Sunday, October 17, 2010

Tex-Mex Mac and Cheese

Recipe Credit: YumSugar


Butter (for the dish)
1 pound poblano chilies (4 to 6 chilies)
Olive oil (for sprinkling)
6 white corn tortillas
1 cup fresh cilantro leaves
2 cups half-and-half
3 eggs
Salt and pepper, to taste
8 ounces elbow macaroni
8 ounces Monterey jack cheese, grated
8 ounces sharp cheddar cheese, grated


1. Turn on the broiler. Butter a shallow 3-quart baking dish. Bring a large pot of salted water to a boil.

2. Rub the poblanos lightly with olive oil and arrange them on a rimmed baking sheet. Broil the peppers as close to the element as possible, turning often, until the skins are blackened all over.

3. Transfer to a bowl, cover with plastic wrap, and let them cool to room temperature. Turn the oven to 350 degrees.

4. Remove and discard the charred poblano skins with the stems and seeds. Chop the chilies coarsely and transfer them to a food processor.

5. In a hot, dry skillet over medium-high heat, lightly toast the tortillas for 30 to 60 seconds per side or until they're just softened and give off a toasted-corn aroma (don't let them become crisp).

6. Coarsely chop the tortillas and add them to the chilies in the food processor. Add the cilantro leaves and pulse until finely chopped but not pureed.

7. In a large bowl, whisk together the half-and-half, eggs, salt, and pepper until well combined. Stir in the chopped chili mixture.

8. Drop the macaroni into the boiling water. Cook, stirring occasionally, for 6 minutes or until the pasta is not quite cooked through. Tip it into a colander, shaking it to eliminate excess moisture. Add the pasta to the egg mixture with two-thirds of the grated cheeses. Stir to combine.

9. Pour the mixture into the buttered dish. Scatter the remaining cheeses evenly over the top. Bake the dish for 40 minutes or until browned and bubbling at the edges. If you want to brown the center more, turn on the broiler again and let the dish brown, watching it carefully. Let it sit for 10 minutes before serving.

Sunday, October 10, 2010

Philly Cheesesteak Empanadas


1 Pack of Empanadas Disks (you can get them in the international isle or frozen food section)
1 lbs of chip steak
1 cups grated American Cheese (or cheese wiz if you are into that)
1 large Spanish onion diced
8 tablespoons of butter (a stick)
1 egg (beaten)
2 tablespoons of salt
1 packet of Sazon seasoning


1. Add some olive oil to a frying pan and cook the steak. Use a strainer to separate the beef from the fat, and set the meat aside in a bowl.
2. Cook the onions until they are golden brown. Mix with the steak.
3. Shred the cheese into the bowl with the steak and onions. Mix it around (It will melt).
4. Take one tablespoon of the mixture and place into the center of the empanada shell then fold the shell over in a half moon shape. Crimp the fold with your fingers and then seal with a fork (giving it a nice finish too).
5. Beat an egg and use it for a wash on the shells. Then melt the remaining 4 tablespoons of butter, add the Sazon seasoning to the butter and then brush on the shells as well.
6. Put the empanadas on a cooking tray lined with parchment paper, and place in over heated to 375 degrees for about 20 minutes (keep checking, you want brown and delicious).
7. Allow to cool for 10 minutes and then eat!

Sunday, October 03, 2010

Jack's Philly Chili

My buddy Jack shared this recipe with me. I am sharing it with you my readers. Treat this like gold.


4 cups medium onions, chopped
1 large green pepper, chopped
2 lbs ground beef
3 tablespoons of olive oil
1 28 oz can of stewed tomatoes
2 cans Ro-Tel diced tomatoes & Green Chiles
1 6 oz can of tomato paste
1 15.5 oz. can of chili (red) beans
1 14.5 can of chicken broth
3 tablespoons of chili powder
1/3 cup sliced Jalapeno peppers
2 tablespoons dark brown sugar
1 tablespoon unsweetened cocoa
1 tablespoon black pepper
3 tablespoons "Original Louisiana Hot Sauce
2 cups shredded cheddar cheese
2 tablespoons Jack Daniel's Tennessee Whiskey
4 oz. Philadelphia Cream Cheese
1 16 oz. bag of tortilla chips


1. Chop up 4 medium onions and 1 large green pepper and set aside.
2. In a 10 inch skillet, brown 2 lbs. of ground beef, drain excess fat in a strainer, and place beef in a 6 quart pot.
3. Pour 3 tablespoons of olive oil into a skillet and saute 2 cups of chopped onion and entire chopped green pepper for 5 minutes over medium heat.
4. Add sauteed onions and green pepper to ground beef. Over medium heat, stir in stewed tomatoes, tomato paste, chili beans, chicken broth, chili powder, jalapeno peppers, dark brown sugar, cocoa, black pepper and "Original" Louisiana Hot Sauce. Cook for 15 minutes.
5. Add Philadelphia Cream cheese and Jack Daniel's Tennessee Whiskey and stir until Cream cheese is melted completely.
6. Reduce heat to simmer and cook for 2 hours, stirring every 15 minutes.

Ladle Chili into serving bowl and top with shredded cheddar cheese and raw chopped onions to taste. Add 5 tortilla chips on edge of bowl. Serves 6.