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Name: margalit
Location: Massachusetts, United States Professional writer, educational advocate, opinionated ultra liberal mother of 18 year old twins, living life in the slow lane due to hypertrophic cardiomyopathy, congestive heart failure, and diabetes.

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Wednesday, March 05, 2008

WFMW: Rotel? What do I DO with it?

I read all the accolades about Rotel on Shannon's blog last year, but I honestly had not a clue as to what she was talking about. Here in Yankeeville, we don't use Rotel. In fact, nobody I know had ever even heard of it, while you Southerners were waxing poetic about melting it in Velveeta.


I started online shopping for groceries recently because I am way to lazy to carry groceries into my house in the snow. And guess what? They had Rotel! So I ordered two cans of the stuff. Cans that are now sitting in my pantry looking all lost and sad because I do not have a clue what to do with them.

So tell me, what do I do with Rotel? Recipes, please!

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23 Comments:

Anonymous Summer said...

There is the basic recipe of tossing some in the crock pot with velveeta and some fried ground beef. I like to add a can to a pot of chili for some kick. I'll also mix a can with a can of black beans and a can of corn, serve it cold with some corn chips for dipping in.

5/3/08 1:55 AM  
Blogger Life, Love and Goldfish said...

1 lb. sausage, 2 packages cream cheese and 2 cans rotel....melt in a crockpot and use it to dip your chips! :) YUM!

5/3/08 2:04 AM  
Blogger margalit said...

Is there anything you can do with Rotel that doesn't involve mixing meat and cheese together?

5/3/08 2:38 AM  
Blogger Kathy in WA said...

Use it as a basis for a yummy stew. Cans of Rotel, cans of tomato, some chicken broth and whatever else is pleasing to your family - meat of some kind (chicken or beef, sausage is delicious), some chopped veggies, a starch of some sort (rice, potatoes or noodles).

My family LOVES stew! Be creative and go for it.

5/3/08 3:37 AM  
Blogger Troye said...

Make homemade salsa. Yummy.
2-3 tomatoes
1/3 bunch cilantro
2 cloves garlic
juice of one lime
1/2 small purple onion
can of rotel
Blend all together in a food processor or blender.

Here is a yummy supper slow cooker recipe that is a crowd pleaser, is super easy, and only uses a handful of ingredients (scroll to the bottom of this post):
http://troyestadler.blogspot.com/2007/12/handcrafters-holidays-blog-meme.html

5/3/08 6:27 AM  
Blogger Jo said...

I love Rotel! I use it sometimes to replace any recipe that calls for canned tomato to punch things up. I've put some in a ramekin, craxked an egg on top, added a bit more, baked it and then had it for breakfast.
Great stuff.

5/3/08 6:39 AM  
Anonymous Anonymous said...

Taco Soup!

Two pounds of ground beef, cooked, drained
One chopped onion
Two cans stewed tomatoes
Two cans pinto beans, rinsed and drained
One can corn, drained
One can Rotel
One package taco seasoning
One package Hidden Valley Ranch dressing
2 t. chili powder
Two cans water

Brown the meat with the onion; drain. Add the rest of the ingredients. Simmer for 45 minutes. Serve with Tostidos, shredded cheese, scallions, sour cream.

I know it involves beef and cheese, but it makes a ton, which I thought might appeal to The Boy.

Recipe from Southern Living, courtesy of my Aunt Claire.

Bobbie

5/3/08 7:07 AM  
Anonymous Anonymous said...

We use it in quesadillas. Tortilla, cheese, Rotel, and grilled chicken. Yummy! I also add it to black beans or refried beans. We love spicy stuff. We always have it on hand.

Amanda

5/3/08 9:30 AM  
Blogger Someone Being Me said...

I use 1/2 big block of Velveeta, 1 can Rotel, and 1 can refried beans to make a dip. I just put it all together in the crockpot and stir frequently until it all melts. It takes just like bean and cheese nachos with tortilla chips. It has been a big hit all all my parties.

5/3/08 11:06 AM  
Blogger Ribbon Rock Star said...

Rotel Chicken Spaghetti...

http://ribbonrockstarhairbows.blogspot.com/search?q=chicken+spaghetti

5/3/08 12:32 PM  
Blogger Flutterby said...

My cooking blog so far consists of so many recipes using Rotel that I should rename it "The Rotel Cooking Blog".

5/3/08 1:00 PM  
Blogger ames said...

I add it to chili instead of regular tomatoes to give it a nice kick. I'm also going to try using it in Sopa seca (mexican noodle roni) and spanish rice since these both call for chilis and tomatoes. Basically you cook up some onion and garlic in some oil, add smashed up spaghetti noodles or rice and cook them until lightly brown, then add the rotel and some chicken broth (and some frozen veggies for the sopa seca) and cook it until the rice or noodles are done and the liquid is absorbed. Course I haven't tried it *yet* so no guarantees...

5/3/08 1:06 PM  
Blogger Rhiannon said...

Oh my gosh, oh my gosh, oh my gosh.

Tamale Pie. You could easily leave out the cheese, as it is only sprinkled on the top of the corn bread.

Now, don't hate me for this, but I use Sandra Lee's recipe. She drives me batty, but the recipe is actually quite good. If you'd like it, I'm happy to scan it and email you.

5/3/08 1:47 PM  
Blogger Vanessa said...

I use it to make chicken taco meat. So yummy!


Crock-Pot Taco Chicken
2-3 frozen boneless, skinless chicken breasts
2 cans Rotel tomatoes (I use the milder ones)
1 pkg. taco seasoning
2 cans kidney beans, drained and rinsed

In a Crock-pot, add all ingredients and cook on low 8 hours. At that point, take the lid off the crock-pot. Turn it up to high, let it cook for 30 minutes to 1 hour, stirring frequently. This will help it to be less soupy. Shred the chicken with two forks. Serve over tortilla chips or in taco shells with all the fixings: cheese, lettuce, tomatoes, black olives, sour cream, salsa, etc.

5/3/08 2:00 PM  
Anonymous Anonymous said...

4 skinless chicken breasts (bone in)
1 chopped onion
1 cup brown rice
1 can rotel
3/4 cup chicken broth
any veggies you want, I Use mushrooms often

use as little oil as you can (or spray w/ pam) in a fry pan w/ a cover
cook the chicken for 5 minutes on each side (toal 10 minutes)

remove the chicken, pour off any excess oil/fat
saute the rice for a couple of minutes, until translucent
put in the rotel & broth and simmer, covered, for 20 minutes (if using white rice, omit this 20 minute simmer)
put the chicken & whatever veggies you are using into the rice, replace the lid & simmer for 25 minutes or until rice is at an edible dryness/consistency

5/3/08 3:11 PM  
Blogger JoAnn said...

Dump it on top of a roast in the crockpot. When it is done, shred the meat with the sauce and use as a filling for burritos. We like shredded beef, refried beans, cheese, lettuce, tomatoes, sour cream, and guacamole.

5/3/08 3:20 PM  
Blogger Jeni said...

It's great in casseroles, as a bit of a pick-me-up. As others have mentioned, it's good in soups and stews. And it's fantastic in beans, if you're ever cooking up a big pot of black-eyed peas or bean soup.

5/3/08 4:24 PM  
Blogger Day Dreamer said...

1 can of rotel, very well drained
some scallion bits
1/2 can black olives
garlic, salt & pepper to taste
blend the above in a food processor

add in a block and a half of cream cheese.

spread some on flour tortilla's

roll them up and stick 'em in the fridge for about 3 hours

slice when ready to serve for appetizers or the munchies

holy crud are they great! everyone here in OkieVille requests them. (my kids go nutty for them, too.)

YUM.

5/3/08 5:59 PM  
Anonymous Anonymous said...

http://www.texmex.net/Rotel/main.htm

scroll down to recipes. i have never made a cheese/beef concoction with rotel, and still find I can use it in many ways.
;-)

elizabeth (new to you via wfmw)

5/3/08 9:40 PM  
Blogger margalit said...

Wow, now I can't wait to use my cans of Rotel. I have a million ideas now, and I'm so thankful to all of you for whetting my appetite.

6/3/08 3:16 PM  
Blogger Laura said...

chicken breasts (cooked and diced) Reserve some of the broth to add to dish
1 can rotel
spaghetti (cooked)
1 can cream of chicken soup (could use cream of chicken)
cheddar cheese (shredded)

Add all ingredients together (including some broth). Pour into baking dish. Bake at 350 until bubbly. Add more cheese to top the last few minutes of baking!

Delish! (or at least we think so!)

11/3/08 8:49 PM  
Blogger Susan said...

Oh, I am crying at this post. I would LOVE to have 2 cans of Rotel, the Germans haven't quite caught onto the Rotel yet. The best use for the cans are the most expensive. For $30.00, you can ship those babies on over here. Would make a lovely post and possibly a tax deduction for some non profit reason.

2/4/08 5:32 AM  
Blogger Christine @ Serenity How? said...

I love the Rotel mac & cheese recipe - it's on the can sometimes and you can find it on their website.

I posted about cooking chicken in Rotel once and you can find it here:

http://serenityhow.blogspot.com/2008/02/its-not-easy-being-cheezy.html

Happy cooking! :)

2/4/08 11:22 AM  

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