Special Recipes You'll Want to Try Out on Your Own
There are a thousand and one ways to have your meal and who says you can’t try them all? Life already has enough routine built into it; there’s no need for you to add more – especially not in the kitchen!
So, throw away mom’s old cookbook and roll up your sleeves. It’s time we try something new!
Are you a fan of Mexican food? Or maybe you prefer seafood freshly plucked from the deep blue? If you like either then you are going to love our list of special recipes. There’s also something for those planning a barbecue out in the yard and those who have a special love for good old Southern Homestyle.
The recipes outlined here are mouthwatering and delicious, but why settle on four when you can sample the delights offered at an entire buffet?
You can find much more to excite your taste buds this August by taking advantage of the buffet specials Farmer’s Pick® will be organizing at Lady Luck® Casino Vicksburg!
You can stop by anytime to try out our special recipes. We would love to have you. You best believe there is something for everyone at the Lady Luck® Casino.
Hatch Green Chili Enchiladas
A spicy entry for those who can’t get enough Mexican flavor.
Ingredients for the Chicken & Sauce:
- 1 chicken with the insides removed, but the neck retained
- 1 small carrot
- 1 large onion
- ½ tsp of cumin seeds
- 2 cups of diced white onion
- 4 minced garlic cloves
- 2 tbsp unsalted butter
- 3 unpeeled garlic cloves
- 2 tbsp all-purpose flour
- 6 cups of hot chicken broth
- 3 cups peeled and chopped hatch green chili, roasted
- ¼ tsp dried oregano
- Salt and Pepper
Ingredients for the Enchiladas & Garnish:
- 12 soft corn tortillas
- 2 cups crumbled queso fresco
- 2 ½ cups of grated Oaxacan or Monterrey Jack cheese, or a mix
- 4 scallions, thinly sliced
- Crema, crème fraiche, or sour cream
- 1 cup coarsely chopped cilantro leaves and tender stems
- Thinly slivered crisp lettuce, tomato slices and radishes (optional)
1. To prepare the chicken, place it in a large pot or Dutch oven along with the neck. Add just enough water to cover the chicken. Add the carrot, onion, garlic cloves, and bring to a simmer. Simmer for about 40 minutes, or until the chicken is cooked through and the water is flavorful.
2. Strain the broth and set the chicken aside to cool until it can be handled. Preserve the broth, and if you like, continue to simmer the chicken neck and vegetables to concentrate the flavor.
3. Shred the chicken, discarding the bones and skin. Set aside 4 cups of meat. Reserve 6 cups of broth for the sauce, and a further 2 cups for softening tortillas.
4. To make the sauce, heat a small, dry skillet over medium heat and add the cumin. Cook, stirring and shaking occasionally, for about 3 mins, or until fragrant.
5. In a large saucepan, melt the butter over medium heat. Add onions and cook for about 8 minutes, or until barely colored. Stir in the minced garlic and cook for 1 minute. Sprinkle flour into the pan and stir to incorporate. Add the chilies. Season well with salt, but sparingly with black pepper; add cumin, oregano. Stir well. Gradually whisk in the chicken broth and simmer for about 10 minutes or till the sauce slightly thickens. Taste and adjust the seasoning as needed, then set aside.
6. To make the enchiladas, preheat the oven to 400°. Ladle one and a half cups of the sauce into a 9x13 inch glass baking dish. Heat the chicken broth that is left. Dip the tortillas briefly into the heated broth to soften them so that they don’t break when they are being rolled.
7. Distribute 3 tablespoons of the shredded chicken down the center of each tortilla, and roll up. Place them seam side down in the prepared baking dish. Coat generously with the remaining sauce. Sprinkle cheese over the sauce, and cover with foil. Bake until the enchiladas are baked through and the sauce starts to bubble. Take the foil off and boil again until the top is browned and bubbling.
8. Remove the enchiladas and sprinkle with the queso fresco, cilantro, and scallions. Divide into various plates and drizzle each portion with sour cream. Garnish with tomato, lettuce, and radish. Best served immediately.
Seafood lovers, try this for a smoky flavor the whole family can enjoy.
- 4 (6 oz.) triggerfish fillets
- 1/2 tsp salt
- Vegetable cooking spray
- 2 tbsp extra virgin olive oil
- ¼ tsp freshly ground black pepper
- Strawberry-Blueberry Relish
- Pat your fillets dry with paper towels and let them stand at room temperature for about 10 minutes. In the meantime, coat your grill with cooking spray and then preheat to 400°.
- Brush both sides of your fillets with oil, and sprinkle with salt and pepper. Lay your fillets on a grate, and grill for 4 minutes or until grill marks appear or the fish no longer sticks to the grate. Keep the grill covered during this time.
- Carefully turn your fillets to the other side and grill for about 2 minutes or until the fish separates into moist chunks when they are gently pressed. Serve with Strawberry-Blueberry Relish.
Grilled Avocado Caprese Crostini
One of the best BBQ recipes for that outdoor gathering and a taste you will not soon forget.
- Garlic olive oil
- 8 thick slices of sourdough loaf or any loaf of your choice
- 1 avocado, sliced thinly
- 100 g (3.5 oz.) fresh Bambini bocconcini or baby mozzarella balls
- 250 g (9 oz.) vine ripened cherry tomatoes, halved
- ½ cup basil leaves, divided
- Balsamic glaze
- Preheat the oven, with grill/broiler set to medium heat.
- Place bread onto a baking tray and drizzle with olive oil. Grill in oven until crisp golden.
- Top each bread slice with basil leaves (use half of the leaves you have), avocado slices, tomato halves, and mozzarella. Season with salt and pepper to your taste, and then place back in the oven for further 3-5 minutes, or until the tomato has been grilled to your liking and the cheese warmed through.
- Finely chop the remaining basil leaves and sprinkle over the crostini. Drizzle your balsamic glaze before serving.
King Ranch Chicken Mac and Cheese
A favorite among Southern Homestyle Recipes.
- ½ package cellentani pasta
- 1 medium onion, diced
- 2 tbsp butter
- 1 green bell pepper, diced
- 1 can diced tomatoes and green chilies
- 3 cups chopped, cooked chicken
- ½ cup sour cream
- 1 can cream of chicken soup
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 ½ cups shredded cheddar cheese
- Preheat the oven to 350°. Prepare pasta as indicated on the package.
- In the meantime, melt your butter in a large Dutch over medium-high heat. Add bell peppers and onions and then sauté for 5 minutes or until tender. Stir in the green chilies, tomatoes, and cheese products; stir constantly while cooking, 2 minutes or until the cheese melts. Stir in the chicken, and add the remaining 4 ingredients as well as the cooked pasta until the mixture blends.
- Spoon the mixture into a lightly greased 10-inch cast-iron skillet or 11-by-7-inch baking dish. Sprinkle with shredded cheddar cheese.
- Bake at 350° 25-30 minutes, or until bubbly.
And there you have it! Four delicious recipes that you can try out yourself and share with family and friends.