2 or 3 New Mexico Green Chili Peppers, cooked, skinned & chopped 2 Tablespoons chopped fresh cilantro (optional if you dislike cilantro) Finely grated zest and juice from 2 limes 2 teaspoons of brown sugar 2 Tablespoons olive oil Salt & Pepper Combine all the above ingredients in a medium bowl. Add chicken and stir … Continue reading Chicken Pineapple Skewers
Category: Appetizers
Grandma’s Pizza Baguettes
Brown and cook one small pkg of Breakfast Sausage, drain. 1 can (8 to 10 oz) tomato sauce 1 small can sliced black olives 1 small can chopped mushrooms or fresh 1/2 cup chopped (optional) 12 oz shredded mozzarella chreese about 1/3 cup olive oil if needed Mix together in large skillet (with no heat … Continue reading Grandma’s Pizza Baguettes
Artichoke Nibbles
2 jars (6 oz each) marinated artichoke hearts 1 small onion, finely chopped 1 clove garlic, minced or pressed 1/4 cup fine dry crumbs 4 eggs 1/4 tsp salt 1/8 tsp each: pepper, oregano leaves, and tabasco sauce 2 cups shredded cheese 2 TBS minced parsley (optional) Drain marinade from 1 jar into frying pan. … Continue reading Artichoke Nibbles
Artichoke Appetizers
One sliced baguette loaf (about 1/3 "), slightly buttered Broil buttered baguette slices in oven on cookie sheet covered with foil until slightly golden brown. Meanwhile: Mix small container of artichoke dip (found in Deli dept or Costco) Add approximately 1/4 cup finely grated Parmesan cheese Add approximately 1/3 cup grated mozzarella cheese Diced jalapeños (optional) … Continue reading Artichoke Appetizers
Caramelized Apple-Onion Tart
1 refrigerated pie crust (or homemade) 2 tablespoons butter 2 cups coarsely chopped red onion 1 cup chopped apple 2 eggs 1/2 cup sour cream 1/4 tsp salt 1/8 tsp red pepper sauce 3/4 cup finely shredded cheddar cheese, divided Instuctions: Preheat oven to 400 degrees. Place crust into 10 inch tart pan and bake … Continue reading Caramelized Apple-Onion Tart
Green Chili Squares
Three 4oz cans diced green chilies,with juice 2 cups grated Monterey Jack cheese 2 cups grated sharp Cheddar cheese 1/2 tsp. salt 1/2 tsp. pepper Splash of Hot sauce 6 eggs, beaten (One option is to add fried crushed bacon or crumbles sausage when making large squares for breakfast.) Preheat oven to 300 degrees. Spray 12 x 8 … Continue reading Green Chili Squares
Stuffed Portabella Mushrooms
Line small baking dish with tin foil. Lightly coat tin foil with E.V.O.O. on bottom of dish. Take 5 or 6 medium portabella mushrooms (about 2 " across) and coat remove stems of mushrooms carefully to leave cap in tac. Save stems. Brush cap with small amount of E.V.O.O. Place coated caps upside down in … Continue reading Stuffed Portabella Mushrooms
Olive Oil & Balsamic Bread Dip
~4 Tbls Olive oil ~2 Tbls Balsamic vinegar 1 /2 tsp Fresh ground pepper finely grated Parmesan and Romano cheese Stir, taste and adjust vinegar as desired. Use sliced french bread or multigrain bread to dip.
Easy Corn Soufle
1 can cream style corn 1 can whole kernel corn--DO NOT DRAIN 1 egg 1 stick softened butter 1 8oz carton sour cream 1 box Jiffy Corn Muffin Mix Mix all ingredients in a large bowl and pour into an ungreased casserol dish (9 x 13) Bake uncovered at 350 degrees for 45 minutes. (At … Continue reading Easy Corn Soufle
Glazed Pan-Seared Shrimp
12 ounces large peeled and deveined shrimp 1/8 teaspoon sea salt 1/8 teaspoon pepper 1/8 teaspoon sugar one 1-inch piece fresh ginger root 1 scallion 2 teaspoons oil 2 Tablespoons sweet soy sauce (teriyaki could be substituted is sweet soy sauce is unavailable) 1 teaspoon water 1 1/2 teaspoons unseasoned rice vinegar Pinch of crushed … Continue reading Glazed Pan-Seared Shrimp
The Tasty Palete 