Cha Cha Chipotle Dip Mix

Can of Corn

Can of Black or Kidney Beans

Can is diced tomatoes 

Pouch of 90 second microwave rice 

Mix canned ingredients in a saucepan and add dip mix to taste. I used about 2 tsp. Prepare rice as directed and add to saucepan. Heat through. A spicy and delicious side for tacos or enchiladas! 

1/2 WSG Garlic Pasta Sauce 

1 can cream of mushroom soup

1/2 soup can milk

2-3 cups fresh spinach 

Water as needed

1 package of fettuccine 

Prepare pasta as instructed on package. 

Mix cream of mushroom soup, milk and sauce mix. Heat until well blended. Add spinach and heat until wilted. Add water to thin sauce if needed. Mix in cooked pasta and serve immediately. 

Taj Majal Tandoori Dip Mix

1 Cup Mayonnaise

1 cup plain Greek Yogurt

2-3 pounds chicken drumsticks 

Mix Taj Mahal Tandoori Dip Mix with mayonnaise and yogurt. Reserve 1/2 cup of dip for serving.  Marinate chicken drumsticks in the dip mixture overnight. Place steam rack in Instant Pot, place drumsticks on the rack. Pressure cook on high pressure for 8 minutes and allow to naturally release pressure for 7 minutes before using quick release. Serve hot with reserved dip on the side. (Keep reserves dip refrigerated until ready to serve). 

6 pork chops

2 tablespoons butter

3 garlic cloves (crushed)

1 cup chicken broth

1/2 cup milk

2 tablespoons flour 

1 1/2 tsp Garlic Obsession Dip Mix

Turn on Instant Pot to sauté setting. Melt butter in pot. Season pork chops with salt and pepper and brown in the Instant Pot. Remove chops and deglaze with chicken broth. Add chops and garlic cloves to the pot and use manual setting to high pressure for 8 minutes. Allow to release pressure naturally. Mix milk, flour and Garlic Obsession Dip Mix and whisk until smooth. After pot has depressurized, remove chops to plate and turn Instant Pot on to saute. Bring broth mixture to a boil and add milk/flour mixture and whisk until the sauce thickens. Serve over the pork chops. 

1 cup Arborio rice

1/4 cup white wine

1 can diced tomatoes 

2 cups tomato bullion 

1 cup hot water 

2 tsp Garlic Obsession Dip Mix 

Chopped Kale

2 tablespoons butter 

Black Pepper to taste 

In a skillet, melt the butter until bubbly. Add the rice and sauté until rice browns a bit. Add the white wine and the tomato broth 1/2 cup at a time and allow to simmer and for the rice to absorb the liquid stirring occasionally. After adding one cup of broth, add the can of tomatoes and simmer to absorb liquid. Add the Garlic Obsession Dip Mix and the remaining tomato broth 1/2 cup at at time. When the rice is tender, add black pepper to taste. If the rice is not yet tender, add the hot water 1/4 cup at a time until it is tender. When the rice is tender, add kale (to your taste) and 1/4 cup hot water. Put a lid over the skillet and steam the kale until bright green. Stir kale into rice and serve.