You Cann Too

Shared this recipe in January but it bears repeating because it’s that good. Make it for all your holiday salads.

This recipe is from my Aunt and trust me, you’re gonna wanna make this again and again and again. It’s that good and that easy! It’s a fave around here. Salads, veggies, nachos, french fries…dip it all.
(FYI Using heavy creamy instead of milk gives it a thicker consistency if you’re making dip)

Ranch Dressing/Dip

1 cup mayo
1/2 cup sour cream
2/3 cup milk or heavy cream
2 tsp lemon juice
1 tsp pink salt
1 1/2 tsp onion salt
2 tsp garlic powder
2 tsp parsley flakes
1-2 Tblsp Sugar
A dash of black pepper

Last time I made this I just mixed everything together with my hand mixer - today I used my food processor and I like it better this way. Smooth and creamy. Using the hand mixer leaves more of the chunks of feta cheese if that’s your preference.
It’s so good served with cucumbers (or any veggies) or Maretti Bruschette chips (tomato olive & oregano flavor) or Alessi garlic breadstick crackers from GFS.

Whipped Feta Dip
4 oz low fat cream cheese
5.3 oz non fat plain Greek yogurt
5 oz fat free crumbled feta cheese
6 oz tomato basil crumbled feta cheese
7 oz container garden vegetable cream cheese
2 tblsp heavy cream
1/2 tsp garlic salt
1 tsp onion powder
Drizzle with a little olive oil and top with olives.
Serve with veggies and crackers.

Chicken Corn Chowder

1 quart chicken broth
1 10 oz can cream of chicken soup
2 cups Milk
3/4 cup Sour cream
7.5 oz Chive and onion cream cheese
1/2 stick butter
Celery
Potatoes
Carrots
Onions
Corn
Parsley flakes
2 tsp Onion powder
1 tsp Garlic powder
Salt
Pepper
Happy salt
Everything bagel seasoning

Put everything in the crockpot except the corn. I added the corn about the last hour of cooking. I cooked it all day on low until the potatoes and carrots were tender.
Obviously you could omit or add veggies according to your liking.

Recently I made mushroom swiss burgers for Monday night family dinner and they were a hit, so I thought I’d share how I made them.



Burgers
1 lb ground burger

1 tblsp Montreal steak seasoning

1½ tblsps Worcestershire sauce

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp salt

(I quadrupled the above recipe (made 16ish burgers) to feed 7 of us because I wanted leftovers)

Mix above ingredients like you would a meatloaf, make patties ( I made mine pretty thin), dip the patties in a mixture of flour and Lawry’s season salt (roughly 1 cup flour to 1 tbls Lawry’s), and then fried them in a mixture of butter and olive oil for approximately 4-5 minutes per side. For reference my burgers were about ½ inch in thickness and were well done, no longer pink.

After the burgers were fried I topped each one with a slice of swiss cheese and placed them in a roaster (covered) in the oven to keep warm.


Mushrooms & Onions
Next, I sauteed mushrooms and thin sliced onions, seasoned with garlic salt, in the same pan I used to cook the burgers. Set those aside.


Buns
I used brioche butter buns and toasted them in the drippings from the burgers and mushroom mixture.


All that’s left to do is assemble the burgers. (Bun, burger topped with swiss cheese, topped with ‘shrooms and onions, topped with bun) I didn’t make a sauce for these. Everyone just used whatever condiments they preferred.

This meal was inspired by a local restaurant that used to have it on the menu. I think it was called “no green salad”. It’s nothing more than potato wedges (aka Jojo potatoes) topped with pulled pork topped with cole slaw. (I used waffle fries tonight bc I didn’t have potato wedges)
The pulled pork recipe is in the second photo and is from a dear friend who has been so influential to me in the kitchen over the years. (I love recipes with heartstrings attached) Obviously you could just buy pulled pork, potato wedges, and cole slaw and you’d have dinner ready in no time. If you don’t like spicy I’d cut back on the amount of cayenne pepper the pork recipe calls for. Enjoy!

This recipe is from my Aunt and trust me, you’re gonna wanna make this again and again and again. It’s that good and that easy! It’s a fave around here. Salads, veggies, nachos, french fries…dip it all.
(FYI Using heavy creamy instead of milk gives it a thicker consistency if you’re making dip)

Ranch Dressing/Dip

1 cup mayo
1/2 cup sour cream
2/3 cup milk or heavy cream
2 tsp lemon juice
1 tsp pink salt
1 1/2 tsp onion salt
2 tsp garlic powder
2 tsp parsley flakes
1-2 Tblsp Sugar
A dash of black pepper

I’m trying to eat healthier as I get a little Grammy-er. Recently when I had to go to the Dr the number on the scale and some other elevated numbers were a real eye opener for me. I decided there's no better time than now to make some changes and I resolved to exercise more and to be more intentional/carful on what I shove in my mouth. So here’s a taco dip I made last night. I can’t remember where I saw the original recipe but I made a few adjustments anyway. Throw it all in the food processor and done. My kind of recipe. I ended up adding a ½ stick of low-fat cream cheese bc it just didn’t have that depth of flavor I am used to. Baby steps, right?
Serve with all the veggies…or chips. No judgement here.


16 oz low-fat cottage cheese

¼ cup sour cream

4 oz (half stick) low fat cream cheese - optional

4 oz green chilies

1/2 cup salsa verde - optional (I had some left over from tortilla soup I had made earlier so I wanted to use it up)

Taco seasoning

3/4 tsp tajin