Recipes from this morning's show :)

MEXICAN MEATBALLS WITH CHIPOLTLE TOMATO SAUCE

CILANTRO-LIME RICE

COWBOY CAVIAR

MEXICAN MEATBALLS WITH CHIPOLTLE TOMATO SAUCE

4 (10-ounce) cans Rotel tomatoes, drained and divided

½ cup chopped onion

4 cloves garlic, minced

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 tablespoons chipotle in adobe sauce, chopped

2 tablespoons tomato paste

1 teaspoon yellow mustard

Juice of 1 lime

1 teaspoon each of salt and pepper

Set 2 cans of Rotel aside, and puree all the above in a blender and set aside.

MIX:

1-pound ground pork

8-ounces Mexican Chorizo (casing removed)

½ cup crushed Hot & Spicy Cheez-Its

2 eggs

¼ cup chopped onion

1 tablespoon Mexican seasoning

1 teaspoon each of salt, pepper and chili powder

2 tablespoons sour cream

1 tablespoon garlic, minced

1 jalapeno, seeded and chopped

Mix all the ingredients together and using a tablespoon, form meatballs.  Makes about 2 dozen.

Heat 1 tablespoon olive oil in a skillet and brown the meatballs in 2 batches for about 3 minutes on each side.  Remove from the skillet and place meatballs on a paper towel-lined plate.  Wipe any excess oil out of the skillet and pour the pureed tomato mixture into the skillet and add the 2 cans Rotel, salt and pepper.  Stir well and place the meatballs in the sauce.  Cover and place the skillet in the oven at 450 for 15 minutes.  Remove from the oven.  I like to put mine on the stove and simmer very low until ready to serve.

CILANTRO-LIME RICE

32-ounces chicken broth

2 pouches success rice

½ cup fresh cilantro, chopped

1 teaspoon fresh lime juice

4 tablespoons sour cream

1 tablespoon lime zest

salt and pepper to taste

Heat the chicken broth in a pan to boiling and drop the 2 pouches of success rice into the broth and boil for 10 minutes.  In a medium-size bowl, mix cilantro, lime juice, sour cream, lime zest and salt and pepper.  Add the well-drained rice to the mixture and stir well.

COWBOY CAVIAR RECIPE

½ cup olive oil

1/3 cup sugar

1/3 cup white wine vinegar

1 teaspoon salt and pepper

1 can Rotel

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) can black beans rinsed and drained

1 (11-ounce) can white & yellow corn

½ cup red onion, chopped

½ cup green pepper, chopped

½ cup yellow pepper, chopped

½ cup fresh cilantro, chopped

Mix the first 3 ingredients, whisking vigorously.  Now add the remaining ingredients and stir well.  Refrigerate overnight.  Serve with tortilla chips or add 12-ounces cooked and drained spiral pasta for a great pasta salad.