Food is an Art Form - at least we think so at The Crown. I love creating new recipes for everyone to taste when they visit during our Art After Hours events. My RazzMaTazz Torta was fun to "invent" but even more fun to eat! Lots of people enjoyed it...even if it did look a little "strange" on the serving plate. You know...mixing blueberries (in the Razz) with cream cheese....it comes out looking sort of lavender! But I do promise you it is yummy spread on a cracker!
So enjoy these recipes and be sure to put June 4th on your calendar - our next Art After Hours! Join us in Indianola from 5 to 7 p.m. with live music...lots of food and sweet tea...great shopping...fun visiting with neighbors....AND it's the start of the B.B. King Homecoming Weekend of Fun in Indianola! Alan Jones playing at The Crown and our featured artist is potter....Susan Sheridan from Greenwood with her Muddy Mushroom Pottery! Y'all come to Indianola!
RazzMaTazz Layered Torta
8 oz cream cheese mixed with 3 Tbsp. RazzMaTazz
Layer mixture in a plastic lined bowl with sliced pepperoni or diced, cooked smoked sausage, green onions, grated cheese, and teaspoons of RazzMaTazz. Refrigerate. Reverse onto serving plate, garnish top with more Razz and finely chopped sausage! Serve with crackers
Chipotle Sauce - Ways to enjoy using it!
Marinade for pork roast – rub and refrigerate for 2 days
Add to BBQ sauce for extra flavor
Rub under skin of chicken to grill
Mix with mayonnaise for finishing/dipping sauce for grilled fish, burgers, or grilled meats.
Add to our Suddenly Salsa for a "smoky" kick of flavor
Chipotle Cheese Ball - I love this and it just gets better as it "sits!"
16 oz. cream cheese
8 oz. Cheddar cheese, grated
2 tablespoons of Chipotle Sauce
3 or 4 green onion finely chopped
Mix all the ingredients thoroughly. Pack into a mold or form into a ball. Refrigerate two to three weeks.
Corn and Black Bean Salsa - Serve this like a salad too...
1 package Suddenly Salsa
1 can petite diced tomatoes (28 oz)
1 can black beans (rinsed( (14 oz)
1 can whole corn (14 oz)
Mix everything together, stirring gently.
Refrigerate until ready to serve with corn chips or as a salad over chopped lettuce or in a “tortilla cup.”
Refrigerate for two to three weeks.
Peach Salsa Served at The Crown with our Catfish Cakes
½ cup prepared Suddenly Salsa
½ cup Peach Jam or Preserves
Mix together and serve with corn chips or grilled meats.
Black Bean Chili Dip - Ree Horne just told me how much she loved this cold dip!
1 box Black Bean Chili
1 can tomato sauce (15 oz)
3 cups water
8 oz. grated Monterey Jack
Follow directions on box, add cheese to melt. Serve cold (or hot) with corn chips!
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