Sunday, May 16, 2010
Spring Fest 2010
1 cup mayo
8 oz. cream cheese
1 tbsp. olive oil
1 packet cheese sauce mix
1 cup shredded mozzarella cheese
1/2 cup chives; minced
1 tbsp. dried minced onion
Combine the two mixtures together until all incorporated.
Next take your favorite sandwich bread and cut each peice into four squares. Pray each peice of bread with olive oil. Then place a small layer of crab and salmon spread on the top and place on a cookie sheet. This will make an enourmous batch so make as many as you like! Top with a sprinkle of cheese and bake in a 325 degree oven for 10 minutes.
Leftover Tips: With any leftover stuffing you can make seafood quesadillas by simply spreading the mixture between two whole wheat tortillas for an easy dinner later in the week! I also added a little milk and a few more whole shrimp to the left over cream cheese mixture in a sauce pan and it made a great seafood alfredo that I served over whole wheat pasta. It was a great meal that stretched our leftovers and made new creations!
Chipotle Pork Chops
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup dried basil
1/4 cup paprika
1/4 cup dried oregano
1/4 cup chili powder
1 tbsp. kosher salt
Mix all spices above. This will make a generous portion of rub. You can save any leftover and use on chicken, fish, pork, or beef later on.
30 large thick cut, bone-in pork chops
The night or morning before generously sprinkle the spice rub on both sides of each pork chop and press in with you finger tips to seal in the rub to the flesh of the meat. Place each coated pork chop in a large bowl and seal with plastic wrap and place in the fridge for at least 3 hours or the pork chops can sit overnight.
Now it is time to get grilling! Turn your gas grill up to high heat. Place each pork chop on the grill for 3 minutes a side, just to seal in the moisture and create grill marks. We aren't wanting to cook the meat through we just want to sear the outsides.
To make the barbeque sauce:
3 (18 ounce) jars of Stubb's Barbeque sauce
2 tablespoons Worchester sauce
Juice of one large lemon
1 tablespoon garlic powder
1 tablespoon minced dried onion
1 (12 ounce) jar of chipotle salsa (We have also used chopped up chipotle peppers out of the can - approximately 4 peppers, but we couldn't find it in the store and we loved the substitution of the salsa!)
Mix all ingredients above in a large bowl using a whisk.
Take two large deep foil pans and put an inch of water on the bottom of each pan. This will ensure the pork chops stay moist during the long and slow cooking. Then take each pork chop and place in the foil pans pouring sauce over each one as you add it to the pan. Next pour the rest of the sauce over the top of each pan and cover tightly with foil. Each pork chop should be covered completely.
Turn the gas grill to low (about 200 degrees) and place the sauced pork chops in foil pan in the barbeque and slow cook for 5-6 hours. The pork chops will come out tender, moist and fall apart in your mouth. It will be worth the wait!
3 pounds O'brien southwestern style cubed frozen potatoes
1 pint low fat sour cream
1 pound low fat shredded cheddar cheese
2 tablespoons fresh minced garlic
1 tablespoon dried minced onion
2 (8 ounce) cans cream of mushroom soup
1 teaspoon kosher salt
1 teaspoon black pepper
Mix all of the ingredients listed above in a large bowl, then transfer to a large foil baking platter and bake in a 350 degree oven for 90 minutes. The sides will be bubbling and the smell will be magical. You can also top this with the fried onions for added flair.
Leftover Tips: With the leftovers we added them to eggs for a great scramble and we still had some left so I added them into our next pot of chili that we made and it made the chili creamy and delicious!
Here's to spring and sunshine from our kitchen to yours!
~ "Too Lovely" Hot Messes in the kitchen