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APRICOT GLAZED RIBS Recipes

If you've used any of our products in cooking something other than the usual purpose, we'd like to hear about it and eventually include it in our recipe section. Among the many we've received the following are some we've tried ourselves.

If you have a recipe or varied use of our products, please e-mail us and include your name and location. sales@blancovalleyfarms.com

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One of the best we've heard of was using the Habanero Dip to make "Hot Crackers" by Mr. Steve Maywald of Tomball, Texas who has convinced many of his fellow bowlers to try it: (We hear beer sales went up 40% in that bowling alley.)

Fire Crackers

  Mix and let stand for over an hour or more the following:
  1 Cup Canola Oil
  1 Tablespoon of Crushed Red Peppers
  1 Teaspoon of Garlic Powder
  1 Package of Dry Ranch Dressing
  1 Package of Habanero Dip

  Empty four sleeves of regular saltine crackers into a large bowl with lid and pour the wet mix over them. Gently flip this bowl every five minutes for an hour or more, then spread the crackers and let them air dry for several hours.


​Chicken Enchiladas

Cooked chicken rolled into corn tortillas. Place into pan, pour our ( ALL IN ONE SAUCE ) WITH CAN PRODUCTS and SOUR CREAM over top, bake 350 for 20 minutes, cover with cheese, bake until cheese melts ( about 5 minutes ) ( I USE A ROTISSERIE CHICKEN )


King Ranch Chicken

Cooked chicken
Corn Tortillas (about 20)
Cheese
1 package of our (ALL IN ONE SAUCE MIX FROM ABOVE) with can products and sour cream
Cut tortillas into fourth
Place a little Sauce in bottom of pan
Arrange cut tortillas on top of sauce, add cooked chicken next, and then cheese (Layer this two times) 
Pour heated (ALL IN ONE SAUCE MIX) on top. Bake at 350 for 30 minutes. (I LIKE PLAIN Rotisserie CHICKEN)

Tortilla soup

Chicken (about 3 cups cooked) (I like MESQUITE flavored Rotisserie chicken) 
Tortilla chips
1 package of our (ALL IN ONE SAUCE MIX) with can products and sour cream cheese

Heat (ALL IN ONE SAUCE) with can products, and sour cream .Put tortilla chips (the strip ones work really well) in bottom of bowl, pour sauce over top, add a little cheese. You may also add slices of fresh avocado, or fresh cilantro on top

A NEW TWIST ON QUESO DIP

1 package of our (ALL IN ONE SAUCE MIX) with can products and sour cream
Dipping chips
Velveeta cheese (small one) 
Heat (ALL IN ONE SAUCE) with can product and sour cream. Add melted Velveeta cheese, mix together. Dip with chips (mmmmmm really good) add some cooked breakfast sausage to the Queso dip for another meal. Serve over chips.

KING RANCH CHICKEN POT PIE

2 pie crust
ALL IN ONE SAUCE (mixed as directions say on back of package)
2 cups cooked and chopped chicken breast  
Frozen mixed veggies (small bag), like green beans, peas, carrots
Cook ALL IN ONE SAUCE on top of stove, add chicken, and veggies.
Put one pie shell in bottom of pie pan, poor cooked mixture onto pie shell, top with other pie shell. Bake at 350 for 35 minutes or until golden brown. Let set for 10 minutes before serving 

APRICOT CHUTNEY

3 large sweet red peppers, diced
1 jar APRICOT JALAPENO JAM
1 cup raisins
1 large onion, finely chopped
¾ cup red wine vinegar
5 garlic cloves, minced
1-1/2 teaspoons salt 
1-1/2 teaspoons crushed red pepper flakes
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon ground mustard

In a large heavy saucepan combine all ingredients, bring to a boil. Reduce heat, simmer, uncovered 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate,
Serve as an accompaniment to pork or chicken.

JALAPENO BBQ SAUCE BEEF AND PEPPER KABOBS

1 large onion
2 pounds beef top sirloin steak, cut into 1-inch cubs
1 each medium sweet green, yellow, orange and red peppers- cut into 1-inch squares, and mushrooms
1 JAR JALAPENO BBQ SAUCE

Ina large heavy-duty resealable plastic bag, combine the JALAPENO BBQ SAUCE onion, and meat. Seal bag and turn to coat. Refrigerate for 6 hours or overnight.
Thread meat, peppers, and mushrooms on metal or soaked wooden skewers alternately each.
Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.

JALAPENO DIP SOUTHWEST BURGER

1-JALAPENO DIP MIXES
½ teaspoon pepper
2 pounds lean ground beef
¾ pound bulk pork sausage
8 slices Monterrey Jack Cheese
8 hamburger buns, split, toasted
8 lettuce leaves
1 large tomato sliced
1 to 2 ripe avocados, peeled and sliced
Mayonnaise or mustard, optional

In large bowl, combine first 3 ingredients. Crumble beef and sausage over mixture, mix well. Shape into eight patties. Grill covered over medium heat for 5 minutes on each side or until meat thermometer reads 160° and juices run clear. Top each burger with a cheese slice. Grill 1-2minutes longer or until cheese begins to melt. Serve on buns with lettuce, tomato, avocado and mayonnaise or mustard

APRICOT JALAPENO JAM – GLAZED SALMON

1 cup butter, cubed
1 jar APRICOT JALAPENO JAM
1 tablespoon lime juice
1 garlic clove, minced
½ teaspoon prepared mustard
2 salmon fillets, about (1 pound each)

In a microwave-safe bowl, combine butter and APRICOT JALAPENO JAM. Cover and microwave on high for 45-60 seconds. Stir in lime juice, garlic, and mustard until blended. Cool. Set aside 1 cup for basting and serving. Place salmon fillets in a large reseal able plastic bag. Add remaining APRICOT mixture. Seal bag and turn to coat. Marinate for 20 minutes. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon half of reserved APRICOT mixture over salmon, Grill 10-15 minutes longer or until fish flakes easily with fork, basting frequently. Serve with remaining APRICOT mixture.

ONION AND GARLIC BAKED CHICKEN

½ cup grated Parmesan cheese
1 package ONION/GARLIC DIP
2- Boneless skinless chicken breast

In large sealable plastic bag, combine cheese and onion/garlic dip. (Seal bag and shake) add chicken in bag, shake to coat. Place chicken in a greased 8 in. square baking dish. Bake uncovered at 400 for 20-25 minutes, or until a meat thermometer reads 170. Serving for 2 

APRICOT GLAZED RIBS

3 to 4 pounds pork baby back ribs, cut into serving-size pieces
2 JARS OF APRICOT JALAPENO JAM
1/3 cup soy sauce
1 garlic clove, peeled
¼ teaspoon ground ginger

Prepare grill for indirect heat, using drip pan. Place ribs over drip pan. Grill, covered, over medium heat for 60 minutes, turning occasionally.
Meanwhile, in blender combine the remaining ingredients; cover and process until smooth. Baste ribs. Grill 15-20 minutes longer or until meat is tender and juices run clear, basting occasionally with remaining sauce. 

SPICY PORK TENDERLOIN

1 pork tenderloin (about 1 pound)
1 JAR OF STRAWBERRY CHIPOTLE JAM

Cover pork tenderloin with 2/3 JAR OF STRAWBERRY CHIPOTLE JAM, Cover and refrigerate for 2-4 hours.
1.Grill, covered over medium-hot indirect heat for 25-40 minutes or until meat thermometer reads 160. Put remaining Jam over pork tenderloin grill 5 minutes longer.
2. Line baking dish with foil, poor 2/3 JAR OF STRAWBERRY CHIPOTLE JAM over pork tenderloin, bake 350 for 40 minutes covered, add remaining Jam turn up heat , let jam crystallize on top . 

GRILLED FAN POTATOES

2 medium potatoes
¼ butter, melted
¼ teaspoon salt
¼ teaspoon pepper
1 package HABANERO DIP MIX

With a sharp knife, slice potatoes but not all the way through, leaving slices attached at the bottom. Place each potato on a sheet of heavy-duty foil (about 18in. x 12in.) Fan the potatoes slightly. Brush butter between slices. Combine remaining ingredients, pour over potatoes. Fold foil around each potato and seal tightly. Grill, covered over medium heat for 45-50 minutes or until tender.

GRILLED FAJITAS

1 beef flank steak (about 1 pound)
2 PACKAGES OF ONION/GARLIC DIP
¼ cup canola oil
 ¼ cup lime juice
¼ cup water
1 teaspoon grated lime peel
1 teaspoon ground cumin
½ teaspoon pepper 
1 medium onion, thinly sliced 
Green, sweet red and / or yellow peppers, julienne 
1 tablespoon canola oil’
8 flour tortillas (warmed)
Sour cream , optional
 In a large re-sealable plastic bag, combine first 7 ingredients; add steak. Seal bag, turn to coat. Cover and refrigerate 4 hours or overnight. Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145, medium 160, well-done 170. Meanwhile, in a small skillet, salute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender, Slice meat into thin strips across the grain, and place on tortillas. Top with vegetables, roll up. Serve with sour cream

BEEF N’ COWBOY CAVIAR

12 ounces beef sirloin steak
1 JAR OF COWBOY CAVIAR
8 cups torn romaine
2-3 garlic cloves, minced

Rub both sides of steak with garlic. Using long-handled tongs. Moisten a paper town with cooking oil and lightly coat the grill rack. Grill steak, covered over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness ( for medium-rare, a meat thermometer should read 145, medium 145, well-done 170. When cool enough to handle, slice meat across the grain into strips, place in a large bowl. Add the romaine and JAR OF COWBOY CAVIAR. Toss to coat 

BEEF AND CHEESE PIE

1 cup plus 2 tablespoons biscuit/ baking mix, divided
¼ cup of milk
1 pound ground beef
2 eggs, lightly beaten
2 cups shredded cheddar cheese
1 package of ALL IN ONE SAUCE
 1 can Rotel tomatoes
In a small bowl. Combine 1 cup biscuit mix and milk, stir until a soft ball forms. Turn onto a floured surface, knead 5 times. Roll out dough to fit a 9 in. pie plate. Transfer to pie plate, trim and flute edges.
In a large skillet. Cook beef with ALL IN ONE SAUCE PACKAGE until meat is no longer pink, drain add remaining biscuit mix. Pour into crust. Spoon rotel over top. Combine eggs and cheese, pour over tomatoes.
Bake 375 for 30-35 minutes or a thermometer reads 160 let stand 5 minutes before cutting.

GRILLED CORN

10 medium ears sweet corn in husk
1 cup butter, softened
1 package ONION/GARLIC DIP MIX
2 tablespoons minced fresh chives
1 teaspoon lemon juice 1 teaspoon Worcestershire sauce
¼ teaspoon pepper

Soak corn in water for about 20 minutes. Drain. Meanwhile, in a small bowl, beat remaining ingredients until blended. Carefully pull back corn husks to within 1 in. of bottom of corn. Remove silk, spread corn with butter and dry mixture. Rewrap corn in husks ( secure with kitchen string ) Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often, cut string and peel back husk. ENJOY

CANDIED JALAPENOS WITH CREAM CHEESE

1/3 JAR OF CANDIED JALAPENOS mixed with 1- 8oz., brick of soften cream cheese. (You can also add 2 tablespoons of crushed pineapple to mixture for a fresh summer dip).


We add CANDIED JALAPENOS to all most every dish. Think about adding CANDIED JALAPENOS to any dish you would use pickles________ deviled eggs, hamburgers, chicken or tuna salad. Let your imagination go crazy. YUM YUM











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