TexMex Meatball Mac & Cheese

TexMex Meatball Mac & Cheese
Always Trying To Put A New Spin On Mac & Cheese!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients

3-4 cups cooked macaroni

1 lb. ground beef

1/4 lb. ground chuck

1 cup Panko bread crumbs

1/2 cup red onions, minced + garnish

1/4 cup pickled jalapeno's, minced

3 cloves garlic, minced

1 tsp cumin

1/2 tsp chili powder

2 cups Mexican shredded cheese

1/2 cup cilantro, minced

10 oz. Pico de gallo sauce

1 cup tomato sauce

1 tbsp sugar

minced parsley for garnish

1 egg

salt

pepper

Cooking Tools

Cast iron skillet

Stock pot

Medium mixing bowl

Directions
preheat oven 350 degrees F. Cook macaroni according to directions. In a mixing bowl, add; ground beef, ground chuck, bread crumbs, minced onion, jalapeno's, garlic, cumin, chili powder, 1 cup shredded cheese, cilantro, sugar, egg, salt & pepper.  Mix meat well and shape into meatballs (between 10-12) Heat skillet on high and sear the meatballs on all sides. Pour in pico de gallo and tomato sauce and cook the meatballs in the sauce for 10 minutes.  Remove meatballs and set aside.  Mix in cooked macaroni in the sauce and 1 cup shredded cheese.  Toss until completely coated, salt and pepper to taste.  Place meatballs back in the pan and nestle in the macaroni.  Bake in oven for 30 minutes. Garnish with minced onions and parsley.
Serves 4

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce!
This Nontraditional Tamale Has A Fluffy Cake Like Texture!
Difficulty: Moderate
Prep Time: 2 1/2 hours
Cooking Time: 30 minutes

 Ingredients
1 lb. medium shrimp, de-veined, shelled and tail removed
1 fresh ear of corn, kernels removed
1  4 oz. can chopped green chillies
1 cup Chayote, peeled and diced
1 tsp garlic, pressed
1 tbsp cilantro leaves, minced
1 cup of cream
pinch of cumin
1/4 tsp chili powder
zest of 1 lime
sliced green onions (garnish)
7 dried corn husks
1  8oz. box of cornbread mix
1/2 cup creamed corn
1 tbsp sour cream
1 egg
salt
pepper


Cooking Tools
Bain Marie (double broiler)
1 medium mixing bowl
Skillet

Directions
Pre-soak dried corn husks in water for 2 hours to make more pliable.  To prepare corn cake, in a mixing bowl, add; cornbread mix, 1/2 cup creamed corn, sour cream and egg.  Mix well and set aside. Take corn husk out of the water and dry off completely.  Place a couple of tbsp of cornbread mix into the center of the husk. Fold one side of husk over and completely cover the cornbread mix, then fold the other side of the husk over. Twist at the ends and tie with husk cut into strips.  Place enough water to the bottom portion of the Bain Marie and bring to a boil.  Place Corn Cake Tamales standing up right in the top half of Bain Marie and place on top of the boiling water, cover with lid and steam for 20 minutes.  While the Corn cake Tamales are steaming.  In a skillet, on medium heat add; olive oil, butter, corn and chayote.  Cook for 5 minutes, then add green chillies, garlic, cilantro, cream, cumin, chili powder and zest.  Lower heat and reduce liquid until a thicker consistency.  Add shrimp to the cream and cook for a few minutes until the shrimp is done (do not overcook shrimp).  Salt and pepper to taste.  Once the Corn Cake Tamales are cooked, cut one side of husk and open to reveal Corn cakes and place in a serving bowl.  Cook's Note: I leave the corn cakes in the husk for a beautiful presentation, but you can remove the corn cakes from the husk if you prefer.  Ladle Shrimp and cream sauce over the Corn Cake Tamales and garnish with sliced green onions.
Serves 6

Don't Over Fill The Husks!

Use One Of The Husk To Cut Into Strips For Ties!

Grilled Delmonico Steak With Bourbon Caramelized Onions

Grilled Delmonico Steak With Bourbon Caramelized Onions
Served With Red Bean TexMex Rice!
Difficulty: Easy

A Flavorful Topping To Any Grilled Meat!

Ingredients
4 Delmonico or Ribeye Steaks
2 1/2 cups onions, sliced in rings, thinly
2 tbsp garlic, minced
1 tsp sugar
2 tbsp butter
1 tbsp olive oil
1 shot Kentucky Bourbon
salt
pepper

Directions
Preheat outdoor grill, bring steaks to room temperature and season with salt and pepper.  Grill steaks to your liking.  As you grill the steaks, in a large frying pan on medium heat; add butter, oil, onions, garlic and sugar.  Sauté on medium heat until onions wilt down and start to caramelize, around 30 minutes, Pull pan away from heat and add shot of whisky to the onions, return to heat for a few more minutes; season with salt and pepper to taste.  When steaks are done, set aside for at least 5-10 minutes for the juices to remain in the steak.  Serve with Bourbon caramelized onions on top of steak.

Red Bean TexMex Rice
Ingredients
2 cups Texmati Rice
4 cups chicken broth
1 cup canned dark kidney beans, drained, rinsed
1 small can, grilled green chilies, chopped
2 tbsp fresh cilantro, minced
1 tbsp garlic, puree
salt
pepper
1 cup shredded cheddar cheese for garnish
1/4 cup green onions, sliced for garnish

Directions
Place in a large pot with cover, add all the ingredients, except for the garnishes.  On medium heat bring to a broil, reduce heat to low and place cover on top.  Cook rice for 20-25 minutes until liquid is all absorbed.  Turn off heat and let steam for additional 15 minutes before serving.  Garnish with shredded cheese and green onions.
Serves 4