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Recipes
Cheddar Artichoke Quiche Mini Cups
By á-47
Drain artichokes, reserving half of the marinade
- 2 jars (7 1/2 oz each) marinated artichoke hearts
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 4 eggs, beaten
- 1/4 cup dry bread crumbs
- 1/4 tea. ground mustard
- 1/8 tea. dried oregano
- 1/8 tea. pepper
- 1/8 tea. hot pepper sauce
- 2 cups (8 oz) shredded cheddar cheese
- 2 Tbsp. minced fresh parsley
Chicken - Baked with Red Jalapeno-Mustard glaze
By á-47
Combine mustard, lime juice, honey and jalapeno
- 2 tbsp. Dijon mustard
- 2 tbsp. lime juice
- 1 Tbsp. honey
- 1 medium sized red jalapeno, seeded and minced
- 4 chicken breasts on the bone, skinless
- salt and pepper
Bacon Wrapped Stuffing Balls
By á-47
Preheat oven to 350 degrees
- 1 lb. thin sliced bacon
- 1 box Stove Top stuffing
Santa Fe Soup (ramen noodles)
By á-47
In a large saucepan over medium-high heat, heat oil
- 1 Tbsp. olive oil
- 6 oz. lean pork, cut into thin strips
- 1 tomato, chopped
- 1 (14 oz) can hominy with liquid
- 1 (4 oz) can whole roasted chilies, drained and chopped
- 2 (3 oz) pkgs. beef or picante beef flavor ramen noodles w/ seasoning packets
- Tortilla chips, broken
- Sliced green onions
Poblano, Potato and Corn Gratin
By á-47
Preheat oven to 400 degrees
- 3 tea. olive oil, divided
- 2 large poblano chiles, stemmed, seeded and cut into 2x1/4" strips
- 1 1/4 lb. Yukon Gold potatoes, peeled, cut into 1/8" thick rounds
- 1 cup frozen corn, thawed
- 1 cup coarsely grated Oaxaca cheese (or mozzarella cheese), divided
- 1 1/2 cups half and half
- 2 Tbsp. flour
- 3/4 tea. salt
- 1/2 tea. pepper
Marinade - Southwestern
By á-47
In a medium bowl, mix all sauce ingredients until thoroughly combined
- 1 can beer
- 1 red onion, thinly sliced
- 1 jalapeno, thinly sliced
- 1/2 cup lime juice
- 1/2 cup fresh cilantro, chopped
- 2 Tbsp. olive oil
- 1 Tbsp. lime zest, optional
- 1/2 tea. salt
- 1/2 tea. black pepper
- 1/2 tea. red pepper flakes
- 1/2 tea. ground cumin
aDressing: Cranberry Orange Vinaigrette
By á-47
In a jar with a tight-fitting lid, combine all ingredients; shake well
- 1/4 cup cranberry juice concentrate
- 1/4 cup orange juice concentrate
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tea. Dijon mustard
- 1/2 tea. salt
- 1/2 tea pepper
Southwest Chile Lime Albacore Pasta
By á-47
Prepare paste according to package directions
- 8 oz. dry gemelli pasta (or spiral)
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 3 Tbsp. olive oil, divided
- 1/2 cup chicken broth
- 2 Tbsp. tequila (optional)
- 1/4 cup lime juice
- 1 Tbsp. taco seasoning or chili seasoning
- 1 1/2 cups half-and-half
- 1 Tbsp. grated Parmesan cheese, plus more for garnish
- 1 cup canned corn, drained
- 1/2 medium red bell pepper, julienne sliced
- 1/2 medium red onion, sliced
- 1 large Anaheim green chile, seeded and chopped
- 2 7-oz. cans albacore tuna, drained and flaked
- salt and pepper
- crushed red pepper, for garnish
Jalapeno Cheddar Corn Sticks
By á-47
Heat oven to 375 degrees and butter a corn-stick pan
- 2 Tbsp. butter, melted, plus more for pan
- 2/3 cup yellow cornmeal
- 1/4 cup flour
- 3/4 tea. baking powder
- 1/2 tea. sugar
- 1/8 tea. baking soda
- 1/4 tea. salt
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/4 cup plus 1 Tbsp. honey, plus extra for drizzling
- 2 large jalapenos, seeded and diced
- 1/2 cup shredded cheddar
Brisket - Simple Brisket
By á-47
Mix a rub ingredients. Store in airtight container
- BRISKET RUB
- 1/2 cup dried, ground red chile peppers or chili powder
- 1/4 paprika
- 1/4 cup black pepper
- 3 Tbsp. garlic salt
- 1/4 cup sugar
- 1 Tbsp. dry mustard
- 1 tea. ground oregano
- SIMPLE BRISKET
- 1 (4-6 lb) trimmed beef brisket
- Brisket Rub
- 1 (1 oz) package onion soup mix
- 1/4 cup worcestershire sauce
- 1 cup water