Category: RECIPES

TEX MEX BLT’s minus the Lettuce

These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more.  The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.

You can also vary the flavors for some extra alternative flavor.  (See my notes below) Use your imagination and make up your own combinations.
TEX MEX BLT’s minus the Lettuce  
3-4 packages phyllo pastry cups – thawed  
1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef) 
1/2 cup shredded Swiss cheese  (today I used a Jack and Skellig Sweet Cheddar combo) 
1/2 cup medium Cheddar cheese 
1 cup mayonnaise (not Low-fat)  
1 can Rotel original, drained REALLY well* (when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine) 

  • Preheat oven to 350 degrees.
  • Blend the mayonnaise and cheeses together.
  • Fold in the tomatoes and bacon.
  • Scoop evenly into the cups (this will fill about 36).  
  • Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.

*These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.

BUFFALO CHICKEN MONKEY BREAD

These disappeared so quickly that I forgot to get a picture of the finished bread. I made them in my lasagna pan so they would all be the same size. You’ll notice a quite a few strike throughs. I changed the original recipe to do each biscuit the same way so you have a flavor medley in each bite and a more even baking color.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
3/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
1/4 cup butter, melted
Savory Spice Shop Tableside Garlic Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°. 
  • Lightly spray 12-cup fluted tube cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. 
  • Place 1 teaspoon cheese in center of each round. 
  • Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.

  • With remaining 16 biscuits, press and stretch each into larger rounds. 
  • Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken. 

  • Stretch each biscuit into larger rounds. 
  • Place 1 teaspoon cheese crumbles AND 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer cheese and chicken balls in pan, alternating to vary sizes.
  • Dip each ball of dough into melted butter; layer loosely in pan. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle.
  • Bake 15 to 20 minutes or until tops of balls are golden brown. 
  • Cool in pan slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.

ITALIAN BAKED POTATOES

ITALIAN BAKED POTATOES
3/4 pound ground chuck
4 Russet potatoes, scrubbed, buttered* and baked
1 small Vidalia onion, chopped
2 cloves garlic, minced
1 tablespoon Avocado oil
1 1/2 cups of your favorite marinara sauce (my recipe below)
1/2 cup Mascarpone cheese
1/2 cup grated Parmesan Cheese

  • In a large skillet heat oil.
  • Add onion and garlic, sauteing until garlic is fragrant.
  • Add beef, cooking until browned and completely broken up.
  • Drain off all fat.
  • Return meat to pan. 
  • Add marinara sauce, blending well and heating through.
  • Add Mascarpone cheese and Parmesan cheese, blending well until creamy.
  • Serve over hot potatoes, salt and peppering to taste.

 *I rub butter on the outside of the skins to make them a little more flavorful.

MARINARA SAUCE
2 large cans Contadina crushed tomatoes
1 can Contadina tomato sauce
1 tablespoon Avocado oil
3 teaspoons crushed garlic
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sea salt
1 teaspoon white pepper1 small white onion, chopped
1 can chicken consomme or 2 cups warm water + 2 teaspoons Wyler’s beef granules
2 carrots, cut into really small pieces
3 tablespoons Classico tomato pesto

  • Heat avocado oil in large saute’/small stock pan.
  • Add onions, carrots and garlic.
  • Mash carrots to a mush.
  • Add the salt and pepper.
  • Whisk in the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
  • Bring to a simmer for several hours stirring frequently.
  • Pour over prepared pasta and toss well.
  • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

CHICKEN CHILE RELLENO CASSEROLE

CHICKEN CHILE RELLENO CASSEROLE
2 large skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup Wondra
3 tablespoons corn meal
1 LARGE egg, beaten
4 ounce can of green chiles, drained WELL
2 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
1/2 cup shredded cheddar/Monterey Jack cheese mix
Taco sauce, warmed
Sour cream

  • Toss chicken pieces, egg and green chiles until well coated.  Chill for 30 minutes.
  • Preheat oven to 375 degrees.
  • Spray baking dish with non-stick cooking spray.
  • Combine Wondra and corn meal in a large ziploc bag.
  • Add chicken pieces to bag, tossing to coat each piece well.
  • Add cilantro and red pepper, tossing again.
  • Layer into baking dish.
  • Top with cheese.
  • Bake uncovered for 25-30 minutes until cheese is melted and chicken is cooked through
  • Serve with Taco sauce and sour cream.

CREAM OF ROASTED TOMATO SOUP

CREAM OF ROASTED TOMATO SOUP
1 1/2 pounds ripe red vine tomatoes
1 package grape tomatoes, halved
1 large garlic cloves, minced
1 large bunch green onions, sliced thin
2 cups hot water
1 package KNORR chicken stock gel
2 tablespoons cream sherry
1/4 cup milk
salt and pepper to taste
1 teaspoon fennel seed*
1 tablespoon Litehouse red jalapeno rings*

  • Line a cookie sheet with foil.
  • Wash and slice tomatoes into large slices.
  • Lay tomato slices out of cookie sheet, toss in grape tomato pieces and garlic.
  • Salt and pepper the cookie sheet full of tomato pieces.
  • Roast for 30-45 minutes until tomatoes are soft and mushy.
  • In a large saute’ pan melt butter and saute’ green onions.
  • Add the hot water,  KNORR chicken stock gel, Litehouse red jalapeno rings and fennel seed, simmering on low until tomatoes are roasted.
  • Tomatoes should be near mush.  Using a colander drain off liquid into your saute pan.  
  • Using a food processor or blender puree’ the tomato mixture.
  • Add puree to broth mixture and whisk together well.
  • Add cream sherry and milk, blending well.

    *These are my ‘secret’ ingredients that make ALL the difference .

    GARLIC BUTTER CROUTONS
    leftover (day old) sourdough bread
    Butter
    Garlic powder

    • Preheat oven to 275 degrees.
    • Butter bread on both sides.
    • Sprinkle 1 side with garlic powder.
    • Cut into pieces and places on cookie sheet.
    • Bake until golden and toasted.

    SWEET LEMON CHICKEN

    SWEET LEMON CHICKEN
    4-6 skinless, boneless chicken steaks
    1/2 cup Wondra flour
    3 large eggs, beaten
    2 tablespoons Litehouse Chives
    Pink Himalayan salt and Fresh cracked pepper to taste
    1/2 cup White Moscato wine
    Juice of 1 LARGE lemon
    2 tablespoons butter
    2 tablespoons Avocado oil
    1/4 cup Parmesan cheese

    • Add chives to eggs and let set 5 minutes.
    • Generously salt and pepper chicken pieces.
    • In a large skillet melt butter, then add oil over medium-high heat.
    • Dredge chicken breast through the eggs and then the flour before adding to skillet.
    • Pan sear chicken breasts until golden.
    • Add wine and lemon juice, cooking until sauce thickens.
    • Top with Parmesan cheese and enjoy!

    SUNNY DAY BARS

    I added sprinkles for the holiday and a little food coloring for a festive coloring.

    SUNNY DAY (LEMON OATMEAL) BARS
    1 1/4 cups all purpose flour
    3/4 cups quick cooking oats
    2/3 cup sugar
    1 cup butter, softened
    1/2 cup milk
    1 egg
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 tablespoon grated lemon peel
    1 teaspoon vanilla

    •  Preheat oven to 375 degrees.
    • In a large mixer bowl, combine all bar ingredients, beating at low speed until well blended.
    • Spread into an un-greased 13×9 pan.
    • Bake 15-20 minutes or until tester comes out clean.

    GLAZE
    1 1/2 cup powdered sugar
    3 tablespoons fresh lemon juice
    1 tablespoon grated lemon zest

    • Combine all ingredients, stirring until smooth.
    • With the cake tester poke a dozen or so small holes in the cake so the glaze will ooze in.
    • Pour glaze over warm bars.
    • Cool completely.

    LAST MINUTE GIFT IDEAS – BLOGMAS 2014 – DAY 20

    I’m a Virgo and as such tend to make lists and be over-prepared. So, the only last minute gifts I tend to need are a couple extras for those surprises that come up like a surprise gift from a neighbor.

    A few of the “things” I keep on hand (with a festive ribbon already tied to them) for those occasions are:

    • Dutch Brothers coffee gift cards
    • Homemade applesauce
    • Homemade jam
    • And closer to the actual day a plate full of homemade goodies

    Here are a couple of recipes I made yesterday that are great to have around and NEVER EVER go to waste.

    CARAMEL BUTTERSCOTCH FUDGE
    1 1/4 cup milk chocolate chips
    1 1/4 cup butterscotch chips
    1/2 cup Kraft caramel bits
    1 can Eagle-Brand sweetened condensed milk
    1/3 cup Fisher’s Cinnamon Pecans

    • Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
    • Using a double boiler over medium heat melt the chips, caramel bits and condensed milk together until smooth.
    • Immediately pour into the foil lined pan.
    • Top with pecans using a piece of wax paper to press the pecans slightly into the fudge.

    CHOCOLATE PEANUT BUTTER FUDGE
    1 cup semi-sweet chocolate chips
    1 cup peanut butter chips
    1 cup milk chocolate chips
    1 can Eagle-Brand sweetened condensed milk
    1/3 cup Crushed Honey Roasted Peanuts

    • Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
    • Using a double boiler over medium heat melt the chips and condensed milk together until smooth.
    • Immediately pour into the foil lined pan.
    • Top with peanut pieces using a piece of wax paper to press the pecans slightly into the fudge.

    GRAN’S VINAIGRETTE

    2 cloves garlic, minced
    1 large green onion, minced
    1 tablespoon brown sugar
    1 tablespoon white sugar
    1/2 teaspoon sea salt
    1/3 teaspoon fresh ground pepper
    1/2 teaspoon Worcestershire sauce
    3 tablespoons champagne vinegar
    2 tablespoons heavy cream
    juice of 1 lemon
    juice of 1 lime
    3/4 cup olive or peanut oil

    • In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
    • In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
    • Pour over the garlic and onion.
    • Shake well to combine until well blended.

    SMOTHERED TANGERINE CHICKEN

    I bought too many tangerines for making applesauce.  I can’t possibly eat them all so needed to come up with a recipe or two to help use them.

    One of my favorite “toys” from a product review a few years ago is the Deni MT149 Meat Tenderizer with 49 stainless steel blades. I had had a fantastic melt-in-your-mouth chicken recipe at my cousin’s house and she attributed it to her meat tenderizer so I had to get one an this one is PERFECT. Every piece of meat I have used this on whether it is beef, chicken or pork turns out fork tender and juicy.  I HIGHLY recommend this meat tenderizer to anyone who cooks!

    SMOTHERED TANGERINE CHICKEN
    4 thin chicken steaks
    1 medium Vidalia sweet onion, halved and thinly sliced
    1 lemon, room temperature
    3 tangerines, room temperature
    1/2 pound bacon
    1/2 cup shredded Monterey Jack cheese
    3 heaping tablespoons brown sugar
    salt and pepper to taste

    • Juice together the lemon and tangerines.
    • Use the meat tenderizer gently on each chicken piece.
    • Place chicken pieces in shallow baking dish.
    • Sprinkle chicken pieces generously with salt and pepper.
    • Pour juice over chicken pieces, turning to coat.  Set Aside for 30-45 minutes.

    • In a large skillet cook bacon until crisp.
    • Drain on paper towels.
    • Add onion slices to the bacon grease, sauteing until translucent.
    • Move onions to the edges.
    • Drain chicken pieces.  
    • Add chicken pieces to the bacon grease, sprinkle with the brown sugar, cover and saute’ for 4-5 minutes per side until golden.
    • Plate chicken and immediately top with cheese.
    • Add crumbled bacon to the onions and mix well.
    • Top chicken with onion bacon mix and ENJOY!

    CHICKEN ENCHILADAS SUIZA





    • 2 pounds boneless chicken breasts (or bone in if your prefer)

    • 1 teaspoon garlic salt

    • 1 teaspoon white pepper

    • 1/2 cup sour cream +

    • 1 4 oz. can chopped green chiles, drained

    • 1 bunch green onions, chopped

    • 1 can Rotel mild original tomatoes with green chiles, drained

    • 1 14 oz. can mild enchilada sauce, green

    • 2 cups finely shredded jack and cheddar cheese

    • tortillas

    Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

    In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

    I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.

    Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp. Serve with refried beans.

    BEEF AU JUS ala CROCK POT

    BEEF AU JUS ala CROCK POT
    3 pound rump roast
    1 large onion, sliced thin into rings
    3 cloves garlic, minced
    1 envelope Au Jus Gravy Mix
    3/4 cup beef broth
    salt & pepper to taste

    • Cut roast in half.
    • Sprinkle with salt and allow to come to room temperature.
    • Brown roast on ALL sides over medium high heat.
    • Layer the bottom of your slow cooker with the onion rings and garlic.
    • Top with roast halves.
    • Whisk together the broth and gravy mix. 
    • Season with pepper to taste.
    • Pour over meat.
    • Cook on low 6-7 hours until meat is tender.
    • Thinly slice meat and return to slow cooker juices.