Recipes
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Easy Cookout Recipes
Fruit Salad
Ingredients
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup pineapple, diced
1 cup grapes, halved
1 tablespoon honey
1 tablespoon lime juice
Fresh mint leaves (optional)
Instructions:
In a large bowl, combine strawberries, blueberries, pineapple, and grapes.
In a small bowl, whisk together honey and lime juice.
Pour the honey-lime dressing over the fruit and toss gently to combine.
Garnish with fresh mint leaves if desired.
Serve immediately or chill in the refrigerator until ready to serve.
Classic Potato Salad
Ingredients:
Potatoes
Mayonnaise
Dijon mustard
Celery
Red onion
Salt and pepper
Instructions:
Boil potatoes until tender, then drain and let cool.
Dice potatoes and mix with mayonnaise, Dijon mustard, diced celery, and diced red onion.
Season with salt and pepper to taste.
Chill in the refrigerator before serving
Grilled Veggie Skewers
Ingredients:
Bell peppers
Zucchini
Cherry tomatoes
Red onion
Olive oil
Salt and pepper
Instructions:
Preheat grill to medium heat.
Cut vegetables into chunks and thread onto skewers.
Brush with olive oil and season with salt and pepper.
Grill for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred
Pasta Salad
Ingredients:
12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, diced
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/2 cup Italian dressing
Instructions:
Cook pasta according to package instructions.
Drain and let cool.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
Pour Italian dressing over the salad and toss to coat.
Chill in the refrigerator for at least an hour before serving.
Healthy Recipes
Quinoa Stuffed Peppers
Ingredients
4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup diced tomatoes (fresh or canned)
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped, for garnish (optional)
Directions
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright in a baking dish.
3. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced onion and garlic, and sauté until softened. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Once the quinoa is cooked, combine it with the bean and corn mixture. Stir in diced tomatoes.
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
6.Place the stuffed peppers in a baking dish. Top each pepper with shredded cheese.
Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
7.Optional: For a golden brown cheese topping, uncover the dish for the last 5-10 minutes of baking. Garnish
with chopped cilantro if desired, and serve hot.
Gingerbread Cookies
Ingredients
2 cups diced tomatoes of mixed colors
2 jalapeños, stemmed, seeded and minced
1/2 cup diced red onion
1/4 cup cilantro leaves
Juice of
1 lime Salt
Directions
In a bowl, toss the tomatoes with the jalapeños, onion, cilantro and lime juice. Season to taste with salt and serve immediately. Makes 2 ½ to 3 cups Recipe courtesy of ABQ cuisine expert Gwyneth Doland
Banana Ice Cream
Ingredients
Ripe bananas
Optional flavorings (e.g., cocoa powder, vanilla extract, peanut butter, frozen berries, etc.)
Directions
Peel and slice ripe bananas into small rounds.
1. Place the banana slices in a freezer-safe container or bag and freeze for a few hours until solid.
Once frozen, transfer the banana slices to a blender or food processor.
2. Blend the frozen banana slices until they become creamy and smooth.
3. Optional: Add flavorings of choice, such as cocoa powder or peanut butter, and blend again.
4. Serve the banana ice cream immediately as a delicious and healthier alternative to traditional ice cream.
Spiced Fruit Salad
Ingredients
110g (1/2 cup) of caster sugar (superfine)
4 slices of fresh ginger
1 small red chili, cut in half
4 ounces (1/2 cup) water
Juice and zest of 2 limes
fruit, a mixture of watermelon, honeydew melon, mango, banana, cherries,pineapple, kiwi
fruit etc., sliced and chopped (enough for 4 portions)
Directions
Put the sugar into a saucepan over medium heat along with the water, ginger and chili. Heat until the sugar melts. Remove from the heat and allow to cool to room temperature. Add the lime juice and zest.
Remove the chili and ginger. Put the fruit into a bowl. Pour the syrup over. Place in the fridge to marinate for 30 minutes. Serve chilled on it's own or with some ice cream or sorbet if desired.
Holiday Recipes
Biscochitos
Ingredients
6 c. flour
3 tbsp. baking powder
1 teaspoon salt
1/2 c. water
1/4 c. sugar
2 c. shortening
1 c. sugar
2 teaspoon anise seed
2 egg yolks, slightly beaten
1 tbsp. cinnamon
Directions
Cream shortening with 1 c. sugar and anise seed. Add in the egg yolks. Sift together the flour, baking powder and salt. Fold in the water.
Combine the two mixtures and knead till well mixed. Roll out to a 1/3 inch thickness and cut into fancy shapes.
Combine the 1/4 c. sugar and cinnamon and dust the top of the cookies. Bake at 350 degrees for 8-10 min or possibly till lightly browned.
Gingerbread Cookies
Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1 large egg
1/2 cup molasses
1 teaspoon vanilla extract
Instructions
Preheat Oven:
Preheat your oven to 350°F Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the egg until well combined. Then, add the molasses and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. It may be a bit sticky.
Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling the dough makes it easier to handle.
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out gingerbread shapes.
Place the cut-out cookies on the prepared baking sheets. Bake for 8-10 minutes or until the edges are firm.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Once the cookies are completely cooled, you can decorate them with icing, sprinkles, or other festive decorations.
Classic Christmas Cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional for Decorating:
Icing, sprinkles, and decorations of your choice
Instructions
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
If the dough is too soft, you can refrigerate it for about 30 minutes to make it easier to handle.
On a lightly floured surface, roll out the dough to your desired thickness (usually about 1/4 to 1/2 inch). Use cookie cutters to cut out festive shapes.
Place the cut-out cookies on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the edges are just beginning to turn golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Once the cookies are completely cooled, you can decorate them with icing, sprinkles, and other festive decorations.
Store:
Store the cookies in an airtight container to keep them fresh.
Classic Eggnog Recipe
Ingredients:
6 large egg yolks
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg, plus extra for garnish
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Optional: 1/2 cup to
1 cup of your favorite rum, brandy, or bourbon (adjust to taste)
Instructions:
In a medium bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.
In a saucepan over medium heat, combine the milk, heavy cream, vanilla extract, nutmeg, cinnamon, and cloves. Heat the mixture until it is just below a simmer, stirring occasionally.
Slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Gradually add the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously.
Continue to cook over medium heat, stirring constantly, until the eggnog reaches a temperature of about 160°F (71°C) and thickens slightly. Do not let it come to a boil.
Remove the eggnog from the heat and let it cool for a bit. If you want to add alcohol, stir it in at this point.
Strain the eggnog to remove any potential bits of cooked egg or spices.
Cover the eggnog and refrigerate it for at least 4 hours or overnight to allow the flavors to meld and the eggnog to chill.
Before serving, give the eggnog a good stir. Pour it into glasses and garnish with a sprinkle of ground nutmeg.
St. Paddy's Day Recipes
Bangers and Mash
Ingredients
1 pound turkey sausage
4 large potatoes, peeled and diced
1 tablespoon olive oil
1 onion, diced
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
Directions
1. Preheat the oven to 425 degrees F.
2. Bake sausages in a square pan until they are a bit crinkly and blackened slightly.
3. While the sausages are in the oven, cook the potatoes in a large saucepan with water to cover.
4. Cook for 20 to 25 minutes, until the potatoes are very tender.
Drain the potatoes .
5. Heat oil in a skillet and cook the onion for about 20 minutes until caramelized.
6. Add onions to potatoes with mustard and black pepper.
Use a ricer or masher to get nice creamy potatoes. Add a little milk if necessary.
7. Using an ice cream scoop make mounds of mashed potatoes and place on a cookie sheet.
8. Bake at 400 degrees F for 15 minutes until they brown a little. Serve with sausages.
Corned Beef and Cabbage
Ingredients
3-4 pounds corned beef flat cut
6 potatoes peeled and cut in half crosswise
1 cabbage cut in small wedges
2 onions cut in wedges
5-6 carrots peeled and cut to
2-inch pieces
1-1/2 teaspoons paprika
1-1/2 tablespoons garlic powder
dash of ground black pepper to flavor water
Directions
1. Remove corned beef from package and rinse under cold water.
2. Place it in a large enough pot and cover it completely with cold water.
3. Bring to a boil, reduce heat to medium-low and simmer for about one hour
4. Poke the corned beef on both side with a fork add paprika and garlic powder and simmer for about 1 1/2 hour.
5. Add potatoes, onions and carrots, simmer for 20 minutes then add the cabbage and simmer until all vegetables are tender.
Shamrock Shake
Ingredients:
2 cups vanilla ice cream
1 cup milk
1/2 teaspoon mint extract
Green food coloring
Whipped cream (optional)
Maraschino cherry (optional)
Instructions:
In a blender, combine the vanilla ice cream, milk, mint extract, and a few drops of green food coloring. Blend until smooth and creamy.
Pour the shake into glasses and top with whipped cream and a maraschino cherry if desired.
Serve immediately
Irish Soda Bread
Ingredients:
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. Gradually stir in the buttermilk until the dough comes together.
4. Turn the dough out onto a floured surface and knead briefly until smooth.
5. Shape the dough into a round loaf and place it on a greased baking sheet.
6. Use a sharp knife to cut a cross on the top of the loaf. 7. Bake for 30-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool before slicing and serving.
Thanksgiving Recipes
Garlic Parmesan Mashed Potatoes
Ingredients
4 pounds of potatoes (Yukon Gold or Russet), peeled and cut into chunks
4 cloves of garlic, minced
1 cup of milk
1/2 cup of unsalted butter
1 cup of grated Parmesan cheese
Salt and pepper to taste
C
hopped fresh parsley for garnish
Instructions
Place the potato chunks in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or use a potato ricer for a smoother texture.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to brown the garlic.
Pour the garlic butter mixture over the mashed potatoes.
Gradually add the milk while continuing to mash the potatoes. Mix in the grated Parmesan cheese until well combined. Season with salt and pepper to taste.
If the mashed potatoes are too thick, you can add more milk until you reach your desired consistency.
Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. These Garlic Parmesan Mashed Potatoes are sure to be a hit at your Thanksgiving table. Enjoy!
Green Bean Casserole
Ingredients
1 1/2 pounds fresh green beans, trimmed and cut into bite-sized pieces
1/2 cup diced onions
2 cloves garlic, minced
8 ounces cremini or button mushrooms, sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
1 1/2 cups milk Salt and pepper to taste
1/4 teaspoon dried thyme
1 1/2 cups crispy fried onions (store-bought or homemade)
Instructions
Preheat your oven to 375°F
Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until they are bright green and slightly tender. Drain and immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook until they are softened. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown. Season with salt and pepper to taste.
Add the remaining 1 tablespoon of butter to the skillet. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw taste of the flour. Gradually whisk in the chicken or vegetable broth and milk. Continue to whisk until the mixture thickens.
Add the dried thyme and adjust the salt and pepper to taste. Stir in the blanched green beans, making sure they are evenly coated in the sauce.
Transfer the green bean mixture to a greased casserole dish. Sprinkle the crispy fried onions evenly over the top of the green bean mixture. Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly, and the fried onions are golden brown.
Allow the casserole to cool for a few minutes before serving.
Homemade Macaroni and Cheese
Ingredients
8 ounces (about 2 cups) elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon mustard powder
1/4 teaspoon garlic powder
2 cups milk
2 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional, for topping)
Instructions
Cook the macaroni according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour, salt, pepper, onion powder, mustard powder, and garlic powder. Stir constantly until the mixture becomes a smooth paste and starts to bubble.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens, usually about 5-7 minutes.
Reduce the heat to low, and gradually add the shredded cheddar cheese and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce, stirring until the macaroni is evenly coated.
If you like a crunchy topping, transfer the macaroni and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for 2-3 minutes until golden brown. Keep a close eye on it to prevent burning.
Serve the macaroni and cheese hot and enjoy!
Homemade Stuffing
Ingredients
1 loaf of day-old French or Italian bread, cut into 1-inch cubes (about 12 cups)
1/2 cup (1 stick) unsalted butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2-3 cloves garlic, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried parsley
1/2 teaspoon dried marjoram
1/2
teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2-3 cups chicken or vegetable broth
2 large eggs, beaten
Additional salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
Spread the bread cubes in a single layer on a baking sheet and let them sit out overnight to dry, or bake them in the oven for about 10-15 minutes until they are slightly toasted.
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, and sauté until they are softened, about 5 minutes. Add the minced garlic and sauté for an additional minute.
Stir in the dried sage, thyme, rosemary, parsley, marjoram, oregano, salt, and black pepper. Cook for another 2-3 minutes until the herbs become fragrant.
In a large mixing bowl, combine the dried bread cubes with the sautéed vegetable and herb mixture.
Gradually add the chicken or vegetable broth, mixing as you go, until the stuffing reaches your desired level of moisture. You want the bread to be moist but not overly soggy.
Stir in the beaten eggs, ensuring they are evenly distributed throughout the stuffing mixture.
Transfer the stuffing to a greased baking dish and cover it with aluminum foil.
Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the top is golden brown.
Season with additional salt and pepper to taste if needed.
Serve the stuffing alongside your favorite holiday meal, and enjoy!
Valentine Recipes
Chocolate Covered Strawberries
Ingredients
Fresh strawberries
Chocolate chips (milk, dark, or white)
Optional toppings (sprinkles, chopped nuts, shredded coconut)
Directions
Wash and dry the strawberries thoroughly.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Dip each strawberry into the melted chocolate, covering it halfway or entirely.
Place the dipped strawberries on a parchment-lined baking sheet.
Sprinkle with your desired toppings, if using.
Refrigerate until the chocolate sets, about 30 minutes.
Chocolate Dipped Pretzels
Ingredients
Pretzel rods or twists
Chocolate chips (milk, dark, or white)
Optional toppings (sprinkles, crushed nuts, shredded coconut)
Directions
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip each pretzel into the melted chocolate, covering it halfway.
Place the dipped pretzels on a parchment-lined baking sheet.
Sprinkle with your desired toppings while the chocolate is still wet.
Let the chocolate set by either refrigerating or leaving at room temperature.
Heart-Shaped Rice Krispie Treats
Ingredients
6 cups Rice Krispies cereal
4 cups mini marshmallows
3 tablespoons unsalted butter
Red food coloring
Heart-shaped cookie cutter
Directions
In a large saucepan, melt the butter over low heat.
Add the mini marshmallows and stir until completely melted and smooth.
Add a few drops of red food coloring to achieve the desired pink or red color.
Remove from heat and stir in the Rice Krispies cereal until well coated.
Press the mixture into a greased 9x13-inch pan and let it cool slightly.
Once cooled but still slightly warm, use a heart-shaped cookie cutter to cut out heart-shaped treats.
Let them cool completely before serving
Heart-Shaped Sugar Cookies
Ingredients
Store-bought refrigerated sugar cookie dough or homemade sugar cookie dough
Heart-shaped cookie cutter
Red, pink, and white icing
Valentine's Day-themed sprinkles
Directions
Preheat your oven to the temperature specified on the cookie dough package or recipe.
Roll out the cookie dough on a floured surface and cut out heart shapes using the cookie cutter.
Place the cookies on a baking sheet lined with parchment paper and bake according to the package or recipe instructions.
Allow the cookies to cool completely before decorating.
Decorate the cookies with icing and sprinkles to your liking.
Pumpkin Spice Cookies with Pumpkin Kisses
Ingredients
1 1/4 cup all purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
2 sticks unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 tbsp vanilla extract
1 package Pumpkin Spice Hershey Kisses, about 24, unwrapped
Directions
Preheat oven to 350°.
Combine the flour, pumpkin pie spice and baking soda in a mixing bowl; set aside.
In a stand mixer, mix cream butter and sugar together.
Add the eggs and vanilla and beat for about 30 seconds, then add the flour mixture 1/2 cup at a time until thoroughly incorporated.
Drop by rounded tablespoons on an ungreased cookie sheet and bake for 15-20 minutes, until set.
Immediately top each cookie with a kiss.
Transfer to a rack to cool.
Braised Pork Shoulder with New Mexico Red Chile Sauce
Ingredients
For the Pork
2 tsp chile powder
2 tsp garlic granules
1 tsp cayenne powder
1/2 tsp ground cumin
sea salt
1 3-lb pork shoulder, trimmed of excess fat and cut into 3-inch pieces
3 tbsp olive oil
3 cups vegetable broth
For the Chile Sauce
6 New Mexico chiles
1 tbsp olive oil
2 garlic cloves, chopped
1 habanero chile, seeded and chopped
1/2 small onion, chopped
1 cup vegetable broth
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp ground cumin
sea salt
Directions
For the Pork
Combine the first 4 ingredients in a small bowl and season with salt. Rub the spice mixture all over the pork. Cover and refrigerate at least 2 hours (or overnight). Let stand at room temperature 30 minutes before continuing.
Preheat the oven to 275° F.
Heat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Place 1/2 the pork in the pan and sear until browned, 4-5 minutes per side. Transfer to a plate and sear the rest of the pork with the remaining 1 tablespoon of oil.
Return the 1st batch of pork to the pan, with any accumulated juices. Add the broth and season with salt. Cover tightly and braise in the oven until fork-tender, 2-1/2 to 3 hours, turning once halfway through.
Transfer the pork to a plate and let rest until cool enough to handle. Pour the liquid from the pan but do not wipe. Pull the pork into shreds, discarding any fatty parts, and return to the pan.
Over medium-low heat, add the chile sauce (recipe follows) and stir to combine. Heat until hot throughout, 8-10 minutes.
Serve the pork and sauce with warm tortillas, mounded on sandwich rolls, over spooned over rice, or however you choose.
For the Chile Sauce
Remove the stems and tear each dried chile into 3 or 4 pieces. (Shake out any loose seeds, if desired.) Place the chile pieces in a saucepan and add 2 cups of water.
Bring to a boil, reduce the heat to medium-low, and simmer 10 minutes. Remove from the heat and let stand 5 minutes.
Drain the chiles in a sieve over a bowl, reserving 1/2 cup cooking liquid. When the chiles are cool enough to handle, transfer them to a cutting board and chop very finely (until virtually pulverized). Place in a food processor and add the reserved 1/2 cup cooking liquid. Set aside.
Re-heat the saucepan over medium-low heat and add the olive oil. Add the garlic, habanero, and onion and sauté 4 minutes.
Add the broth, tomato paste, oregano, and cumin and season with salt. Increase the heat and bring to a simmer, then reduce the heat to low and cook 5 minutes, stirring occasionally. Remove from the heat and let cool 10 minutes.
Add the broth mixture to the food processor with the chile mixture. Process until well blended and the solids are finely chopped to a smooth texture
Breakfast Burrito
Ingredients
½ pound bacon or cubed pork (cooked)
5 whole eggs
1 16-ounce jar salsa or green chile sauce
½ pound cooked, diced potatoes
1 cup shredded cheddar cheese
5 10-inch flour tortillas
Pinch salt
Pinch pepper
Directions
Scramble eggs in a large frying pan. Add cooked meat. Place half the salsa in the egg and meat mixture. Add potatoes, bacon and cheese. Mix together and set aside. Prepare warmed tortillas on serving plate and add 1 ½ cups of egg mixture in the center of the tortilla. Fold tortilla ends in first before rolling. Serve with side of green chile sauce.
Makes 5 burritos
Recipe courtesy of El Pinto Restaurant & Cantina
Chicken and Dumplings
Ingredients
1 (2 1/2-pound) chicken, cut into
8 pieces
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
Salt and pepper to taste
1 (10 3/4-ounce) can condensed cream of chicken soup
2 cups all-purpose flour
1 teaspoon salt
Ice water
Directions
Place the chicken, onion, bay leaves, and bouillon, in a large pot. Add 4 quarts of water, simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
Add the cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Chicken Pot Pie
Ingredients
3 cups chicken breasts, boiled and cut into chunks or
shredded
1 can (10.5 ounce) cream of chicken soup
1 cup chicken broth
3 cups mixed frozen vegetables
2 cups Bisquick Heart Smart baking mix
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Spray a 9 x 13 casserole dish with cooking spray. Place your chicken chunks in the bottom of the pan. Empty the package of frozen vegetables over the chicken, spreading evenly. Sprinkle the salt and pepper over the chicken and vegetables. Mix together the cream of chicken soup and the chicken broth (if you want a juicy consistency to the pie, add 1/2 cup more of the chicken broth). Pour over the chicken/vegetable layer. In a bowl mix the Bisquick and the milk until you have a smooth consistency. Pour or ladle over the soup layer. Smooth with a spatula to even out this layer. Bake in a 350 degree oven uncovered for 50-55 minutes.
CHILE CON QUESO
INGREDIENTS
3 pounds of pork butt
1 cup of orange juice
1 cup pineapple juice
2 cups of water
2 teaspoons of salt
2 bay leaves
dash of low sodium or salt free soy sauce
DIRECTIONS
Cut pork into strips (three inches by one inch), place into stewpot or dutch oven and add orange and pineapple juice, water, soy sauce, salt, bay leaves and bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
When pork has browned on both sides, it's ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Goes very well with a green salsa e or tomatillo salsa.
CHILE CON QUESO
INGREDIENTS
8 ounces pasteurized processed cheese (cut into chunks)
1/2 cup evaporated milk
2/3 cup green chile sauce
DIRECTIONS
Microwave cheese chunks and milk for 2 to 3 minutes, stirring to achieve a creamy consistency. Strain excess liquid from green chile sauce. Add green chile sauce and microwave until desired temperature (approximately 40 seconds).
Yields about 2 cups and is excellent as both a party dip and a delicious topping for eggs, hamburgers and chicken. Makes 4 servings
Recipe courtesy of El Pinto Restaurant & Cantina
Chile Rellenos Recipe
INGREDIENTS
6 Fresh Poblano chiles, charred and peeled
1/2 lb. Shredded melting cheese (Queso fresco, queso quesadilla, Monterrey Jack
1 cup Plain Panko breadcrumbs All-purpose flour, for dredging
2-3 Large eggs, beaten
Corn or vegetable oil, for frying
Salsa verde or New Mexican Red Chile Sauce
DIRECTIONS
1. Char the Chiles
2. Place poblano chiles on medium-low heat grill, or on a baking sheet in a 450ºF oven. Listen for popping sounds, after about 5 minutes (on the grill), or about 10 minutes (oven). Turn the peppers so that all sides are charred. Once black and blistered on all sides, place chiles in a large bowl and cover with plastic wrap. This allows them to steam and makes for easy peeling.
3. Prepare sauce
4. You don't want an overpowering sauce with these. I prefer a simple mild red chile sauce, or a good salsa verde. Some people prefer a simple tomato/onion/green chile sauce made in the blender and warmed. It's really your call.
5. Prepare the chiles
6. Run the chiles under cool water and peel the charred skin. Make a lengthwise slice in each chile so that you can reach in remove seeds. This will also be how you stuff your pepper.
7. Stuff each chile with shredded cheese. Feel free to overdo it, because the cheese will melt. Place peppers on a baking sheet and freeze, for about 30 minutes, or so. (The freezing is an optional step, but makes preparation so much easier, with minimal profanity required.)
8. Dredge each chile in flour, shaking off excess. Place back on baking sheet and into freezer.
9. Prepare to cook
10. Beat the eggs. Heat the oil to medium-medium high (depending on your range), so that a pinch of flour begins to fry and create bubbles as soon as you drop it in. Place Panko crumbs in a large bowl or gallon-size plastic bag. Warm your sauce.
11. Almost ready to ring the dinner bell
12. By now, your flour-dredged, stuffed poblanos are ready to fry. Dip each one in beaten eggs, then roll in Panko crumbs, pressing lightly. Fry until golden on each side. Treat these gently with the tongs. The breading doesn't have a lot of 'glue'.
13. Plate and serve
14. It's your dish, but I would strongly recommend plating the chile rellenos atop whatever sauce you choose. Why? For starters, you shouldn't conceal your accomplishment. Secondly, liquid turns crispy to soggy.
15.This recipe is sufficient to serve 4-6 people, with a side of Mexican rice and sliced avocados.
Chocolate Halloween Peep Cupcakes
Ingredients
1
box (15.25 oz) Cake Mix of your choice
Water, eggs, and vegetable oil as directed on packaging
1
tub (16 oz) of frosting of your choice
peeps, and candy sprinkles for a pinch of pizzaz.
Directions
Heat oven to recommended temperature on packaging. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Frost cupcakes with frosting. Sprinkle with candy sprinkles, colored sugar or cookie crumbs. Place a PEEPS® marshmallow on top of each cupcake.
Chocolate Truffles Recipe
Ingredients
200g Bar of dark chocolate (minimum 70%)
200ml Double cream
6-8 tbs Ameretto (or liquor of your choice) optional
Cocoa powder for coating
Chocolate vermicelli for coating
Directions
Break up the chocolate into small pieces and place in a bowl, over a pan of simmering water to melt slowly. Don't let the bottom of the bowl touch the water.
Be patient, don't turn up the heat and rush this process or the chocolate will split and become grainy.
Once melted, take off the heat and stir in the cream and the liquor of your choice (if using). Mix well.
Leave the chocolate mixture to cool.
Once cooled, place in freezer for approximately 1 hour to become really firm.
In the meantime, place some cocoa powder and chocolate vermicelli into individual bowls for the coating process.
Using a melon baller, scoop out the chocolate. Knock it out onto your hand and roll to ensure it is a definite ball.
Drop individual truffles into the cocoa powder or chocolate vermicelli and roll to ensure thorough coating.
(Makes approximately 24 Truffles)
Easy chocolate bundt cake
Ingredients
1 box chocolate fudge cake mix
1 stick melted butter or margarine
1 1/4 C water or skim milk
3.9 oz. Jello chocolate pudding mix
1/2 C mini chocolate chips
4 beaten eggs
1/4 tsp. vanilla
optional: can of chocolate frosting
Directions
Heat the oven to 350.
Melt the butter, add the water, then the rest of the ingredients.
Mix well.
Pour into a greased pan or pans and follow the baking directions on the back of the box.
Easy Fish Fillet
Ingredients
1 kilo Fish fillet (cut into squares)
2 cups bread crumbs
1/2 cup calamansi juice (lime)
3 eggs (beaten)
salt and pepper to taste
Canola oil
Directions
Clean the fish thoroughly.
Pour the calamansi juice, then sprinkle with salt and pepper.
Dip each fish piece in egg then breadcrumbs.
Drop in hot oil and deep fry each fillet.
Remove from oil once cooked and let it drip onto a paper towel.
Serve with sweet and sour sauce on the side.
Easy Sweet Potato Pie
Ingredients
1/3 cup butter, softened
1/2 cup sugar
2 Eggland's Best Eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)
Directions
In a bowl, mix cream, butter, and sugar.
Add eggs; mix well.
Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well.
Pour into pie shell.
Bake at 425° for 15 minutes.
Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean.
Cool. Store in refrigerator.
Fiesta Tacos
Ingredients
2 pounds ground beef or chicken
2 cups or 1 16-ounce jar green chile sauce
6 flour, corn or hard shell tortillas
2/3 cup grated cheese
2/3cup shredded lettuce
2/3 cup chopped tomatoes
2/3 cup chopped onions
1/2 cup sour cream
Directions
Cook ground beef or chicken and strain. Add green chile sauce and simmer on medium heat. Salt and pepper to taste. Add meat to soft flour, corn or hard shell tortillas. Top with grated cheese, lettuce, diced tomatoes, onions and sour cream.
Makes 6 servings. Recipe courtesy of El Pinto Restaurant & Cantina,
Fruit Whip
Ingredients
2 egg whites
1/2 cup powdered sugar
1 cup fruit, pulp (crushed berries. peaches. applesauce, prune, or apricot pulp)
Directions
Beat egg whites until stiff.
Add sugar gradually while beating.
Fold in pulp.
Pile in sherbet glasses; chill.
Green Chile Enchiladas
Ingredients
½ pound meat (chicken, pork or beef), chopped, shredded or ground
2 cups or 1 16-ounce jar green chile sauce
1 dozen 6-inch corn tortillas
2 cups shredded cheddar cheese
½ cup sour cream (optional)
Directions
Preheat oven to 350°F. Lightly fry corn tortilla in hot oil (steam for low-fat option). Put tortillas on paper towel to drain excess oil. Place tortilla on dinner plate. Add preheated green chile, cooked meat and cheddar cheese (lightly sprinkled). Add another tortilla and build two more layers. Top with green chile and sprinkle more cheese on top. Place in preheated oven broiler until cheese is melted (approximately 5 minutes). Garnish with sour cream and serve.
Makes 4 servings
Recipe courtesy of
Green Chile Grilled Burger
Ingredients
4 ounces Sirloin Ground Beef
2 Canned Green Chile's chopped
1 tablespoon Mayonnaise
1 teaspoon ketchup
chopped lettuce
one roll/bun
Directions
Pat out your burger and grill to your desired doneness
Optional toast of roll/bun
Mix mayo and ketchup and slather top bun/roll
Add grilled burger, green chile's, and lettuce to the bottom of bun/roll (to build your sandwich)
GUACAMOLE
INGREDIENTS
2 ripe avocados
1/2 teaspoon salt
1 garlic clove, finely minced
1 teaspoon fresh lime juice or to taste
1 medium-size tomato, chopped
1/4 cup finely chopped Spanish onion
1 medium-size jalapeño chile, minced
2 tablespoons coarsely chopped fresh cilantro
DIRECTIONS
Halve and pit the avocados and scoop pulp into a bowl. Coarsely shop with two knives. Add salt and garlic; add lime juice to taste. Fold in tomato, onion, chile and cilantro. Let stand a few minutes before serving to allow flavors to blend. Taste and adjust seasonings. Makes 2 cups
Hatch Green Chile Stew
Ingredients
2 to 3 lbs boneless pork sirloin roast cut into one inch cubes
2 cups flour
1 teaspoon salt
1 teaspoon pepper
2 medium onions chopped (1 1/2 to 2 cups)
3 cloves garlic - minced
1 10 oz can diced tomatoes (Rotel) or 1 fresh tomato chopped
1 Tablespoon lemon pepper seasoning
1/2 Tablespoon ground cumin
1 Beef bouillon cube
3 to 4 Tablespoons cooking oil
1 27 ounce can Hatch chopped green chiles (I use fresh)
4 to 6 cups of water
Directions
Combine flour salt and pepper in a large zip lock bag, add pork,
shake to coat evenly.
Brown pork in oil in a LARGE pot.
While pork is cooking sauté onions and garlic until onions are tender, about 5minutes. When pork is browned add sautéed onions and garlic.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer for 1-1/2 to 2 hours, or until pork is very tender.
Serve with warm tortillas.
Ice Cream Sandwich Cake
Ingredients
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip topping, thawed, divided
1 pkg. (3.9 oz. JELL-O Chocolate Instant Pudding
8 OREO cookies, chopped, plus one for garnish
12 vanilla ice cream sandwiches
Directions
Pour fudge topping into medium bowl.
Whisk in 1 cup Cool Whip.
Add dry pudding mix; stir 2 mins.
Stir in chopped cookies.
This makes a thick frosting.
Arrange 4 ice cream sandwiches, side-by-side, on 24-inch long sheet of foil.
Italian Easter Bread
Ingredients
3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 tablespoons butter, softened
7 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
Oil
Directions
In a bowl, combine 1 cup flour, sugar, yeast and salt.
Add milk and butter; beat 2 minutes on medium.
Add 2 eggs and 1/2 cup flour; beat 2 minutes on high
.
Stir in fruit, nuts and aniseed; mix well.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
If desired, dye remaining eggs (leave them uncooked);
lightly rub with oil.
Punch dough down. Divide in half; roll each piece into a 24-in. rope.
Loosely twist ropes and tuck eggs into openings.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown.
Remove from pan; cool on a wire rack.
Julie's Easy Holiday Brownies
Ingredients
1 box of brownie mix
3 large peppermint bark bars (can substitute 4 smaller ones)
Water, oil and eggs as indicated on brownie mix packaging
Directions
Prepare brownies according to package
Pour half of the mixtue in baking pan
Place peppermint bark on top of batter
Pour the rest of the batter over the peppemint bark
Bake according to package instuctions
Lady Bug Cookies
Ingredients
1 box (15.25 oz) Red Velvet Cake Mix of your choice
1 egg
1 tbs of Sea salt
2/3 cup vegetable oil
1 cup white chocolate chips
1 tub of icing of your choice
Candy eyeballs
Directions
Preheat oven to 350 degrees. Mix cake mix and sea salt, and in separate bowl mix the egg and vegetable oil. Once the oil and egg are mixed thoroughly, add to the bowl of dry ingredients and continue to mix until the mixture looks smooth and doughy. If dough is too dry, add vegetable oil a little bit at a time.
You can use a scooper, but i prefer to use my hands and grab enough dough to roll into a meatball shape. Place only six doughballs on a large cookie sheet, and use a spatula to lightly flatten the dough, then it is time to add your white chocolate chips. Add as many or as few as you would like. Be sure to place your white chocolate chips face down.
Now it is time to bake! Place in oven for 10-12 minutes, depending on how crispy you like your cookies. Let cookies cool off for 30 minutes before adding the eyeballs. Once cooled down use your icing to glue the eyeballs in place. You will use very little icing for this project, so you can use the rest to frost a cake.
New Mexican Red Chile Chicken Recipe
INGREDIENTS
6 whole skinless, boneless chicken thighs or 2 whole skinless, boneless chicken breasts or 4 half breasts (each half 6-8 ounces)
2 tsp coarse salt (kosher or sea)
1 tsp freshly ground black peppercorns
1 1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
2 Tbsp gound new mexico chile powder
4 cloves garlic, finely chopped
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice, plus
4
lime wedges for serving
1/4 cup extra-virgin olive oil
DIRECTIONS
1. Wrap 2-4 bricks in aluminum foil (shiny side out)
2. Combine the six dry ingredients after the chicken in a small bowl and stir with fingers to mix.
3.Rinse chicken under cold water and dry with paper towels and put in a non-reactive baking dish.
4. Sprinkle chicken on both sides with rub and gently rub into chicken with your fingers. Drizzle the olive oil over the chicken breasts, and pat the oil, garlic and chopped cilantro onto the chicken with your fingertips. Pour the lime juice over the chicken, turning to coat both sides.
5. Let the chicken marinate in the refrigerator, covered, for 30 minutes to 3 hours, turning the breasts once so they marinate evenly.
6. Set up the grill for direct grilling and preheat to high. When ready to cook, clean and oil the grill grate. Arrange the breasts on the hot grate. Place one brick on top of each two breast halves.
7. Grill the breasts for 4 minutes. Turn the breasts over, pour any remaining marinade over them., and place the bricks back on top,
8.Grill until cooked through, 4 to 6 minutes longer. The total cooking time will be 8 to 10 minutes.
9. Cut with a knife to test for doneness. The meat should be moist but not pink. Remove the grilled chicken to a platter.
10. Garnish with any extra cilantro and serve with the lime wedges
Quick & Easy Festive Holiday Croissants Recipe
Ingredients
2 rolls of Pillsbury Grand Crescents (4 per roll)
1 cup dried cranberries
1 cup roasted pistachios (chopped)
4 oz. white chocolate (melted for drizzle)
2 tbsp. decorating sugar
Directions
Preheat oven to 375º F
Line a baking sheet with parchment
Unwrap rolls
Sprinkle each roll pistachios and cranberries
Roll into croissants and place on baking sheet
Sprinkle with sugar, slightly tap with finger to stick on dough
Bake for 15-17 minutes
Remove from oven, cool slightly
Place on cooling rack
Melt chocolate and place in piping bag
Drizzle over each croissant
ENJOY!!
Quick and Easy Taco Soup
Ingredients
2 pounds lean ground beef
1 diced onion
2 minced cloves of garlic
1 package taco seasoning
1 large can of tomato sauce
1 can original Rotel tomatoes and green chiles
1 can yellow corn including liquid
1 cup of water
1 can black beans drained and rinsed (optional)
Salt and pepper to taste
Directions
Brown ground beef and drain fat.
Add onion and garlic and cook over low heat for 5 minutes
Add rest of ingredients and bring to a boil.
Cover and simmer for 20 minutes.
Serve with corn tortilla chips and light Mexican cheese.
Red Chile Gravy Recipe
INGREDIENTS
12 chiles - guajillos ae mild, New Mexican red chiles are medium, or mix them together
3 cups chicken broth or 3 cups water with three chicken bouillon cubes (Do not add additional salt before tasting.)
1 onion chopped
4 cloves garlic, chopped oil
1/2 tbs. cumin, smoked
1 - 2 tbs. chile powder,
1/2 tsp. Mexican oregano, salt, and pepper to taste to thicken sauce
1 tbs. flour +
1 tbs. olive or corn oil
DIRECTIONS
Heat oven to 250 F
Place chiles, spread out, on a baking pan
Cook 15 minutes
Place peppers in a cast iron skillet and toast them
Saute onions and garlic in oil
Add seeded, chopped chiles to a pot, along with all other ingredients
Bring to a boil, cut back to simmer 30 minutes, covered
Let cool
Process in a blender until smooth, about 15-20 seconds
Strain sauce through a sieve
Taste and adjust seasonings
If sauce is not thick enough, add oil and flour to a skillet
mix well and slowly add chile sauce
Makes about 3 cups
ROASTED FALL VEGETABLES
Ingredients
1/2 teaspoon Rubbed Sage
1 teaspoon Seasoned Salt
1/2 teaspoon Pure Ground Black Pepper
3 tablespoons olive oil
1/2 teaspoon Ground Nutmeg
2 cups cut-up red potatoes,
1-inch chunks
1 1/2 cups cut-up carrots,
1-inch chunks
1 1/2 cups cut-up red onions, 1-inch chunks
1 1/2 cups cut-up butternut squash, 1-inch chunks
1 1/2 cups cut-up parsnips, 1-inch chunks
Directions
1 Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
2 Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
3 Bake 30 to 35 minutes or until vegetables are tender and golden brown.
Roasted Butternut Squash Soup
Ingredients
1 butternut squash, peeled, seeded, and cut into chunks
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
4 cups vegetable or chicken broth
1 teaspoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Optional toppings: roasted pumpkin seeds, a dollop of sour cream or Greek yogurt, or a sprinkle of fresh herbs like parsley or chives
Directions
Preheat your oven to 400°F (200°C).
Place the butternut squash chunks on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until the squash is tender and slightly caramelized.
In a large pot, heat a little olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
Add the roasted butternut squash and dried thyme to the pot. Stir everything together.
Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
Use blender to blend mixture until smooth.
Return the blended soup to the pot and heat it over low heat, allowing it to simmer for another 5-10 minutes to thicken and develop flavor. Adjust the seasoning with salt and pepper to your liking.
Serve the soup hot with your choice of toppings. Roasted pumpkin seeds, a dollop of sour cream or Greek yogurt, and fresh herbs make excellent garnishes.
Rollitos de Carne
Ingredients
1 1/2 pound round steak
6 tablespoon lard or butter
1/4 cup chopped onions
2 cup soft bread crumbs
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon parsley
1 tablespoon water
10 1/2 ounce (1 can) mushrooms
and a little bit of black pepper
Directions
Brown steak on both sides in hot fat.
Add other ingredients and simmer for about 30 minutes.
Peach Cobbler
Ingredients
1 1/2 cups sugar
2-3 cups peaches (you may use frozen, but thaw them first)
1 stick butter
3/4 cups plain flour
2 tsp. Baking Powder
pinch of salt
3/4 cup Milk
Directions
Mix the peaches with 1 cup sugar. Set aside.
Make a batter in another bowl of 1/2 cup sugar, the flour, baking powder, salt and milk. Stir together with a spoon and set aside.
Melt the Butter at 350 degrees in a conventional oven using a 2 qt. oblong baking dish that has been sprayed. When the butter starts to sizzle, pour the batter over the melted butter, (DO NOT STIR!) covering the bottom of the dish with batter..
Drop Peaches and sugar mixture evenly on the top of the batter/butter mixture by large tablespoon fulls.
The fruit will sink to the bottom while a beautiful crust forms on top.
Bake for 45 minutes or more depending on the amount of fruit used and the amount of crust you decide to make. If it browns too quickly, place a foil tent on top for the last few minutes.
Slithery Snake Calzone
Ingredients
FOR THE DOUGH:
3 cups all-purpose flouer
2 1/4 tsp yeast
3 Tbsp olive oil
1 cup warm water
1 tsp salt
FOR THE FILLING:
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 1/2 cups your favorite pizza sauce
1 Tbsp Italian seasoning
Toppings of your choice
EXTRAS:
1 egg white
2 drops food coloring (1 yellow, 1 blue or green)
Marinara sauce for dipping
2 peas for eyes
1 slice pepperoni for tongue
Directions
For the dough:
Mix water, sugar and yeast together. Allow to sit for 10 minutes until mixture becomes foamy. Meanwhile, in the stand of an electric mixer fit with the hook attachment, mix your flour and salt. Once your yeast mixture is foamy, slowly pour into flour mixture with the speed on low. Gradually add your 3 Tbsp of olive oil. Continue to mix until a dough forms. If the mixture is too wet, add more flour, one Tbsp at a time. Conversely, if it is too dry, add water one Tbsp at a time.
Use the additional 2 tsp of olive oil to grease a bowl. Place the dough in the bowl and cover with plastic wrap. Allow dough to rise for 90 minutes, until doubled in size.
Once it has, punch dough down and let rest for 30 minutes. Divide mixture in half after resting. Roll out one half until thin on a floured surface and freeze the other half for use at another time.
To make the calzone:
Mix cheeses and Italian seasoning together in a small bowl. Layer marinara and cheese mixture in dough, leaving a one-inch border. Place toppings in calzone.
Starting at one end, roll the dough, jelly-roll style until all is completely enclosed. Place on a greased baking sheet and maneuver dough to resemble a snake's body.
Drop yellow food coloring into egg white and brush on the dough. Then, do the same with the blue coloring (no need to worry if colors mix) to resemble that of a snake's multicolored skin.
Place peas/olives in place for eyes and make a small indentation in the dough where tongue will go.
Bake for 30 minutes until golden brown.
Meanwhile, cut tongue out of one slice of pepperoni using a paring knife. When removing calzone from oven, place tongue in indentation made earlier.
Smokey Cave-Man Bad Boy Burgers
Ingredients
1 large red onion, finely diced or grated
1/2 medium green bell pepper, finely diced or grated
2 packages Lipton onion soup mix
2 teaspoons liquid smoke flavoring
1/2 cup A-1 Steak Sauce
1 to 2 tablespoons Worcestershire
1 tablespoon garlic powder
1 teaspoon black pepper
1/2 tablespoon salt
2 pounds ground chuck beef (80/20)
1 1/2 pounds ground sirloin beef (90/10)
Jim Beam Marinade:
6 tablespoons soy sauce
1/4 cup Jim Beam (or other bourbon)
2 tablespoons Worcestershire
2 tablespoons Wesson oil
2 garlic cloves -minced
1 1/2 tablespoons brown sugar
1 tablespoon black pepper
1/4 teaspoon ground ginger
1/8 teaspoon red pepper
2 tablespoons water
Directions
In a large bowl combine all ingredients except meat and marinade, then mix well.
Break ground beef into small pieces and add to the bowl incorporating meat into mixture with a large spatula. Avoid using hands keeping the fat content cold.
Divide into eight equal portions and form into balls dipping hands in ice water if necessary.
Place on large baking pan and chill for several hours.
Shape into patties about 3/4 inches thick, again, dip hands in ice water if needed.
Make an shallow depression in the center to keep the burgers flat during cooking.
Preheat grill on medium high. Grill patties for 5 minutes per side or until desired doneness.
Baste both sides with some of the steak marinade while grilling.
Marinade
Mix everything is a small saucepan and simmer over low heat until dissolved. Store mixture in a sealed jar or a shaker bottle.
Southwest Caesar Salad
Ingredients
DRESSING:
4 cloves garlic, peeled, chopped
1/4 to 1/2 teaspoon salt
Fresh cracked black pepper to taste
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
2-4 anchovies, rinsed, patted dry and mashed to a paste (optional)
1/2 cup olive oil
SALAD:
Romaine lettuce, 2 hearts or small heads chopped coarsely
1 large or 2 small/medium avocados, sliced
4 slices bacon, cooked crisp and torn in 1" pieces
1 cup black beans, rinsed, drained
1 cup frozen corn, cooked, drained
8 ounces cherry or grape tomatoes
1/3 cup cilantro, chopped for garnish
1/2 cup Parmesan cheese Prepared garlic croutons, or white corn tortilla chips
Directions
DRESSING:
In mini-food processor, place garlic, salt, pepper, lemon juice, Worcestershire sauce, and anchovies (optional). Pour olive oil in slow steady stream through lid hole while processing until incorporated. Set aside to use with salad, or refrigerate for later use.
SALAD:
Arrange romaine on platter topped by rows of avocado, bacon, beans, corn and tomatoes. Garnish with cilantro and Parmesan cheese. Serve with croutons and prepared dressing. (Or instead of serving as a platter, salad and dressing can be tossed in a large bowl.)
Super Easy Fudge
Ingredients
3 cups chocolate chips (milk or semi-sweet)
14 oz. can sweetened condensed milk
a dash of salt
1 cup chopped nuts
1/2 tsp. vanilla extract
Directions
Line an 8x8 or 9x9 pan with foil that hangs over the sides.
Melt the chocolate chips with the condensed milk over a medium low heat.
Add nuts and vanilla, stir.
Quickly pour the mixture into the pan.
Refrigerate at least two hours.
Cut into pieces.
Sophie's Thanksgiving Stuffing
Ingredients
2 (1 pound each) loaves egg bread
1 stick butter (8 tablespoons)
2 large onions, diced
2 medium carrots, peeled, diced
3 stalks celery, diced
1 cup chopped parsley leaves
1 large egg
1 cup chicken broth
Salt and pepper to taste
Directions
Cut bread into 1-inch cubes, spread on a tray and leave, uncovered, overnight to dry out a little.
Melt butter in a large skillet, add onions, carrots and celery and cook over medium heat, stirring occasionally, until lightly browned. Don't hurry this step - the browner the vegetables, the more heightened the flavor of the finished dish. Transfer to a very large bowl and add bread cubes.
In a small bowl, beat egg and chicken broth together until well blended. Pour over bread mixture, add salt and freshly ground pepper to taste and toss well until vegetables are evenly distributed. Last, add parsley and toss again. Just before roasting, stuff mixture into the turkey cavity and neck crop skin. Fold neck skin over to cover stuffing and lay bird on its back. Roast as usual.
Sweet Pear Pineapple Salsa
Ingredients
1 Anjou or Bartlett pear, peeled, cored and diced
1 8-ounce can crushed pineapple, drained
1 cup dried cranberries or craisins
1/2 teaspoon crushed red pequin quebrado, or more to taste
Directions
In a nonreactive bowl, combine the pear, pineapple, cranberries and chile. Allow to stand for at least 10 minutes before serving.
Makes 2 ½ cups or 4 generous servings
Recipe courtesy of Jane Butel’s Southwestern Kitchen, www.janebutelcooking.com
Witch's Brew Punch
Ingredients
2 liters of lemon-lime soda or ginger ale
1 quart of lime sherbet
1 can (12 ounces) of pineapple juice
1 can (12 ounces) of orange juice concentrate, thawed
1 cup of water
Green food coloring
Gummy worms, plastic spiders, or other creepy-crawly garnishes
Instructions:
In a large punch bowl, combine the pineapple juice and orange juice concentrate.
Add the water and mix well.
Add a few drops of green food coloring to the mixture to give it a spooky green hue. Adjust the amount of food coloring to achieve your desired color.
Scoop out the lime sherbet and add it to the punch bowl. It will start to foam and bubble, creating a witch's brew effect.
Slowly pour in the lemon-lime soda or ginger ale. Be cautious, as it may fizz and bubble even more. Stir gently to combine all the ingredients.
To make it even spookier, you can add gummy worms or plastic spiders to the punch, letting them float on the surface or placing them on the rim of the punch bowl.
Serve your Witch's Brew Punch in glasses or cups, and enjoy your creepy, delicious Halloween beverage!
Feel free to adjust the quantities based on the number of guests you'll be serving.