Sausage and Cream Cheese Breakfast Casserole

 

Sausage and Cream Cheese Breakfast Casserole

(8-12 servings)

 

 Ingredients:

2 lb. Breakfast Sausage

2 pkg. (8 oz.) Cream Cheese, room temperature

1 pkg. (30 oz.) Frozen Shredded Hash Browns

1 tsp. Salt

½ tsp. Black Pepper

¼ tsp. Garlic Powder

¼ tsp. Onion Powder

2 cups Cheddar Cheese, shredded

8 large Fresh Eggs

2 cups Milk

Directions:

In a large skillet, cook sausage until done, crumbling as you cook it.  Drain any fat.  Stir together cooked sausage and creamed cheese and set aside.  Add hash browns to skillet and cook until lightly browned.  Place hash browns in bottom of lightly greased 9x13 baking dish.  Top with sausage mixture and then cheese.  In a medium bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk.  Pour over hash brown mixture.  Place baking dish in a pre-heated 350-degree oven uncovered for 40-50 minutes.  Let sit 10-15 minutes before serving. 

Notes:              Casserole can be made ahead of time.  Cover and refrigerate until ready to bake.  Overnight works well.  You can also freeze for another time.  In freezing, thaw completely before putting it in the oven.

Ideas for Future Efforts

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Dutch Baby Pancakes

 

Dutch Baby Pancakes

(2 servings)

 

Ingredients:

3 tbsp. Unsalted Butter, divided

½ cup All-Purpose Flour

2 tbsp. Sugar

¼ tsp. Salt

½ cup Milk, room temperature

2 large Fresh Eggs, room temperature

¼ tsp. Vanilla

as needed Powdered Sugar

Directions:

Place 1 tbsp. butter in a 9-10-inch ovenproof skillet.  Place skillet in a pre-heated 400-degree oven while you make the batter.  Melt remaining butter and let cool a little.  In a medium bowl, combine flour, sugar and salt.  Now add the milk, eggs, melted butter and vanilla.  Whisk until very smooth.  Remove skillet from oven and immediately pour batter into hot skillet.  Return to oven and bake 20 minutes or until outside of pancake is puffed and edges are a deep golden brown.  Sprinkle with powdered sugar, divide in half and serve.

Notes:              You can double this recipe but use 2 skillets, so they are done at the same time for serving.

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Holiday Breakfast Recipes

The holidays are here and maybe you want something different for breakfast or a brunch.  Well, I have two recipes for you this week that should help.

The first on Wednesday is “Dutch Baby Pancakes” and they are delicious.  Then of Thursday, we have “Sausage and Cream Cheese Breakfast Casserole” for something a little different from your usual breakfast casseroles.

Give them a try over the Christmas or New Year’s weekends.

Wishing you all a very “Merry Christmas and a Happy New Year” and a great 2022 for you and all your family and friends.

“Happy Cooking” until next year and please help spread the link to this food blog.  Thanks.

Chopped Mediterranean Salad (GF)

 

Chopped Mediterranean Salad (GF)

(4 servings)

 

Ingredients:

2 medium Cucumbers, peeled

4 medium Tomatoes, quartered lengthwise

1 medium Red Onion, halved lengthwise

½ cup Feta Cheese, crumbled

2 tbsp. Extra Virgin Olive Oil

2 tbs. Red Wine Vinegar

to taste, Salt and Pepper

1 tbsp. Fresh Lemon Juice

1 cup Kalamata Olives

Directions:

Cut cucumbers into slices and then quarter the slices.  Take quartered tomatoes and cut into large chunks.  Remove ends of the red onion halves and thinly slice them.  Add each of these to a large mixing bowl as you finish each process.  Now add remaining ingredients and toss gently and serve.

Notes:              You could cut olives in half or slice to make them go further in the salad.

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Deviled Egg Pasta Salad (GF)

 

Deviled Egg Pasta Salad (GF)

(8 servings)

 

Ingredients:

6 large Hardboiled Eggs

8 oz. Elbow Macaroni (GF)

¾ cup Mayonnaise

1½ tbsp. Dijon Mustard

1 tsp. White Vinegar

1 clove Fresh Garlic, minced

½ tsp. Kosher Salt

¼ tsp. Smoked Paprika

¼ tsp. Cayenne Pepper

2 tbsp. Red Onion, finely chopped

2 tbsp. Green Onions, sliced

¼ cup Bacon, cooked and crumbled

Directions:

Cook pasta according to package directions, remembering to salt the water.  Drain and rinse under cold water.  While pasta is cooking, peel eggs and separate yolks from the whites.  Chop egg whites and set aside.  Crush yoks into a fine powder (see notes) and put into a large mixing bowl.  Now add the mayonnaise, mustard, vinegar, garlic, salt, paprika and pepper to the bowl.  Whisk to combine.  Add the cool pasta to the dressing in the bowl and stir to coat pasta.  Add the red onion, green onions and egg whites.  Stir to combine.  Add green onions and/or paprika to garnish.  Serve immediately or refrigerate until needed.

Notes:              If you have fresh lemon juice, you can sub it for the vinegar.

Notes:              An easy way to do the yolks, put them in a fine metal strainer and use a spoon to push them through the mess right into the large mixing bowl.

Ideas for Future Efforts

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Gluten-Free Salads

 This week I have a couple of tasty salads, which just happen to be gluten-free.  But everyone will love them.

Tuesday’s “Deviled Egg Pasta Salad” can be made either way.  The only gluten aspect is the pasta.  You can use gluten-free pasta or gluten pasta for this dish.

Then Wednesday’s recipe is “Chopped Mediterranean Salad” and none of these ingredients are gluten.  It’s a great starter for a meal.  Although you could add a protein and make it an entrée salad.  In doing so, you may only get 2 or 3 portions. 

I hope you enjoy these and the other many recipes on this food blog.  Until next time, “Happy Cooking” and please share with others.  Thanks.

Brussels Sprouts with Honey-Butter

 

Brussels Sprouts with Honey-Butter

(4 servings)

 

Ingredients:

6 slices Thick-cut Bacon, cut into ½-inch pieces

1½ lb. Brussels Sprouts, halved

¼ tsp. Salt

¼ tsp. Black Pepper

2 tbsp. Unsalted Butter, softened

2 tbsp. Honey

Directions:

In a medium skillet over medium heat, cook bacon until almost crisp.  Drain to a paper towel-lined plate, reserving 1 tbsp. of drippings.  In a medium bowl, place Brussels Sprouts, bacon drippings, salt and pepper.  Toss to coat.  Spread out evenly on a rimmed sheet pan lined with parchment paper.  Roast in a pre-heated 375-degree oven 30 minutes or until Brussels Sprouts are browned.  In a medium bowl, combine butter and honey mixing well.  Now add the Brussels Sprouts stirring until completely coated.   Stir in bacon, adjust seasoning if needed and serve.

Notes:              This recipe can be easily doubled or tripled.

Ideas for Future Efforts

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Corn Casserole

 

Corn Casserole

(4 servings)

Ingredients:

1 can Whole Kernel Corn

1 can Cream Style Corn

2 large Fresh Eggs, beaten

1 cup Milk

½ cup Cheddar Cheeses, shredded

4 tbsp. All-Purpose Flour

3 tbsp. Sugar

8 tbsp. Unsalted Butter, melted

¼ tsp. Salt

¼ tsp. White Pepper

Directions:

In a large bowl, combine all ingredients.  Pour into a sprayed 8x8 baking dish.  Put in a pre-heated 350-degree oven for I hour and 20 minutes.  Let cool 10-15 minutes before serving.

Notes:              This recipe can be easily doubled and put in a 9x13 baking dish.  Baking time may have to be adjusted.  Check dish at finished time to see if you need to go additional minutes.  Maybe 10-15 more at the most.

Ideas for Future Efforts

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Holiday Vegetable Dishes

 I know Thanksgiving is Thursday, but I have a couple of holiday vegetable side-dishes that will work for Christmas, New Year or any other holiday.

Both are easy dishes to make.  We start with “Corn Casserole” on Wednesday.  Then follow it up with “Brussels Sprouts with Honey-Butter” on Thursday (Thanksgiving Day).

These dishes actually work anytime of the year.  So just enjoy them whenever you can.

“Happy Thanksgiving” to everyone.  I know I’m thankful for having you checking out my food blog.  I hope you have found recipes and information that has helped.

“Happy Cooking” until next time.

Chicken Vesuvio

 

Chicken Vesuvio

(4 servings)

 

Ingredients:

3 tbsp. Olive oil

4 Chicken Thighs with skin and bones

as needed Salt and Pepper

1½ lb. Small Red Potatoes, halved

4 large cloves Fresh Garlic, minced

¾ cup White Wine

¾ cup Chicken Broth

1½ tsp. Dried Oregano

1 tsp. Dried Thyme

8 oz. Frozen Artichoke Hearts

2 tbsp. Unsalted Butter

Directions:

Heat the oil in large ovenproof pot over high heat.  Sprinkle chicken with salt and pepper.  Cook chicken in pot until golden brown on all sides (about 10 minutes).  Transfer chicken to a bowl.  Carefully add potatoes to same pot and cook until they are golden brown, stirring occasionally (about 10 minutes).  Add garlic and sauté for 1 minute.  Add wine and stir to scrape up any brown bits on bottom of pot.  Add broth, oregano and thyme.  Return chicken to pot, stir to combine and bring to a boil over medium-high heat.  Cover and place in a pre-heated 450-degree oven until chicken is cooked through (about 20 minutes).  Transfer chicken to a platter and arrange potatoes around it.  Keep warm.  Add artichoke hearts to sauce in pot.  Cover and simmer over high heat until artichoke hearts are tender, stirring often (about 4 minutes).  Turn heat to low and stir in the butter.  Pour sauce over chicken and potatoes and serve.

Notes:              If you don’t care for artichoke hearts. Try using 1 cup of thawed frozen lima beans instead.

Ideas for Future Efforts

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Greek Chicken Skillet

 

Greek Chicken Skillet

(4 servings)

 

Ingredients:

2 medium Lemons

2 tbsp. Jalapeno Pepper, sliced fresh or pickled, drained

1 tbsp. Olive Oil

2 cloves Fresh Garlic, minced

1 tsp. Dry Dill Weed

4 pieces (4 oz.) Boneless Skinless Chicken Breast

1 can (14 oz.) Chicken Broth

1 tbsp. Unsalted Butter

¾ cup Orzo Pasta

1 pkg. (9 oz.) Fresh Brussels Sprouts, sliced

¼ cup Green Olives, pitted and halved

¼ cup Feta Cheese, crumbled

Directions:

Zest and juice one lemon and thinly slice remaining lemon.  In a large skillet, add all the lemon, jalapeno, olive oil, garlic, dill, chicken, chicken broth, butter and bring to a boil.  Now add the orzo, cover, reduce heat and simmer for 10 minutes.  Add Brussels Sprouts and olives, cover and simmer 5 more minutes or until orzo is tender and chicken is done.  Serve immediately.

Notes:              You can combine the first 5 ingredients, minus the sliced lemon in a zip-lock gallon bag.  Then add the chicken and sliced lemon to marinate for 30 minutes before cooking.  This will help get the flavor into the chicken a little better.  Than just continue with the directions.

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Chicken Dishes

 

This week we have a couple of chicken dishes that are a little unique.  But both are quite flavorful.

We start with “Greek Chicken Skillet” on Wednesday.  Then follow it up with “Chicken Vesuvio” on Thursday.

The Greek dish uses chicken breasts.  While the Vesuvio uses bone-in thighs.

I hope you will enjoy them as something not usually in your meal plan.

“Happy Cooking” until next time.  Please do share this link with others.  Thanks.

Crack Potatoes

 

Crack Potatoes

(10 servings)

 

Ingredients:

2 containers (16 oz.) Sour Cream

2 cups Cheddar Cheese, shredded

1½ lb. Bacon, cooked and chopped

2 pkg. (1 oz.) Ranch Dressing Mix

1 bag (32 oz.) Frozen Shredded Hash Browns

Directions:

In a large bowl, combine sour cream, cheese, cooked bacon and ranch mix.  Now stir in the hash browns until well combined.  Spray a 9x 13 baking dish and pour potato mixture into it.  Place in a pre-heated 400-degree oven and bake uncovered for 45-60 minutes or until heated through and nicely browned.

Notes:              If you don’t need a dish this large, divide the mixture into 3 or 4 smaller containers and freeze until needed.  Pull the night before needed and bake as instructed above.  Depending on size of container, cooking time may be a little shorter.

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Party Potatoes

 

Party Potatoes

(12 servings)

  

Ingredients:

12 medium Potatoes, peeled and quartered

2 tbsp. Unsalted Butter

2 tbsp. Milk

¾ tsp. Salt

½ tsp. Black Pepper

1 pkg. (8 oz.) Cream Cheese, softened

1 carton (8 oz.) French Onion Dip

Directions:

Place potatoes in a large sauce pan, cover with water by one inch and bring to a boil.  Reduce heat, cover and simmer for 15-20 minutes or until tender.  Drain.  Mash potatoes with butter, milk, salt and pepper until smooth.  Add cream cheese and French onion dip and mix well.  Grease a 2½ quart baking dish and spread potato mixture evenly.  Sprinkle with paprika, cover and refrigerate for 8 hours or overnight.  Remove from refrigerator and let sit for 30 minutes before putting in a pre-heated 350-degree oven for 50-60 minutes or until heated through.

Notes:              Use your favorite potato for this dish.  I prefer red or Yukon gold potatoes.

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Potato Casseroles

 With holidays coming up as well as fall/winter weather, I have a couple of potato casseroles for you to try.

Both recipes this week make enough for 10-12 portions.  But you can divide the recipe up into smaller portions and freeze to feed a smaller group.  Just remember to pull the container to the refrigerator the night before you want to bake it.

The “Party Potatoes” on Wednesday use mashed potatoes in the casserole.  But the “Crack Potatoes” uses frozen hash browns in it.

Hope you enjoy trying these dishes with a little different taste to your potato.

“Happy Cooking” until next time and please help share the link to family and friends.  Thanks.

Cacciatore-Style Chicken Milanese (GF)

 

Cacciatore-Style Chicken Milanese (GF)

(4 servings)

 

Ingredients:

4 4-6 oz. Boneless Skinless Chicken Breasts

1¾ tsp. Kosher Salt

¼ cup Rice Flour

2 large Fresh Eggs, beaten

¾ cup GF Panko Crumbs

3 tbsp. Olive Oil plus more as needed

¼ tsp. Black Pepper

2 tbsp. Olive Oil plus more as needed

5 oz. Cremini Mushrooms, sliced

1½ tsp. Kosher Salt

½ medium Red Onion, chopped

1 medium Yellow Bell Pepper, chopped

1½ cups Cherry Tomatoes, halved

2 tbsp. Capers, drained

¼ tsp. Dried Oregano

¼ tsp. Crushed Red Pepper Flakes

1/3 cup Fresh Basil, chopped

Directions:

Pound chicken to ¼-inch thickness.  Season chicken on all sides with ½ tsp. salt.  In 3 shallow dishes, put rice flour in one, eggs in another and the panko crumbs in the third.  Add a ¼ tsp. of salt to rice flour and eggs.  Then add ½ tsp. to the panko crumbs.  Mix all well.  Working one piece at a time, dredge in flour, then egg and finally the panko.  Press gently to make sure the panko adheres evenly.  Heat a large skillet over medium heat.  Add3 tbsp. olive oil (half if doing in batches) to hot pan and heat another 10 seconds.  Working in batches, add the breaded chicken to pan and cook until golden brown (about 4-5 minutes).  Flip and cook second side until golden brown (about 3 minutes).  Remove chicken to a wire rack and keep warm in a 200-gegree oven.  Season with a ¼ tsp. of salt and pepper.  For the sauce, wipe out pan and return to medium heat.  Add the 2 tbsp. of oil, mushrooms and ½ tsp. salt.  Cook stirring often until deep golden brown on all sides (about 5 minutes).  Add onions, bell peppers and ½ tsp. salt.  Cook to soften stirring occasionally (about 3 minutes).  Stir in tomatoes, capers, oregano, crushed red pepper flakes and remaining ½ tsp. salt.  Cook until tomatoes start to release their juices (about 3 minutes).  Serve over the chicken and top with fresh basil.

Notes:              If you don’t like a little spice, omit the crushed red pepper flakes.

Ideas for Future Efforts

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Chicken Piccata (GF)

 

Chicken Piccata (GF)

(8 servings)

 

Ingredients:

8 4-6 oz. Boneless Skinless Chicken Breasts

2 large Fresh Eggs

2 tbsp. plus ¼ cup White Wine

5 tbsp. Fresh Lemon Juice, divided

3 cloves Fresh Garlic, minced

1/8 tsp. Hot Sauce (your choice)

½ cup GF Flour

½ cup Parmesan Cheese

¼ cup Fresh Parsley, minced

½ tsp. Salt

3 tsp. Olive Oil, divided

2 tbsp. Unsalted Butter

Directions:

Flatten chicken pieces to a ¼ inch thickness.  In a shallow dish, combine the eggs, 2 tbsp. wine, 2 tbsp. Lemon juice, garlic and hot sauce.  In another shallow dish, combine GF flour, Parmesan cheese, parsley and salt.  Coat chicken with the GF flour mixture, dip in egg mixture and then again in the GF flour mixture.  In a large nonstick skillet over medium heat, brown chicken breasts in two batches.  Use half the oil in each batch.  Drain drippings between batches.  Keep cooked chicken warm in a 200-degree oven.  In the same pan, melt butter.  Add remaining wine and lemon juice.  Bring to a boil and reduce by a fourth.  Drizzle over chicken when served.

Notes:              If you don’t want to use white wine, you can always use chicken broth in this recipe.

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Gluten-Free Chicken Dishes

 This week we have a couple of Italian style chicken dishes.  These are adjusted to be gluten-free.

Both recipes use boneless skinless chicken breasts.  They call for pieces 4 to 6 ounces each.  They also require an even thickness, so you have to pound them out.  For those that haven’t done this before, we will go through the process now.

It is best to use wax paper for this process.  Place a piece of chicken between the wax paper.  Using a meat mallet or some flat heavy item (small cast iron skillet, the side of a can of beans, etc.), pound the chicken starting at one end (thickest) and work your way to the other end.  You may have to repeat the pounding several times to get a uniform thickness.

It does take a little practice to be really good at it.  But well worth knowing how to do.

So we start on Wednesday with “Chicken Piccata (GF)” and then have “Cacciatore-Style Chicken Milanese (GF)” on Thursday for this week’s recipes.

Be sure and give them a try.  Also, please share the link with others, Thanks and until next week, “Happy Cooking”.

Bacon Wrapped Armadillo Eggs

 

Bacon Wrapped Armadillo Eggs

(4 large eggs)

 

Ingredients:

4 large Jalapeno Peppers

8 oz. Cream Cheese, room temperature

1 tsp. Chili Powder

1 clove Fresh Garlic, grated

to taste Salt and Pepper

1 lb. Bulk Ground Italian Sausage

12 slices Bacon

Directions:

Remove the stem top of each pepper and core them out.  In a medium bowl, mix together cream cheese, chili powder, garlic, salt and pepper until well combined.  Stuff each jalapeno pepper with the cream cheese mixture.  Now take a fourth of the sausage and form around the jalapeno pepper covering it completely.  Take 3 slices of bacon and wrap one around the egg top to bottom.  Take the next two slices and wrap them around the egg making sure to cover all the sausage.  Use toothpicks if needed to secure the bacon.  Heat your grill to medium, oil grates and place eggs on grill.  Cook turning as needed until bacon is crisp and eggs are cooked through.  About 25-30 minutes is required.  Remove when done and slice in half lengthwise to make 8 servings.  Serve warm.

Notes:              Recipe can be easily doubled or tripled.  They can also be made a day ahead and refrigerated until needed.   I’d pull them to sit on a counter 30 minutes before grilling.

Ideas for Future Efforts

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Chicken Stuffed Jalapenos

 

Chicken Stuffed Jalapenos

(24 halves)

 

Ingredients:

12 Jalapeno Peppers (see note)

¼ tsp. Kosher Salt

1 tsp. Chili Powder

1 cup Cooked Shredded Chicken

1½ tbsp. Ground Cumin

2 tbsp. Salsa

1 cup Sharp Cheddar Cheese

4 oz. Cream Cheese, room temperature

Directions:

In a medium bowl, beat all the ingredients (except the jalapeno peppers) until well combined.  Using a spoon, put about 1 tbsp. in each pepper half.  Place them on a parchment paper lined rimmed baking sheet.  Place in a pre-heated 400-degree oven for 20 minutes.  Serve warm.

Notes:              Pick medium to medium-large peppers for this recipe.  Halve them lengthwise and remove seeds.  If you like your food spicy, add the seeds to the other ingredients as you mix the filling.

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More Tailgate Food

This week I have a couple more recipes for tailgating or just good eating.  Both recipes call for stuffing jalapeno peppers.  But both are a little different.

First up on Wednesday is “Chicken Stuffed Jalapenos” and it uses chicken with cream cheese.  Then on Thursday, try “Bacon Wrapped Armadillo Eggs” for something really different.

The jalapenos are stuffed with a cream cheese mixture, then coated with Italian sausage and wrapped in bacon.  This one is for the grill. 

Hope you enjoy these and the other tailgate recipes I’ve posted this month.  And may your team have a great season.  Enjoy! 

Until next time, “Happy Cooking” and please help spread the link to others.  Thanks.

Pineapple-Ginger Wings

 

Pineapple-Ginger Wings

(4 servings)

 

Ingredients:

½ cup Pineapple Juice

¼ cup Orange Juice

¼ cup Lime Juice

¼ cup Soy Sauce

¼ cup Canola Oil

1 tsp. Ground Coriander

1 tsp. Kosher Salt

½ cup Fresh Cilantro, chopped

4 cloves Fresh Garlic

1 medium Serrano Pepper

1 2-inch piece Fresh Ginger, peeled

24 1^st and 2^nd joints Chicken Wings

3 Green Onions, thinly bias-sliced

2 tbsp. White Sesame Seeds, toasted

Directions:

In a large bowl, whisk together the juices, soy sauce, oil, coriander and salt.  Fold in the cilantro.  Using a microplane, grate the garlic, serrano and ginger into the bowl.  Season with freshly ground black pepper to taste.  Set aside half the sauce in a small saucepan.  Toss wings in remaining sauce to coat.  Marinate 15 to 20 minutes (no longer because the pineapple juice will start to cook the chicken).  Arrange wings in a single layer on a parchment paper lined rimmed baking sheet and cover with foil.  Place in a pre-heated 225-degree oven for 30 minutes.  Meanwhile, cook the reserved sauce over medium-low heat until reduced by half stirring occasionally.  This will take about 30 minutes.  Remove foil from wings and increase oven to 425-degrees.  Glaze wings with a brush or spoon with reduced sauce.  Bake for another 25-30 minutes or until an instant-read thermometer registers 165-degree.  Glaze wings once more as soon as they are out of the oven.  Transfer to a serving platter, sprinkle with green onions, toasted sesame seeds and some additional chopped cilantro and serve warm.

Notes:              If you don’t have parchment paper, you can use a wire rack in the rimmed baking sheet.

Ideas for Future Efforts

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Party Chicken Wings

 

Party Chicken Wings

(4-5 servings)

 

Ingredients:

2 lb. Chicken Wings, 1^st and 2^nd joints

1½ tsp. Chili Powder

1 tsp. Paprika

1 tsp. Cumin

½ tsp. Oregano

½ tsp. Garlic Powder

½ tsp. Onion Powder

Directions:

Place chicken in a large zip-lock bag.  In a small bowl, combine the remaining ingredients and then add to the bag with the chicken.  Seal and shake until wings are well coated.  Cover a large rimmed baking sheet with aluminum foil and coat with cooking spray.  Arrange wings on the foil and place in a pre-heated 450-degree oven for 35 minutes.  Reduce heat to 375-degrees and continue baking for another 20 minutes.  Turn off oven and leaving wings to sit in oven for 20 minutes more before removing and serving.  Use a variety of dipping sauces to compliment the wings.

Notes:              You could use chicken legs instead of wings in this recipe.  But you will need to adjust the cooking time based on the size of the legs.

Ideas for Future Efforts

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Football Season Recipes, Part 2

 As we continue with recipes for football season, this week we have chicken wings for you.  Wings have become one of the most favored foods for all sporting event parties.

There are literally hundreds of wing recipes.  This week I have two that you may not have seen or tried.

For Wednesday, let’s try “Party Chicken Wings” with your favorite dipping sauces.  Then on Thursday, we have “Pineapple-Ginger Wings” for some sticky fingers.

As with many wing recipes, you can always adjust the level of heat to meet your desired preference.

Also, for new comers, there are 3 joints to a chicken wing.  Only two of them are used for eating.  The 3^rd joint or wing tip is discarded for eating.  But if you have to buy the whole wing, save and freeze the tips for making chicken stock later.

Until next time, “Happy Cooking” and please remember to share the link with others.  Thanks.

Crunchy Pickle Dip

 

Crunchy Pickle Dip

(6-8 servings)

 

Ingredients:

1½ cups Dill Pickles, finely chopped

1 pkg. (8 oz.) Cream Cheese, room temperature

¼ cup Sour Cream

¼ cup Pickle Juice

½ tsp. Garlic Powder

½ tsp. Onion Powder

to taste Salt and Pepper

Directions:

Place chopped pickles between layers of paper towels and let sit for 15-20 minutes or until well drained.  In a medium bowl, mix cream cheese and sour cream together until smooth.  Then stir in pickles, pickles juice, garlic powder and onion powder.  Season to taste with salt and pepper.  Transfer into a serving dish and serve or refrigerate until needed.  Serve with chips of some kind, pretzels and/or veggies.

Notes:              You might try adding about a tablespoon of fresh lemon juice to brighten it up a little more.

Ideas for Future Efforts

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