Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

8 servings


1   T   Olive Oil

1   ea   Small Yellow Onion, diced

3  stks Celery diced

 2  ea  Poblano Peppers, charred, seeded and diced

1 T  Garlic, fresh, minced


1   tsp   Cumin

1   pin   Cayenne

½  tsp   Black pepper

1   tsp  Chili powder

1   tsp   Oregano

tt   Salt


1  #   Cooked, diced Turkey or Chicken

1    15oz can   White Beans, Navy or Great Northerns

16   oz    Chicken Stock

½    C   Corn


¼  bun   Fresh Cilantro, chopped fine



  •  Heat oil in pot, add vegetables and cook halfway; add garlic and cook 1 minute more.
  •  Add stock and all other ingredients except Cilantro
  •  Simmer approximately 30-45 minutes. Adjust seasonings as necessary.
  •  Serve in bowls; sprinkle Cilantro over the top to taste
  •  Can also top with shredded smoked Cheddar, chopped Scallions, crumbled Bacon, Sour  Cream, etc.

16 servings


2   C   Cornmeal

1   C   Flour

2   T   Baking Powder

1 1/4  C  Milk

4  ea   Eggs

1   t   Salt

1/2   C   Vegetable Oil


1/2   C   Yellow Onion, minced

3/4 C  Bacon, cooked and crumbled

1  C  Peaches, diced small and drained well

1  T   Jalapeno, fresh, minced (optional)



  • Preheat oven to 350 degrees
  • In a bowl, mix first 7 ingredients
  • Stir in remaining ingredients
  • Spray an 8 x 8 baking dish, pour in batter
  • Bake 35-45 minutes or until toothpick in center, comes out clean.
  • Let rest 5-10 minutes, slice into squares

36 each



1/3   C   Shortening

1    ea    Egg

½     C   Sugar

½     C   Molasses

½     C   Water

2      C    Flour

½   tsp   Salt

½   tsp   Baking Soda

1   tsp   Ginger

½   tsp   Nutmeg

½   tsp   Cinnamon


1   C   Powdered Sugar

½   tsp   Vanilla

1 ½ TBSP  Milk


  • Preheat oven to 375 degrees
  • Mix all cookie ingredients together until blended
  • Chill the dough for 1 hour 
  • On a cookie sheet, drop 1 oz dough portions about 2” apart
  • Bake 7 ½ minutes 
  • Mix frosting ingredients together and spread on warm cookies.

2-3 servings


2   ea   Red Bell Peppers

2   ea   Yellow Bell Peppers

½  ea   Red Onion

1   ea   Chinese Eggplants

1   T    Coriander, crushed

6   clv  Garlic, crushed

2   tsp  Fish Sauce

¼  C    Lime Juice

1   T    Olive Oil


  • Heat grill to medium 
  • Cut vegetables lengthwise and into quarters and place in large bowl 
  • Add all remaining ingredients and toss to coat well
  • Place on hot grill and cook for approximately 5 minutes each side

4 servings


8   ea   6 in” Flour Tortillas

1   #  Extra lean ground beef

1   C   Salsa

½   C   Shredded Cheddar

2   C   Shredded Lettuce

1   ea   Tomato, diced small

¼   C   Ranch Dressing


Mini Taco Bowls

  • Preheat oven to 350
  • Microwave tortillas to soften.  Line muffin tins, being careful to leave centers open.
  • Bake 10 minutes.  Meanwhile, brown the beef; drain the fat and stir in salsa. Bring to a boil and simmer 10 minutes.
  • Spoon mixture into “bowls”  and top with remaining ingredients.