1 (8 oz) box corn bread mix
14 oz can Sweetened condensed milk
2 eggs
2 T diced jalapenos or more
1 small onion grated
1/2 c vegetable oil
2 c shredded cheese (your choice)
1 c whole kernel corn
Preheat oven to 375 degrees. Combine all ingredients in a bowl and mix well. Cook in a cast iron skillet for 45 minutes or until golden brown.
1 c uncooked long grain white rice
1 (14 oz) can chicken broth
1 c sour cream (regular or reduced fat)
1 (4 oz) can diced green Chile peppers
1/4 c hot or medium salsa
1 c shredded Monterey Jack cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/4 c finely chopped green onions (green parts only)
salt and ground black pepper to taste
Preheat the oven to 350 degrees. Lightly grease a 1 1/2-quart casserole dish.
In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover and simmer for 20 minutes. Stir sour cream, green Chile peppers, 1/2 c cheese, corn, and green onions into cooked rice. Season with salt and pepper. Tip into the casserole dish and top with remaining cheese. Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.
1/2 c cream cheese, softened
1/2 c sour cream
1/2 c salsa
1 c cooked shredded chicken
1/2 c shredded Monterey Jack cheese
1/2 c shredded Cheddar cheese
2 T chopped green onions
8 (8 inch) flour tortillas
1/2 c enchilada sauce
Preheat oven to 350 degrees. In a medium bowl, mis together cream cheese, sour cream, salsa, chicken, cheeses and green onions. Place about 1/3 cup of chicken misture onto each tortilla. Roll up tortillas, and place seam side down in an ungreased 9 x 13 dish. Pour enchilada sauce over the top. Bake for 25 minutes, or until bubbly.
3 T olive oil
1/2 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, finely chopped
1 large peeled potato, chopped
1/2 head of cabbage, chopped
2 zucchini, chopped
1/2 c dry white wine
6-8 cups chicken broth
2 3/4 c crushed tomatoes (or more)
1 can mixed bean medly (or white beans)
1½ tsp salt
1/2 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried fennel
1/4 tsp chilli flakes
2 c ditalini pasta
350 grams all purpose flour
100 grams whole wheat flour
2 t rapid rise yeast
2 t kosher salt
2 t Italian seasoning
1/2 t garlic powder
1 1/2 c hot tap water
Combine the dry ingredients. Add the water using the handle of a wooden spoon. The dough should be too loose to knead (not that we will), so add more water if necessary. The dough should be shaggy. Cover with plastic wrap and let proof for 2 hours. You can refrigerate after this overnight or prepare to bake immediately.
Place dutch oven (with the lid on) in an oven set to 450 for 30 minutes to Preheat. Sprinkle the work surface lightly with flour, dump the dough onto the surface and lightly sprinkle the dough with more flour. Using a bench scraper fold one edge of the dough into the middle. Do this 5 more times. Place 1/2 sheet of parchment next to the dough and gently roll the dough onto the parchment paper. Sprinkle lightly with flour and cover with the plastic wrap while the duth oven is preheating.
When ready, carefully lift the parchment and dough into the Dutch oven. Cover with the lid and bake for 30 minutes.
This a great recipe for bread to be used for stuffing. For white bread, use 450 grams of all purpose flour and omit the Italian seasoning and garlic powder.
On November 11, 2021 Coyote Mexican Cantina served its last Chippie Ho. Wish we could have been there. This infamous blue margarita went down way too easy at Coyote Mexican Cantina, Lockhart Road in Wan Chai - ahhh, good times, great memories!
This is a working file to try to recreate this margarita that we consumed by the pitcher-full.
1.5 oz Cuervo Silver
.5 oz Triple Sec
.5 oz Blue Curaçao
3 oz Passion fruit juice
2 oz Pineapple juice
(Might need some lime)
1/4 cup lime juice
1 tablespoon lime zest
2 cups milk whole milk
1/2 cup vegetable oil
1/4 cup strawberry margarita
1 teaspoon vanilla extract
2 cup granulated sugar
2 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Pink food coloring
- - -
1 c butter, slightly softened
3 c powdered sugar
1 1/2 t lime zest
1 T strawberry margarita
1/2 t salt
In a large bowl, mix together lime juice, lime zest, milk, oil, tequila, vanilla, and sugar.
In a small bowl, mix together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the lime mixture and stir until just combined.
Divide evenly among 18 cupcake liners.
Bake at 350 F for 20-24 minutes, until a tester comes out clean and the cupcakes spring back when lightly pressed.
Frosting Instructions
Beat butter on high speed with an electric mixer for about three minutes until light and airy.
Mix in powdered sugar a little bit at a time.
Add lime zest, strawberry margarita, and salt and continue to beat for another minute.
Pipe onto cooled cupcakes.
