With the Superbowl upon us, we are all searching for delicious foods and dips to serve our friends at Super Bowl parties. Many of us also have healthy resolutions this year and it can be hard to find alternatives that don’t use fatty sour creams or things loaded with carbs. So I decided to try using Chobani’s Plain Greek Yogurt as a base for this recipe. Stay with me here. I promise that no one will be able to tell it is made with yogurt.
Keeping with the spirit of my blog this year, I decided to get creative and come up with something that has a little ‘kick’ to it! (Pun intended) This dip can be served with crackers, chips, vegetables or used as a sandwich spread. We even used it the other night on our tacos and burritos and it was fabulous!!
1 1/2 cup Chobani Plain Yogurt
3/4 cup light Mayo
5 tablespoons of the prepared dried spice mix, (see below)
1/2 cup pickled jalapeños, drained (To tone it down a little try using 1/4 cup.)
2 tablespoons fresh lime juice
1 MINI sweet red bell pepper, finely diced
1/2 cup fresh cilantro tops, no stems
Dry spice mix Ingredients:
1/3 cup dry buttermilk, often found next to the powdered milk at Wal-Mart.
2 teaspoons dried parsley flakes
1 1/2 teaspoons dried dill weed
2 teaspoons garlic powder
1/4 teaspoon onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1/8 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon seasoned salt
Start by mixing together all of the ingredients listed above for the dry spice mix in a bowl, set aside.
Wash, pat dry and chop your cilantro. Remember to only use the leaves, not the stems for this recipe.
Finely chop your mini sweet red bell pepper.
Add the Chobani Yogurt, light mayo, jalapeños, your sweet mini red bell pepper, lime juice, 5 tablespoons of the dried spice mix and chopped cilantro in your blender.
Pulse at high-speed until blended. You may have to scrape some of it down so that it mixes well.
Pour into bowl and serve immediately or refrigerate until you’re ready to use it.
We serve this amazingly easy to prepare dip with roasted garlic and tomato crackers and summer sausage. There are so many possibilities with this dip. Please feel free to share your thoughts and ideas in the comment section below.
Keepin It Spicy,
(Note: Store your leftover dry mix in the refrigerator for up to 3 months so you can use it again or just double up the recipe and make a huge bowl)
I know it has been a while since my last post or update. Life got extremely busy for me there for a bit, but I am back!!! First things first though. My original domain name was sold without my knowledge so I had to change it up. My new domain name (link to my page) is CookingWithJalapenoGal.com. I think I actually like that better so maybe it was a blessing in disguise. 🙂
I have lots of new recipes coming up in the future as well as videos!! Videos are new for me so I am very excited about this. Not only will I be showing you some very easy things to make on my videos, I will also be bringing in a new category of “How to cook with freeze dried foods”. Woohooo, I can’t wait.
I hope you will stick with me as you always have and learn how to bring some easy and delicious meals to your family or guest. I love having you and really enjoy any comments or input you have to make a recipe better!
Have a blessed day and remember….cook with Love because that’s what makes it amazing!!
This is a quick simple recipe for home-made chili for your food storage. You can added more or less of the spices such as chili powder, garlic etc if you want. It is all about your taste. This is just a general recipe.
1/3 – 2/3 cup French’s Chili-O’s Powder, (I prefer 2/3 cup but its all about taste, some prefer 1/3 cup.) You can also find the seasoning cheaper at Sams or Walmart.
Place all ingredients in your washed and dried quart size jar making sure your powdered ingredients are at the bottom.
Put the lid on and seal with your vacuum sealer attachment OR use a 50cc oxygen absorber.
Screw on your ring and your all done. 🙂
We also like to store freeze-dried cheese to put in the chili when its done cooking, but we leave that in its original can until ready to use.
Pour contents of jar into a stock pot and add 2 full quart jars of water. Let cook for about 15-20 minutes. If the chili is a little souper than you would like, add 3 tsp of potato flakes (instant potatoes) to thicken it up. (A trick I learned on you tube 😉 )
Don’t forget to tape the cooking directions and the date to the outside of the jar.
(Note: You can choose to use regular red beans but just know that the cook time will be considerable longer and in a SHTF situation time can be important.)
This will be one of those foods that is considered heaven in your mouth, so come with an empty belly and be ready to take a nap. 🙂 The ingredients are very basic and versatile. We like heat in our house so often times my recipes call for Jalapeño Peppers, but of course those are always optional.
Any other topping your heart desires. Onions, mushrooms, etc…
Bake your potatoes in the oven or the microwave until soft. For the microwave, simply wash and pierce the skin in a few places to let the steam escape. I usually allow for 8-10 minutes for 1-2 potatoes depending on size. If a knife inserts and exits like its cutting butter then its done. 🙂
You can make your pulled pork or shredded beef from scratch or you can buy it already made at Sam’s or Wal*Mart in the frozen section and simply heat it up and top with warmed BBQ sauce. (TGIF pulled pork is the best in my opinion, but I really prefer shredded beef.)
Once everything is done cooking then layer the potato in this order.
Ingredients: This recipe makes 3 pint size jars. I often double the batch. When doubling the batch I only use 4 cups of jalapeño’s OR I use the recommend 3 cups and add 2 cups of a combination of red, green and yellow sweet peppers. Not only does it make it more colorful, it takes some of the heat out. We have found that doubling up the jalapenos on a double batch is to hot for most people.
3 cups chopped, seeded, peeled, cored tomatoes. (I have also used diced tomatoes and it comes out nicely.)
3 cups chopped jalapeño peppers, more or less to taste
1 cup chopped onion
6 cloves fresh garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoon cumin
1 cup cider vinegar
1-2 cup combination of sweet red, green and yellow bell peppers.
Get water bath canner and jars ready.
Combine all the ingredients in a large saucepan and bring to a boil.
Reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch head space.
Wipe off the rim of the jar with a paper towel or rage dipped in vinegar to make sure the jars seal properly.
Place lids and rings on jars and process 15 minutes in a boiling water bath canner.
(Source: This recipe came straight out of a Ball Blue Book magazine. It is 100% safe if done correctly. The recipe in the magazine does not call for sweet bell peppers, that is my own add in.)
Directions For Cooking: Print this label and secure it to the jar.
Add ingredients from jar and 3 cups of warm water to a cold skillet.
As your skillet heats the water will re-hydrate the ingredients.
Place lid on skillet stirring occasionally so rice does not stick to the skillet.
Cook until rice is tender and meal is hot. (about 10-20 minutes)
You can put the ingredients in the jar in any order that works for you. I like to start with the rice or chicken and then add the buffalo spice mix so I can shake the powder down some to make more room for the rest of the ingredients. Use your vacuum sealer to seal the jars. (Equipment picture links below)
This particular recipe will make 8 quart jar meals before running out of Chicken. I had leftover Vegetables, rice and buffalo mix. Had I opted to use another can of chicken then I probably could of gotten another 6 meals made out of it. There are four of us and we each got a large full bowl of this meal. The great part is that it passed the test!! Everyone really enjoyed this meal with no questions asked. They could not tell that any of the ingredients were freeze-dried.
Cost for 8 Spicy Buffalo Chicken and Rice meals in jars was approx $103.00. This one jar will feed 4 people a good size bowl for supper. In my opinion that is not bad for 8 great meals that will last a long, long time.
Note: Reseal leftover absorbers in a jar to keep them good.
The girls and I made this delicious Jalapeno Jelly this weekend and it turned out fabulous. I love making this because it is so easy to make and it’s my favorite color. Green!!! If you know people who enjoy a little bit of spice, this also makes wonderful Christmas presents. Take a piece of holiday fabric and cut a square out of it, then place it between the seal and the ring. Take a piece of ribbon and tie it around the ring, perhaps with a little note card, with its uses on it or the recipe. Our absolute favorite way to use this jelly is on a cracker of our choice with some cream cheese on top, then top it off with a small spoon of jelly. Delicious!! You could also mix some in with some cream cheese and make a wonderful dip for chips or crackers. We have also put some in a bowl and smashed it with a spoon and used it as a marinade for chicken and for chicken fajitas. It can really be used for anything!!
2 jalapeno peppers, seeded and chopped (always wear gloves handling jalapenos or you will regret it!) If you want to holiday it up you can use one green and one red pepper.
3 medium green peppers, cut into 1 inch pieces
1 and ½ cups white vinegar
6 ½ cups sugar
½ – 1 teaspoon cayenne pepper
2 pouches (3 oz each) liquid fruit pectin (made by sure-jell, it comes 2 packages in one box, you will use both)
About 6 drops green food coloring (optional, but great for looks especially around Christmas, add some red fabric under the ring and voila, Christmas presents!)
Step 1: In a blender or food processor, put your jalapenos and half of the bell peppers with ½ a cup white vinegar. Process until its pureed, then put into a heavy saucepan with a lid.
Step 2: Repeat with the remaining peppers and add another ½ cup of vinegar with them. Put it in the pot with the other mixture and add cayenne, sugar and remaining vinegar. Stir it all together and bring to a rolling boil stirring constantly. Quickly stir in pectin and bring to a boil stirring constantly for 1 minute. It’s going to look gross at this time but it won’t look like that when you finished, I promise.
Step 3: Remove from heat and skim off the foam on top. Add food coloring if ya want to. ( I always do) Carefully ladle hot mixture into half pint jars, leaving ¼ inch head space from the top. Remove air bubbles, wipe rims and attach seals.
I get about 7 half pint jars when I make this, but you can always double it up!! I forgot to add this in my article on preserving jalapenos last time and I promised I would get this out to our readers so here it is and I hope you enjoy!!