Salsa Picante
Ever thought about making your own Salsa Picante? Well, here’s a simple recipe that more then rivals any store bought you have tasted. Plus it’s not full of preservatives. Let’s give it a try…
- 4 small tomatoes - peeled
- 1 onion - coarsely chopped
- 1 garlic clove
- 4 jalapeño chilies - peeled and seeded
- 2 tablespoons of vegetable oil
- ½ teaspoon of salt or to taste
Cut the tomatoes in half and cut out the stems. Place in a food processor or blender with onion and garlic. Blend just until tomatoes are chopped, not pureed.
Add the chilies and blend a few seconds or until they are chopped.
Heat oil in a medium saucepan. Add the chili mixture and salt. Bring to a boil. Simmer uncovered 10 minutes. Makes about 2 cups.
Bring on the chips. Or enjoy over eggs or enchiladas. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
Ham & Green Chili Enchilada Bake
Happy Easter all. Since Ham seems to be a favorite dinner choice for Easter, I thought a southwestern recipe that makes use of leftover ham might be a good call for today…
- 2 cups of cooked ham - chopped fine
- ½ cup of finely chopped onion
- ½ cup of chopped green chilies (canned or fresh)
- 8 flour tortillas (I use the 7 inch ones because they fit my casserole dish)
- 2 cups of milk
- 4 eggs - beaten
- 1 tablespoon of flour
- ¼ teaspoon of salt
- ¼ teaspoon of garlic powder
- ¼ cup of salsa (I like hot but use what you like)
- 2½ cups of shredded cheese - cheddar or pepper jack
Combine the ham, onion and the green chilies in a bowl. Put about ? cup of that mixture plus 3 tablespoons of the shredded cheese at 1 end of each tortilla. Then roll them up.
Place the tortillas in a greased 12×7½-casserole dish, seam side down.
Mix the eggs, milk, flour, salt, garlic powder and the salsa. Pour this mixture over the tortillas. Cover tightly with plastic wrap and place in the refrigerator overnight.
The next day, uncover and bake in a 350° oven for 45-50 minutes. Check to make sure the mixture has cooked completely, then sprinkle with the rest of the shredded cheese and put it back in the oven for about 3-4 minutes to melt the cheese.
This can be eaten for breakfast or lunch. Very filling and delicious.
Enjoy!
If you ain’t sweatin, it ain’t chili
Chuckwagon 505
Sausage Alfresco
Here’s something a little different. I can’t call this southwestern, (well maybe southwest Italy or France I don’t know). But wherever it’s from its good grits. So, here we go…
- 1-1½ lbs of kielbasa - sliced (you can use Johnsonville Brats if you like).
- ½ lb of fettuccine
- ¼ cup of butter
- ¼ cup of onion - chopped
- 1½ cups of chopped vegetables of your choice (zucchini-peas-carrots-etc.)
- 1 cup of heavy cream
- ? cup of parmesan cheese
- 2 tablespoons of dried parsley
Prepare the fettuccine and drain well.
In a saucepan, melt the butter. Add the onion and vegetables. Cook until tender.
In a skillet, brown the sausage. Combine with the vegetables and cream. Add the cheese, I always use extra and serve over the fettuccine. Goes great with the Melt in Your Mouth Dinner Rolls. Enjoy!
If you ain’t sweatin, it ain’t chili
Chuckwagon 505
Heather’s Country Chili
Here’s a slightly different take on chili. This one’s called Heather’s Country Chili.
Heather has been a welcomed part of our rather large family for 4-5 years now and we all think she’s great. Let’s try her chili shall we…
- 1½ cups of Pinto Beans
- 2 lbs of ground beef
- 3 15oz cans of stewed or diced tomatoes
- ½ of an onion - chopped
- 6 tablespoons of chili seasoning (or chili powder )
- 2 tablespoons of minced garlic
Add the beans to a large pot, cover with water and cook until soft. Stir occasionally. (If you need to add water during the cooking, make sure to add boiling water)
When your beans are done, add 4 tablespoons of the chili seasoning. Then let them simmer while you cook the ground beef.
Fry the beef in a skillet. Drain off any excess fat. Add the chopped onion and 2 tablespoons of the chili seasoning. Add both tablespoons of the minced garlic. Let it simmer.
In a large stockpot, add the 3 cans of tomatoes and bring up to heat. Stir in the beef mixture and the beans. Put on low heat and let simmer until you’re ready to eat. (You can also make this in a crock-pot and let it cook all day long)
I don’t know about you but I’m thinking either tortillas or sopapillas to go with this chili. Thanks Heather.
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
Poor Boys Pecan Pie
Hey guys, do you believe that you can turn a bean into a delicious pie that your family will love. Well try this on for size. I love Pinto Beans but this is one for the books…
- 2 cups of sugar
- 4 eggs
- ½ cup butter - melted
- 2 teaspoons of vanilla
- 1 cup of pinto beans - drained and mashed
Mix all ingredients in order given. Pour into unbaked pie shell. Bake at 350° until pie is firm.
It can’t get any easer than this. I’ll bet your family will ask for seconds.
If you ain’t sweatin. It ain’t chili,
Chuckwagon 505