SUNNY'S SPICY RANCH DIPPING SAUCE
Steps:
- Combine the dressing, hot sauce and basil in a bowl and mix.
- Serving suggestion: Drizzle over pizza.
BIG OLE TEX-MEX BURRITO OMELET
Provided by Sunny Anderson
Categories main-dish
Time 1h17m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
- Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
- Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.
CORN AND TOMATO SPOONBREAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Generously butter four 6-ounce ramekins and dust with cornmeal; tap out the excess.
- Whisk the milk, corn, cornmeal and a pinch of salt in a large microwave-safe bowl and microwave 5 minutes. Stir and continue to microwave until thick, about 2 more minutes. Meanwhile, beat the eggs in a bowl with a mixer until thick and airy, about 5 minutes.
- Whisk 1/2 cup cheese and 1 tablespoon chives into the hot cornmeal mixture until thick. Whisk half of the cornmeal mixture into the eggs, then whisk in the remaining cornmeal mixture until smooth. Divide the batter among the prepared ramekins and sprinkle with the remaining 1/4 cup cheese. Transfer the ramekins to a baking sheet and bake until puffed and set, 20 to 25 minutes.
- Meanwhile, chop the tomatoes and toss with the olive oil, the remaining 1 tablespoon chives, and salt and pepper. Top the spoonbread with the tomato mixture. Serve with pickled vegetables.
TEX-MEX SPOON BREAD
Head south from the comfort of your kitchen with this Tex-Mex Spoon Bread recipe. Cumin, cheese and corn muffin mix combine for greatness in this dish.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix first 5 ingredients in large bowl until blended. Stir in corn and 3/4 cup cheese.
- Pour mixture into 9-inch pie plate sprayed with cooking spray. Top with remaining cheese.
- Bake 20 to 25 min. or until lightly browned.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 390 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 6 g, Protein 5 g
TEX-MEX SPOON BREAD (LOW-FAT)
This is a version of an old favorite Tex-Mex Corn and Green Chili Spoon Bread recipe, that has been lightened up. This recipe originally called for "egg substitute equivalent to 2 eggs", which further lightens the recipe; however either version works. An attractive presentation for this side dish is to spoon it into tamale wrappers, tied at one end and open at the other. This recipe was adapted from, The Ultimate Low-Fat Mexican Cookbook, by Anne Lindsay Greer.
Provided by lynnski LA
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
- Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
- Add onion mixture and beaten eggs to the cornmeal mixture.
- Season with salt and pepper.
- In a separate bowl, beat the egg whites with sugar until stiff.
- Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
- Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
- Sprinkle Parmesan cheese on top.
- Place the pan in a larger pan partly filled with warm weater.
- Bake for 45 to 60 minutes.
- Allow the spoon bread to set for 5 minutes before serving.
Nutrition Facts : Calories 108.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 54.6, Sodium 73.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.1, Protein 6.1
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