Chipotle Carrot Dip

• 2 lbs. carrots
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 1/4 tbs. chipotle puree
• 1 1/2 tbs. cumin
• 1 tbsp. fresh ginger
• 3 cloves garlic
• salt to taste

Directions:

Cut carrots and cook in a boiling pot of water for about 15 minutes.

Let carrots cool, then combine with remaining ingredients

Add all ingredients to a food processor and process until smooth.

Let dip chill in the refrigerator before serving.

To garnish (optional), you may use chopped calamata olives, crumbled feta cheese, or fresh herbs.

Shrimp Butter

• 2 cans shrimp, broken
• 4 tbsp. mayonnaise
• 1 tbsp. onion, minced
• fresh lemon juice (1 lemon)
• 1 1/2 sticks soft butter
• 1 (8 oz.) pkg. cream cheese
• salt to (taste)

Directions:

Add all ingredients except shrimp in a bowl.

Thoroughly mix well with mixer, then add shrimp and finish mixing.
 
Serve with crackers as a spread.

Football Dip

A great dip for the Super Bowl or any sports event.   

• 12 oz. chorizo sausage
• 12 oz. reduced-fat sausage   
• 6 oz. velveeta cheese
• 1/2 can ( 5 oz.) cheddar cheese soup

Directions:

In a large saucepan, brown both sausages until completely cooked.

On medium heat, add velveeta cheese and stir until velveeta starts melting.

Add cheddar cheese soup and stir until the dip becomes well blended.

The dip should begin to look similiar to chili.

Let stand on low heat for 5 minutes, stir and serve.

Heart Healthy Chicken Chili

• 1 tbsp. extra virgin olive oil
• 10 oz. of skinless boneless chicken breasts cut into bite sized pieces
• 2 tbsp. chili powder
• 1 ½ tbsp. cumin
• 2 cans (14.5 ounce) diced tomatoes
• 1 (15 oz.)can red or black beans
• 1 (4.5 oz.) can minced green chilis
• 1 cup frozen yellow kernel corn
• salt to taste

Directions:

Sauté chicken pieces in olive oil over medium heat until it is cooked.

You’ll know it’s thoroughly cooked once it turns totally white — the process takes between 3–4 minutes.

Add the chili powder and cumin to the pan and sauté another 3 minutes.

Stir in all remaining ingredients and heat the whole mixture until it simmers a couple of minutes.

Red Hot Chili

• water
• 1/3 cup chili powder
• 1 tbsp. black pepper
• 1 1/2 tbsp. cumin
• 2 cans stewed tomatoes
• 1 large onion, chopped
• 3 cans of beans (your choice)
• 2 lbs. ground buffalo, beef, pork, or sstrich
• 1 to 2 jalapeno peppers, roasted, skinned and chopped)
• 1 can beer
• minced garlic (to taste)

Heat levels:
(substitute the jalapeno pepper)
Atomic - habanero pepper
Fire - serrano pepper

Directions:

Roast Jalapeno over flame or nearly touching the electric burner or under the broiler in the oven.

When completely charred let the chili cool. Peel skin, cut stem, and dice.

Brown meat and drain excess grease.

Mix onions, tomatoes, all spices, peppers, and fill with water.

Boil for 30 minutes to an hour.

Lower temp and simmer to combine all flavors.

Cajun Spice Mix

• 1 1/8 tsp. salt
• 3/4 tsp. sweet paprika
• 1/2 tsp. white pepper
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. cayenne pepper\
• 1/4 tsp. dried thyme leaves
• 1/4 tsp. black pepper
• 1/8 tsp. dried sweet basil leaves

Mix all spices together and store in a shaker.

Teriyaki Marinade

• 1/2 Cup Soy Sauce
• 1/2 Cup Orange Juice
• 1/2 Cup Vegitable Oil
• Teaspoon of Sugar
• Teaspoon of Ginger

Combine ingredients.  Let the meat marinade for at least several hours.

Bacon Burger Dogs

Directions:

Take a hotdog of your choice and wrap a slice of cheese around it.

Wrap a hamburger pattie around the cheese.

Spiral wrap a slice of bacon around the entire pattie.

Hold the concoction together with a few toothpicks.

Grill - just make sure to rotate regularly so the whole burger gets cooked.

Add your favorite toppings.

Spicy Salsa

• 5 habanero peppers
• 2 serrano pepper
• 1 jalapeno pepper
• 28 ounces (canned) fresh tomotoes
• 3 green onions, sliced roughly down to whites (don’t use whites), and chopped
• 1 1/2 tbsp. dried cilantro
• 1 tbsp. garlic powder
• 1/2 fresh lime
• 1/4 tsp. sea salt
• 1/2 teaspoon kosher salt
• Fresh ground black pepper

Directions:

Cut your habaneros in fourths, slice your sereranos, and cut the jalapeno into fourths. Do not de-seed, leave the seeds in.

Put the canned tomatoes, garlic powder, sea-salt, chopped green onion, all your peppers and cilantro into a food processor or blender. Add some ground black pepper.

Blend on medium setting for around 8 seconds, and then on high for around another 10 seconds. Do not overblend.

Cut a lime in half and squeeze the juice of half the lime into the blended salsa.  Add the kosher salt, and mix carefully with a spoon.

Let sit overnight.

Buffalo Turds

• 2 lbs. jalapeno peppers
• 2 lbs. bacon
• 2 large containers cream cheese
• box of toothpicks

Directions:

Halve the jalapenos and remove the guts, leaving a jalapeno shell.

Fill with cream cheese and level it off.

Wrap one peice of bacon around it and pin it with a wet tooth pick.

Either put them on a cookie sheet covered with tin foil and bake at 350 until the bacon is done, or cook on a grill.