Author Archive

Baked Artichoke Spinach Dip

March 7, 2011

Combine:

1 cup Mayo

1 cup grated Parmesan

1/2 cup finely chopped onions

One 13 ounce can artichoke hearts, drained

1 Tablespoon lemon juice or dry white wine

1/4 to 1/2 tsp black pepper

9 oz box chopped spinach

Stir and put in small baking dish

Sprinkle over dip:

3 Tablespoons dry bread crumbs

Put in oven for 20 minutes on 400 F

Serve hot or cold with Ritz crackers or corn chips

Enjoy! 🙂

Got this recipe from The Joy of Cooking book and added the spinach to the recipe.

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White Bean Chicken Chili

January 19, 2011

4 cups of cooked chicken (2-3 chicken breasts-white meat)

1 tbsp margarine

1/2 cup chopped onion

1 clove of garlic finely chopped

3-4 cups chicken broth (thicker chili requires less)

1/2 tsp dried basil

1/2 tsp (McCormick 1/2 packet) chili seasoning- Mild or Medium

1/8 tsp cloves

2 cans (16 oz each) Great Northern (White) Beans

10 oz can Rotel Tomatoes

Melt Butter and Sauté onions and garlic.

Stir everything together.

Heat to boiling and reduce, cover and simmer for 30 minutes.

Add Monterey Jack Cheese

Cowboy Cornbread

(2) 6.5 oz Corn muffin mix

3 tbsp sugar (optional)

3 eggs beaten

1 1/2 cups shredded cheddar

1 medium onion

2 large jalepeno peppers chopped

1/2 cup vegetable oil

(1) 8.5 oz can of creamed corn

Mix all ingredients together. Grease muffin pan. Bake at 450 until done.

This is a Rountree family recipe! Yum!

Entomatadas

December 6, 2010

This recipe is from my Aunt. It’s a common dish on my Mom’s side of the family. A fond memory of my childhood is making corn tortillas with mom and eating this yummy dish.  Justin was really exited to try them for the frist time. The dish is a favorite of his now. Note: You can omit the meat if you wish.  The dish is yummy both ways.

Yield: About 15 entomatadas

Roma tomatoes 7 to 9

2 garlic cloves

2 serrano peppers

1 Tomatillo

Cumin

Oil

16oz queso fresco

3 lb beef chuck

1/2 onion

Corn tortillas

Salsa:  take 7 to 9 roma tomatoes; quarter them, 2 garlic cloves, 1 tomatillo, 1 serrano pepper, 1/4 to a 1/2 tsp of cumin and enough salt to taste.  Mix all in a blender until frothy.  Heat up a tablespoon of oil in a saucepan…pour salsa into the hot oil….. cook on very low 2 or 3 till all of the frothy pink is gone.

Crumble a package of queso fresco.

Take 3 lbs of hamburger, 1/2 chopped med size onion, 1/2 finely diced serrano, salt and pepper to taste along with 1/4-1/2 tsp of cumin. Cook till browned.

In a fry pan heat enough oil to cover the bottom plus a little more…..get it nice and hot on med high…..take corn tortillas and fry them till crispy….with a different set of tongs, dip the corn tortillas in the salsa on very low heat…..take out when very soft (Try not to break the tortilla. It took me a few times to get it right). Place a tbsp of meat on the tortilla along with about the same amount of queso fresco….roll the tortilla.  You can add a little more salsa and cheese on top for more flavor. To add more spice you can always add more serrano to the salsa.

Freeze or refrigerate leftover meat, it’s good for tacos later that week.

Picture source: http://www.lacasadelantojo.com/tradicional.htm