2019 SAVORY RECIPES - Chili · 2019. 12. 20. · Savory Category 2019 Winners 1st Place– Kris Hudspeth, Irving TX 2nd Place– Richard Knight, Elgin TX 3rd Place– Kristi Knight,

2019

SAVORY

RECIPES

Savory Category

2019 Winners

1st Place– Kris Hudspeth, Irving TX

2nd Place– Richard Knight, Elgin TX

3rd Place– Kristi Knight, Elgin TX

4th Place– Jason Douglass, El Paso TX

5th Place– Bayette Reiter, Corpus Christi TX

6th Place– Deanna Johnson, Pearland TX

7th Place– Brian Connell, Decatur TX

8th Place– Lou Ann Christensen, Cedar Rapids IA

9th Place– Cyndi Coyle, Carmine TX

10th Place– Kathryn Cavender, Missouri City TX

Mother Cluckin Chili Thighs

First Place

Kris Hudpseth

Irving TX

Ingredients:

6 chicken thighs

3 mozzarella sticks

12 slices bacon

1/4c Buffalo sauce

1/4tsp Bolner’s Fiesta Seasoning

2T butter

1/4tsp Terlingua Championship Mix

1/4tsp garlic powder

1/4tsp oinion powder

2 jalapenos

Salt & Pepper to taste

Tenderize chicken thighs, cut length wise into two equal pieces each. Cut mozza-

rella sticks into 4 equal pieces yielding 12 pieces. De-seed jalapeno, cut into 1

inch strips about 1/8” wide. (julienne style) yielding 12 pieces. Mix fajita season-

ing, garlic powder, onion powder, CASI Chili Mix and salt and pepper together.

Season chicken thighs with spices. Roll mozzarella stick and jalapeno into the

center of chicken thigh, cover in one slice of bacon. Hold together with tooth-

pick. Grill for 1 hour at 300 degrees. Baste chicken with buffalo sauce and cook

for 10 minutes.

4

Sweet & Savory Chicken Bites

Second Place

Richard Knight

Elgin TX

Ingredients: 2lbs chicken tenders

1lb bacon

2 cups dark brown sugar

1 1/2T Terlingua Championship Mix

Cut chicken into large cubes

Mix brown sugar and Terlingua Championship Mix

Coat chicken in mix. Cut bacon into thirds.

Wrap bacon around chicken.

Coat in mix.

Cook at 400degrees for 10 minutes.

Anything But Crack Dip

Third Place

Kristi Knight

Elgin TX

Ingredients:

8oz cream cheese

1 oz package Ranch Dressing mix

3oz prepared bacon bits

2 cups cheddar cheese shredded

16oz sour cream

2T Terlingua Championship MIx

Combine ingredients and place in shallow baking dish.

Bake at 400 degrees for 25 minutes.

Texas Terlingua Shapes with a Kick of HEB

Fourth Place

Jason Douglass

El PasoTX

Ingredients:

1-32oz can chicken broth

2lbs HEB ground chuck– 80/20

2-16oz package shredded cheddar cheese

2-8oz blocks of softened cream cheese

1 box Terlingua Championship Mix

1-6ozz can tomate sauce

Follow “Quick Recipe” on Terlingua Championship Mix box

Microwave cream cheese. 1 minute in glass dish.

Remove and spread cream cheese to cover bottom of dish.

Pour prepared chili on top of cream cheese.

Layer with shredded cheddar cheese.

Microwave 3 minutes or until cheese is melted.

Serve with HEB Texas Shaped Tortilla chips.

Pumpkin Sassy Cheese Ball

Fifth Place

Bayette Reiter

Corpus Christie TX

Ingredients:

16oz cream cheese– softened

2 cups Mexican blend shredded cheese

1/4c chopped green onion tops

1/2c salsa– HEB Hatch medium

1tsp Bolner’s Fiesta Gourmet Italian Choice

2T Terlingua Championship Mix

2 cups crushed nacho cheese chips

1 bell pepper stem

Mix cream cheese, shredded cheese, salsa, spices and onion until smooth.

Form into a ball and refrigerate for 3-4 hours.

Roll into crushed chips and put stem on top.

Serve with ritz crackers and pita chips

Terlingua Grilled Cheese and Tomato Soup

Sixth Place

Deanna Johnson

Pearland TX

Ingredients: Grilled Cheese:

8 slices of bread


8oz pepperjack cheese

1 stick butter

1T chopped fresh cilantro

Soup:

1 can tomato soup

1/2 can whole milk

1/2 can half & half

2T fresh basil


Grilled Cheese:

Butter outsides of bread. Put cheese inside bread & sprinkle with Terlingua

Championship Mix and cilantro. Grill until cheese is melted.

Tomato Soup:

Mix all ingredients together and simmer for 1 hour.

ENJOY!!!

B’s Mother Cluckers

Seventh Place

Brian Connell

Decatur TX

Ingredients:

1/2 stick real butter

1/2 pkg + 1T Terlingua Championship Mix

1T Montreal chicken seasoning

1T Plowboy’s Yard Bird rub

1T salt

1T pepper

1T honey

1T granulated garlic

1/4c Blues Hog Original BBQ

sauce

1/4c Craig’s Sauce with Texas

Pepper jelly

Melt butter. Add 1/2 package Terlingua Championship Mix. Add 1T honey. Mari-

nate for 30 minutes.

Dust with salt, pepper, Montreal Chicken seasoning, Yard Bird and garlic.

Cook on grill until internal temperature reads 165 degrees.

Finish with glaze on combined BBQ sauces and a light dusting of the Terlingua

Championship mix.

Green Chili Chicken/Pork Enchiladas

Ingredients:

10 soft taco shells

1/2 pkg Terlingua Championship Mix

2 cups shredded cooked chicken

2 cups shredded monterrey jack cheese

3T butter

3T flour

1 cup chicken broth

1 cup sour cream

1 can green enchilada sauce with

pork

1 4oz can green chilis

Eighth Place

Lou Ann Christensen

Cedar Rapids IA

Preheat oven to 350 degrees. Grease 9x13 pan. Mix chicken and 1 cup of cheese.

Roll up in tortilla and place in pan.

In sauce pan, melt butter, stir in flour and cook one minute. Add broth and en-

chilada sauce and whisk until smooth. Heat over medium heat until thick and

bubbly. Stir in sour cream and chilis. DO NOT bring to a boil, you do not want to

curdle the sour cream. Pour over enchiladas and top with cheese.

Bake for 22 minutes and then under the broiler for 3 minutes to brown the

cheese.

Chili Cheese Jalapeno Shrimp & Grits

Ninth Place

Cyndi Coyle

Carmine TX

Ingredients:

4 cups water


2T chopped garlic

1 stick butter

2T chopped jalapenos

1/2 tsp paprika

1/2 tsp cayenne

1T salt

12oz grits

1/2 cup liquid eggs

4oz cream cheese

16oz pepper jack cheese

14oz American cheese

2 cups water

4oz heavy whipping cream

Boil 4 cups water. Add garlic, butter, jalapenos, paprika, cayenne and Terlinuga Championship Mix. Whisk

together until all mixed. Add grits and whisk all ingredients together. Add eggs and whisk. Add cream

cheese (cut into 1” cubes) and whisk into grits. Start adding pepper jack and American cheese a few slices

at a time. While adding cheeses you will add the second 2 cups of water as needed to help whisk in cheese.

Once you have added all the water and cheeses, your grits should be smooth but thick. Add heavy whipping

cream and whisk. Continue heating and whisking until you have a smooth consistency. They are fully

cooked in 5 minutes.

Saute’ desired amount of shrimp with butter, garlic powder and lemon pepper until fully cooked.

Spoon desired amount of grits into bowl. Place desired number of shrimp on top. Garnish with a sprinkle of

Terlingua Championship mix and parsley. Serve hot.

For Shrimp:

Shrimp butter garlic powder lemon pepper chopped parsley Terlingua Championship mix

Cowboy Caviar with Jalapeno and Terlingua Mix

Tenth Place

Kathryn Cavender

Missouri City TX

Ingredients:

1/2 cup olive oil

Jalapeno relish

1/3 cup sugar

1/3 cup white wine vinegar

1 tsp salt

1lb roma tomatoes-diced

1 can black eyed peas– drained

1can black beans-drained

1 can corn– drained

1 red onion-diced

1/2 cup diced green pepper

1/2 cup diced red pepper

1 cup chopped cilantro


Combine all ingredients in a large bowl.

Once well mixed, refrigerate.

Serve with tortilla chips.

Documents

2019 SAVORY RECIPES - Chili · 2019. 12. 20. · Savory Category 2019 Winners 1st Place– Kris Hudspeth, Irving TX 2nd Place– Richard Knight, Elgin TX 3rd Place– Kristi Knight,