- 1/4 c. Cottage Cheese
- 3 T. Blue Cheese Crumbles
- 4 oz. Cream Cheese, cut into cubes
- 2 T. Fat Free Evaporated Skim Milk
- 2 slices Bacon, cooked, drained and crumbled
- 1 Green Onion, chopped (green part only)
1. Blend cottage cheese in mini food processor or blender until smooth.
2. Spoon into a microwave-safe, 4-cup bowl. Add blue cheese, cream cheese and evaporated milk.
3. Microwave on high for 1 to 2 minutes or until cheese is melted and mixture is heated through, stirring midway through cooking. (If mixture is lumpy, return to mini processor or blender and blend until smooth.)
4. Pour into a small 1 cup crock or bowl and garnish with bacon and green onions.
Serve warm with crackers.
- 1 tablespoon oil
- 1/2 pound Mexican-style chorizo
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 jalapeno, minced
- 1 red onion, diced
- 2 tablespoons garlic, minced
- 1 cup short-grain rice
- 1 cup low-sodium chicken stock
- 1/2 cup white wine
- 1/2 cup water
- 6 large, fresh poblano chiles
- 1 pound shrimp, shelled, cut into 1/2-inch pieces
- 3/4 cup Cheddar, shredded
- 3/4 cup Jack cheese, shredded
In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
Preheat oven to 400 degrees F.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
- 1 whole chicken (about 6 pounds)
- 8 cups water
- 2 medium size yellow onions, quartered
- 2 ribs celery, each cut into 6 pieces
- 2 bay leaves
- 1 T. plus 1 1/2 t. salt
- 1 1/2 t. cayenne
- 1 1/2 c. vegetable oil
- 1 1/2 c. bleached all-purpose flour
- 2 c. chopped yellow onions
- 1 c. chopped bell peppers
- 1 c. chopped celery
- 1/2 lb. andouille or other smoked sausage, finely chopped
- 1 lb. andouille or other smoked sausage, sliced
- 4 lbs. barbecued meat scraps
- 1 28 oz. cans crushed tomatoes
- 8 oz. frozen cut okra
1. Put the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of salt and 1 teaspoon of the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours. Remove the hen, strain and reserve the broth.
2. In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers and chopped sausage. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the reserved broth and tomatoes. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heart to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.
3. Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop the chicken meat. Add the chicken, sliced sausage, bbq meat and the okra to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.
4. Serve over rice.