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

Ingredients

• 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)

Directions

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

Ingredients

• 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

Preparation

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.