Cajun ribs

Ingredients

2 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp red pepper
1 1/2 tsp white pepper
1/2 tsp black pepper

1 tsp dried thyme leaves
1 tsp dried oregano
4 lb pork back ribs (about 2 whole sides)

How to prepare

Combine seasonings. Rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and grill for 1 1/2 hours. Cut ribs into serving-size portions. Source: dallas morning news – 6/29/94

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Southwestern butternut bisque

Ingredients

1 tbsp olive oil
1 cup finely chopped onion
1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1″ chunks (see cook’s notes)
2 medium bosc pears, peeled, cored and cut into 1″ chunks

1 medium granny smith apple, peeled, cored and cut into 1″ chunks
4 tsp lemon juice, divided
1 tbsp finely grated fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/8 tsp ground red (cayenne) pepper

1 (14 1/2-oz) can chicken broth
1 cup apple juice
1 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper

How to prepare

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut

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Black bean and salsa lasagna

Ingredients

2 cn (14-oz) chopped tomatoes with juice
1 cn (8-oz) tomato sauce
8 oz sliced fresh mushrooms
1 tbsp dried oregano
Fresh ground black pepper to taste
1 tsp salt
Olive oil
12 lasagna noodles, uncooked
15 oz ricotta cheese
12 oz shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 cn (15-oz) black beans, drained
1 cn (14 1/2-oz) medium-hot salsa

How to prepare

Combine tomatoes, tomato sauce, mushrooms, oregano, black pepper and salt in lb bowl. Set aside. Grease a 12-by-8-by-2-inch pan with olive oil. Place half of tomato mixture on bottom of pan. Top with 4 lasagna noodles to cover pan. Top with half of ricotta cheese, half of mozzarella, 3/4 cup parmesan, half of black beans and 4 lasagna noodles. Top with remaining tomato mixture, ricotta, black beans and remaining 4 noodles. End with salsa, remaining parmesan and mozzarella. Cover tightly with foil; place additional foil underneath pan (it may bubble over). Bake at 350 degrees until noodles are tender, about 1 hour. Best of 95 yield: 6 servings.

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Chicken Enchilada Soup

Ingredients

4 to 6 chicken breasts
1 cup margarine
1 onion diced
1 clove garlic chopped
1 1/2 cup flour
1 tsp seasoned salt
2 tsp paprika
2 pints sour cream
1/4 tsp cumin
1 can green chilies

How to prepare

Cook chicken in 12-16 cup of water until done. Debone chicken and reserve broth. In a lg saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream. Stir well. Add remaining ingredients and mix well. Cook until heated through and serve. Serve with tortilla chips, grated cheese, green onions and picante sauce. Source: “Steamboat Entertains” Winning Recipes From The Rocky Mountains.

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Rio Grande Cafe – Green Chili Pork Chops

Ingredients

1/2 roughly chopped onion
6 peeled garlic cloves
3-4 pork sirloin steaks or boneless pork chops
5 cups water
2 roasted poblano chilies
half bunch fresh cilantro
2 toasted corn tortilla, torn
fresh black pepper, salt

How to prepare

Lightly brown pork in large sauce pan or Dutch oven. Add onion, garlic and water to pot and bring to a boil. Reduce heat and simmer one hour. Meanwhile, roast poblanos under broiler and skin and seed them. Roughly chop toss into blender. Tear up and add tortilla and the cilantro. Add water, garlic and onion at end of hour and blend until smooth return to pot and simmer pork in sauce for 10 min, adding fresh pepper and sauce -Roberto del Grande, Rio Grande Cafe on TV, March 1997

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Best ever baked beans

Ingredients

5 lb pork and beans, canned
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup bell pepper, chopped
2 tbsp mustard, prepared
1/2 cup molasses
1 tsp worcestershire sauce
3 drops tabasco
1/2 cup barbecue sauce
1/2 cup catsup
2 strip bacon, uncooked and cut in half

How to prepare

Combine all ingredients, except in bacon, in large ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke for 2 to 2-1/2 hours
note: if you don’t have a smoker, you can cook at about 350f for about 45 minutes to 1 hour, until the bacon is curling. Better flavor in a smoker, but divine beans without! Makes 8 to 10 servings.

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Roasted garlic salsa

Ingredients

3/4 packed cup garlic cloves, peeled
10 large ripe tomatoes
3 lbs large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 cup chopped green onions, including green tops
1/4 cup extra-virgin olive oil
1/4 cup hot pepper sauce
1/4 cup cajun spice blend

How to prepare

The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.

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Corn stuffed poblano chiles

Ingredients

6 poblano chiles
2 eggs, large
1 whole kernel corn
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground

How to prepare

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees f. Beat the eggs in a med bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients . Place the chiles in a greased rectangular baking dish, 13 x 13 x 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

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Chipotle barbecue sauce

Ingredients

5-8 canned chipotle chiles in adobo sauce
3 tbsp oil
1 lb onion, chopped
2 cloves garlic
28 oz ketchup
1/3 cup firmly packed brown sugar
1/3 cup red wine vinegar
1/4 cup worcestershire sauce
1/4 cup yellow prepared mustard

How to prepare

Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.

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Southwest pizza with fresh herbs

Ingredients

Crust 888
1 package dry active yeast
1/2 tsp sugar
1 cup warm water, divided use
2 tbsp vegetable oil
1 tsp salt
2 tsp dried red pepper flakes

1/4 cup chopped fresh cilantro
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp olive oil
3 cloves garlic, minced
topping 888
1 (4-oz) can diced mild green chiles

3 medium tomatoes, sliced
1 cup sliced ripe olives, drained
1/2 cup chopped fresh cilantro
1 tbsp minced fresh oregano
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded jack cheese

How to prepare

Fifteen minutes before baking, preheat oven to 425 degrees. Procedure: dissolve yeast and sugar in 1/2 cup warm water (100 to 115 degrees) in a large mixing bowl or large bowl of an electric mixer. Add remaining water, oil, salt, seasonings, flour and cornmeal, beating vigorously. Knead into ball and let rest 10 minutes. Pat or roll into approximately 14-by- l8″ rectangle or 16″ round greased baking sheet. Brush with olive oil and sprinkle with garlic. Top with topping ingredients; bake at 425 degrees for 15 to 20 minutes or until crusty. Yield: makes 8 to 10 servings.

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