Bacon Wrapped Salmon Poached in Wine Sauce

Bacon Wrapped Salmon Poached in Wine Sauce

Olive Oil

6 rosemary sprigs, divided

2 Salmon fillets, rectangular or square shaped

4 thick sliced lean bacon

1/2 small lemon

3/4 to 1 C. Sauvignon Blanc

Salt and pepper

 

Season salmon with salt and pepper. Wrap each fillet evenly with 2 slices bacon (similar to wrapping a square package with ribbon), overlapping edges and weave a rosemary sprig through bacon on one side. Pour oil into a skillet over medium high heat, add 4 rosemary sprigs and cook for 1 or 2 minutes. Remove rosemary, set aside.  Place bacon wrapped salmon into the skillet with the rosemary oil. Cook salmon, rosemary sides down, turning once, until bacon is lightly crisp and salmon is just cooked through, about 8 minutes. Transfer salmon to a heated platter.  Add wine to skillet to deglaze and simmer until slightly thickened, about 3 minutes. Season sauce with salt and pepper. Using half of a small lemon, squeeze juice over salmon. Just before serving, drizzle wine sauce over the bacon wrapped salmon. Garnish serving plate with small wedges of lemon and the rosemary sprigs cooked in oil.

 

 

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Moroccan Orange Salad with Red Onions & Black Olives

Moroccan Orange Salad with Red Onions & Black Olives

This salad from Morocco is colorful and refreshing, and perhaps unbelievably delicious. If you can be swayed by it’s somewhat unique beauty to try it (as I was), I believe you’ll return to it again and again. I quickly rinse the sliced onions to remove any of their biting sharpness. They mellow almost instantly and the flavors seem to all come together in perfect balance. 

moroccan-orange-onion-olive-salad-23 fresh navel oranges

1/2 – 1 red onion

1 handful of black olives (12 or so)

2-3 T. olive oil

Freshly squeezed juice of 1 lime

Sea salt

1 tsp. cumin seeds, roasted

1/2 tsp. Spanish smoked paprika

1 small bunch of cilantro leaves, coarsely chopped

Roast the cumin seeds on medium-low heat in a small pan. Remove from pan and set aside to cool.  Slice the onion (I generally use only 1/2 of an average size red onion) and quickly rinse the slices in a bowl of cool water to remove their bite. Drain and place them on a couple paper towels to dry. With a sharp knife, remove the peel and white pith from the orange and slice it thinly.   Place the oranges in a shallow bowl, and scatter the top with the onion and olives. In a small bowl, whisk together the olive oil, juice of a lime, salt (to taste) and smoked paprika. Pour the dressing over the salad and then sprinkle with toasted cumin seeds and cilantro leaves.

 

 

 

Lemon Ginger Glazed Pork Loin

Lemon Ginger Glazed Pork Loin

One 3-lb. boneless pork loin

Salt and freshly ground black pepper to taste

2 tsp. rosemary leaves, finely chopped

1 T. fresh ginger, peeled & minced

1 C.  dry white wine

3/4 C.  lemon marmalade (orange can be substituted)

1 T. unsalted butter ( at room temperature)

 

Preheat the oven to 350° F. Wash and trim all the excess fat from the pork loin. Place the pork loin in the Roasting Tray, sprinkling it with salt, black pepper, rosemary, and ginger. Add white wine into the bottom of the Roasting Tray and cook for 50 minutes; basting is needed. Take the Roasting Tray out from the oven. Use a small bowl to mix marmalade with some pan drippings; pour over the meat. Continue to cook for another 35-45 minutes, basting during the last 15 minutes, or until the internal temperature reaches 150° F – 160° F.  Slice and serve it with pan juices.

 

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Oodles of Noodles Pasta Salad

Oodles of Noodles Pasta Salad

1 bag (12 oz) rainbow rotelle pasta

1 cup cubed ham

1 1/2 cups cubed cheese (or grated)

3 cups assorted raw vegetables such as:

Broccoli

Cucumber

Green or yellow onion

Zucchini squash

Green, yellow or red peppers

Bottled Salad dressing

 

Cook pasta according to package directions. Cut ham and cheese into small cubes. Wash vegetables and chop them into small pieces. Mix all ingredients with your favorite salad dressing. Italian works great! Variation: you can substitute other favorite pasta such as macaroni, tortellini, shells, etc. tot tip: Keep the ingredients separate and let your child pick what he wants and choose whether or not he wants dressing on his

 

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Grilled Pineapple Salsa

Grilled Pineapple Salsa

1 Ripe Pineapple

1 Roasted Red Bell Pepper, peeled, seeded, and diced into ¼” pieces

2 T. fresh Lime Juice

¼ C. chopped Cilantro

½ tsp. Salt

Pinch Pepper

1 – 2 T. Chipotle Puree

 

Preheat grill.  Cut away pineapple skin, but do not core.  Slice into ¼” thick rings and grill 2-3 minutes per side, or until criss cross marks appear on both sides – grill marks should be a deep brown color, not black.  Remove from grill and set aside to cool.  When cool, dice into ¼” pieces, cutting away core as you die.  Combine all ingredients except chipotle puree and mix thoroughly to combine flavors.  Add puree 1 tsp. at a time, until salsa is as spicy as you like.  Serve chilled.

 

 

From Chevy’s Tex Mex Cookbook

Orange & Black Olive Salad

Orange & Black Olive Salad

2 sm. Oranges, peeled, sliced, pith removed
1 Green Onion, slivered
6-8 Black pitted olives
Salt and freshly ground Pepper
3-4 leaves Belgian Endive, chopped
2-3 leaves Radicchio, chopped
Dash extra virgin olive oil
Dash balsamic vinegar
Pinch fresh rosemary or oregano, chopped

Slice the oranges approximately 3/8″ thick. Remove any seeds. Arrange the slices of orange on a serving plate, overlapping in an attractive manner. Sprinkle slivered green onion and chopped black olives over oranges. Season with salt and pepper. Sprinkle chopped endive and radicchio over top oranges Drizzle with olive oil, balsamic vinegar and chopped herbs.

 

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Mexican Red Rice

Mexican Red Rice

This makes fluffy, restaurant style red rice.  Serve it with, in, on or under just about anything Mexican.

 

6 Beefsteak or Plum Tomatoes

1 T. chopped Cilantro

2 C. Water

1 tsp. chopped Garlic

2 tsp. Chipotle Puree

2 tsp. Salt

1/3 C. Canola Oil

2 C. Long Grain White Rice

½ C. chopped Yellow Onion

 

In heavy skillet over medium high heat, place tomatoes and char until skins split and they become aromatic.  Transfer to blender and puree.  Stir in cilantro and set aside.  In large saucepan, combine water, pureed tomatoes, garlic Chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan over high heat until just before the oil begins to smoke.  Add rice and onion and sauté until ¾ of the grains are bright white or slightly brown, 7 to 10 minutes.  Add tomato mixture (do not drain oil) from the other saucepan and simmer for 15 minutes.  Remove from heat, cover, and let stand for 20 to 30 minutes, stirring every 10 minutes and tasting to see if rice is done.  When rice is cooked through, fluff with fork and keep warm until ready to serve.

 

From Chevy’s Tex Mex Cookbook

Zucchini Bread

Zucchini Bread

3 eggs

2 cups granulated sugar
1 cup vegetable oil

2 cups grated, peeled, raw zucchini

3 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon double-acting baking powder

3 teaspoons ground cinnamon

1 cup coarsely chopped walnuts

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon and add to the egg zucchini mixture. Stir until well-blended, add nuts, and pour into two 9-x-5 x-3-inch loaf pans. Bake in a preheated 350 degree F oven for 1 hour. Cool on a rack.

 

Smokin’ Chipotle Slaw

Smokin’ Chipotle Slaw

This slaw is perfect in fish tacos or as a side dish with grilled meats.  Try it on a sandwich.

 

3 C. finely shredded white Cabbage

3 C. finely shredded Red Cabbage

¾ C. Sweet Chipotle Dressing

 

In large mixing bowl, combine cabbage.  Toss gently with dressing to combine.

 

From Chevy’s Tex Mex Cookbook

Salsa Chicken

Salsa Chicken

Chevy’s classic chicken filling for enchiladas, burritos, tacos, quesadillas, tostadas and flautas.

5 Tomatoes, cored and halved

1 Jalapeño, stemmed, seeded and halved

1 Yellow Onion, peeled and quartered

2 T. Olive Oil

1 T. minced Garlic

2 T. Feugo Spice Mix

1 3-4 lb. Cooked Chicken (such as from stock recipe), skinned and meat chopped

¼ C. chopped Cilantro

 

Preheat broiler.  Place tomatoes and jalapeno, cut side down, on a baking dish.  Cut one of the onion quarters in half and add to the baking dish.  Roast for about 10 minutes under the broiler, or until they begin to blacken.  Remove from oven and cool.  Transfer vegetables and any liquid to the blender and pulse until thick and chunky.  Diced remaining ¾ onion.  In large skillet, heat oil over medium high heat.  Add onion and garlic and saute 5 minutes.  Add spice mix and cook another 3-4 minutes.  Add chicken and saute, until the chicken is heated through, stirring often.  Add tomato mixture and deglaze the skillet, , stirring and scraping the bottom of the skillet to loosen any browned bits.  Add cilantro.  Bring mixture to a simmer and cook for 10 minutes.  Remove from heat and use.

 

From Chevy’s Tex Mex Cookbook

Bacon Cup BLT Salad (hold the bread!)

Bacon Cup BLT Salad (hold the bread!)

Three layers of bacon wrapped around the bottom of a foil wrapped, double high muffin tin, and baked at 400F until crisp. Place a cookie sheet under the pan to catch dripping fat, and turn your muffin tin often to get an even browning and crisping. Fill the cup with a simple lettuce and tomato salad and enjoy!

baconcup

 

 

 

 

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Big Flavor Black Beans

Big Flavor Black Beans

2 C. dried Black Beans

3 qt. Water

¾ C. Yellow Onion (cut into 3/8” cubes)

1 T. chopped Garlic

1 T. ground Cumin

2 tsp. Chile Powder

1 tsp. Chipotle Puree

1/3 C. Catsup

1 tsp. dried Oregano

2 tsp. Salt

 

Soak beans in a stockpot overnight in the water; beans should be covered. The next day, add remaining ingredients, except salt, and bring to a boil and stir.  Lower heat to medium, cover and simmer until the beans are tender, but slightly firm in the center, 1 ½ to 2 hours.  If the liquid evaporates before beans are cooked add more water, ¼ C. at a time.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve, or cool, cover, and refrigerate up to 3 days.

 

To make black bean soup, thin with a little water or stock and stir in some pico de gallo or spicy salsa.

 

 

From Chevy’s Tex Mex Cookbook

Asparagus with Scallion Butter

Asparagus with Scallion Butter

3 lb. Thin asparagus (about 40), trimmed and peeled
1/2 stick (1/4 cup) Unsalted Butter
1/2 C. Minced white part of Scallion (or shallots)
1 tsp. Freshly grated lemon zest
12 Whole Black Peppercorns

 

In a kettle of boiling salted water cook the asparagus for 3 to 5 minutes, or until it is tender but not limp, and drain it well in a colander. In a small saucepan melt the butter, stir in the scallion, the zest, the peppercorns, and salt to taste, and simmer the mixture for 3 minutes. Strain the butter mixture through a fine sieve into the kettle, add the asparagus and salt and pepper to taste, and heat the asparagus over moderately high heat, tossing it gently, until it is heated through.

 

Beans a la Charra

Beans a la Charra

 

  • 3 C. dried Pinto Beans
  • 3 qt. Water
  • 6 slices uncooked Bacon, coarsely chopped
  • ½ C. diced Onion
  • 1 T. chopped Garlic
  • ½ Jalapeno, stemmed, seeded and chopped
  • 1 T. Chile Powder
  • 2 tsp. Ground Cumin
  • 1 T. salt

 

In stockpot, soak beans overnight in the water (should be covered).  The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes.  Add onion, garlic and jalapeno and cook for 5 minutes.  Stir in chile powder and cumin and cook a minute more.  Add 1 C. of the beans’ soaking liquid while stirring and scraping the pan to being up any browned bits.  Add beans and remaining water and bring to a rapid boil.  Decrease the heat to medium low and simmer 90 minutes to 2 hours, or until beans are soft.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve or cool, cover and refrigerate up to 3 days.

 

You can serve these beans as a soup by pureeing some of the beans and stirring them back in.

 

From Chevy’s Tex Mex Cookbook

Indian Spiced Cauliflower and Potatoes

Indian Spiced Cauliflower and Potatoes

indian1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets

1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

5 tablespoons vegetable oil

1/2 teaspoon cumin seeds

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1/2 cup water

 

Accompaniment: lemon wedges

 

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.  Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.  While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes. Makes 4 side-dish servings.

Mucho Mango Salsa

Mucho Mango Salsa

Sweet and tangy with a blast of habanero heat.  Try in grilled fish tacos, serve with carnitas, or toss in a mixed green salad with sliced avocado.

 

1 large mango, seeded and diced

¼ C. finely diced Red Onion

1 ½ tsp. minced Cilantro

1 tsp. fresh Lime Juice

½ tsp. minced Habanero

2 T. finely diced Red Bell Pepper

¼ tsp. Salt

 

Combine all ingredients, mixing well.  Serve chilled.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Zucchini Frittata

Zucchini Frittata

8 eggs
1/2 tsp. salt
Black Pepper
1/4 C. Parmesan cheese
2 Medium zucchini, thinly sliced
2 T. Chopped parsley
2 T. Chopped fresh basil
1 T. Olive or salad oil

Beat eggs with salt and pepper. Stir in cheese, zucchini, parsley and basil. Pre heat broiler. In large skillet, heat oil, add eggs and cook undisturbed over low heat about 10 minutes. Carefully lift edge to check bottom. When bottom is golden brown, place skillet under broiler for 30 seconds, until top is golden. (wrap skillet handle in foil before broiling)

 

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Roasted Red Pepper and Chipotle Chile Aioli

Roasted Red Pepper and Chipotle Chile Aioli

This creamy spread comes together in moments, once the peppers are roasted.  It adds lots of flavors to burritos, grilled fish, sandwiches and crab cakes.  Also delicious as a dip for fresh vegetables such as jicama.

 

3-4 cloves Garlic

Olive Oil

1 Red Bell Pepper, roasted, stemmed and seeded

1 C. Mayonnaise

1 tsp. Chipotle Puree

Juice of ½ Lemon

½ tsp. Salt

 

Preheat oven to 350.  Place garlic on piece of foil.  Drizzle with olive oil.  Roast in oven 30 minutes, until soft.  Remove and cool; mash with a fork.  Combine garlic with remaining ingredients in a blender or food processor and blend until smooth and creamy.  Refrigerate in air tight container for up to 3 days.

 

From Chevy’s Tex Mex Cookbook

 

 

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Zesty Skillet Turkey and Noodles

Zesty Skillet Turkey and Noodles

8 oz. (4 C.) yolk-free medium-wide noodles

2 tsp. olive oil

1 bunch scallions, all parts, sliced (about 8 scallions)

1 lb. lean ground turkey breast

2 cans (14 1/2 oz. each) no-salt-added diced tomatoes

1/2 tsp. italian seasoning

1/4 tsp. salt

1/4 tsp. crushed red-pepper flakes

1/4 C. grated parmesan/romano cheese blend

2 T. chopped parsley

 

Cook the pasta according to the package directions. Drain the pasta and return to the cooking pot to keep warm. In a large nonstick skillet over high heat, warm the oil. Add the scallions. Cook, stirring, for 1 minute. Add the turkey. Cook, breaking up the turkey with the back of a spoon, for 4 to 5 minutes, or until no pink remains. Add the tomatoes, seasoning, pepper flakes, and salt. Reduce the heat to medium-low. Cover and simmer for 10 to 15 minutes. Toss the noodles with the turkey mixture. Top with cheese and parsley.

 

 

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Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette

This robust dressing is perfect for an entrée salad with grilled fish, shrimp or chicken.

 

½ C. Roasted, peeled, stemmed, seeded and chopped Red Bell Pepper

1 tsp. chopped Garlic

2 T. chopped Onion

2 T. chopped Tomato

2 T. Red Wine Vinegar

2 T. fresh Lime Juice

1 tsp. Salt

½ tsp. Pepper

½ tsp. Chipotle Puree

½ C. Olive Oil

 

Place all ingredients except oil in blender or food processor and blend until very smooth.  Slowly add oil in a thin stream while the blender is running, until all of the oil is incorporated and the vinaigrette is completely emulsified.  Refrigerate in air tight container for up to 3 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Winter Vegetable Curry in a Hurry

Winter Vegetable Curry in a Hurry

 

currt3 T. extra-virgin olive oil (EVOO)

1 1/2 C. basmati rice

1 quart chicken or vegetable broth

1 fresh or dried bay leaf

Grated zest of 1 lemon

2 tsp. ground coriander

2 tsp. ground cumin

1 tsp. ground turmeric

1/2 tsp. ground cardamom (optional)

1 T. butter

1 small head cauliflower, chopped

1 eggplant, peeled and chopped (I leave on half the skin-I like the color and texture it gives the dish)

1 red bell pepper, seeded and chopped

1 onion, thinly sliced

3 cloves garlic, chopped

One 14.5-oz. can fire-roasted diced tomatoes, drained

One 15-oz. can chickpeas, drained

3 T. mild or hot curry paste

3 T. mango chutney

Salt and freshly ground pepper

3 scallions, chopped, for garnish

Cilantro or parsley, chopped (a generous handful)

Slivered almonds or chopped cashews, toasted, for garnish

 

In a large saucepan, heat 1 T. EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 C. chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside. While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 C. chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.

 

 

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Sweet Chipotle Dressing

Sweet Chipotle Dressing

This sweet-hot vinaigrette is the star ingredient in Chevy’s Smokin’ Chipotle Slaw.  For best flavor make a day ahead of time.  Makes a delicious fresh salsa when tossed with pineapple and red onion.  Use as a dressing for hearty greens such as romaine or spinach.

 

1 T. diced yellow Onion

1 T. chopped Garlic

2 T. Dijon Mustard

¼ tsp. Cumin

½ C. diced fresh Tomatoes

2 T. chopped Cilantro

2/3 C. seasoned Rice Wine Vinegar

¼ tsp. Black Pepper

1 tsp. Salt

2 T. Honey

2 T. Chipotle Puree

½ C. Olive Oil

 

Place all ingredients except oil in blender or food processor; process until very smooth.  Slowly add oil in a thin stream while the blender/processor is still running and blend until all of the oil is incorporated and the vinaigrette is completely emulsified.  This will keep in the refrigerator 3 to 5 days.

 

From Chevy’s Tex Mex Cookbook

Wonton Shrimp Blossoms

Wonton Shrimp Blossoms

wonton24 square wonton skins/wraps

1 T. butter, melted

10 ounces peeled, cooked shrimp, finely chopped

2 green onions/scallions, finely chopped

1/3 C. carrot, finely grated

4 ounces cream cheese, softened

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

Small pinch cayenne pepper, or dash of Tabasco sauce

1 C. shredded Mozzarella cheese

 

Preheat oven to 350 degrees (F).  Spray mini muffin pan with cooking spray. With a pastry brush, brush one side of each wonton square with melted butter and gently press into muffin cups, buttered side up. Bake 8 minutes or until brown and crisp. Remove from oven and cool. Meanwhile, combine cream cheese and remaining ingredients, mixing well. With a small scoop (or 2 tsp.), fill each baked wonton C. with a rounded scoop of shrimp mixture. Place filled C. on a baking sheet as you fill them, then bake 5 to 6 minutes, or until filling is hot and bubbling around edges.

 

 

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Fuego Spice Mix

Fuego Spice Mix

This fiery spice blend is perfect for seasoning grilled steaks, chops, chicken and fish.  Just rub it on the meat right before cooking.  You can add a pinch to sautéed vegetables, or use it to season homemade tortilla chips, French fries, or popcorn.

 

¼ C. paprika

2 tsp. Cayenne

2 T. Salt

2 tsp. Ground White Pepper

2 T. ground Black Pepper

2 T. Granulated Garlic

2 T. Chile Powder

2 T. Oregano

 

Combine all ingredients, mixing well.  Store in air tight container, out of direct light, for up to 6 months.

 

From Chevy’s Tex Mex Cookbook

 

 

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V8 Dressing or Dip

V8 Dressing or Dip

 

1 pkg. soft cream cheese
1 c. mayonnaise
1 c. V8 juice
1 tsp. lemon juice

 

Blend the cream cheese and mayonnaise together until smooth. Stir in V8 juice and lemon juice. Mix until smooth. Refrigerate before use. Great for dipping veggies or to pour over salad.

 

 

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Ranchero Sauce

Ranchero Sauce

This chunky quick cooked salsa has a lot more flavor than store bought stuff.  Use it on Chile Rellenos, heuvos rancheros, and omelets.  Serve with chips for dipping.  Heat it up, toss with pasta and top with crumbled queso fresco.

 

1 T. Olive Oil

1 tsp. Minced Garlic

¾ C. chopped Onions

3 C. chopped Tomatoes (seeded)

2 tsp. Tomato Paste

1 ½ tsp. Chipotle Puree

1 tsp. Salt

1 tsp. minced fresh Oregano

 

Heat oil in saucepan over medium heat.  Add garlic and onion and sauté until soft.  Add the rest of the ingredients, increase heat to medium high and being to a boil.  Once boiling, lower heat to low and simmer 10 minutes.  Remove from heat and let cool.  Transfer to air tight container and refrigerate up to 3 days.  To use, slowly heat over low heat; thin with 1 tablespoon of chicken stock at a time if too thick.

 

From Chevy’s Tex Mex Cookbook

 

 

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Stuffed Onion Leaves

Stuffed Onion Leaves

4 or 5 Very Large Onions

1 lb. lean Ground Beef

1 tsp. ground Cinnamon

1 tsp. ground Allspice

Pepper and Salt to taste

½ C. long-grain Rice, soaked in water for 30 minutes, then drained

3 Ripe Tomatoes, diced

Olive Oil

1/3 C. Beef Stock

 onion

Place whole unpeeled onions (larger the better) in a pot, and cover with water.  Bring the water to a boil, then turn down to a simmer.  Cover and cook slowly for 20 minutes.  Remove, drain, and cool the onions until you can handle them.   In bowl mix beef, cinnamon, allspice, salt and pepper.  Mix well, then add the tomatoes.  Gently mix again, being careful not to squeeze the juice out of the tomatoes.  Cut the top and bottom from the cooked onions.  Slice into the onion by making a cut down the side of the onion that goes into the center of the onion.  Remove outer skin, and then, carefully, remove the large outer leaves of the onion.  Reserve the  core for another use.  Place a bit of filling in the middle of the each onion lead, and roll up like a fat sausage.  When all are rolled, select a large frying pan with a tight fitting lid.  When the pan is hot, add some olive oil and then stuffed onions, all in one layer.  Cook a few minutes over medium heat until they begin to brown on the bottom.  Add beef stock and cover.  Simmer for 40 minutes.

 

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New Mexico Red Chile Sauce

New Mexico Red Chile Sauce

This earthy red chile sauce cans be used as a condiment, stirred into soups and stews or egg dishes.

 

5 C. Chevy’s Chicken Stock

1 lb. Tomatoes, quartered

12 oz. White Onions, quartered

6 cloves Garlic, peeled

6 oz. dried New Mexico Chiles, stemmed and seeded

1 T. Butter, room temperature

1 tsp. Salt

 

In stockpot over high heat, bring stock, tomatoes, onions and garlic to a boil.  Cook for 15 minutes.  Stir in dried chiles, making sure they are immersed.  Remove pan from heat and sock chiles for 15 minutes.  When mixture is cool, transfer to blender or food processor and process until liquefied.  Strain through a fine mesh sieve, pressing on the residue with back of spoon to extract all the chile flavor.  In large saucepan, reheat sauce and stir in butter until melted and incorporated.  Stir in salt and serve.   If preparing in advance, leave out butter until you are ready to use the sauce.

 

From Chevy’s Tex Mex Cookbook

 

 

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Seafood and Fennel Soup

Seafood and Fennel Soup

1 T. olive oil

8 ounces mushrooms, thickly sliced

6 bacon slices, chopped

1 large onion, coarsely chopped

1 C. thinly sliced fennel

1/4 C. chopped red bell pepper

1 T. crushed fennel seeds

2 large garlic cloves, chopped

1 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces

3 1/2 C. canned chicken broth

2 14 1/2-ounce cans diced peeled tomatoes

1 8-ounce can tomato sauce

1 1-pound halibut fillet, cut into 1-inch pieces

8 ounces red snapper fillets, cut into 1-inch pieces

8 ounces sole fillets, cut into 1-inch pieces

Chopped fresh parsley

 

Heat oil in heavy large skillet over medium-high heat. Add mushrooms and sauté until golden, about 5 minutes. Set mushrooms aside. Cook bacon in heavy large Dutch oven over medium heat until almost crisp, stirring often, about 3 minutes. Add onion, fennel, bell pepper, fennel seeds and garlic; sauté until vegetables are almost tender, about 5 minutes. Add potatoes, chicken broth, tomatoes with their juices and tomato sauce and bring to boil. Reduce heat and simmer until potatoes are almost tender, about 25 minutes. Mix in mushrooms. (Can be made 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.) Add halibut, red snapper and sole to soup and simmer just until fish is cooked through, about 6 minutes. Season with salt and pepper. Ladle into bowls. Sprinkle with parsley.

 

 

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Pickled Jalapeños

Pickled Jalapeños

2 C. fresh Whole Jalapeño Chiles

½ C. White Vinegar

½ C. Water

1 tsp. Salt

1 clove Garlic, sliced

 

Combine all ingredients in saucepan over high heat.  Bring to a boil, then remove from heat and allow to cool.  Jalapenos may be served when cool, or transfer, along with cooking liquid, to an airtight container and store in the refrigerator for up to a week.

 

From Chevy’s Tex Mex Cookbook

 

 

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Scarlett’s Pasta

Scarlett’s Pasta

2 shallots, finely chopped

1/2 small sweet red pepper, chopped

1 tablespoon olive oil

One 14-ounce can of chopped tomatoes, drained

3/4 cup chicken stock

8 ounces pasta (any shape)

1 tablespoon torn fresh basil

1 tablespoon grated Parmesan cheese

14 ounces salami, cut into strips

Salt and freshly ground black pepper

 

Sauté the shallots and red pepper in the olive oil for about 5 minutes or until softened. Stir in the tomatoes and sauté for 2 minutes, then add the stock and simmer for about 10 minutes. Meanwhile, cook the pasta in lightly salted boiling water according to the instructions on the package. When the vegetables are cooked, stir in the basil, Parmesan cheese, and salami, heat through, and season to taste. Drain the pasta and toss with the sauce.

 

 

from: Favorite Family Meals

 

 

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Chipotle Puree

Chipotle Puree

Note that pureeing a can of high quality chipotles in adobo will nearly match the flavor in this recipe.

3 C. Water

2 oz. dried Chipotle Chiles, stems removed

1 T. Achiote Paste

½ C. Tomato Paste

½ C. firmly packed Brown Sugar

2 T. Red Wine Vinegar

1 tsp. Salt

2 T. Olive Oil

 

Combine all ingredients in saucepan over high heat.  Bring to a boil, then decrease heat to medium low and simmer for 30 to 45 minutes.  Remove from heat and cool completely.  Puree in blender or food processor until smooth.  Store in airtight container in refrigerator for up to 3 days.

 

From Chevy’s Tex Mex Cookbook

 

 

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Turkey Cranberry & Boursin Grilled Cheese

Turkey Cranberry & Boursin Grilled Cheese

turkey-cranberry-boursin-grilled-cheese-1-11132 slices Texas toast garlic bread

3 slices leftover turkey

Boursin (garlic and herb spread)

2 slices white cheddar or Muenster cheese

Cranberry sauce (patted dry, if desired)

Baby spinach leaves (stems removed)

 

Place a large skillet over medium heat. When droplets of water sizzle when added to the pan, lay the garlic bread slices in the pan (if buttered on one side, place the buttered side up). Heat the bread until lightly toasted, then flip. Using a wide sandwich spreader, spread Boursin over the warmed sides of the bread (it might be a little awkward, but it’ll work out okay). Lay one slice over cheese over the Boursin. When the cheese has melted, layer the turkey on one slice of bread. Spoon a small amount of the cranberry sauce on top of the turkey. Shingle the spinach leaves over the cranberry sauce. Close the sandwich by topping the turkey with the second slice of bread, cheese side down. Flip the sandwich to make sure the bottom bread slice is toasted (if not, allow to heat a little longer). Serve. And be prepared to make seconds.

El Ranch-O Dressing

El Ranch-O Dressing

1 C. Buttermilk

1 T. fresh Lime Juice

1 T. minced Cilantro

1 tsp. minced Oregano

1 T. finely diced Onion

2 tsp. minced Garlic

½ tsp. Salt

2 tsp. Black Pepper

1 ½ C. Mayonnaise

 

Combine all ingredients except mayonnaise and whisk until well combined.  Add mayonnaise and whisk until smooth.  Refrigerate at least an hour.  Dressing will keep in refrigerator for a week.

 

From Chevy’s Tex Mex Cookbook

 

 

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Chickpea Pancakes

Chickpea Pancakes

1 15 oz. can chickpeas, drained and rinsed well

About 1/3 C. very thick tomato sauce

1 egg

A few T. heavy cream, but you could use bean broth or stock

Cumin to taste (I used quite a bit, a T. probably)

2 cloves garlic, minced

1/4 C. all-purpose flour

Oil to cook the garlic and to fry the patties.  I used olive oil

 

Heat 1 T. oil in a small pan and sauté the garlic for a few minutes.  Add the tomato sauce and cook a few minutes more. Add the sauce mix, the chickpeas, egg, cumin, flour, and cream to a food processor.  Process until the chickpeas are pureed with the other ingredients.  Add salt and pepper if you wish. I didn’t.  Wet your hands and form the puree into rough patties and drop them gently into a non-stick skillet with about an inch of hot oil.  It took me about 2 minutes per side to cook the pancakes.  Drain them ion paper towels and serve with whatever you like–cheese, sour cream, tomato sauce, etc.

 

 

 

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Yucatan Marinade Chicken Skewers

Yucatan Marinade Chicken Skewers

4 12” long Skewers (soaked, if bamboo)

1 lb. Boneless, Skinless Chicken Breast, cut into ½” pieces

1 ½ C. Yucatan Marinade

 

Thread chicken pieces on skewers, covering as much as the skewers as possible.  Place in shallow container and fully cover with marinade.  Cover and marinate overnight in the refrigerator.  The next day, preheat the grill.  When hot, remove skewers from marinade, discard marinade, and grill chicken, turning periodically to cook evenly, about 2-3 minutes per side.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Antipasti Bites

Antipasti Bites

anti24 slices of hard or genoa salami (about 4 inches in diameter)

1 C. marinated artichoke hearts, chopped fine

1/2 C. roasted red peppers, chopped fine

4 oz. fresh mozzarella, cut into small cubes

1/4 C. fresh basil, chopped

 

Press one salami slice down into a regular sized muffin cup in a muffin tin.  Bake at 400 degrees for approximately 10 minutes until salami is crisp.  Transfer to a plate to cool.  Mix all other ingredients together and spoon into cups to serve

 

Yucatan Marinade

Yucatan Marinade

1/3 C. Achiote Paste

¼ C. White Wine Vinegar

¼ C. Olive Oil

¼ C. fresh Lime Juice

2 T. finely diced Onion

1 tsp. minced Garlic

2 tsp. Salt

¼ tsp. Pepper

1 Bay Leaf

 

Place all ingredients except bay leaf in blender and pulse until smooth.  Add bay leaf and use as marinade.

 

From Chevy’s Tex Mex Cookbook

 

 

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Cheesy Roasted Red Pepper Bread

Cheesy Roasted Red Pepper Bread

1 loaf French Bread

1 C. Shredded Mozzarella Cheese

1/2 C. Mayonnaise

1/4 C. Finely Chopped Roasted Red Peppers

1 T. Fresh Cilantro, chopped

1/2 tsp. Ground Cumin

1 sm. Onion, finely chopped

 

Heat oven to 400 degrees.  Cut bread loaf horizontally into 3 layers.  Mix remaining ingredients.  Spread half the cheese mixture over bottom layer. Top with the middle layer of bread.  Spread with remaining cheese mixture.  Top with last layer of bread, press firmly.  Wrap securely in heavy duty aluminum foil.  Bake 15-20 minutes or until hot.