Buffalo Jalapeno Poppers

Buffalo Jalapeno Poppers

Makes 40 (you can freeze them too!)

INGREDIENTS:

• 20 Jalapeno peppers
• 8 oz lite cream cheese, room temperature
• 4 TBS Blue or Gorgonzola cheese, crumbled
• 2 c Mexican 4 cheese shredded blend OR your own favorite cheese, shredded
• 1 cup finely diced  cooked chicken
• ½ cup Ranch dressing from the bottle
• 4 pieces of cooked bacon, chopped
• ¼ cup or more, depending on your “heat” tolerance!  I used Frank’s Buffalo Sauce

**** Now go and find some gloves and if possible, a grapefruit spoon with the ridges on the side, you will need both….especially the gloves!!!!!!*****

DIRECTIONS:  Pre HEAT Oven to 325 Degrees

1. Split the peppers in half, even the stems if possible.  Remove ribs & seeds using both gloves AND the grapefruit  spoon to take out the ribs & seeds and discard.
2. 2.      Mix the softened cream cheese AND the blue cheese crumbles until blended.  Once blended, ADD the rest of the ingredients and blend well.  Be sure to taste to make sure it’s not too hot, or if it is not hot enough!!!

Now, “lightly” grease a 10 x 15 baking pan.

With a spoon, fill pepper halves and place on pan.  Bake at 325 degrees for 30 minutes

TO FREEZE:

• Place on a cookie sheet & cover with foil then put in freezer until hard.  Once frozen,  package in single layers in a plastic freezer container.

TO EAT:

• Place on a cookie sheet & bake @ 325 for 20-25 mins or until hot all the way through, golden brown & crisp!! Then enjoy again!!!

Black Bean & Corn Salsa

BLACK BEAN & CORN SALSA

Ingredients:
1 14.5 oz can black beans, drained and rinsed
1 14.5 oz can corn kernels
1/2 medium sweet red pepper, chopped (opt)
1/2 medium red onion, chopped
3 roma tomatoes, seeded and finely diced
1/4 cup (50 mL) chopped cilantro
¼ cup jicama, chopped
2 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
2 small Mexican limes (30 mL) lime juice or more, depending on taste
1 tsp (5 mL) salt, cumin, garlic, other Mexican seasonings you have on hand, and even some hot sauce, if you are so inclined…just season to taste!!

DIRECTIONS:
In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.
Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.
Servings: Makes about 4 cups
*** This is good with chips, or on taco’s, or as a side dish, even in tuna fish!!! It is extremely versatile**

Pico De Gallo

Basic Ingredients for Pico De Gallo

INGREDIENTS:

• 1 med onion diced fine
• 4 roma tomatoes. seeded then julienne
• 1 jalapeno, seeded and minced
• 1/4 c chopped cilantro
• 1 lime, juiced
• salt, cumin, to taste
• refrigerate for 1 hour, then serve with tortilla chips or whatever you like!!!

How to seed tomatoes

Cut tomatoes in half, then scoop out seeds with spoon and discard.  Julienne tomatoes then dice

All ingredients diced & chopped

Add all ingredients to bowl and add seasonings & lime juice and refrigerate for 1 hour

Your Finished Product!!!

***** you can add all sorts of things to this basic Mexican Salsa.  Jicama, Apples, Mango, Black beans, Corn…you name it!

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

4 servings (2 tacos each)

INGREDIENTS for SAUCE:

• ¼ c thinly sliced green onions
• ¼ c chopped fresh cilantro
• 3 TBS mayonnaise
• 3 TBS sour cream
• 1 TBS grated lime zest (Hell, I used the whole lime!!)
• 2 TBS lime juice
• Salt  to taste
• 1 tsp minced garlic
• 1-2 whole chipotle in adobo minced (start with one and taste then add. This gives a GREAT kick!)

Combine all the ingredients in a bowl and set aside

INGREDIENTS for SHRIMP:

1. 8 Jumbo shrimp peeled, deveined grossly chopped (I used frozen Jumbos, thawed)
2. 1 TBS butter
3. 1 TBS olive oil
4. 1TBS minced garlic
5. 1/8 c minced red onion
6. 1 tsp Mexican seasoning  or make your own with cumin, coriander, smoked paprika etc)
7. 1 Avacado chopped
8. 7-8 grape tomatoes chopped
9. 2 c shredded cabbage in a bag
10. 4-5 (6-inch) corn tortillas or flour tortillas heated in microwave or oven

Sauté  butter, oil & garlic in large pan.  Then add minced red onion followed by chopped shrimp and cook for 5-6 minutes until shrimp is pink.  Add Mexican seasoning, continue stirring.  Take heated tortillas, put shrimp, followed by cabbage, then avocado, tomatoes and top with chipotle sauce and have plenty of napkins and some nice cold Negra Modelo Beers!!!!!!! You can even add green onions, more cilantro…whatever you have…the choice is all yours!!!!! ENJOY!!!

Spicy Steak Soft Tacos

Take the spicy Mexican spices and “cool” it down with raisins & allspice!  I see you shaking your head, but trust me…you will love the flavor!!!!

INGREDIENTS:

• 2- 6oz flat iron or 12 oz flank steak seasoned with S & P
• 1/2 C bottled red peppers, sliced thinly
• 1 cup of canned diced tomatoes w/green chilies
• 1/2 c raisins
• 2 TBS tomato paste
• 1 tsp chipolte in adobo
• 1 TBS ground cumin
• 1 tsp allspice
• 4 flour tortillas
• Chopped fresh cilantro
• Sour Cream

DIRECTIONS:

1.     Preheat grill, season steak

2.     Mix  diced tomatoes, raisins, tomato paste, cumin, allspice, chipotle in bowl, put aside

3.     Saute red peppers in skillet

4.     Add tomato mixture to skillet, mix and put on low

5.     Grill steak 2-3 minutes on each side for medium rare…

6.     Bring in steak, slice thinly across the grain and add to tomato mixture

7.     Grill or microwave the tortillas and then load them up with mixture

8.     Add feta or cheddar or whatever cheese you have lying around

9.     Put a dollop of sour cream and some fresh cilantro

And then “GO AT IT”!!!! Don’t forget the napkins!!!!!!!!

*****Thank you Bon Appetit for your recipe and the ability to “doctor” it!!!

Chili Rellanos a la Ixtapa

Chili Rellanos for 6

Chili Rellanos for 6

What you Need:

• 10 Pablamo chilies
• 1 lb Monterey Jack Cheese
• 6 eggs-separated
• ½ cup flour
• Toothpicks
• GLOVES!!!!!!!!!!! Trust me on this one!!!
• 1-2 c vegetable oil
• Paper towels
• Large frying pan
• Mixer

DIRECTIONS:

1.      GLOVES!!!! Have I mentioned that it would be “real” nice to have throw away gloves??!!!!

2.      Preheat oven at 425 degrees.

3.      Put the chilies on baking sheets and put in oven for 25 minutes until nice and burnt on the outsides.

4.      Take out of oven and cool. GO PUT YOUR GLOVES ON!!!! Once cooled, peel off “burnt” parts and then cut open and take out seeds.  This does NOT have to be perfect!!! Then, rinse under water and put aside.

5.      Take Monterey Jack cheese and cut into pieces (check video)

6.      Now, put the chilies on flat surface, then put cheese in the middle, fold the sides over and weave a toothpick through the sides (not piercing the cheese) No more than 3 toothpicks!!!! Again, does NOT have to be perfect!!!

7.      Put some flour on a plate or pan and then take the chilies and coat them with flour. This is important because it help keep the batter stick to the chilies. Put aside.

8.      Now, take the 6 egg whites and whip it up until peaked.  Then, fold the egg yolks into the blender and keep whipping. Next add ¼-1/2 c of flour…and keep on whipping…whip it good!!

9.      In a large frying pan, add 1-2 cups of vegetable oil so that it is 1-2 inches and heat ‘er up.

10.   Now, “WHERE ARE THOSE GLOVES”???? Put them on!!!

11.   Take the floured chili and dip it in the batter, then put it in the hot oil and cook. About a minute. Then turn it over, and do the same.  You want them golden brown. Once done, take them out and put on a paper towel and do the process again. Don’t do more than 2 at a time.

***While they are cooking, go and take the tooth picks out of the ones on the paper towel***

Remember…you put 3 in each one of them…now count..1-2-3 and make sure!!!

Now, you are ready to serve and I strongly suggest using my Spanish Sauce.  Check my blog at www.chefboyrd2.com for that recipe!!!!!

SPANISH SAUCE FOR RELLENOS

2 TBS olive oil
½ medium onion, julienne
1 TBS chopped garlic
1 jalapeno, seeded & julienne
1 red pepper, seeded & julienne
1 yellow pepper, seeded & julienne
1 orange pepper, seeded & julienne
1 roma tomato, seeded & julienne
1 (4 oz) can tomato sauce
Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins. Add the garlic and sauté another minute. Add tomato sauce, water and simmer for 10 minutes. Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.

Shrimp Tacos with Mango Salsa

 

 

 

 

Shrimp Tacos

(serves 4)

INGREDIENTS:

• 1 lb shrimp, peeled & deveined
• 4 TBS butter
• 4 TBS honey
• 1 pkg flour soft taco shells (10 to a pack)

DIRECTIONS:

1.      Melt butter & honey in sauce pan

2.      Saute shrimp in pan, cooking until pink, then turn over and do same. Approx 4-5 mins

3.      Heat soft tacos in dampened paper towel in microwave for 30 seconds

4.      Take “2” taco shells and put together then spoon cooked shrimp on ½ and add salsa.

Mango Salsa

INGREDIENTS:

• 2 roma tomatoes seeded & diced
• 2 mangos, peeled & diced
• 1 small red pepper, cored, seeded & chopped coarsely
• 1 small red onion, diced
• ½  small Jicima peeled & diced
• ¼ c chopped fresh cilantro
• 1 med garlic, peeled & minced
• ½ jalapeño chili, seeded & minced (more if you want!!)
• 2 limes juiced
• ¼ c of mango or orange juice
• *** 1 tsp of Lupitas secret hot sauce***** (another recipe!!)

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

Mango Salsa Anyone????

Mango Salsa

INGREDIENTS:

• 2 roma tomatoes seeded & diced
• 2 mangos, peeled & diced
• 1 small red pepper, cored, seeded & chopped coarsely
• 1 small red onion, diced
• ½  small Jicima peeled & diced
• ¼ c chopped fresh cilantro
• 1 med garlic, peeled & minced
• ½ jalapeño chili, seeded & minced (more if you want!!)
• 2 limes juiced
• ¼ c of mango or orange juice
• *** 1 tsp of Lupitas secret hot sauce***** (another recipe!!)

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

So you “think” you know Chilies

Chilies are colorful and yet potent!!! There is a heat factor to them…do you know where your favorites stand on that chart??? watch and find out!!!

Red Enchilada Sauce a la Lupita

Easy Red Enchilada Sauce

INGREDIENTS:

• ½ lb dried red chilies
• ½ onion cut in half
• Peel 3-4 pieces off remaining onion and cut into slices, put aside
• 2 lg garlic cloves (keep whole)
• 2 TBS oil
• Water or chicken broth
• Seasoning- salt, oregano, cumin

DIRECTIONS:

Take chilies, spread apart, remove seeds, spiny veins & place in pot with water on stove.

Bring water/chilies to boil then turn to med heat and cook for 15-20 mins

While chilies cook, take sliced onion pieces and cook in 2 TBS oil until almost burnt. DO NOT TURN during cooking.

When chilies are cooked (soft) put aside to cool. About 20 minutes

Once cooled, now put onion, garlic and chilies into blender add enough water OR chix broth to just cover ingredients

Turn blender on and mix first then blend. About 8-10 seconds

Now taste the mixture. Add some salt, oregano, and cumin and mix some more.

Pour mixture from blender, through a strainer, pressing the mixture with a spatula, and add this to sauce pan with cooked onion pieces.

Add some water (a little at a time) to help chili mixture through strainer…but not too much!!

Stir S L O W L Y, adding some more oregano, & salt then reduce heat to simmer for 10 mins.

Then VOILA!! The finished product