recipes

Using chicken legs (or even thighs) in this recipe makes it an

inexpensive dish that feeds a crowd. Orzo, in Italian and means

"barley," but in the U.S. it is a rice-shaped pasta. Despite its rice

shape, orzo is made from semolina and is delicious in soups and

as a side dish. This dish tastes even better the next day!

8 chicken drumsticks

Chef Jamie’s Original Seasoning Blend (available at www.hsn.com)

or Salt and freshly ground pepper

3 tablespoons olive oil

1 1/2 cups orzo

3 cups chicken broth

1 large clove garlic, minced

Bold spice and fabulous flavor combine in this easy, make-ahead Mexican casserole. With a rich, creamy sauce in place of the traditional tomato-based sauce, these enchiladas are a killer combination of spicy and velvety….Perfect! You can substitute Crab, chicken or a firm-fleshed
white fish for the shrimp.

Chipotle Cream
3 cups heavy cream
1 or 2 whole chipotles, from a can of Chipotles in Adobo Sauce
(how hot do you like it?)
1/2 cup Parmesan cheese, grated

Enchiladas
1 tablespoon olive oil
1 1/2 pounds fresh shrimp - peeled, deveined and coarsely chopped

3 ounces Vanilla Vodka
1 ounce Frangelico
3 ounces Crème de Cacao
Sweetened Cocoa Powder
Chocolate Dipped Strawberries, for garnish

Place a couple of tablespoons of Vodka on a shallow plate. Place a few tablespoons of cocoa powder on another shallow plate. Coat the rims of two martini glass with the Vodka, then coat with the cocoa powder.

Combine the Vodka, Frangelico and Crème de Cocoa in a cocktail shaker with ice and shake well. Strain into the prepared martini glasses and serve.

Anyone that know me well (or has spent a day at Disneyland with me!) knows that I LOVE CHURROS! I do, really. And the authentic recipes from the great country of Spain inspire and enthuse me, especially since they can be duplicated and mastered at home pretty easily (the Spanish like it simple, classic and consistent) and because making Paella or Churros at home seems to always impress!

CHILES RELLENOS
This healthier version of chiles rellenos is pan sautéed and then roasted, as opposed to deep-fried. The delicious roasted flavor of toasted pumpkin seeds and cornmeal enlivens the coating. The stuffed chiles can be refrigerated up to a day ahead before coating and cooking.

3 cups Monterey Jack Cheese
1/2 cup Queso or Mexican Cheese
1/2 cup mild cheddar cheese
8 medium fresh poblano chiles, roasted, peeled, seeded and deveined
or 8 canned green chiles, rinsed
1/2 cup all purpose flour
4 eggs, lightly beaten
2 cups pumpkin seeds
2 cups yellow cornmeal

Thanks to Ralph Rubio (and epicurious.com) for respectively getting us hooked on Fish Tacos and for figuring out the master recipe!

Fish Marinade:
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, thinly sliced
2 fresh or pickled jalapeño chilies, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
3 tablespoons olive oil
3 tablespoons fresh cilantro, chopped
1 1/2 pounds of firm-fleshed white fish (striped bass, halibut, tilapia)

“Just Like” Rubios Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin

Beer cocktails are catching on! Try this potent blend for the Big Game!

6 lager beers
3 lemons, cut in half
Soy Sauce
Tabasco Sauce
Worcestershire sauce
6 Shots of Tequila

Pour each beer into a glass filled with ice and add the juice of half a lemon,
a dash of soy, a dash of Tabasco and a dash of Worcestershire. Pour a shot
of tequila into each glass. Stir and drink.

Makes 6 Beer Cocktails

Smooth, creamy and reminiscent of the old-fashioned summer ice-cream confection we all loved!

6 ounces orange juice

2 ounces triple sec

2 ounces vanilla vodka

2 ounces half-and-half

Combine the ingredients in a large martini shaker with ice. Shake

for 1 minute to blend the ingredients and create froth.

Serve in chilled glasses.

Makes 2 Martinis

Coconut and cauliflower combine to create a wonderful, subtle sweetness and a gorgeous texture. Garnish the soup with a drizzle of herb oil and a few croutons for crunch. Or, try your hand at making some fried leeks for an elegant garnish and the perfect flavor compliment to the soup (see my Chef’s Tip below).

One large head cauliflower, cut into florets
2 leeks, cleaned and chopped
Four 14-ounce cans coconut milk
3 tablespoons granulated sugar
Salt and white pepper