ater and roast with tex-mex seasoning.
cook for half the time
In small bowl, combine first 6 ing.
Place in refrigerater.
Brush the 1 T melted butter on steak.
Rub blackened seasoning on each side of steak.
Let stand 30 minutes.
Cut steak into 4 pieces.
Preheat a heavy saucepan to very hot.
Add the oil.
Add steak and cook on med-hi for 6-8 minutes, to desired doneness.
Serve steak with a ball of Tex-Mex butter on top.
Season each pork chop with salt, pepper and 1/4 teaspoon Tex-Mex seasoning. Turn chops over and season again. Heat butter in a large skillet over medium heat. Add pork chops to pan. Cook pork chops approximately 2 1/2 to 3 minutes per side, depending on thickness. Remove from pan. Add cream and salsa to pan. Bring to a boil. Reduce heat to low and simmer for 2 minutes, stirring constantly. Season with salt and pepper. Spoon sauce over pork chops.
Place frozen chicken breasts in a zip-top freezer bag with your choice of marinade. Refrigerate for 12 to 48 hours, turning occasionally to distribute marinade.
pray; heat over medium heat for 30 seconds. Add shallot and
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Heat oven to 350.
In large saute pan over medium heat.
saute vegetables in the salad dressing until just cooked.
add salsa and heat through.
add 1/2 cup of the cheese.
stir until melted.
lay tortillas on flat surface.
divide veg mixture among them.
fold each into burritos.
Place on cookie sheet lined with parchment paper.
sprinkle remaining cheese over.
bake for 15-20 min or until just crisp.
Add toppings of your choice.
rown sugar (if using); simmer for 30-40 minutes, stirring occasionally
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
To prepare Tex-Mex cornbread add 4 oz. can
rom heat and stir in Tex-Mex cheese until melted and smooth
In 4 separate bowls put one of the 4 ingredients.
Some Tex-Mex cooks add a little vegetable oil and/or cider vinegar so have a small cruet of each available, also lime wedges.
This is good anyway the user wants to eat it; in a big dish with chips or sprinkled over Tex-Mex food.
Just tell your guests to put the salsa together to please their palates and appetites.
Mix above ingrediants and add dressing. Let sit in fridge for a couple of hours.
For the dressing you could substitute, 1 1/2 cups of tex mex ranch dressing.
ork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread
epper and onion, grilling them for about 5 minute.
Add
rap with foil.
Bake for 1 hour or until tender
salt and pepper and simmer for a few minutes.
Add
Mix first 3 ingredients and set aside.
Place half of crumbled cornbread in the bottom of a large bowl.
Top with half of the tomatoes, peppers, onion, corn, cheese and bacon.
Pour on some of the salad dressing.
Repeat all layers again and top with dressing.
Cover and chill for 2 or 3 hours.
If you can't find Tex Mex mix, add one 4 ounce can chopped chili to your favorite cornbread mix.
Serves 10 to 12.
Mix all well. Form into small or medium size patties/cakes in hand.
Drizzle olive oil or vegetable oil in a skillet. Does not need to be a lot, just enough so the cakes won't stick.
Pan fry till golden brown on both sides.
Serve with Spanish Rice:
Rice cooked for two people with 1/4 c salsa added.
Place rice in the middle of a plate and top with salmon cakes.
If desired: Dipping sauce Tex mex sauce: ranch dressing or mayonnaise with Texas Pete to taste.
Preheat the grill on medium heat. Combine sugar, oregano, spices, oil and 1/4 cup water in a medium bowl. Rub rub spice mixture all over ribs. Grill, with lid closed for 45 mins, or until browned all over and cooked through.
Meanwhile, for the grilled corn salsa, grill corn until tender. When cool enough to handle, cut kernels from cobs. Combine kernels with remaining ingredients in medium bowl; toss gently to combine. Serve with ribs and warmed tortillas, if desired.