Labomba Recipes

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LA BAMBA CASSEROLE



La Bamba Casserole image

Make and share this La Bamba Casserole recipe from Food.com.

Provided by Irish in the City

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 (5 1/4 ounce) can whole green chilies, drained
cooking spray
1 lb ground turkey
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 cups frozen whole kernel corn, thawed
1 (16 ounce) can fat-free refried beans
6 ounces shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onion

Steps:

  • Preheat oven to 375°.
  • Cut green chiles in half lengthwise.
  • Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble.
  • Add diced tomatoes; cook 5 minutes or until liquid evaporates.
  • Spoon turkey mixture over chiles.
  • Top with corn.
  • Carefully spread beans over corn.
  • Sprinkle cheese over beans.
  • Bake at 375° for 30 minutes.
  • Let stand 5 minutes; top with chopped tomato and green onions.
  • Yield: 6 servings (serving size: 1 1/3 cups).

LA BOMBA



La Bomba image

Make and share this La Bomba recipe from Food.com.

Provided by AmandaInOz

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/4 ounces gold tequila
3/4 ounce Cointreau liqueur
1 1/2 ounces pineapple juice
1 1/2 ounces orange juice
2 dashes grenadine

Steps:

  • Shake all ingredients except grenadine with ice three times only (to keep pineapple juice from frothing).
  • Strain into a sugar rimmed cocktail glass.
  • Add grenadine and garnish with a lime wheel.

Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 1.5, Carbohydrate 10.7, Fiber 0.2, Sugar 8.4, Protein 0.5

BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)



Bomba Calabrese (Spicy Calabrian Pepper Spread) image

This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 55m

Yield 32

Number Of Ingredients 12

4 large button mushrooms, quartered
½ yellow onion, chopped
1 small eggplant - trimmed, peeled, cut into chunks
¾ cup olive oil, or more as needed, divided
1 pinch kosher salt, plus more as needed
2 pounds hot cherry peppers
1 pound red bell peppers
3 habanero peppers
1 teaspoon kosher salt, plus more to taste
½ teaspoon crushed fennel seeds
1 teaspoon dried oregano
¼ cup white wine vinegar, or to taste

Steps:

  • Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
  • Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
  • Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
  • Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 2.7 g, Fat 5.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 74 mg, Sugar 1 g

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2002-10-21 Step 2. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray. Step 3. Heat a large nonstick skillet …
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  • Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
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