Tag Archives: Stockyards City Cookbook Cook-Through

Stockyards City (+ Whitni’s) Holiday Snack Buffet

Spinach Dip served in Hawaiian Bread

What a week! I usually have some spare time to sit and be lazy on the couch at the end of the day but it seems as though I have lost some hours, if not days, lately!
I cannot believe that Christmas is this weekend!  I’m so-o-o ready for family time! And of course pretty much everything is centered around eating while we are hanging out.
I’ve been to quite a few holiday parties this year and sometimes get stuck on taking the same thing every time. It was nice to open up the Stockyards City cookbook and
find something I hadn’t made before. I chose to make a simple spinach dip since the party was at my house and well….I had to clean and make sure everything was just
so. It’s a super simple recipe that doesn’t cost much to make and can be served with crackers or in my case, Hawaiian bread. Yum!

Spinach Dip
by Jana Lowry

1 pkg. Dry onion soup mix
1 C. Sour Cream
1 C. Plain Yogurt
1/2 C. chopped green onion
1 pkg. Frozen chopped spinach
(thawed and well drained)

In a bowl, blend all ingredients together. Cover and refrigerate at least 2 hours. Enjoy!

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Stockyards City Cookbook Cookthrough: Amazing Asian Salad Toss Y’all

Mondays are one of my favorite days of the week. How many people do you know who can say that?! I love them because I am a hairdresser so I sleep in and stay in the house in my PJs until, well…I can’t tell you how long. I did accomplish a new recipe to share though and it did not require standing in the kitchen all day!

I present to you: The Ingredients. Easy!

The girls and I were getting together at April’s as usual. When flipping through the Stockyards City cookbook, deciding what to take to dinner, the Amazing Asian Salad Toss caught my eye. We decided to build the whole meal around the salad. April made her famous homemade chicken curry to add to the  mix. I must say this took all of 5-10 minutes to put together and all the girls cleaned their bowls, a few went back for seconds, and acted as if I made something from scratch!

Continue reading Stockyards City Cookbook Cookthrough: Amazing Asian Salad Toss Y’all

Stockyards City Cookbook Cook-Through: Jalapeno Cornbread

As it gets colder outside I am constantly looking for new yummy, fulfilling things to make for dinner. I love anything spicy so this recipe really caught my eye!

My friend April made chicken chili and I knew this would go very well with the cornbread. I will say that most of my girlfriends are constantly watching what they eat, so the chili was a Weight Watchers recipe – and – well, this cornbread is not so healthy.

I decided to make it not-so-hearty by cutting down the meat in it. I also was unable to find jalapeno cheese in OKC.  If you live somewhere around a Kroger, my mom said she found some there. I added chopped green chili’s to the mix instead.

Jalapeno Cornbread
by Matt Gilson

2 boxes Jiffy cornbread mix (I was raised on sweet cornbread so I substituted instead of Jiffy, although Jiffy is only 50 cents per box)

1 can cream corn

1 can kernel corn

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Stockyard City Cookbook Cook-Through: Mexican Casserole

This week I have an easy casserole that you are sure to like if you are like me and have a hankerin’ for Mexican food. Honestly I could eat Mexican food everyday of the week; the sad thing is we don’t really have any good Mexican restaurants in the Memphis area. I remember as a child/teenager, any time we left Harmon County for “The City” we would go to Casa Bonita for Mexican food. We even took our kids to the one in Denver when they were little. That was a real treat since they have cliff divers while you are eating!

On to this weeks Stockyards City recipe…

Mexican Casserole
from Debby Keeler

3 cups cooked rice (I used Minute Rice)
1 pkg. taco seasoning
1 can diced Rotel
1 cup shredded cheddar cheese
1 lb. ground beef, browned
1 can whole kernel corn (do not drain)
1 can cream of mushroom soup

Spray cooking dish with non-stick spray. Layer the rice in the bottom of the baking dish. Combine ground beef, taco seasoning, corn, Rotel and mushroom soup. Spread over rice. Top with cheese. Bake at 350 degrees for 30 minutes.

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As you can see from the picture I used Mexican cheese instead of the cheddar. Also, if you like spicier food as my family does, then I recommend using the hot Rotel and the Hot and Spicy Old El Paso taco seasoning.

Like the Chicken and Wild Rice Casserole I fixed a couple of weeks ago, this recipe makes a lot of food. I have decided that in the future I will cook half for dinner and put the other half in the freezer for a later date.

Be looking for Whitni’s and my posts between now and Christmas. There are a few recipes that we want to share with you for your holiday cooking.

Happy Cooking & Happy Thanksgiving,
Jani

*Editors Note:  To check out other Stockyards City cookbook recipes, simply go to the “categories” section on the right hand column of our home page and find “Stockyard City Cookbook.”


Stockyards City Cookbook Cook-Through: Cowboy Caviar!

Not exactly fish eggs…much better! I am a hairstylist and any excuse we can find to bring food to the salon we jump at. The day before Halloween we all dressed up and had a pot luck. I have to say I don’t think I have ever seen that much food in one place before! I knew from the past that its best to take something that can easily be snacked on in-between clients. Everyone at work “jokingly” calls me Betty Crocker; little do they know it’s really not as hard as it looks!

Flipping through the cookbook I looked for a recipe that had ingredients that I might already have at home. I finally decided on Cowboy Caviar. It definitely doesn’t look too pretty, if you’re a presentation person, but sure does taste good! (Friends at work turned their noses up at first but by the end of the day it was gone!) This is a very simple recipe if you need something last minute. Also, if you are following through the cookbook with us and cooking most of these items I would suggest buying a large bag of shredded cheese and a box of cream cheese from Sams. It will save you time and money, both of which I know we can all use these days!

Cowboy Caviar

by Tracy Holland

1 can black beans, rinsed and drained

1 (8oz) pkg. cream cheese, softened

2 cans chopped black olives

2 T. oil

2 T. lime juice ( I cut one lime in half and squeezed the juice from it into the mix)

1/4 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. crushed red pepper

Combine beans, olives, oil, lime juice and spices. Let sit 2 hours. Spread cream cheese on a plate and top with bean mixture. Refrigerate until ready to serve.

Happy Cooking!

Whitni

Editor’s Note – Want to see the other recipe’s Whitni and Jani have prepared from the cookbook thus far?  Simply go to our “Categories” section on the right hand of our home page, and use the drop down selector to find “Stockyards City Cookbook.”