Wanted a place to remember it!
Sunday, July 26, 2009
Wednesday, July 22, 2009
Easy Special Sandwiches
I saw that my friend Judy had shared this recipe with someone on Facebook.
Totally ripped it off and slapped it up here on the blog!
Remind me that it's here (why, oh why, did the font just get smaller and I can't do a darn thing about it? Blogger makes me cuckoo!) Won't this be great with soups in winter and fall?
24 rolls (I like the Hawaiian brand)
deli meat of choice – I use three different kinds
cheese of choice
Marinade
½ stick melted butter
1/4t Worcestershire
1/4t poppy seeds
3/4t dry mustard
1 1/2t dry minced onion
Cut rolls in half, making a top and a bottom, like a sandwich
Place bottoms in 9x13 pan
Layer with your selection of meats and cheeses
Place the tops on each one
Prepare Marinade
Pour marinade over sandwiches
Refrigerate 2 hrs or overnight
Bake @ 350 for 15 minutes
Slice rolls apart & Enjoy!
Thursday, January 29, 2009
Tammy's Cornbread Recipe
One type of food that I never really ate before moving to Texas was cornbread. And let me just tell you there are many different ways to make it. I have taken some of my Nana's tricks, along with a delicious recipe from my MIL and tweaked it into my own.
Tammy's Cornbread Recipe
To make it taste as good as it possibly can, a cast iron skillet is a must have. I use my 11 or 12" skillet.
2 boxes of Jiffy Cornbread Mix - I use Jiffy because my Nana used Jiffy which makes it the best. But she used it because it is a sweet cornbread mix.
Add 2/3 Cups Milk
2 eggs
1 small can creamed corn
1 small can corn niblets
1-2 cups of grated cheese (cheddar or colby jack)
1/2 cup chopped jalepeno's, or chopped green chille, or chopped green onion
Mix all up together. Let this mixture set for a couple of minutes to rest.
In the meantime put about 2 tablespoons real butter in your cast iron skillet and put it in your 425 degree preaheated oven. You will want to double check that temp. with what the Jiffy Box says and go with the box.
Once butter is melted take cast iron skillet out of oven and pour rested batter in skillet. Put back in oven and cook until brown on top. Takes about 20-25 minutes. Once brown then pull out of the oven and serve with warm butter, or as Paula Dean calls is Buttuh.
In Texas we serve cornbread with bar-b-que, soup, stews, black eyed peas, a bowl of beans.....
Some older folks might even pour milk over it in the morning and make cornmush, but I haven't fallen in love with it that much yet!
Tammy's Cornbread Recipe
To make it taste as good as it possibly can, a cast iron skillet is a must have. I use my 11 or 12" skillet.
2 boxes of Jiffy Cornbread Mix - I use Jiffy because my Nana used Jiffy which makes it the best. But she used it because it is a sweet cornbread mix.
Add 2/3 Cups Milk
2 eggs
1 small can creamed corn
1 small can corn niblets
1-2 cups of grated cheese (cheddar or colby jack)
1/2 cup chopped jalepeno's, or chopped green chille, or chopped green onion
Mix all up together. Let this mixture set for a couple of minutes to rest.
In the meantime put about 2 tablespoons real butter in your cast iron skillet and put it in your 425 degree preaheated oven. You will want to double check that temp. with what the Jiffy Box says and go with the box.
Once butter is melted take cast iron skillet out of oven and pour rested batter in skillet. Put back in oven and cook until brown on top. Takes about 20-25 minutes. Once brown then pull out of the oven and serve with warm butter, or as Paula Dean calls is Buttuh.
In Texas we serve cornbread with bar-b-que, soup, stews, black eyed peas, a bowl of beans.....
Some older folks might even pour milk over it in the morning and make cornmush, but I haven't fallen in love with it that much yet!
Wednesday, January 28, 2009
Laundry Detergent
I've actually taken to making my own laundry detergent. Yada, yada, environmentally-safe. More importantly, it's CHEAP!
Found the recipe here and wanted to put it somewhere I could find it!
So... that link is currently broken (gone?) so here is the recipe as I remember it:
1 cup Borax
1 cup Arm and Hammer WASHING (not Baking) Soda
1 Bar Laundry Soap, grated (I use Fals-Neptha)
1/4 cup "laundry booster" (optional) (Oxi-Clean)
Some of my thoughts/ notes:
Go ahead and buy several bars of the Fals-Neptha soap. Drug Emporium is the only place I have found them. I make a triple batch every time I make it. Also, USE THE CUISINART to grate the soap. I did it the 'old fashioned way' one time. Awful and do not recommend that.
So far, I've made 7 batches of this, for a total of about $12. (Still have some Borax left, but the 'laundry booster' will only make it 7 batches). That is lasting me about half-again as long as a $18 box of Tide. It's a little bit of a mess to make, but worth it to me!
Found the recipe here and wanted to put it somewhere I could find it!
So... that link is currently broken (gone?) so here is the recipe as I remember it:
1 cup Borax
1 cup Arm and Hammer WASHING (not Baking) Soda
1 Bar Laundry Soap, grated (I use Fals-Neptha)
1/4 cup "laundry booster" (optional) (Oxi-Clean)
Some of my thoughts/ notes:
Go ahead and buy several bars of the Fals-Neptha soap. Drug Emporium is the only place I have found them. I make a triple batch every time I make it. Also, USE THE CUISINART to grate the soap. I did it the 'old fashioned way' one time. Awful and do not recommend that.
So far, I've made 7 batches of this, for a total of about $12. (Still have some Borax left, but the 'laundry booster' will only make it 7 batches). That is lasting me about half-again as long as a $18 box of Tide. It's a little bit of a mess to make, but worth it to me!
Thursday, January 15, 2009
Purple Chicken
I think this has some other name -- citrus chicken, maybe -- but at my house we call it purple chicken because the chicken comes out ACU purple! We feel very wildcat-ish when we eat it... :-)
Everyone in my family LOVES this chicken -- it just has a very good flavor. AND... it's VERY healthy! Those two things rarely combine at my house!
Boneless, skinless chicken breasts
1/3 cup red wine (you can use red wine vinegar, but I don't recommend it)
1/3 cup orange juice
1/3 cup lemon juice (I use concentrate)
grated orange peel
grated lemon peel
2 TBSP. cilantro (I use fresh -- my favorite ingredient ever!)
1 tsp. cumin
1/2 tsp. oregano leaves
salt and pepper to taste
Combine all ingredients. Marinate at least two hours (I usually try to marinate overnight -- also enhances the purple-ness... :-). Bake at 375* for 30-45 minutes, brushing with marinade every 10-15 minutes. (I add cilantro leaves on top when I put it in the oven).
Everyone in my family LOVES this chicken -- it just has a very good flavor. AND... it's VERY healthy! Those two things rarely combine at my house!
Boneless, skinless chicken breasts
1/3 cup red wine (you can use red wine vinegar, but I don't recommend it)
1/3 cup orange juice
1/3 cup lemon juice (I use concentrate)
grated orange peel
grated lemon peel
2 TBSP. cilantro (I use fresh -- my favorite ingredient ever!)
1 tsp. cumin
1/2 tsp. oregano leaves
salt and pepper to taste
Combine all ingredients. Marinate at least two hours (I usually try to marinate overnight -- also enhances the purple-ness... :-). Bake at 375* for 30-45 minutes, brushing with marinade every 10-15 minutes. (I add cilantro leaves on top when I put it in the oven).
Saturday, September 13, 2008
Spaghetti in Muffin Cups
If I re-printed the recipe here, you would think it was mine. And it SO isn't.
So go here, and see a fabulous (and EASY) way to make plain ol' spaghetti seem like a big deal!
So go here, and see a fabulous (and EASY) way to make plain ol' spaghetti seem like a big deal!
Sunday, June 22, 2008
Salsa
This recipe was given to me by a precious friend from Temple. It's becoming one of the precious few (if not the only) things I am quasi-known for around Abilene! People LOVE my hot sauce! Sadly, my 'quality control' is a little 'if-fy' and I NEVER KNOW how hot it's going to be. So, roll your dice...:
1 lg. (28 oz.) can tomatoes (diced, crushed, or whole – whatever’s cheapest!)
cilantro (I like to use a LOT – 1 bunch if there is plenty, 2 bunches if small)
½ medium onion
1 or 2 jalapenos
Blend together in blender. Pour into saucepan. Add:
1 TBSP. salt
½ TBSP. cumin
½ TBSP. garlic powder
1 TBSP. veg. oil
Mix together. Heat over med./low heat until just beginning to boil. (It starts as an almost green color because of the cilantro – as it heats, it turns a rich red color. This is how I judge when it’s done). Enjoy and share with many others!
“Share with God's people who are in need. Practice hospitality.” Romans 12:13
1 lg. (28 oz.) can tomatoes (diced, crushed, or whole – whatever’s cheapest!)
cilantro (I like to use a LOT – 1 bunch if there is plenty, 2 bunches if small)
½ medium onion
1 or 2 jalapenos
Blend together in blender. Pour into saucepan. Add:
1 TBSP. salt
½ TBSP. cumin
½ TBSP. garlic powder
1 TBSP. veg. oil
Mix together. Heat over med./low heat until just beginning to boil. (It starts as an almost green color because of the cilantro – as it heats, it turns a rich red color. This is how I judge when it’s done). Enjoy and share with many others!
“Share with God's people who are in need. Practice hospitality.” Romans 12:13
Friday, November 09, 2007
Mexican Cornbread the Simple Way
So the other night I was craving some Mexican Cornbread. I have fond memories of eating it at my grandmother's house. She made it oh.so.yummy!
Anyway, my family prefers something a little less spicy than the original recipe, so I have been working to figure out what I can do to make it yummy, easy, and not spicy. I also prefer for the cornbread to be somewhat on top instead of having the meat and veggies all mixed in to the bread mix. This is what I came up with...
Brown 1 lb hamburger meat in the skillet
If you are daring, also brown a chopped onion with the meat :)
Once the meat is browned, pour in one can (drained well) of petite diced tomatoes, corn (drained well), and black beans (rinsed and drained well). Warm together.
Pour your meat/veggie mix into your dish (I used a 9x13). Add a sprinkling of grated cheese. Then, mix up your jiffy cornbread mix as directed on the box. (For a 9x13, I used 2 pkgs) Spread cornbread mix over top of veggie/meat/cheese. Bake as directed on cornbread box. At the last minute, sprinkle a little more grated cheese on top and pop it back into the oven for one or two more minutes until melted and yummy!
I suppose if you prefer your meals a bit more spiced up, you could always find a way to add in green chilies, or jalapenos, or you could use rotel instead of the diced tomatoes.
It is so good...possibly a little runny depending on how well you drained your veggies, but yummy nonetheless! We like to eat this with a little salsa and sour cream on top! My favorite is to have some lettuce, and then use the salsa/sour cream as my salad dressing.
Anyway, my family prefers something a little less spicy than the original recipe, so I have been working to figure out what I can do to make it yummy, easy, and not spicy. I also prefer for the cornbread to be somewhat on top instead of having the meat and veggies all mixed in to the bread mix. This is what I came up with...
Brown 1 lb hamburger meat in the skillet
If you are daring, also brown a chopped onion with the meat :)
Once the meat is browned, pour in one can (drained well) of petite diced tomatoes, corn (drained well), and black beans (rinsed and drained well). Warm together.
Pour your meat/veggie mix into your dish (I used a 9x13). Add a sprinkling of grated cheese. Then, mix up your jiffy cornbread mix as directed on the box. (For a 9x13, I used 2 pkgs) Spread cornbread mix over top of veggie/meat/cheese. Bake as directed on cornbread box. At the last minute, sprinkle a little more grated cheese on top and pop it back into the oven for one or two more minutes until melted and yummy!
I suppose if you prefer your meals a bit more spiced up, you could always find a way to add in green chilies, or jalapenos, or you could use rotel instead of the diced tomatoes.
It is so good...possibly a little runny depending on how well you drained your veggies, but yummy nonetheless! We like to eat this with a little salsa and sour cream on top! My favorite is to have some lettuce, and then use the salsa/sour cream as my salad dressing.
Wednesday, July 11, 2007
I Am Unbelievably Lazy
This looks absolutely scrumptious, and a tad bit healthier/ lighter than most desserts.
Sunday, July 01, 2007
Nathaniel's Frappachino Recipe
Nathaniel makes the BEST frappachino (sp?) ever! Give it a try....you'll be glad you did!
2 cups milk
4 teaspoons of hot cocoa mix
1 ice cube tray of frozen coffee
4 packets of Sweet-N-Low
(instead of the Sweet-N-Low, you can add 1/2 cup of Coconut Creamer...my favorite)
Blend well and serve! Yummy!
2 cups milk
4 teaspoons of hot cocoa mix
1 ice cube tray of frozen coffee
4 packets of Sweet-N-Low
(instead of the Sweet-N-Low, you can add 1/2 cup of Coconut Creamer...my favorite)
Blend well and serve! Yummy!
Chocolate Zucchini Bread
I found this yummy recipe at cooks.com and my family loves it! The neighbors love it too...I always send the second loaf over to them, and it disappears quickly, from what I hear!
Chocolate Zucchini Bread
1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini
3 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup cocoa
1 tsp salt
1 cup chopped nuts (optional)
Mix first four ingredients first, then add the dry ingredients and nuts. Bake 2 loaves for 1 hour at 350 degrees.
Chocolate Zucchini Bread
1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini
3 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup cocoa
1 tsp salt
1 cup chopped nuts (optional)
Mix first four ingredients first, then add the dry ingredients and nuts. Bake 2 loaves for 1 hour at 350 degrees.
Thursday, June 28, 2007
Green Sauce
Borrowed/ Stolen from Boomama's blog, and she evidently got it from Big Mama:
3 medium size green tomatoes, coarsely chopped
4 tomatillos, coarsely chopped
1-2 jalapenos,coarsely chopped
3 small cloves garlic
3 medium size ripe avocados
4 sprigs of cilantro (I think the cilantro is optional. But I’m not much of a cilantro fan.)(But Sarah is and 4 sprigs are not NEARLY enough!!!)
1 tsp. salt (more if you like)
1 1/2 c. sour cream
Place tomatoes, tomatillos, jalapenos and garlic in saucepan. Bring to a boil, then lower heat and simmer 15 minutes.
Remove from heat and let cool slightly.
Peel, seed, and slice avocados, then set aside.
Combine tomatillo mix with avocados and (OPTIONAL) cilantro in food processor until smooth.
Add in salt and sour cream, then mix well.
Serve with your favorite tortilla chips - and if the chips happen to be warm, all the better.
Eat until you’re sick.
3 medium size green tomatoes, coarsely chopped
4 tomatillos, coarsely chopped
1-2 jalapenos,coarsely chopped
3 small cloves garlic
3 medium size ripe avocados
4 sprigs of cilantro (I think the cilantro is optional. But I’m not much of a cilantro fan.)(But Sarah is and 4 sprigs are not NEARLY enough!!!)
1 tsp. salt (more if you like)
1 1/2 c. sour cream
Place tomatoes, tomatillos, jalapenos and garlic in saucepan. Bring to a boil, then lower heat and simmer 15 minutes.
Remove from heat and let cool slightly.
Peel, seed, and slice avocados, then set aside.
Combine tomatillo mix with avocados and (OPTIONAL) cilantro in food processor until smooth.
Add in salt and sour cream, then mix well.
Serve with your favorite tortilla chips - and if the chips happen to be warm, all the better.
Eat until you’re sick.
Monday, June 18, 2007
Fiesta Tea
Yummy treat for the hot summer...my husband could drink this by the gallon if I would let him!
1 can Limeade concentrate
1/2 cup of Lemonade Tea powder mix
Put both into a 1 gallon pitcher, add water, and mix well. To make it look super snazzy for a party or picnic, float lemon and lime slices in the fiesta tea!
Enjoy!
1 can Limeade concentrate
1/2 cup of Lemonade Tea powder mix
Put both into a 1 gallon pitcher, add water, and mix well. To make it look super snazzy for a party or picnic, float lemon and lime slices in the fiesta tea!
Enjoy!
Saturday, June 09, 2007
Mexican Sundae's
This recipe was born in my head a week ago when I was waiting for fresh tortilla's from the tortilla maker at HEB.
Blue Bell Vanilla Bean Ice Cream
Bag of Bunuelo Chips (tortilla chips coated in cinnamon and sugar, in Abilene you can get them at the tortilla maker stand on the bottom shelves under the fresh tortillas.)
Caramel Ice Cream Topping
Whipped Cream, I use the canned kind that you can squirt out.
Marisino Cherries
Dish out a couple of scoops of the vanilla bean ice cream. Crush a couple of the bunuelo chips on top, then drizzle caramel sauce. Cover top with whipped cream. Make it tall. Take a whole chip and stick it into the side of the whipped cream. Put cherrie on top. My kids also liked this with hot fudge topping in addition to or instead of the caramel.
It looks pretty and tastes delicious. If you have ever had the Dessert Nacho's at Abuelo's this is basically the same thing but it is put together like a sundae instead. Yummy.
Blue Bell Vanilla Bean Ice Cream
Bag of Bunuelo Chips (tortilla chips coated in cinnamon and sugar, in Abilene you can get them at the tortilla maker stand on the bottom shelves under the fresh tortillas.)
Caramel Ice Cream Topping
Whipped Cream, I use the canned kind that you can squirt out.
Marisino Cherries
Dish out a couple of scoops of the vanilla bean ice cream. Crush a couple of the bunuelo chips on top, then drizzle caramel sauce. Cover top with whipped cream. Make it tall. Take a whole chip and stick it into the side of the whipped cream. Put cherrie on top. My kids also liked this with hot fudge topping in addition to or instead of the caramel.
It looks pretty and tastes delicious. If you have ever had the Dessert Nacho's at Abuelo's this is basically the same thing but it is put together like a sundae instead. Yummy.
Sarah's Kick-Butt Homemade Pizza
This really isn't MY recipe -- I got it from this blog -- but I shared the info with all of my friends and referred to it as "Sarah's Kick-Butt Homemade Pizza". It works!
1 pkg. Quick Rise dry yeast (Red Star)
1 c. lukewarm water
2 tbsp. vegetable oil
1 tbsp. honey
2 1/2 c. flour
(I add about 1/2 TBSP. salt, also).
Mix yeast in water , then add other ingredients. Mix well by hand. Cover with dishtowel and let sit in bowl for 5-10 minutes.
Flatten on greased pan. Add your own toppings. Bake at 450 degrees for about 12 minutes.
1 pkg. Quick Rise dry yeast (Red Star)
1 c. lukewarm water
2 tbsp. vegetable oil
1 tbsp. honey
2 1/2 c. flour
(I add about 1/2 TBSP. salt, also).
Mix yeast in water , then add other ingredients. Mix well by hand. Cover with dishtowel and let sit in bowl for 5-10 minutes.
Flatten on greased pan. Add your own toppings. Bake at 450 degrees for about 12 minutes.
Layered Ice Cream Cake
15 oreos
1 TBSP. milk
8 or 9 ice cream sandwiches
1 pint mint chocolate chip ice cream (I used regular chocolate chip -- we don't like mint)
1 pint vanilla ice cream
1 pint strawberry ice cream
1 8-oz. container, Cool Whip
Coat bottom and side of a springform pan w/ nonstick cooking spray. I then lined it with Saran, using the cooking spray to help it stick.
Finely crush 12 of the oreos using a food processor. Add milk; pulse just until mixture holds together. Set aside.
Unwrap ice cream sandwich and cut into quarters by cutting it in half lengthwise, then crosswise. Stack strips of sandwiches on end, packing them snugly together, around the edges of the pan.
Repeat with enough sandwiches to form edge -- work quickly!
Spoon cookie crumbs into center of pan; press firmly over bottom of pan. Freeze for 1 hour.
Remove ice cream from freezer and let sit for 15 minutes. Transfer one flavor to a bowl and stir until a firm spreading consistency (I don't know what this means -- you'll figure it out!) Repeat for each flavor. Remove pan from freezer. Spread choc. chip ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with whipped topping, "swirling top decoratively"! Crush the remaining oreos and sprinkle over cake. Return to freezer, freeze overnight.
1 TBSP. milk
8 or 9 ice cream sandwiches
1 pint mint chocolate chip ice cream (I used regular chocolate chip -- we don't like mint)
1 pint vanilla ice cream
1 pint strawberry ice cream
1 8-oz. container, Cool Whip
Coat bottom and side of a springform pan w/ nonstick cooking spray. I then lined it with Saran, using the cooking spray to help it stick.
Finely crush 12 of the oreos using a food processor. Add milk; pulse just until mixture holds together. Set aside.
Unwrap ice cream sandwich and cut into quarters by cutting it in half lengthwise, then crosswise. Stack strips of sandwiches on end, packing them snugly together, around the edges of the pan.
Repeat with enough sandwiches to form edge -- work quickly!
Spoon cookie crumbs into center of pan; press firmly over bottom of pan. Freeze for 1 hour.
Remove ice cream from freezer and let sit for 15 minutes. Transfer one flavor to a bowl and stir until a firm spreading consistency (I don't know what this means -- you'll figure it out!) Repeat for each flavor. Remove pan from freezer. Spread choc. chip ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with whipped topping, "swirling top decoratively"! Crush the remaining oreos and sprinkle over cake. Return to freezer, freeze overnight.
Strawberry Daquiri Dessert
Pretzel Crust in a 9x13 pan
1 can Eagle Brand Condensed Milk
1/2 c. fresh lime juice
1 c. pureed strawberries.
Combine those 3 ingredients, then fold in:
1 container Cool Whip.
Freeze for at least 4 hours. Serve with fresh strawberries (I put a few slices on top of each square).
1 can Eagle Brand Condensed Milk
1/2 c. fresh lime juice
1 c. pureed strawberries.
Combine those 3 ingredients, then fold in:
1 container Cool Whip.
Freeze for at least 4 hours. Serve with fresh strawberries (I put a few slices on top of each square).
Saturday, March 03, 2007
Sunny Spring Lemonade
6 c. white grape juice, chilled
1 (12 oz.) can frozen lemonade concentrate, thawed and undiluted
5 1/2 c. club soda, chilled
*Stir together all ingredients in a 1-gallon pitcher or punch bow. Serve over ice.
*Yield: 3 quarts
1 (12 oz.) can frozen lemonade concentrate, thawed and undiluted
5 1/2 c. club soda, chilled
*Stir together all ingredients in a 1-gallon pitcher or punch bow. Serve over ice.
*Yield: 3 quarts
Tex-Mex Black Bean Dip
1 t. oil
1/2 c. onion, chopped
2 garlic cloves, minced
1/2 c. chopped tomato
1/3 c. bottled picante sauce
1/2 t. chili powder
1/2 t. cumin
1 (15 oz.) can black beans, drained
1/4 c. (1 oz.) shredded reduced-fat Monterrey Jack cheese
1/4 c. chopped fresh cilantro
1 T. lime juice
*Heat the oil in skillet
*Add onion and garlic to the oil to saute
*Add tomato though black beans, cook 5 minutes stirring constantly to thicken.
*Remove from heat; mash some with a potato masher.
*Add cheese, cilantro, and lime juice. Stirring until the cheese melts. Serve warm or at room temp.
1/2 c. onion, chopped
2 garlic cloves, minced
1/2 c. chopped tomato
1/3 c. bottled picante sauce
1/2 t. chili powder
1/2 t. cumin
1 (15 oz.) can black beans, drained
1/4 c. (1 oz.) shredded reduced-fat Monterrey Jack cheese
1/4 c. chopped fresh cilantro
1 T. lime juice
*Heat the oil in skillet
*Add onion and garlic to the oil to saute
*Add tomato though black beans, cook 5 minutes stirring constantly to thicken.
*Remove from heat; mash some with a potato masher.
*Add cheese, cilantro, and lime juice. Stirring until the cheese melts. Serve warm or at room temp.
Grilled Corn Salsa
3 ears fresh corn
1 lg sweet onion, cut into 1/2 inch slices
1 red bell pepper
2 lg tomatoes, seeded and chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1/4 c. chopped fresh cilantro
1/2 t. salt
1/4 t. cumin
1 T. olive oil
1T. lime juice
*Grill first 3 ingredients, covered with grill lid, over med-high heat 8 to 10 minutes or until tender, turning some
*Cut corn kernels form the cobs. Coarsely chop onion and bell pepper halves.
*Combine grilled veggies, tomato and next 7 ingredients in large bowl: cover and chill 2 hours or up to 2 days. Serve w/chips, grilled chicken, fish, or beef.
*Yields 5 cups.
1 lg sweet onion, cut into 1/2 inch slices
1 red bell pepper
2 lg tomatoes, seeded and chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1/4 c. chopped fresh cilantro
1/2 t. salt
1/4 t. cumin
1 T. olive oil
1T. lime juice
*Grill first 3 ingredients, covered with grill lid, over med-high heat 8 to 10 minutes or until tender, turning some
*Cut corn kernels form the cobs. Coarsely chop onion and bell pepper halves.
*Combine grilled veggies, tomato and next 7 ingredients in large bowl: cover and chill 2 hours or up to 2 days. Serve w/chips, grilled chicken, fish, or beef.
*Yields 5 cups.
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