BYU Broadcasting | Culinary Creations

Directions: Spread chicken on baking sheet and sprinkle with seasoning. Bake until done at 350 degrees for 20-30 minutes, depending on the size of the chicken pieces. Cool. Chop chicken pieces into small dice either with a knife or in the food processor. In a large bowl, combine the chicken, cheese, and beans. Spread tortillas out on work surface. Stir cumin into softened cream cheese. Spread the cream mixture over the tortillas, making sure to cover the edges which will seal the wraps. Divide the chicken mixture evenly among the tortillas, spreading it out but not covering the sealing edges. Dot with salsa. Run red pepper strips down the center of the tortilla. Starting at one end, roll tortillas up pinwheel style. Refrigerate at least 4 hours, or up to 24 hours, before serving. At serving time, slice tortilla rolls on the diagonal, approximately 1/3" in diameter for hors d'oeuvre size or thicker for sandwich size. Arrange on platter with diagonal cut end exposed on the outside of the platter. Makes sixty appetizers.

Grilled Pork Loin Medallions with Papaya, Kiwi, and Citrus Salsa
Printable Version

Ingredients:

1 Papaya

3 Kiwi

2 Navel Oranges

2 Limes

1 Grapefruit (preferable Pink)

2 Radishes

1 Stalk Celery

1 Bunch Green Onions

2 Jalapeno Chilies

2 Anaheim Green Chiles

2 tablespoons Cilantro (finely chopped)

1 tablespoon sugar

Salt to taste

Directions: Peel and chop the papaya and kiwi. Cit the oranges, limes, and grapefruit in half crosswise. Remove citrus segments with grapefruit knife, leaving the membrane behind. Do this process over a bowl so as to catch all the juices. Throw the peels and membranes away. Place citrus segments in bowl with juice. Add the kiwi and papaya. Thinly slice radishes. Dice celery and green onions. Stem and seed both kinds of chilies. Finely dice. Add radishes, celery, green onions, and both chilies to the citrus bowl. Stir in cilantro, sugar, and salt. May be refrigerated up to two weeks. Serve over grilled chicken, pork, or fish.

Grilled Pork Loin
Printable Version

Ingredients:

4 pounds Pork Loin Roast

Mary's Secret Seasoning see separate recipe

Directions: Cut 1" loin fillets off the roast. Rub both sides with seasoning. Grill over medium coals until done. Place on serving platter and garnish with papaya citrus salsa.

Mary's Secret Seasoning
Printable Version

Ingredients:

4 cloves Garlic (minced)

1 teaspoon Cayenne

1 tablespoon Paprika

1 tablespoon Dried Leaf Oregano

1/2 teaspoon Black Pepper

1 teaspoon Salt

Directions: Combine and store covered container in refrigerator indefinitely.

Santa Fe Black Bean and Corn Salad
Printable Version

Ingredients:

4 cups cooked Black Beans

2 cups Frozen Corn this is also a great place to use leftover corn on the cob!

1 large Jicama

peeled and chopped

1 Red Bell Pepper (chopped)

1 Green Bell Pepper (chopped)

1 Red Onion (thinly sliced)

1 pint Cherry Tomatoes (cut in halves)

Dressing
Printable Version

Ingredients:

1/4 cup Red Wine Vinegar

1/4 cup Lima Juice

1/2 cup Canola Oil or oil of your choice

1 teaspoon ground Cumin

1/2 cup Cilantro (chopped)

1/4 teaspoon Cayenne Pepper

Salt and Pepper to taste

Directions: Combine salad ingredients in large bowl. Combine dressing ingredients in small bowl. Pour over vegetables and toss. Refrigerate overnight (or at least 4 hours) for flavors to blend. Place in serving bowl and garnish with fresh cilantro and lime twists.

Mexican Gulf Shrimp and Baby Greens
Printable Version

Ingredients:

1 pound medium to large Shrimp (peeled and cooked)

1 bunch Green Onions

1 large ripe Avocado (peeled and chopped - in lemon juice)

1/4 cup Lemon Juice

1/4 cup Olive Oil

1 tablespoon Cilantro (minced)

2 teaspoons Chili Powder

1 teaspoon Salt

1/2 teaspoon Pepper

1 cup Chunky Salsa (preferably fresh)

8 cups Baby Mixed Greens

Directions: Combine lemon juice, olive oil, cilantro, chili powder, salsa, salt, and pepper in small bowl. Place cooked shrimp and onions in bowl. Pour lemon dressing over shrimp. Place baby greens on eight salad plates. Divide shrimp mixture over top of greens. Garnish with avocado.

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