brand

1 cup sour cream

½ cup of crushed Ritz crackers

1 cup Kraft Colby/Jack finely shredded cheese

1 teaspoon crushed red pepper flakes

Directions:

Pre-heat oven to 350°F

In skillet melt butter add onion and sauté until translucent.

Gradually stir in flour, lemon peel, and then water making a roux.

Add drained green beans and sour cream into skillet mix well.

Pour into a 2 quart baking dish, sprinkle with crushed red pepper.

Cover top with cheese then crushed Ritz crackers

Bake for 30 minutes

** You can omit the red peppers, if you prefer. They give a bit of spice and heat but not enough to be spicy**

Honey Smoked Pork Chops

3 Tablespoon honey

1 teaspoon liquid smoke

3 Tablespoon minced garlic

¼ teaspoon sage

1 teaspoon ginger

1 teaspoon hot Chinese mustard

4 Tablespoons butter, melted

4 thick center cut pork chops

Ingredients:

Pre-heat oven 350°F

Mix ginger, sage, garlic, liquid smoke and honey in bowl.

 Line small baking pan with aluminum foil,

Brush all sides of pork chop with butter then place on pan.

Brush honey smoke mix on chops, place in oven for 15 minutes

After 15 minutes flip chops over and brush with remaining mix cook an additional twenty minutes

Southwest Potatoes

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Pan-fried then baked these potatoes pack a lot of flavor. This versatile side dish that could be used in many ways. Without the cheese topping, these would be great with scrambled eggs or take it step further and serve in tortillas with eggs, bacon or sausage and a little salsa.

Serve with the cheese and sour cream for a Taco Bell knock-off dish, or add left over roast chicken and serve in tortillas. Whichever way you choose these potatoes will have your family coming back for more.

Ingredients:

2 lbs of small potatoes diced into 1 inch pieces     

2 tablespoons of cumin

2 tablespoons of garlic powder

1 small package of Velveeta

1/3 cup of salsa

2 tablespoons of canola oil (vegetable oil, bacon grease would be the wonderful!)

¼ cup of sour cream

Directions:

Preheat oven to 475°F

Place potatoes, cumin and garlic powder in plastic storage bag or large bowl, toss until potatoes are well coated.

In large oven safe skillet warm oil, add potatoes and pan fry for ten minutes or until golden brown and tender.

Place skillet in oven for ten minutes stirring at five minutes.  If needed cook an additional five minutes (15 minutes total) until potatoes are crispy.

Slice Velveeta into 1 inch cubes, place in microwave safe bowl (I prefer my 8-cup Pyrex measuring cup) with salsa, cook on high, two minutes at time. Stir between intervals until the cheese is melted and smooth.  

Place ¼ to ½ cup portions of potatoes on dish, topping with cheese and a teaspoon of sour cream

We get 4 to 6 servings from this dish