Tuesday, November 28, 2017

Jims Pork Chorizo

2 pounds ground pork
2 teaspoons salt
4 tablespoons chili powder
1/4 teaspoon ground cloves
2 tablespoons paprika
2 cloves garlic, crushed
1 teaspoon dried oregano
3 1/2 tablespoons cider vinegar

   Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air tight container in refrigerator for 4 days before using, to let spices blend together.

Wednesday, November 22, 2017

Chicken Picatta

3 large boneless skinless chicken breasts, cut in half
1 tsp Lawry’s Seasoning Salt
2 cups flour
3 Tbsp olive oil
3 Tbsp butter
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
2 Tbsp butter
black pepper to taste

   Combine flour and seasonings. Coat chicken breasts in flour mixture. Fry in equal parts butter and olive oil 3 minutes each side. Remove chicken from pan, place on dish and cover to keep warm.
In the pan, add lemon juice stock and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor. Return chicken to the pan and simmer 5 minutes. Remove chicken to a platter. Add 2 Tbsp butter to sauce and whisk vigorously. Pour sauce over chicken and serve.

Tuesday, November 21, 2017

Montana Spicy Bison Dip

1 pound ground bison
1/2 cup chopped onion
1 (1.25 ounce) package McCormick Hot Chili Seasoning Mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) package processed cheese food (such as Velveeta), cut into cubes
1/4 cup sour cream
2 tablespoons finely chopped jalapeno peppers

   1. Brown meat and onion in large skillet on medium high heat, about 5 minutes. Drain fat.
   2. Stir in tomatoes and seasoning mix. Bring to boil. Reduce heat, cover and simmer 5 minutes, stirring occasionally. Stir in cheese. Simmer 5 minutes or until cheese is melted.
   3. Spoon into serving bowl. Top with sour cream and jalapeno. Serve with tortilla chips.

Sunday, November 19, 2017

Old Fashioned Peach Cobbler

2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water
3 pounds fresh peaches - peeled, pitted and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted

   1. In a medium bowl, sift together the flour, 3 tablespoons sugar and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill 30 minutes.
   2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes or until golden brown.
   3. In a large saucepan, mix the peaches, lemon juice and orange juice. Add 1/2 cup butter and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon and cornstarch, mix into peach mixture. Remove from heat and pour into baked crust.
   4. Roll remaining dough to a thickness of 1/4 inch. Cut into half inch wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter.
   5. Bake in preheated oven for 35 to 40 minutes or until top crust is golden brown.