Thursday, July 15, 2010

Summer recipes

Here are some recipes that I’ve been requested to share.  Let me know if there are any others that you’d like me to post!

Chili con Queso

  • 1 lb Velveeta
  • 1 lb Mexican Velveeta (optional; I often just use 2 lb of plain Velveeta)
  • 1 lb Pepper Jack, grated
  • 1 jar (12 oz) Pace Medium Chunky Salsa
  • 2 cans chopped green chiles
  • 2 cans Hormel No Bean chili
  • 1 can evaporated milk
  • Tabasco chipotle sauce, jalapenos, Tapatio, etc for seasoning

Cut Velveeta into cubes. Put in pot and add ¼ cup evaporated milk. Stir on low heat to melt Velveeta. As Velveeta is melting, gradually add evaporated milk until the cheese has a fondue-like consistency (you will probably not use all the evaporated milk). Add pepper jack to mixture, adding evaporated milk as needed. Add salsa, green chiles, and chili; stir. Season to taste.


Watermelon-Berry Lemonade

  • 8  cups cubed seeded watermelon
  • 3  cups hulled and quartered strawberries
  • 2  12-oz. cans frozen lemonade concentrate, thawed
  • 8  cups water
  •   Wedges of fresh watermelon (optional)
  •   Whole hulled strawberries (optional)

1. In blender, combine half of the watermelon, strawberries, and lemonade concentrate. Cover; blend until smooth. Transfer to serving container. Repeat with remaining. Add water; chill up to 2 days.

2. Serve over ice with watermelon wedges and strawberries. Makes 12 servings.


Texas Rockets

  • 1/2  pound  chicken breast strips
  • 3/4  cup  Italian dressing, divided
  • 1/2  (8-ounce) package cream cheese, softened
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 12  jalapeño peppers (about 3 1/2 to 4 inches long)
  • 12  thin bacon slices

Place chicken and 1/2 cup Italian dressing in a shallow dish or zip-top plastic freezer bag; cover or seal, and chill 30 minutes.

Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium heat (300° to 350°) 4 to 5 minutes on each side or until done, basting with remaining 1/4 cup Italian dressing. Let chicken cool slightly, and finely chop.

Stir together chicken, cream cheese, salt, and pepper in a bowl.

Be sure to wear plastic gloves for the following: cut jalapeño peppers lengthwise down 1 side, leaving other side intact; remove seeds and membranes. Spoon 1 1/2 to 2 tablespoons chicken mixture into cavity of each pepper. Wrap each pepper with 1 bacon slice, securing with 2 wooden picks.

Grill stuffed jalapeños, without grill lid, turning frequently, over medium heat 20 to 25 minutes or until bacon is crisp.


Melissa said...

These were the hit of several Summer events and I witness the absolute deliciousness of them all. Way to go Chelsey!