Chili Rellano Puffs

 

Chili Rellano Puffs

Ingredients

• 6 eggs
• 2 4.5 oz. cans chopped green chilies
• 1 1/2 c. water
• 1/2 c. butter
• 1 c. flour
• 1/2 c. cornmeal
• 1 tsp. salt
• 3/4 c. shredded Monterey Jack cheese
• 3/4 c. shredded sharp Cheddar cheese

Instructions

• Heat the oven to 400 degrees. Spray 48 mini-muffin cups or 24 regular muffin cups with cooking spray. Beat the eggs in a small bowl and set aside. Drain the green chiles in a sieve and set aside. In a 3-quart saucepan, heat the water and butter over high heat to a full rolling boil. Remove from the heat. Stir in the flour, cornmeal and salt until the mixture forms a dough and all lumps have disappeared. Gradually stir in the beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon the dough evenly into the sprayed muffin cups, filling each 3/4 full. Bake at 400 degrees for 25 - 29 minutes for the regular size muffins and 15 - 18 minutes for the mini-muffins, or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm.

Avocado Hummus Dip

 

Avocado Hummus Dip

Ingredients

• 2 avocados

• 1 15 oz. can chickpeas

• 2 T. lemon juice

• 1 1/2 T. tahini

• 1/2 c. olive oil

• 1/2 tsp. salt

• 1/8 tsp. ground pepper

Instructions

1. In a food processor, puree the chopped avocados, chickpeas, lemon juice, tahini, olive oil, salt and pepper. Serve drizzled with olive oil.

2. Serve with carrot sticks, celery sticks and/or pita chips.

3. You can also add 1 diced avocado or 1 finely chopped jalapeno when you serve this to add some texture.

Cranberry Pecan Scones

 

Cranberry Pecan Scones

Ingredients

• 2 c. flour
• 1/4 c. sugar
• 2 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/3 c. cold butter cut into pieces
• 1/2 c. chopped dried cranberries
• 1/4 c. chopped pecans
• 1 egg
• 1/2 c. heavy cream
• 1 1/2 tsp. vanilla
• Additional heavy cream
• Additional sugar

Instructions

• Cover a baking sheet with parchment paper.  Set aside.
• In a large bowl, stir together flour, 1/4 c. Sugar, baking powder and salt.  Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the dried cranberries and pecans.  Stir to combine.  Make a well in the center and set aside.
• In a small bowl, whisk together the egg, 1/2 cup heavy cream and vanilla.  Add the egg mixture all at once to the flour mixture.  Using a fork, stir until moistened and a dough forms.
• Turn the dough out onto a lightly floured surface.  Knead the dough by folding and gently pressing the dough for 10 to 12 times.  Pat into an 8-inch circle.  Cut into 8 wedges.
• Place the wedges 1 inch apart on the prepared baking sheet.  Brush the wedges with the additional heavy cream and sprinkle with the additional sugar.
• Bake in a 400 degree oven for 12 to 14 minutes or until lightly golden.  Transfer the baked scones to a wire rack.  Cool them for about 10 minutes.  Serve the scones warm with additional butter, jam, lemon curd or Devonshire cream.

Minestrone Soup #1

Minestrone Soup #1

 Ingredients

• 2 c. chicken broth
• 1 3/4 c. water
• 1 15 oz. can diced tomatoes
• 1 c. chopped onion
• 1 c. shredded cabbage
• 3/4 c. tomato juice
• 1/2 c. chopped carrot
• 1 tsp. dried basil
• 2 cloves fresh garlic diced
• 1 15 oz. can great northern beans rinsed and drained
• 1 medium zucchini quartered and sliced 1/4” thick
• 2 oz. small pasta shells or spaghetti
• 2 T. shredded Parmesan cheese

Instructions

• In a Dutch oven, combine water, broth, tomatoes, onion, cabbage, juice, carrot, celery, basil and garlic. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
• Uncover and return to a boil. Stir in beans, zucchini, and pasta. Reduce the heat and simmer, covered, for 15 minutes. Season with salt and pepper to taste. Serve topped with a sprinkle of Parmesan cheese.

Notes

Minestrone Soup is a great way to use up odds and ends of vegetables and pasta.