Bugtussle Burn Recipes
MmMMmmMMmm!! Bugtussle Burn compliments just about everything and here are some great recipes to prove it! Check out our Facebook FAN page too, for postings of homegrown recipes featuring "the Burn"; Or better yet, post your OWN! We'd love to see what's cookin' at your place, and might share it here on our website for all to enjoy! (You'll be famous!)
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SASSY SHRIMP & RICE |
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INGREDIENTS Preferred amount of Shrimp, deveined & peeled 3 cups White Rice, cooked 1/2 C diced Poblano Peppers 1/2 C diced sweet Red Bell Peppers 1 -1/2 C diced fresh tomatoes, skinned, or 1 can diced tomatoes 1 can drained yellow corn, or 2 cups cooked from frozen, drained. |
1 bunch cilantro 1 onion, diced 1 C Bugtussle Burn salsa Juice of 2 Limes Fresh garlic, 1-2 cloves, crushed S&P to taste Cayenne Pepper |
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DIRECTIONS Soak shrimp in lime juice & garlic. Chop dried cilantro and set aside. Cook white rice as directed, but adding S&P & tomatoes with juice, using less water equal to the amount of tomato juice you have. Set aside. In seasoned skillet, heat olive oil & butter. Add diced peppers & onion. Season lightly with S&P and a dash of ceyenne pepper. Sautee till onions are transparent. Set aside in a bowl, leaving any juices in skillet. Add drained corn to this mixture and toss. In same skillet, add marinated shrimp and cook till blushed pink. Ad the Bugtussle Burn to shrimp on med-high heat and toss till heated through. Remove from heat. In a large bowl, toss rice, shrimp and sauteed vegatables with corn together. Add chopped cilantro and re-toss. Garnish each serving with a sprig of cilantro and a lime wedge. Serve with cornbread. YUMMMMMMMM | |
BUG BURN & BEAN CASSEROLE |
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INGREDIENTS 1 16oz jar Bugtussle Burn 1 to 1 ½ cans refried beans 3-4 poblano peppers 8 oz package grated cheese ( I use a mexican mixture of cheddar & monterrey jack) 10-12 soft corn tortillas Olive oil Dash: cumin, chili powder, garlic salt |
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DIRECTIONS Preheat oven to 350 degrees. Remove seeds & veins from poblanos. Cook them in skillet with a little oil until they are fairly soft & then slice them up. Coat a glass baking dish with a little oil (I prefer olive). Layer 5-6 tortillas on the bottom, then layer of refried beans (this is where I add dashes of the listed spices-because most refrieds are bland). Smooth ½ jar Bugtussle Burn over beans. Sprinkle on ½ of the sauteed poblanos. Add layer of grated cheese. Repeat all layers again, topping with cheese. Cook 45 minutes covered, then uncover for 10 minutes or so to get cheese good & gooey. Open another jar of “The Burn” & slather on top. Pig totally out! |
BURNIN' CHICKEN CASSEROLE (King Ranch with Bugtussle Burn) |
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INGREDIENTS 1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded 10 corn tortillas 1 onion, chopped 1 bell pepper, seeds and stem removed, diced 2 cups of grated cheddar cheese 1 can of cream of mushroom soup 1 can of cream of chicken soup |
1 cup of chicken broth 1 cup Bugtussle Burn salsa 1 cup diced tomatoes (canned or fresh without skin) 1 small can diced green chilies IF YOU ARE BRAVE: Add a little diced jalapeno to the green chilies! 1 tsp. of chili powder 1 Tbl butter |
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DIRECTIONS Preheat oven to 350 degrees. Saute onions and bell pepper in butter until onions begin to become transparent. Set aside. Combine soups, broth, Bugtussle Burn salsa and chili powder; blend until smooth to make sauce. Place a layer of chicken in a greased casserole dish. Add layers of tortillas, sautéed onion & bell peppers, cheese and then sauce. Repeat layers, ending with cheese. Bake uncovered for half an hour or until brown and bubbling. Great served with a dollop of sour cream. Great sides: tortilla chips. Serves 6-8 | |
"LEAVE IT, THEN LOVE IT" TACO SOUP (Crock-Pot Easy!) |
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INGREDIENTS 1 lb ground beef 1 onion, chopped 1 can diced tomatoes with juice 1 cup Bugtussle Burn salsa 1 can kidney beans, with juice 1 can corn, with juice |
1 can hominy, drained 1 can tomato sauce 1 package taco seasoning 1 cup water 1 cup grated cheddar cheese Optional: Sour Cream, Cilantro garnish, Tortilla Chips |
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DIRECTIONS Brown beef and onion in a skillet. Drain. Dissolve taco seasoning in the water. Combine all ingredients into slow cooker except cilantro, cheese and chips or other garnish. Cover and LEAVE IT! (cook on low for 4-6 hours). Add fresh chopped cilantro and stir. Ladle into bowls and top with cheese. Serve with chips and LOVE IT! Great with a dollop of sour cream over cheese too! Can garnish with fresh cilantro springs and a jalapeno pepper if you like. If you have a giant crock pot, you can 1-1/2 x the ingredients or even double…Winter-time Crowd Pleaser! | |
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"This salsa is NOT just for chips! I've used it in many recipes -- sausage, egg and cheese casserole for breakfast, you can bake shrimp in it or chicken and add some manchego cheese. Yummy! All your guests or family will wonder what that flavor is in the background!"
- Theo, Dallas TX
- Theo, Dallas TX
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