Celebrate the rich tapestry of Hispanic culture with our vibrant booklet of celebrations and recipes! Inside, you'll discover a delightful collection of traditional and contemporary dishes that reflect the diverse flavors of Hispanic heritage. As we come together to honor and embrace this special month, join us in savoring the essence of Latin American and Spanish cultures through the magic of food and festivities. This booklet is a testament to the unity and appreciation that flourish within our company during Hispanic Heritage Month.
CHICKEN MEATBALLS WITH ROASTED TOMATILLO SAUCE Created By: Elizabeth Urquhart
INGREDIENTS Chicken Sausage | 2 sausages Tomatillos | 12/large Ground Chicken | one pound Garlic | 4 cloves Jalapeno Pepper | one medium Jalapeno Pepper | 2 med Yellow Onion | one small Yellow Onion | 1 medium Breadcrumbs | ½ cup Cilantro | ¾ cup Egg | one Olive Oil | 2 tablespoons Green Onion | 1/8 cup (plus garnish) Smokey Honey | 2 Tb Garlic | 4 cloves Lime | one Coriander | one teaspoon Salt | ½ teaspoon Pepper | ½ teaspoon Cumin | ½ teaspoon Oregano | one teaspoon Sriracha | several drops Flour | ¼ cup
INSTRUCTIONS In a large skillet, crumble and brown the sausage. Remove sausage to a plate lined with a paper towel. Re-heat remaining sausage grease over medium-high heat. Add hash browns in a single layer. Season with salt and pepper. Brown each side until crispy, about 2-3 minutes per side. Remove potatoes to a plate lined with paper towels. In the same skillet over medium-low heat, mix eggs and milk and whisk to combine. Season with salt and pepper. Allow eggs to cook until done, stirring occasionally. Remove from heat. Place a 1/2 tablespoon dollop of sour cream along the center of each tortilla. Top with hash browns, eggs, cheese, and tomato. Roll and fold each tortilla, tucking in the ends. Melt butter in the skillet over medium-high heat. Brown each side of the burrito until golden brown and crispy. Serve with salsa and sour cream
Mexican Style Seafood Paella Ingredients:
by Javier Garcia
2 cups medium grain rice. 2 tbsp olive oil. 1 lb. boneless skinless chicken thighs, cut into large chunks. ½ tsp. salt and pepper. 2 cured chorizo sausages, chopped. 1 large onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 2 jalapenos, seeded and diced. 1 tomato shredded. 4 ½ cups sodium reduced chicken broth. 2 chipotle s in adobo. 4 tsp. saffron. 1 lb. mussels cleaned. 1 lb. shrimp, tail removed. 2 tbsp finely chopped fresh cilantro. Limes wedges, for serving. Instructions.
Step 1 Heat oil in "Paella Pan" over medium heat; cook chicken, salt and pepper for 3-5 minutes or until starting to brown (transfer to a bowl).
Step 2 Stir in chorizo, onion, garlic, bell pepper and jalapenos for 3-5 minutes or until softened. Stir in rice, cook for 2-3 minutes or until well coated.
Step 3 Stir in tomatoes, chicken broth, chipotles and Saffron; bring to boil. Return chicken to pan. Reduce heat to medium-low; cook for 12 to 15 minutes.
Step 4 Nestle mussels and shrimp on top of the rice; cook for 10 minutes or until most of the liquid is absorbed, rice is tender, chicken and shrimp are cooked though, and mussels are opened. (optional- cover pan with aluminum foil to cut cooking time in half).
Step 5 Discard any mussels that have not opened. Sprinkle with cilantro and serve with lime wedges.
ULTIMATE BREAKFAST BURRITO Prep time: 20 minutes Cook time: 10 minutes Total: 30 minutes Servings: 10 Created by Brian Zotti
INGREDIENTS 4 ounces breakfast sausage 1 pound shredded hash browns 6 large eggs, beaten 1/4 cup milk 1 tablespoon butter 10 8-inch tortillas 1 cup sour cream, divided 1 cup taco blend shredded cheese 1 diced tomato salt and pepper salsa
INSTRUCTIONS In a large skillet, crumble and brown the sausage. Remove sausage to a plate lined with a paper towel. Re-heat remaining sausage grease over medium-high heat. Add hash browns in a single layer. Season with salt and pepper. Brown each side until crispy, about 2-3 minutes per side. Remove potatoes to a plate lined with paper towels. In the same skillet over medium-low heat, mix eggs and milk and whisk to combine. Season with salt and pepper. Allow eggs to cook until done, stirring occasionally. Remove from heat. Place a 1/2 tablespoon dollop of sour cream along the center of each tortilla. Top with hash browns, eggs, cheese, and tomato. Roll and fold each tortilla, tucking in the ends. Melt butter in the skillet over medium-high heat. Brown each side of the burrito until golden brown and crispy. Serve with salsa and sour cream