Southwestern Style Chicken (Danielle Adamson)
Juice of 1 lime
2 TBL honey
1 TBL Vegetable oil
¼ Tsp Salt
Pepper to taste
6 chicken breasts
1 Cup finely crushed corn or tortilla chips
1 Cup Salsa
¼ Cup Sour Cream
1 avocado sliced
Preheat oven to 400 degrees. In a large shallow bowl, whisk together lime juice, honey, oil, salt, and pepper. Add chicken and turn to coat and let stand for 10 minutes. Spread crushed chips on waxed paper. Remove chicken from lime juice, reserving leftover juice, and roll in chips to coat evenly. Place in a lightly sprayed oiled 8 by 10 inch glass baking dish. Pour remaining juice over all. Bake until chicken is no longer pink in the center and coating is crisp. About 35 minutes. Transfer to warm platter. Top each breast with a dollop of salsa and sour cream and a few avocado slices.
I make these two together and put in the over at the same time. Since the oven is set at 400 I watch the polenta and take out when it’s done which is about 20 to 25 minutes.
Double Corn Polenta (Danielle Adamson)
¼ Cup melted butter
2 large eggs, beaten
1 Cup grated cheddar cheese
1 package (10oz) frozen corn, thawed, or well drained
½ Cup yellow cornmeal
1 Cup sour cream
1 TBL sugar
1 Tsp salt
1 can (4 oz) chopped green chilies, drained
¼ cup Parmesan cheese
Salsa
Preheat oven to 350 degrees. In a bowl, combine everything but the Salsa and Parmesan Cheese and mix well. Place in a glass baking dish and bake until firm about 40 minutes. Sprinkle with Parmesan cheese and bake 5 minutes longer. Serve with salsa and additional sour cream.
Cafe'Rio Pulled Pork (Valerie Sparks)
Pork Loin
12 oz. Bottle La Victoria Taco Sauce
20 oz. Coke
1 TBL Cumin
1 Cup Brown Sugar
salt and pepper to taste
Cook pork loin for 12 hours or overnight in water only. (water 1/2 way up pork loin). After 12 hours, drain the water off and shred the meat. Put the above ingredients in crock pot with the meat and cook for 6 more hours. Use in salad or burritos.
Creamy Tomatillo Dressing (Valerie Sparks)
3-4 fresh tomatillos (cut into quarters or sliced) Broil for about 5 minutes or until soft and a little browned. Foil line the pan.
1 pkt. Buttermilk ranch dressing mix
1 Cup Mayonnaise
1/3 to 1/2 Cup buttermilk
2 cloves garlic, crushed
1 Cup fresh cilantro, chopped
1/4 teaspoon cayenne pepper
Blend all ingredients in a blender and serve with the pulled pork.
Green Chili Chicken Enchilada Casserole (Valerie Sparks)
1 pkg. (24 ct.) corn tortillas
1 large can cream of chicken soup (16 oz)
1 1/2 Cup milk
1 can chunk chicken (10 oz can)
1 small can green chilies
1 Cup sour cream
2 lbs. shredded cheddar cheese
Fry corn tortillas in grease 1 at a time just until soft. Then drain them. Combine in a bowl the soup, milk, green chilies, salt, pepper, chicken and sour cream. Ina 9X13 or 10X15 pan spray Pam, then put a little of the sauce on the bottom of the pan. Then put a layer of corn tortillas on top of the sauce, the the soup mixture, then cheese. Then star over again with the tortillas and continue layering. Sprinkle cheese on top. Bake in 350 degree oven for 25 minutes. Let is set for 10-15 minutes before serving.
Spanish Rice (Polly Doyel)
2 TBL oil
1-1/2 cups uncooked rice
2 cloves garlic
3 cups chicken or vegetable broth
1/3 cup fresh salsa (jar or canned is fine too)
1 can black beans
Cilantro (optional)
Heat oil in a saucepan. Add rice and stir until rice starts to turn a little bit white or even a bit brown. Add garlic, cook briefly, then pour in broth and salsa & cilantro. Bring to a boil, then lower heat to simmer, cover pot, and cook for 25 minutes. Let sit for about 5 minutes longer off the heat before service. Gently mix in beans.
Mexican Rice (Danielle Adamson)
1 tsp salt
1 clove garlic, minced
3 TBL cooking oil
1 cup uncooked rice
2 cups chicken broth
1/2 cup tomato puree or can tomato
1/2 cup chopped bell pepper
1/2 cup chopped onion
Heat oil, Add rice and cook until golden. Add and saute onion, bell pepper, and garlic. Add salt, tomato and broth in blender. Add to rice, cook until tender and liquid is absorbed. Cooking time 20 minutes over low heat.
Black Bean and Pineapple Salsa (Susan Denton)
1 can (15 oz) black beans, drained and rinsed
1 can (20 oz) crushed pineapple, drained
1 can (15 oz) corn drained
1 can (14.5 oz) diced tomatoes
1/4 cup chopped fresh cilantro
1/3 cup Italian dressing
Mix together and serve with chips
Sopapilla (Danielle Adamson)
1-3/4 cup flour
2 tsp baking powder
1 tsp salt
1 tblsp sugar
2 tbsp shortening
2/3 cup milk
2 cup hot vegetable oil
honey
cinnamon-sugar (2 tsp. cinnamon blended with 1/2 cup sugar)
Combine flour, baking powder, salt and sugar in large mixing bowl. Cut shortening in with pastry blender or fork until resembles cornmeal. Add milk, mixing just until dough holds together in a ball. Turn out onto lightly floured surface and knead gently about 1 minute until smooth. Cover dough and let rest 1 hour. Roll into 12"X15" rectangle with floured rolling pin. Dough should be 1/16 to 1/8 inch thick. Cut into 3" squared or 2"X3" oblongs. Heat oil in a saucepan to 370 to 380 degrees. Drop a few pieces of dough at a time in oil, turning at once so they will puff evenly. Turn back over and brown both sides. Drain on paper towels. Serve hot with honey and cinnamon-sugar.
