Village Pasta Salad July 28 2013, 0 Comments
Village Pasta Salad
1 pound curvy pasta (such as macaroni elbows or cavatappi or orrechiette)
1 cup fresh or frozen corn, thawed
1 red bell pepper, chopped
1 small red onion, chopped
1 green bell pepper, chopped
Salt and Black pepper
8-ounce block of pepper jack cheese, diced
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 cup store Village Hot Sauce Mild or Extra Hot
2 tablespoons chopped cilantro leaves or parsley
Bring about 6 quarts of water to a boil; add 1 TB of table salt, stirring to dissolve, then add pasta.
Meanwhile, combine corn, red pepper, onion and green pepper in a bowl and season with salt and pepper, then add Pepper Jack cheese.
Pour vinegar into a small bowl and whisk in extra-virgin olive oil, then stir in Village Hot Sauce. Pour sauce over pasta and toss to coat evenly, then add vegetables and cheese, waiting until pasta is room temperature. Season with salt and pepper as necessary, then garnish with cilantro or parsley.
Village Creamy Chicken Tortilla Soup July 28 2013, 0 Comments
Village Creamy Chicken Tortilla Soup
3 tablespoons unsalted butter
1 clove garlic, minced
1 medium onion, finely chopped
2 tablespoons all-purpose flour
5 cups low- or no-sodium chicken broth
4 cups half-and-half
One 10.75-ounce can cream of chicken soup
1 cup Village Hot Sauce Extra Hot (Mild may be substituted)
1 10 oz can of diced tomatoes with chiles (like Rotel brand)
4 boneless, skinless chicken breasts, cooked (poached) and shredded
One 15-ounce can black beans, rinsed and drained
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can whole kernel corn, drained (or 2 cups fresh or frozen corn, thawed)
2 teaspoons ground cumin
One 1.27-ounce packet fajita seasoning
One 16-ounce bag tortilla chips
4 ounces Monterey Jack, grated
4 ounces sharp Cheddar, grated
Optional: chopped cilantro, diced avocado, fresh diced tomato, additional Village Hot Sauce
Melt the butter in a large pot over medium heat. Add the garlic and onion and sauté until softened, about 5 minutes. Add the flour and stir well, cooking for another minute. Add the broth and the half-and-half and stir to combine, cooking for 2 or 3 minutes. Then, stir in the cream of chicken soup, Village Hot Sauce, chicken, beans, corn, cumin, and fajita seasoning. Continue to simmer over low heat for 15-20 minutes.
Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream, and any other garnishes you’d like. Serves 8.
Polenta with Spicy Beef and Peppers July 28 2013, 0 Comments
Polenta with Spicy Beef and Peppers
For the polenta:
1/4 cup olive oil
1 cup coarse yellow cornmeal
4 cups low- or no-sodium chicken broth
For the beef:
2 tablespoons olive oil
2 red bell peppers, diced (¼ inch pieces)
1 pound ground beef
1 container Village Hot Sauce Extra Hot or Mild
1 cup chopped fresh cilantro
1 cup grated sharp white cheddar
Heat ¼ cup of olive oil in a large saucepan. Add cornmeal and sauté for a minute, stirring constantly to be sure all grains are coated with oil. Add the broth and bring liquid to a boil, while whisking. When the polenta comes to a boil it will bubble up. Quickly put a lid on the pot and turn heat down to very low; cook until the cornmeal no longer tastes raw, about 20 minutes. Season with salt and pepper
Meanwhile, heat 2 TB oil in large skillet. Add peppers, cover and cook until tender, about 10 minutes. Uncover skillet, crumble in ground beef and cook until no longer pink, stirring often. Add Village Hot Sauce and cook uncovered for 5 minutes until thick. Season with salt and pepper as needed.
To serve, ladle polenta in bowl; spoon beef and pepper mixture over polenta and sprinkle with cilantro and grated cheese.
Mexican Pizza July 28 2013, 0 Comments
1 pound store-bought pizza dough, or homemade dough for one 12-inch pizza
Olive oil, for brushing
3/4 cup canned refried beans (black or pinto)
1/2 cup Village Hot Sauce Extra Hot or Mild
1 1/2 cups grated sharp cheddar cheese
3 scallions, finely chopped
1/4 cup sliced pickled jalapenos
1/4 cup sour cream (reduced-fat may be used if you prefer)
1 lime, juiced
Thinly sliced romaine or iceberg lettuce, for topping
Diced tomato, for topping
1/4 cup fresh cilantro leaves
Place a pizza stone or upside-down baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
Roll out the pizza dough on a lightly floured work surface into an 11-inch round. Transfer to a parchment-covered pizza peel or another upside-down baking sheet. Brush the dough with olive oil, then spread the refried beans on top, leaving a 1/2-inch border. Spoon the Village Hot Sauce over the beans and sprinkle with the cheese. Scatter the scallions and jalapenos on top. Slide the pizza on the parchment paper onto the hot stone/baking pan and bake until the crust is crisp, 8 to 10 minutes. Let cool a few minutes.
While the pizza is baking, combine the sour cream, and half of the lime juice in a small bowl. In another bowl, toss the lettuce, tomato, and lime juice to taste; season with salt.
Top the pizza with the tomato and lettuce, then drizzle with the sour cream mixture and sprinkle with cilantro. Cut into slices.
Spicy Village Meatloaf July 28 2013, 0 Comments
Spicy Village Meatloaf
1 pound ground beef
1 cup Village Hot Sauce Extra Hot
1/2 cup breadcrumbs
3 tablespoons Worcestershire sauce, divided
½ teaspoon kosher salt (or ¼ teaspoon table salt)
¼ teaspoon ground black pepper
1 jalapeno, seeded and chopped (optional)
½ teaspoon cayenne pepper
¼ cup ketchup
Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the beef, Village Hot Sauce, breadcrumbs, 2 tablespoons Worcestershire, salt, pepper, egg and jalapeno. Use your hands and mix well. Pat down into a loaf pan, or form into a loaf on a baking sheet. In a small bowl, combine ketchup, remaining 1 tablespoon Worcestershire, and the cayenne. Smooth over the top of the meatloaf. Bake until cooked through, about 1 hour. Remove from the oven and let cool slightly before serving.
Southwest Lasagna July 28 2013, 0 Comments
12 ounces cooked chicken, cut into 1-inch pieces (about 3 cups)
1 cup sour cream (may use reduced-fat if you prefer)
1 cup shredded Monterey Jack or Pepper Jack cheese (may use reduced-fat if you prefer), divided
1 cup shredded Cheddar (may use reduced-fat if you prefer), divided
1 cup Village Hot Sauce Extra Hot, divided (Mild may be substituted), plus extra for serving
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper
8 (6-inch) corn tortillas, cut into 6 wedges
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Jack cheese, 3/4 cup of the Cheddar, 1/2 cup Village Hot Sauce, chiles, cilantro, chili powder, and cayenne pepper. Mix well.
Spread 1/2 cup of Village Hot Sauce in the bottom of the prepared baking dish. Arrange half of the tortilla pieces over the sauce, overlapping pieces as necessary to cover the surface. Top with half of the chicken mixture and smooth with the back of a spoon to even the top. Layer remaining tortillas on top, and cover with remaining chicken mixture. Top with remaining 1/4 cup each of Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving. Serve with extra Village Hot Sauce as desired.
Quick Cioppino July 28 2013, 0 Comments
1/4 cup extra-virgin olive oil
2 cups coarsely chopped fresh or frozen onions (about 2 medium yellow onions)
½ pound frozen bell pepper stir-fry mix (red, green, and yellow peppers)(unthawed)
4 large garlic cloves, minced
2 large whole bay leaves
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
One 28-ounce can crushed tomatoes, with liquid
Two 16-oz containers Village Hot Sauce Mild (Extra Hot can be substituted for one or both containers )
16 oz. clam juice
1 cup dry white wine
1 pound boned and skinned halibut, haddock, or cod
1 pound shelled and deveined medium-size raw shrimp OR 1/2 pound each shrimp and lump crab or sea scallops (halved, if large)
Salt and black pepper
Heat oil in large kettle over moderately high heat 2 minutes. Add onions, stir-fry mix, garlic, bay leaves, oregano, and basil and cook, stirring often, until onions are golden, 8 to 10 minutes.
Add tomatoes, Village Hot Sauce, clam juice, and wine; bring to a simmer, then adjust heat so that mixture maintains a simmer, and cook uncovered stirring occasionally, about 20 minutes.
Add fish and shrimp/seafood and cook uncovered just until shrimp turn pink and fish almost flakes, about 5 minutes.
Remove bay leaves, season to taste with salt and pepper, and serve with baguette or rough country bread.
Super-Fast Chilaquiles July 28 2013, 0 Comments
1 cup Village Hot Sauce Extra Hot (Mild can be substituted)
2 cups tomato sauce
1/2 cup water
1 (4-oz) can chopped green chiles, including liquid
1 (14-oz) can pinto or black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (11-oz) bag corn tortilla chips (or about 8 cups)
1 cup sour cream
2 cups grated Monterey Jack or Pepper Jack cheese
2 tablespoons minced cilantro, optional
Preheat the oven to 350 degrees F.
Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (or 12x 7x2”) baking dish, and top with half the corn chips, crumbling slightly to make an even layer. Drop small spoonfuls of half the sour cream over the chips, then sprinkle with half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top with the cilantro and serve. You can cut it into squares and serve, or use a large spoon to scoop out the chilaquiles.
Note: Some tortilla chips are very salty. Look on the back of the bag for the sodium content and choose a brand that has no more than 110 milligrams of sodium per serving.
Costa Rican Style Baked Tilapia with Village Rice, Pineapple, and Beans July 28 2013, 0 Comments
Costa Rican Style Baked Tilapia with Pineapple, Village Rice, and Beans
1 cup basmati or other long-grain white rice, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/4 cup orange juice (fresh-squeezed if possible)
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro (plus extra for garnish)
2 garlic cloves, minced
1 teaspoon sugar
½ tsp kosher salt (or ¼ tsp table salt)
¼ tsp black or white pepper
4 (5 to 7-ounce) tilapia fillets (or other firm white fish), rinsed and patted dry
2 cups Village Hot Sauce Mild (Extra Hot may be substituted)
1 (15-ounce) can black beans, drained and rinsed
2 cups medium-diced fresh pineapple
1-2 limes, thinly sliced
Bring chicken broth to boil in a pot over medium heat and add rice. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
Preheat the oven to 400 degrees F.
In a shallow baking dish, whisk together orange juice, lime juice, olive oil, 2 tablespoons of the cilantro, garlic, sugar, salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning once or twice.
Stir together the cooked rice, Village Hot Sauce, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish or 9x13” pan. Remove the tilapia from the marinade--reserve the marinade--and place the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices on the filets. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 35 minutes depending on thickness of filets. Garnish with chopped cilantro before serving. Serves 4-6.