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Recipes
Salsa - Classic Salsa, Two Ways
By á-47
Chunky or smooth. If you're going for smooth, use the canned tomatoes
- 1 (28 oz) can peeled plum tomatoes, drained and halved
- - or -
- 2 cups seeded, diced tomatoes
- 2 jalapenos, stemmed and halved
- 2 Tbsp. olive oil, divided
- 1 cup diced red onion
- 1 Tbsp. sliced garlic
- 2 chipotle chiles in adobo, minced
- 2 Tbsp. freshly squeezed lime juice
- 1 1/2 tea. lime zest
- 1/2 cup thinly sliced green onions, white and light green parts only
- 1/2 tea salt
- 1/3 cup minced cilantro
Southwest Breakfast Bake
By á-47
Grease a 2 qt. square baking dish
- 1 15 oz. can black beans, rinsed and drained
- 3/4 cup canned enchilada sauce
- 2 4 1/2 oz. cans diced green chiles, drained
- 1/2 cup thinly sliced green onions
- 3-5 dashes Tabasco to taste (optional)
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese and/or shredded Pepper Jack cheeese
- 3 egg whites
- 3 egg yolks
- 21 Tbsp. flour
- 1/4 tea. salt
- 1/2 cup milk
- 1 Tbsp. snipped fresh cilantro
- Sour Cream
- Salsa
Potatoes - Twice-Baked Potato Casserole
By á-47
1) In 4-quart saucepan, place potato pieces and add enough water to cover
- 6 medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
- 1/2 cup milk, heated
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup sour cream
- 3 tablespoons chopped fresh chives, or green onions
- 6 slices bacon, cooked and crumbled
- 1 1/2 cups finely shredded Cheddar cheese (6 oz)
Cornbread - Grilled Corn Cornbread
By á-47
Preheat oven to 400 degrees
- 1 ear fresh corn, coated with nonstick spray
- 1 cup yellow cornmeal
- 1 cup flour
- 1 Tbsp. baking powder
- 1 tea. salt
- 3/4 cup buttermilk
- 1/3 cup olive oil
- 1/4 cup honey
- 2 eggs
Green Tomato Chutney
By á-47
In a large Dutch oven, combine all ingredients
- 2 lbs. green tomatoes
- 2 lbs. Granny Smith applies, peeled, cored and diced
- 2 medium onions, diced
- 1 lemon, sliced and seeded
- 1 orange, sliced and seeded
- 1 clove garlic, minced
- 1 /.2 cup golden raisins
- 1/2 cup dried cranberries
- 1 12/2 Tbsp. ground red pepper flakes
- 1 Tbsp. ground ginger
- 1/2 Tbsp. ground cinnamon
- 2 cups apple cider vinegar
- 1 1/2 lb. brown sugar
- 6 pint jars
Pork with Orange Sauce
By á-47
In 9" glass pie plate, combinr carrots and 1/4 cup water
- 4 carrots, cut into 1" chunks
- 1 whole pork tenderloin
- 1 navel orange
- 1 tea. extra virgin olive oil
- 1 sml. red onion, sliced
- 1 Tbsp. Dijon mustard with seeds
- 1 pkg. heat-and-serve precooked brown rice
Berry Galetas (individual)
By á-47
Preheat oven to 375 degrees
- Refrigerated pie crust
- 2 cups blueberries (about 1 pint)
- 1 cup raspberries (about 1/2 pint)
- 1/3 cup sugar, plus more for sprinkling on top (about 1-2 Tbsp)
- 3 Tbsp. cornstarch
- 1/2 tea. cinnamon
- 1/4 tea. ginger
- 1/4 tea. salt
- 4 Tbsp. butter, cut into 8 pieces
- 1 egg
- 1-2 Tbsp. milk
Tomato Salad with Chile and LIme
By á-47
Core and halve the tomatoes
- 2 lb. ripe tomatoes
- 1 large mild green chile, such as poblano
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 1/2 tea. salt, plus more to taste
- 1/4 tea. dry mustard
Salmon - Chipotle Sparked Mustard Salmon
By á-47
Directions Place salmon in a foil-lined 15-in
- Ingredients
- 6 salmon fillets (4 ounces each)
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup prepared horseradish
- 1/4 cup stone-ground mustard
- 1/4 teaspoon lemon-pepper seasoning
- 1 teaspoon minced chipotle pepper in adobo sauce
- 1 teaspoon snipped fresh dill
Chipotle Sweet Potato Soup with Queso Blanco
By á-47
In a 4 1/2 qt. pot over medium-high heat, combine oil, onion, garlic and sweet potatoes
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 3 lb. sweet potatoes, peeled and diced
- 1 tea. salt
- 1 Tbsp. fresh lime juice
- 1 1/2 Tbsp. honey
- 3/4 tea. cumin
- 1 chipotle pepper in adobo, seeds removed
- 4 cups chicken broth
- 3/4 cup evaporated milk
- 3/4 cup queso blanco, crumbled