SLOW-COOKER CORN DIP
Provided by Trisha Yearwood
Categories appetizer
Time 3h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the corn, cream cheese, pimientos, jalapeños, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt.
- Serve warm with tortilla chips for dipping.
JALAPENO POPPER DIP
Provided by Trisha Yearwood
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
- Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
- Serve warm with the corn chips, carrots, celery and peppers for dipping.
CORNBREAD AND CHILI BITES
Provided by Trisha Yearwood
Categories appetizer
Time 1h15m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Generously spray a 12-cup muffin pan with cooking spray.
- Whisk together the cornmeal, flour, sugar, salt and baking soda in a medium bowl. In a separate small bowl, whisk together the buttermilk, egg and butter. Pour the buttermilk mixture into the cornmeal mix and whisk until incorporated. Divide the batter evenly between the prepared muffin cups (1 tablespoon plus 1 teaspoon per cup). Rap the muffin pan on the counter several times so the batter spreads evenly in each cup.
- Bake until slightly domed on top and golden brown on the underside, about 10 minutes. Cool completely in the pan. Hold a paring knife at an angle to cut a conical shape out of the top of each muffin so that the base is like a shallow bowl. Reserve the cut-out tops.
- For the chili: Heat the oil in a medium skillet over medium-high heat. Add the beef and 1/4 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the onion and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the chocolate and 3/4 cup water and simmer, stirring occasionally, until most of the liquid has cooked off, about 10 minutes. Keep warm or reheat before serving.
- Make the bites: Reheat the cornbread if desired (the best way is in the microwave 1 to 2 minutes to avoid drying them out). Divide the chili evenly between the cornbread cups and top with a sprinkling of cheese and scallions. Place the cornbread top on top and serve warm.
PORK GREEN CHILI TOPPED HOT DOGS
Provided by Trisha Yearwood
Categories main-dish
Time 2h5m
Yield 8 servings plus leftover chili
Number Of Ingredients 15
Steps:
- Heat a Dutch oven over medium-high heat and coat the bottom 2 tablespoons oil. Once heated, add the pork and sprinkle with a couple healthy pinches salt. Lightly sear on all sides, 5 to 10 minutes, then remove from the pan.
- Add the onion and remaining 2 tablespoons oil to the pan. Let the onions sweat, scraping the bottom of the pan, and cook until softened, about 4 minutes.
- Add the garlic, oregano, cumin and flour. Let the spices and flour toast, about 1 minute, then slowly stir in the chicken stock, blending into the mixture so the flour doesn't clump.
- Add the green chiles, tomatoes and reserved pork. Bring to a simmer, then cook, uncovered and stirring occasionally, until the pork is tender and soft, about 1 hour. Taste and adjust the seasoning. (See Cook's Note.)
- Preheat a grill or grill pan to medium to medium-high heat.
- Grill the hot dogs and toast the buns on the grill. Serve 3 ounces chili on top of each hot dog. Garnish with a pinch Monterey Jack cheese and chopped cilantro.
CORNBREAD-CHILI CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
- In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.
HOT CORN DIP FROM COUNTRY SINGER TRISHA YEARWOOD
I was watching "The View" and they had on country singer Trisha Yearwood promoting her second cookbook. She and the ladies of The View were surrounded by prepared dishes from her new cookbook, and Whoopi, Joy, and Sherrie could not stop eating the Hot Corn Dip!! They said it was thee best thing ever!! So I went on ABC website for The View and crossed my fingers hoping the recipe would be there, and it was!! I can't wait to try it today. Also wanted to post for others to try too. Hope it's a winner!!
Provided by Wife2uRick
Categories Corn
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish.
- In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined.
- Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges.
- Serve the dip warm from the oven with corn chips.
Nutrition Facts : Calories 1326.7, Fat 86.2, SaturatedFat 34.1, Cholesterol 164.1, Sodium 3105.7, Carbohydrate 99.2, Fiber 1.9, Sugar 15, Protein 53
FANCY CHILI
Steps:
- In a large saucepan, heat the oil over medium heat. Add the garlic and green onions and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrots, brown sugar and salt. Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer the chili for 15 minutes.
CHILI MAC AND CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
- Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
- In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
- Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.
CHEESY COUNTRY HAM DIP
Provided by Trisha Yearwood
Categories appetizer
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes.
- Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl.
- Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside.
- In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip.
- Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery.
CORN SALSA
Provided by Trisha Yearwood
Categories appetizer
Time 1h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.
HOT CORN DIP
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
More about "trisha yearwood corn dip recipe recipe cards recipe for chili"
10 BEST TRISHA YEARWOOD RECIPES | YUMMLY
From yummly.com
THIS IS THE CHILI TRISHA YEARWOOD MAKES GARTH BROOKS
From sheknows.com
20 BEST TRISHA YEARWOOD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CREAMY CORN AND CHILE DIP | RECIPE | FOOD NETWORK …
From pinterest.com
TRISHA YEARWOOD DIP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRISHA YEARWOOD’S CHILI MAC AND CHEESE RECIPE - ALL CREATED
From allcreated.com
120 TRISHA YEARWOODS RECIPES IDEAS | TRISHA YEARWOOD RECIPES, …
From pinterest.ca
HOW TO MAKE TRISHA'S CORNBREAD-CHILI CASSEROLE - FACEBOOK
From facebook.com
TRISHA YEARWOOD CORN DIP RECIPES - FOODGURUUSA.COM
From foodguruusa.com
TRISHA YEARWOOD'S BEST FALL RECIPES - FOOD NETWORK
From foodnetwork.com
TRISHA YEARWOOD'S HOT CORN DIP RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search