Mac's Guacamole

This really isn't MAC's guacamole, but I think of it that way since he is always the one who makes it; and he does a killer job at it, too!  He usually makes this to go in his fantastic 7 layer dip (which I'll give you the 7 layers for at the end of this post).  The guacamole recipe is off of allrecipes.com

Ingredients:

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper

Directions:

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

7 layer dip:

The recipe calls for it to be warmed up, but Mac likes to serve it cold, and everyone likes it that way.  Goes great with the Tostitos scoops!  Just spread each layer in a 9x13 pan and serve.

1 can Refried Beans

8 oz. sour cream

Guacamole (1 recipe)

2 c. Colby Jack cheese, shredded

2-3 Roma tomatoes, diced

1 can sliced black olives

Jalapenos (optional)

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Corn and Chicken Soup with Garlic-Cheese Biscuits

I was sick for two weeks.... and while this soup did not help me get better, it was soothing. :) A new, simple twist on chicken noodle soup.

1 (16oz) bag frozen corn, thawed

8 cups low-sodium chicken broth

1 T. unsalted butter

1 onion, chopped (I left it out for my anti-onion friends)

1 celery rib, sliced thin

Salt and Pepper

2 boneless, skinless chicken breasts, cut into 1/2-inch chunks

3 cups egg noodles

Directions:

Combine 2 cups of corn and 2 cups broth in blender and puree until smooth.  Melt the butter in Dutch oven over medium-high heat.  Cook onion, celery, remaining corn, and 1/2 teaspoon salt until softened, 5 to 7 minutes.

Stir in remaining broth, chicken, noodles, and pureed corn mixture.  Bring to a boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes.  Season with salt and pepper.

Believe it or not, this recipe came off the back of the flour bag! Yum!

Ingredients:

2 1/2 c. self-rising flour

2 tsp. sugar

1/2 c. butter

1 c. buttermilk

3/4 c. cheddar cheese

2 T. butter, melted

1/8 tsp. garlic powder

Directions:

Heat oven to 450 degrees.  Stir together flour and sugar.  Use a pastry blender to cut in 1/2 c. butter until mixture is crumble.  Stir in buttermilk and cheese until dough comes together.  Drop by large spoonfuls onto a cookie sheet and back 10-12 minutes.  After baking, brush with mixture of butter and garlic powder.

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Blog Fail.

Sorry... I've failed at consistently posting new recipes lately... if you would like my sorry excuse of an apology, you can check out the "words" page.  New recipes to follow shortly.

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Slow Cooker Pulled Pork

I've been holding off on posting this recipe simply because I wanted to let the photo on Pulled Pork Sandwiches get you excited for it.  Well, enough with the waiting! Here's the recipe:

Ingredients:
2 lb. pork roast (I used a top sirloin roast, but any will work)
1 12-oz. bottle/can root beer (we always use Henry Weinhards)
1 16 oz. bottle BBQ sauce (or make your own - we used Sweet Baby Rays this time, but I like to make our own)

Directions:
Place roast in a slow cooker and poke holes in it with a fork.  Pour the root beer over the roast, then cover and cook on low for 6-8 hours.  Remove roast and shred.  Drain the slow cooker, add the pork back in and mix with the bottle of bbq sauce and let cook about 30 more minutes, until warm.

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Chocolate Cake with Peanut Butter Filling

Oh. man.

Chocolate Cream Cheese Frosting.

Chocolate Cake.

Peanut Butter Filling.

That's a lotta goodness.

Thank you, Erica, for introducing us to Rachael Ray's slice of heaven 

Click here for the recipe!

 

ThreeTips:

1. Disregard the amount of butter

2. Cut the recipe in half

3. Still disregard the amount of butter



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Coleslaw

This is the coleslaw that goes with the amazing Pulled Pork.  I love how crisp this stays... adds a nice crunch to the sandwich!

Ingredients:
1 head red or green cabbage (about 2 pounds), cored and sliced thin
Salt and Pepper
2 carrots, peeled and shredded
1 c. buttermilk
1/4 c. light mayonnaise
1/4 c. lowfat sour cream
3 scallions, sliced thin (I left them out)
3 T. minced fresh parsley
2 tsp. cider vinegar
1 tsp. Dijon mustard
1/2 tsp. honey

Directions:
Toss the cabbage with 1 teaspoon salt in a colander and let sit until wilted, about 1 hour.  Rinse the cabbage under cold water, drain, and pat dry thoroughly with paper towels.  Toss the dried cabbage and carrots together in a large bowl to combine.

Whisk the buttermilk, mayonnaise, sour cream, scallions, parsley, vinegar, mustard, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a bowl until smooth.  Pour the dressing over the cabbage mixture and toss to coat.  Cover and refrigerate until the flavors have blended, about 1 hour.

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Pulled Pork Sandwiches

Yum.

Recipe to be added later... I just wanted to tempt to you and make your mouth water at the sight of our homemade pulled pork and coleslaw. 

Enjoy the picture for now.

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White Chicken Enchiladas

I forgot to give credit for this delicious recipe... thanks to co-worker, Nick, for introducing us to this fantastic enchilada recipe at a potluck!  We found that this makes a great freezer meal - I made two batches for the neighbors when they had their new baby.  Enjoy!

Ingredients:

1 cup chopped onion

1/2 cup chopped green pepper

2 Tbsp. butter

2 cups cooked, chopped chicken

4 oz.  can chopped green chilies

3 tbsp. butter

1/4 cup flour

1 tsp. ground coriander

3/4 tsp. salt

2 1/2 cups low sodium chicken broth

1 cup sour cream

1 1/2 cups shredded monterey jack cheese

12 6" tortillas at room temperature

Directions:

Saute onion and green pepper in 2 Tbsp butter, combine with chicken and chilies in a bowl.

For sauce, melt 3 Tbsp butter, stir in flour, coriander and salt.  Whisk in broth and stir until thickened and bubbly.  Remove from heat and stir in sour cream and 1/2 cup cheese.  Stir 1/2 cup sauce into chicken mixture.

Fill each tortilla with 1/4 cup chicken mixture and place in greased pan:

6 enchiladas per square pan, topped with 1 cup sauce and 1/2 cup cheese

12 enchiladas per 9x13 topped with 2 cups sauce and 1 cup cheese.

To freeze: wrap well with foil, label, and date.  Freeze for up to 2 months.

To Bake: to eat same day, bake uncovered at 350 degrees for about 25 minutes or until bubbly.  From frozen, thaw completely and bake as mentioned, or bake covered 1 hour, then uncover and bake 25 more minutes until hot and bubbly.

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