1smallred onionfinely chopped either by hand or food processor
5sweet baby peppersmedium chopped
1bunchcilantroschopped (reserve a few leaves for garnish)
¼tspred pepper flakes
1tspFresh lime juice
½cupCrumbled Feta CheeseSave some for garnish
In a small bowl combine sour cream, mayonnaise, salt, lime juice, chili powder, paprika, cumin, pepper flakes, lime juice, and salt. Set aside.
Cut the corn off the cob after boiling. Add the chopped vegetables and stir to combine. Next add finely chopped cilatro and mix again. Lastly, top with the sour cream mixture. Add more salt to taste. Garnish with additional feta cheese and cilatro leaves.
This year, I’m bringing you a Texas-style Valentine’s Day show using products from some of my sponsors. Recipes from JD Chili Parlor, prepared in 360 Cookware and finishing off the meal with chocolates from Fames Chocolates. Fasten your seatbelts because we have a full show for you this month.
4 to 5cupsChicken BrothHomemade or low salt Chicken broth
¼cupJD’s Prickly Pear Tequila Enchilada Sauce
14ozcan No salt added diced tomatoes
Pinchof kosher salt
¾cupMild cheddar cheeseShredded
1lime cut into wedges
Bake the tortillas in Preheat oven to 200 degrees Fahrenheit for 10 minutes to dry them out. Important not to have moisture in the tortilla. I used a Kitchen shear to cut out the strips. I cut them in half then into ¼ inch strips. Heat the oil over medium-high heat in a 3-quart pot I use 360 pans. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the Tortilla strips from the pan and let drain on a paper-towel-lined plate. Sauté the chopped onions cook for about one minute or two stirring frequently. Add chopped chili and cook for 2 minutes more. Add the broth, tomatoes, and pinch of salt. Increase the heat until it boils, then reduce the heat to a low simmer for 15 minutes. Add the cooked chicken and cook until heated through about 5 to 7 minutes more. Peel and cut the avocado into 1-inch pieces. Ladle your soup into the bowls Top with avocado strips and cheese Divide half the Tortilla strips among the 4 individual bowls and add to the top of the bowls and add cilantro serve with lime wedges. Delicious!!!!!
First, in a large pan, brown the ground beef and the onions. Add one jar of JD’s Chili Fixin’s and jalapeños. Let it cook until the liquid is reduced (about 10 min on medium heat). Just before serving: On a serving dish, lay smear of Avocado Lime Crema. Line up the Scoops on the crema. Put about 1 serving teaspoon of the chili into each scoop. Top with cheese and a little dollop of crema.
1 ½cupsshredded chickencooked (Rotisseri chicken is great for this)
salt and pepper
2cupsMexican blend cheese(1 cup each of cheddar and pepper jack cheese)
1/2cupMexican cremaOptional but recommended (link provided)
Set oven to 350ºF (Or see below for microwave instructions)
Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable. (I use a little spray avocado here.)
Dip a tortilla into the sauce on both sides. Fill with Shredded or ground cooked Chicken and Mexican blend cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top and more cheese.
Bake 10 to 12 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
Kathryn Raaker and her Guest, Jamya prepare some kid-friendly recipes. Kathryn and Jamya prepare a wonderfully moist chocolate cake with white homemade icing with miniature chocolate chips. Jayma also prepared her favorite chicken quesadillas. Kathryn shared her homemade salsa to top it off.
Warm the Soft Taco’s – in frying pan or Quesadilla Maker
Put soft taco’s in pan or Quesadilla Maker
Place Cheese on top of taco and add chopped chicken
Heat until cheese is melted and serve with salsa, sour cream and guacamole.