Santa Fe Butter Recipe 45

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE BUTTER RECIPE - (4/5)

Steps:

• 1) Place softened butter in a mixing bowl and mix on low speed for 5 mins. 2) Scrape the bowl and add all remaining ingredients. Blend on medium speed for 1 min. 3) Scrape bowl and mix on medium speed for 1 more minute. Place the finished butter in a clean, dry container in the refrigerator.

SANTA FE TRAIL MIX

Steps:

• Preheat oven to 300°F Line 14x11 baking sheet with foil and set aside.
• Combine pecans, cashews, pistachios, pine nuts and sunflower seeds in a large bowl.
• Combine butter, cumin and garlic powder in a small microwavable bowl. Microwave on high 45-50 seconds or until butter is melted and foamy. Stir to blend.
• Place butter mixture, chile sauce, chipotle chile and orange juice concentrate in food processor or blender; process until smooth. Pour sauce over nut mixture; stir to coat evenly. Spread mixture in a single layer on prepared baking sheet.
• Bake about 1 hour, stirring every 10 minutes. Remove from the oven and spray mixture evenly with cooking spray. Sprinkle 1 1/2 tsp dried cilantro over mixture. Stir mixture with a spatula and repeat with additional cooking spray and remaining dried cilantro. Set baking sheet on wire rack to cool.
• Leave uncovered at least 1 hour before storing in airtight container or resealable plastic food storage bag.

SANTA FE HOT AND SPICY CHILI

Steps:

• Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes.

SANTA FE BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
• To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
• Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
• Toasted Burger Buns
• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

SANTA FE FOLDOVER (COOKING FOR 2)

Steps:

• Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
• In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
• Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

FRENCH TOAST SANTA FE

Steps:

• Preheat oven to 400°F.
• Cut off and discard crusts from bread, then diagonally halve slices. Arrange in 1 layer in a baking pan.
• Whisk together cream, eggs, and salt, then pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
• Carefully transfer soaked bread with a slotted spatula to a tray.
• Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325°F.
• Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes. (Return oil to 325°F between batches.) Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet.
• Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes. Serve dusted with confectioners sugar.

SANTA FE CARROT CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
• Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
• Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
• Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
• Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.

SANTA FE CHEESECAKE

Steps:

• In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned., In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust. , Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. , Remove sides of pan. Garnish with yellow pepper, onions and tomato.

SANTA FE BURGER

Steps:

• Southwestern Mayonnaise: Mix 1/2 cup mayonnaise and 2 Tbs taco seasoning.
• Caramelized Onions: Heat oil and butter over medium heat; add onions stirring constantly until soften approximately 3-5 minutes. Add sugar and continue stirring and cook until onions start browning; approx 15-20 minutes.
• Combine ground beef and jalapeños and shape into 4 patties and then sprinkle with grill seasoning.
• Grill burgers for 10 minutes and flip half way through. During the last minute place a slice of provolone on each patty.
• Assemble burger: Spread each bottom bun with 2 Tbs mayonnaise and caramelized onions. Sprinkle with crushed tortilla chips and put burger patty on top. Add guacamole, lettuce and tomato slices to top bun.