Spice up your family dinners
Published 4:08 pm Tuesday, November 21, 2017
By ANDREW M. ARMSTRONG / Recipe Columnist
Sometimes, you want something different, and trust me, your kids do, too.
These recipes will provide that. This recipe for Mexican chicken dip was in an old worn-out cookbook my dad bought for me when I was about 12 years old.
In time I tweaked the recipe to meet my family’s taste, just as I’m sure you will, too.
That recipe has been a fan favorite for many years in the Armstrong family.
I think it is time to share the love. I also have a couple of recipes, which I believe will give some extra love to your holiday table.
Why not try a pot roast with a twist? What will you do with that left-over chicken, turkey or ham? Why not make a refreshing salad?
Andrew’s Cheesy Dorito Mexican Chicken Dip
2 large packages of “Cheesy Doritos” (1 package of chips for the dish and 1 package to eat with the dip)
1 whole cooked rotisserie chicken, deboned and picked clean (4-5 cans of chicken can be used if a rotisserie chicken is not on hand)
2 cups of shredded cheese
2 cans of cream of chicken soup
1 teaspoon of salt
1 teaspoon of black pepper
1½ teaspoons of garlic powder
1½ teaspoons of cilantro
1 lime, juiced
1 large onion, chopped
1-2 bell peppers, chopped
1 can of Rotel (10 Ounces)
1 cup of milk
1 small can of green chilies, chopped
1 teaspoon of chili powder
Preheat the oven at 350 degrees. Pour 1 package of the Doritos chips into the bottom of a greased baking dish. Set ½ a cup of the shredded cheese to the side. In a mixing bowl, add the remaining ingredients and mix very well. Pour the mixture into the dish and spread well over the chips. If it’s a little too thick, then add more milk to the mixture. Bake at 350 degrees for 30 minutes. After it is cooked, then add the ½ a cup of cheese to the top of the casserole. Bake the dip another 15 minutes. Once the last 15 minutes is over, let it cool and rest for 15 minutes. This casserole is great, when eaten as a dip with more Doritos.
Asian Tuna, Turkey, Ham or Chicken Salad
1 teaspoon of vinegar
1 orange, juiced
1 tablespoon of lemon juice
1 teaspoon of soy sauce
½ teaspoon of hot sauce
1 teaspoon of ginger powder
2 teaspoons of garlic powder
4 cans of tuna or chicken (If you are using leftovers or fresh product, then the amount of chopped meat needed equals to about 4 cups.)
4 cups of cabbage, shredded
4 cups of red cabbage, shredded
1 cup of carrots, chopped
2½ teaspoons of sesame seeds
(Optional) 1 can of bean sprouts
Mix all of the ingredients together and refrigerate 4 hours. The flavors get better and better the longer it sits and chills.
Iced Holiday Ambrosia
1 small carton of sour cream
1 large carton of cool whip
2 sticks of cream cheese
1 carton of cottage cheese
1 can of condensed milk
2 cans of cranberry sauce, with berries
1 can of blueberry pie filling
1 jar of maraschino cherries, drained and without stems
1 can of pineapple chunks, drained
1-2 bananas, sliced
1 can of mandarin oranges, drained
(Optional) Miniature marshmallows and nuts to taste
Cream together the cream cheese, blueberry pie filling and the cranberry sauce. Then add the remaining cream ingredients. Reserve about 2 tablespoons of condensed milk. Fold in the fruit, marshmallows and nuts. Drizzle the top with the remaining condensed milk and garnish with sprinkles and nuts. Refrigerate at least 4 hours, before serving.
Crock Pot Jamaican Jerk Beef Roast
1 roast, uncooked
2 tablespoons of cilantro
1 tablespoon of ginger powder
1 cup of lime juice
¼ cup of vegetable oil
1 cup of Rum
1 cup of dark brown sugar
½ cup of soy sauce
1 tablespoon of hot sauce
2 teaspoons of nutmeg powder
1 teaspoon of allspice
1 teaspoon of cinnamon
1 teaspoon of salt
1 tablespoon of water
In a crock pot place the roast, then in a bowl mix the remaining above ingredients to form the sauce.
3 medium onions, chopped
1 package of baby carrots
6 potatoes, cut into chunks
Place the vegetables on top of and around the roast, then pour the sauce over it. Place the lid on the crock pot and cook on high 4 hours or until done. If slow cooking, then cook 6-8 hours on low heat or until done. Once done shred the beef and if desired serve with fresh cooked rice.