Category: TEXMEX / CAJUN / CUBAN

FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN

FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN adapted from NORMAL COOKING
These are wonderfully flavorful – Italian on the inside and Mexican on the outside – fusion at its best!

1 pound sweet Italian sausage
3 green onions, halved and sliced thin
2 ounces sun dried tomatoes
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
8 (8 inch) flour tortillas
6  LARGE eggs
1 tablespoon WONDRA flour
2 cups half-and-half
FRESH ground sea salt and pepper
4 slices bacon, diced and cooked crisp
Salsa, for serving
Sour cream, for serving

  • Spray 9×13 baking dish with non-stick cooking spray.
  • In a skillet over medium high heat, brown sausage and then drain fat.
  • In a large bowl, stir together browned sausage, green onions, sun-dried tomatoes, Mozzarella cheese and half of the bacon pieces.
  • Place 1/8 of the mixture down the center of a tortilla.
  • Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
  • In another large bowl beat eggs, flour and salt.
  • Mix in half-and-half.
  • Pour over the tortillas in the pan. You can cover the dish overnight and place in the fridge OR bake immediately.
  • When ready to bake, preheat the oven to 350°.
  • Uncover dish and sprinkle remaining cheese over tortillas.
  • Sprinkle the rest of the bacon bits over cheese.
  • Cover with foil and bake for 35 minutes.
  • Uncover dish and bake 10 minutes longer or until set and cheese is melted.

CHICKEN FLAUTA RING

CHICKEN FLAUTA RING
2 cups chicken, cooked, shredded **
1 small red onion, chopped small
1 large ripe tomato, chopped
2 cups shredded Monterey jack cheese, divided
2 cups shredded cheddar cheese, divided
Juice of 2 limes
2 tablespoons taco seasoning
18 flour tortillas fresh cilantro, chopped, for garnish
guacamole and avocado slices, for garnish
sour cream, for garnish
salsa, for garnish

  • In a large bowl, combine the chicken pieces, onion, tomato, 1/2 cup Monterey Jack cheese, 1/2 cup  cheddar cheese, the lime juice, and taco seasoning, mixing thoroughly.
  • Preheat the oven to 400˚.
  • Spray baking sheet with non-stick cooking spray.
  • Place one of the tortillas on a cutting board.
  • Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla.
  • Roll up the tortilla tightly and cut in half crosswise.
  • Repeat with the rest of the tortillas and filling.
  • Arrange the flautas in a circle on the baking sheet.
  • Sprinkle with half of the remaining cheddar and Monterey Jack cheese.
  • Place a second layer of flautas on top of the first so they are overlapping.
  • Sprinkle with the rest of the cheese.
  • Place the rest of the flautas on top for a third layer.
  • Bake for 20-30 minutes until golden brown and crisp.
  • Place a spoonful of guacamole and sour cream in the center.  Top with tomatoes and sprinkle with green onions and salsa.
  • Serve immediately and Enjoy!

NOTES:

  • **ROTISSERIE chicken works great!
  • I use my pizza pan wrapped in foil to get them really crisp!

CREOLE PORK CHOPS

This is another “antique” recipe find. I loved the title, but it fails to actually deliver the flavor in today’s spice packed world of cooking. This was a good alternative for flavor in the early 20th century I’m sure, but bland by today’s standards! I have manipulated the recipe significantly to add MORE flavor.

GOOD LUCK MARGARINE was originally a Newfoundland company and through different mergers and acquisitions eventually became a Canadian company. There were several of these waxed cardboard recipes in the file I recently purchased, but this is the first I tried and had to change to add the necessary flavor.

CREOLE PORK CHOPS ala GOOD LUCK MARGARINE 😀 (sort of) serves 4

4 loin or shoulder chops, bone in
FRESH ground salt and pepper, to season
1/4 cup all purpose flour
3 tablespoons butter
2/3 cup long grain rice
4 thick slices tomato
1 small onion halved, and sliced
4 rings green pepper OR equal amount of sliced mini peppers
4 cloves garlic, minced
2 – 8 ounces tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon ground cumin
1/8 to 1/2 teaspoon cayenne pepper (depending on preference)
1 teaspoon cornstarch
2 cups boiling salted water

  • Preheat oven to 350°.
  • Generously sprinkle chops with FRESH ground sea salt and black pepper.
  • Dredge in flour.
  • Melt butter in skillet.
  • Add chops and sear on both sides.
  • Cook rice in boiling salted water for 5 minutes. Do not drain.
  • Place pork chops in a single layer on the bottom of a deep casserole.
  • Place a slice of tomato and peppers on top of each chop.
  • Scatter onions over top.
  • Whisk tomato sauce with the cornstarch, basil, paprika, white pepper, cumin and cayenne, to taste.
  • Stir in garlic.
  • Replace the removed water with the tomato sauce mixture, stirring to blend.
  • Pour rice and tomato sauce water mixture over chops.
  • Cover and bake for one hour or until rice and chops are both tender.

CHIPOTLE ORANGE CHICKEN

CHIPOTLE ORANGE CHICKEN serves 4-6

1 chicken cut into pieces or 6-8 pieces of your favorite cut
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground cumin
2 teaspoons Chipotle pepper
1 tablespoon FRESH chopped cilantro
2 oranges
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar

  • Preheat oven to 425°.
  • Line a baking sheet with foil.
  • In a large bowl toss chicken pieces with salt, pepper and cumin. Reserve remaining seasonings.
  • In a small bowl whisk together the grated zest and the juice from the oranges with the tomato paste, vinegar, sugar, chipotle pepper and the reserved seasonings from your dredge.
  • Pour tomato mixture over chicken and toss to coat.
  • Arrange chicken pieces in a single layer on the baking dish.
  • Bake 45-50 minutes or until chicken is cooked through and no longer pink.
  • Brush with remaining sauce every 15 minutes.
  • Transfer to platter and sprinkle with chopped cilantro.

BRAISED TOMATILLO PORK

BRAISED TOMATILLO PORK serves 6-8

3-4 pound bone-in pork shoulder roast
1 tablespoon FRESHLY toasted coriander seeds
1 tablespoons FRESHLY toasted cumin seeds
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil
10-15 tomatillos, husks removed and chopped
1 medium Vidalia onion, chopped
2-3 cloves garlic, minced
1 orange, peeled and cut into small segments
1 cup white wine
6 cups chicken broth

  • Crush coriander and cumin seeds in a mortar and pestle until aromatic. Set aside.
  • Generously season pork roast with FRESH ground salt and pepper.
  • Preheat oven to 350°.
  • Heat oil in an ovenproof dutch oven over medium high heat.
  • Brown pork roast on all sides. Remove roast and set aside.
  • Add tomatillo and onion pieces to pan, sautéing until tender and tomatillos are slightly charred.
  • Add garlic and crushed coriander and cumin seeds. Cook 1 more minute until fragrant.
  • Add wine, stirring to combine. Scrape bits from bottom of the pan.
  • Stir in chicken broth and return roast to pan.
  • Bring to a boil.
  • Remove from heat, cover and bake 3-3 1/2 hours until pork is tender.
  • Shred pork into sauce.
  • Serve over creamy masked potatoes, polenta or with tortillas, avocado salsa and sour cream.

CHICKEN & SAUSAGE GUMBO sans OKRA

I am NOT a fan of Okra. In fact, I absolutely HATE, HATE, HATE OKRA!!!!!!! So, this version of gumbo has NO okra in it!! The thickening is done with a toasted flour roux instead.  Gumbo is usually served with dirty rice in many places, but hubby really likes it over a creamy mashed potato.

This is a labor intensive recipe with chopping so many times I prep the day before. While I’m chopping, I toast the flour so it has plenty of time to cool. If storing overnight, be sure to store the flour in an airtight container.

I also use a ladle as well as a slotted spoon to serve so everyone can have as much or as little gravy as they like. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA

1 cup all purpose flour
1 tablespoon avocado oil
1 onion, finely chopped
1 each red, orange and yellow mini pepper, seeded and finely chopped
2 celery stalks, finely chopped
1 tablespoon FRESHLY minced thyme
3-4 cloves garlic, finely minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 bay leaves
4 cups chicken broth
4 slices bacon, cut into thin strips
2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into bite sized pieces
1/2 pound Andouille sausage, halved and sliced 1/4 inch thick
1 bunch green onions, sliced thin
1 tablespoon melted butter
1 tablespoon vinegar
Prepared rice or mashed potatoes
Frank’s original hot sauce

  • Heat oven to 425°.
  • Place flour in an oven safe skillet and bake, stirring frequently, 40-55 minutes until the color of cinnamon and has a nutty fragrance.
  • Transfer flour to a bowl and allow to cool.
  • Heat oil in dutch oven over medium heat until it shimmers.
  • Add bacon and cook until bacon is rendered and beginning to crisp up.
  • Add onions, bell peppers and celery, cooking 5-7 minutes, stirring frequently until softened.
  • Stir in thyme, garlic, paprika, bay leaves, cayenne pepper, salt and pepper, stirring until fragrant.
  • Stir in 2 cups of broth.
  • Reduce heat to low, cover and simmer 30 minutes.
  • Whisk together the melted butter with the remaining broth.
  • Slowly and gradually whisk the flour into the broth mixture until a smooth batter like paste is formed.
  • Increase heat to medium high.
  • SLOWLY whisk the paste into gumbo making sure each addition is COMPLETELY incorporated before adding more.
  • Stir in chicken pieces.
  • Simmer uncovered 25 minutes.
  • Discard bay leaves if using.
  • Stir sausage pieces and green onions into gumbo and slowly simmer 5 minutes to heat through.
  • Remove pot from heat and stir in vinegar.
  • Adjust seasonings.
  • Serve over rice with hot sauce.

NOTES:

  • When toasting the flour, obtaining the “cinnamon” color is key to the flavor.
  • I like to use cheesecloth seasoning bags for the bay leaves to make them easier to fish out at the end.  Bay leaves can also be eliminated with a thyme and oregano combination.  For each bay leaf substitute 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme.
  • Most recipes call for green pepper, but green pepper and I are NOT on speaking terms so I substitute mini peppers, one in each color, orange, red and yellow.

CHICKEN TACO CASSEROLE ala Slow Cooker

CHICKEN TACO CASSEROLE
6 tablespoons butter
6 tablespoons Wondra flour
1/2 teaspoon FRESH ground sea salt
1/2 teaspoon poultry seasoning
1 cup WHOLE milk
1 cup chicken broth
2 pounds boneless, skinless chicken breasts or tenders
1 cup sour cream
1 can original ROTEL tomatoes
1 can black beans, rinsed and drained WELL
2 tablespoons taco seasoning (see recipe below)
2 cups shredded cheddar cheese
1 bag FRITOS
1 small tomato, chopped
1 SMALL bunch green onions, sliced thin

  • Spray slow cooker insert with non-stick cooking spray.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk together the white sauce and sour cream until smooth.
  • Add in taco seasoning, salt and pepper, to taste.
  • Stir in Rotel tomatoes, black beans and 1 cup of the cheese.
  • Spread mixture into slow cooker insert.
  • Top with chicken pieces in a single layer if possible.
  • Cover and cook on low 4-6 hours* until chicken is cooked through.
  • Remove chicken and shred with 2 forks.
  • Mix chicken back in.
  • Top with Fritos and remaining cheese.
  • Cover a few minutes JUST until cheese melts.
  • Top with chopped tomato and green onions.
  • Serve immediately.

NOTES:

  • Time varies based on chicken breast sizes.
  • I accidentally bought re-fried black beans this time actually liked it too.

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

  • Mix all the dry ingredients together and use with your taco meat.
  • Pour the water in the pan and cook just like you would for tacos.
  • The amount above is the same amount that is in one packet of taco seasoning mix at the store.

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable meal.

4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey

LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
LEMON pepper
Sweet Hungarian Paprika

OR

CAJUN seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

  • In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
  • Season the salmon with fresh ground salt and pepper to taste.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add honey and whisk to combine (mixture should be bubbly).
  • Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
  • Transfer salmon pieces to a platter and cover to keep warm.
  • Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
  • Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
  • Serve salmon topped with shrimp pieces.
  • Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
  • Serve immediately.

TEX MEX BREAKFAST CASSEROLE

The beauty of this recipe for Thanksgiving day is that it can be prepared the day before and can be baked the next morning while you watch the parade.

TEX MEX BREAKFAST CASSEROLE
1/2 pound ground beef
1/2 pound ground pork
1 medium onion, diced
1 jalapeno, diced
1 small can diced green chiles, drained
10 LARGE eggs
4 ounces cream cheese, softened
1/2 cup half and half
1/4 cup Cotija cheese
1/2 cup shredded Monterey Jack cheese
2 1/2 cups shredded hash browns
1/3 cup shredded cheddar cheese
Salsa

  • Preheat oven to 350°.
  • Grease a 9×13 baking dish. Set aside.
  • Heat a large skillet oven medium-high heat and brown ground beef and ground pork to a small crumble.
  • Using a slotted spoon transfer meat to a large mixing bowl.
  • In the same skillet reheat the grease and add the onion and jalapeno, sauteing until tender, about 10 minutes. Drain WELL and add to the mixing bowl.
  • Toss the shredded hash browns and sprinkle with a generous sprinkle of FRESH ground sea salt.
  • In another bowl whisk together the eggs, cream cheese, half and half, and 1/2 cup of the Monterey Jack cheese.
  • Pour over meat mixture and gently toss to coat.
  • Top with cheddar cheese.
  • Bake 20 minutes or until golden brown and eggs are set.
  • Serve with Salsa.

GREEN TABASCO CHICKEN & CORN RICE

One of the things I LOVE to do is sort through my boxes of old recipes.  I do this when I’m looking to spice up our menus every now and then.  I even throw some recipes out.  I mean I look at it and ask myself what I was thinking when I saved it!!  The other thing I LOVE to do is taken previously so-so recipes when the were made alone and combine them together to make a WHOLE new recipe.  Many times the new recipe does NOT resemble either of the original recipes in ANY way except the name and main ingredients.  Part of the beauty of this recipe is the almost charred onions and the flavor they lend to the chicken AND the rice!

THIS IS ONE OF THOSE RECIPES!  Inspiration hit me and turned 3 recipes (a so-so roast chicken Tabasco, a so-so slow cooked rice along with a so-so baked corn) into a super FLAVORFUL GREEN TABASCO CHICKEN & CORN RICE recipe.

GREEN TABASCO CHICKEN & CORN RICE serves 4
1 1/2 pounds chicken tenders or thin sliced chicken steaks
1 tablespoon avocado oil
1 tablespoon butter, melted
1 cup jasmine rice
1 1/2 cups chicken or beef broth
1 can Green Giant shoepeg corn
3 cloves garlic, minced
1 teaspoon Kitchen Bouquet )optional – for color)
1 Vidalia onion half sliced thin and half chopped
1 cup Sweet Baby Ray’s Sweet & Sour dipping sauce
1/4 cup Green Tabasco sauce
1 small can Hatch diced green chiles
1 1/4 cup white Moscato wine
2 teaspoons water
1 tablespoon cornstarch
WONDRA flour for dredging
FRESH ground sea salt and black pepper

  • In a saucepan combine the wine, sweet and sour sauce, hatch chiles and green Tabasco sauce.
  • Bring to a SLOW boil. Turn to low and simmer while you prepare everything else.
  • After you put the chicken pieces in the skillet make a slurry of the cornstarch and water.
  • Whisk into the sauce and simmer until begins to thicken.
  • JUST before serving you can strain out the larger chile pieces if your prefer.

 

  • In another sauce pan combine the broth, a few drops of green Tabasco sauce 1 teaspoon of the minced garlic and rice with a pinch of salt.
  • Bring to a quick boil. Immediately reduce to low and simmer 15-20 minutes, stirring occasionally until all the liquid is absorbed and rice is tender.

 

  • Add avocado oil to a HOT skillet over medium high heat.
  • Add onions and saute until soft and beginning to caramelize.
  • Add garlic, cooking a couple minutes more.
  • Add 1 tablespoon melted butter, stirring to combine.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Dredge chicken pieces with WONDRA.
  • Add chicken pieces on top of onions and sear for several minutes before flipping to sear the other side.
  • Plate chicken.
  • Stir onions into the rice and add a scoop of rice to each plate.
  • Top with sauce!
  • ENJOY!

CAJUN CREOLE CHICKEN, RICE & BEANS

Cajun seasoning adds the unique flavor to this meals and provides you with just enough spiciness and bite to make your taste buds stand up and pay attention.

CAJUN CREOLE CHICKEN THIGHS with SLOW COOKED RICE & BEANS
1 can black beans**, rinsed and drained
1 1/2 cups long grain rice
2 medium tomatoes, rustic chopped
1 red pepper, small chopped
1 shallot, halved and sliced
1 clove garlic, minced
2 tablespoons chopped parsley
3 1/4 cups chicken broth
1 tablespoon + 1  teaspoon (divided) SLAP YA MAMA cajun spice
2 pounds bone-in chicken thighs
1 tablespoon avocado oil

  • In a 6 quart slow cooker combine the beans, rice, tomatoes, red pepper, shallot, garlic, parsley, broth and 1 1/2 teaspoons SLAP YA MAMA seasoning until well combined.
  • Sprinkle the chicken thighs with the 2 tablespoons SLAP YA MAMA.
  • Heat avocado oil in a large skillet (preferably cast iron).
  • Brown chicken pieces on both sides until golden, about 5 minutes per side.
  • Place in slow cooker, skin side up.
  • Cover and cook on low 4-5 hours until chicken is cooked through. Rice will be saucy!

**The original recipe calls for a traditional red bean, but I personally HATE red beans and always substitute black beans.

CHICKEN & CORN ENCHILADAS

This recipe is soooo simple because I use a Costco rotisserie chicken, but the flavor tastes like you spent all day roasting it yourself – NO ONE will ever know the difference!

CHICKEN & CORN ENCHILADAS SUIZA
3 cups shredded chicken pieces (I use Costco rotisserie)
1 large red onion, diced
2 cans Green Giant white shoe peg corn, drained
3/4 cup sour cream
1/2 cup chopped FRESH cilantro
1 teaspoon ground cumin
2 cups grated Monterey Jack and Sharp Cheddar mix
3 cups chunky salsa
1 large green enchilada sauce
FRESH ground salt and pepper, to taste
corn tortillas (about 16)

  • Preheat oven to 350°.
  • Spray a large baking dish with non-stick cooking spray.
  • Mix together the chicken pieces, diced onion, corn kernels, sour cream, cumin and cilantro until well blended.
  • Add half of the cheese.
  • Season with additional FRESH ground salt and pepper to taste.
  • In a separate bowl mix together the salsa and enchilada sauce.
  • Brush each tortilla with some of the sauce mixture and fill with 1/4-1/3 cup of chicken mixture.
  • Roll up and place seam side down in baking dish.
  • Repeat until chicken mixture is gone – about 16-18 tortillas.
  • Spoon most of the remaining sauce evenly over top of enchiladas. Save just a lilttle to spoon over again when you remove the foil.
  • Sprinkle with remaining cheese.
  • Cover in foil.
  • Bake until heated through, about 30 minutes.
  • Uncover and spoon remaining sauce over top.
  • Bake 5 minutes more to brown cheese.
  • ENJOY!