3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

3 1/2 cups cornmeal
1/2 cup flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

T o use; Soak 2 lbs of fish of your choice in 2 cups buttermilk. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal mixture, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate.

Makes: 20-30 biscuits

La Bella Italia’s Mushroom Ravioli

8 oz button mushrooms
1 tbsp butter
1 medium-sized shallot
1 small bunch of chives
1 ½ tbsp salt
4-6 oz skim ricotta cheese
48 wonton wrappers
Water
Canola oil for pan frying
 

In a food processor, add button mushrooms (cut in quarters), shallot, and chives and pulse until finely chopped.
Heat butter in a small saucepan.
Add mushroom mixture and salt, stirring occasionally until the mushrooms turn a light shade of brown and the shallot is translucent. Make sure it’s kind of salty – you’ll be adding ricotta to the ravioli, and if the mushroom mixture isn’t salty, your ravioli will be bland.
Spoon 1 tsp of the mushroom mix on the middle of a wonton, then top with 1 tsp ricotta cheese.
Moisten the edge of the wrapper with water, bring two opposite corners together and form a triangle. It’s better if you work from the middle of the wonton and push out – this will push out air pockets.
Repeat until all wontons are used.
Heat canola oil in a large pan (over med-high heat).
Add ravioli.
Flip the ravioli after about 90 seconds.
Cook for another 30 seconds and add about 2 tbsp of water to the pan. Turn heat down to medium.
Cover and cook for another 2-3 minutes.
Serve with marinara for dipping or with your favorite tomato or white sauce as you would boiled ravioli.