Cancun Casserole Food

RAJUN' CAJUN CASSEROLE

Steps:

• In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned.
• Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes.
• Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine.
• Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed.
• Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.

POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
• Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
• While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
• Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
• Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

CANCUN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 inch square pan.
• Layer 4 of the quartered tortillas covering the bottom of pan completely.
• Combine peppers, crab, 1 c.
• cheese, onion, and the cilantro.
• Whisk together cream and eggs: stir into crab mixture.
• Add salt and pepper to taste.
• Pour over tortillas.
• Top with remaining quartered tortillas and remaining cheese.
• Bake for 45 minutes.

SEAFOOD ENCHILADAS

Steps:

• To toast walnuts, place in a shallow baking pan.
• Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
• Cool.
• In large skillet, saute onions in butter until they become transparent.
• Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
• Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
• Stir remaining cheese into seafood mixture.
• In medium skillet, heat 1/4 inch oil.
• Fry tortillas, one a time, just long enough to soften, about 30 seconds.
• Drain on paper towels.
• Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
• In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.
• Remove from heat and pour sauce over enchiladas.
• Sprinkle enchiladas with reserved cheese.
• Bake at 350*F (175*C) for 30 minutes or until bubbly.
• Allow to set 5 minutes before serving.

CHI CHI'S SEAFOOD ENCHILADAS

Steps:

• FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
• Add flour.
• Cook and stir for 5 minutes(should have a nutty aroma).
• Add 1/2 tsp white pepper.
• Stir in 2 tbsps lobster base and cook for an additional minute.
• Add milk & wine.
• Add 2 oz. of the cheese.
• Continue to cook until thickened.
• FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
• Combine with shrimp in a medium size bowl.
• Add 1.5 cups of cold sauce.
• Mix well.
• FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
• Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• Place flap of the tortilla over the crab mix and roll.
• Place flap side down onto a plate or in your baking dish.
• Ladle warm sauce over the enchiladas.
• Top with remaining monterey jack cheese.
• Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
• Watch and do not allow to burn (brown spots).
• Sprinkle with paprika.

CONTEST-WINNING CAJUN CABBAGE

Steps:

• In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.

CAJUN DIRTY RICE

Steps:

• Bring rice, 1 3/4 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until rice is tender, 15 minutes. Uncover, fluff with a fork, and set aside to cool.
• Combine broth, Worcestershire, soy sauce, paprika, and oregano and set aside. Heat a large skillet (preferably cast-iron) over high. Add 1 tablespoon oil and beef; season with salt. Cook, stirring occasionally to break up and brown meat all over, about 4 minutes. Remove with a slotted spoon to a plate.
• Return skillet to high heat. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Sprinkle with salt. Cook, scraping brown bits from bottom of pan and stirring often so garlic doesn't burn, until just starting to soften, about 3 minutes. Add liver and cook, stirring occasionally, about 4 minutes. Add rice and cook, stirring occasionally until rice is heated through and browned in places, 3 minutes. Return beef to skillet and add broth mixture. Cook until liquid is completely absorbed and rice gets browned and crisp in places, stirring and scraping every 30 seconds, about 5 minutes more. Check seasoning. Serve with sliced jalapenos and hot sauce.

CAMPING FARMERS BREAKFAST

Steps:

• Cook potatoes with their skins in boiling salted water until done.
• Cool, peel or leave skins on, cube or slice.
• Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel.
• Add aprox. 2 tbls. butter to the bacon fat and fry onions until transparent.
• Add the potatoes to the pan with the onions and fry until crust forms. Return bacon.
• Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Finish with parsley.
• Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.
• Cook time is after the potatoes have cooled.

CHEESY SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.