Author: CSMS - Admin

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Chicken Fajita Soup

 

Recipe information :

 

Ingredients

  • • 1 cup dry long-grain white rice
    • 2 bell peppers, chopped
    • 2 cups chopped yellow onion
    • 4 cloves garlic, minced
    • 1 T olive oil
    • 5 ½ cups chicken broth
    • 1 (14.5 oz) can fire roasted diced tomatoes
    • 4 tsp chili powder
    • 1 T ancho chili powder
    • 1 ½ tsp ground cumin
    • 1 ½ tsp paprika
    • ¾ tsp oregano
    • Salt and pepper to taste
    • 1.5 lbs DJ’s fajita chicken breast
    • 1 (14.5 oz) can black beans, drained and rinsed
    • 1/3 cup chopped cilantro
    • 2 T fresh lime juice
    • Mexican chesses and sour cream to garnish

Directions

  1. Prepare rice according to directions on package.
  2.  Heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and
    sauté 3 minutes. Add garlic and sauté one minute.
  3. Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder,
    cumin, paprika, oregano and season with salt and pepper to taste.
  4. Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in center on meat thermometer), about 10-15 minutes.
  5. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften
    veggies) and let chicken rest 5 minutes, then cut into small strips.
  6. Return chicken to soup, stir in cooked rice, black beans, cilantro and lime juice. Garnish with cheese and sour cream if desired.

Note
If you do not plan on serving the whole pot of soup right away, don’t add the rice. It will begin
to absorb the broth as it rests so just add the rice to each serving.

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Bacon Wrapped Jalapeno Poppers

DJ's Fundraising recipes

These jalapeno poppers are creamy in the middle with DJ’s crispy bacon on the outside. They are quick and easy to make!

 

Recipe information :

 

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Directions

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Recipe Tip
If using thick-cut bacon, pre-bale the bacon at 400*F on a parchment-lined baking sheet unIl
parIally rendered but sIll pliable, about 8 minutes. Let the bacon cool slightly, wrap it around
the peppers and secure with toothpicks before proceeding with Step 4.

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Ham and Potato Soup

spiral cut ham

spiral cut ham

Recipe information :

Prep Time: 20 Min
Cook Time: 25 Min
Ready In: 45 Min
Servings : Original Recipe Yield 8 servings

 

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Directions

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
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Hot Beef Dip

Fajita combo pack

This is a hot, cheesy beef dip you will enjoy at any party. It's great for the holidays!

Fajita combo pack

Recipe information :

Prep Time: 15 Min
Cook Time: 45 Min
Ready In: 1 Hr
Servings : Original Recipe Yield 4 cups

Ingredients

  • 2 cups finely chopped DJ'$ Beef Fajita meat cooked
  • 1 green bell pepper, finely chopped
  • 1 onion, finely chopped
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (8 ounce) package shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small baking dish, mix the chopped beef, green bell pepper, onion, cream cheese and Cheddar cheese.
  3. Bake uncovered 45 minutes in the preheated oven, or until center is bubbly and edges are lightly browned.
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Tamales- Tailgate Chili

Tamales

Tamales

Recipe information :

Prep Time: 30 Min
Cook Time: 2 Hours
Ready In: 2 Hours 30 Mmin
Servings : Original Recipe Yield 12 servings

 

Directions

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese

Ingredients

  • 2 pounds ground beef chuck
  • 1 pound DJ'$ pork sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco®)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese