SPINACH ARTICHOKE DIP

SPINACH ARTICHOKE DIP

1 Tbsp Olive Oil

½ Onion, Chopped

2-3 Garlic Cloves, Minced

1 (8 oz) Cream Cheese, cut into small cubes

1 Can Artichoke Hearts, drained and chopped

1 Box Frozen Spinach, thawed and drained well (squeeze in kitchen towel)

1 Can Cream of Mushroom Soup

Shredded Mozzarella

Salt, Pepper, Garlic Powder, Tony’s Chachere, to taste

Directions:

In pot over med-low heat, add oil and when hot, add onion and cook until soft. Add garlic, then artichoke hearts, then spinach. Add cream cheese until melted and then mix in soup. Add seasoning of your choice and mix well to combine. Sprinkle mozzarella to top and serve.

You can either put in crock pot and keep warm or if you want as a casserole, put everything except the cheese into a casserole dish and then top with mozzarella and bake on 350 uncovered until cheese is bubbly and starting to brown.

spinachartichokedip

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CHICKEN & SAUSAGE JAMBALAYA

Chicken & Sausage Jambalaya

Ingredients:

1/2 Cup Vegetable Oil

3 Cups Onions, Chopped

1 Cup Bell Pepper, Chopped

3 Tsp Salt

1 1/4 Tsp Cayenne

1 Lb Cajun Smoked Sausage, diced

1 1/2 Lbs Chicken, cut into bite sized pieces

3 Bay Leaves

3 Cups White Rice

6 Cups Water

1 Cup Green Onions, Chopped

Directions:

Heat oil in large cast iron dutch oven over medium heat. Add onions, bell peppers, 2 Tsp Salt, 1 Tsp Cayenne.  Stir often and brown the vegetables for about 20 minutes or until they caramelize and turn dark brown in color. Scrape bottom and sides of pot to loosen any browned particles. Add sausage and cook, stirring often for 10-15 minutes. Season the chicken with the remaining 1/4 tsp cayenne. Add the chicken and bay leaves to the pot. Brown chicken for 8-10 minutes. Add rice and stir for 2-3 minutes to coat. Add the water and stir to combine. Cover and cook over medium heat for 30-35 minutes without stirring until rice is tender and liquid has absorbed. DO NOT lift the lid while cooking. Remove the pot from heat and let stand covered 2-3 minutes. Remove the bay leaves and stir in green onions.

jambalya

Crock Pot Warm Chicken Nacho Dip

Crock Pot Warm Chicken Nacho Dip

Ingredients:

14 oz Can Rotel

1 Lb Velveeta, cubed

2 Cooked Chicken Breasts, boneless skinless, shredded

1/3 Cup Sour Cream

1/4 Cup Green Onions, diced

1 1/2 Tbsp Taco Seasoning Mix

2 Tbsp Jalapeno Pepper, minced and seeded

Directions:

Place all ingredients in crock pot and mix well. Cook on high and stir occasionally until cheese has melted and then put on low or warm. Serve with toasted bread rounds or fritos.

*This makes quite a lot, so you can also half it, but re-warms nicely.

chickendip