Pinto Beans

Soak dry beans in water for at least 12 hours
Rinse beans and put in a pot with 2 to 3 inches of water on top of beans


Add

  • Salt

  • Pepper

  • 1 quartered onion

  • two strips of raw bacon

  • cumin

  • cilantro

  • chicken better than bullion

  • 4 garlic cloves


bring to boil on high heat
boil for about a minute and place on simmer with lid on top
after one hour of simmer put in sausage links
simmer for at least another hour
taste beans to a consistency that suits you
place in soup bowl
add rice (optional)
garnish with green onions and cilantro

Cream of Poblano Rice

Honestly, this is the most delicious rice recipe I have ever tasted. A perfect side dish for sandwiches and tacos, or just eat it solo. You can’t go wrong with this. I guarantee it.

  • Four cups cooked rice

  • One cup chopped raw poblano peppers

  • One cup chopped canned poblano peppers (de-seeded)

  • 1/2 cup chopped raw onion

  • One cup chopped fresh cilantro

  • One Tsp. cumin

  • 2 crushed garlic cloves

  • Heavy cream to taste (Mexican cream is the best)

  • Pickled jalapeño slices

  • 3 Tsp. butter

Watch the video!

Sauté raw poblano peppers, onions, cilantro, garlic, in three tablespoons of butter until the onions are translucent. Add 4 cups of rice and the canned chopped poblano peppers. Add oil from canned poblanos and cumin. Mix well and add heavy cream to suit your taste. Add one or two tablespoons of pickled jalapeños juice. Garnish with pickled jalapeño slices and cilantro.

Cheese and Charcuterie Tray

A MUST FOR YOUR HOLIDAY PARTY

Here are the instructions for an elegant and delicious cheese and meat board that is easy to assemble. Serve this at your holiday party and you will make a clear statement of your hospitality and the importance of your guests.

The first thing you should do when creating this cheese tray, is to look closely at the photograph  and watch the video. Then, I find it easy to go to a single source for everything you need. In this case, I recommend Trader Joe's, if there's a store near you.

There are no specific rules but some guidelines which should be followed to create this beautiful display of foods for your guests. Number one, is density. Be sure to completely cover your wooden cheese board with your food selection. Number two, is shapes and variety. Use different shapes of crackers, cheese, and meats accented with colors such as jam, fruit, olives, and etc.

Following is a list of items I used for this cheese tray.

Goat cheese, Brie cheese, Blue cheese, and manchego cheese. I used three different kinds of sliced pork. Then, the tray was accented with raspberry jam, gherkin pickles, olives, almonds, and Rosemary Sprigs. I purchased A box of different cracker shapes at Trader Joe's and I made some toast points to accent things even further.

Good Luck!  Be sure to watch the video closely!

Pecan-Pumpkin Pie Cheesecake

Tips

  • Mix cheesecake ingredients very slowly to prevent cracking

  • Bake cheesecake over water bath

  • Use steel spring form pan

  • Be sure to spray baking oil in the spring form pan

  • Bake crust for 15 minutes in preheated oven

  • Bake cheesecake at 350° for 70 minutes

  • Mix ingredients at room temperature

  • After 70 minutes, turn off the oven and open the door for one hour

  • Place aluminum foil over cheesecake and put in refrigerator for a minimum of six hours

Crust Ingredients

  • 2 cups of cookie crumbs

  • ½ cup pecan pieces

  • 1 stick of melted butter

  • ¼ cup of sugar

  • 1 Tsp. salt

Topping Ingredients

  • ¾ stick of melted butter

  • 1 cup of toasted pecans

  • ¼ cup brown sugar

  • optional 1 jigger bourbon

Cheesecake Ingredients

  • 3 bars room temp cream cheese

  • 1 cup sour cream

  • 4 eggs

  • 1 TBS. corn starch

  • 1TBS. pumpkin spice

  • 1 cup sugar

  • ¾ cup canned pumpkin

Chicken Enchiladas with White Cream Sauce

Make a roux with corn starch and butter and add chicken broth. Bring to semi-thick boil and add half and half. Continue to reduce, add cheese and cream. Season with cumin, garlic, white pepper and salt. Perhaps juice from ½ lime.

Mix the following Ingredients:

• 2 heaping Tbs. Corn starch
• 1 stick Butter
• a cup or 2 of Chicken broth
• about a cup of Half and half
• about a cup pf Sour cream
• 1 Tbs. Cumin
• 1 Tsp. White pepper
• I Tsp. Garlic
• Pinch of salt
• ½ cup of grated cheese

In a flour tortilla, wrap rotisserie chicken pieces and add green chilies and grated Mexican cheese. Pour white sauce over the enchiladas and bake for 30 minutes at 350 degrees.

Skillet Chicken Breast

Ingredients
• 2 12-ounce bone-in split chicken breasts (skin on)
• 1 Tbs. vegetable oil
• salt and pepper
• 1 leek (thinly sliced white part only)
• 1 teaspoon flour
• 1 cup chicken broth
• ½ cup dry white wine (or vermouth)
• 1 tablespoon unsalted butter
• 1 tablespoon minced fresh tarragon
• 1 teaspoon whole-grain mustard


Pre-heat oven to 500 degrees. Rub breasts in oil and salt and pepper both sides. Place breasts skin side down and reduce heat to 450 degrees. Leave in oven for 20 minutes and flip breasts over and cook to 160 degrees. Remove from oven and place in a serving dish and tent with a loose piece of aluminum foil on top. Add thinly sliced leek pieces and butter to skillet and cook until leaks are soft. Add flour and stir for about one minute and then add chicken broth, wine, tarragon and mustard and stir until sauce reaches a nice semi-thick consistency. Take a very sharp knife and cut the chicken breast from the bone. Remove the breast and place on a dinner plate and add the sauce.

Octoberfest German Wurst Salad

INGREDIENTS

2 & 1/2 Cups finely diced German bologna
2 & 1/2 Cups finely diced cooked wurst (smoked bratwurst ?}
¾ cup finely diced gherkin pickles
¾ cup finely diced onions
¾ cup finely diced celery
2 Tbs. white wine vinegar
salt and pepper to taste
Mayonnaise

Mix all ingredients with enough mayonnaise to hold everything together. Serve as a sandwich or eat as a side dish. Happy Octoberfest. Refrigerate for at least two hours to let the spices blend with the wurst.

KAGG (KICH ASS GUACAMOLE GAZPACHO)

Ingredients

· One large English cucumber

· Two ripe avocados

· Two celery stalks

· Two limes

· One large fresh jalapeno (with seeds in)

· One large juicy tomato

· Half and half milk

· Blood orange olive oil

· Sicilian lemon vinaigrette

· 1 tsp. cumin

· 1 tsp. salt

· 1 tsp. celery salt

· 1 tsp. cucumber dill seasoning

· One Tbs. Worcestershire sauce

· Two Tbs. Crème fraiche

· Roasted pine nuts

· Fresh Cilantro

· Jalapeno chips

· Fresh shrimp

WATCH THE VIDEO mamamablesboy.com

In a blender, combine and mix to a thick consistency, one half of the cucumber, tomatoes, one celery stalk, the jalapeno, spices, lime juice, one Tbs. oil, one Tbs. vinaigrette, Worcestershire sauce, crème fraiche, and half and half.

Chop into small pieces and add the remaining cucumber and celery. Leave enough cucumber slices for garnish. Chill for at least one hour. Garnish with cilantro, pine nuts, cucumber slices, shrimp and a dollop of crème fraiche. Drizzle with blood orange olive oil.

Mexican Quiche

Mexican Quiche

Ingredients

· Pre-baked 9-inch pie crust

· 6 eggs

· 1 cup heavy cream

· 1 tsp. nutmeg

· 1 tsp. cumin

· 1 tsp. white pepper

· cooked chorizo

· chopped green chilies

· black beans

· pickled jalapeno slices

· 4 cheese Mexican

Mix thoroughly eggs, cream, nutmeg, pepper, and cumin. Place chorizo, jalapenos, Black beans, and one half of the Mexican cheese on the bottom of the pie crust. Pour in the mixture and add the rest of the cheese liberally to the top. Bake in the oven at 350° for 41 minutes. Let cool and serve. Enjoy!

Perfect Prime Rib

ingredients

· Prime Rib (about one pound per serving)

· Kosher Salt

· Ground black pepper

Tips

Have butcher cut meat from the rib bone and then tie meat back on

Pre-heat oven to 350 degrees

Let meat get to room temperature

Cut strings and season all sides liberally with salt and pepper

Sear all sides of meat at high heat in oiled skillet

Place meat back on the ribs and place in roasting pan

Cook until internal temperature is 120 degrees

Remove from oven, wrap in aluminum foil

Rest meat for 20 minutes in foil and serve

Coconut Cream Pie

Tips

Watch the video before you start.

Ingredients

* Four egg yolks lightly beaten

* ¾ cup granulated sugar

* ¼ cup cornstarch

* 1/8 teaspoon salt

* 1/8 teaspoon nutmeg

* 2 ½ cups whole milk

* 2 teaspoons pure vanilla

* ½ stick of unsalted butter at room temp

* 1 cup shredded sweetened coconut

* coconut flakes ( bake the flakes at about 350° for two minutes or until nice golden brown.)

In a saucepan mix eggs, sugar, cornstarch, nutmeg, salt and milk. Place on the stove at low/medium heat. Keep stirring for 10 to 18 minutes until the mixture becomes very thick. Do not stop stirring or you will have a disaster. Remove from the stove and add vanilla, butter and coconut. Cover the mixture with plastic and place mixture in the refrigerator until it is cool. Pour into a pre-baked pie crust. Garnish with whipped cream and the toasted coconut flakes. The flakes should be baked until light brown in the oven at 350 degrees. You can eat the pie while is cool but it will taste better at room temperature.

Jalapeno Rice

Directions

Mix all ingredients (except jalapeno strips and cheese) in a large mixing bowl

Spray oil in medium sided baking dish

Spread half of the rice on the bottom of dish

Add layer of jalapeno strips

Add half of cheese

Add 2nd layer of rice, jalapenos, and cheese (can’t use too much cheese)

Bake for 25 minutes at 375 degrees

Ingredients

* 4 cups cooked/steamed rice

* 1 chopped onion sautéed

* 2 cups sour cream

* 1 cup cottage cheese

* 1 crushed bay leaf

* pickled jalapeno strips

* a lot of grated sharp cheddar cheese

* salt and pepper to taste

Chicken Pot Pie The King of Comfort Food

Ingredients

  1. 2 (9) inch pie crusts

  2. 3 T butter

  3. 1/3 cup chopped onions

  4. 1 chopped celery stalk

  5. 1 tsp minced garlic

  6. 3 Tbs all-purpose flour

  7. 1 1/2 cups chicken stock or broth

  8. 1 T onion powder

  9. 1 T garlic powder

  10. 1 tsp Italian seasoning

  11. 1/2 cup heavy cream

  12. 2 cup cooked, shredded chicken

  13. 12 oz. pkg. frozen peas and carrots

  14. 1 egg

  15. 1 tsp water

  16. salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F

  2. Melt butter in a saucepan

  3. Sauté onions and celery in the butter until translucent; about 5 mins

  4. Add garlic and sauté for 1 min.

  5. Sprinkle in flour and stir for 2 mins to cook out flour taste

  6. Pour in the chicken stock and add in Italian seasoning, onion, & garlic powders

  7. Simmer for 5 mins

  8. Stir in the heavy cream

  9. Salt and pepper to taste

  10. Cook until mixture thickens

  11. Turn off the heat

  12. Add in the chicken, peas, and carrots

  13. Roll out one pie crust to 1 cm thickness and add it to the bottom of a greased, 9-inch pie plate

  14. Pour filling into the pie dish on top of the crust

  15. Roll out the other crust and top the filling. Press to seal the edges

  16. Whisk egg and water together and brush the top of the crust with it.

  17. Cut several slits in the top of the pie to vent

  18. Bake for 30-35 mins or until golden brown

  19. Allow 10 mins to cool before serving

 

 

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