Epic Portions

Category: My Recipes

  • Close to the Best Dip in the World

    We used to make this dip in high school, run out of tortilla chips, and eat it with a spoon.  This truly is the most simple dip you can make, but it is incredible.  If you haven’t had this before, you’ll probably think “Cream Cheese????????????  With chili?????  I will NOT be eating that”.  You’re just going to have to trust me on this one.

    Ingredients

    • 1 large (14.5oz) can of Hormel chili with no beans
    • 1 brick of cream cheese (If you’re looking to watch the calories, use the low fat kind.  You really can’t taste any difference)
    • Shredded Mild Cheddar cheese

    Directions

    1. Spread cream cheese along bottom of pan.  It should evenly coat the bottom with no empty areas.
    2. Pour the entire can of Hormel on top of the cream cheese and gently spread across entire pan
    3. Sprinkle shredded cheese on top.
    4. Microwave for about 2 1/2 mins

  • The Best Dip in the World

    Believe me when I tell you that this is the best dip in the world.  This is basically a spicy queso dip revved up with sausage, and is literally one of the most delicious things you could ever serve at a party.  The best part is that it makes a large amount that can be stored in zip-lock bags, frozen, and eaten at a later date.  If you make this and the people that eat it are not impressed, I will retire from non-profit food blogging forever.

    Ingredients

    • 1 brick Velveeta Cheese (2lb package)
    • 1 lb package Hot Breakfast Sausage (I use Jimmy Dean)
    • 1/2 of a large onion
    • 1 can of Rotel (Original or hot, up to you)
    • 1 7-oz can diced green chilies
    • 1 to 3 finely diced jalapeno peppers (Depending on how much heat you like.  If you’re like me, include to seeds and membranes.  I like it hot.)

    Directions

    1. Chop up your onions and brown along with the breakfast sausage.  Draining excess fat is a good idea for health reasons, but fat is flavor.. so that one is up to you.  Move into a medium to large sauce pan.
    2. Cut Velveeta into cubes, and melt in sauce pan with sausage.
    3. When Velveeta is about halfway melted, add the Rotel (With water), green chilies, and stir until melted.
    4. I usually let it sit for 10 or 20 minutes on the low heat just to get the flavors mixed together.  When ready to serve, add diced jalapeno, stir, and serve with tortilla chips.

  • Pulled Pork

    One of my favorite things to make is BBQ pulled pork.  It is incredibly cheap, delicious and easy to make, especially if you own a crock pot.  It is almost impossible to mess this up.

    Step One – Purchase a pork shoulder from your local grocery store.  My local Kroger sells the stuff for about $8.00  for 4 pounds.  Try to get a shoulder with a good amount of fat, but not too much.  This isn’t cooked at high heat so the fat will be obvious if there is too much.

    Step 2 – Pull together some seasonings and rub them on the outside of the shoulder.  You can use a lot, but don’t overpower it.  I like to add a good amount just to add another layer of flavor.  You should also use at least one wet ingredient, because I do not add water to the crock pot.  This particular time I used dried mustard, cumin, paprika, seasoned salt, a garlic seasoning, and red pepper.  I also added some liquid smoke which gives it a bit of that grilled taste.

    Step 3 – With your rub added to the meat, put it in a bag and add the liquid smoke.  Massage  the meat through the outside of the bag to ensure that the seasonings are pushed into the meat.  Let the bag sit in your refrigerator for an hour or so.

    Step 4 – Put the meat in your crock pot and set it to LOW heat.  The key to this is cooking the meat low and slow.  The meat is going to sit in here for AT LEAST 6 hours.  Cut up some onions and garlic and add it into the pot as well.

    Step 5 – Wait!  As I said before, the meat should sit for at least 6 hours.  You will notice that juices will start to come out of the meat, acting as a natural broth.  This is why I do not add any water.  After 5-6 hours, the pork should be brown all the way through.  The longer you let it sit the better.  Ideally, a knife should go through the center with no difficulty whatsoever.

    Step 6 – When you’re ready to go, dump out the broth, grab two forks and start shredding.  There will probably be some large chunks that you can’t get with your forks, so use your hand for those pieces.

    Step 7 – After all the pork is shredded, add your favorite BBQ sauce.  I like using Sticky Fingers Memphis style BBQ sauce.  Stir it up and let it sit on the low heat for 30 mins. to an hour so the pork simmers in the sauce.

    Step 8 – Eat it by itself, or on a sandwich.  I like to melt cheese on top.  Deeeeelicious.