Spanish Hash

This casserole is a cross between a Spanish Rice and a Texas Hash. Sort of a Spexas Hash?

Ingredients:

1 lb. ground round

1 medium onion, diced

3 cloves garlic, minced

olive oil

1 14.5 oz. can crushed tomatoes

1 14.5 oz can fire roasted tomatoes

1 14.5 oz can garbanzo beans

1/2 cup chopped spanish green olives

3 tbsp. seasoning blend (see below)

1 cup uncooked long grain rice

2 cups beef or vegetable stock

1 cup shredded Mexican Blend cheese

Directions:

1. Preheat oven to 350 degrees. Lightly grease 1.5 - 2 quart casserole dish.

2. Bring stock to boil in medium pot with lid

3. Add rice, lower heat to simmer, cover pot, and simmer for 15 - 20 minutes, until liquid is absorbed and rice is fluffy and tender.

4. While rice is cooking, in large skillet, heat olive oil and add onions and garlic. Lightly saute just until onions begin to sweat. Add chopped olives and seasoning blend and saute for additional 2-3 minutes.

5. Add ground round to onion mixture and cook until browned. Add tomatoes, garbanzo beans and cooked rice and mix thoroughly.

6. Pour mixture into prepared casserole dish. Cover with shredded cheese, and bake for 30 minutes.

Seasoning blend:

4 tsp. dried minced onion

3 tsp. chili powder

1 tsp. corn starch

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. oregano

1/4 tsp. cayenne pepper

Combine and store in airtight container.

Shrimp and Chicken Risotto

This risotto dish is creamy, a bit tangy, and oh sooo good!

1/2 cup cooked chicken

24 medium cooked shrimp

2 tbsp. butter

3 cloves garlic, finely chopped

1 small shallot, finely chopped

1 cup uncooked arborio rice

3 cups well seasoned chicken broth (note, if broth is not well seasoned, add a bit of Adobo seasoning)

1/4 cup sherry

1 tbsp. lemon zest

1/2 tsp. curry powder

juice of 1 lemon

1 oz. cream cheese

1/4 cup grated parmesan cheese

4-5 green onions, chopped

1. In small saucepan, heat chicken broth to simmering and keep on stove.

2. In large saucepan, melt 2 tbsp. butter, add garlic and shallot and saute for 1-2 minutes. Add rice and saute for additional 2-3 minutes. Add sherry and stir, cooking until sherry is absorbed.

3. Add 1/2 cup simmering chicken broth to rice and cook, stirring constantly, until liquid is absorbed.

4. Add the lemon zest, lemon juice, and curry powder and stir in completely.

5.Continue to add broth, 1/2 cup at a time, stirring constantly. Cook until the liquid is absorbed between additions. With the last addition, the rice should be tender on the outside and still just a bit firm inside. Continue to cook until most of last addition of broth is absorbed.

6. Add cream cheese and parmesan cheese and stir in until completely incorporated.

7. Add chicken, shrimp, and 1/2 of the green onion (mostly the white part here). Stir in and cook until warmed through.

8. Use the green part of the chopped green onions as garnish on top of each serving. Don't forget this step; the freshness of the green onion is really the crowning touch!