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.

Share

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

Share

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

Share

Cavanagh’s cream of poblano soup

Ingredients

3 6″ corn tortillas, + more for garnish
2 tbsp flour
1/2 tsp chili powder
1 tbsp cumin
1/2 tsp each: salt and black pepper
2 tbsp canola oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, + more for garnish
1/2 tsp chopped garlic
2 tbsp butter
3 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted chicken, chopped
1/2 cup shredded monterey jack

How to prepare

Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. Place oil in stockpot over medium-high heat. Add onion, 1/2 cup poblano pepper and garlic. Saut

Share

Cucumber papaya salsa

Ingredients

1 med cucumber, peeled and chopped into 1/4″ cubes
1 med papaya, peeled, seeded, and chopped into 1/4″ cubes
3/4 cups finely chopped fresh pineapple
2 tbsp chopped shallot

1 jalapeno, seeded and minced
2 tbsp minced fresh mint
juice of medium lime
1 tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp salt

How to prepare

Combine ingredients, cover, and refrigerate at least 6 hours. Makes 2 1/2 cups.

Share

Clear creek salsa

Ingredients

Olive oil
1 small onion, minced
5 cloves garlic, minced
3 large tomatoes, peeled, seeded, chopped coarse
1 fresh ancho chile, seeded and minced

1 yellow bell pepper minced
4 oz can chopped green chiles
1 tsp salt
1/4 tsp ground cumin
1 tbsp garlic powder
3 tbsp balsamic vinegar
3 tbsp lime juice

1 tbsp dried cilantro

How to prepare

Saut

Share

Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

Share

Chile relleno batter

Ingredients

1 cup flour
1 tsp baking powder
1/2 tsp salt
3/4 cup cornmeal
1 cup milk, about
2 eggs

How to prepare

Combine flour, baking powder, salt and cornmeal in a medium bowl. Beat eggs lightly and blend in milk. Add to dry ingredients. Mix well. Additional milk may be needed for a smooth batter.

Share

Southwestern shrimp cocktail

Ingredients

1 lb cooked bay shrimp (the tiny ones)
8 to 12 oz jar green salsa
Juice of 1 lemon
2 tbsp of olive oil
2 cloves of garlic minced very fine
1/2 cup of cilantro, finely chopped
1/4 of sm white onion, finely chopped
1/2 of a sm red bell pepper, finely chopped
1 pickled jalapeno pepper, very finely chopped
2 avocados (the ones with the dark skin) cubed
Leafy greens, such as chard or mustard greens to line a serving dish
Lemon slices

How to prepare

Combine shrimp, salsa, lemon juice, olive oil, garlic, cilantro, onion, red bell Pepper and jalapeno pepper blend ingredients well chill thoroughly to serve: place Greens on a serving platter place salad in center arrange cubes of avocado around The shrimp salad sprinkle some lemon juice over the avocado to keep it from browning Decorate with lemon slices serve and enjoy should make about 6 appetizer servings.

Share

Smoked chili salsa

Ingredients

1 can chipotle chiles in adobo sauce
2 cup boiling water
2 tbsp tomato paste
1 tbsp strong red wine or balsamic -vinegar or more to taste
2 tbsp brown sugar

How to prepare

Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups.

Share