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!”

Berry Salad With a Raspberry Vinaigrette

Are you in need of an easy but delicious meal? Try this berry salad that Chef Randy has whipped up for you all! We are delighted to share this tasty recipe, perfect for a summer dinner party!

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Ingredients For Salad:

  • 9 oz of baby spinach, torn

  • 1 cup blackberries

  • 1 cup raspberries

  • ½ cup blueberries

  • ½ cup candied pecans (you can get at trader joes)

  • ⅓ cup basil leaves

  • 1 avocado, chopped

  • 4 oz goat cheese

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Ingredients For Dressing:

  • 1/3 cup olive oil, extra virgin

  • 3 tbsp balsamic reduction

  • 1 tbsp raw honey or maple syrup

  • 1/2 tsp himalayan pink salt

  • Ground black pepper, to taste

  • 1/2 cup heaping cup berries, fresh or frozen*


Method:

  1. Divide baby spinach between the four plates

  2. Top with berries, candied pecans, basil and chopped avocado

  3. Then crumble goat cheese on top of

  4. Drizzle with salad dressing. We recommend balsamic vinegar, but any olive-oil based vinaigrette would be fantastic!

 

Note:

If you do not want to make your own dressing, use a bottled dressing and add 1/2 cup of berries, preferably fresh, and blend well in a blender. Let it sit for about an hour for the flavors to blend in together.

For a tasty dish, you can count on Randy Fuhrman events to deliver! Share this salad with your loved ones, as it is sure to be a hit! Let us know if you are need of any catering and event planning needs at (310) 854-0155. We would love to cater your next dinner party!

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! 

Stone Fruit Blonde Sangria Recipe

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Stone fruits are the quintessential summer fruit. What better way of utilizing this juicy fruit is to infuse it with your favorite wine? Sangria is a perfect medley of refreshing and fruity for your next party. Not only is your thirst quenched, but you can nibble on the fruits after you're done to satisfy some hunger. This sangria is a fun and delicious way to spice up your drinks and for your guests. This concoction can serve up to 25 guests! 

Having a party soon and running into trouble with planning all of the details? Contact us today to get the process started. Remember, our team at Randy Fuhrman Events lives by our company motto, “We Create So You Can Celebrate!”

 

Stone Fruit Blonde Sangria

 

Ingredients:

  • 5 peaches (firm but ripe, white peaches can be used)
  • 5 nectarines (firm but ripe, white nectarines can be used)
  • 8 apricots (firm but ripe)
  • 24 oz. peach brandy (look at the bottle and add up the oz. to get what you need, make sure you have a little more than you need) 
  • 2 cups of each peach and apricot nectar combined (you should get about 1.5 cups per can from the Kern’s nectar)
  • 1 qt. 7UP
  • Superfine sugar (use this to taste, if the fruit if sweet you do not need this)
  • 2 bottles chilled Prosecco 

 

Method:

  1. Take nectar and brandy, and mix together. 
  2. Add fruit (cut into nice uniform wedges) and stir gently and add sugar if needed (this should be done about 2 hours ahead of time to blend the flavors, overnight is even better).
  3. When ready to serve, pour chilled Prosecco and 7UP or lemon lime soda into mixture. 
  4. Served chilled or over ice. 

 

Note:

The fruit is so good. Serve nice toothpicks of some sort so you can eat the brandied fruit. 

If you are ever assigned to drinks and can’t think of anything. This recipe is not only easy, but fun to make. Make sure to drink responsibly, but more importantly stand out in the next party with this tasty concoction! 

 

 

Love this recipe? Then use it at your next party! Just be sure to share what you did and what you love about it in the comment section below. We’d love to hear what you think!