Healthy AND Delicious?!?

DING DING DING, We have a winner! This dip would make a great side to those less than healthy sandwiches, or would be healthier choice over those yummy but artery clogging cheese dips for Super Bowl Sunday- and the best part- people will love it and devour it just as fast!

I made this dip last night for Ryan to take to work for a Christmas thing today. He asked me to send him the recipe for some ladies at work and while I was at it, I figured I would add it on here. Luckily, I saved myself a small bowl of it so I have a picture, and I am getting to enjoy some now to remind me just how good it is!=) I think all the Braithwait women have made this dip numerous times. It's a keeper!!

Black Bean and Corn Salsa


1 can petite diced tomatoes, well drained
1 can shoepeg corn
1 can black beans, rinsed adn drained
2 Tbs. chopped red onion *
2 Tbs. red wine vinegar
1 Tbs. olive oil
2 Tbs. chopped fresh cilantro *
1 tsp. chipolte chili peppers (I just used some diced jalapenos with some
chipolte seasoning for a little kick)
1/4 tsp. salt*
pinch of sugar
squeeze of fresh lime

*- I add extra to taste
(you can easily double the recipe for a crowd)

Combine all ingredients in a bowl. Cover and chill for atleast 30 minutes.
Stir before serving with tortilla chips.

Just in Case You're on a Sandwich Kick

I know, two sandwich recipes in a row. But that's not necessarily a bad thing, who doesn't love a sandwich? Correction: who doesn't love a mean sandwich? Yeah, we aren't bologna and bread kinda people, we like a good, packed sandwich, which for us does pose a problem. It's a lot of work to get out all the stuff to make a sandwich and a lot of times we just don't and I often let perfectly good sandwich meat go to waste. Do you have this problem? Well, this recipes, my friends, is the answer! These sandwiches can be made up ahead of time and frozen!!! That, second to their yummy taste of course, is what makes them so wonderful! The "recipe" part of this is really more for the spread and I do know a lot of people make them on those little dinner rolls in a foil pan and have them for party food. If they are just for us, I go ahead and do them on full sandwich hoagies.

Oven Ham Sandwiches

For 6 sandwiches:
2 packages thin sliced ham (or about 1 1/2 lbs)
1 package (or 12 slices) salami
6 slices provolone
6 slices cheddar
(you can change up the meat and cheese as you like, this is just our preference)
6 sandwich hoagies

Spread:
1 stick butter (yeah if you haven't noticed yet, this is not a sandwich for dieters)
1 Tbs. worcestershire
1 Tbs. Poppy seeds
2 Tbs. mustard
2 Tbs. grated onion

Slice rolls and slather spread generously on both sides with spread. Assemble with meats and cheeses. Wrap in foil and bake at 350 for about 20 minutes. Remove, unwrap, and enjoy!

Winter Staple

This is definitely a winter staple in our house. I love to make it for football games and it hits the spot on any brisk afternoon. Today my hubby had a big day at work and I wanted him to feel good when he walked in the door, so I had the kids ready for naps, the house cleaned up, a candle lit, and this in the crock pot with the aroma filling the house(this doesn't happen on a regular basis =). Sounds good, huh! We thoroughly enjoyed it and I'm willing to bet you would too!

French Dip Sandwiches in the Crock

1 boneless chuck roast (3 1/2- 4lbs- I make more for a big gathering, less for just us)
1/2 cup soy sauce
1 beef bouillon cube (a lot of times I will just do beef broth-atleast 2 cans- cause I don't use bouillion cubes that often and usually end up throwing them out)
1 bay leaf
3-4 peppercorns
1 tsp dried, crushed rosemary
1 tsp dried thyme
1 tsp garlic powder
(I also like to add a few dashes of Worcestershire)
French rolls, split

Place trimmed roast in slow cooker. Combine rest of ingredients (minus the rolls, obviously) and pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on low for about 7 hours or until very tender. Remove and shred/ slice. I dump it back into the pot with the juice and just have a ladle for the juice. Serve on rolls (we toast in the oven with Provolone) and reserved broth for dipping. I also like to serve with sauteed onions and sometimes peppers.

I know the onions look not so great in the pic- if onions aren't your thing, leave them off,  but if they are your thing, mmm, enjoy!

This Dip's for You, Mom!

Okay my mom has asked me for this recipe about 10 times. Apparently she never writes it down when I give it to her- so now you can't ask again mom =)

Party Cheese Dip

2 lbs. Velveeta
1 lb. ground beef (browned and drained)
1 can enchilada sauce
2 cans RoTel
1 cup rice, cooked
1 package taco seasoning
1 can cream of chicken soup
1 cup water
Heat in large pot or slow cooker. Serve with your favorite chips.

My mother-in-law was actually the 1st to make this and it is a good variation to your regular RoTel cheese dip. While it is still just as terrible- since with the other ingredients it doesn't re-congeal into a solid block of cheese the shape of your storage container after being refrigerated, it somehow makes it seem a little less artery- clogging. I know that line of thinking doesn't actually work, but hey, it makes me feel better! Also, with the beef and rice, it is a little easier to make a meal out of it!