Bugtussle Burn Recipes
MmMMmmMMmm!! Bugtussle Burn compliments just about everything and here are some great recipes to prove it! Check out our Facebook FAN page too, for postings of homegrown recipes featuring "the Burn"; Or better yet, post your OWN! We'd love to see what's cookin' at your place, and might share it here on our website for all to enjoy! (You'll be famous!)
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BUGTUSSLE BETTY (Texas cousin to Bloody Mary) |
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INGREDIENTS 1 1/2 oz. vodka 6 oz. tomato juice 1 heaping tablespoon Bugtussle Burn 2 dashes Worcestershire sauce 1/2 teaspoon horseradish 1 teaspoon lemon juice fresh ground pepper |
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DIRECTIONS Mix all ingredients well & pour into tall glass over ice with slightly salted rim-garnish with slice of lime & lemon – spear of green olive, caper berry and a small kosher pickle! ENJOY! | |
Hey you Grill Masters: In the Summer, this next one is GREAT on the grill in a heavy duty aluminum foil pouch! Just top with the cheese when you open it up to make sure chicken is done…It’ll start melting while you call your company to the table! If it’s cold outside, no problem…use the oven directions!
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SASSY SALSA CHICKEN
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| Serves 4 INGREDIENTS 4 skinless, boneless chicken breast halves 4 teaspoons taco seasoning mix |
1 cup Bugtussle Burn salsa 1 cup shredded Cheddar cheese 2 tablespoons sour cream (optional) |
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DIRECTIONS Preheat oven to 375 degrees F (190 degrees C) GRILL: get the coals hot on the grill. Place chicken breasts in a lightly greased (cooking spray is healthiest) 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. GRILL: spray heavy-duty aluminum foil, add as above, but individual pouches for each breast. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. GRILL: depends on heat of coals, so check one (watch out for steam burns) to see if juices run clear…don’t wanna over cook! Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve. MEAL DEAL Add THIN sliced potatoes (see below) and the meal’s a wrap (LITERALLY if ya do it in a foil pouch on the grill)! Just toss a salad or throw some corn cobs on the grill…you’re DONE! Follow directions #2, but pour just half the salsa over the chicken and then top each breast with thinly sliced russet or red skin potatoes, (skin on is yummy) sprinkled with a dash of sea salt and/or garlic if you like. Then spoon on the rest of the salsa over the potatoes. Continue on with rest of baking (or grilling) directions! |
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My Mother-in-Law started making this next one for her kids years ago. It was yummy, but just didn’t have the amount of “BURN” I prefer, so I took the liberty of making some tiny, sassy alterations! (a little healthier too, with the extra lean beef too)
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WANDA’S MEXICAN SQUASH, BUGTUSSLE-STYLE
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| Serves 4 INGREDIENTS 1 lb lean Hamburger enough yellow Squash, sliced about 1/2" thick, to fill large skillet piled high 1 small can chopped Green Chilies |
3 Tbl. Bugtussle Burn Salsa 1-2 cups Cheeses, grated, of your choice (I like the Mexican blend most brands offer…or for dieters, many fat free cheese now MELT!) S&P, Garlic, Cumin Powder Sliced raw jalapenos for garnish (optional) |
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DIRECTIONS Preheat oven to 350. Brown 1 lb lean hamburger meat, seasoned w/S&P, garlic, pinch of cumin. Drain any and ALL grease and set aside in a bowl. Add yellow squash, sliced about 1/2 ” thick - to heated skillet in which you have added a tad of olive oil or cooking spray. Season w/S&P and garlic and place lid on, medium heat. Check often till it begins to get tender (add little water if necessary). Once squash begins to tenderize, add 1 small can chopped green chilies and 3-4 TBLS Bugtussle Burn Salsa (more or less depending on your personal “burn-ometer”) Mix meat together with squash in baking dish and top with your favorite cheeses. Bake till cheese begins to melt, browning here and there. Serve with jalapeno rings atop if you like! A bowl of tortilla chips, warm corn tortillas or cornbread are all great partners! SUMMER-TIME “HOT KITCHEN” Option: If you have a large enough skillet, you can combine all together in the skillet instead of backing dish, top with cheese and let melt on LOW with lid on…instead of heating up the oven! Make lots of Iced Tea to chug! NOTE: If baking in large oven dish at the finish, this recipe can EASILY be doubled for a crowd. |
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"BAHA-BUG" CHUNKY AVOCADO SALSA
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| This is a great, fresh & healthy chunky salsa for topping your favorite chicken, fish or shrimp dishes, but it’s plain perfect just rolled up in a soft corn tortilla or on a chip. It’ll be a favorite cuz it’s SO easy too! For a party or pre-game snacking, put out a huge bowl of tortilla chips, a bowl of Bugtussle Burn salsa (straight-up, thank you), a bowl of Baha-Bug Chunky Avocado Salsa, and a bowl of Hearty Texas Queso! It’s a buffet of bold, Bugtussle Burn favorites and you can’t lose!
SERVES 4 or so but feel free to multiply as much as you want! |
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INGREDIENTS Bugtussle Burn salsa 2 avocados, diced ½ tsp minced garlic |
Fresh cilantro, chopped Juice of 3-4 limes Tiny dash of olive oil |
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DIRECTIONS In a small bowl, squeeze the lime juice over the diced avocado, drizzle lightly with olive oil, toss & let sit in fridge till the flavors have married-in with the avocado…just a few minutes is fine on the counter too if you’re in a hurry. Spoon Bugtussle Burn Salsa (you choose how much) into the avocado/lime mixture, adding the garlic & an amount of chopped cilantro to your liking, tossing gently to mix. Serve as a chunky dipping option for chips, or use to top just about anything from salad, fish, chicken, rice…YUMM NOTE: If you don’t mind raw onions, tiny diced purple onion is not only great tasting in this, but pretty too! |
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This is NOT your typical Queso, folks! This here’s a MEAL! And combining the typical hunk of Velveeta with this traditional Mexican White Chees sauce makes it something special. Easy, quick and a real crowd pleaser at parties! (The men LOVE this stuff!) Serve in Crockpot on LOW but stir often. NOTE: You MUST begin with the white sauce or the Mexican cheese wont melt properly for the creamy texture we all love!
WANT WHITE QUESO DIP? If you’ve been dying for a real Mexican White Cheese Dip, start with the basic white sauce and follow from there (these items “*” for ya, below).
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HEARTY TEXAS QUESO
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INGREDIENTS 1 small Onion, diced 1 lb lean Hamburger meat, seasoned with S&P, Garlic, cilantro, dash of cumin, cooked with the diced onion. 1 lg Velveeta Cheese, cubed ½ jar Bugtussle Burn Salsa (at least) 1 Poblano pepper, diced 1 Green Bell Pepper, diced 1 Red Bell Pepper, diced *8 oz.White Mexican cheese, GRATED (TIP: Those that MELT are: Asadero, Chihuaha, Quesadilla and Monterey Jack. DON’T buy Queso Fresco…it does NOT melt!) *¼ cup butter |
*¼ cup whole milk *1 tsp. ground cumin *8 oz can chopped green chilies, drained *2 Jalapeno’s, no seeds, diced (skip this if there are wimps bein’ served) *Salt & fresh ground Pepper to taste Fresh cilantro, chopped |
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DIRECTIONS MEAT & VELVEETA CROCK-POT MELT: 1. First, brown meat with seasonings noted, including the diced onion. Set aside. 2. With crockpot on Low-Med, add cubed Velveeta and Bugtussle Burn Salsa and let it melt, stirring frequently. Once the melting process is about half-way, you may stir-in the next 3 chopped pepper ingredients. This takes a while to melt on low, but no problem: While you do the rest, which takes just a few minutes, it’ll do its thing. WHITE CHEESE SAUCE: 1. Put butter in 2qt saucepan and melt over low heat (don’t let it start bubbling). Add flour and whisk together, turning up heat a little so you see the mixture slightly bubble. Stir constantly for a minute (you now have a paste). 2. Add a little of the milk, still whisking. Add the rest and turn up heat to medium. Whisk away for 5-10 minutes till your sauce starts to thicken. Turn heat down, add the cumin, garlic, green chiles, pinch of S&P. 3. Turn OFF HEAT and add grated Mexican cheese, handful at a time, whisking till all is melted and creamy. COMBINE ALL, STIR & SERVE: 3. Transfer White Cheese Sauce mixture over into your crockpot of the Velveeta mixture. 4. Add the seasoned ground meat, stirring thorugh. 5. Stir away with a really BIG spoon! 6. Let it all combine with setting on LOW, top with chopped Cilantro, dump the chips in a bowl and call ‘em in! This is AWESOME! |
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"This salsa is NOT just for chips! I've used it in many recipes -- sausage, egg and cheese casserole for breakfast, you can bake shrimp in it or chicken and add some manchego cheese. Yummy! All your guests or family will wonder what that flavor is in the background!"
- Theo, Dallas TX
- Theo, Dallas TX
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