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Recipes
Smoky-Spicy Tamale Pies (makes 2 individual servings)
By á-47
Preheat oven to 375 degrees
- 4 oz. ground beef
- 1/2 cup chopped onion
- 1/2 cup frozen whole-kernel corn, thawed
- 2 garlic cloves, minced
- 1 tea. chili powder
- 1/2 tea. cumin
- 1/4 tea. ground chipotle chile pepper
- 1 cup canned red kidney beans, rinsed and drained
- 1 (14.5 oz) fire roasted tomatoes with green chiles, undrained
- cooking spray
- 1/4 cup flour
- 1/4 cup yellow cornmeal
- 1/2 tea. baking powder
- 1/8 tea. salt
- 1/4 cup milk
- 1 egg white
Creamy Balsamic-Pear Salad
By á-47
Add dressing gradually to mayo, stirring with fork or whisk until well blended
- 1/4 cup Balsamic VInaigrette Dressing
- 2 Tbsp. mayonnaise with Olive Oil
- 6 cups torn mixed salad greens
- 2 red pears, thinly sliced
- 1/2 cup shredded Italian Three Cheese Blend
- 1/3 cup slivered red onions
- 4 sliced bacon, cooked, crumbled
Crumble Creator
By á-47
- TOPPING
- 5 Tbsp. butter, room temperature
- 1/4 cup brown sugar
- 1 cup flour
- 1/2 tea. salt
- Peaches - 2 lb. (cut into 1/2" wedges) 6 cups
- 3/4 cup sugar
- 1 Tbsp. lemon juice
- 4 Tea. cornstarch
- 1/2 ta. salt
- Blueberries - 6 cups
- 1/2 cup sugar
- 2 tea. lemon juice
- 5 tea. cornstarch
- 1/2 tea. salt
- Raspberries - 5 1/2 cups
- 1 cup sugar
- no lemon juice
- 5 tea. cornstarch
- 1/2 tea. salt
- Apricots - 2 lb (cut into 1/2" wedges) 6 cups
- 1 cup sugar
- 2 tea. lemon juice
- 4 tea. cornstarch
- 1/2 tea. salt
- Rhubarb - 2 lb. thinly sliced - 6 cups
- 1 1/4 cup sugar
- no lemon juice
- 5 tea. cornstarch
- 1/2 tea. salt
Acorn Squash - Grilled with Rosemary
By á-47
Combine 1 Tbsp. oil and next 4 ingredients in a large zip lock; add squash
- 2 Tbsp. olive oil, divided
- 1/4 cup white wine vinegar
- 1 Tbsp. fresh rosemary
- 1/2 tea. salt
- 4 cloves garlic, pressed
- 2 lb. acorn squash, thinly slices
Coleslaw - Corn and Tomato
By á-47
In a large bowl, toss the cabbage with 1 Tbsp
- 2 lb. green cabbage, shredded
- salt and pepper
- ice water
- 6 Tbsp. olive oil
- 2 Tbsp. fresh lime juice
- zest of 1 lime
- 1 clove garlic, grated
- 1 tea. Dijon mustard
- 2 carrots, grated (1 cup)
- 1 cup charred fresh corn from the cob
- 1 cup chopped tomatillos
- 1 cup quartered grape tomatoes
- chopped cilantro
Habanero Gold Jelly
By á-47
Makes about three 8 oz. jars
- 1/3 cup finely sliced dried apricots
- 3/4 cup white vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped seeded red bell pepper
- 1/4 cup finely chopped seeded habanero peppers
- 3 cups sugar
- 1 pouch (3 oz) liquid pectin
Pork (shredded) and Beans
By á-47
Scatter onions and bacon evenly over bottom of slow cooker
- 2 onions, thinly sliced
- 2 strips bacon, chopped
- 1 boneless whole pork loin roast (about 3 lb)
- 1 1/2 cups bbq sauce
- 2 Tbsp. light brown sugar
- 1 tea. garlic powder
- 2 15 oz. cans red kidney beans, drained and rinsed
Salmon - Chile Salmon
By á-47
Thaw fish, if frozen. Soak planks in water for a least 1 hour before grilling
- 2 (1 3/4 to 1 1/2 lb) fresh or frozen salmon fillets
- 2 oak or cedar grilling planks
- 3 dried ancho chile peppers
- 2 dried guajillo chile peppers
- 1 Tbsp. cider vinegar
- 1 Tbsp. honey
- 4 cloves garlic, minced
- 1 tea. salt
- 3/4 tea. Mexican oregano, crushed
- 1/4 tea. cumin
- 1/8 tea. cinnamon
Bread - Cheesy Garlic Bread
By á-47
Preheat oven to 425 degrees
- 1/4 cup creamy Caesar salad dressing (or ranch dressing)
- Half of a 12 oz. loaf crusty Italian bread, halved lengthwise
- 1/2 cup shredded fontina cheese (or shredded cheddar if using ranch dressing)
- 1 Tbsp. grated Parmesan cheese
- 1 tea. chopped fresh parsley
Potatoes - Crispy Smashed Roasted Potatoes
By á-47
Cook potatoes in salted water until they are completely tender and can be easily pierced with a metal or wood skewe...
- 20 baby red potatoes (about 1 1/2" - 2" in diameter)
- Kosher salt
- 3/4 cup olive oil