Spicy Ranch

• 1 pint Schepps 1% Buttermilk
• 16 oz Light Sour Cream
• 2 cups Light Mayonnaise
• 1 ea Hidden Valley Ranch Packet
• 1 tsp Black Pepper
• 1 tsp Minced Garlic (1 Clove)
• 7 oz Herdez Salsa Verde
• 12 oz La Costeña Green Pickled Jalapeño Peppers (Use jalapeños and juice only)
• 1⁄2 bunch Green Onions (Hearts only)
• 1⁄2 bunch Cilantro (Stem and all)

Directions

1. Mix minced garlic, salsa verde, jalapeños and juice, green onions, and cilantro in a chopper.
2. When these ingredients are finely mixed together, add in big bowl with the rest of the ingredients.
3. Chill over night, then enjoy!

Notes

Add enough butter mild for desired thickness

Zuppa Toscana

1 pkg Jimmy Dean Sausage (regular) brown in pan

In another pan brown

1 T oil 

1 yellow onion chopped

5 garlic cloves

In another pan boil hot water cook

3-4 large Russet potatoes

IN another pan make chicken broth (8 cups)

3 large stalks on kale (3 cups) stalk removed and rough, chopped and massaged

Add sausage, onions and garlic, and potatoes to chicken broth , heat up on high and add Kale. let it cook for 5 min lid on.  

Turn off heat and add  2 cups cream 

ADD Parmesan cheese on top and crushed red pepper

Chili's Enchilada Soup

**this recipe is actually easy and you can make it in 30 min!
**got this recipe from my cousin Lisa....she is an awesome cook...this soup really does taste like Chili's....She was on KSL in SLC for this recipe so if you want to watch her make it than check out this link:
http://www.ksl.com/index.php?nid=204&sid=13301248

1st STEP:
•3 carrots chopped
•2 ribs celery chopped
•1 onion chopped
**(These dont have to be chopped small because you will blend them anyways)
•8 c. chicken broth
•1 can Rotel tomatoes (a must! Regular tomatoes don't cut it...dont use cheap brand.)
•1 pkg. taco seasoning
•10 small corn tortillas just put in whole
Bring to a boil and simmer for 20 min...the tortillas will disolve quickly so dont hesitate to put them in whole...it looks funny but it works.

Use a wand blender (immersion blender) if you have one and if not use your regular blender to puree all the ingredients together

2nd STEP:
•2 T. corn starch stirred into 1 c. cold water
and bring to a boil and than simmer

3rd StEP: (make sure you never bring to a boil after this..keep it on low so it doesnt burn)
ADD these into the soup in the this order!
•2 c. cream or half and half (I used fat free 1/2 and 1/2 and it turned out great!)
•1 lb. Velveeta Cheese (has to be the name brand. The other stuff doesn't melt well.)

4th STEP: add these after cheese has melted
•3 c. chopped chicken ( I love using a rotisserie chicken)
•1 can black beans rinsed (optional)
•1 can corn rinsed (optional)

5th STEP:
Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado, and chopped cilantro!

California Pizza Kitchen BBQ Chicken Salad

BBQ Chicken Salad....ok so it is a knock off the resteraunts...but still just as good!
** Got this recipe from my cousin Lisa

1 head iceberg lettuce
1/2 jicama peeled and chopped into matchstick pieces ( I left these out)
1 can corn rinsed and drained
1 can black beans rinsed and drained
3-4 green onions sliced thin
2 honking huge chicken bossoms grilled and sliced (or any leftover shredded chicken you have. A rotisserie chicken would work really well here.)I marinated my chicken in BBQ sauce and grilled it...delish!
fresh salsa
avocado

Place all the ingredients in a large bowl except for the salsa and avocado. Add those to your liking on each individual plate. Pour the dressing over the salad. Top with the salsa, avocado, shredded cheddar cheese, a drizzle of your favorite BBQ sauce, and Tostitos Lime chips. Delish!! A squeeze of fresh lime is lovely too.

Cilantro Lime Dressing
1 c. mayo
1/2- 2/3 c. buttermilk
1 T. minced dried onion
1 bunch cilantro
1/2 jalepeno (or more if your brave)
1/4 c. lime juice
zest of 1 lime
1 T. sugar
1 t. salt
pepper

Place all the ingredients in a blender and whiz the heck out of it. It turns a lovely green and is dang good. This will make more than just one salad needs, but it keeps in the refrigerator well.

Cafe Rio Pork Salads and Burritos

PORK: 3 to 4 lbs Pork Loin Roast
1 c brown sugar
1 bottle of coke (20 0z)
1 bottle cholula  sauce
1 T cumin
Put pork in a crock pot, cover 1/2 of it with water, cook for 5 to 6 hrs. DRAIN WATER, Shred Pork, Put shredded pork in crockpot and add sauce- cook for 2 more hrs.

RICE: For each cup of Rice and water, add boulion cube or chicken broth to match water (dont use water) cook rice, than when cooked add:
1 c cilantro (all cut up)
1/4 c onion (chopped very thin)
2 T lime juice

TOMATILLA DRESSING:
3 tomatillas
1/2 lime (squeeze juice)
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg Buttermilk Hidden Valley Ranch
1/2 bunch Cilantro (1 cup)
5 green onions (only last 2 in)
Put it all in blender and refridgerate

To add to salad or burrito will need
Black Beans
Sour Cream
Tortillas
Romaine Lettuce
Fried Tortilla strips
Pico De Gallo

Olive Garden Chicken Alfredo

** This is a meal to IMPRESS. I got this from my SIL Courtney.

Alfredo Sauce:
1 pint of Heavy Cream
2 T cream Cheese ( I always do more)
1/2 C butter
Mix these together in a sauce pan until all melted. Stir occasionally.(on 4 or 5 heat)

After mixed add:
1/2 C parmesean cheese ( I just use green Kraft)
1 tsp garlic (I ran out of garlic salt and used 1 clove of fresh garlic when I doubled the recipe, it turned out great!)

Cut 2-3 chickens into pieces, saute in pan with 1 green pepper and 1 red pepper. Saute until chicken is fully cooked

** alternative to using green and red pepper is YOSHIDA sauce...my friend Whitney Larsen saute's her chicken in Yoshida and when mixed with the alfredo sauce it is DIVINE!**

Can use alfredo, spaghetti, penne, or angel hair noodles, it all turns out great. I like alfredo the best.