2,816 total views, 1 views today
DIP - CILANTRO WHITE BEAN
We served chips with this dip as an appetizer with rewarmed Stuffed Peppers. This dip recipe is simple and fast. Blend it up in a food processor and immediately serve. Keep a couple cans of white beans handy for unannounced guests. It could be made with the fresh Cilantro. You could substitute the fresh cilantro with dried cilantro, parsley flakes, or dried chopped chives. But I think you will sacrifice some of the flavor.
Recipe: Rick Beach
Place the fresh Cilantro and garlic in a food processor. Drizzle the oil on top of the Cilantro. Pulse to chop ingredients fine. Do not liquefy.
Add the remaining ingredients and pulse until well blended
Alternate option. Substitute 1 Tbsp Lime juice for 1 Tbsp of Olive oil.
Also could substitute the fresh cilantro with other dried herbs such as cilantro leaves, parsley flakes, or dried chopped chives.
6,191 total views, 4 views today
Recipe courtesy of Rick Beach
This is a great side dish. Or for use in other recipes that call for "Spanish Rice"
Add an addition of 1lb ground beef (browned) to be used as a main dish.
This recipe makes about 3 to 4 Cups of Spanish Rice.
Heat oil in deep skillet. Saute uncooked rice, onion, bell pepper, until rice is brown and onions tender. Add minced garlic toward the end. Stir in and don't burn the garlic.
Stir in water, & tomatoes. Stir in all seasonings. Simmer for about 30 minutes covered. Or until rice is cooked and liquid absorbed.
To use the basic Spanish Rice recipe as a main dish. Add 1 lb of browned ground beef, browned ground chicken, or browned ground turkey.
3,769 total views, 4 views today
Chicken Enchilada Pinwheels
Recipe by Rick Beach: Award winning. Took First Place "Main Dish" in the Old Mormon Fort Dutch Oven Cook-off Competition (March 2016)
This recipe is still under construction since ingredient quantities were not recorded as created.
Photo shown is 3 layers of pinwheels being baked in a 16 inch Dutch Oven. Which is about a triple recipe of that which is shown. This single quantity recipe is sized for a 10 or 12 inch Dutch Oven.
Saute Onions, Red Pepper, Garlic
Make a sauce combining the Sauteed Onions, Red Pepper, Garlic to the Cream of Chicken Soup, Green Chili Enchilada Sauce, Tomato Soup, Sriracha Sauce, Ketchup, and Seasoning.
Of the total sauce mixture reserve 3/4 for layering.
Of the sauce mixture take the remaining 1/4 and combine with the cubed chicken, beans and fire roasted tomatoes.
On the bottom of a well greased Dutch Oven spoon on a layer of the sauce without the chicken and beans.
On the flour tortilla Pat on a thin layer of Spanish Rice
Spread a layer of sour cream.
Layer on the bean, tomato, and chicken sauce mixture
Sprinkle on chopped Cilantro
Sprinkle on Mex Cheese.
Roll into a log
Cut into 2 inch slices. Lay on their sides (Pinwheels) in the sauce on the bottom of the pot. Once the bottom is covered pour the sauce (without Chicken and beans) over the pinwheels. Sprinkle with cheese. (You can make multi layers using parchment paper)
Bake covered at 350°F for 40-60 minutes, or until top lightly browns.