“I went searching for this recipe after the lab went out the Chevy’s for Tim’s birthday. It’s not incredibly sweet, but just a little bit and is quite satisfying after a large meal.” – April Ferre
In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1minute.
In a blender container, blend half of the corn with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk. Mix well.
Pour the corn mixture into an 8×8-inch baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove.
Bring water to a boil and steam corn mixture for 1 to 1 1/4 hour (making sure to check to see if you need to add more water), until a toothpick inserted in the center comes out clean. Note: The pan must be tightly wrapped at all times.
Tomalito should have a smooth, moist texture. Makes 12 to 16 servings.
2004 Recipe – April Ferre – From Chevy’s Fresh Mex Restaurant
“A nice alternative to a red Enchilada sauce. Also try substituting Slow Cooker Chile Verde for chicken. This can be put together casserole-style for quicker assembly.” – April Ferre
1 1/2CupChickenCooked & Cubed or Shredded (See Below)
1 1/2CupCheddar CheeseShredded
1/4CupMilk
10Corn TortillasHeated
Instructions
Heat oven to 350 degrees.
Preferred Chicken Cooking Method:
Use a meat mallet to pound a large chicken breast to 1/2-inch thick.
Brush chicken with oil and season generously with Southwest Seasoning.
Grill on an indoor grill. Let rest 5 minutes and then chop into small cubes.
Filling:
Melt margarine in medium saucepan over medium heat. Add onion and cook until onion is tender. When onions are almost done, add garlic and cook 1 to 2 minutes more.
While onions are cooking, in a medium bowl combine half of the olives, the soup, half of the sour cream, and the green chilies. Mix well.
When onions and garlic are done, add sour cream mixture and stir to combine.
Reserve 3/4 cup of the mixture and set aside for the sauce.
Stir chicken and 1/2 cup cheese into remaining filling.
Sauce:
In small bowl, combine reserved 3/4 cup sour cream mixture and add remaining sour cream and milk. Blend well.
Assembly
Place about 1/4 cup filling in the center of each warm tortilla; roll up. Place seam side down into a 9×13-inch baking dish.
Pour sauce over enchiladas and sprinkle with remaining cheese and olives.
Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated and cheese melted.
2003 Recipe – April Ferre – From Pillsbury Complete Cookbook, 2000
“One of my very favorite places to eat in Davis is Sam’s Mediterranean Cuisine, they have the most amazing chicken kabobs. This is my approximation of their seasoned chicken.” – April Ferre
“In college, my best friend, Alvin, was the cultural programmer in one of the dorms. He asked me to help out with a cooking class by making a variety of dishes from different countries. I made these, Kathy’s Jumbo Stuffed Shells, and some other things that I can’t remember now.” – April Ferre
Heat oil in fry pan. Fry corn tortillas for a few seconds on one side. Remove to cutting board. In center, place come chicken, black beans, onion, and cheese. Roll up enchilada and place in 9×13-inch baking dish. Be sure to do these steps quickly after tortilla is removed from fry pan or you will be unable to roll up the enchilada. Repeat for remaining enchiladas.
Pour over enchilada sauce and top with remaining cheese, olives and green onion. Bake in a 350 degree oven for 25 minutes.
“I went hunting for a recipe when my daughter, Laurie, was coming to dinner and bringing a vegetarian friend. I found this in one of my magazines.” – Jean Hansen
“This was my Mom’s standard dish if a vegetarian was coming to dinner, but it is equally good if you are a meat eater.” – Calla Ferre
Mix tomatoes, salsa, thyme, oregano, celery seed, and 1/4 cup green onions.
Fry tortillas in oiled skillet until softened, turning once. Spoon 1/4 cup cheese onto center of each tortilla. Top with two tablespoons tomato mixture and 2 rounded tablespoons corn. Roll tortillas around filling and place in a large, shallow baking pan.
Mix sour cream and remaining green onion. Spoon over tortillas Top with remaining tomato mixture. Sprinkle with remaining cheese.
Bake at 350 degrees for 20 minutes or until heated through.
“Another one of the first recipes I tried when I got my indoor grill. It cooks fish to perfection. The addition of the Avocado-Mango Salsa makes this recipe heavenly!” – April Ferre
Toss all ingredients together and season with salt and pepper to taste.
For the Salmon:
In a bowl, whisk together olive oil, lime zest, 3 Tablespoons lime juice, garlic and season with salt and pepper to taste.
Place salmon in a baking dish, cover and marinate in refrigerator for 30 minutes, then flip the salmon and marinate an additional 30 minutes.
Preheat a grill to medium-high heat (375 degrees on an indoor grill). Brush grill with olive oil and cook salmon for about 3 minutes on each side or until just cooked through.
Serve salmon warm, topped with salsa. Pair with Garlic Cilantro-Lime Rice.
“I found this recipe while on a cruise in a cookbook out of the Caribbean, of all places. It was titled ‘Authentic Mexican Tacos.’ The cookbook was being sold to raise money for a local school. If you have some leftover chilies, they go great in this taco meat.” – Jean Hansen
“We fix these quite often. It is easy to have the filling made up in advance as it freezes well. It’s got Taco Bell beat all to heck.” – Calla Ferre
“Definitely has Taco Bell beat, especially given that their ‘meat’ is only 35% beef! I had a craving for these while in college, but it makes up way too much meat for me to eat alone, so I sent out a bunch of messages via AIM (AOL Instant Messenger), which was popular at the time, to my friends and we had a spontaneous taco bar party.” – April Ferre
Brown ground beef and drain off fat. Add roast beef and mix thoroughly to break up chunks into shreds. Mix ground and roast beef uniformly throughout mixture. Add garlic to taste.
Fill preformed taco shells with taco meat. Place filled shells on baking sheet in preheated 375 degree oven for 5 minutes.
Fill with desired fillings and serve immediately. Makes approximately 18 tacos.
“In piecing together a recipe for fish tacos, I knew I needed a good sauce to go on them. I came across this one, and the website said it was good on everything and they weren’t kidding. This stuff is fabulous! Double or triple the recipe and you will find ways to use it.” – April Ferre
