Recipes
Chicken Tortilla Pie
30 minutes preparation 20 - 25 minutes baking
Makes 4 servings
3 tablespoons vegetable oil 1 medium onion, sliced
1 large clove garlic, minced 1 tablespoon chili powder
1 teaspoon ground cumin 1/4 teaspoon black pepper
1 cup canned crushed tomatoes vegetable oil
6 6-inches corn tortillas 1/2 cup sour cream
2 cups shredded Monterey Jack cheese ( about 8 ounces)
2 cups shredded cooked chicken
6 canned whole chilies, split lengthwise
PREPARATION:
1. In a skillet, heat 1 tablespoon of oil over medium-high heat. Add onion, garlic, chili
powder, cumin and pepper. Cook, stirring frequently, 5 minutes.
2. In a blender or food processor fitted with a metal blade, combine onion mixture and
tomatoes; blend until smooth, 1 minute.
3. In the same skillet, heat remaining 2 tablespoons oil over high heat. Stir in tomato mixture;
cook, stirring constantly, until sauce thickens, 5 minutes. Transfer sauce to a bowl.
4. Wipe skillet clean with paper towels. Pour in enough oil to reach a 1/4-inch depth. Heat oil
over high heat. Add tortillas, 1 at a time, and cook until golden, 2 to 3 seconds on
each side. Using tongs, transfer tortillas to paper towels to drain. Repeat with
remaining tortillas.
5. Preheat over to 350 F.
6. To assemble, place 2 tortillas in a 11 x 7 inch baking dish. Spread with one quarter each
of the sauce, sour cream and cheese and 1 cup of chicken. Lay 2 chili slices flat on
top of chicken. Top with 2 more tortillas. Repeat to make another layer. Top with
remaining tortillas, sauce, sour cream and cheese. Cover dish with aluminum foil.
7. Bake pie until cheese melts and sauce bubbles, 20 - 25 minutes. Transfer dish to a wire
rack to cool slightly. Garnish with sprigs of fresh cilantro.
30 minutes preparation 20 - 25 minutes baking
Makes 4 servings
3 tablespoons vegetable oil 1 medium onion, sliced
1 large clove garlic, minced 1 tablespoon chili powder
1 teaspoon ground cumin 1/4 teaspoon black pepper
1 cup canned crushed tomatoes vegetable oil
6 6-inches corn tortillas 1/2 cup sour cream
2 cups shredded Monterey Jack cheese ( about 8 ounces)
2 cups shredded cooked chicken
6 canned whole chilies, split lengthwise
PREPARATION:
1. In a skillet, heat 1 tablespoon of oil over medium-high heat. Add onion, garlic, chili
powder, cumin and pepper. Cook, stirring frequently, 5 minutes.
2. In a blender or food processor fitted with a metal blade, combine onion mixture and
tomatoes; blend until smooth, 1 minute.
3. In the same skillet, heat remaining 2 tablespoons oil over high heat. Stir in tomato mixture;
cook, stirring constantly, until sauce thickens, 5 minutes. Transfer sauce to a bowl.
4. Wipe skillet clean with paper towels. Pour in enough oil to reach a 1/4-inch depth. Heat oil
over high heat. Add tortillas, 1 at a time, and cook until golden, 2 to 3 seconds on
each side. Using tongs, transfer tortillas to paper towels to drain. Repeat with
remaining tortillas.
5. Preheat over to 350 F.
6. To assemble, place 2 tortillas in a 11 x 7 inch baking dish. Spread with one quarter each
of the sauce, sour cream and cheese and 1 cup of chicken. Lay 2 chili slices flat on
top of chicken. Top with 2 more tortillas. Repeat to make another layer. Top with
remaining tortillas, sauce, sour cream and cheese. Cover dish with aluminum foil.
7. Bake pie until cheese melts and sauce bubbles, 20 - 25 minutes. Transfer dish to a wire
rack to cool slightly. Garnish with sprigs of fresh cilantro.
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Shrimp Gumbo (spicy)
Makes 12 servings
INGREDIENTS
1 pound andouille sausage 1 1/2 cups diced green peppers
1 1/2 cups diced onions 1 1/2 cups diced celery
1/2 pound boneless chicken 1 cup flour
3/4 cup vegetable oil 2 bay leaves
1 can (28 oz) whole tomatoes 2 chicken bouillon cubes
1 1/4 cup tomato juice 1 cup water
1 can tomato sauce 1 1/2 cups okra
1/8 tsp ground allspice 1 pound medium shrimp (shelled and
1 1/2 tsp chopped garlic deveined)
hot cooked rice
PREPARATION:
1.Saute sausage and chicken in vegetable oil until chicken is browned.
DO NOT use the 3/4 cup vegetable oil.
2. Place the oil in an appropriate sized saucepan. Heat over a medium flame until the oil is
hot.
3. Add the flour to the oil and stir with a wire whisk until blended. This will form a roux.
4. Cook the roux over medium heat, stirring constantly, for 5 - 7 minutes, or until the roux is
tan.
* Roux cooking time will vary according to the batch size.
5. Once the roux is tan, add the vegetables, sausage and chicken and continue to cook for
about 3 - 5 minutes until vegetables loose their raw appearance. Stir occasionally to
prevent scorching.
6. Add the spices and continue to cook for 1 - 2 minutes to develop flavor.
7. Add the water and chicken bouillon cubes. Stir until blended with the roux.
8. Turn the flame up and bring to a boil.
9. Once the gumbo has come to a boil, add the tomato products.
10. Reduce the gumbo to a simmer and continue to cook for 20 minutes.
11. Add the okra and bring gumbo back to a boil.
12. Add the shrimp and bring gumbo back to a boil. Simmer for about 25 minutes.
13. Remove bay leaves and serve over hot cooked rice.
* Any spicy sausage can be used as a substitution.
Makes 12 servings
INGREDIENTS
1 pound andouille sausage 1 1/2 cups diced green peppers
1 1/2 cups diced onions 1 1/2 cups diced celery
1/2 pound boneless chicken 1 cup flour
3/4 cup vegetable oil 2 bay leaves
1 can (28 oz) whole tomatoes 2 chicken bouillon cubes
1 1/4 cup tomato juice 1 cup water
1 can tomato sauce 1 1/2 cups okra
1/8 tsp ground allspice 1 pound medium shrimp (shelled and
1 1/2 tsp chopped garlic deveined)
hot cooked rice
PREPARATION:
1.Saute sausage and chicken in vegetable oil until chicken is browned.
DO NOT use the 3/4 cup vegetable oil.
2. Place the oil in an appropriate sized saucepan. Heat over a medium flame until the oil is
hot.
3. Add the flour to the oil and stir with a wire whisk until blended. This will form a roux.
4. Cook the roux over medium heat, stirring constantly, for 5 - 7 minutes, or until the roux is
tan.
* Roux cooking time will vary according to the batch size.
5. Once the roux is tan, add the vegetables, sausage and chicken and continue to cook for
about 3 - 5 minutes until vegetables loose their raw appearance. Stir occasionally to
prevent scorching.
6. Add the spices and continue to cook for 1 - 2 minutes to develop flavor.
7. Add the water and chicken bouillon cubes. Stir until blended with the roux.
8. Turn the flame up and bring to a boil.
9. Once the gumbo has come to a boil, add the tomato products.
10. Reduce the gumbo to a simmer and continue to cook for 20 minutes.
11. Add the okra and bring gumbo back to a boil.
12. Add the shrimp and bring gumbo back to a boil. Simmer for about 25 minutes.
13. Remove bay leaves and serve over hot cooked rice.
* Any spicy sausage can be used as a substitution.
Makes 2 1/2 dozen Hors D'oeurves
BEEF CHILI
Makes 1 quart
3 slices of bacon 1 pound beef, thinly sliced and slivered
1 onion, finely chopped 2 garlic cloves, minced
1 jalapeno pepper, thinly sliced 1 teaspoon cumin
2 tablespoons chili powder 1 1 1/2-pound can of whole tomatoes
(cornmeal optional)
CORN CUP DOUGH
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour
1/2 cup cornmeal
pinch of salt
PREPARATION:
To make the chili, heat a pan over a medium-high flame and saute the bacon for a few
minutes, until some of the fat is rendered. Add the beef slivers and onion to the pan,
reduce the heat to medium low, and saute for 5 minutes. Add the garlic, pepper, cumin
and chili powder. Cook until the jalapeno pepper is soft, about 15 minutes.
Add the tomatoes, stir well and cook over low heat until the liquid has evaporated, about 1
hour. If necessary, add 1 to 2 tablespoons cornmeal to thicken the mixture. No liquid
should be left in the pan before filling the corn cups.
Preheat the over to 350 degrees.
To make the corn cups, cream together the butter and cream cheese with a wooden
spoon or electric mixer.
Combine the flour, cornmeal and salt. Add it, a little at a time, to the butter mixture, stirring
constantly until well incorporated. Knead it lightly with your hands.
Divide the dough into 1-inch balls and press them into small muffin tins, using your thumbs
to form cups inside the mold. The dough cups should be as even as possible and come
up to the top of the tins.
Bake for 20 minutes, or until golden brown. Fill with hot beef chili and serve.