Whenever we gather with my husband's side of the family, my father-in-law, Mike, makes this insane dip. Everyone stands around the counter, hovered over the mini-crockpot, inhaling this dip! I made it for the first time the other day and I had to keep track of what exactly went into it so I could share it with you! WARNING: This stuff is addictive and not low-fat. Sorry :) We love this with the tortilla chip scoops, but it's also great with Frito scoops, too!
Mike's Amazing Queso Dip
3/4 cup diced onion
3/4 cup diced green pepper
1 Tbsp olive oil
1/2 tube of bulk (breakfast) sausage - you can use mild or hot
1 (15 ounce) can Hormel chili - with or without beans, your choice (I like beans!)
16 oz brick of Velveeta - use Pepper Jack or Mexican
2 Tbsp diced jalapenos (or more if you like the heat!)
1) Heat oil over medium-high heat. Saute onion and pepper until lightly brown and soft. Spoon the vegetables into the bottom of the mini crock-pot or dish you will be preparing the dip in.
2) In the same skillet, cook the sausage until browned. Spoon out into the dish with the vegetables (avoid as much of the fat as possible).
3) Cut Velveeta into large cubes and add to the sausage and vegetables. Pour in chili and diced jalapenos. Cook over low heat until the cheese has melted and ingredients are well combined. Enjoy with tortilla or corn chips!
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Monday, February 15, 2010
Monday, October 26, 2009
(93) Chex Pumpkin Pie Crunch
I was looking for a chex mix-ish type recipe to make for our annual pumpkin carving party. I found this recipe and was glad I did!! I couldn't find the cinnamon cereal, but just used Rice Chex instead. My husband requested a repeat appearance at Thanksgiving, so I'd say this is a winner!
Chex Pumpkin Pie Crunch
Source: Chex.com
Yield: 16 servings (1/2 cup each)
1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
Nutritional Information
1 serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 7g); Protein 2g
% Daily Value: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron 30%
Chex Pumpkin Pie Crunch
Source: Chex.com
Yield: 16 servings (1/2 cup each)
1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
Nutritional Information
1 serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 7g); Protein 2g
% Daily Value: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron 30%
Sunday, September 27, 2009
(85) Italian Stuffed Jalapenos
Ok, let's talk about this recipe. I have a few suggestions if you try to make this!
1) PLEASE wear rubber gloves when you cut the jalapenos. We had our first ever cooking club catastrophe. Poor Dee, I don't think her fingertips will ever be the same.
2) Cook the peppers long enough. They should look kind of soft when they come out of the oven. If they're not, they'll be hotter than fire. Ours didn't cook long enough and although we LOVE hot, we couldn't eat them. Sad :(
3) The filling for this is AWESOME!!! We doubled the recipe, so it made way too much filling. We had leftovers today on a toasted bun, open face, with cheese melted on top. HEAVEN!
Italian Stuffed Jalapenos
Source: Guy's Big Bite (foodtv.com)
Yield: 4-6 servings
15 jalapenos, preferably red, cut in 1/2, seeded and deveined
1 tablespoon canola oil
2 pounds mild Italian sausage, casings removed
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F and set a rack in the middle of the oven.
Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
(84) Garlic Aioli
Garlic Aioli
This goes with the Beer-Battered Asparagus recipe, but honestly this has so many uses. It would be great over some grilled fish or as a dip for vegetables.
Source: Guy's Big Bite (foodtv.com)
Yield: 1 cup
1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt
This goes with the Beer-Battered Asparagus recipe, but honestly this has so many uses. It would be great over some grilled fish or as a dip for vegetables.
Source: Guy's Big Bite (foodtv.com)
Yield: 1 cup
1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt
In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.
(83) Beer-battered Asparagus with Garlic Aioli
Beer-battered Asparagus with Garlic Aioli
Let me tell you something - these were GREAT!!! The aioli was off the hook good (to quote Guy). We ended up putting it on our chicken sandwiches with dinner. YUM! I had a small dish to soak the asparagus in, so I used more like 4 cups of buttermilk. I think you should just adjust it to what you need. Make sure the asparagus is covered completely while soaking.
Source: Guy's Big Bite (foodtv.com)
Yield: 12 servings (but this depends on your asparagus size)
1 bunch medium asparagus, ends trimmed
2 cups buttermilk
2 eggs, separated
3/4 cup beer, lager or pale ale
3/4 cup all-purpose flour
3/4 cup white cornmeal
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 cups peanut oil
Sea salt
Garlic Aioli, recipe follows
In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.
In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.
Monday, July 6, 2009
(47) Bacon Wrapped Jalapeno Thingies
Don't you love the name?! :) I adore The Pioneer Woman. Please tell me that you read her blog. It's funny, educational, and YUMMY!!! I saw these Bacon Wrapped Jalapenos the other day and I just knew that I had to try them. I made them for July 4th. They barely made it to the table, everyone was grabbing and gobbling. I made what I thought was a ton of them and it wasn't enough. Next time I'll make even more! They're VERY easy and SUPER GOOD!
My changes:
1) I used reduced fat cream cheese (please, lord, don't use fat free!!)
2) My jalapenos were ginormous so I used half a slice of bacon per wrap.
3) I cooked at 350 for 30 minutes then finished with a broil for about a minute or 2.
YUM YUM YUM YUM YUmmmmmmmmmmmmmm. I will make this one again and again! Please try them! Here's the printable recipe! Enjoy!
My changes:
1) I used reduced fat cream cheese (please, lord, don't use fat free!!)
2) My jalapenos were ginormous so I used half a slice of bacon per wrap.
3) I cooked at 350 for 30 minutes then finished with a broil for about a minute or 2.
YUM YUM YUM YUM YUmmmmmmmmmmmmmm. I will make this one again and again! Please try them! Here's the printable recipe! Enjoy!
Saturday, February 28, 2009
(15) Basque Mushroom Toasts
When we made this, we made the recipe to serve 8. It ended up being like mushroom soup, so we just used a slotted spoon to dish out the mushrooms. What a great garlic and sherry flavor!!
Basque Mushroom Toasts
Yield: Serves 2
Source: Bon Appetit Magazine, May 1992
3 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1/4 cup dry Sherry
1/2 small fried red chili
1 cup canned beef broth
1/4 cup chopped fresh parsley
2 large 1/2-inch-thick French or sourdough bread slices
Olive oil
1) Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.
2) Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.
3) Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.
Basque Mushroom Toasts
Yield: Serves 2
Source: Bon Appetit Magazine, May 1992
3 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
2 large garlic cloves, chopped
1 tablespoon all purpose flour
1/4 cup dry Sherry
1/2 small fried red chili
1 cup canned beef broth
1/4 cup chopped fresh parsley
2 large 1/2-inch-thick French or sourdough bread slices
Olive oil
1) Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.
2) Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.
3) Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.
(14) Spanish Ham Croquettes
This was part of our Basque/Spanish night with the cooking club! I was skeptical - BIG TIME about this recipe, but they turned out great! They feel like they've GOT to have cheese in them, but they don't! I'll make these again.
Spanish Ham Croquettes
Spanish Ham Croquettes are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable. Start the preparation the previous day to allow the bechamel time to set. It will make the mixture easier to handle when shaping the croquetas.
Serves: 6 (it made about 24 croquettes I think?!)
2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamon serrano or other dry-cured ham, finely chopped (I used prosciutto)
Salt
2 eggs
2 tablespoons fine dried bread crumbs (I used WAY more than 2 Tbsp!!)
1) Lightly oil a shallow 8-inch square dish.
2) In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.
3) Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.
4) Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.
5) Break the eggs into a bowl and beat lightly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the bechamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.
6) Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.
7) When all the croquettes are fried, arrange on a platter and serve immediately.
Original Recipe Source
Spanish Ham Croquettes
Spanish Ham Croquettes are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable. Start the preparation the previous day to allow the bechamel time to set. It will make the mixture easier to handle when shaping the croquetas.
Serves: 6 (it made about 24 croquettes I think?!)
2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamon serrano or other dry-cured ham, finely chopped (I used prosciutto)
Salt
2 eggs
2 tablespoons fine dried bread crumbs (I used WAY more than 2 Tbsp!!)
1) Lightly oil a shallow 8-inch square dish.
2) In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.
3) Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.
4) Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.
5) Break the eggs into a bowl and beat lightly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the bechamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.
6) Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.
7) When all the croquettes are fried, arrange on a platter and serve immediately.
Original Recipe Source
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