It's been a busy week here on the homestead. Snow makes for a hectic schedule when you're dealing with a family of six and the mountains of laundry that accompany snow days. I had some time to work on a couple of all new recipes, mostly because I was trapped and craving some favorites from my life before real food. I had some tasty discoveries so I hope you'll give them a try. One being chili con queso that is even better than the place with the baby back ribs. You know the one. I also turned it into a pizza! Yes, I did. Incredible. I worked out a real BBQ recipe that I like and the kids enjoyed it as well. If you didn't try the pork from last week, make it and serve it with this sauce. I am also reposting my baked wing recipe with some modifications for the big game this Sunday. Enough chitchat. Let's get to the food!
BBQ Sauce -
I serve this with chicken or pork. I haven't tried it in the crockpot yet but it's on my list.
3 cloves garlic, minced
2 T. olive oil
2 T. tomato paste
2 cup tomato sauce
1/4 cup apple cider vinegar
2 T. dijon mustard
1-2 tsp. chipotle with adobo, pureed in a food processor
1/2 cup honey
2 tsp. worcestershire sauce or soy sauce
In a pan, heat oil and sauté onions until translucent. Add garlic and cook for a couple of minutes careful not to burn. Add tomato paste and sauce and cook until you can smell the paste. Add all other ingredients and cook for 30 minutes until sauce thickens. Use an immersion blender to liquify the onions and make the sauce super smooth. Enjoy on your favorite meat.
Slaw Recipe -
I love coleslaw. I found the simpler the recipe the better the slaw. Here's my favorite way to make it.
1/3 cup mayonaise
3 T. apple cider vinegar
1 tsp. salt
1 tsp. pepper
In a bowl, mix mayo, vinegar, salt and pepper. Add cabbage and turn to coat. I usually taste it and add more pepper if it needs it. Enjoy on sandwiches, as a side, or on hotdogs. Perfect!
Chili con Queso Dip -
This is one of those guilty pleasures made a lot healthier. I'd suggest you take a couple of cups and set them aside for the pizza recipe that follows.
1/2 onion, diced
1/2 jalapeño, diced small
3 T. cumin
2 T. chili powder
1 tsp. cayenne
1 tsp. garlic powder
salt and pepper
3 T. butter
3 T. whole wheat flour
2 cups beef broth
3 cups cheddar cheese, shredded
1 can diced tomatoes, drained (You could also use a spicy Rotel if you want more heat.)
In a large skillet, brown meat and drain fat. Add onion and pepper and all seasonings to meat and cook until the onion is soft. Make a well in the middle of the meat. Put the butter in the well and melt. Add flour and cook until the flour turns golden brown. Add stock and stir well. Add cheese and tomatoes and stir until it turns all thick and bubbly. Enjoy as a dip for chips.
Mexican Fajita Pizza
This may be the best recipe I've ever invented. It is amazing. And I will go on record to say that the meat will cook all the way through so no worries.
2 cups chili con queso
2 cups mozzarella cheese, shredded
8 oz. sliced mushrooms
2 tomatoes, thinly sliced
1 shallot, thinly sliced
1/4 lb. ground meat
cajun seasoning or Old Bay
Heat oven to 425 degrees with the pizza stone or pan inside. When hot, pull out pan and stretch pizza dough onto it. Use the chili con queso like sauce. Cover with cheese. Layer on mushrooms, onions, tomatoes, and meat. Sprinkle seasoning on the meat. Go light if you have picky eaters, heavy for those who like a lot of spice. Cook in the oven for 25 minutes. The meat will be cooked through and the cheese will be melted and delicious. Serve with a salad to make it a more balanced meal.
Bake Hot Wings and Garlic Parmesan
This is a game day favorite. You can't watch football without wings. And these are delicious and not fried!
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil
2 tablespoons fresh basil, chopped finely
2 garlic cloves, finely grated
1/4-1/2 cup hot sauce
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt
celery and carrots, cut into sticks
Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese, hot sauce, and seasoning salt. When the chicken is cooked through turn on the broiler and crisp up all the sides of the wings. Toss the wings with the sauce. Serve with carrots and celery. Blue cheese or ranch dressing is optional.
I hope I have inspired you to try something new this week. Don't forget to eat your veggies!
With greasy fingers and a dirty shirt,
Brooke
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