Oven Chicken Taquitos

Ingredients:

• 3 cups shredded roasted chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 teaspoon teaspoon garlic powder
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1 cup shredded Mexican cheese blend (or cheddar)
• 12 corn tortillas
• cooking spray
• guacamole and  sour cream or salsa

Directions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray.
2. Combine the chicken in a bowl with the cumin, salt, pepper, chili powder and garlic powder- mix together.
3. Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (helps to prevent cracking when rolling).
4. With 1 tortilla in front of you, place about 3 tbsp of the chicken mixture in the center of the tortilla and some of the cheese and roll it up tightly. Place the taquito seam-side-down on the prepared baking sheet. Repeat with the rest of the tortillas and filling.
5. Spray the tops lightly with cooking spray, dust with chili powder, and bake for 22 to 25 minutes, or until crisp. Serve with guacamole/sour cream/ salsa, as desired.

Jalapeno Popper Dip

Super yummy dip for your football party. 

Jalapeno Popper Dip

• 16 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 6 pieces of bacon, cooked and chopped up
• 4 jalapeños, minced, control the heat by removing the seeds and veins (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
• 2 cloves garlic, minced
• ½ teaspoon cumin
• 1/2 teaspoon kosher salt
• 1½ cups shredded cheddar cheese

Topping:

• 2/3 cup panko breadcrumbs
• 2/3 cup grated Parmesan cheese
• 3 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 8x12 baking dish.

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Perfect Texas Salsa

This salsa is super easy and delicious and will make you feel like a real Texan no matter where you live. 

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, diced small
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (I don’t like things too hot so I seed mine and use about 1/2 large jalapeno)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 handful fresh cilantro (easy on the cilantro, you can always add more later)
• juice of 1 lime

Directions:

Put all the ingredients except onion in the food processor and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.  Add in onion and pulse once.  Taste and adjust salt to your liking.

Mini Corny Dog Muffins

It’s Super Bowl party time!  Honestly, I don’t even know who is playing but we love football food and the Super Bowl commercials so I’m planning the menu today.  I’ll be trying this fun finger food recipe that I found on Pinterest along with some crockpot chicken tacos, salsa, guacamole, spicy roasted chickpeas and brownies for dessert.  I’ll post some of these recipes later after I make sure they are worthy.

For all of you that have been requesting a Gus post, I’ll be getting my camera out today and trying to get some pictures of my boy. 

Ingredients:

• 1/2 cup melted butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.  Serve with mustard for dipping.

Black-eyed Pea Dip

We need some good luck up in here so black-eyed peas are on the menu today along with cabbage for prosperity.  We also had this yummy dip last night while we waited on the New Year.

I took the PW’s recipe and changed it slightly by adding some corn, omitting the hot sauce and using jalapeno juice in it’s place.   Make it today for good luck in 2012.  Happy New Year, y’all!

Ingredients:

• 1  can black-eyed peas
• 1/4 cup onion, chopped fine
• 1/4 cup sour cream
• 2 tsp jarred jalapenos, chopped fine
• 1 cup sharp cheddar cheese, grated
• 1/2 cup corn kernels
• 3 tbsp salsa
• 1 tbsp jalapeno juice
• salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash about half of them.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

Pizza Monkey Bread

I made this for the kids on Christmas Eve and they loved it.  The adults liked it too.  It would be great for your New Year’s Eve party. 

Ingredients

• 1/2 tsp garlic powder
• 1 stick butter melted 
• pizza dough, enough for 2 pizza crusts  (I used this recipe, it makes the perfect amount)
• 8 oz mozzarella cheese, cut into small cubes ( 1/2 inch or slightly bigger)
• 1 small can sliced black olives
• 1 package turkey pepperoni
• marinara sauce, warmed, for dipping

Instructions

1. Melt the butter in a small glass dish in the microwave along with the garlic powder.
2. Lightly brush the inside of a bundt pan or tube pan with garlic butter.
3. Make quarter-sized balls of dough and then flatten.  Top with a slice of pepperoni and a cube of mozzarella and a black olive slice.
4. Wrap the dough around the pepperoni and cheese, pinching well to seal.   Lay out on a piece of wax paper making sure that they don’t touch at this point because they will stick together. 
5. After making all the balls,  brush the pizza balls with garlic butter and place into the bundt pan.
6. Cover and let sit for 30 minutes, while preheating the oven to 400.
7. Bake for 35 minutes, until the top is very brown.
8. Remove from the oven and let sit for 10 minutes.
9. Turn out onto a platter and serve with warmed marinara sauce for dipping.

Guacamole and Rio Grande Limeaid

Have you been to San Antonio during Cinco de Mayo?  I have and it’s a beautiful thing to see with the colorfully dressed dancers and beautiful decorations.  I’m just doing a little reminiscing this morning.  Just thinking about it makes me want to bust out my sombrero and head down to the river walk to enjoy the fiesta.  I would wear this beautiful blouse while I sipped an ice an ice cold margarita and munched on warm chips and cold guacamole. 


If you can’t make it down to San Antonio today, do what I’m going to do and make guacamole and margaritas, then take a siesta. 
Guacamole

• 3 avocados
• 1 small tomato, diced
• 1/4 cup finely chopped onion
• 1/2 tsp garlic powder
• dash of Worcestershire sauce (secret ingredient)
• dash of Tabasco
• salt and pepper
• a few shakes of  fajita seasoning (optional)
• 1 tbsp fresh lime juice

Mix together leaving avocado slightly chunky.  Please don’t pulverize the avocados.  What did they ever do to you?
Rio Grande Limeade

• 2 (12 oz) cans frozen limeade concentrate, thawed and undiluted
• 3 cups tequila
• 3 cups water
• 2 cups orange liqueur
• 1 cup fresh lime juice
• garnish with lime slices

Stir together first 5 ingredients. Chill 8 hours. Serve over ice and garnish if desired.
This recipe makes a perfect margarita, not too tart, not too sweet.

Buffalo Chicken Dip

This dip is completely yummy.  I made it for the Superbowl party and am just getting around to posting.  Try it, you'll like it.

 

Ingredients:

• 8 oz. cream cheese, softened to room temperature
• 2 cups cooked shredded chicken or canned chicken
• 1/2 cup ranch salad dressing
• 1/3 cup buffalo wing sauce
• 1/2 cup crumbled gorganzola
• 1/2 cup shredded Monterey Jack cheese

Directions:

Preheat the oven to 350 degrees. Spray a pie plate or 1-quart casserole dish with cooking spray. Add the cream cheese to the chicken. Next add the ranch dressing and the hot wing sauce and mix it all together then stir in the blue cheese and pour the mixture into your prepared pie plate. Sprinkle on the Monterey Jack cheese, and bake 15-20 minutes.

Serve with celery sticks, pita chips and crackers.

Sweet Chicken Bacon Bites

This is a Paula Deen recipe that I make all the time.  My kids love these and would they would be great for a Super Bowl party. 

Ingredients

• 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
• 1 (1-pound) package sliced bacon
• 2/3 cup firmly packed brown sugar
• 2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Brother-in-law Sausage Bread

My brother-in-law called me the other day and requested that I make a loaf of bread stuffed with sausage and cheese.  So, being the great sister-in-law that I am, I made him one.  This is what I did.

Bread Ingredients:

• 1 1/2 cups warm water
• 1 tsp yeast
• 2 tbsp sugar
• 1/2 tsp salt
• 3 1/2 to 4 cups flour

Filling Ingredients:

• 1 lb. pkg Jimmy Dean regular sausage
• 4 ounces cream cheese, softened
• 1/2 cup sharp cheddar cheese
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese
• 1/4 cup sour cream
• 2 diced green onions
• 1 tsp garlic powder
• 1/2  tsp salt

Directions:
In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes or until yeast has activated.  Stir in the first two cups of flour with a heavy spoon. Add the remaining flour a little at a time until dough becomes too stiff to easily stir. Use your own judgment on how much flour to use as you may not need the entire 4 cups. Turn out onto a floured surface and begin to knead, adding a little flour at a time until the dough is no longer sticky.   Continue kneading until dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled in size. (It usually takes a little over an hour for me.)   Be sure to place the dough in a warm place in the kitchen.

While dough is rising prepare filling.  Brown sausage and drain grease and combine with all the filling ingredients. 

Once your dough has risen to twice it’s original size, punch the dough down and turn out on a floured surface.  Roll out to an approximate 13x9  oval and spread filling out leaving an inch all the way around edges.  Roll it like a jelly roll into a French bread shape and seal edge and ends by pinching together.  Place on a greased baking sheet, seam side down, cover with tea towel and let rise for 30 minutes.  Before placing in oven brush with the egg wash.  Bake at 350 for 25-30 minutes.

Brown Sugar Pecans

Here is another simple recipe that you just can’t mess up.  These pecans are delicious as a sweet treat or a great addition to salads.  I can’t believe such simple ingredients can result in something so delicious.  Be sure to give this recipe a try soon. 

Ingredients:

• 16 ounces pecan halves
• 1/2 cup butter, unsalted
• 3/4 cup brown sugar, packed
• 1 teaspoons vanilla
• 1/4 teaspoon salt

Directions:

Place pecans in a mixing bowl and set aside. Melt butter in a saucepan over medium heat and add brown sugar, vanilla, salt.

Stir one minute and remove from heat when brown sugar has dissolved.

Pour over pecans, stirring to coat .  Place on foil lined baking sheet and bake at 325º for a total of 20 minutes; remove from oven and stir half way thru cooking time.

Remove from oven and spread on wax paper to cool and store in an airtight container.

Coarsely chop if using as a salad topper. 

Tortilla Roll Ups

Here is another appetizer recipe that is affordable to make and always a crowd pleaser.  You can really make this recipe your own by adding different ingredients.  You can’t mess this up, really!

Ingredients:

• 2  80z cream cheese, softened to room temperature
• 1/4 cup to 1/2 cup sour cream
• 1 can green chilies
• 1 tbsp lime juice
• 1/4 cup green onions, sliced small including green part
• 1 jalapeno chopped fine or 2 Tbsp chopped  pickled jalapeno
• 2 or 3 dashes Tabasco
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese, or maybe a little more
• large flour tortillas
• picante sauce

Directions:

Combine all ingredients and taste and adjust seasoning if needed.  Spread  1/2 cup or so of the mixture on the tortillas and roll up.  Cover with plastic and place in refrigerator until firm then cut into 1 inch slices.  Serve with picante sauce for dipping.

Variations:

• Add sliced roast beef before rolling and add fajita seasoning instead of garlic and salt
• add a layer of refried beans or refried black beans and some chopped black olives and add jalapeno juice instead of lime juice
• add spinach and herbs instead of green chilies and jalapenos and use spinach wraps instead of flour tortillas

Just use your imagination and come up with your own filling!

Sausage Balls

Ingredients:

• 1 lb regular breakfast sausage
• 2 1/2 cups bisquik
• 2 cups shredded cheddar cheese
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

Mix all ingredients together and form 1 inch balls.  Bake at 375 degrees for 15 minutes or until golden brown.

Roasted Peanuts

Ingredients

• 2 pounds in-shell raw peanuts*
• 2 tablespoons peanut oil
• 1 to 2 tablespoons kosher salt

Directions

Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 40 - 60 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

Stuffed Jalapenos

These stuffed peppers have simple ingredients and are a breeze to make.  They are always a crowd pleaser around these parts.  Be sure to buy large jalapenos because they tend to be milder.  I was jumping for joy when I walked into Wal-mart yesterday and they had a huge bin of super sized jalapenos.
Ingredients:

• 1 lb. ground sausage ( I use Jimmy Dean regular)
• 1 80z pkg cream cheese
• 1 Cup parmesan cheese shredded
• 22 large jalapeno peppers, halved lengthwise and seeded
• ranch dressing for dipping

Let me begin by saying it is VERY important to wear gloves while handling the jalapenos.  I know this because I learned this the hard way.  I made these on Christmas Eve one time and forgot to wear gloves.  I spent the entire evening with my hands in ice water.  My hands didn’t stop burning until the next day.  I also have a really funny story about my ex and the deer camp and some chili he was making.  Let’s just say, nature called and he didn’t wash his hands after chopping jalapenos.  I’ll leave the rest of the story to your imagination.  Snicker, snicker, snort.  I still get a kick out of that, what a dip!
Okay, back to business.  In a large skillet, cook the sausage over medium heat until no longer pink; drain renderings.  In a small mixing bowl, combine the cream cheese and parmesan cheese; fold in sausage.
Spoon about 1 tablespoon into each jalapeno half.  Bake on a cookie sheet, uncovered at 425 degrees for 15-20 minutes until lightly browned and bubbly.
Serve with ranch dressing for dipping. 

Green Chili Ham & Cheese Tarts

aka. Yummy Biscuit Things (because they are)

Ingredients:

• 2 cans Hungry Jack Flaky biscuits
• 8 oz cream cheese
• 2 (4 oz) cans green chilies, diced
• 1/4 cup sliced black olives, drained
• 8 oz cheddar cheese
• 2 cups chopped ham

Directions: 

Roll biscuits flat and place in a muffin pan.  Combine filling ingredients and spoon into biscuits.  Bake at 350 degrees for about 15 minutes.  Serve with sour cream and picante sauce. 

*note-You could also use puff pastry instead of biscuits.  Just roll the pastry out and cut to desired dimension.  This would work great for a mini muffin pan.

Texas Caviar

Down here in Texas we always have black eyed peas on New Years Day with a ham, cornbread and cabbage and sometimes fried potatoes or potato salad.  Eating black eyed peas is supposed to bring luck in the New Year.  I cannot confirm or deny this because I have never missed a New Year’s without eating some.  I suggest to be on the safe side that you have a pea or two.  If you are not from the south you probably think that black eyed peas are grown to feed cattle and that is perfectly fine, but If I were you I would go ahead and make some anyway.  If you don't want to cook a pot of peas from scratch try the recipe below, who knows... it might make you feel a little differently about black eyed peas.  Go ahead, eat your peas and have a lucky year!

Texas Caviar Recipe
10 servings
3 (15 ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onions
3 tablespoons chopped green bell peppers
3 tablespoons chopped red bell peppers
3 tablespoons chopped yellow bell peppers
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
garlic powder, salt and pepper to taste
Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with garlic powder, salt and pepper. Marinate for 12 to 24 hours before serving. Serve with crackers or tortilla chips.