Ghost Cherry Chile

Submitted by - Melissa J.

Ingredients:

1.       2 tablespoons extra-virgin olive oil

2.       1/2 pound lean ground turkey (or 90/10 ground beef or ground deer)

3.       3/4 teaspoon salt (preferably kosher)

4.       1/4 teaspoon freshly ground black pepper

5.      1 tablespoon chopped garlic

6.      1 tablespoon cumin powder

7.      2 medium carrots, diced

8.      1 medium yellow onion, diced

9.       1 can (28 ounces) diced tomatoes

10.    16 oz. Ghost Cherry Gold Pepper Glaze

11.    2 cup of water

12.    2 bay leaves

13.    1 can (15 ounces) white beans (such as cannellini or navy), rinsed and drained
  

Combine first 6 ingredients, sauté over medium heat until turkey is completely cooked.

In medium stock pot, combine remaining ingredients, add cooked turkey, and bring to a boil.

Reduce heat, cook on medium/low for an hour or until ingredients have thickened – stir occasionally

Top with the following options

Nonfat plain Greek yogurt (optional)
 Chopped fresh cilantro (optional)

Habanero Amber Cream Cheese Dip

This is the perfect solution to unannounced guests! Hot and saucy dip in less than two minutes!"

 Prep 5 Minutes

Ready In 5 Minutes

Ingredients

• 1 (8 ounce) package Cream Cheese
• 1 cup Habanero Amber Pepper Glaze

Directions

1. Place cream cheese in serving dish. Top with pepper glaze.

Healthier Buffalo Chicken Dip

"Lighter dairy ingredients are the key to this recipe's healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks."

• Prep 5 minutes

• Cook 40 minutes

• Ready In 45 minutes

Ingredients

• 2 (10 ounce) cans natural chunk chicken, drained
• 2 Tablespoons of Reaper's Revenge hot sauce
• 2 (8 ounce) packages Neufchatel cheese, softened
• 1 cup light ranch dressing
• 1 cup shredded reduced-fat Cheddar cheese, divided
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 8 ounces multi-grain crackers

Directions

1. Heat chicken and hot pepper sauce in a skillet over medium heat, until heated through, about 5 minutes. Stir in Neufchatel cheese and ranch dressing. Cook and stir until well blended and warm, 5 to 7 minutes. Mix in half of the shredded Cheddar cheese, then transfer mixture to a slow cooker.
2. Sprinkle remaining Cheddar cheese over top, cover, and cook on Low until hot and bubbly, about 30 minutes. Serve with celery sticks and crackers.

• Substitutions:
• For a richer flavor, substitute cream cheese for Neufchatel cheese.
• For a subtle caribbean flair, substitute Moribbea for Reaper's Revenge
• Add more hot sauce for intense spicy heat.  Taste with each addition

Spicy Melted Cheese Dip

"Spicy and cheesy -- this dip will turn anyone's frown upside down! It's great for company and during the holidays. Serve with tortilla chips."

 

• Prep 5 minutes
• Cook 15 minutes skillet
• Ready In 40 minutes

• Ingredients

• 1/2 pound ground beef
• 1/2 pound ground pork sausage
• 1 pounds processed cheese food, cubed
• 1 jar of Mr. B's Salsa

Directions

1. Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
2. In a crockpot on high heat, melt processed cheese food. Stir in jar of Mr. B's Salsa while processed cheese food is melting. Stir frequently
3. Drain ground beef and ground sausage. Mix into the cheese food mixture. Serve in crockpot on Low or transfer to a medium dish and serve warm.

Posole: Pork & Corn Soup with Habanero Amber Glaze & El Milagros Chips

Yield: 4 Servings

Prep time: 15 MINUTES

Cook time: 30 MINUTES

Total time: 45 MINUTES

INGREDIENTS:

• Extra Virgin Olive Oil
• 1 1/2 lbs boness pork loin, diced
• 1 med spanish onion
• 1 fresh serrano or jalepeno
• 3 cloves garlic
• 1 palmful ground cumin (2 tbsp)
• Kosher salt and black pepper
• 10 to 12 tomatillos
• 1/2 fresh lime
• 2 to 3 stems fresh oregano
• 4 to 6 stems fresh thyme
• 2 cans (14 oz) chicken broth
• 2 cans white kernel corn, drained, or 3 ears fresh corn, scraped from the cob
• Toppings: broken tortilla chip pieces and Mr. B's Habanero Amber Glaze

DIRECTIONS:

1. In a large, heavy pot, coated lightly w/ olive oil, brown the pork over medium high heat. When the pork is brown, after 5 or 6 mins, add onion, serrano or jalapeno and garlic. Reduce heat to medium and let it hang out another 5 or 6 mins until the onions become translucent. Add cumin and salt and pepper.
2. Whil the pork and onion are cooking process the tomatillos, the juice of the 1/2 lime, and the oregano and thyme leaves in a food processor until it has reached a salsa-like consistency. Dump this into the stewpot and cook for 2 - 3 mins before adding the next ingredients.
3. Stir in the chiken broth and the drained corn. Heat stew through.
4. Serve w/ broken tortilla chips on top, and drizzle Mr. B's Habanero Amber Glaze on top of chips!

* This is a Rachel Ray 30 Minute Recipe with a Mr. B's twist!