Jalapeno Poppers
6 jalapeno peppers
4 ounces cream cheese, softened
2 Tbsp finely shredded cheddar cheese
6 bacon strips
1/4 cup packed brown sugar, optional
1 Tbsp chili seasoning, optional
Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Optional: Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
Place peppers in a greased baking pan. Bake at 350*F for 18-20 minutes or until bacon is firm.
Nutrition Facts: 1 pepper half: 66 calories, 5 g fat, 15 mg choloresterol, 115 mg sodium, 3 g carbs, trace fiber, 2 g protein.
Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts
Wednesday, November 26, 2014
Monday, December 23, 2013
Jesse’s Chili
Jesse’s Chili
3 pounds ground beef
1 teaspoon garlic powder
3 28-oz cans diced tomato
2 small cans diced green chiles
4 16-oz cans kidney beans
4 roasted red peppers, diced
2 16-oz cans corn
2 cups onion, diced
1 Tablespoon garlic, minced
Chives
2 cups brown sugar
cumin and chili powder to taste
cayenne pepper, optional
Saute garlic in butter or oil. Add onion, and saute more. Add peppers, corn, and chiles and cook until peppers are soft. Add tomatoes. Add ground beef, seasoned with cumin and garlic powder. When all is hot and bubbly, add seasonings . When seasoned as desired, add beans and heat through.
Serve with chips, cheese, and sour cream if desired.
Taken from observation of Jesse Draper, 12/2007.
Jesse roasted the peppers over the flame of the gas stove until they were slightly charred on the outside.
3 pounds ground beef
1 teaspoon garlic powder
3 28-oz cans diced tomato
2 small cans diced green chiles
4 16-oz cans kidney beans
4 roasted red peppers, diced
2 16-oz cans corn
2 cups onion, diced
1 Tablespoon garlic, minced
Chives
2 cups brown sugar
cumin and chili powder to taste
cayenne pepper, optional
Saute garlic in butter or oil. Add onion, and saute more. Add peppers, corn, and chiles and cook until peppers are soft. Add tomatoes. Add ground beef, seasoned with cumin and garlic powder. When all is hot and bubbly, add seasonings . When seasoned as desired, add beans and heat through.
Serve with chips, cheese, and sour cream if desired.
Taken from observation of Jesse Draper, 12/2007.
Jesse roasted the peppers over the flame of the gas stove until they were slightly charred on the outside.
Cheesy Chile Rellenos Casserole
Cheesy Chile Rellenos Casserole
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 6 servings
1 tablespoon margarine or butter
1 cup chopped onions
2 (4.5-oz.) cans Chopped Green Chiles, drained
6 oz. (1 1/2 cups) shredded Cheddar cheese
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
3 eggs
3/4 cup sour cream
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato (optional)
1. Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
2. In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
3. Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean.
From the files of Mie Oliphant
NUTRITION INFORMATION:
1/6 of Recipe: Calories 370 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g); Cholesterol 175mg; Sodium 560mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 19g
Exchanges: 1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 6 servings
1 tablespoon margarine or butter
1 cup chopped onions
2 (4.5-oz.) cans Chopped Green Chiles, drained
6 oz. (1 1/2 cups) shredded Cheddar cheese
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
3 eggs
3/4 cup sour cream
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato (optional)
1. Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
2. In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
3. Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean.
From the files of Mie Oliphant
NUTRITION INFORMATION:
1/6 of Recipe: Calories 370 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g); Cholesterol 175mg; Sodium 560mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 19g
Exchanges: 1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat
Enchilada Casserole (or Mexican Lasagna)
Enchilada Casserole (or Mexican Lasagna)
12-16 corn tortillas
1 12 oz can of enchilada sauce
1 16 oz pkg frozen corn
1 lb ground beef
1 onion chopped
1 8 oz can of chopped or sliced black olives
1 16 oz can of tomato sauce
1 cups grated cheese
Tear tortillas into quarters. Preheat oven to 350 F. Brown ground beef and onion, and drain. Add enchilada sauce, corn, tomato sauce, and olives to beef and onion and warm through. Grease a 13x9 casserole dish. Lay tortillas across the bottom. Add 1/3 of beef mixture. Sprinkle ½ cup grated cheese. Repeat layer of tortillas, beef, and cheese using more cheese for the top layer. Bake in 350 oven for 30 minutes. Serve over bed of shredded lettuce and top with sour cream.
Serves 10
From Files of Mie Oliphant
12-16 corn tortillas
1 12 oz can of enchilada sauce
1 16 oz pkg frozen corn
1 lb ground beef
1 onion chopped
1 8 oz can of chopped or sliced black olives
1 16 oz can of tomato sauce
1 cups grated cheese
Tear tortillas into quarters. Preheat oven to 350 F. Brown ground beef and onion, and drain. Add enchilada sauce, corn, tomato sauce, and olives to beef and onion and warm through. Grease a 13x9 casserole dish. Lay tortillas across the bottom. Add 1/3 of beef mixture. Sprinkle ½ cup grated cheese. Repeat layer of tortillas, beef, and cheese using more cheese for the top layer. Bake in 350 oven for 30 minutes. Serve over bed of shredded lettuce and top with sour cream.
Serves 10
From Files of Mie Oliphant
Chicken Enchiladas
Chicken Enchiladas
20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese
Warm tortillas, so they are soft and pliable. Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese. Should be very thick. Spoon about 1/4 cup onto each tortilla and roll up. Place rolled tortillas in a greased 13x9 casserole dish, seam side down. Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts. Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes. Serve on a bed or shredded lettuce. Garnish with sliced black olives.
Serves 10.
From Files of Mie Oliphant
20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese
Warm tortillas, so they are soft and pliable. Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese. Should be very thick. Spoon about 1/4 cup onto each tortilla and roll up. Place rolled tortillas in a greased 13x9 casserole dish, seam side down. Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts. Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes. Serve on a bed or shredded lettuce. Garnish with sliced black olives.
Serves 10.
From Files of Mie Oliphant
Monday, November 25, 2013
Creole Potatoes
Creole Potatoes
2 pounds cubed white potatoes
12 oz andouille sausage (or kielbasa), sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 Tablespoons olive oil
1 Tablespoon paprika
1 Tablespoon creole seasoning
1 Tablespoon garlic powder
1 teaspoon ground black pepper
Preheat oven to 400* F. Place potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, creole seasoning, garlic powder, and black pepper. Toss again to coat.
Roast in oven until the potatoes are tender and beginning to turn golden brown, 45 min. to 1 hour. Stir occasionally during roasting.
From the files of Alecia Oliphant Schubert
2 pounds cubed white potatoes
12 oz andouille sausage (or kielbasa), sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 Tablespoons olive oil
1 Tablespoon paprika
1 Tablespoon creole seasoning
1 Tablespoon garlic powder
1 teaspoon ground black pepper
Preheat oven to 400* F. Place potatoes, sausage, green pepper, and onion into a high-sided roasting pan. Drizzle with olive oil, and toss to coat. Sprinkle with paprika, creole seasoning, garlic powder, and black pepper. Toss again to coat.
Roast in oven until the potatoes are tender and beginning to turn golden brown, 45 min. to 1 hour. Stir occasionally during roasting.
From the files of Alecia Oliphant Schubert
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