Horseradish Bacon Ranch Dip

This is not your average veggie or ranch dip. Years ago my Mom, sister and I were hosting a bridal shower. We made several things and we bought a few things. We had a caterer prepare a veggie tray and maybe a fruit tray. To be honest the veggie tray was the only thing that made an impression. When I picked up the tray it was loaded with lots of non-typical veggies and what appeared to be ranch dip. At least that is what I thought. There in the middle of the blanched green beans, red pepper strips, and quarter mushrooms was a big surprise. People kept asking what is in this dip. Well I didn't know. I thought it was ordinary ranch dip until I tasted it. It was most definitely not Ranch, it was Horseradish Bacon Ranch Dip! Oh my! It was so good! It was smoky from the bacon and had just a hint of horseradish. Since then I have been replicating this veggie tray and dip. I have made the dip with full fat sour cream, fat free sour cream and fat free yogurt. All are very good but I like making it with light sour cream. It is delicious and a little healthier for you. Trust me know one will know. They will just be amazed at the bacon in their ranch dip. I love the blanched green beans with this dip the most. I hope you will give it a try. After all football season is upon us and you just may need a veggie tray soon.

Horseradish Bacon Ranch Dip

Makes 2 cups

Ingredients

2 cups light sour cream

1 packet ranch dip mix

2 tbsp prepared horseradish

2 tbsp bacon bits(approx. 4 slices)

Directions

Mix together and let sit in refrigerator for a few hours to let flavors blend together.

Serve with your favorite veggies. Blanched green beans, carrot sticks, red bell pepper strips and quartered mushrooms make great dippers.

Linking to:
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
Life on Lakeshore Drive: Bouquet of Talent Link Party
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita's Nibbles: Tasty Tuesdays
Tumbleweed Contessa: What'd you do this weekend?
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Fridays - Finger Foods for Parties

Taco Lettuce Wraps with Creamy Mexican Dressing

I really enjoy lettuce wraps. I feel like I am doing something good for myself when I make them. Then there is the cold and hot combo thing I love. But the star of this recipe is the Creamy Mexican Dressing. I mean let's face it, everyone can make tacos and serve it in lettuce. But this dressing makes it special. This is my version of the house dressing they serve at most Mexican restaurants. It is creamy, sweet and works great with all the spicy flavors of Mexican food. My friends love this stuff. Some order it to dip their chips in, some mix it with their salsa and then dip in their chips. I have just always loved it on puffy tacos and taco salads. I searched on line for years for a recipe. Then one day we went to lunch with our new receptionist and I remarked I would love to know how to make this. She said, "I know how to make it. It is just mayo, milk, sugar and paprika." That simple! No measurements but this was all I needed to give it a try. It is so simple to make and you can adjust the ingredients to your taste. This is the amounts I use most often. It reminds me of the dressing at one of my favorite restaurants. I have seen other recipes that make a 1/2 gallon of dressing. They add garlic powder and cayenne pepper. I tried adding a little to my recipe and it overpowered the dressing. So I leave it out. Maybe if I ever need a 1/2 gallon I will try it again. I am just so happy to be able to make this dressing my way and share it with you. It is definitely the finishing touch on my Taco Lettuce Wraps.

Taco Lettuce Wraps with Creamy Mexican Dressing
Serves 4

Ingredients

1 lb lean ground beef
1 packet or recipe of Taco Seasoning (click here for recipe)
1 head green leaf lettuce, washed and dried
1/2 cup 2% sharp cheddar cheese, shredded
1/2 pint grape tomatoes, halved
1 (2.25 oz) can sliced black olives
4 green onions, sliced
1/2 cup cilantro, chopped
Creamy Mexican Dressing (recipe below)
Baked tortilla chips, crushed

Directions

Brown ground beef in a skillet over medium high heat. Add taco seasoning and 1/2 cup water. Simmer until all water is absorbed. Turn off heat.


Place two lettuce leaves on a plate. Place a spoon of beef in the center of each leaf. Top with cheese, tomatoes, olives, green onions and cilantro. To serve drizzle with Creamy Mexican Dressing and garnish with tortilla chips.



Creamy Mexican Dressing
aka “El Chico Dressing” or “House Dressing”
Makes 1/2 cup

Ingredients

1/4 cup light mayonnaise 
1/4 cup milk 
2 tsp. sugar 
1 tsp. paprika (sweet) 
1/2 tsp. kosher salt, or to taste

Directions

Mix all ingredients with a wire whisk and refrigerate. Taste after 2 hours and make any additions to taste. Return to refrigerator until serving.


Serve on taco salads or tacos. This dressing is also good as a dip for tortilla chips.

Note: Be sure to use a sweet paprika. I have used paprika that was not labeled hot but was hotter than normal and 1 tsp is too much. If you use hot or smoke paprika start adding paprika a little at a time tasting as you go.

Looking for more Lettuce Wraps. Try these recipes:

Turkey Lettuce Wraps

Turkey Picadillo Lettuce Wraps

Linking to:

Six Sister's Stuff: Strut Your Stuff Saturday Link Party

Life on Lakeshore Drive: Bouquet of Talent Link Party

Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita's Nibbles: Tasty Tuesdays
Tumbleweed Contessa: What'd you do this weekend?
Miz Helen's Country Cottage: Full Plate Thursday
The Lazy Gastronome: Taco Tuesday

Slow Cooker Roast Pork Sandwiches with Broccoli Rabe

Last weekend I saw at least three different shows on Food Network talking about a roast pork sandwich that is famous in Philadelphia. It looked so good! Slow roasted pork with Italian herbs drenched in gravy on a cheesy roll topped with spicy roasted broccoli rabe. I had to make it at home. I decided to use the slow cooker and the grill. I don't use the oven in the heat of summer if I can help it. It turned out so so good! Dear sister approved. She made the face. You know the one, as if to say my mouth would fall open in awe if my mouth wasn't full. The rub is delicious. I loved the rosemary and garlic together. Between the rub and using the grill, the pork had a nice crust which is hard to do in a slow cooker. The gravy is so savory. Who knew such a little bit of wine would add so much flavor. The onions, garlic and beef base didn't hurt either. The flour helped to thicken it just enough. It was so good, I used the leftover gravy on grits later in the week. All the components were great on their own. This could easily be a plated meal instead of a sandwich. But you have to make the sandwich. Everything together with the melting cheese is magical. I think I will make this again for the first football game we watch with the family. 

I almost forgot! The leftovers re-heat well. Sister actually tried it the next day. I put some pork, gravy and broccoli rabe in the microwave for 1-1/2 minutes while I made the grill bread and melted the cheese. Just as good as right out of the slow cooker.

Slow Cooker Roast Pork Sandwiches with Broccoli Rabe

Serves 4 to 6

Ingredients

1-1/2 lb pork loin roast

Italian Herb Rub (recipe below)

1 med. Onion, sliced

1 garlic clove, sliced

3/4 cup water

1 tsp beef base or bouillon

1/8 cup vermouth or dry white wine

2 Tbsp all-purpose flour

2 bunches broccoli rabe

Olive oil

Garlic salt, to taste

Red pepper flakes, to taste

1 loaf of soft French bread

Margarine

Provolone cheese, 8 to 12 slices      

Directions

Drizzle roast with olive oil and rub with Italian Herb Rub. Place in the refrigerator to marinate for 30 minutes.

Pre-heat grill to high heat for 10 minutes. Place roast on the grill, grill 6 minutes a side. Remove and set aside. Place onion and garlic in a 4 quart slow cooker. Place roast on top of onions and garlic. Combine water, beef base and vermouth; whisk into flour. Pour liquid into the bottom of slow cooker. Cook on low 3-1/2 hours (time may vary depending on your slow cooker). Remove roast from slow cooker cover with aluminum foil and let rest for 30 minutes. Leave slow cooker on low to keep gravy warm.

In the mean time, pre-heat grill to medium high heat for 10 minutes. Drizzle broccoli rabe with olive oil and season with garlic salt and red pepper. Place broccoli rabe on the grill, grill 4 minutes a side. Remove and place in a microwave safe dish covered with plastic wrap, microwave 2 minutes or until stems are tender. When cool enough to handle chop into bite size pieces.

To prepare the bread for sandwiches, cut off the end of the loaf. Make the next slice 3/4” thick but do not cut all the way through the loaf, the bottom should remain attached. Make another slice 3/4” thick, this time cut through the loaf. You have made a 1-1/2” slice of bread with a pocket in the middle. Repeat until you have enough bread sliced for 4 to 6 sandwiches.

To make a sandwich, slice the pork into thin slices. Place two slices of cheese into the pocket you made in the bread (fold the cheese in half if necessary). Butter the outside of each side of the bread place in a medium hot skillet. Brown each side of the bread, melting the cheese inside. Remove from skillet and open the bread. Place sliced pork in the gravy coating each slice with gravy place on top of cheese. Top with broccoli rabe and drizzle with additional gravy if desired. Serve hot.

Italian Herb Rub

Makes approx. 4 Tbsp

Ingredients

1 Tbsp dried rosemary

1-1/2 tsp dried oregano

3/4 tsp ground sage

1-1/2 tsp dried minced garlic

1 Tbsp kosher salt

1-1/2 tsp black pepper

1/4 tsp red pepper flakes

Directions

Combine all ingredients in a mortar and pestle. Crush with pestle until rosemary is broken into small pieces. If you do not have a mortar and pestle, break rosemary up by hand. Use to season beef, pork, chicken or fish. Store in airtight container until ready to use.

Linking to:
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
Life on Lakeshore Drive: Bouquet of Talent Link Party
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Tumbleweed Contessa: What'd you do this weekend?
Anyonita Nibbles: #GetHimFed
Tumbleweed Contessa: 2014 Super Bowl and Chili Party
Carole's Chatter: Food on Fridays - Slow Food

Spiced Salt Grinder

You can read any of my recipes and see I season almost everything with kosher salt (a large pinch or 3/4 tsp), black pepper (several shakes or grinds approx. 1/4 - 1/2 tsp) and a tiny pinch or shake of red pepper flakes (1/8 tsp). What you don't know is that my pepper mill has a mixture of 3 parts black pepper and 1 part allspice berries in it. You really don't recognize the allspice, it is just a little complement to the black pepper. I decided to make a blend to use at the table in place of salt and pepper. So far it has been great on everything. It is great on beef, chicken, eggs, vegetables, rice, just everything. I love using the grinder too. I used a empty pepper grinder. Look at me I am recycling. The possibilities are endless for other blends or grinders. Any course herb or spice can be added to course salt or pepper. I look forward to more experimenting.

Spiced Salt Grinder

Makes 4-1/2 Tbsp

Ingredients

1 Tbsp black peppercorns

1 tsp all spice berries

3 Tbsp course grey salt

1/2 tsp red pepper flakes

Directions

Place peppercorns on a cutting board. Place a skillet on top; crush them by placing the heel of your hand in the skillet. You just want to break them open. Repeat with the all spice berries, crushing them open. Combine all ingredients in a bowl, mix well.  Funnel the spice blend into a spice mill or grinder. If you don’t have a mill or grinder, place mix in a coffee grinder and grind to the consistency of salt. Place mix in a salt or pepper shaker. Use wherever you use salt and pepper.

Linking to:
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Anyonita's Nibbles: Tasty Tuesdays
Miz Helen's Country Cottage: Full Plate Thursday

Grilled Caponata Salad

I love Caponata! I usually make one of Rachael Ray's recipes. The recipe is for a pasta bake but I never make the pasta. I just make the Caponata. It is delicious with grilled chicken or as a snack. I love the sweet and sour flavor combination of the olives and raisins. It goes so well with eggplant and tomatoes. This week I decided to try making it on the grill. I used the large eggplant I got at Ed Lester Farms. I wanted to serve it as a pretty plated salad so I made a dressing too. I saw on the Chew that ketchup makes a great emulsifier for salad dressings. I knew that would be perfect for this salad, it would boost both the tomato flavor and the sweetness of the salad. It works really well. The dressing was thick and did not separate for hours and hours. I grilled the eggplant in large planks to serve as the bed of the salad. I used grapes instead of raisins. This may be my favorite part. I love the sweet grilled grapes with the olives and capers. I also used celery leaves instead of grilling celery. It adds a freshness at the end with the parsley. It was a delicious and beautiful salad. I can't wait to try it out as a starter for guests. It was so much faster than sauteing all the veggies in a pot. This salad would work well as a stacked salad too. You could slice the eggplant into rounds putting a layer of veggies between the grilled rounds. Or just chop the eggplant and mix with all the other ingredients and serve as a chopped salad. I have to admit the salad is not as pretty after it has been refrigerated but it still taste delicious. I suggest setting any leftover on the counter to bring to room temperature. I liked it better that way. I hope you will try it. This salad is definitely not boring each fork full is interesting in it's own way.

Grilled Caponata Salad

Serves 8

Ingredients

1 large eggplant, sliced into 8 - 1/2” planks

1 large red bell pepper, stemmed, seeded and cut in half

1 Anaheim pepper, stemmed, seeded and cut in half

1 medium red onion, peeled and sliced in 1/2” rounds

1 pint cherry tomatoes

1 bunch red grapes on the stem

Olive oil

Kosher salt, black pepper and red pepper flakes, to taste

1/2 cup green olives, sliced

1/2 cup kalamata olives, sliced

2 Tbsp capers

1/3 cup celery leaves, chopped

1/3 cup parsley, chopped

1/4 cup Caponata Vinaigrette (recipe below)

Directions

Preheat grill to medium-high heat (10 min).

Rub eggplant, pepper halves, onion, tomatoes and grapes with olive oil. Season eggplant, pepper halves, onion and tomatoes with salt, black pepper and red pepper flakes. Place tomatoes on skewers. Place everything on the grill, grill about 5 minutes a side until tender. Remove each vegetable to a platter when they are done. Remove grapes from stem and tomatoes from skewers add to a medium bowl. Chop peppers and onions add to tomatoes and grapes. Add olives, capers, celery leaves, parsley and vinaigrette, stir to combine. To serve, place a slice of eggplant in the center of a salad plate. Drizzle with a little of the vinaigrette and top with a couple of heaping spoons of the vegetable mixture. Garnish with more celery and parsley leaves.

Caponata Vinaigrette

Makes approx. 1/2 cup

Ingredients

3 oz olive oil

1 oz Balsamic vinegar

1 anchovy, mashed into a paste

1 garlic clove, minced

1 tsp honey

1 Tbsp ketchup

1 tsp parsley, chopped

1 tsp basil, chopped

1/2 tsp oregano, chopped

Salt, black pepper and red pepper flakes, to taste

Directions

Mix vinaigrette ingredients in a small mason jar. Secure with lid and shake until emulsified. Store remaining dressing in the refrigerator for up to a week.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Call Me PMc: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Anyonita's Nibbles: Tasty Tuesdays
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Ohio and Link Party
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Friday - Eggplant
My Pinterventures: Summer Salads Party

2 Reviews: Miso Glazed Eggplant and Cheap Korean Beef

When I was at Ed Lester Farms I picked up two types of eggplant. One was a large traditional, dark purple eggplant. I planned to use it for caponata. But they also had small light purple eggplants that were labeled Chinese eggplant. I bought two of those too. I planned to make a dish dear sister has being asking me to make. Sister and all her friends love the Natsu Yaki at Sake Sushi. It is broiled eggplant with miso sauce. I decided to use the grill. I did not want to heat up the house with the broiler. I used a recipe called Miso Glazed Grilled Japanese Eggplant from Bobby Flay's Barbecue Addiction. It was delicious; it was tender, creamy and savory. Sister thought the glaze could have been a little more caramelized but the flavor was just like the restaurant version. I guess we will have to try the broiler when the temperature comes down a bit. But I think the balance of miso, mirin and sugar was just right. Great recipe!

I decided to make Cheap Korean Beef for our entrée. I found the recipe on Pinterest and have made it several times. We can all thank Elizabeth at Lizzy Writes for this recipe. It is so good; spicy, sweet and so very easy. I love the Asian barbecue flavor. I imagine this may be the first time Japanese Eggplant and Korean Beef have appeared on the same plate. I hope I haven’t broken some sort of rule but I can tell you it was really good together. I followed Elizabeth’s recipe using 3/4 teaspoon of red pepper flakes and 3/8 cup brown sugar. It was perfect for our taste but she says in her recipe you can adjust these ingredients to your liking. So spicy good! I can’t say enough about this recipe. You can whip up this recipe so fast. It is already becoming a regular menu item for me. You should really try this one.

Mushroom Chili Rellenos Tacos

Here they are the Mushroom version of Chili Rellenos Tacos. They are very good too! I am beginning to think any thing with cheese and poblano peppers would taste good. What I do like about the portabello mushrooms is that the tacos are so juicy. They border on being messy even. The mushrooms absorb the marinade and are perfect on their own. But wrap it all together and it is a great meatless meal. I can also report that they were great the next day too. It took just a minute on high in the microwave to have a great lunch. So run out and get some poblanos while they are so pretty. You have a lot of Chili Rellenos Tacos to try.

Mushroom Chili Rellenos Tacos

Serves 2

Ingredients

2 poblano peppers

2 portabello mushrooms, marinated [Click here for Marinade recipe]

1 cup Monterey Jack cheese, shredded

4 small flour tortillas

Directions

Pre-heat grill to medium-high heat for 10 minutes. Marinate mushrooms 10 minutes before ready to cook. Rub poblano peppers with a little vegetable oil. Poblanos should be left whole. Place poblanos on the grill. Grill for five minutes on each side on medium high heat. Remove poblanos and cover with plastic wrap. Grill mushrooms for 5 minutes a side. Remove from grill and slice. When poblanos are cool enough to touch, peel off the skin of poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. Place a flour tortilla on a sheet of parchment paper, place a poblano half on top. Fill poblano with 1/2 of a mushroom and 1/4 cup of cheese, fold tortilla around poblano and wrap in parchment. Place 2 parchment wrapped tacos on a microwave safe plate. Microwave 45 seconds to 1 minute until cheese has melted and tortilla is soft and warm. Serve.

Click here for the original Chili Relleno Tacos (beef and chicken) recipe.

Click here for the Shrimp Chili Relleno Tacos recipe.

Linking to:
My Turn for Us: Freedom Fridays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Call Me PMc: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Anyonita's Nibbles: Tasty Tuesdays
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Ohio and Link Party
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Food of the World: Mexico
The Lazy Gastronome: Taco Tuesday Link Party

Green Tomato Gazpacho

Mom and I drove out to Ed Lester Farms last Wednesday. Last week was the last week they would be open this year and my very first visit. I was very impressed. The farm stand is under a beautiful ancient looking oak tree. They have fashioned a wood deck to walk on and provide plenty of shade to shop under. They also play very pleasant music and have two large rockers to sit in if you need a rest. I went with the pre-conceived notion that I wanted to make gazpacho and caponata. They had everything I needed. I bought green tomatoes, cucumbers, jalapenos, two types of eggplants, red peppers, green peppers, and zucchinis. So I have a lot of cooking to do.

The first recipe I made was Green Tomato Gazpacho. I looked at lots of recipes and they called for lots of olive oil and bread. The gazpacho I usually make is a lighter recipe and uses half the olive oil of a traditional recipe and no bread. So I did some experimenting. I was very pleased with the outcome. I thought the green tomatoes would be tart compared to ripe tomatoes. They turned out to be sweet and crisp. The finished gazpacho had a great texture, sort of crunchy like pickle relish. It was also creamy tasting as if I added cream but I did not. I loved the herb combination too. I used some purple basil I have growing on the patio and I thought the color combination was beautiful. It would be a beautiful starter for summer meal. I enjoyed it as a light lunch and a mid afternoon snack. I will make this recipe again when I find green tomatoes.

Green Tomato Gazpacho

Serve 6; Makes approx. 6 cups

Ingredients

6 green tomatoes, roughly chopped

1 English cucumber, almost peeled and chopped

1 shallot, diced

1/2 jalapeno pepper, diced

2 tsp cilantro, minced and divided(1 tsp to be stirred in)

1 clove garlic, minced

1 Tbsp light agave nectar

1/4 cup extra-virgin olive oil

2 Tbsp. lime juice

1 tsp salt

1/8 tsp white pepper

1 tsp mint, minced

2 tsp basil, minced

Directions

Combine half of the first six ingredients in a blender, blend until there is room in the blender for other half of the ingredients. Blend until finely chopped and well combined. With blender running, gradually add agave, then oil; purée until a “salsa” consistency. Add lime juice, salt and pepper, blend to incorporate. Place in a large plastic or glass pitcher, stir in remaining cilantro, mint and basil. Refrigerate until chilled. 

Linking to:
My Turn for Us: Freedom Fridays
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Call Me PMc: Marvelous Mondays Link Party
Jam Hands: Recipe Sharing Monday
Anyonita's Nibbles: Tasty Tuesdays
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Ohio and Link Party
Premeditated Leftovers: Hearth and Soul Hop
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Fridays - Cucumber

Santa Fe Rice and Beans

I know of at least three versions of this dish in the frozen food section of my grocery store. I love them all and have bought them all. I have also seen a lot of recipes and even tried one or two. Below is an easy microwave recipe I developed. It is a great meatless meal for lunch or dinner. I love the creamy, cheesy topping. It is packed with great southwest flavors including green chilies. It is quick and can be frozen for future lunches. If you are feeding a family you can always put it in a large casserole and bake in the oven until hot and bubbly. This recipe does have a kick. The homemade Spicy Taco Seasoning has red pepper flakes to give it some heat. If you are not a spicy food fan you can substitute a store bought taco seasoning. But please try the Spicy Taco Seasoning with a pound of ground beef. It is delicious and not too spicy. I am working on a Taco Lettuce Wrap recipe to be shared later. In the mean time, I hope you will give this recipe a try.

Santa Fe Rice and Beans

Serves 6

Ingredients

1 cup white rice, uncooked

1 recipe Spicy Taco Seasoning Mix, recipe below

2 cup water

3/4 cup can black beans, drained and rinsed

3/4 cup can light kidney beans, drained and rinsed

1 cup can no sodium added corn, drained

1 (4 oz) can chopped green chilies, divided

1 (10 oz) can Rotel tomatoes with green chilies, original

1/2 cup light sour cream

1-1/2 cups 2% sharp cheddar cheese, shredded

Directions

In 1-1/2 quart casserole or larger combine rice, water and taco seasoning. Stir to combine. Place two paper towels between lid and casserole. Microwave on High for 5 minutes. Reduce power to 50% and microwave for 15 minutes.

Add half of the green chilies to sour cream stir to combine and set aside. Add remaining green chilies and ingredients thru Rotel tomatoes to the hot cooked rice and taco seasoning mixture. Stir to combine.

Divide into 6 portions top each portion with a sixth of sour cream mixture and 1/4 cup of cheddar cheese. Heat in microwave until cheese has melted, about 1-1/2 to 2 minutes on high. Or store in refrigerator for a quick meal. This recipe can also be frozen it reheats well.

Spicy Taco Seasoning Mix

Adapted from: Gifts in a Bag Rubs & Seasonings

Makes approx. 2 Tbsp

Ingredients

2 tsp. minced onion

1 tsp kosher salt

1 tsp chili powder

1/2 tsp cornstarch

1/2 tsp red pepper flakes, crushed

1/2 tsp minced garlic

1/4 tsp dried Mexican oregano, crushed

1/2 tsp. ground cumin

Directions

Combine all ingredients and stir until well blended. Store in an air-tight container until ready to use.

To prepare taco meat:

In a medium skillet, brown 1 pound lean ground beef or turkey over medium-high heat. Add 1/2 cup water and Spicy Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally until water is absorbed and meat mixture has thickened. Use for tacos, taco salads, burritos, enchiladas or nachos.

Linking to:
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
The Tumbleweed Contessa: Spicy! Saturday Dishes Linky Party