Saturday, February 4, 2012

Chorizo and Shrimp Quesadillas with Smoky guacamol Game Day Appetizer by Rachael Ray




eIngredients

  • 2 ripe Haas avocados
  • 1 lime, juiced
  • A couple pinches salt
  • 1/4 cup sour cream, 3 rounded tablespoonfuls
  • 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
  • 1/2 pound chorizo sausage, sliced thin on an angle
  • 1 tablespoon extra virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked away from skin and crushed
  • 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
  • Salt and freshly ground black pepper
  • 4 (12- inch) flour tortillas
  • 1/2 pound, 2 cups, shredded pepper Jack cheese

Directions

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamol

Fiesta Dip Crock Pot Game Day


Fiesta Dip



10-12 Servings with a 4 qt pot. ~ LOW for as long as you need to, stir every few hours.
 Fiesta Dip

  • 1 LB.Ground beef
  • 1 Onion, chopped
  • 1(2lb.) Velveta Cheese,Cubed(Do NOT use fat free!)
  • 1 Can chopped or sliced black olives, drained
  • 1 (4 oz.)Can diced green chilies
  • 1 Jar salsa
  • I Add 1-2 cans black beans, rinsed and drained

Fiesta Dip

Brown ground beef with onions, drain
Pour in Crock pot
Add cubed velveta cheese
After cheese is melted add the rest of ingredients
Serve with tortilla chips

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Melt in your mouth BBQ Ribs Game Day Main Menue


Ingredients

  • 2 sides pork spareribs (about 6 pounds), separated
  • 1 (28-ounce) can chunky tomato sauce
  • 1/3 cup brown sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Directions

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.

Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe