MAIN COURSES

Corn Chowder Serves 4 Ingredients: 2 tablespoons butter 4 scallions, white and green tops sliced 1 red bell pepper, chopped 2 ribs celery, chopped 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice 4 cups fresh corn kernels (cut from about 8 ears) 1 bay leaf 1 quart canned low-sodium chicken broth or homemade stock 2 teaspoons salt 2 cups milk 1/4 teaspoon fresh-ground black pepper CHILE CRUNCH Sour cream, for serving (optional) Directions: In a large saucepan, melt butter over moderately low heat. Add scallion, bell pepper, and celery and cook, stirring occasionally, until vegetables start...

Salpicón (Shredded Beef Salad) Serves 4-6 Ingredients: 3 lb beef flank or skirt steak 1 large onion, chopped 1/3 cup olive oil 1/4 cup cider vinegar 1-2 teaspoons Mexican oregano crumbled salt and pepper to taste 3-4 tomatoes, seeded and chopped 1 large onion white or red), thinly sliced(can cover with vinegar for 1 hour to make it milder) 1-2 tablespoons CHILE CRUNCH 3-4 avocados, chopped lettuce cut thinly cilantro, chopped Cotija cheese Directions: Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1...

Baked Chicken Serves 4-6 1 Roasting chicken 1/2 jar apricot preserves 2 Tablespoons CHILE CRUNCH Salt and pepper to taste Optional 8 New potatoes 1 Onion cut into 4 8 Peeled baby carrots 1 Cup chicken broth Set oven to 350. Mix apricot preserves with CHILE CRUNCH, salt and pepper. Rub all over a roasting chicken and bake about 1 hour or until done. Option: I often place whole potatoes, peeled carrots and chunks of onion in the bottom of the roasting pan with chicken broth. The vegetables will cook with the chicken and you have a "one pot meal."

Brown Rice and Vegetables Serves 4 Ingredients: 1/2 broccoli head cut into florets 1/2 cauliflower cut into florets 6 baby peeled carrots 1 zucchini diced 1/2 cup corn kernels CHILE CRUNCH 1 cup brown rice Directions: Cook the rice according to the directions. Steam broccoli, cauliflower, carrots, frozen or fresh corn and zucchini until just tender. Serve over cooked brown rice and top with CHILE CRUNCH for flavor and heat. The vegetables can be tossed in a tablespoon of olive oil and roasted in a 400˚ for about 20 minutes or until tender.