Cafe Fernando – Food Blog Big Red Kitchen: Jalapeño Popper Dip That’s right, you heard it here- Jalapeño Popper Dip! I love jalapeño poppers and have even tried to make them, which didn’t turn out as well as their purchased cousin and were pretty labor intensive. The word labor makes me run the other way. Just look at that thick layer of prebaked crust. I took this appetizer to a neighborhood gathering last Saturday and everyone really liked it- a lot. Look at that beautiful golden crust atop a bubbly creamy and flavorful base. Jalapeño Popper Dip2- 8 ounce packages cream cheese, room temp1 cup mayonnaise1 cup shredded Mexican blend cheese1/2 cup Parmesan cheese1- 4 ounce can chopped green chilies1- 4 ounce can sliced jalapeños- double if you like heat 1 cup panko bread crumbs1/2 cup Parmesan cheese1/2 stick butter, melted In a food processor add the first 6 ingredients and process until smooth. Update- Nicole from Art and Aioli made this dip and it was a hit at her party. For other delicious dips and spreads:
Omnomicon makes Smoky Chipotle Parmesan French Fries | cooking on the weekends I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. This french fry recipe is so flavorful that you really don’t need to dip them in anything. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F. Notes Exactly what are chipotle peppers in adobo sauce? Like avocados and french fries? é2012 Cooking On The Weekends/BlazingBright, Inc.
How Sweet It Is Nibbles & Feasts: Green Enchiladas stuffed with Shrimp &Veggies... A couple of weeks ago I promised you two more recipes that included Melissa’s Produce hatch chile. For this one, I wanted to make something very Mexican that included seafood. Well, here it is ladies and gentlemen, hatch chile recipe number two: Green enchiladas. But these aren’t any ordinary green enchiladas. Green Enchiladas stuffed with Shrimp and Veggies Salsa: 5 large tomatillos, washed and casings removed 6 large Hatch chiles, roasted, peeled and seeded 1 garlic clove, roughly choped 1/2 large onion Salt to taste. Filling: 1tbsp olive oil 3/4 lb. medium shrimp, raw and peeled 3 large gold Yukon Idaho Potatoes, washed and chopped in 1/2″ cubes 2 large Mexican squash, washed and chopped in 1/2″ cubes Garlic salt or salt to taste Garnish: 2 radishes, sliced in matchsticks 1/3 cup cotija cheese, crumbled Salsa: In a large pot, boil one quart of water and add tomatillos. In blender, add Hatch chile, tomatillos, garlic, onion, salt and 1/2 cup water. Plate your enchiladas. Makes: one dozen
Picky Palate Corn and Black Bean Quesadillas Flour tortillas filled with melted pepper jack cheese, corn, black beans, diced red onion and spices are destined to become an instant hit with your family. One reason I love these quesadillas so much is that there is little prep and I can have dinner on the table in under 30 minutes. I am always grateful for a quick, easy and incredibly delicious meal, especially on a busy weeknight! My family loves these quesadillas, in fact, we have them so often that I can’t believe that I haven’t posted this recipe before! For a delicious Mexican meal, serve with fresh salsa, guacamole and Mexican Rice. One Year Ago: French Quarter Beignets Corn and Black Bean Quesadillas Printer Friendly Version Ingredients: Directions: Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Yields: 2 folded 8-inch quesadillas Source: Cook Illustrated, March 2005 Leave a Comment
See Girl Cook Brisket Quesadillas with Mango Barbecue Sauce Pan fried quesadillas filled with slow-cooked brisket, topped with mango barbecue, sliced brie and shredded Monterey Jack Cheese. When I saw this delicious recipe about two months ago over on Nikki’s blog I immediately bookmarked it. Seeing all of that delicious cheese oozing out of the homemade quesadillas, I was hooked! As I read through the recipe I saw intriguing ingredients-Dr. Pepper, brie and mango chutney…Hmmm…what an interesting combination! :) This recipe was definitely a winner in my house. One Year Ago: Sweet Potato Pancakes Brisket Quesadillas with Mango Barbecue Sauce Printer Friendly Version For the Brisket:3 lb brisket1 tablespoon salt1 teaspoon ground black pepper1 tablespoon chili powder3 cloves garlic, minced16 ounces Dr. For the Barbecue Sauce: For the Quesadillas: 8 (8-inch) flour tortillas8 oz brie, thinly sliced1 cup shredded Monterey Jack CheeseOlive oilKosher salt Directions: In a small bowl, combine salt, pepper, chili powder and garlic. Yield: 8 servings
In the kitchen with Kath Mexican Baked Penne (photo courtesy of RecipesToRunOn.com) Sometimes the best meals come from a combination of two different cultures. I am Italian and grew up eating lots and lots of pasta. A meal like this can always be made ahead (say like the day before) and quickly popped into the oven before your meal. Baked Mexican PenneRecipe from Aggie’s Kitchen 6-8 servings 1/2 box of whole wheat penne 1 lb of lean ground beef 1 TB olive oil 2 cloves garlic, minced 1 large bell pepper, chopped 1 large onion, chopped 1 tsp cumin 1 tsp chili powder 2 jars of salsa (I used 2 16oz jars of Newman’s Own salsa) 1 15 oz can black beans, drained and rinsed salt and pepper 2 cups of shredded cheddar or Mexican blend cheese Preheat oven to 350 degrees. Bring pot of water to boil for pasta, cook according to directions. In large heated non stick skillet, add oil, garlic, peppers and onions. Pour half of pasta mixture into casserole dish.
Delicious Meliscious - a cooking blog by Melissa Taco Soup « Slice & Dice 13 Sep Yesterday was my friend Sarah and I’s second annual soupathon! We spent the afternoon whipping up four delicious heart-warming soups! With a little girl-talk on the side! We divided the soups into single-serving containers and popped ‘em in the freezer! This soup is kind of similar to a bowl of chili. Taco Soup 1 pound lean ground beef 1 onion, chopped 4 cloves of garlic, minced 1 packet taco seasoning 3 cups water, divided 2 28-oz cans diced tomatoes 1 15-oz can tomato sauce 2 15-oz cans kidney beans 1 15-oz can corn toppings: sour cream, shredded cheese, pico de gallo, guacamole, or tortilla chips/strips Heat a large soup pot over medium heat. Like this: Like Loading... Tags: Soup