RON’S TEXAS CHILI
2 pounds ground round or chuck
1 bell pepper, chopped
1 large onion, chopped
1 28oz can crushed tomatoes
1/4 cup catsup
4 tbls chili powder
2 tbls cumin
Water
Salt to taste
1 15 oz can ranch style beans
Brown beef, pepper and onion. Drain excess grease. Add tomatoes, catsup, spices and 1 can of water. Salt to taste. Simmer 1 hour. Add beans.
BACON WRAPPED POTATOES
1 (1.5 pound) baby gold potatoes
Salt
1 pound apple-wood smoked bacon
SAUCE1 cup mayonnaise
1 1/2 tsp horseradish
1 tsp onion salt
3/4 tsp garlic powder
1/2 tsp smoked paprika
Boil potatoes in salted water until almost fork tender. (10 minutes) Drain. Pre cook bacon in microwave for 90 seconds. Cool. Wrap potatoes in bacon; secure with toothpick. Bake at 425 for 15 minutes. Combine sauce ingredients and refrigerate. Serve with chilled dipping sauce.
ORANGE CRANBERRY MUFFINS
2/3 cup dried cranberries
3/4 cup orange juice
2 cups flour
2 tsp soda
Dash salt
3/4 cup sugar
2 tsp grated orange zest
1/3 cup oil
2 beaten eggs
1/3 cup sour cream
1/4 tsp orange extract
1/2 cup chopped nuts
Soak cranberries in orange juice. Set aside. whisk together dry ingredients. Add cranberries, juice and remaining ingredients. Mix by hand until blended. Batter will be lumpy. Pour into oiled muffin tins. Bake at 350 for 15 minutes or when a toothpick comes clean.
MARDI GRAS
CRAWFISH
CORNBREAD
2 cups yellow cornmeal
1 tsp baking powder
1 tsp salt
1/4 tsp Creole seasoning
6 eggs
2/3 cup vegetable oil
1 onion, finely dice
8 oz shredded cheddar
12 oz bag of corn thawed
2 pounds crawfish tailmeat, chopped
4 0z can diced jalapeños
Mix together dry ingredients. Add eggs and oil; mix. Add other ingredients and spread in greased baking dish. Bake at 350 for 40 minutes.
MELT IN YOUR MOUTH CHICKEN
4 boneless breasts
1 cup mayonnaise or Greek yogurt
1/2 cup parmesan cheese
1 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder
Place chicken breasts in baking dish. Mix together all other ingredients and spread over chicken. Bake at 375 for 30 minutes.
LIMONCELLO
COOKIES
3/4 cup butter
3/4 cup sugar
2 egg yolks
2 tbls limoncello
1 tsp vanilla
2 tsp grated lemon zest
2 cups flour
1 tsp baking powder
1/2 tsp salt
GLAZE
1 cup powdered sugar
2 tbls limoncello
1 tsp grated lemon zest
Cream butter and sugar; add eggs, limoncello, vanilla and zest. Add flour, baking powder and salt. Using a medium cookie scoop, drop dough on parchment lined cookie sheet. Flatten cookies with thumb. Bake at 350 for 10-12 minutes. When cool, mix together glaze ingredients. Spoon onto cookies and swirl with a spoon to cover the top. Allow to set for 15 minutes. Store in airtight container.
