Shannon's Cookbook

Anyone who knows me well, knows that chilequiles are my favorite Mexican dish. This version, with tomatillo cream sauce, is based on a version I had while in Mexico. The recipe for the salsa roja is adapted from a friend's. Chilaquiles 1 lb chicken breast, poached and cooled in broth 12 stale corn tortillas cut in strips and fried in vegetable oil Mexican blend cheese Shred chicken. Spread tortilla strips in bottom of baking pan. Sprinkle chicken over the top. Pour tomatillo sauce over the chicken. Sprinkle generously with cheese. Bake at 350F until bubbling, about 20 minutes. Tomatillo Sauce 1 lb tomatillos, husked, rinsed and chopped 1 small can green chiles 1 small onion, chopped 1 t cumin 1 clove garlic, minced salt to taste half and half Combine sauce ingredients (except for half and half) in a small sauce pan and simmer for about 10-15 minutes, or til tomatillos soften. Blend in the blender. Cool and add half and half. Set aside. Salsa Roja 1 large can diced tomatoes 1 smal...

When I first heard of "fish tacos" I thought " What a way to ruin a good taco ." But then I found this recipe while searching for healthy dishes, and thought it sounded fabulous. I was right. The ingredient list seems extensive, but these are actually quite easy to prepare and assemble. For the best flavor, use only fresh and high quality ingredients where you can. This is one of those recipes where doing this really pays off. 2 lbs mahi mahi Marinade 1/2 cup vegetable oil 3 T fresh lime juice 5 t chili powder 1 1/2 t each: ground cumin, ground coriander, minced garlic salt to taste flour or corn tortillas Black Bean Southwestern Slaw (recipe follows) Chipotle Pico de Gallo (recipe follows) Mexican sour cream Start the slaw at least two hours in advance: 2 cups green cabbage, shredded fine 1 small can black beans, rinsed and well drained 2 T minced red onion 2 t fresh lime juice 2 t honey 2 t minced jalapeños 2 t chopped cilantro sea salt, to taste Start the fish a...

This is a delicious German recipe that almost has a "barbecue" flavor to it when finished. 1 – 1 ½ lbs Country style beef ribs, trimmed and cut into cubes 2 T flour 1/2 t celery salt 1/2 t garlic powder 1/2 t ground ginger 1/4 t ground black pepper 1 small can diced tomatoes 1 cup very thinly sliced carrots 2 medium potatoes, cut into chunks 1/4 cup sherry 1/4 cup dark molasses 1 cup beef broth Place beef in slow cooker. In a bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In another bowl, combine tomatoes, carrots, sherry, molasses, and water; pour over beef. Cook on high for three hours. Add potatoes and cook one hour more, or til potatoes are tender. Serve over buttered egg noodles with a dollop of sour cream, or your favorite pasta.