I know. Once again, I have missed several blog posts, and I apologize! Work has made me forget. But I'm back, just in time for the Iron Bowl!!! For this I'll post 2 recipes. We'll start with "Super Nachos":
- 2 bags corn tortilla chips in 2 colors or different flavors. Of course being the huge Bama fan I am, I would use red and white (or yellow) ones.
Pico de Gallo Salsa:
- 4 vine ripe tomatoes, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
- 1 small white onion, chopped
- 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Beef and Beans Topping:
- 1 tablespoon extra-virgin olive oil
- 1 pound ground sirloin
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1 1/2 teaspoons dark chili powder
- 1 1/2 ground cumin, half a palmful
- 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
- 1 can black beans, 15 ounces, drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Additional toppings to choose from, optional:
- Sour cream
- Chopped scallions
- Chopped black olives
- Diced pimento
- Sliced avocado, dressed with lemon juice
- Hot pepper sauces
Now if you're looking for a great dessert, look no further that these cute and delicious Bama cupcakes!
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 (1-oz.) bottle red liquid food coloring
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- Handmade Pennants
- 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.
- 2. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place 24 paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
- 3. Bake at 350° for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).
- 4. Pipe frosting onto cupcakes. Garnish, if desired.
- 2 (4-oz.) white chocolate baking bars
- 1/3 cup heavy cream
- 1 cup butter, softened
- 6 cups powdered sugar, divided
- 1/4 cup almond liqueur
Hope everyone had a great Thanksgiving and have fun tomorrow! Roll Tide!
Sources: Food network and My Recipes