Squealing Santa Anna Buffalo Sliders

Today we are featuring a recipe from our friends at Scarlet Threads. Check them out at http://www.scarletthreads.org. They are on Twitter and Facebook too. Scarlet Threads is an organization “Empowering rural women through employment.” They sell aprons, primarily, made by women in rural Asia.
The clever name of this week’s recipe might be lost those of you unfamiliar with Texas history, however those who thought of it were impressed with themselves. You see, Santa Anna was the general of the Mexican army during the Texas Revolution, killed Davy Crockett at the Alamo, generally p.o.’d the Texicans (our team name), and was thoroughly routed at the battle of San Jacinto. Texas became its own country and there was much rejoicing throughout the land.
This past weekend was a the Growth Group Grill Off at our church. Seventeen teams participated. However, the winners of the grand prize broke their budget by serving ribs that were smoked over night in the church parking lot in a commercial grade smoker. That’s my story and I’m sticking to it. We, the Texicans, kept it real and represented the budget bbq category (burgers, et al) with this fabulous “slider” invented/refined by the Aaron and Eileen dynamic duo. Meredith and I wore our ST aprons to intimidate our competition! (Tons of compliments as always!)
In order to be a squealer, a burger must have ground bacon mixed in with the ground beef, or in this case bison. The perfect ratio is 4:1 bison to bacon. Bison, which is naturally lean and a little gamier than beef, benefitted nicely from the squealing addition — it became moist and juicy and all around tastier. Trust me, give this slider a try, you will not be disappointed.
4 lbs ground bison
1 lb thick cut bacon (food processed/ground, it looks strange, but trust me!)
4 jalapenos finely chopped
3 shallots finely chopped
1/2 to 3/4 c. heavy cream (or to preferred moisture content)
2 tbsp chopped garlic
cayenne pepper
black pepper
garlic salt
1 c. panko bread crumbs
Hand mix and form into patties… you are ready to grill! To this amazing patty, we added queso on one side and guacamole on the other! Then the whole thing goes on a bun and you are ready to remember the Alamo and celebrate the victory at San Jacinto. Poor Santa Anna.
For the queso, use this recipe. I can’t believe that I’m sharing it. I’ve been making it for years and it remains a favorite for all my friends!
1 block Mexican Velveeta
1 block cream cheese
1 can of Rotell Original green chilies and tomatoes
1/2 lb of ground beef sauteed with onion – seasoned with cumin, chili powder, paprika, garlic salt, and cayenne
Mix it all together in a crock pot and season to taste (with the above spices). Like I said, you won’t be disappointed.
Give Squealing Santa Anna Buffalo Sliders a try, it will impress everyone at your next back yard bbq. Did I mention we won our category?!
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Published in: on June 22, 2010 at 11:35 AM  Leave a Comment  
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Grilled Pork Loin

This is the last in this week’s series of an entire meal by Chef John Lynch.

1 pound pork tenderloin(s)

½ Cup Cripple Creek Barbeque Dry Rub or another rub of your choice

Pat dry the tenderloin and rub with Dry Rub and allow to sit for 30 min

Pre-heat the grill to a medium high heat. Place tenderloin(s) on hot grill. Sear 2 minutes, then turn 1/4 (quarter) turn. Repeat every 2 minutes until all sides are browned.

Once all sides are seared, turn heat to low, close grill lid or cover with foil and cook until meat thermometer reads 145° F in the thickest part of the tenderloin.

Let tenderloin rest for about about 15 minutes before slicing.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 18, 2010 at 12:00 AM  Leave a Comment  
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Spiked Shrimp & Sausage

Fantastic flavor combination. Great served over pasta, rice or with them as a side.

1/3 C olive oil

6 cloves garlic, sliced

6 oz fully cooked chorizo sausage, sliced

2 lb peeled, deveined jumbo shrimp (21 to 26 per lb), thawed and patted dry if frozen

1/4 t salt

1/4 t crushed pepper

1/3 C dry sherry or dry white wine

2 T chopped parsley

Serve with: French bread

  1. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook 1 to 2 min until golden. Remove with slotted spoon; set aside.
  2. Add chorizo to skillet; saute 3 minutes until browned. Add shrimp, salt and pepper; saute 2 min or until shrimp turn pink.
  3. Return garlic to skillet; add sherry and cook 1 min or until shrimp are cooked through.
  4. Transfer to a serving bowl; stir in parsley. Serve with toothpicks and bread for dipping in pan juices.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 14, 2010 at 12:00 AM  Leave a Comment  
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Crunchy Chicken Salad

Enjoy this light summer dish with plenty of fresh vegetables. What a great way to get your veges!

1/3 C vegetable oil

1/4 C cider or white wine

2 T honey

2 T sesame seeds, toasted

2 T soy sauce

1 t dried parsley flakes

1/2 t ground ginger

1/2 t ground mustard

3 C coarsely chopped cooked chicken

2 C shredded green or Chinese cabbage

1 C fresh snow peas, halved

1 C sliced carrots

1/2 C sliced green onions

1/2 C sliced radishes

Salted peanuts, optional

  1. In a large bowl, combine the first eight ingredients, mix well. Stir in the chicken.
  2. Cover and refrigerate for at least 1 hour.
  3. Just before serving, toss cabbage, peas, carrots, onions and radishes in a serving bowl.
  4. Top with the chicken mixture. Sprinkle with peanuts if desired.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on May 5, 2010 at 7:46 AM  Leave a Comment  
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Brown Rice Black Bean Burrito

This recipe combines two of my favorite ingredients, rice and black beans, into a filling tasty burrito.

1 T vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1 1/2 t chili powder

1/2 t ground cumin

3 C cooked brown rice

1-16 oz can black beans, drained and rinsed

1-11oz can corn, drained

6-8 in flour tortilla

3/4 C shredded reduced-fat Cheddar cheese

2 green onions, thinly sliced

1/2 C plain low-fat yogurt

1/4 C prepared salsa

  1. Heat oil in large skillet over medium-high heat until hot.
  2. Add onion, garlic, chili powder & cumin. Saute 3-5 minutes until onion is tender.
  3. Add rice, beans & corn. Cook stirring 2-3 minutes.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on April 29, 2010 at 12:00 AM  Leave a Comment  
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Quick Sticky Chicken

Quick and easy yet tasty dinner. Add stir fried onions and peppers if the mood suits you!
1 C Finely crushed garlic and onion flavored croutons
1/4 C Corn starch
2 T Soy sauce
2lb Boneless, skinless, chicken breast or thighs, cut into 1 inch strips or squares
1/4 C Canola oil
  1. In a large bowl, whisk crushed croutons and corn starch.
  2. Stir in soy sauce.
  3. Completely coat each piece of chicken with crumb mixture.
  4. Cover and refrigerate for at least 30 min.
  5. Heat oil in a large non-stick skillet over medium heat.
  6. Add chicken and cook, covered, turning 4-5 times during cooking to avoid burning, for 20-25 minutes until crispy and cooked through.
  7. Remove from heat and drain on paper towels.
  8. Serve immediately with additional soy or teriyaki sauce and steamed white rice.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on April 26, 2010 at 2:41 PM  Leave a Comment  
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Potatoes and Ham

This comfort food with it’s crumbly, delicious topping creates a rich dish sure to please.

5 lb red potatoes, quartered

1 (16 oz) container sour cream

1/2 C butter

1 (10.75 oz) can condensed cream of chicken soup

2 C shredded Cheddar cheese

1/2 C chopped green onion

2 C cooked, chopped ham

salt and pepper to taste

1 1/2 C Parmesan cheese flavored bread crumbs

1/2 C melted butter

  1. Preheat oven to 35o °F. Lightly grease a 9×13 baking dish.
  2. Place potatoes in a  large pot of water and bring to a boil. Boil until slightly tender, about 12 minutes. Drain and transfer to a large bowl.
  3. Mix sour cream, butter, soup, cheese, green onions, ham, salt & pepper with the potatoes. Spread mixture in the prepared baking dish.
  4. Sprinkle with bread crumbs and drizzle with butter.
  5. Bake 30 minutes in the preheated oven.

Can also be prepared in a slow cooker by putting mixture in slow cooker on low for 4-6 hours completing step #4 in the last 1/2hr.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on April 21, 2010 at 6:31 AM  Leave a Comment  
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Chicken Parmesean

Delicious Chicken Parmesan in a crusty coating.

1 clove garlic, minced
1 stick unsalted butter, melted
1 C dried bread crumbs
1/3 C grated Parmesan cheese
2 T chopped fresh parsley
1/4 t salt
1/4 t garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 t ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches

  1. Preheat oven to 450°F.
  2. In a bowl, combine the garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper.
  3. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
  4. Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on April 20, 2010 at 7:35 PM  Comments (1)  
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Creamy Chicken with Mushrooms

This is a bit of a “speed scratch” recipe making use of cream of chicken soup but incorporating a sophisticated ingredient, sherry. Fresh herbs generally add better flavor but dry can be substituted as well.

2 T butter

2 T vegetable oil

6 skinless, boneless chicken breasts

1 (10.75 oz) can condensed cream of chicken soup

1/2 C light whipping cream

1/2 C dry sherry

1 T fresh tarragon (or 1 t dried)

1 t Worcestershire sauce

1 t chopped fresh cilantro (or 1/4 t dried)

1/4 t garlic powder

1 (6 oz) can sliced mushrooms

2-3 C cooked rice

  1. Preheat oven to 350°F.
  2. Pound chicken breasts to an even thickness. Heat butter, and oil in a 9×13 inch baking dish and add chicken. Coat chicken with the butter and bake in preheated oven for 10 to 15 min (until center slightly pink).
  3. In medium saucepan over medium heat, warm the rest of the ingredients except rice. Pour mixture over baked chicken, return to oven. Bake uncovered for additional 15-20 min. Serve over rice.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Ingredients:
2 tablespoons butter
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup light whipping cream
1/2 cup dry sherry
1 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh cilantro
1/4 teaspoon garlic powder
1 (6 ounce) can sliced mushrooms
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pound the chicken breasts to an even thickness. Heat the butter or margarine and oil in a 9×13 inch baking dish and add the chicken. Coat the chicken with the butter or margarine mixture and bake in the preheated oven for 10 to 15 minutes or until breasts just cooked (the center should still be slightly pink).
3. In a medium saucepan over medium heat, warm the soup, cream, sherry, tarragon, Worcestershire sauce, cilantro, garlic powder and mushrooms. Pour sherry cream mixture over the baked chicken, return to oven uncovered and bake for an additional 15 to 20 minutes. Let cool slightly and serve.
Published in: on April 19, 2010 at 3:57 PM  Comments (1)  
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Herbed Cream Cheese Sandwiches

Sandwiches for a warm spring lunch while enjoying a tall, cool glass of iced tea.

8 oz cream cheese, softened

1/2 C lightly packed finely chopped fresh herb leaves (parsley, watercress, basil, chervil, chives or any combination)

1 T fresh lemon juice

Dash hot pepper sauce

8 slices firm textured wheat bread with crusts removed

Paprika

  1. In a mixing bowl combine cream cheese, herbs, lemon juice and hot pepper sauce. Mix well.
  2. Spread 2 T on each piece of bread. Sprinkle with paprika. Put slices together to make 4 sandwiches. Cut into quarters.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on April 6, 2010 at 12:00 PM  Leave a Comment  
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