RECIPES
13
Ginnys.com 800-544-1590
Easy Bean Dip
1 can (16 oz.) refried beans
4–5 jalapeño rings, finely diced
1 block (8 oz.) cream cheese
1 tomato, finely diced
2 cups cheddar cheese, grated
¼ cup hot sauce
1 can (4 oz.) green chilies
1. Mix all together in a bowl.
2. Pour into slow cooker pot, cover and cook on high for 1–1½ hours, stirring
occasionally.
3. Serve with tortilla chips.
Makes about 4 cups of dip
Jerk Chicken
8 green onions, chopped
¼ tsp. garlic powder
½ large onion, quartered
1/4 tsp. dried thyme
1 tsp. ground allspice
¼ tsp. red pepper flakes, more to taste
½ tsp. salt
2 Tbsp. balsamic vinegar
1 Tbsp. dry mustard
2 Tbsp. soy sauce
2 tsp. cinnamon
1 cut-up chicken, skinned
2 tsp. nutmeg
1 can (14 oz.) chicken broth
½ tsp. pepper
1.Using a food processor or blender, combine the green onions, onion,
allspice, salt, mustard, cinnamon, nutmeg, pepper, garlic powder, thyme,
red pepper flakes, vinegar and soy sauce. Blend well.
2. Pour the sauce mixture into a large bowl and add the chicken. Coat well.
3. Marinate for at least 4 hours or overnight.
4. Add all to the slow cooker pot. Add the broth.
5. Cover and cook on LOW 6–7 hours or HIGH for 3–4 hours.
6. Serve over rice.
Serves 4
