THANKS FOR VISITING THE KIXR WEB SITE
FOR ADVERTISING - 580-765-5491
STUDIO - 580-765-0100
Well, it's that time of year.........
BOWL GAMES!
Here are a few appetizer's to keep you munching during the big games.
Black Bean Salsa
1 15oz. can black beans, drained
1 15oz. can black beans, undrained
1/4 cup finely chopped white onion
3/4 cup finely chopped tomatoes
1 clove garlic, finely chopped
1 jalapeno, seeded (or not), finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
Please the 2 cans of black beans in a large bowl. Using a potato masher, partially mash the beans until they are coarse. Add the remaining ingredients and mix until well incorporated. Season to taste with the salt and Tobasco sauce, if necessary.
Roasted Tomato and Corn Salsa
1 poblano pepper, halved lengthwise, stemmed and seeded.
1 can corn, drained
1 medium onion, chopped
2 1/2 cups roasted tomatoes, coarsely chopped
2 garlic cloves, finely chopped
1/8 teaspoon cayenne pepper
1/4 cup tightly packed cilantry, coarsely chopped
2 tablespoons lime juice
Salt
Heat a large skillet over medium-high heat and add the poblano pepper, skin side down until the skin is dark and blistered, about 10 minutes. Remove the pepper and let cool. Peel and discard the blackened skin from the pepper then coarsely chop. In a medium bowl, toss together the pepper, corn, onion, roasted tomatoes, garlic, cayenne and cilantro. Add the lime juice and season to taste with salt. This can be kept in the refrigerator for up to 4 days.
Classic Mexican Guacamole
1 1/2 tablespoons finely chopped white onion
1 tablespoon finely chopped cilantro
1 1/4 teaspoons finely chopped seeded jalapeno
1/2 teaspoon coarse salt, plus more for seasoning if needed
1 ripe avocado, pitted, peeled, and coarsely chopped
3 tablespoons finely chopped seeded tomato
2 teaspoons finely chopped cilantro (in addition to above)
Mash the onion, 1 tablespoon cilantro, jalapeno and salt until smooth and juicy. Add the avocado, and mash slightly. Stir in the tomato and remaining cilantro. Season with salt if needed. Use immediately.
Jalapeno-Chicken Crescent Pinwheels
4 oz. cream cheese, softened
1/2 cup chopped cooked chicken
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped sliced jalapeno
2 tablespoons finely chopped green onions
1/8 teaspoon salt
1 8oz. can crescent dinner rolls
Heat oven to 375 degrees. In a small bowl, mix all the ingredients except the dough until well combined; set aside. Unroll the dough; separate into 2 long rectangles. Place 1 rectangle on a flat surface and press perforations to seal. Spread half the cream cheese mixture on the dough to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down on an ungreased cookie sheet. Repeat with the remaining dough. Bake at 375 for 14 to 16 minutes or until light golden brown. Immediately remove and serve warm.
Bean and Bacon Fiesta Dip
8 slices bacon
1 16oz. can refried beans
1 4.5 oz. can chopped green chiles, drained
1 cup frozen niblet corn
1 15oz. can black beans, drained & rinsed
1 16oz. jar thick n' chunky salsa
1 1/2 cups shredded mexican cheese blend
Cook bacon until crisp; drain on a paper towel. Set 2 slices of bacon aside and crumble the remaining slices. Spray an 8-inch square microwavable dish with cooking spray. In a medium bowl, mix the refried beans, green chiles and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle the frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
Microwave on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with sour cream if desired.
Potluck Meatballs
1 egg beaten
2/3 cup soft bread crumbs
1/2 cup grated onion
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 pound ground beef
1 tablespoon cornstarch
1 10.5oz can condensed beef consomme, undiluted
In a bowl, combine the first six ingredients; add beef and mix well. Shape into 1 1/4 inch balls. In a skillet over medium heat, brown the meatballs and drain. Transfer to a greased 1 1/2 qt. baking dish. Combine the cornstarch and consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from the pan. Pour over the meatballs. Bake uncovered at 350 degrees for 50 - 60 minutes or until no longer pink.
Ham and Cheese Crescent Snacks
1 8oz. can crescent dinner rolls
2 tablespoons butter or margarine, softened
1 teaspoon prepared mustard
1 cup cubed cooked ham
1/3 cup chopped onion
1/3 cup chopped green bell pepper
4 oz. shredded cheddar or american cheese
Heat oven to 375 degrees. Unroll dough onto ungreased cookie sheet. Press or roll dough to form a 13 x 9 inch rectangle, pressing perforations to seal. Form 1/4 inch rim around edges. In a small bowl, combine butter and mustard; mix well. Spread mixture over dough. Sprinkle with ham, onion, bell pepper and cheese. Bake at 375 degrees for 18 to 25 minutes or until edges are golden brown. Cut into squares.
Chicken Bacon Wraps
1 1/2 lbs boneless skinless chicken [censored]
1 1lb. package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees. Cut chicken into 1-inch cubes. Cut each bacon slice into thirds and wrap each chicken cube with a slice of bacon. Secure with a toothpick. Stir together the brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack. Bake at 350 for 30 to 35 minutes, or until bacon is crisp.
 
|
