Baja Bread Recipes

BAJA-STYLE CHICKEN BOWL

Steps:

• Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
• Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

BAJAN SWEET BREAD (BARBADOS)

Steps:

• Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
• In a mixer cream together the brown sugar, shortening and butter.
• Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
• Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
• Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
• Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.

BAJA SAUCE

Steps:

• Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

THE ULTIMATE FISH TACOS

Steps:

• Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
• Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
• Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
• To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

COPYCAT PANERA BREAD BAJA BOWL RECIPE

Steps:

• In a large Ziploc bag, add chicken breasts and marinade. Marinate in the refrigerator for at least 2 hours.
• In the meantime, in a medium bowl, add black beans and corn. Stir to combine. Set aside.
• Preheat oven to 350 degrees Fahrenheit. On a small foil-wrapped baking sheet, add marinated chicken. Bake for 20 to 30 minutes until chicken is cooked to a minimum temperature of 165 degrees Fahrenheit.
• Remove chicken from oven and slice.
• Assemble servings by placing ¼ cup of brown rice, 2 tablespoons of red quinoa, and ¼ cup of black bean and corn salsa in a large bowl. Top with about 5 slices of chicken, 1 tablespoon of tomatoes, 1 tablespoon of salsa verde, 1 tablespoon of feta, 1 tablespoon of avocado, and 1 tablespoon of Greek yogurt.

COPYCAT PANERA WARM GRAIN BOWL - BAJA

Steps:

• Marinate chicken breasts in your favorite citrus/garlic marinade overnight.
• Bake chicken breasts for 20 minutes at 350 until cooked to 165 degrees.
• During last ten minutes of baking, microwave frozen rice/quinoa for 4 minutes in a microwave safe bowl.
• Prep veggies: slice tomatoes and dice avocado
• When quinoa is cooked, divide between two serving bowls
• Remove chicken from oven and let rest for 5 minutes
• Top quinoa/argula with tomatoes, salsa and avocado
• Slice chicken and place on top of quinoa.
• Add a heaping spoonful of yogurt to the bowl
• Top with crumbled feta and salsa verde