Bacon Hamburger Chowder

Ingredients:

• 2 lb. ground beef
• 1 med. chopped onion
• 1 med. chopped sweet red pepper
• 1 garlic clove, minced
• 3 tbsp. all-purpose flour
• 2 1/2 cups 2% milk
• 1 lb. potatoes, peeled & chopped
• 1 1/2 cups chicken broth
• 12 oz. Velveeta
• 3 bacon strips, cooked & crumbled
• salt & pepper to taste

Directions:

1. In a 6 qt. stockpot, cook beef, onion and pepper until the beef is no longer pink. Drain.
2. Add garlic and cook for 1 minute.
3. Stir in flour until blended, then gradually stir in milk.
4. Add potatoes and broth and bring to a boil.
5. Reduce heat and simmer covered for 15-20 minutes, until potatoes are tender.
6. Add Velveeta and stir until melted. Sprinkle with bacon.

Jalapeno Bacon Cheese Ball

Ingredients:

• 2 (8 oz) blocks cream cheese
• 1 (4 oz) can diced jalapenos, drained
• 1 (4 oz) can diced green chilies, drained
• 1/4 tsp garlic salt
• 1/3 cup cooked and finely chopped bacon
• 1/4 cup grated Parmesan Cheese
• 1 cup shredded cheddar cheese
• 1/2 cup panko bread crumbs
• 1 T. butter
• 1 T. parsley flakes

Directions:

1. In a large bowl, combine cream cheese, jalapenos, green chilies, garlic salt, bacon, Parmesan and cheddar.
2. Form into a ball shape and chill for about 15 minutes in the fridge.
3. While cheese ball is chilling, melt butter in a saucepan. Once butter is melted, add panko crumbs and parsley flakes. Toast, stirring constantly, until golden in color. Take off heat and let cool completely.
4. Once bread crumbs have cooled and cheese ball has chilled, roll and cover the entire outside of the cheese ball with the toasted panko crumbs. Cover and keep chilled in fridge until ready to serve.
5. Serve with crackers; refrigerate any leftovers.

Easy Spanish Rice

Ingredients:

• 2 T. oil
• 2 T. chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Directions:

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion and cook until tender. (About 5 minutes)
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in the chicken broth and salsa. Reduce heat, cover and simmer for 20 minutes, until liquid has been absorbed.

Turkey & White Bean Chili

Ingredients:

• 1/2 lb dried navy beans
• 2 T. olive oil
• 2 cups chopped onion
• 2 T. minced jalapeno
• 2 T. minced garlic
• 2 1/2 lbs ground turkey
• 2 T. Emeril's Southwest Essence
• 1 2/3 T. chili powder
• 2 tsp. kosher salt
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1 bay leaf
• 3 T. cornmeal
• 3 cups chicken broth
• 2 cans Rotel, undrained
• 2 cans diced green chilies, undrained
• 3 T. chopped fresh cilantro
• 1/4 cup heavy cream

Directions:

1. In a large bowl, soak beans in cold water to cover by 2 in. overnight.  Drain beans and cook in fresh water at a simmer for one hour, then drain. (I have also used the quick-soak method and canned/rinsed beans with good results.)
2. In a skillet, heat the oil and saute onion and jalapeno until soft and beginning to caramelize. (About 4 mins)
3. Add garlic and cook, stirring, for 2 minutes.
4. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring, until turkey is browned and cooked through. (About 6 - 10 minutes)
5. Add the cornmeal and cook, stirring, for 2 minutes.
6. Add the chicken broth, Rotel, green chilies, and 1 T. cilantro and stir to combine.
7. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 30 minutes, stirring occasionally.
8. Add the beans, heavy cream and the remaining cilantro, and cook for 15 more minutes.
9. Serve with sour cream, cheddar cheese, and green onions.