Asparagus Sticks with Horseradish Mustard Dip can aide you in using your bounty……even if you buy your bounty.
I know deep-fried is a word that brings terror to those who are on a perpetual diet, but come on ….live a little. It won’t kill you once in a while, and I swear these are so good you won’t care about a little bit of fat. Besides you aren’t going to eat them everyday……..I don’t think????Continue reading “Asparagus Sticks with Horseradish Mustard Dip”
We snack a lot for dinner. With both of us working, by the time we get home, do the things that need to be done, dinner is an after thought. I know, you all think we eat food like we have on the blog all week long………not so!
We have popcorn frequently, or frozen pizza, but recently bean dip has been our go-to snack dinner. Tim LOVES beans, he would eat them every day! I like beans, but a girl can only handle so much fiber.
Tim has been experimenting with a dip and it is ready to share with you. There is a local restaurant that we have mentioned before called Kelly’s. The Irish Mexican place that is a favorite of anyone local. If you are ever in the Sterling-Rock Falls, Illinois area look it up and stop by…..you won’t be sorry.
The Kelly’s bean dip a.k.a. Uncle Lou’s Dip is hmm, hmm, hmm, with the homemade tortilla chips. This Uncle Lou’s was the inspiration for Tim’s dip.
Pinto beans are simmered with salsa, chilies, garlic salt, cumin, chipotle and Sriracha. Browned pork tenderloin is added and the simmering continues until you have a creamy, spicy, porky, dip. Perfect for tortilla chips. Add shredded cheese and cilantro……..it’s snack supper!
You can also use the dip as the filling for burritos ………its Tim’s preferred way……I on the other hand am a chips kinda girl. Either way…..it’s hmm, hmm, hmm!!!!
1 pound pork tenderloin, trimmed and cut into small cubes
non stick cooking spray
1-7.76 ounces can Homestyle Mexican Salsa
1-4ounce can diced green chilies
½ teaspoon garlic salt
2 teaspoons cumin
¼ teaspoon chipotle powder
1 teaspoon Sriracha sauce
Shredded cheese and cilantro for garnish
In a large sauce pan over medium low heat, cook beans and their liquid until heated trough.
Mash beans with a fork or potato masher, leaving slightly chunky.
Add salsa, chilies, garlic salt, cumin, chipotle powder, and Sriracha. Simmer for 10 minutes. While beans are simmering, spray a large skillet with non stick spray. Heat over medium high heat until pan is hot . Add diced pork . Sauté until pork is cooked through and browned.
Add pork to the beans mixture, stir to combine.
Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove from heat. Place in serving bowl. Garnish with cheese and cilantro if desired. Serve with tortilla chips.
Ok, so I made Monkey bread, I have seen tons of recipes for it, and decided to see what all the chatter was about……..
The chatter is…. it is “forking” delicious!!!! Mini Mexican Monkey Bread is individual little domes of pepper jack cheesy,and pull apart pretzel bread…….thats right, I said pretzel!
I have seen recipes from all kind of breads, pre-made, from scratch, frozen doughs and pop en’ fresh doughs. Anyway you make it, warm chunks of cheesy flavorful bread can not be wrong.Continue reading “Mini Mexican Monkey Bread”