Weekly Recipes For Your Inbox!

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Sep 112012
 

Mexican Fried Banana Peppers

“National Fruits & Vegetable Month” is here and this is just a simple recipe that is great to munch on during football games with all the other finger food you might have fixed, you have plenty of brews to sooth the heat! Just make sure you have them prepped and the batter mixed so you can fry them during half-time. Don’t want to miss any of the game!


Mexican Fried Banana Peppers
 
Ingredients
  • 1-1/4 cup flour
  • ½ teas salt
  • ¼ teas baking powder
  • ½ - 1 teas chili powder, depends how hot you like them
  • ⅛ teas ground cumin
  • Dash of cayenne pepper
  • 1 cup milk
  • 12 medium banana peppers, split and seeds removed
Instructions
  1. Combine all the dry ingredients and slowly add the milk to make a smooth batter.
  2. Dip peppers into batter and deep fry until golden brown.
  3. Drain on paper towels and serve warm

 

Try these as a go-with next time you have a nice big bowl of chili or maybe even atop that big fat juicy hamburger………..enjoy!

 

Mar 142012
 

String Bean Slaw
Yesterday we started our vegetables for the garden, and now I have fresh veggies on the brain!

 

 

1/2 lb fresh green beans
1/4 cup thin sweet onion strips
1/2 cup thin banana pepper strips
2 pickling cukes, peeled, seeded and cut into thin strips
2-1/2 tbls tarragon vinegar
2 tbls cream cheese, softened
1 tbls milk
1 teas sugar
1/4 teas salt
1/4 teas pepper

 
Remove ends from beans and run through a bean frencher. Steam until crisp-tender; drain and dip in ice water to stop the cooking process. Combine the beans with the other veggies and toss gently. Mix together the remaining ingredients and whisk until smooth. Pour over the bean mixture, cover and chill thoroughly before serving. Enjoy!

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