OCTOBER

OCTOBER

November 1, 2010

The Eyes of Texas Are Upon You!

Leaving on a jet plane.....The Maine House is headed to Tejas!! Oh the love we have for the great state of Texas! Longhorns grazing in the fields, our beloved Texas Aggies, bluebonnets, ranches loaded with mesquite, and the best mexican food you will ever taste. Imagine dining under the harvest moon, while the fountain waters flow and the bougainvilleas surround you with vibrant beauty and fragrance! We are hosting a gathering for our loves and these two recipes have been enjoyed and requested often by family and friends. You will definetely want to try these and make them for the upcoming football games and holidays!



Estelle's Loaded Nachos
 3 chicken breasts, sliced into 3-inch strips
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
2 Tbsp. olive oil
1 can drained black beans
2 diced and seeded Roma tomatoes
2 poblano peppers (or 1 small can roasted green chiles)
 2 cups cheese combination: cheddar, Mexican, & Monterey Jack
1 bunch fresh green onions, minced
1 bunch fresh cilantro, chopped
1 large bag white corn tortilla chips or combination white, red, and blue tortilla chips




Preheat the oven to 375°F. Season the chicken pieces with the chili powder, cumin, garlic powder, and salt. Toss evenly to coat. Set aside. Heat grill pan until hot. Roast off the poblano peppers until well-charred, then place in plastic bag to steam for 2 to 3 minutes. Remove skin, chop, and reserve. Add olive oil and sear chicken breasts for 3 minutes per side. Once the chicken is done cooking, remove it from the grill pan and let it sit for at least 15 minutes to cool. Drain and rinse the black beans and reserve. Mince the scallions and reserve. Mince the fresh cilantro and reserve. On a large baking sheet, spread the tortilla chips in an even layer. Top the chips starting with the chicken, chopped peppers, tomatoes, and black beans. Finish with cheese and scallions. Repeat. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to10 minutes. Remove from the oven and top with fresh cilantro. Garnish with your favorite salsa, avocado slices, and sour cream.


Cranberry-Lime Margaritas
1 cup sugar
1 cup fresh lime juice
1 1/2 cups tequila
1/2 cup orange liqueur
1 64 ounce bottle cranberry juice cocktail
Lime Wedges
Coarse ground salt






Stir together sugar and 1 cup water in a small saucepan. Cook over medium heat until sugar dissolves. Remove from heat and pour into a large pitcher. Cover and chill for 30 minutes. Add lime juice and next 3 ingredients to sugar syrup in pitcher. Chill until ready to serve. Rub glass rims with lime wedges and dip the rims in salt. Serve over crushed ice. Elegant!






"My favorite Aggie joke? I'm sorry I don't understand the question !"
Singer Lyle Lovett - Texas A&M class of 1979

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