Dec 132011
 

Black Bean Salsa and Cornchips.Most appetizer recipes are not all that healthy, usually being laced with cheese and other fats. So, here’s a healthy recipe for black bean salsa can be served with corn chips. In the summer I grill the onions and roast the peppers and corn outside on the Weber. The winter recipe is done in the frying pan and is almost as good, but lacks the smokiness added by cooking on the grill. Try this one for a lighter, healthier appetizer recipe.

Black Bean & Corn Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

  • 2 Jalapeno Peppers
  • 1 16 oz. can black beans
  • 1 16 oz. bag frozen corn kernels
  • 1 12 oz. jar roasted red sweet peppers
  • 1 Medium red onion - chopped
  • 1/4 C Chopped cilantro
  • Juice of 2 small limes
  • 2 tsp. Sugar (to taste)
  • 1/2 tsp. Salt (to taste)
  • 2 tsp. Olive oil

Instructions

  1. Heat oil in hot frying pan.
  2. Saute onion with red & Jalapeno peppers for a couple minutes.
  3. Add corn and cook over high heat until corn browns a bit.
  4. Remove from heat and cool.
  5. Add lime juice and cilantro, and then salt and sugar to taste.
  6. Mix together and serve with corn chips.

Notes

This is really better if you can cook the vegetables on your grill. Grill corn-on-the-cob until brown and then cut from the cob. Grill peppers until black and then peel and chop. Grill the onions and chop. This makes for a smokier, grilled flavor.

http://karneyfamilyrecipes.com/2011/12/13/black-bean-salsa/

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Dec 092011
 

This is an old family favorite that we always make for our summer neighborhood parties. We learned this recipe from college friends, Mike and Marilyn Sadowski and have been making it ever since. This is probably the recipe that Natalie and I, as a couple, have been making for the longest time, even though there are a lot of older traditional family recipes on the site.

Chili Con Queso

Prep Time: 45 minutes

Total Time: 45 minutes

Ingredients

  • 2 lbs. Velveeta cheese
  • 1 Large can chopped tomatoes
  • 1 Green pepper
  • 1 Sweet Red Pepper
  • 2 or 3 Sweet Hungarian or other peppers
  • 1 Large Onion
  • 6 Cloves garlic
  • Fresh Basil (to taste)
  • Jalapeño peppers (to taste)
  • Hot Giardinera (to taste)
  • Taco Chips

Instructions

  1. Put the cheese in a crock pot, turn it to high and let the cheese melt.
  2. While you are waiting, chop all ingredients and simmer in a frying pan until the mixture cooks down and most of the liquid is gone -- about 20 or 30 minutes.
  3. Add the vegetable mixture to the melted cheese and stir thoroughly as the cheese melts.
  4. Taste and add more dried Basil if needed and Giardinera and its juice for more heat.
  5. Keep it hot in the crock pot and serve with taco chips.

Notes

This recipe is fairly loose as far as quantities. Natalie usually makes this and we use what peppers we have in the garden if it is summer. We go pretty heavy on the Jalapenos and will add some hot Giardinera if it's not hot enough. Basil was not a part of the original recipe, but it's really good and we use quite a bit, especially if we have it fresh.

http://karneyfamilyrecipes.com/2011/12/09/chili-con-queso/

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Dec 092011
 

My son, Jeff,  came up with this recipe, and everybody that tries it says that it’s the best Margaritas they have ever had. I know, beer in a margarita sounds weird, but try it before you criticize.

Jeff’s Margaritas

Ingredients

  • 2 12 oz Bottles Corona beer
  • 1 12 oz Can frozen limeade concentrate
  • 1 c Tequila

Instructions

  1. Mix the ingredients together in pitcher until the limeade dissolves. (Do not put in blender because it will foam too much.)
  2. Serve over crushed ice. Salt the rim of the glass if desired.
http://karneyfamilyrecipes.com/2011/12/09/jeffs-margaritas/

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Jun 172011
 

This is an end of summer recipe when the garden is yielding more bounty than you know what to do with. It is a great summer meal served with fresh cornbread. I went through many Gazpacho recipes and finally developed this one after lots of experimentation. This is a wonderful way to celebrate the gift of summer and the abundance of the earth with family and friends.

Señor Marc’s Gazpacho

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Ingredients

  • 1 49 ½ oz. Can of chicken broth. (Yes, it’s a strange number but that’s how it is sold. Substitute vegetable broth for vegetarian or Vegan)
  • 3 Cucumbers, seeded, peeled and diced.
  • 1 Large onion, diced
  • 3 Large green peppers, diced.
  • 1 Hot banana pepper, diced
  • 10-15 Large tomatoes, diced
  • 4 Avocados, not overly ripe.
  • 10 Garlic cloves, chopped
  • ¾ c Oregano leaves, chopped fine
  • ½ c Olive oil.
  • ½ c Chopped almonds (optional)
  • Salt to taste
  • Ice cubes

Instructions

  1. Heat chicken broth to boiling.
  2. Add 3 chopped tomatoes, 3 chopped garlic cloves and ¼ of the oregano. Simmer for ½ hour.
  3. Dice the remaining vegetables and mix with the oregano in a large bowl, except the garlic and hot pepper.
  4. Blend the oil almonds, garlic and hot pepper in the food processor until well pureed. Pour over the vegetable mixture and toss until well blended.
  5. Cool the broth mixture with the ice cubes and pour over the vegetables.
  6. Chill before serving.
  7. Garnish with jalapeño peppers, almonds and green onions if desired.

Notes

Garnish with jalapeño peppers, almonds and green onions if desired. You'll definitely want to serve this with fresh cornbread.

You can substitute vegetable broth for the chicken broth if you want to be totaly vegetarian.

http://karneyfamilyrecipes.com/2011/06/17/senor-marcs-gazpacho/

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