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Recipes
aDressing: Pomegranate-Chipolte Vinaigrette
By á-47
Whisk all ingredients in a large bowl or puree in a blender
- 1/3 cup unsweetened pomegranate juice
- 1 Tbsp. red wine vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. brown sugar
- 1 tea., freshly grated orange zest
- 1 small shallot, minced
- 1 small clove garlic, minced
- 1/8 tea. salt
- 1/8 tea. pepper
- 1/8 tea. ground chipolte chile powder
- pinch of ground cloves
Roasted Potato & Green Bean Salad
By á-47
Preheat oven to 400 degrees
- 4 medium red potatoes, cut into 1" cubes
- 1 large red onion, cut into 1" pieces
- 1/4 lb. fresh green beans, trimmed ande halved
- 2 Tbsp. olive oil
- 8 bacon strips, cooked and crumbed
- VINAIGRETTE
- 2 Tbsp. cider vinegar
- 1 Tbsp. fresh thyme, minced (or 1 tea. dried)
- 1 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1/2 tea. salt
- 1/4 tea. pepper
- 1/4 cup olive oil
Red Potatoes - Mustard-Roasted Potatoes
By á-47
Preheat the oven to 425 degrees
- 2 1/2 pounds small red potatoes
- 2 yellow onions
- 3 tablespoons good olive oil
- 2 tablespoons whole-grain mustard
- kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Pretzels - Spicy Honey
By á-47
Line cookie sheet with foil
- 4 cups thin pretzel sticks
- 3 Tbsp. honey
- 2 tea. melted butter
- 1 tea. onion powder
- 1 tea. chili powder
Corn Bread - Skillet-Sizzled Buttermilk Corn Bread
By á-47
Preheat oven to 375 degrees
- 1 egg
- sugar to taste (2-4 Tbsp)
- \1/4 cup corn oil
- 1 1/4 cup buttermilk
- 1 cup stone-ground yellow cornmeal
- 1 cup unbleached white flour
- 1/4 tea. salt
- 1/4 tea. baking soda
- 1 Tbsp. baking powder
- 1/4 cup butter
Chicken Tamale Muffins
By á-47
With an electric mixer, blend the Maseca, corn oil, salt, baking powder and the chicken broth to obtain a consisten...
- 6 cups Maseca for tamales
- 3 cans Chicken broth
- 1 cup Maizete corn oil
- 2 tea. salt
- 1 tea. baking powder
- 1 large rostisserie chicken
- 1 can green tomatillos sauce
Dip - Hot Cilantro Queso Dip
By á-47
Preheat broiler. In bowl, toss cheeses and flour
- 1/2 lb. shredded cheddar
- 1/2 lb. shredded monterey jack
- 4 tea. flour
- 2 tea. vegetable oil
- 1 onion, finely chopped
- 1/4 cup chopped peppadew or red bell pepper
- 1 jalapeno, finely chopped
- 1/2 cup chopped cilantro, plus leaves for garnish
- tortilla chips
- lime wedges
Tortilla Soup (red or green)
By á-47
In a medium bowl, stir together cumin and next 3 ingredients
- 1 tea. cumin
- 1 tea. schile powder
- 1/2 tea. salt
- 1/2 tea. pepper
- 2 lb. boneless, skinless chicken breasts, cut into 1/2" pieces
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 onion, chopped
- 2 jalapenos, seeded and minced
- 1 Tbsp. minced garlic
- 2 (32 oz) cartons chicken broth
- 1 (28 oz) can crushed tomatoes or tomatillos
- 1 (15 oz) can red or green enchiladas sauce
- 1 (10 oz) can diced tomatoes with green chiles
- 1/4 cup chopped fresh cilantro
- 2 cups crushed tortilla chips, plus more for serving
- 2 cups frozen corn, thawed
- sour cream
- sliced green onions
Dip - Pepperoni Extreme Dip (slow cooker)
By á-47
Combine first six ingredients in a 4 qt
- 4 cups (16 oz) shredded cheddar cheese
- 3 1/2 cups spaghetti sauce
- 2 cups mayonnaise
- 1 pkg (8 oz) sliced pepperoni, chopped
- 1 can (6 oz) chopped olives
- 1 jar (5 3/4 oz) sliced green olives with pimientos, drained and chopped
- Tortilla chips
Rhubarb Lemon Muffins
By á-47
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger
- 2 cups flour
- 1 cup plus 1 1/2 tea. sugar, divided
- 3 tea. baking powder
- 1/2 tea. salt
- 1/2 tea. ground ginger
- 2 eggs
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 Tbsp. grated lemon peel
- 1 3/4 cups sliced fresh or frozen rhubarb