• 1¼ lb (625 g) boneless, skinless chicken breasts 
• 2 teaspoons canola oil 
• 2 teaspoons ground cumin 
• 2 teaspoons chili powder 
• 1/2 teaspoon kosher salt 
• 6 oz (185 g) corn tortilla chips 
• black beans, as desired
• 6 oz (185 g) Monterey Jack cheese, shredded
• 2 ripe tomatoes, diced 
• 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
• pickled jalapeños, to taste
• 1/2 cup sour cream

Chicken Taco Nachos

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• ½ small red onion, thinly sliced
• ¾ teaspoon balsamic vinegar 
• Olive oil 
• Kosher salt and freshly ground pepper 
• shredded fresh basil, for garnish
• FOR THE MINI MEATBALLS: 
• ¼ lb (125 g) each ground pork and beef 1 clove garlic, minced 
• 2 tablespoons grated Parmesan cheese 
• your favorite pizza dough
• 1 cup (8 fl oz/250 ml) your favorite tomato sauce (thick)
• 1¼ cups (5 oz/155 g) shredded low-moisture mozzarella cheese 
• ¼ cup (1 oz/30 g) grated Parmesan cheese

Mini Meatball and Red Onion Pizza

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• Kosher salt and freshly ground pepper 
• 1 bunch broccolini, about½ lb (250 g), tough ends removed 
• 12 oz (375 g) orzo 
• 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
• 2 tablespoons unsalted butter 
• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 lb (500 g) medium shrimp, peeled and deveined 
• ½ cup (2 ozJ60 g) freshly grated 
• Parmesan cheese 
• 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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Basic Seasoned Beans:

• 1 pound dried beans, soaked overnight
• 1½ to 2 cups total, chopped onions, celery, and bell peppers
• minced garlic to taste
• salt and pepper to taste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• cayenne pepper to taste

Huevos Rancheros

• 2 corn tortillas
• ½ cup your favorite salsa
• ½ cup cooked black beans
• 1 teaspoon ground cumin
• 2 eggs
• chopped cilantro, crumbled Mexican cheese, for garnish
• salt and pepper to taste

Huevos Rancheros

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• 1 large onion, chopped
• 1 bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 cup butter
• 2 10-ounce cans tomatoes with chilies
• 2 10-ounce cans tomato sauce
• 1 cup chopped celery
• salt, black pepper, and cayenne pepper, to taste
• 1 pound peeled shrimp, ground
• 1 pound peeled crawfish tails, ground
• 1 onion, grated
• 1 bell pepper, minced
• salt and cayenne pepper to taste

Seafood Boulettes in Tomato Gravy

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• 1½ pounds ground beef
• 1½ pounds ground pork
• 1 cup chopped onions
• 1 cup chopped green onions
• 2 tablespoons minced parsley
• 2 tablespoons garlic puree
• 1 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• ½ cup bread crumbs
• 2 cups self-rising flour, sifted
• ⅓ cup shortenting
• ¾ cup milk
• 1 egg, beaten

Mama's Cajun Meat Pie

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• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

• 2 cups orange marmalade
• 1/4 cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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• ½ cup chopped celery
• ½ cup chopped green onions with tops
• 1 clove garlic, minced
• ¾ cup butter, in all
• 1½ cups moistened unseasoned croutons
• ½ pound crabmeat
• 2 tablespoons chopped parsley
• ½ pound shrimp, boiled and chopped
• 1 egg, slightly beaten
• salt, pepper, and cayenne pepper to taste
• 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

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• 12 slices natural cured bacon
• 12 large peeled and deveined shrimp
• 4 fresh mushrooms, halved
• 1 bell pepper, cleaned and cut into 8 equal pieces
• 8 1-inch chunks fresh pineapple
• ½ cup olive oil
• ½ cup lemon juice
• ½ cup catsup
• ½ cup brown sugar

Shrimp Kebabs

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• ½ cup soy sauce
• ½ cup lime juice from 6 to 8 limes
• ½ cup canola oil
• ¼ cup packed brown sugar
• 3 tablespoons roughly chopped cilantro
• 3 medium cloves garlic, chopped
• 2 tablespoons chili powder
• 1 jalapeño pepper, coarsely chopped (optional)
• 2 teaspoons ground cumin seed
• 2 teaspoons freshly ground black pepper
• 2 pounds trimmed skirt steak, cut crosswise into 5- to 6-inch pieces
• salt and pepper
• 1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
• 1 white or yellow onion, cut into ½-inch slices
• olive oil and lime juice
• 12 fresh flour or corn tortillas
• chopped cilantro, lime wedges, guacamole, pico de gallo, shredded cheese, and Roasted Chile and Tomato Sauce, for serving (click for recipe)

Beef Fajitas

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