Chipotle Ranch Dip

Look what we ate on Superbowl Sunday.

This delicious dip. 

With veggies.

And Grippo's Sweet Bermuda Onion chips.

Bottled ranch just isn't the same as using the package and sour cream. 

And the chipotle peppers add a nice smoky kick.  You'll practically be drinking it.
 

Chipotle Ranch Dip
from Southern Living

• 1 (1-oz.) envelope Ranch dressing mix
• 1 and 1/2 cup sour cream 
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 1 teaspoon adobo sauce from can
• Chips or veggies for dipping

Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.


Printable Recipe

This would also be perfect for some chicken wing dippage.

The morale of the story is... this is so easy, quick, and delicious so make it. You may even have the ingredients on hand. BOOM.


Happy Tuesday! 
  
Peace, and bacon grease!

Spicy Chipotle Barbecue Sausages

 
Happy weekend to ya!


















Last night my friend Sheryl and I went to Ambar for dinner, yum!! (I'll review soon). It was good stuff, plus I got to spend time with my girl, that's always fun. Then today PJ and I have been hanging out at home lounging, cleaning, and watching UFC shows getting ready for the UFC fight tonight. 

Oh, and making an app for the big game tomorrow. I wanted to make a lot more this week but time got away from me, but I was determined to make at least one more today. 

That's where these lil guys come in.

I'm sure you've seen a version of these some way or another at a party of some sort or on the internet. The sweetness from the raspberry and the heat from the chipotles make these little sausage appetizers a hit in any home. Be sure to use seedless preserves (if that exists) or jam because seeds, well I hate them.

Spicy Chipotle Barbecue Sausages
adapted from MyRecipes and Betty Crocker 

*Yields: 6-7 servings

• 1 14-oz package of Hillshire Farms Lit'l Smokies
• 3/4 cup barbecue sauce
• 1/2 cup seedless raspberry preserves or jam
• 2 chopped chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce

In a large pot, mix all ingredients. Heat to boiling over medium heat, then reduce heat to low and simmer uncovered for 20 minutes. Mix in water if sauce is too thick.

Serve on platter with sauce poured on top or served on the side.


Printable Recipe

 













You've still got time to make these for the Superbowl tomorrow, and if not they are perfect for any party, potluck, or gathering. Just put a toothpick in each one and make it so easy for your guests to grab one. And the kids will love them too, you may need to adjust the chipotle amount but what kid doesn't like little sausages? These are for kids and adults alike.

Hope you're all enjoying your weekends. I'm off Monday :)

Peace, and bacon grease!

January Foodie Penpals

We took a month off from Foodie Penpals but we're back for a new year of fun and sharing!!

I get so excited about the package that I get to put together each month, and the package that I'm anticipating receiving.

This month I received, like, THE BEST package ever!!!! From Melissa. She really hit the nail on the head with her package she sent. It was soooo me. And it had a nice personal touch.

She sent some local items from Florida (so wish I was there), and she knew I liked caramel so she really delivered with this fancy caramel brittle. Yes that is caramel brittle with cashews and POTATO CHIPS sprinkled with sea salt. I am about some salted caramel. I ate 3/4 of the bag as soon as I got it.

Another local product, this caramel corn. Can't go wrong with caramel corn. Most of that is gone as well.

 








 


She also sent some local honey. Adorbs. This will be put to good use.

 
























Besides the local items, she sent some of her homemade strawberry jam. She's got me wanting to try my hand at canning! That's also a lemon from her tree. Aww, so personal!

In my emails with her, I had mentioned that I could use some K-Cups since I recently got a Keurig machine. Then one day at the store I realized that they come in packs of like 12 so I felt bad that I had told her that! But she managed to "borrow" a couple from her neighbor. Thanks, Melissa's neighbor :)

 


















And last but not least, another personal touch.... her product, a bag of Juice Plus chewables. So cool! They were like little fruit snacks. 

I thoroughly enjoyed my package this month. You done good, Melissa, you done good :)

Peace, and bacon grease!

Chipotle Salsa

Earlier this week I promised you Superbowl recipes, and I'm back to deliver. I don't break a promise.

After making some amazing Crab and Chipotle Aioli Deviled Eggs last week, I had some leftover chipotles to use. Can't let those go to waste.

 
























And I knew I wanted to make some apps for snacking during the Superbowl, so Chipotle Salsa only seemed right.

I'm not a huge fan of the jarred salsas. But homemade salsa has opened my eyes to the beauty of a good salsa.

Now I just gotta learn how to make it look all pretty and salsa-y. Next time we make this I'll be sure to take another picture as my salsa-photographing skills need some work. I think I need a new food processor, one that doesn't only hold like a cup of ingredients and therefore doesn't really chop like it's supposed to. It's on the list.


























Chipotle Salsa
from Eclectic Recipes on the Betty Crocker site 

• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3 Roma tomatoes, chopped
• 1 can (14.5 oz) Hunt's fire roasted tomatoes, undrained 
• 1 tablespoon chopped chipotle chiles in adobo sauce (from a 7-oz can)  
• 1 cup loosely packed fresh cilantro leaves 
• tortilla chips or Sour Cream and Onion Doritos for dipping   

In a large skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until onion is soft. Add Roma tomatoes and cook 4 to 5 minutes. 

Stir in the canned tomatoes and chipotle chiles. Heat to boiling; then reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Remove from heat; cool slightly.

Place the salsa and cilantro in a food processor or blender. Cover; process with on-and-off pulses until cilantro is finely chopped. Transfer to serving bowl. Serve salsa with tortilla chips.


Printable Recipe

How do you guys like your salsa? Spicy? Chunky? Liquidy? 

All of the above?

I thought so.


Peace, and bacon grease!

Tex-Mex Pinto Bean Spread

This weekend is the Super Bowl, friends! 

I'm super excited! My Bengals, Broncos (love you, Peyton), and Patriots (love you, Brady) aren't in it, but I'll still be watching.

 























And eating of course. 


























Cuz let's face it. For foodies like myself, The Super Bowl is an appetizer fest!


 























So this week I'll be bringing you some appetizer recipes for you to get your Super Bowl on.

Because I love you like that  :)

But for now, for now it's all about this pinto bean dip.

Tex-Mex Pinto Bean Spread
from My Recipes

• 1 (15-oz) can pinto beans, rinsed and drained
• 1/2 cup chopped onion
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1/2 jalapeño pepper
• 1/2 cup chopped tomato 
• 1 tablespoon pumpkin seeds, toasted (optional)

Place first 6 ingredients in a food processor, and process until smooth. Place bean mixture in a bowl. Stir in chopped tomato, and sprinkle with pumpkin seeds if desired.

Printable Recipe

 















You can use this as a dip, or as a spread! After dipping tortilla chips and crackers in it, we had some leftover to spread onto flour tortillas for chicken tacos. 

Mayyyyyyyybe don't use as many pumpkin seeds as I did. I went a bit overload.

Peace, and bacon grease!

Crab and Chipotle Aioli Deviled Eggs

We took a month off of The Secret Recipe Club, but we're back!

This month I was assigned to the amazing blog, Authentic Suburban Gourmet. I've been a long time follower of Lisa's blog for forever now, and already had plenty of her recipes bookmarked to try. But it was so going through her archive and finding tons more. I seriously have about 50 recipes of hers to try! Not kidding. That means you need to go check out her blog right now!


















Since I couldn't choose between tempting recipes like Pumpkin Seed Brittle, Brown Butter Nuts with Rosemary and Thyme, and Guinness Braised Short Ribs, I let PJ choose. 

Bam! He chose her Crab and Chipotle Aioli Deviled Eggs.  

 I'd say he chose well.

Crab and Chipotle Aioli Deviled Eggs
from Authentic Suburban Gourmet

Eggs

• 8 eggs
• 4 tablespoons mayo
• 1 tablespoon dijon mustard
• 1/4 teaspoon salt
  

Hard boil the eight eggs and let cool to room temperature. Cut in half lengthwise and remove the yolk. Place into a bowl and break up with a fork until lumps are gone. Add the mayo, mustard and salt. Whisk with a fork until creamy. Taste and adjust seasoning if desired. Chill for one hour if desired.

Chipotle Aioli

• 1/2 cup mayo
• 1 tablespoon chives, finely chopped
• 1 garlic clove, finely minced1/2 teaspoon lemon juice
• 1 large adobo chili
• Salt and pepper

Add all of the above ingredients into a food processor until smooth. Taste and adjust seasoning as desired. Place into a container with a lid and refrigerate until ready to use.

Toppings

• 1/3 cup lump crab meat, or 16 slices of imitation
• 1 tablespoon chives, minced
  

To assemble:

Place the egg halves onto a platter. Put the egg yolk mixture into a piping bag and pipe into the egg halves. Then top each one with a pinch or slice of crab. Add a tiny dollop of the chipotle aioli and garnish with a pinch of chives. Refrigerate until ready to serve.


Printable Recipe

We used imitation crab because we're cheapos. I sauteed the crab in some butter to give it some flavor and so it wasn't just cold crab. Next time I think I'll splurge and try it with real crab. PJ was nervous about using it this time because sometimes it can be too fishy for him, he says. That boy! This time though I felt it could use more of a crab taste. So if you can, go with the real crab and not the imitation stuff.

The chipotle aioli was amazing! I'm trying to find other things that I can smother with this sauce.

Basically. Make these. Super Bowl is coming up and I'd say these would be a great item to add to your menu. 

Linking up here.


Peace, and bacon grease!

Creamy Fruit Dip

It's like a must that I have some kind of fruit dip with my strawberries. 


















But Kroger charges so much for a tiny cup of theirs!

So one day I took a glance at the ingredient list on one of those cups and saw some strange words starting with x and z or something like that, but the main ingredients that stood out to me where marshmallow creme, sugar, and cream cheese. So to the internet I went!

 





 











 I came across this super easy fruit dip recipe. 3 ingredients. Marshmallow creme, powdered sugar, and cream cheese. 

Cha-ching!

Creamy Fruit Dip
from Simply Real Moms

• 8 oz package cream cheese, softened
• 7 oz jar marshmallow cream
• 1 cup powdered sugar

Mix together marshmallow cream, softened cream cheese, and sifted powdered sugar in a bowl. Serve with fruit.

Printable Recipe


















Next time I need to sift the powdered sugar to prevent lumps because mine isn't as smooth as it should be. But it tasted delicious, lumps and all!

Of course I find a way to make fruit less healthy :)

Eat up!

Linking up here.

Peace, and bacon grease!