Roxy
Starter
County Fair Fried Nachos
1 cup Flour
2 Egg(s), beaten
1/2 cup Jalapeno pepper
1/2 cup Salsa
1 cup Cheese, Monteray Jack
2 cups Tortilla Chips
Chop the Jalapeno's as fine as possible. Also shred the cheese and crush the chips as finely as possible.
Combine everything.
Roll into small bite sized balls.
Heat your oil to 400º and fry in small batches.
Cook until they turn golden brown.
Serve these with your choice of sauce.....guacamole, salsa, sour cream.
Can mix sour cream with a hot sauce also.
Jalapeno Peppers:
30 Jalapeno Pepper
8-oz. pkg. Cream Cheese
1/2 cup Shredded Cheddar Cheese
1 cup Smoked Meat (beef or pork)
1/2 T. Garlic Powder
1/2 T/ Onion Powder
1 T. Honey
1 lb. Bacon
BBQ Rub
Let bacon come to room temp.
Bring Cream Cheese to room temp.
Mix all ingredients except bacon and BBQ Rub.
Split jalapenos lengthwise, clean out seeds.
Fill each half with Cream Cheese mixture.
Cut each piece of bacon in half.
Place back together and wrap with bacon.
Sprinkle with BBQ rub.
Cook in 250° oven, grill or smoker for about 2 hrs.
You can crisp the bacon over high heat at the very end.
Swiss and Bacon Dip
8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon Style Mustard
1 1/2 cups shredded Swiss Cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.
Marinated Tortellini Skewers:
50 uncooked cheese-filled spinach tortellini (about 2 cups)
3/4 lb. mozzarella cheese, cut into 1/2 inch cubes
50 grape or cherry tomatoes, or small pitted ripe olives
Skewers: Small wooden skewers or good-quality toothpicks
Marinade:
2/3 C. tarragon vinegar
1/2 C. olive oil
2 cloves garlic, peeled, minced
1 T. sugar
1 t. salt
1/2 t. freshly ground black pepper
2 T. water
Hot red pepper sauce to taste
1 T. fresh chopped parsley
Cook the tortellini according to package directions. Drain well and cool completely.
In a medium bowl or plastic sealable bag, place the tortellini, mozzarella cubes, tomatoes and olives. Set aside.
In a glass measuring cup or jar with a tight-fitting lid, combine all the marinade ingredients. Pour the marinade over the tortellini. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.
Thread one tortellini, a cheese cube, and a tomato or olive on each skewer or toothpick. Arrange on a serving platter.
1 cup Flour
2 Egg(s), beaten
1/2 cup Jalapeno pepper
1/2 cup Salsa
1 cup Cheese, Monteray Jack
2 cups Tortilla Chips
Chop the Jalapeno's as fine as possible. Also shred the cheese and crush the chips as finely as possible.
Combine everything.
Roll into small bite sized balls.
Heat your oil to 400º and fry in small batches.
Cook until they turn golden brown.
Serve these with your choice of sauce.....guacamole, salsa, sour cream.
Can mix sour cream with a hot sauce also.
Jalapeno Peppers:
30 Jalapeno Pepper
8-oz. pkg. Cream Cheese
1/2 cup Shredded Cheddar Cheese
1 cup Smoked Meat (beef or pork)
1/2 T. Garlic Powder
1/2 T/ Onion Powder
1 T. Honey
1 lb. Bacon
BBQ Rub
Let bacon come to room temp.
Bring Cream Cheese to room temp.
Mix all ingredients except bacon and BBQ Rub.
Split jalapenos lengthwise, clean out seeds.
Fill each half with Cream Cheese mixture.
Cut each piece of bacon in half.
Place back together and wrap with bacon.
Sprinkle with BBQ rub.
Cook in 250° oven, grill or smoker for about 2 hrs.
You can crisp the bacon over high heat at the very end.
Swiss and Bacon Dip
8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon Style Mustard
1 1/2 cups shredded Swiss Cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.
Marinated Tortellini Skewers:
50 uncooked cheese-filled spinach tortellini (about 2 cups)
3/4 lb. mozzarella cheese, cut into 1/2 inch cubes
50 grape or cherry tomatoes, or small pitted ripe olives
Skewers: Small wooden skewers or good-quality toothpicks
Marinade:
2/3 C. tarragon vinegar
1/2 C. olive oil
2 cloves garlic, peeled, minced
1 T. sugar
1 t. salt
1/2 t. freshly ground black pepper
2 T. water
Hot red pepper sauce to taste
1 T. fresh chopped parsley
Cook the tortellini according to package directions. Drain well and cool completely.
In a medium bowl or plastic sealable bag, place the tortellini, mozzarella cubes, tomatoes and olives. Set aside.
In a glass measuring cup or jar with a tight-fitting lid, combine all the marinade ingredients. Pour the marinade over the tortellini. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.
Thread one tortellini, a cheese cube, and a tomato or olive on each skewer or toothpick. Arrange on a serving platter.
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