Margarita Chicken Skewers

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield:

Ingredients:

  • 1 1/2 lbs skinless, boneless chicken breasts, cut into 12 strips
  • 1 10 oz can frozen margarita mix, thawed
  • 2/3 cup tequila *
  • 1/2 cup chopped fresh cilantro
  • 2 TBSP chicken seasoning
  • Vegetable oil, for the grill
  • Baby arugula and lime halves, for serving

Directions:

  1. Place chicken, margarita mix, tequila, cilantro and chicken seasoning in a large resealable plastic bag.
  2. Squeeze air out and seal.
  3. Massage the bag to combine ingredients.
  4. Refrigerate for 30 minute to 1 hour.
  5. Meanwhile, soak 12 wooden skewers in water.
  6. Preheat grill to medium.
  7. Remove chicken from marinade and thread onto skewer.
  8. Oil the grill grate, grill the skewers for 1-2 minutes per side, or until meat is cooked through.
  9. Serve on a platter with arugula and lime.

Notes: * I don’t really care for tequila, and I’m not going to go out of my way to buy some just to make this. Also, I’m not giving tequila soaked chicken to toddlers. So, I just make it with the frozen margarita mix and all the other ingredients.

Recipe Origin:  Tore page out of local magazine.

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Fried Green Tomatoes

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 4 appetizer servings

Ingredients:

  • 1 large egg
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground pepper, or to taste
  • 8 (1/2 inch thick) slices all-green tomatoes (about 2 medium green tomatoes)
  • 6 TBSP vegetable oil
  • 24 medium shrimp (about 1/2 lb peeled, cooked and chilled)
  • 1 cup Remoulade Sauce, chilled
  • Garnish; mixed greens

Directions:

  1. Whisk together egg and buttermilk in a medium bowl.
  2. Combine cornmeal, salt and pepper in a shallow dish.
  3. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.
  4. Heat oil in a large pan over medium heat.
  5. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes more. Tomatoes hould be cooked through but not mushy. Place 2 tomato slices on each of 4 serving plates and top each slice with 3 shrimp. Spoon 1 1/2 TBSP Remoulade Sauce over each slice and garnish, if desired. Serve immediately.

Notes: Can also use crabmeat instead of shrimp.

Recipe Origin:  Tore out of a local magazine.

Cheddar Herb Mini Muffins

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Yield: Makes 36 mini muffins.

Ingredients:

  • 2 cups White Lily self rising flour
  • 1 1/2 sticks butter, melted
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh chives
  • 1 TBSP chopped fresh parsley
  • 1 tsp garlic powder

Directions:

  1. Melt butter
  2. Preheat oven to 350 degrees F.
  3. Spray mini muffin tins with Pam and set aside.
  4. Combine biscuit ingredients in a bowl, being careful not to overwork dough.
  5. Spoon dough into prepared muffin tins and bake for 15 to 20 minutes.
  6. Brush melted butter on top when done.

Notes: Delicious sliced in half and filled with ham or turkey.

Recipe Origin:  Tore a page out of a local magazine.

Bacon-Wrapped Shrimp with Chipotle BBQ Sauce

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 20

Ingredients:

  • 20 strips bacon (about 12 ounces)
  • 20 medium-large shrimp, shelled and deveined (about 1 lb)
  • 1/2 cup barbeque sauce
  • 1/4 cup canola oil
  • 3 TBSP lemon juice
  • 1 tsp dijon mustard
  • 3 TBSP chopped chipotles in adobo sauce
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cayenne pepper
  • Freshly ground pepper.

Directions:

  1. If using metal skewers, go to step 2. If using bamboo, soak for about 20 minutes.
  2. Cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels.
  3. Wrap a piece of bacon around each shrimp, skewer through the point where bacon ends meet to keep from unraveling. Thread 3-5 shrimp on each skewer.
  4. Puree the BBQ sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 tsp pepper in a blender. Set aside half the sauce for dipping.
  5. Preheat a grill, gril pan or broiler. Grill or broil shrimp for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through,about 4 more minutes. Serve with extra sauce.

Notes:

Recipe Origin: Torn out of the pages or a local magazine.

Bacon Candy

Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes | Yield: 20 slices bacon

Ingredients:

  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons chile powder
  • 20 slices of thick-cut bacon (1 1/2 pounds)
  • Optional: pinch of cayenne pepper

Directions:

  1. Preheat the oven to 400°.
  2. Line 2 rimmed baking sheets with foil.
  3. In a small bowl, whisk the brown sugar with the chile powder.
  4. Arrange the bacon strips on the foil and coat the tops with the chile sugar.
  5. Bake for 25 to 30 minutes, until caramelized and almost crisp.
  6. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.

Notes: Great in a Bloody Mary or on its own. The bacon candy can be made earlier in the day; store at room temperature.

Recipe Origin: This is our adaptation of a Food and Wine recipe.

Cranberry Salsa with Pita Chips

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Serves: A Ton of Folks

Ingredients:

  • 1 (12 ounce) bag cranberries, fresh or frozen
  • 1 bunch cilantro, chopped
  • 1/2 bunch green onions, cut into 3 inch lengths (or more to taste)
  • 1 jalapeno pepper, seeded and minced
  • 2 limes, juiced
  • 3/4 cup white sugar
  • 1 pinch salt

Directions:

  1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.  Pita chips work well with this.

Notes:

My husband makes this and people seem to like it.

Corn Dip

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Serves: A Ton of Folks

Ingredients:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • Dash Worcestershire sauce
  • 2 can Mexicorn, drained
  • 3 cups sharp cheddar, shredded
  • 3 green onions, chopped
  • 1 tsp Tony Cachere’s
  • 1 can chopped green chilis, drained
  • Fritos Scoops, 1 family size bag or 2 smaller bags

Directions:

  1. Combine all ingredients. Serve with Fritos scoops. Tastes better overnight.

Notes:

This is insanely tasty. Good tailgating food.

Do NOT get the store brand Mexicorn. Get the real stuff. It makes a difference.