Byerly’s Cheesy Artichoke Jalapeño Spread

Byerly’s, an upscale grocer in Minneapolis, is renown for great recipes. Back in 1992, the store copyrighted this twist on the traditional artichoke dip recipe and advertised it to customers on give away recipe cards. It can be made ahead for parties, but, you are pressed for time, Byerly’s offers a great spinach artichoke dip in it’s delicatessen. (Or…if you prefer spinach to jalapeño, just substitute!) Serve with crispy crostini or sliced, toated French bread.

Byerly’s Cheesy Jalapeño Artichoke Spread
1 (14 oz.) can artichoke hearts
1 (4 oz.) pkg. Monterey Jack cheese, shredded
2 tbsp. hot red jalapeño peppers, chopped
1/2 tsp. garlic, minced
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White Chili with Chicken

This chili even lasso’ed my son, ~he claims not to like chicken, but uttered a loud “mmmmm” when he tasted it!

White Chili 

2½ c. water
1 tsp. lemon pepper
4 (1½ lbs.) chicken breast halves, skinless (or use cooked turkey and add ½ tsp. lemon pepper)
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Zaldivar’s Queso con Rajas

In Feb. 2001 the Minneapolis Star Tribune highlighted the Zaldivar family, Alberto and Laura and their boys, Nick, Andrew, Zachary and Joseph, who “whipped” up the dishes that their mother and grandmother made in Mexico City in their Maple Grove, Minnesota kitchen.

Today’s recipe can be used as a filling for corn tortillas, or as a dip and comes from Alberto’s mom, whose heritage, the Star Tribune wrote, “is Navajo and Yaqui Indian.”

Zaldivar’s Queso con Rajas
2 (4 oz.) cans dice mild green chiles
1 (4 oz.) can diced hot chiles
(Note: if chiles labeled ‘hot’ or ‘mild’ are unavailable, add 1/4 sm. can of diced jalapeño peppers, or to taste)
2 med. onions, diced
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