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Chicken

Ingredients

Steps

Nutritional information

Buffalo-Style Chicken Enchiladas

Preheat oven to 400°F. Remove chicken from bones (breast meat only) and shred (2 cups). Microwave tortillas on HIGH 30 seconds or until warm. Combine soup and salsa; spread ½ cup in bottom of 13- x 9-inch baking dish.

Combine dip and chicken; divide mixture evenly down centers of tortillas. Roll tortillas around filling and arrange seam-side down in dish. Top enchiladas with remaining soup mixture; sprinkle with cheese.

Cover dish with foil; bake 25–30 minutes until sauce is bubbly and chicken is 165°F. Serve.

Achiote-Marinated Chicken and Roasted Potatoes and Peppers

Cooking Sequence

Steps- Achiote-Marinated Chicken 

Steps- Roasted Potatoes and Peppers 

Achiote-Marinated Chicken with Roasted Potatoes and Peppers

Preheat oven; prepare chicken and begin to bake (20 minutes)

Prepare potatoes and bake with chicken (15 minutes)

Shrimp

Broiled Shrimp Tostadas

Preheat oven to broil on HIGH; line baking sheet with foil. Halve avocado, scoop out flesh, and chop coarsely. Chop cilantro (¼ cup) and cucumber (1 cup) finely; cut lime into wedges. Combine avocado, cilantro, cucumber, salsa, and 2 tablespoons dressing until well blended.

Place shrimp in medium bowl, add cumin and remaining 2 tablespoons dressing, and stir to combine. Arrange shrimp in single layer on prepared baking sheet (wash hands). Broil 3–4 minutes until shrimp are pink and opaque.

Arrange tostadas on serving platter. Top with salsa mixture, greens, and shrimp. Serve with lime wedges.

Pork

Nutritional Information

Latin-Style Pork with Yellow Rice

Cut bell peppers and onions into ½-inch-thick slices. Cut pork into thirds and season with salt and pepper (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place 1 tablespoon oil in pot, add pork, and cook 2–3 minutes, turning occasionally, until browned. Remove pork and cover to keep warm.

Reduce heat to medium-low. Add peppers, onions, and garlic; cook 3–4 minutes, stirring occasionally, until lightly browned. Stir in tomatoes (do not drain), capers, olives, cinnamon, and 2 tablespoons cumin. Return pork to pot and cover; simmer 30 minutes or until pork is 195°F (for shreddable).

Meanwhile, prepare rice following package instructions, using remaining 1 tablespoon each oil and cumin; stir in peas during last 1 minute of cook time. Shred pork and stir back into pot; serve pork mixture over rice.

Recaito Pork Chops

Season both sides of pork chops with complete seasoning (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan. Add pork chops; cook 2–3 minutes on each side until browned. Meanwhile, chop garlic finely.

Reduce heat to medium; stir in garlic, recaito sauce, and wine. Squeeze juice of lime over pork chops; cook 5–7 minutes, flipping once, until pork is 145°F.

Remove pork from pan and cover to keep warm. Place trinity mix and brown sugar in pan; cook 2–3 minutes, stirring often, until sugar dissolves and vegetables are softened. Return pork chops to pan, flipping to coat with sauce. Serve sauce over pork chops.

Cuban-Style Enchilado Shrimp and Rice

Cut bell peppers and onions into ½-inch cubes; chop garlic finely. Juice 2 limes (2 tablespoons); cut remaining 2 limes into wedges.

Heat oil in large sauté pan on medium 2–3 minutes. Stir in peppers, onions, garlic, onion powder, garlic powder, and 1 teaspoon each salt and pepper. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften.

Stir in wine. Cook 2–3 minutes until liquid is reduced by half, then stir in tomato sauce, water, sugar, and bay leaves. Bring to a boil, then cover and reduce heat to medium-low. Simmer 2 hours, stirring occasionally.

Prepare rice following package instructions during last 30 minutes of cook time. Chop cilantro coarsely (½ cup). Place shrimp in bowl (wash hands); stir in lime juice and remaining 1 teaspoon each salt and pepper until coated. Stir into sauce and cook 3–4 minutes until shrimp are pink and opaque. Serve shrimp and sauce over rice, sprinkled with cilantro, with lime wedges on the side.

Beef

Cuban-Style Crunch Burgers

Preheat grill (or grill pan) on medium-high. Chop pickles coarsely and combine with mayonnaise, mustard, and steak sauce. In second bowl combine ketchup, taco sauce, pickle juice, and 1 tablespoon seasoning. Season burger patties with remaining 1 teaspoon seasoning (wash hands).

Place burgers on grill and cook 4 minutes without flipping. Flip burgers and brush about 3 tablespoons ketchup mixture on each. Cook 3–4 more minutes until burgers are 160°F, placing cheese on burgers during last minute of cook time. Toast buns, if desired.

Spread mayonnaise mixture evenly on tops and bottoms of buns. Place burger patties on bottom buns; top evenly with potato sticks and top buns. Serve with favorite burger toppings, if using.

Aji Verde Pork Skewers with Grilled Corn

Peel and grate ginger and garlic (2 tablespoons each). Cut pork into bite-size cubes; place in bag (wash hands). Add to bag: 1 tablespoon ginger, 1 tablespoon garlic, 2 tablespoons oil, smoked paprika, and 1 teaspoon salt; seal bag and turn to coat pork. Let stand to marinate.

Preheat grill (or grill pan) on medium. Remove husks and silks from corn. Place corn in microwave-safe bowl; cover and microwave on HIGH 8 minutes. Meanwhile, crumble queso fresco (8 tablespoons), juice limes (2 tablespoons), and chop jalapeños, removing seeds and membranes if desired.

Thread pork onto skewers (wash hands). Coat corn with 1 tablespoon oil and ½ teaspoon salt. Grill pork and corn 6–8 minutes, turning occasionally, until corn is tender and pork is 145°F.

Place basil; cilantro; jalapeños; 2 tablespoons queso fresco; mayonnaise; lime juice; water; and remaining ½ teaspoon salt, 4 tablespoons oil, and 1 tablespoon each ginger and garlic in blender (or food processor). Blend until smooth.

Remove pork from skewers. Drizzle ½ cup aji verde evenly over corn; top with remaining 6 tablespoons queso fresco. Serve pork with corn and remaining aji verde.

Tortilla chips

Vegetarian

Chilaquiles-Style Breakfast Casserole

Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Drain beans and tomatoes and green chilies. Place chips in large bowl; drizzle 1 cup enchilada sauce over chips and toss to coat evenly.

Spread chips in even layer in dish. Bake 10 minutes, rotating dish halfway through baking time. Spoon beans, tomatoes and green chilies, and remaining ⅓ cup enchilada sauce evenly over chips. Top evenly with cheese.

Make 6 shallow wells in casserole; crack 1 egg into each well. Bake 25–30 minutes until cheese is melted and eggs are 160°F. Remove from oven and let stand 5 minutes.

Meanwhile, chop cilantro coarsely (¼ cup). Sprinkle casserole with cilantro and green onions. Drizzle with taco and cheese sauces. Serve.