"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

MENU FOR THE SUPER BOWL

HOMEMADE GREEN CHILIE QUESO

4 poblano peppers cut in half and seeds and membranes removed

3 Tbsp. butter

3 Tbsp. flour

1 cup Mexican beer, such as Corona

Zest and juice of one lime, divided

1 cup chicken stock

3 cups sharp shredded yellow cheese

1 handful chopped cilantro or parsley

To prepare peppers, on a baking sheet lined with parchment paper, drizzle with a small amount of olive oil with skin sides up. Leave oven door slightly oven and roast until the skins start to brown and bubble. Remove from oven, place in a paper bag or cover bowl with plastic wrap. Let sit to sweat, when cool remove from oven, gently peel the skins off and chop the peppers for queso dip.  

Place a heat-safe fondue pot or a medium-saucepan over medium heat and melt the butter. Add the flour, let cook for a minute then whisk in the beer, lime juice and chicken stock. Cook for a few minutes to slightly thicken. Turn the heat down to medium low and slowly add the cheese, whisk. Once the cheese is all incorporated, stir in the pobalano Peppers, reserved lime zest cilantro.

TIP: If you do not have time to make the homemade purchase a large Velveeta and a can of Rotel Tomatoes, place the Velveeta cut in chunks in a large bowl covered, microwave, stirring occasionally, add Rotel tomatoes, temperature of your choice, stir again.

SERVE with tortilla or pita chips, and or fresh vegetables from the farm..

MEXICAN DIP

Spread on a tray in this order leaving room for chips around the dip.

1 can of refried beans

1 medium chopped tomato

1 can chopped green chilies or finely chopped jalapeno pepper

1 small onion chopped

Guacamole, homemade or store bought

Sour cream

Grated cheddar cheese

1 small can chopped black olives

Serve with tortilla chips, pita chips, Tostitos.etc.

MILD BUFFALO CHICKEN WINGS

2 ½ lbs. chicken wing pieces

¾ cups Frank's Buffalo Wing Sauce (Heat of choice)

2 Tbsp. Ranch Dressing

Celery and Carrot sticks

Lettuce for lining the platter

BAKE wings in foil-lined pan at 500 degrees on lowest rack in oven for 20 to 25 minutes, until crispy, turning once.

Toss wings in Buffalo Wing Sauce and ranch dressing.

SERVE with ranch dressing or blue cheese dressing for dipping wings, don't forget the celery and carrot sticks for dipping in sauce. LINE A PLATTER WITH LETTUCE FROM THE FARM and SMALL BOWLS FILLED WITH DIPPING SAUCE.

TEXAS CHILI MIGNON

1 Cup dried pinto beans (6 oz. following instructions on back of bag) or 2 cans pinto beans, drained and drained

½ cup plus one Tbsp.plus one Tbsp. vegetable oil

1 Large onion, chopped

2 Large green peppers, chopped

3 Tbsp. finely chopped jalapenos peppers

3 Tbsp. minced garlic (about 9 cloves)

1 lb. ground chuck

1 lb. beef tenderloin or sirloin steak, cut into 3/8" dices

3 cans (16 oz. each) crushed tomatoes

1 (6 oz.) can tomato paste

3 cups beef stock

5 Tbsp. chili powder

2 ½ tsp. ground cumin

2 bay leaves

Salt and pepper to taste

GARNISHES:

3 cups (12 oz. cheddar cheese) grated

2 cups sour cream

Scallions chopped

Tomatoes chopped

Jalapenos (optional)

Pickles chopped roughly or whole (depending on type of pickles)

Tortilla chips

Cook beans.

In a large pot, heat 1/3 cup of oil. Add onions, green peppers, jalapeno peppers and garlic. Sauté approximately 5 minutes. Remove from heat.

In large skillet heat remaining oil. Add ground chuck and tenderloin sautéing until brown, remove from skillet and drain well on paper towels.

Add crushed tomatoes, tomato paste, beef stock, chili powder, cumin and bay leaves to large pot of sautéed vegetables. Mix well. Stir in DRAINED BEEF and beans. Bring to a boil, reduce heat and simmer 30 minutes. Remove bay leaves, season with salt and pepper.

 Serve with garnishes each in individual bowl, so guests can add their garnishes of choice.

CORN MUFFINS OR CORN BREAD

Corn Bread mix of choice, I like to add chopped scallions, grated cheese to my corn bread mix and then bake. TIP: Some people like to crumble their corn muffins over chili or eat separately.

DAIQUIRI LIME PIE

3 eggs separated

1 (14 oz.) can sweetened condensed milk

1/3 cup lime juice

¼ cup dark rum

1 (9-inch baked pie shell)

Beat egg yolks until creamy. Add condensed milk, lime juice and rum and beat until mixture is smooth. In separate, clean bowl, beat egg whites until stiff. Fold into lime mixture. Turn into BAKED pie shell. Bake at 300 degrees for 8 to 10 minutes. Cool, then thoroughly chill in refrigerator. Serve with whipped cream, sweetened and flavored with rum, if desired. Garnish with line swirls.

IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE, CONTACT ANDREA AT afreebody@verizon.net or john@hydroharvestfarms.com TERRIE

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL