Category: Apps

Pozolé (Mexican Pork Stew)

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Ingredients:

  • 2 large cans of Las Palmas Enchiladas Sauce
  • 2 large cans of Juanita’s Hominy
  • 3 cans of water (enchilada sauce size)
  • 1 pork butt shoulder
  • 1 large onion
  • 1 clove of garlic
  • 4 bay leaves
  • garlic powder
  • onion powder
  • Knorr Chicken Flavor Bouillon

Raw Toppings:

  • Sliced jalapeños
  • Shredded green cabbage
  • Cilantro
  • Queso Fresco
  • Sliced radish
  • Lime wedges
  • Diced red onion
  • Sliced green onion
  • Salsa
  • Tortilla Chips (optional)
  1. Place pork butt in large stew pot. Add enchilada sauce, hominy, water, onion, garlic, bay leaf, garlic powder, and onion powder. Bring to boil. Simmer for 5 hours, or until tender. Stir occasionally, flip pork but as needed. Shred pork.
  2. Serve hot, add toppings of your liking.

Jack’s Boneless Chicken Wings (Chicken Bites)

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Ingredients:

  • 2 pounds of chicken breasts, sliced (or tenders)
  • 1 cup of flour, seasoned (salt, pepper, chili powder)
  • Oil for frying
  • 1/8 cup of Jack Daniel’s Whiskey
  • 1 tablespoon of butter
  • 1 tablespoon of flour (you can use the seasoned four)
  • 2 cups of chicken stock
  • 6 oz of hot sauce (I like franks, or Burman’s from Aldi)
  • 1/4 cup of brown sugar (alt: maple syrup, agave, or another sweeter)
  • Salt, and pepper

Directions:

Heat a medium sized pan with oil. Dredge chicken in the seasoned flour. Sauté the chicken a few pieces at a time until golden brown, and fully cooked. Set aside on cooked. Once all cooked, add butter, and flour to pan to create a roux. Cook for another 30-45 seconds. Add in the JD, allow alcohol to cook off. Add stock, and hot sauce. Place chicken back into mix. Let reduce, while turning chicken, and stirring. Add in sweeter. Season to taste. Want it hotter? Add red pepper, chili powder, or more hot sauce to make it spicer. Serve hot with ranch, or blue cheese.

Chilian Empanada Dough

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  • 2 cups of flour
  • 3/4 cup of milk
  • 2 tablespoons of shortening
  • 1 teaspoons of salt
  • 2 egg yolks
  • 2 teaspoons of vinegar

Bring milk to boil, add vinegar. Let cool, combine remaining ingredients. Kneed dough. Once combined, place dough in fridge, covered in plastic wrap for 30-45 minutes. Once cool the dough is very easy to work with. Cut off small amount, and roll. Then stuff with anything you’d like. Use water, or an egg wash to seal in all the yummy goodness. A pastry brush works well, to keep the hands fresh from glue that is dough.

See below for creative ideas. Empanada are fun. They can be a small bite sized appetizer, an entree, a side, or even a dessert! Filling ideas:

  • seasoned ground beef
  • ground pork
  • pulled pork
  • pulled chicken
  • potatoes/vegetable mix (seasoned potatoes, and peas work well)
  • Thanksgiving leftover mix: turkey, cranberry, yams, splash of gravy (one of my favs)
  • fruit cream cheese mixture

Once stuffed, you can freeze for later, or cook right away. Bake at 425 for 20 minutes or fry until golden brown.

Butternut Squash Soup

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  • 2 butternut squash
  • 1 onion, chopped
  • 1/4 pound of prosciutto, chopped into cubes
  • 1/4 cup of olive oil
  • 32oz of chicken stock (low sodium, or homemade)
  • 1 table spoon of ground cinnamon
  • 1 teaspoon of ground clove (and/or pumpkin spice)
  • 1 teaspoon of onion powder
  • 1/8 cup of Maple syrup (can sub with honey, brown sugar, or agave)
  • Salt, and white pepper to taste

Preheat oven to 400º. Slice squash in half, remove seeds. Roast squash for 34-45 minutes, or until they are bright in color, and can easily poke with a fork. Allow to cool enough to peel skin off squash.

In a medium sauce pan, sauté onion utilizing the olive oil over medium heat. Add in prosciutto when the onions are almost translucent. Allow prosciutto to brown. Add in squash, stock, and seasonings. Emulsify (alt: use a masher, or puree the squash before putting in pot). Add maple syrup, simmer for about 10-15 minutes, allowing soup to reduce. Taste, add additional seasonings as need be. Serve hot.

Vegan options:

  • Omit prosciutto
  • Sub vegetable stock for chicken stock

Side note: Don’t throw out the seeds. Toasting them makes for a great snack, or salad topper! Spread seeds single layer on a sheet pan, lightly salt, bake in the oven (you can do this with the squash, the oven is already on) for about 15 minutes, or until brown.

Spicy Cheesy Corn Dip: Perfect Appetizer Idea

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🌽 The Corn Dip That Steals the Show! 🔥

Some recipes are good, and some recipes completely take over the party—this Corn Dip is definitely the latter! If you’ve ever watched a dish disappear before your eyes, you know exactly what we mean.

It all started with a simple idea: a creamy, cheesy, flavor-packed dip that brings people together. Whether it’s game day, a backyard BBQ, or just a casual get-together, this sweet and savory corn dip always finds its way to the center of the table—and trust us, it never sticks around for long.

The secret? The perfect balance of melty cheese, zesty seasoning, and just the right amount of spice. It’s bold, creamy, and ridiculously easy to make—just mix, bake, and watch it vanish!

💡 Pro Tip: Serve it with tortilla chips, crackers, or even as a side dish—however you eat it, you really can’t go wrong.

So, next time you need a foolproof, crowd-favorite dish, you know what to do. Whip up a batch, grab some chips, and be ready to share—because this dip is too good to keep to yourself! 🌽🔥✨

Ingredients

Directions

Melt only 1 of the tablespoons of butter in a large skillet, over medium, to medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels are brown. Be sure not to burn butter, or corn. The corn will pop as it cooks. This is normal. Once cooked, set aside in a mixing bowl.

Melt the remaining 1 tablespoon of butter in skillet. Add in the onions, and bell peppers. Cook, stirring often, until they are wilted, approx 2-3 minutes. Add green onions, jalapeños, and garlic. Cook for 2-3 minutes, or until the veggies are soft, stirring occasionally. Add these into the mixing bowl, set aside, and allow to cool.

Preheat oven to 350º.

Add the mayo, 1 cup of the grated cheese, and cayenne to corn mixture. Mix well. Pour into an 8 inch square baking dish. Sprinkle the rest of the cheese on top. Bake until bubbly, and golden brown – 10 to 12 minutes.

Serve hot with tortilla chips, pita chips, and/or crudités.

Looking for all the ingredients in one place? Sure thing, just click here for your easy grocery list!

Ultimate Guide to Pickling Eggs with Dill and Spices

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day 1

🥚 Pickled Eggs – A Bold, Tangy Snack You Didn’t Know You Needed! 🥚

Forget boring snacks—pickled eggs are here to add a punch of flavor, protein, and nostalgia to your kitchen! Whether you love them for their zingy, briny bite or their perfect balance of savory and tangy goodness, these eggs are a must-try.

With just a few ingredients and a little patience, you’ll have a snack that’s packed with flavor and only gets better over time. Eat them straight from the jar, slice them onto salads, or even add them to a charcuterie board for an unexpected twist!

Spicy, garlicky, or classic—how do you like your pickled eggs? However you make them, this recipe is guaranteed to become a favorite! 🔥🥚✨

Ingredients;

Instructions;

  1. Place all ingredients except eggs, garlic, and dill in a saucepan.
  2. Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
  3. Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
  4. Pour the liquid over the eggs and seal the jar.
  5. Refrigerate at least 3-4 days before eating (1 week is best).

And your grocery list for these ingredients can be easily accessed: here!

creamy buffalo chicken dip

Creamy Buffalo Chicken Dip: Perfect for Parties

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🔥 Buffalo Chicken Dip – The Ultimate Crowd-Pleaser! 🧀🍗

If there’s one dish that always disappears first at the party, it’s Buffalo Chicken Dip! Creamy, cheesy, spicy, and packed with tender shredded chicken, this dip is the perfect blend of heat and flavor—a guaranteed hit for game days, parties, or just a snack-worthy night in.

It’s bold, it’s addictive, and best of all—it’s ridiculously easy to make! Just mix, bake, and watch it disappear. Serve it with tortilla chips, celery sticks, crackers, or even a spoon (we won’t judge).

Ready to level up your appetizer game? This dip is about to become your new favorite go-to! 🔥🥣

Ingredients

Directions:

Bring small sauce pan / pot to boil. Season chicken with salt & pepper. Boil chicken, cooking through until all pink is gone.

Preheat over to 400º.

Remove chicken from pan. Place in a small bowl, and pull apart chicken utilizing two forks. Season chicken breasts again with salt and pepper. While chicken is cooling, in a medium bowl, combine remaining ingredients utilizing wooden spoon, or whisk. Incorporate chicken into mix. Place mix into thin baking dish. Bake for 30-40 minutes until golden brown. Serve with your favorite chips or crudité.

Chip ideas;

Cheese Burger Soup

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Cheese Burger Soup – The Ugly Sweater Party Surprise

Some recipes come from cookbooks, others from generations of tradition—but every now and then, you get a game-changer from an unexpected place. That’s exactly what happened when Britt hosted an Ugly Sweater Party and introduced us to Cheese Burger Soup. 🎄🍔🥣

It was one of those freezing winter nights, the kind where you brace yourself just to run from the car to the door. We arrived at Britt’s house, decked out in our most ridiculous holiday sweaters—some flashing lights, others featuring dancing snowmen—ready for a night of festive chaos and good company.

And then, we walked in… and were hit with the most incredible smell.

A slow cooker sat on the counter, bubbling away with something rich, cheesy, and absolutely mouthwatering. It only took one bite to realize—this wasn’t just soup, this was a full-on cheeseburger experience, spoonable and cozy.Savory ground beef, melty cheese, hearty potatoes, and a perfectly creamy broth—it was indulgent, comforting, and exactly what winter calls for.

By the end of the night, the sweaters may have been ugly, but the food was unforgettable. And from that party on, Cheese Burger Soup became a staple in our cold-weather lineup.

So now, we’re sharing it with you—because good food, like good memories, is meant to be passed on.

🔥 Pro Tip: Serve it with crusty bread, crispy bacon, or even a sprinkle of pickles if you’re feeling adventurous!

Huge thanks to Britt for hosting the party that gave us a forever favorite! Ready to try it yourself? Grab the recipe and bring the cozy vibes to your kitchen! 🍔🥣✨

INGREDIENTS

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.

2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.