Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, cayenne, and vegetable broth in a 5-7 quart slow cooker. Stir well.
Place the lid on the slow cooker and cook on high for 6 hours.
Once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy (leave some beans whole if desired). If you do not have an immersion blender, wait until the soup cools some and then use a blender to purée the soup in batches. Make sure to never blend hot liquids as they can build pressure in the blender and explode, causing severe burns.
Taste the soup and add salt if needed. Try spooning some sour cream on top of the soup!
This is one of my favorite super fast and easy weekday dinners! I do not have measurements for anything, just measure with your heart!
Mix a generous amount of butter, garlic, and parsley together in a small bowl. Put salmon into a pan, something with high edges to catch all the melted butter. Spoon butter mixture on top of salmon. Put in oven and bake at 350 degrees for 15 minutes.
Serve over a rice of your choice!
In a medium sized bowl, mix cream cheese, mayo, bacon crumbles, green onion, All Purpose Seasoning, and half of the cheddar cheese together until combined.
Place the chicken breast in a baking dish and spread the cheese mixture over the chicken. Top with remaining cheddar cheese.
Bake at 350 degrees for 30-40 minutes or until chicken is cooked through
Brown the hamburger meat in a large skillet, breaking it up as it cooks. Once it is done, drain any excess grease.
Cut cheese into small pieces so it will melt quicker and more evenly.
Put everything into a small crockpot. Turn pot to high and let cook for 30 minutes or until cheese melts completely and is creamy.
You want to stir frequently so it all melts evenly and to make sure it does not get clumpy.
It may not be pretty but it is delicious!!
Whisk buttermilk and hot sauce together in a large bowl. Stir in chicken, cover, and let stand at room temperature for 30 minutes or refrigerate up to 12 hours.
In large bowl, whisk together the Flour Breading ingredients.
Remove the chicken from the buttermilk using a slotted spoon or spider strainer (letting excess buttermilk drip off) and add to the seasoned flour. Toss to evenly coat.
Remove the chicken from the flour mixture using a DRY slotted spoon or spider strainer and transfer back to buttermilk. Remove chicken from buttermilk and transfer back to seasoned flour and toss to evenly coat for a second coating. You may need to get in there with your hands to break pieces up. Transfer chicken to a baking sheet and let rest.
Add vegetable oil to a deep frying pan until it reaches 1-1 ½ inches up the sides. You may use less oil, you will just have to flip the chicken half way through frying. Heat over medium-high heat until the oil reaches 350 degrees F.
Working in batches, fry the chicken until golden brown, about 4-5 minutes. Transfer cooked chicken to a baking sheet lined with paper towels.
Spray airfryer basket with oil. Coat nuggets lightly in oil and put into basket. Airfry at 370 degrees for 10-15 minutes, flipping halfway.
Place the 4 tablespoons of butter and Poultry Seasoning in a bowl. Stir until combined.
Loosen the skin of the turkey. Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.
Coat a large oval slow cooker with cooking spray.
Place the turkey breast and Chicken Broth in crockpot. Cover and cook on low for 6 hours or until a thermometer inserted into the thickest part of the breast registers 165 degrees F.
Transfer the turkey breast to a baking sheet. Preheat the broiler.
Broil the turkey for 4-5 minutes or until skin is browned and crispy.
Dry thawed chicken breast with paper towel. Lightly coat with olive oil and then coat with Chicken Grillin's Seasoning. Place on warm grill over medium heat. Cook about 4-6 minutes per side or until it is no longer pink on the inside.
I do not measure anything for this meal. Make it to your personal taste! You cannot mess it up.
Thoroughly season steak and cover, set out on counter for 30 minutes before cooking so it can come up to room temperature and seasoning can absorb into steak. Start grill and let it get up to temperature. Cook steak for 5 minutes on one side. Cook the other side depending on how you like your steak; 5 minutes: Medium Rare 7 minutes: Medium 10 minutes: Well Done.
Cooking times vary depending on your grill and cut of meat. Always be sure to keep a close eye on your food.
Set out 2-3 large sheets of aluminum foil. Split the ground beef into 2-3 equal pieces, break it up into small pieces and set into loose piles on the pieces of foil. Pour the potatoes and beans onto the piles of beef. Sprinkle all your seasonings on top of the piles. Mix each pile with your hands so the seasonings are evenly distributed. Be careful not to rip any holes in the foil. Carefully fold the foil over and fold the sides to create a pouch, make sure it is sealed. Put the pouches on a baking sheet and bake at 350 degrees for 25 minutes. When done let sit for a few minutes, until you can touch the sides and carefully unwrap the edges. Careful, the steam can burn! Once pouches are open, pour onto a plate and enjoy.
This recipe is super easy to customize! Have fun with it! This is how I personally enjoy my foil meals but you can add whatever you want! Try adding your favorite seasonings, veggies, or a cream base soup like cream of mushroom! You can do anything!
In big bowl, mix with hand mixer; beans, Taco Seasoning, cream cheese, sour cream, and 2 cups of the shredded cheese. Pour this mixture into a greased casserole dish. Sprinkle the rest of the shredded cheese on top. Bake at 350 degrees for 25-30 minutes. Pro tip: Broil on high for 2-3 minutes to brown the cheese, keep a close eye on it to make sure it does not burn. Eat with tortilla chips.
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*Must contain at least one Pepper People seasoning.