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Posts by The Resident Chef

Awesome Chicken Salad

By on Nov 17, 2013 in Recipes | 0 comments

Pineapple Pecan Cheeseball Mix 2013-11-18 13:45:16 Write a review Save Recipe Print Ingredients 1 Pkg. TRC Pineapple Pecan Mix 1 Cup Sour Cream 1 8 oz Pkg Cream Cheese 20 oz Can Crushed Pineapple, drained well 1 13 oz Can White Chicken Breasts, drained well 1/2 to 1 Cup Mayonnaise Instructions Mix together all ingredients. Let set overnight in refrigerator to allow...

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Hot Herb-Y Cheeseball

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product: Herb-Y Cheeseball Mix Preparation: Make the cheeseball (add 1 package of cream cheese) – Do not use the red/green roll packet. Place into a Pyrex baking dish. Top with a handful of Italian Cheese Blend (a Parm, Asiago, Romano blend). Pop into a 350 oven for about 10-15 minutes. Pull out and add your choice of toppings (i.e., artichoke...

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Lemon Drop Pound Cake

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product: Lemon Drop Cheeseball Mix Ingredients: 1 pound cake 1 “The Resident Chef” Lemon Drop Cheeseball 1 8 oz. brick of cream cheese 1 8 oz. tub of cool whip Lemoncello Preparation: Slice the pound cake three times so there are about 4 layers. Pour lemoncello over each layer of the cakes and let set until lemoncello has infused all...

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Shrimp/Crawfish Bisque

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product: Potato Soup Mix Ingredients: 1/2 Cup Butter 1 medium onion, chopped 1/4 cup chopped green onion 2 1/2 cups half & half 2 (15oz) cans cream style corn 2 (15oz) cans whole kernel corn 22 oz of prepared ‘The Resident Chef’ potato soup mix 1/4 tsp of creole seasoning salt to taste 1 pound crawfish or shrimp peeled Preparation:...

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Easy Chicken or Cheese Quesadillas

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product: Feisty Fiesta Dip Mix Ingredients: Flour Tortillas 8 oz sour cream 1 Pkg. ‘The Resident Chef’ Feisty Fiesta Dip Mix Grilled Chicken Strips Onions Tomatoes Mushrooms Green Peppers Shredded Cheese Preparation: Mix Feisty Fiesta Dip package with 8 Ounces of sour cream. Smear the prepared dip mix all over the flour tortilla, add...

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Italian Cracked Pepper Potatoes

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product: Italian Cracked Pepper Blend Ingredients: 4 medium to large potatoes (yukon golds are my favorites) 1 Tablespoon paprika 2 Tablespoons olive oil 2 Tablespoons Italian Black Pepper Blend (from the Resident Chef) Preparation: Preheat oven to 425 degrees, Peel and cut Potatoes as if you were making Steak Fries, put in bowl, sprinkle with...

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Egg Salad

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product: Moms Veggie Dip Ingredients: 1/2 Cup Mayonnaise 1/2 bag of Moms Veggie Dip, shake well before dividing Preparation: Refrigerate this mixture for a couple of hours to let the flavors combine well. Cut up 6-8 hard boiled eggs and blend with the mayo mixture, add extra mayo if needed for a smooth texture. Mix in 1/4 cup dill pickle relish and...

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Broccoli & Cauliflower Salad

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product: Moms Veggie Dip Ingredients: 1 Package of prepared Moms Veggie Dip Head of Fresh Broccoli Head of Fresh Cauliflower 1 cup Frozen Peas Half a package of pre-cooked bacon, or cook your own and crumble Shredded cheddar cheese Preparation: Chop the broccoli and cauliflower into small bite size pieces, add the peas and the crumbled bacon. In a...

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