chicken poblano casserole

So so good!

8 roasted Hatch green chiles or Poblanos peeled
2 cobs of corn, kernels removed
Mexican chicken
4 oz dairy free cream cheese
2 handfuls of dairy free mozzarella
1.5 cups non-dairy milk
1 cup garbanzo bean flour or tapioca flour
4 large eggs beaten
1 tsp sea salt
1 tsp garlic powder
1 tsp baking powder

Preheat oven to 350°F.

Marinate 5 chicken thighs with 2 tablespoons olive oil, 1.5 tablespoons of Basquise spices and the juice and zest of 1 lime. Cook on comal until brown on each side and cooked through. Shred chicken.

Grease a cast iron skillet or oven proof pan; set aside.

Carefully cut a slit in one side of each roasted and peeled green chile. Layer each opened chile in the dish, add chunks of cream cheese, and add  Mexican chicken. 

Add another layer of chiles, cream cheese and the kernels of corn.

In a large mixing bowl combine non-dairy milk, flour, eggs, baking powder and spices.

Whisk until frothy.

Pour batter over everything.

Sprinkle with shredded cheese.

Place into your preheated oven and bake for 25-30 minutes or until puffed & golden.

ground beef casserole

A tasty and easy one pan dish.

1 pound ground beef
1 medium yellow onion, chopped
1 14.5 ounce can fire roasted diced tomatoes
15 ounce can tomato sauce
6 ounce can tomato paste
2 cups Beef Broth
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon salt
1 teaspoon coarse ground pepper
8-12 ounces Rummo gluten free spiral pasta
½ cup dairy free sour cream
8 ounces dairy free cream cheese, chopped into chunks
1 package of dairy free feta

Preheat oven to 350 degrees.

In a cast iron braiser over medium heat cook the ground beef until just a little pink remains. Add the chopped onion. Cook on medium heat until the onion is translucent.

Add the diced tomatoes, tomato sauce, tomato paste, beef broth, seasonings, sea salt and pepper. Stir to combine the ingredients and heat to a simmer.

Add the sour cream, cream cheese, feta and uncooked pasta. Stir to combine.

Bake at 350 degrees for 35 minutes or until bubbling around the edges and browned slightly.

jazzfest shrimp coctel

Ana Castro of Acamaya in New Orleans did a demonstration of her shrimp coctel at Jazzfest 2025 and it was amazing.

This isn't exactly her recipe but it's as close as I can recall.

Ingredients

For the Shrimp

2 pounds medium size shrimp (Approx 31-35 per pound) deveined, tail shells removed. (Thawed if frozen)
1/4 cup kosher salt
1/4 cup sugar

For the Coctel Mixture

2 cup chilled V8
1 cup chilled Clamato juice
1/2 cup freshly squeezed lime juice
1 tbsp Worcestershire sauce
2 tbsp Crystal's Hot Sauce
2 cups English cucumber- seeded, 1/8-1/4 inch dice
4 tbsp jalapeños – seeded and finely diced
1 cup red onion – finely diced
4 tbsp chopped fresh cilantro

Instructions

Fill large bowl halfway with ice and water. Set aside.

In a medium pot, combine the salt, sugar, and 6 cups of water. Bring to a boil over medium-high heat.

Add the shrimp to the boiling water mixture and poach for about 2 minutes, until the shrimp are pink and opaque. (Note: The water will not fully return to a boil once you add the shrimp.) If you are nervous about the shrimp not being cooked, pull one and slice to make sure they are cooked through.

Transfer shrimp to ice bath and let cool for 3 to 5 minutes. Once cool, pay dry and cut each shrimp into 2-3 bite size pieces per shrimp, depending on size.

In a large mixing bowl, combine tomato juice, clamato juice, lime juice, Worcestershire sauce, and hot sauce. Mix well. Add the cooked, chopped shrimp, cucumber, jalapeño & red onion and gently stir until evenly coated.

Cover and chill in the fridge for at least one hour and up to 24 hours. Taste for seasoning once all the flavors have married. Add salt, pepper hot sauce, and/or lime juice to taste.

the only good chickpeas (besides hummus)

This softens the chickpeas in just the right way.

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, finely chopped, or a tablespoon of jarred garlic
1 tablespoon grated or finely chopped fresh ginger, or 2 tabs of frozen ginger
1½ teaspoons curry powder
1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves) or half a bag of frozen spinach
1 (15-ounce) can chickpeas, rinsed and drained
1 (13.5-ounce) can coconut milk
1 cup of water
2 teaspoons kosher salt
4 Roasted Sweet Potato halves, cut into ½-inch pieces
1 tablespoon fresh lime juice, plus additional wedges for serving
1 teaspoon of fish sauce, for serving
½ cup chopped fresh cilantro leaves and tender stems, plus more for serving (optional)

Directions

Roast sweet potatoes. Pre heat oven to 400 degrees. Cut sweet potatoes in half, cover in olive oil and roast cut side down for 35 minutes.

Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes.

Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.

If using, add fresh greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they’re sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 1 cup water, and the kosher salt. If using frozen greens, add now. Let the whole thing simmer, partially covered, for about 20 minutes.

Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm them through. Stir in the lime juice and cilantro if using and taste for seasoning; add more salt or lime juice if necessary.

Serve the braised chickpeas in shallow bowls over rice, topped with a splash of fish sauce and a squeeze of lime.

Adapted from Epicurious.com