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< Back 7-Layer Game Day Dip 1 can (16 oz) refried beans 3/4 cup salsa 2 avocados 1 green bell pepper, finely chopped 2 tbsp fresh lime juice 16 oz sour cream 3 tbsp taco seasoning 1 1/2 cups grated sharp cheddar cheese 1 tomato, diced 1 bunch scallions, chopped (optional) 1 can (2 1/4 oz) sliced black olives, drained (optional) tortilla chips, for serving In medium bowl, stir refried beans and 1/2 cup salsa. In separate medium bowl, mash avocados with remaining salsa. Add bell peppers and lime juice; stir to combine. In third medium bowl, stir sour cream and taco seasoning. To assemble, spread refried bean mixture in bottom of baking dish. Spread avocado mixture evenly on top then spread sour cream mixture. Sprinkle with cheddar cheese then top with diced tomatoes. Top dish with scallions and black olives, if desired. Serve with tortilla chips. Recipe adapted from Love & Lemons Previous Next

< Back Pulled Pork Crispy Sandwiches 4 1/2 lb pork shoulder or butt 26 oz sweet & spicy barbecue sauce 1 tbsp minced garlic 1/2 tbsp fresh cracked black pepper fresh sandwich buns sliced jalapenos (jarred) coleslaw can of crispy onions. Place pork in slow cooker. Mix barbecue sauce, garlic and pepper. Pour over pork shoulder. Cook in slow cooker on low 8 1/2-10 hours or high 6-7 hours. Shred meat and serve on buns. Top with coleslaw, few slices of Jalapeno peppers and sprinkle of crispy onions. Hint: Use slider buns instead of full size buns to increase the servings to 14-18 Source: Duda Farm Fresh Foods Previous Next

< Back Creamy Chicken Pearl Couscous Soup 1 bag Success Pearl Couscous 1 tbsp butter 1 small onion, diced 3 carrots, sliced 2 celery stalks, sliced 2 cloves garlic, minced 4 cups chicken broth 1/2 tsp Italian seasoning 1 tsp salt 1 tsp pepper 3 cups cooked, shredded chicken 1 cup milk 1 tbsp parsley, chopped 1 tbsp heavy cream (optional) Prepare pearl couscous according to package directions. In large pot, heat butter over medium heat. Add onion, carrots and celery. Cook 5 minutes until softened. Stir in garlic and cook 1 minute. Slowly stir in chicken broth then add Italian seasoning, salt and pepper. Bring to boil then reduce heat to simmer 12 minutes. Stir in chicken, milk and pearl couscous. Simmer 5 minutes until hot. Garnish with parsley. For creamier soup, stir in heavy cream just before serving. source: SuccessRice.com Previous Next