Tag Archives: Ali

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Saucepot Tips – More Interesting Meat

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 If you are looking for a way to spice up basic meat dishes like grilled steak, baked chicken, or sautéed shrimp, marinate them in an oil-based salad dressing. Any variety of Italian or Vinagrette will do. The oil helps to keep the meat moist & the flavorings will add that little zip you are looking for to fancy it up. It’s like the instant marinade in a bottle. With so many varieties these days you can try different ones to find your own favorite recipe.

Pink Dip

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Ingredients

3 blocks Philadelphia cream cheese 8 oz Pace thick & chunky salsa (any heat level)

Directions

  1. Let cream cheese soften at room temperature or microwave briefly until soft. 
  2. Put in mixing bowl & add entire 8 oz. jar of salsa. 
  3. Blend with hand mixer until cream cheese is smooth & pink. 
  4. Refrigerate for an hour or so, letting all the flavors meld together. 
  5. Serve with tortilla chips or Fritos.

Chef’s Note: The salsa must be Pace brand… nothing else will taste quite right.

Shrimp Pizza Dip

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Ingredients

1½ pkgs cream cheese 1/3 c. Worcestershire sauce
Cocktail Sauce ½ c. white onions, finely chopped
½ c. bell pepper, finely chopped ½ c. black olives, finely chopped
1 small can of tiny cocktail shrimp 1 (8 oz.) package Colby-Jack cheese, shredded

Directions

  1. Build this just like a pizza. Start with a shallow, round pizza pan or rectangular shallow pan of equal size. Microwave cream cheese for about 30 seconds or left soften at room temperature. Blend cream cheese with Worcestershire sauce until smooth & a light tan color. Spread over bottom of pan like you could dough for a pizza crust.
  2. Add cocktail sauce as you would pizza sauce. Not too thick, but covering the cream cheese.
  3. Next, sprinkle onions, bell peppers, olives, & shrimp covering the cream cheese evenly with each. Then top with shredded cheese. This part needs to be thick so you can’t really see the other ingredients below. Serve with Fritos.

Crawfish Etouffee

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Ingredients

1 small white onion, finely chopped 1 stick butter
1 lbs. crawfish tails (frozen with juice) 1 can Campbell’s Cream of Shrimp Soup
2 c. cooked rice (Cream of Mushroom can be substituted)
Cajun seasoning to taste

Directions

  1. Sauté onions & butter until onions are wilted & glazed. Add crawfish tails, soup, & seasoning. 
  2. Let mixture simmer for 15-20 minutes, stirring frequently to avoid sticking. Serve over rice.

Chef’s Note: This is the quick & easy version of making this. There are longer, harder ways to cook it – but this tastes just as good & is much easier.

Ali’s Famous Enchilada Casserole

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Serves 6

Ingredients

2 lbs. ground beef 2 taco seasoning packets
Fresh Pico de Gallo Extra thin soft corn tortillas
1 can Campbell’s Fiesta Nacho Cheese soup 16 oz. shredded Mexican style cheese

Directions

  1. In a stock pot, brown beef with pico de gallo. Add taco seasoning & the amount of water called for by the seasoning packet. Add soup. Stir until the beef has a thick creamy sauce, simmering for about 10 minutes on medium heat.
  2. Layer the rest like a lasagna. In a 9″x13″ pan, place a single layer of tortillas. Spoon in half of the meat mixture & cover with half of the cheese. Add another layer of tortillas, the rest of the meat, & then the rest of the cheese.
  3. Bake at 350°F until cheese is melted & bubbly. Cut into squares & serve with sour cream, guacamole, & fresh pico de gallo if desired.

Chef’s Note: If your grocery doesn’t carry fresh pico, you can make it yourself by combining finely diced tomatoes, white onions, cilantro, jalapeno, & lime juice. Or just dice up the tomatoes & onions & simply use that.