Easy Strawberry Shortcake

When you want a fresh, sweet summer dessert, there’s no better choice than strawberry shortcake. This dessert pairs the sweet, buttery sponge of shortcake with the tart sweetness of strawberries, creating a dish that hits the spot every time.

Our recipe this week is an easier way to make strawberry shortcake, yet it packs double the flavor. The simple addition of our Strawberry Shortcake dip makes this the best dessert you’ve ever eaten!

Easy Strawberry Shortcake

Ingredients:

1 pkg. Simply Savory Strawberry Shortcake Dip Mix

8 oz. Cream Cheese, softened

8 oz container Cool Whip, defrosted

1 pkg. Shortcake Dessert Shells

Fresh Strawberries, sliced

Whipped Topping, optional

Fresh Strawberries, diced, optional

Directions:

1. Mix together the Simply Savory Strawberry Shortcake with the softened cream cheese. 
2. Fold in the container of defrosted Cool Whip*. 
3. Refrigerate for 2 or more hours.
4. Fill each dessert shell with the prepared Simply Savory
5. Strawberry Shortcake.  Top with the sliced strawberries. 
6. Top with whipped topping, if desired.

 *Additional diced strawberries may be folded in with the Cool Whip.

Jacked Beef Enchiladas

For our recipe this week, we’re bringing you the delicious taste of enchiladas! Our Jacked Gourmet Burger Blend seasoning takes care of the flavor, but we also wanted to share some easy ways to make your dish the best enchiladas ever.

Use these tips to avoid soggy and ripped enchiladas:

• Fry the tortillas – Before filling them, lightly fry the tortillas for about 10 seconds on each side. This extra bit of crisp will keep the sauce from making the tortillas soggy.
• Don’t overfill them – Putting too much filling in your tortillas will rip them. The enchiladas will fall apart and may leak more sauce into the pan, making the other tortillas soggy.

Be sure to drop a comment to let us know how much you enjoyed this dish!

Jacked Beef Enchiladas

Ingredients:

2 pounds Ground Beef

¼ medium Onion, finely chopped

1 cup shredded Cheddar Cheese

½ cup Sour Cream

1 pkg. Simply Savory Jacked Gourmet Burger Blend

2 ½ cups Enchilada Sauce

8 Flour Tortillas

1 (15 ounce) can Black Beans, rinsed and drained

1 (4 ounce) can sliced Black Olives, drained

Shredded Cheddar Cheese, ¼ cup or more

Directions:

1. Preheat oven to 350° F.
2. Cook and stir ground beef and chopped onions in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir in 1 cup cheddar cheese, sour cream, and the Jacked Burger Blend.  Once the cheese has melted, mix in enchilada sauce and bring to a simmer.  Reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
3. Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9×13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with cheddar cheese.
4. Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, about 20 minutes. Let stand 5 minutes before serving.

Spinach Stuffed Chicken Breasts

Our recipe of the week gives you the full force of its delicious flavors with every bite. By stuffing the chicken breasts with the cheesy spinach filling and rolling them in dip-flavored breadcrumbs, every forkful is guaranteed to be delicious!

Spinach Stuffed Chicken Breasts

Ingredients:

4 boneless skinless Chicken Breasts

3 large cloves of Garlic, minced

4 cups fresh Spinach, chopped

1 tablespoon Olive Oil

Salt & Pepper to taste

8 oz Mozzarella or Pepper Jack Cheese

2 Eggs

2 cups plain Breadcrumbs

1 pkg. Simply Savory Spinach Parmesan

1/4 cup Oil (vegetable or canola) for frying

1 cup Marinara Sauce

Directions:

1. Pre-heat oven to 375° F.
2. Heat the olive oil in a skillet on medium high heat. Add the garlic and cook for about 20 seconds or until it begins to brown on the edges. Add the spinach, season with salt and pepper. Cook for about a minute until the spinach wilts. Set aside to cool.
3. While the spinach is cooling, butterfly and pound the chicken breasts even. Top with 2-3 teaspoons of spinach and 2 slices of mozzarella or pepper jack cheese. Roll up tightly. Repeat with remaining chicken.
4. Whisk the eggs in a bowl. In another bowl, mix together the breadcrumbs and the Spinach Parmesan. Coat the chicken in the egg wash and then in the breadcrumb mixture.
5. Heat up 1/4 cup oil in an 8 or 10 inch skillet on medium high heat, until the oil is hot and shimmering. Add the chicken to the oil and cook for about 1-2 minutes on all 4 sides, until the chicken is golden brown on all sides.
6. Pour 1 cup marinara sauce in a 13×9 oven safe pan. Place chicken breasts on the sauce and bake for 12-15 minutes. Remove from oven and allow to cool for at least 5 minutes before slicing.

Slow Cooker Spicy Enchilada Chicken

As parents, we love a good slow cooker meal. You can throw the ingredients together in the morning and dinner is ready to go as soon as you get home from a long day.

Our recipe this week has only 5 ingredients and takes minimal effort, making it perfect for busy days. Even better, you can use this chicken for a variety of dishes. Use it for tacos one day and then add the leftovers to a soup!

Let us know how you like it in the comments!

Slow Cooker Spicy Enchilada Chicken

Ingredients:

5 boneless, skinless Chicken Breasts

1 pkg. The Spicy Enchilada Dip Mix

¾ cup diced Onion

1 (14.5 oz.) can diced Tomatoes, undrained

1 (4.5 oz,) can diced Green Chiles, undrained

Directions:

1. Place chicken breasts in the bottom of the slow cooker. Sprinkle The Spicy Enchilada evenly over the chicken. Add the diced onion and then pour the tomatoes over everything. Top with the undrained green chiles.
2. Cover and cook on LOW for 6 to 8 hours, or until the internal temperature of the chicken reaches at least 165°F.
3. Remove lid from slow cooker and shred the chicken with two forks. Use the shredded chicken to make enchiladas, tacos, burritos, nachos, soups, bowls, and sandwiches.

Grilled Chicken Fajitas

Fajitas offer a fresh, but flavorful meal that is perfect for summer nights. As we move into this season’s long days, this dish is an easy way to enjoy the flavors of our Fajita Rub!

For an extra touch of deliciousness, serve your fajitas with homemade salsa or guacamole!

Grilled Chicken Fajitas

Ingredients:

2 Limes, juiced

2 Tbsp. Olive Oil

2 Tbsp. Simply Savory Fajita Rub

1 lb. skinless, Boneless Chicken Breast

2 large Yellow Bell Peppers

2 large Red Bell Peppers

10 (6 inch) Flour Tortillas, warmed

Directions:                           

1. Whisk lime juice, olive oil, and the Simply Savory Fajita Rub together in a bowl and pour into a Ziploc bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. Preheat an outdoor grill to medium heat and lightly oil the grate.
3. Cut bell peppers in half and discard the inner membranes and seeds.
4. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. Place chicken and peppers on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165° F.
6. Cut peppers and chicken into strips and serve on tortillas.  Top with your favorite toppings such as shredded cheese, sour cream, salsa, guacamole, lettuce, etc.

Habanero Heat Wave Corn Dip

We might be biased, but we think dips go well with any occasion. Our recipe this week is especially great for casual get-togethers such as watching a football game or hanging out with old friends.

Habanero Heat Wave Corn Dip is a creamy and spicy dip that you can cook ahead of time in the crockpot. Along with the spice of our Habanero Heat Wave dip, it also includes corn for a bit of a sweet crunch and everyone’s favorite bacon crumbles.

Where would you serve this dip?

Habanero Heat Wave Corn Dip

Ingredients:

1 (8-ounce) block Cream Cheese, softened

1/2 cup Mayonnaise

1 pkg. Simply Savory Habanero Heat Wave

2 (15.25-ounce) cans Corn, drained

4 slices Bacon, cooked and crumbled

Directions:

1. Line a slow cooker with a slow cooker liner or spray with cooking spray.
2. With a hand mixer, blend together the cream cheese, mayonnaise and Habanero Heat Wave.
3. Stir in the drained corn, then add to the slow cooker.
4. Cover and cook on LOW for 2 hours.  
5. Sprinkle bacon on top before serving.

Bacon Ranch Pimiento Cheese Ball

Cheese balls are one of the best and easiest appetizers to make for the holidays, get-togethers, and dinner parties. You can make this dish the day of the event or even a few days before, though we recommend waiting to add the outer coating until the day you’re going to eat it.

Like all of our recipes, this cheese ball features the delicious flavor offered by one of our dips. Bacon Ranch blends with pimiento and green peppers to create an appetizer you won’t be able to stop eating!

Bacon Ranch Pimiento Cheese Ball

Ingredients:

16 oz. Cream Cheese, softened

1 pkg. Simply Savory Bacon Ranch

1 Small Jar Diced Pimiento, well drained

1 Small Green Pepper, diced small

Directions:

1. Place the cream cheese and Bacon Ranch seasoning mix into a large bowl and mix with a hand mixer until well blended.  Next, stir in the pimientos and green peppers.
2. Roll the mixture into two balls.  Roll one in breadcrumbs and the other in crushed nuts (or use two different kinds of nuts if you don’t want the breadcrumbs). Serve with crackers, bread and cut vegetables.

Crab Puff Pastry Bites

With summer just around the corner, now is the best time to share our recipe for Crab Puff Pastry Bites!

These small pastries are made with soft, flaky puff pastry and filled with our Crazy Good Crab Dip. We like to use imitation crab to make this dish easier and less expensive, but you can also use fresh crab too.

Bring these bites to a summer party or enjoy them as a tasty snack at home. Let us know what you think in the comments!

Crab Puff Pastry Bites

Ingredients:

2 sheets of Puff Pastry Dough, thawed

8 oz. Cream Cheese, softened

1/3 cup Sour Cream

1 pkg. Simply Savory Crazy Good Crab Dip

1 – 8 oz. package Imitation Crab, diced*

Directions:

1. Preheat oven to 400. Line 2 large cookie sheets with parchment paper.
2. Place the first sheet of puff pastry on a cutting board and use a rolling pin to roll it out so it is a couple inches longer. Use a pizza cutter to cut into 12 equal squares. Repeat with the second sheet of puff pastry.
3. In a medium bowl, use a hand mixer to thoroughly mix together the cream cheese, sour cream and the Crazy Good Crab Dip.  Stir in the diced crab.
4. Scoop approximately one tablespoon of the crab mixture into the center of each puff pastry square. Pull opposite corners of the puff pastry square up and press together, leaving the other two corners down. Place the bites onto the cookie sheets.
5. Bake for 20 minutes or until puff pastry is golden brown. Serve warm.

*Note: Real crab meat can be used if you prefer.

Cajun Shrimp Boil

Summer is approaching quickly, bringing the promise of long days and fun with it. Though you might have to wait a bit longer for summer heat, you can use our recipe of the week to enjoy a summertime favorite: a shrimp boil!

Our Cajun Shrimp Boil Seasoning adds the right amount of spice and flavor to your boil. You can use the recipe below as-is or customize it with your favorite seafood and veggies!

Cajun Shrimp Boil

Ingredients:

2 quarts Water

1/4 cup Simply Savory Cajun Seafood Boil

1 pound Baby Red Potatoes, halved if large

2 ears of Corn, husked, cleaned, & quartered

1 pound Andouille Sausage or Smoked Sausage, sliced

1 1/2 pounds uncooked Shrimp*

1/4 cup Butter, melted

1/2 tsp. Simply Savory Cajun Seafood Boil

Directions:

1. In a large stock pot, add the water and 1/4 cup Cajun Seafood Boil, and bring to a boil. 
2. Carefully add the potatoes and boil for 10 minutes. 
3. Next add in the corn and sausage and boil for 5 minutes. 
4. Now add in the shrimp and boil for a final 5 minutes.
5. Drain immediately and transfer to a serving dish.
6. Mix the melted butter with the 1/2 tsp. Cajun Seafood Boil, and drizzle over the entire dish just before serving.

*Note: Any shellfish can be used, just adjust the final cooking time to the type of shellfish you are using.

Asiago Artichoke Pizza Appetizer

Pizza. Have you ever met anyone who doesn’t like pizza? This perfect combination of flavors is an almost universal favorite, though you might run into conflict when it comes to toppings.

For our recipe this week, we’ve put together a quick and easy way to make a pizza appetizer for your next event. Made with our Asiago Artichoke dip, this appetizer is great for nicer events, such as bridal and baby showers, or casual hangouts like a game day party.

Asiago Artichoke Pizza Appetizer

Ingredients:

1 packet Asiago Artichoke

1 cup Sour Cream

1 cup Mayonnaise

1-1/2 cups Mozzarella Shredded Cheese

1 package Refrigerated Crescent Rolls

Optional:  1 can (14 oz) Artichoke Hearts, drained & coarsely chopped

Directions:

1. Blend the Asiago Artichoke dip mix with sour cream and mayonnaise. Add prepared artichoke hearts, if desired. Let chill for 2 to 4 hours.
2. Preheat the oven to 375°. Separate dough into 2 large rectangles. Place on an ungreased 9×13 inch pan.  Press over the bottom and up the sides to form a crust.  Bake for 10 minutes or until golden brown.  Cool completely. 
3. Spread the Asiago Artichoke mixture onto the crust, and sprinkle the cheese on top. Bake 10 minutes. Cut into 2-inch squares. Serve warm.