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Recipes
Chicken - Fire Beer Chicken
By á-47
Prepare marinade: combine all ingredients in a bowl, blend well
- MARINADE
- 1/2 cup chopped canned chipotle peppers in adobo sauce
- 12 oz,. beer
- 1 cup onions cut into small dice
- 2 Tbsp. molasses
- 1 Tbsp. salt
- 1/4 cup balsamic vinegar
- 1/4 cup cider vinegar
- 1/4 cup salad oil
- 6 slices pineapple rings
- 6 boneless, skinless chicken thighs (about 5 oz. each)
- 12 oz. prepared salsa, for serving
Jalapeno Biscuits
By á-47
Heat oven to 450 degrees Sift flour, baking powder, salt, pepper, and garlic powder into bowl
- 2 cups flour
- 1 Tbsp. baking powder
- 1/2 tea. salt
- 1/8 tea. cayenne
- 1/8 tea. garlic powder
- 1/4 cup solid shortening
- 1/3 cup shredded cheddar cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup grated parmesan cheese
- 1 jalapeno, seeded, chopped
- 3/4 cup milk
Dip - Baja Spinach Dip
By á-47
In a large saucepan, bring 1/2" of water to a boil Add spinach, cover and cook for 3-5 minutes or until wilted
- 1 pkg. (6 oz) fresh baby spinach
- 1 large onion, chopped
- 1 Tbsp. canola oil
- 2 cans (14/5 oz. each) Mexican diced tomatoes, drained
- 1 pkg. (8 oz) cream cheese
- 2 cups (8 oz) shredded Mexican cheese blend
- 1 can (4 oz) chopped green chilies
- 4 1/2 tea. red wine vinegar
- 1/8 tea. hot pepper sauce
- tortilla chips
Pork Tenderloin Adobo
By á-47
For chile sauce, in medium saucepan combine chile peppers, chicken broth, onions, and garlic
- 2 1/2 to 3 oz. New Mexican Chile peppers (about 10) seeded and coarsely chopped
- 3 cups chicken broth
- 2 medium onions, halved
- 4 cloves garlic, peeled
- 12 tea. honey
- 1/2 tea. salt
- 1/2 tea. cumin
- 1/4 tea. cinnamon
- 1/4 to 1/2 cup chicken broth
- 1 1/2 lb. pork tenderloin, cut into 2" pieces
- 1 Tbsp. olive oil
Dijon Vinaigrette
By á-47
Drop garlic into blender while motor is running
- 2 cloves garlic
- 1/4 cup parsley sprigs, packed
- 1/4 cup basil leaves, packed
- 1/2 tea. cracked black pepper
- 1 cup Dijon mustard
- 1 cup balsamic vinegar
- 2 cups tomato juice
- 2 Tbsp. honey
Baked Eggs & Bacon In Potato Bowls
By á-47
Lay a potato on its side, carefully cut off the tip third of the potato
- 2 large baked potatoes (russet or sweet)
- 1 Tbsp. butter
- 2 eggs
- 2 strips bacon, cooked and crumbled
- 2 Tbsp. shredded cheddar
- 1 Tbsp. fresh parsley, chopped
- salt and pepper
Meatballs - Orange Jalapeno Glazed
By á-47
Mix all in crock pot. Add meatballs, mix to coat
- 28 oz. package frozen meatballs
- 12 oz. jar orange marmalade
- 1/2 small jalapeno, diced
- 1/4 cup orange juice
- 1/4 cup beef broth
- 3-4 green onions, chopped
- 1/4 tea. salt
- 1/4 tea. pepper
Pickled Vegetables (fresh pack - not canned)
By á-47
Bring brine ingredients to a just a simmer to dissolve sugar
- MASTER BRINE:
- 1 1/2 cups white vinegar
- 2 cups with 1 Tbsp. sugar
- 1/2 tea. salt
- Italian: add oregano, rosemary, bay leaf and black peppercorns
- French: add rosemary, thyme, bay leaf, black peppercorns, chile, garlic, white wine vinegar (instead of white vinegar)
- Classic: add dill, garlic and black peppercorns
- ANY SLICED VEGETABLES (carrots, cauliflower, brussels sprouts, celery
Bean - White Bean, Onion and Garlic w/ oil and lemon dressing
By á-47
Bring beans and 6 cups water to a boil
- 1 lb. dried navy beans, sorted and rinsed
- 1 yellow onion, halved and thinly sliced
- 1 large garlic clove, crushed
- 1/3 cup fresh coarsely chopped Italian (flat-leaf) parsley, plus more for garnish
- 1/3 cup extra virgin olive oil
- 1 1/2 tea. salt
- /2 tea. pepper
- 3 Tbsp. fresh lemon juice
Cheese Puffs w/ chile (in mini muffin cups)
By á-47
Heat oven to 425 degrees, rack in the middle
- 3 eggs
- 1/2 cup milk
- 1/4 cup chopped green onions with tops
- 1/4 cup shredded Mexican blend cheese
- 2 Tbsp. canned green chile slices
- 1/3 cup flour
- 1/4 tea. salt
- 1/4 tea. baking powder
- Additional chopped green onion, optional