Southwest pizza with fresh herbs

Ingredients

Crust 888
1 package dry active yeast
1/2 tsp sugar
1 cup warm water, divided use
2 tbsp vegetable oil
1 tsp salt
2 tsp dried red pepper flakes

1/4 cup chopped fresh cilantro
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp olive oil
3 cloves garlic, minced
topping 888
1 (4-oz) can diced mild green chiles

3 medium tomatoes, sliced
1 cup sliced ripe olives, drained
1/2 cup chopped fresh cilantro
1 tbsp minced fresh oregano
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded jack cheese

How to prepare

Fifteen minutes before baking, preheat oven to 425 degrees. Procedure: dissolve yeast and sugar in 1/2 cup warm water (100 to 115 degrees) in a large mixing bowl or large bowl of an electric mixer. Add remaining water, oil, salt, seasonings, flour and cornmeal, beating vigorously. Knead into ball and let rest 10 minutes. Pat or roll into approximately 14-by- l8″ rectangle or 16″ round greased baking sheet. Brush with olive oil and sprinkle with garlic. Top with topping ingredients; bake at 425 degrees for 15 to 20 minutes or until crusty. Yield: makes 8 to 10 servings.

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Grilled chili-rubbed flank steak

Ingredients

2-lb flank steak, well trimmed
Kosher salt
Freshly ground black pepper
1 to 2 tbsp chili rub
Lime wedges

Chili rub:
1/4 cup chili powder
1/4 cup oriental sesame oil or good quality olive oil
2 tbsp fresh lime juice
2 tbsp soy sauce
1 tsp minced garlic

How to prepare

Pat the flank steak thoroughly dry with paper towels sprinkle both sides of the Steak with salt and pepper using your fingers, press the chili rub into both sides Of the flank steak wrap the steak well and refrigerate for at least 4 hours or up to 2 days the longer the steak marinates the more intense the flavor remove the flank Steak from the refrigerator 1 hour before grilling Set up the grill, light the coals, and place the grill 4″ above them when the coals Are ready, place the flank steak on the grill and cook, turning once, until done, 12 To 15 mins for rare, 15 to 20 mins for med let the meat rest for 5 mins before Slicing slice the flank against the grain (it’s very easy to see) into thin strips, Holding the knife at an angle to the cutting surface serve warm, accompanied by lime Wedge.
Chili rub:
Combine all the ingredients in a sm bowl and stir until well blended transfer to A sm lidded container and store in the refrigerator for up to 1 month

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Southwestern grilled chicken salad

Ingredients

2 tbsp olive oil
1 tsp cumin, ground
1 tsp cayenne
1 tbsp cilantro, chopped
Salt
4 chicken breast halves
6 tomatillo, chopped
1/2 cup olive oil
3 tbsp red wine vinegar
2 ancho chilies, seeded
1 1/2 cups monterey jack, shredded
1 1/2 cups cheddar, shredded
3 small heads red or green leaf lettuce
1 tbsp cilantro, chopped fine
Pepper
Salt

How to prepare

Combine the first measure of olive oil, ground cumin, cayenne, the first measure of cilantro and salt (to taste) in a bowl. Remove the skin and bones from the chicken breasts. Rub the chicken with the olive oil & herb mixture. Grill the chicken on both sides until tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped tomatillo, the second measure of olive oil, the red wine vinegar, the ancho chiles, the second measure of cilantro and salt and pepper to taste in a small bowl. Set aside. Wash and dry the lettuce and tear into chunks. Arrange in a lg bowl. Cut the chicken breasts into 1/2″ thick slices and arrange in the center of the lettuce. Arrange the shredded cheddar and monterey jack around the chicken. Pour the vinaigrette over the salad and serve. Yields 4 servings.

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Vermicelli frittata with eggplant

Ingredients

1 lb eggplant, trimmed
1 tbsp salt
3 garlic cloves, minced
6 tbsp olive oil
1 red bell pepper, cut into small dice
1/2 cup brine-cured black olives such as gaeta, pitted and cut into slivers

1/4 cup thinly sliced fresh basil leaves
1/2 lb vermicelli
4 large eggs, beaten lightly

How to prepare

Cut eggplant into 1/4″ dice and sprinkle with the salt. Drain eggplant, weighted with a plate topped by several cans, in a colander 45 minutes. Rinse eggplant well and squeeze dry by handfuls. Drain eggplant on paper towels. In a heavy skillet cook garlic in 3 tbsp of oil over moderate heat, stirring, until golden. Add bell pepper and cook, covered, until softened. Add eggplant and cook 10 minutes, or until eggplant is tender. Stir in olives and basil. In a kettle of salted boiling water cook vermicelli until al dente and drain. In a large bowl toss vermicelli with eggplant mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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Corn and roasted pepper soup

Ingredients

2 medium onions, chopped
4-6 cloves garlic, chopped
1/2 stick butter
1 large red bell pepper, chopped, roasted
2 jalapenos, seeded and chopped, roasted
2 large tomatoes, chopped and preferably roasted
4-1/2 cups corn (fresh or frozen)
5-6 cups rich chicken broth
1/2 tsp dried oregano
1/2 tsp sweet paprika salt to taste 1/2 tsp freshly ground pepper
3 sprigs epazote

1-1/2 tbsp grated cheese per bowl (queso fresco, monterey jack)
6 corn tortillas, cut & fried to make chips
1/2 poblano or anaheim chile per bowl, roasted, peeled, cut into strips
avocado wedges for garnish

How to prepare

Saut

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Jalapeno poppers

Ingredients

6 lg jalapenos
6 slices monterey jack or mozzarella cheese (1/2″ thick)
All purpose flour for dredging
1/4 cup vegetable oil
2 lb or 3 sm eggs, separated

How to prepare

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side removing and discarding all the seeds. Place one slice of cheese inside each pepper, and dust with flour. Heat the oil. Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the egg mixture until well coated. Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.

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Fajita Burritos

Ingredients

1 1/2 lb sirloin or round steak, sliced thin
1 onion, sliced thin
1 bell pepper, sliced
2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
2 tbsp lemon juice
1 avocado, sliced
1/2 cup sour cream
dozen flour tortillas

How to prepare

Place thin sliced beef in slow cooker. Top w/onion and bell pepper. Add next 4 ingredients. Cook on low 6 hours. Spoon fajita mixture on warm tortilla with sour cream and avocado. (Other condiments-lettuce, tomatoes,grated cheese, black olives, salsa. ) Serves 8-10

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Chicken tostada pizza

Ingredients

4 6″ tostadas
6 oz pkg of shredded cheddar cheese
1 cup chopped cooked chicken
1/2 cup salsa
1/4 cup chopped green pepper
1/2 cup black olives
1 tbsp chopped cilantr

How to prepare

Heat oven to 350 heat tostadas for 5-7 mins until browned on a cookie sheet remove From oven and top each with 2 tsp of cheese mix chicken and salsa and spoon over the Cheese top with green pepper, black olives and cilantro top each with remaining Cheese and heat until cheese is melted i served the pizzas with chopped lettuce, Tomatoes and sour cream.

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Chicken marguerite

Ingredients

6 boneless chicken breast halves
4 tbsp butter
2 medium onions, chopped
2 large tomatoes, seeded, chopped 2 green peppers, coarsely chopped 1/2 chayote squash, peeled, pitted, chopped
2 garlic cloves, minced
2 tsp pepper
1/4 tsp dried, crumbled
1/2 tsp poultry seasoning
5 green onions, chopped
1/2 cup chicken stock
2 tbsp catsup
3 tbsp soy sauce salt

How to prepare

Melt 2 tbsp butter in heavy large skillet over medium heat. Add onions tomatoes, bell peppers and chayote. Saut

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Wild rice casserole

Ingredients

1/2 cup wild rice
1/2 cup long grain rice
1 cup onion, chopped
1 cup celery, chopped
3 tbsp butter
1/4 cup soy sauce
4 oz can mushrooms, sliced

2/3 cup water chestnuts, sliced
1/2 cup almonds, slivered

How to prepare

Bring 2 1/4 cups water to a boil – add wild rice and simmer for 20 minutes, add white rice and simmer for 20 minutes more (if using brown rice simmer for 40 minutes together)
saut

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