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Wheat Free Southwestern Appetizer
I have a client that booked a Christmas Get Together and wants a southernwestern theme...
I just found out two of his guests need "wheat free" products... Thanks!
I just found out two of his guests need "wheat free" products... Thanks!
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Southwestern Corn and Walnut Dip
448 g cream cheese, softened
60 ml vegetable oil
60 ml lime juice
6 g ground red chile pepper
6 g ground cumin
3 g salt
1 (15 ounce) can corn, drained
120 g chopped walnuts
40 g minced onion
With a mixer, blend together cream cheese, oil, lime juice, red chile pepper, cumin, and salt until smooth. Stir in corn, walnuts, and onion. Cover, and refrigerate. Serve with celery & carrot sticks for dipping.
Southwestern Peppered Wings
60 ml hot pepper sauce
45 ml oil
45 ml lime juice
6 g chopped fresh cilantro
15 g Morton� Nature's Seasons� Seasoning Blend
1 clove garlic, minced
910 g chicken wings, cut at the joint, discard tips
Combine marinade ingredients, set aside half. Combine remaining marinade with chicken wings. Cover and marinate in refrigerator 8 hours or overnight, turning occasionally. Drain marinade; discard. Arrange wings in single layer on shallow baking pan. Bake at 425 degrees F for 30 minutes; turn and bake an additional 30 minutes, brushing frequently with reserved marinade, until brown and crisp. Drain. Preheat broiler or prepare grill. Place wings on broiler pan or directly onto grill. Broil or grill, 20 to 25 minutes, turning and brushing frequently with reserved marinade, until wings are brown and crisp. Bring reserved marinade to boil. Brush wings generously before serving. Serve with blue cheese dressing or salsa.
448 g cream cheese, softened
60 ml vegetable oil
60 ml lime juice
6 g ground red chile pepper
6 g ground cumin
3 g salt
1 (15 ounce) can corn, drained
120 g chopped walnuts
40 g minced onion
With a mixer, blend together cream cheese, oil, lime juice, red chile pepper, cumin, and salt until smooth. Stir in corn, walnuts, and onion. Cover, and refrigerate. Serve with celery & carrot sticks for dipping.
Southwestern Peppered Wings
60 ml hot pepper sauce
45 ml oil
45 ml lime juice
6 g chopped fresh cilantro
15 g Morton� Nature's Seasons� Seasoning Blend
1 clove garlic, minced
910 g chicken wings, cut at the joint, discard tips
Combine marinade ingredients, set aside half. Combine remaining marinade with chicken wings. Cover and marinate in refrigerator 8 hours or overnight, turning occasionally. Drain marinade; discard. Arrange wings in single layer on shallow baking pan. Bake at 425 degrees F for 30 minutes; turn and bake an additional 30 minutes, brushing frequently with reserved marinade, until brown and crisp. Drain. Preheat broiler or prepare grill. Place wings on broiler pan or directly onto grill. Broil or grill, 20 to 25 minutes, turning and brushing frequently with reserved marinade, until wings are brown and crisp. Bring reserved marinade to boil. Brush wings generously before serving. Serve with blue cheese dressing or salsa.
Southwestern Shrimp Skewers
118.30 ml vegetable oil or olive oil
29.58 ml minced garlic
29.58 ml fresh thyme
29.58 ml chopped cilantro leaves, plus more
cilantro leaves, for garnish
2.00 jalapenos, seeded and minced
9.86 ml paprika
9.86 ml salt
9.86 ml light brown sugar or honey
9.86 ml ground cumin
4.93 ml worcestershire sauce
4.93 ml cayenne pepper
4.93 ml red pepper flakes
2.00 limes, juice of
1,814.37 g large shrimp, peeled
In a large bowl, combine all ingredients except the shrimp and the relish mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill. Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides.
Do not overcook!
118.30 ml vegetable oil or olive oil
29.58 ml minced garlic
29.58 ml fresh thyme
29.58 ml chopped cilantro leaves, plus more
cilantro leaves, for garnish
2.00 jalapenos, seeded and minced
9.86 ml paprika
9.86 ml salt
9.86 ml light brown sugar or honey
9.86 ml ground cumin
4.93 ml worcestershire sauce
4.93 ml cayenne pepper
4.93 ml red pepper flakes
2.00 limes, juice of
1,814.37 g large shrimp, peeled
In a large bowl, combine all ingredients except the shrimp and the relish mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill. Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides.
Do not overcook!
Chipotle Appetizer Meatballs
Sauce
1.00 medium onion, chopped
4.00 cloves garlic, chopped
14.79 ml vegetable oil
236.59 ml tomato sauce
473.18 ml beef broth
59.15 ml chipotle chiles in adobo, along with the sauce stems removed
Meatballs
453.59 g ground beef
453.59 g ground pork
118.30 ml finely chopped onions
59.15 ml finely chopped fresh cilantro
118.30 ml breadcrumbs (wheat free)
1.00 egg, beaten
salt & freshly ground black pepper
vegetable oil (for frying)
chopped fresh cilantro, garnish
To make the sauce, saut� the onion and garlic in the oil until they are lightly browned. Add the tomato sauce, broth, and the chipotles in adobo sauce. Heat the mixture to just under boiling and simmer for 20 minutes. Place the sauce in a blender or food processor and puree until smooth. To make the meatballs, combine the beef, pork, onion, cilantro, wheat free bread crumbs, egg, and season with salt and pepper. Gently mix, then form into small meatballs. Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs. Remove and drain. Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat. To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.
Sauce
1.00 medium onion, chopped
4.00 cloves garlic, chopped
14.79 ml vegetable oil
236.59 ml tomato sauce
473.18 ml beef broth
59.15 ml chipotle chiles in adobo, along with the sauce stems removed
Meatballs
453.59 g ground beef
453.59 g ground pork
118.30 ml finely chopped onions
59.15 ml finely chopped fresh cilantro
118.30 ml breadcrumbs (wheat free)
1.00 egg, beaten
salt & freshly ground black pepper
vegetable oil (for frying)
chopped fresh cilantro, garnish
To make the sauce, saut� the onion and garlic in the oil until they are lightly browned. Add the tomato sauce, broth, and the chipotles in adobo sauce. Heat the mixture to just under boiling and simmer for 20 minutes. Place the sauce in a blender or food processor and puree until smooth. To make the meatballs, combine the beef, pork, onion, cilantro, wheat free bread crumbs, egg, and season with salt and pepper. Gently mix, then form into small meatballs. Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs. Remove and drain. Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat. To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.
SALSA POTATO SKINS
4 large russet potatoes
1/3 cup melted butter or margarine
1 (10-ounce) can tomatoes with green chiles
1/4 cup chopped green onions
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Sour Cream to Garnish
Serves 4
Step 1
Poke holes into potatoes. Microwave on high for 15 min, rotating every 5 minutes. Cool. Cut each potatoes in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4" inch shell.
Step 2
Preheat oven to 500`F.Place potato shell skins side down on a foiled-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crispy, about 12 minutes
Step 3
Preheat broiler. Mix tomatoes and green onions in a small bowl. Set aside. Sprinkle potatoes with cheese. Broil until cheeses are bubbly, about 2 minutes
Step 4
Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately.
4 large russet potatoes
1/3 cup melted butter or margarine
1 (10-ounce) can tomatoes with green chiles
1/4 cup chopped green onions
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Sour Cream to Garnish
Serves 4
Step 1
Poke holes into potatoes. Microwave on high for 15 min, rotating every 5 minutes. Cool. Cut each potatoes in half crosswise, then cut in half again. Scoop out pulp, leaving a 1/4" inch shell.
Step 2
Preheat oven to 500`F.Place potato shell skins side down on a foiled-lined broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crispy, about 12 minutes
Step 3
Preheat broiler. Mix tomatoes and green onions in a small bowl. Set aside. Sprinkle potatoes with cheese. Broil until cheeses are bubbly, about 2 minutes
Step 4
Place potato skins on a serving platter. Divide salsa evenly among potato skins. Serve immediately.
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