Tequila Lime Chicken

                                                                                          

Can't wait to make this!!!                                                                                                                    

4 chicken breasts
1 cup shredded cheddar cheese or monterey jack cheese, blend
2 cups crumbled tortilla chips

Marinade

1 cup water
1/3 cup teriyaki sauce (I like the kikoman brand)
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon grated ginger
1/4 teaspoon tequila (optional)

Mexi-Ranch dressing (i usually double this recipe bc my family devours it as dip before the meal)

1/4 cup mayonnaise (generic brand is better)
1/4 cup sour cream
1 tablespoon milk (or buttermilk if you've got it handy)
2 teaspoons tomatoes
1 1/2 teaspoons white vinegar (or more if you like)
1 teaspoon canned jalapeno slices (sometimes I throw in a few more)
1 teaspoon onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon dill weed
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper

Directions

Marinate 2-3 hours.
For mexi-ranch blend all ingredients in blender.
Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

Fresh Salsa

                                                                                              

20-30 fresh tomatoes

2 large Vidalia onions chopped

1/2 of a seeded jalapeno peppers chopped

1 banana pepper chopped                          
1/2 t sugar
1 T cilantro chopped

1 T garlic salt

1 T sea salt

1 chipotle pepper in adobo sauce chopped

Directions

Fill stock pot 1/2 full of water and bring to a boil. Wash tomatoes. After water boils add tomatoes, ten at a time, and cook 1-2 minutes until the skin puckers. Drop into a bowl of cold water. Peel and give a chunky chop. Add tomatoes and all ingredients to food processor and pulse on low until desired consistency. Refrigerate for up to a week or freeze. This is nothing like store bought salsa, it is the best tasting salsa you will ever eat!

Taco Casserole

Looks really good!                                                                                                              

1 lb ground beef

1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 tomato, chopped
2 cups corn chips, coarsely crushed or chopped



Directions

Brown ground beef and drain.
Add taco seasoning and cook according to package directions, adding proper amount of water.
Put corn chips on bottom of 8x8" dish.
Cook refried beans on stove until hot.
Add 1 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish.
Add beef to top of beans.
Sprinkle remaining cheese over top.
Sprinkle green onions and black olives over cheese.
Bake in a 375 degree oven until the cheese is sufficiently melted.
Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

BBQ Nachos

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Copycat recipe from Jim and Nicks which I tweaked!                                                                                             

1 lb pulled BBQ pork (you can use chicken or beef also)
BBQ sauce (I make my own, recipe is on blog)
White queso cheese( you can buy this and use my queso blanco recipe)
1/2 c diced onions(optional)
1/2 c tomatoes
1/2 c chopped lettuce
2 fresh sliced and seeded jalapeno peppers(optional)
1/2 c shredded cheddar cheese
Put down a bed of chips. Start layering meat, cheese, onions, lettuce, tomatoes and peppers. After layering these ingredients, drizzle white queso and BBQ sauce. These need to be eaten as soon as they are finished so they will not get soggy.

Bacon N Cheddar Bubble Bread

                                                                                                        







1 package (11.3 ounces) refrigerated dinner rolls
1/2 cup (2 ounces) finely shredded cheddar cheese
1 tablespoon real bacon bits or 1 slice bacon, crisply cooked, drained and crumbled





Preheat oven to 375°F. Lightly spray baker with nonstick cooking spray. Separate dough into eight rolls; cut each roll into quarters. Combine cheese and bacon bits in small bowl; mix gently. Toss each piece of dough in cheese mixture until lightly coated; place in baker.
Bake 20-22 minutes or until top is deep golden brown. Remove from oven to cooling rack. Run knife around edge of bread to loosen. Carefully lift bread onto serving plate. To serve, pull apart or slice into wedges.