Tropical Mousse

I hate to keep harping on the weather but man is it hot.  Stupid hot.  Ridiculous hot.  As in the only work I can possibly do is eat a fudgesicle while floating in the pool hot.  Today makes 34 days of 100+ degree weather and as far as the extended forecast goes, there is nothing but 100+ in my future.  Which means I have to buy more popsicles.  I've been working on all kinds of recipes for staying cool.  I haven't found anything better than popsicles.  Well popsicles with booze added to them.  I highly recommend those if you're experiencing the same kind of weather.  And also this mousse recipe.  It's cool, fluffy and very refreshing.  With just a touch of rum, it is the perfect adult Summer dessert.  Mr. Devilish Dish ate 4 of them.  In one night.  Trust me, they will hit the spot! 

The Perfect Adult Dessert for Summer

The Tropical Mousse Line-Up

Place vanilla ice cream in bowl
until softened.

Whip ice cream until soft and fluffy.
Add egg yolks and beat on high speed.

Add rum.

Add pina colada mix.

Chill mixture overnight.

Serve topped with whipped cream,
pineapple rings and marachino cherries.

Mexican Restaurant Relish

We all know the best part of going to a Mexican restaurant is pigging out on all the good stuff they bring you before your dinner gets there.  You know, so you're full up to your eyeballs, and then the enchiladas show up and you curse yourself for eating all those chips?  Why do we do that?  They should just have Mexican restaurants that don't serve entrees.  You just go in and your dinner is chips, queso, salsa and tortillas.  Oh yeah, and the best part:  The Relish.  The pickled jalapenos, onions and carrots.  A little spicy and so good.  Every time I make a batch of this, the whole family goes crazy.  It makes a large helping, so I divide it up and everyone gets a bag of chips and some tortillas along with it as a special treat.  That way they can pig out at home, and avoid the To Go Box of fajitas they couldn't finish.

Ole!

The Mexican Restaurant Relish Fiesta

Combine carrots and onions.

Combine jalapeno slices, jalapeno liquid,
water and vinegar.

Add salt.

Add minced garlic.

Mix well.

Add to carrot and onion mixture.

Cover and refrigerate 24 hours.

Enjoy!

Texas Stuff: The Perfect Game Watching Food!

I like to think of myself as a "guy's girl."  Now that doesn't mean I don't wear a tiara and fuzzy slippers on occasion, but I can drink a beer and watch a ball game with the best of 'em!  It's a good thing, because our social life pretty much revolves around sports.  Football in the Fall, Baseball in the Spring and Summer.  Golf 24/7.  If we're not tailgating at some kind of sporting event, then we're gathered around the tv watching it.  And that's when I spring my magic on the game watchers.  Ladled over tortilla chips, spiced up with some jalapenos.  I have those silly boys eating right out of my hand.  Well not literally, because we do have plates and bowls for that.  A dear friend gave me this recipe a long time ago.  He's from out in West Texas, and this has been a family favorite ever since.  Make up a big batch, keep in warm in the slow cooker.  Put out some tortilla chips and jalapenos, and you'll have 'em eating out of your hand too.  Perfect for ball games, or any other time you need to entertain a crowd with a casual meal!

Call it Texas Stuff, Oklahoma Stuff.
Call it whatever, but be sure and
call it delicious!

The Texas Stuff Line-Up

Brown the ground beef, then
add onion and cook briefly.

Add Rotel (undrained)

Add chili seasoning mix

Add Ranch style beans (undrained)

Combine and simmer for 15 minutes.

Add light cream or half and half

Add Velveeta

Simmer 5 minutes or until cheese is melted.

Serve over tortilla chips and enjoy!

This recipe is featured on:
Real Jane

Texas Stuff

2 pounds ground beef
1 large onion, chopped
2 (10-ounce) cans Rotel
1 (1 ounce) package chili seasoning mix
2 (15-ounce) cans Ranch style beans
1 pound Velveeta
1 cup light cream or half and half
tortilla chips
pickled jalapeno slices, optional

Brown ground beef in a large skillet and drain.  Add onion and cook briefly.  Add Rotel, chili mix and beans.  Simmer for 15 minutes.  Add cheese and cream and simmer for an additional 5 minutes or until cheese is melted.  Ladle over tortilla chips to serve, garnished with pickled jalapeno slices if desired. 

I like to make this ahead and keep warm in a slow cooker.  It's great for parties.  You can easily halve the recipe if you are not making it for a crowd, and I've doubled it too.  It also freezes well.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 25 minutes

Ya Gotta Love Positive Feedback

Every blogger loves receiving comments.  We live for it.  I love hearing from all of you.  Whether it's questions or comments, it means so much to me to know that someone is actually looking at my blog, and trying out one of my recipes on their family and friends.  Now times that by a MILLION when someone sends me a picture of their finished product!  Over the 4th of July holiday, I posted a recipe for VODKA SLUSHES.  They are so yummy and refreshing.  We're on our 8 millionth straight day of weather over 100 degrees+ so vodka slushes completely hit the spot.  I heard from lots of people, both on my FACEBOOK PAGE, here at The Devilish Dish, and even a few friends via cell phone.  Everyone was trying the slushes for the holiday.  And well-received all around.  If your guests are happy, I'm happy too!  I even received a picture all the way from Alabama!


The text message read:
"That ain't Frappuccino in that cup.
Happy 4th of July!"



I also received this picture a while back.  You'll be even more tickled to know that both of these pictures came from men.  Yep!  The Devilish Dish has boy fans too!  That makes me times a BILLION happy.  A friend of mine made a special dinner for his wife to be that included the ITALIAN TOMATO & POTATO GRATIN and the WHITE WINE & ROSEMARY CHICKEN.  So sweet.  The gratin is delicious.  It makes an elegant and impressive side dish.  In this case, perfect for a date night!  The chicken is marinated ahead, and makes a juicy, aromatic main course.  A perfect combination!

Homemade Bean Dip

Peanut Butter and Jelly.  Peas and Carrots.  Fritos and Bean Dip.  The classic combinations!  We don't eat it often, but occasionally my college friends and I get together and go on an all-out junk food pig tour.  You know with Ding Dongs, and Fritos and Bean Dip.  Classic dorm room food.  I'm not proud of that dirty little secret, but there you have it.  So I thought if I made it myself, that would somehow elevate it to at least a semi-gourmet status.  It's super easy to whip up, and very tasty.  Grab some chips and a cold beer and you have yourself a great little snack. 

Homemade Bean Dip...OLE!

The Homemade Bean Dip Fiesta

Combine drained pinto beans and jalapenos
in a food processor.  (I doubled the recipe for a
get together.  Thus the zillion jalapenos pictured.)

Add pickled jalapeno liquid.

Add salt, sugar and other seasonings.
Combine on high speed until smooth.

Grab a beer and some chips and
Party Like It's 1999!

Saddle Up: Cowboy Potatoes

I don't really know what cowboys eat.  I mean I always thought it would be something like beef jerky or Ranch Style Beans.  My guess is they like stuff with with salsa and green chiles.  That sounds cowboy-ish.  I like stuff with salsa and green chiles.  I'm not a cowgirl.  I would be if Mr. Devilish Dish would take a hint and buy me a horse.  That's not much to ask for.  I promise to feed it apples and hay everyday.  In the meantime, the closest thing I'm going to get to that is wearin' my boots while I make this awesome side dish.  You boil the potatoes first, with the skin on, so they are almost tender.  Then you layer them with a tasty mixture of sour cream, cheese, salsa and green chiles.  Top with bread crumbs and paprika and you've got one heck of a side dish whether you're a cowboy or not!

Giddy Up!  Cowboy Potatoes!

The Cowboy Potatoes Shin Dig

Combine cheese and sour cream.

Add parsley and green chiles.

Add salsa and mix well. Set aside.

In a greased casserole dish, add a layer
of potatoes.  Be sure and season
them well with salt and pepper.

Continue layering potatoes and
sour cream mixture.
Sprinkle with bread crumbs.

Garnish with paprika.

Bake for 25 to 30 minutes.

Serve with steak or other "Cowboy" food.

Cowboy Potatoes

2 large potatoes, with skins on
8 ounces sour cream
1 cup shredded Cheddar cheese
4 ounces diced green chiles
1 teaspoon parsley flakes
2 tablespoons salsa
2 teaspoons Italian bread crumbs
paprika for garnish

Preheat oven to 325 degrees F.  Boil potatoes with skins on until fork tender.  Cool slightly and slice.  Combine sour cream, cheese, green chiles, parsley and salsa.  Line an greased 8x8-inch square casserole dish with sliced potatoes.  Season potatoes well with salt and pepper.  Add a layer of cheese mixture.  Continue layering potatoes and cheese.  Sprinkle with bread crumbs and then paprika.  Bake for 25 to 30 minutes, or until light brown on top.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 30 minutes 

Garlic Lime Chicken with Jalapeno Honey Crema: A.K.A. "Magic Chicken"

My friends nicknamed this dish "Magic Chicken" about 15 years ago.  My husband served it at a cooking class and tried to jazz it up by calling it, "Garlic Lime Chicken with Jalapeno Honey Crema."  But for you, my dear Devilish Dish friends...We are calling it by it's given name:  Magic Chicken.  I have made this so many times I can't even count.  It is one of my favorite recipes to make.  It is one of my "Go To" dishes, and one of the very first recipes I came up with all on my own.  (Which is a pretty big accomplishment at the time when I was a youngin'.)  When my husband was in the Air Force and came home from deployment he always requested Magic Chicken.  Aside from the taste being magical, it's super easy to put together and only requires a few ingredients.  I've baked it in the oven, but I like it grilled the best.  Either way, you are sure to like it too!

Magic Chicken.  Try it, you'll see...

How can something this good,
use just a few ingredients?

To melted butter, add minced garlic.

Squeeze in lime juice.

Add chicken.  Cover and marinate
at least 30 minutes, or several hours.

Meanwhile, in a blender or food processor,
combine sour cream and honey...

with the jalapeno pepper. 
Process until smooth.

Refrigerate until serving time. 
(Forgive me for thinking that a white sauce
would photograph well in a white bowl.  DUH!)

Grill chicken breasts until
outside is crisp and inside is no longer pink.

You can also bake the chicken,
but you can't beat it when it is grilled outside!

Serve with a dollop of sauce. 
(I'm taking a bow now.)