Recipezaar: Southwestern U.S.,Dinner Party recipes

Comfortable Brother

Sun, 13 Jul 2008 03:34:59 -0400

Italy meets the South in this simple sipper from drinkswap. -- posted by **Mandy**

Chilled Avocado Soup Topped With Crab

Tue, 15 Jul 2008 02:53:51 -0400

Avocados are ripening more quickly than we can think up recipes for them!Found this in F&W Magazine, June 2008 edition - it is a combination of two recipes and it was awesome!!! It is fast and healthy - the guacamole is made first & then the soup takes no time at all.These are Grace Parisi recipes - from: Guacamole, The Remix. Didn't allow for cooling time. -- posted by Manami

Easy Tex Mex Wontons

Sun, 27 Jul 2008 03:04:17 -0400

It couldnt get simplier than this! Serve these with cheese dip and cold beers and be ready to be amazed!! Crispy, crunchy Tex Mex at its best....in a wonton!! -- posted by Cheeseburger in Paradise

Donna's Sour Cream Cheesecake

Mon, 28 Jul 2008 17:41:00 -0400

This cheesecake recipe is from Donna a very dear old friend of mine who would regularly bring this to our church functions this recipe is probably over 30 years old. The cheesecake has a creamy texture and a great lemon taste. It is easy to make! -- posted by oilpatchjo

Karens New Mexican Chicken Enchiladas Verde

Tue, 05 Aug 2008 20:45:44 -0400

When living in New Mexico, I learned the difference in New Mexican food from Mexican food. Here is my version of the great food that region of the country serves. The green chilies are a must and do not make the dish too spicy for those who cannot tolerate spicy foods. Notes You can also use corn or wheat tortillas if you prefer. You can alter the amounts of ingredients to taste, but I found this works best. Offer additional toppings such as shredded lettuce, salsa, and sour cream to complete this great dish! Let me know how you like it! -- posted by Suza2n

Creamy Crab and Caviar Parfaits With Creamy Wasabi Dressing

Thu, 07 Aug 2008 01:53:52 -0400

Delicious and very pretty - has that certain WOW factor! Sunset Magazine, January 2001 edition. Can be assembled w/out the garnish 2-4 hours ahead. If using salmon caviar, rinse with cold water and drain; use cold. -- posted by Manami

Spirited Baked Beans

Tue, 12 Aug 2008 13:18:58 -0400

This is a recipe that my mother gave me some time ago. It is a wonderful twist on traditional baked beans. I like to serve these anytime I am preparing baby back ribs. The Kahlua is what makes this recipe a little unique. I like to add jalapenos for an extra kick. -- posted by Epitourist

Pan Roasted Chicken With Bourbon Peach Glaze

Thu, 14 Aug 2008 17:25:24 -0400

Quick and easy one dish meal! A healthy and yummy way to cook chicken breast! From Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006 -- posted by mama's kitchen

Southwestern Roasted Carrots

Mon, 18 Aug 2008 01:42:56 -0400

This side dish recipe is easy to put together and a different way to season and cook carrots. -- posted by MarthaStewartWanabe

Zucchini Tomato Salsa

Mon, 25 Aug 2008 23:30:33 -0400

A contest winner from Taste of Home. It states, "Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread! -- posted by JanuaryBride

Ginny's Seven Layer Dip

Wed, 03 Sep 2008 00:13:49 -0400

Everyone has their own version of seven layer dip and this is mine. The difference with mine is the jalapeno bean dip added to the refried beans for extra flavor. Serve with sturdy tortilla chips. -- posted by Ginny Sue

Spicy Mocha Cream

Mon, 22 Sep 2008 00:12:12 -0400

This is a tasty drink recipe from Rachael Ray. This is kind of like a chocolate version of a kahlua and cream with a slight kick from the cinnamon and chili powder. I used McCormick's new Cocoa Chile Blend, from its Gourmet Collection, for this drink. The chili powder is not intense at all. I sometimes use Mountain Dew if I don't always have seltzer water on hand. -- posted by Lainey6605

Southwest Meatloaf

Mon, 22 Sep 2008 15:39:33 -0400

Texas Meatloaf recipe. I dreamed this up in the kitchen on afternoon. My family loves it. -- posted by Andrea Salinas

Chicken Enchilada Soup (Large Pot)

Mon, 22 Sep 2008 19:47:41 -0400

This soup is very easy to make and is so good that my family cannot get enough of it. -- posted by Goodwla

Seafood and Avocado Tostada

Mon, 29 Sep 2008 22:59:07 -0400

This is a really different but delicious appetizer. It has lots of ingredients I love...avocados, black beans, crabmeat, shrimp, and fresh tuna! If you want to serve it as a main course, you could leave the tortillas whole. This recipe is from Chef Irv Miller at Jackson's in Pensacola. -- posted by breezermom

Bandito 'hot & Spicy' Broccoli

Wed, 01 Oct 2008 21:06:03 -0400

We used Newman's Own All-Natural Bandito Salsa 'Hot' and it was an instant hit! However, we also made this as one of sides at the "Cafe Ponce." It was well received by the residents!! We used Newman's Own All-Natural Bandito Salsa - Mild for the home. We have to make it a few more times to get a real feel, as to how well received it was. It is fast and very easy!!! In honor of a beautiful human being! September 29, 2008 -- posted by Manami

Vegetarian Mexican Lasagne

Sun, 12 Oct 2008 01:22:51 -0400

This is a meatless version of my original open-face enchiladas (#297019). It's inexpensive, comes together quickly, can be assembled in advance and cooked when needed, reheats beautifully, and tastes terrific. Add a green salad and you've got a tasty meal with almost no effort. The ingredient list looks long, but a lot of that is just homemade taco seasoning. Enjoy! -- posted by HopeJohnJP

3 Cheese Poblanos/Black Bean Sauce/Mango Pico De Gallo

Sat, 18 Oct 2008 00:33:35 -0400

Flavors of Mexico! Mexican culture is a colorful, mosaic of music, art, dance, food & belief.Classic Mexican cuisine draws from a rich medley of influences.Here's hoping you will enjoy this recipe. -- posted by Manami

Chili for 50!

Sun, 19 Oct 2008 18:24:06 -0400

I concocted this one for a Lenten Series dinner at church in 2007. It is pretty basic, uses readily available ingredients, and minimal preparation time. -- posted by Special Ed

Spicy and Smoky Guacamole

Thu, 23 Oct 2008 19:28:04 -0400

We are still receiving bushel baskets with avocados! A 'family member' keeps on bringing them in! Every female at this 'home' has the shiniest hair possible! We made this guacamole for a change of pace - it is spicy and I gave it away to the staff; keeping some for myself. Unlike other 'Latin Americans" the Cubans don't like their food spicy so we had enough to go around and around. "A pickled jalapeno makes this guacamole tangy", to say the least!!! Melissa Rubel from F&W Magazine. This can be served with recipe #146950, or recipe #190801, or recipe #149816, or recipe #189492 or tortilla chips. -- posted by Manami

Chicken Enchilada Pasta Soup

Fri, 24 Oct 2008 00:06:00 -0400

This soup doesn't take long and it's delicious. It's a Pillsbury Bake Off recipe. -- posted by Lainey6605

John Sally's Guacamole

Tue, 28 Oct 2008 14:49:40 -0400

The NBA star's garlic-chipotle sauce is the key to this spicy guacamole. Looks YUMMY - I am posting here to be tried as soon as I can find this sauce! Aired today (Oct 23, 2008) on the Rachel Ray show -- John Sally Garlic Chipotle Sauce is available online and features peaches and a terrific blend of spices..... -- posted by Mommy Diva

Chipotle Shrimp Tostadas

Tue, 28 Oct 2008 17:22:12 -0400

Fast, Healthy, & Staff Favorite! To create this Southwestern-inspired dish Melissa Rubel, from F&W Magazine, tosses shrimp wth chipotle chile powder (made from dried, smoked jalapenos) grills them, then layers them on top of crunchy fried corn tortillas and crisp citrusy slaw.Recipe by Melissa Rubel, from Pairing of the Day: September 2008, How to Cook with Spices.Serve with a Berry-scented Rose:2007 S.C. Pannell Grenache Rose. -- posted by Manami

Ensalada De Nopales Y Camarones - Cactus and Shrimp Salad

Fri, 31 Oct 2008 18:44:49 -0400

Cactus is a common and tasty food item in Mexico and parts of SW USA. Cactus, or NOPALES as they are known in Texas and Mexico, can be found fresh and needle free in the produce section. You can even find jars of Nopales or Nopalitos (little (pieces of) Nopales) in the ethnic aisle of your grocery store. If you choose to use those please drain them and rinse them well. Green Beans or chayote can be substituted if cactus is not available. The nutritional info here is not correct as the olive oil is used for coating the items you are grilling and in the dressing. Not all of it is consumed. This recipe is from La Comida Del Barrio (meaning Foods from the neighborhood) Latin American Cooking in the U.S., by Aaron Sanchez (Clarkson Potter, 2003) This dish would be wonderful with any Mexican cerveza (beer) or with a crisp and fruity Sauvignon Blanc. -- posted by mama's kitchen

Velveeta Dirty Dip

Sat, 08 Nov 2008 16:25:24 -0500

This is always a big hit at parties, carry-ins, and football viewings. As a nacho lover I played around with the basic Velveeta salsa recipe and created a yummy variation. You can make this dip as spicy or mild as you prefer by interchanging the ingredients with mild or spicy options. -- posted by ChoisserCooks

Corn Dog Chili

Tue, 11 Nov 2008 22:28:10 -0500

If you like corn dogs, you should love this chili. It is from Rachael Ray's television show. -- posted by Lainey6605

Quick Chicken-And-Cheese Tamales

Mon, 17 Nov 2008 01:26:25 -0500

Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks Quick Take Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them. F&W Magazine, July 2008 edition. From "Chef Tips For Speedy Dishes, Delicious Summer Recipes on the Cheap. Pairing of the day: July 2008" -- posted by Manami

Pollo Relleno - Southwestern Stuffed Chicken

Tue, 25 Nov 2008 00:41:06 -0500

A mouth-wateringly tender roast chicken from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Spinach and Cheese Enchiladas

Tue, 25 Nov 2008 00:48:15 -0500

From the accolades I got, I really should have spent hours in the kitchen, but this little recipe was embarrassingly easy. Use thawed frozen spinach in lieu of the fresh to save money and time and use whatever jarred salsa you happen to have. I used store brand roasted chipotle to great effect. -- posted by HopeJohnJP

Chicken With Mole Sauce

Tue, 25 Nov 2008 00:57:46 -0500

An epicure's delight, this chicken dish is just wonderful with enchiladas. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Tex Mex Mocha

Tue, 25 Nov 2008 00:58:24 -0500

This is a mocha coffee with a little kick! -- posted by Annacia

Spanish Devil's Food Cake

Wed, 03 Dec 2008 18:41:52 -0500

Sassy and sweet, this cake comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

El Paso Spanish Crema

Thu, 04 Dec 2008 19:30:08 -0500

The perfect, sweet ending to your Southwestern meal. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is refrigeration time. -- posted by Molly53

Sopa Capirotada

Sun, 07 Dec 2008 01:51:31 -0500

A ceremonial dessert for special occasions from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chocolate Mountain Ice Cream

Tue, 09 Dec 2008 01:15:36 -0500

Sassy and sweet, this chocolate ice cream has it's roots firmly in Mexico. Try it as an accent for Recipe #341253. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53

Three of a Kind Citrus Sherbet

Tue, 09 Dec 2008 01:27:02 -0500

The name "sherbet" is of Persian origin and meant a refreshing drink of sweetened and diluted fruit juices. Freezing the mixture as we do in this country required the addition of egg white or gelatin to ensure a smooth and pleasant texture. Thus, our own sherbets are a version of the Persian "sharbat", as refreshing to the people of our Southwest as are the fruit juices to the Persians. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53

Carne Guisada

Sun, 14 Dec 2008 17:33:20 -0500

Tex-Mex style beef stew. Great all by itself, with rice, tortillas and sliced avocados. Perfect over the top of cheese enchiladas. Use leftovers over nachos. You can added Jalapenos or other chilis if you want more kick, but the rotell tomatoes add a little kick already. Serve with some sour cream to cut the heat. -- posted by fraserwag

Cornbread....with a Twist!

Wed, 24 Dec 2008 16:36:54 -0500

This recipe has been a family favorite for years. It's just as good room temp as it is warm, and even better the second day! -- posted by Less Than A Chef ;-)

College Girl's Best Queso Ever

Mon, 29 Dec 2008 19:27:00 -0500

College food chic... It will bring your guests to their knees.Whenever my girlfriends or guyfriends come over, I make this and I use up all my chips plus some of my roommates. Sorry, Amelia. It took some tweaking but I have turned this into an art. This can also be made in the microwave!! -- posted by College Girl

Leftover Roast, Red Chili Chimi's

Wed, 31 Dec 2008 16:12:26 -0500

I purchased a nice, new crock pot a few days ago so I christened it with this recipe. Knew I had to do something with the leftover roast........very happy with the end result!!! Great served with the sauce, or plain for a quick snack. -- posted by Nan R.

The Texican

Thu, 22 Jan 2009 01:14:20 -0500

From Cowboy Cocktails -- posted by **Mandy**

Cancuntini

Thu, 22 Jan 2009 01:15:26 -0500

From Cowboy Cocktails -- posted by **Mandy**

Irish Cowboy

Thu, 22 Jan 2009 16:41:02 -0500

From Cowboy Cocktails -- posted by **Mandy**

Super Bowl Spicy Pretzels

Wed, 28 Jan 2009 10:26:39 -0500

After trying a bunch of different tries at making spicy pretzels I finally came up this one. It goes great as a tv snack, and the heat at the end really finishes well, enjoy! -- posted by Craig's Recipes

Roasted Asparagus and Red Onion Quesadillas

Sun, 01 Feb 2009 12:48:07 -0500

This delicious, vegetarian recipe is adapted from a recipe in "Gourmet Magazine" (April 1995). You can also add mushrooms and experiment with different cheeses. Serves 4 as a main dish; 8 as an appetizer. Garnish with lemon wedges and sprigs of cilantro or some Cumin-Lime Cream. (To prepare this, whisk together well 1/2 cup sour cream, 1 tsp ground cumin, and 1 tsp fresh lime juice.) -- posted by blucoat

Fresh Caesar Salad

Sun, 01 Feb 2009 12:54:48 -0500

Located this simple Caesar Salad from Epicurean.com. It caught my eye because it uses chopped boiled eggs rather than the traditional raw eggs. Also is easy and quick and healthy. -- posted by sherryinmo

Vegetarian Chili from the Gene Autry Museum of Western Heritage

Mon, 02 Feb 2009 01:57:08 -0500

Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times. -- posted by lynnski / LA

Shindler's Quintessential Chili

Fri, 06 Feb 2009 01:30:05 -0500

This recipe is from the book, American Dish by Merrill Shindler. This sounds so good! -- posted by Recipe Junkie

Impossibly Easy Sweet Pulled Pork

Fri, 06 Mar 2009 17:29:50 -0500

This has become a staple in our home. We absolutely LOVE this pork. There is a restaurant chain here in Utah called Costa Vida and this is as close as we have come to replicating the sweet pork they make there for the burritos/salads/etc. -- posted by Lord Bezoar

Zippy Cheese Spread

Mon, 16 Mar 2009 20:02:46 -0400

This spread goes great with bagel chips, crisp bread sticks or crackers. -- posted by Lainey6605

Lafd Engine Co. No. 28's Vegetarian Black Bean Chili

Sat, 21 Mar 2009 02:46:58 -0400

Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column. -- posted by lynnski / LA

Ground Turkey Taco Meat

Sun, 22 Mar 2009 03:04:07 -0400

I make this at least 4 times a month. We get our ground turkey in bulk at Costco in the 4 pack. This recipe is for one pack, but we usually double it since I use it for taco salads, while my husband throws it in a tortilla for a snack. IF YOU DON'T LIKE SPICY....change out the Rotel's variety to the the mild or the Mexican (tomatoes, lime, and cilantro) style. This is a basic recipe, so play with the spices and the Rotels for the taste you like. Ours never tastes the same, since some times we want the meat more spicy, and not so much others. -- posted by CharlieGal

Mexican Lasagna

Sun, 22 Mar 2009 03:32:19 -0400

This is a meatless and pasta-less lasagna. This is a tortilla-stacked dish with zucchini, onions, tomatoes, corn and beans. Recipe is from Woman's Day. -- posted by Lainey6605

Carne Asada

Thu, 26 Mar 2009 13:08:27 -0400

Limey fajita marinade. -- posted by Talal

Osso Buco Tender Tex Mex

Fri, 27 Mar 2009 14:30:10 -0400

I took this Italian dish and brought it to Texas! Texas is known for the cattle and chilies. Seasoned nicely and slow cooked so tender that the meat falls off the bones. No Knife needed here! -- posted by ~Rita~

Cheese Soup With a Southwestern Flair

Sat, 28 Mar 2009 17:08:47 -0400

This soup is a delicious blend of several recipes - fabulous for a culinary holiday on a cold snowy day. -- posted by Yami Zuma

The Working Man's Fillet

Mon, 30 Mar 2009 17:55:46 -0400

This is so good! ;)I happen to enjoy eating this meat any which way! Recipe courtesy KC Masterpiece. This is such a different take on cooking and eating a fillet (filete) that I had to post it for my edifiaction. Then, when I had made it a couple of times then I made it public. -- posted by Manami

Huitlacoche and Goat Cheese Crisp With Zucchini Blossom Sauce

Wed, 08 Apr 2009 15:34:13 -0400

Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle (or more unkindly as corn smut) is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico.This crispy strudel-type dish is perfect in small portions for appetizers or in larger portions for an entree. From the Texas Monthly, 2001. -- posted by Molly53

7 Layer Dip

Thu, 09 Apr 2009 01:34:30 -0400

I love this recipe! It is so simple to make. I have not met anyone that hasn't absolutely loved it. I usually have to make up two dishes of this if I'm entertaining. -- posted by CyndiCB

Susan's Pork Enchiladas

Sun, 12 Apr 2009 00:41:14 -0400

I make many versions of enchiladas depending on what is in the fridge. This one I especially liked, so I wrote it down. It's a great way to use up leftover pork! You can spice it up more with additional jalapenos or a dash of hot sauce mixed in with the enchilada sauce. Feel free to adjust the garlic to your taste. You may need to add more oil as you fry the tortillas to keep them from sticking to the pan. -- posted by Cook In Southwest

Grilled Chipotle Lime Honey Glazed Chicken Wings

Mon, 13 Apr 2009 17:52:26 -0400

i made this for my family and they loved them, since i am a vegetarian, i just basted some of this glaze onto a piece of veggie grilled chicken, and it was delicious... add more chipotle puree if you want them to bee spicier, or less for milder and sweeter wings. if possible, do not leave out the grated panela, it adds a complexity of flavor that cannot be duplicated with other ingredients. -- posted by Ntune2food

Sweet & Hot BBQ Sauce

Tue, 14 Apr 2009 12:25:05 -0400

I found the original recipe on Kraftfoods.com, but of course I love things a bit spicier, so I changed the recipe up some. I love the combination of the sweet and hot together. I've tried this BBQ sauce out on a few people now, and everyone seems to really enjoy it. -- posted by CyndiCB

New Mexican Stacked Enchiladas

Wed, 15 Apr 2009 01:47:27 -0400

This recipe is most like the one I lost in a move. I haven't tried it yet, but it looks similar. In New Mexico, enchiladas are traditionally stacked, rather than rolled. They consist of a red chile sauce and cheese. Meat is not traditional- and there should never be any tomato in the sauce. A fried egg is served on top- it helps cut the heat. I have not tried this recipe- but it looks close to the very old family recipe that my sister was given. Lost the old recipe, so I hope this one is good. From Cocinas De New Mexico cookbook. Freezes well. *For best taste you can make your own chile powder- directions will be at the bottom of the recipe. I guessed on prep time. -- posted by minnie chef

Refried Beans

Wed, 15 Apr 2009 02:21:47 -0400

This is my sister-in-law's recipe. It contains bacon and jalapeno. What's not to love? Everyone demands this at family gatherings. Read recipe to get an idea of the time it takes- soaking, cooking, etc... Servings is a guess. We always have this at large family gatherings- my mother will know. -- posted by minnie chef

A Smoked Beef Brisket With Rub and a Texas BBQ Sauce

Wed, 29 Apr 2009 15:10:44 -0400

The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat. Slow cook on low for a couple hours. Yummo! -- posted by ~Rita~

Spanish Coffee

Tue, 05 May 2009 12:19:27 -0400

Simple and delicious, perfect for a cool evening or as an after dinner drink. -- posted by momaphet

Spicy Cheese Dip

Wed, 06 May 2009 13:49:07 -0400

This is great for parties. Everyone always asks for the recipe. If you shred your own cheese rather then buying it already shredded you will have a smoother consistency. -- posted by Samantha in Ut

Chocolate Dessert Quesadillas

Wed, 06 May 2009 13:51:55 -0400

These sound really good! I have added them for ZWT5. -- posted by Sarah_Jayne

Martha's Salsa Verde

Fri, 08 May 2009 01:40:59 -0400

From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT 5. -- posted by alligirl

Southwest Chicken Pasta

Fri, 08 May 2009 01:53:23 -0400

this is easy and fantastic taste!! great for company, This originally came from my brother. Boneless chicken, hatch green chilies, tomatoes, pasta and feta cheese, unusual combo but excellent!!! Very quick to fix!!! I had to put it here as I don't want to loose it. -- posted by Chef #578731 perrogal

Bacon-Wrapped Shrimp With Chunky Tomatillo Salsa and Tomato Vina

Sat, 09 May 2009 00:51:44 -0400

Here is a Southwestern inspired dish from Tyler Florence. Bacon-wrapped shrimp is a delicious combination as it is, but pairing it with the salsa and vinaigrette puts this recipe over-the-top! This shrimp recipe also works well on the grill. Serving it with margaritas and/or beer wouldn't be a bad idea! Note: You can make the salsa and vinaigrette ahead of time and keep refrigerated. You could also prep the shrimp and wrap with bacon ahead of time. That way, it will be a breeze when it comes time for dinner. -- posted by LifeIsGood

Pina Colada Bread Pudding (Crock Pot)

Sun, 10 May 2009 19:47:25 -0400

This recipe is from www.thatsmyhome.com Its a Mexican Bread Pudding Dessert. Posting for ZWT5. Please Note: I don't know why its not accepting (10oz frozen pina colada drink mix) so please ignore how it states "powder". -- posted by daisygrl64

Southwest Chicken Hors D'oeuvres

Wed, 13 May 2009 22:09:48 -0400

Serve these elegant little bites as an unforgettable appetizer before any meal or as hors d'oeuvres for a more formal gathering. -- posted by I <3 Cookbooks

Mexican Seafood Saute With Avocado-Mango Salsa

Wed, 13 May 2009 22:13:39 -0400

Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour. -- posted by Manami

Tomato Avocado Salsa

Tue, 19 May 2009 01:50:43 -0400

Serve with tortilla chips, or as a topping for fajitas burritos or quesadillas. WW 0 points upto 1/4 cup Cook time is chill time. -- posted by Nyteglori

4 Fun Salsa's in One!

Tue, 19 May 2009 01:53:37 -0400

Here you have 1- "Main Salsa". 2-"Smokey and Spicy Salsa". 3- "Spiked Fruity Salsa". 4- "Guacamole" Salsa. Your choice! This recipe was created by the "Whine & Cheese Gang", --Leslie--- cilantro "love of herbs". NcMysteryShopper--Vodka the queen of mixed drinks. Susie D-Garlic many healthy properties. mama's kitchen-brown sugar to sweet! Mommy Diva - Serrano! Cause she too likes it spicy!! --Laury-- - reFRESHing limes. Brenda.- Onion Sweet and Spicy she is all in one. chia - Juicy Ripe tomatoes. French Tart - sun-dried tomatoes cos' she lives in the sun, have rosy cheeks when I drink too much and I have a dry sense of humour! **Jubes**- for the Love, love, love of tomatoes. megnbrycesmom - bright fruit like mango b/c she adores color PanNan - Soft and Creamy avocado. Peter J - cool as a cucumber Pot Scrubber - fresh cracked pepper salt and cumin for his spiciness. --Rita---chipotle in adobo sauce I like it smokey hot! We put these all together and came out with this yummy recipes. For each of the last three salsa's use your taste buds to see how much of the main salsa to add. Have fun creating your mixes. Can't wait to see what you did! -- posted by ~Rita~

Mexican Layered Salad

Thu, 21 May 2009 02:09:29 -0400

This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too. -- posted by Halcyon Eve

David's Chili Con Carne Y Frijoles Not Hot

Mon, 01 Jun 2009 00:42:06 -0400

Good eating chili that won't burn your tongue or ruin your taste buds. Cut the ingredients by half, if you wish to have a smaller quantity. The directions remain the same for this. -- posted by Chef #1283475

Panko Crusted Chicken Salad With Pomegranate Balsamic Dressing

Thu, 11 Jun 2009 12:10:13 -0400

Submitted by Nancy Walters, New Orleans, LA who was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council, representing the West South Central Region. -- posted by Sharon123

South Texas Ratatouille

Sat, 20 Jun 2009 02:28:35 -0400

Awesome Texas style ratatouille! Great served over rice or pasta, with lamb or beef, also great on it's own! -- posted by Sharon123

Cilantro Grand Margarita

Sun, 28 Jun 2009 13:33:20 -0400

This top shelf margarita is to enjoy with the perfect Tex mex meal. Hey if you don't enjoy cilantro or margaritas don't make these! I love both and I loved these! Oh! Yes these are STRONG! -- posted by ~Rita~

Mango Grand Margarita

Wed, 01 Jul 2009 11:48:57 -0400

Mango lovers beware. This is yummy and addictive. -- posted by ~Rita~

V's Southwestern Dip

Tue, 14 Jul 2009 01:47:03 -0400

Combined a few of my favorite spices and added it to a sourcream and mayonaise base and Viola, a spicy southwestern dip was born. Served with several different kinds of chips and vegies or topping for burritos or anything you add sour cream to.... this will be a repeat! -- posted by Vseward (Chef~V)

Chicken-Chile Cheesecake

Mon, 03 Aug 2009 11:46:34 -0400

This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can't be sure of it's accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties! -- posted by Realtor by day, Chef by night

Southwest Beef Tenderloin With Jalapeno Hollandaise Sauce

Fri, 07 Aug 2009 10:09:05 -0400

This delicious recipe is in memory of one of my most favorite southwestern restaurants that recently burned down who served something similar. The spicy jalapeno perfectly compliments the tangy, creamy hollandaise as it smothers the juicy beef. I hope you enjoy it as much as I do! -- posted by Chef BeeGee

Salsa Cheesecake (Appetizer)

Mon, 31 Aug 2009 11:17:23 -0400

Savory cheesecake appetizer spread. Serve with crackers, Tostito chips or baguette slices. -- posted by swissms

Spicy "lil Smokie" Bacon Wrapped Jalapeno Poppers

Wed, 09 Sep 2009 01:23:45 -0400

Jalapeno with a juicy lil smokes, spiced cream cheese, wrapped in crispy bacon smothered in a sweet tangy bbq sauce. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course its heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat! (from BBQ Addicts) -- posted by College Girl

The New (9) Layer Dip

Tue, 15 Sep 2009 13:29:42 -0400

Layer Dip -- posted by Mrs.Mejia

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Tomatillo Avocado Salsa

Wed, 28 Oct 2009 17:09:13 -0400

Super yummy! -- posted by larchie

Southwest Green Bean Casserole

Mon, 02 Nov 2009 15:26:58 -0500

Add a little zing to the old Green Bean Casserole recipe with a spicy version made for 21st Century taste buds. This is not your grandmas Green Bean Casserole. -- posted by Chef #1434012

Pink Rita (Pink Grapefruit Margarita)

Fri, 06 Nov 2009 15:45:55 -0500

Recently discovered Pink Grapefruit Schnapps! Wow! This stuff is so good! -- posted by mama's kitchen

Raspberry Chipotle Cream Cheese Appetizer

Mon, 09 Nov 2009 14:36:43 -0500

Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers. -- posted by swissms

Baja Tuna Steaks

Mon, 23 Nov 2009 18:52:54 -0500

Spicy Baja Tuna steaks topped with your favorite guacamole. The recipe #400754 has chili's that are quite spicy and the guacamole is a perfect accomodante. My chili powder is very hot and fresh. If need be do double yours accordingly. -- posted by ~Rita~

Avorita

Mon, 07 Dec 2009 10:24:00 -0500

What do you get when you combine California Avocados with frosty margaritas? An Avorita, of course! LOL :) -- posted by Manami

Smoky Green Chile-Cheddar Cheese With Avocado-Mango Salsa

Sat, 02 Jan 2010 10:19:38 -0500

I haven't tried this receipe yet, but it sounds so good, so I'm putting it here for safe keeping. It's originally from Southern Living. Note, I've estimated the prep time, and the cooking time is the chill time. -- posted by pwdcrazy

Smoked Beef Brisket "texas Style"

Mon, 18 Jan 2010 00:05:38 -0500

This is one of the most delicious ways to prepare a beef brisket. You'll have the neighborhood over once the smell hit's the air. Best when prepared on a Weber!! -- posted by HonkIfYourHungry

Chili's Crispy Honey-Chipotle Chicken Crispers

Thu, 04 Feb 2010 10:06:23 -0500

These sweet and spicy chicken tenders can be served as either an appetizer or an entree. This recipe is courtesy of Todd Wilbur from Top Secret Recipes. -- posted by michelles3boys

Pioneer Woman Cajun Chicken Pasta

Thu, 04 Feb 2010 10:12:28 -0500

From one of my favorite websites: The Pioneer Woman Cooks. -- posted by Krista Roes

Recipezaar: Southwestern U.S.,Dinner Party recipes

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