These recipes were contributed by Jason Bailey, a Corsicana resident, and originally appeared in the CorsicanaNOW May 2014 issue.
Stuffed Jalapeños
- 24 fresh jalapeños
- 1 8-oz. pkg. cream cheese
- 1 Tbsp. paprika
- 2 16-oz. pkgs. bacon
- 24 toothpicks
- Preheat oven to 400 F.
- Wash jalapeños well. Remove tops; use a jalapeño coring tool or a serrated knife to remove the core.
- In a bowl, mix the cream cheese and paprika. Stuff each jalapeño with cream cheese mix.
- Wrap each jalapeño with one slice of bacon, using a toothpick to hold it together.
- Place jalapeños on cookie sheets; bake for 30 minutes to 1 hour depending on desired consistency — soft to crispy.
- Remove from oven; let cool before serving.
Fried Chicken
- 2 cups vegetable oil
- 1 pkg. of 8 chicken thighs
- 1 pkg. of 8 chicken legs
- 2 cups flour
- 2 Tbsp. seasoned salt, or to taste
- 2 Tbsp. garlic salt, or to taste
- 1 Tbsp. black pepper, or to taste
- 1/2 cup corn meal
- In a large pan, preheat oil to 350 F.
- Wash chicken; remove unwanted fat.
- Place flour, seasonings, corn meal and chicken into a Ziploc bag; shake.
- Place chicken in oil for 15-20 minutes; remove, drain and let cool.
Beef or Chicken Fajitas
- 2 lbs. beef skirt or boneless chicken breast
- 2 red bell peppers
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red onion
- 1 pkg. mushrooms
- 1/4 cup vegetable oil
- 2 Tbsp. chili powder
- 2 Tbsp. seasoned salt
- 1 Tbsp. black pepper
- 2 Tbsp. garlic powder
- Cut beef or chicken into long, thin slices.
- Cut bell peppers, onion and mushrooms into thin slices.
- Heat vegetable oil in wok, on stove top or over outside gas burner.
- Cook meat; add vegetables and spices, smothering the meat.
- Stir constantly until vegetables caramelize and meat is done. Additional spices may be added, as desired.
- Remove from heat; serve while sizzling hot.
Tilapia and Squash
- 1 stick butter (divided use)
- 4 tilapia fillets
- 1/2 tsp. garlic salt
- 1/2 tsp. lemon pepper
- 1/4 cup Italian dressing
- 4 yellow squash
- Preheat oven to 350 F.
- Spread butter onto baking dish. Place fillets in dish; put garlic salt, lemon pepper and Italian dressing onto fillets.
- Spread butter over each whole yellow squash. Wrap each squash in foil.
- Place wrapped squash around the fillets; cover and seal dish with foil.
- Bake for 30 minutes. Additional time may be needed depending on desired texture of squash.
- Remove from oven and serve.
Grilled Steak
- 4 chuck eye steaks
- 1 Tbsp. garlic salt (divided use)
- 1 Tbsp. seasoned salt (divided use)
- 1 tsp. black pepper (divided use)
- Preheat gas or prepare charcoal grill.
- Once grill has reached high heat, place meat on grill.
- Add spices. (Other spices may be added or substituted as desired.)
- Cook for 3-15 minutes. Cooking time depends on the thickness of the meat and how the meat is cooked — rare to well-done.
- Turn meat over; add spices to second side.
- Cook this side for the same number of minutes at the same temperature.
- Serve sizzling hot with vegetables and other meats prepared on the grill.
You must be logged in to post a comment.