Randy's Gazpacho and Fiesta Con Pollo Recipes

Are you looking for a tasty meal filled with an abundance of flavor? Try our recipes that Chef Randy has whipped up just for you to enjoy! With this summer heat still upon us, try our delicious gazpacho for a chilled soup option. Accompanying the gazpacho will be our Fiesta Con Pollo recipe for a festive chicken casserole. Take your dinner party up a notch with these mouthwatering options!

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Randy’s Gazpacho Recipe

What you’ll need:

Food processor

Knife

Cutting board

Bowl

Container to store the soup

 

Ingredients:

2 red peppers deseeded and cut into 8th’s

6 roma tomatoes cut into 4th’s

1 large hot house cucumber cut into 2” pieces

1 large red onion cut into 8th’s

1 cup cilantro leaves

2 to 4 cloves of garlic (depending on how garlicky you like it)

1 to 2 jalapeño peppers deseeded and cut into 4th’s

1 bottle vegetable juice (V-8 is best)

1 to 2 cups of red wine vinegar

Tabasco to taste

Salt to taste

 

Method:

  1. Using a food processor, start chopping all vegetables to the desired coarseness

  2. Place in a bowl and add vegetable juice and vinegar to taste

  3. Add salt to taste

  4. Store in a container and chill. It’s best to do this the day before so flavors can blend

 

Serving Suggestions:

Top with sour cream, frizzled tortillas, or cilantro leaves.

Fiesta Con Pollo Recipe

What you’ll need:

Cutting board

knife

Bowl to mix

3 qt casserole dish

Spoon to mix with
 

Ingredients:

2 whole chicken breasts

1 12oz bag of crushed tortilla chips

1 cup shredded cheddar cheese

1 cup grated jack cheese

1 cup of your favorite salsa

2 cups of #10 can whole tomatoes

1 medium onion (chopped 1/4”)

1 package of enchilada mix

4 oz chopped green chillies

 

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For Top Of Casserole:

1 small can whole or sliced black olives

2 cups corn

1 1/2 cups your favorite salsa

1 cup jack cheese

1 cup cheddar cheese

 

Method:

  1. Spread crushed tortilla chips on 12 cup Pyrex dish

  2. Poach 2 large chicken breasts with salt, pepper, and garlic (Note: If in a hurry, you can use a BBQ chicken from the store since you will need 4 cups of chicken)

  3. Chop chicken breast into 1 inch pieces and place in pan on top of crushed chips

  4. Sprinkle the cheddar and jack cheese over the chicken

  5. Make a mixture of salsa, onions, whole tomatoes, chopped chilies and enchilada mix

  6. Spread over the cheese and chicken

  7. Then add another layer of tortilla chips on top

  8. Garnish with sliced black olives, corn, jack cheese, cheddar cheese, and salsa (take each ingredient and run a stripe over the top of the casserole)

  9. Bake in a preheated oven at 350 for 40 minutes

 

Note: Serve with extra salsa and sour cream

 

Try our delicious recipes for a Mexican inspired dinner party and let us know what you think in the comment section down below! We would love to hear from you all! These yummy options will be a hit with your guests at your next party. To cater your next event, contact Randy Fuhrman Events today! Remember, our team at Randy Fuhrman Events lives by our company motto, “We Create So You Can Celebrate!”

Brie and Papaya Quesadilla Recipe

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Interested in a tasty dish you can quickly whip up? Try this recipe for the perfect summer appetizer! This Brie and Papaya Quesadilla that Randy Fuhrman Events has created just for you, will be the talk of the town. This unique blend of flavors will complement any dinner party you have coming up! Pair the dish with your favorite salsa for an added kick!

Chef Randy's Recipe for Brie and Papaya Quesadillas!


Ingredients:

  • 1 yellow onion (thinly sliced and halved)

  • 10 8” flour tortillas

  • 1 lbs. Brie cheese (cut into ¼” strips)

  • 2 Poblano chiles (roasted, peeled, seeded, and diced)

  • 1 ripe papayas (peeled, seeded and diced) Note ( If you like mangoes better, you can use mangoes)

  • ¼ cup butter

  • ¼ cup canola oil


Method:

  1. Melt butter and oil together

  2. Saute onions in a little butter and oil until soft then remove from heat, and let cool for about 6 to 8 minutes. Drain and set aside.

  3. Heat a nonstick or well-seasoned skillet over medium heat for several minutes. When skillet is hot, soften tortillas by placing them in skillet for about 5 seconds per side.

  4. Let cool and then put a few strips of brie cheese on half of each tortilla.

  5. Add several onion strips. 1 T. of diced chilies, and ¼ cup chopped papaya. (or mango)

  6. Fold tortillas over and brush a mixture of melted butter and oil.

  7. Heat a skillet over medium heat and brown quesadillas on both sides.

  8. Preheat oven to 200 degrees.

  9. Place on cookie sheet in oven to keep warm while browning remaining quesadillas.


Note: After being filled, quesadillas can be refrigerated for a day, covered with plastic wrap. Bring them to room temperature before grilling and serving. Serve with sour cream and your favorite salsa. Chef Randy prefers a mango peach salsa for the summertime!


Try this delicious dish and let us know what you think in the comment section down below! We would love to hear your ideas also! 

South of The Border Black Bean Salad

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With that infamously hot summer here, we all know that there’s bound to be a cold dish in your future. If it be at the home for the family, at a party, or even at an event, cold dishes are just a natural part of our summer diet! Well, we’ve got you covered with Chef Randy’s fantastic recipe for his South of The Border Black Bean Salad! Loaded with nutritious ingredients such as wild greens, black olives, and mango plus being an easy to assemble dish, this must have for any home, party, or event! 


South of The Border Black Bean Salad: Serves 8

What you’ll need:

  • Blender
  • Bowl for mixing
  • Cutting Board
  • Knife
  • Serving Platter
  • Serving Tongs

Ingredients:

  • 2 8.oz. bags of wild greens
  • 1 cup of julienne jicama
  • 1 cup canned black beans, rinsed well
  • 1 cup whole pitted black olives
  • 1 cup roasted corn (Trader Joes if you don't want to roast yourself)
  • 1 small red onion (sliced paper thin)
  • 1 medium ripe avocado ½ inch cubes
  • 2 oranges (segmented)
  • 1 large mango (½ inch cubes)

Dressing: 

  • ⅔ cup Italian dressing
  • ¼ cup cilantro leaves
  • ½ cup red onions
  • ¼ cup salsa
  • ½ cup chopping mangos
  • ¼ cup fresh orange juice


Method:

  • Put all dressing ingredients into the blender and blend well (NOTE: this dressing will store up to 4 weeks).
  • Toss all salad ingredients together then drizzle salad dressing until you have the flavor that works for you. 
  • If you are going to plate the salad, individually, I would make sure that the top of the salad, I have some olives showing along with either some mangos or oranges, to make a great presentation.

NOTE:

If you like, you can julienne fresh corn tortillas, fry them up with a little salt and use them for crunch in your salad! 

OR

You can add 2 cups roasted chicken (you can buy at the store if you do not want to roast your own) to this and make this a main salad for those hot summer days where you don't want to turn your oven on.

ENJOY!


Love our recipe? Well, share what you think of it in the comments section below. We’d love to see and hear what you think of our South of The Border Black Bean Salad! 

Red, White, and Blue 4th of July Lemonade!

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Beat the heat and celebrate your independence with these amazing 4th of July themed lemonade recipes. They’ll be sure to make your party stand out. Check out our suggestion for how to make these delicious lemonades into adult beverages at the bottom of the article. Bring in the 4th of July by having a lemonade for each star and stripe. Can we say star spangled lemonade bar?

Raspberry Lemonade

What you’ll need:

  • Blender or Whisk

  • Pitcher

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups superfine sugar
  • 4 cups fresh or frozen raspberries
  • 2 cups hot water
  • 7 cups cold water
  • Ice cubes for serving

Directions:

  1. Start by adding 3 cups of superfine sugar with 2 cups hot water and 2 cups of raspberries to your blender and shake things up to dissolve the sugar and blend the raspberries.
  2. Add the mixture to the lemon juice and top it off with 7 cups cold water.
  3. Taste to make sure it's sweet enough for you.
  4. Then add the other 2 cups of raspberries.
  5. Mix together and let chill in the fridge for at least 2 hours.
  6. Serve over ice.

 

Blueberry Lemonade

What you’ll need:

  • Blender or Whisk
  • Pitcher

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups superfine sugar
  • 3 cups fresh or frozen blueberries
  • 2 cups hot water
  • 7 cups cold water
  • Ice cubes for serving

Directions:

  1. Blend together the lemon juice, sugar, blueberries, and hot water until the berries are pureed and the sugar is dissolved. Then pour contents into pitcher.
  2. Add cold water.
  3. Chill for at least an hour.
  4. Serve over ice.


 

Lemonade

What you’ll need:

  • Blender or Whisk
  • Pitcher

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups superfine sugar
  • 2 cups hot water
  • 2 lemons slice ¼” thick
  • 7 cups cold water
  • Ice cubes for serving

Directions:

  1. Take the superfine sugar with 2 cups hot water and blend in blender to dissolve sugar
  2. Add the mixture to the lemon juice and top it up with 7 cups cold water.
  3. Taste to make sure it's sweet enough for you.
  4. Add the sliced lemons.
  5. Mix the lemonade together and let chill in the fridge for at least 2 hours.
  6. Serve over ice

 

Did you enjoy these recipes? Well, for all of you adults out there, spruce them up by adding your favorite vodka. We suggest that if you have kids at your event that you create a lemonade station and place the bottle of vodka for the adults to add to their drinks individually so that the rest of the lemonade can be used for the kids. We hope that you enjoy your holiday and would love to hear your thoughts on our lemonades and even what creative spins you added!