Tex - Mex Recipes / Over 40 recipes!

Here's the second of my posts that gather recipes together based on a common recipe or theme.
Today I chose Tex - Mex. I live in Texas and we eat Tex - Mex often, it's a way of life here. I've always said that if I ever had to leave Texas, I would miss the food! I have amassed a great collection of Tex - Mex recipes that will be part of my life forever, no matter where I am!

TEX - MEX CASSEROLE:

Here's What you'll need:

Preheat Oven to 350 Degrees.

A Skillet

A  9" X 13" Quart Casserole Dish, sprayed with a Vegetable Spray.

Aluminum Foil

2 TBS Vegetable Oil

1/2 lb Ground Beef ( I use a Vegetarian Meatless Ground )

1 - 15 oz  Can Corn, drained

1 - 12 oz  Jar Chunky Salsa (Pace is my favorite)

1 -2.25 oz  Can Sliced Black Olives, drained + additional for the topping.

1 C Cottage Cheese

1 C Sour Cream

2 1/2 Cups Tortilla Chip Crumbs 

2 C of Sharp Cheddar Cheese, divided

Bell Pepper, diced

1 Tomato, diced

2 Green Onions, chopped

 Tortilla chips for garnish

Instructions:

In a Skillet:

Meatless Ground or Ground Beef, sautéed until browned.

Add:

Corn

Salsa

Black Olives (reserve 2 TBS for Garnish)

Stir and Cook until well combined and Hot.

Remove and Set aside.

In a small Bowl:

Cottage Cheese

Sour Cream

1 C Cheddar Cheese

Mix well.

Set aside.

In the Casserole Dish:

Layer in the following order:

Half of the Crushed Tortillas

Half of the Meatless Ground

3/4 C of the Cottage Cheese Mixture

Repeat, ending with the remaining Cottage Mixture.

Cover with Foil

Bake 30 minutes.

Remove Foil.

Top with:

Remaining Cheddar Cheese.

Tomato

Olives

Bell Pepper

Line the Entire Outer Edge of the Casserole with Whole Tortilla Chips. (tucked into the Casserole with the Top exposed)

Return to the Oven.

Bake an additional 2 minutes just until the Cheese is Melted. Don't allow the Tortilla Chips to Burn.

Remove and set aside to Cool 10 minutes.

Sprinkle evenly with Green Onion.

Serve Warm.

Enjoy!

Peace in the Kitchen Y'all!

I have 3 versions of this.

BEST of the BEST CORN DIP:

The Original Recipe ( I entered this in the 2001 Hellman's Mayonnaise Picnic Recipe Contest)

The Creamy Version

Hatch Chile Version

Tex - Mex Corn Dip / Original Recipe:

350 degree oven

Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.

Optional, add 1 - 10 oz. can of Ro-Tel tomatoes.

2 - 15.25 oz. cans of Mexi Corn, drained.

2 - 4 oz. cans of green chiles, drained.

2 C Shredded Monterey Jack Cheese.

1 C Grated Parmesan Cheese.

1 C Mayonnaise.

Mix all ingredients together .

Bake 1 hour, uncovered.

Enjoy!

Peace in the Kitchen!

Tex - Mex Corn Dip / CREAMY VERSION:

350 degree oven

Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.

1- 15.25 oz can of creamed corn

2 - 11oz. cans of Mexi- Corn, drained.

1 - 4 oz. can of green chiles, not drained

1 C mayonnaise.

2 C Shredded Cheddar Cheese

1 C grated Parmesan Cheese.

Mix all ingredients together.

Bake 1 hour, uncovered.

Enjoy!

Peace in the Kitchen!

Tex - Mex Corn Dip HATCH CHILE VERSION:

350 degree oven.

Bake in a 1.6 liter casserole , a 2 quart casserole or a 10" cast iron skillet.

1 - 15.25 oz. can of Creamed Corn.

2 - 11 oz. cans of White Shoe-peg Corn, drained.

3 Hatch Chiles, seeded, finely chopped. ( about 1 1/4C) (These are available at the Summer Hatch Chile Festival at our local Central Market)

1 C Mayonnaise.

1 C Grated Parmesan Cheese.

2 C Grated Hatch Jack Cheese.

Mix all ingredients together.

Bake 1 hour, uncovered.

Enjoy!

Peace in the Kitchen!


TEX - MEX APPETIZER SQUARES:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.

5 Eggs, beaten
1 - 8 oz. Container of Cottage Cheese
1/4 C Flour
1/2 tsp Baking Powder
4 TBS Butter, melted
2 Green Onions, thinly sliced.
1 - 4 oz. can of Diced Green Chiles, drained.
2 C Shredded Pepper Jack Cheese

In a Mixing Bowl:
Cottage cheese
Eggs
Whisk until incorporated and creamy smooth.

Add:
Flour
Baking Powder
Whisk well.

Fold in:
Onions
Chiles
Cheese

Pour into the Pan.
Bake 30 - 40 minutes.
Remove Pan to a Rack to Cool 10 minutes.
Cut into Squares and transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!


TEXAS  BBQ PECANS:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan

This is the Chipotle Pepper Salt that I use.

4 C Pecan Halves
8 TBS Butter, melted
2 TBS Worcestershire Sauce (I use a Vegetarian version)
2 tsp Chipotle Pepper Salt or any Texas Seasoned Salt
1 tsp of your favorite BBQ Sauce
1/2 tsp Tabasco Sauce

Put Pecans in a Single Layer in the Pan.
Mix remaining ingredients in Mixing Bowl and Whisk well.
Drizzle evenly over the Pecans.
Toss to coat well.
Bake 20 - 25 minutes.
Stirring occasionally.
Remove Pan to a Rack to Cool completely.

Enjoy!
Peace in the Kitchen!

I read the weekly column in our local newspaper titled Taste.

Sometimes I like to talk about the feature of the week and research it.

I did an article on Hot Chocolate and today the feature is Guacamole.

Here are some of the suggestions for GUACAMOLE that inspired me to write about it.

I found some of these odd.

Cumin

Bacon

Corn

Shrimp

Mango

Olive Oil

Garlic Powder ( I know many recipes use this)

Black Pepper

Hot Sauce

Mayonnaise

Sour Cream

Guacamole should not be a mushy, pasty, creamed in the blender with sour cream or mayonnaise mixture.

It shouldn't be overpowered by garlic.

The taste of the Avocado should be the dominant flavor.

I realize this is only my opinion and tastes vary. I write many of my recipes for friends that don't live in Texas and friends around the World.

The Aztecs created the Avocado concoction.

The name comes from the Nahuati language.

Ahuacamolli, meaning Avocado Sauce.

Ahuacati, meaning Avocado and Mole, meaning Sauce.

The Avocado is often used in Salads, mashed onto bread in Sandwiches and in Soups.

The best use of the Avocado is creating Guacamole.

Here is what I consider to be the Best of the Best recipe for Guacamole.

2 Avocados, diced

1/4 C minced White Onion

1 TBS minced Jalapeno

2 TBS finely chopped Fresh Cilantro

3/4 tsp Salt

1/2 C finely chopped Plum or Roma Tomato

2 tsp Fresh Lime Juice

In a bowl:

2 TBS Onion

Jalapeno

1 TBS Cilantro

Salt

Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.

Add the Avocado

Fold in Tomato and remaining Onion, Cilantro and Lime Juice

Serve with Tortilla Chips

Enjoy!

Peace in the Kitchen!

This was my original recipe that was a finalist in the 2011 Dallas Morning News Holiday Cookie Contest.

I enter the contest every year and have been a finalist several times and won a few times..

CHOCOLATE JALAPEÑO COOKIES:

2 - 2.7 oz. packages of Taza Chocolate Mexicano, Cinnamon flavored

Chop into small pieces for melting

3/4 C Flour

1/2 tsp Cinnamon

1/4 tsp Baking Powder

1/8 tsp Cayenne Pepper

1/4 tsp Salt

3/4 C Brown Sugar

1/4 C Butter, softened

1 Large Egg

1 tsp Pure Vanilla Extract

2 TBS Espresso Coffee ( I use Medaglio D'Oro Instant Coffee)

1/4 C finely diced , seeded Jalapenos

Caramel Drizzle:

1/2 C packed Brown Sugar

1/4 C Heavy Cream

1/2 C Confectioner's Sugar

Sea Salt for Garnish

Preparation:

Place Chocolate in a small microwavable bowl and microwave 1 minute, stirring often until melted and smooth, set aside.

In a separate bowl, combine Flour, Cinnamon, Baking Powder, Cayenne Pepper and Salt

In a large mixing bowl, cream Sugar and Butter until creamy smooth.

Add Egg, Vanilla , Espresso Coffee and Jalapenos. Beat until incorporated.

Add cooled Chocolate and beat just until blended.

Add Flour mixture and beat until well incorporated.

Chill dough for 2 hours.

Drop 2 TBS of Cookie Dough, per Cookie ( I use a Cookie Scoop), onto a Parchment lined baking sheet.

Bake at 350 degrees for 12 minutes or until almost set.

Remove and cool for 2 minutes or until set.

Transfer cookies to a wire rack and cool completely.

Caramel Drizzle:

Bring Brown Sugar and Cream to a boil, remove from heat.

Whisk in Confectioner's Sugar.

Set aside to cool at room temperature.

Drizzle sauce over cooled cookies and lightly sprinkle with Sea Salt.

Enjoy!

Peace in the Kitchen!

This is one of my entries for the Central Market Hatch Chile Contest 2013.

An original recipe .

I was a finalist in the contest with another cookie recipe that I created.

I have simply created a totally different cookie here.

I describe it as the consistency of fudge, maybe a truffle. It has become one of my favorite cookies

and I definitely consider this one to be a "Best of the Best" recipe.

I hope you take the time to make them.

the dough

the baked drops

the finished product!

4 squares ( 1 oz. ea.) of Unsweetened Baking Chocolate , roughly chopped

1/4 C ( 1 1/2 stick ) butter

2 C sugar

3 eggs

1 tsp vanilla

1/4 C finely minced, roasted Hatch Chiles + 2TBS ( divided)

1/8 tsp cayenne pepper

2 1/2 C flour

1 tub of Frozen Whipped Topping

6 squares  ( 1 oz. ea.) of Semi-Sweet Baking Chocolate , roughly chopped

In a medium sized microwavable bowl,

Heat unsweetened chocolate and butter about 2 minutes

Until butter melts and mixture is smooth

Stir in sugar

stir in eggs, vanilla, cayenne pepper

Fold in 1/4 C Hatch Chiles

Add Flour and mix well

Cover and refrigerate for 1 hour

Scoop dough into 1 1/2" balls with a cookie scoop

Place 2" apart on a Parchment Paper lined baking sheet pan

They do not spread out.

Bake at 350 degrees for 8 minutes or until set

Let cookies cool on the baking pan for 2 minutes

Transfer cookies to a wire rack to cool completely

Glaze:

In a microwavable bowl,

Place frozen whipped topping with the Semi Sweet Chocolate

Heat 1 minute and stir

Heat an additional 30 seconds until chocolate is melted

Glaze should be shiny and smooth

Fold in 2 TBS of Hatch Chiles

Let stand for 15 minutes to thicken

Spread over cookies

Allow glaze to set

Enjoy!

Peace in the Kitchen!

This was another entry for the Hatch Chile Contest at Central Market / 2013

My Nephew shared a recipe with me and this is my adaptation of that recipe.

APPLE HATCH CHILE ENCHILADAS;

1 (21oz.) can of apple pie filling

6 - 8" flour tortillas

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp allspice

1/4 C cornstarch

1/2 C diced roasted hatch chiles

2 TBS lime juice

1/2 C butter

1/2 C granulated sugar

1/2 C brown sugar

1/2 C water

Topping:

1/2 C flour

1/2 C chopped pecans

4 TBS butter, melted

Place pie filling in a medium bowl

In a small bowl, whisk together cinnamon, nutmeg, allspice and cornstarch.

Add spice mixture to pie filling

Add chiles and lime juice to pie filling and mix well.

Spoon 1/4 C of the filling into the center of each tortilla.

Tuck in the sides and roll the tortilla

Place them in a buttered 9"X 13" casserole pan.

In a small saucepan:

melt butter

add granulated sugar, brown sugar and water.

Boil, stirring well.

Reduce heat and simmer 2 minutes until sugar melts completely.

Pour over enchiladas and set aside for 45 minutes, let it absorb the sauce. ( make the topping)

Topping:

1/2 C flour

1/2 C chopped pecans

1/4 C brown sugar

4 TBS butter, melted

In a small bowl:

flour

pecans

brown sugar

mix well

Add butter and mix with a fork to create a crumble.

Bake the enchiladas at 375 degrees for 10 minutes.

Cover enchiladas with the topping.

Continue baking for an additional 10 minutes, or until golden brown.

Enjoy!

Peace in the Kitchen!

Here's another Texas Cookie......

I could easily add 1/4 C diced Jalapeno to this recipe.

I posted my Chocolate Jalapeno Cookie recipe on the blog earlier.

I also make it with Hatch Chiles and have entered that in a competition too. It was a finalist in a local Hatch Chile Contest.

But, this is another great and unusual cookie.

TEXAS CORNMEAL COOKIES:

2 Sticks of Butter, softened

1/4 C Sugar

1/2 C Cocoa , I use Hershey's Special Dark

1 Egg

1 1/2 C Flour

1 C Cornmeal

1 tsp Baking Powder

1/4 tsp salt

1 TBS Vanilla

3/4 C Chopped Pecans

In a stand mixer with a whisk attachment:

cream together, Butter, Sugar, Cocoa

Add :

Egg

Flour

Cornmeal

Baking Powder

Salt

Vanilla

Mix well

Fold in the Pecans

Drop by the teaspoon ( I use a cookie scoop) onto a parchment paper or Silpat lined cookie sheet.

Bake at 350 degrees for 12 - 15 minutes.

The cookies will be slightly browned on the edges.

Enjoy!

Peace in the Kitchen!

As a Texan I love any recipe with Jalapenos.

I thought about making this recipe Tex-Mex but there was something about it that was intriguing to me. I  adapted some of it but I did not change the integrity of the original recipe.

It comes from Wisconsin Cheese.

JALAPEÑO  CHEESE DIP:

6 jalapenos, divided

8 oz. (1C) mascarpone cheese

1 (8oz.) package of cream cheese

2 C shredded cheddar cheese

1/2 tsp garlic powder

1/2 C grated parmesan cheese

1/2 C plain bread crumbs

1 TBS butter, melted

Slice 1 jalapeno into thin rounds, set aside

Dice remaining jalapenos, set aside

Preheat oven to 375 degrees

In a large bowl:

mascarpone cheese

cream cheese

cheddar cheese

garlic powder

diced jalapenos

Mix Well

Spread in the bottom of a 1 quart casserole dish

In a small bowl:

parmesan cheese

bread crumbs

melted butter

Mix Well

Sprinkle over dip

Top with sliced jalapenos

Bake 30 minutes

Serve warm with Tortilla Chips

Enjoy!

Peace in the Kitchen!

I've spent the morning playing around with a new recipe.

My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!

        

Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!

I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.

This recipe is quite spicy and very.......  Tex-Mex!

This recipe could easily be cut in half, it makes enough for a family gathering or a block party!

Terry's Original TEX - MEX RICE:

4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)

4 cloves of garlic, roughly chopped

2 stalks of celery, roughly chopped

1 large onion, chopped

2 C long grain white rice

2 C long grain brown rice

2- 14.5 oz. cans of diced tomatoes with juice

1- 10 oz. can Rotel Tomatoes with Chiles, with juice

1- 4oz. can diced green chile peppers.

1 tsp cumin

1/2 tsp cayenne pepper

1/4 tsp turmeric

1 tsp Adobo Seasoning

1 tsp salt

1/2 tsp black pepper

6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.

2C freshly grated Sharp Cheddar Cheese

2C Shredded Mexican Blend Cheese

Fresh Cilantro, chopped, for garnish

Pickled Jalapenos for garnish

Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)

Saute onion, celery and garlic about 5 minutes, stirring constantly

Reduce heat to simmer , add rice, stir constantly for 5 minutes

Add tomatoes, Rotel and green chiles

Add all spices and seasoning and stir to combine well

Add broth and bring to a boil

Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally

At this stage, I added an additional 2 C of water, stir well and then continue....

Top with Cheddar Cheese and bake at 375 for 15 minutes

After baking, remove from oven, top with Mexican Blend Cheese, cover

and allow the cheese to melt.

Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.

I serve my Black Peppered Cheese Bread with it.

After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.

This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)

I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.

I diced half of an onion and added that too.

It's very forgiving, you can make according to your own personal taste.

That's the way we do it in Texas!

Enjoy!

Peace in the Kitchen!

JALAPEÑO RELISH:

This is another original, Best of the Best Recipes!

1 lb. Jalapenos

1 Medium Onion, 1/2 lb.

 4 Medium Carrots, 1/2 lb.

1 Large Red Pepper, stemmed and seeded

3 1/2 C Sugar

2 C Apple Cider Vinegar

1 TBS Mustard Seeds

1 TBS Dill Seeds

Cut Jalapenos in half,seed them and julienne into 1/4" strips

Clean and julienne remaining vegetables

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.

Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.

Add Spices & continue to simmer for an additional 45 minutes.

Remove

Cool to room temperature

It will continue to thicken as it cools

Drain most of the liquid and store in a covered container in the refrigerator.

Keeps up to two weeks refrigerated

May be canned and stored for future use.

Enjoy!

Peace in the Kitchen!

Just because I'm Vegetarian doesn't mean I have to sacrifice a good recipe.

I transform many recipes to  be Vegetarian. 

This is a favorite, as well as a Vegetarian King Ranch Casserole.

VEGETARIAN TAMALE COBBLER:

1 12 ounce package of Vegetarian Ground Beef, browned in a little vegetable oil. ( I use the brand, Quorn) ( Yves makes a good one too). 1 pound of ground beef for all you others! Just brown it.

1 can , 14 1/4 ounce Fiesta Style Corn or Mexi Corn, drained

1 jar, 30 ounces of your favorite Salsa , I prefer a chunky version.

1/2 tsp Cumin

1/2 tsp Chili Powder ( homemade recipe follows)

1/4 tsp garlic salt

1- 8oz. container of sour cream

1 C Shredded Mexican Style Cheese

1 box of corn muffin mix, prepared according to instructions, but not baked.

Homemade Chili Powder:

2 TBS Paprika

2 tsp Oregano

1 1/4 tsp Cumin

1 1/4 tsp Garlic Powder

1 1/4 tsp Cayenne Pepper

3/4 tsp Onion Powder

Make a bunch and store it in a jar in your Pantry! ( Texans always have it on hand)!

Combine Beef, Corn, Salsa, Cumin, Chili Powder, Garlic Salt, Sour Cream and Cheese in a large bowl and mix well.

Pour into a greased 2 1/2 QT Casserole.

Evenly dropped the prepared Muffin Mix by heaping tablespoons onto the mixture.

Bake at 375 degrees for 40 minutes. The top should be golden brown.

Enjoy!

Peace in the Kitchen!

SLOW COOKER MEXICAN CASSEROLE:

1 - 28 ounce Crushed Tomatoes , with juice

14 1/2 ounces of your favorite Salsa ( we all have our favorites in Texas)

1 - 6 ounce can of Tomato Paste

2 - 15 ounce cans of Black Beans, rinsed and drained

1 - 15 1/4 ounce can of Corn, drained

2 - 4 ounce cans of Green Chiles, drained

1 tsp Cumin

1 tsp Adobo or Garlic Powder ( I use Adobo)

10" Tortillas to layer in the slow cooker

Shredded Cheddar Cheese for Garnish.

Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.

Mix well

Place 1 C of the mixture in the bottom of the Slow Cooker

Top with a Tortilla

Spread with 1/3  of the remaining mixture

Repeat until all of the mixture is used.

Cook on Low - 5 Hours.

Serve topped with Shredded Cheddar Cheese.

Enjoy!

Peace in the Kitchen!

TEX - MEX PULL APART BREAD:

1/2 C butter, melted

1 1/2 C Shredded 4 Cheese Mexican Blend

1/2 C Shredded Mozzarella Cheese

1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained

1 tsp Dried Cilantro or Dried Coriander Seeds

6 Green Onions, sliced. Use all of the onion.

2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.

Combine the first 6 ingredients in a large bowl, mix well

Fold in the biscuit pieces until well combined.

Place the mixture in a Bundt Pan ( your choice of design). coated with vegetable spray

Bake for 30 minutes in a preheated 350 degree oven.

Invert onto a serving platter and accompany with your favorite Salsa for dipping.

Enjoy!

Peace in the Kitchen!

TEX - MEX CORN BALLS:

1/2 C butter

1 C chopped celery

1/2 C chopped onion

1 jalapeno, finely diced

1 1/2 C herb seasoned croutons

3 C canned corn, drained

3 Eggs, slightly beaten

1/2 C vegetarian chicken broth

1 TBS Adobo Seasoning

Melt butter in a saucepan

Saute celery and onion, set aside to cool

In a medium bowl, combine:

croutons

eggs

corn

broth

celery & onion mixture

combine well

Use a cookie scoop and form 8 balls

Place on a baking sheet

Bake at 350 degrees for 25 - 30 minutes

Serve with Salsa or a Chunky Picante Sauce

Enjoy!

Peace in the Kitchen!

I love Cranberries and I have many recipes for Cranberry Sauce. I always think there's a better version, so I keep looking.

Eventually, I created this one as an original Texas Version.

I know that it's typically served in the U.S. during the Thanksgiving or Christmas Holidays, but I decided to post it today.

I believe that Texas has it's own special take on most recipes and I'm convinced that I can turn any recipe into a Texas or Tex-Mex version.

This one happens to be my current favorite Cranberry Sauce recipe!

Make it at least a week before serving, it just gets better!

Put it in a canning jar and refrigerate until needed.

I created it in 2003 and I should post a photograph of the page in my hand written book where I created it. It's a mess!

It's somewhat difficult to make sense of the recipe so I'm glad I have the opportunity to publish it in a form that I can read clearly!

I hope I get it right.

Terry's Original TEXAS CRANBERRY SAUCE:

1 pound (about 4 C) of Fresh Cranberries. I suppose you can just thaw some frozen ones if that's all

you can get.

1 1/2 C Sugar

1 Jalapeno, finely diced ( seeded ) If you want a kick of heat then keep the seeds!

1 C Water

2 TBS Fresh Cilantro, finely chopped

1 Whole Lime, finely chopped, including the peel

3/4 C Crushed Pineapple, drained

1/2 C chopped Pecans ( you know I believe that Pecans will make any recipe Texan)!

2 Green Onions, (the entire onion) chopped

Wash the Cranberries and set them aside

Bring Sugar and Water to a boil

Add the Cranberries and Lime

Simmer, stirring often until the berries pop

Add the PIneapple

Cool this mixture

When completely cooled ( you can refrigerate it)

Fold in the Cilantro, Onion, Jalapeno and Pecans.

Chill again before serving

Enjoy!

Peace in the Kitchen!

This is how I work..... nothing fancy about it

TEX - MEX  CHIPOTLE PEPPER DIP:

I had no idea what to call this dip.

I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.

I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.

I decided to call it Tex - Mex Chipotle Pepper Dip.

This note is an update to the original post!

When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".

I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.

So here's my newest Texas Dip to be served with Tortilla Chips!

Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!

This is a Texas Big Recipe, enough for a party.You could easily cut this in half.

I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.

1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained

1 C Mayonnaise

1/4 C  Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!

I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!

2 (8oz.) packages of Cream Cheese, cut into small pieces

1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)

1 (15oz.) can of Corn, drained

4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6

8 oz.  package of Shredded Sharp Cheddar Cheese

In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.

In a saucepan over medium heat, combine the Tomatoes and  Cream Cheese and cook until the Cream Cheese is completely melted

Add the Mayonnaise mixture and combine well

Remove from heat, transfer to a large mixing bowl

Stir in:

Beans

Corn

Cheese

Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small

Bake at 350 degrees for 30 minutes

Serve with Tortilla Chips

Enjoy!

Peace in the Kitchen!

I've been reading articles from fellow bloggers and articles in magazines about similar recipes.

We've been making this for years in Texas and I never thought of it as anything worth blogging about.

It seems to be a staple recipe in Texas.

This could have been and probably should be a Best of the Best Recipe.

TEX - MEX TORTE:

350 degree oven

1- 8" Spring Form Pan

This may appear to be an odd recipe because it's not really a recipe.

I'm writing this from the heart and from memory.

I don't usually use a recipe, it's made at the last minute with whatever we have available in the pantry and refrigerator.

8" Tortillas

here is a list of the ingredients you can layer in this Torte:

Chicken ( I use a Vegetarian product)

or

Beef ( I use a Vegetarian product)

Diced Onion

Diced Green Chiles in a can

or

Sliced Fresh Jalapenos

Picante Sauce or Salsa ( we all have our favorites in Texas)

1 can of Black Beans, drained

1 can of Corn, drained

Sliced Black Olives

Shredded Cheese, (Monterey Jack or Cheddar)

Sour Cream

Create several layers beginning with a Tortilla topped with the meat.

Layer in any order you choose at this point.

Continue to repeat the layering until you end with a Tortilla topped with Cheese.

Bake at 350 degrees for 30 - 40 minutes

Cool, top with a layer of Sour Cream, release from the pan and move to a serving platter.

Slice and serve with additional Sour Cream and Salsa

I hope this makes some sort of sense....

It sure does taste good no matter how you construct it.

You can add or delete any of the ingredients to personalize it for your family.

Enjoy!

Peace in the Kitchen!

Texans can never have enough bean dip.

It's a basic appetizer at any family gathering, sporting event, party, and the list goes on.

I've written and posted several original dip recipes on the blog.

Just when you think you have enough, another one sounds better.

I was reminded of this one when I read another food blog.

I've always had this recipe but, I assumed that it was too simple and too well known.

I realized that I have many readers that may not be familiar with it.

When it comes to naming a dish that I've made for years..... I simply begin with Tex - Mex!

TEX - MEX BEAN DIP:

1 package of Cream Cheese (8 oz.), softened

1 C of Sour Cream

2 cans of Vegetarian Refried Beans ( Amy's, Rosarita and El Paso all make them). Others can use any other kind of Refried Beans. Most of them are made with lard.

2 cans of Diced Green Chiles, un drained

2 TBS Adobo Seasoning

4 C of Shredded Queso Quesadilla Cheese. ( a white Mexican cheese that melts really well) if you can't find it, use a Monterey Jack or Pepper Jack. During Hatch Chile Season, I use Hatch Jack Cheese.

Spray a 9" X 13" casserole dish with a non stick vegetable spray

In a large bowl, combine:

Cream Cheese

Sour Cream

Beans

Green Chiles

Adobo Seasoning

Pour this mixture in the Casserole Dish

Sprinkle the top with the Shredded Cheese

Bake at 350 degrees for 30 minutes.

We serve this with really good Tortilla Chips!!!

There's usually a bowl of Guacamole on the table too!

Enjoy!

Peace in the Kitchen!

CHILE CON QUESO DIP:

6 TBS Butter

3 TBS Flour

3 C Milk

1/2 tsp Salt

1/4 tsp Pepper

1/4 tsp Garlic Powder

3 C Shredded Cheddar or Monterey Jack Cheese

3 (4 oz. ) cans of Diced Green Chiles

4 Jalapeno Peppers, seeded and diced

Melt the butter in a saucepan

Whisk in the Flour

Gradually whisk in the Milk

Bring to a boil, stirring constantly

Add Salt, Pepper, Garlic Powder

Mix well

Reduce heat to a simmer

Add Cheese , Diced Green Chiles and Jalapenos

Cook until thick and all of the cheese has melted.

Serve with Tortilla Chips..... dip them in it and enjoy!

Jalapeno Bean Dip:

Also served with Tortilla Chips

I previously posted another version of Tex - Mex Bean Dip

2 TBS Vegetable Oil

2 15oz. cans of Refried Beans mixed with 1/4 C Water  ( I use Vegetarian Beans)

2 TBS Diced Onion

Salt to taste

1/4 tsp Garlic Salt

1 C Shredded Cheddar Cheese

4 Jalapeno Peppers, seeded and diced

Heat the oil in a sauce pan over medium heat

Add the Beans , mix well

Add Onion, Salt, Garlic Salt

Add Cheese and cook until the Cheese is melted, stirring constantly

Add Jalapenos

Cook until the dip is slightly thickened.

Serve with Tortilla Chips

CORN SALAD:

1 can of Corn

1 small Onion diced

1 Tomato, diced

1/2 C Chopped Green Onion

1 TBS Chopped Fresh Parsley

1/4 C Chopped Fresh Cilantro

Salt and Pepper to taste

4 TBS Red Wine Vinegar

1 Avocado, diced

Mix all ingredients together in a serving bowl

Refrigerate until Cold

Quesadillas:

These are simply Flour Tortillas filled with your favorite ingredients and cooked on a cast iron griddle , in a frying pan or even on a grill.

My favorite of course is a vegetarian version with Shredded Cheddar or Shredded Queso Quesadilla Cheese and Roasted Hatch Green Chiles, or you can use Canned Diced Green Chiles.

Place Cheese and strips of Chiles in the center of a Flour Tortilla, top it with another Tortilla and heat it until the cheese melts. Cut the Quesadilla into wedges and serve with Salsa or Pico de Gallo, Sour Cream and Guacamole.

Vegetarian Grilled Jalapeno Peppers

For this recipe you need a Jalapeno Grill Rack that is placed on a Barbecue Grill to cook the Jalapenos

These are absolutely delicious.

Here's what you need:

1 Jalapeno Grill Rack ( I'll post a picture later)

A Barbecue Grill

Large Jalapeno Peppers, cut off the top, remove the seeds. ( I have a tool for this)

Vegetarian Bacon Bits... or Soy Chorizo Sausage... you know what you can do for the non Vegetarians!

Cream Cheese, softened

Shredded Cheddar Cheese or Queso Quesadilla Cheese

Adobo Seasoning

Stuff the cavity of each Jalapeno with the ingredients in the following order, pressing each layer firmly.

Bacon Bits or Sausage

Cream Cheese

Shredded Cheese

Top it off with a thin layer of Cream Cheese

Sprinkle the top with Adobo Seasoning

Place the Peppers in the Jalapeno Grill Rack and put the rack on the Barbecue Grill at 350 to 400 degrees.

Grill them for about 30 minutes.

If there are hot spots on the grill, rotate the rack at least one time.

I haven't tried these in the oven, but I suppose you could bake them in a pre heated oven at 350 degrees for 30 minutes.

I would place the Grill Rack on a Baking Sheet in case the cheese drips.

Serve with my favorite Salsa or Pico de Gallo.

SALSA:

My Original Recipe.

I happen to love fresh, non cooked, non roasted and very simple Salsa.

I've made this for our friends in France.

30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor or blender.

6 - 8  Fresh Jalapeno Peppers, cut off the tops, I left the seeds in. You don't have to if you prefer a less spicy Salsa.

1 Large White Onion, peeled and roughly chopped

1 Green Bell Pepper, roughly chopped

1 Red Bell Pepper,roughly chopped

1 dozen garlic cloves , peeled and cut in half

1 C of packed chopped fresh Cilantro

1 TBS Salt

4 TBS Adobo Seasoning

2 tsp Sea Salt

2 TBS Cider Vinegar

1/4C  Olive Oil

Juice of 3 Limes

Juice of 3 Lemons

In a Food Processor or a Blender:

Pulse the Jalapenos, Onion and Garlic

Scrape down the sides to incorporate everything

Remove this to a large bowl

Pulse Red and Green Peppers, transfer to the bowl

Without cleaning the processor or blender, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos

Stir in the Adobo Seasoning

Add the Cilantro

Season to taste with Salt

Stir in the Vinegar

Stir in the Oil

Add the Juice of the Limes and the Lemons

Mix well

Refrigerate

Chicken Casserole:

Preheat the oven to 350 degrees

I like this one because of the noodles. I rarely see a Tex - Mex Casserole with Noodles.

I use  homemade Amish Noodles that we get at an Amish Bulk food store.

2 C of noodles that have already been cooked.

2 Tbs Butter, melted

1/3 C Grated Parmesan Cheese

2 tsp of an herb mixture. Your choice or you can mix the recipe at the end of this and use it. It can also be used in Salads and in other Pasta recipes.

1 TBS Olive Oil

2 TBS Diced Onion

1 Garlic Clove , minced

1 Large Tomato, diced

2 (4oz. cans) Diced Green Chiles, not drained

2 (4oz. cans) Sliced Mushrooms, drained

1/2 tsp salt

1/4 tsp pepper

1/4 tsp Fresh Thyme, chopped

1/8 tsp Paprika

1/2 C Vegetarian or Regular Chicken Broth

4  Sauteed Vegetarian Quorn Chick'n Cutlets, cut into strips, or 1 12oz. bag of Quorn Chick'n Tenders, sauteed. Sauté in  2 TBS Olive Oil. Non Vegetarians use the equivalent.

2 C Shredded Cheddar or Queso Quesadilla Cheese ( I prefer the Queso Quesadilla)

2 TBS of Diced Pimientos ( from a jar)

Drain the cooked Noodles and toss them with the Butter , Parmesan Cheese and Herb Mixture and set aside.

In a saute pan:

Heat the Olive Oil and cook the Onion and Garlic until tender.

Add Tomato, Green Chiles and Mushrooms.

Season with Salt, Pepper, Thyme and Paprika.

Add Broth and Chicken

Simmer for 15 minutes, stirring occasionally

Remove from heat

Combine the Noodles and the Chicken and add 1 1/2 C of Shredded Cheese and the Pimientos and mix well.

Pour the mixture in the Casserole, top with remaining Shredded Cheese  and Bake for 20 minutes.

Herb Mixture:

Makes 1 cup

1/2 C Grated Parmesan or Romano Cheese

1 TBS dried Parsley

1 tsp dried Basil

2 tsp dried Chives

2 tsp Paprika

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Salt

1 tsp Fresh Ground Black Pepper

Blend together and store in an airtight container.

Enjoy!

Peace in the Kitchen!

We love Queso Fundido in Texas. It's served in most Tex - Mex Restaurants.

It's a hearty alternative to a simple Queso recipe.

I had Queso Fundido for the first time on a Scuba Diving Trip in Mexico.

I was hooked.

When I became a vegetarian, I discovered that I could replicate the same taste and texture with Soyrizo.

QUESO FUNDIDO:

2 poblano peppers

1/2 pound Chorizo Sausage, remove casing ( Soyrizo for vegetarian version)

1 TBS olive oil

1 onion, diced

3 garlic cloves, minced

2 Roma tomatoes, diced

1/4 C flour

1 C good beer (I use Shiner Bock from Texas)

2 1/2 C grated Sharp Cheddar Cheese

2 1/2 C grated Monterey Jack Cheese

1 C grated Queso Quesadilla Cheese

2 TBS chopped cilantro

Tortilla Chips

1. Roast peppers directly under broiler or over an open flame, until blistered and blackened on all sides, about 6 to 8 minutes. Put the peppers in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When the peppers are cool enough to handle, use a paring knife and remove the skin. Cut off the stems and remove the seeds. Chop them into 1/2-inch pieces and set aside.
2. In a large pot over medium heat, cook chorizo,( use a little vegetable oil for the Soyrizo) breaking it up as it cooks, about 6 minutes. Transfer the chorizo to a paper-towel-lined plate and set aside. In same pot, add oil, onion, and garlic and cook over medium-low heat until onion is translucent about 5 to 7 minutes. Add tomatoes and reserved peppers and cook, stirring occasionally, until some of the liquid has evaporated, about 2 minutes. Sprinkle flour over tomato mixture and cook, stirring constantly, for about 3 minutes. Stir in the beer and increase the heat to medium-high, stir occasionally until the mixture reaches a boil.
3. Reduce the heat to low and whisk in all of the cheese, 1 cup at a time, until mixture is smooth. Transfer to a small fondue pot, or slow cooker set on low. Sprinkle with reserved chorizo and cilantro. Serve with tortilla chips.

Enjoy!

Peace in the Kitchen!

TEX - MEX EGGPLANT;.

I was just asked by a fellow foodie if I had a recipe for Eggplant that doesn't have a Marinara Sauce.

Although I love most Vegetarian Eggplant Recipes, I like this version as an alternative  to an Eggplant Parmesan or Eggplant Rollatini, two of my favorites.

I grow Parsley and Mint in my garden and always have it on hand.

Typically I would make this with Cilantro instead of Mint but it's a flavor that is not familiar to everyone and I don't always have it in my garden.

1/3 C vegetable oil

3 - 4 eggplants, thinly sliced

3 cloves of garlic, thinly sliced

1/2 tsp red chile pepper flakes

1 tsp salt

pepper to taste

1/4 C chopped fresh parsley

1/4 C chopped fresh mint (or Cilantro)

juice and zest of 1 lime

Heat oil in a cast iron skillet on medium heat.

Cook eggplant in oil for 2-3 minutes on each side, in batches, just until browned

Place eggplant in a 9"X13" baking dish

Sprinkle with garlic and chile pepper flakes

Season to taste with salt and pepper

Bake at 350 degrees for 25 - 30 minutes

In a small bowl:

parsley

mint

lime juice and zest

Combine well

Serve eggplant topped with the lime and herbs

Thanks to my friend and cookbook author, Ellise Pierce ( Cowgirl Chef, Texas Cooking with a French Accent) my recipe for Tex - Mex Eggplant is part of her story about Eggplant in the Dallas Morning News today, 1/8/2014. I highly recommend her book. I took a class from her at Central Market in Southlake and she is so much fun to be around! We have a kindred spirit about France and Texas and the cuisine from both places. Thank you Ellise for including me in the article.

Enjoy!

Peace in the Kitchen!

Just because I'm thinking healthy doesn't mean I have to stay away from Tex - Mex.

This is a delicious and easy SUMMERTIME SALAD:

Here's what you'll need:

4 Cucumbers, un peeled and roughly chopped

4 TBS Lime Juice

4 TBS Grape Seed Oil

1/4 tsp Sea Salt

1/8 tsp Fresh Ground Black Pepper

1/8 tsp Chile Powder

2 TBS Fresh Chopped Cilantro

Vinaigrette Dressing:

In a Glass Measuring Cup or a Vinaigrette Shaker:

Lime Juice

Grape Seed Oil

Sea Salt

Black Pepper

Chile Powder

Whisk or Shake Well

Transfer Cucumbers to a Serving Bowl.

Fold in Vinaigrette

Sprinkle with Chopped Cilantro

Refrigerate before serving.

Enjoy!

Peace in the Kitchen!

I happen to love Limes. I prefer cooking and baking with Limes over any other Citrus Fruit.

When I find a recipe I love that calls for citrus, I choose Lime. I'll convert a recipe to change it to Lime. Of course that's not difficult to do. Texans use Lime in a lot of Tex-Mex Recipes and when we drink a Corona Beer, you'll often see us squeezing a wedge of Lime into the beer and shove the Lime wedge into the bottle. It's just the way we drink our Mexican Beer. We use Lime in Salsa, Pico de Gallo, Pie, Cake, Margaritas, Fruit Salad, etc.

I've chosen a few recipes to post that include Lime.

I found this recipe on Food52, a blog that I follow and I adapted the recipe to make it with lime rather than any other Citrus Fruit. However, any other Citrus Fruit would work well.

WARM & GOOEY LIME PUDDING:

5 TBS butter, softened, 1 TBS, of the 5, reserved for greasing the pan

1 1/2 C sugar

2 TBS lime zest

3 large eggs, separated

5 TBS flour

1 C Half and Half

6 TBS Lime juice

Confectioner's Sugar for dusting

Preheat the oven to 350 degrees and butter a 9"X9" baking pan.

In a large bowl using a hand mixer:

Butter

Sugar

Zest

Beat until pale and fluffy

Add, alternately until incorporated:

flour

Half and Half

Add:

Lime Juice and mix until smooth and silky

In a separate bowl, with a hand mixer:

Beat Egg Whites until stiff and glossy

Fold Lime batter and Egg Whites together just until combined.

Don't over mix.

Pour into baking dish

Place the baking dish in a Roasting Pan and fill 1/2 way up the sides of the baking dish with warm (not hot) water.

You can add the water after the pans are in the oven if it's easier.

Bake for 50 minutes.

The top should be golden brown and cracking.

It will still jiggle and that's OK, but the longer you bake it, the more "cakey" it will be and that's OK too.

Serve in individual bowls and dust with Confectioner's Sugar.

Note: Any Citrus will work.

Grapefruit might be nice!

Another Best of the Best Recipes from 1980

LIME and MELON CHUTNEY:

This is a Chutney that is served with Crackers and Cream Cheese.

It may seem a bit decadent, but worth the work. This recipe will impress your guests!

1 1/2 C Plain Vinegar

1 1/2 C Sugar

2 - 3 TBS Coarsely Chopped Fresh Ginger

2 Cloves of Garlic, minced

2 tsp Mustard Seed

1 1/2 tsp Salt

1/8 - 1/4 tsp Crushed Red Pepper Flakes

8 C  Cubed Cantaloupe

1 1/2 C Golden Raisins

1/2 C Fresh Lime Juice

1/2 C Chopped Walnuts

1 TBS Grated Lime Zest

In a Dutch Oven, Combine:

Vinegar

Sugar

Ginger

Garlic

Mustard Seed

Salt

Crushed Red Pepper Flakes

Boil generously for 5 minutes

Add:

Cantaloupe

Raisins

Lime Juice

Return to a boil

Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam

Remove from heat

Fold in Walnuts and Lime Zest

Ladle into Hot Canning Jars to within 1/4"

Run a knife between the Chutney and the jar to release air

Wipe the edges clean and put the tops on

Process in a hot water bath for 10 minutes

Remove from the bath and cool completely

Yield about 6 half pint jars

Serve with Crackers and Cream Cheese

MARGARITA PIE:

This recipe is from Love From The Oven, a Blog that I follow.

Thanks for sharing!

Ingredients

• 1-1/4 cups crushed pretzels
• 1/4 cup sugar
• 6 Tbsp. butter, melted
• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup lime juice (you can use margarita mix in place of the lime juice or a combo of both)
• 1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Instructions

MIX pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

MIX next 3 ingredients in large bowl. Whisk in 2-1/2 cups COOL WHIP; pour into crust.

FREEZE 6 hours. Remove from freezer 15 min. before serving; let stand at room temperature until slightly softened. Top with remaining COOL WHIP.

LIME CAKE with LIME GLAZE and FROSTING:

I've researched many Lime Cakes and this is my favorite.

350 degree oven

9x12 cake pan ( brushed well with Pan Release) recipe is on the Blog under ( Tips,Hints and More)

1-3 ounce package of Lime Jello

1 1/3 C Sugar

2 C flour, sifted

1/2 tsp salt

1/2 tsp each of Baking Powder and Baking Soda

1 1/2C Vegetable Oil

3/4C Orange Juice with Pulp

1 TBS Lemon Juice

1/2 tsp vanilla

5 Eggs, beaten

2 TBS Lime Zest

Glaze:

1/2C Lime Juice (about 25 Key Limes or 4 large regular Limes, or cheat and use a bottled Lime Juice.

(I prefer Key Lime Juice)

1/2C Powdered Sugar

Frosting:

1 stick of Butter, room temperature

1-8 ounce package of Cream Cheese, room temperature

1- 1lb. box of Powdered Sugar

In a large bowl whisk together:

Jello

Sugar

Flour

Salt

Baking Powder

Baking Soda

Add;

Oil

Orange Juice

Lemon Juice

Vanilla

Eggs

Mix well and fold in the Lime Zest by hand.

Pour the Batter into the prepared cake pan.

Bake for 40 minutes.

Cool for 5 minutes in the pan.

Turn onto a cooling rack over a cookie sheet pan.

While the cake is still hot, mix the Glaze, pierce the cake with a fork and pour on the Glaze, spread evenly over the entire cake.

Cool completely.

Prepare the Frosting: (with a hand mixer or stand mixer)

Cream together the Butter and Cream Cheese.

Beat in the Sugar until smooth.

Frost the top and sides of the cake.

LEMON or LIME CURD from Scratch:

I'm adding the option of Lime since I live in Texas and we make a lot of recipes with Lime instead of Lemon. I would make Lime curd, with a bit of minced jalapeno in it, for mini tarts.

This is the perfect recipe for those who prefer the fresh taste of Lemon or Lime Curd or for those that do not have access to buy it.

Zest of 2 lemons or limes, wide strips

Juice of 2 lemons or limes,strained

6 TBS sugar

2 large whole eggs + 3 large yolks

1/2 C butter (8 TBS or 1 stick)

Place all ingredients in a heat proof bowl over gently simmering water in a saucepan, or in a double boiler.

Whisk continuously until sugar dissolves and butter melts.

Continue whisking until the Curd coats the back of a spoon ( about 3 minutes).

Do not let it boil.

Remove from heat.

Push Curd through a medium sieve with a rubber spatula into a clean dry bowl.

Cover with plastic wrap, pressing directly onto the surface of the Curd.

Poke a few holes in the plastic to release steam.

Refrigerate at least 3 hours or up to 5 days.

MARGARITAS:

This is one of my favorite Margaritas because it doesn't have added sugar or simple syrup.

There's a twist in this Margarita because it includes rum.

2 oz. Patron Silver Tequila

1 oz. Triple Sec or Cointreau

1 oz. fresh Lime Juice

1 oz. fresh Orange Juice

1 oz. Dark Rum

Salt, Ice, Lime Juice

Blend the first 5 ingredients in a cocktail shaker.

Dip the rim of a  glass in Lime Juice and Salt.

Fill the glass with ice and add the Margarita.

Here are additional recipes!

MARGARITAS for a CROWD:

1 750 mll bottle of Silver Tequila

2 C Triple Sec or Cointreau

1 C Fresh Lime Juice

Ice

1n a 1/2 gallon pitcher, combine all ingredients and serve on the rocks.

CURACAO MARGARITA:

1 part Lime Juice ( 1 shot )

1 part Cointreau ( 1 shot )

2 parts Tequila ( 2 shots )

Shake over ice in a cocktail shaker, strain into a glass

Serve straight up topped with a splash of additional Cointreau.

MANGO MARGARITA:

2 shots of Tequila

2 TBS fresh Lime Juice

1 can of Mango Juice

Shake over ice in a cocktail shaker, strain into a glass and serve straight up.

PEACH BLUEBERRY MARGARITA:

10 Blueberries in a pint glass , muddled and filled with ice.

1.5 oz. of Silver Tequila

.5 oz. of Agave Nectar

1.5 oz. Fresh Lime Juice

3 oz. Fresh Pureed Peaches (place fresh pieces of peeled Peaches in a blender , with a tiny amount of water, depending on the juiciness of the Peaches and puree )

Combine:

Tequila

Agave

Lime Juice

Peach Puree

Pour into the glass with the Blueberries and Ice.

LIME RICOTTA BARS:

Crust:

1 3/4 C Flour

2/3 C Confectioner's Sugar

1/4 C Cornstarch

1 TBS Lime Zest

3/4 tsp Salt

12 TBS Butter (1 1/2 sticks) cut into 1" pieces, softened + extra for greasing the pan.

Filling:

1 C (8oz.) Fresh whole milk Ricotta Cheese, drained

4 large Eggs, beaten

1 1/3 C granulated Sugar

2 TBS Lime zest

2/3 C Lime juice

1/4 tsp salt

Crust:

350 degree oven

Lightly butter a 9"X13" baking dish and line it lengthwise with a piece of parchment paper (butter the paper) lay a second piece of paper the width of the pan and butter it.

In a food processor:

Pulse Flour, Confectioner's Sugar, Cornstarch, Lime Zest and Salt.

Add butter and pulse until pale in color and resembles coarse meal.

Sprinkle mixture evenly into the baking dish and press firmly over the bottom and about 1/2" up the sides. Use the bottom of a metal measuring cup to smooth the crust.

Freeze for 30 minutes.

Bake for 20 minutes.

Filling:

In a medium bowl, whisk by hand:

Ricotta

Eggs

Sugar

Flour

Stir in Lime zest, Lime juice and salt.

Reduce oven temperature to 325 degrees

Pour filling into the dish

Bake for 30 minutes

Remove from oven and transfer to a cooling rack and cool at least 2 hours.

Carefully transfer to a cutting board using the paper to slide out of the pan.

Cut into squares using a chef's knife, cleaning after each cut.

Dust squares with confectioner's sugar.

Enjoy!

Peace in the Kitchen!


I've only shared this original Sangria recipe with a few of my closest friends. It's definitely one of my favorites and a Best of the Best......
I was never pleased with any Sangria  I had purchased in a bottle or had been served in a restaurant, so I created my own.
I'm posting the pictures from one of my 3 books that I started in 1974 to show that I truly do create and re- create recipes.
I had to re write this recipe because it became difficult to read the original copy.

Terry's ORIGINAL SANGRIA:

5 TBS sugar
2 oranges( squeeze one, wedge one)
2C orange juice
3 C apple juice
1 bottle (4 liters or 13-1/2 C) Burgundy Wine
1/2C brandy
1/2C Triple Sec
3 cans of Squirt( only Squirt) (1-2liter bottle if recipe is tripled)
Mix all of the ingredients well and serve over ice.
You can add fruit to the pitcher. I generally add lemon, lime and orange slices.

I generally triple it for a party!

1/2 the recipe for 1 pitcher.

Enjoy!
Peace in the Kitchen!