Jalapeño Popper Dip

Ingredients:

1 4oz can diced jalapenos, well drained
2 fresh jalapeno or serrano peppers (seeds in-optional)
1 8oz package cream cheese, softened
1 cup sour cream
1 cups shredded cheddar cheese
1 cups shredded longhorn cheese
3/4 cup + 1/4 cup shredded parmesan cheese (not the canned stuff)
1 cup Italian seasoned bread crumbs
4 tablespoons butter melted
1 tablespoon fresh or dry parsley minced

Instructions

In a mixer or by hand, combine cream cheese and sour cream.
Add cheddar & longhorn cheese, 3/4 cup parmesan cheese, and diced peppers, mix well.
Spoon into 8x8 baking dish, spreading evenly.
Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and parsley, using a fork or your fingers, until crumbly.
Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
Serve with bread, tortilla chiips or crackers.

***ORIGINAL IDEA FROM:

Linda Tylke Curren

✿´¯`*•.¸¸✿Follow me for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:)
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Needs more water!

MADE FROM SCRATCH NOODLES:

1- beaten egg
2- TBS milk

1.5 tsp salt

1- c flour

Beat egg, milk, & salt.

Add enough flour to make a stiff dough.

Knead on floured surface until pliable.
Roll thin.

Let stand 20 min.

Roll up loosely and slice ¼ inch wide.

Unroll, spread noodles out, cover with a towel or paper towels.
Dry two or more  hours or store in a container, in a cool place, until needed.

Drop into boiling broth, soup, or salted water and cook, uncovered 10-20 min.
Makes 3 cups noodles.

For a big pot of soup,  X4 the ingredients, and cut the noodles big and wide, almost like dumplings.
You can make them thin, (they dry out faster) or for a white sauce, or an Alfredo sauce dish.

You can sprinkle into the flour: shredded cheese, herbs, cracked pepper, seasonings etc….
Don’t be afraid to get creative!
Try different types of flour

*********************************************************************

CHICKEN SOUP:

1-whole chicken--rinsed, giblets removed

1-gallon water

3-6 carrots--cleaned left whole

3-6 celery stalks--cleaned, left whole

1 whole sweet onion-- quartered

1-bulb garlic-- peeled, left whole

1 TBS Sea salt or other salt

ADD any of the following herbs & spices:
bay leaves, thyme, rosemary, marjoram, basil, pepper

Toss all in a big pot, bring to a boil, reduce heat & simmer for 4-6 hours or all day.

Add water as needed to keep chicken submerged.

Chicken is done when it falls apart.

Lift everything out with a slotted paddle or large slotted spoon.
Chop carrots and shred chicken or chop and set aside.
Bring broth to a boil and drop in noodles. Cook 10-20 min. until cooked through.
Add back chicken and carrots.
Simmer and stir, add some milk, flour or anything if you do not want a clear soup.

Over Finely Chopped Kale

We serve it over finely chopped Kale & sprinkle with red hot pepper flakes.

***Leftover Alert: It is better the second day after storing overnight in the frig.

Beer Chasin' Salsa (er-Tijuana Sauce)

Crack a Beer and get out the Kleenix!

This is not for the weak!

A neighbor lady from Tijuana taught me this recipe. It can be modified by using other kinds of peppers & chilies. It is great with pork, on chips, or a thin coat on bread for an after-Thanksgiving Turkey Sandwich.

You really can't do anything wrong with this recipe if  you stick to the below base. Remember that "less is best" when it comes to the SALT and OIL. The more lemons the tarter, the more tomatillos the weaker (less tomatillos and more peppers = HOTTER).

When I have blackened the peppers in the house, everyone runs out the doors coughing so grilling them is best unless you have a great vent or another way that you blacken peppers.

You will Need:

4- handfuls of Serrano peppers (de-stemmed and blackened either on a grill or in a frying pan but if you do it in a frying pan beware--everyone in the house will be coughing!)

20- medium size Tomatillo (peeled, washed and boil till soft)

1-Large Onion of your choice peeled and chopped (sized for blender)

Set out Ingredients & Blender

1-2 Bulbs Fresh Garlic peeled,

3-6 Lemons (depending on your taste)

1-3 Tbs Virgin Olive Oil

1 tsp-2 Tbs Salt

Blacken Serrano Peppers

Boil cleaned Tomatillos until soft

When cool enough Add EVERYTHING to the Blender except Salt (do that to taste)

Pulse and Blend until Smooth Add More Lemon Juice as needed

Can be Frozen

The darker
you char the peppers the darker the sauce

NO SOS! Easy Mess for Breakfast!

Chow! 

HOT OUT OF THE OVEN!

Mess it up the easy way! I have used this recipe for years. It can be (partially) made-ahead; Or it can be baked a whole day ahead (flavors blend overnight--just warm it slowly in an oven); it can be made in an iron skillet, electric skillet, crock-pot or the oven. 


Yes it does take a while to bake, but the aroma pulls everyone out of bed and into the kitchen without a word.

In a pan (or your iron skillet) simmer the following mess (except the shredded cheese) until heated through and bubbling:

2 cups of any kind of cooked meat (in this picture I used left-over cooked hamburger --so the prep-time was 10 min)

1 cup chopped or sliced sweet yellow onion

1- 14 oz can of ANY tomato-based salsa, fire roasted salsa, or the El Patio's...(I used, "Salsa Fresco--Salsa de Chile Fresco")

1- 4 oz can chopped jalapenos or chilies

2 cups shredded sharp cheddar cheese--(keep this ASIDE for step three)

Remove from heat and/or keep in frig for the next day or: Place mixture into whatever you are going to bake it in.

Mix the following:

1 pkj "Jiffy" corn muffin mix (or 2 cups of made-from scratch cornbread OR 2 cups of Bisquick)
2 eggs
1/2 cup ricotta cheese, (OR: cottage cheese, or any other kind of creamy cheese that you like)
1/2 cup melted butter
1/2 cup sour cream (or plain yogurt)

*****************

1/2-1 cup whole milk, butter milk, or 1/2 & 1/2 (add milk last--you want a pancake-like batter)

***Depending upon your altitude, you my need to adjust the milk accordingly. Higher altitudes may need more liquid.

Before Baking: Sprinkle meat mixture with sharp cheddar cheese (and/or sliced scallions)

Pour the above over the meat mixture. Cover and bake for up to 1 hour depending on altitude (knife inserted comes out clean).

Remove from oven, heat, or turn crock to low....sprinkle with any cheese-- longhorn is great.Cut, flip, and serve with salsa, picante, sour cream, jalapenos, sliced scallions, leeks, black beans, etc...

I poured the meat mixture into a baking dish and topped it with the cheddar, and then the batter

There are so many variations to this!

Meatless? No problem (use a veggie in place of meat just stir-fry it first, then simmer in salsa or fresco). 

You can use water instead of dairy, You can also substitute all the ingredients for low-fat. 

Other ingredients to add to the meat mixture: veggies, various onions and peppers, multiple kinds of meats, etc..
Other ingredients to add to the corn-bread mix: 1 can creamed corn, 1 can whole kernel corn, canned pimento, green or black olives, etc..Experiment and have fun!

Just make sure that the batter is the consistency of pancake batter before you pour it over the meat.

** This recipe can be multiplied like mad...just make sure that the batter is the right consistency.

Copyright 2012 by Soni Cido. All rights reserved. This material may not be published, rewritten or redistributed.

The Holidays are Coming! "How to Cook for a Big Group"--With Stay at Stove Dad

Stay at Stove Dad: How to Cook for a Big Group

So I Am Also a "KP" in My Own Home!

Full Story at:  http://www.schistory.net/campcroft/messhall.html 

According to Joe Lipsius, the "Kitchen Police" were nothing more than the kitchen janitors. He writes:
"I remember with much pleasure my first encounters with the Mess Hall of Co C, 32nd Inf Trng Bn, IRTC, Camp Croft, SC, just outside of Spartanburg, SC... 

The Mess Hall had its bad side, though. That was when you had to work kitchen police, better known as "KP."  By some magic formula which was never explained, we all had our turn working in the kitchen in various jobs such as "firing the boiler", working the "pots and pans" sink, etc.  After three or four turns at "KP," I finally earned Sgt. Stout's respect to the point he offered to make me a cook if I wanted to work in the kitchen.  I said, "No thanks, Sarge, Sir.  I like the food and I don't mind the kitchen work, but I like close-order drilling and marching better so I'll stick to doing it." -JL

In my house, the "magic formula" showed up on my kid's a chore chart when I wasn't assigning myself to it.

Great Depression Cooking - The Poorman's Meal