Prep Time: 20 minutes (+1 hour wait time for dough to chill)
Cook Time 17 minutes
Bake Time: 18 minute @ 400
·2.5 cups all-purpose flour
·¾ cup yellow cornmeal
·2 T sugar
·1 t salt
·½ cup cold unsalted butter
·1 medium size onion, chopped
·1 green pepper, seeded & chopped
·2 cloves garlic, sliced
·1 T chile powder
·1 small zucchini, trimmed & chopped
·1 jalapeño pepper, seeded & chopped
·1 pound ground chicken
·2 T tomato paste
·1 ounce unsweetened chocolate, chopped
·¼ cup sugar
·½ t salt
·1 T fresh lime juice
·1 egg, mixed with 2 T water
1.Dough: In a food processor, combine flour, cornmeal, sugar and salt. Pulse to blend. Cut up butter; add to processor. Pulse until incorporated. Add egg and ½ water. (Note- I usually have to add 1 ½ to 2 cups beyond what the recipe calls for). Pulse until dough begins to hold together. Gather dough into a disk, refrigerate at least 1 hour.
2.Filling: Coat a large nonstick pot with nonstick cooking spray. Heat over a medium heat, and add onions, green pepper, garlic and chile powder. Cook 5 minutes. Add zucchini and jalapeno. Cook another 3 minutes, adding a little water if too dry. Stir in chicken, breaking apart with a spoon. Cook 6 minutes, until chicken is no longer pink. Stir in tomato paste, chocolate, sugar and salt. Cook 3 minutes to blend flavors. Remove from heat and stir in lime juice. Remove from heat and stir in lime juice. Let cool.
3.Heat oven to 400 degrees. Divide dough into 12 equal pieces. Roll one piece into a 6-inch circle. Repeat with remaining dough, for a total of 12 circles. Transfer dough circles to two nonstick baking sheets. Place 1/3 cup filling on one half of a dough round, then brush egg with water. Fold over to enclose filling. Press edge together than crimp with a fork. Repeat with all dough rounds and filling. Brush empanadas with egg-water mixture.
4.Bake at 400 degrees for 18 minutes or until lightly brown around the edges. Transfer to a platter. Serve warm.
2 (16oz) jars taco sauce or 3.25 cups salsa, divided
2 cups shredded Monterey Jack cheese, divided
12 (7 or 8in) flour tortillas
1/3 cup chopped black olives
1/3 cup chopped tomato
1. Preheat oven to 350. Lightly coat a rectangular 3-quart baking dish with nonstick cooking spray. In a large bowl combine chicken, crabmeat, corn, beans, chile peppers, lemon juice, garlic salt and onion salt. Stir in 1 cup of the taco sauce and 1 cup of the cheese.
2. Spread 1/2 cup taco sauce in the baking dish. Spoon about 1/2 cup of the chicken mixture on each tortilla; place seam side down on taco sauce in dish. Pour remaining taco sauce on top.
3. Tightly cover dish with foil. Place in oven and bake 30 minutes. Uncover, sprinkle with remaining cheese, and bake about 10 minutes more or until cheese melts. Sprinkle with olives and tomato and serve.
Heat oven to 350 with rack in middle position. Grease 8 inch square baking dish. Using electric mixer, blend all ingredients well. Scrape into baking dish and bake uncovered for about 30 mins until bubbling at edges and top is golden brown. I think you could also just heat & serve this in a crockpot. Serve with chips or crackers.
*Personally I think this needed another block of cream cheese and maybe some half and half. I felt like it was a little too dry.
3 1/2 to 4 lbs pork country ribs (boneless or with bones- doesn't matter)
For the rub:
4 T brown sugar
2 t chili powder
1 t salt
1/2 t paprika
1/2 t smoked paprika
1 t pepper
1/8 t garlic powder
For the BBQ sauce:
2 (8 oz) cans tomato sauce
2/3 c brown sugar
1/3 lemon juice
1/4 Worcestershire sauce
1 sm onion, processed in food processor (preferably), or very finely chopped
2 jalapeno peppers, seeded and processed in food processor (preferably) or very finely chopped
1 t soy sauce
1/2 t garlic powder
1 t liquid smoke (optional)
dash Maggi (optional)
Preheat oven to 325. Combine rub ingredients, rub all over ribs, and place ribs on a rack in a foil-lined pan and bake for 1 1/2 to 1 3/4 hours until fully cooked and tender. Meanwhile, in a saucepan, combine sauce ingredients and simmer uncovered for 30-40 mins or until thickened.
Transfer ribs to a grill and baste generally with sauce. Grill approx 10 mins until the ribs have some grill marks and a glaze. Baste with more sauce after removing from grill and serve.
Brown flour and chili powder in oil. Stir in water, gradually. Simmer for 30 minutes to allow sauce to thicken.
Meanwhile, brown hamburger and onion. Season with:
garlic salt sprinkled over the entire portion of browned hamburger meat in your pan (it sounds like a lot, but I don't think it is because it's spread out over the entire portion)
a dash of cayenne pepper
5-10 drops of Tabasco sauce
2t-1T of dried oregano
2t-1T dried basil
dash of taco seasoning (do not add the water as instructed on the back of the packet)
Dip tortillas into chili powder sauce. Allow any excess to drip off. Lay tortilla onto plate in order to fill center of tortilla with meat and sprinkle with cheese. Roll tortilla and place into baking dish. Repeat with remaining tortillas. Spread any left over sauce over top of tortillas (typically there is a very scant amount, if any). Sprinkle remaining cheese over all of the enchiladas. Bake at 350 F until cheese is melted.
1 lb Jimmy Dean hot sausage (note: I did not use hot for recipe club, I used regular, but I prefer it spicier)
2 lb Velveeta cheese, cut into chunks for even melting
1 can Rotel tomatos and chilis
1.5 tsp garlic powder
1/4 cup chopped green chilies- you can find these in small cans
red pepper flakes as desired
Directions: Brown sausage and drain on a paper towel. Then add all ingredients and sausage into pot and melt over low heat until cheese is fully melted down.