Betty's Italian-Style Roasted Hominy
Betty demonstrates how to make Italian-Style Roasted Hominy. This recipe is similar to the previous video, Mexican-Style Roasted Garbanzo Beans, and is another flavorful, healthy alternative to typical snacks.
Italian-Style Roasted Hominy
3 (14.5 to 15.5-ounce) cans hominy, drained, rinsed, and patted dry with paper toweling
3 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
ground sea salt, to taste
freshly-ground peppercorns, to taste
Line a 15-inch by 10-inch by 1-inch baking pan with aluminum foil. Place rinsed and dried hominy in large bowl. Add olive oil, basil, oregano, and parsley. Grind sea salt and black peppercorns lightly over the top. Stir mixture, using a large spoon. Spoon seasoned hominy into prepared baking pan. Gently shake baking pan to evenly distribute hominy. Bake at 400 degrees (F) 40 to 50 minutes. Remove from oven and serve while hot or cool to room temperature. These are a great snack for munching on during a sports event, such as the upcoming Superbowl! --Enjoy! Love, Betty ~♥♥♥ ~
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WARNING ⚠️
Make 2 casseroles
PRO TIP!!!!
Make sure the batter is nice and fluffy and it’s not runny before pouring
Ingredients:
7 peppers poblanos, hatch or Anaheim
6 eggs at room temperature
1/2 tsp black pepper
3/4-1 tsp salt
1/2 tsp baking powder
1/3 APF (all purpose flour)
1/4 cup milk or heavy cream
Optional: 1/4 onion, 2 roma tomatoes and 1 jalapeños or Serrano chopped and mixed together
Shredded queso Oaxaca or your favorite melting cheese
For the salsa:
4 roma tomatoes
Chile serranos or jalapeños
Chile de árbol
1/8 onion
1 garlic clove
1/2 tsp oregano
1/2 tsp black pepper
Salt I’m using 2 tsp
1 serving of love ????
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Hominy and Cheese
You can go wrong with this creamy side dish.
Hominy and Green Chile Casserole
Hominy and Green Chile Casserole
This is a dish that is becoming one of the most requested on the chuck wagon. It's like a Mexican Macaroni and Cheese! Some folks don't know what hominy is and there's quite a few who don't like it- but give this recipe a shot because it's an easy comfort food that we make a lot.
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Hominy and Green Chile Casserole
2 (15.5-ounce) cans yellow hominy, drained
1 (4-ounce) can green chilies
4 - 6 slices thick-cut bacon, cut into 1-inch pieces
1 medium yellow onion, chopped
1 1⁄2 cups sour cream
Salt and black pepper or Red River Ranch Seasoning, to taste
1 cup shredded cheddar cheese
For indoor cooking:
1. Preheat the oven to 350°F. Lightly grease an 8-x-11- inch casserole dish, 10 or 12 Dutch oven.
2. In a large bowl, combine the hominy and green chilies. Set aside.
3. Place the bacon in a medium cast iron skillet and begin cooking over medium heat. When the bacon begins to brown, add the onion and cook until the bacon is three-quarters done, about 5 minutes. Remove the skillet from the heat and spoon out and discard about half of the bacon grease.
4. Pour the contents of the skillet into the hominy mixture and stir together. Stir in the sour cream. Season with salt and pepper to taste.
5. Scrape the mixture into the casserole dish. Bake for 30 to 40 minutes, or until the mixture is bubbly and the hominy softens slightly.
6. About 5 minutes before the casserole is finished cooking, sprinkle on the cheese and continue cooking until the cheese melts. Serve hot.
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Kent Rollins
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Creamy Hominy with Chilis by Angela Lowe
Creamy Chile Hominy with Chilis
Ingredients:
1 tablespoon butter
¼ cup chopped onion
2 (15.5-ounce) cans hominy, drained
8 oz Diced Green Chiles
1 cup Kraft shredded cheddar cheese
8 oz Philadelphia cream cheese
1 teaspoon chili powder
Directions:
Preheat oven to 400°F. Lightly grease 1 ½-quart baking dish.
Melt butter in large skillet. Add onion; cook until tender.
Add hominy, chiles, ½ cup cheddar cheese, cream cheese and chili powder; stir well.
Season to taste with salt and black ground pepper.
Pour mixture into prepared baking dish.
Sprinkle with remaining cheese.
Bake for 20 minutes.