1 (20-ounce) package refrigerated cheese tortellini
1 cup fresh mozzarella, cubed
1 cup pepperoni, chopped
1 cup cherry tomatoes cut in half
1/3 cup fresh basil, chopped
2/3 cup Caesar salad dressing
Salt and pepper to taste
Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.
3/4 C. all purpose flour
3/4 C. cake flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 C. unsalted butter, softened
1 1/2 C. sugar
2 eggs
1 tsp. vanilla
2 tsp. lemon zest
1/2 C. sour cream
2 ripe avocado, cubed
Preheat oven to 325F. Grease the bottom and sides of a 9x5x3 loaf pan. In a large bowl, sift together the dry ingredients. Set aside. In another bowl, cream the butter and sugar until pale and light in texture. Add vanilla, and one egg at a time, while still mixing. Beat in the avocado until batter is smooth. Mix in sour cream and lemon zest. Wih a spatula, gently fold in the dry ingredients, without overworking the batter. The batter will be slightly dry. Pour it into the prepared pan. Bake about 1 hour or until a knife inserted in the middle comes out clean, and top of cake is golden.
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4 scallions, chopped fine
1 T. unsalted butter
4 large eggs
2 ounces cream cheese, cut into bits and softened
In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through. Serves 2.
2 C. cubed cooked potatoes (2 medium)
1 small onion, chopped (1/4 C.)
1/4 C. chopped red bell pepper
4 eggs
1 T. chopped fresh basil leaves or 1 tsp. dried basil leaves
1/4 tsp. salt
1/8 tsp. ground red pepper (cayenne)
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.   Beat remaining ingredients until well blended; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.  The trick to fluffy, moist scrambled eggs is avoiding constant stirring and carefully lifting the cooked portions with a spatula.
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Fill a metal or ceramic bowl 3/4 full with water and  flower petals. Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered. Freeze bowls overnight. When ready to serve, remove duct tape and the small bowl. If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl– but don’t worry, room temperature will release the bowl in 10-15 minutes. Fill with something colorful and yummy and serve! It looks stunning when full of ice cream or a nice gazpacho. Although you’ve got to eat it quickly!
CUSTARD:
1/4 tsp. canola oil
1 3/4 C. whole milk
2 tsp. plain gelatin
3 tbsp sugar
2 tbsp finely grated clementine zest (if not available, substitute tangerines)
pinch of salt
3 tbsp fresh clementine juice
SAUCE:
1 C. frozen blueberries, thawed
1 tbsp sugar
1 tbsp water
Coat four 6 ounce custard C. or 5 ounce ramekins with oil. To prepare custard: Pour 1/4 C. of the milk into small, heatproof bowl, sprinkle with gelatin, and let stand 5 minutes. Place bowl in larger bowl of hot water and stir until gelatin dissolves. Meanwhile, in medium saucepan, combine sugar, clementine zest, salt, and the remaining milk and bring just to a boil over medium heat. Reduce heat to low and cook 5 minutes, stirring frequently, at a bare simmer. Remove from heat. Stir in gelatin mixture and juice. Pour through fine strainer into 4 C. glass measuring C.. Evenly divide milk mixture among custard C.. Chill, loosely covered, for at least 3 hours until set, or up to 1 day. To prepare sauce: In medium saucepan, combine blueberries, sugar, and water. Cook over medium heat, stirring, 5 minutes or until softened and sauce forms. Sauce can be refrigerated, tightly covered, up to 1 week. Dip bottom of each custard C. into bowl of hot water about 10 seconds and run table knife around edge. Invert onto serving plates and serve with sauce.
Yield: 4 servings
Calories: 149
Fat: 4g
Fiber: 1g
4 C. chicken broth
2-1/2 C. uncooked long grain rice
1 C. chopped red onion
3 garlic cloves, minced, divided
1-1/4 tsp. chili powder
1 tsp. salt
1/2 tsp. ground turmeric
1/4 tsp. pepper
1 bay leaf
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 green onions, sliced
1 tsp. chopped fresh parsley
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. hot pepper sauce
2 tsp. butter
1 C. sliced fresh mushrooms
1 medium tomato, chopped
1 C. frozen peas
1 pound boneless skinless chicken breasts, thinly sliced
2 tsp. lemon juice
1/3 C. sliced almonds, toasted
In a saucepan, bring the broth, rice, onion, 1 tsp. garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Discard bay leaf. In a skillet over medium-high heat, sauté the next seven ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm. In a skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds. Yield: 6 servings.
18 eggs
1/2 C. Flour
2 T. Sugar
1 lb. Cheddar cheese, shredded
1 lb. Cottage cheese — large curd
1/2 C. Butter
1 Onion — minced
12oz. Evaporated milk
10oz. Frozen Spinach — thawed
1 lb. Ham Cubes
1/2 tsp. Celery Seed
1/2 tsp. Dry Mustard
1/2 tsp. Bon appetit seasoning
1/2 tsp. Nutmeg
2 T. Flour
Sauté together ham, butter, onion, spinach, spices, and 2 tablespoons of flour; set aside. Whisk eggs, sugar, 1/2 cup of flour, and cheeses. Add ham mixture. Ladle into greased muffin cups. Bake for 30 minutes at 325F. Cool completely. Slide knife around each tart to loosen and remove from pans. Reheat on baking sheet at 325F for about 15 minutes. Makes about 30 tarts.
8 oz fresh lime juice, strained
8 oz triple sec
12 oz tequila
splash of orange juice (ca. 1-2 oz, to your taste)
Prepare margarita glasses by moistening the edgewith a lime sliver, then dipping in coarse salt. Combine in a quart container, shake vigorously, add a few ice cubes and shake again. Serve over lots of ice in the salt-rimmed glasses. Drop in a sliver of fresh lime.
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1/4 C. corn oil
1 tsp. coarse sea salt
1 tsp. ground cumin
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 C. shelled raw pistachios
2 tsp. fresh thyme leaves
Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.) Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.
2 T. unsalted butter
2 T. olive oil
1/4 C. finely chopped onion
Coarse salt and freshly ground pepper
7 T. all-purpose flour, plus more for shaping
3/4 C. whole milk
6 T. finely chopped serrano ham
1/3 C. grated plus 1/4 C. Manchego cheese, (about 1 3/4 oz. s)
3 large eggs
1 1/2 C. fresh breadcrumbs
Vegetable oil, for frying
Fresh flat-leaf parsley sprigs, for garnish
Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 C. cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days. Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 C. cheese in another shallow dish. Scoop T. of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper. Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.
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1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt
Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of “cook” or tenderize the asparagus. It is best to do this about an hour or so in advance to let the flavors “marry”. Semplice!
1 (about 2 pounds) store-bought rotisserie chicken
1/4 C. plain low-fat yogurt
1/4 C. reduced-fat mayonnaise
2 T. mango chutney, chopped
1 T. fresh lime or lemon juice
1 tsp. curry powder
1 ripe large mango, peeled and cut into 1/4-inch dice
1 medium stalk celery, cut into 1/4-inch dice
1 medium Granny Smith apple, cored and cut into 1/4-inch dice
1/2 C. loosely packed fresh cilantro leaves, chopped
1 head Boston lettuce, rinsed, drained, and separated into leaves
Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. (You should have about 3 C. or about 3/4 pound meat.) In large bowl, stir together yogurt, mayonnaise, chutney, lime juice, and curry powder until combined. Stir in chicken, mango, celery, apple, and cilantro until well coated. Arrange lettuce leaves on a serving platter. Spoon chicken salad onto lettuce leaves to serve.
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Sweet corn pudding served on the side with many of Chevy’s entrees. You can use frozen corn, thawed and drained in place of fresh corn, if you can’t find good fresh corn.
6 C. fresh Corn Kernals
¾ C. Milk
¼ C. Butter
½ C. Prepared Masa for Tamales (or use masa harina, reconstituted with milk, according to package directions.
2/3 C. Sugar
¾ C. Cornmeal
¾ tsp. baking Powder
¾ tsp. Salt
¼ C. Milk
Preheat oven to 250. Blend 3 C. corn kernels and milk in blender until smooth. Whip butter, masa, and sugar together in a food processor until light and fluffy, about 2 minutes. Combine with all remaining ingredients, including corn puree and remainder of corn kernels. Mix well and pour into a 9 x 13†pan. Cover with aluminum foil. Set pan in a large roasting pan. Add enough water to reach ¾ of the way up the 9 x 13†pan. Bake for 1 ½ to 2 hours, or until corn mixture registers 175 on an instant read thermometer and corn mixture is set. Scoop out portions and serve hot.
Prepared masa can be purchased from a tortilla factory, or in some Mexican markets.
From Chevy’s Tex Mex Cookbook
1 lb. pork sausage
1/4 cup chopped onion
1/4 cup Parmesan cheese
1/2 cup grated cheddar cheese
1 egg
1/2 teaspoon Texas Pete hot sauce
1 1/2 teaspoon salt
Dash of red pepper flakes
2 cups baking mix – Bisquick
2/3 cup milk
1/4 cup mayonnaise
Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with cooking spray. Crumble sausage into a large skillet and cook along with onion until brown. Drain on paper towels and cool. In a large bowl, combine egg, cheeses, hot sauce, salt and pepper. Mix well. Add baking mix, milk, and mayonnaise. Stir. To the mixture, add sausage & onions. Mix until just blended. Pour into loaf pan and bake for 45 to 50 minutes. Let rest in pan for 10 minutes. Turn out to plate to serve.
16 Corn Tortillas (plain or chipotle flavored)
Salsa Chicken, cold and drained of juices
½ C. Queso Fresco
4 sprigs Cilantro
Preheat oven to 375. On baking sheet, place 4 tortillas in oven for 3 to 4 minutes. Remove from oven. Set tortillas on work surface and spoon about ¼ C. salsa chicken in a line down the center of each tortilla and roll into tight cylinders; set parallel to each other on work surface. Cut 4 10†skewers in half. Insert one half through one end of the 4 rolls to hold together. Insert the other half on the other end of the same rolls. Do not press the skewered rolls too close together. Repeat for the other 3 sets of 4 tortillas. Line platter with paper towels. Fill heavy bottomed skillet with 3 inches of oil. Heat over high heat until it registers 350. Place one set of rolls into hot oil and fry 2-3 minutes, until crisp. Remove with tongs to paper towels. To serve place a small mound of jelly and salsa in the center of a plate. Remove skewers from taquitos, cut each in half on the bias and fan out around jelly and salsa. Sprinkle cheese over taquitos and garnish with cilantro. Place sour cream into a squeeze bottle and make zig zags over the plate to decorate.
1/2 lb. Ground andouille, kielbasa, or Italian sausage
1 C. Minced yellow onions
1 T. Minced jalapeño
1 Envelope (1/4-ounce) dry yeast
2 T. Sugar
2 T. plus 1 tsp. Vegetable oil
2 cups warm water (about 110 degrees F)
6 C. bleached all-purpose flour
1/4 C. Yellow cornmeal
2 tsp. Salt
1/2 lb. White cheddar cheese, grated
Preheat the oven to 400 degrees F. Brown the sausage in a skillet over medium heat. Add the onions and jalapeños. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a few minutes, it means it’s not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the down with the remaining teaspoon vegetable oil. Retun the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1-inch apart on the paper. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm.
3 medium Haas Avocados
1 T. fresh Lime Juice
½ C. Pico de Gallo
1 ½ tsp. chopped Garlic
1 tsp. Olive Oil
1 tsp. seeded, stemmed, minced Jalapeno
1 tsp. Salt
Pit avocados and score in grid pattern without cutting through the skin. Scoop out flesh with large spoon and add to mixing bowl Add lime juice and stir to evenly coat avocado. Add remaining ingredients and gently mash and toss. The majority of the avocado pieces should remain whole, with only enough mashed to hold everything together.
From Chevy’s Tex Mex Cookbook
4 C. fresh blueberries, rinsed and drained
3 1/2 C. sugar
1 lemon, juiced
1/4 C. cinnamon red hots
6 oz. bottled liquid pectin
In a large saucepan, combine blueberries, sugar, lemon juice and cinnamon red hots. Bring to a full boil and boil for 1 minute, stirring constantly. Stir in liquid pectin. Remove from heat and skim off foam. Pour hot jam into sterilized jars. Seal and store in a cool dry place. Storage life on shelf, one year.
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3 T. Crisco
½ C. chopped Onion
4 C. Beans a la Charro with cooking liquid
Heat shortening in a heavy bottomed pan until almost smoking. Add onions and sauté until clear, about 3 minutes. Add beans to pan and mash until about 2/3 of the beans are mashed, and the other 1/3 is still whole.
From Chevy’s Tex Mex Cookbook
1 lb. ground turkey
3/4 C. dry breadcrumbs
1 egg, beaten
1/4 tsp. salt (optional), or to taste
1-1/2 Tbs. grated Parmesan cheese, more for serving
1 C. onion, finely chopped
2 Tbs. fresh parsley, chopped
1 Tbs. olive oil
2 cloves garlic, minced
3 C. recipe-ready crushed tomatoes
1/4 tsp. Oregano, or 1 tsp. fresh, chopped
1/4 tsp. Basil, or 1 tsp. fresh, chopped
1/4 tsp. Whole Thyme Leaf, or 1 tsp. fresh, chopped
4 hoagie sandwich buns
Preheat oven to 350°F. Combine first 4 ingredients, pepper to taste, half the Parmesan, half the onion and half the parsley in a mixing bowl. Form mixture into meatballs 1 inch in diameter. Arrange meatballs in an oiled glass baking dish. Bake 35-40 minutes or until turkey is cooked throughout. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic and remaining onion 3-4 minutes or until onion is soft. Stir in tomatoes and herbs. Increase heat to medium high and simmer vigorously 10 minutes or until thickened, stirring frequently. Arrange meatballs on buns and top with sauce. Sprinkle with Parmesan cheese before serving.
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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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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.Â
3 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.
Â
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. Â dry white wine
3/4 C. Â 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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½ C. Sour Cream
½ C. Mayonnaise
2 tsp. Chipotle Puree
½ tsp. Salt
1 T. fresh Lime Juice
Combine all ingredients and whisk well until smooth.
From Chevy’s Tex Mex Cookbook
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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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
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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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
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.
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
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
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!
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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
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.
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
1 (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.
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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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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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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