The Prize of Cooking

Cooking to win a prize is awesome but sharing it with the ones you love is even greater.

Slow Cooker

Cheesy Salsa Buffalo Meatballs

by

Cheesy Salsa Buffalo Meatballs

served with Blue Cheese Celery Apple Slaw

#desertpepperrecipechallenge #desertpeppertradingco #desertpeppersalsa.

Cheesy Salsa Buffalo Meatballs

Game day and tailgating is here and so is the fun food. One of my favorite flavors for game day food is buffalo wing flavors. This recipe is my first recipe entry (Game Day/Party) for the Desert Pepper Trading Company Salsa bloggers challenge.

I am on of 38 bloggers to be chosen to compete in this tasty challenge. The company sent each blogger jars of their Medium Salsa, Chili Con Queso and Peach Mango Salsa. The recipe for these Cheesy Salsa Meatballs is made with two of the their products and some buffalo wing sauce and frozen meatballs.  Simply, right!! Yes, easy to make but so so so delicious.

Desert Pepper Trading Co. Salsa

WHAT’S THE CHALLENGE AND WHAT DO I WIN?

ONE GRAND PRIZE WINNER: $1,200.00

CASH PRIZE ONE ENTRÉE WINNER: $750.00

CASH PRIZE ONE BRUNCH WINNER: $750.00

CASH PRIZE ONE GAME DAY/PARTY WINNER: $750.00 CASH PRIZE

Here is what the company had to say to those applying.

“This is your moment to shine! We’re looking for original recipes that showcase our delicious queso and salsas in inventive and mouthwatering ways, allowing your culinary skills to truly shine in the kitchen.

One Entrée Winner: $750.00 Cash Prize  

Step out of your comfort zone and be bold! We’re seeking inspiring recipes brimming with wonderful flavors and aromas made with our delicious queso and salsas that will leave us saying WOW!

One Brunch Winner: $750.00 Cash Prize  

Brunch blends the best of breakfast and lunch, offering a delightful mix of sweet and savory dishes. Rise and shine! We’re searching for vibrant recipes featuring our queso and salsas to elevate your brunch and make it truly unforgettable.

One Game Day/ Party Winner: $750.00 Cash Prize  

Make this football season a touchdown with Desert Pepper as your game day MVP. Show us your recipes using our queso and salsas that redefine game day finger foods, leaving us cheering for more.”

Cheesy Salsa Buffalo Meatballs

Ok, so it sounds simple but trust me, the flavors from the spicy salsa and the cheesy chile con queso with the buffalo wing flavor are top notch (just ask my husband lol) especially when served with the Blue Cheese Celery Apple Slaw.

Cheesy Salsa Buffalo Meatballs

Can you use different kinds of frozen meatballs?

Sure, I used 2 pounds of frozen beef meatball but you could use a turkey or chicken meatball as well. I just like the easy prep of using a premade frozen meatball. I do recommend that you do not use a seasoned meatball such an Italian meatball. I am not certain the final dish would taste the same.

Cheesy Salsa Buffalo Meatballs

Let the slow cooker do the work for you. Add the meatballs to the slow cooker then pour in the sauces that have been blended together. Stir, heat until bubbly hot then serve on warm.

Cheesy Salsa Buffalo Meatballs

The time in the slow cooker on low could range from 4-6 hours depending upon you slow cooker. You could heat these on high for less time, more like 3-4 hours.

Cheesy Salsa Buffalo Meatballs

Buffalo wing style dishes sing blue cheese and celery. What better way than to serve a slaw that is made with cabbage, diced celery, diced apple, crumbled blue cheese, celery seed, green onion and blue cheese dressing.

Cheesy Salsa Buffalo Meatballs

Can you make these ahead of time and then reheat them?

Yes, these meatballs taste great reheated. You can make them a day ahead then simply reheat and serve in the slow cooker on warm.

FYI…If you thaw the meatballs in the fridge before cooking, this will also shorten the cook time in the slow cooker.

Cheesy Salsa Buffalo Meatballs

Apple cider vinegar adds a bright tang to the slaw. A pinch of sugar also rounds out the flavors. You could use any sugar free substitute in the slaw recipe.

Cheesy Salsa Buffalo Meatballs

Where can you find Desert Pepper Salsa products or connect with them on social media?

SHOP: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer

Website: https://www.desertpepper.com/
Facebook: https://www.facebook.com/DesertPepperTradingCo
Instagram: https://www.instagram.com/desertpeppertradingco/

 

Cheesy Salsa Buffalo Meatballs

Let’s go team!! Who wants to bring the crowd pleasing fun game food?

Cheesy Salsa Buffalo Meatballs

 

Cheesy Salsa Buffalo Meatballs served with Blue Cheese Celery Apple Slaw

Serves 10-12

Meatballs:

1 16 oz. Jar of Desert Pepper Trading Co. Cantina Medium Salsa 

1 cup Desert Pepper Trading Co. Chile Con Queso 

1 cup buffalo wing sauce

2 pounds frozen meatballs (if thawed the cooking time will be less)

In a small bowl, combine the Desert Pepper Trading Co. Cantina Medium Salsa, Desert Pepper Trading Co. Chile Con Queso and buffalo wing sauce. 

Add the frozen meatballs to a slow cooker and pour over the salsa/queso mixture. Mix to cover all of the meatballs with the sauce. Cook on low for 4-6 hours or until the meatballs reach 165 degrees and the sauce is bubbly and hot. Cook time may vary depending upon the slow cooker. 

Slaw:

1 pound bag coleslaw mix

1 green onion, chopped

1 large celery stalk, small dice

1 small honey crisp apple, small dice

2 tablespoons apple cider vinegar 

1 tablespoon sugar

1 teaspoon celery seed

1/2 cup blue cheese dressing

1/4 cup blue cheese crumbles

Toss all of the ingredients together and refrigerate until ready to serve. 

 

Crockpot Beef Chimichanga Filling Recipe

by

Mouth watering…Crockpot Beef Chimichanga Filling Recipe by My World Simplified

img_4953

One of the fun advantages of coordinating the Creative Living stage for the Oregon State Fair is meeting all of the great guest speakers and chefs. In May while attending the Food Wine Conference in Orlando Florida, I met Amy Barrett, blogger of My World Simplified. Amy is also an Ambassador for the Sunday Supper Movement. After telling her about how I wanted to bring the message of Sunday Supper to the fair, she jumped at coming all the way from Florida to do a cooking demo and share the message.

image-2

Part of Amy’s cooking demo included this easy Crockpot Beef Chimichanga Filling. We served samples with tortilla chips. The crowd was super pleased with the flavor and simplicity. Since then I have made this Crockpot wonder. The divine aroma of the peppers and spices doing their thing makes ones mouth water.

img_5524

Amy is a busy mom and blogger. I am so thrilled to be able to meet back up with her this week as we both get to attend the World Food Championship Bloggers Summit. After several days of intense bloggers sessions, shrimp and oyster farm tours, shrimp boil on the beach, (hard times right?) Amy will be judging some of the World Food Championships competition entries and will be doing a cooking demo during the week of the World Food Championship Cook-off, No Bake Cheesecake Bites. amy-barrett-my-world-simplified-blogger I think I will need to find her booth and sneak a piece. 🙂

Find Amy’s recipe here and help your life be simplified with this easy to make recipe.

Garden Goodness Soup with Wild Mushroom Agnolotti and Basil Pesto

by

Garden Goodness Soup with Wild Mushroom Agnolotti and Basil Pesto

Garden Goodness Soup

Fresh vegetables and herbs simmer in a slow cooker then finished with mushroom ravioli and basil pesto.

Flavorful and simple soup made in a slow cooker. I entered this recipe in a contest by Buitoni.

Garden Goodness Soup with Wild Mushroom Angolotti and Basil Pesto

½ medium onion, finely chopped
1 garlic clove, chopped
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 ½ tablespoon olive oil
1 cup peeled, seeded, and chopped fresh or canned tomatoes
1/2 pound zucchini, cut in quarters lengths and chopped into ½ inch pieces
½ pound cremini mushrooms, sliced
1 1/2 cups chicken broth
1 1/2 cups water
1 package of Buitoni Wild Mushroom Agnolotti
3 tablespoons Buitoni Pesto with basil
¼ cup freshly shredded parmesan cheese
1 tsp salt
½ teaspoon black pepper

In a small skillet, cook the onions, rosemary, thyme and garlic in the olive oil over medium heat until the onions are translucent, about 10 minutes.
Transfer the onion mixture into a small slow cooker. Add the mushrooms, zucchini, tomatoes, broth and water. Cover and cook on low for 5 hours, or until the mushrooms and zucchini are tender. Season with salt and pepper, adjusting to taste.

Stir in fresh Buitoni wild mushroom pasta. Cook for 10 minutes, or until pasta is warmed through. Before serving, stir in basil pesto. Ladle soup into bowls and top with shredded parmesan cheese.

*To cook soup on stove top, begin the recipe in a dutch oven. After sautéing the onion mixture add the remaining ingredients except the ravioli and basil pesto. Simmer soup until the vegetables are slightly tender (approximately 15 minutes) then add ravioli and cook for another 10 minutes. Before serving stir in the basil pesto and top with parmesan cheese.

Show Buttons
Hide Buttons