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Recipes
Green Chile Grits (in crock pot)
By á-47
Serve immediately or refrigerate and cut into slices
- 2 cups cornmeal grits
- 6 cups water
- 1/2 tea. paprika
- 1/2 to 1 tea. salt
- 4 oz. can chopped green chilies
- 1 jalapeno, minced
- 1 pinch cayenne pepper or red chili powder
Corn Meal Waffles
By á-47
Great served with chile, cheese & onions
- 1 cup cornmeal
- 1 cup buttermilk
- 1 egg
- 1/2 tea. salt
- 1/2 tea baking soda
- 3 Tbsp. oil
- 1 small can diced green chiles
- OR-
- 1 pkg. corn muffin mix (Jiffy)
- 1 egg
- 2 Tbsp. melted butter
- 3/4 cup milk
- 1 small can diced chiles
Chow Chow
By á-47
Makes 8 pints
- 6 cups chopped green cabbage
- 4 1/2 cups small cauliflower florets
- 4 cups chopped red bell pepper
- 3 1/2 cups coarsely chopped green tomatoes
- 3 cups sliced sweet onion
- 3/4 cup chopped poblano pepper
- 5 tbsp. canning and pickling salt
- 5 cups apple cider vinegar
- 1 cup water
- 1 cup firmly packed light brown sugar
- 3 Tbsp. mustard seed
- 2 Tbsp. celery seed
- 1 tea. ground tumeric
- 1 tea. grated fresh ginger
- 1/2 tea. ground coriander
Chile Colorado
By á-47
Cut beef into 1" pieces and toss with flour and paprika
- 1 lb. beef round steak
- 1/4 cup flour
- 1 tea. paprika
- 2 tbsp. vegetable oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 dried ancho chiles
- 1 cup water
- 3 cups beef stock
- 2 jalapenos, minced
- 2 tea. chile paste
- 1 Tbsp. chili powder
- 1/2 tea. dried oregano
- 1/2 tea. salt
- 1/4 tea. pepper
Artichokes - Lemon Dijon Sauce for Steamed Artichokes
By á-47
In a small dish, whisk together 3 Tbsp
- 2 lemons, zested and juiced, zest divided
- 1 clove garlic, pressed
- 1 Tbsp. Dijon mustard
- 3 Tbsp. mayonnaise
- 1 Tbsp. EVOO
- 1.8 tea, ground black pepper
- pinch of salt
Easy Crockpot Enchiladas
By á-47
Brown ground meat with chopped onion add salt, pepper, garlic to your liking brown and drain
- 1 lbs of ground beef
- 1 onion, chopped
- 1 small can of chiles (or frozen)
- 1 small can of mild enchilada sauce
- 1 can cream of mushroom soup
- 1 can cheddar cheese soup
- 1 can cream of chicken soup
- 16 oz of picante salsa (optional instead of chiles/enchilada sauce)
- at least 2 cups of shredded mexican blend cheese
- 1 dozen tortillas corn or flour tortillas
Red Pepper Jalapeno Muffins
By á-47
In a large bowl, combine the first six ingredients
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1/4 tea. salt
- 1.4 tea. ground cumin
- 1 egg
- 1/2 cup milk
- 1/4 cup sour cream
- 2/3 cup shredded Mexican cheese blend
- 2/3 cup chopped roasted sweet red peppers, patted dry
- 1 can (4 oz) diced jalapeno peppers, drained
Toffee Poke Cake
By á-47
Prepare and bake cake according to package directions, using a greased 9x13 baking dish
- 1 pkg. chocolate cake mix (18 1/4 oz)
- 1 jar (17 oz) butterscotch or caramel ice cream topping
- 1 carton (12 oz) frozen whipped topping, thawed
- 3 Heath candy bars, chopped
Tarts - Buffalo Chicken Wonton Cups (uses mini muffin pan)
By á-47
Fold sides of wrappers and mold with your fingers to fit into each mini muffin cup
- FOR THE WONTONS
- 20 wonton wrappers, thawed if frozen (3 1/2" sq)
- 2 Tbsp. Frank's hot sauce
- 1 tea. canola oil
- FOR THE FILLING
- 2 cups chicken breasts, diced
- 1 tea. canola oil
- 1/4 tea. celery seeds
- 1/8 tea. Cajun seasoning
- pinch salt
- pinch pepper
- 1/4 cup Frank's hot sauce
- 1/4 cup honey
- 1/4 fresh lime juice
- 1 cup diced celery
- 1/4 crumbled blue cheese
Mini Cheese Tarts (Robyn made in mini phyllo tart cups)
By á-47
Preheat oven to 350 degrees
- 3 pkgs. (45) phyllo mini tarts
- 2 cups angel hair grated swiss cheese (8 oz)
- 2 eggs, beaten
- 1 cup heavy cream
- 2 tea. Dijon mustard
- 1 1/2 tea. smoked paprika
- 1-2 tea. cajun spice
- ground white pepper to taste
- chopped chives