Traditional recipes

Jalapeño-Monterey Jack Grits

Jalapeño-Monterey Jack Grits

Ingredients

  • 1 red bell pepper, cut into 1-inch strips (about 1 1/2 cups)
  • 1 yellow bell pepper, cut into 1-inch strips (about 1 1/2 cups)
  • 1 tablespoon minced seeded jalapeño chili
  • 3 cups chicken stock or canned low-salt chicken broth
  • 1 cup quick-cooking grits
  • 1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)

Recipe Preparation

  • Melt butter in heavy medium skillet over medium-high heat. Add both peppers, jalapeño, and garlic; sauté until peppers are tender, about 5 minutes.

  • Bring stock and cream to boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add sautéed pepper mixture and cheese; stir until cheese melts. Season with salt and pepper.

Recipe by Top of the Rock in Ridgedale MOReviews Section

King crab appetizer puffs

In my younger years I spent most summers visiting the Texas Coast at Port Aransas. My Dad loved to wade fish and my Mom loved to crab. Port A’s north and south jetties are where I learned to maneuver the giant granite blocks that extended into the sea. There were countless nooks and crannies where the sea met the granite boulders and this was the special place my Mom “Betty” loved to go crabbin’.

Mom would bait her crab net with a small piece of chicken and lower it into the water and wait a bit. Moving very slow and being extra quiet we’d quickly raise the nets to see if we had caught a crab – two if we were lucky! Females went back into the water and the males we’d take back to our short-term home at Executive Keys to boil and create some crab delicacies.

❤ This yields about 3 dozen appetizers. You can half the ingredient quantities if you’re just having a snack. They are best consumed fresh but don’t reheat them in the microwave – only the oven, so they will be crispy!

❤ I couldn’t find King Crab at my local HEB so I substituted it with plain ol’ crab.

i. ingredients

1 package (6-8 ounces) | frozen crab, thawed
2 tablespoons | butter (my grandmother insisted on Falfurrias brand butter)
¼ cup | green onions, sliced
1 cup | fresh mushrooms, chopped
1 cup | monterey jack cheese, shredded
3 ounce package | cream cheese, softened
⅓ cup | mayonnaise
2 tablespoons | parsley, minced
¼ pound | phyllo pastry sheets
¼ cup | more melted butter

ii. what to do

1. Drain and slice the crab. Melt 2 tablespoons of butter in a skillet. Add the onions and sauté them 1 minute. Add the mushrooms and sauté 1 minute longer. Combine the mushroom-onion mixture with the crab, cheeses, mayonnaise and parsley.

2. Spread phyllo sheets out in layers, two at a time (we did 3 layers because we love the crisp of phyllo). Cut each group of two into strips about 2 inches by 10 inches.

Look at the butter! Mmm – BUTTER!

3. Brush each phyllo strip with melted butter. Mmm … butter! Spoon a scant tablespoon of filling onto the end of the phyllo strip. Fold the pasty over the crab filling to form a triangle. Continue folding into triangles as you would a flag for the length of the strip. Seal the seam with a little more butter.

4. Place seam side down on a greased baking sheet. Bake for 30 minutes or until crisp and golden.

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Scan Of Mom’s “Crabetizer” Recipe

They kinda look like crabs already. Next time I’ll fashion these just right!

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Armadillo eggs

Armadillo Eggcellence

This recipe is one of the most important ones here at Betty’s Cook Nook:

  1. The original recipe scan (below) receives high marks for “most interesting recipe shape.” I have no idea why the graphic artist placed a human finger in the middle of the recipe when in fact he/she should have included a caricature of a smiling Texas armadillo driving a tractor pulling a wagonful of these delicious armadillo eggs! )
  2. This recipe further proves that armadillos do lay eggs they just need a little help in the kitchen.
  3. This is the 1st family recipe calling for Shake ‘n Bake. #score!
  4. My Cousin Julie shared this recipe with me from her Mom Delores’ cookbook (my Mom Betty’s sister). I’m confident my Mom would have loved these spicy armadillo eggs because she loved jalapeños as much as Diet Coke, tea with freshly sliced lemon and crabbing at the Texas Coast (not necessarily in that order).

♥ Canned jalapeños. I’m a big fan of anything fresh so if you choose to go fresh for this recipe, change the pepper-wrapping technique below simply cut-off the end of the jalapeño, seed it, then drop your block of cheese into the pepper and wrap.

♥ When there’s a 3-alarm fire in your mouth nothing simmers the heat better than ranch dressing. Try dipping your armadillo eggs in a bit of ranch dip and you’ll see what I mean!

♥ These are best enjoyed fresh but they can be refrigerated for a day or two.

♥ Love sausage? You might also try Mom’s spicy sausage ball recipe . Eating these will make your day brighter, I’m sure of it!

i. ingredients

½ pound | monterey jack cheese, grated
½ pound | hot bulk texas sausage
1 ½ cups | buttermilk biscuit mix
15 medium | canned jalapeños
½ pound | monterey jack cheese, cubed
1 box | kraft shake ‘n bake for pork
2 | cage free eggs, beaten

ii. what to do

1. MAKE DOUGH: Mix the grated cheese and sausage. Add the biscuit mix ½ cup at a time until thoroughly mixed. The sausage mixture will become a very stiff dough and should be kneaded several minutes. Set aside.

2. FORM EGG: Pinch off a bit of cheese-sausage mixture and pat it into a flat pancake about ¼ inch thick. Slit and seed a jalapeño. Stuff the jalapeño with a cube of cheese and pinch the pepper closed around the cheese. Place the cheese-stuffed jalapeño in the middle of the pancake and wrap it completely with dough, making sure that all edges and ends are sealed completely. Roll the dough-covered jalapeño back and forth in your hands and form an egg shape.

3. COAT & DIP EGG: Roll each egg in Shake ‘n Bake until coated. Dip the armadillo egg into the beaten egg mixture then roll them once again in Shake ‘n Bake then place your readied egg on a foil-lined baking tray. Continue steps 1-3 until you’re all done prepping your eggs.


4. BAKE YOUR EGGS:
Preheat your oven to 300°F. Place your armadillo eggs into the oven and bake 20-25 minutes. If the cheese begins to bubble out of the eggs, remove them from the oven – they should be done! The eggs will seem soft to the touch but after cooling a bit they will crust nicely. Serve them slightly warm.


34 sardines with eggs Recipes

Sardine and Swiss Chard Pastelitos

Sardine and Swiss Chard Pastelitos

Sardine Stacks

Sardine Stacks

Sardine Fish Pie

Sardine Fish Pie

Cream Cheese Sardine Dip

Cream Cheese Sardine Dip

Mediterranean Stuffed Sardines

Mediterranean Stuffed Sardines

Sardine Salad (Salade Stavangeroise )

Sardine Salad (Salade Stavangeroise )

Canned Sardine Fritters: Fritelle Sarde

Canned Sardine Fritters: Fritelle Sarde

Sardine Factory Famous Calamari Puffs Appetizer

Sardine Factory Famous Calamari Puffs Appetizer

Sardine Roulade with Jalapeño, Monterey Jack, and Tomato Sauce

Sardine Roulade with Jalapeño, Monterey Jack, and Tomato Sauce

Arancine with Sardines (Mario Batali)

Arancine with Sardines (Mario Batali)

Arancine with Sardines and Saffron (Mario Batali)

Arancine with Sardines and Saffron (Mario Batali)

Simply Sardine Pate

Simply Sardine Pate

Santa's Sardine Fish Cakes

Santa's Sardine Fish Cakes

Tempura Sardines with Tonnatto Sauce (Robert Irvine)

To Whom Should This Book Be Directed?

A vegetarian, by definition, is a person who does not eat the flesh of anything that was previously living. However, there are varying degrees of vegetarianism:

Pesco-Lacto-Ovo: Technically not vegetarians, they do not eat meat, but do eat fish, eggs, and dairy products.

Lacto-Ovo: People in this category do not eat meat, but do eat eggs and dairy products.

Lacto: Lacto vegetarians do not eat meat or eggs, but do eat dairy products.

Ovo: This type does not eat meat or dairy products but does eat eggs.

Vegan or Strict Vegetarian: Vegans do not eat meat, dairy products, or eggs, and may or may not use honey or other animal by-products.

Fructarian: Adherents of this very extreme form of vegetarianism eat only fruit. It is very difficult to fulfill all nutritional needs when on this diet.

Since this is a vegetarian cookbook, I decided against recipes that call for fish, but I have included eggs and dairy products (since the title is not 1,000 Vegan Recipes). I believe this book contains enough egg-free and dairy-free recipes to be of value even to the vegan. To make it easier to identify recipes that fall into each category, each recipe has been coded to indicate which type of vegetarian it is suited for:

= Lacto-Ovo

= Lacto

= Ovo

= Vegan

Some recipes containing eggs and/or dairy products have been given V codes because there are suggestions for non-lacto/ovo substitutions. For example, a V is given for recipes containing butter with the suggestion of using margarine as a substitute. Or if the lacto/ovo ingredient is optional, the recipe is given a V. When a vegan recipe variation follows a lacto/ovo recipe, the variation is marked separately with a V for easy reference.


Salisbury Steak

28 Tuesday Apr 2020

Salisbury Steak with Mushroom Gravy.

On any given day, this is one of the most popular recipes on the blog. Salisbury Steak with Mushroom Gravy, served over Buttermilk Mashed Potatoes with a side of green peas is pure comfort. I wanted to prepare and share a dish that said “when I am with you I am complete and comfortable”.

465,388 total views, 2 views today

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Cheesy Beef Enchilada Dip

There’s something about watching football while raking a chip through hot cheesy dip. It just feels good. I hadn’t planned on making, picturing and sharing this recipe today, but it’s Game Day and we deserve it. You and me. Cheesy Beef Enchilada Dip is soooo easy. Five ingredients and 15 minutes is all you need.

Brown ground beef and drain.

Add in diced onion and jalapeno and sauté until tender.

Stir in enchilada sauce until heated through.

Add in half of the shredded cheese and stir until melted.

Top with remaining cheese. Remove from heat and cover until melted.

See how easy that was!! Bam! And while this one-pan stovetop recipe comes together, go ahead and bake some tortilla chips to serve along side.

Cut flour tortillas into wedges. Place in a single layer on cooking spray coated baking sheet. Spray tops with cooking spray and bake at 400 degrees for 5-7 minutes until just golden.

Game Day just got a big dose of easy Cheesy Beef Enchilada Dip.


Watch the video: Cheesy Jalapeño Grits with Bacon in the Dutch Oven (December 2021).