Chicken Enchilada Dip using Marty's Chile Verde Salsa

This dive-right-in dip is packed with flavor and so easy to prepare. I made it in a small crockpot, packed the pot in an insulated bag and we headed for the K-State game yesterday. Go Cats! 

Chicken Enchilada Dip

1/2 to 1 jar (8 oz.) chile verde (I used Marty's Chile Verde Salsa made by Holmes Produce LLC, Wichita, KS)

13 oz. cooked chicken breast, chopped into bite-sized pieces (or use a 13 oz. can of chicken, drained)

1 (8 oz.) package cream cheese 

 

Blend all ingredients and heat over medium or medium low until cheese is melted. (Or, add all ingredients to a crockpot and heat over low for several hours.) 

Shrimp & Okra with Cheesy Grits (or Polenta)

Rated as one of our favorite taste sensations of the summer, this simple dish is a wonderful blend of flavors and textures . . . and was a good way to utilize our garden okra. Ingredient amounts are vague simply because it’s a matter of preference. 

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
   
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
   
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired. 

   

   Last of this year's garden okra went into this savory dish! 

Recipe without photos . . .  

Shrimp & Okra with Cheesy Grits (or Polenta)  

Olive Oil

Onion, diced

Okra, sliced

Kosher salt & coarse pepper to taste

Several sprigs fresh thyme—stripped of the leaves + a sprig or two for garnish if desired

Creole seasoning to taste 

Shrimp, peeled & deveined

Cooked Grits or polenta (cooked until creamy in broth & part milk or cream and flavored with salt, pepper and a liberal amount of sharp Cheddar cheese + a few fresh thyme leaves) 

1. Heat olive oil in a skillet over medium head. Add onions and cook a couple of minutes, then add the okra — cook and stir or toss until the okra is tender but not mushy (about 5+ minutes). Add salt and pepper, thyme leaves and creole seasoning to taste. 
2. If using raw shrimp, add it near the end of the okra’s cooking period and cook until shrimps turn pink. If adding pre-cooked shrimp, add and heat. Add additional seasoning if needed.
3. Spoon Cheesy Grits (or polenta) into a bowl and top with shrimp and okra. Garnish with a sprig of fresh thyme if desired. 

End of the Summer Deconstucted Salad

Taking advantage of the last of our garden produce, I made this deconstructed salad that I dressed with parsley-infused olive oil and balsamic vinegar. We managed to gobble it up!

Ingredients I included from left to right (with links to some recipes) . . .

Bursting w/ Flavor Grape Tomatoes w/ Honey

Argula

Radishes, thinly sliced

Green Beans, steamed

Pickled Onions

Hard Cooked Eggs, sliced

Salmon, baked & chunked

Sweety Drop Pickled Peppers

Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger

Vibrant orange and nutritious, this soup is perfect for crisp, cool days and evening. Great as a dinner starter or with a luncheon salad or sandwich.  Roasting the carrots adds another layer of flavor. Of course, our garden fresh carrots also added an additional boost of flavor to this soup.

Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger 

2 pounds carrots

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt—divided, to taste

Coarsely ground black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon ground coriander

1/2 teaspoon+ ground cumin

1 to 2 teaspoons finely grated fresh ginger 

4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency

1 1/2 teaspoons lemon juice, to taste

1/2 to 1 cup heavy cream 

Optional garnishes: sour cream, fresh herbs 

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Your pizza is personalized.
2. Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
   
3. Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering. 
4. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
5. Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. 
6. Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
   
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. 
10. Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. 

Recipe without the photos . . .Creamy Roasted Carrot Soup with coriander, cumin, garlic & ginger 

2 pounds carrots

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt—divided, to taste

Coarsely ground black pepper, to taste

1 medium yellow onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon ground coriander

1/2 teaspoon+ ground cumin

1 to 2 teaspoons finely grated fresh ginger 

4 to 6 cups vegetable or chicken broth or more as needed to thin to desired consistency

1 1/2 teaspoons lemon juice, to taste

1/2 to 1 cup heavy cream 

Optional garnishes: sour cream, fresh herbs 

1. Prep: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

Your pizza is personalized.
2. Roasting Carrots: Peel carrots and cut so each pieces is about 1/2” thick at the widest part. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer and roast carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. 
3. Soup Base: In a Dutch oven or soup pot, warm the remaining 1 tablespoon+ olive oil over medium heat until shimmering. 
4. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
5. Add the garlic, coriander, cumin and ginger. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. 
6. Pour in 4 cups broth, scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
8. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
9. Add lemon juice and additional broth as needed.. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. 
10. Cool and reheat later. Or, immediately reheat on medium to medium low adding the amount of cream that is preferred. Garnish as desired.

This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. 

Fruit, Nut & Seed Roll

Packed with dried fruits and nuts, this is a nutritious and tasty treat without any refined sugars. This would be also be great for the fall and winter holidays! 

Fruit, Nut & Seed Roll

Nuts & Seeds, roughly chopped – about 1 1/4+ cups total of your favorites, such as . . .

Almonds slivered or chopped - 1/4 cup
Cashews -1/4 cup
Pistachios -1/4 cup
Walnuts - 1/4 cup
Pumpkin seeds -1/4 cup

Sesame Seeds – about 2 tablespoons toasted 

 

Dried Fruit, roughly chopped – about 2 1/4 cups total of your favorites, such as: 
Cranberries - 1/2 cup, roughly
Raisins - 1/2 cup
Dates - 2 cups pitted & chopped

1. Add chopped nuts and pumpkin seeds to a pan and dry roast on on medium heat for several minutes  until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a bowl and set aside.
2. In the same pan add the dried fruits except dates and dry roast for a minute or two. Add dates and mix well for 2 more minutes. (Note: The 2nd time I made this I heated all the fruits with up to 4 to 6 tablespoons of water for 3 minutes. The mixture was much more cohesive and much easier to form into rolls.)
3. Add nuts to fruit and combine. Remove from heat.
4. As soon as it is cool enough to handle, roll into logs.  
5. Tightly wrap in cling wrap and refrigerate for 2 hours to set. 
6. Slice with a serrated knife and serve.

Green Bean Bundles from Good Friends Great Tastes

From Good Friends Great Tastes, A Celebration of Life, Food and Friendship, 2007 edition by Debbie Meyer-Gore, this is just one of many tried and tested recipes that are all winners!

Green Bean Bundles    Serves 6, allowing 2 bundles per person

1/2 teaspoon Tony Chachere’s Creole Seasoning, divided use

2 lbs. fresh green beans, washed & ends snapped off

6 slices bacon, cut in half, partially cooked

Garlic salt

1/4 cup (1/2 stick) butter, melted

3 tablespoon packed brown sugar

1. In boiling water seasoned with 1/4 teaspoon Tony Chachere’s Creole Seasoning, cook beans until al dente, about 8 to 12 minutes. Allow to cool.
2. Preheat oven to 350° F. 
3. When beans are cool, wrap approximately 6 to 10 beans with the partially cooked bacon (secure with tooth pick if needed). 
4. Place bundles in a 9 x 13-inch baking dish. Sprinkle the bundles with garlic salt and the remaining Tony Chachere’s. Pour melted butter over the bundles and sprinkle with brown sugar.
5. Bake the bundles for 15 to 20 minutes or until bacon is done.

To Make Ahead: Complete all steps except the last (pouring the butter and brown sugar over beans). Put in a glass (Pyrex) baking dish and refrigerate overnight until ready to bake. Before putting in oven, pour melted butter over bundles and sprinkle with brown sugar. 

Smothered Pork Chops . . . fall comfort food menu

With the beginning of fall, we turn to comfort food menus. In this case— Smothered Pork Chops, Mashed Potatoes and Green Bean Bundles with Fluffy Dinner Rolls.

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
   
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
   
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
   
   
   

   
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
   
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
   
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes. 
    
    
    
    

Recipe without photos . . .

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes.