Turn the oven on broil. Place 8 relleno peppers on a baking sheet and broil 3 minutes on each side. Let cool, remove skin, de-seed, and cover with foil to keep warm. Set aside. Set oven to 400.
In a small sauce pan, heat up heavy cream, add salt and pepper, and zest of an orange. Cook until it boils, then simmer 4-5 minutes until it thickens. Set aside.
In a medium skillet, cook the turkey on medium high. Add onions and garlic, cook until meat is done. Add tomato paste, beef broth, cumin, paprika, cinammon, and raisins. Cook through for about 4-5 minutes.
Place peppers in a baking dish. Stuff with meat mixture. Cook in oven for 5 minutes. Top with cream mixture and serve on rice.
Two butternut squashes, halved, deseeded, peeled, and chopped
4 garlic cloves, chopped
2 onions, chopped
4 tbsp butter
Salt and pepper
1/4 tsp Paprika
1/4 tsp cinammon
1/4 tsp nutmeg
6 cups vegetable broth
1 cup heavy cream
What to do:
In a pot, heat up the butter on medium high. Add onion and garlic cloves and saute. Then add the butternut squash, broth, and spices.
Boil for 15-20 minutes, until squash is tender.
Put the squash mixture into the mixer and mix until you have the right consistency. Add heavy cream if you want a creamy soup. Taste and add salt, pepper, or additional spices as needed.
1/4 cup white balsamic vinegar or white wine vinegar
2 tbsp butter
What to do:
Place the potatoes in a pot, cover with water, and bring to a voil. Salt the water and cook until tender, 15 minutes.
Heat the EVOO in a Dutch oven or large skillet over medium to medium high heat. When the oil is hot add teh onions, celery, garlic, bay leaf, thyme, and lemon zest. Season with salt and pepper and cook until the onions and celery are tender, 7-8 minutes. Deglaze the pan with the wine and stire for 1 minute. Add 1/4 cup of the stock and the tomatoes and bring to a bubble. Add teh cod, cover, cook 3-4 minutes. Then stir in the shrimp, season with salt and pepper, cover, cook 3-4 minutes. Remove the lid, stir in the lemon juice, and remove the bay leaf.
Drain the potatoes and return them to the hot pot. Mash the potatoes with the vinegar, the remaining 1/4 cup of stock, and butter. Season with salt to taste.
To serve, spoon or scoop the potatoes into mounds in shallow bowls then ladle stoup around the potatoes.
On a baking sheet, arrange the tortilla strips in a single layer and spray with cooking spary to coat. Bake until crispy, about 7-8 minutes. When you remove the strips, turn on the broiler and place a rack in the middle of the oven. Set strips aside.
In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, and oregano. Add the emat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce, 2 minutes.
While the meat is cooking, place a second large skillet over high heat with the remaining 2 tbsp of oil. Add the bell peppers, onions, and garlic to the pan, and cook until the vegetables are brown around the edges adn tender, 3-4 minutes. Add the chopped cilatnory or parsley, the jucie of 1 lime, and salt and pepper, adn toss to combine. Remove from the heat.
Combine the meat, peppers, and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and place under the broiler to melt the cheese, 3 minutes. Garnish with the jucie of the remaining lime, sour cream, and salsa.
In a medium bowl, combine the garlic, celery, bell peppers, and onion. Heat a medium pot with 1 tbsp butter over medium heat. Add about one third of the vegetables in the pot, cook for 2 to 3 minutes, then add the rice and toss for another 1-2 minutes. Stir in the stock, cover the pot, and bring to a boil. Simmer the rice for 15-18 minutes. Set aside.
Meanwhile, combine the remaining vegetables with the jalapeno pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.
Heat the EVOO in a large skillet over medium high heat. Add the shrimp and Season with Old Bay, Worchestershire Sauce, and hot suace. Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for about 5-6 minutes. Cut the remaining 3 tablespoons of butter into small bits, then add the green onions and melt the butter into the sauce. Squeeze the juice of the second lime over the pan.
Serve the rice, shrimp, and salsa on plates and enjoy!
