- 1/2 cup mayonnaise
- 1 Tablespoons chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
- 1/2 teaspoon salt
- 4 cups frozen corn (cooked - microwave with 1 Tablespoon water)
- 1/3 cup water
- 4 scallions sliced
- 1 lb peeled and deveined large shrimp (21-25 count)
- 1 cup bread crumb
Place oven rack in middle position and pre-heat oven to 475 degrees.
Stir mayo, chipotle with adobo sauce and salt in a bowl.
Pulse 1-1/2 cups corn, in food processor with water and 2 Tablespoons Mayo mixture until coarsely pureed. Transfer mixture into a shallow roasting pan along with remaining corn and scallions.
Toss shrimp into remaining chipotle mayo mixture to coat.
Put bread crumbs in a plastic bag and add shrimp in small batches. Shake until coated. Place shrimp in a single layer on top of the corn mixture in the roasting pan.
Roast until bread crumbs are golden and shrimp are cooked through (about 18 minutes).
Recipe modified from Gourmet magazine, June 2007 edition
- 2-1/2 Tablespoons Olive Oil
- 2 Tablespoons paprika
- 1-1/2 Tablespoon dried Oregano
- 6 cloves minced garlic
- 1-1/2 teaspoon ground cumin
- 1 teaspoon dried red pepper flakes (Dried Ancho, chile de arbol, New Mexican, etc.)
- 1 teaspoon Mrs Dash Extra Spicy seasoning
- 1-1/2 teaspoon finely grated lime zest
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 thick bone-in pork chops
Stir all ingredients together to form a paste, except pork chops - its pretty hard to stir pork chops! Rub the paste on the pork chops. The pork chops can marinate with the rub on for up to 4 hours in refrigerator, if desired. Oil grill rack and grill chops over high heat until browned on each side (about 3 minutes). Turn chops over to prevent burning.
Lower heat to medium and move chops to indirect heat area of grill and cover them with an inverted roasting pan or a foil tent. Turn once and cook until meat thermometer inserted horizontally reaches 145 degrees (about 8-10 minutes). Transfer to platter and let stand 5 minutes before serving.
- 2-1/2 pounds tiny new potatoes, halved
- 2 Tablespoons olive oil
- 8 cloves garlic, thinly sliced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Mrs Dash Table Blend seasoning
- 2 9-oz packages frozen artichoke hearts, thawed
- 1 teaspoon snipped fresh parsley
- 2 tablespoons lemon juice
- 1/2 cup grated mild cheddar cheese (Optional)
Place potatoes in a greased roasting pan. Combines oil, garlic, salt, pepper, Mrs Dash seasoning, and drizzle over potatoes and tossing them to coat. Roast potatoes uncovered at 425 degrees for 25 minutes, stirring once. Stir in artichokes and roast an additional 10 - 15 minutes.
Sprinkle potatoes and artichokes with lemon juice and parsley. Toss gently to coat. Sprinkle cheddar cheese on top and server.
- 6 to 8 ounce beef tenderloin steaks cut 1 inch think
- 1 Tablespoon coarsely ground pepper
- 2 teaspoons kosher salt or sea salt
- 2 Tablespoons snipped fresh parsley
- 2 Tablespoons snipped fresh chives
- 4 cloves garlic, minced
- 1 Teaspoon Mrs Dash Extra Spicy seasoning
- 1/3 cup vodka
- 1/4 cup olive oil
- 1 tablespoon vermouth
- 2 Tablespoons olive oil
- 3 Tablespoons pine nuts
- 12 oz baby spinach
Trim fat from steaks. Rub both sides with salt and pepper. Place steaks in a resealable plastic bag. Add parsley, chives, garlic, vodka, 1/4 cup olive oil, vermouth. Seal bag and turn to coat steaks. Marinate in refrigerator 30 minutes, turning at least twice.
Drain meat and discard marinade. Grill steaks over uncovered charcoal grill over medium heat turning once. Allow 11-14 minutes medium rare, 14-18 minutes for medium. If using gas grill - cover grill.
Heat 2 Tablespoons olive oil in extra-large skillet over medium-high heat. Add pine nuts and cook 1-2 minutes, stirring constantly so they do not burn. Remove pine nuts and add spinach to hot skillet. Cook 3-4 minutes until leaves are wilted. Transfer spinach to a serving bowl and sprinkle with pine nuts. Serve steak with spinach.
- 1 cup chopped onions
- 6 cloves garlic, minced
- 2 Tablespoons butter
- 1 - 15 oz can tomato sauce
- 1 - 12 oz can Dr Pepper (NOT Diet)
- 3 Tablespoons vinegar
- 1 Tablespoon red chile powder
- 2 Tablespoons packed brown sugar
- 1 Tablespoon Jamaican Jerk seasoning
Cook onions and garlic in butter in a medium saucepan over medium heat for 5 minutes or until tender.
Stir in tomato sauce, Dr Pepper, vinegar, brown sugar and jerk seasoning. Bring to a boil and then simmer uncovered for 1 hour until mixture is about 2-3/4 cups. Stir occasionally.
Brush sauce onto ribs or other grilled meat during the last 10 minutes of cooking and serve as a table sauce.
May be refrigerated for up to 3 days.
- 1 can Cream of Chicken soup
- 2 cups shredded Cheddar Cheese
- 2 cups crushed corn flakes
- 3/4 cup melted butter (1/2 cup and 1/4 cup)
- 1 - 16 oz container Sour Cream
- 1/2 cup chopped yellow onion
- 32 oz shredded Hash Browns
- 1 teaspoon salt and pepper
Pre-heat oven to 350 degrees.
Mix hash browns, soup, sour cream, cheese, onion, salt and pepper and 1/2 cup melted butter in a bowl until combined.
Spray 13x9 casserole pan with cooking spray. Spread potato mixture into pan. Combine crumbled corn flakes and remaining melted butter in a 1-Quart plastic bag and mix by shaking to Mexican music for 30 seconds. Spread corn flake mixture on top of of potato mixture.
Cook 1 hour, uncovered.
- 1 pound plum tomatoes (8 small) halved and seeded
- 1/4+ of a 7 oz can Chipotle Peppers in Adobo sauce
- 2 Tablespoons snipped fresh Oregano
- 1 Tablespoon minced roasted garlic (the bottled kind) or just make your own.
- 3/4 cup honey
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1 teaspoon toasted sesame oil
- 1-1/2 teaspoon ground cumin
- 1 teaspoon Mrs Dash Extra Spicy seasoning
- 1 teaspoon salt
Pre-heat broiler on high. Place tomatoes halves down on lightly oiled broiler pan. Broil 3-4 inches from heat for 4-5 minutes or until skins are charred. Do not allow to catch on fire and burn your kitchen down! Remove and cool tomatoes until easy to handle - peel and discard skin or pin them up on a cork board as tomato kills.
Place chipotle peppers in adobo sauce, tomatoes, oregano and garlic in blender and blend until smooth.
Combine chipotle mixture, honey, molasses, vinegar, sesame oil, cumin and salt in a large bowl. Mix until combined well.
Use mixture as a marinade or table sauce. It can be refrigerated for up to 3 days, after which it will turn into a pumpkin and take over your refrigerator, by holding the mayonnaise hostage.
Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.
1 - 12 oz can Minute Maid Limeade concentrate12 oz Tequila1 oz Triple Seclime slices for garnish
Spoon the Limeade onto a blender and pour the tequila into the limeade can as a measure. Add Triple Sec and lots of ice. Blend to desired consistency.
Rim margarita glasses with salt (whether or not your friends want salt - just say you forgot) and garnish with lime slices.
What makes a good margarita?? It is the quality of the tequila that you use. Remember... "Life is too short to drink cheap tequila!"
2 liter bottle of ginger ale, chilled- 1 cup blueberries
- 1 lemon, thinly sliced and seeded
- 1 lime, thinly sliced and seeded
- 2 Tablespoons crystallized ginger or 1 Tablespoon grated Fresh ginger
- 1/2 cup good quality vodka
Pour ginger ale and vodka into the pitcher. Add the blueberries, lemon, lime and ginger into the pitcher (save a few of the lemon/lime slices for glass-garnish*). Cover and refrigerate 2 to 4 hours (if you can wait that long).
Garnish the glasses with a lemon or lime slice.
Drink hardily with friends until everyone's problems vanish or aliens beam you up.
* glass-garnish - this is an Ed-ism that you may use freely, citing your source, of course.
OK, I haven't tried this one yet, but I will. The recipe it looks interesting and I guarantee if you serve it people will talk about the Watermelon Soup that they had the previous day!
- 1 each 5-6 pound seedless Watermelon
- Sugar to taste (??)
- 3/4 cup thin strips carrot, zucchini and/or yellow squash
- 1 Tablespoon balsamic vinegar
Halve the melon and scoop out the pulp. Blend in food processor or blender until smooth. Line a colander with cheesecloth and strain the pulp into a bowl, pressing out as much juice as possible. (The magazine says to discard the pulp, but I say nibble on it while you're cooking the veggies.)
Measure out 6 cups of the watermelon juice and add water, if needed to make 6 cups. Add sugar to taste (again, ???), cover and refrigerate at least 2 hours.
Bring a pot of slightly salted water to a boil and then add the vegetables and cook for 2 minutes. Drain, pat dry and wrap the vegetables in plastic wrap and refrigerate until ready to serve.
To serve, stir balsamic vinegar into soup. Ladle soup into bowls and top with the cooked vegetables. Garnish with a sprig of cilantro.
Adopted from the 2007 issue of grilling magazine, a Better Homes and Garden Special Interest Publication.
- 10 jalapeños
- 10 red jalapeños
- 10 Serrano peppers
- 2 whole heads of garlic
- 1 small red onion
- 1 cup baby carrots
- 1 bunch celery
- 1 cup Olive oil
- 1 cap of Mrs Dash Garlic and Herb Seasoning
- 1 cap of Mrs Dash Extra Spicy Seasoning
- 2 Tablespoons Balsamic Vinegar
- Cider vinegar
- 1 teaspoon salt
Place jalapeños in food processor and coarsely chop using the pulse button. Put the jalapeños in a bowl and pour cider vinegar over them to soak for 15-30 minutes. Place remaining ingredients in a food processor and pulse until all ingredients are coarsely chopped. Dump the jalapeños into a strainer to strain vinegar. Do not rinse.
Pour olive oil into a large pot. Add all ingredients and cook over medium to high heat for about 5 minutes. Add seasoning and Balsamic Vinegar and stir, then reduce to medium-low heat for an additional 15 minutes. Allow to cool and spoon into jars and refrigerate.
Spoon over eggs in the morning for a real treat. Wake up those intestines to start the day off right!
Frank's (R) has come out with a Red Hot Buffalo Wing Sauce that is absolutely fantastic!! Here's a recipe for their Chicken Wings.
- 2-1/2 pounds chicken wings, split
- 1/2 cup Franks Red Hot Buffalo Wing Sauce
- 1/3 cup butter, melted
Bake the wings for 45 minutes at 425 degrees until fully cooked and crispy. Turn over halfway through cooking (that's 22 minutes, 30 seconds for you math challenged cooks). Toss the wings in the Frank's Red Hot Buffalo Wing Sauce and melted butter mixture until the wings are completely covered. Crank the TV on to your favorite sports game and enjoy great wings with a few ice cold ones or sit in the backyard in a plastic pool and
Buy it here!
- 4 Jalapeños seeded and chopped
- 2 cups finely chopped tomatoes
- 2 fresh Anaheim peppers diced or 1 - 4 ounce can of dices green chiles drained
- 1/4 cup chopped sweet peppers
- 1/4 cup sliced green onions
- 4 Tablespoons chopped cilantro
- 2 Tablespoons lemon juice
- 4 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Combine and mix all ingredients. Chill 1 hour before serving. Garnish with cilantro leaves.
- 4 - 14.5 oz Hunt's Diced Tomatoes with Garlic and Oregano
- 1 - 7 oz can Diced Green Chiles
- 2 - 4 oz cans Diced Jalapeños
- 2 cap fulls Mrs Dash Extra Spicy seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons Chile Powder (New Mexican Hot or for extra kick Chipotle Powder)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Jalapeño powder (optional)
- Fresh chopped cilantro to taste (optional)
Drain all canned ingredients in a strainer for 5 minutes. Mix all ingredients in a bowl or place all ingredients in food processor and chunky puree (about 5-6 short pulses).
Adjust seasoning. It takes about 1 hour for all of the spices to combine. Stir occasionally to mix.
Garnished with sliced jalapeños, cilantro sprigs or whole peppers. Serve with tortilla chips and cold beer.
- 1.5 liter Burgundy wine
- 2 cups filtered water
- 4 cinnamon sticks
- 4 slices lemon
- 2 pints Cranberry Cocktail Juice
- 1 cup sugar
- 12 cloves
- 1/2 cup slivered almonds
Place all ingredient in a crock pot and slow cook on low. After 1 hour, begin tasting it every once in a while until it is all gone or you pass out, which ever comes first. Remember! Do not drive while cooking!
- 4-5 pound Boneless Pork Loin or Tenderloin
- 16 oz Sour Cream
- 1-1/2 Tablespoon dried dill
- 1/4 teaspoon Chipotle Powder (or Red Chile Powder)
- flour
- 1 cap full Mrs Dash Extra Spicy seasoning
- 1/4 teaspoon salt
- 1/2 cup soy sauce
- 1 stick butter
- Trim Pork Roast of ALL fat. Slice into 1 inch think slices and place them into a 12x9 oven pan. Put a pat of butter on top of each slice and pour in soy sauce. Sprinkle salt and Mrs Dash seasoning over top. The technique to this recipe is slow cooking. Cover with foil and place in oven at 250 degrees. Cook 20 minutes and spoon soy sauce over the top of the pork slices at the 5-10 minutes. Turn the pork over and spoon soy sauce over top, replace foil and cook another 20 minutes, again spooning soy sauce over top every 5-10 minutes. Repeat this process 2 more times.
- Prepare the Sour Cream by mixing in the dill weed and chapotle powder. Stir until mixed well.
- After the last 20 minute cooking, remove the pan from the oven. Increase the oven temperature to 320 degrees.
- Put enough flour into a plastic bag so that a few pork slices can be placed inside and covered with flour. Shake the bag and coat each pork slice and return to the oven pan. Place a tablespoon of the sour cream mixture on top of each pork slice. Cover again with foil and return to the oven cook at 320 degrees for 20 minutes. Remove pan from oven and turn pork over, coating each slice with the sour cream mixture. Cover and cook another 20 minutes. Spoon soy sauce mixture over the top of the pork slices every 5-10 minutes. Turn pork slices over one more time and cook until they are done. The dill mixture will mix with the soy sauce and create a thick gravy.
- Serve with mash potatoes and green beans.
- This recipe requires constant attention, but cooking the pork slow for the first hour in the soy sauce will tenderize them.
This is one of my favorite recipes! Its a great meal to make on a Friday night that is quick and easy. It takes longer to cook the rice than to make the shrimp, so start cooking the rice about 10 minutes before hand. You can peel the shrimp once you start the rice to take up the time.
1 pound peeled and deveined shrimp
4 seeded and deveined sliced fresh jalapeños
6 cloves diced garlic
1/4 cup lite soy sauce
Olive oil
1 tablespoon butter
4 green onions - separate sliced bottom white parts from the green sliced tops
Melt butter with olive oil in a saute pan. Add garlic and white portions of green onions and cook over medium heat for 1 minute. Add jalapeños and cook for approximately 2 minutes stirring constantly so that the garlic doesn't burn. Add shrimp and soy sauce and cook until shrimp is pink and done. Remove from heat and top with green onions.
Server with brown rice (preferred) or white rice.
1 pound peeled and deveined shrimp
2 diced jalapeños
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cloves crushed garlic
2 ounces of white wine
Juice from one lemon
4 oz. of New Mexico Red Chile Sauce
1 Tablespoon Olive oil
1 Tablespoon butter
In a large Saute Pan heat 1 ounce of olive oil and 1 ounce of butter until melted. Add jalapeño, salt, pepper, garlic, wine, squeeze from fresh lemon. Saute over medium heat for approximately 1 minute, then add the shrimp. Saute shrimp, stirring constantly so garlic doesn't burn until shrimp is cooked and pink. Remove from heat and add Chile Sauce. Garnish with green onions.
Serve with white rice or heated french bread.
I have won a few contests with variations of this recipe. This is the basic recipe and I hardly ever make anything twice exactly the same as I made it previously. So experiment! That's what's cool about cooking. The best part is this Salsa can be made in about 15 minutes.
- 1 - Big can (32 oz) Hunt’s Petite Diced Tomatoes
- 2 - 8oz cans of Hunt’s Diced Tomatoes with Basil and Garlic
- 4 cap fulls Mrs. Dash Garlic and Herb seasoning
- 2 Tablespoons Garlic Powder or 4-6 cloves of fresh Garlic
- 2 Tablespoons Cayenne Powder or New Mexican Chile Powder
- ½ bunch of Cilantro chopped
- 2 small cans of diced Green Chiles
- 1 medium sized can of Herdez whole jalapeños with the carrots and onions (save ¼ can of the juice)
Drain as much of the juice out of all of the cans tomatoes as possible. I usually dump the tomatoes into a strainer to remove the juice. Cut the tops off of the jalapeños. Put the jalapeños, ¼ can of the Herdez jalapeños juice, all of the carrots and onions in the Herdez can, tomatoes and cilantro in a food processor and puree. Pour in a glass bowl. Add the diced Green Chiles and the all spices and stir. Let sit at room temperature and stir every few minutes. Taste and adjust the spices. Clean up and you're done. Should have taken you about 15 minutes.
- 1 pound London Broil steak
- 1/4 cup Soy Sauce
- 1 Tablespoon Worcestershire sauce
- 1/4 cup A1 Steak Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon chile powder
- 1/2 teaspoon onion powder
- 1 teaspoon Liquid Smoke - Hickory Flavor
- 1/2 teaspoon salt (optional - there's plenty in the Soy Sauce)
Mix all ingredients well. Slice a London Broil steak into 1/4 " strips. Its best if the meat is slightly frozen since it will make it easier to slice. Put meat and marinade in a zip lock baggie and marinate for at least 24 hours in the refrigerator. Dehydrate to the consistency you desire - remember jerky gets harder as it cools, so don't over cook it.
