Chuy's Jalapeno Ranch Dip

This stuff is AMAZING!!! It was a dangerous thing when I found this on Pinterest! I usually half this recipe, because it make a TON.


Chuy's Jalapeno Ranch Dip

feeds a crowd

8 ounces mayonaise
24 ounces sour cream
1 cup buttermilk
1 cup tomatillo salsa
1 handful of cilantro
3 ranch dressing packets
1/2 cup pickled jalapenos

Combine all ingredients in a blender; process until smooth.

Low Fat Tex-Max Chicken and Rice

1/2 c. chopped onion (1 medium)
1 Tbl. olive oil
1 package (6.9 ounce) chicken-flavored rice and vermicelli mix
14-ounce can chicken broth
2 c. water
2 c. chopped, cooked chicken
1 c. chopped, seeded tomato (2 medium)
3 Tbl. canned diced green chile peppers, drained
1 1/2 tsp. chili powder
1 tsp. dried basil, crushed
1/8 tsp. ground cumin
1/8 tsp. black pepper
1/2 cup shredded cheddar cheese


1. In a saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).

2. Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chile peppers, chili powder, basil, cumin and black pepper. Transfer to a 2-quart casserole dish.

3. Bake, covered, in a 425 degree oven for 25 minutes. Uncover and sprinkle with cheese. Let stand about 5 minutes or until cheese melts.

Ranch Mix

2 different recipes, and I haven't tried either....just wanted to make sure I had them!


5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend.




Ingredients:
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 T
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 T

Procedure:

1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix

2. To Make Dressing, whisk together 2 T of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 t Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

Onion Soup Mix

Dry Onion Soup Mix:

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Taco Pasta

1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Instructions
1.Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

2.Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

3.Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

4.Toss in the cilantro right before serving for some fresh color and flavor.

Cheesy Beef Tortilla Cups

1 pound Lean Ground Beef
2 Tablespoons Taco Seasoning
2 cups Salsa (heat Level Of Your Choice)
2 cups Black Beans, Rinsed And Drained
Salt And Pepper, to taste
8 whole Soft Tortillas (6" Size)
1 cup Reduced-fat Cheddar Cheese


In a large pan, brown the ground beef along with the taco seasoning. Add the salsa and black beans. Allow to simmer together for a couple of minutes and taste to check if additional salt and pepper are needed.

Spray a large muffin tin with nonstick cooking spray and place 1 tortilla in each muffin cup. Divide the beef mixture evenly between the muffin cups and sprinkle equal amounts of cheese over each one. Bake in a preheated 375ºF oven for approximately 20 minutes until the tortilla is lightly crispy and the cheese has melted.

(Adapted from What’s Cooking Italian Style Cuisine blog.)

Homemade Chicken Taquitos

rotisserie chicken -fully cooked and seasoned.
2/3 - 1 cup of jarred or fresh salsa
1 cup shredded "Mexican blend" cheese
1/3 cup sweet white and yellow corn niblets
1/3 cup canned black beans, drained and rinsed well
1 tsp ground cumin
salt and pepper
large pinch of chopped fresh cilantro
1 pack of egg roll wrappers


Remove the chicken from the rotisserie chicken, and chop into small bite-sized pieces. Mix the next seven ingredients into the chicken and mix well. Add a few spoonfuls of the chicken mixture to an eggroll wrapper. Fold in the sides first, then roll. Wet the far end with water so it will stick to itself. Spray a cookie sheet with butter flavored nonstick spray and arrange the taquitos. Spray the tops of them with the butter flavored spray and sprinkle with black pepper and extra cumin. Bake at 375 degrees F for about 25 minutes or until golden brown. It would be nice to turn them onto their sides if you can remember (I had a house full of kids and forgot). Serve with condiments of choice.