Chef Roger's Recipes

FUNKY ENCHILADA CASSEROLE:

SERVINGS: 6


INGREDIENTS:

1 TBSP OLIVE OIL

1 LB GROUND TURKEY

1 TBSP GROUND CUMIN

1 TBSP CHILI POWDER

1 PINCH CAYENNE PEPPER

1 ONION, CHOPPED

½ TSP MINCED GARLIC

1 RED BELL PEPPER SEEDED/CHOPPED

1 YELLOW BELL PEPPER SEEDED/CHOPPED

15 OZ CAN BLACK BEANS DRAINED/RINSED

15 OZ CAN KIDNEY BEANS DRAINED/RINSED

1 ORANGE BELL PEPPER SEEDED/CHOPPED

5 OZ BAG FROZEN CORN KERNELS

6 – 6 INCH CORN TORTILLAS

1 BUNCH CILANTRO CHOPPED

1 CUP SHREDDED PEPPERJACK CHEESE


DIRECTIONS:

  1. PREHEAT OVEN TO 325 DEGREES.

  2. HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM HEAT.

  3. ADD TURKEY AND SEASON WITH CUMIN, CHILI POWDER, AND CAYENNE PEPPER.

  4. STIR IN THE ONION AND GARLIC AND COOK UNTIL TURKEY IS BROWNED, ABOUT 5 MINUTES.

  5. ADD RED, ORANGE, AND YELLOW BELL PEPPERS. COOK AND STIR FOR ANOTHER 5 MINUTES, THEN MIX IN BLACK BEANS, KIDNEY BEANS, AND CORN.

  6. REMOVE FROM HEAT.

  7. LINE THE BOTTOM AND SIDES OF A BAKING DISH WITH CORN TORTILLAS.

  8. POUR IN THE SKILLET MIXTURE, THEN TOP WITH CILANTRO AND PEPPERJACK CHEESE. BAKE FOR 25-30 MINUTES, UNTIL THE CHEESE IS STARTING TO BROWN ON TOP.

  9. LET STAND FOR 10 MINUTES.




MEXICALI CORN:

SERVINGS: 6

INGREDIENTS:

1 LB FROZEN CORN

1 CUP FINELY CHOPPED GREEN PEPPER

3/8 TBSP BUTTER

1 TSP CHILI POWDER 1 TSP GROUND CUMIN

1 TSP PAPRIKA

¾ CUP CHOPPED ONION

½ CUP CANNED PIMIENTOS CHOPPED


DIRECTIONS:

  1. COMBINE CORN, GREEN PEPPERS, AND ONIONS.

  2. PLACE CORN MIXTURE IN STOCK POT. HEAT UNCOVERED.

  3. DRAIN, POUR INTO PAN.

  4. ADD PIMIENTOS, CHILI POWDER, CUMIN, AND PAPRIKA. STIR LIGHTLY.





MAIZE BREAD:

SERVINGS: 6

INGREDIENTS:

1 ½ CUPS BOB’S RED MILL CORN FLOUR

2 EGGS

¾ TBSP BAKING POWDER

½ CUP VEGETABLE OIL

1 CUP CORN

1 CUP CHOPPED ONION

3 JALAPENOS SEEDED/CHOPPED

1 TSP SALT

1 TBSP BAKING SODA

2 TBSP SUGAR

½ CUP BUTTERMILK


DIRECTIONS:

  1. PREHEAT OVEN TO 375 DEGREES.

  2. SPRAY BAKING PAN WITH NONSTICK COOKING SPRAY.

  3. COMBINE THE DRY INGREDIENTS IN A BOWL AND SET ASIDE. MIX THE EGGS INTO THE BUTTERMILK. STIR THE LIQUID INTO THE DRY INGREDIENTS. IF IT SEEMS TOO DRY, ADD MORE BUTTERMILK. ADD OIL AND STIR TO MIX.

  4. POUR THE BATTER INTO THE PREPARED PAN, SMOOTH THE TOP IF NECESSARY, AND PUT IN OVEN.

  5. BAKE ABOUT 30 MINUTES UNTIL THE TOP IS LIGHTLY BROWNED, THE SIDES HAVE PULLED AWAY FROM THE PAN, AND A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN.





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