Below you'll find a list of all posts that have been categorized as “Recipes”
‘Executive Chef Donald W. Louie from the Golden Dragon Restaurant in Colorado Springs, Colorado offers easy and quick dishes that are perfect to prepare for a special dinner or party.’
smoked chicken, red pepper, yellow pepper, carrots, fettucine
“Floating a jalapeño in a simmer sauce adds tremendous flavor,” says Amy Anderson of Madd Momma and The Kid. Here’s an example.’
This recipe and others can be found in the following article:
| The Heat of Competition: The Jack Daniels’ Championship |
1 12-ounce bottle hot sauce (She prefers Red Hot)
1 cube butter
1 teaspoon garlic powder
1 fresh jalapeño chile
Mix the hot sauce, the butter and the garlic in a saucepan. Make 3 to 4 slashes in the skin of the jalapeño pepper. Put the jalapeño in the sauce and simmer for 15 minutes, stirring constantly.
Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.
1 pre-baked Italian pizza shell or focaccia
1 14 to 14.5-ounce can chunky tomatoes with Italian seasonings or diced tomatoes with roasted garlic, drained
1 medium green pepper, seeded, sliced into rings
1 cup shredded cooked chicken
4 ounces (1 cup) Hot Pepper Monterey Jack Cheese, shredded
Heat the oven to 425°F. Place the pizza shell on an ungreased baking sheet. Top the shell with tomatoes, green pepper, chicken, and cheese.
Bake for 12 to 15 minutes or until heated through.
Another example of how easy chile cheese is to use is this spin on traditional grilled cheese sandwiches.
12 slices Jalapeño Jack cheese
4 eggs, beaten
4 strips turkey bacon, chopped
2 green onions, thinly sliced
8 slices sourdough bread
Butter, softened
Finely chop 4 cheese slices, combine with the eggs in a bowl and set aside. In a pan, sauté the turkey bacon and green onions until the onions are translucent. Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm.
Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in a clean skillet. Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over the eggs on each sandwich; top with remaining bread, buttered side up. Cook over medium-low heat, turning once carefully, until bread is golden brown and the cheese is melted.
Perfect as a snack or a side dish, this pie is usually served topped with salsa. Dedicated chileheads can also add some hot sauce to the mixture.
3 slices bacon, fat trimmed, diced
1 medium red onion, diced (about 1 cup)
1 small green bell pepper, diced (about 3/4 cup)
1 tablespoon taco seasoning
1 9-inch deep-dish pie shell
2 cups (8 ounces) grated Monterey Jack cheese with jalapeños
1 cup milk
2 eggs
1/3 cup all-purpose flour
1 1/2 cups prepared salsa
Place a cookie sheet in the oven and preheat to 375°F. Cook the bacon in a medium skillet about 7 minutes or until it begins to crisp. Drain off the fat, leaving a thin film to coat the skillet. Add onion and pepper; cook and stir over medium-high heat 5 minutes or until softened.
Remove from the heat, stir in the taco seasoning, and let cook slightly.
Sprinkle 1/2 cup cheese over bottom of the pie shell. Beat the milk, eggs, and flour in large bowl until well blended. Stir in the remaining 11/2 cups of cheese and the vegetable mixture and mix well. Pour the mixture into the pie shell and smooth the top of the pie.
Place the pie on the hot cookie sheet in the oven. Bake for 45 to 55 minutes or until pie is firm and knife inserted in center comes out clean. (Pie will puff up and then sink when removed from oven.) Cover loosely with foil if the crust is browning too quickly. Let stand 5 to 10 minutes before serving.
Serve with the salsa on the side.
