Tuesday, January 27, 2009

Super Bowl Menu Part II

Beef Taquitos

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterey Jack
Sour cream

1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
Serves 4 to 6.

Easy Guacamole

Avocados, onion, chopped tomato, garlic and a splash of lovely lime juice. That 's all. Well, maybe a dash of salt and pepper and an hour or so in the refrigerator. Fabulously easy.

2 avocados1 small onion, finely chopped1 clove garlic, minced1 ripe tomato, chopped1 lime, juicedsalt and pepper to tasteDirections

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Servings Per Recipe: 16

Mexican Quesadillas

These Mexican quesadillas are a terrific quick and easy dinner or snack for kids. Serve with tomato salsa, chili con queso and guacamole.

Prep Time: 10 minutes
Cook Time: 5 minutes

2 Tbsp. butter
8 flour tortillas
1-1/2 cups shredded Monterey Jack cheese
1-1/2 cups shredded cheddar cheese
1/2 can diced green chiles, drained

Spray a nonstick skillet with cooking spray. Heat over medium-high heat.
Spread butter on one side of each tortilla. Flip over.
Divided cheeses and green chiles among four tortillas, buttered side down. Top with remaining four tortillas as if making a sandwich, buttered side facing out.
Place quesadillas, one at a time, in hot skillet. Cook, flipping once, until cheese is melted and quesadillas are golden brown, 1-2 minutes per side.

Seven Layer Dip Recipe

This seven layer dip is a popular appetizer for parties, potlucks, holidays and game day celebrations.
You can make your own guacamole for this recipe, or buy it. You can now find refrigerated, vacuum-sealed guacamole that is quite good at most supermarkets. Look for it in the produce section.

Prep Time: 20 minutes

2 cups shredded iceberg lettuce
2 cups low-fat sour cream
1 Tbsp. chili powder
juice of one lime
1 14 oz. can black beans, rinsed and drained
1-1/2 cups store-bought or homemade guacamole
1/2 cup diced tomatoes
1 cup shredded cheddar cheese
1/4 cup sliced black olives

Place lettuce in the bottom of a 9-inch pie plate.
In a small bowl, stir together the sour cream, chili powder and lime juice. Spread over the lettuce, leaving a 1/2-inch border all the way around.
Sprinkle black beans over the sour cream layer.
Top with guacamole, leaving a 1/4-inch border so you can see the sour cream layer underneath.
Top with the tomatoes, then sprinkle with cheddar cheese, and top with the olives.
Serve immediately with tortilla chips.


The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets better as you spice it up with your own additions! Really, it is hard to add the "wrong" ingredient here, think favorite fruits, spice and liquors. Chill and enjoy!

Prep Time: 0 hours, 5 minutes

1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
2 Tbsp sugar
1 Shot brandy
2 Cups ginger ale or club soda

Preparation:Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.
If you'd like to serve right away, use chilled red wine and serve over lots of ice.

Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.

Texas Tea

This potent punch is perfect for any party or to mix up in a pitcher and store in the refrigerator. The recipe features five of the six base spirits and this makes it only for the strong-willed, certainly non-driving party-goer. Be sure to serve this over ice, it dilutes the drink just enough. You might also want to try Touchdown Tea.

2 oz tequila
2 oz rum
2 oz vodka
2 oz gin
2 oz bourbon
2 oz triple sec
2 oz sweet and sour mix

Fill a 1 gallon pitcher with ice.
Pour all the ingredients, except the cola, into the pitcher.
Stir well.
Add the cola to taste.
Stir again.
Pour into a glass over ice and serve.

1 comment:

Ace said...

Yep, thats right cook all that up as we bring the trophy back to the 412 for #6!!!!!