1/2 pound Velveeta cheese
1 can mild chopped green chili's
1 Tablespoon Taco seasoning
1/2 cup fat free sour cream
Tortilla chips
Melt cheese in a microwaveable bowl, stirring every 2 minutes, until melted. Stir in the chili's and Taco seasoning. Add the sour cream and mix well. Serve warm or at room temperature with vegetables and tortilla chips.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Thursday, June 20, 2013
Sour Cream Dip for Fruit
2 Tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon salt
1 cup fat free sour cream or plain yogurt
1/2 teaspoon vanilla extract
Blend well. Refrigerate for at least 4 hours. Serve with fresh fruit.
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon salt
1 cup fat free sour cream or plain yogurt
1/2 teaspoon vanilla extract
Blend well. Refrigerate for at least 4 hours. Serve with fresh fruit.
Saturday, June 8, 2013
Fried Okra
Every once in a while, Clyde craves fried okra. Since it is impossible to be had here, his sister, Sara Warne gave me a fun recipe. It is easy and doesn't stink your house up with fried oil because you shallow fry them.
Fried Okra
10 ounces frozen okra, thawed or fresh okra - sliced into circles.
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 Tablespoon flour
4 Tablespoons peanut or vegetable oil
On a plate (I used a zip-lock plastic bag because I could throw it away after) spread out okra and season with salt and pepper (I just tossed the salt and pepper in the bag). Mix the cornmeal and flour together. Toss the cornmeal/flour mixture in the bag with the okra. Pour into a colander with fairly large holes and sift the excess off. In a fry pan, cover the bottom of the pan with vegetable oil (should be about 4 Tablespoons). Bring the oil up to heat - just until it starts to shimmer (I put it on med-high). In small batches, cook the okra until dark golden brown (but not burned) about 5 minutes with a stir in the middle of the time (it might take a bit longer). Drain on a paper plate with paper towels. When all of the batches are finished, serve with a sprinkling of coarse salt over the top. This enough for Clyde or a 3 people.
Note: the darker brown you can get it - the crunchier they will be. Just drain the okra on the paper towels for a minute then spread them out on a baking sheet in a warm oven to keep until all are finished. This will help keep their crunch.
Fried Okra
10 ounces frozen okra, thawed or fresh okra - sliced into circles.
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 Tablespoon flour
4 Tablespoons peanut or vegetable oil
On a plate (I used a zip-lock plastic bag because I could throw it away after) spread out okra and season with salt and pepper (I just tossed the salt and pepper in the bag). Mix the cornmeal and flour together. Toss the cornmeal/flour mixture in the bag with the okra. Pour into a colander with fairly large holes and sift the excess off. In a fry pan, cover the bottom of the pan with vegetable oil (should be about 4 Tablespoons). Bring the oil up to heat - just until it starts to shimmer (I put it on med-high). In small batches, cook the okra until dark golden brown (but not burned) about 5 minutes with a stir in the middle of the time (it might take a bit longer). Drain on a paper plate with paper towels. When all of the batches are finished, serve with a sprinkling of coarse salt over the top. This enough for Clyde or a 3 people.
Note: the darker brown you can get it - the crunchier they will be. Just drain the okra on the paper towels for a minute then spread them out on a baking sheet in a warm oven to keep until all are finished. This will help keep their crunch.
Saturday, April 13, 2013
Texas Trash Warm Bean Dip
I love warm bean dip but I don't like that you have to have a crockpot or electric pan to do it in. This cools quickly but it also goes quickly. I actually serve it as a side dish on occasion. It is so rich and good. I also use spicy refried beans (because that is all we every buy) but any kind will do.
Texas Trash Warm Bean Dip
Preheat oven to 350 degrees
1 8-ounce package cream cheese, softened
1 cup sour cream
Mix together well and add
2 cans refried beans
1 packet taco seasoning or (1 + 1 teaspoon of bulk seasoning)
Combine well
Spray a 9x13 pan well. Pour the mixture and spread to fill the bottom of the pan. Add:
4 cups shredded Mexican cheese or 2 cups Cheddar and 2 cups Monterey Jack, shredded and combined
Spread over the top of the bean mixture. Bake at 350 degrees for 25-30 or until the cheese is bubbly but not too brown on top. Serve warm with tortilla chips and vegetable sticks.
Note: I have found I prefer fajita seasoning to taco seasoning on almost everything - so I use that. I also have another seasoning that I have called 'Texas Red' that I use instead of taco seasoning too. In other words - whatever Texas flavor you want in your dish - use it. It is up to your palate how spicy or mild you want to go.
Texas Trash Warm Bean Dip
Preheat oven to 350 degrees
1 8-ounce package cream cheese, softened
1 cup sour cream
Mix together well and add
2 cans refried beans
1 packet taco seasoning or (1 + 1 teaspoon of bulk seasoning)
Combine well
Spray a 9x13 pan well. Pour the mixture and spread to fill the bottom of the pan. Add:
4 cups shredded Mexican cheese or 2 cups Cheddar and 2 cups Monterey Jack, shredded and combined
Spread over the top of the bean mixture. Bake at 350 degrees for 25-30 or until the cheese is bubbly but not too brown on top. Serve warm with tortilla chips and vegetable sticks.
Note: I have found I prefer fajita seasoning to taco seasoning on almost everything - so I use that. I also have another seasoning that I have called 'Texas Red' that I use instead of taco seasoning too. In other words - whatever Texas flavor you want in your dish - use it. It is up to your palate how spicy or mild you want to go.
Monday, April 9, 2012
Taco Cheese Dip
This is also called Chili Cheese Dip
1/2 pound Velveeta cheese
1 can mild chopped green chiles
1 Tablespoon or 1 package Taco Seasoning
1 1/2 cup fat free sour cream or plain yogurt
Tortilla Chips and or vegetable sticks
Melt cheese in microwave safe bowl, in microwave stirring every 2 minutes until melted. Stir in sour cream and chiles. Add Taco Seasoning. Can be served warm or cold.
Note: I serve it in the smallest crockpot that is for dips. It keeps it just the right temperature and makes a great queso for Taco parties or just a warm a dip on a cold night. Some people thing even the mild chiles are too hot. I tend to eliminate them around here and just add roasted red peppers instead. I however like spicy heat so the hotter the better in my mind.
1/2 pound Velveeta cheese
1 can mild chopped green chiles
1 Tablespoon or 1 package Taco Seasoning
1 1/2 cup fat free sour cream or plain yogurt
Tortilla Chips and or vegetable sticks
Melt cheese in microwave safe bowl, in microwave stirring every 2 minutes until melted. Stir in sour cream and chiles. Add Taco Seasoning. Can be served warm or cold.
Note: I serve it in the smallest crockpot that is for dips. It keeps it just the right temperature and makes a great queso for Taco parties or just a warm a dip on a cold night. Some people thing even the mild chiles are too hot. I tend to eliminate them around here and just add roasted red peppers instead. I however like spicy heat so the hotter the better in my mind.
Sour Cream Fruit Dip
2 Tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon salt
1 cup fat free sour cream or plain yogurt
1/2 teaspoon vanilla extract
Refrigerate for at least 4 hours. Serve with your favorite fruit that is in season.
Note: My favorite with this dip is banana and apple slices, but to be honest this is good on every fruit I have dipped into it thus far.
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon salt
1 cup fat free sour cream or plain yogurt
1/2 teaspoon vanilla extract
Refrigerate for at least 4 hours. Serve with your favorite fruit that is in season.
Note: My favorite with this dip is banana and apple slices, but to be honest this is good on every fruit I have dipped into it thus far.
Wednesday, May 25, 2011
Guacamole and Salsa
I am asked all the time for my salsa recipe and my guacamole recipe. I have them buried in other recipes in this blog but not just there. When Grandma and Popi moved from San Antonio, Grandma got these recipes from LaFonda on Main - our favorite Mexican Food restaurant. It is amazing how simple they are.
Salsa
4 plum tomatoes (also known as Roma tomatoes)
1 jalapeno pepper
Cut the tomatoes into quarters and place into a food processor. Slice the jalapeno pepper and put into the food processor. Pulse until it is the texture you want. Salt and pepper to taste. Will keep for about a week in an airtight container in the refrigerator.
Note: The major heat of the jalapeno is in the seeds and membranes of the pepper. To eliminate some of heat, remove the seeds and membrane - or if you want the heat - just slice and toss into the processor.
Guacamole
1 ripe avocado
1 Tablespoon salsa
Halve the avocado and scoop out the flesh. Mash together with salsa and salt and pepper to taste. This makes 2 servings. Just add avocado and salsa to make more servings. LaFonda served theirs on a bed of shredded iceberg lettuce with a large ripe tomato slice on top of that. On top of the tomato slice was the guacamole with just a drizzle of their enchilada sauce. There were many times when I just had chips and salsa and their guacamole salad for my meal. Heaven!
Note: An avocado is ripe if it gently yields to pressure when pressed by your thumb. When you split it - if it is overly black inside or really woody - don't use it. A few small black spots are like black spots on a banana - it is just very ripe. But for appearance sake - just cut them away before you mash the avocado.
Salsa
4 plum tomatoes (also known as Roma tomatoes)
1 jalapeno pepper
Cut the tomatoes into quarters and place into a food processor. Slice the jalapeno pepper and put into the food processor. Pulse until it is the texture you want. Salt and pepper to taste. Will keep for about a week in an airtight container in the refrigerator.
Note: The major heat of the jalapeno is in the seeds and membranes of the pepper. To eliminate some of heat, remove the seeds and membrane - or if you want the heat - just slice and toss into the processor.
Guacamole
1 ripe avocado
1 Tablespoon salsa
Halve the avocado and scoop out the flesh. Mash together with salsa and salt and pepper to taste. This makes 2 servings. Just add avocado and salsa to make more servings. LaFonda served theirs on a bed of shredded iceberg lettuce with a large ripe tomato slice on top of that. On top of the tomato slice was the guacamole with just a drizzle of their enchilada sauce. There were many times when I just had chips and salsa and their guacamole salad for my meal. Heaven!
Note: An avocado is ripe if it gently yields to pressure when pressed by your thumb. When you split it - if it is overly black inside or really woody - don't use it. A few small black spots are like black spots on a banana - it is just very ripe. But for appearance sake - just cut them away before you mash the avocado.
Tuesday, October 26, 2010
Creamy Caramel Peanut Butter Dip
I have been looking for htis recipe for a while. I made it once and lost it. Anyway, I was excited to find this yummy apply dipping recipe again!
Creamy Caramel Peanut Butter Dip
25 KRAFT Caramels (1/2 of 14-oz. pkg.)
1/4 cup milk
2 Tbsp. peanut butter
Microwave on high 2 1/2 to 3 minutes or until caramels are melted, stirring after each minute.
Tuesday, July 13, 2010
Sweet and Sour Meatballs
My friend Rosanne Keeler, gave me this recipe. This is the dish she always brings to linger longers. Just like the young men request my 8 Bean Slow Cooker Casserole, they request this of her. When we have a linger longer, they check out the table to make sure their favorite two dishes are there. It is very tasty, very easy and can go as an appetizer or main dish. It is quick and easy - everything a busy person needs. Clyde loves it. I have to say it is one of the best meatball dishes I have ever tasted. We use frozen meatballs that you get at Sam's, Costco's or BJ's so the meatballs are just sitting in your freezer. The amount is up to you.
Sweet and Sour Meatballs
6 Tablespoons Vinegar (I use Cider but plain works well too)
2 cups brown sugar
2 Tablespoons dry mustard
3/4 - 1 cup soy sauce
1 large bag of meatballs - any flavor
Mix the vinegar, brown sugar, mustard and soy sauce together until smooth, in a saucepan and bring to a boil. In a slow cooker pour out the bag of meatballs and then pour over the sauce and coat well. Cook on low for 2 hours to how ever many hours you need to. Serve over rice as a main dish with oriental vegetables on the side and almonds or crunchy noodles to go along with it. As an appetizer, just put out some toothpicks and serve.
The quick method of cooking this is to bring the sauce to boil in a large pot. Put as many meatballs as you want for dinner or for dinner and leftovers and bring to a simmer. Simmer until the meatballs are thawed and pretty much 'candied' which takes about 10-15 minutes. Drain off most of the sauce and serve the meatballs with the rice. If serving as an appetizer, you will want the liquid to hold the heat.
Sweet and Sour Meatballs
6 Tablespoons Vinegar (I use Cider but plain works well too)
2 cups brown sugar
2 Tablespoons dry mustard
3/4 - 1 cup soy sauce
1 large bag of meatballs - any flavor
Mix the vinegar, brown sugar, mustard and soy sauce together until smooth, in a saucepan and bring to a boil. In a slow cooker pour out the bag of meatballs and then pour over the sauce and coat well. Cook on low for 2 hours to how ever many hours you need to. Serve over rice as a main dish with oriental vegetables on the side and almonds or crunchy noodles to go along with it. As an appetizer, just put out some toothpicks and serve.
The quick method of cooking this is to bring the sauce to boil in a large pot. Put as many meatballs as you want for dinner or for dinner and leftovers and bring to a simmer. Simmer until the meatballs are thawed and pretty much 'candied' which takes about 10-15 minutes. Drain off most of the sauce and serve the meatballs with the rice. If serving as an appetizer, you will want the liquid to hold the heat.
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