Charred Creole Ranch Dressing
Ingredients
1 Red Bell Pepper, charred
4 each Roma Tomatoes, charred
3 each onions, charred
2 each Serrano peppers, charred
2 tsp garlic
2 cups mayonnaise
2 cups sour cream
1 tsp cracked black pepper
1 ½ tsp salt
3 tsp sugar
1/8 cup apple cider vinegar
1 tsp Old Bay Seasoning
cayenne pepper to taste (optional)
Directions
Combine all ingredients in blender/food processor. Blend. Cover and
chill to serve.
Makes a great dressing or substitute for remoulade sauce for seafood.
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Thursday, June 28, 2007
Wednesday, June 27, 2007
Pancho Villa Stew
Pancho Villa Stew
3 cups diced, cooked ham
1 pound smoked sausage
3 (14 oz) cans chicken broth
1 (15 oz) can diced tomatoes
1 (7 oz) can chopped green chilies
1 onion, chopped
2 (15 oz) cans pinto beans, liquid reserved
1 (15 oz) can whole kernel corn
1 tsp garlic powder
2 tsp ground cumin
2 tsp cocoa
1 tsp salt
1 tsp dried oregano
Cut sausage into 1/2-inch pieces. In slow cooker, combine all ingredients and stir well. Cover and cook on low for 5 to 7 hours. Serve with buttered flour tortillas.
3 cups diced, cooked ham
1 pound smoked sausage
3 (14 oz) cans chicken broth
1 (15 oz) can diced tomatoes
1 (7 oz) can chopped green chilies
1 onion, chopped
2 (15 oz) cans pinto beans, liquid reserved
1 (15 oz) can whole kernel corn
1 tsp garlic powder
2 tsp ground cumin
2 tsp cocoa
1 tsp salt
1 tsp dried oregano
Cut sausage into 1/2-inch pieces. In slow cooker, combine all ingredients and stir well. Cover and cook on low for 5 to 7 hours. Serve with buttered flour tortillas.
Friday, June 15, 2007
Chicken Gorky
3 pounds Chicken breasts boneless
2 ounces Vodka heated
1 tablespoon Tomato paste
5 tablespoons Butter
1 tablespoon Flour
1 1/2 cups Sour cream or plain yogurt
4 tablespoons Feta cheese crumbled
1/2 teaspoon Pepper
1/2 teaspoon Salt
1/2 tablespoon Dried parsley
1 each Garlic clove minced
3/4 cup Chicken broth
1/4 cup Onion chopped
Brown chicken in butter with the chopped onions.
Pour heated vodka over the chicken & onions.
Add the garlic, salt, pepper, & parsley.
Remove chicken from the pan, dredge in the flour,
add the tomato paste, & chicken broth to the pan.
Stir-in the sour cream & feta cheese.
Bring to a boil, stirring constantly.
Add the chicken again to the mixture,
reduce heat and simmer for 20-30 minutes.
Arrange the chicken in a deep casserole dish.
NOTE*** At this point this dish may be frozen
or refrigerated for later cooking to finish.
Pour the mixture over the chicken and cook
in preheated 350 degree F oven and cook for 20 minutes
or until brown on top.
2 ounces Vodka heated
1 tablespoon Tomato paste
5 tablespoons Butter
1 tablespoon Flour
1 1/2 cups Sour cream or plain yogurt
4 tablespoons Feta cheese crumbled
1/2 teaspoon Pepper
1/2 teaspoon Salt
1/2 tablespoon Dried parsley
1 each Garlic clove minced
3/4 cup Chicken broth
1/4 cup Onion chopped
Brown chicken in butter with the chopped onions.
Pour heated vodka over the chicken & onions.
Add the garlic, salt, pepper, & parsley.
Remove chicken from the pan, dredge in the flour,
add the tomato paste, & chicken broth to the pan.
Stir-in the sour cream & feta cheese.
Bring to a boil, stirring constantly.
Add the chicken again to the mixture,
reduce heat and simmer for 20-30 minutes.
Arrange the chicken in a deep casserole dish.
NOTE*** At this point this dish may be frozen
or refrigerated for later cooking to finish.
Pour the mixture over the chicken and cook
in preheated 350 degree F oven and cook for 20 minutes
or until brown on top.
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