Chicken Fajitas

Ingredients

1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Chicken Flautas

Ingredients:

4 skinless, boneless chicken breast halves -
cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin 8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil



Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin.
Mix together.

3. In a small skillet heat vegetable oil over medium high heat. Place a corn
tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all
of the tortillas (if possible, have someone help you do this). Place tortillas on
paper towel to soak up some of the oil.

4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle
some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet,
seam side down. Repeat with all of the tortillas until chicken mixture is gone.
If there is any cheese left over, sprinkle it over the rolled tortillas.

5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are
a little crispy and golden brown

Tex Mex Spanish Rice

Ingredients:


1 TBS Olive Oil
2 cups of chicken broth
1 cup of white long grain rice
1 can HUNTS petite diced tomatoes with green chiles (or w/out)
1/2 onion diced
1/2 tsp (depending on your taste) of cumin
1/2 tsp chili powder
salt and pepper.

Directions:

Heat oil in saucepan and brown the rice in it. Move aside when browned and cook onion until transparent. Quickly add your chicken broth, one can of Hunts petite diced tomatoes, mix well, add your spices, mix again. Add salt and pepper. Bring to boil, simmer covered for about 15 minutes.

Broiled Lemon and Garlic Jumbo Shrimp

Directions:

1. Preheat oven on broiler setting. With a sharp knife, remove tails from prawns,
and butterfly them from the underside. Arrange prawns on broiler pan.
2. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup
butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese
over shrimp.
3. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until
done. Serve with remaining butter mixture for dipping

Baked Potato Casserole

Ingredients

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups cubed Cheddar cheese
4 cups shredded sharp Cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise*
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.

Spicy Roasted Potatoes

Ingredients

3 medium red potatoes, cut in 1-inch pieces
1 tablespoon taco seasoning
1 tablespoon canola oil

Directions

In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until tender, stirring once.

Creamy Skillet Potatoes

Ingredients

7 cups cubed uncooked red potatoes
1/3 cup chopped onion
2 tablespoons all-purpose flour
1 (1 ounce) package ranch salad dressing mix
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 cup reduced-fat sour cream
2 cups fat-free milk

Directions

Place 1 in. of water and potatoes in a large nonstick skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender; drain. Coat skillet with nonstick cooking spray; add potatoes and onion. Cook over medium heat for 5-7 minutes or until golden brown.
In a saucepan, combine the flour, salad dressing mix, parsley and salt. Stir in the sour cream. Gradually add the milk, stirring until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potatoes; toss to coat.

Scalloped Potatoes

Ingredients:

3 pounds potatoes, thinly sliced
salt to taste
9 tablespoons all-purpose flour
6 tablespoons butter, diced
1 quart milk

Directions:

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt, 3 tablespoons flour and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375 degrees F (190 degrees C) for another 45 to 60 minutes.

Swiss Scalloped Potatoes

Ingredients
5 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1 (4 ounce) jar diced pimientos, drained
3 garlic cloves, minced
2 cups shredded Swiss cheese, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5 ounce) can chicken broth
2 tablespoons butter or margarine

Directions

In a greased shallow 3-qt. baking dish, layer a third of the potatoes, onion, pimientos, garlic and Swiss cheese; sprinkle with 1/4 teaspoon salt and a dash of pepper. Repeat layers once. Top with remaining potatoes, onion, pimientos, garlic, salt and pepper. Pour broth over the top; dot with butter. Bake, uncovered, at 375 degrees F for 1 hour.
Sprinkle with remaining cheese. Bake 30 minutes longer or until liquid is absorbed and cheese is melted. Let stand for 10 minutes before serving.

Oregano Potatoes

Ingredients

2 medium potatoes, peeled and cubed
2 tablespoons lemon juice
5 1/2 teaspoons olive oil or vegetable oil
1 garlic clove, minced
1 1/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper


Directions
In a bowl, combine all of the ingredients. Transfer to a
greased 1-qt. baking dish. Bake, uncovered, at 425 degrees
45-50 minutes or until tender, stirring twice.

Rachael's Spitfire Shrimp

Ingredients

Seasoning:
1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
Shrimp:
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish

Directions

*Ask for easy-peel raw deveined shrimp at seafood counter of market
Preheat large nonstick skillet over medium high heat.
Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

Emeril's Stuffed Shrimp with Crabmeat

Emeril’s Crabmeat Stuffed Shrimp

Ingredients

1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 minced green bell peppers
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 1/2 cups crushed buttery, flaky crackers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespon chopped garlic
1 teaspoon crushed red pepper
1/2 pound kale, chiffonade
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish

Directions

Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.

Easy Stuffed Shrimp

Ingredients:
1 pound large shrimp, uncooked
3/4 cup Seasoned Breadcrumbs
3 tablespoons butter, melted
1 (6-ounce) can minced clams or Crab meat
2 tablespoons finely chopped fresh parsley leaves
1/8 teaspoon garlic powder
Salt and pepper
1/3 cup sherry (dry or sweet)
Parsley sprigs for garnish
Lemon wedges for garnish

Directions:

Preheat oven to 350 degrees F. Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.
In a medium bowl, combine the crumbs, butter, clams (including liquid), parsley, garlic powder, salt and pepper to taste. Stuff each of the shrimp with the mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.
Bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven. To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.
Makes 4 servings.

Daisy's Guacamole

Recipe from Daisy Martinez

Makes about 2 cups, enough for 8 or so as a dip.
(You can omit the garlic if you like)

4 to 5 small Haas avocados
Juice of half a lime
1 cup chopped fresh cilantro
1 plum tomato, cored, seeded, and chopped
1 small Spanish onion, chopped fine
1 jalapeno, cored, seeded and chopped fine
2 cloves garlic, chopped fine
Freshly ground black pepper
Fine sea or kosher salt



Pit and peel the avocados. Cut the avocado in to rough chunks and toss it in a bowl with the lime juice. Add the cilantro, tomato, onion, jalapeno, and garlic and mash-mix with a fork until everything is evenly distributed and the guac has a nice, chunky texture. Season to taste with salt and pepper. Serve right away, preferably, but if you are making it ahead of time, refrigerate, with a piece of plastic pressed directly to the surface to prevent discoloration, up to 4 hours.

Carne Asada Marinade

Ingredients

3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

Directions

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.