Sour Cream Cheese Enchiladas

Ingredients

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Chipotle Slaw

Ingredients

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

Directions

Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.

Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

Homemade Steak Seasoning

Ingredients:

½ cup Paprika
¼ cup Kosher Salt
¼ cup Sugar
¼ cup Cumin
¼ cup Granulated Garlic
¼ cup Chili Powder
2 tablespoons Mustard Powder
2 tablespoons Ground Black Pepper
2 tablespoons Cayenne Pepper

Instructions:

In a medium bowl, combine all the ingredients and gently whisk together. Using a funnel, spoon the mixture into 4oz mason jars. Cover and seal.
Rub steaks with Olive Oil then, generously coat with Magic Dust Seasoning. Marinate 1 hour before grilling

Low Country Smothered Pork Chops

Ingredients:

4 - center-cut pork chops (inch thick)
salt and pepper
ground cayenne pepper, to taste (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour
2 - medium green bell peppers, stemmed, cored, and seeds removed, cut into strips
2 - small onions or 1 large. trimmed, cut lengthwise
2 - cloves garlic, minced
2 - cups low sodium chicken broth or stock
2 - 3 dashes Worcestershire sauce

Directions:

Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat.

Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside.

In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute). 

Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce.

Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.

Crockpot Taco Chicken Bowls

Ingredients

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Instructions

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Sauteed Zucchini & Mushrooms

Ingredients:

3 sliced zucchini
1 cup mushrooms
3 tablespoons olive oil
2 tsps black pepper
2 1/2 tsps McCormick Southwest Seasoning

Directions:

In a medium size bowl mix together oil, pepper, and southwest seasoning. 

Add veggies and toss until all coated.

Heat skillet over medium-high heat. Add veggies and sautee 5 to 7 minutes.

Be sure to stir often. Once veggies are tender turn off heat.

Let sit for 2 minutes.

Bourbon Style Crack Chicken (crock pot style)

Ingredients:

2-3 lbs. boneless skinless chicken breasts, cut into bite sized pieces
2 tbls. cornstarch
2 tbls. extra virgin olive oil
2 large cloves garlic, crushed
1/4 tsp. ground ginger or more if you like a stronger ginger flavor
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper - or more if you like it spicy
2 tbls. applesauce, sweetened or not
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 tbls. ketchup
1 tbls. cider vinegar
1/2 cup water
1/3 cup lite soy sauce

DIRECTIONS:

Whisk all ingredients into a crockpot. Add chicken and coat with mixture.
Cook on low for 8 hours or high for 4 hours.
Serve over rice.

Chili Cheese Corn

Ingredients:

1 8oz. package cream cheese
2 Tbsp. butter
4 cups fresh or thawed frozen corn.
1 4oz. can chopped green chilis
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp salt
1/8 tsp. cayenne pepper (optional, I didn't have any so I made it without)

Directions:

In a large saucepan, combine the cream cheese and butter.  Cook and stir over medium heat for 4-5 minutes or until smooth.  Stir in remaining ingredients.  Cook for 5 minutes or heated through.
This makes 6 servings

Philly Cheesesteaks

Ingredients:

• 8 ounces, weight White Velveeta
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Cayenne Pepper
• 1/4 cup Milk
• 6 Tablespoons Butter
• 6 whole Deli Rolls
• 1-1/2 pound Thinly Shaved Good Quality Deli Roast Beef
• 1 whole Yellow Onion, Peeled And Sliced Thick
• 1 whole Green Bell Pepper, Seeded And Sliced Thick
• 1 whole Yellow Bell Pepper, Seeded And Sliced Thick
• 1 whole Red Bell Pepper, Seeded And Sliced Thick
•  Optional: Spicy Mustard, Horseradish, Worcestershire Sauce, Hot Sauce

Directions:

First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it's melted and hot. Keep warm.

Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. Set aside.

Heat 2 more tablespoons butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Cook/warm for about a minute or so, then remove it to a plate and set it aside.

Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!

Sausage Jambalaya

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
4 cloves garlic, minced
4 tablespoons oil
4 cups chicken broth
2 (14.5oz) cans diced tomatoes, undrained
16oz sausage in 1/2" slices
Cooked rice
2 tsp thyme, crushed
1 tsp dried  basil, crushed
1/2 tsp cayenne pepper
2 bay leaves
optional: 1/2lb baby shrimp or 1 cup shredded chicken

Directions:

Put all ingredients in crock-pot except rice. Cook on LOW for 6 hours. Cook rice separately and serve jambalaya over rice.

Shredded Chicken Tacos

Ingredients:

Chicken in the crock-pot... Starting to cook.

2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:

Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc