Chimayo Spice Mix Recipes
Grilled Tilapia with Chimayo Spice 4 tilapia fillets- about 5-6 ounces each 2 tablespoons Chimayo Spice Mix 2 tablespoons olive oil Preheat outdoor grill or grill pan to high heat.
Discover Sibby’s favorite recipes, stories, and Hill Country finds—where food, culture, and life intersect.
Bruschetta with Salsa Verde Italiano (“brooskayta”) Bruschetta, mostly found in the Tuscan region, is considered to be a more casual and hearty fare than its more refined cousin, crostini.
Fresh Tomato Salsa with Salsa Verde Italiano 3 large tomatoes, chopped 1 cup pitted mixed olives, roughly chopped ½ cup red onion or shallot, chopped 4 green onions, thinly
Tuscan Panzanella Salad with Salsa Verde Italiano Serves 4-6 Preheat oven to 325° Toss together: 1 large loaf peasant bread or any hearty artisan style bread, cut into 1”-2″ cubes,
Fresh Steamed Artichokes with Salsa Verde Italiano 1 lemon, halved 4 large artichokes Salt 1/2 cup Salsa Verde Italiano Squeeze lemon into a large bowl of water and drop
Grilled Salmon with Salsa Verde Italiano 4 (4-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin salt and pepper zest of one lemon 1/4 cup Salsa Verde
Anyone who grew up in the sixties should remember this cake fondly. The Tunnel of Fudge Cake was a Pillsbury bake-off winner which used two Pillsbury products, a cake mix
Grilled Tilapia with Chimayo Spice 4 tilapia fillets- about 5-6 ounces each 2 tablespoons Chimayo Spice Mix 2 tablespoons olive oil Preheat outdoor grill or grill pan to high heat.
Thanks to all who attended for a great festival! These are the recipes for the incredible food that Sibby served at her presentation at the Blanco Courthouse on Sunday. We
3 pounds potatoes-red, gold or russet, unpeeled, cut into 1 1/2” chunks or wedges 2 tablespoons olive oil 1 1/2 tablespoon Juniper Provence Spice Mix Preheat oven to 425° Toss potatoes in
Serves 4-6 Preheat oven to 300° Toss together: 1 large loaf peasant bread, cut into 1” cubes, about 4 cups 2 tablespoons olive oil, with 2 cloves garlic, minced Spread
3 peeled shallots, 1-tablespoon olive oil 2 tablespoons Sherry vinegar 1-tablespoon honey 2 teaspoons Dijon 1 clove garlic 1 tablespoon Juniper Provence Spice Mix 1/3-cup olive oil Salt and pepper
Serves 6 – 8 1/4 to 1/2 cup Salsa Verde Italiano 1/4 cup toasted pine nuts 1/2 cup grated Parmesan cheese 1 one-pound package penne or ziti pasta optional: grilled
1 4 to 6 lb roasting chicken, rinsed and patted dry (or cut up chicken pieces) 4-6 garlic cloves, peeled and smashed 1-2 Tablespoon butter, softened 1 Tablespoon olive oil
1 rack of lamb chops, “frenched”—bones trimmed clean 8 tablespoons Juniper Hills Farm Salsa Verde Italiano Preheat grill on high heat. Cut chops apart from the rack and spread each
Makes 1- 12” round 1 3/4 cup all purpose flour 1 package dry yeast (2 1/4 teaspoons) 1 teaspoon sugar 1 teaspoon salt 3/4 cup warm water (110°-115°) 2 tablespoons
8 ounces sun-dried tomatoes (dry), about 2 cups 1-cup rice wine vinegar or white balsamic vinegar 1-cup olive oil 8 garlic cloves, thinly sliced 1/4 cup grated Parmesan 1/4 cup