TEX-MEX RECIPES!

Tex-Mex is not Mexican food! That's right..."Tex-Mex is a cuisine of its own!"
The cuisine evolved during the 1950s in Mexican restaurants, whose popularity coincided with the arrival of large numbers of Mexican immigrants and created the style of Tex-Mex food, the mix of Northern Mexican peasant food with Texas farm and cowboy fare. Chili was unknown in Mexico and derived from the use of beef in Texan cooking. Refried beans were a mis-translation of the Mexican dish, frijoles refritos, which actually means well-fried beans.

With this followed the combination platters, replete with enchiladas, tacos, and tortillas, which have now become the standards of the Tex-Mex menu. New dishes, like chimichangas and nachos were created to please the American palate. One of the most successful ethnic Tex-Mex dishes to date is the fajita.

TATCHOS

Tatchos=(tators and nachos)

INGREDIENTS:

1 package tator tots
1 cup canned pinto beans
1/2 lb ground meat
1 small onion
Taco seasoning
Shredded Cheese (colby jack blend)
Add favorite traditional nacho or baked potato toppings.

DIRECTIONS:

Prepare ground meat with taco seasoning and saute the onion, set aside. Heat pinto beans.
Place tator tots in oven and season generously with taco seasoning.
1/2 through heating tots, top with beans, meat/onion mixture and lots of cheese.
My tips is to use more of the seasoning and cheese than you think may be necessary. The potatoes really absorb the flavors.
Recipe by prissycook

CHORIZO, BLACK BEAN & CORN QUESADILLAS

INGREDIENTS:
4 chorizo sausage links
1 can drained black beans
1/2 cup frozen whole kernal corn
1/2 t ground cumin
1/3 cup cilantro pesto
6 flour tortillas
8 oz shredded cheese

DIRECTIONS:

Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook stirring occasionally. 3 to 4 minutes or until thoroughly heated.
Spread cilantro pesto evenly on each tortilla; sprinkle with cheese. Sppon chorizo mixture on half of each tortilla and whip skillet clean.
Cook, tortillas side down in lightly greased skillet over medium high heat 1 minute or until lightly browned. Fold tortilla in half. Repeat with remaining tortillas.

CILANTRO PESTO

INGREDIENTS:

3 bunches fresh cilantro, stems removed
1 1/2 T fresh lime juice
2 T olive oil
1/2 t salt
2 T water

DIRECTIONS:

Process all ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerator up to one week.
Recipe from Southern Living

TEX-MEX SQUASH CASSEROLE

If you have zucchini in your garden, you’re well aware of the bounty these plants produce—it can be staggering. And right about now, you’re probably begging friends and neighbors to help you eat some of this prolific vegetable


2 yellow squash and 2 zucchini, cut into coins (4 cups)
1 medium onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
2 tablespoons of butter
1 can of Ro-Tel tomatoes, drained or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno
1 teaspoon chili powder
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 cup of chicken or vegetable broth
2 tablespoons of flour
1/2 cup of half and half
1/2 cup of sour cream
1/2 cup of cilantro, chopped
2 cups total of grated pepper jack and cheddar
2 cups crushed tortilla chips
Salt and pepper to taste

DIRECTIONS:

Preheat the oven to 350 degrees.

Heat the butter in a large skillet on medium heat. When melted, add the squash, onion and jalapeno, and sauté until onions are translucent and the squash is soft, about ten minutes.

Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute. Then stir in the flour and cook until a light-brown past forms, about a minute.

Now add the broth and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes. Add the half and half, sour cream and cilantro and turn off the heat.

In a greased casserole dish, layer the bottom with the crushed tortilla chips. Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese.

Cook uncovered for thirty minutes, or until top is brown and bubbling
Recipe from Homesick Texan

CHILI GRAVEY (from Robb Walsh)

A must have! Chili gravy is a mash-up between flour-based gravy and Mexican chile sauce. It’s a smooth and silky substance, redolent with earthy cumin, smoky chiles and pungent garlic. It's not fiery, as it was originally created by Anglos, but it does have flavor. And there's no meat in chili gravy—it's just fat, flour, chicken broth and spices. If you eat Tex-Mex outside of Texas, the lack of this chili gravy is what makes the food taste wrong.

INGREDIENTS:

1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (or water)

DIRECTIONS:

Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

TEX-MEX CHEESE ENCHILADAS

INGREDIENTS:

1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced
2 cups chili gravy

DIRECTIONS:

Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 8 enchiladas.
Recipe from Homesick Texan

PUFFY TACOS STUFFED WITH GROUND BEEF

Homemade crispy tacos are a cinch to make and if you’ve never had one I highly recommend trying them—you’ll never eat one from Taco Bell again.

INGREDIENTS:

2 pounds of ground beef
1/2 onion chopped
3 cloves of garlic minced
3 jalapeno peppers chopped
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of Mexican oregano
2 tablespoons of fresh cilantro
1/2 teaspoon of powdered cayenne pepper
1/2 cup of your favorite salsa
Salt and pepper to taste
1/4 cup of oil
1 tablespoon of lime juice

DIRECTIONS:

Heat oil in skillet on medium heat.
Throw in onions and peppers, and cook for about 10 minutes.
Add garlic, and cook for 2 minutes.
Add all the other ingredients except the lime juice, stirring occasionally until meat is brown.
Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally.
Stir in lime juice.

PUFFY TACO SHELLS

These delicious puffed shells are airy, flaky and crunchy—a wonderful vehicle for your taco fillings!

INGREDIENTS:

2 cups of masa harina
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil

DIRECTIONS:

Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately.
Makes 16 tacos.
Recipe from Homesick Texan

HOME MADE OREOS~CHERRY DUMP CAKE~PEANUT BUTTER SURPRISE!

MARTHA STEWART’S CREAM-FILLED CHOCOLATE SANDWICH

This is a homemade Oreo recipe, but is so much better than the store bought ones!

INGREDIENTS:

Makes about 30.

1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups sugar, plus more for flattening cookies
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 large egg, room temperature

DIRECTIONS:

Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined.

Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.)

Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely.

Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges. Filled cookies can be stored in airtight containers at room temperature up to 2 days.


Vanilla Cream Filling

INGREDIENTS:

Makes about 1 cup

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

DIRECTIONS:

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.
Recipe from Martha Stewart's Cookies cookbook

PEANUT BUTTER SURPRISES

The Hershey's kiss drops to the bottom of the cupcake and makes a lovely little chocolate surprise:

Makes 22-24 cupcakes

INGREDIENTS:

24 Hershey's Kisses
1 package (18.25 ounces) plain yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
8 Reese's Peanut Butter Cups (.75 ounce each)

DIRECTIONS:

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside. Unwrap 24 Hershey's Kisses and set them aside.

Place the cake mix, water, peanut butter, oil, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until blended, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the sides again if necessary. The batter should be well blended. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two-thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Gently place 1 Kiss on top of each cupcake. Do not press the Kiss into the batter. Place the pans in the oven. Meanwhile, place the Peanut Butter Cups in the freezer for at least 30 minutes.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Chocolate Buttercream. Remove the Peanut Butter Cups from the freezer and coarsely chop them.

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or metal spoon, taking care to cover the tops. Garnish with chopped Peanut Butter Cups. The cupcakes are ready to serve.

Store these cupcakes in a cake saver or under a glass dome at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

Chocolate Buttercream

8 tablespoons (1 stick) butter; at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar; sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract

Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.
Recipe from Cupcakes from the Cake Mix Doctor

CHERRY DUMP CAKE

Fast, easy & so yummy!

INGREDIENTS:

1 can (20 oz) crushed pineapple, undrained
1 can (21 oz) cherry pie filling (can substitute peach, apple, or whatever else you like)
1 package (18.25 oz) plain yellow cake mix
12 tbls (1 1/2 sticks) butter, melted
1/2 cup grated coconut
1 cup chopped pecans

DIRECTIONS:

Place rack in the center of the oven and preheat to 350.

Spoon the pineapple evenly over the bottom of a 9x13 pan. Cover the pineapple with pie filling. Pour the dry cake mix evenly over the fruit mixture so that it reaches all the sides of the pan. Drizzle the entire pan with the melted butter. Sprinkle the coconut and pecans over the top of the cake. Place the pan in the oven.

Bake the cake til it is deep brown and a toothpick inserted into the center of the cake topping comes out clean, 55-60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

SEX, SEX, SEX AND ROBERT REDFORD OH MY!

BETTER THAN SEX CAKE

INGREDIENTS:

German chocolate cake, baked according to directions, in 9x13 pan.
1 can sweetened condensed milk
1 jar caramel topping
1 large container non-dairy whipped topping
3-4 chocolate-covered toffee bars

DIRECTIONS:

After you cool the cake, poke holes in it with the handle of a wooden spoon. Pour the milk into the holes. Over this, pour the caramel topping. Spread the container of whipped topping over all. Crumble the candy bars and sprinkle over the top. Refrigerate for several hours

SEX IN A PAN

INGREDIENTS:

1 box Duncan Hines yellow cake mix
1 cup sugar
1 can crushed pineapple
2 cups milk
1 package vanilla instant pudding
1 package cream cheese
bananas
1 tub Cool Whip
maraschino cherries
chopped pecans

DIRECTIONS:

Make the yellow cake with milk instead of water. Let cool completely. Take 1 cup sugar and boil with 1 can crushed pineapple for 2 minutes. Let cool completely. Poke several holes in the cake and pour over pineapple mixture. Combine 2 cups milk, package of vanilla pudding mix, and softened cream cheese, spread on top of cake. Slice bananas and place on top. Add cherries and pecans. Refrigerate for 8 hours.

THIS IS BETTER THAN SEX CAKE

INGREDIENTS: & DIRECTIONS:
Crust
1c flour
1 stick margarine, softened
1/2c chopped nuts
Blend together well and press into bottom of 13"x9"x2" pan. Bake at 375 degrees for 5-10minutes
2nd layer
1c Cool Whip (get 12oz container)
1c powdered sugar
1 package cream cheese (8oz)
Mix thoroughly and spread on crust
3rd layer
2 packages instant pudding, any flavor (3-1/2 oz each)
3 cups milk
Mix thoroughly and pour onto first two layers. Chill.
4th layer
Top with remaining Cool Whip and more nuts as desired.

BETTER THAN SEX PIE

INGREDIENTS;
1/2 pkg. pie crust mix
1/2 c. light brown sugar
3/4 c. finely chopped walnuts
1 sq. unsweetened chocolate, grated
1 tsp. vanilla

FILLING:

1/2 c. butter, softened
3/4 c. sugar
1 sq. unsweetened chocolate, melted & cooled
2 tsp. instant coffee
2 eggs

TOPPING:

2 c. heavy cream
2 tbsp. instant coffee
1/2 c. powdered sugar
Chocolate curls

DIRECTIONS:

Preheat oven to 375 degrees. Make pastry shell in medium bowl. Mix pie crust with brown sugar, walnuts and grated chocolate. Add 1 tablespoon water and vanilla, using fork mix until well blended. Turn into 9 inch pie shell, press firmly against bottom and side of plate. Bake for 15 minutes; cool on wire rack.
Make Filling: In small bowl, with electric mixer at medium speed, beat butter until creamy. Gradually add sugar, beating until light. Blend in cooled melted chocolate and instant coffee; add 1 egg and beat 5 minutes. Add remaining egg and beat 5 minutes. Turn into cooled shell. Refrigerate the pie overnight.
Next day, make topping: In large bowl combine cream, coffee and sugar. Refrigerate mixture covered for 1 hour. Beat cream mixture until stiff. Garnish with chocolate curls. Refrigerate at least 2 hours

THE NEXT BEST THING TO ROBERT REDFORD DESSERT

If you're looking for a scrumptious dessert recipe for the Holidays, that doesn't require baking, try this. The name itself elicits an enticing temptation just to give it a try. This easy to make dessert will be a huge hit with your family and friends. My grandson is buying the fixings right now for me to make again.

INGREDIENTS:

1 cup all-purpose flour
2/3 cup butter
1 cup chopped pecans
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) containers frozen whipped topping, thawed
1 lg. package instant chocolate pudding mix
1 lg. package instant vanilla pudding mix
3 cups milk
1/8 cup grated semisweet chocolate

DIRECTIONS:

Bottom Crust:
Mix together 1c all-purpose flour, 2/3 c melted butter and 1c finely chopped pecans. Mixture will be crumbly. Press this mixture into greased 9x13 baking dish. Bake at 350 for 20-30 minutes or until light golden brown. Let cool.
Layer #1:
Beat with mixer until smooth, 1 (8oz) pkg of cream cheese , 1c white sugar. Fold in container of thawed cool whip (8oz). Spread this mixture over the cooled crust.
Layer #2:
Beat until smooth and thick, the packages of instant vanilla and chocolate puddings, (must be instant) with 3 cups of cold milk. Spread on top of cream cheese layer. Chill until firm.

Layer #3:
Spread cool whip (8oz) on top of the pudding layer.

TOPPING:
Garnish top with chopped nuts and shaved semi-sweet chocolate.
Cover and place in the refrigerator for at least two hours, but preferably overnight for best results. Makes approximately 16 servings

BETTER THAN ROBERT REDFORD TRIFLE

A rich chocolaty brownie recipe, sure to cure those chocolate cravings.


UTENSILS:

13x9 pan
trifle or glass bowl

INGREDIENTS:

2 brownie mixes made according to directions on box
1/2 cup of strongly brewed coffee (or Kahlua)
2 16 ounce containers of whipped topping or homemade whipped cream
2 boxes of chocolate mousse mix made according to package directions
6-8 bars of chocolate toffee bars, such as Skor or Heath bars
1 large chocolate bar for chocolate shavings

DIRECTIONS:

Freeze the chocolate toffee bars and chocolate bar.
Bake two packages of brownie mixes according to package directions. Let cool.
While brownies are baking, mix two packages of the mousse mix according to package
Let chill in refrigerator.
After brownies have cooled, using a pastry brush, “paint” coffee over pan of brownies. You probably won’t use all of the coffee, you want the brownies to be moist, but still hold their shape. Scrape or crush the brownies until they are crumbly. Put a layer of brownies in the trifle or glass bowl. Next, put a layer of chocolate mousse on top, being sure to spread it evenly over the brownies. Spread the whipped topping on top of the mousse. Take the toffee bars out of the freezer and crush them. Sprinkle the crushed chocolate toffee bars on top of the whipped topping. Continue layering in this way until you finish with a layer of whipped topping. Take the chocolate bar from the freezer and use a vegetable peeler
to peel some chocolate curls from the chocolate bar. Sprinkle the chocolate curls on top of the whipped topping.
If you have any toffee pieces left you can sprinkle those on top too. Enjoy!

HAPPY BIRTHDAY WITH VEGAN RECIPES!

Today is Jessica & Annabelle's (two of my granddaughters) birthday. Jessica asked me to please post some vegan recipes. In honor of her birthday her cousin & I tried out these recipes and found them to be really good...So everyone try a few of them...They are good for you!

THYME ROASTED VEGETABLES

Roasted vegetables are always a treat. The natural sugar in the vegetables caramelizes during roasting and creates an incredibly sweet-savory flavor.

INGREDIENTS:

8 oz. shallots, peeled
2 medium red-skinned potatoes, cut into 1 1/2-inch pieces
2 medium turnips, cut into 1 1/2-inch pieces
2 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 medium carrots, cut into 1 1/2-inch pieces
1 small rutabaga, peeled and cut into 1 1/2-inch pieces
2 cloves garlic, minced
1/4 cup olive oil
1 Tbs. chopped fresh thyme
Thyme sprigs for garnish

DIRECTIONS

Preheat oven to 450°F. In large bowl, combine vegetables, garlic, oil, thyme, and salt and freshly ground pepper to taste; toss to coat evenly.
Transfer coated vegetables to large baking dish and bake until tender and browned, 35to 40 minutes. Serve hot.
8 Servings

PEPITA-SUNFLOWER-SESAME BURGERS

These protein-packed burgers are loaded with the flavor, texture and nutrition of three kinds of seeds. Pepitas are hulled green pumpkin seeds and are available at natural food stores and Hispanic markets. Try these burgers with a raita (Indian yogurt salad) sauce.

INGREDIENTS:

1/2 tsp. salt
Pinch cayenne
1/4 cup plain dry bread crumbs
2 Tbs. olive oil, or more as needed
2 tsp. tahini
1/2 cup hulled sunflower seeds
1/3 cup pepitas
1/4 cup sesame seeds
3/4 cup cooked lentils
4 scallions (white and light green parts) finely chopped ( 1/4 cup)
1 Tbs. chopped fresh flat-leaf parsley

DIRECTIONS

In food processor, combine sunflower seeds, pepitas and sesame seeds and process until coarsely chopped. Add lentils, scallions, parsley, tahini, salt, cayenne and bread crumbs; process until mixture is blended.
Shape mixture into 4 patties and place on platter. Cover and refrigerate 30 minutes.
In large skillet, heat oil over medium heat. Cook burgers until golden brown, about 3minutes per side.

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

Juicy, earthy Portobello mushrooms make these tacos a mouthwatering treat. Don’t worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

INGREDIENTS:

MARINADE
1/3 cup canola oil
3 Tbs. balsamic vinegar
1 tsp. black pepper

TACOS
6 large Portobello mushroom caps
6 6-inch soft corn tortillas
2 avocados, sliced
2 cups chopped tomatoes
3 cups shredded cabbage
Vegan sour cream, optional

SALSA VERDE
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper or poblano chile, roughly chopped
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic
3 tsp. organic sugar or agave nectar
1 1/4 tsp. canola oil
1 tsp. pepper

DIRECTIONS:

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde: purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using

WHITE PIZZA WITH BROCCOLI & MUSHROOMS

Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings.
Serves 6

INGREDIENTS:

2 Tbs. nonhydrogenated margarine or butter, divided
6 oz. mushrooms, sliced (2 cups)
8 oz. broccoli florets (3 cups)
1 Tbs. all-purpose flour
1 cup low-fat milk
2 cloves garlic, minced (2 tsp.)
1/4 tsp. salt
1/2 cup shredded mozzarella, divided
1/4 cup grated Parmesan, divided
1 13.8-oz. pkg. refrigerated pizza dough

DIRECTIONS:

Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

SOUTHWESTERN SALAD WITH AVOCADO-LIME DRESSING

Sweet romaine, grape tomatoes, and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad

INGREDIENTS:

2 cups chopped romaine lettuce
1 1/2 cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
1 cup grape tomatoes, chopped
1/2 cup fresh or frozen corn kernels
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 ripe avocado
3/4 cup prepared (not chunky) salsa
1/2 cup low-fat sour cream
3 Tbs. lime juice
4 drops Tabasco sauce, optional
1/3 cup crushed corn tortilla chips (about 20 chips), optional

DIRECTIONS:

Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.
Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).
Recipes adapted from vegetariantimes

FOR ALL MY FOLLOWERS

You will need to scroll to the bottom and shut the music off to hear this!

JAMS & PRESERVES!

WINTER FRUIT COMPOTE JAM

INGREDIENTS:

1/2 c. dried apricots, pitted
1/2 c. dried prunes, pitted
2 tart apples, cored diced, unpeeled
1 lg. pear, cored & diced, unpeeled
2 plums, pitted & diced, unpeeled
1 banana, peeled & diced
1/4 c. white raisins
1/4 c. Jim Beam or other good bourbon
1/4 c. chopped dates
1/2 c. coarsely chopped walnuts
6 tbsp. brown sugar
1 tsp. cinnamon
Grated zest of 1 lemon
Juice of 1 lime
2 tbsp. butter

DIRECTIONS:

Place apricots and prunes with water to cover in saucepan; simmer for 5 minutes and let cool in the liquid. Mix apples, pear, plums and banana. Dice cooled apricots and prunes, reserving liquid. Mix dates, raisins and nuts with sugar and cinnamon, then stir into rest of fruit. Divide fruit in half and put in three quart casserole. Dot with 1 tablespoon butter, sprinkle with lemon zest and 1/2 lime juice. Add remaining fruit, dot with remaining butter; add last of lime juice and lemon zest. Pour over 1/4 cup reserved fruit liquid and 1/4 cup Jim Beam or other bourbon. Bake at 325 degrees for approximately 1 hour or until fruit is very soft. Stir one time during baking. Serve lukewarm with whipped cream or ice cream.
Serves 6

MANGO JAM

INGREDIENTS:

2 mangoes (completely ripe) (resulted in about 4 cups of fruit pulp) (I used frozen Mangoes)
1 cup sugar (increase depending on the tartness of the mango)
2 Tbsp lemon juice
½ tsp powdered cardamom

DIRECTIONS:

Peel the mangoes and extract the pulp or cut the flesh into small pieces (Toss the pit of course). Do not worry if there are some lumps of the fruits, it will eventually dissolve as the process goes by.
Take a heavy bottom pan; add the mango pulp on medium heat. Mine had good amount of mango juice and I waited for about 7-8 minutes before the water had evaporated.
Add the sugar and then mix well. Stir in between and let the heating continue.
After about 2o minutes when the water content has evaporated, it begins to thicken.
Add the lemon juice and mix well. Continue for about 10 minutes to cook and allow it to thicken.
Please note that the jam thickens after it is cooled, so keep that in mind as well.
Finally add the powdered cardamom, mix well. Allow to cool and store in air tight container.
Recipe by RedChillies

APRICOT & BRANDY JAM

Served as accompaniment.

INGREDIENTS:

2 cups dried Apricot halves, halved
2 1/2 cups Water
1 Orange (Juice and grated peel)
1 1/4 cups Sugar
1/2 teaspoon Almond Extract
3 Tablespoons Brandy or Cognac

DIRECTIONS:

Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped (about 12 hours). Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 minutes. Add the sugar and bring to boil, while stirring. Boil gently, stirring often, until the mixture is thick and shiny and begins to clear the sides of the pan when stirred. While mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed (about 30 minutes, but may vary). DO NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain good-sized bits of apricot. Remove the preserve from heat and stir in almond extract and brandy. Ladle into 3 half-pint canning jars, prepared in usual manner and seal with sterilized 2 piece screw-on lids. Cool and let mellow several weeks or more before serving.

APPLE PIE PRESERVES

INGREDIENTS:

1 1/2 cups Water
3 Tablespoons fresh Lemon Juice
1 1/2 lbs firm Apples, preferably pippin,peeled,cored,cut into 1/4 inch thick slices
3 1/2 cups Sugar
4 Tablespoons Calvados or other Apple Brandy
1/2 teaspoon Cinnamon
1/4 teaspoon ground Ginger
1/8 teaspoon ground Nutmeg
1/8 teaspoon ground Cloves
1/8 teaspoon Allspice

DIRECTIONS:

Combine water and lemon juice in heavy medium saucepan. Add apples and stir to coat with liquid. Cover pan and bring to boil. Reduce heat and simmer mixture for 3 minutes. Mix sugar, Calvados and spices into apple mixture. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer about 45 minutes, stirring occasionally. Check the preserves at this point. Drop 1 tablespoon of preserves onto a chilled saucer and put in freezer. If preserve wrinkles when pushed after 2 minutes of cooling, then it's done. Spoon hot preserves into hot, sterilized jars and wipe rim clean. Seal tightly. Cool. Refrigerate up to 3 months.

WATERMELON RIND PRESERVES

Made from the rind of the watermelon, they taste nothing like the red flesh. More of a candy than spreadable jam, Watermelon Rind Preserves take on the spicy, lemony flavorings added to the batch.

INGREDIENTS:

1-1/2 qts. Prepared watermelon rind (about 6 cups)
4 T Salt
8 C Cold water
1 T Ground ginger
4 C Sugar
1/4 C Fresh lemon juice
6 C Water
1/2 C Thinly sliced lemon (about 1 medium lemon)

DIRECTIONS:

To prepare the watermelon rind, trim the green skin and pink flesh from thick watermelon rind. Cut into 1-inch pieces. Dissolve salt in the 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain.

Combine sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil 5 minutes; add rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until the rind is transparent. Pack hot into hot jars, leaving 1/4" head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about 6 half pints.

PEACH CINNAMON PRESERVES

INGREDIENTS:

About 6 lbs. fresh, tree-ripened peaches

3 cups granulated sugar

3 Tbsp fresh lemon juice

1 cinnamon stick

DIRECTIONS:

Peel and slice peaches to measure about 10 or 11 cups of fruit (the fruit should be sliced into chunks about 1/4-inch thick, and about 1 inch wide; but some can be larger, some smaller). Toss the fruit with the sugar, cover with plastic wrap (to help prevent browning of the top layer) and let stand for 3 to 4 hours at room temperature. It would be all right to let the fruit stand overnight in the refrigerator.

Wash 7 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.

Place a large colander in a large, non-aluminum skillet or wide-mouthed pan. Pour the fruit and juice through the colander and let it drain for 20 minutes. Remove the fruit to a bowl. Add the cinnamon stick, then measure the depth of the juice collected in the pan by standing a chopstick in the juice and marking its surface with a pencil.

Bring the juice to a boil over high heat, then reduce the heat enough to keep the juice boiling fairly rapidly (the surface will appear foamy with small bubbles covering the entire surface). Boil until the juice is reduced by half. This will take about 20 minutes. To test the amount of reduction, place the chopstick in the pan and see where the surface hits in relation to your original pencil marking. By this time, the juice has become a light, slightly glistening syrup.

Add the fruit and any additional juice that has accumulated and continue cooking until the peaches begin to take on a translucent, caramelized look around the edges, and the syrup is quite thick. This will take about 15 minutes. There's a great deal of splattering toward the end, so protect your hands and arms to avoid tiny burns.

Remove the mixture from the heat. Remove the cinnamon stick. Ladle the hot jam into one hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet).
Yields 6 or 7 half-pints.

STILL CANNING: ASIAN-PLUM ONION, TOMATO & PEACH & MANGO-PINEAPPLE CHUTNEY! + PICKLED BLUEBERRIES

ASIAN-PLUM ONION CHUTNEY

Simply awesome on pork & chicken.

INGREDIENTS:

3 cups yellow onions, chopped (2 to 3 medium onions)
3 cups red onions, chopped (2 to 3 medium onions)
8 cups fresh plums, 1/2-inch cubes (3 to 3-1/2 pounds)
1 cup golden raisin
1/2 cup candied ginger, chopped
1 1/2 cups brown sugar, packed
1 1/2 cups granulated sugar
1 1/2 cups cider vinegar
3/4 cup hoisin sauce (7 ounces)
1 tablespoon mustard seeds
2 teaspoons salt

DIRECTIONS:

Combine all ingredients in large kettle.
Cover and bring to boil.
Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
As it thickens, watch that it doesn’t stick.
Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
Makes about 5-1/2 pints.
Recipe provided by the National Onion Association

MANGO-PINEAPPLE CHUTNEY

This Chutney is sweet and spicy making your taste buds tingle. Stick it in the refrigerator and it stays fresh. Use this chutney with grilled chicken or seafood for an exciting burst of flavor

INGREDIENTS:

2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large sweet onion, minced
4 inch piece fresh ginger root, peeled and minced
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, pitted, and diced
1 small pineapple, peeled and diced
1/2 cup brown sugar
1 1/2 tablespoons curry powder
1/2 cup apple cider vinegar

DIRECTIONS:

Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator or can using USDA canning guidelines for longer storage.

TOMATO & PEACH CHUTNEY

A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion. Great chutney recipe, to brighten up simple dinners and sandwiches. Not as heavy and acidic as some chutneys can be. I have used this chutney with cold meats and with cheese.

INGREDIENTS:

15 tomatoes, peeled and chopped
5 fresh peaches - peeled, pitted and chopped
5 red apples - peeled, cored and diced
4 medium onions, diced
4 stalks celery, diced
1 1/2 cups distilled white vinegar
1 tablespoon salt
1 cup pickling spice, wrapped in cheesecloth

DIRECTIONS:

Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers

PICKLED BLUEBERRIES

Think of this as blueberries with a bite. Serve this sweet/tangy sauce spooned over cream cheese or goat cheese and serve with crackers for an appetizer.

INGREDIENTS:

3 (3 inch) cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice berries
1 1/2 cups red wine vinegar
2 quarts fresh blueberries, washed and picked over
1 cup white sugar
1 cup brown sugar

DIRECTIONS:

Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.