Chicken with Rice

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Yield: 4 servings
Ingredients:
4 slices bacon
1 1/2 pounds chicken parts
1 cup (1 small) chopped onion
1 cup (1 large) chopped green bell pepper
2 large cloves garlic, finely chopped
2 cups long-grain white rice
2 1/2 cups (24-ounce jar) ORTEGA® Thick & Chunky Salsa
1 3/4 cups (14 1/2-ounce can) chicken broth
1 cup (8-ounce can) tomato sauce
1 tsp salt
1/2 tsp ground cumin

Procedures:
1 COOK bacon in large saucepan over medium-high heat until crispy; remove from saucepan.
2 Crumble bacon; set aside.
3 Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides.
4 Remove from saucepan.
5 Discard all but 2 tablespoons drippings from saucepan.
6 ADD onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender.
7 Add rice; cook for 2 to 3 minutes.
8 Stir in salsa, broth, tomato sauce, salt and cumin.
9 Bring to a boil; place chicken over rice mixture.
10 Reduce heat to low.
11 Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone.
12 Sprinkle with bacon.

Farmers' Market Chicken Salad

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Yield: 4 servings
Ingredients:

1 1/2 cup toasted wheat germ
1 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
3 x egg whites
2 tbsp water
1 lbs boneless skinless chicken breasts, cut into 1-inch wide strips
FOR SALAD
6 cup mixed salad greens, torn into bite-size pieces
2 cup red or yellow cherry tomatoes, halved
1 1/2 cup small thin green beans +

Procedures:
1 Heat oven to 400ºF. Spray a large baking sheet with cooking spray.
2 For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy.
3 Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet.
4 Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center.
5 To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken.
6 Drizzle Honey-Dijon Dressing over salad. - honey.com

Caramel-Glazed Flan

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Yield: 8 servings
Ingredients:
3/4 cup sugar
4 large eggs
1 3/4 cup water
14 oz can of Sweetened Condensed Milk
1/2 tsp vanilla extract
1/8 tsp salt

Procedures:
1 In a heavy skillet over medium-low heat, cook sugar, stirring constantly, until melted and caramel-colored. Pour into 9-in. round dish or baking pan, tilting to coat bottom completely.
2 In a medium bowl, beat eggs; stir in water, vanilla and salt. Pour over caramelized sugar; set pan in larger pan. Fill larger pan with 1-in. hot water.
3 Bake at 350° for 55 to 60 minutes or until center is just set ( mixture will jiggle ). Remove dish from larger pan to a wire rack; cool for 1 hour.
4 Refrigerate several hours or overnight.
5 To unmold, run a knife around edge and invert onto a large rimmed serving platter

Paella Valenciana

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Yield: 8 servings
Ingredients:
16 large prawns
1 x whole chicken, cut into 8 pieces
1/4 lbs sliced fish fillet (snapper, trout, etc)
1 lbs mussels
1/3 cup olive oil
2 large onion, peeled and chopped
4 x garlic cloves, chopped
1/2 tsp saffron
1 tsp salt
2 cup rice, uncooked
6 cup hot water
1 cup sliced red pepper
1/4 lbs chorizo, sliced
1/2 cup peas


Procedures:
1 Panfry and brown the fish fillets in a pan, then set aside.
2 Cook prawns in boiling salted water until they turn red. Remove and drain.
3 Clean mussels in several baths of cold water to be sure all the sand is washed away. Saute them in a pan over very high heat, until the shells open. Remove from heat, then detach the empty shells.
4 Pour half of the olive oil into a frying pan and brown the chicken pieces.
5 Heat the other half of the olive oil in a very large pan and saute the onions and garlic over medium heat for 2 minutes.
6 Add prawns, sliced chorizo, mussels, fish, chicken, saffron, salt and rice. Saute for 3 minutes.
7 Add water and simmer gently, uncovered, until the rice is almost cooked - about 30 minutes.
8 Stir in the peas and sliced red peppers.
9 Pre-heat oven to 400 F (or 200 C)
10 Finish the paella by putting the pan in the oven and allowing it to bake for 10-12 minutes. You can also transfer the contents of the pan to a casserole if your pan doesn't fit in the oven.
11 Serve the paella in the pan where it was baked. Garnish with lemon slices.

Ortega Gazpacho

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Yield: 6 servings
Ingredients:
2 1/2 cups (24-ounce jar) Thick & Chunky Salsa
2 cups water
1 cup (2 large stalks) finely chopped celery
1 cup (1 medium) peeled, seeded and chopped cucumber
1 cup (1 large) finely chopped green bell pepper
1 cup (1 large) finely chopped red bell pepper
1 cup (1 medium) chopped tomato
1/4 cup (about 3 medium) chopped green onions
1 clove garlic, finely chopped
Salt and ground black pepper to taste
Chopped fresh cilantro (optional)
Prepared croutons (optional)

Procedures:
1 COMBINE salsa, water, celery, cucumber, bell peppers, tomato, green onions, garlic, salt and pepper in large bowl.
2 Cover; refrigerate for 2 hours.
3 Top with cilantro and croutons before serving.

Cheese and Mushroom Omelette

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Yield: 4 servings
Ingredients:
8 large eggs, beaten
1/2 lbs assorted mushrooms
1/4 cup grated cheese
1 tbsp cream
2 tsp chopped chives
3 tbsp butter
x salt and pepper for seasoning
1/4 cup sliced ham or bacon


Procedures:
1 NOTE: You may use your choice of mushrooms - morel, chanterelle, wood ears, champignons de paris, etc.
2 Clean and wash the mushrooms. If using dried mushrooms, make sure they are soaked. Pat dry on paper towels.
3 Heat a third of the butter on a small pan. Saute the sliced ham or bacon and add the assorted mushrooms. Saute mushrooms over high heat for 3-4 minutes. Set aside.
4 Stir in the cream with the eggs.
5 In a large, non-stick pan, melt the rest of the butter over high heat, then pour in the eggs and let it cook without stirring.
6 After 2-3 minutes, sprinkle the grated cheese on top, then add the sauteed mushrooms.
7 Fold the omelette, then serve with bagels or toasts.

Spanish Grilled Plaice

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Yield: 6 servings
Ingredients:
4 small plaice fish, whole
1 tbsp cooking oil
2 tbsp butter
1 large lemon
1 tbsp dried laurel leaf, ground
salt and pepper

Procedures:
1 This recipe can basically be applied to any small-sized flat fish.
2 Use a scissor to trim the fins of the fish. Clean the fish thoroughly, remove the insides and wash; then pat dry with paper towels.
3 Brush fish with cooking oil, then season with salt, pepper and ground laurel leaf.
4 Cook over hot charcoal grill for about 6-8 minutes on each side, depending on the thickness of the fish.
5 Brush with butter just before finishing.
6 Garnish with lemon slices.

Gazpacho D'Espagne

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Yield: 6 servings
Ingredients:
2 tbsp day-old white breadcrumbs
2 garlic clove, crushed
1 tbsp red wine vinegar
1 tbsp olive oil
1 green bell pepper, seeded and chopped
1 onion, coarsely chopped
5 ripe tomatoes . peeled, seeded and coarsely chopped
1 cucumber, peeled and coarsely chopped
2 tbsp ground almonds
4 tbsp tomato paste
1 tbsp chopped fresh parsley
salt to taste

Procedures:
1 Put breadcrumbs and garlic in a small bowl. Add vinegar and olive oil. Mix well, cover bowl and set aside for 2 hours.
2 Combine green pepper, onion, tomatoes, cucumber, almonds tomato paste and breadcrumb mixture in a blender or food processor. Process briefly, until vegetables are just chopped.
4 Transfer mixture to a lrge chilled bowl and stir in enough ice water to give soup consistency of light cream. Cover bowl; chill. Season to taste, and serve topped with chopped parsely

Chicken Enchiladas with Pickled Vegetables

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Yield: 4 servings
2 1/2 cups (about 3 large half breasts) cooked shredded chicken breast meat
1 1/4 cups (10-ounce can) Enchilada Sauce, divided
1/4 cup vegetable oil
8 (6-inch) corn tortillas
3/4 cup (3 ounces) Fancy Shredded Monterey Jack Cheese or queso fresco Pickled Vegetable Garnish (recipe follows)

Procedures:
COMBINE chicken and 1/4 cup enchilada sauce in medium bowl.
Pour remaining enchilada sauce in small skillet; heat until warm.
HEAT vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
Pass tortillas, using tongs, through oil to soften.
Place on paper towels to soak.
Pass tortillas through enchilada sauce.
PLACE 1/4 cup chicken mixture down center of each tortilla; roll up.
Place seam-side down on microwave-safe platter or baking dish.
Top with remaining enchilada sauce; sprinkle with cheese.
Bake in preheated 350° F. oven for 10 to 15 minutes or microwave on HIGH (100 percent) power for 4 to 5 minutes or until heated through and cheese is melted.
Top with pickled vegetables.
FOR PICKLED VEGETABLE GARNISH:
COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion, 1/2 cup Thick & Chunky Salsa and 2 tablespoons red wine vinegar in medium bowl.

Green Chile Quesadillas

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Yield: 6 servings
2 cups Fancy Shredded Monterey Jack or ChefStyle Shredded Mild Cheddar Cheese
1/2 cup (4-ounce can) Diced Green Chiles
1/2 cup whole kernel corn
1/4 cup (about 2) chopped green onions
6 (6-inch) fajita-size flour tortillas Thick & Chunky Salsa
Chopped fresh cilantro (optional)

Procedures:
COMBINE cheese, chiles, corn and green onions in medium bowl.
Spread 3/4 cup cheese mixture on one tortilla; place second tortilla evenly over mixture.
SPRAY skillet with nonstick cooking spray; place quesadilla in skillet.
Cook each side over medium-high heat until golden brown and cheese is melted.
Repeat with remaining ingredients.
Serve with salsa and cilantro.