Recipes

Main Course

1 lb lean ground pork or cubed chicken

2 tsp olive oil

1 medium sliced onion

1 tsp ground cumin

1 tsp chili powder

½ tsp white pepper

14 oz can of corn drained

14 ½ oz can of chicken broth

4 oz can green chilies diced

2 16 oz cans white bean, drained

1 cup Monterey Jack Cheese (optional)

In a large skillet, brown meat in oil with onion, cumin, chili powder, and white pepper.  Stir in corn, chicken broth, and green chilies.  Bring to a boil, cover and simmer 15 to 20 minutes until heated and flavors are blended.  Add beans and simmer until heated through.  Top with cheese and enjoy!

Jambalaya

2 Chicken breasts

1/2 lb andouille saugsage

14  medium size shrimp (fresh or frozen)

1 large onion

1/2 medium green pepper

1/2 medium red pepper

3 medium stalks of celery, chopped

2 tablespoons jalapeno peppers, minced

2 teaspoons black pepper

2 red chillis, dired

2 teaspoons, sugar

1 teaspoon Italian herb seasoning

1 tablespoon chicken bouillion

1 can chickn broth (14 oz) divided

2 teaspoons cornstarch in 1 cup of water

Brown sausage, cut chicken into bitesize pieces.  Cook Chicken with sausage, add onion, pepper, celery, jalapeno and spcies.  Simmer - add all except 1 cup of broth to pan.  Thicken with water and cornstarch.  Use 1 cup of broth and water necessary to cook rice.  Pour remaining in Jambalaya.  Add shrimp and simmer until done.  Serve over rice.

Sonoran Shrimp Scampi

3  poblano chiles

1 lb. medium shrimp, shelled & deveined

1 teaspoon salt

1/4 teaspon freshly ground black pepper

2 tablespoons olive oil

2 cloves garlic- finely chopped

2 red bell peppers - cored, seeded & thinly sliced

1 1/2 sun dried tomatoes - chopped or thinly sliced

1 tablespoon lime zest

1/4 cup fresh lime juice

1/2 cup white wine

4 cups farfalle - preferably whole wheat - cooked

1/4 cup fresh cilantro - chopped

Roast chiles in oven  by covering a large cookie sheet with foil, Place chiles on sheet and broil, turning occasionally, until skin is charred and chiles soften (12-17 minutes).  Remove from heat & cool.  Remove peel and seeds.  Slice thinly, and set chiles aside.  Sprinkle shrimp with half the salt & pepper.  Heat oil in a large pan over high heat.  Cook shrimp, stirring occasionally, 2 to 3 minutes.  Add garlic, cook until fragrant - about 1 minute.  Sitr in chiles, red peppers, tomatoes, zest &  lime juice.  Cook until liquid reduces by half ad shrimp are no longer translucent  (1 to 2 minutes).  Add wine and reduce until slightly syrupy.  Stir in pasta.  Reduce heat to low and cover 1 minute.  Top with cilantro & serve.