- 2 packages of cream cheese
- 3/4 cup of sour cream
- 1 fresh lemon
- 1 tbsp of Worcestershire sauce
- 3 tsp of dry mustard
- 1 bulb of garlic
- shredded cheddar cheese
- 2 cans of crab meat (more if you like)
- hot sauce (such as Franks, Louisiana or Tabasco)
- Todd’s Cajun Dirt
- Preheat oven to 325 degrees
- Soften cream cheese and mix in a medium bowl with sour cream, juice from the lemon, Worcestershire sauce, dry mustard, garlic (pressed) and hot sauce to taste.
- Once mixed, lightly stir in the crab meat until well distributed.
- Transfer mixture to a oven safe dish and top with shredded cheddar cheese and a layer of Todd’s Cajun Dirt
- Bake in oven for 20 – 30 minutes, or until bubbly and cheese is golden brown
Serve with crackers, or lightly toasted bread. Makes a great appetizer!
- 10 baking potatoes
- 3 bunches of broccoli
- 1.5lb of cheddar jack cheese, shredded
- 18oz of light sour cream
- 2 handfuls of bacon bits
- 2 bunches of green onions
- olive oil
- sea salt
- Seasoning: Todd’s Original Dirt
- Preheat oven to 375
- Wash the potatoes. Stab with fork. Cover them in a light layer of olive oil, and sprinkle with sea salt.
- Cook in oven for 50 minutes – rotate, and cook for another 30 minutes (or until soft when stabbed with fork) – cook time may vary based on size of potatoes
- Cut up broccoli into small pieces and boil on stove until soft – put aside in a large bowl
- Once the potatoes are done, remove from oven and let cool.
- Cut potatoes in half. If they are still warm, hold with tongs.
- Scoop out the insides of each potato half, and place in the large bowl with broccoli
- Add sour cream, seasonings, bacon and 1lb of cheese and mix thoroughly. Taste mixture ad adjust as needed
- Spoon filling mixture back into hollowed out potato skins.
- Top each potato with chopped green onion and the remaining shredded cheese.
Place the potatoes back in the oven for another 15 – 20 minute or until cheese is melted. Let cool and enjoy!
- 2 cans of black beans
- 1 bag of frozen corn
- 4 cloves garlic
- 2 red bell peppers
- 1 shallot
- 2 tablespoons sugar
- 4 tablespoons balsamic vinegar
- 7 tablespoons olive oil
- 3 limes
- 1 bunch fresh cilantro
- 2 avocados
- bacon bits
- Seasonings: Todd’s Low Down Dirt, Goya Adobo, White Pepper, Cayenne Pepper
- Rinse black beans and place in large mixing bowl
- Dice red bell peppers and shallot – add to mixture
- Chop fresh cilantro – add to mixture
- Add in corn, garlic, olive oil, balsamic, bacon bits, sugar and spices
- Add in zest of 1 lime, and then juice from remaining limes
It’s best to prepare this in advance and let it chill over night. Before serving, cube the avocados and add them into the mixture. Serve as a side salad or eat with chips.
Recipe based on: Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
- 4 Tbsp unsalted butter
- 2 medium onions, finely diced
- 1 head celery, finely diced
- 1lb baby carrots, chopped
- 1/3c flour
- 4 cups clam stock (Better Than Bouillon brand)
- 51oz chopped sea clams (Sea Watch brand)
- 2 cups half and half
- 4 bay leaves
- 2lbs Idaho potatoes, 1/2″ cubes
- Todd’s Dirt, to taste (We use low down dirt)
- Heat the butter in large pot over medium-high heat.
- Add onion, celery and carrots, then saute until softened.
- Stir in flour and cook for 2-3 minutes to cook off the raw taste.
- Add the clam stock, juice from the clams, bay leaves, and potatoes.
- Lightly boil until soup thickens, then reduce heat to medium-low.
- Simmer for about 20 minutes or until potatoes are cooked through.
- Add half and half, clams, Todd’s Dirt, and pepper to taste.
I promise this will not make enough soup. You will need to make it often! Don’t be afraid to make it “juicier” or with more veggies if that’s how you like it.
Posted in Soup
Tagged clams, DIRT, easy
- 16 Bell Peppers (various colors)
- 3lbs of ground meat (I typically use a mix of turkey and pork)
- bacon bits
- 2 large onions
- 2lb bag of brown rice
- 2 limes
- fresh cilantro
- goat cheese
- pepper jack cheese
- cheddar jack cheese
- parmesan cheese
- 1 can of corn
- 1 jar of pasta sauce (I use Bertolli Tomato Basil)
- Seasonings: Todd’s Dirt, Cumin, Goya Adobo, Black Pepper, Old Bay
- Cook the entire bag of rice according to directions. Typically takes 35 – 40 minutes.
- While the rice is cooking, prepare the peppers. Cut the tops off the peppers and clear out the insides.
- Partially cook the peppers in boiling water on the stove for 15 – 20 minutes – until they are partially soft. Set aside and let cook
- Brown the meat in a large pan. Season with Todd’s Dirt, Old Bay and Goya Adobo
- Dice onions and celery – saute with fresh cilantro and lime juice.
- Preheat oven to 375 degrees
- Mix the rice, meats and onions in a large mixing bowl.
- Pour in the jar of pasta sauce and can of corn and mix thoroughly.
- Heat goat cheese and Todd’s dirt, stir into large mixing bowl
- Add in pepper jack and cheddar jack cheeses
- Add bacon bits
- Add in additional seasoning to taste
- “Overstuff” each of the peppers with the above mixture
- Place peppers into a pyrex dish or some type of oven safe dish.
- Top the peppers with parmesan cheese, and shredded pepper jack cheese.
Cook for 30 – 40 minutes, or until cheese on top is golden brown and center is heated through. All ingredients are pre cooked – so the goal is just to make sure they are warm, delicious and the peppers are soft and easy to cut!
Posted in Beef, Pork
Tagged hard, oven, stove
Ingredients (typically makes enough for about 12 man sized enchiladas)
- 2lb – 3lb of shredded chicken (I typically use a precooked rotisserie chicken)
- 1lb of ground beef
- 2 boxes of spanish rice
- 1 large sweet onion
- 1 lime
- 3 roma tomatoes
- shredded lettuce
- fresh cilantro
- shredded cheese (cheddar/mexican blend and mozzarella)
- Todd’s Low Down Dirt
- taco seasoning
- Goya Adoba seasoning
- 1 can diced tomatoes (unseasoned)
- 1 can enchilada sauce (If you want more sauce, get another can!)
- 1 can chopped green chiles
- 12 wheat tortillas (about 8″ in diameter)
- Shred the chicken, and set aside. For additional flavor, prepare chicken according to: Chicken Tacos
- Brown the ground beef with a little taco seasoning and Todd’s Dirt
- Dice the onions and sauté over medium heat with a little olive oil, fresh lime juice, and chopped cilantro
- Cook both boxes of spanish rice according to box directions
Once all of the items above are complete, its time for assembly
- Preheat oven to 375
- I typically use a 9×13 pyrex and a 8×8 pyrex – any combination will work though
- Prepare the Base:
- Pour the diced tomatoes into each of the two pyrex dishes.
- Add about 1/4 of the enchilada sauce into the bottom of each dish.
- Add some chopped fresh cilantro, Todd’s Dirt, Goya Adoba and fresh lime juice.
- Add half of the green chiles
- Mix ingredients together.
- Assemble Enchiladas:
- Lay a tortilla flat on the counter
- Add chicken, beef, sautéed onions and spanish rice.
- Top with cheese
- Fold in both sides of the tortillas tightly and place it in the pyrex dish folded side down
- repeat until pyrex dishes are full
- Pour remaining enchilada sauce over the top of each dish.
- Add remaining green chiles over the top
- Dice up the fresh tomatoes, add them over top of the enchiladas.
- Add additional diced cilantro and lime juice over top
- Add a layer of cheddar/mexican cheese blend
- Add some mozzarella for additional color
- Cook in oven for roughly 30 minutes – or until cheese is melted and insides are heated through. Everything is already cooked, so you just need to get everything nice and toasty!
Easy to make and delicious! Freeze well also!
- 1 1/2 Cup White Flour
- 1 1/2 Cup Wheat Flour
- 1/2 Cup Cold Water
- 1 Egg
- 1 Egg White
- 1 teaspoon vinegar
- Todd’s Cajun Dirt
- 6 tablespoons of butter
- Mix together water, eggs and vinegar. Beat well and set aside
- In another bowl, mix together flour, Todd’s Cajun Dirty and softened butter.
- Add egg mixture into the flour mixture
- Place dough on lightly floured surface, and kneed to incorporate in all of the flour.
Create 2 dough balls, wrap in plastic and place in the fridge for at least 1 hour before use. Can also be frozen.
- 2-3 grilled chicken breasts, shredded
- 1lb grilled andouille sausage
- 2 teaspoons olive oil
- 1 small chopped onion
- 1 small chopped green bell pepper
- 2-3 celery stalks chopped
- 1 cup chopped mushrooms
- 2 garlic clove
- 2 cups uncooked long-grain white rice (or brown rice)
- 2 cans of less-sodium chicken broth
- 1 can diced tomatoes, undrained
- Todd’s Cajun Dirt
- 1 teaspoon fresh thyme
- 1 teaspoon ground red pepper
- pinch of teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced green onions
- Grill chicken, and dice/shred. Set aside.
- Grill andouille sausage and cut into chunks. Set aside.
- Heat large skillet on medium-high heat, add in olive oil, onions, pepper, celery, mushrooms and garlic. Cook until tender (12 – 15 minutes).
- Stir in rice, and cook for 2 minutes. Add broth and spices. Bring to boil, then cover, reduce heat and simmer for 15 minutes.
- Add chicken, sausage and tomatoes. Cook uncovered for another 10 minutes. Add water was needed if mixture thickens up too much.
- Sprinkle sliced green onions on top, and serve with hot sauce.
That’s it! Goes will with some biscuits. If desired, you can also add in shrimp or other meats to the mixture. Reheats and freezes well!
- 1 cup maple syrup
- 1/2 cup whole-grain mustard
- 1 tablespoon cider vinegar
- 1 tablespoon finely chopped fresh thyme leaves
- Pinch of salt and pepper
- Whisk all ingredients together in a medium size sauce pan. Bring to glaze to boil for a couple of minutes, and then set aside.
That’s it, brush it on your choice of meat and enjoy! (I prefer it on salmon)
Posted in Fish
Tagged easy, stove