Crites Family Stuff

Ingredients for 10 servings

• 10 tomatillos
• 3 jalapeno peppers (or Serrano peppers)
• 1 head of garlic
• 3 tbsp oil
• 3 avocados
• Bunch of cilantro
• .5 tsp salt or to taste

Steps

1. Cut tomatillos and jalapenos (keep the seeds) in half and peel garlic. Place on a baking sheet with oil and roast at 450F for 15-20 minutes. Place roasted mixture in a blender and add the remaining ingredients. Blend until smooth. Chill then serve with chips.

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Ingredients for 20 servings

• 15 oz can refried beans
• 1 cup picante sauce
• 1 cup shredded Monterey jack cheese
• 1 cup shredded cheddar cheese
• .75 cup sour cream
• 3 oz cream cheese, softened
• .25 tsp cumin

Steps

1. Put all ingredients in a crock pot. Stir. Cover and cook on high for 2 hours or until heated through, stirring several times. Serve with chips.

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Ingredients for 4 servings

• 12 tomatillos
• 2 jalapenos
• 3 cloves garlic
• 1 lime, juiced
• 1 bunch cilantro
• 1 small avocado

Steps

1. Boil tomatillos and jalapenos until soft. Drain and blend them with garlic, cilantro and lime juice. Cool. Blend in the avocado. Put in fridge for 1 hour before serving.

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Description

These were served at Becca's wedding reception.

Ingredients for 24 servings

• .5 cup finely shredded carrots
• 3 tbsp chopped onion
• 3 tbsp butter
• 1.75 cups shredded cooked chicken
• 3 tbsp chicken broth
• .25 tsp garlic salt
• .25 poultry seasoning
• .25 black pepper
• 1 tbsp ranch seasoning (or variation of 1/2 tsp chipotle seasoning)
• 4 oz cream cheese, diced

Pastry:

• 1.5 cup flour
• .5 tsp salt
• .5 tsp paprika
• 1 cup butter, chilled
• 5 tbsp cold water

Steps

1. In a large skillet, saute carrots and onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese. Remove from heat. Set aside.
2. Preheat oven to 375F.
3. In a large bowl mix together flour, salt, and paprika. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie cutter. Re-roll scraps and cut until pastry is gone.
4. Mound a heaping tsp of filling on half of each circle. Moisten edges with water and fold pastry over the filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents. Place turnovers on a baking sheet and bake for 15-20 minutes or until golden brown.

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Description

Served at the Farmer Reunion in Mexico in 2007.

Ingredients for 10 servings

• 1 jicama, diced finely
• 6 tomatoes, chopped finely
• 5 green onions, sliced
• 4 jalapenos, deveined and diced
• 1 bunch cilantro, chopped
• 5 avocados, diced into small pieces
• .5 cup oil
• .25 cup vinegar
• 1 tbsp chicken bouillon
• Dash of salt and pepper

Steps

1. In a bowl, toss together the jicama, tomatoes, onions, jalapenos, cilantro, and avocados. Mix the remaining ingredients and stir into vegetables when ready to serve.

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Ingredients for 4 servings

• 8 oz cream cheese
• 1 cup shredded cheddar cheese
• .5 cup diced green chiles
• .5 cup sliced green onion
• .5 cup diced red bell pepper
• .5 cup chopped black olives
• Small flour tortillas

Steps

1. Combine cream cheese and cheddar cheese. Add remaining ingredients except tortillas. Spread 1/2 cup mixture over each tortilla. Roll up. Wrap each roll in plastic wrap. Refrigerate for 1 hour. Remove plastic wrap and slice each roll into 1 inch pieces. Serve with salsa for dipping.

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Ingredients for 10 servings

• 12 medium tomatillos, husks removed and washed
• 4 serrano peppers
• .25 medium onion
• 2 cloves garlic
• 1 tsp salt

Steps

1. Combine tomatillos and peppers in a saucepan and barely cover with water. Bring to a boil and simmer until tomatillos change color and become somewhat transparent. Cool. Pour tomatillos and peppers into a blender, adding enough cooking water to blend. Add onion, garlic, salt and blend until smooth.

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Ingredients for 10 servings

• 10 dried guajillo peppers
• 2 tsp salt
• 2 tbs oil
• .125 onion

Steps

1. Place the dried peppers in a pot of boiling water. Cover and soak for 1/2 hour or more. Pour water and peppers in a blender with the salt. Blend for several minutes until very smooth.
2. In a small sauce pan, heat oil and add the onion and cook until onion is brown. Remove onion and discard. To the oil, add the pepper mixture which has been strained through a fine mesh colander. Cook this pepper pulp in the oil for a few minutes. The salsa is now ready for use.

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Ingredients for 10 servings

• 8 Roma tomatoes, (any tomato will do)
• 2 cloves garlic
• 1.5 tsp salt
• .5 medium onion
• 5 serrano peppers, adjust amount to desired hotness
• Cilantro (optional)

Steps

1. Combine all ingredients in a blender. Blend until smooth or quick chop for chunky salsa.

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Description

These are my favorite thing at Texas Roadhouse (besides the rolls!)

Ingredients for 24 servings

• 12 large jalapenos, seeded and cut in half
• 2 cups Monterey Jack cheese, shredded
• 1 egg
• 2 tbsp milk
• 2 tbsp flour
• 1 tsp Parmesan cheese, grated
• Salt and pepper
• 1.5 cups bread crumbs, seasoned
• Vegetable oil

Steps

1. Stuff jalapenos with Jack cheese. In shallow bowl mix flour, egg, Parmesan cheese, milk, and salt and pepper to taste. Place bread crumbs in a flat dish. Dip jalapenos in egg mixture then in crumbs. Place in freezer for 1/2 hour. Remove from freezer and deep fry in hot oil until golden brown. Serve immediately with a ranch or Cajun horseradish sauce.

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