January 2009 Archives
Crab & Pepperjack Tostatditos
Tostitaditos means "mini tostadas" in Spanish. These are easy to make before the game or during the game.
1 tsp vegetable oil
1/4 cup finely chopped yellow bell pepper
1/4 cup sliced green onions (4 medium)
1/4 cup finely chopped poblano chile
1 pkg (8 ozs) salad style imitation crabmeat, finely chopped
1/2 cup shredded pepper jack cheese (2oz)
1/4 cup Old El Paso Thick 'n Chunky salsa (or salsa)
1/2 bag (10oiz size) bowl shaped white corn tortilla chips (54 chips)
1/2 cup crumbled catija or feta cheese (about 1-1/2 oz)
1/2 ripe medium avocado, pitted, peeled and cut into 54 small slices
1. Heat oven to 375 deg F. In 10 inch skillet, heat oil over medium high heat. Add bell pepper, onions and chile; cook 3-4 minutes, stirring frequently, until soft. Remover from skillet; place in medium bowl. Stir in imitation crabmeat, pepperjack cheese, and salsa until well mixed.
2. Place tortilla chips, hollow side up, on ungreased large cookie sheet. Spoon 1 heaping tsp crabmeat mixture into each chip. Top ech evenly with cotija cheese.
3. Bake 6-8 minutes or until pepperjack cheese in crabmeat mixture is melted. Place on serving plate; garnish each with avocado slice.
Spicy Honeyed Chicken Drummettes
(Trim excess fat and skin from the drummettes before baking.)
2 pkgs (16 oz each) chicken drummettes (about 20 drummettes)
1/2 cup chili sauce
1/4 cup honey
2 Tbs soy sauce or teriyaki sauce
1/2 tsp crushed red pepper flakes
1. Heat oven to 375 deg F. In 13 x 9 inch glass baking dish, arrange drummettes in single layer.
2. In small bowl, mix remaining ingredients; pour over drummettes to cover.
3. Bake 30 minutes. Turn drumemettes; bake 15-20 minutes longer or until drummettes are glazed and juice of chicken is clear when thickest part is cut to bone (180 deg F.)
Southwest Salsa w/Tortilla Chips
For a smoker flavor, substitute 2 cans (14.5oz each) fire roasted tomatoes for the diced tomatoes with lime juice and cilantro.
2 cans (10oz each) petite diced tomatoes with lime juice and cilantro, drained
1 can (15 oz) Progresso black beans, drained, rinsed
1 cup Green Giant Valley Fresh Steamers Niblets frozen corn
1/2 cup finely chopped green bell pepper
2 medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
1 jalapeno chile, seeded, finely chopped
1 clove garlic, finely chopped
1 tsp chili powder
1/2 tsp ground cumin
1/2 cup shredded Mexican cheese blend (2 oz)
12 oz yellow tortilla chips
2 Tbs chopped fresh cilantro, if desired
1. Lightly spray 1-1/2 qt round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
2. Microwave uncovered on High 5-7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)
Tostitaditos means "mini tostadas" in Spanish. These are easy to make before the game or during the game.
1 tsp vegetable oil
1/4 cup finely chopped yellow bell pepper
1/4 cup sliced green onions (4 medium)
1/4 cup finely chopped poblano chile
1 pkg (8 ozs) salad style imitation crabmeat, finely chopped
1/2 cup shredded pepper jack cheese (2oz)
1/4 cup Old El Paso Thick 'n Chunky salsa (or salsa)
1/2 bag (10oiz size) bowl shaped white corn tortilla chips (54 chips)
1/2 cup crumbled catija or feta cheese (about 1-1/2 oz)
1/2 ripe medium avocado, pitted, peeled and cut into 54 small slices
1. Heat oven to 375 deg F. In 10 inch skillet, heat oil over medium high heat. Add bell pepper, onions and chile; cook 3-4 minutes, stirring frequently, until soft. Remover from skillet; place in medium bowl. Stir in imitation crabmeat, pepperjack cheese, and salsa until well mixed.
2. Place tortilla chips, hollow side up, on ungreased large cookie sheet. Spoon 1 heaping tsp crabmeat mixture into each chip. Top ech evenly with cotija cheese.
3. Bake 6-8 minutes or until pepperjack cheese in crabmeat mixture is melted. Place on serving plate; garnish each with avocado slice.
Spicy Honeyed Chicken Drummettes
(Trim excess fat and skin from the drummettes before baking.)
2 pkgs (16 oz each) chicken drummettes (about 20 drummettes)
1/2 cup chili sauce
1/4 cup honey
2 Tbs soy sauce or teriyaki sauce
1/2 tsp crushed red pepper flakes
1. Heat oven to 375 deg F. In 13 x 9 inch glass baking dish, arrange drummettes in single layer.
2. In small bowl, mix remaining ingredients; pour over drummettes to cover.
3. Bake 30 minutes. Turn drumemettes; bake 15-20 minutes longer or until drummettes are glazed and juice of chicken is clear when thickest part is cut to bone (180 deg F.)
Southwest Salsa w/Tortilla Chips
For a smoker flavor, substitute 2 cans (14.5oz each) fire roasted tomatoes for the diced tomatoes with lime juice and cilantro.
2 cans (10oz each) petite diced tomatoes with lime juice and cilantro, drained
1 can (15 oz) Progresso black beans, drained, rinsed
1 cup Green Giant Valley Fresh Steamers Niblets frozen corn
1/2 cup finely chopped green bell pepper
2 medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
1 jalapeno chile, seeded, finely chopped
1 clove garlic, finely chopped
1 tsp chili powder
1/2 tsp ground cumin
1/2 cup shredded Mexican cheese blend (2 oz)
12 oz yellow tortilla chips
2 Tbs chopped fresh cilantro, if desired
1. Lightly spray 1-1/2 qt round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
2. Microwave uncovered on High 5-7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)
Onion Cheese Soup
1 large onion, chopped
3 Tbs butter or margarine
3 Tbs all purpose flour
1/2 tsp salt
Pepper to taste
4 cups milk
2 cups (8 ozs) shredded Colby/Monterey jack cheese
Seasoned salad croutons
Grated Parmesan cheese, optional
In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until well blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Colby/Monterey Jack cheese until melted. Serve with croutons and Parmesan cheese, if desired. Yield: 6 servings.
1 large onion, chopped
3 Tbs butter or margarine
3 Tbs all purpose flour
1/2 tsp salt
Pepper to taste
4 cups milk
2 cups (8 ozs) shredded Colby/Monterey jack cheese
Seasoned salad croutons
Grated Parmesan cheese, optional
In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until well blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Colby/Monterey Jack cheese until melted. Serve with croutons and Parmesan cheese, if desired. Yield: 6 servings.
Glazed Chicken Wings
12 whole chicken wings *about 2-1/2 lbs of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit the first step of the recipe.
1/2 cup BBQ sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13 x 9 x 2 inch baking dish. Combine BBQ sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350 deg for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
12 whole chicken wings *about 2-1/2 lbs of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit the first step of the recipe.
1/2 cup BBQ sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13 x 9 x 2 inch baking dish. Combine BBQ sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350 deg for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
