Sangria Cha Cha Cha Recipes

CHA CHA CHA SANGRIA

Steps:

• Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight.
• Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.

CHA CHA CHOWDER

Steps:

• In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper. With the back of a bench scraper, scrape the "milk" from the cobs into the pot. Then add the cobs to the pot as well. Simmer for 20 minutes. Turn off the heat and remove the cobs, bay leaf and thyme. This is your corn stock.
• In another large pot, melt the butter over medium heat. Add the poblanos and onions, and sweat until soft, about 15 minutes. Slowly add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. Check the seasoning and adjust.
• Transfer half of the soup to a blender and carefully blend until smooth. Pour this back into the pot and add the half-and-half. Thin the soup with additional water, if desired.
• Garnish with a couple pinches of smoked paprika and some chopped cilantro. Serve with two spoons, cuz IT'S DAT GOOD.

STUFFED CHA-CHA CRAB CHILIES

Steps:

• Preheat broiler.
• For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies.
• For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin.
• Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
• Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies.

CHERRY CHA CHA

Steps:

• Blend the graham crumbs with the melted butter and the icing sugar. Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
• Whip the cream, fold in the marshmallows and spread half of this over the graham base. Spread the tin of cherry pie filling over the cream mixture. Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
• Keep in the fridge.
• I use the bagged graham wafer crumbs and.
• I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

CHA-CHA-CHA CHIMICHANGAS

Steps:

• Heat the sunflower oil in a large pan and stir-fry the onion, bell pepper, and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chiles, garlic, tomatoes, and corn and cook for another 2-3 minutes until the chicken is cooked through.
• Stir in the taco sauce and green onions, and set aside to cool a little.
• Warm one of the tortillas in a hot, dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the center of a tortilla and fold over the edges to form a neat package; pin in place with wooden toothpicks and repeat with the remaining tortillas.
• Heat 1/2 inch vegetable oil in a large frying pan and cook chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain on paper towels and serve hot with shredded lettuce, sour cream and guacamole.

CHA CHA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
• Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
• Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).