Creamy Jalapeno Green Sauce

This is the infamous “Green Sauce” that has spawned a legion of admirers. Beware, this recipe makes enough for one person, maybe two if they aren’t very hungry. I advice doubling or tripling the recipe if you hope to have any left to put in the fridge!

Ingredients

4 Large fleshy Jalapeno peppers
1 clove garlic
1/4 cup vegetable oil
coarse sea salt, to taste

Directions:

1. On a gas or charcoal grill, roast jalapenos until skin is thoroughly charred and blistered.
2. Place roasted peppers in a ziploc bag to steam and cool for 10-15 minutes
3. Using a kitchen knife, scrape the charring off, it should flake right off. Note – rinsing roasted jalapenos will dampen the spice, so don’t complain to me if you rinse them and then get a mild sauce.
4. Half and seed the peppers
5. In a blender, place the clove (I mince it first), peppers and about half the oil along with a little salt.
6. Add in remaining oil as you puree the peppers. You may want to scrape the sides of the glass container down a few times to make sure all the pepper is pureed.
7. Add salt to taste and blend to mix it in.

Serve with tortilla chips and something cold to drink!

Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

No secrets here.  Just took this right off a friend’s Facebook feed.  No original rights claimed here!  Honestly, I haven’t even cooked this yet.  I could tell just by looking at it that it would be great.

Ingredients:
1 lb. SAUSAGE, uncooked (you can use regular or hot)
8 oz. CREAM CHEESE, softened
1 1/4 cups BISQUICK BAKING MIX
4 oz. CHEDDAR CHEESE, SHREDDED

Directions:

Preheat oven to 400°.

Mix all ingredients until well combined. Roll into 1 inch balls.

Bake for 20-25 minutes or until golden.

You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

Dipping Sauce:
1/2 cup MAYO
1/2 cup SOUR CREAM
2 Tablespoons DIJON MUSTARD
1 Tablespoon WHITE WINE VINEGAR
2-6 drops HOT SAUCE
1 medium GARLIC CLOVE, crushed

Combine all ingredients. Chill until serving.

Peanut Butter Chocolate Chip Cookies

An easy and delicious cookie.  The peanut butter is noticeable but not too strong.  Makes about 25 cookies

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup chunky or smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 375°.
  2. Cream the butter, peanut butter and sugars until light.
  3. Add the egg and mix until fluffy.
  4. Blend the flour, baking powder, soda and salt together well.
  5. Add these dry ingredients to the butter mixture.
  6. Add the chocolate chips.
  7. Drop cookie dough by teaspoonfuls onto lightly greased baking sheets.
  8. Bake for 10-12 minutes at 375°.

Crock Pot Vegetarian Lentil Soup

This is a really easy recipe that is cribbed from about.com (See original).  The original recipe, I am sure comes out fine, but I wanted to get away from any cans and make this a pure fresh veggie soup.  It ended up great.  Remember the finished soup will need to be salted to taste.  We have such a wide variance in salt taste in the house, that I use a minimal amount and then let everyone adjust.

This soup is hearty and keeps well in the refrigerator where the flavors continue to blend.   I cooked it overnight and then took a bowl to the office for lunch.  Left the soup on the warm setting in the crock pot all day, so the kids ate it as they came home.  By dinner, it was still just as good.

 

Ingredients:

  • 2 cups lentils
  • 8 cups water
  • 1 onion, diced
  • 3 stalks celery, sliced
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • dash red pepper flakes
  • 1/2 tsp oregano
  • 2 cups diced tomatoes

Directions:

  1. Pre-soak the lentils in water for at least 2 hours, preferably overnight Drain, discarding soak water.
  2. Stir together lentils with all ingredients in a crock pot. Cook on low heat in the crockpot for 10 – 12 hours.

South Texas Avocado Hummus

This recipe is from Matushka Elizabeth Perdomo and is great anytime, nut just during the fasts!  The avocado gives it a really creamy texture, and the jalapeno does not overpower the hummus with spice.  I recommend making it as directed and including all “optional” ingredients.

Ingredients

  • 1 – 16 Oz Can Chickpeas or Garbanzo Beans
  • 1 Med. Avocado, Halved, Pitted, and Peel Removed
  • 1/4 C. Liquid from Can of Chickpeas, Reserved
  • 3-5 Tbsp. Lemon Juice, To Taste
  • 1 1/2 – 2 Tbsp. Tahini (Sesame Paste), To Taste
  • 1 Tbsp. Olive Oil
  • 1/2 Small Onion, Chopped
  • 1/2 tbs minced garlic
  • 1 Jalapeño Pepper, Stemmed & Seeded, Optional
  • 1 – 2 Sprigs Fresh Cilantro, Roughly Chopped, Optional
  • 1/2 Tsp. Salt, To Taste
  • 1- 2 Tbsp. Olive Oil, Reserve for Topping

Directions

  1. Drain chickpeas and set aside liquid from can.
  2. Combine chickpeas and remaining ingredients in blender or food processor.
  3. Add 1/4 cup of liquid from chickpeas.
  4. Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Add additional reserved liquid by the tablespoon if too thick.
  5. Place in serving bowl, and create a shallow well in the center of the hummus.
  6. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  7. Serve immediately with fresh, warm or toasted pita bread or pita chips.
  8. Cover and refrigerate if not using immediately.

Ice Cold Blender Lemonade

This lemonade comes out ice cold, but not like a slushy.  It’s sweet and just sour enough to remind you it is lemonade!  The recipe serves 4 at 102 calories a glass!  Perfect for a Texas summer!

Ingredients

  • 1 large lemon, peeled and seeded
  • 1/2 cup white sugar, or to taste
  • 3 cups cold water
  • 8 ice cubes

Directions

  1. Place the lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately over ice.

Roasted Okra and New Potatoes

This is a tasty way to roast okra.  It takes so much better than stewed okra, and is so much better for you than fried okra.  It is better if you use really fresh okra!  Remember the vegetables will shrink while roasting, so make sure you have enough because you will want seconds!

Ingredients

  •  6-8 new potatoes, skin on, scrubbed and quartered
  • 18 fresh okra pods, sliced 1/3 inch thick
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt, or to taste
  • 2 teaspoons black pepper, or to taste

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Combine potatoes and okra in glass bowl
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Arrange the okra slices and potatoes in one layer on a foil lined cookie sheet.
  5. Bake in the preheated oven for 15 minutes.
  6. Shake pan to roll vegetables with 5 minutes remaining