Santa Fe Chicken & Rice Recipe!

Santa Fe Chicken & Rice Recipe!

Ingredients:

4 boneless/skinless chicken thighs (about 1 lb.)
1-2 TB. vegetable oil
2 tsp. SANTA FE SEASONS Six Seasonings
1 TB. balsamic vinegar
1 tsp salt if desired
1/3 Cup water
3 Cups cooked rice (we used basmati)

Directions:

Wash the chicken and pat dry. Season both sides with Six Seasonings. Heat 1 TB. vegetable oil over medium-high heat in a heavy-duty pan big enough to hold all the chicken. When hot, add chicken thighs, with the cut-side down first. Cook about 10 minutes, checking after 5 minutes to see how brown the underside is. Adjust the heat up a bit if the chicken isn’t brown at all, down a bit if it is already fully brown after 5 minutes. Turn the chicken over after 10 minutes. Shake the pan a bit after every few minutes of cooking time to move the chicken around a bit so the thighs don’t stick. If the pan seems dry and the chicken seems to be sticking, add the extra TB. of oil. Usually it won’t be needed. After 10 minutes, turn the chicken again, reduce the heat to just under medium, and cook until done, roughly another 10 minutes for a regular-sized thigh, 15-20 for a really big one.
Remove the chicken from the pan to a platter. Drain off most of any excess oil in the pan. Pour in the balsamic vinegar to deglaze the pan, using a spoon or spatula to scrape up the nice brown bits. Add the water and stir until combined and bubbly brown—about 2 minutes. Then, add the cooked rice and toss to coat. Serve with the chicken.

Prep. time: 1 minute
Cooking time: 30-45 minutes
Serves: 4

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A Green Chile Enchilada Casserole Recipe!

Green Chile Enchilada Casserole

A very simple and straight forward recipe from our excellent cookbook “Comida Sabrosa Home-Style Southwestern Cooking” by Irene Barraza Sanchez and Gloria Sanchez Yund

Ingredients:

1 1/2 lbs. of ground meat (beef, venison, elk, or combination) or shredded chicken
1/2 cup chopped onion
2 cloves garlic, minced
12 corn tortillas
oil for frying
Two 10 3/4 oz. cans cream of mushroom soup or chicken broth
1 cup chopped green chile
1 small can chopped ripe olives
1 lb. grated longhorn cheese

Directions:

Brown meat, drain fat, add onion and garlic, cook for 5 minutes and set aside.
Fry tortillas in oil, drain on paper towel and set aside.
Mix soup and chile to make sauce, add olives.
Layer meat, 1/3 of cheese, tortillas, another 1/3 of cheese, sauce, and remaining cheese in baking dish.
Cover casserole with foil.
Bake at 350 degrees for 35 to 45 mintues.
makes 4 to 6 servings.

From “Comida Sabrosa Home-Style Southwestern Cooking” by Irene Barraza Sanchez and Gloria Sanchez Yund

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Wild-Caught Salmon Tacos

Wild-Caught Salmon tacos from the Seafood Chapter of the Taco Table Cookbook. Featured in this photo are wild-caught salmon tacos with a black bean salsa.

Wild-Caught Salmon Tacos

Wild salmon is among the healthiest types of fish to eat. It has a delicious, hearty flavor and pleasing flaky texture that works wonderfully when wrapped up in a tortilla. I like to serve these tacos with Black Bean Salsa.

Ingredients:

1 pound wild-caught salmon, skin removed and cut into 4 fillets
1 teaspoon salt
½ teaspoon black pepper, ground
¾ teaspoon chipotle seasoning
1 tablespoon olive oil
½ lemon, juiced (approximately 1 tablespoon juice)
Corn or Flour Tortillas

Directions:

Combine salt, pepper, and chipotle in a mixing bowl. Coat one side of each salmon fillet.
In a cast-iron skillet or frying pan, heat the olive oil until hot but not smoking. Cook each fillet, spice side up, for 3 minutes or until it is brown on the underside. Turn over with a spatula and cook another 3 to 4 minutes until brown. Turn over again. Top with leftover spice mix. The topside should be nicely browned in appearance. Drizzle the lemon juice over the fillets, an even amount for each. Remove from heat and serve with your favorite tortillas and salsa.
Makes 4 tacos.

“Used with Permission. Excerpted from The Taco Table Cookbook, Published by Western National Parks Association, © By Lois Ellen Frank”

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Shrimp Tacos Salpicón

Shrimp Tacos Salpicón
The term salpicón means shredded or finely cut. In this case, it refers to the vegetable mixture, which is essential. Corn Tortillas compliment the taco.

Vegetable mixture:
½ red onion, sliced
½ orange bell pepper, sliced into thin strips
½ yellow bell pepper, sliced into thin strips
½ red bell pepper, sliced into thin strips
½ green bell pepper, sliced into thin strips
1 teaspoon dried Mexican oregano
1 teaspoon apple cider vinegar
½ lime, juiced
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper, ground

Directions:

Combine all ingredients in a bowl and mix well. Set aside.
Shrimp:
1 pound raw shrimp, deveined and tails removed
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper, ground
½ teaspoon chipotle seasoning (see Southwest Pantry)

In mixing bowl combine shrimp with the kosher salt, black pepper, and chipotle seasoning.
Heat a cast-iron skillet or frying pan until hot. Add the olive oil then the shrimp. Sauté until the shrimp turns a bright pink color, approximately 2 to 3 minutes, stirring constantly. When the shrimp are completely and evenly done, remove them from the heat.
Spoon the cooked shrimp into a corn tortilla, top with the vegetable mixture, and top with a little Chipotle Mayonnaise if desired.
Serve immediately.
Makes 6 tacos.

“Used with Permission. Excerpted from The Taco Table Cookbook, Published by Western National Parks Association, © By Lois Ellen Frank”

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Green Chile Bison Burger Recipe!

Green Chile Bison Burger Recipe!

Ingredients:

3 tablespoons coconut oil or butter
1 large yellow onion, thinly sliced
salt, to taste
1 pound ground bison (or other ground meat such as beef, turkey or chicken)
1 eggs
1 small green apple, finely chopped
1/2 cup chopped arugula plus extra for garnishing burgers
2 garlic cloves, minced
1/4 teaspoon green chile powder or
1/2 cup green chile
1/4 teaspoon coarse sea salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
extra coconut oil or butter, to coat pan

Directions:

In a medium saute pan, add coconut oil along with onion and a bit of salt. Coat in oil and let cook for 15-25 minutes, stirring occasionally until onions are soft and brown.
When onions are almost done cooking, place beef, egg, apple, arugula, garlic cloves, either green chile powder or green chile, salt and pepper, and garlic powder in a bowl and mix well to combine.
Form 4-5 patties, pat out the patties so they are thin as they will tend to puff up in the middle.
Heat a large sauté pan over medium heat. Add a bit of coconut oil or butter to grease the pan. Then add patties, making sure not to crowd the pan. Cook on both sides for 5-6 minutes or until patties are cooked to preference. Serves: 4-5

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