This is Beverly’s go to Mexican corn bread recipe and is based on the recipe handed down to her by her mom. Ingredients 1 cup self rising corn meal 1 cup creamed corn 1 finely chopped onion 1-1/2 tablespoons pickled jalapeno slices (chopped) 1/4 cup vegetable oil, plus 1 tablespoon to grease the skillet. 1 cup buttermilk 2 eggs 1/2 lb cheddar cheese grated Instructions Mix ingredients in large bowl. Bake at 375°F for 45 minutes. ...
Bill Fiorino’s BBQ Sauce Recipe Ingredients 1 Cup Vinegar 1 Stick Butter 3/4 teaspoon red pepper 3/4 teaspoon black pepper 1 teaspoon garlic powder 1/2 cup worcestershire sauce 3 tablespoons liquid smoke 1/2 cup crushed parsley flakes 2/3 cups sorghum molasses 1 quart catsup 1 cup sugar (modify to taste) Directions Combine ingredients in sauce pan. Simmer in sauce pan until thickened.
My wife has been on a quest for her perfect salsa. This one comes pretty close the the Mexican restaurant style we like. Ingredients 1/2 cup white onion - roughly chopped 1 clove garlic - roughly chopped 1 jalapeño - roughly chop, remove seeds and ribs 2 14.5 cans fired roasted diced tomatoes 1 pinch sugar 1/2 t salt 1/4 t ground cumin 1/2 cup fresh cilantro leaves juice from 1/2 lime Instructions Add onion, garlic, jalapeño to food processor. Pulse to desired chop. Add fire roasted tomatoes, spices, lime juice and cilantro Pulse to desired finish consistency. Taste with a chip and tweak salt, lime juice, or sugar as needed. Remarks Fresh cilantro can overpower the salsa for me. So, start easy and add more to your liking. ...
This is one of our go to recipes for an easy meal. One nice thing is that you can be creative with the vegetables. Ingredients 32 oz. package frozen mixed vegetables 1 cup Sharp Cheddar cheese shredded 1 can cream of celery soup 2/3 cup sour cream 1 small onion diced 1 tsp. sea salt or kosher salt 1/2 tsp. pepper 1/2 stick unsalted butter melted (1/4 cup) 1 sleeve Ritz crackers crushed Instructions Place vegetables, cheese, soup, sour cream, onion, salt, and pepper in a large mixing bowl. Stir ingredients to combine and mix well. Spray 9" x 13” casserole dish with cooking spray. Spread vegetables mixture in casserole. Melt butter in large Pyrex measuring cup. Add crushed crackers. Stir to combine. Sprinkle cracker crumbs over top of casserole. Bake at 350° for about 45-60 minutes or until vegetables are cooked through. Remarks NOTE: Any kind of vegetable assortments will work for this recipe, including fresh veggies or leftovers! ...
One of the things we miss since leaving Texas is the great Tex-Mex food. So, we have been trying to learn to make some of the dishes that we love. We tried out this recipe from the Villa Cocina channel on YouTube and it was really delicious. It turned out better than any rice side dish that I’ve eaten at a restaurant. It’s so good, you could almost chow down on just this one thing. ...
My wife and I have been looking for the perfect chili recipe. I have tried and liked the Carroll Shelby 2 Alarm and Wick Fowler Chili packets, but I really don’t want to buy pre-measured packets of spices. My wife found a recipe from Ree Drummond from her Pioneer Woman TV show on the Food Network and made it. We really liked it, and it has become the basis for our modifications. ...
Save this sweet deliciousness for a special occasion. It is nowhere to be found in any healthy eating regimen. Ingredients Cake 1 box pound cake mix 2 eggs 1 stick butter - melted Topping 1 package of cream cheese (8 oz.) 2 eggs (again) 1/2 tsp. vanilla 1 box powdered sugar pecans - chopped Directions Mix pound cake mix, 2 eggs and melted butter together. Spread in a greased 9 x 13 pan. Mix the cream cheese, 2 eggs, vanilla and powdered sugar (reserve 1/2 cup of the powdered sugar). Spread on top of the first layer. Sprinkle with chopped pecans. Bake 30-35 minutes at 350 degrees F. Sift reserved powdered sugar over the top.
This recipe was given to me by my mother the same time as the Vegetable Salad – in the 70’s. Ingredients Hand me down recipes like this are often lacking quantities. How much celery seed? How much sugar? Now she is gone and I can’t ask her. That is just another reminder to enjoy your loved ones while you have the opportunity. celery seed green pepper head of cabbage large onion mustard seed salt stalk of celery sugar white vinegar Instructions Shred and mix cabbage, celery, green pepper and onion (set aside) ...
She used to serve this at Christmas and/or any other special occasion. It was one of her favorites. I have the hand written copy – apparently she gave me this recipe in the ‘70’s. Ingredients 1 large can Leisure peas. 1 can French Style Green Beans 1 cup chopped Green Pepper ½ cup chopped Onion 1 cup chopped Celery ¾ cup Vinegar (recipe doesn’t say whether she used white or apple vinegar) 1 cup Sugar 1Tablespoon water ½ cup oil (I’ll use EVO) Instructions Drain all liquid from peas, beans and corn. Let stand in refrigerator over night. Good for days. ...
One of my favorites. Ingredients 3 - 16 oz cans Great Northern Beans Do not drain 4 cups Chicken breast Cubed 1 T Oil 2 Onions Chopped 4 cloves Garlic Chopped 2 - 4 oz cans Mild green chilies Chopped 2 t Ground cumin 1-1/2 t Dried oregano Crumbled 1/4 t Cayenne pepper 6 cups Chicken stock or canned broth 3 cups Monterrey Jack cheese Shredded Sour cream Preparation Boil chicken in large pot until tender, cut into cubes. Reserve stock. Heat oil in same pot over medium head. Sauté onion until translucent, stir in garlic, chilies, cumin, oregano, cayenne and sauté for about two minutes. Add beans and stock then bring to a boil. Reduce heat to medium, add chicken and cheese to chili. Stir until cheese is melted. Season to taste with salt and pepper. Garnish with sour cream. Typically served with cornbread.