December 16, 2011

Celebrate Christmas..... Texas Style!

Boo Hoo! We'll have a Blue Christmas
without you..........

A Maine House Mosaic

This year, Darling and I will be hanging our stockings and kissing under the mistletoe in Atlanta. Our sweet Jenn and Greg will be toasting with champagne in Texas with Jenn's family.  Now somehow we got off track in sharing the holidays. Next year, we plan on being back in Texas and ALL the family will be home for the holidays! So, this posting is in honor of this darling couple, soon to be bride and groom, as they celebrate Christmas Eve.....Texas Style!!

Chipotle Monterey Jack Cheese Chicken Sausage Quesadillas
12 (8 inch) flour tortillas
1 (12 ounce) package Chipotle Monterey Jack Cheese Chicken Sausage,grilled and chopped
 (Estelle's uses Johnsonville)
1 red bell pepper, finely chopped
3 green onions, chopped
3 cups shredded Colby Jack cheese

Place 3 tortillas on a large greased baking sheet. Sprinkle each with sausage, red pepper, green onion and cheese. Top each with tortilla. Place baking sheet on the center over rack. Broil for 2 minutes on each side or until golden brown. Cut into wedges. Repeat with remaining ingredients. Serve with salsa.

Spicy Marinated Shrimp
2 pounds large shrimp, peeled and deveined
1 tablespoon salt
1 lemon, cut in half
8 cups water
3/4 cup white wine vinegar or tarragon vinegar
3/4 cup olive oil
2 serrano chiles, seeds and veins removed, finely minced
  1 dried chile de ├írbol, crushed (no seeds)
1/4 cup fresh cilantro, chopped
2 large cloves garlic, minced or pressed
2 tablespoons fresh cilantro, chopped (if desired)
3 green onions (white part only), minced
freshly ground black pepper, to taste

Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain. Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times. To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately!

Texas Dip
2 pounds lean ground beef
1 large onion, chopped
2 (10 ounce) cans Rotel tomatoes
1 (1 ounce) package chili mix
2 (15 ounce) cans ranch-style beans
1 pound Velveeta cheese, cubed
1 cup  half-and-half

Brown meat in a large skillet and drain. Add onion and cook briefly. Add Rotel, chili mix and beans and simmer for 15 minutes. Add cheese and cream and simmer for 5 minutes. Serve in a chafing dish with tortilla chips. This is also easy to prepare in the crock pot before your guests arrive!


1 comment:

  1. Love this blog and the picture of course! :) Now I'm hungry!


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