CHICKEN AND YELLOW RICE CASSEROLE




Ingredients

1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 (8 ounce) can water chestnuts, drained and chopped
2 tablespoons olive oil
1 whole chicken
salt and pepper to taste
seasoning salt to taste
1 (10 ounce) package yellow rice
1 (4 ounce) jar diced pimentos, drained

Directions

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

In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.

Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.

While the chicken is cooking, prepare the yellow rice according to package directions.

Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

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CUBAN MIDNIGHT SANDWICH


Ingredients

* 1 cup mayonnaise
* 5 tablespoons Italian dressing
* 4 hoagie rolls, split lengthwise
* 4 tablespoons prepared mustard
* 1/2 pound thinly sliced deli turkey meat
* 1/2 pound thinly sliced cooked ham
* 1/2 pound thinly sliced Swiss cheese
* 1 cup dill pickle slices
* 1/2 cup olive oil

Directions

In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.

Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

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CUBAN GOULASH

Ingredients

* 1 tablespoon vegetable oil
* 1 pound boneless pork roast, cubed
* 1 pound onions, diced
* 1 pound bananas, peeled and diced
* 1 (16 ounce) can diced tomatoes with juice
* cayenne pepper to taste
* salt and ground black pepper to taste

Directions

Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.

Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

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CUBAN SHREDDED PORK

Ingredients

* 1 1/2 pounds boneless pork chops
* 1 pint water to cover
* 1 lime, juiced
* 1 sprig fresh thyme
* 8 black peppercorns
* 1 tablespoon garlic powder, or to taste
* 1 tablespoon onion powder
* salt to taste
*
* 2 tablespoons olive oil
* 1 large onion, halved and thinly sliced
* 3 cloves garlic, peeled and sliced
* 1 lime, juiced
* 1/4 cup chopped fresh cilantro

Directions

In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.

Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.

In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.

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RANCHO LUNA CHICKEN



Ingredients

* 6 tablespoons olive oil, divided
* 6 cloves garlic, minced
* 2 onions, chopped
* 1/2 cup orange juice
* 1/2 cup lemon juice
* 1/4 cup white wine
* 1 (4 pound) whole chicken, cut into 4 pieces
* salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Heat 3 tablespoons of the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute; set aside. In a separate medium bowl, combine the remaining oil, onion, orange juice, lemon juice and wine. Add the heated garlic and oil to this and mix well. Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.

Bake at 350 degrees F (175 degrees C) for 1 hour, basting occasionally with the sauce.

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CUBAN GRILLED CHICKEN SALAD



Ingredients

* 3 cups chopped romaine lettuce
* 1 small red onion, diced
* 1 (6 ounce) avocado, diced
* 1/2 cup red or yellow bell pepper, diced
* 3/4 cup canned black beans, drained
* 3/4 cup diced fresh or canned pineapple
* 2 cups cooked chicken meat, chopped
* 2 tablespoons olive oil
* 2 teaspoons minced garlic
* salt and pepper to taste
* 4 teaspoons fresh lime juice

Directions

Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.

Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.

Nutritional Information open nutritional information

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SEAFOOD LASAGNA

Ingredients

* 1 onion, chopped
* 2 tablespoons butter
* 12 ounces cottage cheese
* 1 (8 ounce) package cream cheese
* 2 teaspoons dried basil
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 egg
* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1/3 cup milk
* 1 clove garlic, minced
* 1/2 cup white wine
* 1/2 pound scallops
* 1/2 pound flounder fillets
* 1/2 shrimp, peeled and deveined
* 1 (16 ounce) package lasagna noodles
* 2 ounces shredded mozzarella cheese
* 2 tablespoons grated Parmesan cheese

Directions

Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain. Saute onion in the butter or margarine. Combine the cottage cheese, cream cheese, basil, salt, pepper, egg, and sauteed onion. Set aside. Combine the mushroom soup, milk, and garlic. Stir in the white wine , bay scallops, flounder fillets, and shrimp. Set aside.

Assemble ingredients in a greased lasagna pan as follows: a thin layer of seafood sauce, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Place mozzarella cheese and Parmesan on the top. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Remove from oven, and allow to stand for 10 minutes.

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CRAWFISH PIE

Ingredients:

1 large onion, chopped
1/4 cup chopped green onions
3 cloves garlic, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1/2 cup butter
1 (10 3/4 ounce) can cream of celery soup
4 tablespoons tomato sauce
1 pound peeled crawfish tails
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 cup milk
1/2 cup Italian bread crumbs
1 egg, beaten
18 individual unbaked tart shells

Directions:

Saut onions, garlic, bell pepper and celery in butter until limp. Add soup, tomato sauce, crawfish and parsley. Cook on low heat for 10 minutes. Turn off heat. Add salt, red and black peppers, and milk. Mix well. Add bread crumbs and mix well. Add egg and mix again. Pour into individual unbaked tart shells. Bake at 350 degrees F for 35 to 40 minutes. Makes 18 individual pies, which will serve 8 to 10 people.

NOTE: These pies freeze well. Do not bake until ready to use.

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LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP

Ingredients

* For the Shrimp Stock:
* 1/2 pound unpeeled large shrimp
* 1 yellow onion, quartered
* 2 stalks celery with leaves, cut into pieces
* 1 lemon, halved
* 1 tablespoon dried basil
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 2 tablespoons whole black peppercorns
* 1/2 cup chopped fresh flat-leaf parsley
* 3 cups water
*
* For the Sauce:
* 1 tablespoon unsalted butter
* 1 shallot, minced
* 2 cloves garlic, minced
* 2 teaspoons lemon zest
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 cup white wine
* 1 cup canned petite diced tomatoes
* 1/2 cup heavy cream
* salt and freshly ground black pepper to taste
* 16 lobster ravioli
*
* For Garnish:
* 1 tablespoon chopped fresh flat-leaf parsley
* 1 teaspoon lemon zest

Directions

Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces. To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water.
Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside. Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the garlic, lemon zest, salt, and ground pepper.
Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.

Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.

Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce. Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

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COFFEE CHEESECAKE

Crust

1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white

Preheat oven to 375 degrees F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9- inch springform pan that has been sprayed with nonstick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.

Filling

2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low-fat 1% cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low-fat sour cream
3 egg whites (at room temperature)
4 tablespoons granulated sugar

Reduce oven temperature to 300 degrees F.

Combine 2/3 cup sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg and 2 egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.

Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In separate bowl, beat 3 egg whites with a mixer at high speed until soft peaks form. Add 4 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour.

Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.

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BLACKENED SHRIMP STROGANOFF

Ingredients

* 1 pound fresh shrimp, peeled and deveined
* 1 tablespoon olive oil
* 1 tablespoon Cajun seasoning
* 6 ounces fettuccini pasta
* 1 tablespoon butter
* 3 cups fresh mushrooms, sliced
* 1 tablespoon chopped shallots
* 2/3 cup chicken broth
* 1/2 cup sour cream
* 1 tablespoon cornstarch
* 1 cup chicken broth
* 1 (7 ounce) jar roasted red bell peppers
* 1 tablespoon drained capers

Directions

Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan.

Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes). In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan.

Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

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NEW MEXICO STYLE ENCHILADAS

ingredients:

1 1/2 pounds hamburger meat
3 to 4 tablespoons chili powder
2 tablespoons garlic powder
1/2 to 1 teaspoon cayenne pepper
1 teaspoon cumin powder
1 tablespoon flour
Tomato juice to cover meat
Shredded lettuce
Shredded cheese (Cheddar or cheese of your choice)
Diced tomatoes
Diced onion
Corn or flour tortillas
Vegetable oil (for heating tortillas)

Directions:

Brown meat and drain well. Add spices and flour, and cover with tomato juice. Simmer until slightly thickened.

Meanwhile, shred the lettuce and cheese in separate bowls. Also dice the tomatoes and onions in separate bowls. When sauce is about ready, heat oil in a small saut? pan.

To assemble, heat a tortilla in the hot oil, drain and place in the center of a plate. Pour on a dipper of sauce and some cheese. Heat another tortilla and place on top of the first, followed by another dipper of sauce and cheese. Continue in this manner until you have as many on the plate as one person wants. A usual adult will start with three or four stacked. For the final layer, add lettuce, tomatoes and onion along with sauce and cheese. Some people like to have the vegetables in between the layers also. Traditionally, a poached egg is placed on top of the stack right before serving.

This recipe is built to each person's appetite, but the pot of sauce will feed 6 adults or 3 or 4 hungry adults. Amounts can be adjusted for smaller portions or larger, just adjust the spices to your personal preference if you use more meat. You can make this as spicy or as bland as you like.

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LAMB AND EGGPLANT LASAGNA

Ingredients:

30 ¼-inch thick slices of eggplant.
3 cups of Flour.
3 eggs beaten with 2 tablespoons of Milk.
3 cups of Fine dried bread crumbs.
Bayou Blast.
1 cup of Vegetable oil.
1 lb Feta cheese crumbled.
2 cups of Bechamel Sauce.
Ready-to-use Lasagna slices.

For the Lamb Sauce.

2 tablespoons of Olive oil.
1 lb Ground lamb.
Salt to taste.
2 teaspoons of Crushed red pepper.
2 cups of Finely-chopped onions.
½ cup of Finely-chopped celery.
½ cup of Finely-chopped carrot.
Freshly-ground black pepper to taste.
2 tablespoons of Chopped garlic.
2 can Peeled, seeded, chopped tomatoes.
1 small can Tomato paste.
3 cups of Beef stock or water.
2 x Fresh thyme sprigs.
2 x Bay leaves.
2 teaspoons of Dried oregano.
2 teaspoons of Dried basil.
2 oz Parmigiano-Reggiano cheese.
Directions:

For the Lamb Sauce:

In a large saucepan heat the oil. Add the lamb and season with salt and crushed red pepper. Brown the meat for 6 minutes. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes to the saucepan. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, oregano, bay leaves, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if required. During the last 30 minutes, stir in the cheese. Leave to cool.

To make the egg plant:

Cover the eggplant slices in flour. Dip in the egg wash and bread crumbs mixed with Bayou Blast. In a large pan, over medium heat, add 1/2 cup of the oil. Pan-fry the eggplant for 2 to 3 minutes on each side, or until crispy. Remove and drain on paper towels. Season with the Creole seasoning.

To assemble:

Grease a lasgna pan. Spread 2 cups of the lamb sauce over the bottom of the pan. Crumble 1/4 of the cheese over the sauce. Lay 10 slices of the eggplant onto the cheese.
5. Cover with a layer of lasagna slices. Repeat the process with the remaining ingredients to form 3 layers. Spread the Bechamel Sauce over the top and sprinkle with the remaining cheese. Bake at 375 F for about 45 minutes or until golden and bubbly.

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