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Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

 

10 cups low sodium chicken stock

¼ cup white cooking wine

2 bay leaves

2 large sweet yellow onions quartered and thinly sliced

1 large white onion quartered and thinly sliced

1 cup all purpose flour sifted

1 cup heavy cream

1 cup shredded extra sharp cheddar cheese plus more for garnish

½ cup shredded Monterey Jack cheese plus more for garnish

salt & freshly-ground black pepper to taste

 

In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour. Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes. Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper. Serve with extra cheese as garnish.

Copycat Sizzler Malibu Chicken II

Copycat Sizzler Malibu Chicken II

Copycat Sizzler Malibu Chicken II

3 egg yolks

2 cloves garlic minced

4 chicken breast halves boneless & skinless

6 T. butter

1 c. Panko bread crumbs Japanese bread crumbs

1 c. grated Parmesan cheese

1 T. dried parsley

1 T. garlic powder

½ T. salt

1 T. ground black pepper

4 slices black forest ham

4 slices Swiss cheese

 

2 T. Grey Poupon Dijon mustard

3 T. mayonnaise

1 teaspoon yellow mustard

1 teaspoon honey

 

Mix together the creole mustard sauce ingredients and refrigerate. In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9×13 baking dish. Mix together the bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top. Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

1 C. tomato sauce

1 1/2 T. barbecue sauce (we like Kraft original)

1 T. granulated sugar

1 1/2 lb. ground beef

6 T. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/4 tsp. black pepper

dash garlic powder

 

Preheat the oven to 400 degrees.  In a small saucepan over medium heat, combine tomato sauce, barbecue sauce and sugar. Heat until it begins to bubble, then remove from heat. Place the ground beef in a large bowl and add ALL BUT 2 T. of the tomato sauce mixture. Use your hands to mix the sauce in thoroughly. Then add the remaining ingredients: flour, salt, onion powder and pepper. Again, use your hands to mix well.  Place meat mixture into a loaf pan, top pan with foil and place in oven for 30 minutes. After 30 minutes, remove the foil and slice the meatloaf into 8 equal slices (while it’s still in the pan). This helps to cook the center of the loaf. Pour the remaining 2 T. of sauce on top of the meatloaf in a stream down the center. Place meatloaf back into the oven, uncovered for 25-30 minutes or until it’s done.

Red Lobster Clam Chowder

Red Lobster Clam Chowder

Red Lobster Clam Chowder

1 quart clam juice

1 C. nonfat dry milk powder

1 3/4 C. chicken broth

2/3 C. all-purpose flour

2 stalks celery chopped fine

1 T. minced dry onion

10 oz. can clams drained

1 pinch parsley flakes

2 medium baked potatoes – peeled and crumbled

Salt and pepper to taste

 

In blender, puree clam juice, broth, milk powder, and flour. Pour into 21/2 quart saucepan and simmer, stirring constantly, over medium-high heat until thick and smooth. Reduce heat to low; stir in celery, onion, clams, parsley, and potatoes. Simmer for 45-60 minutes, then season with salt and pepper.

Boston Market Creamed Spinach

Boston Market Creamed Spinach

Boston Market Creamed Spinach

1 20oz Package Chopped Spinach Frozen

1 C. White Sauce (Thick)

1/2 C. Sour Cream

1 tsp. Salt

2 T. Butter

2 T. Finely Chopped Onion

1/4 C. Water

 

White Sauce:

3 T. Butter

4 T. Flour

1/4 tsp. Salt

1 C. Whole Milk

 

Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 tsp. of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.  Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 tsp. of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Copycat Bennigan’s Monte Cristo

Copycat Bennigan’s Monte Cristo

Bennigan’s Monte Cristo

9 Slices Wheat Bread

3 Slices Cooked Turkey

3 Slices Cooked Ham

3 Slices American Cheese

3 Slices Swiss Cheese

 

Batter

1 Egg

1 – 1 1/4 C. Water

1/2 tsp. Salt

1 tsp. Sugar

1 1/2 C. Flour

1 T. Baking Powder

Vegetable Oil (for deep frying)

 

Place turkey and Swiss cheese on one slice of bread and ham and American cheese on another slice of bread. Place third slice in-between and secure the triple decker sandwich in the corners with tooth picks. Place egg in mixing bowl, add water and beat together. Add salt, sugar, flour, and baking powder. Beat batter until smooth. Dip sandwich in batter and carefully cover all the sides and surface. Carefully place in hot oil and fry until golden. When sandwich has turned a warm gold color remove from hot oil and place on paper towel. Let cool for a few minutes before removing the tooth picks. Before serving slice into fourths and sprinkle with powder sugar. Serve with raspberry preserves, pickle garnish and your favorite side order of French fried potatoes

Animal Kingdom Lodge Punch

Animal Kingdom Lodge Punch

Animal Kingdom Lodge Punch

1 8 ounce can Lemon Juice, frozen and canned

1 8 ounce can Pineapple Juice, frozen and canned

1 8 ounce can Orange Juice, frozen concentrate and canned

12 ounces Mango Juice

6 ounces Grenadine

 

This recipe is easier for home use when frozen juice is used.  Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

Cinderella’s Breakfast Au Gratin Potatoes

 

1/4 tsp. garlic salt

¼ tsp. white pepper

½ tsp. salt (optional)

3 C. milk

1 C. mild and shredded cheddar cheese

4 C. diced and cooked potatoes

1/2 C. flour

1/2 C. fresh and cooked bacon bits

1/2 C. diced onions

1/4 C. melted butter

 

Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and sauté. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 C. milk. Stir till lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted. Bake at 350 for 10 minutes.

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

 

Currant Jelly Sauce

 

2/3 c. currant jelly

1 TB water

1 TB half and half

 

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 C..

 

Batter

 

2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder

 

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

 

Sandwiches

 

8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham

 

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

 

Final Preparation:

 

soybean or vegetable oil for frying

Confectioners’ sugar

currant jelly sauce

 

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners’ sugar. Serve with currant jelly sauce.

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

Epcot Rose & Crown Mushroom Medley

 

1 T. Olive Oil

2 T. Chopped Garlic

4 T. Chopped Shallots

1 C. Button Mushrooms (sliced)

1 C. Shiitake Mushrooms (sliced)

1 C. Portabella Mushrooms (sliced)

1 C. Crimini Mushrooms (sliced)

1 C. White Wine

2 C. Heavy Cream

 

In a large pot quickly sweat the shallots and garlic in olive oil. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch. Add white wine and simmer for five minutes. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well. Season with salt and pepper to taste.

 

CopyCat Benihana Sauces

CopyCat Benihana Sauces

Teppanyaki Mustard Dipping Sauce

This dipping sauce gets its zesty bite from mustard, ginger, and horseradish.

3 tsp. mayonnaise
2 tsp. Dijon mustard
2 tsp. lime juice
2 tsp. prepared horseradish
2 tsp. soy sauce
1 tsp. grated fresh ginger

Whisk all ingredients together in medium bowl.

Ginger-Soy Dipping Sauce

¼ C. Soy Sauce
3 tsp. Mirin
1 tsp. Sugar
1 tsp. Toasted Sesame Oil
1 Scallion, sliced thin
2 tsp. Grated fresh Ginger
1 clove Garlic, minced

Whisk all ingredients together in medium bowl.

KFC Extra Crispy

KFC Extra Crispy

1 whole frying chicken, cut upec
6−8 cups shortening

Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

KFC Buttermilk Biscuits

KFC Buttermilk Biscuits

1/2 cup butterKFC-buttermilk-biscuit-recipe
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Preheat the oven to 450F. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands Pat the dough flat to 3/4−inch thickness on waxed paper and punch out biscuits with a biscuit cutter. Bake on a greased baking sheet for 12 minutes, or until golden brown, brush with melted butter when they come out of the oven. Makes 18 Biscuits.

KFC BBQ Baked Beans

KFC BBQ Baked Beans

2 15−ounce cans small white beans (with liquid)4a15b160400c7d4448131a0ed8183df3
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving.

Red Robin Seasoning

Red Robin Seasoning

RRSeasoning4

3 T. salt
1 T. instant tomato soup mix (Knorr tomato with basil works great)
2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground black pepper

Combine the ingredients in a small bowl and stir well. Store in a covered container.

Chang’s Spicy Chicken

Chang’s Spicy Chicken

changs2 tsp. vegetable oil
2 T. chopped garlic (3-4 cloves)
3 T. chopped green onions (about 3 onions)
1 C. pineapple juice
2 T. chili sauce (with garlic will work just as well if you can’t find it plain)
2 T. rice vinegar
4 tsp. granulated sugar
1 tsp. soy sauce
2 T. water
1/2 tsp. cornstarch
1 C. vegetable oil
2 skinless chicken breast fillets
1/3 C. cornstarch

Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar and soy sauce. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium-high heat for 3-5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or medium saucepan over medium heat.  While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with remaining cornstarch until dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

McDonald’s Big Mac Sauce

McDonald’s Big Mac Sauce

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

Combine all of the ingredients in a small bowl. Stir well. Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills. Makes about 3/4 cup.

Macaroni Grill Fonduta Gamberi

Macaroni Grill Fonduta Gamberi

Romanos-Macaroni-Grill-Fonduta-Gamberi-Recipe2 Cups half−and−half
1 T. clam juice
2 T. dry white wine
3 T. butter
1 shallot, finely chopped
2 T. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Spicy Tuscan Soup

Spicy Tuscan Soup

1DSCF9280 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cups Heavy Cream
Salt And Pepper, to taste
Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside. Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute. Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done. Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks. Enjoy!

Everybody’s Favorite Guacamole

Everybody’s Favorite Guacamole

3 medium Haas Avocados

1 T. fresh Lime Juice

½ C. Pico de Gallo

1 ½ tsp. chopped Garlic

1 tsp. Olive Oil

1 tsp. seeded, stemmed, minced Jalapeno

1 tsp. Salt

 

Pit avocados and score in grid pattern without cutting through the skin.  Scoop out flesh with large spoon and add to mixing bowl  Add lime juice and stir to evenly coat avocado.  Add remaining ingredients and gently mash and toss.  The majority of the avocado pieces should remain whole, with only enough mashed to hold everything together.

 

 

From Chevy’s Tex Mex Cookbook

 

 

Frijoles Refritos

Frijoles Refritos

3 T. Crisco

½ C. chopped Onion

4 C. Beans a la Charro with cooking liquid

 

Heat shortening in a heavy bottomed pan until almost smoking.  Add onions and sauté until clear, about 3 minutes.  Add beans to pan and mash until about 2/3 of the beans are mashed, and the other 1/3 is still whole.

 

 

From Chevy’s Tex Mex Cookbook

Grilled Pineapple Salsa

Grilled Pineapple Salsa

1 Ripe Pineapple

1 Roasted Red Bell Pepper, peeled, seeded, and diced into ¼” pieces

2 T. fresh Lime Juice

¼ C. chopped Cilantro

½ tsp. Salt

Pinch Pepper

1 – 2 T. Chipotle Puree

 

Preheat grill.  Cut away pineapple skin, but do not core.  Slice into ¼” thick rings and grill 2-3 minutes per side, or until criss cross marks appear on both sides – grill marks should be a deep brown color, not black.  Remove from grill and set aside to cool.  When cool, dice into ¼” pieces, cutting away core as you die.  Combine all ingredients except chipotle puree and mix thoroughly to combine flavors.  Add puree 1 tsp. at a time, until salsa is as spicy as you like.  Serve chilled.

 

 

From Chevy’s Tex Mex Cookbook

Mexican Red Rice

Mexican Red Rice

This makes fluffy, restaurant style red rice.  Serve it with, in, on or under just about anything Mexican.

 

6 Beefsteak or Plum Tomatoes

1 T. chopped Cilantro

2 C. Water

1 tsp. chopped Garlic

2 tsp. Chipotle Puree

2 tsp. Salt

1/3 C. Canola Oil

2 C. Long Grain White Rice

½ C. chopped Yellow Onion

 

In heavy skillet over medium high heat, place tomatoes and char until skins split and they become aromatic.  Transfer to blender and puree.  Stir in cilantro and set aside.  In large saucepan, combine water, pureed tomatoes, garlic Chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan over high heat until just before the oil begins to smoke.  Add rice and onion and sauté until ¾ of the grains are bright white or slightly brown, 7 to 10 minutes.  Add tomato mixture (do not drain oil) from the other saucepan and simmer for 15 minutes.  Remove from heat, cover, and let stand for 20 to 30 minutes, stirring every 10 minutes and tasting to see if rice is done.  When rice is cooked through, fluff with fork and keep warm until ready to serve.

 

From Chevy’s Tex Mex Cookbook

Smokin’ Chipotle Slaw

Smokin’ Chipotle Slaw

This slaw is perfect in fish tacos or as a side dish with grilled meats.  Try it on a sandwich.

 

3 C. finely shredded white Cabbage

3 C. finely shredded Red Cabbage

¾ C. Sweet Chipotle Dressing

 

In large mixing bowl, combine cabbage.  Toss gently with dressing to combine.

 

From Chevy’s Tex Mex Cookbook

Salsa Chicken

Salsa Chicken

Chevy’s classic chicken filling for enchiladas, burritos, tacos, quesadillas, tostadas and flautas.

5 Tomatoes, cored and halved

1 Jalapeño, stemmed, seeded and halved

1 Yellow Onion, peeled and quartered

2 T. Olive Oil

1 T. minced Garlic

2 T. Feugo Spice Mix

1 3-4 lb. Cooked Chicken (such as from stock recipe), skinned and meat chopped

¼ C. chopped Cilantro

 

Preheat broiler.  Place tomatoes and jalapeno, cut side down, on a baking dish.  Cut one of the onion quarters in half and add to the baking dish.  Roast for about 10 minutes under the broiler, or until they begin to blacken.  Remove from oven and cool.  Transfer vegetables and any liquid to the blender and pulse until thick and chunky.  Diced remaining ¾ onion.  In large skillet, heat oil over medium high heat.  Add onion and garlic and saute 5 minutes.  Add spice mix and cook another 3-4 minutes.  Add chicken and saute, until the chicken is heated through, stirring often.  Add tomato mixture and deglaze the skillet, , stirring and scraping the bottom of the skillet to loosen any browned bits.  Add cilantro.  Bring mixture to a simmer and cook for 10 minutes.  Remove from heat and use.

 

From Chevy’s Tex Mex Cookbook

Big Flavor Black Beans

Big Flavor Black Beans

2 C. dried Black Beans

3 qt. Water

¾ C. Yellow Onion (cut into 3/8” cubes)

1 T. chopped Garlic

1 T. ground Cumin

2 tsp. Chile Powder

1 tsp. Chipotle Puree

1/3 C. Catsup

1 tsp. dried Oregano

2 tsp. Salt

 

Soak beans in a stockpot overnight in the water; beans should be covered. The next day, add remaining ingredients, except salt, and bring to a boil and stir.  Lower heat to medium, cover and simmer until the beans are tender, but slightly firm in the center, 1 ½ to 2 hours.  If the liquid evaporates before beans are cooked add more water, ¼ C. at a time.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve, or cool, cover, and refrigerate up to 3 days.

 

To make black bean soup, thin with a little water or stock and stir in some pico de gallo or spicy salsa.

 

 

From Chevy’s Tex Mex Cookbook

Beans a la Charra

Beans a la Charra

 

  • 3 C. dried Pinto Beans
  • 3 qt. Water
  • 6 slices uncooked Bacon, coarsely chopped
  • ½ C. diced Onion
  • 1 T. chopped Garlic
  • ½ Jalapeno, stemmed, seeded and chopped
  • 1 T. Chile Powder
  • 2 tsp. Ground Cumin
  • 1 T. salt

 

In stockpot, soak beans overnight in the water (should be covered).  The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes.  Add onion, garlic and jalapeno and cook for 5 minutes.  Stir in chile powder and cumin and cook a minute more.  Add 1 C. of the beans’ soaking liquid while stirring and scraping the pan to being up any browned bits.  Add beans and remaining water and bring to a rapid boil.  Decrease the heat to medium low and simmer 90 minutes to 2 hours, or until beans are soft.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve or cool, cover and refrigerate up to 3 days.

 

You can serve these beans as a soup by pureeing some of the beans and stirring them back in.

 

From Chevy’s Tex Mex Cookbook

Mucho Mango Salsa

Mucho Mango Salsa

Sweet and tangy with a blast of habanero heat.  Try in grilled fish tacos, serve with carnitas, or toss in a mixed green salad with sliced avocado.

 

1 large mango, seeded and diced

¼ C. finely diced Red Onion

1 ½ tsp. minced Cilantro

1 tsp. fresh Lime Juice

½ tsp. minced Habanero

2 T. finely diced Red Bell Pepper

¼ tsp. Salt

 

Combine all ingredients, mixing well.  Serve chilled.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Roasted Red Pepper and Chipotle Chile Aioli

Roasted Red Pepper and Chipotle Chile Aioli

This creamy spread comes together in moments, once the peppers are roasted.  It adds lots of flavors to burritos, grilled fish, sandwiches and crab cakes.  Also delicious as a dip for fresh vegetables such as jicama.

 

3-4 cloves Garlic

Olive Oil

1 Red Bell Pepper, roasted, stemmed and seeded

1 C. Mayonnaise

1 tsp. Chipotle Puree

Juice of ½ Lemon

½ tsp. Salt

 

Preheat oven to 350.  Place garlic on piece of foil.  Drizzle with olive oil.  Roast in oven 30 minutes, until soft.  Remove and cool; mash with a fork.  Combine garlic with remaining ingredients in a blender or food processor and blend until smooth and creamy.  Refrigerate in air tight container for up to 3 days.

 

From Chevy’s Tex Mex Cookbook

 

 

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Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette

This robust dressing is perfect for an entrée salad with grilled fish, shrimp or chicken.

 

½ C. Roasted, peeled, stemmed, seeded and chopped Red Bell Pepper

1 tsp. chopped Garlic

2 T. chopped Onion

2 T. chopped Tomato

2 T. Red Wine Vinegar

2 T. fresh Lime Juice

1 tsp. Salt

½ tsp. Pepper

½ tsp. Chipotle Puree

½ C. Olive Oil

 

Place all ingredients except oil in blender or food processor and blend until very smooth.  Slowly add oil in a thin stream while the blender is running, until all of the oil is incorporated and the vinaigrette is completely emulsified.  Refrigerate in air tight container for up to 3 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Fuego Spice Mix

Fuego Spice Mix

This fiery spice blend is perfect for seasoning grilled steaks, chops, chicken and fish.  Just rub it on the meat right before cooking.  You can add a pinch to sautéed vegetables, or use it to season homemade tortilla chips, French fries, or popcorn.

 

¼ C. paprika

2 tsp. Cayenne

2 T. Salt

2 tsp. Ground White Pepper

2 T. ground Black Pepper

2 T. Granulated Garlic

2 T. Chile Powder

2 T. Oregano

 

Combine all ingredients, mixing well.  Store in air tight container, out of direct light, for up to 6 months.

 

From Chevy’s Tex Mex Cookbook

 

 

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New Mexico Red Chile Sauce

New Mexico Red Chile Sauce

This earthy red chile sauce cans be used as a condiment, stirred into soups and stews or egg dishes.

 

5 C. Chevy’s Chicken Stock

1 lb. Tomatoes, quartered

12 oz. White Onions, quartered

6 cloves Garlic, peeled

6 oz. dried New Mexico Chiles, stemmed and seeded

1 T. Butter, room temperature

1 tsp. Salt

 

In stockpot over high heat, bring stock, tomatoes, onions and garlic to a boil.  Cook for 15 minutes.  Stir in dried chiles, making sure they are immersed.  Remove pan from heat and sock chiles for 15 minutes.  When mixture is cool, transfer to blender or food processor and process until liquefied.  Strain through a fine mesh sieve, pressing on the residue with back of spoon to extract all the chile flavor.  In large saucepan, reheat sauce and stir in butter until melted and incorporated.  Stir in salt and serve.   If preparing in advance, leave out butter until you are ready to use the sauce.

 

From Chevy’s Tex Mex Cookbook

 

 

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El Ranch-O Dressing

El Ranch-O Dressing

1 C. Buttermilk

1 T. fresh Lime Juice

1 T. minced Cilantro

1 tsp. minced Oregano

1 T. finely diced Onion

2 tsp. minced Garlic

½ tsp. Salt

2 tsp. Black Pepper

1 ½ C. Mayonnaise

 

Combine all ingredients except mayonnaise and whisk until well combined.  Add mayonnaise and whisk until smooth.  Refrigerate at least an hour.  Dressing will keep in refrigerator for a week.

 

From Chevy’s Tex Mex Cookbook

 

 

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Chevy’s Chicken Stock

Chevy’s Chicken Stock

1 3-4lb. Chicken

2 ½ qt. Cold Water

1 large Celery Rib, with leaves, coarsely chopped

1 Scallion, top discarded, coarsely chopped

2 Carrots, coarsely chopped

1 Yellow Onion, coarsely chopped

1 bunch cilantro stems

4 to 5 cloves garlic

½ tsp. White Pepper

1 tsp. Salt

1 Bay Leaf

 

Combine all ingredients in a stockpot over high heat.  Bring to a boil, then decrease the heat to low and simmer for 1 hour, skimming off any foam or impurities that rise to the surface.  Remove from heat and cool.  Remove the chicken, cool, and reserve for another use (such as salsa chicken).  Strain off vegetables and discard.  Cover and refrigerate the stock.  The next day, remove and discard any fat that has collected on the surface.

 

From Chevy’s Tex Mex Cookbook

 

 

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Chevy’s Famous Flour Tortillas

Chevy’s Famous Flour Tortillas

6 C. All-Purpose Flour

1 tsp. Baking Powder

½ tsp. Salt

½ C. Crisco, cut into small pieces

2 ½ C. Warm Water

 

Place flour in the bowl of a mixer and add baking powder and salt, stirring to mix.  Add shortening.  Turn mixer on low and slowly pour in the water.  Mix on low about 30 seconds, or until well blended.  Scrape the dough out of the bowl onto a floured surface.  Divide into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes.  Divide each half into 8 pieces.  Lightly flour your work surface.  With a rolling pin, roll each ball into an 8 inch round.  Rotating the dough while you roll will help it spread out into a nice circle.  Stack the rounds on a baking sheet with plastic wrap between each tortilla.  Let the tortillas rest for 10 minutes.  Heat griddle (375) or cast iron skillet over medium heat and lightly coat with vegetable oil cooking spray.  Cook tortillas on each side for 1 minute, or until light brown spots begin to appear on the surface.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Chevy’s Pico De Gallo

Chevy’s Pico De Gallo

2 C. Tomatoes, diced into 3/8” pieces

½ C. White Onion, diced

2 T. chopped Cilantro

1 ½ T. Jalapeno, stemmed and seeded, then minced

2 tsp. fresh Lime Juice

½ tsp. Salt

 

Combine all ingredients; mix well.  Serve chilled.

From Chevy’s Tex Mex Cookbook

 

 

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Sweet Hot Jalapeño Jelly

Sweet Hot Jalapeño Jelly

Serve with fajitas, flautas, tacos, taquitos and carnitas.  Also a terrific dipping sauce for finger food like shrimp and chicken wings.

¾ C. chopped Red Bell Pepper

¾ C. chopped Green Bell Pepper

1/3 C. seeded, diced Jalapeño

2 ¾ C. Sugar

½ C. Red Wine Vinegar

1 T. fresh Lime Juice

6 T. Certo Liquid Pectin

Combine peppers, jalapeno, sugar, vinegar and lime juice in a large saucepan over medium heat.  Heat until warm and sugar is dissolved.  Pour in blender and puree for 5 seconds.  Return blended mixture to saucepan and bring to a boil.  Skim off any foam that rises to the surface.  Decrease heat to low and simmer 5 minutes.  Stir in pectin, increase heat to medium high and bring to a boil.  Remove from heat and cool.  Jelly will set as it cools; transfer to desired storage container when still warm.  Cover and refrigerate up to 5 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Jack Daniel Grilling/Dipping Sauce

Jack Daniel Grilling/Dipping Sauce

1 Head of Garlic
1 T. Olive Oil
2/3 C. Water
1 C. Pineapple Juice
1/4 C. Teriyaki Sauce
1 T. Soy Sauce
1 1/3 C. Dark Brown Sugar
3 T. Lemon Juice
3 T. Minced White Onion
1 T. Jack Daniels Whiskey

1 T. Crushed Pineapple

1/4 tsp. Cayenne Pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp. into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over. Makes 1 C. of glaze.

 

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